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The witnesses of the millenary history of Campania felix in southern Italy highlighted that several fruit and vegetables cultivated in such territory could potentially be a treasure trove of important health elements. Our work evaluated the content of β-carotene, ascorbic acid, and total phenolics and the antioxidant activity of ten typical varieties of apricots cultivated in the Vesuvius area in the Campania region. The total polyphenols varied between 10.24 and 34.04 mg/100 g of a fresh sample. The amount of ascorbic acid also varied greatly, ranging from 2.65 to 10.65 mg/100 g of a fresh product. B-Carotene reached values up to 0.522 mg/100 g of the fresh sample. The correlation analysis performed, accounting for these parameters, showed that the antioxidant activity, calculated by 2,2-diphenyl-1-picrylhydrazyl (DPPH assay) and azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) tests, was influenced mainly by the content of total polyphenols, with ρ = −0.762 and ρ = 0.875 when we considered DPPH and ABTS tests, respectively, slightly less by the content of ascorbic acid, and not by β-carotene. The dendrogram clustered eight varieties into two main groups; on the other hand, two varieties (“Vitillo” and “Preveta bella”) seemed hierarchically distant. The gas chromatography–mass spectrometry (GC–MS) analysis of volatile organic compounds (VOCs), herein performed for the first time, demonstrated the influence of the varieties on the VOC profiles, both from a qualitative and semiquantitative perspective, discriminating the varieties in different clusters, each of which was characterized by specific notes. α-Terpinolene was the only terpene identified by GC–MS that appeared to affect the antioxidant activity.

In this work, we aimed to study the chemical composition of the essential oils from bulbs and leaves of two cultivars of Allium sativum L. and two of A. ampeloprasum L. var. holmense. Moreover, we investigated their activity against four common bacterial strains responsible for food contamination (Listeria monocytogenes, Escherichia coli, Acinetobacter baumannii, and Staphylococcus aureus) by formation of biofilms. The susceptibility of bacterial biofilms was evaluated by crystal violet assay, whereas the metabolic changes occurring in the bacterial cells were ascertained through the MTT test. The essential oils were characterized by the presence of most characteristic components, although with different composition between the species and the cultivars. The essential oils inhibited the capacity of the pathogenic bacteria to form biofilms (up to 79.85 against L. monocytogenes) and/or acted on their cell metabolism (with inhibition of 68.57% and 68.89% against L. monocytogenes and S. aureus, respectively). The capacity of the essential oils to act against these foodborne bacteria could suggests further ideas for industrial applications and confirms the versatility of these essential oils as food preservatives.

Campania is the most important region of Italy in the apricot cultivation, present mostly in the Vesuvio area. At least to the best of our knowledge, no studies are reporting the biochemical characterization of the considerable number of traditional apricot varieties present on this territory, including the qualitative and quantitative profile of the polyphenols present. Our work evaluated the content of β-carotene, total phenolics, phenolic profiles, ascorbic acid and antioxidant activity of 23 traditional varieties of apricots of the Campania region. Principal component analysis (PCA) highlighted that, in the two main groups, the antioxidant activity was strongly affected by the content of ascorbic acid (−0.89), or slightly affected by the content of total polyphenols (−0.67), respect to the content of ascorbic acid (−0.55), never by β-carotene. Chlorogenic acid (up to 55.07 μg g−1) and catechin (up to 96.15 μg g−1) resulted the most abundant polyphenols recognized through the chromatographic analysis. PCA, extended to the polyphenol profile, confirmed the distribution of the varieties in two large groups, evidencing once again the hierarchical distance of four varieties (“Panzona”, “Paolona” “Baracca” and “Boccucia Eboli”) compared to the others.

Aqueous and ethanolic pomegranate peel extracts (PPE) were studied as a source of phenolic compounds with antimicrobial, anti-quorum sensing, and antioxidant properties. The aqueous extract showed higher total phenolic and flavonoid content (153.43 mg GAE/g and 45.74, respectively) and antioxidant capacity (DPPH radical inhibition: 86.12%, ABTS radical scavenging capacity: 958.21 mg TE/dw) compared to the ethanolic extract. The main phenolic compounds identified by UPLC-DAD were chlorogenic and gallic acids. The aqueous PPE extract showed antimicrobial activity against Listeria monocytogenes, Salmonella Typhimurium, Candida tropicalis (MICs 19–30 mg/mL), and anti-quorum sensing activity expressed as inhibition of Chromobacterium violaceum violacein production (%). The aqueous PPE extracts at 25 mg/mL applied on alfalfa sprouts reduced psychrophilic bacteria (1.12 Log CFU/100 g) and total coliforms (1.23 Log CFU/100 g) and increased the antioxidant capacity of the treated sprouts (55.13 µmol TE/100 g (DPPH) and 126.56 µmol TE/100 g (ABTS)) compared to untreated alfalfa. This study emphasizes PPE’s antioxidant and antimicrobial activities in alfalfa sprouts preservation.

Background/Aim: Sweet almond (Prunus amygdalus dulcis) oil is one of the most famous cold-pressed seed oils. However, other species of Prunus can provide oils with healthy properties. We analyzed the fatty acid (FA) composition, as well as the antioxidant, the in vitro anti-inflammatory properties, and the antibiofilm activity of five commercial vegetable cold-pressed seed oils of apricot, peach, plum, cherry, and black cherry.Methods: Gas Chromatography-Mass Spectrometry was performed for the analysis of FAs The antioxidant property of the oils was carried using different tests [2, 2-diphenyl-1-picrylhydrazyl (DPPH assay)], Ferric Reducing Antioxidant Power (FRAP), and the 2, 20 -azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS·+). The denaturation assay performed on bovine serum albumin (BSA) was used to evaluate the in vitro anti-inflammatory activity. The anti-biofilm activity was assessed using five pathogenic strains, namely, Acinetobacter baumannii, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus, through the crystal violet test and the 3-(4,5-dimethylthiazol-2-yl)−2,5-diphenyltetrazolium bromide (MTT), used to evaluate the metabolism of the microbial cells present within the biofilm.Results: Oleic acid and linoleic acids were the most abundant FAs. Black cherry seed oil exhibited the best antioxidant activity, but in general, the amount of oil needed to inhibit the activity of 1 ml of DPPH assay at 50% did not exceed 10 μg. The extract concentration for the 50% inhibition of the denaturation of the protein (IC50) did not exceed 4.4 μg. Linoleic and stearic acids affected the antioxidant activity of the oils; oleic acid, linolenic, and palmitoleic acids exhibited beneficial effects in preserving the BSA denaturation, as shown by the correlation data. The oils were able to inhibit the biofilm formation of the pathogens (up to 71.40% of inhibition) as well as act against their mature biofilm, although with different strengths, with values up to 61.54%. Concurrently, they also acted on the pathogen metabolism.Conclusion: The oils represent a valuable source of some healthy FAs. They showed potential antioxidant and anti-inflammatory in vitro activity, in addition, their potential effect on the biofilm can offer important ideas for research and reflection on their use as functional foods and/or ingredients.

