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Antimicrobial Substances in Plants: Discovery of New Compounds, Properties, Food and Agriculture Applications, and Sustainable Recovery

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A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (10 November 2021) | Viewed by 18696

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Special Issue Editors

Prof. Dr. Daniela Gwiazdowska

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Guest Editor

Department of Natural Science and Quality Assurance, Poznań University of Economics and Business, Poznan, WP, Poland
Interests: design and quality assessment of bioactive food; probiotic preparations; biological detoxification of mycotoxins
Special Issues, Collections and Topics in MDPI journals

Dr. Krzysztof Juś

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Department of Natural Science and Quality Assurance, Poznań University of Economics and Business, Poznan, WP, Poland
Interests: design and effectiveness assessment of biological control agents against mycotoxigenic fungi in food chain
Special Issues, Collections and Topics in MDPI journals

Dr. Katarzyna Marchwińska

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Guest Editor

Department of Natural Science and Quality Assurance, Poznań University of Economics and Business, Poznan, WP, Poland
Interests: quality assessment and functional properties of fermented food waste, bioactive products and probiotic formulations
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Microbial contamination of agriculture and food commodities may cause significant losses, with economic, social and environmental consequences. Therefore, the search for new promising substances demonstrating antagonism towards different microorganisms has been observed in recent years. Plants are a valuable source of different bioactive compounds exhibiting antimicrobial activity. These substances usually play a role as a defense factor against different microorganisms and predators, as well as acting as growth regulators. Plant antimicrobials are varied in their chemical nature and include different compounds, such as phenolic compounds, terpenoids and essential oils, alkaloids, lectins and polypeptides. Due to the high diversity of their structure and properties, these substances may be applied against bacteria and fungi in the whole food chain, including pathogens and spoilage microorganisms. Taking into account the increased interest in natural antimicrobials, plant metabolites seem to be an important alternative for chemical pesticides in plant protection, as well as for preservatives in food or food packaging. Therefore, research on the discovery of new substances and their antimicrobial activity against bacteria and toxigenic fungi occurring in food and food processing, as well as those responsible for plant infections during their growth, will expand our knowledge about plant metabolites. Considering that the majority of research concerns planktonic cells, the activity of plant antimicrobials should be equally important in relation to biofilms formed by pathogenic and spoilage microorganisms. Moreover, papers covering the implementation of new technologies, as well as the sustainable recovery of antimicrobial substances from waste materials, are also welcome.

Prof. Dr. Gwiazdowska Daniela
Dr. Krzysztof Juś
Dr. Katarzyna Marchwińska
Guest Editors

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Keywords

Antimicrobial
food
food safety
plant protection
packaging
biofilm
sustainable recovery.

Published Papers (7 papers)

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Editorial

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4 pages, 190 KiB

Open AccessEditorial

Special Issue “Antimicrobial Substances in Plants: Discovery of New Compounds, Properties, Food and Agriculture Applications, and Sustainable Recovery”

by Daniela Gwiazdowska, Katarzyna Marchwińska and Krzysztof Juś

Appl. Sci. 2022, 12(10), 5021; https://0-doi-org.brum.beds.ac.uk/10.3390/app12105021 - 16 May 2022

Viewed by 1004

Abstract

Microbial contamination of agriculture and food commodities may cause significant losses, with economic, social and environmental consequences [...] Full article

(This article belongs to the Special Issue Antimicrobial Substances in Plants: Discovery of New Compounds, Properties, Food and Agriculture Applications, and Sustainable Recovery)

Research

Jump to: Editorial

17 pages, 668 KiB

Open AccessArticle

Antioxidant, Antimicrobial and Antibiofilm Properties of Glechoma hederacea Extracts Obtained by Supercritical Fluid Extraction, Using Different Extraction Conditions

by Daniela Gwiazdowska, Pascaline Aimee Uwineza, Szymon Frąk, Krzysztof Juś, Katarzyna Marchwińska, Romuald Gwiazdowski and Agnieszka Waśkiewicz

