The Experts below are selected from a list of 3300 Experts worldwide ranked by ideXlab platform
Vijay K. Juneja - One of the best experts on this subject based on the ideXlab platform.
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effect of Grape Seed Extract on heat resistance of clostridium perfringens vegetative cells in sous vide processed ground beef
Food Research International, 2019Co-Authors: Serap Cosansu, Vijay K. Juneja, Marangeli Osoria, Sudarsan MukhopadhyayAbstract:Abstract The heat resistance (57.5–65 °C) of a three-strain cocktail of Clostridium perfringens vegetative cells in sous vide processed ground beef supplemented with 0–3% Grape Seed Extract (GSE) was quantified. The surviving cell population was enumerated on tryptose–sulfite–cycloserine agar. The decimal reduction (D)-values in beef that included no GSE were 67.11, 17.15, 4.02, and 1.62 min at 57.5, 60, 62.5, and 65 °C, respectively. Addition of 1.0% GSE resulted in concomitant decrease in heat resistance as evidenced by reduced bacterial D-values. The D-values in beef with added 1.0% GSE were 62.89, 13.70, 3.47 and 1.46 min at 57.5, 60, 62.5, and 65 °C, respectively. The heat resistance was further decreased when the GSE concentration in beef was increased to 2 or 3%. The z-values in beef with or without GSE were similar, ranging from 4.41 to 4.56 °C. The results of this study would be beneficial to the retail and institutional food service establishments in estimating re-heating time and temperature for sous vide processed ground beef to ensure safety against C. perfringens.
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growth of clostridium perfringens in sous vide cooked ground beef with added Grape Seed Extract
Meat Science, 2018Co-Authors: Serap Cosansu, Vijay K. JunejaAbstract:Abstract The growth of Clostridium perfringens from spore inocula was studied in sous vide cooked ground beef with added 0 to 3% Grape Seed Extract (GSE). C. perfringens did not grow at 4 °C with or without GSE present. Lag time (LT) was 95 h in control samples at 15 °C, whereas 1–3% GSE addition significantly ( p p p C. perfringens in sous vide cooked ground beef. Grape Seed Extract can be used to extend the shelf-life and ensure the microbiological safety of sous vide cooked meat products.
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growth of clostridium perfringens in sous vide cooked ground beef with added Grape Seed Extract
Meat Science, 2018Co-Authors: Serap Cosansu, Vijay K. JunejaAbstract:Abstract The growth of Clostridium perfringens from spore inocula was studied in sous vide cooked ground beef with added 0 to 3% Grape Seed Extract (GSE). C. perfringens did not grow at 4 °C with or without GSE present. Lag time (LT) was 95 h in control samples at 15 °C, whereas 1–3% GSE addition significantly ( p p p C. perfringens in sous vide cooked ground beef. Grape Seed Extract can be used to extend the shelf-life and ensure the microbiological safety of sous vide cooked meat products.
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growth of clostridium perfringens in sous vide cooked ground beef with added Grape Seed Extract
Meat Science, 2018Co-Authors: Serap Cosansu, Vijay K. JunejaAbstract:Abstract The growth of Clostridium perfringens from spore inocula was studied in sous vide cooked ground beef with added 0 to 3% Grape Seed Extract (GSE). C. perfringens did not grow at 4 °C with or without GSE present. Lag time (LT) was 95 h in control samples at 15 °C, whereas 1–3% GSE addition significantly (p
Serap Cosansu - One of the best experts on this subject based on the ideXlab platform.
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effect of Grape Seed Extract on heat resistance of clostridium perfringens vegetative cells in sous vide processed ground beef
Food Research International, 2019Co-Authors: Serap Cosansu, Vijay K. Juneja, Marangeli Osoria, Sudarsan MukhopadhyayAbstract:Abstract The heat resistance (57.5–65 °C) of a three-strain cocktail of Clostridium perfringens vegetative cells in sous vide processed ground beef supplemented with 0–3% Grape Seed Extract (GSE) was quantified. The surviving cell population was enumerated on tryptose–sulfite–cycloserine agar. The decimal reduction (D)-values in beef that included no GSE were 67.11, 17.15, 4.02, and 1.62 min at 57.5, 60, 62.5, and 65 °C, respectively. Addition of 1.0% GSE resulted in concomitant decrease in heat resistance as evidenced by reduced bacterial D-values. The D-values in beef with added 1.0% GSE were 62.89, 13.70, 3.47 and 1.46 min at 57.5, 60, 62.5, and 65 °C, respectively. The heat resistance was further decreased when the GSE concentration in beef was increased to 2 or 3%. The z-values in beef with or without GSE were similar, ranging from 4.41 to 4.56 °C. The results of this study would be beneficial to the retail and institutional food service establishments in estimating re-heating time and temperature for sous vide processed ground beef to ensure safety against C. perfringens.