Prickly pear Opuntia ficus-indica (L.) Mill.,1768) is a succulent plant belonging to the Cactaceae family, native to Central America but now diffused both in the the Mediterranean area (mainly Sicily, Calabria, Puglia, Sardinia and Malta) and in the temperate areas of America, Africa, Asia and Oceania. The oil obtained from its seeds, rich in polyunsatured fatty acids, has also known antimicrobial and antioxidant properties. Herein we evaluated not only the capacity of this oil to inhibit the formation of biofilm by different pathogens but also to block the metabolic changes taking place in the microbial cells included in the biofilm. The oil was capable to inhibit at 38.75% the biofilm of Escherichia coli just at a concentration of 1 microliter/ml, and, when tested against Pseudomonas aeruginosa, the inhibition reached the 74%. The oil was also effective against Pseudomonas aeruginosa (71.84% of inhibition) and the phytopathogen Pectobacterium carotovorum (63.06%). The metabolic activity of the microbial cells present within the biofilm was also strongly inhibited and, when the oil was tested against P. carotovorum, microbial cell metabolism was completely inhibited. The action of the prickly pear seeds oil was effective also in blocking at 64.97 % the metabolism of Listeria monocytogenes cells, which therefore had conversely demonstrated to be more resistant compared to the other bacteria (31% of biofilm inhibition). Data from the present study indicates a wide field of application of this oil, with interesting potentialities for food and health purposes.

This study identified the lactic acid bacteria (LAB) biota and the volatilome profile of 28 typical sourdoughs of Irpinia—a large area of the Campania region of Southern Italy where numerous breads are produced, even today, following the ancient procedures of sourdough fermentation and for which information on the microbiological and sensory profile is lacking in literature. For this purpose, microbial quality, LAB biodiversity, chemical, and technological characteristics, as well as aroma profile by solid-phase microextraction technique (SPME)–gas chromatography/mass spectrometry (GC/MS) of Irpinian sourdoughs were investigated. The dominant LAB microbiota was examined by both culture-dependent and culture-independent methods Polymerase Chain Reaction/Denaturing Gradient Gel Electrophoresis (PCR-DGGE). Results showed a high biodiversity in LAB community whereas the most frequent lactobacilli species recognized were Lactobacillus plantarum (ca. 22% of total LAB isolates), Lactobacillus sanfranciscensis (11%), Lactobacillus paralimentarius (8%), and Lactobacillus rossiae (6.5%), whereas LAB cocci could be mainly referred to Pediococcus pentosaceus (9.5% of total LAB isolates), Leuconostoc spp. (7.8%), and Weissella cibaria (7.7%). Sourdoughs were characterized by the dominance of one or two LAB species, thus proving that the environment influences the selection and the establishment of few key LAB species and that no specific correlation can be traced between microbial composition and geographical origin of the samples. Furthermore, although sourdoughs were characterized by different qualitative and quantitative volatile organic compound (VOC) compositions, no noticeable correlation between volatilome profile and geographical origin was found. However, it emerged that for more isolated locations, it was possible to find the existence of microbial biotypes and sensory profiles with a strong identity, thus revealing the existence of highly traditional and evocative bread recipes in those geographical contexts.

The aim of this study was to characterize the chemical composition and to evaluate the antimicrobial and phytotoxic properties of the essential oils (EOs) obtained from leaves of Leptospermum petersonii chemotype “Variety B” and Eucalyptus gunnii, native to Australia. Geranyl acetate, γ-terpinene, geraniol, terpinolene, α-pinene, p-cimene, and linalool were the main components in L. petersonii EO, confirming also the existence of several chemotypes in such taxa; on the other hand, 1,8-cineole, trans-sabinene hydrate acetate, globulol, longicyclene, terpinolene, and camphene were present in major amounts in the E. gunnii EO. Chemical analysis of L. petersonii revealed that it belongs to the variety “B.” E. gunnii EO showed good antibacterial activity, with an MIC of 0.5 and 2 μg/mL against Staphylococcus aureus, and Pectobacterium carotovorum, respectively. The activity of E. gunnii EO was stronger than L. petersonii EO, whose maximum MIC reached 5 μg/mL. E. gunnii and L. petersonii EOs were particularly effective in inhibiting the biofilm formation by S. aureus, already at a concentration of 0.01 μg/mL. The other strains were resistant to both EOs up to a dose of 0.05 μg/mL. The maximum inhibition on biofilm formed by P. carotovorum was recorded for E. gunnii EO, reaching a value of 93.12% at 1.0 μg/mL. This is the first manuscript which studies the biofilm inhibition by EOs and evaluates their effects on biofilm metabolism. Both EOs were more effective against P. carotovorum. In addition, even though L. petersonii EO 0.1 μg/mL was unable to inhibit biofilm formation by Escherichia coli, it decreased the metabolic activity of the biofilm to 78.55% compared to control; furthermore, despite it inducing a relatively low inhibition (66.67%) on biofilm formation, it markedly affected metabolic activity, which decreased to 16.09% with respect to the control. On the contrary, L. petersonii EO 0.5 μg/mL induced a 79.88% inhibition of S. aureus biofilm, maintaining a high metabolic activity (90.89%) compared to the control. Moreover, this EO showed inhibitory activity against radical elongation of Solanum lycopersicum and the germination of radish. On the contrary, E. gunnii EO showed no phytotoxic activity.

