Academic Journal
Biological Activity and Phytochemical Characteristics of Star Anise (Illicium verum) Essential Oil and Its Anti-Salmonella Activity on Sous Vide Pumpkin Model
| العنوان: | Biological Activity and Phytochemical Characteristics of Star Anise (Illicium verum) Essential Oil and Its Anti-Salmonella Activity on Sous Vide Pumpkin Model |
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| المؤلفون: | Kačániová, Miroslava, Vukovic, Nenad L., Čmiková, Natália, Bianchi, Alessandro, Garzoli, Stefania, Saad, Rania Ben, Hsouna, Anis Ben, Elizondo-Luévano, Joel Horacio, Said-Al Ahl, Hussein A. H., Hikal, Wafaa M., Vukic, Milena D. |
| المساهمون: | Kačániová, Miroslava, Vukovic, Nenad L., Čmiková, Natália, Bianchi, Alessandro, Garzoli, Stefania, Saad, Rania Ben, Hsouna, Anis Ben, Elizondo-Luévano, Joel Horacio, Said-Al Ahl, Hussein A. H., Hikal, Wafaa M., Vukic, Milena D. |
| سنة النشر: | 2024 |
| المجموعة: | ARPI - Archivio della Ricerca dell'Università di Pisa |
| مصطلحات موضوعية: | phytochemical composition, star anise, in situ antimicrobial effect on pear and beetroot, in vitro activity against G+ and G−, anti-Salmonella effect on pumpkin model |
| الوصف: | Illicium verum, commonly known as star anise, represents one of the notable botanicalspecies and is recognized for its rich reservoir of diverse bioactive compounds. Beyond its culinaryapplication as a spice, this plant has been extensively utilized in traditional medicine. Given the con-temporary emphasis on incorporating natural resources into food production, particularly essentialoils, to enhance sensory attributes and extend shelf life, our study seeks to elucidate the chemicalcomposition and evaluate the antibacterial (in vitro, in situ) and insecticidal properties of Illiciumverum essential oil (IVEO). Also, microbiological analyses of pumpkin sous vide treated with IVEOafter inoculation of Salmonella enterica were evaluated after 1 and 7 days of study. GC/MS analysisrevealed a significantly high amount of (E)-anethole (88.4%) in the investigated EO. The disc diffusionmethod shows that the antibacterial activity of the IVEO ranged from 5.33 (Streptococcus constellatus)to 10.33 mm (Citrobacter freundii). The lowest minimal inhibition concentration was found againstE. coli and the minimum biofilm inhibition concertation was found against S. enterica. In the vaporphase, the best antimicrobial activity was found against E. coli in the pears model and against S. soneiin the beetroot model. The application of the sous vide method in combination with IVEO applicationdecreased the number of microbial counts and eliminated the growth of S. enterica. The most isolatedmicrobiota identified from the sous vide pumpkin were Bacillus amyloliquefaciens, B. cereus, B. licheni-formis, and Ralstonia picketii. Modifications to the protein composition of biofilm-forming bacteria S.enterica were suggested by the MALDI TOF MS instigations. The IVEO showed insecticidal potentialagainst Harmonia axyridis. Thanks to the properties of IVEO, our results suggest it can be used in thefood industry as a natural supplement to extend the shelf life of foods and as a natural insecticide. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | unknown |
| Relation: | volume:13; issue:10; numberofpages:1505; journal:FOODS; https://hdl.handle.net/11568/1234507 |
| DOI: | 10.3390/foods13101505 |
| الاتاحة: | https://hdl.handle.net/11568/1234507 https://doi.org/10.3390/foods13101505 |
| رقم الانضمام: | edsbas.22F32D4C |
| قاعدة البيانات: | BASE |
| DOI: | 10.3390/foods13101505 |
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