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

Five cultivars of Eruca sativaand a commercial variety of Diplotaxis tenuifolia were grown in the UK (summer) and subjected to commercial growth, harvesting and processing, with subsequent shelf life storage. Glucosinolates (GSL), isothiocyanates (ITC), amino acids (AA), free sugars, and bacterial loads were analysed throughout the supply chain to determine the effects on phytochemical compositions. Bacterial load of leaves increased significantly over time and peaked during shelf life storage. Significant correlations were observed with GSL and AA concentrations, suggesting a previously unknown relationship between plants and endemic leaf bacteria. GSLs, ITCs and AAs increased significantly after processing and during shelf life. The supply chain didnot significantly affect glucoraphanin concentrations, and its ITC sulforaphane significantly increased during shelf life in E.sativacultivars. We hypothesise that commercial processing may increase the nutritional value of the crop, and have added health benefits for the consumer.

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

A wound dressing is important to ensure an efficient healing process while protecting the wound area. This research study combined 2-hydroxyethyl cellulose (2HEC)—an etherified cellulose derivative with salicylic acid (SA) to develop a single layer and investigate the 2HEC viability as wound dressing material. Nine different samples with different compositions of SA, from 5 wt.% to 40 wt.% (with an interval of 5 wt.%) and one control sample without adding SA were prepared via the solution casting method. The 2HEC-SA films were studied regarding the effects of SA composition on antimicrobial properties (Staphylococcus aureus) via the well-diffusion method. Additionally, degradability, mechanical properties, X-ray diffraction (XRD), and Fourier transform infrared (FTIR) of 2HEC-SA films have also been tested. The strongest antimicrobial effect of 2HEC-SA film was obtained at 40 wt.% with a 16 mm inhibition zone diameter. There was a noticeable decreasing weight loss pattern in the degradation test and the tensile strength of 2HEC-SA film when the composition of salicylic acid is increased. 2HEC-SA film changes phases from amorphous to crystalline starting at 25 wt.% of salicylic acid as seen through XRD, while FTIR shows that complexation of 2HEC and salicylic acid occurred at 1050 cm−1.

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.

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.

Sarang Burung Walit (SBW) yang diperbuat daripada air liur burung spesies Aerodramus fuciphagus mempunyai banyak manfaat kesihatan seperti melambatkan proses penuaan serta menguatkan sistem imun manusia. Bagi memaksimumkan penggunaan SBW, hasil sampingan SBW daripada pembersihan awal digunakan oleh pengilang dengan mengekstrak semula glikopeptida yang melekat pada hasil sampingan tersebut. Namun, status Halal glikopeptida yang dikumpul daripada hasil sampingan SBW telah dipersoalkan berhubung kemungkinan kehadiran najis dan bulu burung pada produk akhir yang dijadikan bahan makanan. Kajian ini mengesan kehadiran najis dan bulu dalam glikopeptida yang diekstrak daripada hasil sampingan SBW dengan menggunakan analisis Spektroskopi Fourier Transformasi Intramerah (FTIR) yang digabungkan dengan Analisis Komponen Utama (PCA) dan selanjutnya dianalisis menggunakan Resonans Magnet Nuklear (NMR). Selain itu, kajian ini juga mengupas mengenai hukum syariah berkaitan dengan burung Walit dan perbandingannya dengan burung layang-layang serta status halal penggunaan glikopeptida yang diperoleh semula daripada hasil sampingan SBW. Hasil daripada kajian ini menunjukkan, analisis FTIR yang digabungkan dengan analisis PCA, dapat mengesan dan membezakan kehadiran penanda (bulu dan najis) dalam sampel hasil sampingan SBW yang diekstrak melalui proses pembersihan yang berbeza. Keputusan analisis yang sama juga diperoleh melalui kaedah NMR. Mengikut hukum syariah, jika jumlah najis (bulu dan najis) adalah minima dan tidak kelihatan dengan mata kasar, konsep al-najasah al-ma‘fuww ‘anha li qillatiha ‘urfan (ia dimaafkan kerana kadar kecil mengikut uruf) boleh digunakan. Produk itu boleh dipertimbangkan untuk mendapat sijil Halal daripada pihak berkuasa Malaysia.

Chia seed has a high content of fibres and polyunsaturated fatty acids. Chia seed also holds numerous amounts of minerals and vitamins, including calcium and phosphorus. Chia seed offers a great potential of gel-forming ability and good water and oil holding capacities. Therefore, this study aims to determine the effect of chia seed powder substitution in chicken meat sausage formulations on the physicochemical characteristics and sensory acceptance. In the study, the chicken meat sausages were produced in four formulations; sample A as the control (100% chicken meat), sample B (5% substitution of chia seed powder to chicken meat), sample C (10% substitution of chia seed powder to chicken meat) and sample D (15% substitution of chia seed powder to chicken meat). The sausages were analysed for colour, texture, water holding capacity, cooking loss, proximate analysis, crude fibre content, and sensory acceptability. As for the findings, the substitution of chia seed powder resulted in low ‘L’ values of chicken meat sausage due to the dark colour of the chia seed. On the other hand, chia seed powder's substitution decreased the hardness and cohesiveness values. However, it increased the adhesiveness, springiness, and chewiness. Water holding capacity and a cooking loss percentage of the chicken meat sausages with chia seed powder substitution were observed to improve compared to control sausage (100% chicken meat), resulting in juicier sausages. The chia seed powder substitution increased the carbohydrate, ash, fat, and fibre contents for the chemical composition. On a 9-point hedonic scale, sample B (5% chia seed powder substitution) exhibited the highest sensory scores in all attributes evaluated (colour, texture, taste, juiciness, and overall acceptance). Thus, it can be concluded that chia seed powder can be substituted in chicken meat sausage to produce better quality products.