1
|
Zhong Y, Wang T, Luo R, Liu J, Jin R, Peng X. Recent advances and potentiality of postbiotics in the food industry: Composition, inactivation methods, current applications in metabolic syndrome, and future trends. Crit Rev Food Sci Nutr 2022; 64:5768-5792. [PMID: 36537328 DOI: 10.1080/10408398.2022.2158174] [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] [Indexed: 12/24/2022]
Abstract
Postbiotics are defined as "preparation of inanimate microorganisms and/or their components that confers a health benefit on the host". Postbiotics have unique advantages over probiotics, such as stability, safety, and wide application. Although postbiotics are research hotspots, the research on them is still very limited. This review provides comprehensive information on the scope of postbiotics, the preparation methods of inanimate microorganisms, and the application and mechanisms of postbiotics in metabolic syndrome (MetS). Furthermore, the application trends of postbiotics in the food industry are reviewed. It was found that postbiotics mainly include inactivated microorganisms, microbial lysates, cell components, and metabolites. Thermal treatments are the main methods to prepare inanimate microorganisms as postbiotics, while non-thermal treatments, such as ionizing radiation, ultraviolet light, ultrasound, and supercritical CO2, show great potential in postbiotic preparation. Postbiotics could ameliorate MetS through multiple pathways including the modulation of gut microbiota, the enhancement of intestinal barrier, the regulation of inflammation and immunity, and the modulation of hormone homeostasis. Additionally, postbiotics have great potential in the food industry as functional food supplements, food quality improvers, and food preservatives. In addition, the SWOT analyses showed that the development of postbiotics in the food industry exists both opportunities and challenges.
Collapse
Affiliation(s)
- Yujie Zhong
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Tao Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, China
| | - Ruilin Luo
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Jiayu Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Ruyi Jin
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xiaoli Peng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| |
Collapse
|
2
|
Si R, Zhang X, Yao Y, Zhang S, Wang H. Unpacking the myth between increased government initiatives and reduced selling of dead live stocks in China: An approach towards exploring hidden danger of zoonotic diseases. One Health 2021; 13:100344. [PMID: 34805474 PMCID: PMC8586803 DOI: 10.1016/j.onehlt.2021.100344] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 10/31/2021] [Accepted: 11/02/2021] [Indexed: 11/05/2022] Open
Abstract
Prohibiting the unsafe sale of livestock that have died in production and harmlessly disposing of them are key measures to control and prevent outbreaks of zoonotic diseases and exert a great significance for maintaining meat-derived food and public health safety. However, under the strict implementation of governmental initiatives, some farmers still choose to sell dead livestock unsafely in developing countries such as China, Brazil, Mexico, and Kenya, which have become an important hidden danger in preventing and controlling zoonotic diseases. Based on data from 496 pig farmers in Hebei, Henan, and Hubei, China, the Double Hurdle Model was employed to explore the impact of governmental initiatives on the willingness and proportion of dead pigs sold unsafely by farmers. Besides, based on the heterogeneity of organization participation and breeding scale, the impact of governmental initiatives on different scale farmers' unsafely selling behaviors is also discussed. The results showed that the harmless disposal subsidy significantly reduces farmers' willingness to unsafely sell dead pigs (SW, RC = −0.0666, and SE = 0.0261). Still, the impact on the proportion is weak (SP, RC = −0.0502, and SE = 0.0474). Though the effect of supervision punishment is greatly weakened (SW, RC =−0.0381, and SE = 0.0324; SP, RC = −0.0204 and SE = 0.0263), it can significantly enhance the effect of harmless disposal subsidy by creating a good law-abiding environment (SW, RC = −0.1370, and SE = 0.0374; SP, RC = −0.0820, and SE = 0.0431). Governmental initiatives have an undue impact on the unsafe sale of dead livestock by farmers participating in cooperatives. The effects of these measures on different scale farmers' unsafe sale of dead pigs are highly heterogeneous. In addition, the study also found that food and public health safety risk perceptions are important endogenous drivers for curbing farmers selling dead pigs. This research can also provide important inspiration for other countries. The government should raise farmers' risk perception level of food and public safety, optimize governmental initiatives, play the key role of cooperative organization, increase the proportion of dead pigs harmlessly disposed of, and finally eliminate new hidden dangers in the prevention and control of zoonotic diseases.
