Physicochemical Characterization and Antimicrobial Properties of Inulin
Acetate Obtained by Microwave-Assisted Synthesis

Petkova, Nadezhda; Arabadzhieva, Radka; Vassilev, Dragomir; Gencheva, Gergana; Tumbarski, Yulian; Ignatova-Ivanova, Tsveteslava; Ibryamova, Sevginar; Todorova, Mina; Koleva, Milena; Denev, Panteley

doi:10.32604/jrm.2020.09292

Cited by 8 publications

(10 citation statements)

References 10 publications

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“…It is a crystalline white solid (mp = 79-78 °C), while FOSs (DP = 7-9) acetates demonstrated a lower mp (69-75 °C), which could be explained by the short length of the inulin chain and lower degree of esterification (2.2). The obtained mp values for FOSs esters were near to the reported in literature data that ranged from 87-92 °C typical for another inulin acetate (Wu and Lee 2000;Poulain et al 2003;Petkova et al 2020). Moreover, the initial FOSs have a high mp (Table 1).…”

Section: Characterization Of Foss Acetatessupporting

confidence: 82%

“…Biodegradation of these polymers includes hydrolysis of ester bonds to inulin and acetic acids without enzymes, as well as degradation of inulin acetates by inulinase (Damian et al 1999;Hartzell et al 2013). In addition, in our earlier research, the influence of the length of the inulin chain and the acetyl residues on the growth of different microorganisms was demonstrated for the first time in the scientific literature for inulin acetates (Petkova et al 2017b(Petkova et al , 2020.…”

Section: Introductionmentioning

confidence: 85%

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Physicochemical Properties and Antimicrobial Activity of Acetylated Chicory Fructooligosaccharides

Petkova¹,

Arabadzhiva²,

Tumbarski³

et al. 2021

Philipp J Sci

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Inulin acetates attract attention as the novel drug carrier. However, the acetylated derivаties of fructooligosaccharides (FOSs) (a low molecular fraction of inulin) were not evaluated. The study aimed to obtain FOSs acetyl esters and to evaluate their foaming properties, water- and oilholding capacities (WHC and OHC), as well as their antimicrobial activity. One-pot acetylation of chicory FOS with two different degrees of polymerization (DP = 7–9 and 9–12) was performed. The resulting FOSs esters presented white, bitter, water-insoluble substances. The spectroscopic techniques as ultraviolet (UV), Fourier-transform infrared (FTIR), and nuclear magnetic resonance (NMR) spectroscopy were used for characterization and structural elucidation. The antimicrobial activity of acetylated FOSs (1 mg/mL) was tested against 16 microorganisms (Gram-positive and negative bacteria, yeasts, and fungi). Foams prepared with 0.2% FOSs acetates demonstrated the formation of highly stable foams (50–70%). FOSs acetates showed antifungal activity against Fusarium oxysporum and Aspergillus niger and inhibited the growth of yeasts Candida albicans 8673. The inhibition against Gram-positive (Bacillus subtilis 46/H1 and Bacillus subtilis ATCC 6633) and negative (Salmonella abony and Escherichia coli ATCC 8739) bacteria were not observed. However, FOSs acetate with DP 7–9 were active against E. coli 3398, Salmonella typhy 745, and Staphylococus aureus 745 against – which other acetates with DP = 9–12 were inactive. These results demonstrate the potential applications of FOS acetates as a foaming agent and an antifungal substance in pharmaceutical and cosmetic preparations.

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Section: Characterization Of Foss Acetatessupporting

confidence: 82%

Section: Introductionmentioning

confidence: 85%

Physicochemical Properties and Antimicrobial Activity of Acetylated Chicory Fructooligosaccharides

Petkova¹,

Arabadzhiva²,

Tumbarski³

et al. 2021

Philipp J Sci

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“…Lower TVC in treated sausages might be due to the antimicrobial activity of SPI and inulin. Petkova et al [ 24 ] suggested that the antimicrobial activity of inulin acetates reveals a new aspect of their potential application against some plant and food-borne pathogens. Yeung et al [ 25 ] reported that the TVCs of the emulsified pork meatballs with the 2% whey protein and 6% isolated soy protein treatments were lower than that of the positive control group.…”

