Article
Biochemistry & Molecular Biology
Narayan Mallikarjuna Dixit, Naveen Kumar Kalagatur, Sudhakar Poda, Krishna Kadirvelu, Mohan Behara, Usha Kiranmayi Mangamuri
Summary: The study aimed to investigate the effects of clove, basil, and ylang-ylang essential oils on the growth and mycotoxin level of two fungi in maize grains. The results showed that clove essential oil exhibited superior antifungal activity by increasing intracellular reactive oxygen species, depleting ergosterol synthesis, and disrupting membrane integrity. The essential oils demonstrated antifungal and antimycotoxin activity in maize grains.
INDIAN JOURNAL OF BIOCHEMISTRY & BIOPHYSICS
(2022)
Article
Horticulture
A. Di Francesco, E. Aprea, F. Gasperi, A. Parenti, N. Placi, F. Rigosi, E. Baraldi
Summary: This study evaluated the inhibitory effects of organic essential oils on apple pathogens. Thyme essential oil showed the highest inhibitory effect in vitro. Application of essential oils on apples through dipping treatment also showed potential for inhibition.
SCIENTIA HORTICULTURAE
(2022)
Article
Agriculture, Multidisciplinary
Lovemore Zulu, Hongshan Gao, Yijing Zhu, Huiming Wu, Yongjian Xie, Xunyue Liu, Haifeng Yao, Qiong Rao
Summary: Research interest in plant essential oils has increased due to their natural properties and consumer demand for safer food preservation methods. This study screened essential oils for their antifungal effects on citrus against Penicillium digitatum, and identified cinnamon, patchouli, vetiver, and chamomile as the most effective oils. The essential oils were found to alter fungal morphology, with patchouli and origanum causing broken hyphae and cinnamon and chamomile causing severe deformation and collapse of spores.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2023)
Article
Food Science & Technology
Andrieli Stefanello, Alessandra M. Gasperini, Marina Copetti
Summary: The ripening process of fermented/dry cured foods is a favorable stage for the development of filamentous fungi, which can contribute to aroma and flavor characteristics. However, certain fungi species can produce mycotoxins like ochratoxin A (OTA), which is classified as a possible human carcinogen. This review explores the microbiota found in different cured meat products and highlights the main species capable of OTA production.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Review
Biochemistry & Molecular Biology
Noura S. Dosoky, William N. Setzer
Summary: Using certain essential oils and their constituents during pregnancy may have adverse effects on the female reproductive system and fetal development, potentially leading to issues such as miscarriage, disruption of reproductive hormone regulation, and maternal toxicity.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Food Science & Technology
Miroslava Hlebova, Lukas Hleba, Juraj Medo, Viktoria Uzsakova, Pavel Kloucek, Matej Bozik, Peter Hascik, Juraj Cubon
Summary: This study evaluated the effects of different essential oil vapors on the growth, sporulation, and mycotoxins production of two Aspergillus strains in green and roasted coffee beans, as well as their impact on sensory profile of coffee samples. Results showed that almond, cinnamon bark, lemongrass, and litsea essential oils significantly inhibited fungal growth and mycotoxin production. Additionally, sensory evaluation revealed that some essential oils did not affect the taste and aroma of coffee beverages, making almond and cinnamon essential oils potential candidates for protecting coffee from toxigenic fungi during transport and storage.
Article
Engineering, Environmental
Pamela C. Flores-Silva, Ernesto Hernandez-Hernandez, Israel Sifuentes-Nieves, Jesus F. Lara-Sanchez, Antonio S. Ledezma-Perez, Carmen N. Alvarado-Canche, Eduardo Ramirez-Vargas
Summary: Packaging systems are undergoing a paradigm shift to address challenges such as recycling issues, non-biodegradability, and migration of harmful substances into food. In response, active packaging from sustainable materials, such as biopolymers and post-consumer recycled polymers, has gained attention. This study used the extrusion process to develop active mono-material films, incorporating inclusion complexes based on beta-cyclodextrins/essential oils, and evaluated their properties. The results showed the potential for developing sustainable active packaging using biopolymers and recycled polymers.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2023)
Article
Food Science & Technology
Jiang Chen, Yuanshan Chen, Qiujin Zhu, Jing Wan
Summary: This study detected the content of ochratoxin A (OTA) in Guizhou dried red chilies and isolated fungi strains with OTA-producing abilities. The results showed a high rate of OTA exceeding the standard, indicating the need for measures to prevent and control OTA contamination in Guizhou dried red chilies.
