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Signals, Restrictions and Continuing development of Tricuspid Valve Treatments in Adults.
The antimicrobial activities of Baccharis dracunculifolia DC essential oil (EO) and hydroalcoholic extract (HE) were evaluated. The EO showed broad antimicrobial activity and its synergistic combination with nisin was tested. Major components of EO were nerolidol, beta-pinene and D-limonene, while artepillin C, rutin and cafeic acid were major phenolics of HE. EO and HE were tested by agar diffusion assay against several strains of bacteria and yeasts, and mixed cultures of bacterial strains. The EO presented the largest spectrum of antimicrobial activity inhibiting all Gram-positive bacteria tested. Yeasts were not inhibited. The effect of EO against mixtures of sensitive and non-sensitive bacteria was tested on milk agar, being the inhibitory effect only observed on mixtures containing susceptible strains. The combination of EO and nisin at ½ MIC was evaluated on the growth curve of Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes and Salmonella Enteritidis during 24 h at 37 °C. The combination EO-nisin was effective and no viable counts of B. cereus, L. monocytogenes and S. Enteritidis was observed, while the individual antimicrobials caused no inhibition. The counts of S. aureus were about 4 log CFU/mL lower in comparison with EO or nisin alone. B. dracunculifolia DC may be a potential source of natural antimicrobials, and its synergistic effect with nisin would reduce the working concentration, minimizing the organoleptic effects associated with this plant antimicrobial.Herein, the effects of basil usage in meatball production on various quality criteria and heterocyclic aromatic amine (HAA) formation were investigated. The use of basil at every rate caused a significant reduction in TBARS value compared to control group. Cooking caused an increase in pH and TBARS values. IQx, IQ, AαC and MeAαC compounds could not be detected, while various amounts of MeIQx, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx and PhIP were determined in the samples. Total HAA contents were determined up to 1.61 ng g-1 and increasing of cooking temperature increased total HAA content, except for meatball with 1% basil. The reducing or enhancing effect of the use of basil in meatball production on the formation of HAA varied depending on the usage rate and cooking temperature. It was determined that even if 100 g of the meatballs containing 0.5% basil cooked at 250 °C whose total amount of HAA content was the highest, is eaten, the intake amount is far below 1 μg.Drought has become more frequent due to climate change and its effects on the agricultural sector can be devastating. This increases the need for drought tolerant crops such as the Bambara groundnut (BGN) to be farmed in Malaysia. The development of BGN to a product suitable for consumers in this region has not been studied. Therefore, this research aimed to determine consumer acceptability of a nutritive BGN powdered drink mix using the Just-About-Right (JAR) method. BGN flour was produced by mixing soy powder with 0% BGN powder (0B100S), 10% BGN powder (10B90S), 20% BGN powder (20B80S) and 30% BGN powder (30B70S), respectively. The physicochemical properties of the powdered drink mix and its microbiological changes upon storage for six months were then determined. In addition, in-vivo assessment of the cholesterol-lowering effect of this product was conducted. Sample 10B90S was the most preferred sample among the sensory panellists (overall acceptability = 72%). Sample 10B90S remained stable after six months of ambient storage. Rats fed with sample 30B70S showed the most improvement in blood cholesterol levels. In conclusion, nutritive BGN powdered drink mix exhibited good physicochemical properties and could be useful for food applications.The effects of PMF (5-7 T, 5-30 pulses) on enzyme activity, pH, titratable acidity, soluble solids, color, ascorbic acid, total phenols and antioxidant activity (DPPH radical scavenging activity) of cloudy apple juice were evaluated. PMF inhibited activities of polyphenoloxidase (PPO), peroxidase (POD) and pectinmethylesterase (PME), but PPO was more sensitive to PMF than POD and PME. At the intensity of 6 T with 15 pulses, PPO and POD both exhibited the lowest residual activity (53.22 and 92.96%), while PME showed the lowest residual activity (83.01%) at 7 T with 30 pulses. No significant effect on soluble solids was found under all processing parameters, whereas significant decreases of ascorbic acid were observed at the intensity of 7 T with 5-30 pulses. PMF did not change pH, titratable acidity, color, total phenols and DPPH radical scavenging activity severely. These results suggest PMF can be a potential technology for enzymatic inactivation in apple juice with high retention of quality.Films were prepared by casting 2% w/v apple pectin, 0.5% w/v low-acyl gellan and 2.2% w/v glycerol as plasticizer. Bioactive film (BF, films with 3912 International Units (IU) nisin/cm2) and control films (CF, films without nisin) were elaborated. The objective was to analyze the release kinetics of nisin from films to a food model, to determine the period of film bioactivity and potential use as antimicrobial packaging. The release of nisin from BF to a food model was determined at 5 °C and 30 °C. The release kinetics of nisin was fitted to the analytical solution of the Fick's second law for an infinite plate. The diffusion coefficients of nisin (D) were 5.22 × 10-14 and 7.36 × 10-14 m2/s for 5 °C and 30 °C, respectively. Besides, both films were characterized in their mechanical properties and gas permeabilities [oxygen (PO2) and water vapour permeability (WVP)]. selleck inhibitor The mechanical properties were reduced by the nisin incorporation, whereas PO2 was increased, and no significant effect on WVP was observed.Green mold decay is considered as the main cause of postharvest loss in citrus fruits. With regard to safety concerns, this study was done to evaluate the efficacy of shellac as an edible coating and cinnamon essential oil (CEO) as alternative to synthetic fungicides to maintain quality of 'Thomson navel' oranges (Citrus sinensis L. Osbeck) inoculated with Penicillium digitatum spores. Fruit treated with distilled water (control), 1.5% ethanol (ET), 10% shellac (SH), commercial wax (CW), 0.5% commercial fungicide (Carbendazim), CF + CW, 0.3%, 0.4%, 0.5% and 0.6% CEO, 0.3%, 0.4%, 0.5% and 0.6% CEO + SH, SH enriched with 0.3%, 0.4%, 0.5% and 0.6% CEO (CEOSH) stored at 5 °C for up to 21 days. Fruit decay, weight loss, firmness, ascorbic acid were evaluated at 7 days interval, but scanning electron microscopy (SEM) images and sensory quality were evaluated at the end of storage. Shellac coating (10%) enriched with 0.5% CEO reduced weight loss by 52%, and firmness loss by 38%. The results showed that the incorporation of EOs into shellac could be a suitable treatment for maintenance of citrus fruit quality.
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