201
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Preliminary evaluation of inhibitory activity of medicinal mushroom extracts against pathogenic bacteria and spoilage yeasts. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111200] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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202
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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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203
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Soto ER, Rus F, Li H, Garceau C, Chicca J, Elfawal M, Gazzola D, Nielsen MK, Urban JF, Aroian RV, Ostroff GR. Yeast Particle Encapsulation of Scaffolded Terpene Compounds for Controlled Terpene Release. Foods 2021; 10:1207. [PMID: 34071798 PMCID: PMC8228553 DOI: 10.3390/foods10061207] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 05/16/2021] [Accepted: 05/20/2021] [Indexed: 12/27/2022] Open
Abstract
Terpenes are naturally occurring compounds produced by plants that are of great commercial interest in the food, agricultural, cosmetic, and pharmaceutical industries due to their broad spectra of antibacterial, antifungal, anthelmintic, membrane permeation enhancement, and antioxidant biological activities. Applications of terpenes are often limited by their volatility and the need for surfactants or alcohols to produce stable, soluble (non-precipitated) products. Yeast particles (YPs) are hollow, porous microspheres that have been used for the encapsulation of terpenes (YP terpenes) by passive diffusion of terpenes through the porous YP cell walls. We here report the development of a second generation YP encapsulated terpene technology that incorporates the stimuli-responsive control of terpene release using biodegradable pro-terpene compounds (YP pro-terpenes). YP terpenes and YP pro-terpenes were both produced, in which high levels of carvacrol, eugenol, thymol and geraniol were encapsulated. The YP pro-terpenes show higher encapsulation stability than YP terpenes due to pro-terpenes being non-volatile solids at room temperature and stable in suspensions at neutral pH. YP pro-terpenes and YP terpenes were evaluated for biological activity in antibacterial, antifungal and anthelmintic assays. The YP pro-terpenes retained the full biological activity of the parent terpene compound.
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Affiliation(s)
- Ernesto R. Soto
- Program in Molecular Medicine, University of Massachusetts Medical School, Worcester, MA 01605, USA; (E.R.S.); (F.R.); (H.L.); (C.G.); (J.C.); (M.E.); (D.G.); (R.V.A.)
| | - Florentina Rus
- Program in Molecular Medicine, University of Massachusetts Medical School, Worcester, MA 01605, USA; (E.R.S.); (F.R.); (H.L.); (C.G.); (J.C.); (M.E.); (D.G.); (R.V.A.)
| | - Hanchen Li
- Program in Molecular Medicine, University of Massachusetts Medical School, Worcester, MA 01605, USA; (E.R.S.); (F.R.); (H.L.); (C.G.); (J.C.); (M.E.); (D.G.); (R.V.A.)
| | - Carli Garceau
- Program in Molecular Medicine, University of Massachusetts Medical School, Worcester, MA 01605, USA; (E.R.S.); (F.R.); (H.L.); (C.G.); (J.C.); (M.E.); (D.G.); (R.V.A.)
| | - Jeffrey Chicca
- Program in Molecular Medicine, University of Massachusetts Medical School, Worcester, MA 01605, USA; (E.R.S.); (F.R.); (H.L.); (C.G.); (J.C.); (M.E.); (D.G.); (R.V.A.)
| | - Mostafa Elfawal
- Program in Molecular Medicine, University of Massachusetts Medical School, Worcester, MA 01605, USA; (E.R.S.); (F.R.); (H.L.); (C.G.); (J.C.); (M.E.); (D.G.); (R.V.A.)
| | - David Gazzola
- Program in Molecular Medicine, University of Massachusetts Medical School, Worcester, MA 01605, USA; (E.R.S.); (F.R.); (H.L.); (C.G.); (J.C.); (M.E.); (D.G.); (R.V.A.)
| | - Martin K. Nielsen
- M.H. Gluck Equine Research Center, Department of Veterinary Science, University of Kentucky, Lexington, KY 40546, USA;
| | - Joseph F. Urban
- Beltsville Human Nutrition Research Center, Diet, Genomics and Immunology Laboratory, United States Department of Agriculture, Agricultural Research Service, Beltsville, MD 20705, USA;
- Beltsville Agricultural Research Center, Animal and Parasitic Diseases Laboratory, United States Department of Agriculture, Agricultural Research Service, Beltsville, MD 20705, USA
| | - Raffi V. Aroian
- Program in Molecular Medicine, University of Massachusetts Medical School, Worcester, MA 01605, USA; (E.R.S.); (F.R.); (H.L.); (C.G.); (J.C.); (M.E.); (D.G.); (R.V.A.)
| | - Gary R. Ostroff
- Program in Molecular Medicine, University of Massachusetts Medical School, Worcester, MA 01605, USA; (E.R.S.); (F.R.); (H.L.); (C.G.); (J.C.); (M.E.); (D.G.); (R.V.A.)
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204
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Maurya A, Prasad J, Das S, Dwivedy AK. Essential Oils and Their Application in Food Safety. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.653420] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Food industries are facing a great challenge due to contamination of food products with different microbes such as bacteria, fungi, viruses, parasites, etc. These microbes deteriorate food items by producing different toxins during pre- and postharvest processing. Mycotoxins are one of the most potent and well-studied toxic food contaminants of fungal origin, causing a severe health hazard to humans. The application of synthetic chemicals as food preservatives poses a real scourge in the present scenario due to their bio-incompatibility, non-biodegradability, and environmental non-sustainability. Therefore, plant-based antimicrobials, including essential oils, have developed cumulative interest as a potential alternative to synthetic preservatives because of their ecofriendly nature and generally recognized as safe status. However, the practical utilization of essential oils as an efficient antimicrobial in the food industry is challenging due to their volatile nature, less solubility, and high instability. The recent application of different delivery strategies viz. nanoencapsulation, active packaging, and polymer-based coating effectively addressed these challenges and improved the bioefficacy and controlled release of essential oils. This article provides an overview of essential oils for the preservation of stored foods against bacteria, fungi, and mycotoxins, along with the specialized mechanism of action and technological advancement by using different delivery systems for their effective application in food and agricultural industries smart green preservative.
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205
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Heydari M, Rostami O, Mohammadi R, Banavi P, Farhoodi M, Sarlak Z, Rouhi M. Hydrodistillation ultrasound‐assisted green extraction of essential oil from bitter orange peel wastes: Optimization for quantitative, phenolic, and antioxidant properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15585] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Mahshid Heydari
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology Kermanshah University of Medical Sciences Kermanshah Iran
| | - Omid Rostami
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Reza Mohammadi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute Kermanshah University of Medical Sciences Kermanshah Iran
| | - Parvaneh Banavi
- Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology Kermanshah University of Medical Sciences Kermanshah Iran
| | - Mehdi Farhoodi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Zahra Sarlak
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute Kermanshah University of Medical Sciences Kermanshah Iran
| | - Milad Rouhi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Research Center for Environmental Determinants of Health (RCEDH), Health Institute Kermanshah University of Medical Sciences Kermanshah Iran
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206
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Antimicrobial Activity of Myrtus communis L. and Rosmarinus officinalis L. Essential Oils against Listeria monocytogenes in Cheese. Foods 2021; 10:foods10051106. [PMID: 34067614 PMCID: PMC8156628 DOI: 10.3390/foods10051106] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 05/08/2021] [Accepted: 05/10/2021] [Indexed: 11/17/2022] Open
Abstract
Listeria monocytogenes has been referred to as a concern microorganism in cheese making due to its ability to survive and grow in a wide range of environmental conditions, such as refrigeration temperatures, low pH and high salt concentration at the end of the production process. Since cheese may be a potential hazard for consumers, especially high-risk consumers (e.g., pregnant, young children, the elderly, people with medical conditions), efforts of the dairy industry have been aimed at investigating new conservation techniques based on natural additives to meet consumers’ demands on less processed foods without compromising the food safety. Thus, the aim of this study was to evaluate the efficacy of Myrtus communis L. (myrtle) and Rosmarinus officinalis L. (rosemary) essential oils (EO) against Listeria monocytogenes ATCC 679 spiked in sheep cheese before ripening. After the cheesemaking process, the samples were stored at 8 °C for 2 h, 1 d, 3 d, 14 d and 28 d. The composition of EO was identified by gas chromatography-mass spectrometry (GC-MS) analysis. Constituents such as 1,8-cineole, limonene, methyl-eugenol, α-pinene, α-terpineol, α-terpinolene and β-pinene were present in both EO, accounting for 44.61% and 39.76% from the total of chemical compounds identified for myrtle and rosemary EO, respectively. According to the chemical classification, both EO were mainly composed of monoterpenes. Minimum inhibitory concentration (MIC) against L. monocytogenes was obtained at 31.25 μL/mL to myrtle EO and at 0.40 μL/mL to rosemary EO. Then, cheeses were inoculated with L. monocytogenes (Ca. 6 log CFU/mL) and EO was added at MIC value. The addition of rosemary and myrtle EO displayed lower counts of L. monocytogenes (p < 0.01) (about 1–2 log CFU/g) during the ripening period compared to control samples. Ripening only influences (p < 0.001) the growth of L. monocytogenes in control samples. Since rosemary and myrtle EO do not exert any negative impact on the growth of native microflora (p > 0.05), their use as natural antimicrobial additives in cheese demonstrated a potential for dairy processors to assure safety against L. monocytogenes.
