Guadalupe Virginia Nevárez-Moorillón

Antifungal activity by vapor contact of essential oils added to amaranth, chitosan, or starch edible films

Antimicrobial agents can be incorporated into edible films to provide microbiological stability, since films can be used as carriers of a variety of additives to extend product shelf life and reduce the risk of microbial growth on food surfaces. Addition of antimicrobial agents to edible films offers advantages such as the use of small antimicrobial concentrations and low diffusion rates. The aim of this study was to evaluate inhibition by vapor contact of Aspergillus niger and Penicillium digitatum by selected concentrations of Mexican oregano (Lippia berlandieri Schauer), cinnamon (Cinnamomum verum) or lemongrass (Cymbopogon citratus) essential oils (EOs) added to amaranth, chitosan, or starch edible films. Essential oils were characterized by gas chromatography-mass spectrometry (GC/MS) analysis. Amaranth, chitosan and starch edible films were formulated with essential oil concentrations of 0.00, 0.25, 0.50, 0.75, 1.00, 2.00, or 4.00%. Antifungal activity was evaluated by determining the mold radial growth on agar media inoculated with A. niger and P. digitatum after exposure to vapors arising from essential oils added to amaranth, chitosan or starch films using the inverted lid technique. The modified Gompertz model adequately described mold growth curves (mean coefficient of determination 0.991 ± 0.05). Chitosan films exhibited better antifungal effectiveness (inhibition of A. niger with 0.25% of Mexican oregano and cinnamon EO; inhibition of P. digitatum with 0.50% EOs) than amaranth films (2.00 and 4.00% of cinnamon and Mexican oregano EO were needed to inhibit the studied molds, respectively). For chitosan and amaranth films a significant increase (p<0.05) of lag phase was observed among film concentrations while a significant decrease (p<0.05) of maximum specific growth was determined. Chitosan edible films incorporating Mexican oregano or cinnamon essential oil could improve the quality of foods by the action of the volatile compounds on surface growth of molds.

Fungal Inactivation by Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Amaranth, Chitosan, or Starch Edible Films

Edible films can incorporate antimicrobial agents to provide microbiological stability, since they can be used as carriers of a wide number of additives that can extend product shelf life and reduce the risk of pathogenic bacteria growth on food surfaces. Addition of antimicrobial agents to edible films offers advantages such as the use of low antimicrobial concentrations and low diffusion rates. The aim of this study was to evaluate inhibition of Aspergillus niger and Penicillium spp. by selected concentrations of Mexican oregano (Lippia berlandieri Schauer) essential oil added to amaranth, chitosan, or starch edible films. Oregano essential oil was characterized by gas chromatography-mass spectrometry (GC/MS) analysis. Amaranth, chitosan, and starch edible films were formulated with essential oil concentrations of 0%, 0.25%, 0.50%, 0.75%, 1%, 2%, and 4%. Mold radial growth was evaluated inoculating spores in 2 ways: edible films were placed over inoculated agar, Film/Inoculum mode (F/I), or the edible films were first placed in the agar and then films were inoculated, Inoculum/Film mode (I/F). The modified Gompertz model adequately described growth curves. There was no significant difference (P > 0.05) in growth parameters between the 2 modes of inoculation. Antifungal effectiveness of edible films was starch > chitosan > amaranth. In starch edible films, both studied molds were inhibited with 0.50% of essential oil. Edible films added with Mexican oregano essential oil could improve the quality of foods by controlling surface growth of molds.

Selection of biosurfactan/bioemulsifier-producing bacteria from hydrocarbon-contaminated soil

Petroleum-derived hydrocarbons are among the most persistent soil contaminants, and some hydrocarbon-degrading microorganisms can produce biosurfactants to increase bioavailability and degradation. The aim of this work was to identify biosurfactant-producing bacterial strains isolated from hydrocarbon-contaminated sites, and to evaluate their biosurfactant properties. The drop-collapse method and minimal agar added with a layer of combustoleo were used for screening, and positive strains were grown in liquid medium, and surface tension and emulsification index were determined in cell-free supernantant and cell suspension. A total of 324 bacterial strains were tested, and 17 were positive for the drop-collapse and hydrocarbon-layer agar methods. Most of the strains were Pseudomonas, except for three strains (Acinetobacter, Bacillus, Rhodococcus). Surface tension was similar in cell-free and cell suspension measurements, with values in the range of 58 to 26 (mN/m), and all formed stable emulsions with motor oil (76-93% E24). Considering the variety of molecular structures among microbial biosurfactants, they have different chemical properties that can be exploited commercially, for applications as diverse as bioremediation or degradable detergents.

