Isolation of antimicrobial compounds from aniseed and techno-economic feasibility report for industrial-scale application

Christos Bontzolis, Iris Plioni, Dimitra Dimitrellou, Konstantina Boura, Maria Kanellaki, Poonam Singh - Nee Nigam, Athanasios Koutinas

Research output: Contribution to journalArticlepeer-review

Abstract

This work evaluates the antimicrobial activity of the fractionated aqueous extract obtained from the aerial parts of aniseed. Fifteen fractions were collected by column chromatography using ethanol and water as mobile phases. All fractions were tested as potential antimicrobial agents against three common food-spoilage microorganisms: a yeast (Saccharomyces cerevisiae), a mold (Aspergillus awamori) and a bacterium (Lactobacillus delbrueckii subsp. bulgaricus). Fraction 2 exhibited the highest antimicrobial activity in both types of susceptibility test, and therefore, it was further studied for the identification of bioactive compounds. GC-MS analysis of Fraction 2 revealed the presence of threo-Anethole glycol. Based on laboratory-scale experiments, a process flowsheet for potential industrial-scale application is proposed combined with a techno-economic feasibility report. Fraction 2 with the detected compound threo-Anethole glycol showed promising results encouraging the attempts for industrial-scale application of antimicrobial compounds produced from aniseed.
Original languageEnglish
Number of pages26
JournalInternational Journal of Food Science and Technology
Early online date9 May 2022
DOIs
Publication statusE-pub ahead of print - 9 May 2022

Bibliographical note

Funding Information:
The authors acknowledge the support of this work by the project ‘Research Infrastructure on Food Bioprocessing Development and Innovation Exploitation – Food Innovation RI’ (MIS 5027222), which is implemented under the Action ‘Reinforcement of the Research and Innovation Infrastructure’, funded by the Operational Programme ‘Competitiveness, Entrepreneurship and Innovation’ (NSRF 2014‐2020) and co‐financed by Greece and the European Union (European Regional Development Fund).

Publisher Copyright:
© 2022 Institute of Food Science and Technology.

Keywords

  • Aniseed
  • antimicrobial
  • bacteria
  • food-spoilage
  • mould
  • yeast

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