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207
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Hashemi SMB, Khodaei D, Jahantab E, Lacroix M. Chemical composition, antimicrobial, antioxidant and cytotoxic activity of the essential oil from the leaves of Stachys pilifera Benth. FEMS Microbiol Lett 2021; 368:6273130. [PMID: 33970244 DOI: 10.1093/femsle/fnab050] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Accepted: 05/07/2021] [Indexed: 01/27/2023] Open
Abstract
Stachys pilifera Benth is an endemic species of Stachys family found in Iran with a wide application as an herbal tea. The objective of this research was to evaluate the antimicrobial, antioxidant and cytotoxic activity of the essential oil from the aerial parts of S. pilifera. Essential oil (EO) composition analysis showed that cis-Chrysanthenyl acetate (24.9%), viridiflorol (18.3%), trans-Caryophyllene (9.8%), caryophyllene oxide (4.6%), α-terpineol (3.3%) and linalool (3.1%) were the most abundant components. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the EO showed a higher antimicrobial activity against Gram-positive bacteria (Bacillus cereus and Staphylococcus aureus) than Gram-negative organisms (Escherichia coli, Shigella sonnei, Pseudomonas aeruginosa and Salmonella enterica subsp. Enterica). The antioxidant activity of EO was studied using DPPH, FRAP and β-carotene/linoleic acid assays. IC50 for the DPPH, FRAP and β-carotene/linoleic acid tests were 23.2, 28.7 and 16.1 µg/mL, respectively, that it was higher than the results for BHT (P ≤ 0.05). The cytotoxic activity of the EO was evaluated using HT29 and HUVEC cells and it was observed that by increasing in EO concentration from 0.026 to 19.4 ug/mL, the viability of the cells for HT29 and HUVEC reduced to 6.8 and 7.1%, respectively. The results from this study suggest the possibility to use the essential oils from S. pilifera Benth as a natural preservative in processed or packaged food due to its high antibacterial, antioxidant and cytotoxic activities.
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Affiliation(s)
| | - Diako Khodaei
- Department of Food Quality and Sensory Science Teagasc, Food Research Centre, Ashtown, Dublin 15, Ireland.,Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutrition and Functional Foods, Laval, QC, Canada
| | - Esfandiar Jahantab
- Department of Range and Watershed Management, Faculty of Agriculture, Fasa University, Fasa, Iran
| | - Monique Lacroix
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutrition and Functional Foods, Laval, QC, Canada
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208
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Phytochemical Profile and In Vitro Antioxidant, Antimicrobial, Vital Physiological Enzymes Inhibitory and Cytotoxic Effects of Artemisia jordanica Leaves Essential Oil from Palestine. Molecules 2021; 26:molecules26092831. [PMID: 34068826 PMCID: PMC8126209 DOI: 10.3390/molecules26092831] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2021] [Revised: 05/07/2021] [Accepted: 05/09/2021] [Indexed: 01/14/2023] Open
Abstract
Artemisia jordanica (AJ) is one of the folkloric medicinal plants and grows in the arid condition used by Palestinian Bedouins in the Al-Naqab desert for the treatment of diabetes and gastrointestinal infections. The current investigation aimed, for the first time, to characterize the (AJ) essential oil (EO) components and evaluate EO’s antioxidant, anti-obesity, antidiabetic, antimicrobial, anti-inflammatory, and cytotoxic activities. The gas chromatography-mass spectrometer (GC-MS) technique was utilized to characterize the chemical ingredients of (AJ) EO, while validated biochemical approaches were utilized to evaluate the antioxidant, anti-obesity and antidiabetic. The microbicidal efficacy of (AJ) EO was measured utilizing the broth microdilution assay. Besides, the cytotoxic activity was estimated utilizing the (MTS) procedure. Finally, the anti-inflammatory activity was measured utilizing a COX inhibitory screening test kit. The analytical investigation revealed the presence of 19 molecules in the (AJ) EO. Oxygenated terpenoids, including bornyl acetate (63.40%) and endo-borneol (17.75%) presented as major components of the (AJ) EO. The EO exhibited potent antioxidant activity compared with Trolox, while it showed a weak anti-lipase effect compared with orlistat. In addition, the tested EO displayed a potent α-amylase suppressing effect compared with the positive control acarbose. Notably, the (AJ) EO exhibited strong α-glucosidase inhibitory potential compared with the positive control acarbose. The EO had has a cytotoxic effect against all the screened tumor cells. In fact, (AJ) EO showed potent antimicrobial properties. Besides, the EO inhibited the enzymes COX-1 and COX-2, compared with the anti-inflammatory drug ketoprofen. The (AJ) EO has strong antioxidant, antibacterial, antifungal, anti-α-amylase, anti-α-glucosidase, and COX inhibitory effects which could be a favorite candidate for the treatment of various neurodegenerative diseases caused by harmful free radicals, microbial resistance, diabetes, and inflammations. Further in-depth investigations are urgently crucial to explore the importance of such medicinal plants in pharmaceutical production.
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209
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Co-delivery of imidazolium Zn(II)salen and Origanum Syriacum essential oil by shrimp chitosan nanoparticles for antimicrobial applications. Carbohydr Polym 2021; 260:117834. [DOI: 10.1016/j.carbpol.2021.117834] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 01/28/2021] [Accepted: 02/14/2021] [Indexed: 12/13/2022]
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210
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Ma C, Jiang W, Chen G, Wang Q, McClements DJ, Liu X, Liu F, Ngai T. Sonochemical effects on formation and emulsifying properties of zein-gum Arabic complexes. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106557] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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211
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Alizadeh Behbahani B, Falah F, Vasiee A, Tabatabaee Yazdi F. Control of microbial growth and lipid oxidation in beef using a Lepidium perfoliatum seed mucilage edible coating incorporated with chicory essential oil. Food Sci Nutr 2021; 9:2458-2467. [PMID: 34026063 PMCID: PMC8116855 DOI: 10.1002/fsn3.2186] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Revised: 02/04/2021] [Accepted: 02/06/2021] [Indexed: 12/17/2022] Open
Abstract
In this study, chicory essential oil (CEO) was obtained by hydrodistillation-based extraction method and it was rich in camphor (31.3%) and phenolic compounds with outstanding antioxidant and antimicrobial properties. The CEO was then incorporated into Lepidium perfoliatum seed mucilage (LPSM) based aqueous solution to prepare an active CEO-loaded LPSM edible coating. The effect of the edible coating was then investigated on the quality and shelf life of beef slices during 7 days storage at 4°C. The results revealed that beef slice coated with CEO-loaded LPSM edible coating had a significant inhibitory effect on its lipid oxidation and microbial growth. The CEO-LPSM coating also inhibited the weight and texture losses of beef slices during display more efficiently compared with the control and CEO-free LPSM coating. Besides, the beef slices coated with CEO-LPSM were the preferred samples in terms of sensory scores throughout the storage. Thus, using CEO-rich LPSM edible coating might inhibit decay and significantly improve the shelf life of fresh beef.
