Antimicrobial Effects of Egyptian Local Chicory, Cichorium endivia subsp. pumilum.
Authors: Amer AM
Abstract
The discovery of novel and more efficient antimicrobial agents from natural sources like plants is one of the most important ways through which the growing threat of antibiotic-resistant pathogens can be overcome. Herein, we report the potential antimicrobial activity of Cichorium endivia L. subsp. pumilum. Different concentrations of various solvent extracts prepared from several parts of chicory were tested for their antimicrobial effect against a panel of microorganisms. The antimicrobial activity was analyzed using the well diffusion method, where zones of inhibition were used...
Source: International Journal of Microbiology - December 13, 2018 Category: Microbiology Tags: Int J Microbiol Source Type: research
Fine monitoring of major phenolic compounds in lettuce and escarole leaves during storage
This study provides additional information to better control, optimize minimally processed produce and select more suitable leaves for the fresh ‐cut industry. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - November 14, 2018 Category: Food Science Authors: V éronique Vidal,
Sandrine Laurent,
Florence Charles,
Huguette Sallanon Tags: FULL ARTICLE Source Type: research
Sanitation of fresh-cut endive lettuce by plasma processed tap water (PPtW) – Up-scaling to industrial level
This study shows that the application of PPW/PPtW, as a promising non-thermal sanitation technology, enables the inactivation of native contamination on fresh-cut lettuce in industrial relevant level. It further describes the impact of the necessity of hygienic environment during production to avoid cross- and re-contamination. The results contribute to the understanding and product-specificity of PPW-induced effects on safety, quality and shelf life of fresh cut lettuce and could be a basis for a possible industrial implementation and complement of common technologies. (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - July 24, 2018 Category: Food Science Source Type: research
Improving the Microbial Safety of Fresh-cut Endive with a Combined Treatment of Cinnamon Leaf Oil Emulsion Containing Cationic Surfactants and Ultrasound.
This study investigated the antibacterial activities of the combined treatment of cinnamon leaf oil emulsion containing cetylpyridinium chloride or benzalkonium chloride (CLC and CLB, respectively) as a cationic surfactant and ultrasound (US) against Listeria monocytogenes and Escherichia coli O157:H7 on endive. The combined treatment of CLC or CLB with US reduced the population of L. monocytogenes by 1.58 and 1.47 log colony forming units (CFU)/g, respectively, and that of E. coli O157:H7 by 1.60 and 1.46 log CFU/g, respectively, as compared with water washing treatment. The reduction levels of both pathogens were higher ...
Source: Journal of Microbiology and Biotechnology - February 1, 2018 Category: Biotechnology Authors: Park JB, Kang JH, Song KB Tags: J Microbiol Biotechnol Source Type: research
Sanitation of fresh-cut endive lettuce by plasma processed tap water (PPtW) – Up-scaling to industrial level
This study shows that the application of PPW/PPtW, as a promising non-thermal sanitation technology, enables the inactivation of native contamination on fresh-cut lettuce in industrial relevant level. It further describes the impact of the necessity of hygienic environment during production to avoid cross- and re-contamination. The results contribute to the understanding and product-specificity of PPW-induced effects on safety, quality and shelf life of fresh cut lettuce and could be a basis for a possible industrial implementation and complement of common technologies. (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - December 10, 2017 Category: Food Science Source Type: research
Effect of abiotic elicitation on the quality and antioxidant potential of lettuce and endive during storage
This study confirms the ability of elicitation to increase the health of leafy vegetables, but focused mainly on the possibility of using elicited vegetables in production of ready‐to‐use salads. The results obtained allow us to state that leafy vegetables (lettuce and endive) elicited with arachidonic acid and jasmonic acid may provide valuable material for the production of ready‐to‐eat salads because they are characterized by similar storage ability with simultaneous higher pro‐health quality. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - September 4, 2017 Category: Food Science Authors: Urszula Z łotek Tags: FULL ARTICLE Source Type: research
Scale-up to pilot plant dimensions of plasma processed water generation for fresh-cut lettuce treatment
Publication date: Available online 23 August 2017 Source:Food Packaging and Shelf Life Author(s): Mathias Andrasch, Jörg Stachowiak, Oliver Schlüter, Uta Schnabel, Jörg Ehlbeck The increasing demands of society for healthy nutrition in combination with continuously decreasing willingness to spend time for food preparation leads to a rising consumer demand for minimal processed ready-to-eat (RTE) products (convenient food). The USA is the leading nation in the consumption and therefore, the biggest market for these kinds of products. Thus, the U.S. Food and Drug Administration (FDA) has long term experience in the...
Source: Food Packaging and Shelf Life - August 24, 2017 Category: Food Science Source Type: research
Microbiological quality of selected ready-to-eat leaf vegetables, sprouts and non-pasteurized fresh fruit-vegetable juices including the presence of Cronobacter spp.
This study was aimed at determining the microbiological quality of ready-to-eat (RTE) plant-origin food products available on the Polish market with special emphasis on the prevalence of Cronobacter genus bacteria. Analyses were carried out on 60 samples of commercial RTE type plant-origin food products, including: leaf vegetables (20 samples), sprouts (20 samples) and non-pasteurized vegetable, fruit and fruit-vegetable juices (20 samples). All samples were determined for the total count of aerobic mesophilic bacteria (TAMB) and for the presence of Cronobacter spp. The isolates of Cronobacter spp. were subjected to geneti...