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growth of clostridium perfringens in sous vide cooked ground beef with added Grape Seed Extract
Meat Science, 2018Co-Authors: Serap Cosansu, Vijay K. JunejaAbstract:Abstract The growth of Clostridium perfringens from spore inocula was studied in sous vide cooked ground beef with added 0 to 3% Grape Seed Extract (GSE). C. perfringens did not grow at 4 °C with or without GSE present. Lag time (LT) was 95 h in control samples at 15 °C, whereas 1–3% GSE addition significantly ( p p p C. perfringens in sous vide cooked ground beef. Grape Seed Extract can be used to extend the shelf-life and ensure the microbiological safety of sous vide cooked meat products.
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growth of clostridium perfringens in sous vide cooked ground beef with added Grape Seed Extract
Meat Science, 2018Co-Authors: Serap Cosansu, Vijay K. JunejaAbstract:Abstract The growth of Clostridium perfringens from spore inocula was studied in sous vide cooked ground beef with added 0 to 3% Grape Seed Extract (GSE). C. perfringens did not grow at 4 °C with or without GSE present. Lag time (LT) was 95 h in control samples at 15 °C, whereas 1–3% GSE addition significantly ( p p p C. perfringens in sous vide cooked ground beef. Grape Seed Extract can be used to extend the shelf-life and ensure the microbiological safety of sous vide cooked meat products.
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growth of clostridium perfringens in sous vide cooked ground beef with added Grape Seed Extract
Meat Science, 2018Co-Authors: Serap Cosansu, Vijay K. JunejaAbstract:Abstract The growth of Clostridium perfringens from spore inocula was studied in sous vide cooked ground beef with added 0 to 3% Grape Seed Extract (GSE). C. perfringens did not grow at 4 °C with or without GSE present. Lag time (LT) was 95 h in control samples at 15 °C, whereas 1–3% GSE addition significantly (p
Osama Salama - One of the best experts on this subject based on the ideXlab platform.
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effects of marjoram volatile oil and Grape Seed Extract on ethanol toxicity in male rats
Basic & Clinical Pharmacology & Toxicology, 2007Co-Authors: Ibrahim M Elashmawy, Amal Saleh, Osama SalamaAbstract:Natural dietary antioxidants are extensively studied for their ability to protect cells from miscellaneous damages. Marjoram volatile oil ( Origanum majorana L., Lamiaceae) and Grape Seed Extract ( Vitis vinifera L., Vitaceae) are potent antioxidants. Effects of administration of marjoram volatile oil or Grape Seed Extract on oral administration of ethanol, simultaneously, daily for 10 weeks were studied through determining epididymal spermatozoal analysis, serum testosterone level, weight and histopathological examination of testis, liver and brain. Glutathione level and lipid peroxidation content as malondialdehyde in the testis, liver and brain were measured. The repeated intake of a great amount of ethanol (10 ml/kg body weight, 25% v/v) was followed by fertility disturbances with low sperm count, impaired sperm motility and decrease in serum testosterone level. Moreover, ethanol toxicity induced significant alterations in the histological structures of the testis, liver and brain. The results revealed a significant increase in lipid peroxidation and decrease in the level of glutathione in the testis, liver and brain in the ethanol-treated group. However, co-administration of the Extracts of protective plants resulted in minimizing the hazard effects of ethanol toxicity on male fertility, liver and brain tissues. It may be concluded that marjoram volatile oil and Grape Seed Extract are useful herbal remedies, especially for controlling oxidative damages. Origanum majorana L. ( O. majorana ) is a member of the mint family, Lamiaceae. Typically, products identified as marjoram are the dried leaves and flower tops of O. majorana , which is found throughout the world. It contains phenolic terpenoids, flavonoids, tannins, phenolic glycosides and sitosterol (1). The antiviral, bactericidal, antiseptic and antifungal effects of marjoram are attributed to ursolic acid and essential oil and in particular to thymol and carvacrol (1,2). Ursolic acid isolated from O. majorana appears to be a potent acetylcholinesterase inhibitor in Alzheimer's disease (3). The antioxidant and antitumour activities of
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effects of marjoram volatile oil and Grape Seed Extract on ethanol toxicity in male rats
