51
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Chen C, Xu Z, Ma Y, Liu J, Zhang Q, Tang Z, Fu K, Yang F, Xie J. Properties, vapour-phase antimicrobial and antioxidant activities of active poly(vinyl alcohol) packaging films incorporated with clove oil. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.12.039] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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52
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Prakash A, Baskaran R, Paramasivam N, Vadivel V. Essential oil based nanoemulsions to improve the microbial quality of minimally processed fruits and vegetables: A review. Food Res Int 2018; 111:509-523. [PMID: 30007714 DOI: 10.1016/j.foodres.2018.05.066] [Citation(s) in RCA: 114] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Revised: 05/07/2018] [Accepted: 05/28/2018] [Indexed: 12/25/2022]
Abstract
Due to the convenience and nutritional value, minimally processed fruits and vegetables (MPFV) are one of the rapid growing sectors in the food industry. However, their microbiological safety is a cause of great concern. Essential oils (EOs), known for potent antimicrobial efficacy have been shown to reduce microbial load in MPFV, but their low water solubility, high volatility and strong organoleptic properties limit their wide use. Encapsulating EOs to nanoemulsion offers a viable remedy for such limitations. Due to the unique properties of the EOs nanoemulsion, there has been an increasing interest in their fabrication and use in food system. The present review article encompasses the overview of the prominent microflora present in MPFV, the recent developments on the fabrication and stability of EOs based nanoemulsion, their in vitro antimicrobial activity and their application in MPFV. This review also discusses the EOs based nanoemulsions antimicrobial mechanism of action and their regulatory issues related to their use. Application of EOs based nanoemulsion either as washing disinfectant or with incorporation into edible coatings have been shown to considerably improve the microbial quality and safety of MPFV. This efficacy has been further shown to increase when combined with other hurdles. However, further studies are required on the toxicity of EOs based nanoemulsion to assure its commercial exploitation.
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Affiliation(s)
- Anand Prakash
- Chemical Biology Lab (ASK-II), School of Chemical and Biotechnology, SASTRA Deemed University, Thanjavur, 613401, Tamilnadu, India
| | - Revathy Baskaran
- Department of Fruit and Vegetable Technology, Central Food Technological Research Institute (CFTRI), Mysore 570020, India
| | - Nithyanand Paramasivam
- Biofilm Biology Lab, Centre for Research on Infectious Diseases (CRID), School of Chemical and Biotechnology, SASTRA Deemed University, Thanjavur 613 401,Tamil Nadu, India
| | - Vellingiri Vadivel
- Chemical Biology Lab (ASK-II), School of Chemical and Biotechnology, SASTRA Deemed University, Thanjavur, 613401, Tamilnadu, India.
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53
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Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation. Int J Mol Sci 2018; 19:ijms19030705. [PMID: 29494548 PMCID: PMC5877566 DOI: 10.3390/ijms19030705] [Citation(s) in RCA: 99] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2018] [Revised: 01/28/2018] [Accepted: 02/24/2018] [Indexed: 11/17/2022] Open
Abstract
Currently, nanotechnology represents an important tool and an efficient option for extending the shelf life of foods. Reducing particle size to nanometric scale gives materials distinct and improved properties compared to larger systems. For food applications, this technology allows the incorporation of hydrophilic and lipophilic substances with antimicrobial and antioxidant properties that can be released during storage periods to increase the shelf life of diverse products, including whole and fresh-cut fruits and vegetables, nuts, seeds, and cheese, among others. Edible coatings are usually prepared with natural polymers that are non-toxic, economical, and readily available. Nanosystems, in contrast, may also be prepared with biodegradable synthetic polymers, and liquid and solid lipids at room temperature. In this review, recent developments in the use of such nanosystems as nanoparticles, nanotubes, nanocomposites, and nanoemulsions, are discussed critically. The use of polymers as the support matrix for nanodispersions to form edible coatings for food preservation is also analyzed, but the central purpose of the article is to describe available information on nanosystems and their use in different food substrates to help formulators in their work.
