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Li Z, Yang D, Li S, Yang L, Yan W, Xu H. Advances on electrochemical disinfection research: Mechanisms, influencing factors and applications. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 912:169043. [PMID: 38070567 DOI: 10.1016/j.scitotenv.2023.169043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 11/26/2023] [Accepted: 11/30/2023] [Indexed: 12/18/2023]
Abstract
Disinfection, a vital barrier against pathogenic microorganisms, is crucial in halting the spread of waterborne diseases. Electrochemical methods have been extensively researched and implemented for the inactivation of pathogenic microorganisms from water and wastewater, primarily owing to their simplicity, efficiency, and eco-friendliness. This review succinctly outlined the core mechanisms of electrochemical disinfection (ED) and systematically examined the factors influencing its efficacy, including anode materials, system conditions, and target species. Additionally, the practical application of ED in water and wastewater treatment was comprehensively reviewed. Case studies involving various scenarios such as drinking water, hospital wastewater, black water, rainwater, and ballast water provided concrete instances of the expansive utility of ED. Finally, coupling ED with other technologies and the resulting synergies were introduced as pivotal foundations for subsequent engineering advancements.
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Affiliation(s)
- Zhen Li
- Department of Environmental Science and Engineering, Xi'an Jiaotong University, Xi'an 710049, Shaanxi, China
| | - Duowen Yang
- Department of Environmental Science and Engineering, Xi'an Jiaotong University, Xi'an 710049, Shaanxi, China
| | - Shanshan Li
- Department of Environmental Science and Engineering, Xi'an Jiaotong University, Xi'an 710049, Shaanxi, China
| | - Liu Yang
- Department of Environmental Science and Engineering, Xi'an Jiaotong University, Xi'an 710049, Shaanxi, China
| | - Wei Yan
- Department of Environmental Science and Engineering, Xi'an Jiaotong University, Xi'an 710049, Shaanxi, China; Research Institute of Xi'an Jiaotong University, Zhejiang, Hangzhou 311200, China
| | - Hao Xu
- Department of Environmental Science and Engineering, Xi'an Jiaotong University, Xi'an 710049, Shaanxi, China; Research Institute of Xi'an Jiaotong University, Zhejiang, Hangzhou 311200, China.
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Li S, Jiang S, Jia W, Guo T, Wang F, Li J, Yao Z. Natural antimicrobials from plants: Recent advances and future prospects. Food Chem 2024; 432:137231. [PMID: 37639892 DOI: 10.1016/j.foodchem.2023.137231] [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: 05/04/2023] [Revised: 08/09/2023] [Accepted: 08/19/2023] [Indexed: 08/31/2023]
Abstract
Plant-based antimicrobial substances have emerged as promising alternatives to conventional antibiotics and preservatives. Although many review studies have been done in this field, many of these reviews solely focus on specific compounds from particular perspectives. This paper aims to provide a comprehensive review on the various types of plant-based antimicrobial substances, the extraction and purification processes, as well as the application and safety issues. Combining different natural plant-derived substances shows promise in enhancing antimicrobial activities. Moreover, despite the existence of various methods (e.g., microwave-assisted extraction, supercritical fluid extraction) to extract and purify antimicrobial substances, isolating pure compounds remains a laborious process. Sustainability issues should also be considered when developing extraction methods. Additionally, the extraction process generates a significant amount of plant waste, necessitating proper utilization to ensure economic viability. Lastly, not all plant-derived substances are safe, and further research is needed to investigate their toxicity before widespread application.