Basic & Clinical Pharmacology & Toxicology, 2007Co-Authors: Ibrahim M Elashmawy, Amal Saleh, Osama SalamaAbstract:Natural dietary antioxidants are extensively studied for their ability to protect cells from miscellaneous damages. Marjoram volatile oil (Origanum majorana L., Lamiaceae) and Grape Seed Extract (Vitis vinifera L., Vitaceae) are potent antioxidants. Effects of administration of marjoram volatile oil or Grape Seed Extract on oral administration of ethanol, simultaneously, daily for 10 weeks were studied through determining epididymal spermatozoal analysis, serum testosterone level, weight and histopathological examination of testis, liver and brain. Glutathione level and lipid peroxidation content as malondialdehyde in the testis, liver and brain were measured. The repeated intake of a great amount of ethanol (10 ml/kg body weight, 25% v/v) was followed by fertility disturbances with low sperm count, impaired sperm motility and decrease in serum testosterone level. Moreover, ethanol toxicity induced significant alterations in the histological structures of the testis, liver and brain. The results revealed a significant increase in lipid peroxidation and decrease in the level of glutathione in the testis, liver and brain in the ethanol-treated group. However, co-administration of the Extracts of protective plants resulted in minimizing the hazard effects of ethanol toxicity on male fertility, liver and brain tissues. It may be concluded that marjoram volatile oil and Grape Seed Extract are useful herbal remedies, especially for controlling oxidative damages.
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Grape Seed Extract prevents gentamicin induced nephrotoxicity and genotoxicity in bone marrow cells of mice
Basic & Clinical Pharmacology & Toxicology, 2006Co-Authors: Ibrahim M Elashmawy, Abeer F Elnahas, Osama SalamaAbstract:The protection conferred by Grape Seed Extract against gentamicin-induced nephrotoxicity and bone marrow chromosomal aberrations have been evaluated in adult Swiss albino mice. The activity of reduced glutathione peroxidase (GSH peroxidase), the levels of glutathione (GSH) and lipid peroxidation as malondialdehyde (MDA) in the kidneys homogenates, serum urea and creatinine were measured, and in addition the changes in kidney histology and bone marrow chromosomes were investigated. Gentamicin (80 mg/kg b.wt. intraperitoneally for 2 weeks) induced kidney damage as indicated from a pronounced changes in kidney histology, a significant increase in serum urea and creatinine and MDA content in the kidney homogenate. While the activity of the antioxidant enzyme GSH peroxidase and the level of GSH were significantly decreased. Gentamicin induced genotoxicity indicated by increased the number of aberrant cells and different types of structural chromosomal aberrations (fragment, deletion and ring chromosome) and showed no effect on mitotic activity of the cell. Pretreatment with Grape Seed Extract (7 days) and simultaneously (14 days) with gentamicin significantly protected the kidney tissue by ameliorating its antioxidant activity. Moreover, Grape Seed Extract significantly protected bone marrow chromosomes from gentamicin induced genotoxicity by reducing the total number of aberrant cells, and different types of structural chromosomal aberrations. It could be concluded that Grape Seed Extract acts as a potent antioxidant prevented kidney damage and genotoxicity of bone marrow cells.
Hossein Tajik - One of the best experts on this subject based on the ideXlab platform.
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effect of zataria multiflora boiss essential oil and Grape Seed Extract on the shelf life of raw buffalo patty and fate of inoculated listeria monocytogenes
Social Science Research Network, 2019Co-Authors: Hossein Tajik, Majid Aminzare, Torkan Mounesi Raad, Mohammad Hashemi, Hassan Hassanzad Azar, Mojtaba Raeisi, Hossein NaghiliAbstract:The present study was conducted to investigate the effect of Zataria multiflora Boiss essential oil (ZEO) and Grape Seed Extract (GSE) on microbial and chemical changes in raw buffalo patty at a temperature of 8C. First, chemical composition and minimum inhibitory concentration of oil against Listeria monocytogenes were identified. Then, ZEO and GSE were added in raw buffalo patties and analyzed for spoilage microorganism count, lipid oxidation, pH, sensory attributes and inoculated L. monocytogenes survival at 8C for 9 days. Results revealed that samples containing 0.1% ZEO + 0.2% GSE showed significant decrease in the growth of all tested microbial groups as well as the most decrease in the level of lipid oxidation at the end of storage period. Control and samples with 0.1% ZEO were the most preferred samples by sensory panelist, indicating that ZEO and GSE can be practically applied in food systems especially in meat in order to extend the shelf life. Buffalo meat is highly prone to microbial and chemical spoilage as they are rich in essential nutrients and putrefying in nature. The adverse effects of various chemical preservatives caused to attract the consumer’s attention to natural alternatives. Therefore, in order to increase the shelf life and quality characteristics of meat, new processing technologies and new ingredient systems that are associated with natural and organic foods are applied. These results demonstrate the potential combined use of Grape Seed Extract and Zataria multiflora Boiss essential oil to the meat industry in the development of novel healthy meat products with improved shelf life and superior product quality.