Appl. Sci. 2022, 12(7), 3572; https://0-doi-org.brum.beds.ac.uk/10.3390/app12073572 - 31 Mar 2022

Cited by 7 | Viewed by 2034

Abstract

Glechoma hederacea var. longituba is a herbaceous plant from the Lamiaceae family, used in herbal medicine. In this work, we aimed to assess the total phenolic content, antioxidant, antimicrobial and antibiofilm activity of extracts obtained from G. hederacea via supercritical dioxide extraction with methanol as a co-solvent under different extraction conditions. The results showed that the activity of the obtained SC-CO₂ extracts is strongly dependent on the extraction temperature. Significantly higher total polyphenol content, as well as antioxidant and antimicrobial activity towards bacteria and yeasts, was observed in the extract obtained at 40 °C, compared to extracts obtained at 50 °C and 60 °C; however, antifungal activity against filamentous fungi was not dependent on the extraction conditions. Antimicrobial activity also depended on the microorganism type. Higher sensitivity was exhibited by Gram-positive bacteria than by Gram-negative bacteria, with S. aureus and P. aeruginosa being the most sensitive species among each group. The most susceptible fungi were Candida albicans and Sclerotinia sclerotiorum. The antibiofilm activity was differentiated and depended on the extraction conditions, the microorganism and the method of biofilm treatment. All tested extracts inhibited biofilm formation, with the extract obtained at 40 °C showing the highest value, whereas only extract obtained at 60 °C efficiently removed mature biofilm. Full article

(This article belongs to the Special Issue Antimicrobial Substances in Plants: Discovery of New Compounds, Properties, Food and Agriculture Applications, and Sustainable Recovery)

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17 pages, 43737 KiB

Open AccessFeature PaperArticle

The Concentration-Dependent Effects of Essential Oils on the Growth of Fusarium graminearum and Mycotoxins Biosynthesis in Wheat and Maize Grain

by Daniela Gwiazdowska, Katarzyna Marchwińska, Krzysztof Juś, Pascaline Aimee Uwineza, Romuald Gwiazdowski, Agnieszka Waśkiewicz and Roman Kierzek

Appl. Sci. 2022, 12(1), 473; https://0-doi-org.brum.beds.ac.uk/10.3390/app12010473 - 04 Jan 2022

Cited by 9 | Viewed by 2111

Abstract

The presence of Fusarium fungi and their toxic metabolites in agricultural crops contributes to significant quantitative and qualitative losses of crops, causing a direct threat to human and animal health and life. Modern strategies for reducing the level of fungi and mycotoxins in the food chain tend to rely on natural methods, including plant substances. Essential oils (EOs), due to their complex chemical composition, show high biological activity, including fungistatic properties, which means that they exhibit high potential as a biological plant protection factor. The aim of this study was to determine the fungistatic activity of three EOs against F. graminearum, and the reduction of mycotoxin biosynthesis in corn and wheat grain. All tested EOs effectively suppressed the growth of F. graminearum in concentrations of 5% and 10%. Cinnamon and verbena EOs also effectively reduced the ergosterol (ERG) content in both grains at the concentration of 1%, while at the 0.1% EO concentration, the reduction in the ERG amount depended on the EO type as well as on the grain. The degree of zearalenone (ZEA) reduction was consistent with the inhibition of ERG biosynthesis, while the reduction in deoxynivalenol (DON) was not consistent with this parameter. Full article

(This article belongs to the Special Issue Antimicrobial Substances in Plants: Discovery of New Compounds, Properties, Food and Agriculture Applications, and Sustainable Recovery)

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15 pages, 4945 KiB

Open AccessFeature PaperArticle

Ultrasound-Assisted Extraction of Flavonoids from Kiwi Peel: Process Optimization and Bioactivity Assessment

by Miguel Giordano, José Pinela, Maria Inês Dias, Ricardo C. Calhelha, Dejan Stojković, Marina Soković, Débora Tavares, Analía Laura Cánepa, Isabel C. F. R. Ferreira, Cristina Caleja and Lillian Barros

