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Poscente V, Di Gregorio L, Costanzo M, Bernini R, Bevivino A. Flow cytometry: Unravelling the real antimicrobial and antibiofilm efficacy of natural bioactive compounds. J Microbiol Methods 2024; 222:106956. [PMID: 38759758 DOI: 10.1016/j.mimet.2024.106956] [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: 02/19/2024] [Revised: 05/14/2024] [Accepted: 05/14/2024] [Indexed: 05/19/2024]
Abstract
Flow cytometry (FCM) provides unique information on bacterial viability and physiology, allowing a real-time early warning antimicrobial and antibiofilm monitoring system for preventing the spread risk of foodborne disease. The present work used a combined culture-based and FCM approach to assess the in vitro efficacy of essential oils (EOs) from condiment plants commonly used in Mediterranean Europe (i.e., thyme EO, oregano EO, basil EO, and lemon EO) against planktonic and sessile cells of food-pathogenic Listeria monocytogenes 56 LY, and contaminant and alterative species Escherichia coli ATCC 25922 and Pseudomonas fluorescens ATCC 13525. Evaluation of the bacterial response to the increasing concentrations of natural compounds posed FCM as a crucial technique for the quantification of the live/dead, and viable but non-culturable (VBNC) cells when antimicrobial agents exert no real bactericidal action. Furthermore, the FCM results displayed higher numbers of viable bacteria expressed as Active Fluorescent Units (AFUs) with a greater level of repeatability compared with outcomes of the plate-count method. Overall, accurate counting of viable microbial cells is a critically important parameter in food microbiology, and flow cytometry provides an innovative approach with high-throughput potential for applications in the food industry as "flow microbiology".
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Affiliation(s)
- Valeria Poscente
- Department for Sustainability, Biotechnologies and Agroindustry Division, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Center, 00123 Rome, Italy; Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy
| | - Luciana Di Gregorio
- Department for Sustainability, Biotechnologies and Agroindustry Division, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Center, 00123 Rome, Italy.
| | - Manuela Costanzo
- Department for Sustainability, Biotechnologies and Agroindustry Division, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Center, 00123 Rome, Italy
| | - Roberta Bernini
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy
| | - Annamaria Bevivino
- Department for Sustainability, Biotechnologies and Agroindustry Division, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Center, 00123 Rome, Italy
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2
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Jaderi Z, Tabatabaee Yazdi F, Mortazavi SA, Koocheki A. Effects of glycerol and sorbitol on a novel biodegradable edible film based on Malva sylvestris flower gum. Food Sci Nutr 2022; 11:991-1000. [PMID: 36789080 PMCID: PMC9922115 DOI: 10.1002/fsn3.3134] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 10/09/2022] [Accepted: 10/25/2022] [Indexed: 11/18/2022] Open
Abstract
There has been an increasing interest in the investigation of novel eco-friendly packaging materials. An edible film based on Malva sylvestris flower gum was fabricated with 40%, 50%, and 60% glycerol and sorbitol using casting method. FTIR analysis was applied to identify the functional groups of films with different concentrations of plasticizers. The lightness of the samples did not affect upon increasing the sorbitol and glycerol; nevertheless, the samples tended to be green and yellow. SEM images indicated that glycerol-based films enjoy heterogeneous and porous surfaces compared to the sorbitol-based samples. Although Tensile Strength and Young's Modulus characteristics declined considerably (p < .05) upon plasticizer addition, elongation at break increased by more than 10% in glycerol-based samples. A significant (p < .05) decrement was observed in the density of film strips via the addition of glycerol and sorbitol. Moisture content of films incorporated with both plasticizers saw a considerable improvement (p < .05) upon increasing the plasticizer concentration from 40% to 60% and is ascribed to the water-holding capacity of plasticizers. Water contact angle and water solubility increased via plasticizer supplementation, which is attributed to the hydrophilic characteristic of glycerol and sorbitol, are in line with SEM analysis.
