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Kong Y, Yan H, Hu J, Dang Y, Han Z, Tian B, Wang P. Antibacterial Activity and Mechanism of Action of Osthole against Listeria monocytogenes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:10853-10861. [PMID: 38708871 DOI: 10.1021/acs.jafc.3c07931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2024]
Abstract
The purpose of this study was to investigate the antibacterial activity and mechanism of action of osthole against Listeria monocytogenes. The antibacterial activity of osthole was evaluated by determining the minimum inhibitory concentration (MIC) and growth curve. Cell morphology, membrane permeability, membrane integrity, bacterial physiology, and metabolism were explored using different methods to elucidate the mechanism of action of osthole. It was shown that the MIC of osthole against L. monocytogenes was 62.5 μg/mL and it inhibited the growth of L. monocytogenes effectively in a concentration-dependent manner. Scanning electron microscopy (SEM) images demonstrated morphology changes of L. monocytogenes, including rough surface, cell shrinkage, and rupture. It was found that extracellular conductivity and macromolecule content were increased significantly in the presence of osthole, indicating the disruption of cell membrane integrity and permeability. Laser confocal microscopy results supported the conclusion that osthole caused severe damage to the cell membrane. It was also noticed that osthole depleted intracellular adenosine triphosphate (ATP), inhibited Na+-K+-ATPase and Ca2+-Mg2+-ATPase activity, and promoted the accumulation of intracellular reactive oxygen species (ROS), leading to cell death. This study suggests that osthole is a promising antibacterial agent candidate against L. monocytogenes, and it shows potential in the prevention and control of foodborne pathogens.
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Affiliation(s)
- Yang Kong
- School of Biological and Pharmaceutical Science, Shaanxi University of Science & Technology, Xi'an 710021, P. R. China
| | - Hui Yan
- School of Biological and Pharmaceutical Science, Shaanxi University of Science & Technology, Xi'an 710021, P. R. China
| | - Jinjing Hu
- Key Laboratory of Target Discovery and Protein Drug Development in Major Diseases of Sichuan Higher Education Institutes, School of Bioscience and Technology, Chengdu Medical College, Chengdu 610500, P. R. China
| | - Yixuan Dang
- School of Biological and Pharmaceutical Science, Shaanxi University of Science & Technology, Xi'an 710021, P. R. China
| | - Zihao Han
- School of Biological and Pharmaceutical Science, Shaanxi University of Science & Technology, Xi'an 710021, P. R. China
| | - Bin Tian
- School of Biological and Pharmaceutical Science, Shaanxi University of Science & Technology, Xi'an 710021, P. R. China
| | - Puxiu Wang
- Department of Pharmacy, The First Hospital of China Medical University, Shenyang 110001, P. R. China
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2
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Khalid SA, Ghanem AF, Abd-El-Malek A, Ammar MA, El-Khateib T, El-Sherbiny IM. Free-standing carboxymethyl cellulose film incorporating nanoformulated pomegranate extract for meat packaging. Carbohydr Polym 2024; 332:121915. [PMID: 38431395 DOI: 10.1016/j.carbpol.2024.121915] [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: 10/21/2023] [Revised: 02/01/2024] [Accepted: 02/03/2024] [Indexed: 03/05/2024]
Abstract
This study aimed to explore an innovative approach to enhancing the shelf-life and quality of meat products through the application of an active packaging system. The study involved the development of new free-standing carboxymethyl cellulose (CMC) nanocomposite films incorporated with nanoencapsulated flavonoids derived from pomegranate extract. The loaded flavonoids, known for their antioxidant and antimicrobial properties, were nanoencapsulated via a self-assembly approach in a mixture of chitosan and sodium alginate to improve their stability, solubility, and controlled release characteristics. Chemical structure, size, and morphology of the obtained nanoparticles (Pg-NPs) were studied with FTIR, zeta-sizer, and TEM. The Pg-NPs showed particle size of 232 nm, and zeta-potential of -20.7 mV. Various free-standing nanocomposite films were then developed via incorporation of Pg-NPs into CMC-casted films. FTIR, SEM, thermal and mechanical properties, and surface wettability were intensively studied for the nanocomposite films. Barrier properties against water vapor were investigated at 2022 g·m-2d-1. The nanocomposite films possessed superior properties for inhibiting bacterial growth and extending the shelf-life of beef and poultry meat for 12 days compared with the Pg-NPs-free CMC films. This study presented a promising approach for development of active packaging systems with improved antimicrobial and antioxidant properties, and economic and environmental impacts.
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Affiliation(s)
- Shaimaa A Khalid
- Nanomedicine Laboratories, Center for Materials Science, Zewail City of Science and Technology, 6th October City, 12578 Giza, Egypt; Food Hygiene Department, Animal Health Research Institute (AHRI), Agricultural Research Center, Giza, Egypt
| | - Ahmed F Ghanem
- Packaging Materials Department, Chemical Industries Research Institute, National Research Centre, 33 El Bohouth St. (former El Tahrir st.) Dokki, Giza P.O. 12622, Egypt
| | - Ashraf Abd-El-Malek
- Department of Food Hygiene (Meat Hygiene), Faculty of Veterinary Medicine, Assiut University, Assiut, Egypt
| | - Mahmoud A Ammar
- Food Hygiene Department, Animal Health Research Institute (AHRI), Agricultural Research Center, Giza, Egypt
| | - Talaat El-Khateib
- Department of Food Hygiene (Meat Hygiene), Faculty of Veterinary Medicine, Assiut University, Assiut, Egypt
| | - Ibrahim M El-Sherbiny
- Nanomedicine Laboratories, Center for Materials Science, Zewail City of Science and Technology, 6th October City, 12578 Giza, Egypt.