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Affiliation(s)
- Behrooz Alizadeh Behbahani
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Fereshteh Falah
- Department of Food Science and TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
| | - Alireza Vasiee
- Department of Food Science and TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
| | - Farideh Tabatabaee Yazdi
- Department of Food Science and TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
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212
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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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213
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Franco-Vega A, Reyes-Jurado F, González-Albarrán D, Ramírez-Corona N, Palou E, López-Malo A. Developments and Advances of High Intensity Pulsed Light and its Combination with Other Treatments for Microbial Inactivation in Food Products. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09280-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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214
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Antibacterial and Antifungal Activities and Toxicity of the Essential Oil from Callistemon viminalis Complexed with β-Cyclodextrin. Curr Microbiol 2021; 78:2251-2258. [PMID: 33837817 DOI: 10.1007/s00284-021-02480-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Accepted: 03/26/2021] [Indexed: 10/21/2022]
Abstract
The essential oil from Callistemon viminalis (EOC) is rich in monoterpenes, with a variety of biological properties: antibacterial, antifungal, insecticide, and antioxidant. Inclusion complexes (ICs) with cyclodextrins (CDs) is an alternative to prevent toxicity, improve the activity, and reduce the concentration to be used. Thus, the objective of this work was to prepare an IC (EOC/β-CD) and evaluate the antibacterial, antifungal and phospholipase activities, as well as the toxicity. Antimicrobial activity used the agar diffusion test and antifungal activity the disc diffusion test. Toxicity tests were carried out using Lactuca sativa L. The inhibition of phospholipase activity using the venom of Bothrops atrox as an inducer was performed. Antibacterial and antifungal tests demonstrated a decrease in the minimum inhibitory concentration (MIC) of the IC. It was most significantly observed for the bacterium Listeria monocytogenes, for which there was a decrease in the MIC from 250 µg mL-1 to 62.5 µg mL-1 after complexation, and for the fungus Aspergillus flavus, with a decrease in MIC from 125 µg mL-1 to 62.5 µg mL-1 after complexation. Toxicity tests with Lactuca sativa showed a decrease in toxicity after complexation in all parameters analyzed, with no statistical difference from the negative control. Inhibition of phospholipase activity induced by Bothrops atrox venom was more expressive in the highest proportion studied (1:10 m:m), exerting 23% inhibition. The assays demonstrated that the complexation between the EOC and β-CD is a promising alternative for use in different branches, especially in food industry, to fully exploit its application potential.
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215
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Oliveira RC, Cortés-Eslava J, Gómez-Arroyo S, Carvajal-Moreno M. Mutagenicity assessment of aflatoxin B1 exposed to essential oils. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110622] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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216
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Application of sage herbal dust essential oils and supercritical fluid extract for the growth control of Escherichia coli in minced pork during storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110935] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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217
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Huang L, Wang Y, Li R, Wang Q, Dong J, Wang J, Lu S. Thyme essential oil and sausage diameter effects on biogenic amine formation and microbiological load in smoked horse meat sausage. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100885] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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218
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Perdana MI, Ruamcharoen J, Panphon S, Leelakriangsak M. Antimicrobial activity and physical properties of starch/chitosan film incorporated with lemongrass essential oil and its application. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110934] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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219
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Boulebd H. Are thymol, rosefuran, terpinolene and umbelliferone good scavengers of peroxyl radicals? PHYTOCHEMISTRY 2021; 184:112670. [PMID: 33524861 DOI: 10.1016/j.phytochem.2021.112670] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 01/05/2021] [Accepted: 01/09/2021] [Indexed: 06/12/2023]
Abstract
DFT-based computational calculations have been used to investigate the hydroperoxyl radical scavenging activity of four essential oil constituents namely thymol (Thy), rosefuran (Ros), terpinolene (Ter), and umbelliferone (Umb). Different reaction mechanisms including formal hydrogen transfer (FHT), radical adduct formation (RAF), sequential proton loss electron transfer (SPLET), and sequential electron transfer proton transfer (SETPT) have been examined in the gas phase and physiological environments. It was found that the HOO radical scavenging activity of these compounds is strongly influenced by the environment, which becomes more important in water than pentyl ethanoate. According to the overall reaction rate constants, the phenolic compounds Thy and Umb are predicted to exhibit excellent activity in aqueous solution. Umb with an overall rate constant of 1.44 × 108M-1s-1 at physiological pH is among the best HOO radical scavengers in water with activity comparable to that of caffeic acid, higher than those of ascorbic acid, guaiacol and eugenol, and much higher than that of Trolox.
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Affiliation(s)
- Houssem Boulebd
- Laboratory of Synthesis of Molecules with Biological Interest, University of Frères Mentouri Constantine 1, Constantine, Algeria.
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Šimat V, Čagalj M, Skroza D, Gardini F, Tabanelli G, Montanari C, Hassoun A, Ozogul F. Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 97:55-118. [PMID: 34311904 DOI: 10.1016/bs.afnr.2021.03.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
The contribution of food in promotion of health has become of most importance. The challenges that lie before the global food supply chain, such as climate changes, food contamination, and antimicrobial resistance may compromise food safety at international scale. Compounds with strong antimicrobial and antioxidant activity can be extracted from different natural and sustainable sources and may contribute to extend the shelf life of meat and seafood products, enhance food safety and enrich foods with additional biologically active and functional ingredients. This chapter describes the use of bioprotective cultures, essential oils, plant extracts, seaweed extracts and grape pomace compounds in production of value-added meat and seafood products with improved shelf life and safety, following the requests from the market and consumers.
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Affiliation(s)
- Vida Šimat
- University Department of Marine Studies, University of Split, Split, Croatia
| | - Martina Čagalj
- University Department of Marine Studies, University of Split, Split, Croatia
| | - Danijela Skroza
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Split, Croatia
| | - Fausto Gardini
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Giulia Tabanelli
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Chiara Montanari
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Abdo Hassoun
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Tromsø, Norway
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
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221
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Lammari N, Louaer O, Meniai AH, Fessi H, Elaissari A. Plant oils: From chemical composition to encapsulated form use. Int J Pharm 2021; 601:120538. [PMID: 33781879 DOI: 10.1016/j.ijpharm.2021.120538] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 03/05/2021] [Accepted: 03/22/2021] [Indexed: 12/16/2022]
Abstract
The last decade has witnessed a burgeoning global movement towards essential and vegetable oils in the food, agriculture, pharmaceutical, cosmetic, and textile industries thanks to their natural and safe status, broad acceptance by consumers, and versatile functional properties. However, efforts to develop new therapy or functional agents based on plant oils have met with challenges of limited stability and/or reduced efficacy. As a result, there has been increased research interest in the encapsulation of plant oils, whereby the nanocarriers serve as barrier between plant oils and the environment and control oil release leading to improved efficacy, reduced toxicity and enhanced patient compliance and convenience. In this review, special concern has been addressed to the encapsulation of essential and vegetable oils in three types of nanocarriers: polymeric nanoparticles, liposomes and solid lipid nanoparticles. First, the chemical composition of essential and vegetable oils was handled. Moreover, we gather together the research findings reported by the literature regarding the different techniques used to generate these nanocarriers with their significant findings. Finally, differences and similarities between these nanocarriers are discussed, along with current and future applications that are warranted by their structures and properties.
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Affiliation(s)
- Narimane Lammari
- Univ Lyon, University Claude Bernard Lyon-1, CNRS, ISA-UMR 5280, 69622 Villeurbanne, France; Environmental Process Engineering Laboratory, University Constantine 3, Salah Boubnider, Constantine, Algeria
| | - Ouahida Louaer
- Environmental Process Engineering Laboratory, University Constantine 3, Salah Boubnider, Constantine, Algeria
| | - Abdeslam Hassen Meniai
- Environmental Process Engineering Laboratory, University Constantine 3, Salah Boubnider, Constantine, Algeria
| | - Hatem Fessi
- Univ Lyon, Université Claude Bernard Lyon-1, CNRS, LAGEP UMR 5007, F-69622 Lyon, France
| | - Abdelhamid Elaissari
- Univ Lyon, University Claude Bernard Lyon-1, CNRS, ISA-UMR 5280, 69622 Villeurbanne, France.
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Antimicrobial Activity and Chemical Characterization of a Non-Polar Extract of Saffron Stamens in Food Matrix. Foods 2021; 10:foods10040703. [PMID: 33810285 PMCID: PMC8066818 DOI: 10.3390/foods10040703] [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: 01/30/2021] [Revised: 03/22/2021] [Accepted: 03/23/2021] [Indexed: 11/16/2022] Open
Abstract
The production of saffron spice generates large quantities of plant by-products: over 90% of the plant material collected is discarded, and a consideration fraction of this waste is plant stamens. This work investigated the chemical composition and the antimicrobial activities of the non-polar fraction extracted from four different saffron flower stamens. The chemical composition of ethereal extracts of the saffron stamens was qualitatively assessed by means of gas-chromatography-mass spectrometry (GC-MS) and nuclear magnetic resonance (NMR) analyses. These analyses revealed ethereal extracts to possess a high polyunsaturated fatty acid content. In vitro antibacterial activity of stamen extracts showed no large differences between Gram-positive and Gram-negative bacteria in terms of minimal inhibitory concentration (MIC). In food matrix microbial analysis of the bacterial strains belonging to the main foodborne pathogen species, including Staphylococcus aureus DSM 20231, Escherichia coli DSM 30083, and Listeria monocytogenes DSM 20600, using low-fat UHT milk, revealed a statistically significant reduction in the number of cells (particularly for E. coli and S. aureus with a complete elimination of the population of the two target bacteria following incubation in diethyl ether extracts of saffron stamen (DES) at high concentrations tested, both at 37 °C and 6 °C (for 48 h and 7 days, respectively). A synergic effect was observed when the pathogens were incubated at 6 °C with DES. This work shows these by-products to be excellent sources of bioactive compounds, which could be exploited in high-added-value products, such as food, cosmetics, and drugs.
