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Shang Y, Sun Q, Chen H, Wu Q, Chen M, Yang S, Du M, Zha F, Ye Q, Zhang J. Isolation and Characterization of a Novel Salmonella Phage vB_SalP_TR2. Front Microbiol 2021; 12:664810. [PMID: 34234757 PMCID: PMC8256156 DOI: 10.3389/fmicb.2021.664810] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Accepted: 05/12/2021] [Indexed: 11/22/2022] Open
Abstract
Salmonella is a widely distributed foodborne pathogen. The use of Salmonella phages as biocontrol agents has recently gained significant interest. Because the Salmonella genus has high diversity, efforts are necessary to identify lytic Salmonella phages focusing on different serovars. Here, five Salmonella phages were isolated from soil samples, and vB_SalP_TR2 was selected as a novel phage with high lytic potential against the host Salmonella serovar Albany, as well as other tested serovars, including Corvallis, Newport, Kottbus, and Istanbul. Morphological analyses demonstrated that phage vB_SalP_TR2 belongs to the Podoviridae family, with an icosahedral head (62 ± 0.5 nm in diameter and 60 ± 1 nm in length) and a short tail (35 ± 1 nm in length). The latent period and burst size of phage vB_SalP_TR2 was 15 min and 211 PFU/cell, respectively. It contained a linear dsDNA of 71,453 bp, and G + C content was 40.64%. Among 96 putative open reading frames detected, only 35 gene products were found in database searches, with no virulence or antibiotic resistance genes being identified. As a biological control agent, phage vB_SalP_TR2 exhibited a high temperature and pH tolerance. In vitro, it lysed most S. Albany after 24 h at 37°C with multiplicities of infection of 0.0001, 0.001, 0.01, 0.1, 1, 10, and 100. In food matrices (milk and chicken meat), treatment with phage vB_SalP_TR2 also reduced the number of S. Albany compared with that in controls. These findings highlighted phage vB_SalP_TR2 as a potential antibacterial agent for the control of Salmonella in food samples.
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Affiliation(s)
- Yuting Shang
- Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Foods, Synergetic Innovation Center of Food Safety, Joint International Research Laboratory on Food Safety, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qifan Sun
- Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, China
| | - Hanfang Chen
- Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
| | - Qingping Wu
- Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
| | - Moutong Chen
- Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
| | - Shuanghong Yang
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Foods, Synergetic Innovation Center of Food Safety, Joint International Research Laboratory on Food Safety, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Mingzhu Du
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Foods, Synergetic Innovation Center of Food Safety, Joint International Research Laboratory on Food Safety, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Fei Zha
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Foods, Synergetic Innovation Center of Food Safety, Joint International Research Laboratory on Food Safety, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qinghua Ye
- Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
| | - Jumei Zhang
- Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
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Vianna TC, Marinho CO, Marangoni Júnior L, Ibrahim SA, Vieira RP. Essential oils as additives in active starch-based food packaging films: A review. Int J Biol Macromol 2021; 182:1803-1819. [PMID: 34058206 DOI: 10.1016/j.ijbiomac.2021.05.170] [Citation(s) in RCA: 67] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 05/22/2021] [Accepted: 05/25/2021] [Indexed: 12/26/2022]
Abstract
The production of sustainable food packaging from renewable sources represents a prominent alternative to the use of petrochemical-based plastics. For example, starch remains one of the more closely studied replacement options due to its broad availability, low cost and significant advances in improving properties. In this context, essential oils as additives fulfil a key role in the manufacture of renewable active packaging with superior performances. In this review, a comprehensive summary of the impact of adding essential oils to the starch-based films is provided. After a brief introduction to the fundamental concepts related to starch and essential oils, details on the most recent advances in obtaining active starch-based films are presented. Subsequently, the effects of essential oils addition on the structure-property relationships (from physicochemical to antimicrobial ones) are thoroughly addressed. Finally, applications and challenges to the widespread use of essential oils are critically discussed.
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Affiliation(s)
- Thomás Corrêa Vianna
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, 500 Albert Einstein Avenue, 13083-852 Campinas, São Paulo, Brazil
| | - Carolina Oliveira Marinho
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, 500 Albert Einstein Avenue, 13083-852 Campinas, São Paulo, Brazil
| | - Luís Marangoni Júnior
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Brazil
| | - Salam Adnan Ibrahim
- Department of Family and Consumer Sciences, North Carolina A&T State University, 171 Carver Hall, Greensboro, NC 27411, United States
| | - Roniérik Pioli Vieira
- Department of Bioprocess and Materials Engineering, School of Chemical Engineering, University of Campinas, 500 Albert Einstein Avenue, 13083-852 Campinas, São Paulo, Brazil.
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53
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Zhang X, Liu D, Jin TZ, Chen W, He Q, Zou Z, Zhao H, Ye X, Guo M. Preparation and characterization of gellan gum-chitosan polyelectrolyte complex films with the incorporation of thyme essential oil nanoemulsion. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106570] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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54
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Yang K, Liu A, Hu A, Li J, Zen Z, Liu Y, Tang S, Li C. Preparation and characterization of cinnamon essential oil nanocapsules and comparison of volatile components and antibacterial ability of cinnamon essential oil before and after encapsulation. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107783] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Composition, antioxidant and antimicrobial activities of cold-pressed and distilled essential oils of Origanum onites L. and Lavandula officinalis L. relationships evaluated by SEM microscopy. HERBA POLONICA 2021. [DOI: 10.2478/hepo-2020-0025] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Summary
Introduction: In order to prevent increased bacterial resistance, it is important to use herbal medicines with less side effects.
Objective: In this study, the chemical composition, antimicrobial, antioxidant activities and SEM images of Lavandula officinalis and Origanum onites oils obtained in two different ways were determined.
Methods: The antimicrobial activity of the oils was determined against reference and multiple strains of foodborne and pathogenic bacteria. The each essential oil sample were analyzed by GC–MS. Antioxidant activities of the samples were examined through DPPH• and ABTS•+ radical scavenging and FRAP assays.
Results: The results indicate that the oils of obtained from Origanum onites and Lavandula officinalis exhibited relatively strong antibacterial and antifungal activity. In addition, the antioxidant activities detected were remarkable. Morphological changes in bacterial cells treated with essential oil samples were demon-
strated with SEM images. In addition, the chemical components of the oil samples obtained by both water steam and cold press were revealed by GC-MS analysis and compared.
Conclusion: When all the obtained results are evaluated together; these plants could be suitable for using as antimicrobial and antioxidative agents in several industries such as food, cosmetic, etc.
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Velázquez-Contreras F, García-Caldera N, Padilla de la Rosa JD, Martínez-Romero D, Núñez-Delicado E, Gabaldón JA. Effect of PLA Active Packaging Containing Monoterpene-Cyclodextrin Complexes on Berries Preservation. Polymers (Basel) 2021; 13:polym13091399. [PMID: 33925969 PMCID: PMC8123619 DOI: 10.3390/polym13091399] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 04/20/2021] [Accepted: 04/21/2021] [Indexed: 02/01/2023] Open
Abstract
Blackberries and raspberries are highly perishable and fragile products, which limits their shelf life. The effect of biodegradable active packaging of blackberries and raspberries containing 2.5% and 5.0% weight (wt%) of thymol or carvacrol complexed in β-cyclodextrins (β-CDs), successively added to poly (lactic acid) (PLA), and melt-processed by injection molding was evaluated under stored conditions at 4 °C for 21 days, using as reference commercial clamshell and PLA package control samples. Thus, physicochemical, headspace, microbiological, and sensory quality studies were carried out in order to compare the efficacy of the different packages. Concerning weight loss, color, and total phenolic and soluble solids content, significant differences were detected when compared with commercial clamshell packaging. The results show that the PLA packages containing thymol and carvacrol complexes maintained the color, weight, and phenolic content of berries until day 21, with a score up to 45% better compared to commercial clamshell. The headspace analysis detected 101 mg L−1 (ppm) of thymol and 35 ppm of carvacrol on the first day of refrigeration; these concentrations decreased with time. This release mechanism of carvacrol and thymol into the PLA package modified the initial atmosphere composition. After 21 days of storage, the berries had 4.25 degrees of acceptance, without adverse perception of aroma or flavor for both carvacrol and thymol compounds. A general microbial inhibition was observed for yeast and molds, which increased with the concentration of monoterpene in PLA packages, and showed an inhibition of 3.5 log units for PLA packages containing thymol, and of 3 log units for those containing carvacrol. Overall results show that PLA/β-CD-thymol 5.0% packages prolonged raspberries’ and blackberries’ shelf life by one more week at 4 °C, compared with commercial clamshell packaging.
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Affiliation(s)
- Friné Velázquez-Contreras
- Department of Health Sciences, Campus de los Jerónimos, Universidad Católica San Antonio de Murcia, No.135 Guadalupe, 30107 Murcia, Spain; (F.V.-C.); (E.N.-D.)
