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Wang L, Yin J, Cong M, Qi Y, Wan K, Jiang G, Liu X. Characterization of chitosan film incorporated pine bark extract and application in carp slices packaging. Int J Biol Macromol 2024; 271:132609. [PMID: 38788867 DOI: 10.1016/j.ijbiomac.2024.132609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 05/20/2024] [Accepted: 05/21/2024] [Indexed: 05/26/2024]
Abstract
Active films based on chitosan incorporated with pine bark extract (PBE) were prepared and characterized. Subsequently, these films were utilized for packaging carp slices in refrigerated storage at 4 ± 1 °C. Analysis of the physicochemical properties and biological activity of the active films revealed that, except for water content, all assessed indices showed an increasing trend with an increase in the amount of supplemental PBE. As this trend progresses, scanning electron microscopy (SEM) analysis revealed deposition on the film surface accompanied by transverse lines and fractures, while the color of the film gradually changed from light yellow to reddish-brown. Fourier transform infrared spectroscopy (FTIR) indicated that the phenolic hydroxyl groups in PBE interacted with the hydrogen in the amino groups of chitosan molecules to form non-covalent bonds. X-ray diffraction analysis (XRD) showed that the reaction between PBE and chitosan altered the crystalline structure of chitosan molecules. Moreover, the analysis of the effects of active films on the pH, water-holding capacity, thiobarbituric acid values, and the total bacterial counts of carp slices revealed that in terms of preservation, films containing 30 % PBE were the most effective, using which the shelf life of carp slices could be extended by 50 %.
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Affiliation(s)
- Liyan Wang
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China
| | - Jiacheng Yin
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China
| | - Mengdi Cong
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China
| | - Yue Qi
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China
| | - Kang Wan
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China
| | - Guochuan Jiang
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
| | - Xuejun Liu
- College of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
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2
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Hung YHR, Lin HJ, Lee EC, Lu WJ, Lin YT, Huang BB, Lin TC, Lin HTV. Effect of lemon essential oil on the microbial control, physicochemical properties, and aroma profiles of peeled shrimp. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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3
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Sun L, Lv J, Liu Y, Zang M, Li P, Wang D, Zhu Y, Xu W. Effects of combined carnosine and ultra-high pressure on the inhibition of fishy off-odor of snakehead fillets and the possible mechanism. Food Chem 2022; 395:133615. [DOI: 10.1016/j.foodchem.2022.133615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 06/23/2022] [Accepted: 06/29/2022] [Indexed: 11/04/2022]
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4
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Youssef DM, Alshubaily FA, Tayel AA, Alghuthaymi MA, Al-Saman MA. Application of Nanocomposites from Bees Products and Nano-Selenium in Edible Coating for Catfish Fillets Biopreservation. Polymers (Basel) 2022; 14:polym14122378. [PMID: 35745953 PMCID: PMC9229794 DOI: 10.3390/polym14122378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 06/08/2022] [Accepted: 06/10/2022] [Indexed: 12/10/2022] Open
Abstract
Bee products, e.g., chitosan and propolis (Pro), have extraordinary importance in many disciplines including food biopreservation. Fish meat is highly susceptible to vast spoilage, especially catfish (Clarias gariepinus) products. The current work involved the extraction of bees’ chitosan nanoparticles (BCht), Pro, Pro-mediated SeNPs and their composites, to evaluate them as potential antimicrobial and preservative nano-compounds, for the preservation of catfish fillets and augment their quality. BCht was extracted from bees (Apis mellifera) corpses and had a 151.9 nm mean particle diameter. The Pro was used for biosynthesis of SeNPs, which had 11.2 nm mean diameters. The entire compounds/composites exhibited powerful antibacterial acts against Escherichia coli, Staphylococcus aureus and Salmonella typhimurium, where S aureus had the uppermost resistance. BCht/Pro/SeNPs were the most forceful toward all bacterial strains. The constructed edible coatings (ECs) from produced compounds/composites (BCht, Pro, Pro/SeNPs, Pro/BCht and BCht/Pro/SeNPs) had elevated efficiency for preserving catfish fillets during cold storages for 7 days. The microbiological (total counts, psychrophilic bacteria, yeast and molds), spoilage chemical parameters (TVB-N, TBARS) and sensorial attributes (appearance, odor, color, overall quality) of ECs-treated fillets indicated the nanocomposite’s efficiency for protecting the fish from microbial growth, the progress of chemical spoilage indicators and maintaining the sensorial quality of treated stored fillets. The most effective nanocomposite for maintaining the entire fillet’s quality was the BCht/Pro/SeNP. The based ECs on BNCt, Pro/SeNPs and their nanocomposites could be endorsed for prospective employment in the biopreservation of various seafoods.