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Zheng K, Wu SZ, Lv YW, Pang P, Deng L, Xu HC, Shi YC, Chen XY. Carvacrol inhibits the excessive immune response induced by influenza virus A via suppressing viral replication and TLR/RLR pattern recognition. JOURNAL OF ETHNOPHARMACOLOGY 2021; 268:113555. [PMID: 33152425 DOI: 10.1016/j.jep.2020.113555] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 10/23/2020] [Accepted: 10/29/2020] [Indexed: 05/24/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Carvacrol, a monoterpene phenol from Mosla chinensis Maxim, which is a commonly Chinese herbal medicine. The most important pharmacology of it is dispelling exogenous evils by increasing perspiration. And it is the gentleman medicine in the Chinese herbal compound prescription of Xin-Jia-Xiang-Ru-Yin, mainly for the treatment of summer colds with dampness including influenza virus A infection. AIM OF THE STUDY Our preliminary study verified that the Xin-Jia-Xiang-Ru-Yin could inhibit acute lung injury of mice with influenza virus A infection. And there have been some reports implicating the high antimicrobial activity of carvacrol for a wide range of product preservation, but little research including the effects of it on viral infection. The aim of this study was to reveal the antiviral effects of carvacrol, the main constituent in Mosla chinensis Maxim. MATERIALS AND METHODS Initially, C57BL/6 mice were grouped and intranasally administered FM1 virus to construct viral infection models. After treatment with ribavirin and carvacrol for 5 days, all mice were euthanized, and specimens were immediately obtained. Histology, flow cytometry and Meso Scale Discovery (MSD) analysis were used to analyze pathological changes in lung tissue, the expression levels of cytokines and the differentiation and proportion of CD4+ T cells subsets, while Western blot and qRT-PCR were used to detect the expression of related proteins and mRNA. RESULTS Carvacrol attenuated lung tissue damage, the proportions of Th1, Th2, Th17 and Treg in CD4+ T cells and the relative proportions of Th1/Th2 and Th17/Treg cells. Carvacrol inhibited the expression of inflammation-associated cytokines including IFN-γ, IL-2, IL-4, IL-5, IL-12 and TNF-ɑ, IL-1, IL-10, IL-6. Decreased levels of TLR7, MyD88, IRAK4, TRAK6, NF-κB, RIG-I, IPS-I and IRF mRNA in carvacrol-treated mice were observed comparing to the mice in VC group. Further, the total expression of RIG-I, MyD88 and NF-κB proteins had increased significantly in the VC group but reduced obviously in the group treated with ribavirin or carvacrol. CONCLUSIONS These results indicate that carvacrol is a potential alternative treatment for the excessive immune response induced by influenza virus A infection, the cold-fighting effect of Mosla chinensis Maxim may depend on the anti-virus of carvacrol.
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Affiliation(s)
- Ke Zheng
- College of Traditional Chinese Medicine, Jinan University, Guangzhou, China; The Hospital of the People's Liberation Army's 83rd Group, Xinxiang, China.
| | - Si-Zhi Wu
- College of Traditional Chinese Medicine, Jinan University, Guangzhou, China.
| | - Yi-Wen Lv
- College of Traditional Chinese Medicine, Jinan University, Guangzhou, China.
| | - Peng Pang
- College of Traditional Chinese Medicine, Jinan University, Guangzhou, China.
| | - Li Deng
- College of Traditional Chinese Medicine, Jinan University, Guangzhou, China.
| | - Hua-Chong Xu
- College of Traditional Chinese Medicine, Jinan University, Guangzhou, China.
| | - Yu-Cong Shi
- College of Traditional Chinese Medicine, Jinan University, Guangzhou, China.
| | - Xiao-Yin Chen
- College of Traditional Chinese Medicine, Jinan University, Guangzhou, China.
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224
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Dassoff ES, Guo JX, Liu Y, Wang SC, Li YO. Potential development of non-synthetic food additives from orange processing by-products—a review. FOOD QUALITY AND SAFETY 2021. [DOI: 10.1093/fqsafe/fyaa035] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Abstract
Citrus is the largest fruit crop worldwide. Meanwhile, oranges account for 60 per cent of the total, with their main application in juice production. During orange juice production, only about 50 per cent of the fresh orange weight is transformed into juice, with the remaining 50 per cent comprised of residue (peel, pulp, seeds, orange leaves and whole orange fruits that do not reach the quality requirements). With the resulting tons of orange by-products, there has been an initiative to research possible ways to reutilize and revalorize citrus waste. Orange pomace, the by-product from juicing process, is currently used to extract the essential oils for fragrance and flavor, and a majority of the waste is used as cattle feed; however, these applications do not account for all of the waste or capture all of its potential value. Meanwhile, these by-products are put into landfills at the owner’s expense, and contribute to global warming through carbon emissions. On the other hand, orange by-products still contain many useful nutraceutical components, such as dietary fiber and phytochemicals, which could be utilized for value-added ingredients and new product development. Some research approaches in this area include the production of organic fertilizers and biofuels, or the extraction of essential oils, pectins, and antioxidant compounds. There is little information in the literature and in the food industry in terms of utilizing the orange pomace directly or with some simple treatments. Orange pomace may be used for food product development as a ‘clean-label’, non-synthetic preservative, which rationalizes this review.
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Affiliation(s)
- Erik S Dassoff
- Department of Nutrition & Food Science, California State Polytechnic University, Pomona, CA, USA
| | - Jonathan X Guo
- Department of Nutrition & Food Science, California State Polytechnic University, Pomona, CA, USA
| | - Yan Liu
- Department of Chemistry & Biochemistry, California State Polytechnic University, Pomona, CA, USA
| | - Selina C Wang
- Department of Food Science & Technology, University of California, Davis, Davis, CA, USA
| | - Yao Olive Li
- Department of Nutrition & Food Science, California State Polytechnic University, Pomona, CA, USA
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225
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Ghavam M, Manconi M, Manca ML, Bacchetta G. Extraction of essential oil from Dracocephalum kotschyi Boiss. (Lamiaceae), identification of two active compounds and evaluation of the antimicrobial properties. JOURNAL OF ETHNOPHARMACOLOGY 2021; 267:113513. [PMID: 33172599 DOI: 10.1016/j.jep.2020.113513] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 10/17/2020] [Accepted: 10/20/2020] [Indexed: 06/11/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Dracocephalum kotschyi is a medicinal plant widely used in traditional medicine to treat pain, fever, inflammation, and seizures. AIM OF THE STUDY Due to the importance of this plant and the well-known antibacterial activity of essential oils, the aim of the present study was to investigate the composition of essential oil and evaluate the antimicrobial activity of its main active compounds. MATERIALS AND METHODS In order to test its possible application at industrial level the oil was extract from the cultivated and wild plants. The epigean parts were collected in June 2018 from the same region of Daran (Isfahan, Iran). The extraction of essential oil was carried out using a Clevenger apparatus. The composition of the essential oil was assayed by using a gas chromatography/mass spectroscopy apparatus (GC/MS). RESULTS Results showed that the predominant compounds of essential oil of cultivated plants were α-pinene (13.66%), (E)-citral (12.89%), neral (11.25%), methyl geranate (8.66%), limonene (8.33%), campholenal (6.22%) and geraniol (5.69%), while those found in naturally grown plants were two main compounds: cyclohexylallene (52.63%) and limonene (35.88%). The antimicrobial properties of the plant were determined against 12 strains of microorganism by evaluating inhibition halo, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The highest inhibition halo for both oils from cultivated and wild plants was obtained against Aspergillus brasiliensis. The MIC value against Gram-positive Bacillus subtilis was 31.25 μg/ml, it was the lowest value provided by the essential oil obtained from the cultivated sample, the MIC was significantly lower than that obtained by treating the same strain with Rifampin. On the other hand, Candida albicans had the highest sensitivity (MIC value of 31.25 μg/ml) for the essential oil obtained from wild plants as the inhibitory concentration was lower than that obtained treating the yeast with Nystatin. CONCLUSIONS Therefore, according to the results of the present study, the use of the essential oil obtained from D. kotschyi can be used to protect food and to treat microbial infections.
