• International Journal of Internet, Broadcasting and Communication
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• v.13 no.2
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• pp.82-92
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• 2021

Purpose: It has been reported that the diversity and abundance of microbes in the vagina decrease due to the use of antimicrobial agents, and the high recurrence rate of female vaginitis due to this suggests that a new treatment is needed. Methods: In the experiment, we detected that 10% potassium sorbate solution, 1% eucalyptus oil solution, 1% tea tree oil solution, 400 µL/10 mL grapefruit seed extract solution, 100% lactic acid, 10% acetic acid solution, and 10% lactic acid solution were prepared and used. After adjusting the pH to 4, 5, and 6 with lactic acid and acetic acid in the mixed culture medium, each bacterium was inoculated into the medium and incubated for 72 h at 35℃. Incubate and 0 h each. 24 h. 48 h. The number of bacteria was measured after 72 h. Results: In the mixed culture test between lactic acid bacteria and pathogenic microorganisms, lactic acid bacteria showed good results at pH 5-5.5. Potassium sorbate, which has varying antibacterial activity based on the pH, killed pathogenic bacteria and allowed lactic acid bacteria to survive at pH 5.5. Conclusion: The formulation ratio obtained through this study could be used for the development of a feminine cleanser that can be used as a substitute for antibacterial agents. Further, the findings of this study may be able to solve the problem of antimicrobial resistance in the future.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.146-164
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• 2024

Owing to the residual toxicity and adverse health effects of chemical preservatives, there is an increasing demand for using natural preservatives in food. Although many natural extracts have been evaluated, research on their antibacterial effects remains insufficient. Therefore, this study aimed to explore the possibility of developing Psidium guajava, Ecklonia cava, and Paeonia japonica (Makino) Miyabe & Takeda extracts as natural food preservatives. Further, the effect of mixing these extracts on microbial growth and quality was evaluated during the refrigeration of sausages. Optimal mixing ratios were determined based on the minimum inhibitory and bactericidal concentrations of each mixed extract against the Listeria monocytogenes, Salmonella spp. and Escherichia coli. D-optimal mixing design optimization tool was further used to obtain an optimum mixing ratio of Formulation 1 (F1). The antibacterial activity of F1 increased with increasing concentration, with similar activities at 0.5% and 1%. The sausages with synthetic or natural preservatives showed significantly lower lipid oxidation than those of the control and grapefruit extract-treated sausages after 4 wk of refrigeration. Total plate counts were observed only in the control and treatment groups stored for 3 wk, and no significant effect of ascorbic acid was observed. Compared to the other samples, sausages with added natural extracts showed the highest overall acceptability scores initially and after 4 wk. Therefore, similar amounts of grapefruit seed and natural extracts had the same effect on microbiological analysis and lipid rancidity during sausage storage. Hence, this mixture can serve as a potential natural preservative in meat products.

• Food Science and Preservation
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• v.8 no.3
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• pp.274-278
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• 2001

The antimicrobial extracts of Rheum palmatum and Coptis chinensis root as well as grapefruit seed extract were applied to dipping treatment for keeping qualities of zucchinis, respectively, which were then packed in low density polyethylene films incorporated with 1% antimicrobial extracts and stored at 10$\^{C}$. Dipping and packaging in the antimicrobial agents suppressed the growth of putrefactive microorganisms and the decay ratio of zucchinis. In addition, the loss ratio of ascorbic acid content of zucchinis and their weight were decreased during the storage of zucchinis. Consequently, the combined method of dipping and packaging in antimicmbial agents tumid out to be superior to dipping treatment or film-packaging in the view point of decay ratio and the quality control of zucchinis.

