Vegetables greens that are harvested just after the cotyledon leaves have develop are called microgreens. Microgreen are currently in trending and gaining popularity due to high concentration of bioactive components that are generally related with human health. Due to scarce information available regarding antimicrobial compounds in microgreens, this study focused on determining the antimicrobial activity of kale and red spinach microgreens against B. subtilis and E. coli in comparisons with their mature plant. Ethanol extraction was conducted to obtain the crude extract. Agar disc diffusion method were used to determine the diameter of inhibition zone of plant extract. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) used microdilution with different concentration ranged from 1000 mg/ml to 31.25 mg/ml to evaluate the lowest concentration that can inhibit and kill the selected bacteria after incubation. Microgreens of kale and red spinach showed more effectiveness compared to their mature plants towards targeted bacteria in agar disc diffusion method. MIC and MBC value for all extract ranged from 62.5 mg/ml to 125 mg/ml. Hence, microgreens showed potential natural antimicrobial agent that can help to substitute the synthetic antimicrobial medicine in the future.

Mushroom contains a number of bioactive compounds that act as antibacterial agents, which can inhibit the pathogenic microorganisms. The antibacterial properties in the mushroom could be an alternative to the existing antibacterial medication. Different types of mushrooms have different bioactive compounds. Thus, the antibacterial properties of different types of mushroom against selected bacteria were tested. The types of mushrooms that were used in this experiment were Agaricus bisporus, Flammulina velutipes, Lentinula edodes and Pleurotus ostreatus. The mushrooms were extracted by using 95% ethanol. The ethanolic extracts of the four types of mushroom were tested against Gram-positive bacteria (Bacillus cereus and Staphylococcus aureus) and Gram-negative bacteria (Salmonella typhimurium and Escherichia coli). The antibacterial activity was determined by microdilution assay. The results showed that the ethanolic extract of F. velutipes had the highest inhibitory activity against all tested bacteria while the least active was the ethanolic extract of P. ostreatus. The MIC value for all ethanolic extracts ranged from 500 mg/ml to 1000 mg/ml. It was also found that S. aureus was the most susceptible bacteria when being tested with ethanolic extracts of mushroom. The achieved results showed that the antibacterial activities of ethanolic mushroom extracts depend on the type of mushroom and the type of bacteria tested.

Basil is known as ‘Herbe Royale’ which has potential as a source of antibacterial compounds which emphasizing in the importance of humans’ health and food manufacturing in the future. This study evaluated the antibacterial activities of the methanol extracts of two Ocimum spp. which include Ocimum basilicum L. and Ocimum basilicum var. purpurascens. These methanol extracts were tested against four pathogenic bacteria; Bacillus cereus, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium. Significant antibacterial activity was shown for these tested crude extracts in agar disc diffusion, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) tests. The methanol extracts of these basil species were most effective against Grampositive bacteria and least effective against E. coli which is the Gram-negative bacteria in agar disc diffusion method. The sweet basil showed highest diameter inhibition zone with 16.33 ± 1.53 mm against B. cereus while the red rubin basil exhibited 11.33 ± 1.15 mm against S. aureus. Minimum inhibitory concentration and minimum bactericidal concentration were assessed by microdilution method and the results showed that the extracts of O. basilicum L. and O. basilicum var. purpurascens strongly inhibited the growth of all the tested pathogens, especially the Gram-positive strains, whereas the moderate inhibition activity against Gramnegative strains. The result may suggest that, these two basil extracts possess compound with good antibacterial properties that can be used as antibacterial agents in the search for new drugs

Duckweed is the world underutilized tiniest aquatic plant which full of benefit especially as animal feed other than human consumption. However, usage of duckweed as food requires more understanding especially on its safety. This review paper describes classification of duckweed and bacteria diversity in duckweed plant which associated with various types of bacteria includes endophytic and epiphytic bacteria involving plant and human pathogen. Duckweed taxonomy can be divided into five genera according to their characteristics which are genera Spirodela and Landoltia, genus Lemna, genus Wolffiella, and genus Wolffia. Endophytic bacteria in duckweed plays a beneficial role which can help to improve the growth of duckweed such as Paenibacillus lemnae giving a high adhering ability in plant by promoting the growth of plant. Janibacter spp. is one of endophytic bacteria which can help the plant by increase plant nutrient absorption, Deinococcus spp. act as protector of a plant from pathogenic bacteria, and Acinetobacter spp. have potential to acquire anti-microbial by producing enzymes β-lactamases to protect the plant from disease. However, some bacteria presence in duckweed such as plant pathogen and epiphytic bacteria can cause disease in the plant includes Pseudomonas syringae and Xanthomonas spp. which can create bacterial canker on the leaf of the plant, and Erwinia spp. can cause fire blight. Since duckweed can also consumed in raw state, human pathogen bacteria presence in the plant which can lead to foodborne illness is also discussed in this paper. Source of bacterial contamination of duckweed plant is also reviewed. Water irrigation and improper handling and hygiene are sources contamination of bacterial transmitted into duckweed. Bacteria able to colonize duckweed through multiple mechanisms. Transmission bacteria into duckweed plant host through stomata which were aid by insects are called indirect contact and manyother modes of transmission are also highlighted. Generally, duckweed can be divided into five genera and inhibited by various pathogen and non-pathogenic bacteria introduced naturally or through contamination

