This study evaluated the effects of the inclusion of Ethiopian thyme (Thymus schimperi Ronninger) to natural pasture hay (NPH), noug seed cake (NSC), wheat bran (WB) and total mixed ration (TMR) on the chemical compos...This study evaluated the effects of the inclusion of Ethiopian thyme (Thymus schimperi Ronninger) to natural pasture hay (NPH), noug seed cake (NSC), wheat bran (WB) and total mixed ration (TMR) on the chemical composition and in Sacco dry matter (DM) degradability of the feeds. The Thyme plant used for the study was collected from Dinsho and Tarmaber districts in the highlands of Ethiopia. Samples of the TMR and NPH, WB and NSC with or without thyme were divided into two parts and ground to pass through 1 mm screen for chemical analysis and 2 mm screen for in sacco DM degradability. The TMR contained 50% NPH, 32.5% WB, 14% NSC, 3% molasses and 0.5% common salt. The feed ingredients (NPH, WB and NSC) and the TMR were incubated without thyme or with thyme substituting the diet at 8%, 16% and 24% levels of treatments. The chemical composition of all the feeds differed significantly (P In sacco rumen dry matter degradability of NPH, WB, NSC and TMR was increased (P in sacco DM degradability of NPH at all incubation hours was higher (P Thymus schimperi plant up to a level of 24% DM in feed can reasonably stimulate the growth and activity of the certain rumen microbes that promoted an improvement in ruminal DM degradability of the diet with the thyme inclusion.展开更多
The incorporation of natural active components into edible films and coatings adds value to them by modifying the film characteristics in terms of physical,functional as well as bioactive properties.Till date,a wide v...The incorporation of natural active components into edible films and coatings adds value to them by modifying the film characteristics in terms of physical,functional as well as bioactive properties.Till date,a wide variety of natural additives(glucosides,polysaccharides,phytosterols,phenolic acids,esters,carotenoids,tannins,alkaloids,anthocyanins,flavonoids,terpenoids,caffeic acid,other organic acids)have been used which are extracted from plants,herbs,spices,seeds,fruits,vegetables etc.The additives developed using active components from natural sources have overcome the adverse effects caused by synthetic additives on human health.These active coatings minimize the surface proliferation of pathogenic microorganisms and prevent food deterioration.The biopolymeric base of edible films/coatings incorporated with the natural active component can be formed of chitosan,hydroxypropyl methylcellulose,sodium benzoate,gelatin,pectin etc.From an economical perspective,the recent trend has also shifted towards the utilization of biowaste and bio residues obtained from the food industry for the extraction of natural active components and their application which will help in meeting the increased demand for healthy foods,well-being,achieving sustainable development goal of zero hunger as well as aid in cutting down the high cost.Thus,more research is required in the exploration,extraction and successful utilization of natural active components in edible films/coatings which will prove to be beneficial for researchers,industrialists and consumers.This review encompasses several aspects related to different types of active components used as natural additives,the interaction of additives with films/coatings,their pharmacological properties,extraction techniques,safety recommendations and applications.展开更多
Abstract： Raphunus sativus L. commonly known as ＂radish＂ is a popular vegetable crop used by people all over the world for its culinary and medicinal properties. Enhancement of in vitro regeneration system for radi...Abstract： Raphunus sativus L. commonly known as ＂radish＂ is a popular vegetable crop used by people all over the world for its culinary and medicinal properties. Enhancement of in vitro regeneration system for radish variety beeralu is needed to further tissue culture studied. Therefore, the present study was carried out to find out the effects of different organic additives on in vitro shoot regeneration of Radish （Raphanus sativus L.） Var. Beeralu. Hypocotyl explants of aseptic plantlets were cultured on MS basal medium supplemented with 2.5 mg/L BAP （benzyl adenine） and 0.1 mg/L NAA （1-nphthaleneacetic acid） with different natural additives; 20% coconut water, 20% coconut milk, 10% grind spinach leaves, 10% grind potato tubers, 10% grind carrot, 5% rice flour, 10% green gram, 10% grind pumpkin, 10% banana fruit, 10% orange and control （without any additives）. Complete randomized design （CRD） with five replicates was used. After one month the numbers of regenerated shoots were counted and statistical analysis was carried out using the Student Newman-Kuells Means Separation Test of SAS program （9.1.3）. The highest mean number of shoots （12 shoots/explant） from Radish （Raphanus sativus L.） Var. Beeralu observed in MS basal medium with 2.5 mg/L BAP and 0.1 mg/L NAA with 10% orange juice whereas the 2nd highest shoots were obtained with 20% coconut water. The lowest number of shoots （0 shoot/explant） was observed from medium with carrot juice and pumpkin juice, but they induced callus formation. Media with grind spinach leaves, rice flour, green gram, grind potato tubers and banana inhibit the shoot regeneration.展开更多
