4.4 Article

Bioactive Compounds, Antioxidant, and Antibacterial Activity Against MDR and Food-Borne Pathogenic Bacteria of Psidium guajava. L Fruit During Ripening

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Plant Sciences

Fruit ripening: dynamics and integrated analysis of carotenoids and anthocyanins

Leepica Kapoor et al.

Summary: The synthesis, degradation, and retention of fruit pigments are regulated by multiple factors. Manipulating these regulatory mechanisms can enhance the desired pigments in fruits. Pigments are assets to ripened fruits, augmenting their nutritive value, antioxidant levels, and industrial potential, while also serving as a tool for harvest prediction.

BMC PLANT BIOLOGY (2022)

Article Chemistry, Applied

Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams

D. A. Mendez et al.

Summary: The study found that extraction of immature persimmon fruit can yield high pectin content and rich polyphenol extracts, with a strong interaction between the two components, showing optimal results at pH 1 and 95 degrees Celsius. These new pectin-based ingredients have great potential as functional foods or natural food ingredients to enhance quality and shelf-life.

FOOD HYDROCOLLOIDS (2022)

Article Biochemistry & Molecular Biology

Antioxidant Properties of Pulp, Peel and Seeds of Phlegrean Mandarin (Citrus reticulata Blanco) at Different Stages of Fruit Ripening

Giulia Costanzo et al.

Summary: This study assessed the potential of waste products of Phlegrean mandarin (Citrus reticulata Blanco), namely seeds and peel, to be reutilized as a source of bioactive compounds for the human diet. The results showed that ripe fruits had the highest concentration of antioxidants, with peel being the richest in various compounds and seeds having the highest concentration of specific compounds. The content of bioactive compounds in citrus varied among different fruit components and depended on the ripening stage.

ANTIOXIDANTS (2022)

Article Dentistry, Oral Surgery & Medicine

Bioactive composition and antibacterial activity of three herbal extracts (lemongrass, sage, and guava leaf) against oral bacteria: An in vitro study

Marwa Aly Elchaghaby et al.

Summary: This study evaluated the antibacterial activity and bioactive composition of three different herbal extracts. The results showed that lemongrass, sage, and guava leaf extracts exhibited potent antibacterial activity and were rich in bioactive compounds. These extracts could be utilized as natural remedies for oral diseases.

JOURNAL OF ORAL BIOSCIENCES (2022)

Article Food Science & Technology

Exploring the potential of antioxidants from fruits and vegetables and strategies for their recovery

Ana Arias et al.

Summary: A balanced and nutritious diet, including 5 servings of fruits and vegetables a day, is crucial for maintaining good health. Fruits and vegetables are rich in antioxidants, which can improve immune system function and prevent various diseases. This review examines the antioxidant compounds in the most widely produced fruits and vegetables in Spain and explores green technologies for extracting antioxidants from waste fractions.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)

Article Food Science & Technology

Effects of the fruit maturity, processing method, and fermentation time on the physicochemical, functional, and microbial properties of Prunus mume (maesil) sugar syrup during a 1-year fermentation period

Srinivasan Ramalingam et al.

Summary: This study investigated the effects of maturity, ripening, and fermentation time of Prunus mume fruit on the properties of maesil sugar syrup. The results showed that the nutritional content and antioxidant potential of the syrup increased with fermentation time, while the microbial composition remained stable.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Plant Sciences

In vitro antimicrobial, antibiofilm and antioxidant activities of six South African plants with efficacy against selected foodborne pathogens

R. C. Erhabor et al.

Summary: Foodborne pathogens are a major concern in the food industry due to their ability to cause contamination and diseases. This study investigated the antimicrobial, anti-biofilm, and antioxidant activities of six South African plants. The results showed that these plants exhibited antimicrobial and anti-biofilm potential against foodborne pathogens, as well as antioxidant activity. The findings suggest that these plants could be further explored as potential food additives to protect against microbial contamination and oxidation.

SOUTH AFRICAN JOURNAL OF BOTANY (2022)

Article Biochemistry & Molecular Biology

Bioactive Compounds and Antioxidant Activities in Different Fractions of Mango Fruits (Mangifera indica L., Cultivar Tommy Atkins and Keitt)

Marcello Salvatore Lenucci et al.

Summary: This study aims to describe and compare the distribution of bioactive compounds, fatty acids profiles, and antioxidant activities in different fruit fractions of two mango cultivars. Our results provide valuable information on the distribution of nutraceuticals in different parts of mango fruit and highlight the potential value of peels and kernels as sources of novel ingredients. The study also emphasizes the importance of exploring green, novel biorefinery technologies to recover profitable byproducts from mango processing.

ANTIOXIDANTS (2022)

Article Plant Sciences

Antioxidant Capacity and Antiplatelet Activity of Aqueous Extracts of Common Bean (Phaseolus vulgaris L.) Obtained with Microwave and Ultrasound Assisted Extraction

Lyanne Rodriguez et al.