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Affiliation(s)
- Zeinab Jaderi
- Department of Food Science, Faculty of AgricultureFerdowsi University of MashhadMashhadIran
| | | | - Seyed Ali Mortazavi
- Department of Food Science, Faculty of AgricultureFerdowsi University of MashhadMashhadIran
| | - Arash Koocheki
- Department of Food Science, Faculty of AgricultureFerdowsi University of MashhadMashhadIran
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3
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Rout S, Tambe S, Deshmukh RK, Mali S, Cruz J, Srivastav PP, Amin PD, Gaikwad KK, Andrade EHDA, Oliveira MSD. Recent trends in the application of essential oils: The next generation of food preservation and food packaging. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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4
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Yasir M, Nawaz A, Ghazanfar S, Okla MK, Chaudhary A, Al WH, Ajmal MN, AbdElgawad H, Ahmad Z, Abbas F, Wadood A, Manzoor Z, Akhtar N, Din M, Hameed Y, Imran M. Anti-bacterial activity of essential oils against multidrug-resistant foodborne pathogens isolated from raw milk. BRAZ J BIOL 2022; 84:e259449. [PMID: 35544793 DOI: 10.1590/1519-6984.259449] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Accepted: 03/16/2022] [Indexed: 11/22/2022] Open
Abstract
The presence of pathogenic bacteria in food is considered as a primary cause of food-borne illness and food quality deterioration worldwide. The present study aimed to determine the effectiveness of five essential oils (EOs) against multidrug-resistant foodborne pathogens. In the current study Gram-negative bacteria (Escherichia, Enterobacter, Citrobacter, Proteus, Pseudomonas, and Klebsiella) and the Gram-positive bacteria Staphylococcus were isolated from raw milk and biochemically characterized. The anti-bacterial effect of different antibiotics and EOs (thyme, oregano, lemongrass, mint, and rosemary) was determined using the standard disc diffusion method. The antibiogram study revealed that Gram-negative bacteria were highly resistant to penicillin while Staphylococcus was resistant to streptomycin, amoxicillin, and lincomycin. Moderate resistance was observed to doxycycline, amikacin, enrofloxacin, kanamycin and cefixime. Isolates were found less resistant to gentamycin, chloramphenicol, and ciprofloxacin. EOs showed a broad range of antimicrobial activity against all bacteria except P. aeruginosa. Of these, thyme was more effective against most of the multi-drug resistant bacterial strains and formed the largest zone of inhibition (26 mm) against Escherichia followed by oregano oil (18 mm) against Staphylococcus (p<0.05). Klebsiella spp and Citrobacter spp showed resistance to mint and lemongrass oil respectively. The EOs such as lemongrass, mint and rosemary were less active against all the bacteria. The findings of the recent study suggest the use of EOs as natural antibacterial agents for food preservation.
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Affiliation(s)
- M Yasir
- University of Baluchistan, Department of Microbiology, Quetta, Pakistan
| | - A Nawaz
- Government College University Faisalabad, Department of Zoology, Faisalabad, Pakistan
| | - S Ghazanfar
- National Agricultural Research Centre, Functional Genomics and Bioinformatics, Islamabad, Pakistan
| | - M K Okla
- King Saud University, College of Science, Botany and Microbiology Department, Riyadh, Saudi Arabia
| | - A Chaudhary
- University of Central Punjab, Department of Biochemistry, Lahore, Pakistan
| | - Wahidah H Al
- King Saud University, College of Food & Agriculture Sciences, Department of Food Sciences & Nutrition, Riyadh, Saudi Arabia
| | - M N Ajmal
- University of Jhang, Department of Microbiology, Jhang, Pakistan
| | - H AbdElgawad
- University of Antwerp, Department of Biology, Integrated Molecular Plant Physiology Research, Antwerpen, Belgium
| | - Z Ahmad
- University of Balochistan, Center for Advanced Studies in Vaccinology and Biotechnology, Quetta, Pakistan
| | - F Abbas
- University of Balochistan, Center for Advanced Studies in Vaccinology and Biotechnology, Quetta, Pakistan
| | - A Wadood
- University of Baluchistan, Department of Microbiology, Quetta, Pakistan
| | - Z Manzoor
- Pir Mehr Ali Shah Arid Agriculture University, Department of Parasitology and Microbiology, Rawalpindi, Pakistan
| | - N Akhtar
- Department of Biological Sciences, National University of Medical Science, Rawalpindi, Pakistan
| | - M Din
- Bolan Medical College, Department of Pathology, Quetta, Pakistan
| | - Y Hameed
- The Islamia University of Bahawalpur, Department of Biochemistry and Biotechnology, Bahawalpur, Pakistan
| | - M Imran
- Quaid-i-Azam University, Faculty of Biological Sciences, Department of Microbiology, Islamabad, Pakistan
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5
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Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables—A Review. Microorganisms 2022; 10:microorganisms10040760. [PMID: 35456810 PMCID: PMC9032070 DOI: 10.3390/microorganisms10040760] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 03/25/2022] [Accepted: 03/29/2022] [Indexed: 02/04/2023] Open
Abstract
Microbial foodborne diseases are a major health concern. In this regard, one of the major risk factors is related to consumer preferences for “ready-to-eat” or minimally processed (MP) fruits and vegetables. Essential oil (EO) is a viable alternative used to reduce pathogenic bacteria and increase the shelf-life of MP foods, due to the health risks associated with food chlorine. Indeed, there has been increased interest in using EO in fresh produce. However, more information about EO applications in MP foods is necessary. For instance, although in vitro tests have defined EO as a valuable antimicrobial agent, its practical use in MP foods can be hampered by unrealistic concentrations, as most studies focus on growth reductions instead of bactericidal activity, which, in the case of MP foods, is of utmost importance. The present review focuses on the effects of EO in MP food pathogens, including the more realistic applications. Overall, due to this type of information, EO could be better regarded as an “added value” to the food industry.