- Escuela de Administración de Instituciones (ESDAI), Universidad Panamericana, Álvaro del Portillo 49, Ciudad Granja, Zapopan 45010, Mexico;
| | - Nelsy García-Caldera
- Escuela de Administración de Instituciones (ESDAI), Universidad Panamericana, Álvaro del Portillo 49, Ciudad Granja, Zapopan 45010, Mexico;
| | - José Daniel Padilla de la Rosa
- Departamento de Tecnología Alimentaria, Centro de Investigación y Asistencia Tecnológica y Diseño del Estado de Jalisco (CIATEJ), Marcelino García Barragán 800, Guadalajara 44270, Mexico;
| | - Domingo Martínez-Romero
- Department of Food Technology, University Miguel Hernández, Orihuela, 03312 Alicante, Spain;
| | - Estrella Núñez-Delicado
- Department of Health Sciences, Campus de los Jerónimos, Universidad Católica San Antonio de Murcia, No.135 Guadalupe, 30107 Murcia, Spain; (F.V.-C.); (E.N.-D.)
| | - José Antonio Gabaldón
- Department of Health Sciences, Campus de los Jerónimos, Universidad Católica San Antonio de Murcia, No.135 Guadalupe, 30107 Murcia, Spain; (F.V.-C.); (E.N.-D.)
- Correspondence: ; Tel.: +34-968-278-622
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Comprehensive Evaluation on the Use of Thymus vulgaris Essential Oil as Natural Additive against Different Serotypes of Salmonella enterica. SUSTAINABILITY 2021. [DOI: 10.3390/su13084594] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Essential oils were proposed as natural additives to ensure food safety and quality in a more sustainable approach. The chemical composition of Thymus vulgaris essential oil (TV-EO) collected from Morocco, its antioxidant and antimicrobial activity against different serotypes of Salmonella enterica subsp. enterica was investigated. A mathematical model was implemented to predict the Salmonella behavior when exposed to TV-EO. In situ antimicrobial activity and sensory influence were tested in minced poultry meat experimentally contaminated with Salmonella and treated with TV-EO. Hydrodistillation was used to extract TV-EO, and gas chromatography-mass spectrometry (GC-MS) analysis found thymol as the most representative compound. Results of the antioxidant activity showed an IC50 of 0.29 ± 0.04 mg/mL, EC50 of 0.74 ± 0.08 mg/mL, and RC50 of 0.59 ± 0.06 mg/mL. All the Salmonella strains were susceptible to TV-EO with performing results for the disc diffusion method (inhibition diameters ranged between 24 ± 0.4 mm and 32 ± 0.6 mm), determination of minimum inhibitory concentration (MIC; 0.5%) and minimum bactericidal concentration (MBC; 1%), sublethal-injured cells (7.99 ± 0.08%), in situ activity (growth inhibition after 3 days), and meat sensory preservation (up to 1 week). The implemented mathematical model well fitted the Salmonella growth curve. TV-EO with significant antioxidant and antibacterial activities was suitable to ensure food safety and quality consistent with the new sustainable trends in the food field.
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58
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Kong J, Xie Y, Yu H, Guo Y, Cheng Y, Qian H, Yao W. Synergistic antifungal mechanism of thymol and salicylic acid on Fusarium solani. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110787] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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59
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Kiprotich S, Mendonça A, Dickson J, Shaw A, Thomas-Popo E, White S, Moutiq R, Ibrahim SA. Thyme Oil Enhances the Inactivation of Salmonella enterica on Raw Chicken Breast Meat During Marination in Lemon Juice With Added Yucca schidigera Extract. Front Nutr 2021; 7:619023. [PMID: 33644106 PMCID: PMC7904691 DOI: 10.3389/fnut.2020.619023] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Accepted: 12/30/2020] [Indexed: 11/17/2022] Open
Abstract
Enteric pathogens such as Salmonella enterica can survive in low pH conditions and pose a food safety threat during marinating of raw poultry meat. A study was conducted to investigate the effectiveness of thyme oil for killing S. enterica on raw chicken during marination in lemon juice containing yucca extract. Samples of raw chicken breast were inoculated with a five-serovar mixture of S. enterica (~108 CFU/mL) and immersed for 2, 4, 6, and 8 h in four lemon-based marinades at 22°C: lemon juice alone (L), L with added 0.5% yucca extract (L + Y), L + Y and 0.5% thyme oil (L + Y + 0.5% TO) and L + Y + 1.0% TO. The L and L + Y served as controls. Survivors were determined by surface plating chicken homogenates on xylose-lysine tergitol-4 (XLT4) agar and XLT4 agar overlaid with non-selective agar (TAL) and counting bacterial colonies after 48 h of incubation (35°C). Marinades containing Y and TO significantly reduced initial viable populations of S. enterica compared to control (L and L + Y) solutions (P < 0.05). Based on S. enterica survivors on TAL medium, the L and L + Y reduced initial populations by 1.12 and 1.42 Log CFU/sample, respectively, after 8 h whereas, Log reductions caused by L + Y + 0.5% TO and L + Y + 1.0% TO, respectively, were 2.62 and 3.91 (P < 0.05). Numbers of survivors were higher on TAL compared to XLT4 agar (P < 0.05); however, the extent of sub-lethal injury caused by the marinades was not statistically significant (P > 0.05). The death rate of S. enterica increased significantly (P < 0.05) in the marinades containing TO (0.5 or 1.0%) compared to control (L + Y). Based on these results, thyme oil has good potential to increase the antimicrobial efficacy of lemon juice marinade against Salmonella on raw chicken breast and enhance the microbial safety of this popular poultry product.
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Affiliation(s)
- Samuel Kiprotich
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States
| | - Aubrey Mendonça
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States.,Interdepartment Microbiology Graduate Program, Iowa State University, Ames, IA, United States
| | - James Dickson
- Interdepartment Microbiology Graduate Program, Iowa State University, Ames, IA, United States.,Department of Animal Science, Iowa State University, Ames, IA, United States
| | - Angela Shaw
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States
| | - Emalie Thomas-Popo
- Interdepartment Microbiology Graduate Program, Iowa State University, Ames, IA, United States
| | - Shecoya White
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Starkville, MS, United States
| | - Rkia Moutiq
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, United States
| | - Salam A Ibrahim
- Food Microbiology and Biotechnology Laboratory, Food and Nutritional Sciences Program, College of Agriculture and Environmental Sciences, North Carolina A & T State University, Greensboro, NC, United States
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60
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High-pressure and thermal-assisted pasteurization of habituated, wild-type, and pressure-stressed Listeria monocytogenes, Listeria innocua, and Staphylococcus aureus. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110445] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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61
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Li J, Li Y, Ding Y, Huang C, Zhang Y, Wang J, Wang X. Characterization of a novel Siphoviridae Salmonella bacteriophage T156 and its microencapsulation application in food matrix. Food Res Int 2021; 140:110004. [DOI: 10.1016/j.foodres.2020.110004] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 11/09/2020] [Accepted: 12/09/2020] [Indexed: 01/03/2023]
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Kwon J, Kim SG, Kim HJ, Giri SS, Kim SW, Lee SB, Park SC. Bacteriophage as an alternative to prevent reptile-associated Salmonella transmission. Zoonoses Public Health 2021; 68:131-143. [PMID: 33455089 DOI: 10.1111/zph.12804] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 12/25/2020] [Accepted: 12/26/2020] [Indexed: 01/21/2023]
Abstract
Salmonellosis is a major global public health issue; its most common infection, gastroenteritis, accounts for approximately 90 million illnesses and 150,000 mortalities per year. Eradicating salmonellosis requires surveillance, prevention and treatment, entailing large expenditures. However, it is difficult to control Salmonella transmission because it occurs via multiple routes; exotic reptiles are a reservoir of Salmonella and comprise one such route. As the popularity of exotic pets and animal exhibition has increased, human encounters with reptiles have also increased. As a result, reptile-associated salmonellosis (RAS) has been recognized as an emerging disease. The development of antimicrobial resistance in RAS-causing Salmonella sp. requires alternatives to antibiotics. In this study, bacteriophages have been established as an alternative to antibiotics because only target bacteria are lysed; thus, they are promising biocontrol agents. Here, bacteriophage pSal-SNUABM-02, which infects and lyses reptile Salmonella isolates, was isolated and characterized. The morphology, host range, growth traits and stability of the phage were investigated. The phage was assigned to Myoviridae and was stable in the following conditions: pH 5-9, 4-37°C, and ultravioletA/ultravioletB (UVA/UVB) exposure. Salmonella clearance efficacy was tested using planktonic cell lysis activity and biofilm degradation on polystyrene 96-well plates and reptile skin fragments. The phage exhibited vigorous lysis activity against planktonic cells. In in vitro biofilm degradation tests on reptile skin and polystyrene plates, both low- and high-concentration phage treatments lowered bacterial cell viability by approximately 2.5-3 log colony-forming units and also decreased biomass. Thus, bacteriophages are a promising alternative to antibiotics for the prevention and eradication of RAS.
