151
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Kim S, Rhee M. Highly enhanced bactericidal effects of medium chain fatty acids (caprylic, capric, and lauric acid) combined with edible plant essential oils (carvacrol, eugenol, β-resorcylic acid, trans -cinnamaldehyde, thymol, and vanillin) against Escherichia coli O157:H7. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.08.022] [Citation(s) in RCA: 80] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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152
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Hui G, Liu W, Feng H, Li J, Gao Y. Effects of chitosan combined with nisin treatment on storage quality of large yellow croaker (Pseudosciaena crocea). Food Chem 2016; 203:276-282. [PMID: 26948615 DOI: 10.1016/j.foodchem.2016.01.122] [Citation(s) in RCA: 97] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2015] [Revised: 01/26/2016] [Accepted: 01/28/2016] [Indexed: 11/18/2022]
Abstract
Effects of chitosan combined with different concentrations of nisin on quality enhancement of large yellow croaker (Pseudosciaena crocea) stored at 4 °C were evaluated for 8 days. Changes in sensory score and volatile spoilage products, total viable counts (TVC), and physiochemical indexes including weight loss, colour, pH, total volatile basic nitrogen (TVB-N), and K-value were examined. Results demonstrated that nisin-treated samples presented better quality preservation effects than chitosan alone. 1% chitosan combined with 0.6% nisin presented optimal quality enhancement effects, such as moisture loss control, volatile spoilage inhibition, TVB-N reduction, TVC growth control, and colour and sensory acceptability maintenance. Therefore, chitosan combined with nisin is promising in large yellow croaker shelf life extension.
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Affiliation(s)
- Guohua Hui
- School of Information Engineering, Key Laboratory of Forestry Intelligent Monitoring and Information Technology of Zhejiang Province, Zhejiang A & F University, Linan 311300, China.
| | - Wei Liu
- Department of Food Engineering, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Hailin Feng
- School of Information Engineering, Key Laboratory of Forestry Intelligent Monitoring and Information Technology of Zhejiang Province, Zhejiang A & F University, Linan 311300, China
| | - Jian Li
- School of Information Engineering, Key Laboratory of Forestry Intelligent Monitoring and Information Technology of Zhejiang Province, Zhejiang A & F University, Linan 311300, China
| | - Yuanyuan Gao
- School of Information Engineering, Key Laboratory of Forestry Intelligent Monitoring and Information Technology of Zhejiang Province, Zhejiang A & F University, Linan 311300, China
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153
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Golestan L, Seyedyousefi L, Kaboosi H, Safari H. Effect ofMentha spicataL. andMentha aquaticaL. essential oils on the microbiological properties of fermented dairy product, kashk. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13014] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Leila Golestan
- Department of Food Science; Ayatollah Amoli Branch; Islamic Azad University; Amol P.O. Box 678 Iran
| | - Laleh Seyedyousefi
- Department of Food Science; Ayatollah Amoli Branch; Islamic Azad University; Amol P.O. Box 678 Iran
| | - Hami Kaboosi
- Department of Microbiology; Ayatollah Amoli Branch; Islamic Azad University; Amol P.O. Box 678 Iran
| | - Hamed Safari
- Department of Food Science; Ayatollah Amoli Branch; Islamic Azad University; Amol P.O. Box 678 Iran
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154
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Optimization of the antioxidant and antimicrobial response of the combined effect of nisin and avocado byproducts. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.07.048] [Citation(s) in RCA: 70] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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155
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156
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Xiao J, Niu L. Antilisterial Peptides Released by Enzymatic Hydrolysis from Grass Carp Proteins and Activity on ControllingL. monocytogenesInoculated in Surimi Noodle. J Food Sci 2015; 80:M2564-9. [PMID: 26467537 DOI: 10.1111/1750-3841.13104] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2015] [Accepted: 09/11/2015] [Indexed: 11/30/2022]
Affiliation(s)
- Jianhui Xiao
- School of Food Science and Engineering; Jiangxi Agricultural Univ; 1101 Zhimin Road Nanchang 330045 P.R. China
- Dept. of Food Science and Technology; The Univ. of Tennessee; 2510 River Drive Knoxville Tenn 37996 U.S.A
| | - Liya Niu
- School of Food Science and Engineering; Jiangxi Agricultural Univ; 1101 Zhimin Road Nanchang 330045 P.R. China
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157
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Ribeiro-Santos R, Carvalho-Costa D, Cavaleiro C, Costa HS, Albuquerque TG, Castilho MC, Ramos F, Melo NR, Sanches-Silva A. A novel insight on an ancient aromatic plant: The rosemary (Rosmarinus officinalis L.). Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.015] [Citation(s) in RCA: 135] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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158
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Bagheri R, Izadi Amoli R, Tabari Shahndasht N, Shahosseini SR. Comparing the effect of encapsulated and unencapsulated fennel extracts on the shelf life of minced common kilka (Clupeonella cultriventris caspia) and Pseudomonas aeruginosa inoculated in the mince. Food Sci Nutr 2015; 4:216-22. [PMID: 27004111 PMCID: PMC4779485 DOI: 10.1002/fsn3.275] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2015] [Revised: 07/29/2015] [Accepted: 08/02/2015] [Indexed: 11/11/2022] Open
Abstract
The quality of minced kilka (Clupeonella cultriventris caspia) with gum arabic encapsulated (0.3% and 0.5% w/w) and unencapsulated fennel extract (FE) (0.3% and 0.5% w/w) stored at 4°C was examined over a storage period of 15 days. The control and the treated fish samples were analyzed periodically for microbiological (total viable count [TVC] and total psychrotrophic count [TPC]) and chemical (peroxide value (PV) and total volatile nitrogen (TVB‐N)) parameters. Also the inhibitory effect of encapsulated and unencapsulated FE was evaluated against Pseudomonas aeruginosa, inoculated in minced kilka. According to the results, encapsulated FE samples showed the lowest amount of lipid oxidation and microbial deterioration during the storage period compared with the control and pure extract treatments. Although, the encapsulated FE at 0.5% showed drastic bacterial effect against Pseudomonas aeruginosa compared to others. Generally, gum arabic encapsulation could help to obtain higher antimicrobial and antioxidant activity in lower FE concentrations in minced fish.