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Affiliation(s)
- Mansureh Ghavam
- Department of Range and Watershed Management, Faculty of Natural Resources and Earth Sciences, University of Kashan, Kashan, Iran.
| | - Maria Manconi
- Department Life and Environmental Sciences, University of Cagliari, Cagliari, Italy
| | - Maria Letizia Manca
- Department Life and Environmental Sciences, University of Cagliari, Cagliari, Italy
| | - Gianluigi Bacchetta
- Department Life and Environmental Sciences, University of Cagliari, Cagliari, Italy; Hortus Botanicus Karalitanus (HBK), University of Cagliari, Italy
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226
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Coppola D, Lauritano C, Palma Esposito F, Riccio G, Rizzo C, de Pascale D. Fish Waste: From Problem to Valuable Resource. Mar Drugs 2021; 19:116. [PMID: 33669858 PMCID: PMC7923225 DOI: 10.3390/md19020116] [Citation(s) in RCA: 94] [Impact Index Per Article: 31.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 02/08/2021] [Accepted: 02/15/2021] [Indexed: 12/15/2022] Open
Abstract
Following the growth of the global population and the subsequent rapid increase in urbanization and industrialization, the fisheries and aquaculture production has seen a massive increase driven mainly by the development of fishing technologies. Accordingly, a remarkable increase in the amount of fish waste has been produced around the world; it has been estimated that about two-thirds of the total amount of fish is discarded as waste, creating huge economic and environmental concerns. For this reason, the disposal and recycling of these wastes has become a key issue to be resolved. With the growing attention of the circular economy, the exploitation of underused or discarded marine material can represent a sustainable strategy for the realization of a circular bioeconomy, with the production of materials with high added value. In this study, we underline the enormous role that fish waste can have in the socio-economic sector. This review presents the different compounds with high commercial value obtained by fish byproducts, including collagen, enzymes, and bioactive peptides, and lists their possible applications in different fields.
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Affiliation(s)
- Daniela Coppola
- Department of Marine Biotechnology, Stazione Zoologica Anton Dohrn, Villa Comunale, 80121 Naples, Italy; (D.C.); (C.L.); (F.P.E.); (G.R.); (C.R.)
| | - Chiara Lauritano
- Department of Marine Biotechnology, Stazione Zoologica Anton Dohrn, Villa Comunale, 80121 Naples, Italy; (D.C.); (C.L.); (F.P.E.); (G.R.); (C.R.)
| | - Fortunato Palma Esposito
- Department of Marine Biotechnology, Stazione Zoologica Anton Dohrn, Villa Comunale, 80121 Naples, Italy; (D.C.); (C.L.); (F.P.E.); (G.R.); (C.R.)
| | - Gennaro Riccio
- Department of Marine Biotechnology, Stazione Zoologica Anton Dohrn, Villa Comunale, 80121 Naples, Italy; (D.C.); (C.L.); (F.P.E.); (G.R.); (C.R.)
| | - Carmen Rizzo
- Department of Marine Biotechnology, Stazione Zoologica Anton Dohrn, Villa Comunale, 80121 Naples, Italy; (D.C.); (C.L.); (F.P.E.); (G.R.); (C.R.)
| | - Donatella de Pascale
- Department of Marine Biotechnology, Stazione Zoologica Anton Dohrn, Villa Comunale, 80121 Naples, Italy; (D.C.); (C.L.); (F.P.E.); (G.R.); (C.R.)
- Institute of Biochemistry and Cell Biology (IBBC), National Research Council, Via Pietro Castellino 111, 80131 Naples, Italy
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228
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Guo F, Chen Q, Liang Q, Zhang M, Chen W, Chen H, Yun Y, Zhong Q, Chen W. Antimicrobial Activity and Proposed Action Mechanism of Linalool Against Pseudomonas fluorescens. Front Microbiol 2021; 12:562094. [PMID: 33584604 PMCID: PMC7875898 DOI: 10.3389/fmicb.2021.562094] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Accepted: 01/06/2021] [Indexed: 11/13/2022] Open
Abstract
In this study, linalool, one of the principal components of essential oils, was used as an antibacterial agent to investigate the antibacterial activity and mechanism of linalool against Pseudomonas fluorescens. The reduction in membrane potential (MP), leakage of alkaline phosphatase (AKP) and the release of macromolecules, including DNA, RNA and protein confirmed that damage to cell wall membrane structure and leakage of cytoplasmic contents were due to the linalool treatment. Furthermore, the decrease of enzyme activity, including the succinate dehydrogenase (SDH), malate dehydrogenase (MDH), pyruvate kinase (PK), and ATPase indicated that linalool could lead to metabolic dysfunction and inhibit energy synthesis. In addition, the activity of respiratory chain dehydrogenase and metabolic activity of respiration indicated that linalool inhibits cellular respiration. These results revealed that linalool had strong antibacterial activity against P. fluorescens via membrane damage, bacterial metabolic and oxidative respiratory perturbations, interfering in cellular functions and even causing cell death. It was suggested that linalool may be a new potential source as food antiseptics in food systems.
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Affiliation(s)
- Fengyu Guo
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Qianping Chen
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Qiong Liang
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Ming Zhang
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Wenxue Chen
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Haiming Chen
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Yonghuan Yun
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Qiuping Zhong
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Weijun Chen
- College of Food Science and Technology, Hainan University, Haikou, China
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229
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da Silva BD, Bernardes PC, Pinheiro PF, Fantuzzi E, Roberto CD. Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products. Meat Sci 2021; 176:108463. [PMID: 33640647 DOI: 10.1016/j.meatsci.2021.108463] [Citation(s) in RCA: 63] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 02/05/2021] [Accepted: 02/09/2021] [Indexed: 12/29/2022]
Abstract
The antimicrobial activity of essential oils (EO) is associated with the presence of secondary metabolites synthesized by plants. Its mechanism of action involves the interaction of its hydrophobic components with the lipids present in the cell membrane of microorganism, resulting in metabolic damages and cell death. Spoilage and pathogenic microorganisms are contaminants in meat and meat products with considerable impacts on food quality and safety. Research shows the potential of applying essential oils in the preservation of meat food systems as compounds of low toxicity, extracted from a natural source, and as an alternative to consumer demand for healthy foods with a more natural appeal. In addition, there is a great diversity of plants from which essential oils can be extracted, whose antimicrobial activity in vitro and in meat and meat products has been proven.
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Affiliation(s)
- Bruno Dutra da Silva
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil
| | - Patrícia Campos Bernardes
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil
| | - Patrícia Fontes Pinheiro
- Departamento de Química e Física, Centro de Ciências Exatas, Naturais e da Saúde, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil
| | - Elisabete Fantuzzi
- Departamento de Agronomia, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil
| | - Consuelo Domenici Roberto
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil.
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Antiparasitic and Antibacterial Functionality of Essential Oils: An Alternative Approach for Sustainable Aquaculture. Pathogens 2021; 10:pathogens10020185. [PMID: 33572193 PMCID: PMC7914417 DOI: 10.3390/pathogens10020185] [Citation(s) in RCA: 56] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 02/03/2021] [Accepted: 02/05/2021] [Indexed: 12/18/2022] Open
Abstract
Using synthetic antibiotics/chemicals for infectious bacterial pathogens and parasitic disease control causes beneficial microbial killing, produces multi-drug resistant pathogens, and residual antibiotic impacts in humans are the major threats to aquaculture sustainability. Applications of herbal products to combat microbial and parasitic diseases are considered as alternative approaches for sustainable aquaculture. Essential oils (EOs) are the secondary metabolites of medicinal plants that possess bioactive compounds like terpens, terpenoids, phenylpropenes, and isothiocyanates with synergistic relationship among these compounds. The hydrophobic compounds of EOs can penetrate the bacterial and parasitic cells and cause cell deformities and organelles dysfunctions. Dietary supplementation of EOs also modulate growth, immunity, and infectious disease resistance in aquatic organisms. Published research reports also demonstrated EOs effectiveness against Ichthyophthirius multifiliis, Gyrodactylus sp., Euclinostomum heterostomum, and other parasites both in vivo and in vitro. Moreover, different infectious fish pathogenic bacteria like Aeromonas salmonicida, Vibrio harveyi, and Streptococcus agalactiae destruction was confirmed by plant originated EOs. However, no research was conducted to confirm the mechanism of action or pathway identification of EOs to combat aquatic parasites and disease-causing microbes. This review aims to explore the effectiveness of EOs against fish parasites and pathogenic bacteria as an environment-friendly phytotherapeutic in the aquaculture industry. Moreover, research gaps and future approaches to use EOs for sustainable aquaculture practice are also postulated.