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Mukurumbira A, Shellie R, Keast R, Palombo E, Jadhav S. Encapsulation of essential oils and their application in antimicrobial active packaging. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108883] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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7
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Ben-Fadhel Y, Maherani B, Salmieri S, Lacroix M. Preparation and characterization of natural extracts-loaded food grade nanoliposomes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112781] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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8
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Effect of Adding Essential Oils of Caraway and Rosemary on Volatile Aroma Compounds Derived from Stored Vacuum Packaged Minced Turkey Meat. ANNALS OF ANIMAL SCIENCE 2021. [DOI: 10.2478/aoas-2020-0106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
Changes in the odor of meat during its storage are one of the basic indicators affecting its assessment and possible disqualification. The aim of the study was to determine whether the addition of essential oils may affect the composition and concentration of volatile compounds included in the aroma of stored turkey meat. We investigated the effect of adding essential oil (EO) of caraway (0.02% v/w), rosemary (0.02% v/w) and a mixture of the two (0.01% each) on the composition of volatile compound fractions formed during 10-day storage of vacuum-packed minced turkey meat. The EOs used were also evaluated for their influence on microbial contamination (total viable count and lactic acid bacteria count), sensory quality (odor and taste) and the level of fat rancidity (acid value, peroxide value and p-anisidine value) and pH in chill-stored samples. In terms of sensory indicators, the greatest beneficial effect of adding EOs was noted in the odor of raw meat. Use of the HS-SPME/GC-MS (headspace-solid phase microextraction/gas chromatography-mass spectrometry) method showed that the addition of essential oils significantly reduced the amounts of benzeneacetaldehyde, 2-octenal and ethyl 2-methyloctanoate compared with the control sample. In addition, in the presence of essential oils of rosemary and caraway, decreases were noted in benzaldehyde and 9-octadecenal, respectively. These changes may potentially affect the reception of the odor. There was a beneficial effect of the EOs in reducing the levels of fat oxidation indicators, including peroxides. However, the oils at applied concentrations had no significant effect on the total viable count and LAB count.
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Vihanova K, Houdkova M, Promgool T, Urbanova K, Kanokmedhakul S, Kokoska L. In vitro growth‐inhibitory effect of essential oils and supercritical carbon dioxide extracts from
Cinnamomum
spp. barks and fruits against food bacterial pathogens in liquid and vapor phase. J Food Saf 2021. [DOI: 10.1111/jfs.12900] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Katerina Vihanova
- Department of Crop Science and Agroforestry, Faculty of Tropical AgriSciences Czech University of Life Sciences Prague Prague 6 Czech Republic
| | - Marketa Houdkova
- Department of Crop Science and Agroforestry, Faculty of Tropical AgriSciences Czech University of Life Sciences Prague Prague 6 Czech Republic
| | - Trinop Promgool
- Natural Products Research Unit, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science Khon Kaen University Khon Kaen Thailand
| | - Klara Urbanova
- Department of Sustainable Technologies, Faculty of Tropical AgriSciences Czech University of Life Sciences Prague Prague 6 Czech Republic
| | - Somdej Kanokmedhakul
- Natural Products Research Unit, Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science Khon Kaen University Khon Kaen Thailand
| | - Ladislav Kokoska
- Department of Crop Science and Agroforestry, Faculty of Tropical AgriSciences Czech University of Life Sciences Prague Prague 6 Czech Republic
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Nafis A, Ouedrhiri W, Iriti M, Mezrioui N, Marraiki N, Elgorban AM, Syed A, Hassani L. Chemical composition and synergistic effect of three Moroccan lavender EOs with ciprofloxacin against foodborne bacteria: a promising approach to modulate antimicrobial resistance. Lett Appl Microbiol 2021; 72:698-705. [PMID: 33570805 DOI: 10.1111/lam.13460] [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: 11/02/2020] [Revised: 01/28/2021] [Accepted: 02/05/2021] [Indexed: 11/27/2022]
Abstract