The present study was carried out to determine some biochemical characteristics, in particular the total polyphenol content and the free radical scavenging activity, of the extracts recovered from bulbs and aerial parts (these last often considered as by-products) of two landraces of A. ampeloprasum var. holmense cultivated in Southern Italy. For the first time, the capacity of the extracts of these landraces to inhibit the formation of biofilm of different Gram-negative and Gram-positive bacteria and to affect the metabolism of the cells present within the bacterial biofilm was evaluated. All extracts exhibited an amount of total polyphenols not lower than 2.86 mg/g of dried product and revealed a noteworthy antioxidant activity, with EC50 values not exceeding 4.95 mg. In both cases, the aerial parts extracts were more effective than the bulb extracts, which also showed a minor amount of total polyphenols. The extracts inhibited mainly the adhesive capability of Pseudomonas aeruginosa and Staphylococcus aureus, by 95.78% and 85.01%, respectively. The extracts demonstrated to inhibit also the metabolism of the bacterial cells reaching levels up to 90%. Finally, as assessed by the assays performed on the 24-h preformed biofilms, all the extracts were also capable to cause a reduction in bacterial biomass and to affect their metabolism.

Our study aimed to analyze some qualitative aspects of five landraces of the tomato &ldquo, Piennolo,&rdquo, typical of the Vesuvian area, Italy, and determine the in vitro antioxidant activity. All samples showed a high &deg, Brix value and acidity, as well as a discrete amount of reducing sugars, indicating their good quality as fresh products. They showed a high content of lycopene (up to 218 mg g&minus, 1 of fresh product) and ascorbic acid (up to 238 mg g&minus, 1 of fresh product). The content of total polyphenols was never less than 278 mg g&minus, 1 of fresh product. Hyperoside, chlorogenic and gallic acids were the most abundant polyphenols. The interrelationships between the parameters analyzed and the different landraces showed that total polyphenols could have mostly affected (r = 0.76) the antioxidant activity more than lycopene (r = &minus, 0.96). The interrelationships between the most abundant polyphenols and antioxidant activity showed that hyperoside, although the most abundant, negatively affected (r = &minus, 0.93) the antioxidant activity. Due to the high content of lycopene, ascorbic acid, and hyperoside, the five landraces of the tomato &ldquo, Piennolo&rdquo, could be considered promising in terms of their potential healthy characteristics.

The world of microorganisms, the microbial universe, is so large and important that life on the Earth without it would be impossible. In fact, every living organism, both prokaryote and eukaryote, needs the microbial component to exist. We should think about the fermentation processes that stem from raw materials such as milk, flour, meat, cereals, and grapes and lead to the formation of products that are an integral part of our daily lifestyle, such as cheeses, bread, salami, beer, and wine. We should also consider the role of the microbiome, composed of both bacteria and fungi, which is so important for the well-being of our organism. We still think some biotechnological processes, in which microorganisms are the key players, give rise to the production of molecules (proteins, enzymes, carbohydrates, vitamins, and antioxidants) with high benefit and strong application impact for the food industry, the health sector, the environment, etc. Naturally, this chapter does not claim to describe all the biomolecules produced by microorganisms, which play an important role from a technological and biotechnological point of view. We do not claim to discuss all the metabolites produced by microorganisms that may be interesting in the food sector. We will limit ourselves to analyzing some of them, in particular vitamins and some aromatic molecules, also evaluating their potential impact at the industrial level.

The increasing trend of antibiotic resistance by bacteria accentuates the necessity to exploit alternative potential therapeutic agents capable to act as effective and natural antibacterial agents. Therefore, use of honey as antibacterial agent back to ancient times. Aim of this study was to demonstrate the susceptibility of biofilm formation by different pathogens to some types of monofloral honey, Hedera helix (ivy), Arbutus unedo (strawberry tree), Lavandula angustifolia (lavender), sulla (Hedysarum coronarium), and Ailanthus altissima (tree of heaven). In addition, we assessed the capacity of the honey to block the metabolic changes taking place in the microbial cells included in the biofilm. The inhibitory action was variable. Listeria monocytogenes was the most sensitive bacteria, so that the formation of biofilm was inhibited up to 72.20 % (when we tested 11.42 microliters/ml of sulla honey) and never lower than 27.32% (by assaying 5.71 microliters/ml of lavender honey). Pseudomonas aeruginosa was less sensitive; however, some types of honey, such as tree of heaven and sulla, caused a biofilm inhibition up to 40.41% and 35.85%, respectively. The types of monofloral honey were able to act on the P. aeruginosa metabolism, with percentage of inhibition not inferior than 46.07% (with 11.42 microliters of ivy honey), reaching even 75.24% (with 11.42 microliters of tree of heaven honey). St. aureus, which showed greater resistance to the biofilm-inhibitory action of the types of honey, was instead more sensitive at the metabolic level, with percentages of inhibition reaching 61.63% (in the presence of the tree of heaven honey).

Food waste comprises raw or cooked food materials, including all food loss before, during or after meal domestic preparation, as well as all material removed during all food service activities, such as manufacturing, distribution, and retail. It is composed by vegetal or animal materials, counting also bones, carcasses and organs. Due to the enormous vastness of the subject and the number and type of biomolecules obtainable from food waste, in this brief review our attention was focused on two types of animal and vegetable food waste, trying to demonstrate how two models of waste, respectively, can represent a very important source of biomolecules of technological and functional interest.

Apricot is one of the most important fruit produced in the temperate countries. Consumed both as fresh and dried, it represents an important ingredient of diet. It contains polyphenols, carotenoids with well-known biological effects, including liver and heart protective, anti-oxidant, and anti-inflammatory, and microelements, such as Zn, Ca, Cu, Fe, Mg, Na, Mn, P, and K. Apricot and its by-products could potentially be useful as complementary support in human nutrition and for treatment of different diseases.

This study evaluated the effect of grape stems extracts on motility, surface energy and adhesion of L. monocytogenes to stainless steel and polypropylene surfaces. Stem extracts from Red Globe grapes showed a higher content of total phenolics than Carignan stems. Moreover, both extracts reduced adhesion of Listeria to stainless steel (0.77-2.22 log CFU cm-2) and polypropylene (0.71-2.38 log CFU cm-2) and completely inhibited bacterial motility at 4.5 and 5 mg mL-1 of Red Globe and Carignan extracts, respectively. Similarly, both extracts affected the surface energy of bacteria and modified the adhesion potential of L. monocytogenes to both surfaces. Otherwise, caffeic, ferulic and gallic acids, catechin and rutin, presented in both extracts, reduced adhesion of L. monocytogenes to stainless steel (0.39-2.04 log CFU cm-2) at 10 mM. In conclusion, Red Globe and Carignan grape stem extracts inhibited adhesion of L. monocytogenes to stainless steel and polypropylene surfaces by inhibiting motility and modifying its adhesion potential.

