biostudies-literatureDas AWest Bengal University of Animal and Fishery Sciences and ICAR-IVRI (ERS); and the USDA National Institute of Food and Agriculturethe USDA National Institute of Food and Agriculturethe West Bengal University of Animal and Fishery Sciences and ICAR-IVRI (ERS) for post-graduate studies2254https://www.ebi.ac.uk/biostudies/studies/S-EPMC11275321biostudies-literatureUnknown13(14)Natural and sustainable plant-based antioxidants and antimicrobials are highly desirable for improving food quality and safety. The present investigation assessed the antimicrobial and antioxidant properties of active components from <i>Alkanna tinctoria</i> L. (herb) roots, also known as Ratanjot root. Two methods were used to extract active components: microwave-assisted hot water (MAHW) and ethanolic extraction. MAHW extract yielded 6.29%, while the ethanol extract yielded 18.27%, suggesting superior Ratanjot root extract powder (RRP) solubility in ethanol over water. The ethanol extract showed significantly higher antioxidant activity than the MAHW extract. Gas Chromatography-Mass Spectrometry analysis revealed three major phenolic compounds: butanoic acid, 3-hydroxy-3-methyl-; arnebin 7, and diisooctyl pthalate. The color attributes (L*, a*, b*, H°ab, C*_ab) for the ethanolic and MAHW extracts revealed significant differences (<i>p</i> < 0.05) in all the above parameters for both types of extracts, except for yellowness (b*) and chroma (C*_ab) values. The ethanol extract exhibited antimicrobial activity against 14 foodborne bacteria, with a significantly higher inhibitory effect against Gram-positive bacteria (<i>Listeria monocytogenes</i> and <i>Staphylococcus aureus</i>) than the Gram-negative bacteria (<i>Salmonella enterica</i> serovar Typhimurium and <i>Escherichia coli</i>). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were both 25 mg/mL for the Gram-negative bacteria, while the MIC and MBC concentrations varied for Gram-positive bacteria (0.049-0.098 mg/mL and 0.098-0.195 mg/mL) and the antimicrobial effect was bactericidal. The antimicrobial activities of RRP extract remained stable under broad temperature (37-100 °C) and pH (2-6) conditions, as well as during refrigerated storage for 30 days. Application of RRP at 1% (10 mg/g) and 2.5% (25 mg/g) levels in a cooked chicken meatball model system prevented lipid oxidation and improved sensory attributes and retarded microbial growth during refrigerated (4 °C) storage for 20 days. Furthermore, the RRP extract was non-toxic when tested with sheep erythrocytes and did not inhibit the growth of probiotics, <i>Lacticaseibacillus casei</i>, and <i>Lactiplantibacillus plantarum</i>. In conclusion, the study suggests that RRP possesses excellent antimicrobial and antioxidant activities, thus making it suitable for food preservation.Foods (Basel, Switzerland)Ratanjot (<i>Alkanna tinctoria</i> L.) Root Extract, Rich in Antioxidants, Exhibits Strong Antimicrobial Activity against Foodborne Pathogens and Is a Potential Food Preservative.PMC11275321Hatch accession no. 10162491016249Das AKBiswas SMoirangthem SSatyaprakash KTardi NIPatra GBhunia AKDhar PBhattacharya DNanda PKDas AVerma AKNath SBiswas OfalseRatanjot (<i>Alkanna tinctoria</i> L.) Root Extract, Rich in Antioxidants, Exhibits Strong Antimicrobial Activity against Foodborne Pathogens and Is a Potential Food Preservative.Natural and sustainable plant-based antioxidants and antimicrobials are highly desirable for improving food quality and safety. The present investigation assessed the antimicrobial and antioxidant properties of active components from <i>Alkanna tinctoria</i> L. (herb) roots, also known as Ratanjot root. Two methods were used to extract active components: microwave-assisted hot water (MAHW) and ethanolic extraction. MAHW extract yielded 6.29%, while the ethanol extract yielded 18.27%, suggesting superior Ratanjot root extract powder (RRP) solubility in ethanol over water. The ethanol extract showed significantly higher antioxidant activity than the MAHW extract. Gas Chromatography-Mass Spectrometry analysis revealed three major phenolic compounds: butanoic acid, 3-hydroxy-3-methyl-; arnebin 7, and diisooctyl pthalate. The color attributes (L*, a*, b*, H°ab, C*_ab) for the ethanolic and MAHW extracts revealed significant differences (<i>p</i> < 0.05) in all the above parameters for both types of extracts, except for yellowness (b*) and chroma (C*_ab) values. The ethanol extract exhibited antimicrobial activity against 14 foodborne bacteria, with a significantly higher inhibitory effect against Gram-positive bacteria (<i>Listeria monocytogenes</i> and <i>Staphylococcus aureus</i>) than the Gram-negative bacteria (<i>Salmonella enterica</i> serovar Typhimurium and <i>Escherichia coli</i>). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were both 25 mg/mL for the Gram-negative bacteria, while the MIC and MBC concentrations varied for Gram-positive bacteria (0.049-0.098 mg/mL and 0.098-0.195 mg/mL) and the antimicrobial effect was bactericidal. The antimicrobial activities of RRP extract remained stable under broad temperature (37-100 °C) and pH (2-6) conditions, as well as during refrigerated storage for 30 days. Application of RRP at 1% (10 mg/g) and 2.5% (25 mg/g) levels in a cooked chicken meatball model system prevented lipid oxidation and improved sensory attributes and retarded microbial growth during refrigerated (4 °C) storage for 20 days. Furthermore, the RRP extract was non-toxic when tested with sheep erythrocytes and did not inhibit the growth of probiotics, <i>Lacticaseibacillus casei</i>, and <i>Lactiplantibacillus plantarum</i>. In conclusion, the study suggests that RRP possesses excellent antimicrobial and antioxidant activities, thus making it suitable for food preservation.2024-01-01T00:00:00Z2024 Jul2025-08-27T03:10:44.591Z2025-08-27T03:10:44.591ZS-EPMC112753213906334010.3390/foods13142254