Article
Biochemistry & Molecular Biology
Mariana Paiva Rodrigues, Aguida Aparecida de Oliveira, Gabriela Lago Biscoto, Priscila Natalia Pinto, Raul Roque de Souza Dias, Lauranne Alves Salvato, Luiz Antonio Moura Keller, Lilia Renee Cavaglieri, Carlos Alberto da Rocha Rosa, Kelly Moura Keller
Summary: The inhibitory effect of essential oils and plant extracts from 10 different plants cultivated in Brazil on the mycelial growth of Aspergillus westerdijkiae and A. carbonarius was evaluated. Oregano essential oil, rosemary essential oil, and clove ethanolic extract showed the best results in terms of growth parameters and volume of oil/extract obtained.
Article
Agricultural Engineering
Ruopeng Yang, Jinyu Miao, Xiu Chen, Chuying Chen, Jesus Simal-Gandara, Jinyin Chen, Chunpeng Wan
Summary: In this study, a blended essential oil nano-emulsion was evaluated for its potential to induce resistance against P. digitatum infection in navel oranges. The results showed that the nano-emulsion maintained fruit firmness, reduced oxidative stress, increased defense enzyme activity, and promoted phenylpropanoid metabolism. These findings suggest that the blended essential oil nano-emulsion can enhance the resistance of navel oranges against fungal infection.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Plant Sciences
Luc Tran Van, Ilinca Hagiu, Adelina Popovici, Florica Marinescu, Irina Gheorghe, Carmen Curutiu, Lia Mara Ditu, Alina-Maria Holban, Tatiana Eugenia Sesan, Veronica Lazar
Summary: Pseudomonas aeruginosa is a multidrug-resistant pathogen frequently encountered in hospital-acquired infections. This study evaluated the antibacterial effects of four commercial essential oils on P. aeruginosa strains and found that thyme showed the most promising results, making it a potential alternative for treating resistant strains.
Article
Food Science & Technology
Jing Zhang, Shuangping Liu, Hailong Sun, Zhengfei Jiang, Zhilei Zhou, Xiao Han, Yongxiang Zhou, Honggen Sun, Weibiao Zhou, Jian Mao
Summary: This study focused on isolating an efficient enzyme production microorganism, Penicillium oxalicum M1816, for ferulic acid (FA) production from wheat bran. The strain showed high efficiency in releasing FA from de-starched wheat bran and optimizing solid-state fermentation parameters to enhance enzyme production. Application of the optimized wheat bran Qu in huangjiu fermentation significantly increased the FA content, suggesting the potential of P. oxalicum M1816 for developing bio-fortified fermented foods.
Article
Microbiology
Danubia Aparecida de Carvalho Selvati Rezende, Maria das Gracas Cardoso, Eduardo Alves, Rafaela Magalhaes Brandao, Vanuzia Rodrigues Fernandes Ferreira, Alex Rodrigues Silva Caetano, Allan da Silva Lunguinho, Gabriela Aguiar Campolina, David Lee Nelson, Luis Roberto Batista
Summary: The study evaluated the antifungal and antimycotoxigenic activities of essential oils from Satureja montana, Myristica fragrans, and Cymbopogon flexuosus against Aspergillus flavus and Aspergillus ochraceus. The essential oils showed significant fungicidal effects and inhibited the production of mycotoxins, making them promising food preservatives.