Summary: This study investigated the antiplatelet and antioxidant potential of common bean landraces. Microwave-assisted extraction showed higher phenol content and antioxidant activity in most extracts. The extract obtained by ultrasound-assisted extraction from one landrace had the highest antiplatelet potential.

PLANTS-BASEL (2022)

Article Horticulture

Physicochemical and Processing Qualities of Guava Varieties in Kenya

Duke G. Omayio et al.

Summary: Despite the favorable climate for guava production in Kenya, research on the physicochemical and processing qualities of guava fruits has been limited. This study analyzed the composition and qualities of common Kenyan guava fruits and found significant variations among different varieties. The red-fleshed guava showed superior qualities for processing compared to other varieties.

INTERNATIONAL JOURNAL OF FRUIT SCIENCE (2022)

Review Medical Laboratory Technology

Antibiotic resistance: The challenges and some emerging strategies for tackling a global menace

David Chinemerem Nwobodo et al.

Summary: Antibiotic resistance has negative effects on clinical and therapeutic outcomes, and there is a need for new strategies to tackle this issue.

JOURNAL OF CLINICAL LABORATORY ANALYSIS (2022)

Article Food Science & Technology

Phenolic profile and antioxidant activity of longan pulp of different cultivars from South China

Yaosheng Lin et al.

Summary: This study evaluated the phenolic content and antioxidant capacity of ten Chinese longan cultivars, and found that 'Dingyuan' had the highest phenolic content and exhibited strong antioxidant activity. There was a strong correlation between polyphenol abundance and antioxidant activity.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Review Chemistry, Multidisciplinary

Antimicrobial activities and mechanisms of extract and components of herbs in East Asia

Jingru Liang et al.

Summary: This review summarizes the antibacterial activities and mechanisms of popular herbs in East Asia, suggesting that these herbs and their components have potential antimicrobial effects and herbal medicine formulas (HMFs) exhibit stronger antibacterial activity compared to single herbs.

RSC ADVANCES (2022)

Article Integrative & Complementary Medicine

Phytochemical contents, antioxidant activity, and anticancer activity of three common guava cultivars in Thailand

Yaneenart Suwanwong et al.

Summary: Thai guava fruits show potential antioxidant and anticancer activity, with guava peel extract exhibiting higher phytochemical contents, antioxidant activities, and anticancer activity. Different guava cultivars demonstrate variations in anticancer and antioxidant activities.

EUROPEAN JOURNAL OF INTEGRATIVE MEDICINE (2021)

Article Nanoscience & Nanotechnology

Fruit Derived Potentially Bioactive Bioengineered Silver Nanoparticles

Abu Baker et al.

Summary: Protein-derived biogenic synthesis of silver nanoparticles was successfully achieved using Benincasa hispida fruit proteins, which showed potent antibacterial, antibiofilm, and anticancer activities.

INTERNATIONAL JOURNAL OF NANOMEDICINE (2021)

Article Food Science & Technology

Effect of ultrasound, high-pressure processing, and enzymatic hydrolysis on carbohydrate hydrolyzing enzymes and antioxidant activity of lemon (Citrus limon) flavedo

Si-Yu Lu et al.

Summary: The study compared the effects of different extraction methods on the bioactive compounds in lemon flavedo for inhibition of carbohydrate hydrolyzing enzymes, finding that enzymatic hydrolysis-treated samples showed better inhibition and higher phenolic content. Sinapic acid and esculetin were identified as major compounds that may regulate obesity and blood sugar, making lemon flavedo a potential source for the development of functional foods.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Biotechnology & Applied Microbiology

Extraction of bioactive compounds from Psidium guajava leaves and its utilization in preparation of jellies

N. S. Sampath Kumar et al.

Summary: Guava leaf extract was used to formulate jelly with pectin, sugar, and lemon juice, demonstrating its antioxidant and antimicrobial properties. The addition of guava leaf extract did not alter the texture properties of the jelly, and the extract exhibited antimicrobial and antioxidant activities against various bacteria and radicals.

AMB EXPRESS (2021)

Review Plant Sciences

Carotenoids and Apocarotenoids in Planta: Their Role in Plant Development, Contribution to the Flavour and Aroma of Fruits and Flowers, and Their Nutraceutical Benefits

Andrew J. Simkin

Summary: Carotenoids and apocarotenoids are important natural compounds with diverse functions including serving as pigments, nutraceuticals, and flavor molecules. Research is focused on increasing carotenoid content in plants and exploring their impact on human health as well as their role in shaping the flavor and aroma of fruits and vegetables.

PLANTS-BASEL (2021)

Article Nutrition & Dietetics

Total Anthocyanin Content, Total Phenolic Content, an Antioxidant Activity of Various Blueberry Cultivars Grown in Togane, Chiba Prefecture, japan

Yuma Shibata et al.