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Affiliation(s)
- Roya Bagheri
- Department of Food Science and Technology Ayatollah Amoli Branch Islamic Azad University Amol Iran
| | - Rabeeh Izadi Amoli
- Department of Microbiology Ayatollah Amoli Branch Islamic Azad University Amol Iran
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159
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Azizkhani M, Tooryan F, Azizkhani M. Inhibitory Potential of S
alvia sclarea
and O
cimum basilicum
against Chemical and Microbial Spoilage in Cheese. J Food Saf 2015. [DOI: 10.1111/jfs.12218] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Maryam Azizkhani
- Department of Food Hygiene, Faculty of Veterinary Medicine; Amol University of Special Modern Technologies; Amol Iran
| | - Fahimeh Tooryan
- Department of Food Hygiene, Faculty of Veterinary Medicine; Amol University of Special Modern Technologies; Amol Iran
| | - Mohammad Azizkhani
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti University of Medical Sciences; Tehran Iran
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160
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Ndoti-Nembe A, Vu KD, Han J, Doucet N, Lacroix M. Antimicrobial Effects of Nisin, Essential Oil, and γ-Irradiation Treatments against High Load of Salmonella typhimurium on Mini-carrots. J Food Sci 2015; 80:M1544-8. [PMID: 26040299 DOI: 10.1111/1750-3841.12918] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2015] [Accepted: 04/29/2015] [Indexed: 02/06/2023]
Abstract
UNLABELLED This study aimed at using essential oil (EO) alone or combined EO with nisin and γ-irradiation to control Salmonella Typhimurium during the refrigerated storage of mini-carrots. Peeled mini-carrots were inoculated with S. Typhimurium at a final concentration of approximately 7 log CFU/g. Inoculated samples were coated by 5 different coating solutions: (i) nisin solution at final concentration of 10(3) IU/mL; (ii) mountain savory EO solution at 0.35%; (iii) carvacrol solution at 0.35%; (iv) mountain savory EO at 0.35% plus nisin solution of 10(3) IU/mL; or (v) carvacrol at 0.35% plus nisin solution of 10(3) IU/mL. Coated mini-carrots were then irradiated at 0.5 or 1.0 kGy and compared to an unirradiated control sample. Samples were kept at 4 °C and microbial analyses were conducted at days 1, 3, 6, and 9. The results showed that mini-carrots coated by carvacrol plus nisin solution or mountain savory EO plus nisin solution in combination with irradiation at 1.0 kGy completely eliminated S. Typhimurium to under the detection limit during the storage. Thus, the combined treatments using carvacrol plus nisin or mountain savory EO plus nisin coating solution and irradiation at 1.0 kGy could be used as an effective method for controlling S. Typhimurium in mini-carrots. PRACTICAL APPLICATION This study shows the effect of using γ irradiation at low dose (1 kGy) to reduce significantly the growth of Salmonella typhimurium in mini-carrots. It also shows that combination of nisin, essential oils with γ irradiation have the best antibacterial effects against S. Typhimurium during the storage of mini-carrots. The results can be used for practical application in food industry in terms of food safety.
