The Influence of Zinc Oxide and Zinc Stearate on the Antimicrobial Activity of Coatings Containing Raspberry and Chokeberry Extracts.

Molecules

Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland.

Published: July 2024


Category Ranking

98%

Total Visits

921

Avg Visit Duration

2 minutes

Citations

20

Article Abstract

The goal of this research was to analyse the synergistic effect between selected plant extracts with zinc oxide particles, and zinc stearate. The influence of ZnO on the antimicrobial effectiveness of the selected extracts was confirmed in previous research carried out by the authors. However, the impact of zinc stearate on extract activity has yet to be analysed. The aim was to cover PLA films with active coatings based on hydroxy-propyl-methyl-cellulose (HPMC), or/and ethyl cellulose (EC) containing plant extracts and ZnO which has a synergistic effect. An additional aim was to use a CO extract of raspberry seed (RSE) with zinc stearate as active additives within the coatings. An examination of the antimicrobial properties (against , , , and Φ6 bacteriophage) of the covered films, as well as an investigation of layer presence with regards to PLA morphology (SEM, ATR-FTIR analysis) was carried out. The research work that was performed indicated that black chokeberry extract (ChE) and zinc oxide particles were effective against , and strains. In addition, the ChE with zinc stearate (ZnSt) was active against all analysed strains. The HPMC with ChE and ZnO as additives had antimicrobial properties against , and strains. The ChE was found to inhibit the growth of all of the analysed bacterial strains. When considering the coatings based on EC with the CO extract of raspberry seed (RSE) and ZnO, it was noted that they were only active against Gram-negative bacteria. The results of the experiments confirmed that AC1 (EC with RSE with ZnO) and AC2 (EC with RSE with ZnSt) coatings were not active against a phi6 bacteriophage. The HPMC coating containing the AC3 layer (ChE and ZnO) eliminated Φ6 particles, confirming its antiviral properties. In addition, the presence of the active (AC1, AC2 and AC3) coatings was confirmed by SEM and FTIR analysis.

Download full-text PDF

Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11314005PMC
http://dx.doi.org/10.3390/molecules29153493DOI Listing

Publication Analysis

Top Keywords

zinc stearate
20
zinc oxide
12
plant extracts
8
oxide particles
8
coatings based
8
extract raspberry
8
raspberry seed
8
seed rse
8
antimicrobial properties
8
che zinc
8

Similar Publications

The growing threat of antibiotic-resistant bacteria continues to be one of the biggest challenges facing public health. As a result, there is an increasing focus on developing new substances with both antimicrobial and biofilm inhibition activities. One such group of compounds is surfactants, particularly quaternary ammonium salts (QASs), which are commonly used as disinfectants in healthcare.

View Article and Find Full Text PDF

Molecular Dynamics Simulation of the Interaction of Lipidated Structurally Nano Engineered Antimicrobial Peptide Polymers with Bacterial Cell Membrane.

J Phys Chem B

September 2025

Soft Matter Informatics Research Group, Department of Mechanical Engineering, Faculty of Engineering and Information Technology, University of Melbourne, Parkville, Victoria 3010, Australia.

The rapid emergence of multidrug-resistant (MDR) bacteria demands development of novel and effective antimicrobial agents. Structurally nanoengineered antimicrobial peptide polymers (SNAPPs), characterized by their unique star-shaped architecture and potent multivalent interactions, represent a promising solution. This study leverages molecular dynamics simulations to investigate the impact of lipidation on SNAPPs' structural stability, membrane interactions, and antibacterial efficacy.

View Article and Find Full Text PDF

Characterization of Bitter Off-Taste Stimuli in Sunflower Press Cake Using the Sensomics Approach.

J Agric Food Chem

September 2025

Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.

The Sensomics approach, including activity-guided fractionation and taste dilution analysis, was employed to identify the key compounds responsible for the bitter off-taste of sunflower press cake. A combination of liquid chromatography-tandem mass spectrometry, liquid chromatography-time-of-flight-mass spectrometry, one-/two-dimensional nuclear magnetic resonance spectroscopy, and dose-overthreshold factor calculation led to the identification of 9,12,13-trihydroxyoctadec-10-enoic acid, 9,10,11-trihydroxyoctadec-12-enoic acid, 11,12,13-trihydroxyoctadec-9-enoic acid, (10,12)-9-hydroxyoctadeca-10,12-dienoic acid, (10,12)-9-hydroxyoctadeca-10,12-dienoic acid, (9,11)-13-hydroxyoctadeca-9,11-dienoic acid, (9,11)-13-hydroxyoctadeca-9,11-dienoic acid, (9,11)-13-oxooctadeca-9,11-dienoic acid, α-linolenic acid, linoleic acid, oleic acid, 2-hydroxyoleic acid, palmitic acid, stearic acid, and novel pinocarveol β-d-apiofuranosyl-(1→6)-β-d-(4--caffeoyl) glucopyranoside as contributors to the bitterness of sunflower press cake. The findings provide valuable insights into the sensory challenges associated with using sunflower press cake in food applications and offer pathways to enhance its palatability and potential as a sustainable protein alternative to meet future protein demands.

View Article and Find Full Text PDF

Synergistic effects of fatty acids and phenolic compounds on enhancing resistant starch formation in rice starch.

Int J Biol Macromol

September 2025

Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Maha Sarakham 44150, Thailand. Electronic address:

Starch-lipid complexes are classified as resistant starch (RS) type 5 and their formation can be enhanced through the synergistic action of fatty acids and phenolic compounds. This study investigated the effects of stearic acid, lauric acid, gallic acid, and quercetin on V-amylose complex formation, physicochemical properties, crystallinity, and digestibility of rice starch. The addition of these compounds transformed starch crystallinity from A-type to mixed A- and V-type forms, with relative crystallinity increasing dramatically from 11.

View Article and Find Full Text PDF

Background: Mammary de novo lipogenesis is dynamic but total lipogenesis is not easily quantified because palmitic acid is also available from dietary absorption.

Objective: The study aimed to quantify the effect of dietary palmitic and stearic levels on mammary de novo lipogenesis using natural C enrichment differences in ingredients.

Methods: Twelve mid-lactation Holstein cows were used in a 4 x 4 Latin square design with 21 d periods.

View Article and Find Full Text PDF