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Tripathi AD, Sharma R, Agarwal A, Haleem DR. Nanoemulsions based edible coatings with potential food applications. INTERNATIONAL JOURNAL OF BIOBASED PLASTICS 2021. [DOI: 10.1080/24759651.2021.1875615] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Abhishek Dutt Tripathi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, U.P., India
| | - Ruchi Sharma
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Sonepat, Haryana, India
| | - Aparna Agarwal
- Department of Food & Nutrition and Food Technology, Lady Irwin College, New Delhi, India
| | - Dr Rizwana Haleem
- Department of Food Technology, Bhaskaracharya College of Applied Sciences, Dwarka, New Delhi, India
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52
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Assanti E, Karabagias VK, Karabagias IK, Badeka A, Kontominas MG. Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage. Journal of Food Science and Technology 2021; 58:870-883. [PMID: 33678870 DOI: 10.1007/s13197-020-04601-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/04/2020] [Accepted: 06/19/2020] [Indexed: 01/03/2023]
Abstract
The aim of the present study was to investigate the combined effect of chitosan dip (1% w/v) and vacuum packaging on the shelf life of fresh chicken burgers packaged in LDPE/PA/LDPE bags and stored at 4 ± 1 °C for up to 12 days. Furthermore, the possible correlation among microbiological, physico-chemical and sensory indices was investigated. Burger treatments included: aerobic packaging (AP, control), vacuum packaging (VP), chitosan dipping (CHI), and vacuum packaging plus chitosan dipping (VP + CHI). Microbiological [Total viable count (TVC), Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae, Lactic acid bacteria (LAB)], physicochemical [color, pH, total volatile basic Nitrogen (TVB-N), and Thiobarbituric acid (TBA)] and sensory (odor, taste, and texture) analyses were carried out. Results showed that the majority of microbiological, physico-chemical, and sensory analysis parameters varied significantly (p < 0.05) depending on treatment. Based primarily on sensory, followed by microbiological and physico-chemical data, the shelf life of chicken burgers was 4 days for AP samples, 8 days for VP samples, 10 days for CHI treated samples, and 12 days for the VP + CHI treated samples. Finally, a positive and significant correlation (p < 0.05) was observed among most microbiological, sensory, and physico-chemical data, introducing new data relating initial TVC to TVB-N values regarding alternative treatments of minced chicken meat for its optimum preservation.
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Affiliation(s)
- Eleni Assanti
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Vassilios K Karabagias
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Ioannis K Karabagias
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Anastasia Badeka
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Michael G Kontominas
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
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53
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Yu D, Yu Z, Zhao W, Regenstein JM, Xia W. Advances in the application of chitosan as a sustainable bioactive material in food preservation. Crit Rev Food Sci Nutr 2021; 62:3782-3797. [PMID: 33401936 DOI: 10.1080/10408398.2020.1869920] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Chitosan is obtained from chitin and considered to be one of the most abundant natural polysaccharides. Due to its functional activity, chitosan has received intense and growing interest in terms of applications for food preservation over the last half-century. Compared with earlier studies, recent research has increasingly focused on the exploration of preservation mechanism as well as the targeted inhibition with higher efficiency, which is fueled by availability of more active composite ingredients and integration of more technologies, and gradually perceived as "chitosan-based biofilm preservation." In this Review, we comprehensively summarize the potential antimicrobial mechanisms or hypotheses of chitosan and its widely compounded ingredients, as well as their impacts on endogenous enzymes, oxidation and/or gas barriers. The strategies used for enhancing active function of the film-forming system and subsequent film fabrication processes including direct coating, bioactive packaging film and layer-by-layer assembly are introduced. Finally, future development of chitosan-based bioactive film is also proposed to broaden its application boundaries. Generally, our goal is that this Review is easily accessible and instructive for whose new to the field, as well as hope to advance to the filed forward.
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Affiliation(s)
- Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Zijuan Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenyu Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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54
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Xiang W, Wang HW, Sun DW. Phytohormones in postharvest storage of fruit and vegetables: mechanisms and applications. Crit Rev Food Sci Nutr 2020; 61:2969-2983. [PMID: 33356468 DOI: 10.1080/10408398.2020.1864280] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
As a ubiquitous and essential part of phytophysiology, phytohormones have attracted tremendous attention for effective regulation of development and senescence of agricultural products. However, the postharvest mechanisms of phytohormones have not been thoroughly understood. This review provides an overview of common phytohormones for extending the shelf life of fruit and vegetables. The modulation principles are discussed in detail based on defence gene expression activation, sensitivity of senescence-related phytohormones inhibition, antioxidant enzymes activity stimulation, and cell membrane integrity maintenance. The applications of jasmonates, salicylic acids, cytokinins, gibberellins, polyamines, and brassinosteroids in preserving fruit and vegetables based on defence signaling network stimulation, senescence-related phytohormones expression or sensitivity repression, as well as antioxidant system enhancement and cell membrane integrity sustentation are introduced. The challenges and problems to be solved are discussed, and new trends of expanding lifespan by combining phytohormones with other treatments are also suggested. Although phytohormones have been demonstrated to have promising efforts in maintaining agricultural products, more novel and effective combination treatments should be developed to complement each other.