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Lavanya M, Namasivayam SKR, John A. Developmental Formulation Principles of Food Preservatives by Nanoencapsulation-Fundamentals, Application, and Challenges. Appl Biochem Biotechnol 2024:10.1007/s12010-024-04943-1. [PMID: 38713338 DOI: 10.1007/s12010-024-04943-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 04/16/2024] [Indexed: 05/08/2024]
Abstract
The role of food additives is to preserve food by extending shelf life and limiting harmful microorganism proliferation. They prevent spoilage by enhancing the taste and safety of food by utilizing beneficial microorganisms and their antimicrobial metabolites. Current advances in food preservation and processing utilize green technology principles for green preservative formulation, enhancing nutrition and supplying essential micronutrients safely, while also improving quality, packaging, and food safety. Encapsulation is gaining attention for its potential to protect delicate materials from oxidative degradation and extend their shelf life, thereby ensuring optimal nutrient uptake. Nanoencapsulation of bioactive compounds has significantly improved the food, pharmaceutical, agriculture, and nutraceutical industries by protecting antioxidants, vitamins, minerals, and essential fatty acids by controlling release and ensuring delivery to specific sites in the human body. This emerging area is crucial for future industrial production, improving the sensory properties of foods like color, taste, and texture. Research on encapsulated bioactive compounds like bacteriocins, LAB, natamycin, polylysine, and bacteriophage is crucial for their potential antioxidant and antimicrobial activities in food applications and the food industry. This paper reviews nanomaterials used as food antimicrobial carriers, including nanoemulsions, nanoliposomes, nanoparticles, and nanofibers, to protect natural food antimicrobials from degradation and improve antimicrobial activity. This review discusses nanoencapsulation techniques for biopreservative agents like nisin, poly lysine, and natamycin, focusing on biologically-derived polymeric nanofibers, nanocarriers, nanoliposomes, and polymer-stabilized metallic nanoparticles. Nanomaterials, in general, improve the dispersibility, stability, and availability of bioactive substances, and this study discusses the controlled release of nanoencapsulated biopreservative agents.
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Affiliation(s)
- M Lavanya
- Centre for Applied Research, Saveetha School of Engineering, Saveetha Institute of Medical and Applied Research (SIMATS), Chennai, Tamil Nadu, 602105, India
| | - S Karthick Raja Namasivayam
- Centre for Applied Research, Saveetha School of Engineering, Saveetha Institute of Medical and Applied Research (SIMATS), Chennai, Tamil Nadu, 602105, India.
| | - Arun John
- Department of Computational Biology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai, Tamil Nadu, 602105, India
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Rendueles E, Mauriz E, Sanz-Gómez J, González-Paramás AM, Adanero-Jorge F, García-Fernández C. Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham. Microorganisms 2024; 12:914. [PMID: 38792741 PMCID: PMC11124515 DOI: 10.3390/microorganisms12050914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 04/28/2024] [Accepted: 04/29/2024] [Indexed: 05/26/2024] Open
Abstract
The search for natural food additives makes propolis an exciting alternative due to its known antimicrobial activity. This work aims to investigate propolis' behavior as a nitrite substitute ingredient in cooked ham (a ready-to-eat product) when confronted with pathogenic microorganisms of food interest. The microbial evolution of Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Clostridium sporogenes inoculated at known doses was examined in different batches of cooked ham. The design of a challenge test according to their shelf life (45 days), pH values, and water activity allowed the determination of the mesophilic aerobic flora, psychotropic, and acid lactic bacteria viability. The test was completed with an organoleptic analysis of the samples, considering possible alterations in color and texture. The cooked ham formulation containing propolis instead of nitrites limited the potential growth (δ < 0.5 log10) of all the inoculated microorganisms until day 45, except for L. monocytogenes, which in turn exhibited a bacteriostatic effect between day 7 and 30 of the storage time. The sensory analysis revealed the consumer's acceptance of cooked ham batches including propolis as a natural additive. These findings suggest the functionality of propolis as a promising alternative to artificial preservatives for ensuring food safety and reducing the proliferation risk of foodborne pathogens in ready-to-eat products.
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Affiliation(s)
- Eugenia Rendueles
- Institute of Food Science and Technology (ICTAL), La Serna 58, 24007 León, Spain; (J.S.-G.); (F.A.-J.); (C.G.-F.)
- ALINS—Food Nutrition and Safety Investigation Group, Universidad de León, 24007 León, Spain
| | - Elba Mauriz
- Institute of Food Science and Technology (ICTAL), La Serna 58, 24007 León, Spain; (J.S.-G.); (F.A.-J.); (C.G.-F.)
- ALINS—Food Nutrition and Safety Investigation Group, Universidad de León, 24007 León, Spain
| | - Javier Sanz-Gómez
- Institute of Food Science and Technology (ICTAL), La Serna 58, 24007 León, Spain; (J.S.-G.); (F.A.-J.); (C.G.-F.)
- ALINS—Food Nutrition and Safety Investigation Group, Universidad de León, 24007 León, Spain
| | | | - Félix Adanero-Jorge
- Institute of Food Science and Technology (ICTAL), La Serna 58, 24007 León, Spain; (J.S.-G.); (F.A.-J.); (C.G.-F.)
| | - Camino García-Fernández
- Institute of Food Science and Technology (ICTAL), La Serna 58, 24007 León, Spain; (J.S.-G.); (F.A.-J.); (C.G.-F.)
- ALINS—Food Nutrition and Safety Investigation Group, Universidad de León, 24007 León, Spain
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Héjja M, Mihok E, Alaya A, Jolji M, György É, Meszaros N, Turcus V, Oláh NK, Máthé E. Specific Antimicrobial Activities Revealed by Comparative Evaluation of Selected Gemmotherapy Extracts. Antibiotics (Basel) 2024; 13:181. [PMID: 38391567 PMCID: PMC10885950 DOI: 10.3390/antibiotics13020181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 02/04/2024] [Accepted: 02/07/2024] [Indexed: 02/24/2024] Open
Abstract
Nowadays, unprecedented health challenges are urging novel solutions to address antimicrobial resistance as multidrug-resistant strains of bacteria, yeasts and moulds are emerging. Such microorganisms can cause food and feed spoilage, food poisoning and even more severe diseases, resulting in human death. In order to overcome this phenomenon, it is essential to identify novel antimicrobials that are naturally occurring, biologically effective and increasingly safe for human use. The development of gemmotherapy extracts (GTEs) using plant parts such as buds and young shoots has emerged as a novel approach to treat/prevent human conditions due to their associated antidiabetic, anti-inflammatory and/or antimicrobial properties that all require careful evaluations. Seven GTEs obtained from plant species like the olive (Olea europaea L.), almond (Prunus amygdalus L.), black mulberry (Morus nigra L.), walnut (Juglans regia L.), blackberry (Rubus fruticosus L.), blackcurrant (Ribes nigrum L.) and bilberry (Vaccinium myrtillus L.) were tested for their antimicrobial efficiency via agar diffusion and microbroth dilution methods. The antimicrobial activity was assessed for eight bacterial (Bacillus cereus, Staphylococcus aureus, Salmonella enterica subsp. enterica, Proteus vulgaris, Enterococcus faecalis, Escherichia coli, Pseudomonas aeruginosa and Listeria monocytogenes), five moulds (Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus, Penicillium citrinum, Penicillium expansum) and one yeast strain (Saccharomyces cerevisiae). The agar diffusion method revealed the blackberry GTE as the most effective since it inhibited the growth of three bacterial, four moulds and one yeast species, having considered the total number of affected microorganism species. Next to the blackberry, the olive GTE appeared to be the second most efficient, suppressing five bacterial strains but no moulds or yeasts. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were then determined for each GTE and the microorganisms tested. Noticeably, the olive GTE appeared to feature the strongest bacteriostatic and bactericidal outcome, displaying specificity for S. aureus, E. faecalis and L. monocytogenes. The other GTEs, such as blueberry, walnut, black mulberry and almond (the list indicates relative strength), were more effective at suppressing microbial growth than inducing microbial death. However, some species specificities were also evident, while the blackcurrant GTE had no significant antimicrobial activity. Having seen the antimicrobial properties of the analysed GTEs, especially the olive and black mulberry GTEs, these could be envisioned as potential antimicrobials that might enhance antibiotic therapies efficiency, while the blackberry GTE would act as an antifungal agent. Some of the GTE mixtures analysed have shown interesting antimicrobial synergies, and all the antimicrobial effects observed argue for extending these studies to include pathological microorganisms.
