Antimicrobial activity

Ultrasound-assisted development and characterization of novel polyphenol-loaded pullulan/trehalose composite films for fruit preservation

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Researchers developed a new type of edible food wrap made from natural plant materials (tea polyphenols, pullulan, and trehalose) treated with ultrasound. This wrap is stronger, more protective against oxygen and moisture, and kills harmful bacteria like E. coli and Staphylococcus aureus. When used to wrap fresh apples and pears, it significantly extended their shelf life by reducing browning and decay.

Preparation and Characterization of a Novel Artemisia Oil Packaging Film and Its Application in Mango Preservation

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Researchers developed a new type of edible film made from soybean protein and gelatin infused with Artemisia oil to preserve mangoes longer after harvest. This natural, biodegradable packaging film helps prevent mango spoilage by blocking light, reducing water loss, and stopping fungal growth that causes rot. When used to wrap mangoes, the film significantly extended shelf life and maintained freshness better than unwrapped fruit, offering an environmentally friendly alternative to conventional plastic packaging.

Editorial: Biosurfactants – next-generation biomolecules for enhanced biodegradation of organic pollutants, volume II

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Organic pollutants like oil, plastics, and pesticides are dangerous because they persist in the environment and accumulate in living organisms. Biosurfactants are eco-friendly molecules produced by microorganisms that can help break down these stubborn pollutants more effectively than traditional chemical methods. This research shows that biosurfactants can be produced cheaply using agricultural waste and have potential applications in cleaning up oil spills, treating contaminated soil, and even healing wounds.

Impact of Volatile Organic Compounds on the Growth of Aspergillus flavus and Related Aflatoxin B1 Production: A Review

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Aspergillus flavus is a dangerous fungus that produces aflatoxin B1, a poison that can cause serious diseases and survives even when food is heated. Scientists have discovered that certain smelly chemicals called volatile organic compounds, produced by other organisms or plants, can stop this fungus from growing and making its toxin. This research suggests these natural chemicals could be used to protect our crops and food supply from contamination.

The role of Micro-biome engineering in enhancing Food safety and quality

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Microbiome engineering uses advanced biotechnology to strategically modify helpful bacteria in food to make it safer and higher quality. By using tools like CRISPR gene editing and engineering beneficial probiotics, scientists can prevent food spoilage, reduce harmful bacteria, improve nutrition, and create better-tasting foods. These innovations could reduce reliance on synthetic preservatives and chemicals while addressing global food safety challenges and helping combat malnutrition.

Antimicrobial and prebiotic properties of Weissella confusa B4-2 exopolysaccharide and its effects on matrix metalloproteinase genes expression

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Researchers discovered that a bacterium called Weissella confusa produces a sticky substance (exopolysaccharide) that has multiple health benefits. This substance fights harmful bacteria, acts as an antioxidant, helps heal wounds, and may slow down skin aging by reducing proteins that break down collagen. Because this bacterium produces much more of this substance than other commonly studied bacteria, it could be used in food preservation, health supplements, and anti-aging skincare products.

Mathematical Modeling of Escherichia coli and Lactobacillus acidophilus Growth Based on Experimental Mixed Batch Cultivation

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Researchers studied how two common bacteria – beneficial Lactobacillus acidophilus and harmful E. coli – interact when grown together in laboratory cultures. Using advanced flow cytometry techniques and computer models that track individual bacterial generations, they found that L. acidophilus naturally inhibits E. coli growth through production of lactic acid and antimicrobial compounds. This research provides insights useful for developing probiotic treatments and understanding food fermentation processes.

Nanomaterials for Plant Disease Diagnosis and Treatment: A Review

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Scientists are developing tiny particles called nanomaterials to fight plant diseases caused by bacteria, fungi, viruses, and worms. These nanoparticles can detect infections quickly and treat diseases more effectively than traditional pesticides, while reducing harmful environmental impacts. The technology shows promise for safer, more sustainable farming that could help feed a growing global population.

The Anticancer Potential of Edible Mushrooms: A Review of Selected Species from Roztocze, Poland

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This review examines edible mushrooms found in Poland’s Roztocze region for their potential to fight cancer. These mushrooms contain natural compounds like polysaccharides and proteins that can kill cancer cells in laboratory studies through various mechanisms, including triggering cell death and boosting immune function. While promising, these findings from laboratory and animal studies need further development before becoming clinical treatments.

Valorization of Quercus suber L. Bark as a Source of Phytochemicals with Antimicrobial Activity against Apple Tree Diseases

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This research shows that waste cork from bottle stopper production contains natural compounds with strong antimicrobial properties. When combined with chitosan oligomers, these cork extracts effectively inhibit fungal and bacterial pathogens that damage apple trees. The natural antimicrobial activity was even more potent than some commercial synthetic fungicides, suggesting cork waste could provide an environmentally sustainable alternative for protecting fruit crops.

therapeutic action: Antimicrobial activity