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Affiliation(s)
- Shuo Li
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China
| | - Shanxue Jiang
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China; State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
| | - Wenting Jia
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China
| | - Tongming Guo
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China
| | - Fang Wang
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China; State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Jing Li
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China; State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Zhiliang Yao
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China; State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
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Natural Inhibitors Targeting the Localization of Lipoprotein System in Vibrio parahaemolyticus. Int J Mol Sci 2022; 23:ijms232214352. [PMID: 36430829 PMCID: PMC9696335 DOI: 10.3390/ijms232214352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/10/2022] [Accepted: 11/16/2022] [Indexed: 11/22/2022] Open
Abstract
The localization of lipoprotein (Lol) system is responsible for the transport of lipoproteins in the outer membrane (OM) of Vibrio parahaemolyticus. LolB catalyzes the last step in the Lol system, where lipoproteins are inserted into the OM. If the function of LolB is impeded, growth of V. parahaemolyticus is inhibited, due to lack of an intact OM barrier for protection against the external environment. Additionally, it becomes progressively harder to generate antimicrobial resistance (AMR). In this study, LolB was employed as the receptor for a high-throughput virtual screening from a natural compounds database. Compounds with higher glide score were selected for an inhibition assay against V. parahaemolyticus. It was found that procyanidin, stevioside, troxerutin and rutin had both exciting binding affinity with LolB in the micromolar range and preferable antibacterial activity in a concentration-dependent manner. The inhibition rates of 100 ppm were 87.89%, 86.2%, 91.39% and 83.71%, respectively. The bacteriostatic mechanisms of the four active compounds were explored further via fluorescence spectroscopy and molecular docking, illustrating that each molecule formed a stable complex with LolB via hydrogen bonds and pi-pi stacking interactions. Additionally, the critical sites for interaction with V. parahaemolyticus LolB, Tyr108 and Gln68, were also illustrated. This paper demonstrates the inhibition of LolB, thus, leading to antibacterial activity, and identifies LolB as a promising drug target for the first time. These compounds could be the basis for potential antibacterial agents against V. parahaemolyticus.
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Tian S, Xue X, Wang X, Chen Z. Preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics. Front Nutr 2022; 9:982370. [PMID: 36046140 PMCID: PMC9421261 DOI: 10.3389/fnut.2022.982370] [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: 06/30/2022] [Accepted: 07/29/2022] [Indexed: 11/22/2022] Open
Abstract
Most of the functional substances in food are absorbed in the small intestine, but before entering the small intestine, the strong acid and enzymes in the stomach limit the amount that can reach the small intestine. Therefore, in this paper, to develop a delivery system for functional food ingredients, maintain the biological activity of the ingredients, and deliver them to the target digestive organs, preparation of starch-based functional food nano-microcapsule delivery system and its controlled release characteristics were reviewed. Embedding unstable food active ingredients in starch-based nano-microcapsules can give the core material excellent stability and certain functional effects. Starch-based wall materials refer to a type of natural polymer material that uses starch or its derivatives to coat fat-soluble components with its hydrophobic cavities. The preparation methods of starch-based wall materials mainly include spray drying, extrusion, freeze drying, ultra-high pressure, coagulation, fluidized bed coating, molecular inclusion, chemical, and enzymic methods. The controlled release of functional food can be achieved by preparing starch-based nano-microcapsules to encapsulate the active agents. It has been reported that that compared with traditional embedding agents such as gelatin, acacia gum, and xanthan gum, starch-based functional food nano-microcapsule delivery system had many good properties, including improving antioxidant capacity, bioavailability, probiotics, and concealing bad flavors. From this review, we can learn which method should be chosen to prepare starch-based functional food nano-microcapsule delivery system and understand the mechanism of controlled release.