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Affiliation(s)
- Melinda Héjja
- Doctoral School of Nutrition and Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary
- Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary
| | - Emőke Mihok
- Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary
- Doctoral School of Animal Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary
| | - Amina Alaya
- Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary
- Doctoral School of Animal Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary
| | - Maria Jolji
- Doctoral School of Nutrition and Food Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary
- Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary
| | - Éva György
- Department of Food Science, Faculty of Economics, Socio-Human Sciences and Engineering, Sapientia Hungarian University of Transylvania, Libertății sq. 1., 530104 Miercurea Ciuc, Romania
| | - Noemi Meszaros
- Department of life Sciences, Faculty of Medicine, Vasile Goldis Western University of Arad, L. Rebreanu Str. 86, 310414 Arad, Romania
| | - Violeta Turcus
- Department of life Sciences, Faculty of Medicine, Vasile Goldis Western University of Arad, L. Rebreanu Str. 86, 310414 Arad, Romania
- CE-MONT Mountain Economy Center, Costin C. Kirițescu National Institute of Economic Research, Romanian Academy, Petreni Str. 49, 725700 Suceava, Romania
| | - Neli Kinga Oláh
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Vasile Goldis, Western University of Arad, L. Rebreanu Str. 86, 310414 Arad, Romania
- PlantExtrakt Ltd., No. 46, 407059 Cluj, Romania
| | - Endre Máthé
- Institute of Nutrition Science, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Str. 128, 4032 Debrecen, Hungary
- Department of life Sciences, Faculty of Medicine, Vasile Goldis Western University of Arad, L. Rebreanu Str. 86, 310414 Arad, Romania
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Sordini B, Urbani S, Esposto S, Selvaggini R, Daidone L, Veneziani G, Servili M, Taticchi A. Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto. Antioxidants (Basel) 2024; 13:128. [PMID: 38275653 PMCID: PMC10813149 DOI: 10.3390/antiox13010128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 12/30/2023] [Accepted: 01/09/2024] [Indexed: 01/27/2024] Open
Abstract
Recent advances in the olive oil sector aim to develop sustainable strategies for the valorisation of mechanical extraction co-products as a rich source of bioactive compounds with antioxidant and antimicrobial activities. In this work, we studied the effectiveness of a phenolic extract (PE) from olive vegetation water (OVW) as a new antioxidant of natural origin for improving the quality and extending the secondary shelf life (SSL) of a fresh basil pesto sold as a served loose product at the deli counter, simulating the storage conditions after packaging, opening, and serving. For that, the PE was mixed with the oily phase of fresh pesto in two different concentrations and compared to a control pesto (CTRL) made with the addition of common additives (ascorbic acid (E300) and sorbic acid (E200)). The physicochemical parameters, phenolic and volatile composition, sensory profiles, and antioxidant capacity of the experimental pesto samples were evaluated after opening. The results proved that the enrichment with the PE improved the stability of the pesto and, hence, its overall quality. The PE provided higher protection than the CTRL against primary and secondary oxidation at both concentrations tested and delayed the accumulation of the volatile compounds responsible for the 'rancid' off-flavour up to 7 days after first opening, while also preserving higher levels of the pesto phytonutrients (such as the rosmarinic, caffeic, and chicoric acids and α-tocopherol). These results show that the generation of food waste in households, catering chains, retail, and/or restaurants can be reduced, improving the sustainability of the food industry and the competitiveness of the olive oil sector.
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Affiliation(s)
| | | | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (B.S.); (S.U.); (R.S.); (L.D.); (G.V.); (M.S.); (A.T.)
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7
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Pius Bassey A, Pei Liu P, Chen J, Kabir Bako H, Frimpong Boateng E, Isaiah Ibeogu H, Ye K, Li C, Zhou G. Antibacterial efficacy of phenyllactic acid against Pseudomonas lundensis and Brochothrix thermosphacta and its synergistic application on modified atmosphere/air-packaged fresh pork loins. Food Chem 2024; 430:137002. [PMID: 37524609 DOI: 10.1016/j.foodchem.2023.137002] [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: 02/03/2023] [Revised: 06/24/2023] [Accepted: 07/23/2023] [Indexed: 08/02/2023]
Abstract
Microbial contamination is a crucial problem that is difficult to solve for the meat industry. Therefore, this study explored the antibacterial efficacy of phenyllactic acid (PLA) against Pseudomonas lundensis (PL) and Brochothrix thermosphacta (BT) solely and in combination (PL + BT). It also provided insights into its synergistic preservation effect during inoculation in chilled (4 °C) fresh pork loins under air (AP) and modified atmosphere packaging (MAP). The minimum inhibitory concentration (MIC) of PLA was 10 mg/mL. Growth kinetics, scanning electron microscopy (SEM), zeta potential, and cell viability investigations showed that PLA treatment exhibited reduced bacterial growth, aided morphological alterations, and leakage in cell membrane integrity in vitro. Nonetheless, PLA and MAP (70 %N2/30 %CO2) showed an excellent synergistic antibacterial ability against spoilage indicators(total glucose, pH, TVB-N, and TBARS), bacterial counts than AP, without impairing organoleptic acceptability. These results demonstrate the broad antibacterial efficacy of PLA as a biopreservative for the meat industry.
