{"title":"Advancing antimicrobial efficacy of Cucumis momordica seeds: Nanoemulsion application in Eurotium cristatum-mediated solid-state fermentation","authors":"","doi":"10.1016/j.fbp.2024.10.008","DOIUrl":null,"url":null,"abstract":"<div><div>This study explores the enhancement of <em>Cucumis momordica</em> seed powder's properties through <em>Eurotium cristatum-</em>mediated solid-state fermentation (SSF) and its application in nanoemulsions, emphasizing protein content, functional properties, stability, and antimicrobial activity. The protein content increased significantly from 23.28±0.23 % in the control to 29.83±0.12 % after 144 h of fermentation. The <em>Cucumis momordica</em> seed powder fermented for 96 h was further analyzed for its functional properties and characterization. The water absorption capacity was increased from 0.91 to 2.56 g/g, and oil absorption capacity from 0.79 to 1.16 g/g. SEM and FTIR analyses revealed morphological changes and chemical profile alterations, indicating enzymatic degradation and enhanced functional properties. Nanoemulsions from fermented powder showed reduced droplet sizes (148±0.34 nm to 126±0.37 nm) and more negative zeta potentials (-24.5±0.12 mV to −25.79±0.18 mV), suggesting improved stability. Temperature stability was superior in fermented seed powder nanoemulsions, demonstrating enhanced thermal resistance. Antimicrobial tests against <em>E. coli</em> and <em>S. aureus</em> showed significantly lower MIC and MBC values for fermented powder nanoemulsions (<em>E. coli</em> MIC: 1.089 mg/mL, MBC: 2.189 mg/mL; <em>S. aureus</em> MIC: 0.459 mg/mL, MBC: 1.196 mg/mL), indicating increased antimicrobial efficacy. These results highlight the potential of SSF and nanoemulsion technology in advancing the functionality and application of <em>Cucumis Momordica</em> seeds as natural antimicrobial agents.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5000,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308524002074","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This study explores the enhancement of Cucumis momordica seed powder's properties through Eurotium cristatum-mediated solid-state fermentation (SSF) and its application in nanoemulsions, emphasizing protein content, functional properties, stability, and antimicrobial activity. The protein content increased significantly from 23.28±0.23 % in the control to 29.83±0.12 % after 144 h of fermentation. The Cucumis momordica seed powder fermented for 96 h was further analyzed for its functional properties and characterization. The water absorption capacity was increased from 0.91 to 2.56 g/g, and oil absorption capacity from 0.79 to 1.16 g/g. SEM and FTIR analyses revealed morphological changes and chemical profile alterations, indicating enzymatic degradation and enhanced functional properties. Nanoemulsions from fermented powder showed reduced droplet sizes (148±0.34 nm to 126±0.37 nm) and more negative zeta potentials (-24.5±0.12 mV to −25.79±0.18 mV), suggesting improved stability. Temperature stability was superior in fermented seed powder nanoemulsions, demonstrating enhanced thermal resistance. Antimicrobial tests against E. coli and S. aureus showed significantly lower MIC and MBC values for fermented powder nanoemulsions (E. coli MIC: 1.089 mg/mL, MBC: 2.189 mg/mL; S. aureus MIC: 0.459 mg/mL, MBC: 1.196 mg/mL), indicating increased antimicrobial efficacy. These results highlight the potential of SSF and nanoemulsion technology in advancing the functionality and application of Cucumis Momordica seeds as natural antimicrobial agents.
期刊介绍:
Official Journal of the European Federation of Chemical Engineering:
Part C
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.
Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.
The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:
• Primarily concerned with food formulation
• That use experimental design techniques to obtain response surfaces but gain little insight from them
• That are empirical and ignore established mechanistic models, e.g., empirical drying curves
• That are primarily concerned about sensory evaluation and colour
• Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,
• Containing only chemical analyses of biological materials.