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Effect of Zataria multiflora Boiss Essential Oil and Grape Seed Extract on the Shelf Life of Raw Buffalo Patty and Fate of Inoculated Listeria monocytogenes
Journal of Food Processing and Preservation, 2015Co-Authors: Hossein Tajik, Majid Aminzare, Torkan Mounesi Raad, Mohammad Hashemi, Hassan Hassanzad Azar, Mojtaba Raeisi, Hossein NaghiliAbstract:The present study was conducted to investigate the effect of Zataria multiflora Boiss essential oil (ZEO) and Grape Seed Extract (GSE) on microbial and chemical changes in raw buffalo patty at a temperature of 8C. First, chemical composition and minimum inhibitory concentration of oil against Listeria monocytogenes were identified. Then, ZEO and GSE were added in raw buffalo patties and analyzed for spoilage microorganism count, lipid oxidation, pH, sensory attributes and inoculated L.monocytogenes survival at 8C for 9 days. Results revealed that samples containing 0.1 ZEO+0.2 GSE showed significant decrease in the growth of all tested microbial groups as well as the most decrease in the level of lipid oxidation at the end of storage period. Control and samples with 0.1 ZEO were the most preferred samples by sensory panelist, indicating that ZEO and GSE can be practically applied in food systems especially in meat in order to extend the shelf life. Practical Applications: Buffalo meat is highly prone to microbial and chemical spoilage as they are rich in essential nutrients and putrefying in nature. The adverse effects of various chemical preservatives caused to attract the consumer's attention to natural alternatives. Therefore, in order to increase the shelf life and quality characteristics of meat, new processing technologies and new ingredient systems that are associated with natural and organic foods are applied. These results demonstrate the potential combined use of Grape Seed Extract and Zataria multiflora Boiss essential oil to the meat industry in the development of novel healthy meat products with improved shelf life and superior product quality. © 2015 Wiley Periodicals, Inc.
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characterization of antioxidant chitosan film incorporated with zataria multiflora boiss essential oil and Grape Seed Extract
Lwt - Food Science and Technology, 2012Co-Authors: Mehran Moradi, Hossein Tajik, Seyed Mehdi Razavi Rohani, A Oromiehie, Hassan Malekinejad, Javad Aliakbarlu, Mojtaba HadianAbstract:Antioxidant chitosan based edible films were developed incorporated with Zataria multiflora Boiss essential oil (ZEO) (5 and 10 g/L) and Grape Seed Extract (GSE) (10 g/L) alone and in combination. The physico-mechanical, wettability, swelling index, color, total phenol and antioxidant characteristics of the films were investigated. Films without any agents were used as control sample. All films, with the exception of 10 g/L GSE + 10 g/L ZEO film, exhibited lower strength and elongation values, and only the addition of 10 g/L ZEO to GSE film improved the water vapor transmission rate of chitosan films. Only GSE containing films had higher swelling index. The incorporation of GSE and ZEO into chitosan film increased the wettability of the surface, total phenol and antioxidant activity. Neat chitosan and ZEO incorporated films had a light yellowish color, whereas GSE + ZEO films were gray.
Ibrahim M Elashmawy - One of the best experts on this subject based on the ideXlab platform.