Appl. Sci. 2021, 11(14), 6416; https://0-doi-org.brum.beds.ac.uk/10.3390/app11146416 - 12 Jul 2021

Cited by 15 | Viewed by 2519

Abstract

The nutritional quality of kiwifruit has been highlighted by several studies, while its peel is typically discarded as a by-product with no commercial value. This study was carried out to optimize the ultrasound-assisted extraction (UAE) of phenolic compounds from kiwi peel. Three independent variables (time (t), ultrasonic power (P) and ethanol concentration (EtOH)) were combined in a five-level central composite rotatable design coupled with the response surface methodology (RSM). The extraction yield determined gravimetrically and the content of phenolic compounds identified by HPLC-DAD-ESI/MSⁿ (namely two quercetin glycosides, one catechin isomer and one B-type (epi)catechin dimer) were the experimental responses used in the optimization. The polynomial models were successfully fitted to the experimental data and used to determine the optimal UAE conditions. The sonication of the sample at 94.4 W for 14.8 min, using 68.4% ethanol, resulted in a maximum of 1.51 ± 0.04 mg of flavonoids per g of extract, a result that allowed the experimental validation of the predictive model. The kiwi peel extract obtained under optimized conditions showed somehow promising bioactive properties, including antioxidant and antimicrobial effects, and no toxicity to Vero cells. Overall, this study contributes to the valorization of kiwi peel as a low-cost raw material for the development of natural ingredients (such as food preservatives) and also to the resource-use efficiency and circular bioeconomy. Full article

(This article belongs to the Special Issue Antimicrobial Substances in Plants: Discovery of New Compounds, Properties, Food and Agriculture Applications, and Sustainable Recovery)

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19 pages, 2144 KiB

Open AccessArticle

Effect of Photosensitization Mediated by Curcumin on Carotenoid and Aflatoxin Content in Different Maize Varieties

by Rafael Nguenha, Maral Seidi Damyeh, Anh D. T. Phan, Hung T. Hong, Mridusmita Chaliha, Tim J. O’Hare, Michael E. Netzel and Yasmina Sultanbawa

Appl. Sci. 2021, 11(13), 5902; https://0-doi-org.brum.beds.ac.uk/10.3390/app11135902 - 25 Jun 2021

Cited by 10 | Viewed by 1824

Abstract

Mycotoxins are naturally occurring toxins produced by certain types of fungi that contaminate food and feed, posing serious health risks to human and livestock. This study evaluated the combination of blue light with curcumin to inactivate Aspergillus flavus spores, its effect on aflatoxin B1 (AFB1) production and maintaining carotenoid content in three maize varieties. The study was first conducted in vitro, and the spore suspensions (10⁴ CFU·mL⁻¹) were treated with four curcumin concentrations (25 and 50 µM in ethanol, 1000 and 1250 µM in propylene glycol) and illuminated at different light doses from 0 to 130.3 J·cm⁻². The photoinactivation efficiency was light-dose dependent with the highest photoinactivation of 2.3 log CFU·mL⁻¹ achieved using 1000 µM curcumin at 104.2 J·cm⁻². Scanning electron microscopy revealed cell wall deformations as well as less density in photosensitized cells. Photosensitization of maize kernels gave rise to a complete reduction in the viability of A. flavus and therefore inhibition of AFB1 production, while no significant (p > 0.05) effect was observed using either light or curcumin. Moreover, photosensitization did not affect the carotenoids in all the studied maize varieties. The results suggest that photosensitization is a green alternative preservation technique to decontaminate maize kernels and reduce consumer exposure to AFB1 without any effect on carotenoid content. Full article

(This article belongs to the Special Issue Antimicrobial Substances in Plants: Discovery of New Compounds, Properties, Food and Agriculture Applications, and Sustainable Recovery)