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231
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Chuang S, Sheen S, Sommers CH, Sheen LY. Modeling the effect of simultaneous use of allyl isothiocyanate and cinnamaldehyde on high hydrostatic pressure inactivation of Uropathogenic and Shiga toxin-producing Escherichia coli in ground chicken. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1193-1201. [PMID: 32785931 DOI: 10.1002/jsfa.10731] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 08/07/2020] [Accepted: 08/12/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND A combination of high-pressure processing (HPP) and antimicrobials is a well-known approach for enhancing the microbiological safety of foods. However, few studies have applied multiple antimicrobials simultaneously with HPP, which could be an additional hurdle for microbial inactivation. The present study applied a full factorial design to investigate the impact of HPP (225-325 MPa; 10-20 min), allyl isothiocyanate (AITC) (0.3-0.9 g kg-1 ) and trans-cinnamaldehyde (tCinn) (1.0-2.0 g kg-1 ) on the inactivation of Shiga toxin-producing Escherichia coli (STEC) O157:H7 and uropathogenic E. coli (UPEC) in ground chicken meat. RESULTS The regulatory requirement of 5-log reduction was achieved at 305 MPa, 18 min, 0.8 g kg-1 AITC and 1.7 g kg-1 tCinn for STEC O157:H7 and at 293 MPa, 16 min, 0.6 g kg-1 AITC and 1.6 g kg-1 tCinn for UPEC, as specified by response surface analysis and verified via experiments. The surviving population was eliminated by post-treatment storage of 9 days at 10 °C. The developed linear regression models showed r2 > 0.9 for the E. coli inactivation. The developed dimensionless non-linear regression models covered a factorial range slightly wider than the original experimental limit, with probability Pr > F (< 0.0001). CONCLUSION Simultaneous use of AITC and tCinn reduced not only the necessary concentration of each compound, but also the intensity of high-pressure treatments, at the same time achieving a similar level of microbial inactivation. STEC O157:H7 was found to be more resistant than UPEC to the HPP-AITC-tCinn stress. The developed models may be applied in commercial application to enhance the microbiological safety of ground chicken meat. Published 2020. This article is a U.S. Government work and is in the public domain in the USA.
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Affiliation(s)
- Shihyu Chuang
- Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, Wyndmoor, PA, USA
- Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Shiowshuh Sheen
- Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, Wyndmoor, PA, USA
| | - Christopher H Sommers
- Eastern Regional Research Center, Agricultural Research Service, US Department of Agriculture, Wyndmoor, PA, USA
| | - Lee-Yan Sheen
- Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
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232
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Chen K, Zhang M, Bhandari B, Mujumdar AS. Edible flower essential oils: A review of chemical compositions, bioactivities, safety and applications in food preservation. Food Res Int 2021; 139:109809. [PMID: 33509452 DOI: 10.1016/j.foodres.2020.109809] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 10/10/2020] [Accepted: 10/12/2020] [Indexed: 11/29/2022]
Abstract
In the context of consumers' growing concerns and boycotts of artificial and harmful chemicals, satisfying the demands for good-quality food products possessing clean and safe images is a challenge for food industry. Due to natural and avirulent images, various bioactivities as well as potentials to be used as safer substitutes for chemical preservatives, flower essential oils (EOs) have aroused increasing interests in the recent past. Many literatures have verified the biological activities of flower EOs, and have given high value to the preservative potentials of flower EOs in food systems. In this work, a review is done on the most recent publications associating the chemical constituents, bioactivities (antibacterial, antifungal, antioxidant and anti-pest abilities) and safety of flower EOs. The effects of flower EOs on food flavor are also discussed. Finally, the current combined preservation applications of flower EOs and other technologies are summarized.
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Affiliation(s)
- Kai Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Shandong Huamei Biology Science & Technology Co., Ltd., 250400 Pingyin, Shandong, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China.
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne de Bellevue, Quebec H9×3V9, Canada
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233
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Kaur H, Bhardwaj U, Kaur R. Cymbopogon nardus essential oil: a comprehensive review on its chemistry and bioactivity. JOURNAL OF ESSENTIAL OIL RESEARCH 2021. [DOI: 10.1080/10412905.2021.1871976] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Harneet Kaur
- Department of Chemistry, Punjab Agricultural University, Ludhiana, India
| | - Urvashi Bhardwaj
- Department of Chemistry, Punjab Agricultural University, Ludhiana, India
| | - Ramandeep Kaur
- Department of Chemistry, Punjab Agricultural University, Ludhiana, India
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234
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Milanović V, Sabbatini R, Garofalo C, Cardinali F, Pasquini M, Aquilanti L, Osimani A. Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt. Int J Food Microbiol 2021; 341:109048. [PMID: 33486390 DOI: 10.1016/j.ijfoodmicro.2021.109048] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 12/14/2020] [Accepted: 12/30/2020] [Indexed: 11/30/2022]
Abstract
Yeasts are the leading cause of spoilage in yogurt. Considering the high demand from consumers to use natural products as an alternative to additives, essential oils (EOs) could be a promising solution to guarantee high microbiological standards. The present study highlighted the in vitro antifungal potential of cinnamon, ginger, lemongrass, mandarin, orange, lemon and lime EOs against spoilage yeasts isolated from yogurts prepared with pasteurized buffalo milk. A total of 74 isolates represented by 14 different species of Candida, Rhodotorula, Debaryomyces, Kluyveromyces and Yarrowia genera were subjected to a disc diffusion assay, showing lemongrass EO to have the highest antifungal activity (40.97 ± 9.86 mm), followed by cinnamon (38.46 ± 6.59 mm) and orange (12.00 ± 4.52 mm) EOs. Yarrowia lipolytica was less susceptible to lemongrass EO than Candida sake and Yarrowia deformans isolates. Ginger EO exhibited the lowest efficacy. A minimum inhibitory concentration (MIC) assay showed the ability of lemongrass and cinnamon EOs to inhibit the growth of all selected isolates at concentrations between ≤0.31 and 1.25 μL/mL. Therefore, for the first time, the two best-performing EOs (lemongrass and cinnamon) based on in vitro assays were assessed for their potential roles as preservatives in an in vivo yogurt model prepared at the laboratory scale. Since some limitations, such as the inhibition of lactic acid bacteria by cinnamon EO, consequently leading to fermentation failure as well as species-specific antifungal activity of lemongrass EO, were observed, further studies are needed to explore the possibility of using a slightly higher concentration of lemongrass EO and/or combinations of different EOs and/or their components. Finally, since yogurt spoilage could also be prevented by correct sanitation procedures of the production environment, the sanitizers commonly used in the food industry were tested against all isolates, showing the high efficiency of alcohol-based sanitizers and the ineffectiveness of chlorine-based sanitizers.
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Affiliation(s)
- Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Riccardo Sabbatini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy.
| | - Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Marina Pasquini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy
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235
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Cardoso-Ugarte GA, Sosa-Morales ME. Essential Oils from Herbs and Spices as Natural Antioxidants: Diversity of Promising Food Applications in the past Decade. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1872084] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
| | - María Elena Sosa-Morales
- Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, GTO, Mexico
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236
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Antifungal activity of nanoemulsion from Cleome viscosa essential oil against food-borne pathogenic Candida albicans. Saudi J Biol Sci 2021; 28:286-293. [PMID: 33424308 PMCID: PMC7785440 DOI: 10.1016/j.sjbs.2020.10.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 10/01/2020] [Accepted: 10/04/2020] [Indexed: 11/22/2022] Open
Abstract
Pathogenic and spoilage fungi cause enormous challenges to food related fatal infections. Plant essential oil based classical emulsions can functions as antifungal agents. To investigate the antifungal spectrum, that is the scope of the nanoemulsion composed of Cleome viscosa essential oil and Triton-x-100 fabricated by ultrasonication method. Minimum inhibitory and fungicidal concentration of essential oil nanoemulsion (EONE) was tested against food borne pathogenic C. albicans. The MIC and MFC values ranged from 16.5 to 33 µl/ml with significant reduction on biofilm of C. albicans isolates. The alteration of molecular fingerprints was confirmed by Fourier transformed infrared spectroscopy and subsequent reduction of chitin levels in cell walls was noted by spectroscopic analysis. The EONE and their bioactive compounds cause collateral damage on C. albicans cells.