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Affiliation(s)
- Wenjuan Xiang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Hsiao-Wen Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Ireland
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55
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Ahmed S, Sameen DE, Lu R, Li R, Dai J, Qin W, Liu Y. Research progress on antimicrobial materials for food packaging. Crit Rev Food Sci Nutr 2020; 62:3088-3102. [DOI: 10.1080/10408398.2020.1863327] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Saeed Ahmed
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Dur E. Sameen
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Rui Lu
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Rui Li
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya’an, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya’an, China
- California NanoSystems Institute, University of California, Los Angeles, CA, USA
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56
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Chen H, Jiang L, Zeng J, Huo Y, Li Y. Combination of carnauba wax‐based coating and 1‐methylcyclopropene (1‐MCP) maintains better “Fuji” apple qualities during storage at low temperature. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14925] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hui‐Yun Chen
- Institute of Agricultural Processing Research Ningbo Academy of Agricultural Sciences Ningbo China
| | - Ling‐Feng Jiang
- School of Agriculture and Food Science Zhejiang Agriculture & Forestry University Hangzhou China
| | - Ji‐Hao Zeng
- School of Marine Sciences Ningbo University Ningbo China
| | - Yan‐Rong Huo
- School of Agriculture and Food Science Zhejiang Agriculture & Forestry University Hangzhou China
| | - Yong‐Xin Li
- School of Agriculture and Food Science Zhejiang Agriculture & Forestry University Hangzhou China
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57
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Muthulakshmi L, Annaraj J, Ramakrishna S, Ranjan S, Dasgupta N, Mavinkere Rangappa S, Siengchin S. A sustainable solution for enhanced food packaging via a science‐based composite blend of natural‐sourced chitosan and microbial extracellular polymeric substances. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15031] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Lakshmanan Muthulakshmi
- Department of Biotechnology Kalasalingam Academy of Research and Education Krishnankoil India
- Department of Materials Science School of Chemistry Madurai Kamaraj University Madurai India
| | - J. Annaraj
- Department of Materials Science School of Chemistry Madurai Kamaraj University Madurai India
| | - Seeram Ramakrishna
- Center for Nanofibers and NanoTechnology National University of Singapore Singapore Singapore
| | - Shivendu Ranjan
- Institute for Intelligent Systems, Faculty of Engineering and the Built Environment University of Johannesburg Johannesburg South Africa
| | - Nandita Dasgupta
- Institute for Intelligent Systems, Faculty of Engineering and the Built Environment University of Johannesburg Johannesburg South Africa
| | - Sanjay Mavinkere Rangappa
- Natural Composites Research Group Lab King Mongkut’s University of Technology North Bangkok Bangkok Thailand
| | - Suchart Siengchin
- Natural Composites Research Group Lab King Mongkut’s University of Technology North Bangkok Bangkok Thailand
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58
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Applications of chitosan and chitosan based metallic nanoparticles in agrosciences-A review. Int J Biol Macromol 2020; 166:1554-1569. [PMID: 33181210 DOI: 10.1016/j.ijbiomac.2020.11.035] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2020] [Revised: 10/14/2020] [Accepted: 11/06/2020] [Indexed: 12/29/2022]
Abstract
The second most abundant biological macromolecule, next to cellulose is Chitosan. It is a versatile naturally occurring hydrophilic polysaccharide, derived as a deacetylated form of chitin. Due to its biocompatibility, biodegradability and antimicrobial activity, it has become a significant area of research towards drug delivery system, plant growth promotion, anti-pathogenic potentiality, seed priming and in plant defense mechanism. Various synthetic strategies have been established in recent years that couples different metals with chitosan nanoparticles. Metals like silver, copper, zinc, iron and nickel are highly compatible to form chitosan metallic nanoparticles and are proved to be non-toxic to the agricultural plant system. This review highlights the mode of action of nanochitosan on Gram-positive and Gram-negative bacteria in a distinguished manner as well as its action on fungi. A prime focus has been given on the skeletal framework of the metallic nanochitosan particles. Our study also projects the antimicrobial mechanism of chitosan based on its physiochemical properties, environmental factors and the type of organism on which it acts. Moreover, the mechanism for stimulation of plant immunity by metallic nanochitosan has also been reviewed. Our study relies on the conclusion that chitosan metallic nanoparticles showed enhanced anti-pathogenic and plant growth promoting activity in comparison to bulk chitosan.
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59
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Asensio CM, Quiroga PR, Al-Gburi A, Huang Q, Grosso NR. Rheological Behavior, Antimicrobial and Quorum Sensig Inhibition Study of an Argentinean Oregano Essential Oil Nanoemulsion. Front Nutr 2020; 7:569913. [PMID: 33163506 PMCID: PMC7583633 DOI: 10.3389/fnut.2020.569913] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Accepted: 08/31/2020] [Indexed: 12/12/2022] Open
Abstract
In this study, Argentinean oregano essential oil (OEO) nanoemulsions (NEs) were developed. Four NEs were prepared: a control (CNE), EONE1 (10.6 mg EO/g NE), EONE2 (106 mg EO/ g NE), and EONE3 (160 mg EO/g NE) and tested for antimicrobial activity against Staphylococcus aureus ATCC 13565, Listeria monocytogenes Scott A, Pseudomonas aeruginosa ATCC 14213, and Escherichia coli O157:H7 using a broth microdilution assay and quorum sensing inhibition in a model using Chromobacterium violaceum ATCC 12472, where the production of violacein was quantified. The chemical composition of the EO was determined by gas chromatography-mass spectrometry. The average particle size (nm) and polydispersity index were monitored over 14 days at two different storage temperatures (4 and 23°C). A rheological behavior study was carried out using a dynamic shear rheometer, and flow curves, as well as viscoelastic properties, were determined. E. coli and L. monocytogenes were the most sensitive microorganisms to EONE (MIC of 2 and 5 mg/ml for EOEN3). Sub-MICs for NE were found at lower concentrations than those for pure EO. A significant reduction in violet pigment intensity and colorless coloration (p < 0.05) were observed at different NE concentrations concerning the control sample. The flow behavior index (n) decreased, and the consistency index (k) increased when the EO concentration was increased. CNE, EONE1, and EONE2 showed liquid-like behavior (G' < G″) in the low-frequency region, whereas a solid-like behavior (G' > G″) was observed in the high-frequency region, presenting a viscoelastic behavior, appearing as a wormlike micellar solution. For EONE3, a strong increase in both moduli was observed with increasing OEO concentration. The G' was about one order of magnitude higher than the G″ over the whole frequency range, indicating the presence of a gel-like structure. The incorporation of EOs into an NE increased their stability, lowering the particle size, leading to a wormlike micelle with higher viscosity. Moreover, this NE had good antimicrobial activity and novel quorum-sensing inhibition activity. The results of this study indicated that Argentinean OEO NE could be used in a food system as a natural and stable antimicrobial agent.
