In this study, the antibacterial activities of eugenol, cinnamaldehyde, thymol, carvacrol, and their combinations against E. coli were investigated separately. First, broth macro-dilution assay was adopted to determine the minimal inhibitory concentration (MIC) of the 4 components. Second, the combination testing was performed using chequerboard method. Finally, the combined effects were evaluated with an improved method, which was based on the indices of fractional inhibitory concentration (FIC) and Effect of the Combination (EC) jointly. The results indicated that MICs of the 4 components were 1600, 400, 400, and 400 mg/L, respectively; treatments with cinnamaldehyde/eugenol, thymol/eugenol, carvacrol/eugenol, and thymol/carvacrol revealed synergistic effects according to the 2 indices. By means of combination, MICs of eugenol, cinnamaldehyde, thymol, and carvacrol decreased to 400, 100, 100, and 100 mg/L, respectively. Consequently, the negative impacts of unpleasant smell of these 4 components could be minimized, making it possible to add them to foods as preservatives. In addition, this improved evaluation method provided a more accurate and comprehensive way to evaluate combined effects.

Evaluation of Combined Antibacterial Effects of Eugenol, Cinnamaldehyde, Thymol, and Carvacrol against E. coli with an Improved Method

Curcumin, a yellow polyphenolic pigment from the Curcuma longa L. (turmeric) rhizome, has been used for centuries for culinary and food coloring purposes, and as an ingredient for various medicinal preparations, widely used in Ayurveda and Chinese medicine. In recent decades, their biological activities have been extensively studied. Thus, this review aims to offer an in-depth discussion of curcumin applications for food and biotechnological industries, and on health promotion and disease prevention, with particular emphasis on its antioxidant, anti-inflammatory, neuroprotective, anticancer, hepatoprotective, and cardioprotective effects. Bioavailability, bioefficacy and safety features, side effects, and quality parameters of curcumin are also addressed. Finally, curcumin's multidimensional applications, food attractiveness optimization, agro-industrial procedures to offset its instability and low bioavailability, health concerns, and upcoming strategies for clinical application are also covered.

/pdf/turmeric-and-its-major-compound-curcumin-on-health-bioactive-1w405xmz5s.pdf

Turmeric and Its Major Compound Curcumin on Health: Bioactive Effects and Safety Profiles for Food, Pharmaceutical, Biotechnological and Medicinal Applications.

Nanoencapsulation: An efficient technology to boost the antimicrobial potential of plant essential oils in food system

The rhizomes of the Zingiberaceae family are a vegetable widely used in many Asian countries, and their medicinal functions have been broadly discussed and accepted in many traditional recipes. In this study, 18 species of five genus of Zingiberaceae plants from Taiwan area were collected and analyzed for their functional properties. Methanolic extracts of the plants were analyzed for their total phenol compounds, alpha,alpha-diphenyl-beta-picrylhydrazyl (DPPH) scavenging activity, and reducing power. Antimicrobial activity of these samples was also determined. The results showed that the total phenol compounds of the Alpinia genus averaged 17, 30 mg/g for Curcumas, and the highest, 36.5 mg/g for Vanoverberghia sasakiana. Antioxidant performances were best observed in Vanoverberghia and Hedychium, both 89%, and DPPH scavenging activity followed similar trends. Particularly, Zingiber oligophyllum, considered as a traditional medicinal plant used in Taiwan exhibited low DPPH scavenging activity and reducing power. Most Zingiberaceae plant extracts exhibited antimicrobial activity against all tested food microorganisms. Hedychium and Vanoverberghia, did not show antimicrobial activities on Escherichia coli and Vibrio parahaemolyticus. This study is a positive demonstration of the utility of screening Taiwan's endemic Zingiberaceous plants for their food and medicinal uses.

Antioxidant and Antimicrobial Activity of Zingiberaceae Plants in Taiwan

Members of the genus Curcuma L. have been used in traditional medicine for centuries for treating gastrointestinal disorders, pain, inflammatory conditions, wounds, and for cancer prevention and antiaging, among others. Many of the biological activities of Curcuma species can be attributed to nonvolatile curcuminoids, but these plants also produce volatile chemicals. Essential oils, in general, have shown numerous beneficial effects for health maintenance and treatment of diseases. Essential oils from Curcuma spp., particularly C. longa, have demonstrated various health-related biological activities and several essential oil companies have recently marketed Curcuma oils. This review summarizes the volatile components of various Curcuma species, the biological activities of Curcuma essential oils, and potential safety concerns of Curcuma essential oils and their components.

/pdf/chemical-composition-and-biological-activities-of-essential-51atdp34j8.pdf

Chemical Composition and Biological Activities of Essential Oils of Curcuma Species.

Antimicrobial activity of Curcuma zedoaria and Curcuma malabarica tubers.

The retention of carotenoids was studied in the storage roots of ten sweet potato clones possessing different intensities of dark orange-flesh colour in four different processing methods—oven drying, boiling, sun drying and frying. The results indicated that the extent of retention varied with the method of processing. The highest retention was observed in oven drying (total carotenoids 90%–91% and β-carotene 89%–96%) followed by boiling (total carotenoids 85%–90% and β-carotene 84%–90%) and frying (total carotenoids 77%–85% and β-carotene 72%–86%). The lowest retention of total carotenoids (63%–73%) and β-carotene (63%–73%) was recorded in the sun drying method.

Retention of carotenoids in orange-fleshed sweet potato during processing.

Essential oil composition of eight starchy Curcuma species

Variability of morphological characters and dry matter content in the hybrid progenies of sweet potato (Ipomoea batatas (L) Lam).

F orty two orange-fleshed sweet potato hybrids were evaluated for storage root yield, βcarotene and dry matter content along with a control variety ‘Sree Kanaka’ in upland and lowland situations. In the upland condition, the root yield ranged from 3.0 – 20.0 t ha -1 and in lowland, from 3.0 – 30.0 t ha -1 . Three hybrids yielded above 20 .0 t ha -1 in the upland condition and 7 hybrids yielded above 20.0 – 25.0 t ha -1 in the lowland condition and one hybrid, 30.0 t ha -1 . The β-carotene values of the hybrids varied between 1 – 14 mg/100g.f.w. Majority of the hybrids (22) possessed a β-carotene value of 10 – 15 mg/100g.f.w. Two ∗a Corresponding author: Dr B. Vimala, Principal Scientist, Division of Crop Improvement, Central Tuber Crops Research Institute, Thiruvananthapuram, Kerala, India email: vimalactcri@yahoo.co.in, Phone: 0471-2598551, Fax:0471-2590063 Article

/pdf/variability-in-42-orange-fleshed-sweet-potato-hybrids-for-1v1cehn7d7.pdf

B. Vimala

Papers

Antimicrobial activity of Curcuma zedoaria and Curcuma malabarica tubers.

Retention of carotenoids in orange-fleshed sweet potato during processing.

Essential oil composition of eight starchy Curcuma species

Variability of morphological characters and dry matter content in the hybrid progenies of sweet potato (Ipomoea batatas (L) Lam).

Variability in 42 Orange-Fleshed Sweet Potato Hybrids for Tuber Yield and Carotene & Dry matter Content