Study of chemical composition and antibacterial activity of Moroccan Thymbra capitata essential oil and its possible use in orange juice conservation

Boujida, Nadia; Abrini, Jamal; Senhaji, Nadia Skali

doi:10.1016/j.matpr.2019.04.031

Cited by 13 publications

(9 citation statements)

References 25 publications

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“…This may be through protein binding or enzyme inhibition (Guedes et al, 2016). Similar results were also reported by Valero et al (2007) in orange juice, Cheng et al (2007) against pathogenic bacteria in orange juice (Charfi et al, 2019) were found to be strongly effective.…”

Section: Changes In Microbial Counts Of Control and Eotreated Sapota ...supporting

confidence: 88%

“…In the present study, the initial total plate count of raw sapota juice (control, S0) was found to be 1.62 ± 0.32 log 10 (CFU/ ml). The low initial microbial load of the juice could be due to the pre-treatment of the sapota fruits with sodium hypochlorite, as reported by Charfi et al (2019). The total plate count of the control sample (S0) juice constantly increased during the storage period, followed by treated juice.…”

Section: Changes In Microbial Counts Of Control and Eotreated Sapota ...mentioning

confidence: 69%

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Natural preservative efficacy of cured betel leaf essential oil for sapota juice: Effect on physicochemical, microbial, and sensory properties

Madhumita

Guha

Nag

et al. 2021

Food Processing Preservation

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Sapodilla (Manilkara zapota L.), is a fast-growing fruit belonging to the Sapotaceae family, and is commonly known as "sapota" or "chiku" in India. The consumption of sapota juices is rich in vitamins, mainly vitamin A and vitamin C, minerals mainly Fe, Cu, Mg, and Ca, and other several bioactive compounds. The upper layer of the fruit contains a thin layer of skin with pulp having yellowish-brown color, pleasant flavor, distinct aroma, and excellent taste. These organoleptic properties make the fruit most demanding all over the world. Sapodilla fruit having short shelf life get easily bruised, which leads to high wastage. The consumption of fruit and its value-added products like juice, leather, and jam are consumed worldwide because of their beneficial health components and attractive taste and flavor. According to some reports, 40% of fresh fruits are made into beverages, and due to the poor storage conditions, these products are contaminated with several microorganisms like fungi, yeast, bacteria that cause a health risk to consumers. This can be minimized

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Section: Changes In Microbial Counts Of Control and Eotreated Sapota ...supporting

confidence: 88%

Section: Changes In Microbial Counts Of Control and Eotreated Sapota ...mentioning

confidence: 69%

Natural preservative efficacy of cured betel leaf essential oil for sapota juice: Effect on physicochemical, microbial, and sensory properties

Madhumita

Guha

Nag

et al. 2021

Food Processing Preservation

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“…montana subsp. montana and T. capitata, which are generally used as spices and food preservatives, mainly in meat and fruit products, for their antimicrobial properties [60][61][62][63][64][65] were shown in the current study to be the most active against fungi and bacteria and have the highest the antioxidant properties. The low MIC values observed for the studied EOs, mainly against fungal strains, can be exploited in the preservation of bakery products, which are frequently contaminated by strains belonging to the species tested in the current study.…”

Section: Discussionmentioning

confidence: 65%

Characterization and Antimicrobial Properties of Essential Oils from Four Wild Taxa of Lamiaceae Family Growing in Apulia