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Affiliation(s)
- Claudia Mariana Asensio
- Department of Food Science, School of Environmental and Biological Sciences, Rutgers, State University of New Jersey, New Brunswick, NJ, United States
| | - Patricia Raquel Quiroga
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina
| | - Ammar Al-Gburi
- Department of Food Science, School of Environmental and Biological Sciences, Rutgers, State University of New Jersey, New Brunswick, NJ, United States
| | - Quingron Huang
- Department of Food Science, School of Environmental and Biological Sciences, Rutgers, State University of New Jersey, New Brunswick, NJ, United States
| | - Nelson Rubén Grosso
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Córdoba, Argentina
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60
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Zhao R, Song R, Sun G, Liu S, Li B, Cao Y, Li Y. Cutoff Ostwald ripening stability of eugenol-in-water emulsion by co-stabilization method and antibacterial activity evaluation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105925] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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61
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Effect of Some Citrus Essential Oils on Post-Harvest Shelf Life and Physicochemical Quality of Strawberries during Cold Storage. AGRONOMY-BASEL 2020. [DOI: 10.3390/agronomy10101466] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Utilization of essential oils alone or incorporation with edible films is an appropriate technique to conserve the quality attributes and reduce post-harvest deterioration in fresh vegetables and fruits. Strawberries, being perishable fruits have a short shelf life, and using essential oils is considered one of the most suitable methods to prolong their shelf life during storage. The current study assessed the impact of different essential oils, including lemon oil (L), orange oil (O) and mandarin oil (M) on the physicochemical and microbial load of strawberries (Fragaria × ananassa cv. Festival) stored at 2 ± 1 °C and 95% relative humidity (RH) for 18 days. The differences in the physicochemical and microbial properties of strawberries were assessed by determining the following parameter changes: weight loss, decay percentage, firmness, soluble solids content, titratable acidity, color, anthocyanins, vitamin C, total phenol, total antioxidant, catalase activity, polyphenol oxidase activity, sensory evaluation, microbial content, total coliforms, molds, and yeasts. The results of this study indicated that the fruits treated with all essential oils treatments (L, O and M) had higher total antioxidant content and physicochemical properties than untreated fruits, due to protection against the microbial growth of molds, and yeasts. At the end of the storage period, the treated fruits showed a greater acceptance and sensory attributes than the untreated fruits. Furthermore, the correlation study showed a significant and negative relationship between the total antioxidant of treated fruits and following quality attributes including, weight loss, decay percentage, respiration rate soluble solids content, polyphenol oxidase activity, molds, and yeasts. It is noteworthy that all the essential oil treatments extended the shelf-life of strawberries and delayed their deterioration up to 18 days.
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62
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Norcino L, Mendes J, Natarelli C, Manrich A, Oliveira J, Mattoso L. Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105862] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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63
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Pirozzi A, Pataro G, Donsì F, Ferrari G. Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09245-w] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractThe application of edible coatings (EC) in combination with pulsed light (PL) treatments represents an emerging approach for extending the shelf life of highly perishable but high value-added products, such as fresh-cut fruits and vegetables. The surface of these products would benefit from the protective effects of ECs and the PL decontamination capability. This review describes in detail the fundamentals of both EC and PL, focusing on the food engineering principles in the formulation and application of EC and the delivery of efficient PL treatments and the technological aspects related to the food characterization following these treatments and discussing the implementation of the two technologies, individually or in combination. The advantages of the combination of EC and PL are extensively discussed emphasizing the potential benefits that may be derived from their combination when preserving perishable foods. The downsides of combining EC and PL are also presented, with specific reference to the potential EC degradation when exposed to PL treatments and the screening effect of PL transmittance through the coating layer. Finally, the potential applications of the combined treatments to food products are highlighted, comparatively presenting the treatment conditions and the product shelf-life improvement.
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64
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Al-Nabulsi A, Osaili T, Sawalha A, Olaimat AN, Albiss BA, Mehyar G, Ayyash M, Holley R. Antimicrobial activity of chitosan coating containing ZnO nanoparticles against E. coli O157:H7 on the surface of white brined cheese. Int J Food Microbiol 2020; 334:108838. [PMID: 32896745 DOI: 10.1016/j.ijfoodmicro.2020.108838] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 07/26/2020] [Accepted: 08/17/2020] [Indexed: 01/19/2023]
Abstract
White brined cheese may serve as an ideal medium for the growth of foodborne pathogens including E. coli O157:H7. The objectives of this study were i) to evaluate the inhibitory effects of zinc oxide (ZnO) nanoparticles against E. coli O157:H7 at 10 or 37 °C using broth dilution; ii) to address the post-process contamination of white brined cheese with E. coli O157:H7 by using chitosan coating with or without ZnO nanoparticles during storage for 28 d at 4 and 10 °C; and iii) to study the physicochemical characteristics of chitosan coating containing ZnO nanoparticles. ZnO nanoparticles at ≥0.0125% inhibited the growth of three E. coli O157:H7 strains at both 37 and 10 °C. The chitosan coating with or without ZnO nanoparticles significantly reduced the initial numbers of E. coli O157:H7 in white brined cheese by 2.5 and 2.8 log CFU/g, respectively, when stored at 4 °C or by 1.9 and 2.1 log CFU/g, respectively, when stored at 10 °C. The chitosan-ZnO nanoparticle coating was not significantly different (p > 0.05) but was slightly better than chitosan alone as an active, smart packaging material in food applications.
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Affiliation(s)
- Anas Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan.
| | - Tareq Osaili
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Amani Sawalha
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa 13115, Jordan
| | - Borhan Aldeen Albiss
- Department of Applied Physics, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Ghadeer Mehyar
- Department of Nutrition and Food Technology, The University of Jordan, Amman 11942, Jordan
| | - Mutamed Ayyash
- Department of Food Science, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Richard Holley
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
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65
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Xiong Y, Li S, Warner RD, Fang Z. Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107226] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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66
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Abstract
In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.
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67
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Marchese E, D’onofrio N, Balestrieri ML, Castaldo D, Ferrari G, Donsì F. Bergamot essential oil nanoemulsions: antimicrobial and cytotoxic activity. ACTA ACUST UNITED AC 2020; 75:279-290. [DOI: 10.1515/znc-2019-0229] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Accepted: 05/17/2020] [Indexed: 12/17/2022]
Abstract
Abstract
Bergamot essential oil (BEO) is well-known for its food preservation activity, as well as anticancer efficacy. However, the poor BEO water solubility and deriving low bioaccessibility have limited its wider applications. The incorporation in nanoemulsions of BEO and its refined fractions was investigated to enhance its dispersibility in water to promote its antimicrobial activity, tested against Escherichia coli, Lactobacillus delbrueckii, and Saccharomyces cerevisiae, and its cytotoxicity already at low concentrations. Different nanoemulsion formulations were tested based on food-grade ingredients, which were characterized in terms of hydrodynamic diameter and polydispersity index, and physical stability. The antimicrobial activity against all the tested micro-organisms was observed to be higher for BEO in its initial composition, than the light fraction, richer in d-limonene, ß-pinene, and γ-terpinene, or the heavy fraction, richer in linalyl acetate and linalool. Remarkably, the use of BEO nanoemulsions notably enhanced the antimicrobial activity for all the tested oils. BEO exhibited also a measurable cytotoxic activity against Caco-2 cells, which was also enhanced by the use of the different nanoemulsions tested, in comparison with free oil, which discourages the direct use of BEO nanoemulsions as a food preservative. Conversely, BEO nanoemulsions might find use in therapeutic applications as anticarcinogenic agents.
