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In this study, the effect of chitosan-chia seed coating with bay leaf essential oil on the shelf life of quail fillet during a 16-day refrigeration period was investigated. First, the amounts of phenolicand flavonoid compounds, antioxidant properties (ABTS free radical inhibition) of different concentrations of fragrant leaf essential oil were measured. Then, in order to investigate the effect of chitosan-chia seed composition and bay leaf essential oil on the shelf life of fillet quail 4 treatments including 1: control, 2: chitosan-chia seed gum coating, 3: coating + essential oil with 8000 ppm concentration, 4: coating + essential oil At a concentration of 1600 ppm were prepared and number of peroxide, thiobarbiotic acid, pH, total amounts of bacteria and psychrotrophic counts bacteria were investigated. The phenolic compounds of bay leaf essential oil were equal to 388.57±9.85 mg / g gallic acid, flavonoid compounds were 210.18 ± 4.98 mg / g. The highest free radical scavenging activity was observed at 1600 ppm (83.47%). The levels of antioxidant activity at this concentration did not siggnifacnt different with synthetic antioxidant BHA (concentration 100 ppm) (P <0.05).The results of shelf life of quail showed that, the combined coating with essential oil slowed down the upward trend of oxidation and microbial indices compared to the control treatment, and these changes in treatment 4 were less than other treatments and until the end of the storage period of the range of chemical and microbial index were acceptable. Therefore, it seems that the combined coating of chitosan-chia seeds and essential oil of bay leaves can be used as a natural preservative in meat and poultry products. [ABSTRACT FROM AUTHOR]

Microbial resistance to antibiotics and the shortage of efficient antimicrobial agent has necessitated the search for a better antimicrobial agent from various sources. Plants secondary metabolites are the major sources for discovery of new bioactive chemical compounds. The objective of this study was to determine the antibacterial and antioxidant activities of Laurus nobilis leaf extract and its essential oil against human pathogenic microorganisms and to analyse its chemical composition. The leaf of L. nobilis (500 g) was air-dried, powdered and extracted using four different solvents. The crude extract and the essential oil were tested against four Gram-negative and two Gram-positive bacterial strains. The radical scavenging activity of the crud extract was examined using DPPH assay. Bacterial inhibition activity of the crude extract increased with increased concentration from 25 mg/mL to 200 mg/mL. The maximum inhibition zone was recorded against Enterococcus faecalis 13.33±1.52 mm, Escherichia coli 14.33±1.53 mm and Salmonella typhimurium 16.00±1.00 mm, respectively. MeOH extract (1000 µg/mL) showed superior radical scavenging property (0.02) than ascorbic acid (0.05). The analysis of the oil using GC-MS indicated the presence of 48 chemical substances accounting for 91.4 % of the total compositions. The finding of this study showed that bay leaf has considerable antimicrobial and antioxidant activities. Further evaluation of this plant is recommended with particular focus on the mechanisms of action of the antimicrobial substance. [ABSTRACT FROM AUTHOR]

Background: The profiling of a drink made from bay leaves combined guava juice has not been previously reported despite the positive health aspects of both plants. Objectives: To analyze the sensory characteristics of jelly drink bay leaf water extract with guava juice combination using the Quantitative Analysis Descriptive (QDA) sensory evaluation method. Methods: The QDA carried out of three stages, namely the panelist preparation stage, Forum Group Discussion (FGD), and quantitative descriptive test. QDA was carried out on four jelly drink product formulas, namely F0 (standard), F1 (75:25), F2 (50:50), F3 (25:75) from the ratio of bay leaf extract:guava juice. Results: Sensory attributes consist of 17 attributes, namely appearance (particle aggregation size, viscosity, homogeneity), aroma (bay leaf, guava, sweet), texture (gritty, ease of spreading), taste (guava, sweet, sour, bay leaf), mouthfeel (gritty, jelly-like consistency, viscosity), aftertaste (astringent and bitter). The results of the one-way ANOVA analysis showed significant differences between the formula and the control product (p