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Affiliation(s)
- Jun Kwon
- Laboratory of Aquatic Biomedicine, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, Korea
| | - Sang Geun Kim
- Laboratory of Aquatic Biomedicine, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, Korea
| | - Hyoun Joong Kim
- Laboratory of Aquatic Biomedicine, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, Korea
| | - Sib Sankar Giri
- Laboratory of Aquatic Biomedicine, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, Korea
| | - Sang Wha Kim
- Laboratory of Aquatic Biomedicine, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, Korea
| | - Sung Bin Lee
- Laboratory of Aquatic Biomedicine, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, Korea
| | - Se Chang Park
- Laboratory of Aquatic Biomedicine, College of Veterinary Medicine and Research Institute for Veterinary Science, Seoul National University, Seoul, Korea
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Peivasteh-Roudsari L, Pirhadi M, Shahbazi R, Eghbaljoo-Gharehgheshlaghi H, Sepahi M, Mirza Alizadeh A, Tajdar-oranj B, Jazaeri S. Mycotoxins: Impact on Health and Strategies for Prevention and Detoxification in the Food Chain. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2020.1858858] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Leila Peivasteh-Roudsari
- Halal Research Center of IRI, Food and Drug Administration, Ministry of Health and Medical Education , Tehran, Iran
- Food Safety and Hygiene Division, Department of Environmental Health Engineering, Tehran University of Medical Sciences , Tehran, Iran
| | - Mohadeseh Pirhadi
- Food Safety and Hygiene Division, Department of Environmental Health Engineering, Tehran University of Medical Sciences , Tehran, Iran
| | - Razieh Shahbazi
- Food Safety and Hygiene Division, Department of Environmental Health Engineering, Tehran University of Medical Sciences , Tehran, Iran
| | - Hadi Eghbaljoo-Gharehgheshlaghi
- Food Safety and Hygiene Division, Department of Environmental Health Engineering, Tehran University of Medical Sciences , Tehran, Iran
- Students’ Scientific Research Center, Tehran University of Medical Sciences , Tehran, Iran
| | - Mahtab Sepahi
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Ilam , Ilam, Iran
| | - Adel Mirza Alizadeh
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences , Tehran, Iran
| | - Behrouz Tajdar-oranj
- Halal Research Center of IRI, Food and Drug Administration, Ministry of Health and Medical Education , Tehran, Iran
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences , Tehran, Iran
| | - Sahar Jazaeri
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences , Tehran, Iran
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64
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Antioxidant and Antibacterial Activity of Nepeta × faassenii Bergmans ex Stearn Essential Oil. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11010442] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study was designed to evaluate, for the first time, the antioxidant and antimicrobial activities of Nepeta × faassenii essential oil (NEO). Twenty-six compounds were identified by gas chromatography and mass spectrometry analysis, of which 4a alpha,7alpha,7a alpha-nepetalactone (34.12%), elemol (23.23%), spiro(5,6)dodecane (13.73%), and 3,4 alpha-dihydro-4a alpha, 7 alpha, 7a alpha-nepetalactone (7.93%) were the major compounds. The NEO exhibited broad-spectrum antibacterial effects, and possesses potent antifungal activity on Candida albicans and Candida parapsilosis. NEO’s antioxidant activity was evaluated against cold-pressed sunflowers oil by peroxide, thiobarbituric acid, 1,1-diphenyl- 2-picrylhydrazyl radical, and β-carotene/linoleic acid bleaching methods. The NEO showed strong scavenging (IC50: 0.032 ± 0.005 mg/mL) and relative antioxidative activity (RAA%: 92.31 ± 0.17%) in 1,1-diphenyl- 2-picrylhydrazyl radical and β-carotene/linoleic acid bleaching assays, respectively. Moreover, during 24 days of the incubation period, the oil inhibits the primary lipid oxidation significantly better (p < 0.05) than butylated hydroxyanisole (BHA). In the case of secondary lipid oxidation, the oil performed significantly better (p < 0.001) than BHA from day 8 to day 12 of the incubation period. The biological activities recorded suggest that NEO may represent an antioxidant and antimicrobial agent with applications in medicine or the food industry.
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Zhang Y, Ding Y, Li W, Zhu W, Wang J, Wang X. Application of a Novel Lytic Podoviridae Phage Pu20 for Biological Control of Drug-Resistant Salmonella in Liquid Eggs. Pathogens 2021; 10:pathogens10010034. [PMID: 33406779 PMCID: PMC7823707 DOI: 10.3390/pathogens10010034] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 12/29/2020] [Accepted: 12/29/2020] [Indexed: 01/21/2023] Open
Abstract
Salmonella is a globally distributed zoonotic pathogen. Among them, S. pullorum is a host-specific pathogen that seriously affects the development of the poultry breeding industry in China. It mainly infects chickens and can cause white scabs, and the mortality rate after infection is almost 100%. As antibiotics are widely used in animal feed and other production processes, Salmonella resistance has gradually increased. Therefore, there is an increasing need to develop new technologies to control multi-drug resistant (MDR) pathogens and confirm their actual effectiveness in the target food matrix. Bacteriophage can efficiently and specifically lyse bacteria, and will be a potential bactericide to replace antibiotics. In this study, 34 strains of Salmonella bacteriophages were isolated from environmental resources. Therein, phage Pu20 with the widest host spectrum had the strongest ability to lyse tested Salmonella strains. Further studies showed that Pu20 had high pH tolerance and heat resistance, short incubation period. Pu20 can effectively inhibit the growth of two strains of MDR Salmonella in liquid egg white and yolk at 4 °C and 25 °C, respectively. According to morphological and phylogenetic analysis, Pu20 belongs to the Podoviridae family. Genomic analysis of Pu20 indicates a linear 59435 bp dsDNA sequence with no homology to virulence or antibiotic resistance-related genes. Together, these results sheds light on the potential biocontrol application value of Pu20 in food products.
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Affiliation(s)
- Yu Zhang
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; (Y.Z.); (Y.D.); (J.W.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (W.L.); (W.Z.)
| | - Yifeng Ding
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; (Y.Z.); (Y.D.); (J.W.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (W.L.); (W.Z.)
| | - Wanning Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (W.L.); (W.Z.)
| | - Wenjuan Zhu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (W.L.); (W.Z.)
| | - Jia Wang
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; (Y.Z.); (Y.D.); (J.W.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (W.L.); (W.Z.)
| | - Xiaohong Wang
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; (Y.Z.); (Y.D.); (J.W.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (W.L.); (W.Z.)
- Correspondence:
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Mironescu M, Georgescu C. Comparative analysis and antimicrobial action of some essential oils from plants. BIO WEB OF CONFERENCES 2021. [DOI: 10.1051/bioconf/20213001011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
In this research, essential oils (EOs) were extracted through steaming from aerial parts of three plants: basil (Ocinum basilicum L.), peppermint (Mentha piperita L.) and oregano (Origanum vulgare L.) form Sibiu County, Romania. The GC-MS analysis indicated that eugenol and apiol were the major compounds in the basil EO. Timol, ɣ-terpinene, and p-cymene were the major compounds in the volatile oil extracted from oregano and menthol and methone the main components in the peppermint EO. In the first 48 h of analysis, basil EO inhibition action was the highest against Salmonella anatum (48%), followed by Aspergillus niger (26%), Bacillus cereus (21%) and Saccharomyces cerevisiae (15%); this action was maintained for 120 h for all samples. In the first 48 h, the peppermint EO showed the highest inhibition rate (50%) on B. cereus, followed by A. niger (45%), S. cerevisiae (20%) and no action against Salmonella; this action varied after 72h and 120 h by slightly increasing in case of B. cereus, strongly decreasing in case of A. niger and remaining constant in case of S. cerevisiae. Oregano EO showed a very small antimicrobial action, only on S. anatum (12%) and this action was maintained for 120 h.
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Sustained-release antibacterial pads based on nonwovens polyethylene terephthalate modified by β-cyclodextrin embedded with cinnamaldehyde for cold fresh pork preservation. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100554] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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68
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Ebani VV, Mancianti F. Use of Essential Oils in Veterinary Medicine to Combat Bacterial and Fungal Infections. Vet Sci 2020; 7:E193. [PMID: 33266079 PMCID: PMC7712454 DOI: 10.3390/vetsci7040193] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 11/23/2020] [Accepted: 11/27/2020] [Indexed: 12/12/2022] Open
Abstract
Essential oils (EOs) are secondary metabolites of plants employed in folk medicine for a long time thanks to their multiple properties. In the last years, their use has been introduced in veterinary medicine, too. The study of the antibacterial properties of EOs is of increasing interest, because therapies with alternative drugs are welcome to combat infections caused by antibiotic-resistant strains. Other issues could be resolved by EOs employment, such as the presence of antibiotic residues in food of animal origin and in environment. Although the in vitro antimicrobial activity of EOs has been frequently demonstrated in studies carried out on bacterial and fungal strains of different origins, there is a lack of information about their effectiveness in treating infections in animals. The scientific literature reports some studies about in vitro EOs' activity against animal clinical bacterial and fungal isolates, but in vivo studies are very scanty. The use of EOs in therapy of companion and farm animals should follow careful studies on the toxicity of these natural products in relation to animal species and route of administration. Moreover, considering the different behavior of EOs in relation to both species and strain pathogen, before starting a therapy, an aromatogram should be executed to choose the oil with the best antimicrobial activity.
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Affiliation(s)
- Valentina Virginia Ebani
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy;
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Francesca Mancianti
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy;
- Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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69
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Yousefi M, Khorshidian N, Hosseini H. Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products. Front Nutr 2020; 7:577287. [PMID: 33330578 PMCID: PMC7732451 DOI: 10.3389/fnut.2020.577287] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Accepted: 10/21/2020] [Indexed: 01/23/2023] Open
Abstract
One of the most important challenges in the food industry is to provide healthy and safe food. Therefore, it is not possible to achieve this without different processes and the use of various additives. In order to improve safety and extend the shelf life of food products, various synthetic preservatives have been widely utilized by the food industry to prevent growth of spoilage and pathogenic microorganisms. On the other hand, consumers' preference to consume food products with natural additives induced food industries to use natural-based preservatives in their production. It has been observed that herbal extracts and their essential oils could be potentially considered as a replacement for chemical antimicrobials. Antimicrobial properties of plant essential oils are derived from some main bioactive components such as phenolic acids, terpenes, aldehydes, and flavonoids that are present in essential oils. Various mechanisms such as changing the fatty acid profile and structure of cell membranes and increasing the cell permeability as well as affecting membrane proteins and inhibition of functional properties of the cell wall are effective in antimicrobial activity of essential oils. Therefore, our objective is to revise the effect of various essential oils and their bioactive components against Listeria monocytogenes in meat and poultry products.