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Affiliation(s)
- Enrico Marchese
- Department of Industrial Engineering , University of Salerno , via Giovanni Paolo II 132, 84084 , Fisciano , Italy
| | - Nunzia D’onofrio
- Department of Precision Medicine , Università degli Studi della Campania “Luigi Vanvitelli” , Via L. De Crecchio 7, 80138 , Napoli , Italy
| | - Maria Luisa Balestrieri
- Department of Precision Medicine , Università degli Studi della Campania “Luigi Vanvitelli” , Via L. De Crecchio 7, 80138 , Napoli , Italy
| | - Domenico Castaldo
- ProdAl Scarl , via Giovanni Paolo II 132, 84084 , Fisciano , Italy
- Stazione Sperimentale per le Industrie delle Essenze e dei derivati dagli Agrumi (SSEA), Azienda Speciale della CCIAA di Reggio Calabria , Via Generale Tommasini 2, 89127 , Reggio Calabria , Italy
- Ministero dello Sviluppo Economico (MiSE) , Via Molise 2 , Roma , Italy
| | - Giovanna Ferrari
- Department of Industrial Engineering , University of Salerno , via Giovanni Paolo II 132, 84084 , Fisciano , Italy
- ProdAl Scarl , via Giovanni Paolo II 132, 84084 , Fisciano , Italy
| | - Francesco Donsì
- Department of Industrial Engineering , University of Salerno , via Giovanni Paolo II 132, 84084 , Fisciano , Italy
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Munekata PE, Pateiro M, Rodríguez-Lázaro D, Domínguez R, Zhong J, Lorenzo JM. The Role of Essential Oils against Pathogenic Escherichia coli in Food Products. Microorganisms 2020; 8:microorganisms8060924. [PMID: 32570954 PMCID: PMC7356374 DOI: 10.3390/microorganisms8060924] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 06/17/2020] [Accepted: 06/17/2020] [Indexed: 11/30/2022] Open
Abstract
Outbreaks related to foodborne diseases are a major concern among health authorities, food industries, and the general public. Escherichia coli (E. coli) is a pathogen associated with causing multiple outbreaks in the last decades linked to several ready to eat products such as meat, fish, dairy products, and vegetables. The ingestion of contaminated food with pathogenic E. coli can cause watery diarrhea, vomiting, and persistent diarrhea as well as more severe effects such as hemorrhagic colitis, end-stage renal disease, and, in some circumstances, hemolytic uremic syndrome. Essential oils (EOs) are natural compounds with broad-spectrum activity against spoilage and pathogenic microorganisms and are also generally recognized as safe (GRAS). Particularly for E. coli, several recent studies have been conducted to study and characterize the effect to inhibit the synthesis of toxins and the proliferation in food systems. Moreover, the strategy used to apply the EO in food plays a crucial role to prevent the development of E. coli. This review encompasses recent studies regarding the protection against pathogenic E. coli by the use of EO with a major focus on inhibition of toxins and proliferation in food systems.
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Affiliation(s)
- Paulo E.S. Munekata
- Centro Tecnolóxico da Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (R.D.)
| | - Mirian Pateiro
- Centro Tecnolóxico da Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (R.D.)
| | - David Rodríguez-Lázaro
- Microbiology Division, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, 09001 Burgos, Spain;
| | - Rubén Domínguez
- Centro Tecnolóxico da Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (R.D.)
| | - Jian Zhong
- Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Beijing 100125, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Jose M. Lorenzo
- Centro Tecnolóxico da Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (R.D.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence: ; Tel.: +988-548-277
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Priyadarshi R, Rhim JW. Chitosan-based biodegradable functional films for food packaging applications. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102346] [Citation(s) in RCA: 95] [Impact Index Per Article: 23.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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70
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Chitosan nanoemulsions as advanced edible coatings for fruits and vegetables: Composition, fabrication and developments in last decade. Int J Biol Macromol 2020; 152:154-170. [DOI: 10.1016/j.ijbiomac.2020.02.276] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 02/23/2020] [Accepted: 02/24/2020] [Indexed: 11/19/2022]
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71
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Li D, Karslı B, Rubio N, Janes M, Luo Y, Prinyawiwatkul W, Xu W. Enhanced microbial safety of channel catfish (
Ictalurus punctatus
) fillet using recently invented medium molecular weight water‐soluble chitosan coating. Lett Appl Microbiol 2020; 70:380-387. [DOI: 10.1111/lam.13284] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 01/23/2020] [Accepted: 02/10/2020] [Indexed: 01/07/2023]
Affiliation(s)
- D. Li
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA
| | - B. Karslı
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA
- Faculty of Fisheries Recep Tayyip Erdogan University Rize Turkey
| | - N.K. Rubio
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA
| | - M. Janes
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA
| | - Y. Luo
- College of Food Science and Nutritional Engineering China Agricultural University Beijing PR China
| | - W. Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA
| | - W. Xu
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA USA
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72
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Physicochemical and microbiological characterization of pectin-based gelled emulsions coating applied on pre-cut carrots. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105573] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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73
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Bahrami A, Delshadi R, Assadpour E, Jafari SM, Williams L. Antimicrobial-loaded nanocarriers for food packaging applications. Adv Colloid Interface Sci 2020; 278:102140. [PMID: 32171115 DOI: 10.1016/j.cis.2020.102140] [Citation(s) in RCA: 107] [Impact Index Per Article: 26.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2020] [Accepted: 03/04/2020] [Indexed: 12/17/2022]
Abstract
Increasing the demands of consumers for organic and safer foods has led to applying new technologies for food preservation. Active packaging (AP) containing natural antimicrobial agents is a good candidate for promoting the shelf life of food products. The efficiency of AP has been enhanced through nanoencapsulation methods, in which antimicrobial-loaded nanocarriers could provide a controlled release of antimicrobial active packaging for keeping the quality of foods during storage. The main objective of this review is to introduce common methods for designing novel encapsulation delivery systems offering controlled release of antimicrobials in the AP systems. The common nanocarriers for enveloping antimicrobial agents are described and the current state of art in the application of nanoencapsulated antimicrobials in development of antimicrobial APs have been summarized and tabulated. Incorporation of a carrier loaded with natural antimicrobial agents is the most effective method for developing AP in the food packaging sector which has become possible by using nanoencapsulated antimicrobials in films or coating structures, instead of using their free form. Nanoencapsulation approaches provide many advantages including protection against environmental stresses, release control, and improving the solubility and absorption of natural antimicrobials in AP, which are the main achievements overcoming the barriers for using natural antimicrobials in food packaging.