Two Brassicaceae (Eruca sativa, Brassica oleracea var. sabauda) were stored in air and under a modified atmosphere for several days after their expiry date and then analyzed. The polyphenol content and composition, as well as the antioxidant activity of the extracts, were assessed, compared to the fresh products. Antimicrobial properties on tester strains (Bacillus cereus, Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa) and in vitro anti-proliferative activity were evaluated. The cabbage extracts exhibited antimicrobial activity mainly on the ninth day after the expiry date and retained significant inhibitory effects against colon carcinoma (CaCo-2) cells. The rocket salad extract exhibited antiproliferative but not antimicrobial activity. Overall, our results indicated that they might represent a good source of natural antioxidants with antimicrobial and anti-proliferative activity, also after their expiry date, suggesting their exploitation for the recovery of important biomolecules used in the food and health industry.

Production of extra virgin olive oil (EVOO) represents an important element for the economy of Southern Italy. Therefore, EVOO is recognized as a food with noticeable biological effects. Our study aimed to evaluate the antimicrobial activity exhibited by the polyphenolic extracts of EVOOs, obtained from three varieties of Olea europea L. (Ruvea antica, Ravece, and Ogliarola) cultivated in the village of Montella, Avellino, Southern Italy. The study evaluated the inhibiting effect of the extracts against some Gram-positive and Gram-negative bacteria. Statistical analysis, used to relate values of antimicrobial activity to total polyphenols and phenolic composition, revealed a different behavior among the three EVOO polyphenol extracts. The method applied could be useful to predict the influence of singular metabolites on the antimicrobial activity.

The aim of this paper was to study the polyphenols of peel and pulp of three Citrus taxa&mdash, Citrus medica, Citrus bergamia, and Citrus medica cv. Sal&ograve, &mdash, cultivated in the Cosenza province, Southern Italy, and to evaluate their antioxidant and antibacterial activity, performed against Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Staphylococcus aureus, and Pectobacterium carotovorum. Furthermore, we assessed the inhibitory effect of the extracts on bacterial capacity to form biofilm, and on the metabolic activity of the cells present therein. The results indicated that such extracts could find new potential applications in the field of natural antioxidant and anti-bacterial agents in pharmaceutics, agriculture, and food fields.

Extra virgin olive oil (EVOO), appraised for its healthy properties, represents an important element for the economy of several countries of the Mediterranean area, including Italy. Our study aimed to evaluate some biochemical characteristics (polyphenols and volatile compounds) as well as the antioxidant activity of three EVOOs obtained from the varieties Ravece, Ogliarola, and Ruvea antica, grown in the same field of an Irpinian village, Montella, in the Campania region, Southern Italy. Extra virgin olive oil Ruvea antica contained the greatest amount of total polyphenols and showed the highest antioxidant activity. Principal component analysis of the aromatic profiles indicated that the three EVOOs could be easily discriminated according to the cultivar. 1‐Hexanol, 2‐hexen‐1‐ol, 3‐pentanone, representing the most abundant volatiles of the EVOO Ruvea antica, and 2‐hexenal, which resulted the main component in EVOOs Ogliarola and Ravece, could be considered as markers to discriminate these three EVOOs, according to the ReliefF feature selection algorithm.

Extracts of the bulbs of Italian ecotypes of Allium sativum were analysed to determine their phenolic profiles, antioxidant activities, ascorbic acid and allicin content, and in vitro antibacterial and anti-proliferative activities. Ultra performance liquid chromatography with diode array detector (UPLC-DAD) was used to detect and quantify gallic acid, chlorogenic acid, caffeic acid, epicatechin, hyperoside, ferulic acid, apigenin, p-coumaric acid and allyl isothiocyanate. All extracts exhibited antioxidant activity with concentrations necessary to inhibit the activity of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical by 50% (EC50) ranging from 60 to 114 mg. Ascorbic acid and allicin ranged between 0.268 and 0.658 mg/g, and between 0.411 and 1.105%, respectively. Extracts exhibited antimicrobial activity against Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa more so than against Bacillus cereus. 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assays demonstrated that the extracts inhibited the proliferation of the human epithelial colorectal adenocarcinoma (Caco-2) cells in time- and dose-dependent manners. (C) 2015 Elsevier Ltd. All rights reserved.

Plant extracts have the potential to be used as food additives, however, their use have been limited by causing undesirable changes in the sensory attributes of foods. We characterized the mango seed extract as a preserving agent for fresh-cut mangoes. We established the maximum concentration of extract that, while increasing the antioxidant activity, and limiting microbial contamination of the fruit, did not negatively affect fruit sensory acceptability. The extract contained 277.4 g gallic acid equivalent (GAE)/kg dw (dry weight) of polyphenols and 143.7 g quercetin equivalent (QE)/kg dw of flavonoids. Antioxidant capacity values were 2034.1 and 4205.7 &mu, mol Trolox equivalent (TE)/g against 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radicals, respectively. Chromatographic analysis revealed the presence of gallic and chlorogenic acids. The extract (16 g/L) inhibited the growth of Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus and Listeria monocytogenes. The highest concentration with sensory acceptability was 6.25 g/L. At such concentration, the extract preserved fresh-cut fruits, increasing polyphenols (0.427 g GAE/kg fw (fresh weight)), flavonoid content (0.234 g QE/kg fw) and antioxidant activity (DPPH = 2.814 and ABTS = 0.551 mol TE/kg fw). It also reduced inoculated bacteria (range: 5.50 &times, 103 to 1.44 &times, 105 colony forming units (CFU)/g). These results showed the importance of considering consumer acceptability to determine the effective concentration of plant extracts as additives.

Common beans (Phaseolus vulgaris) are a good source of nutrients and phenolic compounds with versatile health benefits. Polyphenol-rich extracts of six ecotypes of P. vulgaris were analysed to determine their phenolic profiles and assayed in vitro for inhibitory effects on digestive enzymes relevant to carbohydrates and lipids metabolism. The extracts inhibited enzyme activities in a dose-dependent manner. IC 50 values ranged from 69 ± 1.9 to 126 ± 3.2 ?g/mL and from 107.01 ± 4.5 to 184.20 ± 5.7 ?g/mL, before and after cooking, for ?-amylase, from 39.3 ± 4.4 to 74.13 ± 6.9 ?g/mL and from 51 ± 7.7 to 122.1 ± 5.2 ?g/mL for ?-glucosidase and from 63.11 ± 7.5 to 103.2 ± 5.9 ?g/mL and from 92.0 ± 6.3 to 128.5 ± 7.4 ?g/mL for lipase. Results suggest encouraging their consumption, being natural sources of enzyme inhibitors important for type-2 diabetes and obesity prevention/control. Well-monitored in vivo studies would help to establish their beneficial effects, making them worthwhile of further consideration as functional foods.