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Affiliation(s)
- Anthony Pius Bassey
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, PR China; Key Laboratory of Meat Processing, MARA, PR China; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China
| | - Pei Pei Liu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, PR China; Key Laboratory of Meat Processing, MARA, PR China; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China
| | - Jiahui Chen
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, PR China; Key Laboratory of Meat Processing, MARA, PR China; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China
| | - Hadiza Kabir Bako
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, PR China; Key Laboratory of Meat Processing, MARA, PR China; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China
| | - Evans Frimpong Boateng
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, PR China; Key Laboratory of Meat Processing, MARA, PR China; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China
| | - Henry Isaiah Ibeogu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, PR China; Key Laboratory of Meat Processing, MARA, PR China; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China
| | - Keping Ye
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, PR China; Key Laboratory of Meat Processing, MARA, PR China; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China
| | - Chunbao Li
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, PR China; Key Laboratory of Meat Processing, MARA, PR China; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China.
| | - Guanghong Zhou
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST, PR China; Key Laboratory of Meat Processing, MARA, PR China; Jiangsu Collaborative Innovation Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095 Nanjing, Jiangsu, PR China.
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8
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Jia W, Jiang S, Wang F, Li J, Wang Z, Yao Z. Natural antibacterial membranes prepared using Schisandra chinensis extracts and polyvinyl alcohol in an environment-friendly manner. CHEMOSPHERE 2024; 346:140524. [PMID: 37923017 DOI: 10.1016/j.chemosphere.2023.140524] [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: 02/20/2023] [Revised: 10/03/2023] [Accepted: 10/21/2023] [Indexed: 11/07/2023]
Abstract
Foodborne pathogens can cause food spoilage and lead to food safety issues. In recent years, food packaging has received a lot of attention. Traditional packaging membranes are non-biodegradable and remain in the environment for a long time. In this study, natural antimicrobial substances were extracted from Schisandra chinensis by a green extraction process using distilled water as the solvent, and the effects of different treatment on the antimicrobial activity of the extract were compared. At the same time, four types of Schisandra chinensis antimicrobial membranes were prepared using polyvinyl alcohol (PVA) as the substrate. The whole extraction and membrane preparation process did not involve organic solvents, making the process green and environment friendly. Material characterization included inverted biological microscopy, scanning electron microscopy (SEM), atomic force microscopy (AFM), Fourier transform infrared spectroscopy (FTIR), tensile strength test, pore size measurement, water uptake test, etc. Among them, no extract particles were observed with the naked eye on the surfaces of MⅡ and MⅣ. MⅡ has a uniformly transparent, nearly colorless morphology and is the most tensile. MⅣ surface is flat and smooth, the microstructure is dense and uniform. At the same time, the four types of membranes were tested against common pathogenic bacteria for 12 h, and the OD600 trend revealed the excellent antimicrobial activity of the membranes against S. aureus, MRSA, E. coli, and L. monocytogenes. The membranes could also be reused at least once. This study provides a new idea for preparing natural plant-based antimicrobial membranes.
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Affiliation(s)
- Wenting Jia
- 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
| | - 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.
| | - 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
| | - 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
| | - Zeru Wang
- School of System Design and Intelligent Manufacturing, Southern University of Science and Technology, Shenzhen 518055, 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.
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9
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Khan MN, Bashir S, Imran M. Probiotic characterization of Bacillus species strains isolated from an artisanal fermented milk product Dahi. Folia Microbiol (Praha) 2023; 68:757-769. [PMID: 37055653 DOI: 10.1007/s12223-023-01048-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 03/22/2023] [Indexed: 04/15/2023]
Abstract
Dahi, an artisanal fermented milk product, widely consumed in Pakistan, is microbiologically diverse, and many bacterial communities await investigation. The current study is first to present probiotic assessment of Bacillus species strains isolated from dahi. Based on 49 identified strains assessed, only 6 strains, i.e., Bacillus licheniformis QAUBL19, QAUBL1901, and QAUBL1902; Bacillus mycoides QAUBM19 and QAUBM1901; and Bacillus subtilis QAUBSS1 were having prominent persistence in the simulated gastrointestinal fluids, being non-hemolytic, with no DNase activity. Probiotic characteristics, cholesterol-assimilating, and carbohydrate-fermenting capabilities were assessed for all the strains. These six strains each showed variant cholesterol assimilating abilities. B. licheniformis QAUBL19 retaining most desired probiotic traits presented both notable cholesterol assimilating and bile salt hydrolase activities. It can be used as a probiotic of choice with hypocholesterolemia ability. B. subtilis QAUBSS1 showed wide carbohydrate fermentation ability and strongest antibacterial potential. It is likely to be considered a probiotic for living beings and starter culture for fermentation of food/feed.
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Affiliation(s)
- Muhammad Nadeem Khan
- Department of Microbiology, Faculty of Biological Sciences, Quaid-I-Azam University, Islamabad, 45320, Pakistan
| | - Saeeda Bashir
- Department of Microbiology, Faculty of Biological Sciences, Quaid-I-Azam University, Islamabad, 45320, Pakistan
| | - Muhammad Imran
- Department of Microbiology, Faculty of Biological Sciences, Quaid-I-Azam University, Islamabad, 45320, Pakistan.
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Jaradat N. Qualitative and Quantitative Comparison of Aromatic Oil Components and Antifungal Effects of Cymbopogon flexuosus Obtained with Supercritical CO 2, Microwave-Ultrasonic, Steam Distillation, and Hydrodistillation Extraction Techniques. Molecules 2023; 28:6870. [PMID: 37836713 PMCID: PMC10574671 DOI: 10.3390/molecules28196870] [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: 08/30/2023] [Revised: 09/22/2023] [Accepted: 09/27/2023] [Indexed: 10/15/2023] Open
Abstract
Cymbopogon flexuosus is a highly valued botanical species with significant applications in the food and food supplement industries, medicine, and cosmetics. The effects of four extraction techniques, supercritical CO2, microwave-ultrasonic, steam distillation, and hydrodistillation techniques, on the yield, phytochemical constituents, and antifungal activity against nine fungal species of Cymbopogon flexuosus aromatic oil (AO) were explored in this investigation. Gas chromatography connected with a mass spectrometry apparatus was employed for the qualitative and quantitative analyses of the investigated plant AOs. In addition, using the broth microdilution method, minimum inhibitory concentrations (MICs) were calculated for several fungi species. The supercritical CO2 method gave the highest yield of AO (11.62 ± 0.03 (w/w)) followed by the microwave-ultrasonic method (1.55 ± 0.05% (w/w)) and the steam distillation method (1.24 ± 0.04% (w/w)), while the hydrodistillation methods gave the lowest yield (1.17 ± 0.01 (w/w)). In addition, eighteen molecules were specified in the AOs obtained with the supercritical CO2, microwave-ultrasonic, steam distillation, and hydrodistillation techniques, which constituted 99.36, 98.6, 98.21, and 98.31% (v/v) of the total oils, respectively. Additionally, linalyl acetate was the trending molecule in the microwave-ultrasonic and steam distillation methods, representing 24.61 and 24.34% (v/v), respectively, while geranial was the dominant molecule in the AOs extracted with the hydrodistillation and supercritical CO2 extraction techniques (27.01 and 25.6% (v/v), respectively). The antifungal screening results revealed that the tested C. flexuosus AOs have potential antifungal effects against all the screened fungi species. The antifungal effect of the AOs extracted with the steam distillation and microwave-ultrasonic methods was remarkable compared with that of the commercial antifungal drug Fluconazole. However, the AOs extracted with these two methods have a more potent antifungal effect against Candida parapsilosis than that of Fluconazole with MICs of 3.13 ± 0.01, 3.13 ± 0.01, and 6.25 ± 0.91 µg/mL, respectively. The same effects were also observed against Trichophyton rubrum with MICs of 6.25 ± 0.91 µg/mL, respectively. The results of this investigation demonstrated that the steam distillation and microwave-ultrasonic methods are promising processes for the extraction of C. flexuosus AO with a potent antifungal effect. This may be an advantage for the utilization of C. flexuosus AO over some antifungal synthetic agents commonly utilized as medicines, preservatives, food additives, cosmetics, and nutrient supplements.