Pink pepper(Schinus terebinthifolius Raddi)has received the scientific community’s attention due to its antioxidant properties and potential as a natural additive to limit lipid oxidation in foods.This review present...Pink pepper(Schinus terebinthifolius Raddi)has received the scientific community’s attention due to its antioxidant properties and potential as a natural additive to limit lipid oxidation in foods.This review presents a comprehensive description of phenolic compounds in pink pepper fruit,which are mostly phenolic acids and flavonoids.Among the flavonoids,the glycosylated forms and biflavonoids are predominant.Moreover,tannins and stilbenes have also been found in pink pepper fruit.Therefore,the extensively reported antioxidant capacity of this fruit is mainly attributed to its rich phenolic composition.The current insights into the use of pink pepper fruit as a natural antioxidant are also described.This application has been investigated mostly by considering the use of extracts(directly in the food or incorporated into active packing),but the direct addition of the fruit has also been studied,as well as the use of residues from the pink pepper agroindustry.The literature revealed promising results,as pink pepper reduced the formation of harmful compounds,such as cholesterol oxides,and minimized lipid oxidation in numerous food matrices.Pink pepper is highlighted as an alternative to replace synthetic antioxidants in processed food.Besides,the published studies concerning the direct addition of fruits also indicate their use in domestic preparations aiming to reduce lipid oxidation damage.However,further studies are needed to elucidate pink pepper’s proper use by the food industry,which relies on research on aspects such as safe and effective concentrations,methods of application,and consumer acceptance of the final product.展开更多
Naturally occurring plant compounds including tannins, saponins and essential oils are extensively assessed as natural alternatives to in-feed antibiotics.Tannins are a group of polyphenolic compounds that are widely ...Naturally occurring plant compounds including tannins, saponins and essential oils are extensively assessed as natural alternatives to in-feed antibiotics.Tannins are a group of polyphenolic compounds that are widely present in plant region and possess various biological activities including antimicrobial,anti-parasitic, anti-viral, antioxidant, anti-inflammatory, immunomodulation, etc.Therefore, tannins are the major research subject in developing natural alternative to in-feed antibiotics.Strong protein affinity is the well-recognized property of plant tannins, which has successfully been applied to ruminant nutrition to decrease protein degradation in the rumen, and thereby improve protein utilization and animal production efficiency.Incorporations of tannin-containing forage in ruminant diets to control animal pasture bloat, intestinal parasite and pathogenic bacteria load are another 3 important applications of tannins in ruminant animals.Tannins have traditionally been regarded as "anti-nutritional factor" for monogastric animals and poultry, but recent researches have revealed some of them, when applied in appropriate manner, improved intestinal microbial ecosystem, enhanced gut health and hence increased productive performance.The applicability of plant tannins as an alternative to in-feed antibiotics depends on many factors that contribute to the great variability in their observed efficacies.展开更多
文摘This study evaluated the effects of the inclusion of Ethiopian thyme (Thymus schimperi Ronninger) to natural pasture hay (NPH), noug seed cake (NSC), wheat bran (WB) and total mixed ration (TMR) on the chemical composition and in Sacco dry matter (DM) degradability of the feeds. The Thyme plant used for the study was collected from Dinsho and Tarmaber districts in the highlands of Ethiopia. Samples of the TMR and NPH, WB and NSC with or without thyme were divided into two parts and ground to pass through 1 mm screen for chemical analysis and 2 mm screen for in sacco DM degradability. The TMR contained 50% NPH, 32.5% WB, 14% NSC, 3% molasses and 0.5% common salt. The feed ingredients (NPH, WB and NSC) and the TMR were incubated without thyme or with thyme substituting the diet at 8%, 16% and 24% levels of treatments. The chemical composition of all the feeds differed significantly (P In sacco rumen dry matter degradability of NPH, WB, NSC and TMR was increased (P in sacco DM degradability of NPH at all incubation hours was higher (P Thymus schimperi plant up to a level of 24% DM in feed can reasonably stimulate the growth and activity of the certain rumen microbes that promoted an improvement in ruminal DM degradability of the diet with the thyme inclusion.
文摘The incorporation of natural active components into edible films and coatings adds value to them by modifying the film characteristics in terms of physical,functional as well as bioactive properties.Till date,a wide variety of natural additives(glucosides,polysaccharides,phytosterols,phenolic acids,esters,carotenoids,tannins,alkaloids,anthocyanins,flavonoids,terpenoids,caffeic acid,other organic acids)have been used which are extracted from plants,herbs,spices,seeds,fruits,vegetables etc.The additives developed using active components from natural sources have overcome the adverse effects caused by synthetic additives on human health.These active coatings minimize the surface proliferation of pathogenic microorganisms and prevent food deterioration.The biopolymeric base of edible films/coatings incorporated with the natural active component can be formed of chitosan,hydroxypropyl methylcellulose,sodium benzoate,gelatin,pectin etc.From an economical perspective,the recent trend has also shifted towards the utilization of biowaste and bio residues obtained from the food industry for the extraction of natural active components and their application which will help in meeting the increased demand for healthy foods,well-being,achieving sustainable development goal of zero hunger as well as aid in cutting down the high cost.Thus,more research is required in the exploration,extraction and successful utilization of natural active components in edible films/coatings which will prove to be beneficial for researchers,industrialists and consumers.This review encompasses several aspects related to different types of active components used as natural additives,the interaction of additives with films/coatings,their pharmacological properties,extraction techniques,safety recommendations and applications.