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Affiliation(s)
- Dareen M. Youssef
- Department of Fish Processing and Biotechnology, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, Kafrelsheikh 33516, Egypt;
| | - Fawzia A. Alshubaily
- Biochemistry Department, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia;
| | - Ahmed A. Tayel
- Department of Fish Processing and Biotechnology, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, Kafrelsheikh 33516, Egypt;
- Correspondence: (A.A.T.); (M.A.A.)
| | - Mousa A. Alghuthaymi
- Department of Biology, Science and Humanities College, Shaqra University, Alquwayiyah 11726, Saudi Arabia
- Correspondence: (A.A.T.); (M.A.A.)
| | - Mahmoud A. Al-Saman
- Department of Industrial Biotechnology, Genetic Engineering and Biotechnology Research Institute, University of Sadat City, El-Sadat City 32897, Egypt;
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Quality Boost and Shelf-Life Prolongation of African Catfish Fillet Using Lepidium sativum Mucilage Extract and Selenium Nanoparticles. J FOOD QUALITY 2022. [DOI: 10.1155/2022/9063801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Aiming to boost the catfish fillet quality, the consequences of their treatment with Lepidium sativum seeds mucilage (LSSM) and with LSSM-mediated selenium nanoparticles (LSSM-Se NPs) were investigated. The LSSM assessment for phenolic acids contents emphasized higher concentrations. Green-synthesized Se NPs were conjugated with LSSM to form LSSM-Se NPs and characterized; the NPs had spherical shapes, negatively charged with 15.47 nm mean diameters. Fish fillets were immersed in coating solutions for 2 min, drained, and stored for 25 days at 4°C. The fish groups (C: untreated samples, M: LSSM-treated, and G: LSSM-Se NPs treated) were assessed for their physicochemical, bacteriological, and sensorial attributes. On the 25th day, the samples’ pH values were 6.96, 6.6, and 6.3; TVB-N values were 38.8, 28.4, and 16.4 mg/100 g; TBARS values were 1.7, 0.97, and 0.68 malondialdehyde/kg; and overall acceptability scores were 3.9, 5.6, and 8.3, for C, M and G groups, respectively. At day 16, the psychrophilic bacterial count was 6.2, 4.0, and 3.6 log CFU/g for C, M, and G groups, respectively. The application of LSSM and LSSM-Se NPs is recommended to compose active coatings for quality boost and shelf-life extension of stored catfish fillet.
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Dong H, Gai Y, Fu S, Zhang D. Application of Biotechnology in Specific Spoilage Organisms of Aquatic Products. Front Bioeng Biotechnol 2022; 10:895283. [PMID: 35573247 PMCID: PMC9095962 DOI: 10.3389/fbioe.2022.895283] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Accepted: 03/28/2022] [Indexed: 12/30/2022] Open
Abstract
Aquatic products are delicious and have high nutritive value, however, they are highly perishable during storage due to the growth and metabolism of microorganisms. The spoilage process of aquatic products was demonstrated to be highly related to the composition of microorganisms, in which the specific spoilage organisms (SSOs) are the main factors. In this article, the spoilage indicators of SSOs were systematically described, which could make a comprehensive evaluation of the quality of aquatic products. Quorum sensing (QS) regulates the growth, metabolism and characteristics of SSOs, the common signaling molecules and the QS system in the major SSOs of aquatic products were discussed. Moreover, we compared various technologies for the analysis of SSOs in aquatic products. Besides, quality control techniques based on microbiota regulating of aquatic products, including physical, chemical and biological preservation strategies, were also compared. In conclusion, novel preservation technologies and hurdle techniques are expected to achieve comprehensive inhibition of SSOs.