Antifungal Activity of Mexican Oregano (Lippia berlandieri Shauer)

Antifungal and sensorial properties of spices have been recognized for years. The antifungal compounds are products of the plants secondary metabolism, and the action of those compounds could be used to inhibit the growth of spoilage and pathogenic microorganisms in food. Mexican oregano (Lippia berlandieri) grows wildly in the desert zone of Mexico and is usually added to regional foods. The goal of this study was to evaluate the antifungal activity of Mexican oregano versus food-contaminant fungi. Fungi were isolated from spoiled fruit and vegetables and identified according to morphological characteristics. The antifungal activity of oregano was evaluated by radial growth measurement on potato dextrose agar added with dried oregano (0.25 to 4.0%). The essential oil antifungal activity of oregano was also evaluated by the diffusion well test. Twenty-one fungal strains were isolated, which included Penicillium, Geotrichum, Aspergillus, and Bipolaris. In seven of the 21 strains, no inhibitory effect was observed at either concentration of oregano. An increase in growth at the lower or higher concentrations of oregano, when compared to the control, was observed in two fungal strains; in 12 strains, a strong inhibitory effect of oregano was evident. The oregano essential oil was inhibitory to all fungal strains, but there were differences in the extent of the effect. Although the antifungal effect of oregano is strongly established, there was a differential effect with the fungal strains studied. Besides pathogenic fungi and bacteria, microbial spoilage flora should be considered when the addition of spices for food preservation is proposed.

Total phenolic content, in vitro antioxidant activity and chemical composition of plant extracts from semiarid Mexican region

OBJECTIVE To determine the extraction suitable conditions of total phenolic content (TPC) by heat-reflux system, antioxidant activities and HPLC characterization of the aqueous-ethanolic extracts of Jatropha dioica (J. dioica) (Dragons blood), Flourensia cernua (F. cernua) (Tar bush), Eucalyptus camaldulensis (E. camaldulensis) (Eucalyptus) and Turnera diffusa (T. diffusa) (Damiana). METHODS TPC was evaluated by the well-known colorimetric assay using Folin-Ciocalteu reagent. The antioxidant activities were assayed by three methods based on scavenging of DPPH, ABTS and by lipid oxidation inhibition. The chemical composition of the extracts obtained was subject to HPLC analysis. RESULTS TPC in the plant extracts ranged from 2.3 to 14.12 mg gallic acid equivalents/g for J. dioica and E. camaldulensis, respectively. The plant extracts of F. cernua, E. camaldulensis and T. diffusa showed similar strong antioxidant activities on scavenging of DPPH and lipid oxidation inhibition. In contrast, J. dioica extracts had lowest potential antioxidant in three assays used. HPLC assay showed the presence of several phenolic compounds in the extracts used. CONCLUSIONS The results obtained suggest that F. cernua, E. camaldulensis and T. diffusa are potential sources to obtain bioactive phenolic compounds with high antioxidant properties which can be used in the factories as antioxidant agents or for treatments in diseases.

Hexavalent chromium reduction by bacterial consortia and pure strains from an alkaline industrial effluent

Aims:  To characterize the bacterial consortia and isolates selected for their role in hexavalent chromium removal by adsorption and reduction.

Antimicrobial activity of chitosan-based films including spices’ essential oils and functional extracts

Essential oils (EOs) and functional extracts (EXs) from cumin (Cuminum cyminum L.), clove (Eugenia caryohyllata), and elecampane (Inula helenium L.) were used as antimicrobial ingredients for the elaboration of edible films. EOs were extracted by hydrodistillation and EXs were obtained by co-hydrodistillation using fatty acid ethyl esters (E6 and E7) as co-solvents. Antimicrobial activities of EOs and EXs were evaluated by the determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against Escherichia coli O157:H7, Salmonella Typhimurium, Bacillus cereus, Staphylococcus aureus, and Listeria monocytogenes (ATCC strains). Based on the MIC/MBC results, EOs and EXs were selected to prepare edible films based on chitosan polymeric structure. The antibacterial effect of the edible films prepared was further evaluated by zone of growth inhibition against the same foodborne pathogens. Results showed that the EOs and EXs with best MIC results were: cumin (750 mg/L), clove (500 mg/L), cumin–E7 (750 mg/L), clove–E7 (500 mg/L), and elecampane–E6 (500 mg/L). Concentrations of 0–2% of EOs and EXs were used to prepare the chitosan plastic films, and the best results in growth inhibition were presented by chitosan films added with clove and clove–E7 at 2% concentration. The addition of EOs and EXs of clove to chitosan can be an alternative to produce edible films that can be used in food preservation.

Antifungal effect of Mexican oregano (Lippia berlandieri Schauer) essential oil on a wheat flour-based medium.

