Evaluation of antioxidant potential of essential oils of some commonly used Indian spices in in vitro models and in food supplements enriched with omega-6 and omega-3 fatty acids.

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Bag A, Chattopadhyay RR Environmental Science and Pollution Research, 2017 ABSTRACT: The aim of this study was to evaluate and compare the antioxidant potential of essential oils of some commonly used Indian spices (black pepper, cinnamon, clove, coriander and cumin) in various in vitro models and in food supplements enriched with omega-6 and omega-3 fatty acids. In… Read more »

Synergistic antibacterial and antibiofilm efficacy of Nisin in combination with p-Coumaric acid against foodborne bacteria Bacillus cereus and Salmonella typhimurium

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Bag A, Chattopadhyay RR Letters in Applied Microbiology ABSTRACT: The aim of the study was to evaluate possible antibacterial and antibiofilm efficacy of a bacteriocin, nisin with two essential oil components linalool and p-coumaric acid in combination against foodborne bacteria Bacillus cereus and Salmonella typhimurium. Their inhibition effects on planktonic cells and pre-formed biofilms were evaluated using… Read more »