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54
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Zhang J, Yang H, Chan JZY. Development of Portable Flow-Through Electrochemical Sanitizing Unit to Generate Near Neutral Electrolyzed Water. J Food Sci 2018; 83:780-790. [PMID: 29469931 DOI: 10.1111/1750-3841.14080] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Revised: 01/06/2018] [Accepted: 01/16/2018] [Indexed: 11/30/2022]
Abstract
We developed a portable flow-through, electrochemical sanitizing unit to produce near neutral pH electrolyzed water (producing NEW). Two methods of redirecting cathode yields back to the anode chamber and redirecting anode yields the cathode chamber were used. The NEW yields were evaluated, including: free available chlorine (FAC), oxidation-reduction potential (ORP), and pH. The performances of 2 electrodes (RuO2 -IrO2 /TiO2 and IrO2 -Ta2 O5 /TiO2 ) were investigated. The unit produced NEW at pH 6.46 to 7.17, an ORP of 805.5 to 895.8 mV, and FAC of 3.7 to 82.0 mg/L. The NEW produced by redirecting cathode yields had stronger bactericidal effects than the NEW produced by redirecting anode yields or NEW produced by mixing the commercial unit's anode and cathode product (P < 0.05). Electron spin resonance results showed hydroxyl free radicals and superoxide anion free radicals were present in the NEW produced by developed unit. The NEW generator is a promising sanitizing unit for consumers and the food industry to control foodborne pathogens. PRACTICAL APPLICATION Current commercial NEW-producing units are quite large and are not convenient for family using. The developed portable flow-through, NEW-producing unit has great potential in a wide range of applications, such as organic farm, households, and small food industries. The examined sanitizing treatments showed effective control of Escherichia coli O157:H7 and Listeria monocytogenes.
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Affiliation(s)
- Jufang Zhang
- Food Science and Technology Programme, c/o Dept. of Chemistry, Natl. Univ. of Singapore, Singapore, 117543, Singapore.,Natl., Univ. of Singapore (Suzhou) Research Inst., 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, P. R., China
| | - Hongshun Yang
- Food Science and Technology Programme, c/o Dept. of Chemistry, Natl. Univ. of Singapore, Singapore, 117543, Singapore.,Natl., Univ. of Singapore (Suzhou) Research Inst., 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, P. R., China
| | - Joel Zhi Yang Chan
- Science Research Programme, Natl. Junior College, Singapore, 288913, Singapore
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55
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Perez-Lewis KL, Yegin Y, Cisneros-Zevallos L, Castillo A, Kerth CR, Akbulut M, Taylor TM. Geraniol-Loaded Polymeric Nanoparticles Inhibit Enteric Pathogens on Spinach during Posttreatment Refrigerated and Temperature Abuse Storage. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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56
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Liu Q, Wu J, Lim ZY, Lai S, Lee N, Yang H. Metabolite profiling of Listeria innocua for unravelling the inactivation mechanism of electrolysed water by nuclear magnetic resonance spectroscopy. Int J Food Microbiol 2018; 271:24-32. [PMID: 29477806 DOI: 10.1016/j.ijfoodmicro.2018.02.014] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Revised: 01/06/2018] [Accepted: 02/11/2018] [Indexed: 01/23/2023]
Abstract
Bactericidal effects of low concentration electrolysed water (LcEW) on microorganisms are previously well reported; however, the inactivation mechanism of EW is not understood. The lethal and sublethal injuries of L. monocytogenes and L. innocua by EW treatments were determined and the metabolic profile changes for L. innocua were characterised using nuclear magnetic resonance (NMR). Microbial metabolomics approach combined with multivariate data analyses was used to interpret the cellular chemical fingerprints of L. innocua. The relative amount of intracellular reactive oxygen species (ROS) was assayed using 2',7-dichlorodihydrofluorescein diacetate (H2DCFDA). The results showed that the proportion of the sublethally injured microbial cells L. monocytogenes and L. innocua increased from 40% to 70% and from 35% to 65%, respectively, when the free available chlorine (FAC) of LcEW increased from 2 to 8 mg/L. Overall, 36 low-molecular-weight metabolic compounds in L. innocua extracts were characterised by NMR spectroscopy. EW perturbation resulted in a drastic and multitude disruption across a wide range of biochemical process including peptidoglycan synthesis, nucleotides biosynthesis and amino acid metabolism. Elevated levels of α-ketoglutarate and succinate implicated the enhanced glutamate decarboxylase (GAD) system and γ-aminobutyric acid (GABA) shunt for the protection against oxidative stress. These findings provided the comprehensive insights into the metabolic response of Listeria to EW oxidative stress and can serve as a basis for better utilisation for sanitisation.