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74
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Bora H, Kamle M, Mahato DK, Tiwari P, Kumar P. Citrus Essential Oils (CEOs) and Their Applications in Food: An Overview. PLANTS (BASEL, SWITZERLAND) 2020; 9:E357. [PMID: 32168877 PMCID: PMC7154898 DOI: 10.3390/plants9030357] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 02/28/2020] [Accepted: 03/02/2020] [Indexed: 12/19/2022]
Abstract
Citrus is a genus belonging to the Rutaceae family and includes important crops like orange, lemons, pummelos, grapefruits, limes, etc. Citrus essential oils (CEOs) consist of some major biologically active compounds like α-/β-pinene, sabinene, β-myrcene, d-limonene, linalool, α-humulene, and α-terpineol belonging to the monoterpenes, monoterpene aldehyde/alcohol, and sesquiterpenes group, respectively. These compounds possess several health beneficial properties like antioxidant, anti-inflammatory, anticancer, etc., in addition to antimicrobial properties, which have immense potential for food applications. Therefore, this review focused on the extraction, purification, and detection methods of CEOs along with their applications for food safety, packaging, and preservation. Further, the concerns of optimum dose and safe limits, their interaction effects with various food matrices and packaging materials, and possible allergic reactions associated with the use of CEOs in food applications were briefly discussed, which needs to be addressed in future research along with efficient, affordable, and "green" extraction methods to ensure CEOs as an ecofriendly, cost-effective, and natural alternative to synthetic chemical preservatives.
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Affiliation(s)
- Himashree Bora
- Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli 791109, India; (H.B.); (M.K.)
| | - Madhu Kamle
- Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli 791109, India; (H.B.); (M.K.)
| | - Dipendra Kumar Mahato
- School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Hwy, Burwood, VIC 3125, Australia;
| | - Pragya Tiwari
- Department of Biotechnology, Yeungnam University, Gyeongsan, Gyeongbuk 38541, Korea
| | - Pradeep Kumar
- Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli 791109, India; (H.B.); (M.K.)
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Encapsulated Cumin Seed Essential Oil-Loaded Active Papers: Characterization and Evaluation of the Effect on Quality Attributes of Beef Hamburger. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02418-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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76
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Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO 2 Concentration Modified Atmosphere Packaging on Chinese Sea bass ( Lateolabrax maculatus) during Superchilling (-0.9 °C) Storage. Molecules 2020; 25:molecules25040871. [PMID: 32079147 PMCID: PMC7070949 DOI: 10.3390/molecules25040871] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 02/02/2020] [Accepted: 02/14/2020] [Indexed: 12/19/2022] Open
Abstract
The purpose of this research was to explore the fresh keeping effect of modified atmosphere packaging (MAP) with different gas ratios combined with gelatin active coatings containing eugenol on Chinese sea bass stored at −0.9 °C for 36 days. The results showed that MAP3 (60% CO2/10% O2/30% N2), together with gelatin active coatings containing eugenol, could prevent water loss, which maintained high field NMR, MRI, and organoleptic evaluation results. This hurdle technology could also effectively delay the bacterial reproduction, protein degradation, and alkaline accumulation, so it showed the lowest K value, total volatile basic nitrogen, free amino acids, total viable count, Pseudomonas spp., and H2S-producing bacteria, which better maintain the quality of sea bass.
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77
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Gobeil A, Shankar S, Lacroix M. Radiosensitivity increase in FCV-F9 virus using combined treatments with natural antimicrobials and γ-irradiation. J Appl Microbiol 2020; 128:1534-1546. [PMID: 31991509 DOI: 10.1111/jam.14596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2019] [Revised: 01/14/2020] [Accepted: 01/17/2020] [Indexed: 11/27/2022]
Abstract
AIMS The objective was to evaluate the possible synergistic effect of cranberry juice (CJ) and commercial citrus extract (BS) against FCV-F9 viral titre in vitro in combination with γ-irradiation and to determinate the D10 values and radiosensitivity increase. METHODS AND RESULTS Virus samples were treated with a formulation containing a mixture of BS or CJ. Results showed a D10 of 0·05, 0·42% and 1·34 kGy for the virus treated with the BS, the CJ and the irradiation alone respectively. Concentrations needed to reduce 6 log TCID50 ml-1 of viral titre were BS-0·3%, CJ-2·52% and 8·04 kGy. Irradiation combined with BS-0·01% and CJ-0·1% against FCV-F9 virus showed D10 values of 0·74 and 0·72 kGy, respectively, resulting in a viral radiosensitization of 1·28 and 1·50 for respective treatments. CONCLUSION The higher viral radiosensitization observed after combining γ-irradiation with BS-0·01% and CJ-0·1% indicates that CJ and BS could be used as antiviral agents alone or in combination with γ-irradiation to prevent NoV outbreaks. SIGNIFICANCE AND IMPACT OF THE STUDY Cranberry juice and BS could be used in hurdle approaches in combined treatment with γ-irradiation to assure food safety without a detrimental effect on nutritional value and maintain low processing cost.
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Affiliation(s)
- A Gobeil
- INRS-Armand-Frappier, Health and Biotechnology Centre, Research Laboratories in Sciences, Applied to Food, Nutraceutical Institute and Functional Foods, Canadian Irradiation Centre, Laval, QC, Canada
| | - S Shankar
- INRS-Armand-Frappier, Health and Biotechnology Centre, Research Laboratories in Sciences, Applied to Food, Nutraceutical Institute and Functional Foods, Canadian Irradiation Centre, Laval, QC, Canada
| | - M Lacroix
- INRS-Armand-Frappier, Health and Biotechnology Centre, Research Laboratories in Sciences, Applied to Food, Nutraceutical Institute and Functional Foods, Canadian Irradiation Centre, Laval, QC, Canada
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78
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Alghuthaymi M, Abd-Elsalam KA, Paraliker P, Rai M. Mono and hybrid nanomaterials: Novel strategies to manage postharvest diseases. MULTIFUNCTIONAL HYBRID NANOMATERIALS FOR SUSTAINABLE AGRI-FOOD AND ECOSYSTEMS 2020:287-317. [DOI: 10.1016/b978-0-12-821354-4.00013-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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79
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Matica MA, Aachmann FL, Tøndervik A, Sletta H, Ostafe V. Chitosan as a Wound Dressing Starting Material: Antimicrobial Properties and Mode of Action. Int J Mol Sci 2019; 20:E5889. [PMID: 31771245 PMCID: PMC6928789 DOI: 10.3390/ijms20235889] [Citation(s) in RCA: 350] [Impact Index Per Article: 70.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 11/19/2019] [Accepted: 11/21/2019] [Indexed: 02/07/2023] Open
Abstract
Fighting bacterial resistance is one of the concerns in modern days, as antibiotics remain the main resource of bacterial control. Data shows that for every antibiotic developed, there is a microorganism that becomes resistant to it. Natural polymers, as the source of antibacterial agents, offer a new way to fight bacterial infection. The advantage over conventional synthetic antibiotics is that natural antimicrobial agents are biocompatible, non-toxic, and inexpensive. Chitosan is one of the natural polymers that represent a very promising source for the development of antimicrobial agents. In addition, chitosan is biodegradable, non-toxic, and most importantly, promotes wound healing, features that makes it suitable as a starting material for wound dressings. This paper reviews the antimicrobial properties of chitosan and describes the mechanisms of action toward microbial cells as well as the interactions with mammalian cells in terms of wound healing process. Finally, the applications of chitosan as a wound-dressing material are discussed along with the current status of chitosan-based wound dressings existing on the market.
