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The aim of this study was to evaluate the potential role of burdock and black radish powders in emulsion-type hair conditioners. The studied plant powders were obtained by low-temperature drying. This method allows plants to retain many valuable nutrients, including vitamins or phytosterols, which have a positive effect on the condition of hair and skin. For the selected plant powders, the content of vitamin C and total polyphenolic content, as well as the degree of reduction of DPPH free radicals, were determined. Burdock and black radish powders proved to contain polyphenolic compounds and exhibited antioxidant activity, which is particularly evident in burdock powder. The plant material under study was also proven to contain vitamin C. The following stage of this study involved designing the formulations and preparing seven hair conditioner emulsions containing different plant-based powders at various concentrations. In the next step, the cosmetic prototypes were evaluated for their physicochemical and functional properties. The hair conditioners were found to have satisfactory functional characteristics, including dynamic viscosity, yield stress, and consistency. Colorimetric analysis showed that an increase in the concentration of burdock and black radish powders obtained by low-temperature drying in hair conditioners resulted in a more saturated color compared to the reference sample. The test results indicated that an increase in the concentration of the plant-derived powders contributes to an increase in the intensity of the yellow color of the samples. [ABSTRACT FROM AUTHOR]

Plant powders with antimicrobial properties can be used in food manufacturing and must comply with the demands of consumers regarding microbiological safety, nutritional value, and sensory properties of foods. The present study aimed to assess the microbial growth inhibitory ability of different plant powders, including by-products of horticultural primary processing (e.g., pomace) in raw and cooked minced pork. The total counts of aerobic mesophilic bacteria, pseudomonads, yeasts, and moulds were studied to assess the microbial growth dynamics in meat samples. Additionally, for the plant powders, which were able to suppress the microbial growth in a total counts dynamics study, the growth potential of Listeria monocytogenes in ready-to-eat (RTE) minced meat samples was estimated by challenge testing. The results showed that the most effective combinations of plant powders in raw minced pork, in relation to the total counts of microorganisms, were 3% apple+1% onion+2% blackcurrant berries (Apple+On+BCber); 3% apple+1% garlic+2% tomato (Apple+Ga+Tom); and 3% apple+2% tomato+1% rhubarb petioles (Apple+Tom+Rhub). However, challenge tests revealed that some plant powders were unable to inhibit the growth of L. monocytogenes. The lowest L. monocytogenes growth potential (δ = 2.74 log cfu/g) was determined for cooked minced pork samples enriched with 2% rhubarb petioles, followed by Apple+On+BCber (δ = 3.63 log cfu/g) and Apple+Tom+Rhub (δ = 3.74 log cfu/g). In minced pork samples without plant additives, the L. monocytogenes growth potential was 7.30 log cfu/g. In conclusion, blends of plant powders may have good potential for developing meat products with acceptable microbiological quality. [ABSTRACT FROM AUTHOR]

Developing a bee-friendly alternative to traditional insecticides used within commercial environments can contribute to reductions in pesticide exposure experienced by managed bees. We performed acute contact toxicity studies using fifteen plant powders from seven plant families against a parasitoid pest, Pteromalus venustus, and its host, the Alfalfa leafcutting bee (ALB). Ajwain, cinnamon, clove, cumin, fennel, ginger, nutmeg, oregano and turmeric applied at low contact concentrations had sufficient fumigant properties to cause equivalent or higher parasitoid mortality as that obtained with the traditional insecticide. Nutmeg adversely affected adult ALBs at both low and high contact concentrations, thus eliminating it as a candidate. Increasing the contact concentrations did not consistently increase parasitoid control but did increase adverse effects on the ALBs. In addition, the efficacious plant powders significantly reduced the sexual function and fertility of the female parasitoids, a feature not associated with the traditional insecticide. The dual nature of the mechanisms underlying the effects of the plant powders may translate into effective control of the parasitoid populations in the commercial environment. The results reported here support further evaluations of Ajwain, cinnamon, clove, cumin, fennel, ginger, oregano and turmeric as potential botanical insecticides for control of P. venustus. [ABSTRACT FROM AUTHOR]