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Affiliation(s)
- Qin Liu
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Ji'en Wu
- The Nuclear Magnetic Resonance Laboratory, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore
| | - Zhi Yang Lim
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore
| | - Shaojuan Lai
- Guangzhou Pulu Medical Technology Co., Ltd, Guangzhou, Guangdong 510800, PR China
| | - Norman Lee
- Science Research Programme, Temasek Junior College, Singapore 469278, Singapore
| | - Hongshun Yang
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
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57
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Park JB, Kang JH, Song KB. Antibacterial activities of a cinnamon essential oil with cetylpyridinium chloride emulsion against Escherichia coli O157:H7 and Salmonella Typhimurium in basil leaves. Food Sci Biotechnol 2017; 27:47-55. [PMID: 30263723 DOI: 10.1007/s10068-017-0241-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Revised: 09/27/2017] [Accepted: 09/27/2017] [Indexed: 10/18/2022] Open
Abstract
This study examined the antibacterial activities of two different cinnamon essential oil emulsions against Escherichia coli O157:H7 and Salmonella Typhimurium on basil leaves. Cinnamon oil (0.25%) treatments containing CPC (0.05%) exhibited greater effects on the pathogenic bacteria than cinnamon oil treatment without this emulsifier (p < 0.05). Treatment with cinnamon bark and leaf oil emulsions (CBE and CLE, respectively) reduced the populations of E. coli O157:H7 by 4.10 and 5.10 log CFU/g, and S. Typhimurium by 2.71 and 2.82 log CFU/g, respectively. Scanning electron micrographs showed morphological changes in the two pathogenic bacteria following emulsion treatment. In addition, there was no difference in the color or ascorbic acid content of the basil leaves by the emulsion treatment. These results suggest that CBE or CLE treatment can be an effective way to ensure the microbial safety of minimally processed vegetables and a good alternative to chlorination treatment in the fresh produce industry.
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Affiliation(s)
- Jun-Beom Park
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Republic of Korea
| | - Ji-Hoon Kang
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Republic of Korea
| | - Kyung Bin Song
- Department of Food Science and Technology, Chungnam National University, Daejeon, 34134 Republic of Korea
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58
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Wang L, Tao H, Li Y. Multi‐pulsed high pressure assisted slightly acidic electrolyzed water processing on microbe, physical quality, and free amino acids of mud snail (
Bullacta exarata
). J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13509] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Liping Wang
- Department of Food Science and Technology, School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240 PR China
| | - Hong Tao
- Department of Food Science and Technology, School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240 PR China
| | - Yunfei Li
- Department of Food Science and Technology, School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghai 200240 PR China
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59
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Hussein J, El-Bana M, Refaat E, El-Naggar ME. Synthesis of carvacrol-based nanoemulsion for treating neurodegenerative disorders in experimental diabetes. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.08.011] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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60
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Wang L, Xia Q, Li Y. The effects of high pressure processing and slightly acidic electrolysed water on the structure of Bacillus cereus spores. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.03.036] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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61
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Peng M, Zhao X, Biswas D. Polyphenols and tri-terpenoids from Olea europaea L. in alleviation of enteric pathogen infections through limiting bacterial virulence and attenuating inflammation. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.06.059] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
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62
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Development of a portable electrolytic sanitising unit for the production of neutral electrolysed water. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.020] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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