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Affiliation(s)
- Mariana Adina Matica
- Advanced Environmental Research Laboratories, Department of Biology—Chemistry, West University of Timisoara, Oituz 4, 300086 Timisoara, Romania;
| | - Finn Lillelund Aachmann
- Norwegian Biopolymer Laboratory (NOBIPOL), Department of Biotechnology and Food Sciences, NTNU Norwegian University of Science and Technology, Sem Sælands vei 6/8, 7491 Trondheim, Norway;
| | - Anne Tøndervik
- SINTEF Industry, Department of Biotechnology and Nanomedicine, Richard Birkelands veg 3 B, 7034 Trondheim, Norway; (A.T.); (H.S.)
| | - Håvard Sletta
- SINTEF Industry, Department of Biotechnology and Nanomedicine, Richard Birkelands veg 3 B, 7034 Trondheim, Norway; (A.T.); (H.S.)
| | - Vasile Ostafe
- Advanced Environmental Research Laboratories, Department of Biology—Chemistry, West University of Timisoara, Oituz 4, 300086 Timisoara, Romania;
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80
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Aswathanarayan JB, Vittal RR. Nanoemulsions and Their Potential Applications in Food Industry. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2019. [DOI: 10.3389/fsufs.2019.00095] [Citation(s) in RCA: 142] [Impact Index Per Article: 28.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Fathi M, Vinceković M, Jurić S, Viskić M, Režek Jambrak A, Donsì F. Food-Grade Colloidal Systems for the Delivery of Essential Oils. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1687514] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Milad Fathi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Marko Vinceković
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Slaven Jurić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Marko Viskić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Anet Režek Jambrak
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
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82
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González-Pérez C, Tanori-Cordova J, Aispuro-Hernández E, Vargas-Arispuro I, Martínez-Téllez M. Morphometric parameters of foodborne related-pathogens estimated by transmission electron microscopy and their relation to optical density and colony forming units. J Microbiol Methods 2019; 165:105691. [DOI: 10.1016/j.mimet.2019.105691] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 08/15/2019] [Accepted: 08/15/2019] [Indexed: 12/21/2022]
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83
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Yazgan H, Ozogul Y, Kuley E. Antimicrobial influence of nanoemulsified lemon essential oil and pure lemon essential oil on food-borne pathogens and fish spoilage bacteria. Int J Food Microbiol 2019; 306:108266. [PMID: 31319195 DOI: 10.1016/j.ijfoodmicro.2019.108266] [Citation(s) in RCA: 87] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Revised: 07/01/2019] [Accepted: 07/09/2019] [Indexed: 02/08/2023]
Abstract
The antimicrobial activities of lemon oil based nanoemulsion and two different concentrations of lemon essential oil (100% and 10%) on food-brne pathogens (Staphylococcus aureus, Klebsiella pneumoniae, Enterococcus faecalis and Salmonella Paratyphi A) and fish spoilage bacteria (Photobacterium damselae, Enterococcus faecalis, Vibrio vulnificus, Proteus mirabilis, Serratia liquefaciens, and Pseudomonas luteola) were compared in terms of disc diffusion, minimum inhibition concentration (MIC) and minimum bactericidal concentration (MBC). The constitutes of extracted lemon essential oil were identified by using GC-MS. Viscosity, the mean droplet size, thermodynamic stability and refractive index of nanoemulsions were determined. The main components detected in the lemon essential oil were d-limonene, p-cymene, β-pinene with percentages of 52.85%, 14.36%, and 13.69%, respectively. It was found that lemon nanoemulsion was more effective on food-borne pathogens except K. pneumoniae than 100% lemon essential oil. 10% lemon essential oil showed the highest inhibition effect on S. Paratyphi A. The conversion of the essential oil into nanoemulsion improved antimicrobial activity. According to value of MIC, both nanoemulsion and 100% essential oil inhibited bacterial growth of all of the pathogen bacteria tested whereas they were less effective on inhibition of fish spoilage bacteria. However, 10% essential oil was more effective on spoilage bacteria than pathogens. MBC showed that nanoemulsion and 100% lemon essential oil presented a noticeable bactericidal activity against S. paratyphi A whereas 10% lemon essential oil was found as ≥25 mg/mL against pathogens and spoilage bacteria. Therefore, the use of nanoemulsion based on lemon essential oil can have potential as a natural antimicrobial agent against food-borne pathogen and spoilage bacteria for fish processing industry.
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Affiliation(s)
- Hatice Yazgan
- Department of Food Hygiene and Technology, Faculty of Ceyhan Veterinary Medicine, University of Cukurova, Adana, Turkey.
| | - Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
| | - Esmeray Kuley
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
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84
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Fan K, Zhang M, Jiang F. Ultrasound treatment to modified atmospheric packaged fresh-cut cucumber: Influence on microbial inhibition and storage quality. ULTRASONICS SONOCHEMISTRY 2019; 54:162-170. [PMID: 30755388 DOI: 10.1016/j.ultsonch.2019.02.003] [Citation(s) in RCA: 95] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 02/01/2019] [Accepted: 02/02/2019] [Indexed: 06/09/2023]
Abstract
Influence of ultrasound treatment on microorganisms and the quality of modified atmospheric packaged fresh-cut cucumber during storage were investigated. Fresh-cut cucumber was treated with ultrasound (US, 20 kHz) in different time (5, 10 and 15 min) and then modified atmospheric packaged as well as stored at 4 °C for 15 d. The results showed that US treatment inhibited the growth of total number of colonies, mold and yeast in modified atmospheric packaged fresh-cut cucumber during storage. US treatment for 10 min effectively reduced the loss of weight, firmness, total soluble solids and total color change (ΔE), the increase of MDA content and the degradation of ascorbic acid content and flavor, as well as decreased water mobility and maintained cell wall integrity in fresh-cut cucumber during storage. Therefore, these results demonstrated that US treatment was helpful for inhibiting microorganisms and improving storage quality, and could be an effective method to enhance the preservative effect of modified atmospheric packaged fresh-cut cucumber.