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Affiliation(s)
- Nidal Jaradat
- Department of Pharmacy, Faculty of Medicine and Health Sciences, An-Najah National University, Nablus P.O. Box 7, Palestine
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11
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Muthuvelu KS, Ethiraj B, Pramnik S, Raj NK, Venkataraman S, Rajendran DS, Bharathi P, Palanisamy E, Narayanan AS, Vaidyanathan VK, Muthusamy S. Biopreservative technologies of food: an alternative to chemical preservation and recent developments. Food Sci Biotechnol 2023; 32:1337-1350. [PMID: 37457405 PMCID: PMC10348988 DOI: 10.1007/s10068-023-01336-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 04/28/2023] [Accepted: 05/08/2023] [Indexed: 07/18/2023] Open
Abstract
Despite centuries of developing strategies to prevent food-associated illnesses, food safety remains a significant concern, even with multiple technological advancements. Consumers increasingly seek less processed and naturally preserved food options. One promising approach is food biopreservation, which uses natural antimicrobials found in food with a long history of safe consumption and can help reduce the reliance on chemically synthesized food preservatives. The hurdle technology method that combines multiple antimicrobial strategies is often used to improve the effectiveness of food biopreservation. This review attempts to provide a research summary on the utilization of lactic acid bacteria, bacteriocins, endolysins, bacteriophages, and biopolymers helps in the improvement of the shelf-life of food and lower the risk of food-borne pathogens throughout the food supply chain. This review also aims to evaluate current technologies that successfully employ the aforementioned preservatives to address obstacles in food biopreservation.
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Affiliation(s)
- Kirupa Sankar Muthuvelu
- Bioprocess and Bioproducts Special Laboratory, Department of Biotechnology, Bannari Amman Institute of Technology, Sathyamangalam, Erode, Tamil Nadu 638 401 India
| | - Baranitharan Ethiraj
- Department of Biotechnology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Chennai, Tamil Nadu 600077 India
| | - Shreyasi Pramnik
- Integrated Bioprocessing Laboratory, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Tamil Nadu 603203 India
| | - N. Keerthish Raj
- Integrated Bioprocessing Laboratory, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Tamil Nadu 603203 India
| | - Swethaa Venkataraman
- Integrated Bioprocessing Laboratory, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Tamil Nadu 603203 India
| | - Devi Sri Rajendran
- Integrated Bioprocessing Laboratory, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Tamil Nadu 603203 India
| | - Priyadharshini Bharathi
- Integrated Bioprocessing Laboratory, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Tamil Nadu 603203 India
| | - Elakiya Palanisamy
- Bioprocess and Bioproducts Special Laboratory, Department of Biotechnology, Bannari Amman Institute of Technology, Sathyamangalam, Erode, Tamil Nadu 638 401 India
| | - Anusri Sathiya Narayanan
- Bioprocess and Bioproducts Special Laboratory, Department of Biotechnology, Bannari Amman Institute of Technology, Sathyamangalam, Erode, Tamil Nadu 638 401 India
| | - Vinoth Kumar Vaidyanathan
- Integrated Bioprocessing Laboratory, School of Bioengineering, SRM Institute of Science and Technology (SRM IST), Kattankulathur, Tamil Nadu 603203 India
| | - Shanmugaprakash Muthusamy
- Downstream Processing Laboratory, Department of Biotechnology, Kumaraguru College of Technology, Coimbatore, India
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12
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Zhao D, Ma Y, Wang W, Xiang Q. Antibacterial activity and mechanism of cinnamon essential oil nanoemulsion against Pseudomonas deceptionensis CM2. Heliyon 2023; 9:e19582. [PMID: 37809560 PMCID: PMC10558840 DOI: 10.1016/j.heliyon.2023.e19582] [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: 04/01/2023] [Revised: 08/24/2023] [Accepted: 08/27/2023] [Indexed: 10/10/2023] Open
Abstract
This work aimed to evaluate the antibacterial activity and mechanism of cinnamon essential oil nanoemulsion (CON) against Pseudomonas deceptionensis CM2. The results revealed that CON could effectively inhibit the proliferation of P. deceptionensis CM2 cells in a time- and concentration-dependent manner. After 4 h of incubation with CON at the minimum inhibitory concentration (0.125 mg/mL), the relative fluorescence intensity of propidium iodide and 1-N-phenylnapthylamine (NPN) was increased by 32.0% and 351.4%, respectively. The membrane permeability of P. deceptionensis CM2 cells was significantly disrupted after CON treatment, resulting in the leakage of intracellular substances (such as proteins and electrolytes). CON also caused significant increases in the DiBAC4(3) fluorescence intensity of P. deceptionensis CM2 cells. These results demonstrate that CON induced inactivation of P. deceptionensis CM2 by destroying the integrity and function of bacterial membrane. A higher level of intracellular reactive oxygen species (ROS) was observed in CON-treated cells (p < 0.05), compared with control cells. Moreover, the addition of glutathione to the growth medium remarkably decreased the antimicrobial activity of CON against P. deceptionensis CM2, further confirming that oxidative stress played an important role in the antimicrobial activity of CON. Overall, CON may exhibit antibacterial effects by causing damage to the bacterial membranes and oxidative stress.