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Affiliation(s)
- Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Pateiro M, Munekata PES, Sant'Ana AS, Domínguez R, Rodríguez-Lázaro D, Lorenzo JM. Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products. Int J Food Microbiol 2020; 337:108966. [PMID: 33202297 DOI: 10.1016/j.ijfoodmicro.2020.108966] [Citation(s) in RCA: 114] [Impact Index Per Article: 28.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 11/03/2020] [Accepted: 11/05/2020] [Indexed: 01/27/2023]
Abstract
Meat and meat products are perishable products that require the use additives to prevent the spoilage by foodborne microorganisms and pathogenic bacteria. Current trends for products without synthetic preservatives have led to the search for new sources of antimicrobial compounds. Essential oils (EOs), which has been used since ancient times, meet these goals since their effectiveness as antimicrobial agents in meat and meat products have been demonstrated. Cinnamon, clove, coriander, oregano, rosemary, sage, thyme, among others, have shown a greater potential to control and inhibit the growth of microorganisms. Although EOs are natural products, their quality must be evaluated before being used, allowing to grant the Generally Recognized as Safe (GRAS) classification. The bioactive compounds (BAC) present in their composition are linked to their activity, being the concentration and the quality of these compounds very important characteristics. Therefore, a single mechanism of action cannot be attributed to them. Extraction technique plays an important role, which has led to improve conventional techniques in favour of green emerging technologies that allow to preserve better target bioactive components, operating at lower temperatures and avoiding as much as possible the use of solvents, with more sustainable processing and reduced energy use and environmental pollution. Once extracted, these compounds display greater inhibition of gram-positive than gram-negative bacteria. Membrane disruption is the main mechanism of action involved. Their intense characteristics and the possible interaction with meat components make that their application combined with other EOs, encapsulated and being part of active film, increase their bioactivity without modifying the quality of the final product.
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Affiliation(s)
- Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - David Rodríguez-Lázaro
- Microbiology Division, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain.
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Rodríguez-López MI, Mercader-Ros MT, Lucas-Abellán C, Pellicer JA, Pérez-Garrido A, Pérez-Sánchez H, Yáñez-Gascón MJ, Gabaldón JA, Núñez-Delicado E. Comprehensive Characterization of Linalool-HP-β-Cyclodextrin Inclusion Complexes. Molecules 2020; 25:molecules25215069. [PMID: 33139617 PMCID: PMC7662393 DOI: 10.3390/molecules25215069] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2020] [Revised: 10/28/2020] [Accepted: 10/29/2020] [Indexed: 11/22/2022] Open
Abstract
The objective of the present study is to obtain linalool- cyclodextrin (CDs) solid complexes for possible applications in the food industry. For this purpose, a detailed study of linalool complexation was carried out at different pH values, to optimize the type of CDs and reaction medium that support the highest quantity of encapsulated linalool. Once demonstrated the ability of hydroxypropyl-β-cyclodextrin (HP-β-CDs), to form inclusion complexes with linalool (KC = 921 ± 21 L mol−1) and given their greater complexation efficacy (6.788) at neutral pH, HP-β-CDs were selected to produce solid inclusion complexes by using two different energy sources, ultrasounds and microwave irradiation, subsequently spraying the solutions obtained in the Spray Dryer. To provide scientific solidity to the experimental results, the complexes obtained were characterized by using different instrumental techniques in order to confirm the inclusion of linalool in the HP-β-CDs hydrophobic cavity. The linalool solid complexes obtained were characterized by using 1H nuclear magnetic resonance (1H-NMR) and 2D nuclear magnetic resonance (ROSEY), differential scanning calorimetry, thermogravimetry and Fourier transform infrared spectrometry. Moreover, the structure of the complex obtained were also characterized by molecular modeling.
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Affiliation(s)
- María Isabel Rodríguez-López
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107 Murcia, Spain; (M.I.R.-L.); (M.T.M.-R.); (C.L.-A.); (J.A.P.); (M.J.Y.-G.); (J.A.G.)
| | - María Teresa Mercader-Ros
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107 Murcia, Spain; (M.I.R.-L.); (M.T.M.-R.); (C.L.-A.); (J.A.P.); (M.J.Y.-G.); (J.A.G.)
| | - Carmen Lucas-Abellán
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107 Murcia, Spain; (M.I.R.-L.); (M.T.M.-R.); (C.L.-A.); (J.A.P.); (M.J.Y.-G.); (J.A.G.)
| | - José Antonio Pellicer
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107 Murcia, Spain; (M.I.R.-L.); (M.T.M.-R.); (C.L.-A.); (J.A.P.); (M.J.Y.-G.); (J.A.G.)
| | - Alfonso Pérez-Garrido
- Structural Bioinformatics and High Performance Computing Group (BIO-HPC), Computer Engineering Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107 Murcia, Spain; (A.P.-G.); (H.P.-S.)
| | - Horacio Pérez-Sánchez
- Structural Bioinformatics and High Performance Computing Group (BIO-HPC), Computer Engineering Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107 Murcia, Spain; (A.P.-G.); (H.P.-S.)
| | - María Josefa Yáñez-Gascón
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107 Murcia, Spain; (M.I.R.-L.); (M.T.M.-R.); (C.L.-A.); (J.A.P.); (M.J.Y.-G.); (J.A.G.)
| | - José Antonio Gabaldón
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107 Murcia, Spain; (M.I.R.-L.); (M.T.M.-R.); (C.L.-A.); (J.A.P.); (M.J.Y.-G.); (J.A.G.)
| | - Estrella Núñez-Delicado
- Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, Universidad Católica de Murcia (UCAM), Campus de los Jerónimos 135, Guadalupe, 30107 Murcia, Spain; (M.I.R.-L.); (M.T.M.-R.); (C.L.-A.); (J.A.P.); (M.J.Y.-G.); (J.A.G.)
- Correspondence: ; Tel.: +34-96-827-8869
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Chauhan R, Singh N, Pal GK, Goel G. Trending biocontrol strategies against Cronobacter sakazakii: A recent updated review. Food Res Int 2020; 137:109385. [DOI: 10.1016/j.foodres.2020.109385] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2020] [Revised: 05/27/2020] [Accepted: 06/02/2020] [Indexed: 12/29/2022]
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Antibacterial, Antifungal, Antimycotoxigenic, and Antioxidant Activities of Essential Oils: An Updated Review. Molecules 2020; 25:molecules25204711. [PMID: 33066611 PMCID: PMC7587387 DOI: 10.3390/molecules25204711] [Citation(s) in RCA: 90] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 10/11/2020] [Accepted: 10/13/2020] [Indexed: 01/19/2023] Open
Abstract
The interest in using natural antimicrobials instead of chemical preservatives in food products has been increasing in recent years. In regard to this, essential oils-natural and liquid secondary plant metabolites-are gaining importance for their use in the protection of foods, since they are accepted as safe and healthy. Although research studies indicate that the antibacterial and antioxidant activities of essential oils (EOs) are more common compared to other biological activities, specific concerns have led scientists to investigate the areas that are still in need of research. To the best of our knowledge, there is no review paper in which antifungal and especially antimycotoxigenic effects are compiled. Further, the low stability of essential oils under environmental conditions such as temperature and light has forced scientists to develop and use recent approaches such as encapsulation, coating, use in edible films, etc. This review provides an overview of the current literature on essential oils mainly on antifungal and antimycotoxigenic but also their antibacterial and antioxidant activities. Additionally, the recent applications of EOs including encapsulation, edible coatings, and active packaging are outlined.
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74
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An In Vitro Study on the Antimicrobial Properties of Essential Oil Modified Resin Composite against Oral Pathogens. MATERIALS 2020; 13:ma13194383. [PMID: 33019681 PMCID: PMC7579242 DOI: 10.3390/ma13194383] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 09/14/2020] [Accepted: 09/28/2020] [Indexed: 12/15/2022]
Abstract
Modifying the composition of dental restorative materials with antimicrobial agents might induce their antibacterial potential against cariogenic bacteria, e.g., S. mutans and L. acidophilus, as well as antifungal effect on C. albicans that are major oral pathogens. Essential oils (EOs) are widely known for antimicrobial activity and are successfully used in dental industry. The study aimed at evaluating antibacterial and antifungal activity of EOs and composite resin material (CR) modified with EO against oral pathogens. Ten EOs (i.e., anise, cinnamon, citronella, clove, geranium, lavender, limette, mint, rosemary thyme) were tested using agar diffusion method. Cinnamon and thyme EOs showed significantly highest antibacterial activity against S. mutans and L. acidophilus among all tested EOs. Anise and limette EOs showed no antibacterial activity against S. mutans. All tested EOs exhibited antifungal activity against C. albicans, whereas cinnamon EO showed significantly highest and limette EO significantly lowest activity. Next, 1, 2 or 5 µL of cinnamon EO was introduced into 2 g of CR and microbiologically tested. The modified CR showed higher antimicrobial activity in comparison to unmodified one. CR containing 2 µL of EO showed the best antimicrobial properties against S. mutans and C. albicans, while CR modified with 1 µL of EO showed the best antimicrobial properties against L. acidophilus.