The aim of this study was to determine the chemical profile of the essential oils (EOs) of three Moroccan lavender species (Lavandula pedunculata, LP; Lavandula angustifolia, LA; and Lavandula maroccana, LM) and to investigate, for the first time, the synergistic effect of the optimal mixture of the EOs with conventional antibiotic ciprofloxacin against three pathogenic foodborne bacteria. Gas chromatography/mass spectrometry analysis showed that eucalyptol (39·05%), camphor (24·21%) and borneol (8·29%) were the dominant compounds of LA-EO. LP-EO was characterized by the abundance of camphor (74·51%) and fenchone (27·06%), whereas carvacrol (42·08%), camphor (17·95%) and fenchone (12·05%) were the main constituents of LM-EO. EOs alone or combined showed a remarkable antimicrobial activity against the tested bacteria with minimum inhibitory concentrations (MICs) ranging from 3·53 to 15·96 mg ml-1 . The optimal mixture, calculated using a mixture design, corresponded to 19% LA, 38% LP and 43% LM. All combination of the EOs and the best EO mixture with ciprofloxacin exhibited a total synergism with fractional inhibitory concentration index values ranging from 0·27 to 0·37. The best EO mixture showed the highest gain of 128-fold, especially against Salmonella spp., more than that found testing the EOs separately. These findings should be taken into consideration for a possible application in the pharmaceutical and food industries.
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Affiliation(s)
- A Nafis
- Biology Department, Faculty of Sciences, Chouaïb Doukkali University, El Jadida, Morocco.,Laboratory of Microbial Biotechnologies, Agrosciences and Environment, Faculty of Sciences Semlalia, Cadi Ayyad University, Marrakech, Morocco
| | - W Ouedrhiri
- Laboratoire d'Ingénierie, d'Electrochimie, de Modélisation et d'Environnement, Département de chimie, Faculté des Sciences, Université Sidi Mohamed Ben Abdellah, Fès, Morocco
| | - M Iriti
- Department of Agricultural and Environmental Sciences, Milan State University, Milan, Italy
| | - N Mezrioui
- Laboratory of Microbial Biotechnologies, Agrosciences and Environment, Faculty of Sciences Semlalia, Cadi Ayyad University, Marrakech, Morocco
| | - N Marraiki
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - A M Elgorban
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - A Syed
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - L Hassani
- Laboratory of Microbial Biotechnologies, Agrosciences and Environment, Faculty of Sciences Semlalia, Cadi Ayyad University, Marrakech, Morocco
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11
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Chassagne F, Samarakoon T, Porras G, Lyles JT, Dettweiler M, Marquez L, Salam AM, Shabih S, Farrokhi DR, Quave CL. A Systematic Review of Plants With Antibacterial Activities: A Taxonomic and Phylogenetic Perspective. Front Pharmacol 2021; 11:586548. [PMID: 33488385 PMCID: PMC7821031 DOI: 10.3389/fphar.2020.586548] [Citation(s) in RCA: 65] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Accepted: 11/12/2020] [Indexed: 12/17/2022] Open
Abstract
Background: Antimicrobial resistance represents a serious threat to human health across the globe. The cost of bringing a new antibiotic from discovery to market is high and return on investment is low. Furthermore, the development of new antibiotics has slowed dramatically since the 1950s’ golden age of discovery. Plants produce a variety of bioactive secondary metabolites that could be used to fuel the future discovery pipeline. While many studies have focused on specific aspects of plants and plant natural products with antibacterial properties, a comprehensive review of the antibacterial potential of plants has never before been attempted. Objectives: This systematic review aims to evaluate reports on plants with significant antibacterial activities. Methods: Following the PRISMA model, we searched three electronic databases: Web of Science, PubMed and SciFinder by using specific keywords: “plant,” “antibacterial,” “inhibitory concentration.” Results: We identified a total of 6,083 articles published between 1946 and 2019 and then reviewed 66% of these (4,024) focusing on articles published between 2012 and 2019. A rigorous selection process was implemented using clear inclusion and exclusion criteria, yielding data on 958 plant species derived from 483 scientific articles. Antibacterial activity is found in 51 of 79 vascular plant orders throughout the phylogenetic tree. Most are reported within eudicots, with the bulk of species being asterids. Antibacterial activity is not prominent in monocotyledons. Phylogenetic distribution strongly supports the concept of chemical evolution across plant clades, especially in more derived eudicot families. The Lamiaceae, Fabaceae and Asteraceae were the most represented plant families, while Cinnamomum verum, Rosmarinus vulgaris and Thymus vulgaris were the most studied species. South Africa was the most represented site of plant collection. Crude extraction in methanol was the most represented type of extraction and leaves were the main plant tissue investigated. Finally, Staphylococcus aureus was the most targeted pathogenic bacteria in these studies. We closely examine 70 prominent medicinal plant species from the 15 families most studied in the literature. Conclusion: This review depicts the current state of knowledge regarding antibacterials from plants and provides powerful recommendations for future research directions.