FEMS MICROBIOLOGY LETTERS
(2021)
Article
Biology
Rahma Abd-Elrahim, Mohamed R. A. Tohamy, Mahmoud M. Atia, Mohamed M. A. Elashtokhy, Mohamed A. S. Ali
Summary: This study investigated the effects of seven essential plant oils on the growth of Ralstonia solanacearum both in vitro and in vivo, and explored their potential use as potato seed pieces dressing for controlling bacterial wilt disease. The results showed that anise oil exhibited the strongest inhibitory effect on the growth of Ralstonia solanacearum, followed by thyme, lemongrass, and clove oils. In vivo experiments demonstrated that anise oil significantly reduced disease incidence and severity in potato cultivars and was associated with increased enzyme activity and fresh weight of treated plants.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES
(2022)
Review
Plant Sciences
Karol Rojek, Anna Serefko, Ewa Poleszak, Aleksandra Szopa, Andrzej Wrobel, Malgorzata Guz, Jianbo Xiao, Krystyna Skalicka-Wozniak
Summary: Aromatic grasses of Cymbopogon genus are widely used in traditional medicine, and their essential oils and active substances have been studied for potential therapeutic effects, especially in the treatment of neurological and mental disorders. Many scientists suggest that plants from the Cymbopogon genus are ideal candidates for further pharmaceutical research.
PHYTOCHEMISTRY REVIEWS
(2022)
Article
Food Science & Technology
Kubra Ozkan, Hatice Bekiroglu, Yuksel Bayram, Osman Sagdic, Sabri Erbas
Summary: This study investigated the antioxidant and antibacterial activities of safflower extracts from different genotypes, as well as their bioaccessibility after in vitro gastrointestinal digestion. The results showed that safflower extracts exhibited potent antioxidant and antibacterial activities, and were important in terms of the bioavailability of bioactive compounds.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Nur Cebi, Osman Sagdic
Summary: This research demonstrates that feijoa leaf extracts have a high content of phenolic and volatile compounds, and show antimicrobial activity against bacteria and yeast. These findings provide theoretical support for the use of feijoa leaves as a valuable source of bioactive compounds in various industrial products including dietary supplements, food products, and cosmetics.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Mustafa Tahsin Yilmaz, Humeyra Ispirli, Osman Taylan, Volkan Tasdemir, Osman Sagdic, Enes Dertli
Summary: This study isolated a lactic acid bacteria (LAB) strain capable of producing exopoly-saccharides (EPS) from bee pollen. The EPS produced by this strain, named BI-20, was determined to be a highly branched dextran with strong thermal properties, amorphous nature, and antioxidant capacity. Additionally, it was found that BI-20 was resistant to digestion under simulated gastric conditions.
Article
Food Science & Technology
Hakan Basdogan, Perihan Kubra Akman, Rusen Metin Yildirim, Osman Sagdic, Umit Gecgel, Zeynep Hazal Tekin-Cakmak, Salih Karasu
Summary: The study found that higher press temperature had a significant negative impact on the sterol content, antioxidant capacity, anti-inflammatory activity, and cytotoxicity of pumpkin seed oil.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Meyrem Vehapi, Benan Inan, Selma Kayacan-Cakmakoglu, Osman Sagdic, Didem Ozcimen
Summary: This study investigates the optimization of spore yield of Bacillus subtilis for large-scale production in bioreactors. Bacillus species have advantages in terms of their characteristics and fermentation technology, making them ideal biological control agents. The study also examines the antifungal activity of Bacillus subtilis against pathogenic fungi.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Article
Food Science & Technology
Kubra Ozkan, Ayse Karadag, Osman Sagdic
Summary: The study found that different drying methods for grapes can affect the content and bioaccessibility of phenolic compounds and minerals, with freeze-drying retaining the most phenolic compounds and ultrasound-assisted vacuum-drying causing the highest loss.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Hatice Bekiroglu, Hamza Goktas, Dila Karaibrahim, Fatih Bozkurt, Osman Sagdic
Summary: Demand for vegan foods has led to the use of plant-based milks, such as walnut milk, in the production of dairy products like ice cream. This study found that using walnut milk significantly affected the physical and chemical properties of ice cream samples, increasing their fat content and improving their rheological properties. Although it decreased the brightness value, walnut milk introduced different volatile compounds to the ice cream samples. Sensory evaluation showed that ice cream samples made with walnut milk were well-liked by the panelists and received similar scores to the control samples. This study demonstrates the potential use of walnut milk in ice cream production.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2022)
Article
Biochemical Research Methods
Selma Kayacan Cakmakoglu, Melike Vurmaz, Emine Bezirci, Yasemin Kaya, Hilal Dikmen, Hamza Goktas, Fatmanur Demirbas, Betul Encu, Esra Acar Soykut, Filiz Alemdar, Ibrahim Cakir, M. Zeki Durak, Muhammet Arici, Osman Sagdic, Mustafa Turker, Enes Dertli
Summary: This study aimed to isolate, identify, and determine the technological characteristics of potential starter cultures from traditional yogurt samples. 19 S. thermophilus and 11 Lb. delbrueckii subsp. bulgaricus strains were identified for further application as starter cultures. The results showed that S. thermophilus strains had higher acidification capacity and Lb. delbrueckii subsp. bulgaricus strains had higher proteolytic activity. Additionally, the strains exhibited low antibiotic resistance.