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75
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Bactericidal and In Vitro Cytotoxicity of Moringa oleifera Seed Extract and Its Elemental Analysis Using Laser-Induced Breakdown Spectroscopy. Pharmaceuticals (Basel) 2020; 13:ph13080193. [PMID: 32823699 PMCID: PMC7464216 DOI: 10.3390/ph13080193] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/06/2020] [Accepted: 08/07/2020] [Indexed: 12/14/2022] Open
Abstract
In the current study, we present the correlation between the capability of laser-induced breakdown spectroscopy (LIBS) to monitor the elemental compositions of plants and their biological effects. The selected plant, Moringa oleifera, is known to harbor various minerals and vitamins useful for human health and is a potential source for pharmaceutical interventions. From this standpoint, we assessed the antibacterial and in vitro cytotoxicity of the bioactive components present in Moringa oleifera seed (MOS) extract. Detailed elemental analyses of pellets of MOSs were performed via LIBS. Furthermore, the LIBS outcome was validated using gas chromatography-mass spectrometry (GC-MS). The LIBS signal was recorded, and the presence of the essential elements (Na, Ca, Se, K, Mg, Zn, P, S, Fe and Mn) in the MOSs were examined. The bactericidal efficacy of the alcoholic MOS extract was examined against Escherichia coli (E. coli) and Staphylococcus aureus(S. aureus) by agar well diffusion (AWD) assays and scanning electron microscopy (SEM), which depicted greater inhibition against Gram-positive bacteria. The validity and DNA nuclear morphology of human colorectal carcinoma cells (HCT-116) cells were evaluated via an MTT assay and DAPI staining. The MTT assay results manifested a profoundly inhibitory action of MOS extract on HCT116 cell growth. Additionally, MOS extracts produced inhibitory action in colon cancer cells (HCT-116), whereas no inhibitory action was seen using the same concentrations of MOS extract on HEK-293 cells (non-cancerous cells), suggesting that MOS extracts could be non-cytotoxic to normal cells. The antibacterial and anticancer potency of these MOS extracts could be due to the presence of various bioactive chemical complexes, such as ethyl ester and D-allose and hexadecenoic, oleic and palmitic acids, making them an ideal candidate for pharmaceutical research and applications.
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76
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Aljumaah MR, Suliman GM, Abdullatif AA, Abudabos AM. Effects of phytobiotic feed additives on growth traits, blood biochemistry, and meat characteristics of broiler chickens exposed to Salmonella typhimurium. Poult Sci 2020; 99:5744-5751. [PMID: 33142492 PMCID: PMC7647753 DOI: 10.1016/j.psj.2020.07.033] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 07/07/2020] [Accepted: 07/09/2020] [Indexed: 11/19/2022] Open
Abstract
Because of concerns over the use of antibiotics in poultry feed, this study was designed to determine the effectiveness of phytobiotic supplementation as an alternative to antibiotic use based on growth performance and meat characteristics of broilers exposed to Salmonella typhimurium. The effects of an antibiotic and 3 phytobiotic feed additives (PFA), Mix-Oil Mint (MOmint), Mix-Oil Liquid (MOliq), and Sangrovit Extra (Sangext), were compared. At day of age, 280 Ross chicks were randomly allocated into 6 treatments. At 15 d, all chicks except negative control were exposed to S. typhimurium. The offered 6 diets were as follows: T1, negative control; T2, infected with S. typhimurium; T3, infected + avilamycin (0.1 g/kg); T4, infected + MOmint (0.2 g/kg); T5, infected + plant extract in liquid form MOliq (0.25 mL/L); and T6, infected + Sangext (0.15 g/kg). During the cumulative starter period, PFA improved performance over that of the control, and the food conversion ratio (FCR) was lower for T3 and T5 compared with T1 (P < 0.05). During the cumulative finisher period (15–35 d), a lower body weight gain (P < 0.01) was observed in T2. T1 had the best FCR and production efficiency factor, but they were not significantly different from those of T3, T4, and T6 (P < 0.001). At 35 d, T1 and T4 had a higher breast percentage as compared with those of T2 (P < 0.05). Blood glucose decreased significantly (P > 0.05) in T2 and T5 compared with that in T1 and T4. Alanine transaminase concentration decreased significantly (P < 0.01) in T4 and T5 compared with that in T1, T2, and T3. Treatments had significant effects on breast temperature and pH (P < 0.001). A significant decrease in the myofibril fragmentation index occurred in T1 and T6. Hardness and chewiness were influenced by treatments (P < 0.05). In conclusion, dietary supplementation with PFA could effectively compare with that of antibiotic avilamycin in the maintenance of growth performance and improvement in meat characteristics of broilers challenged with S. typhimurium.
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Affiliation(s)
- Mashael R Aljumaah
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Gamaleldin M Suliman
- Department of Animal Production, Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Abdulaziz A Abdullatif
- Department of Animal Production, Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Alaeldein M Abudabos
- Department of Animal Production, Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia.
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Effect of Ultra-high temperature processing on the physicochemical properties and antibacterial activity of d-limonene emulsions stabilized by β-lactoglobulin/Gum arabic bilayer membranes. Food Chem 2020; 332:127391. [PMID: 32603920 DOI: 10.1016/j.foodchem.2020.127391] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 06/16/2020] [Accepted: 06/18/2020] [Indexed: 11/22/2022]
Abstract
The objectives of the present work were to investigate the influence of Gum Arabic (GA) on the physicochemical properties and ultra-high temperature (UHT) processability of β-lactoglobulin(β-lg)-stabilized d-limonene emulsions. Moreover, we also wanted to evaluate the antimicrobial efficiency and mechanism of β-lg-GA bilayer d-limonene emulsions. Physicochemically stable bilayer emulsions could be formed with an optimal concentration of GA (1.00 wt%), which showed a higher tolerance to both flocculation and coalescence, as well as better protective effects on d-limonene against UHT-treatment that up to 94.32% of d-limonene was retained in emulsions. Likewise, it is also noteworthy that no obvious difference in the minimal inhibitory concentration could be found between bilayer emulsions with or without UHT processing. Moreover, the antimicrobial effects of the bilayer emulsions with UHT treatment were shown to be dose-dependent, which was evidenced from the results of scanning electron microscopy and the determination of released cell constituents. Keywords: β-lactoglobulin; gum arabic; d-limonene emulsion; physicochemical stability; UHT processability, antimicrobial efficiency.
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78
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Kalogianni AI, Lazou T, Bossis I, Gelasakis AI. Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat. Foods 2020; 9:E794. [PMID: 32560249 PMCID: PMC7353591 DOI: 10.3390/foods9060794] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 06/06/2020] [Accepted: 06/12/2020] [Indexed: 12/19/2022] Open
Abstract
Alternative technologies for long-term preservation, quality assurance, and safety of meat are continuously pursued by the food industry to satisfy the demands of modern consumers for nutritious and healthy meat-based products. Naturally occurring phenolic compounds are considered promising substances by the meat industry for their antioxidant and antimicrobial properties, while consumers seem to embrace them for their claimed health benefits. Despite the numerous in vitro and in situ studies demonstrating their beneficial effects against meat oxidation, spoilage, and foodborne pathogens, wide application and commercialization has not been yet achieved. Major obstacles are still the scarcity of legislative framework, the large variety of meat-based products and targeted pathogens, the limited number of case-specific application protocols and the questionable universal efficiency of the applied ones. The objectives of the present review are i) to summarize the current knowledge about the applications of naturally occurring phenols in meat and meat-based products, emphasizing the mechanisms, determinants, and spectrum of their antioxidant and antimicrobial activity; ii) to present state-of-the-art technologies utilized for the application of phenolic compounds in meat systems; and iii) to discuss relevant regulation, limitations, perspectives, and future challenges for their mass industrial use.
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Affiliation(s)
- Aphrodite I. Kalogianni
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
| | - Thomai Lazou
- Laboratory of Hygiene of Foods of Animal Origin—Veterinary Public Health, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Ioannis Bossis
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
| | - Athanasios I. Gelasakis
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
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Successive exposure to Mentha piperita L. essential oil affects the culturability and induces membrane repair in a persister epidemic Salmonella Typhimurium PT4. Microb Pathog 2020; 149:104264. [PMID: 32464302 DOI: 10.1016/j.micpath.2020.104264] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Revised: 05/12/2020] [Accepted: 05/12/2020] [Indexed: 01/08/2023]
Abstract
This study had as aims to evaluate the effects of successive exposures to Mentha piperita L. essential oil (MPEO) on culturability and physiological functions of Salmonella Typhimurium PT4. S. Typhimurium PT4 cells (108 log CFU/mL) were exposed to the same (1.25 μL/mL) or increasing MPEO concentrations (1.25-80 μL/mL) during 252 h. At each 36-h interval, the viable cell counts, and distinct cell functions were assessed using plate counting and flow cytometry, respectively. As the exposure time to the same MPEO concentration increased, the population of S. Typhimurium PT4 cells with damaged, permeabilized and depolarized membrane, and compromised efflux activity decreased. Otherwise, S. Typhimurium PT4 cells with damaged membrane physiological functions increased over the exposure to increasing concentrations of MPEO. Genomic analyses showed that the strain carries 17 genes associated with stress responses and the persistence of the tested strain among sources associated with poultry spanning more than 16 years and its virulence for humans. Therefore, successive exposure to a sublethal concentration of MPEO induced S. Typhimurium PT4 cells capable of maintaining the membrane integrity and its functions despite their non-culturable state.