文摘Abstract： Raphunus sativus L. commonly known as ＂radish＂ is a popular vegetable crop used by people all over the world for its culinary and medicinal properties. Enhancement of in vitro regeneration system for radish variety beeralu is needed to further tissue culture studied. Therefore, the present study was carried out to find out the effects of different organic additives on in vitro shoot regeneration of Radish （Raphanus sativus L.） Var. Beeralu. Hypocotyl explants of aseptic plantlets were cultured on MS basal medium supplemented with 2.5 mg/L BAP （benzyl adenine） and 0.1 mg/L NAA （1-nphthaleneacetic acid） with different natural additives; 20% coconut water, 20% coconut milk, 10% grind spinach leaves, 10% grind potato tubers, 10% grind carrot, 5% rice flour, 10% green gram, 10% grind pumpkin, 10% banana fruit, 10% orange and control （without any additives）. Complete randomized design （CRD） with five replicates was used. After one month the numbers of regenerated shoots were counted and statistical analysis was carried out using the Student Newman-Kuells Means Separation Test of SAS program （9.1.3）. The highest mean number of shoots （12 shoots/explant） from Radish （Raphanus sativus L.） Var. Beeralu observed in MS basal medium with 2.5 mg/L BAP and 0.1 mg/L NAA with 10% orange juice whereas the 2nd highest shoots were obtained with 20% coconut water. The lowest number of shoots （0 shoot/explant） was observed from medium with carrot juice and pumpkin juice, but they induced callus formation. Media with grind spinach leaves, rice flour, green gram, grind potato tubers and banana inhibit the shoot regeneration.
基金Rio de Janeiro State Research Foundation for the financial support(FAPERJ,processes E-26/211374/2021 and E-26/211573/2021)Brazilian National Research Council(CNPq,process 306100/2021-5)Sāo Paulo State Research Foundation(FAPESP,processes 2018/11726-6 and 2016/11524-9)for the financial support.
文摘Pink pepper(Schinus terebinthifolius Raddi)has received the scientific community’s attention due to its antioxidant properties and potential as a natural additive to limit lipid oxidation in foods.This review presents a comprehensive description of phenolic compounds in pink pepper fruit,which are mostly phenolic acids and flavonoids.Among the flavonoids,the glycosylated forms and biflavonoids are predominant.Moreover,tannins and stilbenes have also been found in pink pepper fruit.Therefore,the extensively reported antioxidant capacity of this fruit is mainly attributed to its rich phenolic composition.The current insights into the use of pink pepper fruit as a natural antioxidant are also described.This application has been investigated mostly by considering the use of extracts(directly in the food or incorporated into active packing),but the direct addition of the fruit has also been studied,as well as the use of residues from the pink pepper agroindustry.The literature revealed promising results,as pink pepper reduced the formation of harmful compounds,such as cholesterol oxides,and minimized lipid oxidation in numerous food matrices.Pink pepper is highlighted as an alternative to replace synthetic antioxidants in processed food.Besides,the published studies concerning the direct addition of fruits also indicate their use in domestic preparations aiming to reduce lipid oxidation damage.However,further studies are needed to elucidate pink pepper’s proper use by the food industry,which relies on research on aspects such as safe and effective concentrations,methods of application,and consumer acceptance of the final product.
基金partially funded by Alberta Agriculture and Forestry,Agriculture and Agri-Food Canadaprojects of China Postdoctoral Science Foundation (Grant No.:2017M611930)+1 种基金Natural Science Foundation of Jiangsu Province of China (No.:BK20170494)China Agriculture Research System (CARS-36)
文摘Naturally occurring plant compounds including tannins, saponins and essential oils are extensively assessed as natural alternatives to in-feed antibiotics.Tannins are a group of polyphenolic compounds that are widely present in plant region and possess various biological activities including antimicrobial,anti-parasitic, anti-viral, antioxidant, anti-inflammatory, immunomodulation, etc.Therefore, tannins are the major research subject in developing natural alternative to in-feed antibiotics.Strong protein affinity is the well-recognized property of plant tannins, which has successfully been applied to ruminant nutrition to decrease protein degradation in the rumen, and thereby improve protein utilization and animal production efficiency.Incorporations of tannin-containing forage in ruminant diets to control animal pasture bloat, intestinal parasite and pathogenic bacteria load are another 3 important applications of tannins in ruminant animals.Tannins have traditionally been regarded as "anti-nutritional factor" for monogastric animals and poultry, but recent researches have revealed some of them, when applied in appropriate manner, improved intestinal microbial ecosystem, enhanced gut health and hence increased productive performance.The applicability of plant tannins as an alternative to in-feed antibiotics depends on many factors that contribute to the great variability in their observed efficacies.