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Affiliation(s)
- Dianbo Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Yanqing Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Wenwen Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
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13
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Shentu H, Ye P, Zhou Q, Li P, Gu Q. Purification, characterization, and mode of action of Sakacin ZFM225, a novel bacteriocin from Lactobacillus sakei ZFM225. Biochem Biophys Rep 2023; 35:101494. [PMID: 37483312 PMCID: PMC10362082 DOI: 10.1016/j.bbrep.2023.101494] [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: 09/15/2022] [Revised: 05/20/2023] [Accepted: 05/25/2023] [Indexed: 07/25/2023] Open
Abstract
Bacteriocins from lactic acid bacteria (LAB) have attracted widespread attention as a new type of biological preservative due to their safety, high efficiency, and non-toxic characteristics. In this study, we focused on Sakacin ZFM225, a novel bacteriocin produced by Lactobacillus sakei ZFM225, which was isolated from raw milk. It was purified by a strategy including precipitation with 70% ammonium sulfate, cation exchange chromatography and reverse-phase high performance liquid chromatography (RP-HPLC). The predicted molecular weight of Sakacin ZFM225 was 14950.92 Da. Sakacin ZFM225 exhibited resistance to high temperatures, strong activity under acidic conditions, and sensitivity to trypsin and pepsin. Bacteriocins from Lactobacillus sakei mainly inhibited the growth of Listeria monocytogenes. The bacteriocin possessed a broad-spectrum inhibition which could kill many foodborne pathogens such as Pseudomonas aeruginosa, Micrococcus luteus, and Staphylococcus aureus. We further demonstrated that the mode of action of Sakacin ZFM225 was related to the formation of cell membrane porosity, and excluded Lipid Ⅱ as its target. These results suggest that this new bacteriocin has great potential in food industry as a biological preservative and even medical field.
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Affiliation(s)
| | | | | | - Ping Li
- Corresponding author. No. 18, Xuezheng Str., Zhejiang Gongshang University, Xiasha University Town, Hangzhou, 310018, China.
| | - Qing Gu
- Corresponding author. No. 18, Xuezheng Str., Zhejiang Gongshang University, Xiasha University Town, Hangzhou, 310018, China.
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14
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Liu W, Kang S, Xue J, Chen S, Yang W, Yan B, Liu D. Self-assembled carboxymethyl chitosan/zinc alginate composite film with excellent water resistant and antimicrobial properties for chilled meat preservation. Int J Biol Macromol 2023; 247:125752. [PMID: 37429349 DOI: 10.1016/j.ijbiomac.2023.125752] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 06/17/2023] [Accepted: 07/07/2023] [Indexed: 07/12/2023]
Abstract
A major way to reduce meat waste is to extend the shelf life of chilled meat with appropriate packaging. However, most of the packaging film cannot keep meat fresh because of its poor antibacterial and water resistance performance. In this paper, a composite film for chilled meat packaging was synthesized by simple self-assembly of zinc ions with chelating carboxyl groups. Introducing zinc ions into the composite system endows excellent water resistance and antibacterial properties to the film, which are demonstrated by the water vapor permeability and Escherichia coli and Staphylococcus aureus antibacterial tests. The as-prepared composite film also showed enhanced mechanical properties due to the formation of chelation bonds between zinc ions and carboxyl groups. Moreover, the chilled meat preservation test demonstrated the as-prepared composite film can significantly extend the shelf life of pork by five days, indicating its outstanding freshness preservation property. This work demonstrated a facile method to synthesize water-resistant and antimicrobial composite film, which can appear as an effective packaging material for chilled meat and offer a new idea to solve its short shelf-life problem.
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Affiliation(s)
- Wenlong Liu
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China; School of Mechanical Engineering, Chengdu University, Chengdu 610106, China
| | - Shuai Kang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China; National Engineering Laboratory for Clean Technology of Leather Manufacture, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; School of Mechanical Engineering, Chengdu University, Chengdu 610106, China
| | - Ji Xue
- School of Mechanical Engineering, Chengdu University, Chengdu 610106, China
| | - Sheng Chen
- National Engineering Laboratory for Clean Technology of Leather Manufacture, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Wenshuai Yang
- Department of Chemical and Materials Engineering, University of Alberta, Edmonton T6G 1H9, Alberta, Canada; Zhongyuan Critical Metals Laboratory, Zhengzhou University, Zhengzhou 450001, Henan, China.
| | - Bin Yan
- National Engineering Laboratory for Clean Technology of Leather Manufacture, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
| | - Dayu Liu
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China.
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15
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Silva BN, Teixeira JA, Cadavez V, Gonzales-Barron U. Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria. Foods 2023; 12:3206. [PMID: 37685139 PMCID: PMC10486694 DOI: 10.3390/foods12173206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 08/22/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
The microbial quality of raw milk artisanal cheeses is not always guaranteed due to the possible presence of pathogens in raw milk that can survive during manufacture and maturation. In this work, an overview of the existing information concerning lactic acid bacteria and plant extracts as antimicrobial agents is provided, as well as thermisation as a strategy to avoid pasteurisation and its negative impact on the sensory characteristics of artisanal cheeses. The mechanisms of antimicrobial action, advantages, limitations and, when applicable, relevant commercial applications are discussed. Plant extracts and lactic acid bacteria appear to be effective approaches to reduce microbial contamination in artisanal raw milk cheeses as a result of their constituents (for example, phenolic compounds in plant extracts), production of antimicrobial substances (such as organic acids and bacteriocins, in the case of lactic acid bacteria), or other mechanisms and their combinations. Thermisation was also confirmed as an effective heat inactivation strategy, causing the impairment of cellular structures and functions. This review also provides insight into the potential constraints of each of the approaches, hence pointing towards the direction of future research.