Collapse
Affiliation(s)
- Ruishi Si
- School of Public Administration, Xi'an University of Architecture and Technology, Xi'an 710055, China
| | - Xueqian Zhang
- School of Public Administration, Xi'an University of Architecture and Technology, Xi'an 710055, China
| | - Yumeng Yao
- School of Public Administration, Xi'an University of Architecture and Technology, Xi'an 710055, China
| | - Shuxia Zhang
- College of Veterinary Medicine, Northwest A&F University, Yangling 712100, China
| | - Heng Wang
- School of Economics and Finance, Xi'an International Studies University, Xi'an 710128, China
- Corresponding author.
| |
Collapse
|
3
|
Xu Y, Guan X, Lin B, Li R, Wang S. Oregano Oil, Epsilon-Polylysine and Citric Acid Assisted Inactivation of Salmonella in Two Kinds of Tahini during Thermal Treatment and Storage. Foods 2021; 10:foods10061272. [PMID: 34204952 PMCID: PMC8227193 DOI: 10.3390/foods10061272] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 05/28/2021] [Accepted: 05/29/2021] [Indexed: 11/18/2022] Open
Abstract
Tahini and tahini-based products are popular with consumers due to their special flavor and high nutritional values, but often have been linked to Salmonella outbreaks. The objective of this study was to compare effects of different kinds of natural antimicrobials on Salmonella inactivation in undiluted and diluted tahini during thermal treatment and storage. Results showed that the Weibull model was more suitable to describe the thermal inactivation behavior of S. montevideo CICC21588 in two kinds of tahini than the first-order model. Inactivation curves were concave-upward in undiluted tahini but concave-downward in diluted tahini. During storage of undiluted tahini, 3% oregano oil caused extra 1.44 or 0.80 log CFU/g reductions after 7 days at 25 °C or 4 °C compared to the control and 0.5% citric acid caused an extra reduction of 0.75 log CFU/g after 7 d at 4 °C. For diluted tahini, 2–3% oregano oil and 0.4–0.5% ε-polylysine reduced more populations compared to undiluted tahini. These antimicrobials all inhibited the growth of S. montevideo during 24 h at 25 °C and ε-polylysine had the best effect. Furthermore, these antimicrobials enhanced the Salmonella inactivation in diluted tahini during thermal treatment, and there was less of a synergistic effect of thermal and antimicrobials in undiluted tahini due to less sublethal injured cells caused by heat. This study may provide useful information for Salmonella inactivation in tahini.
Collapse
Affiliation(s)
- Yuanmei Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (Y.X.); (X.G.); (B.L.); (R.L.)
| | - Xiangyu Guan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (Y.X.); (X.G.); (B.L.); (R.L.)
| | - Biying Lin
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (Y.X.); (X.G.); (B.L.); (R.L.)
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (Y.X.); (X.G.); (B.L.); (R.L.)
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (Y.X.); (X.G.); (B.L.); (R.L.)
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA
- Correspondence: ; Tel.: +86-29-87092391; Fax: +86-29-87091737
| |
Collapse
|
4
|
Tuersuntuoheti T, Wang Z, Zheng Y, Wang S, Wang Z, Wu Y, Liang S, Li X, Zhang M. Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives. Food Sci Nutr 2019; 7:2958-2967. [PMID: 31572589 PMCID: PMC6766552 DOI: 10.1002/fsn3.1151] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 06/09/2019] [Accepted: 06/11/2019] [Indexed: 11/11/2022] Open
Abstract
In this work, the effect of microwave (MW), ε-poly-L-lysine (ε-PL), calcium propionate (CP), and their combinations on the shelf life and quality characteristics of highland barley fresh noodle (HBFN) was studied. Firstly, the mixed flour was treated by MW (800 W) for different time. Subsequently, HBFN was prepared by mixing flour and sterilized water with addition of 0.04% ε-PL combined with different concentrations of CP (0.025%, 0.020%, 0.015%) and stored at 25 ± 1°C. Changes of total plate count (TPC), moisture content, water state, textural properties, color, and pH in HBFN were monitored during storage. The results indicated that microwave treatment (40 s) provided 30% reduction of initial TPC of the flour without decline of noodle quality. Shelf life of HBFN treated with MW + ε-PL (0.04%) + CP (0.02%/0.025%) reached 80 and 88 hr, respectively, and had good edible qualities during storage.