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Affiliation(s)
- Shuangqi Tian
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xing'ao Xue
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xinwei Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Zhicheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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Sun Y, Li J, Zhu L, Jiang L. Cooperation and competition between CRISPR- and omics-based technologies in foodborne pathogens detection: a state of the art review. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100813] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Li X, Zhang J, Liu X, Zhang J, Qu N, Wen Y. Effect of pulsed light treatment on the physicochemical properties of wheat flour and quality of fresh wet noodles. Cereal Chem 2022. [DOI: 10.1002/cche.10551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Xuejie Li
- College of Food Science and Technology Henan Agricultural University 95 Wenhua Road Zhengzhou 450000 Henan Province PR China
| | - Jian Zhang
- College of Food Science and Technology Henan Agricultural University 95 Wenhua Road Zhengzhou 450000 Henan Province PR China
| | - Xingli Liu
- College of Food and Biological Engineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou 450000 Henan Province PR China
| | - Jie Zhang
- School of Food Science and Technology Henan University of Technology 100 Lianhua Street Zhengzhou 450000 Henan Province PR China
| | - Niannian Qu
- College of Food Science and Technology Henan Agricultural University 95 Wenhua Road Zhengzhou 450000 Henan Province PR China
| | - Yaqing Wen
- College of Food Science and Technology Henan Agricultural University 95 Wenhua Road Zhengzhou 450000 Henan Province PR China
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Curcumin-Mediated Sono-Photodynamic Treatment Inactivates Listeria monocytogenes via ROS-Induced Physical Disruption and Oxidative Damage. Foods 2022; 11:foods11060808. [PMID: 35327232 PMCID: PMC8947418 DOI: 10.3390/foods11060808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/06/2022] [Accepted: 03/08/2022] [Indexed: 11/17/2022] Open
Abstract
Sono-photodynamic sterilization technology (SPDT) has become a promising non-thermal food sterilization technique because of its high penetrating power and outstanding microbicidal effects. In this study, Listeria monocytogenes (LMO) was effectively inactivated using curcumin as the sono-photosensitizer activated by ultrasound and blue LED light. The SPDT treatment at optimized conditions yielded a 4-log reduction in LMO CFU. The reactive oxygen species (ROS) production in LMO upon SPDT treatment was subsequently investigated. The results demonstrated SPDT treatment-induced excessive ROS generation led to bacterial cell deformation and membrane rupture, as revealed by the scanning electron microscope (SEM) and cytoplasmic material leakage. Moreover, agarose gel electrophoresis and SDS-PAGE further revealed that SPDT also triggered bacterial genomic DNA cleavage and protein degradation in LMO, thus inducing bacterial apoptosis-like events, such as membrane depolarization.
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Effect of TBC of raw milk and thermal treatment intensity on endotoxin contents of milk products. Food Res Int 2022; 152:110816. [DOI: 10.1016/j.foodres.2021.110816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 10/24/2021] [Accepted: 11/15/2021] [Indexed: 11/18/2022]
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Staszak K, Wieszczycka K. Membrane applications in the food industry. PHYSICAL SCIENCES REVIEWS 2022. [DOI: 10.1515/psr-2021-0050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Abstract
Current trends in the food industry for the application of membrane techniques are presented. Industrial solutions as well as laboratory research, which can contribute to the improvement of membrane efficiency and performance in this field, are widely discussed. Special attention is given to the main food industries related to dairy, sugar and biotechnology. In addition, the potential of membrane techniques to assist in the treatment of waste sources arising from food production is highlighted.
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Affiliation(s)
- Katarzyna Staszak
- Institute of Technology and Chemical Engineering , Poznan University of Technology , Berdychowo 4 , Poznan , Poland
| | - Karolina Wieszczycka
- Institute of Technology and Chemical Engineering , Poznan University of Technology , Berdychowo 4 , Poznan , Poland
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Li X, Wen Y, Zhang J, Ma D, Zhang J, An Y, Song X, Ren X, Zhang W. Effects of non‐thermal plasma treating wheat kernel on the physicochemical properties of wheat flour and the quality of fresh wet noodles. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15514] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Xuejie Li
- College of Food Science and Technology Henan Agricultural University 95 Wenhua Road Zhengzhou Henan Province 450000 China
| | - Yaqing Wen
- College of Food Science and Technology Henan Agricultural University 95 Wenhua Road Zhengzhou Henan Province 450000 China
| | - Jian Zhang
- College of Food Science and Technology Henan Agricultural University 95 Wenhua Road Zhengzhou Henan Province 450000 China
| | - Dongyun Ma
- Agronomy College Henan Agricultural University 95 Wenhua Road Zhengzhou Henan Province 450000 China
| | - Jie Zhang
- School of Food Science and Technology Henan University of Technology 100 Lianhua Street Zhengzhou Henan Province 450000 China
| | - Yanxia An
- College of Food Science and Technology Henan Agricultural University 95 Wenhua Road Zhengzhou Henan Province 450000 China
| | - Xiaoyan Song
- College of Food Science and Technology Henan Agricultural University 95 Wenhua Road Zhengzhou Henan Province 450000 China
| | - Xiujuan Ren
- College of Food Science and Technology Henan Agricultural University 95 Wenhua Road Zhengzhou Henan Province 450000 China
| | - Weifeng Zhang
- College of Food Science and Technology Henan Agricultural University 95 Wenhua Road Zhengzhou Henan Province 450000 China
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