Summary: This study evaluated total anthocyanin contents, phenolic contents, and antioxidant activities of 51 blueberry cultivars grown under the same processing conditions on a farm in Japan, finding that rabbiteye blueberries had significantly higher total anthocyanin and phenolic contents compared to highbush blueberries, especially the Suwannee, Homebell, and Climax cultivars which exhibited high in vitro antioxidant capacity.

JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY (2021)

Article Chemistry, Applied

Elucidation of Bioactive Potential of Two Commonly Grown North Indian Psidium guajava viz., Lalit and Shweta against Pathogenic Foodborne and MDR Bacteria

Ambreen Bano et al.

Summary: The study found that guava leaf extracts contain abundant flavonoids and phenolic compounds, which have potential bioactivity against antibiotic-resistant food-borne diseases. The chemical components in the extracts can inhibit the growth of various bacterial strains, making guava leaf extracts a potential functional food to combat MDR-FBD.

BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY (2021)

Article Food Science & Technology

Variation in phenolic acids and antibacterial attributes of peel extracts from ripe and unripe [Citrus limon (L.) Osbeck] fruit

Tahir Mehmood et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2020)

Review Chemistry, Multidisciplinary

Potential Role of Plant Extracts and Phytochemicals Against Foodborne Pathogens

Farhat Ullah et al.

APPLIED SCIENCES-BASEL (2020)

Article Food Science & Technology

Antioxidant profile of thinned young and ripe fruits of Chinese peach and nectarine varieties

Chongting Guo et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2020)

Article Environmental Sciences

Chemical Composition, Antioxidant and Antibacterial Activity of Tunisian Date Palm Seed

Mounira Metoui et al.

POLISH JOURNAL OF ENVIRONMENTAL STUDIES (2019)

Article Food Science & Technology

Changes in phenolic profiles and antioxidant activity in rabbiteye blueberries during ripening

Xie Guofang et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2019)

Review Food Science & Technology

Different techniques for extraction and micro/nanoencapsulation of saffron bioactive ingredients

Farhad Garavand et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Agriculture, Multidisciplinary

Significance of Genetic, Environmental, and Pre- and Postharvest Factors Affecting Carotenoid Contents in Crops: A Review

Ramesh Kumar Saini et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Article Integrative & Complementary Medicine

Terminalia bellirica fruit extracts: in-vitro antibacterial activity against selected multidrug-resistant bacteria, radical scavenging activity and cytotoxicity study on BHK-21 cells

M. Priyanga Jayamal Dharmaratne et al.

BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2018)

Article Biotechnology & Applied Microbiology

Assessment of antioxidant and antibacterial properties in two types of Yemeni guava cultivars

Yaaser Almulaiky et al.

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2018)

Article Food Science & Technology

Measurement of ripening of raspberries (Rubus idaeus L) by near infrared and colorimetric imaging techniques

Francisco J. Rodriguez-Pulido et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

Review Food Science & Technology

Effect of ultraviolet irradiation on postharvest quality and composition of tomatoes: a review

Asanda Mditshwa et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

Article Agricultural Engineering

Influence of solvent on the antioxidant and antimicrobial properties of walnut (Juglans regia L.) green husk extracts

A. Fernandez-Agullo et al.

INDUSTRIAL CROPS AND PRODUCTS (2013)

Article Multidisciplinary Sciences

Influence of Solvent Types and Source of Collection on Total Phenolic Content and Antioxidant Activities of Acorus calamus L.

Amit Bahukhandi et al.

NATIONAL ACADEMY SCIENCE LETTERS-INDIA (2013)

Article Chemistry, Applied

Extraction conditions can greatly influence antioxidant capacity assays in plant food matrices

Jean Albert Michiels et al.

FOOD CHEMISTRY (2012)

Article Agriculture, Multidisciplinary

Physical Properties and Antimicrobial Efficacy of Thyme Oil Nanoemulsions: Influence of Ripening Inhibitors

Yuhua Chang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Chemistry, Applied

Bioactive Compounds and Prebiotic Activity in Thailand-Grown Red and White Guava Fruit (Psidium guajava L.)

W. Thuaytong et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2011)

Article Chemistry, Applied

Comparison of antioxidant capacities and cytotoxicities of certain fruit peels

Siriporn Okonogi et al.

FOOD CHEMISTRY (2007)

Article Chemistry, Applied

Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts

Kriengsak Thaipong et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2006)

Article Food Science & Technology

Effects of extraction solvent on wheat bran antioxidant activity estimation

KQ Zhou et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)

Review Biochemical Research Methods

Before the injection - modern methods of sample preparation for separation techniques

RM Smith

JOURNAL OF CHROMATOGRAPHY A (2003)

Article Chemistry, Applied

Phenolic content and antioxidant activity of olive extracts

S McDonald et al.

FOOD CHEMISTRY (2001)

Article Food Science & Technology

Microbial risk assessment: dose-response relations and risk characterization

RL Buchanan et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)