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80
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Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts. PLANTS 2020; 9:plants9050659. [PMID: 32456111 PMCID: PMC7284376 DOI: 10.3390/plants9050659] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 05/16/2020] [Accepted: 05/18/2020] [Indexed: 02/07/2023]
Abstract
The natural functional ingredients derived from pomegranate (41.4% punicalagin), rosemary (5.8% carnosic acid and carnosol), hydroxytyrosol (7.3%), and citrus (55% hesperidin) fruits were combined separately with acerola (17% vitamin C) and essential oils rich in fatty acids (45% α-linolenic (ALA) and 40% docosahexaenoic (DHA)) provide a natural substitute of synthetic preservatives for fish patties, avoiding E-numbers on labels. Microbiological and physicochemical properties of the formulations were examined, sensory analysis was conducted, and changes in their shelf life due to storage for 14 days under chilled storage, adding these ingredients, were determined. The results obtained showed that the fish patties reported a high level of protein (14%), low fat (<2%), with a high contribution of phosphorus and selenium minerals, and higher levels of ALA up to 40% (in the case of rosemary extract (R)) and DHA by 30% (Ct), compared to the Control sample. The fish patties suffered microbiological, flavor, and odor spoilage and rapid lipid oxidation associated with rancidity. It can be said that the fish preparations have a duration of less than 7 days (between 4–6 days), except for the preparation with pomegranate extract (P) that has a longer life, from 7 to 11 days. Consequently, replacing synthetic additives by natural extracts offers a new clean label product with potential health benefits that resembles the commercial fish patties.
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81
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Ashrafudoulla M, Mizan MFR, Park SH, Ha SD. Current and future perspectives for controlling Vibrio biofilms in the seafood industry: a comprehensive review. Crit Rev Food Sci Nutr 2020; 61:1827-1851. [PMID: 32436440 DOI: 10.1080/10408398.2020.1767031] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
The contamination of seafood with Vibrio species can have severe repercussions in the seafood industry. Vibrio species can form mature biofilms and persist on the surface of several seafoods such as crabs, oysters, mussels, and shrimp, for extended duration. Several conventional approaches have been employed to inhibit the growth of planktonic cells and prevent the formation of Vibrio biofilms. Since Vibrio biofilms are mostly resistant to these control measures, novel alternative methods need to be urgently developed. In this review, we propose environmentally friendly approaches to suppress Vibrio biofilm formation using a hypothesized mechanism of action.
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Affiliation(s)
- Md Ashrafudoulla
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Anseong, Gyunggi-do, Republic of Korea
| | - Md Furkanur Rahaman Mizan
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Anseong, Gyunggi-do, Republic of Korea
| | - Si Hong Park
- Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
| | - Sang-Do Ha
- Department of Food Science and Technology, Advanced Food Safety Research Group, Chung-Ang University, Anseong, Gyunggi-do, Republic of Korea
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82
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The Applications of Origanum Vulgare and Its Derivatives in Human, Ruminant and Fish Nutrition – A Review. ANNALS OF ANIMAL SCIENCE 2020. [DOI: 10.2478/aoas-2020-0004] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Abstract
Origanum vulgare L. is an aromatic enduring herb that belongs to Lamiaceae family. The bioactive constituents of this herb, such as carvacrol and thymol possess several medicinal properties, such as antioxidant, antidiabetic, anti-inflammatory, antimicrobial, antiviral, antiparasitic, anti-neoplastic, and immune modulatory. Moreover, it is considered a standard natural, less toxic, and residue free feed additive, that is successfully used in livestock and fish. Additionally, in human, Origanum vulgare is extensively used with promising health benefits against respiratory, digestive and urinary disorders. This review casts light on description, chemical composition and structure of Origanum vulgare, as well as its therapeutic applications in human and its biological activities in ruminants and fish, data that will be possibly useful for physiologists, nutritionists and veterinarians.
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83
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Cho TJ, Park SM, Yu H, Seo GH, Kim HW, Kim SA, Rhee MS. Recent Advances in the Application of Antibacterial Complexes Using Essential Oils. Molecules 2020; 25:molecules25071752. [PMID: 32290228 PMCID: PMC7181228 DOI: 10.3390/molecules25071752] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2020] [Revised: 04/06/2020] [Accepted: 04/07/2020] [Indexed: 11/16/2022] Open
Abstract
Although antibacterial spectrum of essential oils (EOs) has been analyzed along with consumers’ needs on natural biocides, singular treatments generally require high concentration of EOs and long-term exposures to eliminate target bacteria. To overcome these limitations, antibacterial complex has been developed and this review analyzed previous reports regarding the combined antibacterial effects of EOs. Since unexpectable combined effects (synergism or antagonism) can be derived from the treatment of antibacterial complex, synergistic and antagonistic combinations have been identified to improve the treatment efficiency and to avoid the overestimation of bactericidal efficacy, respectively. Although antibacterial mechanism of EOs is not yet clearly revealed, mode of action regarding synergistic effects especially for the elimination of pathogens by using low quantity of EOs with short-term exposure was reported. Whereas comprehensive analysis on previous literatures for EO-based disinfectant products implies that the composition of constituents in antibacterial complexes is variable and thus analyzing the impact of constituting substances (e.g., surfactant, emulsifier) on antibacterial effects is further needed. This review provides practical information regarding advances in the EO-based combined treatment technologies and highlights the importance of following researches on the interaction of constituents in antibacterial complex to clarify the mechanisms of antibacterial synergism and/or antagonism.
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Affiliation(s)
- Tae Jin Cho
- Department of Food and Biotechnology, College of Science and Technology, Korea University, 2511, Sejong-ro, Sejong 30019, Korea;
| | - Sun Min Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Korea; (S.M.P.); (H.Y.); (G.H.S.); (H.W.K.)
| | - Hary Yu
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Korea; (S.M.P.); (H.Y.); (G.H.S.); (H.W.K.)
| | - Go Hun Seo
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Korea; (S.M.P.); (H.Y.); (G.H.S.); (H.W.K.)
| | - Hye Won Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Korea; (S.M.P.); (H.Y.); (G.H.S.); (H.W.K.)
| | - Sun Ae Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, Korea;
| | - Min Suk Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Korea; (S.M.P.); (H.Y.); (G.H.S.); (H.W.K.)
- Correspondence: ; Tel.: +82-2-3290-3058
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84
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Mizan MFR, Ashrafudoulla M, Hossain MI, Cho HR, Ha SD. Effect of essential oils on pathogenic and biofilm-forming Vibrio parahaemolyticus strains. BIOFOULING 2020; 36:467-478. [PMID: 32515601 DOI: 10.1080/08927014.2020.1772243] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
In this study, the effect of three essential oils (EOs) - clove oil (CO), thyme oil (TO), and garlic oil (GO), which are generally recognized as safe - on the planktonic growth, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), motility, biofilm formation, and quorum sensing (QS) of Vibrio parahaemolyticus was investigated. All three EOs showed bacteriostatic activity, with MICs in the range 0.02%-0.09% (v/v). CO and TO completely controlled planktonic growth at 0.28% and 0.08% (v/v), which is four times their MIC (4 × MIC), after 10 min, whereas GO completely controlled growth at 0.36% (v/v) (4 × MIC) after treatment for 20 min. V. parahaemolyticus motility was significantly reduced by all three EOs at 4 × MIC (0.28% for CO, 0.08% for TO, and 0.36% for GO), whereas QS was controlled and biofilm formation reduced by all three EOs at 8 × MIC (0.56% for CO, 0.16% for TO, and 0.72% for GO) after 30 min of treatment. These results suggest that CO, TO, and GO have a significant inhibitory effect on V. parahaemolyticus cells in biofilm sand thus represent a promising strategy for improving food safety. These results provide the evidence required to encourage further research into the practical use of the proposed EOs in food preparation processes.
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Affiliation(s)
| | - Md Ashrafudoulla
- Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do, South Korea
| | - Md Iqbal Hossain
- Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do, South Korea
| | - Hye-Ran Cho
- Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do, South Korea
| | - Sang-Do Ha
- Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do, South Korea
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85
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Najjaa H, Chekki R, Elfalleh W, Tlili H, Jaballah S, Bouzouita N. Freeze-dried, oven-dried, and microencapsulation of essential oil from Allium sativum as potential preservative agents of minced meat. Food Sci Nutr 2020; 8:1995-2003. [PMID: 32328266 PMCID: PMC7174234 DOI: 10.1002/fsn3.1487] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 01/27/2020] [Accepted: 01/31/2020] [Indexed: 11/20/2022] Open
Abstract
The present study was conducted to compare the antibacterial activity of oven-dried and freeze-dried Allium sativum along with its spray-dried microencapsulated essential oil in the preservation of minced beef meat. Allium sativum extracts were tested against mesophilic aerobic microorganisms, coagulase-positive staphylococci, Escherichia coli, Salmonella sp., and the sulfite-reducing anaerobes. A difference between the chemical compositions of powders obtained by the conventional oven-drying and freeze-drying has been verified by HPLC-MS2, freeze-dried fresh garlic powder contains 74% of allicin, and 12% cysteine sulfoxides comparing to the oven-drying garlic powder in which is detected two thiosulfinate isomers: allicin (67%) and allyl-1-propenyl thiosulfinate (21%). CIELAB color analysis was performed to assess the effect of drying temperature on powders. The microflora-inhibiting effect of freeze-dried fresh garlic and the spray-dried microencapsulated essential oil at a concentration of 20% represents a promising way to be used in food systems such as meat and meat products preservation, at 4-8°C.