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Affiliation(s)
- Kai Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China.
| | - Fangjun Jiang
- Jiangsu First Farm Technology Co., Changzhou, Jiangsu, China
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85
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Cheng P, Yun X, Xu C, Yang Y, Han Y, Dong T. Use of poly(ε-caprolactone)-based films for equilibrium-modified atmosphere packaging to extend the postharvest shelf life of garland chrysanthemum. Food Sci Nutr 2019; 7:1946-1956. [PMID: 31289642 PMCID: PMC6593367 DOI: 10.1002/fsn3.909] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 09/11/2018] [Accepted: 09/16/2018] [Indexed: 12/17/2022] Open
Abstract
A uniaxial-stretched poly(ε-caprolactone)/poly(propylene carbonate; PCL/PPC) composite film was prepared using a twin-screw extruder, and its utility as an equilibrium-modified atmosphere packaging (EMAP) film extending the shelf life of garland chrysanthemums stored at 2~4°C was explored. The oxygen, carbon dioxide, and water vapor penetration properties, mechanical properties, and gas permselectivity of PCL/PPC film used to package garland chrysanthemums were determined and compared to those of controlled low-density polyethylene (LDPE) and PCL films. Physicochemical properties such as package headspace gas composition, weight loss, leaf color, total chlorophyll content, ascorbic acid content, lipid peroxidation extent, and the sensory traits of garland chrysanthemums were investigated over a storage period of 14 days to compare the preservative effects of the various packages. PPC blending decreased the PCL gas and water vapor permeability and slightly increased the CO 2 permselectivity. These effects on gas and water vapor permeability, combined with the effects on gas permselectivity, enhanced preservation of packed garland chrysanthemums. Furthermore, an O2 inner atmosphere level of 2%~5%, and a CO 2 concentration not greater than 8%, was established by the PCL/PPC film in the absence of condensation. The results thus suggest that biodegradable film can be used as an EMAP film to better maintain the quality of freshly harvested garland chrysanthemums and to afford a longer shelf life during cold storage compared to LDPE film. Sensory evaluation indicated that the garland chrysanthemums were market-acceptable after 14 days of storage; LDPE-packed chrysanthemums were acceptable only up to 8 days of storage. The film thus improved storage life compared to that afforded by LDPE.
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Affiliation(s)
- Peifang Cheng
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Xueyan Yun
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Chang Xu
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Yang Yang
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Yumei Han
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
| | - Tungalag Dong
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotChina
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86
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Hassanzadazar H, Yousefizadeh S, Ghafari A, Fathollahi M, Aminzare M. Antimicrobial Effects of the Nanoemulsion of Rosemary Essential Oil against Important Foodborne Pathogens. ACTA ACUST UNITED AC 2019. [DOI: 10.29252/jhehp.5.2.6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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87
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Kravanja G, Primožič M, Knez Ž, Leitgeb M. Chitosan-based (Nano)materials for Novel Biomedical Applications. Molecules 2019; 24:E1960. [PMID: 31117310 PMCID: PMC6572373 DOI: 10.3390/molecules24101960] [Citation(s) in RCA: 144] [Impact Index Per Article: 28.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 05/15/2019] [Accepted: 05/18/2019] [Indexed: 02/03/2023] Open
Abstract
Chitosan-based nanomaterials have attracted significant attention in the biomedical field because of their unique biodegradable, biocompatible, non-toxic, and antimicrobial nature. Multiple perspectives of the proposed antibacterial effect and mode of action of chitosan-based nanomaterials are reviewed. Chitosan is presented as an ideal biomaterial for antimicrobial wound dressings that can either be fabricated alone in its native form or upgraded and incorporated with antibiotics, metallic antimicrobial particles, natural compounds and extracts in order to increase the antimicrobial effect. Since chitosan and its derivatives can enhance drug permeability across the blood-brain barrier, they can be also used as effective brain drug delivery carriers. Some of the recent chitosan formulations for brain uptake of various drugs are presented. The use of chitosan and its derivatives in other biomedical applications is also briefly discussed.
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Affiliation(s)
- Gregor Kravanja
- University of Maribor; Faculty of Chemistry and Chemical Engineering; Laboratory for Separation Processes and Product Design; Smetanova ul. 17, 2000 Maribor, Slovenia.
| | - Mateja Primožič
- University of Maribor; Faculty of Chemistry and Chemical Engineering; Laboratory for Separation Processes and Product Design; Smetanova ul. 17, 2000 Maribor, Slovenia.
| | - Željko Knez
- University of Maribor; Faculty of Chemistry and Chemical Engineering; Laboratory for Separation Processes and Product Design; Smetanova ul. 17, 2000 Maribor, Slovenia.
- University of Maribor, Faculty of Medicine, Taborska ulica 8, 2000 Maribor, Slovenia.
| | - Maja Leitgeb
- University of Maribor; Faculty of Chemistry and Chemical Engineering; Laboratory for Separation Processes and Product Design; Smetanova ul. 17, 2000 Maribor, Slovenia.
- University of Maribor, Faculty of Medicine, Taborska ulica 8, 2000 Maribor, Slovenia.
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88
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Hossain F, Follett P, Salmieri S, Vu KD, Fraschini C, Lacroix M. Antifungal activities of combined treatments of irradiation and essential oils (EOs) encapsulated chitosan nanocomposite films in in vitro and in situ conditions. Int J Food Microbiol 2019; 295:33-40. [DOI: 10.1016/j.ijfoodmicro.2019.02.009] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 12/20/2018] [Accepted: 02/11/2019] [Indexed: 02/02/2023]
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89
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Cheng T, Wang S. Modified atmosphere packaging pre-storage treatment for thermal control of E. coli ATCC 25922 in almond kernels assisted by radio frequency energy. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.11.011] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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90
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Maherani B, Khlifi MA, Salmieri S, Lacroix M. Microemulsion‐based biopreservatives and γ‐irradiation as combined treatments to provide healthy and safe orange juice. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13909] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Behnoush Maherani
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center INRS‐Institut Armand‐Frappier, Institute of Nutraceutical and Functional Foods Laval Canada
| | - Mohamed Ali Khlifi
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center INRS‐Institut Armand‐Frappier, Institute of Nutraceutical and Functional Foods Laval Canada
| | - Stéphane Salmieri
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center INRS‐Institut Armand‐Frappier, Institute of Nutraceutical and Functional Foods Laval Canada
| | - Monique Lacroix
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center INRS‐Institut Armand‐Frappier, Institute of Nutraceutical and Functional Foods Laval Canada
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91
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Kavaz D, Idris M, Onyebuchi C. Physiochemical characterization, antioxidative, anticancer cells proliferation and food pathogens antibacterial activity of chitosan nanoparticles loaded with Cyperus articulatus rhizome essential oils. Int J Biol Macromol 2019; 123:837-845. [DOI: 10.1016/j.ijbiomac.2018.11.177] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 10/09/2018] [Accepted: 11/18/2018] [Indexed: 11/25/2022]
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92
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Khan I, Tango CN, Chelliah R, Oh DH. Development of antimicrobial edible coating based on modified chitosan for the improvement of strawberries shelf life. Food Sci Biotechnol 2019; 28:1257-1264. [PMID: 31275727 DOI: 10.1007/s10068-018-00554-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 12/19/2018] [Accepted: 12/28/2018] [Indexed: 01/31/2023] Open
Abstract
Edible antimicrobial coating produced from chitosan (CS) and its derivative was applied to improve the shelf life of fresh strawberries at 10 °C. Fruits treated with coating solution was stored at 10 °C and evaluated for weight loss, visual decay and microbiological analysis. Results indicated that the percentage weight loss and the decay were significantly (p < 0.05) lower for chitosan-monomethyl fumaric acid (CS-MFA) than that of CS and control samples. The total aerobic count for CS-MFA was 3.32 log CFU/fruit and was considerably lowered (p < 0.05) than CS (3.83 log CFU/fruit) and control (5.31 log CFU/fruit) at the end of storage. Fruit coated with CS-MFA showed significantly lowered (p < 0.05) count of yeast and molds when compared with CS. In conclusion, the antimicrobial edible coating based on modified CS improved microbiological characteristics and increased the shelf life from 4 (control) to 8 days (coated fruits).