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Affiliation(s)
- François Chassagne
- Center for the Study of Human Health, Emory University, Atlanta, GA, United States
| | | | - Gina Porras
- Center for the Study of Human Health, Emory University, Atlanta, GA, United States
| | - James T Lyles
- Center for the Study of Human Health, Emory University, Atlanta, GA, United States
| | - Micah Dettweiler
- Department of Dermatology, Emory University, Atlanta, GA, United States
| | - Lewis Marquez
- Molecular and Systems Pharmacology Program, Laney Graduate School, Emory University, Atlanta, GA, United States
| | - Akram M Salam
- Molecular and Systems Pharmacology Program, Laney Graduate School, Emory University, Atlanta, GA, United States
| | - Sarah Shabih
- Center for the Study of Human Health, Emory University, Atlanta, GA, United States
| | | | - Cassandra L Quave
- Center for the Study of Human Health, Emory University, Atlanta, GA, United States.,Emory University Herbarium, Emory University, Atlanta, GA, United States.,Department of Dermatology, Emory University, Atlanta, GA, United States.,Molecular and Systems Pharmacology Program, Laney Graduate School, Emory University, Atlanta, GA, United States
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12
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Torabian Kakhki M, Sedaghat N, Mohsenzadeh M. Chemical composition, antioxidative, antibacterial, and time-kill activities of some selected plant essential oils against foodborne pathogenic and spoilage organisms. VETERINARY RESEARCH FORUM : AN INTERNATIONAL QUARTERLY JOURNAL 2020; 11:339-346. [PMID: 33643586 PMCID: PMC7904113 DOI: 10.30466/vrf.2018.91902.2223] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/13/2018] [Accepted: 12/29/2018] [Indexed: 06/12/2023]
Abstract
Essential oils (EOs) have been utilized as a growth inhibitor of microorganisms. This study was aimed to recognize the composition, antioxidative, antibacterial, and time-kill activities of Origanum vulgare, Zataria multiflora, Syzygium aromaticum; and Cinnamomum verum EOs against Listeria monocytogenes, Escherichia coli O157:H7, Shewanella putrefaciens and Pseudomonas fluorescens. Gas chromatography-mass spectrometry was used to determine the chemical composition of EOs. Disc diffusion, minimum inhibitory concentration, minimum bactericidal concentration, and time-kill methods were used to determine the antibacterial activity of EOs. The antioxidative activity of EOs were determined by 2, 20-diphenyl-1-picrylhydrazyl radical scavenging and ferric reducing antioxidative power methods. All EOs exhibited antibacterial activity, however, Z. multiflora EO was the most effective followed by O. vulgare EO. The lowest antibacterial activity was observed in C. verum EO. The most sensitive among tested bacteria to Z. multiflora and O. vulgare EOs was E. coli O157:H7 and to S. aromaticum; and C. verum EOs were S. putrefaciens and P. fluorescens, respectively. Z. multiflora and O. vulgare EOs were able to kill 85.00% and 80.00% of the E. coli O157: H7 and S. putrefaciens cells in 4 hr, respectively. The highest antioxidative activity was observed in Z. multiflora EO. The tested EOs showed the highest antioxidative activity at a concentration of 2.00 g L-1. Ferric reducing antioxidant power value of Z. multiflora, O. vulgare, S. aromaticum and C. verum was 2.01 ± 0.03, 1.47 ± 0.04, 1.01 ± 0.03, and 0.66 ± 0.34, respectively. High concentrations of tested EOs showed a decrease in antioxidative activity.