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Affiliation(s)
- Hanen Najjaa
- Laboratory of Pastoral Ecosystems and Valorization of Spontaneous Plants and MicroorganismsInstitute of Arid Regions (IRA)MedenineTunisia
| | - Raja Chekki
- Ecole Supérieure des Industries AlimentairesTunisTunisia
- Département de Transfert TechnologiqueCentre Technique de la ChimieTunisTunisia
| | - Walid Elfalleh
- Laboratoire EnergieEauEnvironnement et ProcèdesEcole Nationale d'Ingénieurs de GabèsUniversité de GabèsGabèsTunisia
| | - Hajer Tlili
- Laboratory of Pastoral Ecosystems and Valorization of Spontaneous Plants and MicroorganismsInstitute of Arid Regions (IRA)MedenineTunisia
| | - Sana Jaballah
- Laboratoire d'analyses et d'essaisCentre Technique des industries Agro‐alimentaireTunisTunisia
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87
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Dukare AS, Singh RK, Jangra RK, Bhushan B. Non-Fungicides-Based Promising Technologies for Managing Post-Production Penicillium Induced Spoilage in Horticultural Commodities: A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1727497] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ajinath Shridhar Dukare
- Division of Horticultural Crop Processing, ICAR- Central Institute of Post Harvest Engineering and Technology (CIPHET), Abohar/Ludhiana, India
| | - Rajesh Kumar Singh
- ICAR- Central Institute of Post Harvest Engineering and Technology (CIPHET), Abohar/Ludhiana, India
| | - Ramesh Kumar Jangra
- Division of Horticultural Crop Processing, ICAR- Central Institute of Post Harvest Engineering and Technology (CIPHET), Abohar/Ludhiana, India
| | - Bharat Bhushan
- Plant Biochemistry, ICAR-Indian Institute of Maize Research, Ludhiana, India
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88
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Ibáñez-Peinado D, Pina-Pérez C, García-Carrión G, Martínez A, Rodrigo D. In vivo Antimicrobial Activity Assessment of a Cauliflower By-Product Extract Against Salmonella Typhimurium. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00008] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
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89
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Rodríguez-López MI, Mercader-Ros MT, Pellicer JA, Gómez-López VM, Martínez-Romero D, Núñez-Delicado E, Gabaldón JA. Evaluation of monoterpene-cyclodextrin complexes as bacterial growth effective hurdles. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106814] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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90
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Li Z, Ma W, Li W, Ding Y, Zhang Y, Yang Q, Wang J, Wang X. A broad-spectrum phage controls multidrug-resistant Salmonella in liquid eggs. Food Res Int 2020; 132:109011. [PMID: 32331668 DOI: 10.1016/j.foodres.2020.109011] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2019] [Revised: 01/13/2020] [Accepted: 01/15/2020] [Indexed: 12/23/2022]
Abstract
Salmonella is a foodborne pathogen constantly threating public health. The widespread use of antibiotics and globalization of the food industry result in rapid growth of drug-resistance. Eggs contaminated by multidrug-resistant (MDR) Salmonella are one of the riskiest factors of salmonellosis, which are frequently associated with outbreaks worldwide. Thus, there are increasing needs for the development of new technologies in controlling MDR pathogens and for the confirmation of their practical efficiency in target food matrices. In this study, 43 Salmonella phages were isolated from environmental resources and among them, phage D1-2 was selected since it exhibited the most potent lytic ability and the broadest host spectrum against tested Salmonella strains. Further study demonstrated that D1-2 shows high pH and thermal tolerances and a short latent period, together with a low frequency of emergence of phage resistance. D1-2 effectively inhibited the growth of two MDR Salmonella strains in liquid egg white and egg yolk at both 4 °C and 25 °C. Morphology and phylogeny indicated that D1-2 belongs to the Myoviridae family. Genome analysis of D1-2 revealed a linear dsDNA sequence with no homology to virulence or antibiotic-resistance associated genes, presenting D1-2 is a promising candidate for the biocontrol of MDR Salmonella in highly risky foods.
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Affiliation(s)
- Zhiwei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Wenjuan Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Wanning Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Yifeng Ding
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Yu Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Qile Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Jia Wang
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Xiaohong Wang
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China.
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91
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Effect of Peppermint Oil on the Storage Quality of White Button Mushrooms (Agaricus bisporus). FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-019-02385-w] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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92
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Bergamo G, Demoliner F, Timm CD, Carvalho NR, Helbig E, Gandra EA. Formação de biofilmes e resistência a antimicrobianos de isolados de Salmonella spp. CIÊNCIA ANIMAL BRASILEIRA 2020. [DOI: 10.1590/1809-6891v21e-48029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Resumo O presente estudo avaliou a presença de Salmonella spp. em 89 amostras de produtos cárneos comercializados na região sul do Rio Grande do Sul e, a partir dos isolados obtidos, foi verificada a capacidade de resistência a agentes antimicrobianos e de formação de biofilme em superfícies de poliestireno. Foi constatada a presença de Salmonella spp. em 19,1% das amostras avaliadas e, dos isolados obtidos, 40% mostraram resistência a pelo menos um dos agentes antimicrobianos testados e 33,3% manifestaram-se multirresistentes. Apenas o antimicrobiano amicacina (30 µg) foi eficaz na inibição de todos os isolados testados. Nenhum isolado mostrou-se capaz de formar biofilmes em superfícies de poliestireno.
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93
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Listorti V, Battistini R, Ercolini C, Tramuta C, Razzuoli E, Vencia W, Decastelli L, Gallina S, Masotti C, Serracca L. In Vitro Susceptibility of Multidrug Resistant Strains of Salmonella to Essential Oils. Nat Prod Commun 2020. [DOI: 10.1177/1934578x19878904] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Antimicrobial resistance has become a global threat to public health. There is a critical need to find new antimicrobial substances from natural sources. The aim of this study was to investigate the antimicrobial activity of essential oils (EOs) obtained from Origanum vulgare, Thymus serpyllum, Thymus vulgaris, and Melaleuca alternifolia against multidrug resistant strains of Salmonella isolated from samples of diverse animal origin. The strains were biochemically identified, serotyped, and characterized for their antimicrobial resistance profiles. The antimicrobial activity of the EOs against the strains was evaluated using the Kirby-Bauer diffusion method, followed by determination of the minimal inhibitory concentration and minimum bactericidal concentrations. The EOs of T. serpyllum and O. vulgare, which contain carvacrol as the main compound, show excellent antimicrobial activity.
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Affiliation(s)
- Valeria Listorti
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Sezione La Spezia, Italy
| | - Roberta Battistini
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Sezione La Spezia, Italy
| | - Carlo Ercolini
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Sezione La Spezia, Italy
| | - Clara Tramuta
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, SC Controllo Alimenti e Igiene delle produzioni, Torino, Italy
| | - Elisabetta Razzuoli
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Sezione Genova, Italy
| | - Walter Vencia
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Sezione Genova, Italy
| | - Lucia Decastelli
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, SC Controllo Alimenti e Igiene delle produzioni, Torino, Italy
| | - Silvia Gallina
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, SC Controllo Alimenti e Igiene delle produzioni, Torino, Italy
| | - Chiara Masotti
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Sezione La Spezia, Italy
| | - Laura Serracca
- Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle d’Aosta, Sezione La Spezia, Italy
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94
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Pedrós-Garrido S, Clemente I, Calanche J, Condón-Abanto S, Beltrán J, Lyng J, Brunton N, Bolton D, Whyte P. Antimicrobial activity of natural compounds against listeria spp. and their effects on sensory attributes in salmon (Salmo salar) and cod (Gadus morhua). Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106768] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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95
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Barbosa LN, Alves FCB, Andrade BFMT, Albano M, Rall VLM, Fernandes AAH, Buzalaf MAR, Leite ADL, de Pontes LG, Dos Santos LD, Fernandes Junior A. Proteomic analysis and antibacterial resistance mechanisms of Salmonella Enteritidis submitted to the inhibitory effect of Origanum vulgare essential oil, thymol and carvacrol. J Proteomics 2019; 214:103625. [PMID: 31881347 DOI: 10.1016/j.jprot.2019.103625] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2018] [Revised: 12/11/2019] [Accepted: 12/22/2019] [Indexed: 02/08/2023]
Abstract
Biological properties of natural products are an important research target and essential oils (EO) from aromatic plants with antimicrobial properties are well documented. However, their uses are limited, and the mechanisms underlying their antibacterial activity are still not well known. Therefore, our objective was to evaluate the antibacterial activities of Origanum vulgare EO, thymol and carvacrol against Salmonella Enteritidis ATCC 13076 strain, particularly regarding the bacterial proteic profile, enzymatic activities and DNA synthesis. Bacterial expressed proteins were evaluated using an untreated assay control and treatments with sublethal concentrations of oregano EO, carvacrol and thymol. The same protein extracts were also assayed for oxidative stress and energy metabolism enzyme activities, as well as effect on DNA synthesis. Protein expression outcomes revealed by 2D-SDS-PAGE, from antimicrobial actions, showed a stress response with differential expressions of chaperones and cellular protein synthesis mediated by the bacterial signaling system. In addition, Salmonella used a similar mechanism in defense against oxidative stress, for its survival. Thus, the antibacterial inhibitory activity of EO was preferentially associated with the presence of thymol and there was interference in protein regulation as well as DNA synthesis affected by these compounds. SIGNIFICANCE: Antimicrobial activity of essential oils (EO) is already known. In this way, the understanding of how this activity occurs is a fundamental part to provide the practical and rational use of these substances. In the current scenario, where the emergence of resistant bacteria or even multiresistant bacteria against conventional antimicrobials, the search for alternatives becomes essential, since the discovery of new inhibitory substances does not occur at the same speed. The anti-Salmonella action allied to the knowledge about the biological processes affected by O. vulgare EO contribute to these bioactive compounds being effectively used as agents in the safety and shelf life of food in a future product, packaging or process where the antibacterial activity is safe and best used.