Source: Food Microbiology - April 14, 2017 Category: Food Science Authors: Berthold-Pluta A, Garbowska M, Stefańska I, Pluta A Tags: Food Microbiol Source Type: research
Silver nanoparticles from leafy green extract of Belgian endive (Cichorium intybus L. var. sativus): Biosynthesis, characterization, and antibacterial activity
We report for the first time a green, simple, and low-cost synthesis of silver nanoparticles (AgNPs) by mixing AgNO3 solution with the aqueous leaf extract of Belgian endive, a variety of Cichorium intybus L., without any harmful reducing and capping agents. The biosynthesis of AgNPs was observed by the color charge from colorless (metal salt solution) to a yellowish brown (nanoparticle colloidal dispersion), which was confirmed by UV–vis spectroscopy, transmission electron microscopy (TEM), and X-ray diffraction (XRD). UV–vis spectra showed the surface plasmon resonance signature of AgNPs around 420nm, TEM revealed th...
Source: Materials Letters - April 5, 2017 Category: Materials Science Source Type: research
Hydrophilic interaction chromatography and evaporative light scattering detection for the determination of polar analytes in Belgian endive
Publication date: 15 August 2017 Source:Food Chemistry, Volume 229 Author(s): Carlo Annaratone, Ans De Roeck, Maarten L.A.T.M. Hertog, Bart M. Nicolaï Belgian endive (Cichorium intybus L. var. foliosum Hegi), a popular produce in northern Europe, has been thoroughly studied in regard to its bitter sesquiterpene lactones content. Much less is known about on its sweetness and crunchiness, which are typically linked to the content of polar compounds such as sugars, organic acids and salts. Through HILIC–HPLC–MS, it was shown that simple sugars, amino acids, and potassium chloride are abundant in Belgian endive extr...
Source: Food Chemistry - February 26, 2017 Category: Food Science Source Type: research
Molecular genetic evaluation of < em > Cichorium endivia < /em > L. as an anticancer agent against colorectal cancer
Medicinal plants confer protective effects against a wide range of cancers including colon cancer.Cichorium endivia L. has many biological activities and functions, such as anti-inflammation and hepatoprotective effects. This activity is mainly due to its high levels of antioxidant compounds. The effect of cichorium extract and fluorouracil (5-FU) against colorectal cancer (CRC) induced by 1, 2- Dimethyl hydrazine (DMH) was examined in male albino mice. Where, different doses of cichorium extract (200, 400 and 600 mg/kg body weight) were investigated to determine the significant effective dose against colorectal cancer usi...
Source: International Journal of Phytomedicine - February 17, 2017 Category: Science Authors: Elsayed E Hafez Source Type: research
Screening and evaluation of active compounds in polyphenol mixtures by HPLC coupled with chemical methodology and its application
Publication date: 15 July 2017 Source:Food Chemistry, Volume 227 Author(s): Yue Zhao, Ying Wang, Zi-Tao Jiang, Rong Li An off-line high performance liquid chromatography (HPLC) coupled with chemical methods has been developed to evaluate antioxidant activity of 11 standard polyphenol compounds (SPCs) and vitamin C (Vc) in terms of radical scavenging abilities. The structure–activity relationships of each SPC were also discussed. SPCs showed different abilities in scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH ), 2,2′-azinobis-3-ethyl-benzthiazoline-6-sulphonate (ABTS+ ) and hydroxyl ( OH) free radicals. Among SPC...
Source: Food Chemistry - January 25, 2017 Category: Food Science Source Type: research
Pulsed light decontamination of endive salad and mung bean sprouts in water
This study evaluated the Pulsed Light technology (PL) for its efficiency to reduce the microbial loads on mung bean sprouts and endive salad during a simulated wash process for up to 60 s. The microbicidal action of PL proved to be more efficient than the sanitizers electrolyzed water (40 ppm free chlorine) and chlorine dioxide (15 ppm) within the same treatment time. Reductions of the microbial count up to 2.5 log were found in case of PL treated endive salad while both sanitizers only caused maximum reductions by about 1.5 log. A combination of PL and sanitizers did not have pronounced additional effect for both endiv...
Source: Food Control - December 15, 2016 Category: Food Science Source Type: research
Influence of cultivation sites on sterol, nitrate, total phenolic contents and antioxidant activity in endive and stem chicory edible products.
Authors: D'Acunzo F, Giannino D, Longo V, Ciardi M, Testone G, Mele G, Nicolodi C, Gonnella M, Renna M, Arnesi G, Schiappa A, Ursini O
Abstract
Chicories produce a wide range of vegetables with important nutritional value. We determined the variation of sterol, total polyphenol, nitrate contents and antioxidant capacity (SC, TPC, NC, AC) in endive leaves and stem-chicory novel vegetables, cultivated in two Italian regions. Within a given area, the SC was similar in smooth- and curly leafed endives (106.3-176.0 mg/kg FW); sitosterol and stigmasterol were major fractions (45-56 versus 38-43%). The stem SC ...
Source: International Journal of Food Sciences and Nutrition - August 31, 2016 Category: Nutrition Tags: Int J Food Sci Nutr Source Type: research