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY
(2023)
Article
Engineering, Chemical
Y. Bayram, O. Sagdic
Summary: In this study, water-soluble crocin, the color substance of saffron, was produced using spray-drying microencapsulation. The addition of saffron microcapsules to apple juice improved its bioactive compounds, antioxidant activity, color, and overall flavor, suggesting that saffron microcapsules can be used as colorants and enrichments in food formulation.
LATIN AMERICAN APPLIED RESEARCH
(2022)
Article
Chemistry, Physical
Beyza Vahapoglu, Ozge Kilicoglu, Nur Cebi, Mehmet Turan Ayseli, Umit Kara, Osman Sagdic, Esra Capanoglu
Summary: Turmeric and ginger, widely used medicinal plants, have been found to have antiviral and antioxidant properties. This study investigates the structural changes in the active ingredients of ginger and turmeric after irradiation, and shows that irradiation can increase the antioxidant activity of turmeric.
RADIATION PHYSICS AND CHEMISTRY
(2022)
Article
Food Science & Technology
Nur Cebi, Azime Erarslan
Summary: Citrus oils can be used as natural preservatives and flavorings in food products. The research found that Citrus bergamia EO has antibacterial and antifungal effects against different pathogens. These findings highlight the potential use of Citrus bergamia EO in food engineering to maintain food quality, safety, and sustainability.
Review
Biochemistry & Molecular Biology
Nur Cebi, Hatice Bekiroglu, Azime Erarslan, Luis Rodriguez-Saona
Summary: Food integrity assurance is a major global challenge, with increasing economically motivated food adulteration and authenticity issues. Effective on-site food analysis technologies, such as FTIR spectroscopy combined with chemometrics, can help in the early detection and prevention of food integrity-related problems. Hand-held and portable FTIR instruments have shown potential in surveilling food quality and safety at critical points of the food supply chain.
Article
Chemistry, Multidisciplinary
Azime Erarslan, Canan Yagmur Karakas, Fatih Bozkurt, Osman Sagdic
Summary: In this study, sage essential oil (SEO) was successfully encapsulated within nanoparticles using the electrospray method. The SEO-loaded nanoparticles showed a spherical shape and high thermal stability. The nanoparticles had an encapsulation efficiency of 66.1-73.3% and released 62.56% of their SEO content within 350 minutes. Encapsulated SEO exhibited enhanced antifungal activity against Aspergillus niger and Botrytis cinerea. These findings suggest that SEO-loaded nanoparticles could be used as a long-term and natural preservative in food preservation applications.
Article
Food Science & Technology
Yuksel Bayram, Kubra Ozkan, Osman Sagdic
Summary: In this study, unripe grapes were used to produce verjuice powder, which was encapsulated with maltodextrin and pectin. The powders were evaluated for their properties and retention of phenolic compounds. The results showed that pectin encapsulation had higher phenolic retention compared to maltodextrin encapsulation. This study suggests that waste from viticulture can be transformed into valuable powders for potential applications and contribute to sustainable agriculture.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Sefik Tekle, Fatih Bozkurt, Perihan Kubra Akman, Osman Sagdic
Summary: Fish skin gelatin from sea bass can be hydrolyzed to obtain peptide fractions with antioxidant and anticancer activities. The gelatin also has good emulsifying and foaming properties, as well as fat binding capacity.
FOOD SCIENCE AND TECHNOLOGY
(2022)
