Online ISSN: 2515-8260

Keywords : Papaya

Potential Synergistic Antimicrobial Activity of Extract from Peelings of Common Local Fruits: An In-Vitro Analysis

Laarni M. Villanueva- Magsombol; Carina R. Magbojos- Magtibay

European Journal of Molecular & Clinical Medicine, 2020, Volume 7, Issue 2, Pages 4175-4185

The objective of this study is to investigate the potential synergistic antimicrobial activity of methanolic extract from peelings of Philippines’ common local fruits, namely, orange, mango, and papaya. Peelings from these local fruits were properly washed, dried and powdered. Extracts from the peelings were obtained using methanol as the solvent, concentrated in a rotary evaporator set and were finally reconstituted in 20% dimethylsulphoxide (DMSO).The preliminary determination of antimicrobial effect of the individual fruit peelings was tested using plate count method. A two-fold dilution of the individual formulated extracts were done and combined, after which the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) using Staphylococcus aureus and Escherichia coli isolates were determined. MIC results of the mango extract showed best antimicrobial effect, which worked at a minimum concentration of 6.25mg/ml on both isolates. This was confirmed by the MBC, which showed the absence of growth of viable microorganisms after 24-hour incubation on nutrient agar. Orange and papaya were found effective against S. aureus at a minimum concentration of 50mg/mL. However, these extracts did not demonstrate individual antibacterial activity against E. coli. The combination of mango and papaya was the most effective among the three sets of extracts used in the synergistic antibacterial activity. It was found to be effective against E. coli at a minimum concentration of 6.25mg/mL and against S. aureus at 25-100mg/mL. Other combination of extracts such as orange-mango and orange-papaya exhibited synergistic antibacterial activity at higher concentrations. Moreover, orange and mango combination had a better synergistic activity against E. coli than S.aureus while orange and papaya if combined has greater synergistic activity against S. aureus than E. coli. From this study, it can be concluded that the combination of the extracts of mango and papaya has a more potential synergistic antimicrobial activity against S. aureus and E. coli.

Quality Specification For Combined Action Suppositories With Benzetasone Content

Umida M. Tillaeva

European Journal of Molecular & Clinical Medicine, 2020, Volume 7, Issue 3, Pages 3292-3305

. Purpose is to conduct quality control and standardization methods of a combined action suppository containing benzketasone and papaya extract in accordance with modern requirements of good manufacturing practice.
Methods of natural and accelerated storage are used to study the factors affecting the stability of suppositories during storage (type of base used, temperature and storage time). It was revealed that under the conditions of a refrigerating chamber at a temperature of + 3-50 ° C, the studied suppositories practically did not change the quality indicators during 24 months of storage. The type of base slightly affected the change in the physicochemical parameters of the Benzpap and Benzpap 10 suppositories.

Food Packaging Formulation Using Chitosan and Bacteriocin as an Antimicrobial Agents

Rohan Samir Kumar Sachan; Sujata Das; Shalini Singh; Charu Khanna

European Journal of Molecular & Clinical Medicine, 2020, Volume 7, Issue 7, Pages 3053-3067

Food preservation has always been a concern for the secured quality of the food products. Of suggested many antimicrobial agents reported, the chitosan blend with bacteriocin based food packaging formulation for the preservation purpose solely depends upon the synergistic effect of both the molecules. The durability, resistance to the foodborne pathogens, external environmental factors such as pH, temperature, and changes in chemical properties makes chitosan more effective packaging material for the preservation of the food. The papaya preservation at room and refrigerated temperature showed that the preservation at refrigerated conditions showed more effectiveness. The chitosan and nisin based film showed no or less moisture content, water-solubility, no difference in antioxidant properties of the papaya fruit and was able to inhibit the microbial load due to its combine antimicrobial properties.