Collapse
Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Yanyan Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Shuai Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Ziyuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Yan Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Xinping Li
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| |
Collapse
|
5
|
Tuersuntuoheti T, Wang Z, Wang Z, Liang S, Li X, Zhang M. Review of the application of ε‐poly‐L‐lysine in improving food quality and preservation. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14153] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
| | - Ziyuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
| | - Xinping Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University Beijing China
| |
Collapse
|
6
|
Moon HJ, Min KJ, Park NY, Park HJ, Yoon KS. Survival of Staphylococcus aureus in dried fish products as a function of temperature. Food Sci Biotechnol 2017; 26:823-828. [PMID: 30263609 PMCID: PMC6049567 DOI: 10.1007/s10068-017-0096-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2016] [Revised: 02/23/2017] [Accepted: 03/02/2017] [Indexed: 10/19/2022] Open
Abstract
We evaluated the survival ability of Staphylococcus aureus and the production of Staphylococcal enterotoxin A (SEA) in dried filefishes and julienned squid at 10°, 24°, and 35 °C for 5 months. S. aureus survived longer at 10 °C than 24° and 35 °C, and better in dried julienned squid than dried filefishes. At 35 °C, the populations of S. aureus were rapidly diminished and undetectable in dried filefishes and julienned squid after 14 and 19 days, respectively. SEA production did not increase during the 5-month storage period, regardless of the temperature and type of dried fish products. Although it is advised to store dried fish products at 10 °C for quality control in retail markets, refrigerated temperature is more likely to facilitate the survival of S. aureus in dried fish products. Thus, dried fish products should be produced and stored under hygienic conditions.
Collapse
Affiliation(s)
- Hye-Jin Moon
- Department of Food and Nutrition, Kyung Hee University, Seoul, 02447 Republic of Korea
| | - Kyung-Jin Min
- Department of Food and Nutrition, Jang An University, Hwaseong, Gyeonggi 18331 Republic of Korea
| | - Na-Yoon Park
- Department of Food and Nutrition, Kyung Hee University, Seoul, 02447 Republic of Korea
| | - Hee-Jin Park
- Department of Food and Nutrition, Kyung Hee University, Seoul, 02447 Republic of Korea
| | - Ki-Sun Yoon
- Department of Food and Nutrition, Kyung Hee University, Seoul, 02447 Republic of Korea
| |
Collapse
|
7
|
Weiss J, Loeffler M, Terjung N. The antimicrobial paradox: why preservatives lose activity in foods. Curr Opin Food Sci 2015. [DOI: 10.1016/j.cofs.2015.05.008] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
8
|
Microbial inhibition in mozzarella cheese using rosemary and thyme oils in combination with sodium diacetate. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0012-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
|
9
|
Park HJ, Park KC, Yoon KS. Effect of Rooibos (Aspalathus linearis) on Growth Control ofClostridium perfringensand Lipid Oxidation of Ready-to-Eat Jokbal (Pig's Trotters). J Food Sci 2014; 79:M2507-15. [DOI: 10.1111/1750-3841.12701] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2014] [Accepted: 09/30/2014] [Indexed: 10/24/2022]
Affiliation(s)
- Hee Jin Park
- Dept. of Food and Nutrition; Kyung Hee Univ; Seoul 130-701 Korea
| | - Keun-Cheol Park
- Dept. of Food and Nutrition; Kyung Hee Univ; Seoul 130-701 Korea
| | - Ki Sun Yoon
- Dept. of Food and Nutrition; Kyung Hee Univ; Seoul 130-701 Korea
| |
Collapse
|
10
|
Kyung KH. Antimicrobial properties of allium species. Curr Opin Biotechnol 2011; 23:142-7. [PMID: 21903379 DOI: 10.1016/j.copbio.2011.08.004] [Citation(s) in RCA: 105] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2011] [Revised: 08/10/2011] [Accepted: 08/20/2011] [Indexed: 11/20/2022]
Abstract
The antimicrobial activity of Allium species has long been recognized, with allicin, other thiosulfinates, and their transformation products having antimicrobial activity. Alliums are inhibitory against all tested microorganisms such as bacteria, fungi, viruses, and parasites. Alliums inhibit multi-drug-resistant microorganisms and often work synergistically with common antimicrobials. Allium-derived antimicrobial compounds inhibit microorganisms by reacting with the sulfhydryl (SH) groups of cellular proteins. It used to be thought that allicin reacts only with cysteine and not with non-SH amino acids, but evidence has accumulated that allicin and other thiosulfinates also react with non-SH amino acids.
Collapse
Affiliation(s)
- Kyu Hang Kyung
- Sejong University, Food Science, Kunja-dong, Gwangjin-ku, Seoul, Republic of Korea.
| |
Collapse
|