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Título: | Modulation of antibacterial, antioxidant, and anti-Inflammatory properties by drying of Prunus domestica L. plum juice extracts |
Autor: | Silván, José Manuel CSIC ORCID ; Michalska-Ciechanowska, Anna; Martínez-Rodríguez, Adolfo J. CSIC ORCID | Palabras clave: | Prunus domestica L. Plum extracts Drying Polyphenolics Bioactive properties Antibacterial Antioxidant anti-inflammatory |
Fecha de publicación: | 2020 | Editor: | Multidisciplinary Digital Publishing Institute | Citación: | Microorganisms 8(1): 119 (2020) | Resumen: | The consumption of plums in a fresh form is seasonal, therefore the transformation of plum juice extracts into powdered form is a good alternative for its longer availability throughout the year. The drying process can moderate the physical and chemical properties of the plum extracts, thus, this study examined the changes in biological activity, i.e., antibacterial, antioxidant, and anti-inflammatory properties moderated by freeze, vacuum, and spray drying. It was suggested that the drying processes and the applied parameters might moderate the content of polyphenolic compounds in the powders, which influence the different levels of growth inhibition against the foodborne pathogens (17% to 58% of inhibition), demonstrating a strain-dependent effect. These powders could also induce cellular protection against oxidative stress by preventing intracellular reactive oxygen species (ROS) accumulation (23% to 37% of reduction), but the level of antioxidant capacity may be determined by the conditions applied during the drying process. Moreover, plum extract powders exhibited a greater anti-inflammatory capacity (24% to 39% of inhibition), which would be influenced both, by the type of treatment used and by the temperature used in each treatment. The results demonstrate that the selection of the drying method can be an effective tool for modulating the composition, physical, and bioactive properties of plum extracts powders. | Descripción: | This article belongs to the Special Issue Natural Alternatives against Bacterial Foodborne Pathogens. | Versión del editor: | https://doi.org/10.3390/microorganisms8010119 | URI: | http://hdl.handle.net/10261/208317 | DOI: | 10.3390/microorganisms8010119 | E-ISSN: | 2076-2607 |
Aparece en las colecciones: | (CIAL) Artículos |
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