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Affiliation(s)
- Lidiane Nunes Barbosa
- Department of Microbiology and Immunology, Institute of Biosciences, Universidade Estadual Paulista (UNESP), Botucatu, São Paulo, Brazil; Center for the Studies of Venoms and Venomous Animals (CEVAP), Universidade Estadual Paulista (UNESP), Botucatu, São Paulo, Brazil.
| | - Fernanda Cristina Bergamo Alves
- Department of Microbiology and Immunology, Institute of Biosciences, Universidade Estadual Paulista (UNESP), Botucatu, São Paulo, Brazil
| | | | - Mariana Albano
- Department of Microbiology and Immunology, Institute of Biosciences, Universidade Estadual Paulista (UNESP), Botucatu, São Paulo, Brazil
| | - Vera Lucia Mores Rall
- Department of Microbiology and Immunology, Institute of Biosciences, Universidade Estadual Paulista (UNESP), Botucatu, São Paulo, Brazil
| | | | | | - Aline de Lima Leite
- Department of Biological Sciences, Bauru School of Dentistry, Universidade de São Paulo (USP), Bauru, Brazil
| | - Leticia Gomes de Pontes
- Graduate Program in Tropical Diseases, Botucatu Medical School (FMB), Universidade Estadual Paulista (UNESP), Botucatu, São Paulo, Brazil
| | - Lucilene Delazari Dos Santos
- Center for the Studies of Venoms and Venomous Animals (CEVAP), Universidade Estadual Paulista (UNESP), Botucatu, São Paulo, Brazil; Graduate Program in Tropical Diseases, Botucatu Medical School (FMB), Universidade Estadual Paulista (UNESP), Botucatu, São Paulo, Brazil
| | - Ary Fernandes Junior
- Department of Microbiology and Immunology, Institute of Biosciences, Universidade Estadual Paulista (UNESP), Botucatu, São Paulo, Brazil
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96
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Bauer BW, Gangadoo S, Bajagai YS, Van TTH, Moore RJ, Stanley D. Oregano powder reduces Streptococcus and increases SCFA concentration in a mixed bacterial culture assay. PLoS One 2019; 14:e0216853. [PMID: 31821320 PMCID: PMC6903721 DOI: 10.1371/journal.pone.0216853] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2019] [Accepted: 11/08/2019] [Indexed: 02/01/2023] Open
Abstract
Food borne illnesses have a world-wide economic impact and industries are continuously developing technologies to reduce the spread of disease caused by microorganisms. Antimicrobial growth promoters (AGPs) have been used to decrease microbiological infections in animals and their potential transfer to humans. In recent years there has been a global trend to remove AGPs from animal feed in an attempt to reduce the spread of antimicrobial resistant genes into the human population. Phytobiotics, such as oregano powder, are one of the potential replacements for AGPs due to their well-established antimicrobial components. 16S rRNA gene amplicons were used to determine the effect of oregano powder (1% w/v) on the microbiota of mixed bacterial cell cultures, which were obtained from the ceca of traditionally grown meat chickens (broilers). Oregano powder had a mild effect on the microbial cell cultures increasing Enterococcus faecium, rearranging ratios of members in the genus Lactobacillus and significantly reducing the genus Streptococcus (p = 1.6e-3). Beneficial short chain fatty acids (SCFA), acetic and butyric acid, were also significantly increased in oregano powder supplemented cultures. These results suggest that oregano powder at a concentration of 1% (w/v) may have beneficial influences on mixed microbial communities and SCFA production.
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Affiliation(s)
- Benjamin W. Bauer
- Institute for Future Farming Systems, Central Queensland University, Rockhampton, Queensland, Australia
| | - Sheeana Gangadoo
- Institute for Future Farming Systems, Central Queensland University, Rockhampton, Queensland, Australia
| | - Yadav Sharma Bajagai
- Institute for Future Farming Systems, Central Queensland University, Rockhampton, Queensland, Australia
| | - Thi Thu Hao Van
- RMIT University, School of Science, Bundoora, Victoria, Australia
| | - Robert J. Moore
- RMIT University, School of Science, Bundoora, Victoria, Australia
| | - Dragana Stanley
- Institute for Future Farming Systems, Central Queensland University, Rockhampton, Queensland, Australia
- * E-mail:
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97
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Ozturk B, Sengun IY. Inactivation effect of marination liquids prepared with koruk juice and dried koruk pomace on Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes inoculated on meat. Int J Food Microbiol 2019; 304:32-38. [DOI: 10.1016/j.ijfoodmicro.2019.05.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 05/15/2019] [Accepted: 05/16/2019] [Indexed: 01/07/2023]
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98
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Tabarraei H, Hassan J, Parvizi MR, Golshahi H, Keshavarz-Tarikhi H. Evaluation of the acute and sub-acute toxicity of the black caraway seed essential oil in Wistar rats. Toxicol Rep 2019; 6:869-874. [PMID: 31497509 PMCID: PMC6719284 DOI: 10.1016/j.toxrep.2019.08.010] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2017] [Revised: 08/17/2019] [Accepted: 08/20/2019] [Indexed: 01/20/2023] Open
Abstract
The aim of the present study was to evaluate the acute toxicity as lethal dose 50% (LD50) and sub-acute toxicity of the black caraway Bunium persicum (Bioss) seed essential oil in male Wistar rats. The compounds of B. persicum were identified by GC/MS and amount of each compound was evaluated. 21 different compounds were determined in the essential oil and the main components were: carvone, p-cymene, gamma-terpinene, p-cymene-8-ol, limonene, isoterpinolene, and 2-beta pinene. For acute toxicity evaluation, the animals were randomly divided into nine group (n = 6) and received 500, 1000, 1500, 2000, 2500, 3000, 3500 and 4000 mg/kg seed essential oil, respectively and the LD50 value for black caraway seed essential oil was obtained above 4000 mg/kg body weight. According to data, treatment with the black caraway seed essential oil sub-acute toxicity study attenuated histopathological changes in lung, liver, kidney, testes and spleen tissues and the results of this study show that the black caraway essential oil can not affect the immune and blood system, important enzymes and vital organs of the body..
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Affiliation(s)
- Hadi Tabarraei
- AJA University of Medical Science Tehran, Iran.,Division of Toxicology, Department of Comparative Biosciences, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Jalal Hassan
- Division of Toxicology, Department of Comparative Biosciences, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | | | - Hannaneh Golshahi
- Reproductive Biotechnology Research Center, Avicenna Research Institute, ACECR, Tehran, Iran
| | - Hossain Keshavarz-Tarikhi
- Division of Pharmacology, Department of Comparative Biosciences, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
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99
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Chiabrando V, Garavaglia L, Giacalone G. The Postharvest Quality of Fresh Sweet Cherries and Strawberries with an Active Packaging System. Foods 2019; 8:foods8080335. [PMID: 31405043 PMCID: PMC6723068 DOI: 10.3390/foods8080335] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 07/31/2019] [Accepted: 08/08/2019] [Indexed: 12/02/2022] Open
Abstract
This study assessed the effect of the recently-introduced Life+ (ILIP, Valsamoggia, Italy) active packaging system on the postharvest quality of sweet cherries and strawberries. This system uses Equilibrium Modified Atmosphere Packaging (EMAP) to achieve specific intra-package conditions with three synergistic elements: an unvented and anti-mist heat sealable container, an active (naturally-antimicrobial) pad, and a heat-sealed, laser micro-perforated film of a specified gas permeability. Post-packaging quality parameters were monitored for 10 (strawberries) and 15 days (cherries): headspace gas concentration, weight loss, titratable acidity, total soluble solids, pH, disease incidence, and sensory quality. Results showed that use of the Life+ system delayed postharvest senescence by maintaining fruit color, acidity, and vitamin C content, and decreasing fruit weight loss and decay. The use of EMAP in sweet cherry resulted in enhanced sensory qualities compared to traditional perforated containers. The results suggest that the Life+ system leads to better sensory properties and improved shelf-life for strawberries and sweet cherries.
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Affiliation(s)
- Valentina Chiabrando
- Department of Agricultural, Forestry and Food Sciences, University of Torino, Largo Braccini 2, 10095 Grugliasco, Italy.
| | - Luigi Garavaglia
- Ilip s.r.l., Via Castelfranco, 52, 40053 Valsamoggia (BO), Italy
| | - Giovanna Giacalone
- Department of Agricultural, Forestry and Food Sciences, University of Torino, Largo Braccini 2, 10095 Grugliasco, Italy
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100
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Bhilwadikar T, Pounraj S, Manivannan S, Rastogi NK, Negi PS. Decontamination of Microorganisms and Pesticides from Fresh Fruits and Vegetables: A Comprehensive Review from Common Household Processes to Modern Techniques. Compr Rev Food Sci Food Saf 2019; 18:1003-1038. [DOI: 10.1111/1541-4337.12453] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 03/26/2019] [Accepted: 04/11/2019] [Indexed: 01/03/2023]
Affiliation(s)
- Tanmayee Bhilwadikar
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - Saranya Pounraj
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - S. Manivannan
- Dept. of Food Protectant and Infestation ControlCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - N. K. Rastogi
- Dept. of Food EngineeringCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
| | - P. S. Negi
- Dept. of Fruit and Vegetable TechnologyCSIR ‐ Central Food Technological Research Inst. Mysuru 570020 India
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