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Affiliation(s)
- Huina Dong
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Yuanming Gai
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Shaoping Fu
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Dawei Zhang
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
- University of Chinese Academy of Sciences, Beijing, China
- *Correspondence: Dawei Zhang,
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Kunová S, Sendra E, Haščík P, Vukovic NL, Vukic M, Kačániová M. Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage. Animals (Basel) 2021; 11:ani11113145. [PMID: 34827877 PMCID: PMC8614330 DOI: 10.3390/ani11113145] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 10/28/2021] [Accepted: 11/02/2021] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Fish meat is highly perishable due to its composition and the naturally present microbiota. The food industry aims to provide healthy, safe, and high-quality products to the market. Several strategies, including the use of natural preservatives, may be used to enhance food shelf life, and they can also be combined with others, such as vacuum packaging. This being the case, essential oils are natural plant components that, due to their composition, possess high antimicrobial and antioxidant effects, and are therefore good candidates to be tested as fish preservatives together with vacuum packaging. In the present study, essential oils from Citrus lemon and Cinnamomum camphora were added to rainbow trout meat for evaluating the microbiological quality (counts of bacteria and identification of present microbiota) of the fish when vacuum packed and stored for 7 days at 4 °C. Our results show that lemon (0.5% and 1%) as well as C. camphora essential oils (0.5% and 1%) had a positive effect on the microbiological quality of fish meat, keeping a high microbial quality of the fish fillets during 7 days of cold storage. The use of these essential oils in combination with vacuum packaging is beneficial in extending the shelf life of rainbow trout meat. All isolated species under the tested conditions are identified in the present study; such information will be useful for the future development of preservation methodologies that target isolated microorganisms, which will enable the food industry to enhance the shelf life and safety of fish. Abstract The aim of the present study was to evaluate the microbiological quality of rainbow trout meat treated with essential oils (EOs from Citrus limon and Cinnamomum camphora) at concentrations of 0.5% and 1.0% in combination with vacuum packaging during storage. The composition of the EOs were analyzed by gas chromatography coupled with mass spectrometry, and total viable counts (TVCs), coliform bacteria (CB), and lactic acid bacteria (LAB) were determined on the zeroth, first, third, fifth, and seventh days of storage at 4 °C. Individual species of isolated microorganisms were identified using a MALDI-TOF MS Biotyper. The results show that the major components of the EOs were linalool (98.1%) in C. camphora and α-limonene in C. limon. The highest number of TVCs and CB were 4.49 log CFU/g and 2.65 log CFU/g in aerobically packed samples at the seventh day. The lowest TVCs were those of samples treated with 1% C. camphora EO. For CB the most effective treatment was 1% lemon EO. LAB were only detected in a few samples, and were never present in aerobically packed samples; the highest number of LAB was 1.39 log CFU/g in samples treated with 1% lemon EO at day seven. The most commonly isolated coliform bacteria were Hafnia alvei, Serratia fonticola, Serratia proteamaculans, Pantoea agglomerans, and Yersinia ruckeri. Lactobacillus sakei, Staphylococcus hominis, and Carnobacterium maltaromaticum were the most frequently isolated bacteria from lactic acid bacteria. In conclusion, C. camphora EO at a concentration of 1% showed the highest antimicrobial activity.