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effects of marjoram volatile oil and Grape Seed Extract on ethanol toxicity in male rats
Basic & Clinical Pharmacology & Toxicology, 2007Co-Authors: Ibrahim M Elashmawy, Amal Saleh, Osama SalamaAbstract:Natural dietary antioxidants are extensively studied for their ability to protect cells from miscellaneous damages. Marjoram volatile oil ( Origanum majorana L., Lamiaceae) and Grape Seed Extract ( Vitis vinifera L., Vitaceae) are potent antioxidants. Effects of administration of marjoram volatile oil or Grape Seed Extract on oral administration of ethanol, simultaneously, daily for 10 weeks were studied through determining epididymal spermatozoal analysis, serum testosterone level, weight and histopathological examination of testis, liver and brain. Glutathione level and lipid peroxidation content as malondialdehyde in the testis, liver and brain were measured. The repeated intake of a great amount of ethanol (10 ml/kg body weight, 25% v/v) was followed by fertility disturbances with low sperm count, impaired sperm motility and decrease in serum testosterone level. Moreover, ethanol toxicity induced significant alterations in the histological structures of the testis, liver and brain. The results revealed a significant increase in lipid peroxidation and decrease in the level of glutathione in the testis, liver and brain in the ethanol-treated group. However, co-administration of the Extracts of protective plants resulted in minimizing the hazard effects of ethanol toxicity on male fertility, liver and brain tissues. It may be concluded that marjoram volatile oil and Grape Seed Extract are useful herbal remedies, especially for controlling oxidative damages. Origanum majorana L. ( O. majorana ) is a member of the mint family, Lamiaceae. Typically, products identified as marjoram are the dried leaves and flower tops of O. majorana , which is found throughout the world. It contains phenolic terpenoids, flavonoids, tannins, phenolic glycosides and sitosterol (1). The antiviral, bactericidal, antiseptic and antifungal effects of marjoram are attributed to ursolic acid and essential oil and in particular to thymol and carvacrol (1,2). Ursolic acid isolated from O. majorana appears to be a potent acetylcholinesterase inhibitor in Alzheimer's disease (3). The antioxidant and antitumour activities of
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effects of marjoram volatile oil and Grape Seed Extract on ethanol toxicity in male rats
Basic & Clinical Pharmacology & Toxicology, 2007Co-Authors: Ibrahim M Elashmawy, Amal Saleh, Osama SalamaAbstract:Natural dietary antioxidants are extensively studied for their ability to protect cells from miscellaneous damages. Marjoram volatile oil (Origanum majorana L., Lamiaceae) and Grape Seed Extract (Vitis vinifera L., Vitaceae) are potent antioxidants. Effects of administration of marjoram volatile oil or Grape Seed Extract on oral administration of ethanol, simultaneously, daily for 10 weeks were studied through determining epididymal spermatozoal analysis, serum testosterone level, weight and histopathological examination of testis, liver and brain. Glutathione level and lipid peroxidation content as malondialdehyde in the testis, liver and brain were measured. The repeated intake of a great amount of ethanol (10 ml/kg body weight, 25% v/v) was followed by fertility disturbances with low sperm count, impaired sperm motility and decrease in serum testosterone level. Moreover, ethanol toxicity induced significant alterations in the histological structures of the testis, liver and brain. The results revealed a significant increase in lipid peroxidation and decrease in the level of glutathione in the testis, liver and brain in the ethanol-treated group. However, co-administration of the Extracts of protective plants resulted in minimizing the hazard effects of ethanol toxicity on male fertility, liver and brain tissues. It may be concluded that marjoram volatile oil and Grape Seed Extract are useful herbal remedies, especially for controlling oxidative damages.
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Grape Seed Extract prevents gentamicin induced nephrotoxicity and genotoxicity in bone marrow cells of mice
Basic & Clinical Pharmacology & Toxicology, 2006Co-Authors: Ibrahim M Elashmawy, Abeer F Elnahas, Osama SalamaAbstract:The protection conferred by Grape Seed Extract against gentamicin-induced nephrotoxicity and bone marrow chromosomal aberrations have been evaluated in adult Swiss albino mice. The activity of reduced glutathione peroxidase (GSH peroxidase), the levels of glutathione (GSH) and lipid peroxidation as malondialdehyde (MDA) in the kidneys homogenates, serum urea and creatinine were measured, and in addition the changes in kidney histology and bone marrow chromosomes were investigated. Gentamicin (80 mg/kg b.wt. intraperitoneally for 2 weeks) induced kidney damage as indicated from a pronounced changes in kidney histology, a significant increase in serum urea and creatinine and MDA content in the kidney homogenate. While the activity of the antioxidant enzyme GSH peroxidase and the level of GSH were significantly decreased. Gentamicin induced genotoxicity indicated by increased the number of aberrant cells and different types of structural chromosomal aberrations (fragment, deletion and ring chromosome) and showed no effect on mitotic activity of the cell. Pretreatment with Grape Seed Extract (7 days) and simultaneously (14 days) with gentamicin significantly protected the kidney tissue by ameliorating its antioxidant activity. Moreover, Grape Seed Extract significantly protected bone marrow chromosomes from gentamicin induced genotoxicity by reducing the total number of aberrant cells, and different types of structural chromosomal aberrations. It could be concluded that Grape Seed Extract acts as a potent antioxidant prevented kidney damage and genotoxicity of bone marrow cells.