The chemical composition, antimicrobial and antioxidant properties of Carum copticum essential oil and its methanolic extract were investigated. Thirteen compounds were identified representing 99.3% of the total oil composition. Oxygenated monoterpenes (53.0%) dominated the C. copticum essential oil with high contents of thymol (51.7 ± 1.51%), p-cymene (26.9 ± 1.11%), γ-terpinene (16.7 ± 0.76%), and β-pinene (1.6 ± 0.15%). In the methanolic extract, the caffeic, gallic, chlorogenic, coumaric and ferulic acids, flavan-3-ols (catechin), flavone (hyperoside), and the flavonol quercetin were identified. Antimicrobial activity of essential oil and the organic extract was tested by disk diffusion and broth microdilution method. The essential oil was effective against the tested bacteria and yeast strains with the highest activity and the MICs and MBCs values were lower as compared to the methanolic extract. The essential oil showed anti-quorum sensing activity against Chromobacterium violaceum, and the IC50 value for violacein inhibition was 0.23 mg/ml. Both the essential oil and the methanolic extract also showed antioxidant activities. The results obtained highlight the potential use of C. copticum as a possible source of antimicrobial and antioxidant compounds to be used both as food flavor and as a broad spectrum antibiotic.

Phenolic composition of three extracts of Hypericum perfoliatum was investigated; moreover also their antimicrobial and antioxidant activities were evaluated. The chloroform–methanol and methanol extracts showed antioxidant activity (IC50 less than 35 μg/mL), probably due to the presence of flavonoids, namely hyperoside (1.6 mg/mL in both extracts) and phenolic acids, such as chlorogenic acid (0.4 and 0.5 mg/mL, respectively). On the contrary, chloroform extract did not show remarkable antioxidant activity. Chloroform and chloroform–methanol extracts exhibited antimicrobial activity against the Gram positive Bacillus cereus (strains DSM 4313 and DSM 4384) and S. aureus and the Gram negative Escherichia coli and Pseudomonas aeruginosa strains, as well as against the emergent pathogen Chronobacter sakazakii.

[object Object]In the present study total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity and antimicrobial properties of grape (Vitis vinifera var. Red Globe) stem extract is reported. Also, the identification of main phenolic compounds was carried out by UPLC-PAD analysis. TPC and TFC of extract were 37.25 g GAE kg-1 and 98.07 g QE kg-1, respectively. Extract showed an antioxidant capacity of 132.60 and 317 g TE kg-1 for DPPH and ABTS radical scavenging capacity, respectively. The main phenolic compounds identified were rutin, gallic acid, chlorogenic acid, caffeic acid, catechin and ferulic acid. Extract inhibited the growth of Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica subsp. enterica serovar Typhimurium, and Escherichia coli O157: H7 at MIC range 16-18 g L-1. Extract affected the different phases of bacterial growth. In addition, application of Extract (25 g L-1) as a sanitizer was effective to reduce the populations of all bacteria inoculated in lettuce (0.859-1.884 log reduction) and spinach (0.843-2.605 log reduction). This study emphasizes the potential of grape processing byproducts as an emergent and attractive source of bioactive compounds with antioxidant properties and antimicrobial activity against important foodborne pathogens. The study demonstrated that stem extract could be used to control the presence of human pathogenic bacteria in fresh leafy vegetables.

Leaves of three different sweet basil (Ocimum basilicum L.) cultivars (Italico a foglia larga, Cammeo, and Italiano classico) packed in macro-perforated polyethylene bags were stored at chilling (4°C) or non-chilling temperature (12°C) for 9days. During storage, visual quality, physiological (respiration rate, ethylene production, ammonium content) and chemical (antioxidant activity, total polyphenols and polyphenol profile) parameters were measured. Detached leaves stored at chilling temperature showed visual symptoms related to chilling injury, while ethylene production and ammonium content resulted associated to cultivar sensibility to damage at low temperature. Storage at 4°C caused a depletion in polyphenols content and antioxidant capability, which was preserved at 12°C. Regarding the polyphenols profile, stressful storage conditions did not enhance the phenolic metabolism. However, leaves stored at 12°C did not loss a significant amount of metabolites respect to fresh leaves, suggesting the possibility to extend the storability after the expiration date, for a possible recovery of bioactive compounds.

The traditional medicinal properties of Carpobrotus edulis are well recognized, particularly in Tunisia where it is used for wound healing. Thus, in this study, biochemical and molecular properties of its leaves' bioactive aqueous-acetone extract were investigated. The total phenolic content (TPC) of the extract was estimated to be 184 ± 5 mg/100 g of fresh matter (FM). The qualitative and quantitative polyphenolic profile was determined by ultra performance liquid chromatography with diode array detection (UPLC-DAD) and showed that chlorogenic acid was the major compound (43.7%). The extract exhibits potent antioxidant capacities with IC50 = 56.19 and 58.91 μg/ml, as accessed via the anionic DPPH and cationic ABTS radical scavenging assays, respectively. The extract has high antibacterial properties, especially against the Gram+ Staphylococcus aureus and Bacillus cereus strains. To investigate the extract effect on regeneration, the flatworm Dugesia sicula Lepori, 1948, was used as a model. The macroscopic analysis of planarian cultures in ordinary medium containing phenolic extract at non-toxic concentrations illustrated that the extract caused morphological changes. Additionally, the molecular study through the fluorescence-activated cell sorting (FACS) technique showed that C. edulis polyphenols can harm the stem cells' development. These results emphasize the ecotoxicological impact of phenolic rejections in the environment on flatworms' physiology.

The probiotic yeast, Saccharomyces cerevisiae boulardii, was microencapsulated in a mixture of alginate-inulin-xanthan gum, and its ability to grow in berry juice and survive 4 weeks of storage at 4 degrees C was determined. Exposure of the yeast in these forms to artificial gastrointestinal conditions was also assessed. Encapsulation significantly enhanced cell viability after fermentation and storage compared with the free yeast (7.59 log(10) colony forming units/ml versus 6.98 log(10) colony forming units/ml, respectively) and protected it from exposure to a simulated gastrointestinal transit after 4 weeks of storage. Conversely, a dramatic loss of viability was exhibited by free yeast after 4 weeks of storage, and viability values closer to zero (0.23 log(10) cfu/ml) were found after the simulated gastrointestinal treatment. Microcapsules were capable of absorbing a certain amount of polyphenols and anthocyanins. This work, based on use of microencapsulated probiotic yeasts, might represent the starting point for the development of new functional foods or functional ingredients. Microcapsules were capable to absorb, from berry juice, a certain amount of anthocyanins which, maintaining their native form after the in vitro gastrointestinal transit, might in vivo therein be transformed into other, simpler molecules, with beneficial effect on microflora and human health too.