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Affiliation(s)
- Simona Kunová
- Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (S.K.); (P.H.)
| | - Esther Sendra
- Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Escuela Politécnica Superior de Orihuela, Miguel Hernández University, 03312 Orihuela, Spain;
| | - Peter Haščík
- Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (S.K.); (P.H.)
| | - Nenad L. Vukovic
- Department of Chemistry, Faculty of Science, University of Kragujevac, R. Domanovica 12, 34000 Kragujevac, Serbia; (N.L.V.); (M.V.)
| | - Milena Vukic
- Department of Chemistry, Faculty of Science, University of Kragujevac, R. Domanovica 12, 34000 Kragujevac, Serbia; (N.L.V.); (M.V.)
| | - Miroslava Kačániová
- Faculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, Rzeszow University, Cwiklinskiej 1, 35-601 Rzeszow, Poland
- Correspondence:
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Soro AB, Noore S, Hannon S, Whyte P, Bolton DJ, O’Donnell C, Tiwari BK. Current sustainable solutions for extending the shelf life of meat and marine products in the packaging process. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100722] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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9
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López-Gómez A, Ros-Chumillas M, Navarro-Martínez A, Barón M, Navarro-Segura L, Taboada-Rodríguez A, Marín-Iniesta F, Martínez-Hernández GB. Packaging of Fresh Sliced Mushrooms with Essential Oils Vapours: A New Technology for Maintaining Quality and Extending Shelf Life. Foods 2021; 10:foods10061196. [PMID: 34073204 PMCID: PMC8228756 DOI: 10.3390/foods10061196] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 05/20/2021] [Accepted: 05/24/2021] [Indexed: 11/16/2022] Open
Abstract
The use of vapour of essential oils (EOs) through an innovative pilot-plant packaging device was studied to preserve the quality of sliced mushrooms during storage. A mix of EOs (eugenol, bergamot EO, and grapefruit EO) was vaporized (100 and 125 µL L−1) and applied during packaging of sliced mushrooms under modified atmosphere packaging (MAP); then, the product quality was studied during cold storage up to 12 days. The highest colour changes of EOs125 samples, which were observed in the mushroom stipe, were not observed with the EOs100 atmosphere. Thus, the high polyphenoloxidase activity observed in untreated samples after 5–7 days was highly controlled with the vapour EOs atmospheres. Furthermore, the visual appearance scores of EOs100 samples were still over the limit of usability, while untreated samples were already below this threshold after 5 days of storage. A strong bacteriostatic effect was achieved with vapour EOs, reducing the Pseudomonas spp. (the main microbial genus in cultivated mushrooms) growth by ≈1.7 log CFU g−1, regardless of the EOs dose, after 12 days. The activity of phenyl ammonia lyase was also reduced up to ≈0.4 enzymatic units with the EOs100 treatment. Conclusively, packaging of sliced mushrooms under an atmosphere enriched with 100 µL L−1 EOs vapour highly controlled the quality loss of sliced mushrooms owing to their enzymatic inhibition and high bacteriostatic effect.
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Affiliation(s)
- Antonio López-Gómez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain; (M.R.-C.); (A.N.-M.); (M.B.); (L.N.-S.)
- Correspondence: (A.L.-G.); (G.B.M.-H.); Tel.: +34-968325516 (A.L.-G.)
| | - María Ros-Chumillas
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain; (M.R.-C.); (A.N.-M.); (M.B.); (L.N.-S.)
| | - Alejandra Navarro-Martínez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain; (M.R.-C.); (A.N.-M.); (M.B.); (L.N.-S.)
| | - Marta Barón
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain; (M.R.-C.); (A.N.-M.); (M.B.); (L.N.-S.)
| | - Laura Navarro-Segura
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain; (M.R.-C.); (A.N.-M.); (M.B.); (L.N.-S.)
| | - Amaury Taboada-Rodríguez
- Group of Research Food Biotechnology-BTA, Department of Food Science, Nutrition and Bromatology, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.T.-R.); (F.M.-I.)
| | - Fulgencio Marín-Iniesta
- Group of Research Food Biotechnology-BTA, Department of Food Science, Nutrition and Bromatology, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; (A.T.-R.); (F.M.-I.)
| | - Ginés Benito Martínez-Hernández
- Biotechnological Processes Technology and Engineering Lab, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Edif I+D+I, Campus Muralla del Mar, 30202 Cartagena, Spain
- Correspondence: (A.L.-G.); (G.B.M.-H.); Tel.: +34-968325516 (A.L.-G.)