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Affiliation(s)
- Beatriz Nunes Silva
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (V.C.); (U.G.-B.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal;
| | - José António Teixeira
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal;
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
| | - Vasco Cadavez
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (V.C.); (U.G.-B.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ursula Gonzales-Barron
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (V.C.); (U.G.-B.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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16
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Duque-Soto C, Ruiz-Vargas A, Rueda-Robles A, Quirantes-Piné R, Borrás-Linares I, Lozano-Sánchez J. Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry-A Systematic Review. Foods 2023; 12:3031. [PMID: 37628030 PMCID: PMC10453399 DOI: 10.3390/foods12163031] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 08/08/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023] Open
Abstract
The interest on the use of natural sources in the food industry has promoted the study of plants' phenolic compounds as potential additives. However, the literature has been focusing on essential oils, with very few studies published regarding aqueous extracts, their phenolic composition, and bioactivity. A systematic review was conducted on different databases following PRISMA guidelines to evaluate the relevance of the phenolic content of different aromatic spices (oregano, rosemary, thyme, ginger, clove, and pepper), as related to their bioactivity and potential application as food additives. Although different extraction methods have been applied in the literature, the use of green approaches using ethanol and deep eutectic solvents has increased, leading to the development of products more apt for human consumption. The studied plants present an interesting phenolic profile, ranging from phenolic acids to flavonoids, establishing a correlation between their phenolic content and bioactivity. In this sense, results have proven to be very promising, presenting those extracts as having similar if not higher bioactivity than synthetic additives already in use, with associated health concerns. Nevertheless, the study of spices' phenolic extracts is somehow limited to in vitro studies. Therefore, research in food matrices is needed for more understanding of factors interfering with their preservation activity.
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Affiliation(s)
- Carmen Duque-Soto
- Department of Food Science and Nutrition, University of Granada, Campus Universitario s/n, 18071 Granada, Spain; (C.D.-S.); (A.R.-V.); (A.R.-R.); (J.L.-S.)
| | - Ana Ruiz-Vargas
- Department of Food Science and Nutrition, University of Granada, Campus Universitario s/n, 18071 Granada, Spain; (C.D.-S.); (A.R.-V.); (A.R.-R.); (J.L.-S.)
| | - Ascensión Rueda-Robles
- Department of Food Science and Nutrition, University of Granada, Campus Universitario s/n, 18071 Granada, Spain; (C.D.-S.); (A.R.-V.); (A.R.-R.); (J.L.-S.)
| | - Rosa Quirantes-Piné
- Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Avenida del Conocimiento 37, Edificio BioRegión, 18016 Granada, Spain;
| | - Isabel Borrás-Linares
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, 18071 Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Food Science and Nutrition, University of Granada, Campus Universitario s/n, 18071 Granada, Spain; (C.D.-S.); (A.R.-V.); (A.R.-R.); (J.L.-S.)
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17
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Kumar A, Yadav S, Pramanik J, Sivamaruthi BS, Jayeoye TJ, Prajapati BG, Chaiyasut C. Chitosan-Based Composites: Development and Perspective in Food Preservation and Biomedical Applications. Polymers (Basel) 2023; 15:3150. [PMID: 37571044 PMCID: PMC10421092 DOI: 10.3390/polym15153150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/17/2023] [Accepted: 07/18/2023] [Indexed: 08/13/2023] Open
Abstract
Chitin, which may be the second-most common polymer after cellulose, is the raw material of chitosan. Chitosan has been infused with various plant extracts and subsidiary polymers to improve its biological and physiological properties. Chitosan's physicochemical properties are enhanced by blending, making them potential candidates that can be utilized in multifunctional areas, including food processing, nutraceuticals, food quality monitoring, food packaging, and storage. Chitosan-based biomaterials are biocompatible, biodegradable, low toxic, mucoadhesive, and regulate chemical release. Therefore, they are used in the biomedical field. The present manuscript highlights the application of chitosan-based composites in the food and biomedical industries.
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Affiliation(s)
- Akash Kumar
- Department of Food Technology, SRM University, Sonipat 131029, India
- MM Institute of Hotel Management, Maharishi Markandeshwar (Deemed to be University), Mullana 133207, India
| | - Sangeeta Yadav
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, India
| | - Jhilam Pramanik
- Department of Food Technology, William Carey University, Shillong 793019, India
| | - Bhagavathi Sundaram Sivamaruthi
- Office of Research Administration, Chiang Mai University, Chiang Mai 50200, Thailand;
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Titilope John Jayeoye
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Bhupendra G. Prajapati
- Shree S. K. Patel College of Pharmaceutical Education and Research, Ganpat University, Mehsana 384012, India
| | - Chaiyavat Chaiyasut
- Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
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Lemos ML, Prata JC, Rodrigues IC, Martins-Costa S, Archer B, Machado J, Dilão R, Vaz-Pires P, Martins da Costa P. An Exploratory Study on Spoilage Bacteria and Listeria monocytogenes in Fresh Salmon: Extending Shelf-Life Using Vacuum and Seasonings as Natural Preservatives. Vet Sci 2023; 10:423. [PMID: 37505828 PMCID: PMC10383938 DOI: 10.3390/vetsci10070423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 06/16/2023] [Accepted: 06/28/2023] [Indexed: 07/29/2023] Open
Abstract
A growing population increases the demand for food, but short shelf-lives and microbial hazards reduce supply and increase food waste. Fresh fish is highly perishable and may be consumed raw, such as salmon in sushi. This work aims to identify strategies to improve the shelf-life and safety of fresh salmon, using available methods (i.e., vacuum) and exploring the use of natural preservatives (i.e., seasonings). Vacuum packaging and good hygiene practices (which reduce initial flora) extended shelf-life up to 20 days. Carnobacterium maltaromaticum was dominant in vacuum packaging conditions and showed potential for inhibiting Listeria monocytogenes. For natural preservatives, L. monocytogenes required higher inhibitory concentrations in vitro when compared to the 10 spoilage bacteria isolated from fresh salmon fillets, presenting a minimum inhibitory concentration (MIC) of 0.13% for oregano essential oil (OEO), 10% for lemon juice, 50 mg mL-1 for garlic powder, and >10% for NaCl. A good bacteriostatic and bactericidal effect was observed for a mixture containing 5% NaCl, 0.002% OEO, 2.5% lemon juice, and 0.08 mg mL-1 garlic powder. Finally, using the salmon medium showed an adequate correlation with the commercial culture medium.