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Affiliation(s)
- Imran Khan
- 2Division of Cancer Epidemiology and Prevention, National Cancer Center, Ilsandong-gu, Goyang, 10408 South Korea.,3Department of Biotechnology, Quaid-i-Azam University, Islamabad, 45320 Pakistan
| | - Charles Nkufi Tango
- 1Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon 24341 Republic of Korea
| | - Ramachandran Chelliah
- 1Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon 24341 Republic of Korea
| | - Deog-Hwan Oh
- 1Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon, Gangwon 24341 Republic of Korea
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93
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Kulawik P, Jamróz E, Özogul F. Chitosan for Seafood Processing and Preservation. SUSTAINABLE AGRICULTURE REVIEWS 36 2019. [DOI: 10.1007/978-3-030-16581-9_2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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94
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Jaiswal L, Shankar S, Rhim JW. Applications of nanotechnology in food microbiology. METHODS IN MICROBIOLOGY 2019. [DOI: 10.1016/bs.mim.2019.03.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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95
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Sautrot-Ba P, Razza N, Breloy L, Andaloussi SA, Chiappone A, Sangermano M, Hélary C, Belbekhouche S, Coradin T, Versace DL. Photoinduced chitosan–PEG hydrogels with long-term antibacterial properties. J Mater Chem B 2019; 7:6526-6538. [DOI: 10.1039/c9tb01170f] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
The photo-induced synthesis of chitosan–PEG hydrogels with tremendous antibacterial and anti-adhesive properties even after 6 months’ storage.
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96
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Ju J, Xie Y, Guo Y, Cheng Y, Qian H, Yao W. Application of edible coating with essential oil in food preservation. Crit Rev Food Sci Nutr 2018; 59:2467-2480. [DOI: 10.1080/10408398.2018.1456402] [Citation(s) in RCA: 86] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Jian Ju
- State Key Laboratory of Food Science and Technology, Jiangnan University
- School of Food Science and Technology, Jiangnan University
- Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University
- School of Food Science and Technology, Jiangnan University
- Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University
- School of Food Science and Technology, Jiangnan University
- Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University
- School of Food Science and Technology, Jiangnan University
- Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, China
| | - He Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University
- School of Food Science and Technology, Jiangnan University
- Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University
- School of Food Science and Technology, Jiangnan University
- Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province, China
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97
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Espitia PJP, Fuenmayor CA, Otoni CG. Nanoemulsions: Synthesis, Characterization, and Application in Bio-Based Active Food Packaging. Compr Rev Food Sci Food Saf 2018; 18:264-285. [DOI: 10.1111/1541-4337.12405] [Citation(s) in RCA: 88] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Revised: 10/09/2018] [Accepted: 10/10/2018] [Indexed: 01/05/2023]
Affiliation(s)
- Paula J. P. Espitia
- Nutrition and Dietetics School; Univ. del Atlántico - Carrera 30 Número 8- 49; Puerto Colombia Atlántico Zip code 081007 Colombia
| | - Carlos A. Fuenmayor
- Instituto de Ciencia y Tecnología de Alimentos (ICTA); Univ. Nacional de Colombia - Avenida Carrera 30 #45-03, Ciudad Universitaria; Bogotá D.C. Zip code 111321 Colombia
| | - Caio G. Otoni
- Nanotechnology National Laboratory for Agriculture (LNNA); Embrapa Instrumentation - Rua XV de Novembro, 1452; São Carlos SP Zip code 13560-979 Brazil
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98
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Fernández MV, Jagus RJ, Agüero MV. Application of a combined treatment using natural antimicrobials and modified atmosphere packaging to enhance safety, quality, and shelf‐life of fresh‐cut beet leaves. J Food Saf 2018. [DOI: 10.1111/jfs.12556] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- M. V. Fernández
- Facultad de Ingeniería, Departamento de Ingeniería Química, Laboratorio de Microbiología Industrial: Tecnología de alimentosUniversidad de Buenos Aires, Consejo Nacional de Investigaciones Científica y Técnicas (CONICET), Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN) Buenos Aires Argentina
| | - R. J. Jagus
- Facultad de Ingeniería, Departamento de Ingeniería Química, Laboratorio de Microbiología Industrial: Tecnología de alimentosUniversidad de Buenos Aires, Consejo Nacional de Investigaciones Científica y Técnicas (CONICET), Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN) Buenos Aires Argentina
| | - M. V. Agüero
- Facultad de Ingeniería, Departamento de Ingeniería Química, Laboratorio de Microbiología Industrial: Tecnología de alimentosUniversidad de Buenos Aires, Consejo Nacional de Investigaciones Científica y Técnicas (CONICET), Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN) Buenos Aires Argentina
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99
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Wu D, Wan J, Lu J, Wang X, Zhong S, Schwarz P, Chen B, Rao J. Chitosan coatings on lecithin stabilized emulsions inhibit mycotoxin production by Fusarium pathogens. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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100
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Vilela C, Kurek M, Hayouka Z, Röcker B, Yildirim S, Antunes MDC, Nilsen-Nygaard J, Pettersen MK, Freire CS. A concise guide to active agents for active food packaging. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.006] [Citation(s) in RCA: 219] [Impact Index Per Article: 36.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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