Four types of kale-based snacks were investigated on the basis of polyphenol content and composition, glucosinolates amount, and antioxidant activity. The amount of polyphenols resulted to be higher than that of raw material, fresh kale (0.57 ± 0.03 mg GAE). The antioxidant activity turned out indeed very effective, resulting sufficient just from 0.72 mg to 2.1 mg to dishearten the activity of 1 ml DPPH to 50%. Glucosinolates present in kale-based snacks ranged from 1.17 mg/gr to 1.52 mg of sinigrin equivalent/gr. Polyphenol profile, obtained by UPLC-DAD analysis allowed us to identify gallic acid, chlorogenic acid, and catechin common in all samples. Other polyphenols, that is caffeic acid, p-coumaric acid, and ferulic acid, were found in almost all samples, almost all more abundant than fresh kale, representing a precious source of beneficial metabolites. Our results suggest that such snacks could represent an effective functional dietary supplement also if compared to fresh vegetable. Manufacturing of kale-based snacks does not negatively affect the beneficial effect of the raw material; indeed, such snacks could positively meet people’s expectation, mainly children and young, well known consumers of snacks, which, also in such manner, could be addressed towards a healthier dietary regime.

The influence of a simulated digestive process on some biochemical and biological aspects of strawberry grape (Vitis labrusca) was investigated. The amount of total polyphenols and anthocyanins as well as the antioxidant power were evaluated. Results evidenced that the simulated gastrointestinal transit caused a decrease of the polyphenols content and total anthocyanins; these last, however, were more resistant than polyphenols, decreasing only of 50% respect to the initial value (31.50 μg/ml of extract). The extract exhibited an excellent antioxidant power (EC50 3.8 mg/ml), which decreased of about four times after the simulated gastrointestinal transit. The antimicrobial activity of the extract, evaluated against three Escherichia coli, Pseudomonas aeruginosa and Bacillus cereus pathogen strains was enhanced by the simulated digestion, with an increase of the inhibition halo.

Biochemical characteristics, antimicrobial and quorum quenching activity of the extract of the “Carciofo di Montoro”, a typical ecotype of Cynara cardunculus var. scolymus of the Campania region (Southern Italy) were studied, to consider it as potential reserve of bioactive constituents useful for food industry and beneficial for managing and preventing several chronic illnesses in humans. The extract exhibited a good polyphenol content (528 μg GAE/g) and antioxidant activity (EC50 less than 5 mg). Ultra pressure liquid chromatography (UPLC) revealed high amount of chlorogenic acid, cynarin and epicatechin. The extract showed antimicrobial activity against Escherichia coli, Staphylocccus aureus, Pseudomonas aeruginosa, Enterococcus faecalis and Bacillus cereus pathogen strains. Finally, quorum quenching activity was demonstrated. The variety Carciofo di Montoro could represent a good source of health-promoting polyphenols, encouraging a nutraceutical use of such ecotype, for several phyto-pharmaceutical applications.

The aims of this work were to study the chemical composition of the essential oil from the leaves of Pereskia aculeata and to evaluate some biological activities of three leaf extracts. The phenolic content, antioxidant activity, and in vitro antimicrobial and antifungal activities were determined. The methanol extract showed antioxidant activity (EC50 7.09 mg/mL) and high polyphenols content (15.04 +/- 0.31 mg gallic acid equivalents (GAE)/g). The petroleum ether extract exhibited potent antibacterial activity against Escherichia coli, whereas the chloroform extract showed inhibitory activity against Bacillus cereus and Staphylococcus aureus. The petroleum ether and methanol extracts were more effective in inhibiting the growth of Aspergillus versicolor. The possible cytotoxicity of extracts on neuroblastoma SH-SY5Y cancer cell line and the influence on adenylate cyclase (ADCY) expression was also studied. P. aculeata chloroform extract showed antiproliferative activity with an IC50 value of 262.83 mu g/mL. Treatments of SH-SY5Y neuroblastoma cells with 100 mu g/mL of methanol extract significantly reduced ADCY1 expression.

The volatile profile of three sweet basil cultivars, "Italico a foglia larga", "Cammeo" and "Italiano classico", packaged in air at 4 or 12 °C until 9 days, was monitored by solid phase microextraction with GC-MS. Chilling injury (CI) score and electrolyte leakage were also assessed. In total, 71 volatile organic compounds (VOCs) were identified in the headspace of basil samples. A preliminary principal component analysis highlighted the dominant effect of the cultivar on VOCs profiles. Data analysis by post-transformation of projection to latent structures regression (ptPLS2) clarified the role played by time and temperature of storage. Temperature influenced the emission of volatiles during storage, with much lower total volatile emissions at 4 °C compared to 12 °C. Finally, a ptPLS2 regression model performed on VOCs and the two CI parameters allowed selection of 10 metabolites inversely correlated to both CI parameters, which can be considered potential markers of CI in basil leaves.

Beans are important dietary components with versatile health benefits. We analysed the extracts of twelve ecotypes of Phaseolus vulgaris in order to determine their phenolic profiles, antioxidant activity, and the in vitro antiproliferative activity. Ultra-performance liquid chromatography with diode array detector (UPLC-DAD) admitted us to detect and quantify some known polyphenols, such as gallic acid, chlorogenic acid, epicatechin, myricetin, formononetin, caffeic acid, and kaempferol. The antioxidant activity (AA) ranged from 1.568 ± 0.041 to 66.572 ± 3.197 mg necessary to inhibit the activity of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical by 50% (EC50). The extracts, except those obtained from the nonpigmented samples, were capable of inhibiting the proliferation of the human epithelial colorectal adenocarcinoma (Caco-2) cells, human breast cancer cells MCF-7, and A549 NSCLC cell line. Cultivars differed in composition and concentration of polyphenols including anthocyanins; cooking affected the antioxidant activity only marginally. Qualitative and quantitative differences in phenolic composition between the groups of beans influenced the biological activities; on the other hand, we did not find significant differences on the biological activities within the same variety, before and after cooking.