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16 pages, 354 KiB

Open AccessArticle

Antimicrobial Properties, Cytotoxic Effects, and Fatty Acids Composition of Vegetable Oils from Purslane, Linseed, Luffa, and Pumpkin Seeds

by Spyridon A. Petropoulos, Ângela Fernandes, Ricardo C. Calhelha, Youssef Rouphael, Jovana Petrović, Marina Soković, Isabel C. F. R. Ferreira and Lillian Barros

Appl. Sci. 2021, 11(12), 5738; https://0-doi-org.brum.beds.ac.uk/10.3390/app11125738 - 21 Jun 2021

Cited by 20 | Viewed by 4376

Abstract

In the present study, the antimicrobial and cytotoxic activities, as well as the fatty acids composition in vegetable seed oils from linseed, purslane, luffa, and pumpkin were evaluated. For this purpose, two linseed oils and one luffa oil were commercially obtained, while purslane and pumpkin oils were obtained from own cultivated seeds. The results showed a variable fatty acids composition among the tested oils, with α-linolenic, linoleic, oleic, palmitic, and stearic acid being the most abundant compounds. In regards to particular oils, linseed oils were a rich source of α-linolenic acid, luffa and pumpkin oil were abundant in linoleic acid, while purslane oil presented a balanced composition with an almost similar amount of both fatty acids. Luffa oil was the most effective against two of the tested cancer cell lines, namely HeLa (cervical carcinoma) and NCI-H460 (non-small cell lung cancer), while it also showed moderate toxicity against non-tumor cells (PLP2 cell line). Regarding the antibacterial activity, linseed oil 3 and pumpkin oil showed the highest activity against most of the tested bacteria (especially against Enterobacter cloacae and Escherichia coli) with MIC and MBC values similar to the used positive controls (E211 and E224). All the tested oils showed significant antifungal activities, especially luffa and pumpkin oil, and for most of the tested fungi they were more effective than the positive controls, as for example in the case of Aspergillus versicolor, A. niger, and Penicillium verrucosum var. cyclopium. In conclusion, the results of our study showed promising antimicrobial and cytotoxic properties for the studied seed oils which could be partly attributed to their fatty acids composition, especially the long-chain ones with 12–18 carbons. Full article

(This article belongs to the Special Issue Antimicrobial Substances in Plants: Discovery of New Compounds, Properties, Food and Agriculture Applications, and Sustainable Recovery)

25 pages, 1846 KiB

Open AccessFeature PaperArticle

The Effect of Selected Herbal Extracts on Lactic Acid Bacteria Activity

by Małgorzata Ziarno, Mariola Kozłowska, Iwona Ścibisz, Mariusz Kowalczyk, Sylwia Pawelec, Anna Stochmal and Bartłomiej Szleszyński

Appl. Sci. 2021, 11(9), 3898; https://0-doi-org.brum.beds.ac.uk/10.3390/app11093898 - 25 Apr 2021

Cited by 13 | Viewed by 3500

Abstract

This study aimed to investigate the effect of plant extracts (valerian Valeriana officinalis L., sage Salvia officinalis L., chamomile Matricaria chamomilla L., cistus Cistus L., linden blossom Tilia L., ribwort plantain Plantago lanceolata L., marshmallow Althaea L.) on the activity and growth of lactic acid bacteria (LAB) during the fermentation and passage of milk through a digestive system model. The tested extracts were also characterized in terms of their content of polyphenolic compounds and antioxidant activity. It was observed that the addition of the tested herbal extracts did not inhibit the growth of LAB in fermented milk drinks, such as yogurts. However, they can gradually inhibit fermentation when added at concentrations above 2% by weight, and hence should be used in limited amounts. The microflora of yogurts containing the tested herbal extracts did not die during digestion in model digestive juices, and no stimulating effect of the added plant extracts was noted either. Nevertheless, due to the antioxidant properties, a slight addition of the herbal extracts containing polyphenols to different kinds of food products can increase the nutritional quality, thus making them functional foods. Full article

(This article belongs to the Special Issue Antimicrobial Substances in Plants: Discovery of New Compounds, Properties, Food and Agriculture Applications, and Sustainable Recovery)

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