Moringa oleifera is a medicinal plant, and its seed oil is known to have high antioxidant properties. The byproduct obtained after oil extraction is called Moringa oleifera seed meal (MoSM), whose potential bioactivity has not been sufficiently documented. Therefore, this study was undertaken with the aim of identifying Moringa oleifera seed meal extract (ME) as a natural antibacterial and antioxidant alternative. First, the effect of solvent extraction of MoSM with 60% (v/v) ethanol combined with ultrasound (UAE) was determined at the sample-to-solvent ratio of 1: 10, with different time and power combinations of UAE. The lowest minimum inhibitory concentration (MIC) exhibited by ME at 200 W and 20 min (ME_200/20) against both Escherichia coli among the gram-negative bacteria and Bacillus cereus among the gram-positive bacteria was 3.12 mg/g. The leakage of intracellular constituents as well as the damage of the B. cereus cells after being treated with ME were confirmed by measuring the absorbance of the supernatant at 260 and 280 nm and observation of the cells under a scanning electron microscope. Moreover, the highest total phenolic content was also recorded with ME_200/20 at 460 mg gallic acid equivalent/g of extract, and the subsequent significantly higher (p < 0.05) antioxidant activity was determined to be 11.18 and 9.20 mg acetic acid equivalent/g of extract by 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays, respectively. The high-performance liquid chromatography results showed that gallic acid and vanillic acid were predominantly present in the extract, followed by quercetin, sinapic acid and chlorogenic acid. Interestingly, caffeic acid appeared in the sample treated with UAE only. The extract was finally applied with a chitosan-based coating to evaluate the antimicrobial activity against E. coli and B. cereus on raw chicken sausages in the concentration range of 1–5%. Incorporating 3% extract could inactivate B. cereus and E. coli for a 1.4 log reduction on day 3 and a 1.78 log reduction on day 6 of storage and, further, could significantly suppress the growth of both bacteria until day 9. Thus, this study confirmed the strong antibacterial and antioxidant properties of ME and its potential use in real food systems as a natural food antibacterial agent.

辣木是药用植物，其种子油已知具有很高的抗氧化性能。油提取后获得的副产物称为辣木籽粕（MoSM），其潜在的生物活性尚未得到充分的证明。因此，进行这项研究的目的是鉴定辣木籽粕提取物（ME）是天然的抗菌和抗氧化剂替代品。首先，在样品与溶剂的比例为1:10的情况下，采用不同时间和功率的阿拉伯联合酋长国组合，确定了使用60％（v / v）乙醇与超声（UAE）结合的MoSM溶剂萃取的效果。ME在200 W和20 min（ME _200/20）下均表现出最低的最低抑菌浓度（MIC）大肠杆菌的革兰氏阴性菌和间蜡状芽孢杆菌革兰氏阳性菌中为3.12毫克/克。通过在260和280nm处测量上清液的吸光度并在扫描电子显微镜下观察细胞，证实了用ME处理后细胞内成分的泄漏以及蜡状芽孢杆菌细胞的损伤。此外，ME _200/20也记录了最高的总酚含量在460 mg没食子酸当量/ g提取物中，随后通过2,2-二苯基-1-picylhydrazyl和三价铁确定的更高的抗氧化剂活性（p <0.05）分别为11.18和9.20 mg乙酸当量/ g提取物分别降低抗氧化能力的测定。高效液相色谱结果表明，提取物中主要存在没食子酸和香草酸，其次是槲皮素，芥子酸和绿原酸。有趣的是，咖啡酸仅出现在用阿联酋处理过的样品中。最后，将提取物涂有壳聚糖基涂料，以评估浓度范围为1％至5％的生鸡肉香肠对大肠杆菌和蜡状芽孢杆菌的抗菌活性。掺入3％的提取物可能会使其失活蜡状芽孢杆菌和大肠杆菌在储存的第3天减少了1.4 log，第6天减少了1.78 log，并且，在第9天之前，还可以显着抑制两种细菌的​​生长。因此，这项研究证实了较强的抗菌作用ME的抗氧化特性及其在天然食品系统中作为天然食品抗菌剂的潜在用途。