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237
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Upadhyay N, Singh VK, Dwivedy AK, Chaudhari AK, Dubey NK. Assessment of nanoencapsulated Cananga odorata essential oil in chitosan nanopolymer as a green approach to boost the antifungal, antioxidant and in situ efficacy. Int J Biol Macromol 2021; 171:480-490. [PMID: 33428956 DOI: 10.1016/j.ijbiomac.2021.01.024] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 12/18/2020] [Accepted: 01/05/2021] [Indexed: 01/18/2023]
Abstract
In this study, a comparative efficacy of Cananga odorata EO (CoEO) and its nanoencapsulated formulation into chitosan nanoemulsion (CoEO-CsNe) against a toxigenic strain of Aspergillus flavus (AF-M-K5) were investigated for the first time in order to determine its efficacy in preservation of stored food from fungal, aflatoxin B1 (AFB1) contamination and lipid peroxidation. GC and GC-MS analysis of CoEO revealed the presence of linalool (24.56%) and benzyl acetate (22.43%) as the major components. CoEO was encapsulated into chitosan nanoemulsion (CsNe) through ionic-gelation technique and characterized by High Resolution-Scanning Electron Microscopy (HR-SEM), Fourier Transform Infrared spectroscopy (FTIR), and X-Ray Diffraction (XRD) analysis. The CoEO-CsNe during in vitro investigation against A. flavus completely inhibited the growth and AFB1 production at 1.0 μL/mL and 0.75 μL/mL, respectively. Additionally, CoEO-CsNe showed improved antioxidant activity against DPPH• and ABTS•+ with IC50 value 0.93 and 0.72 μL/mL, respectively. Further, CoEO-CsNe suppressed fungal growth, AFB1 secretion and lipid peroxidation in Arachis hypogea L. during in situ investigation without causing any adverse effect on seed germination. Overall results demonstrated that the CoEO-CsNe has potential of being utilized as a suitable plant based antifungal agent to improve the shelf-life of stored food against AFB1 and lipid peroxidation mediated biodeterioration.
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Affiliation(s)
- Neha Upadhyay
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, UP, India
| | - Vipin Kumar Singh
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, UP, India
| | - Abhishek Kumar Dwivedy
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, UP, India
| | - Anand Kumar Chaudhari
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, UP, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, UP, India.
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238
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Kontominas MG, Badeka AV, Kosma IS, Nathanailides CI. Innovative Seafood Preservation Technologies: Recent Developments. Animals (Basel) 2021; 11:E92. [PMID: 33418992 PMCID: PMC7825328 DOI: 10.3390/ani11010092] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/31/2020] [Accepted: 01/02/2021] [Indexed: 11/16/2022] Open
Abstract
Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.
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Affiliation(s)
- Michael G. Kontominas
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Anastasia V. Badeka
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Ioanna S. Kosma
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
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239
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Thielmann J, Theobald M, Wutz A, Krolo T, Buergy A, Niederhofer J, Welle F, Muranyi P. Litsea cubeba fruit essential oil and its major constituent citral as volatile agents in an antimicrobial packaging material. Food Microbiol 2021; 96:103725. [PMID: 33494898 DOI: 10.1016/j.fm.2020.103725] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 12/21/2020] [Accepted: 12/24/2020] [Indexed: 02/07/2023]
Abstract
Food packaging films were coated with polyvinyl acetate (PVA) containing different concentrations of citral or Litsea (L.) cubeba essential oil (EO). Antimicrobial contact trials in style of ISO22916 were performed. Citral coatings achieved bactericidal effects against Escherichia coli (2.1 log) and Staphylococcus aureus (4.3 log) at concentrations of 20%DM. L. cubeba inactivated more than 4 log cycles of both bacteria at a concentration of 20%DM. To determine the antimicrobial activity across the gas phase, a unique method for volatile agents was developed, adapting ISO22196. GC/MS measurements were performed to supplement microbiological tests in a model packaging system with a defined 220 ml headspace (HS). HS-equilibrium concentrations of 1.8 μg/mlAir were found for 20%DM 'citral-coatings, resulting in antimicrobial effects of 3.8 log against of E. coli. Saccharomyces cerevisiae (4.74 log) and Aspergillus niger (4.29 log) were more effectively inactivated by 3%DM and 5%DM coatings. In an application trial with strawberries, simulating a headspace packaging, growth inhibitory effects on the yeast and mold microbiota were found for the 20%DM coatings.
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Affiliation(s)
- Julian Thielmann
- Department of Life and Food Sciences Weihenstephan, Technical University of Munich, Freising, Germany; Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany.
| | - Maria Theobald
- Department of Life and Food Sciences Weihenstephan, Technical University of Munich, Freising, Germany; Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany
| | - Andrea Wutz
- Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany; Weihenstephan-Triesdorf University for Applied Sciences, Freising, Germany
| | - Tomislav Krolo
- Department of Life and Food Sciences Weihenstephan, Technical University of Munich, Freising, Germany; Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany
| | - Alexandra Buergy
- Department of Life and Food Sciences Weihenstephan, Technical University of Munich, Freising, Germany; Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany
| | - Julia Niederhofer
- Department of Life and Food Sciences Weihenstephan, Technical University of Munich, Freising, Germany; Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany
| | - Frank Welle
- Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany
| | - Peter Muranyi
- Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany
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240
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Liu F, Jin P, Sun Z, Du L, Wang D, Zhao T, Doyle MP. Carvacrol oil inhibits biofilm formation and exopolysaccharide production of Enterobacter cloacae. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107473] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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241
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Araújo NAF, Brandão RM, Barguil BM, Cardoso MDG, Pasqual M, Rezende RALS, Pereira MMA, Buttrós VHT, Dória J. Plant Growth-Promoting Bacteria Improve Growth and Modify Essential Oil in Rose (Rosa hybrida L.) cv. Black Prince. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.606827] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Rose essential oil is rich in compounds widely used by the pharmaceutical and cosmetic industry, due to the biological activities it presents. However, obtaining oil is costly, as the yield per plant is low, which requires several techniques that aim to increase its production. The application of growth-promoting bacteria has been studied for this purpose. Thus, the objective of this work was to select efficient bacteria for production and evaluate their influence on the phytotechnical characteristics and composition of the essential oils of roses. Seven species of bacteria were evaluated for the potential to promote growth in vitro, being tested for nitrogen fixation, phosphate solubilization, protease production and auxin production. From bacteria tested, four were selected and inoculated on rose plants of cultivar Black Prince to evaluate the influence on phytotechnical variables of flower and stem and the oil production. The evaluation of the production of roses was performed through the characteristics of the flowers (size, weight, and diameter of the stem) and floral bud. The essential oils from the inoculated flowers were extracted and evaluated in terms of content, yield, and chemical composition. The application of B. acidiceler, B. subtilis and B. pumilus resulted in flowers with a diameter up to 29% larger. The floral stem was increased by up to 24.5% when B. acidiceler and B. pumilus were used. Meanwhile, the stem diameter was around 41% greater in the presence of B. acidiceler, B. subtilis and in the control. Bacillus pumilus also increased the weight of fresh petals (104%) and essential oil yield (26%), changing the chemical composition of the extracted essential oil. Thus, it is concluded that B. acidiceler, B. pumilus, and B. subtilis improved the phytotechnical characteristics of roses. Among bacteria, B. pumilus increased the essential oil content as well as positively changed the chemical composition of the extracted essential oil.
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242
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An Overview of Histamine and Other Biogenic Amines in Fish and Fish Products. Foods 2020; 9:foods9121795. [PMID: 33287193 PMCID: PMC7761699 DOI: 10.3390/foods9121795] [Citation(s) in RCA: 75] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 11/28/2020] [Accepted: 12/01/2020] [Indexed: 12/17/2022] Open
Abstract
The occurrence of biogenic amines in fish is directly associated with microorganisms with decarboxylase activity. These compounds are generally detoxified by oxidases in the intestinal tract of humans, but some conditions, such as alcohol consumption, enzyme deficiency, or monoamino-oxidase antidepressant use, can make their intake by food dangerous. Due to its toxicity, histamine is a unique biogenic amine with regulatory limits for fishery products. This review focuses on biogenic amines in fish, with a detailed picture of the number of alert notifications or intoxication events reported in the last years. The favoring conditions for their formation, as well as the main preventive and control measures to ensure public health, are also reviewed.