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.51-58
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• 2013

Emerging studies suggest that vegetables or fruit juices deemed to be potential alternative base medium for lactic acid bacteria fermentation. Until now, limited studies have been carried out to evaluate such applications. Thus, the objective of present study is that lactic acid bacteria were evaluated for their viability at low pH, growth during storage at low temperature, and $CO_2$ formation. Furthermore, the effects of grapefruit extract with respect to cell viability, sensory ability, and organic acid production were evaluated for these strains. The probiotic properties of the strains, including acid tolerance, bile tolerance, and adhesion to human intestinal epithelial cells (HT-29 cells), prebiotic characteristics, and safety features were examined. All strains survived in MRS medium broth adjusted to pH 3.8, at $10^{\circ}C$ for 6 days, and did not produce $CO_2$ to check post fermentation. The medium of grapefruit extract fermentation by Lactobacillus plantarum CJIH 203 resulted in maximal viable counts, compared with other strains, and the extract subsequently tasted sour due to the presence of lactic acid. Lactobacillus plantarum CJIH203 was highly resistant to artificial gastric juice and intestinal juice, while Lactococcus lactis SJ09 strongly adhered to HT-29 cells. Tagatose showed the greatest ability to enhance the growth of L. plantarum SJ21, relative to the other strains. All strains were verified by safety tests such as hemolysis, gelatin hydration, and urea degradation. Therefore, these strains could be promising candidates for use in reducing excessive post-fermentation and functional products.

• Applied Microscopy
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• v.39 no.4
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• pp.325-332
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• 2009

It has been well known that grapefruit seed extract (GSE) have effects on the deodorization and a wide range disinfectant. But anybody do not research about the decomposition-inhibition effect of GSE. The present study was performed to investigate the decomposition-inhibition effect of GSE by measuring the microscope and electroscope observation with passage of time. A total of 30 healthy Sprague-Dawley (SD) rats weighting from 230 gm to 250 gm were used as experimental animals. One group that do not treated by GSE named control group and the other group that treated by 55% GSE named Experimental group. Under ether anesthesia, right kidney was obtained. Put each sample in $37^{\circ}C$ and humidity $80{\pm}5%$ incubator, we obtained each sample after 0 day, 1 day, 2 days, 3 days, 4 days and 5 days. 4 ${\mu}m$ of paraffin sections were obtained, stained H-E stain and observed by use of a microscope. Morphological change in tissue was similar to control 1 day group and experimental 3 days group. Therefore, decomposition-inhibition effect of GSE continued about 2 days and it protected necrosis. According to above results, the author suggest that 55% GSE is an effective decomposition inhibitor until 2 days on $37^{\circ}C$ and humidity $80{\pm}5%$ conditions.

• Food Science and Preservation
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• v.11 no.3
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• pp.417-423
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• 2004

Botanical antimicrobial agent-grapefruit seed extract mixture (BAAG) have an unknown compounds which exhibit the antibiotic activities aganist microorganisms including bacteria and fungi. We have examined the effects of BAAG on the physiological function of Botrytis cinerea which was isolated from necrotic lesions of decayed fruits and vegetables such as cucumbers, grapes, tomatoes, and red peppers during storage. In the results of enzymatic activities related to the energetic metabolism there was no inhibitory effect of BAAG on the activities of several enzymes in vitro including glucose 6-phosphate dehydrogenase and malate dehydrogenase, while there was inhibitory effect of BAAG on the activities of hexokinase and succinate dehydrogenase. O-nitrophenyl-$\beta$-D-galactopyranoside(ONPG), the artificial substrate of $\beta$-galactosidase was hydrolyzed in the presence of BAAG, indicating that the membrane was pertubated by the BAAG. From the results we suggested that the antibiotic activity of BAAG is due to the change of membrane permeability of the cell. BAAG was fractionated and purified by silica gel and sephadex column chromatography. Among active fractions two peaks were identified as naringin and limonin when they were analyzed by by NMR and Fast atomic bombardment.