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10
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Critical review on the use of essential oils against spoilage in chilled stored fish: A quantitative meta-analyses. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.054] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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11
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Recent Developments in Seafood Packaging Technologies. Foods 2021; 10:foods10050940. [PMID: 33923022 PMCID: PMC8145365 DOI: 10.3390/foods10050940] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/15/2021] [Accepted: 04/21/2021] [Indexed: 11/17/2022] Open
Abstract
Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.
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Castillejo N, Martínez-Hernández GB, Artés-Hernández F. Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce. FOOD SCI TECHNOL INT 2021; 27:734-745. [PMID: 33423548 DOI: 10.1177/1082013220983100] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity -TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.
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Affiliation(s)
- Noelia Castillejo
- Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena, Cartagena, Spain
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Huang X, Lao Y, Pan Y, Chen Y, Zhao H, Gong L, Xie N, Mo CH. Synergistic Antimicrobial Effectiveness of Plant Essential Oil and Its Application in Seafood Preservation: A Review. Molecules 2021; 26:molecules26020307. [PMID: 33435286 PMCID: PMC7827451 DOI: 10.3390/molecules26020307] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 12/30/2020] [Accepted: 01/05/2021] [Indexed: 11/23/2022] Open
Abstract
The synergistic potential of plant essential oils (EOs) with other conventional and non-conventional antimicrobial agents is a promising strategy for increasing antimicrobial efficacy and controlling foodborne pathogens. Spoilage microorganisms are one of main concerns of seafood products, while the prevention of seafood spoilage principally requires exclusion or inactivation of microbial activity. This review provides a comprehensive overview of recent studies on the synergistic antimicrobial effect of EOs combined with other available chemicals (such as antibiotics, organic acids, and plant extracts) or physical methods (such as high hydrostatic pressure, irradiation, and vacuum-packaging) utilized to reduce the growth of foodborne pathogens and/or to extend the shelf-life of seafood products. This review highlights the synergistic ability of EOs when used as a seafood preservative, discovering the possible routes of the combined techniques for the development of a novel seafood preservation strategy.
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Affiliation(s)
- Xianpei Huang
- College of Life Science and Technology, Jinan University, Guangzhou 510632, China; (X.H.); (H.Z.)
- Shanwei Marine Industry Institute, Shanwei Polytechnic, Shanwei 516600, China; (Y.P.); (Y.C.); (N.X.)
| | - Yuli Lao
- College of Life Science, University of Chinese Academy of Sciences, Beijing 100049, China;
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China;
| | - Yifeng Pan
- Shanwei Marine Industry Institute, Shanwei Polytechnic, Shanwei 516600, China; (Y.P.); (Y.C.); (N.X.)
| | - Yiping Chen
- Shanwei Marine Industry Institute, Shanwei Polytechnic, Shanwei 516600, China; (Y.P.); (Y.C.); (N.X.)
| | - Haiming Zhao
- College of Life Science and Technology, Jinan University, Guangzhou 510632, China; (X.H.); (H.Z.)
| | - Liang Gong
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China;
| | - Nanbin Xie
- Shanwei Marine Industry Institute, Shanwei Polytechnic, Shanwei 516600, China; (Y.P.); (Y.C.); (N.X.)
| | - Ce-Hui Mo
- College of Life Science and Technology, Jinan University, Guangzhou 510632, China; (X.H.); (H.Z.)
- Correspondence: ; Tel.: +86-20-85223405
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14
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Zhuang S, Hong H, Zhang L, Luo Y. Spoilage‐related microbiota in fish and crustaceans during storage: Research progress and future trends. Compr Rev Food Sci Food Saf 2020; 20:252-288. [DOI: 10.1111/1541-4337.12659] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 09/24/2020] [Accepted: 09/29/2020] [Indexed: 02/06/2023]
Affiliation(s)
- Shuai Zhuang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering China Agricultural University Beijing China
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering China Agricultural University Beijing China
| | - Longteng Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering China Agricultural University Beijing China
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering China Agricultural University Beijing China
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