Extracts of the bulbs of the two endemic varieties “Rosato” and “Caposele” of Allium sativum of the Campania region, Southern Italy, were analyzed. The phenolic content, ascorbic acid, allicin content, and in vitro antimicrobial and antifungal activity were determined. Ultra performance liquid chromatography with diode array detector performed polyphenol profile. The polyphenolic extracts showed antioxidant activity (EC50) lower than 120 mg. The amount of ascorbic acid and allicin in the two extracts was similar. Polyphenol extract exhibited antimicrobial activity against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and (only by the extract of Rosato) against Bacillus cereus. The extract of Caposele was more effective in inhibiting the growth of Aspergillus versicolor and Penicillum citrinum. On the other hand, the extract of Rosato was effective against Penicillium expansum.

Microencapsulation can represent an excellent example of microtechnologies applied to food science and biotechnology. Microencapsulation can be successfully applied to entrap natural compounds, like essential oils or vegetal extracts containing polyphenols with well known antimicrobial properties to be used in food packaging. Microencapsulation preserves lactic acid bacteria, both starters and probiotics, in food and during the passage through the gastrointestinal tract, and may contribute to the development of new functional foods.

Our work aimed to investigate the phenolic composition and antioxidant capacity of the de-alcoholized extract of cider obtained from the Annurca apple (Malus domestica var. Annurca). The antimicrobial effect of the extract against different pathogens, including Chronobacter sakazakii, was also examined. The extract's potential anti-quorum-sensing (AQS) activity was assessed using the test microorganism Chromobacterium violaceum. Biochemical analysis of the extract using ultra-performance liquid chromatography revealed catechin and caffeic acid as the most abundant polyphenols present, which represented about 35.5% and 36.6% of the total phenolics identified, respectively. An antioxidant capacity was also found (50% effective concentraiton=10 μL). The extract exhibited clear antimicrobial activity against all strains used in the experiments. Escherichia coli and Bacillus cereus were the most sensitive bacteria to the antimicrobial activity. The extract also inhibited the growth of the emergent pathogen strain C. sakazakii. The AQS activity of apple cider is reported here for the first time. In conclusion, our results demonstrate some biological properties of the apple cider and contribute to reinforcing the potential of the apple and its derivatives as functional components of the diet.

The water-soluble protein fractions in the "Violino di capra" goat dry cured ham were studied by using the "Lab-on-a-chip" version of a size-based capillary electrophoresis, and the results were compared with those obtained from the analysis of the corresponding fraction of pork meat and raw ham. The system automatically determined the relative concentration of each protein present in the sarcoplasmic fraction samples, where the nearly all proteins ranged from 24 kDa to 62.5 kDa, and made possible a supposition of the proteolysis process taking place after ripening of the goat raw ham. We propose the use of such technique as high-quality and routine analysis method in the biochemistry of food pro- teins.

BACKGROUND: The influence of the addition of two probiotic strains, Lactobacillus rhamnosus and Lactobacillus bulgaricus, and the prebiotic components inulin and fructooligosaccharides on carrot juice was investigated in order to evaluate the possibility of producing a functional vegetal beverage. RESULTS: Both bacterial strains were capable of growing in carrot juice, reaching nearly 5 × 109 colony-forming units after a 48 h fermentation, and the pH was reduced to 3.5–3.7 or below. The viable cell counts of the two lactobacilli in the fermented juice after 4 weeks of storage at 4 °C, demonstrated good survival of the two strains at low pH. Some biochemical characteristics of the fermented juice, such as β-carotene content and antioxidant activity, were also preserved, indicating that the metabolism of the Lactobacillus spp. did not degrade these nutritional components after 4 weeks of storage at 4 °C. The positive effect was more evident when the juice was inoculated with Lactobacillus rhamnosus. The presence of inulin and fructooligosaccharides did not alter the cell counts or the biochemical characteristics of the fermented juice. CONCLUSION: We propose this as a health juice and functional beverage for vegetarians or consumers who are allergic to dairy products. Copyright © 2008 Society of Chemical Industry

Total polyphenols content and a partial phenolics composition from pulp and peel of organically and conven- tionally produced Malus domestica, Annurca were investigated. Furthermore, the antimicrobial effect of these compounds against useful and pathogen microorganism was examined. Finally, their mutagenic activities were evaluated. Organically grown apples showed a greater content of polyphenols, both into the pulp and the peel. The distribution of polyphenols was different between the two types of fruit, the organic fruit showing a more concentration of them, mainly into the peel extracts. The antimicrobial activity was also different: the conventionally produced samples showed a good inhibitory ef- fect against Bacillus cereus, the organic peel revealed in addition a good inhibitory effect against Escherichia coli 0157:07. The results demonstrated a probable relationship between the phenolic composition and distribution in the ex- tracts and the antimicrobial effect. The Ames test did not reveal the presence of an evident mutagenic activity in the con- ventional extracts. The antimutagenic activity was more evident in the organic extracts.

A preliminary study was performed on fresh and irradiated Tuber aestivum black truffles to investigate the presence of mutagenic and antimutagenic activities in the fresh product and to examine the possible effects of treatment with gamma rays. The study was performed on aqueous and ethanolic extracts from truffles, untreated or irradiated with a final dose of 1.5 kGy. Two Salmonella typhimurium His − strains, TA 98 and TA100, were used. The preliminary results indicate that black truffles may contain compounds having an inhibitory effect against direct and indirect acting mutagenic compounds. The irradiation did not lead to the formation of mutagenic compounds, but the level of antimutagenic activity was slightly decreased after the treatment.

The growth and viability of three Lactobacillus strains, Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus rhamnosus, after their passage through simulated gastric and pancreatic juices were studied as a function of their presence in the growth medium of rocket salad (Eruca sativa). The presence of E. sativa affected some of the biological properties of the strains. For example, L. acidophilus and L. plantarum worked more efficiently in the presence of E. sativa, increasing not only the antioxidant activity of the medium, but also their own antioxidant power and antimicrobial activity, L. rhamnosus was not affected in the same manner. Overall, the presence of vegetables might help to boost, in specific cases, some of the characteristics of lactobacilli, including antioxidant and antimicrobial power.