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Affiliation(s)
- Aude Ndoti-Nembe
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center (CIC), INRS-Inst. Armand-Frappier, Univ. of Quebec, 531 Boulevard des Prairies, Laval, Quebec, H7V 1B7, Canada
| | - Khanh Dang Vu
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center (CIC), INRS-Inst. Armand-Frappier, Univ. of Quebec, 531 Boulevard des Prairies, Laval, Quebec, H7V 1B7, Canada.,Dept. of Food Bioscience and Technology, Korea Univ, Seoul, 136-701, Korea
| | - Jaejoon Han
- Dept. of Food Bioscience and Technology, Korea Univ, Seoul, 136-701, Korea
| | - Nicolas Doucet
- INRS-Inst. Armand-Frappier, Univ. of Quebec, 531 Boulevard des Prairies, Laval, Quebec, H7V 1B7, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center (CIC), INRS-Inst. Armand-Frappier, Univ. of Quebec, 531 Boulevard des Prairies, Laval, Quebec, H7V 1B7, Canada
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161
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Cui H, Zhao C, Lin L. Antibacterial Activity of H
elichrysum italicum
Oil on Vegetables and Its Mechanism of Action. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12516] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Haiying Cui
- School of Food & Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Chengting Zhao
- School of Food & Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Lin Lin
- School of Food & Biological Engineering; Jiangsu University; Zhenjiang 212013 China
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162
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Patel S. Plant essential oils and allied volatile fractions as multifunctional additives in meat and fish-based food products: a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 32:1049-64. [DOI: 10.1080/19440049.2015.1040081] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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163
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Huq T, Vu KD, Riedl B, Bouchard J, Lacroix M. Synergistic effect of gamma (γ)-irradiation and microencapsulated antimicrobials against Listeria monocytogenes on ready-to-eat (RTE) meat. Food Microbiol 2015; 46:507-514. [DOI: 10.1016/j.fm.2014.09.013] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2014] [Revised: 09/08/2014] [Accepted: 09/12/2014] [Indexed: 10/24/2022]
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164
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Ndoti-Nembe A, Vu KD, Doucet N, Lacroix M. Antimicrobial Effects of Essential Oils, Nisin, and Irradiation Treatments againstListeria monocytogeneson Ready-to-Eat Carrots. J Food Sci 2015; 80:M795-9. [DOI: 10.1111/1750-3841.12832] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2014] [Accepted: 01/28/2015] [Indexed: 12/28/2022]
Affiliation(s)
- Aude Ndoti-Nembe
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center (CIC), INRS-Institut Armand-Frappier; Univ. of Quebec; 531 Boulevard des Prairies Laval Quebec H7V 1B7 Canada
| | - Khanh Dang Vu
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center (CIC), INRS-Institut Armand-Frappier; Univ. of Quebec; 531 Boulevard des Prairies Laval Quebec H7V 1B7 Canada
| | - Nicolas Doucet
- INRS-Institut Armand-Frappier; Univ. of Quebec; 531 Boulevard des Prairies Laval Quebec H7V 1B7 Canada
| | - Monique Lacroix
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center (CIC), INRS-Institut Armand-Frappier; Univ. of Quebec; 531 Boulevard des Prairies Laval Quebec H7V 1B7 Canada
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165
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Microbial inhibition in mozzarella cheese using rosemary and thyme oils in combination with sodium diacetate. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0012-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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166
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Han JH, Patel D, Kim JE, Min SC. Retardation ofListeria MonocytogenesGrowth in Mozzarella Cheese Using Antimicrobial Sachets Containing Rosemary Oil and Thyme Oil. J Food Sci 2014; 79:E2272-8. [DOI: 10.1111/1750-3841.12659] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2014] [Accepted: 08/14/2014] [Indexed: 12/01/2022]
Affiliation(s)
- Jung H. Han
- Dept. of Food Science and Human Nutrition; Univ. of Illinois at Urbana-Champaign; Champaign IL 61821 U.S.A
- PepsiCo Inc; 7701 Legacy Dr., Plano TX 75024 U.S.A
| | - Dhaval Patel
- Dept. of Food Science; Univ. of Manitoba; Winnipeg Manitoba R3T2N2 Canada
| | - Jung Eun Kim
- Dept. of Food Science and Technology; Seoul Women's Univ; Seoul 139-774 Republic of Korea
| | - Sea C. Min
- Dept. of Food Science and Technology; Seoul Women's Univ; Seoul 139-774 Republic of Korea
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167
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Antimicrobial activity of turmeric extract and its potential use in food industry. Journal of Food Science and Technology 2013; 52:2272-9. [PMID: 25829609 DOI: 10.1007/s13197-013-1195-4] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/24/2013] [Accepted: 10/03/2013] [Indexed: 10/26/2022]
Abstract
The present study investigates the antimicrobial and preservative potentials of turmeric extracts for food industry. Turmeric extracts prepared in n-hexane, water, chloroform and ethanol were applied to meals as preservatives and antibacterial agent. The samples were assessed microbiologically (total bacterial, total fungal and total coliform counts) and organoleptically (color, odor, taste) at day zero and after 15 days intervals. Meals autoclaved for shorter time (5 min) and treated with combination of 1 % or 2 % turmeric extract preserved for longer period. These results were comparable with samples autoclaved for longer period (15 min) with out turmeric extract. The antibacterial activities of different turmeric extracts were also tested against Escherichia coli, Staphylococcus aureus, Salmonella typhi and Candida albicans by disc diffusion method. Water extracted samples of turmeric stored at room temperature inhibited the growth of Escherichia coli and Salmonella typhi while aqueous extract autoclaved at 121 °C for 30 min reduced the growth of Escherichia coli and Staphylococcus aureus. Methanol extracted samples stored at room temperature or autoclaved at 121 °C was effective to control the growth of all microbes under study. Chloroform and n-hexane extracts (stored at room temperature) showed weak activity against all tested microbes.
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