Duckweed species are nutritionally meaningless plant which grow wildly in unattended areas. Therefore, understanding the metabolites content in duckweed species is essential for designing a future food products. Here, we report an untargeted Gas Chromatography-Mass Spectrometry (GC-MS)-based metabolomics approach for comprehensively discriminating between Lemna minor and Wolffia globosa of duckweeds species using principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). Ten differential metabolites levels were tentatively identified between L. minor and W. globosa. Relative to W. globosa, L. minor appeared to enrich with 5-Hydroxyl-L-tryptophan, Tocopheryl acetate, Naringenin, α-linolenic acid and glutamic acid. Furthermore, the nutritional and microbial analyses of ice cream formulated with dried L. minor were investigated. The nutritional analysis results show that relative to control, the ice cream with 2% dried L. minor had significantly increased protein, fiber and ash content. In addition, total plate count (TPC) for microbial analysis of duckweed ice cream was performed. The result suggested that the small amount of bacteria (3.82 cfu/g) was traced in formulated ice cream with 2% dried L. minor. Overall, the metabolites profile, nutritional and microbial analyses of food used L. minor plant indicate that duckweed is a good candidate for future food.

Water lily (Nymphaeaceae antares) contains a vast array of phenolic compounds with important natural antioxidative properties that could inhibit the adverse effects of the reactive oxygen species produced in living things. These substances are complex in composition which requires a suitable extraction medium to exploit the phenolic compounds. This study was designed to determine the antioxidative properties in petal and stamen of water lily extracted using different extraction solvents namely ethyl acetate and 60% methanol. Antioxidant properties of the samples were determined using 2,2-diphenyl -1-picrylhydrazyl (DPPH) radical scavenging activity, ferric thiocyanate (FTC) method, thiobarbituric acid (TBA) test, total phenolic content (TPC), total flavonoid content (TFC) and total tannin content (TTC) along with individual flavonoids content using High Performance Liquid Chromatography (HPLC). The yield of extract was found to be the highest in petals extracted with 60% methanol (44.55±1.63%) while stamen extracted with ethyl acetate yielded the lowest (24.50±1.09%). In the DPPH inhibition method, petal extracted with ethyl acetate obtained the highest scavenging activity (89.15±3.62%). FTC analysis revealed that ethyl acetate extract of petal experienced the highest percentage inhibition (76.70±6.48%) while in TBA analysis ethyl acetate extract of stamen exhibited the highest percentage inhibition (70.78±1.39%). Flavonoids such as quercetin, kaempferol, rutin, gallic acid, catechin, epigallocatechin, p-coumaric acid and myricetin were found to be present in ethyl acetate and 60% methanol extracts of water lilies stamen and petal. The information from this study indicates that water lily petals and stamens may be integrated as a good source of nutrients in the food industry, the pharmaceutical industry. If the advantages of water lily are not used and integrated into everyday life for health benefits, it will be a massive waste of natural resources.

Duckweed, a small flowering plant which comes from Lemnaceae family, has been rising in popularity to many researches and applications for its numerous valuable functional properties. One of its special features is fast growing plant and easily adapted to various types of regions which makes it attractive to be manipulated in many applications including in biofuel production, waste water treatment and also for pharmaceutical and medicinal purposes. Pectin is the common component found in plant cell wall and it has been used as food additive for its capability to gel, emulsify and stabilize food products. Several requirements for commercial pectin such as galacturonic acid content (GalA) and degree of amidation have been regulated. Studies have proven that duckweed have significant amount of pectin which make it as a potential source of gelling agent in food industry. However, the structural properties of pectin from duckweed need to be investigated, in order to ensure if they meet the regulated requirements for industrial production. It is also to determine the suitability of duckweed pectin utilization in different type of food products since pectin of different sources have different structural characteristics, thus exhibit different gelling capability. This present review discusses on the potential of pectin from duckweed species to be utilized as food additive with gelling function in food products. Several extraction methods also have been reviewed, which each of them showed different efficiency and affect the extracted pectin characteristics.