Kemantan (Mangifera torquenda Kosterm) is a local fruit found in West Kalimantan which is rarely studied and is well known to many people. Kemantan is a genus with mango. Mango is one of the leading tropical fruits favored by people in the world. Mango is also famous for its content of multi vitamin, antioxidants, and many other nutritional content. Bay leaves (Eugenia polyantha) contain essential oils (citral, eugenol), tannins and flavonoids. Unfortunately, so far these two plants have only been consumed traditionally so they are boring and the rest is thrown away, therefore researchers want to use these plants to make fruit syrup. The research method was an experiment with a completely randomized design consisting of 1 treatment and 5 levels of bay leaf addition denoted by the letter (S). The materials used in this study for the manufacture of the product consisted of kemantan fruit, bay leaves, granulated sugar, CMC, and other. The steps: first, making bay leaf extract, second, making kemantan fruit syrup. Organoleptic test to provide an assessment of color, aroma, taste, texture, thickness, preference and overall with the rating format 5-1. Data analysis was carried out using the ANOVA method and the results were significantly different followed by the LSD test. The results showed that the best treatment for kemantan syrup products was S0 for color and aroma assessment. While the treatment for taste, thickness, texture, preference and overall assessment was S1. Kemantan syrup with the addition of bay leaves has a significant effect on texture parameters, very significant effect on color, taste, thickness, preference and overall and no significant effect on aroma. [ABSTRACT FROM AUTHOR]

Abstract Meatball is a processed food product that can be produced from the basic ingredients of beef, chicken, or fish. High nutrient contents cause the meatball to be easily contaminated by bacteria, consequently decreasing their quality or shelf life. For this, it requires a preservative material to prevent the quality degradation of meatballs. Bay leaf extract (BLE) is one of the natural preservatives that can be used for coating material to inhibit bacterial growth on meatballs as it contains bioactive compounds. This work aims to evaluate the feasibility of BLE as a natural preservative for meatballs. Here, the TPC-based bacterial growth and shelf life are two important parameters to identify BLE's feasibility. This work was designed by using a completely randomized design (CRD) with 1 factor of BLE composition using various formulations of 0% (F0), 1%(F1), 1.5%(F2), and 2%(F3), respectively. The bacterial growth in the meatballs was evaluated based on the total plate count (TPC) values at different temperatures of 27 °C, 10 °C, and 5 °C for 1, 7, 14, 21, and 28 days of storage time. Meanwhile, the shelf life was estimated by using accelerated shelf-life testing (ASLT) based on the TPC values. The collected data were analyzed using Microsoft Excel software, one-way Analysis of Variance (ANOVA), and Duncan’s test with SPSS 25.0. The BLE with a concentration of 2% showed good feasibility in preventing bacterial growth and improving the shelf life of meatballs, twice longer than that of without BLE.

Hyperuricemia is characterized by elevated uric acid levels in the blood, often stemming from increased uric acid production or inadequate uric acid excretion, resulting in levels exceeding 7 mg/dL. If left unmanaged, this condition can lead to gout arthritis. Elevated serum uric acid levels have also been linked to liver damage, as evidenced by findings in patients diagnosed with Non-alcoholic fatty liver disease (NAFLD), showing increased serum uric acid levels associated with liver damage. This study investigates the potential role of bay leaf extract in reducing liver inflammation related to uric acid metabolism. This study employed a true experimental approach with a post-test control group design, utilizing 8-week-old Mus musculus as experimental animals. The groups were divided as follows: Group 1 (control), Group 2 (Potassium oxonate-PO), Group 3 (PO with administration of bay leaf extract at 75mg/kg body weight), Group 4 (PO with administration of bay leaf extract at 150mg/kg body weight), and Group 5 (PO with administration of bay leaf extract at 300mg/kg body weight). Histological examination of the liver in the PO administration group revealed cell infiltration compared to the control group. However, a significant reduction in damaged hepatocyte cells was observed by administering bay leaf extract in PO+EDS-1, PO+EDS-2, and PO+EDS-3 groups (P

Introduction: Cardiovascular disease is the leading cause of death in the world, more than any other disease. The leading cause of cardiovascular disease is dyslipidemia. Long-term use of simvastatin can cause other diseases. One of the medicinal plants known to have anti-cholesterol effects is a bay leaf (Syzygium polyanthum). This study aimed to determine how the administration of bay leaf extract regulates lipid profiles. Methods: This study used a systematic review based on PRISMA guidelines. Sampling in this study was done by collecting studies available in e-databases: PubMed and Google Scholar, with the inclusion criteria being experimental studies about the effect of bay leaf extract administration in regulating lipid profile in rats. Results: This study consisted of 10 experimental studies on rats. Eight studies showed an improved lipid profile, while two other studies did not show an improving lipid profile after the administration of bay leaf extract. Conclusion: Most studies revealed that bay leaf extract positively improves lipid profiles by lowering total cholesterol, LDL, and triglycerides, increasing HDL levels, and having antioxidant and anti-inflammatory effects.