• Food Science and Preservation
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• v.12 no.6
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• pp.534-539
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• 2005

Effects of grapefruit seed extract and Ag ion solution on the keeping quality and shelf life of mungbean sprouts were investigated in terms of weight loss, gas composition, hardness, color, ascorbic acid content, and viable cell counts during storage. Packages with $30\;{\mu}m$ polypropylene(PP) film was applied for mungbean sprouts dipped in Ag ion solution, 50 ppm and 100 ppm GFSE, 50 ppm and 100 ppm GFSE in Ag ion solution and stored $5^{\circ}C$. Totally weight loss exceeded $1\%$ and no visible signs of shrivelling of mungbean sprouts were observed. GFSE in Ag ion solution treatment, resulting in mungbean sprouts of better visual quality, weight loss, color, ascorbic acid as compared to the control without dipping. A shelf life of 6 days was achieved with 100 ppm GFSE in Ag ion solution treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1469-1473
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• 2011

The efficacy of antimicrobial agents and heat treatments on spore inactivation was investigated. Grapefruit seed extract (GFE) and ethylenediaminetetraacetic acid (EDTA) were used and as antimicrobial agents, and heat treatments were conducted at $70^{\circ}C$, $80^{\circ}C$, and $90^{\circ}C$ for 30 minutes. Heat treatments at $90^{\circ}C$ were the most effective on spore inactivation as a single treatment and caused a 2.3 log reduction. When combined with a single treatment to discover synergistic effects, 1% GFE with $80^{\circ}C$ heat treatments and 0.5 mM EDTA with $80^{\circ}C$ heat treatments resulted in 2.1 log and 3.2 log reductions, respectively, though they did not show reductions at each single treatment (GFE 1% (v/v), EDTA 0.5 mM, $80^{\circ}C$). So it was concluded that by combining GFE, EDTA in low concentration treatment, and heat treatment, B. cereus spores can be effectively inactivated.

• Food Science and Preservation
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• v.17 no.2
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• pp.196-201
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• 2010

Gelatin films containing grapefruit seed extract (GSE) were prepared by incorporating different amounts (0, 0.6, and 1.0%, w/v) of GSE into film-forming solutions. Film elongation was improved by the addition of GSE, but film tensile strength decreased to 31.96 MPa for film containing 1.0% GSE, compared with 46.39 MPa for the control. Incorporation of 1.0% GSE inhibited the growth of pathogenic bacteria such as Escherichia coli O157:H7 and Listeria monocytogenes. Packaging of strawberries with a gelatin film containing 1.0% GSE decreased the levels of total aerobic bacteria and yeast/molds after 12 days of storage by 1.60 and 1.43 log CFU/g, respectively, compared with control values. Sensory evaluation results indicated that packaging of strawberries with GSE-gelatin film resulted in better sensory scores than those of the control. These results indicate that strawberries can be packaged using gelatin film containing GSE, to extend shelf-life.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.25 no.3
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• pp.69-77
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• 2019

Agar-based nanocomposite films were prepared by incorporation of zinc oxide nanoparticles (ZnONP) and grapefruit seed extract (GSE). The composite films were characterized using FT-IR, UV-visible spectroscopy and thermalgravimetric analysis (TGA). The composite films showed light absorption peaks at 220 and 380 nm, characteristic for GSE and ZnONP, respectively. The UV-light transmittance of the agar film was markedly reduced from 54.4 ± 1.3% to 5.8 ± 2.5% with little sacrifice of transparency when 3 wt% ZnONP and 5 wt% GSE were added. The mechanical and water vapor barrier properties increased slightly though they were not significant statistically by the addition of ZnONP and GSE. The nanocomposite films showed stronger antibacterial activity against L. monocytogenes than E. coli O157: H7 and the antibacterial activity was affected by bacterial types as well as concentrations of ZnONP and GSE. The nano-composite film incorporated with 3 wt% of ZnONP and 5 wt% of GSE exhibited strong antibacterial activity against Listeria monocytogenes and E. coli O157: H7. The results indicate that 3 wt% of ZnONP and 5 wt% of GSE are the optimal concentrations for producing functional agar/ZnONP/GSE composite films.