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Affiliation(s)
- Maryam Torabian Kakhki
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran;
| | - Naser Sedaghat
- Department of Food Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Mohammad Mohsenzadeh
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran;
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13
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Mendes FSF, Garcia LM, Moraes TDS, Casemiro LA, Alcântara CBD, Ambrósio SR, Veneziani RCS, Miranda MLD, Martins CHG. Antibacterial activity of salvia officinalis L. against periodontopathogens: An in vitro study. Anaerobe 2020; 63:102194. [DOI: 10.1016/j.anaerobe.2020.102194] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 02/20/2020] [Accepted: 03/19/2020] [Indexed: 02/09/2023]
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14
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Pedrós-Garrido S, Clemente I, Calanche J, Condón-Abanto S, Beltrán J, Lyng J, Brunton N, Bolton D, Whyte P. Antimicrobial activity of natural compounds against listeria spp. and their effects on sensory attributes in salmon (Salmo salar) and cod (Gadus morhua). Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106768] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Inhibition of Escherichia coli O157:H7 and Salmonella enterica Isolates on Spinach Leaf Surfaces Using Eugenol-Loaded Surfactant Micelles. Foods 2019; 8:foods8110575. [PMID: 31731592 PMCID: PMC6915615 DOI: 10.3390/foods8110575] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 11/06/2019] [Accepted: 11/12/2019] [Indexed: 01/16/2023] Open
Abstract
Spinach and other leafy green vegetables have been linked to foodborne disease outbreaks of Escherichia coli O157:H7 and Salmonellaenterica around the globe. In this study, the antimicrobial activities of surfactant micelles formed from the anionic surfactant sodium dodecyl sulfate (SDS), SDS micelle-loaded eugenol (1.0% eugenol), 1.0% free eugenol, 200 ppm free chlorine, and sterile water were tested against the human pathogens E. coli O157:H7 and Salmonella Saintpaul, and naturally occurring microorganisms, on spinach leaf surfaces during storage at 5 °C over 10 days. Spinach samples were immersed in antimicrobial treatment solution for 2.0 min at 25 °C, after which treatment solutions were drained off and samples were either subjected to analysis or prepared for refrigerated storage. Whereas empty SDS micelles produced moderate reductions in counts of both pathogens (2.1–3.2 log10 CFU/cm2), free and micelle-entrapped eugenol treatments reduced pathogens by >5.0 log10 CFU/cm2 to below the limit of detection (<0.5 log10 CFU/cm2). Micelle-loaded eugenol produced the greatest numerical reductions in naturally contaminating aerobic bacteria, Enterobacteriaceae, and fungi, though these reductions did not differ statistically from reductions achieved by un-encapsulated eugenol and 200 ppm chlorine. Micelles-loaded eugenol could be used as a novel antimicrobial technology to decontaminate fresh spinach from microbial pathogens.
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16
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Ben-Fadhel Y, Maherani B, Aragones M, Lacroix M. Antimicrobial Properties of Encapsulated Antimicrobial Natural Plant Products for Ready-to-Eat Carrots. Foods 2019; 8:E535. [PMID: 31683824 PMCID: PMC6915581 DOI: 10.3390/foods8110535] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 10/25/2019] [Accepted: 10/28/2019] [Indexed: 12/27/2022] Open
Abstract
The antimicrobial activity of natural antimicrobials (fruit extracts, essential oils and derivates), was assessed against six bacteria species (E. coli O157:H7, L. monocytogenes, S. Typhimurium, B. subtilis, E. faecium and S. aureus), two molds (A. flavus and P. chrysogenum) and a yeast (C. albicans) using disk diffusion method. Then, the antimicrobial compounds having high inhibitory capacity were evaluated for the determination of their minimum inhibitory, bactericidal and fungicidal concentration (MIC, MBC and MFC respectively). Total phenols and flavonoids content, radical scavenging activity and ferric reducing antioxidant power of selected compounds were also evaluated. Based on in vitro assays, five antimicrobial compounds were selected for their lowest effective concentration. Results showed that, most of these antimicrobial compounds had a high concentration of total phenols and flavonoids and a good anti-oxidant and anti-radical activity. In situ study showed that natural antimicrobials mix, applied on the carrot surface, reduced significantly the count of the initial mesophilic total flora (TMF), molds and yeasts and allowed an extension of the shelf-life of carrots by two days as compared to the control. However, the chemical treatment (mix of peroxyacetic acid and hydrogen peroxide) showed antifungal activity and a slight reduction of TMF.
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Affiliation(s)
- Yosra Ben-Fadhel
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
| | - Behnoush Maherani
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
| | - Melinda Aragones
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
| | - Monique Lacroix
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
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