The antimicrobial activity of oregano has been attributed mainly to the presence of volatile compounds found in its essential oil (EO), mainly carvacrol and thymol. The search for antimicrobial activity of oregano EO with different concentrations of thymol and carvacrol, can lead to products with a wider range of applications. The aim of this work was to describe the in vitro antifungal effect of Mexican oregano (Lippia berlandieri Schauer) EO fractions on the growth of Aspergillus, Penicillium, and Rhizopus sp. The Mexican oregano EO fractions studied had different concentrations of carvacrol, which decreased from fraction 1 to 5 (81% to 23%), while thymol content increased from 3% to 64%. Fungal inhibition was evaluated on a wheat flour-based medium with EO fractions concentrations ranging from 50 to 200 mg/kg. Radial growth curves were fitted using the modified Gompertz model (R(2)(adj) = 0.989 ± 0.01). No significant differences (P > 0.05) were found with the different composition of the Mexican oregano EO fractions; nevertheless, fraction concentration presented significant (P < 0.05) mold inhibition as concentration increased. Rhizopus sp. (Rh18) showed a linear reduction on specific growth rate, on the maximum mold growth at the stationary phase, and an increase in the lag time as the concentration of the oregano EO increased; mold growth inhibition were achieved at 150 mg/kg in fractions 1 to 4, and at 100 mg/kg for fraction 5. Aspergillus sp. (As6) and Penicillium sp. (Pe36) were inhibited at 150 and 200 mg/kg, respectively. Results obtained suggest that Mexican oregano EO (Lippia berlandieri Schauer) compounds could be used as antimicrobial agents to prevent fungal growth in bakery products.

Experimental and quantum chemical studies of a novel synthetic prenylated chalcone

BackgroundChalcones are ubiquitous natural compounds with a wide variety of reported biological activities, including antitumoral, antiviral and antimicrobial effects. Furthermore, chalcones are being studied for its potential use in organic electroluminescent devices; therefore the description of their spectroscopic properties is important to elucidate the structure of these molecules. One of the main techniques available for structure elucidation is the use of Nuclear Magnetic Resonance Spectroscopy (NMR). Accordingly, the prediction of the NMR spectra in this kind of molecules is necessary to gather information about the influence of substituents on their spectra.ResultsA novel substituted chalcone has been synthetized. In order to identify the functional groups present in the new synthesized compound and confirm its chemical structure, experimental and theoretical 1H-NMR and 13C-NMR spectra were analyzed. The theoretical molecular structure and NMR spectra were calculated at both the Hartree-Fock and Density Functional (meta: TPSS; hybrid: B3LYP and PBE1PBE; hybrid meta GGA: M05-2X and M06-2X) levels of theory in combination with a 6-311++G(d,p) basis set. The structural parameters showed that the best method for geometry optimization was DFT:M06-2X/6-311++G(d,p), whereas the calculated bond angles and bond distances match experimental values of similar chalcone derivatives. The NMR calculations were carried out using the Gauge-Independent Atomic Orbital (GIAO) formalism in a DFT:M06-2X/6-311++G(d,p) optimized geometry.ConclusionConsidering all HF and DFT methods with GIAO calculations, TPSS and PBE1PBE were the most accurate methods used for calculation of 1H-NMR and 13C-NMR chemical shifts, which was almost similar to the B3LYP functional, followed in order by HF, M05-2X and M06-2X methods. All calculations were done using the Gaussian 09 software package. Theoretical calculations can be used to predict and confirm the structure of substituted chalcones with good correlation with the experimental data.

Synthesis, electronic, and spectral properties of novel geranylated chalcone derivatives: a theoretical and experimental study.

AbstractNovel chalcone derivatives with different substituents attached to A and B-rings: hydroxyl, methoxyl, geranyl, and prenyl groups were synthesized. The obtained compounds were characterized by NMR, HRMS, UV-Vis, IR, and MS. The theoretical analysis was carried out in all the compounds using density functional theory (DFT) with the B3LYP, PBE0, and M06-2X functionals in combination with the 6-311G(d,p) Pople-type basis set. The excited state properties were calculated by time dependent density functional theory (TD-DFT) using the same methodology applied for the ground state properties. The calculated vertical absorption wavelengths (λmax) in gas phase and in ethanol as a solvent are consistent with the experimental ones, being the TD-DFT:B3LYP/6-311G(d,p) and PCM-TD-DFT:PBE0/6-311G(d,p) the best methodologies for these calculations with good approximation to the experimental values. The calculated reorganization energies indicated that, the four chalcone derivatives present an electron transfer character due to the smaller registered values. From these parameters it is proposed that these show an n-type semiconductor character. The localization of the frontier orbitals (HOMO and LUMO) shows that only the compound containing a hydroxyl group on the A-ring displays a marked delocalization favoring the charge-transfer process in this system. The HOMO-LUMO gap energies indicate that the inclusion of different donor groups in the rings does not improve the obtained values for this property. Graphical AbstractRelationship between spectroscopic and geometrical properties of chalcones were carried out using quantum-chemical calculations and compared with experimental values.