Section: Resultsmentioning

confidence: 99%

“…Lower TVC in treated sausages might be due to the antimicrobial activity of soy protein isolate and Inulin. Petkova N. et al [24] suggested that the antimicrobial activity of inulin 서식 있음: 글꼴 색: 자동…”

Section: Microbiological Qualities Total Viable Count (Tvc)mentioning

confidence: 99%

Effect of incorporation of soy protein isolate and inulin on quality characteristics and shelf-life of low–fat duck meat sausages

Moirangthem¹,

Laskar²,

Das³

et al. 2022

Anim Biosci

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Objective: Low fat duck meat sausages were prepared by replacing the fat in the formulations with Soy Protein Isolate (SPI) and Inulin (I) to find out the best formulation having superior shelf-life without affecting its quality attributes.Methods: Four sausage mix formulations were prepared viz.control (0% SPI and I), T1 (2.5% I), T2 (2.5% SPI) and T3 (2.5% SPI + 2.5% I) replacing duck fat as per the recipe. Five batches of duck meat sausages of each formulation were prepared, and the final products were evaluated for physico-chemical, organoleptic and microbiological qualities. Results:The % Moisture and Crude Protein (CP) content of the sausages revealed an increasing trend (p<0.01) from control to the treated formulations, while the % Total Ash (TS) contents were found to be non-significant (p>0.05). On the contrary, the per cent ether extract decreased significantly (p<0.01) from the control to the treated groups. In terms of calorie value, control samples exhibited the highest values with a significant (p<0.01) regression from control to treated formulation, respectively. The colour profile study (L, a*, b*) of the formulations were found to be non-significant. Texture profile study in terms of springiness, cohesiveness, chewiness and resilience revealed no significant difference in all the treatment groups except the hardness scores, which revealed a significantly (p<0.01) increasing trend from control to the treated formulations. The Total Viable Count (TVC) showed a significant decrease in the treated groups. However, there was a significant increase in the bacterial load during the storage till day 15 th . The Total Viable Psychrophilic Bacterial Count (TVPBC) showed a significant (p<0.01) increase in bacterial load from day 5 th to 15 th day of storage. Colititre counts were negative for all the formulations until the 15 th day of storage.

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“…Another investigation has relied on the antimicrobial potential of inulin acetate against seventeen microorganisms (Gram-positive and Gram-negative bacteria, yeasts and fungi). It is worth noting that inulin acetate demonstrated antimicrobial activity at concentration 1 mg/ml against Listeria monocytogenes 863, Escherichia coli 3398, Candida albicans 8673, Fusarium oxysporum, and Aspergillus niger [31]. [32,33].…”

Section: Exposurementioning

confidence: 99%

Antimicrobial drug resistance against the background of the COVID-19 pandemic in Bulgaria and Europe: A profound review of the available literature sources

Mihaylova

Stamova

Georgieva

et al. 2022

Acta Scientifica Naturalis

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Improper use of antibiotics is an extremely worrying trend worldwide. This leads to the development of resistance to these drugs. As a result, antibiotics stop working and bacteria continue to grow. The highest levels of resistance, both in our country and worldwide, are to second and third-generation cephalosporins, some aminoglycosides, and others. The reason is that these antibiotics have been used most irrationally over the years. The pandemic of COVID-19 and Antimicrobial drug resistance (AMR) are parallel and interrelated serious health situations, between which there is a causal link, manifested in high mortality among the human population. This review highlights relations between growth rates of antimicrobial resistance and the Covid-19 pandemic situations in Bulgaria and Europe in this fast-growing research area.

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Physicochemical Characterization and Antimicrobial Properties of Inulin Acetate Obtained by Microwave-Assisted Synthesis

Cited by 8 publications

References 10 publications

Physicochemical Properties and Antimicrobial Activity of Acetylated Chicory Fructooligosaccharides

Physicochemical Properties and Antimicrobial Activity of Acetylated Chicory Fructooligosaccharides

Effect of incorporation of soy protein isolate and inulin on quality characteristics and shelf-life of low–fat duck meat sausages

Antimicrobial drug resistance against the background of the COVID-19 pandemic in Bulgaria and Europe: A profound review of the available literature sources

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