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243
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Nair MS, Tomar M, Punia S, Kukula-Koch W, Kumar M. Enhancing the functionality of chitosan- and alginate-based active edible coatings/films for the preservation of fruits and vegetables: A review. Int J Biol Macromol 2020; 164:304-320. [DOI: 10.1016/j.ijbiomac.2020.07.083] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 06/20/2020] [Accepted: 07/09/2020] [Indexed: 02/06/2023]
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244
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Gallo TCB, Cattelan MG, Alvim ID, Nicoletti VR. Oregano essential oil encapsulated in alginate beads: Release kinetics as affected by electrostatic interaction with whey proteins and freeze‐drying. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14947] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Thais Cristina Benatti Gallo
- Department of Food Engineering and Technology Institute of Biosciences, Humanities and Exact Sciences São Paulo State University (UNESP), Campus São José do Rio Preto São José do Rio Preto Brazil
| | | | - Izabela Dutra Alvim
- Cereal and Chocolate Technology Center Institute of Food Technology (ITAL) Campinas Brazil
| | - Vânia Regina Nicoletti
- Department of Food Engineering and Technology Institute of Biosciences, Humanities and Exact Sciences São Paulo State University (UNESP), Campus São José do Rio Preto São José do Rio Preto Brazil
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245
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Supercritical CO2 extraction of α-bisabolol from different parts of candeia wood (Eremanthus erythropappus). J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.105026] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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246
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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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247
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Antimicorbial Potency of Major Functional Foods’ Essential Oils in Liquid and Vapor Phases: A Short Review. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10228103] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Due to the increasing risk of chemical contaminations in the application of synthetic fungicides, the use of plant essential oils and extracts has recently been increased. In the present review, the antimicrobial potential of the most active plant-food essential oils in liquid and vapor phases has been reviewed. The volatile isothiocyanates, aldehydes, and phenols, including allyl isothiocyanate, carvacrol, thymol, and eugenol, are considered to be the predominant components of essential oils, possessing significant antimicrobial activities. These components alone or in mixture can be effective. Overall, the antimicrobial activity of aroma compounds depends on the plant species, concentration, and method of application. This review provides useful information about the inhibitory application of the most common plant-foods’ essential oils in liquid and vapor phases against the growth of pathogenic microorganisms. Essential oils (EOs) are promising natural antimicrobial alternatives in food processing facilities. Although the food industry primarily uses spices and herbs to impart flavor, aroma, and pungency to foods, potent EOs represent interesting sources of natural products for food preservation.
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248
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Gómez-García M, Argüello H, Puente H, Mencía-Ares Ó, González S, Miranda R, Rubio P, Carvajal A. In-depth in vitro Evaluation of the Activity and Mechanisms of Action of Organic Acids and Essential Oils Against Swine Enteropathogenic Bacteria. Front Vet Sci 2020; 7:572947. [PMID: 33240953 PMCID: PMC7683615 DOI: 10.3389/fvets.2020.572947] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Accepted: 10/26/2020] [Indexed: 01/08/2023] Open
Abstract
Alternative antimicrobials require a deep understanding of their action mechanisms by in vitro assays which support science-based field use. This study focuses on the characterization of bactericidal mechanisms of potential antimicrobial compounds, two organic acids and three single essential oil (EO) compounds against swine enteropathogenic bacteria Escherichia coli, Salmonella enterica subsp. enterica serovar Typhimurium, and Clostridium perfringens. Target concentrations of the compounds were evaluated using the inhibitory potential of the vapor phase and bacterial viability after short-term exposure, while cell targets were disclosed using flow cytometry (FC), Fourier-transform infrared (FTIR) spectroscopy, and scanning electron microscopy (SEM). All tested compounds exhibited vapor phase activity against the three bacterial species, except sodium salt of coconut fatty acid distillates against C. perfringens. Survival test results evidenced that effects on bacterial viability were concentration dependent and higher in single EO compounds than in organic acids. In detail, thymol and its isomer carvacrol were the most effective compounds. Further characterization of thymol and cinnamaldehyde activity revealed that thymol main target was the cell membrane, since it caused striking damages in the membrane permeability, integrity and composition evidenced by FC and FTIR in the three enteric pathogens. In contrast, cinnamaldehyde was more effective against enterobacteria than against C. perfringens and only caused slightly damages at the highest concentration tested. Its target at the molecular level differed between enterobacteria and C. perfringens isolates. The SEM micrographs allowed us to confirm the results previously obtained for both EO compounds by other techniques. Altogether, the study showed the straight effect of these antimicrobials, which could constitute relevant information to optimize their feed inclusion rates in field studies or field use.
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Affiliation(s)
- Manuel Gómez-García
- Department of Animal Health, Faculty of Veterinary Medicine, Universidad de León, León, Spain
| | - Héctor Argüello
- Department of Animal Health, Faculty of Veterinary Medicine, Universidad de León, León, Spain
| | - Héctor Puente
- Department of Animal Health, Faculty of Veterinary Medicine, Universidad de León, León, Spain
| | - Óscar Mencía-Ares
- Department of Animal Health, Faculty of Veterinary Medicine, Universidad de León, León, Spain
| | - Sandra González
- Department of Animal Health, Faculty of Veterinary Medicine, Universidad de León, León, Spain
| | - Rubén Miranda
- Department of Animal Health, Faculty of Veterinary Medicine, Universidad de León, León, Spain
| | - Pedro Rubio
- Department of Animal Health, Faculty of Veterinary Medicine, Universidad de León, León, Spain
| | - Ana Carvajal
- Department of Animal Health, Faculty of Veterinary Medicine, Universidad de León, León, Spain
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249
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Nunes JMFF, Farias IAP, Vieira CA, Ribeiro TM, Sampaio FC, Menezes VA. Antimicrobial activity and toxicity of glass ionomer cement containing an essential oil. ACTA ACUST UNITED AC 2020; 53:e9468. [PMID: 33146285 PMCID: PMC7643930 DOI: 10.1590/1414-431x20209468] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Accepted: 08/28/2020] [Indexed: 11/29/2022]
Abstract
The aim of this study was to evaluate the antimicrobial activity and toxicity of glass ionomer cement (GIC) modified with 5-methyl-2-(1-methylethyl)phenol (thymol) against Streptococcus mutans in silico and in vitro. The antimicrobial activity of thymol on GIC modified with concentrations of 2% (GIC-2) and 4% (GIC-4) was evaluated in a model of planktonic cell biofilm using agar diffusion test, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), dynamic biofilm (continuous flow cell parallel), and bacterial kinetics. Conventional GIC (GIC-0) was used as a control. Thymol toxicity was evaluated in Artemia salina and in silico using Osiris® software. Differences between groups were estimated by analysis of variance, followed by Tukey post hoc test, with a 5% significance level. The results of the agar diffusion test between groups were not significantly different (P≥0.05). Thymol had potential bacteriostatic and bactericidal activity against Streptococcus mutans with respect to planktonic growth, with MIC of 100 µg/mL and MBC of 400 µg/mL. The groups GIC-0, GIC-2, and GIC-4 reduced the biofilm by approximately 10, 85, and 95%, respectively. Bacterial kinetics showed efficiency of the modified GICs for up to 96 h. GIC with thymol was effective against S. mutans, with significant inhibition of the biofilms. Analyses in silico and using Artemia salina resulted in no relevant toxicity, suggesting potential for use in humans. GIC-2 was effective against S. mutans biofilm, with decreased cell viability.
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Affiliation(s)
- J M F F Nunes
- Laboratório de Biologia Bucal, Centro de Ciências da Saúde, Universidade Federal da Paraíba, João Pessoa, PB, Brasil
| | - I A P Farias
- Laboratório de Biologia Bucal, Centro de Ciências da Saúde, Universidade Federal da Paraíba, João Pessoa, PB, Brasil
| | - C A Vieira
- Laboratório de Biologia Bucal, Centro de Ciências da Saúde, Universidade Federal da Paraíba, João Pessoa, PB, Brasil
| | - T M Ribeiro
- Laboratório de Biologia Bucal, Centro de Ciências da Saúde, Universidade Federal da Paraíba, João Pessoa, PB, Brasil
| | - F C Sampaio
- Laboratório de Biologia Bucal, Centro de Ciências da Saúde, Universidade Federal da Paraíba, João Pessoa, PB, Brasil
| | - V A Menezes
- Departamento de Odontologia, Faculdade de Odontologia, Universidade de Pernambuco, Camaragibe, PE, Brasil
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250
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Preparation and characterization of curdlan/polyvinyl alcohol/ thyme essential oil blending film and its application to chilled meat preservation. Carbohydr Polym 2020; 247:116670. [DOI: 10.1016/j.carbpol.2020.116670] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 06/13/2020] [Accepted: 06/18/2020] [Indexed: 02/07/2023]
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