The phenolic contents and antioxidant activities of grass pea ( Lathyrus sativus ), lentil ( Lens culinaris ), and chickpea ( Cicer arietinum ) cultivars from the Campania region of Southern Italy were investigated. Lentils (cv Colliano and San Gerardo) demonstrated the highest antioxidant activity, (EC 50 not higher than 2.3 mg/g), confirming that lentils are an excellent antioxidant food. Grass peas (cv San Gerardo and san Rufo) tested exhibited lower content of total polyphenols, as well as a minor amount of hydrolysable and condensed tannins compared to other grass pea cultivars; their low levels of the two types of tannins suggest that they are more nutritional and should not negatively affect humans and monogastric animals. Chickpeas (cv Castelcivita and Sassano) exhibited the lowest content of total polyphenols (147.13 and 183.78 μg/g of raw product, respectively), although their values were higher than those of the other European cultivars. UPLC analysis revealed differences in the quality and quantity of polyphenols, which are important due to their healthful properties. Therefore, these legumes can be considered therapeutic functional foods due to their significant content of functional proteins and carbohydrates and their extraordinary reserve of secondary metabolites and bioactive constituents that are beneficial for managing and preventing several chronic illnesses in humans.

The antioxidant capacity and antimicrobial activity of the essential oil of Moringa oleifera (Moringaceae) grown in Mozambique was investigated. The chemical composition was studied by means of GC and GC-MS analysis. Hexacosane (13.9%), pentacosane (13.3%) and heptacosane (11.4%) were the main components. Ultra High Performance Chromatography-DAD analysis detected the flavonoids quercetin (126 μg/g) and luteolin (6.2 μg/g). The essential oil exhibited a relatively low free radical scavenging capacity. The antimicrobial activity of the essential oil was assayed against two Gram-positive strains (Bacillus cereus, Staphylococcus aureus), two Gram-negative strains (Escherichia coli, Pseudomonas aeruginosa), and five fungal strains of agro-food interest (Penicillium aurantiogriseum, Penicillium expansum, Penicillium citrinum, Penicillium digitatum, and Aspergillus niger spp.). B. cereus and P. aeruginosa, as well as the fungal strains were sensitive to the essential oil.

Protein compositional data can address nutritional, packaging, origin/authenticity, processing history, safety and other quality questions. Such data has been time-consuming and expensive to generate until recently but “protein analysis on a chip” systems are now available that can analyze a complex food sample in a few minutes and do not require great protein analytical expertise. We review some of the main new approaches with examples of their application and discuss their advantages and disadvantages.

The viability of the probiotic strain Lactobacillus acidophilus DSM 20079, after its passage through the simulated gastric and pancreatic juices, was evaluated as function of its pre-growth in a medium containing the known prebiotics pectin or inulin, and was compared to glucose used as control. The presence of pectin or inulin did not affect the growth (12.11(log10) colony forming units/mL and 12.08(log10) colony forming units/mL for pectin and inulin respectively versus 12.22(log10) colony forming units/mL obtained for glucose). Pectin and inulin, in contrast to glucose, induced cell stress resistance against gastrointestinal juices (Δ(log10) 1 and 2 colony forming units/mL respectively, versus Δ(log10) 4.5 for glucose). The data were confirmed by the analysis of the protein pattern following stress treatments which, in the case of microbial cells grown with glucose, revealed a relevant protein degradation after the double passage through simulated gastric and intestinal juices. An impressive metabolic change, as function of the growth conditions, was demonstrated by analyzing the proteomic profile with a μ-2DE system, used herein for the first time as evaluation tool of prebiotic-probiotic interactions. The analysis revealed a different pH protein distribution that was mostly acidic in the presence of pectin and neutral-alkaline in the presence of inulin. Both prebiotics stimulated the production of butyrate, a relevant healthy bio-molecule not detectable in the presence of glucose, that was measured by HPLC analysis to be 14.5 fold higher after growth in the presence of inulin, as compared to pectin. Three specific proteins were detected at pH 6 after growth in the presence of pectin or inulin. They could be correlated to the stress resistance and/or to the production of butyrate, the common phenotypic characteristics induced in the bacterial strain by the two prebiotics.

Use of microtechnologies and nanotechnologies in all areas of agriculture and food science is currently increasing as a result of their excellent potential in terms of selectivity, sensitivity, and speed of analysis. Use of such approaches in food safety and food packaging, as well as food quality and in the development of functional foods are some of the emerging topics in the food sector. This chapter briefly describes some applications of nanotechnologies and microtechnologies of particular relevance to food science, and identifies some of the future challenges.

The present study evaluated the effects of thyme and balm essential oils on the 3-wk storage of fresh chicken breast meat at 4 °C. Thyme and, to a lesser extent, balm essential oils reduced DPPH (2,2-diphenyl-1-picrylhydrazyl) radical formation in the meat (25% to 30% and 20%, respectively). Treatment with the 2 essential oils also limited lipid peroxidation and the deterioration of sarcoplasmic proteins, helping to preserve the meat even after 2 wk of storage. Thyme and balm essential oils decreased the natural microflora present in the meat; total microbial content decreased down to 50% in comparison to the control samples. In addition, a clear effect on lactic acid bacterial growth was recorded. Balm essential oil significantly limited the growth of Salmonella sp., whereas thyme essential oil effectively inhibited the growth of Escherichia coli. Our data demonstrate that these 2 essential oils effectively reduced deteriorative processes in chicken meat and extended the shelf life of this fresh product. Practical Application: The essential oils of thyme and balm can protect the chicken meat from decomposition during the storage time.

This study investigated the phenolic composition and antioxidant capacity of an ethanolic extract from the peel of the Annurca (Malus domestica var. Annurca), which is widespread in the Campania region of southern Italy. The antimicrobial effect of the extract on different pathogens was also examined. The potential antiquorum sensing activity of the extract was tested by using the microorganism Chromobacterium violaceum. Ultra-performance liquid chromatography revealed that rutin, epicatechin, dicaffeoylquinic acid, and caffeic acid were the most abundant phenolic compounds in the extract; these compounds constituted 27.43%, 24.93%, 16.14%, and 15.3% of the total phenols, respectively. The test for 2,2-diphenyl-1-picryl-hydrazyl free radical-scavenging activity showed that the extract possessed an impressive antioxidant capacity (50% effective concentration of 2.50 μg/g of product). Furthermore, the extract clearly exhibited antimicrobial activity against Bacillus cereus (11- to 14-mm diameter of inhibition halo, depending on the strain) and Escherichia coli serotype O157:H7 (10-mm diameter of inhibition halo). No activity was observed against the probiotic lactobacilli tested or against Staphylococcus aureus. Antiquorum sensing activity was reported for the first time for apple extracts. In conclusion, these results indicate the potential of this extract for treating some microbial infections through cell growth inhibition or quorum sensing antagonism, thereby validating the health benefits of apples.