et al. 2021

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Four taxa of the Lamiaceae family growing in Apulia (Clinopodium suaveolens, Satureja montana subsp. montana, Thymbra capitata, and Salvia fruticosa subsp. thomasii) that had not been previously studied for their potential use in the food sector, were analyzed for their essential oils (EOs) composition and antioxidant and antimicrobial properties against some microorganisms, isolated from bread and bakery products, including molds (Aspergillus niger, Penicillium roqueforti) and spore-forming bacteria (Bacillus amyloliquefaciens and Bacillus subtilis). Two different sites were considered for each plant species, and the strongest antimicrobial EOs, which were active against all of the microorganisms tested, were those from one S. montana subsp. montana sample (Sm2) and both T. capitata EOs (Tc1 and Tc2) with Minimal Inhibitory Concentration (MIC) values ranging between 0.093% and 0.375% (v/v) against molds, while higher values were registered for bacteria (0.75–1%). In particular, the biological activity of EOs from T. capitata and S. montana subsp. montana was maybe due to the high amount of thymol and carvacrol, which were also responsible for the highest antioxidant activity. S. fruticosa subsp. thomasii EOs had different chemical profiles but showed only a slight antibacterial effect and no antifungal activity. C. suaveolens showed no significant changes between EOs with an interesting antifungal activity (MIC 0.093%÷0.187% v/v), which may be due to the presence of pulegone. These plant species can be considered as promising sources of bioactive compounds to be exploited as biopreservatives in bread and bakery products mainly considering the low concentration needed to inhibit microorganism’s growth.

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“…Statistically, China accounts for over 70% of worldwide production and consumption of orange juice, with 1/5 of global exports (USDA, ). Orange juice is scientifically regarded as a healthy extracted liquid for its vital obsession of ascorbic acid (AA), flavonoid, limonoid, carotenoid, bioactive compounds such as phenolic acid, and fiber (Charfi, Boujida, Abrini, & Senhaji, ). Phenolic compounds are plant metabolites which display a great functional task to improve the fruit juice's color and flavor (Rosa, Moreno‐escamilla, Rodrigo‐garcía, & Alvarez‐parrilla, ) as well as to impact considerable nutritional powers and exhibit antimutagen, antioxidant, antiviral, and anti‐inflammatory behaviors (Hartung et al, ).…”

Section: Introductionmentioning

confidence: 99%

Simultaneous optimization of Alicyclobacillus acidoterrestris reduction, pectin methylesterase inactivation, and bioactive compounds enhancement affected by thermosonication in orange juice

Wahia

Zhou

Sarpong

et al. 2019

J Food Process Preserv

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Thermosonication (TS) was applied to optimize the quality characteristics of orange juice and to inactivate Alicyclobacillus acidoterrestris vegetative cells using the Box–Behnken design by varying temperature (45–75°C), time (20–40 min), and frequency (20–60 kHz). Results from the response surface methodology showed that the optimal conditions for TS were 47°C, 30 min, and 20 kHz. The models generated were highly significant (p < .001) with the coefficient of determination of 0.986–0.996. The optimal conditions demonstrated high total phenolic contents (TPC) (490.85 mg GAE/100 ml), pectin methylesterase (PME) enzyme inactivation (94.77%) as well as low A. acidoterrestris vegetative cells’ load (1.00 log reduction). In addition, total flavonoids contents (38.50 mg/100 ml ER), ascorbic acid (441.70 mg/ml), color change ΔE (1.85), polyphenol oxidase enzyme (56%), and antioxidant capacity (FRAP, 107.33 g/100 ml AEAC, DPPH, 85.90%) of treated orange juice showed a significant (p < .05) difference compared to the control. Thus, TS significantly enhanced the quality of the natural orange juice. Practical applications The negative impact of Alicyclobacillus acidoterrestris is a major concern for the food industry. Reducing their amount in food by thermosonication is gaining much attention lately. This kind of green technology represents a quick, efficient, and economical substitute to improve the quality of fruit juices.

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Study of chemical composition and antibacterial activity of Moroccan Thymbra capitata essential oil and its possible use in orange juice conservation

Cited by 13 publications

References 25 publications

Natural preservative efficacy of cured betel leaf essential oil for sapota juice: Effect on physicochemical, microbial, and sensory properties

Natural preservative efficacy of cured betel leaf essential oil for sapota juice: Effect on physicochemical, microbial, and sensory properties

Characterization and Antimicrobial Properties of Essential Oils from Four Wild Taxa of Lamiaceae Family Growing in Apulia

Simultaneous optimization of Alicyclobacillus acidoterrestris reduction, pectin methylesterase inactivation, and bioactive compounds enhancement affected by thermosonication in orange juice

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