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Affiliation(s)
- Maria-Leonor Lemos
- ICBAS-Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- CIIMAR-Interdisciplinary Centre of Marine and Environmental Research, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
| | - Joana C Prata
- ICBAS-Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- TOXRUN-Toxicology Research Unit, University Institute of Health Sciences-CESPU (IUCS-CESPU), 4585-116 Gandra, Portugal
| | - Inês C Rodrigues
- ICBAS-Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- CIIMAR-Interdisciplinary Centre of Marine and Environmental Research, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
| | - Sofia Martins-Costa
- Department of Physics, Instituto Superior Técnico, University of Lisbon, Av. Rovisco Pais, 1049-001 Lisbon, Portugal
| | - Bernardo Archer
- ICBAS-Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- Soguima-Comércio e Indústria Alimentar S.A., Zona Industrial II, 4805-559 Guimarães, Portugal
| | - Jorge Machado
- ICBAS-Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Rui Dilão
- Department of Physics, Instituto Superior Técnico, University of Lisbon, Av. Rovisco Pais, 1049-001 Lisbon, Portugal
| | - Paulo Vaz-Pires
- ICBAS-Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- CIIMAR-Interdisciplinary Centre of Marine and Environmental Research, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
| | - Paulo Martins da Costa
- ICBAS-Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- CIIMAR-Interdisciplinary Centre of Marine and Environmental Research, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
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19
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Brandelli A, Lopes NA, Pinilla CMB. Nanostructured Antimicrobials for Quality and Safety Improvement in Dairy Products. Foods 2023; 12:2549. [PMID: 37444286 DOI: 10.3390/foods12132549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 06/26/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
In the food sector, one of the most important economic activities is the dairy industry, which has been facing many challenges in order to meet the increasing demand by consumers for natural and minimally processed products with high quality. In this sense, the application of innovative and emerging technologies can be an interesting alternative, for example, the use of nanotechnology in packaging and as delivery systems. This technology has the potential to improve the quality and safety of dairy products, representing an interesting approach for delivering food preservatives and improving the mechanical, barrier and functional properties of packaging. Several applications and promising results of nanostructures for dairy product preservation can be found throughout this review, including the use of metallic and polymeric nanoparticles, lipid-based nanostructures, nanofibers, nanofilms and nanocoatings. In addition, some relevant examples of the direct application of nanostructured natural antimicrobials in milk and cheese are presented and discussed, as well as the use of milk agar as a model for a preliminary test. Despite their high cost and the difficulties for scale-up, interesting results of these technologies in dairy foods and packaging materials have promoted a growing interest of the dairy industry.
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Affiliation(s)
- Adriano Brandelli
- Laboratory of Nanobiotechnology and Applied Microbiology, Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil
| | - Nathalie Almeida Lopes
- Laboratory of Nanobiotechnology and Applied Microbiology, Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil
| | - Cristian Mauricio Barreto Pinilla
- Laboratory of Nanobiotechnology and Applied Microbiology, Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Brazil
- Dairy Technology Center, Institute of Food Technology, Campinas 13083-015, Brazil
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20
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Pinto L, Tapia-Rodríguez MR, Baruzzi F, Ayala-Zavala JF. Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges. Foods 2023; 12:2315. [PMID: 37372527 DOI: 10.3390/foods12122315] [Citation(s) in RCA: 21] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/03/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
The increasing demand for natural, safe, and sustainable food preservation methods drove research towards the use of plant antimicrobials as an alternative to synthetic preservatives. This review article comprehensively discussed the potential applications of plant extracts, essential oils, and their compounds as antimicrobial agents in the food industry. The antimicrobial properties of several plant-derived substances against foodborne pathogens and spoilage microorganisms, along with their modes of action, factors affecting their efficacy, and potential negative sensory impacts, were presented. The review highlighted the synergistic or additive effects displayed by combinations of plant antimicrobials, as well as the successful integration of plant extracts with food technologies ensuring an improved hurdle effect, which can enhance food safety and shelf life. The review likewise emphasized the need for further research in fields such as mode of action, optimized formulations, sensory properties, safety assessment, regulatory aspects, eco-friendly production methods, and consumer education. By addressing these gaps, plant antimicrobials can pave the way for more effective, safe, and sustainable food preservation strategies in the future.
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Affiliation(s)
- Loris Pinto
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Melvin R Tapia-Rodríguez
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 sur, Col. Centro, Ciudad Obregón, Obregón 85000, Sonora, Mexico
| | - Federico Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Jesús Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
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21
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Chaves-Ulate C, Rodríguez-Sánchez C, Arias-Echandi ML, Esquivel P. Antimicrobial activities of phenolic extracts of coffee mucilage. NFS JOURNAL 2023. [DOI: 10.1016/j.nfs.2023.03.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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22
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Farid N, Waheed A, Motwani S. Synthetic and natural antimicrobials as a control against food borne pathogens: A review. Heliyon 2023; 9:e17021. [PMID: 37484319 PMCID: PMC10361103 DOI: 10.1016/j.heliyon.2023.e17021] [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: 07/08/2022] [Revised: 05/28/2023] [Accepted: 06/04/2023] [Indexed: 07/25/2023] Open
Abstract
Food borne pathogens are one of the most common yet concerning cause of illnesses around the globe. These microbes invade the body via food items, through numerous mediums of contamination and it is impossible to completely eradicate these organisms from food. Extensive research has been made regarding their treatment. Unfortunately, the only available treatment currently is by antibiotics. Recent exponential increase in antibiotic resistance and the side effect of synthetic compounds have established a need for alternate therapies that could be utilized either on their own or along with antibiotics to provide protection against food-borne diseases. The aim of this review is to provide information regarding some common food borne diseases, their current and possible natural treatment. It will include details regarding some common foodborne pathogens, the disease they cause, prevalence, manifestations and treatment of the respective disease. Some natural modes of potential treatment will be summarized, which including phytochemicals, derived from plants either as crude extracts or as purified form and Bacteriocins as microbial based treatment, obtained from various types of bacteria. The paper will describe their mechanism of action, classification, susceptible organisms, some antimicrobial compounds and producing organisms, application in food systems and as potential treatment. Along with that, synthetic treatment i.e., antibiotics will be discussed including the first-line treatment of some common food borne infections, prevalence and mechanism of resistance against antibiotics in the pathogens.
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Affiliation(s)
- Neha Farid
- Corresponding author. Shaheed Zulfikar Ali Bhutto Institute of Science and Technology, Pakistan.
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23
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Bose I, Roy S, Pandey VK, Singh R. A Comprehensive Review on Significance and Advancements of Antimicrobial Agents in Biodegradable Food Packaging. Antibiotics (Basel) 2023; 12:968. [PMID: 37370286 DOI: 10.3390/antibiotics12060968] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 05/18/2023] [Accepted: 05/25/2023] [Indexed: 06/29/2023] Open
Abstract
Food waste is key global problem and more than 90% of the leftover waste produced by food packaging factories is dumped in landfills. Foods packaged using eco-friendly materials have a longer shelf life as a result of the increased need for high-quality and secure packaging materials. For packaging purposes, natural foundation materials are required, as well as active substances that can prolong the freshness of the food items. Antimicrobial packaging is one such advancement in the area of active packaging. Biodegradable packaging is a basic form of packaging that will naturally degrade and disintegrate in due course of time. A developing trend in the active and smart food packaging sector is the use of natural antioxidant chemicals and inorganic nanoparticles (NPs). The potential for active food packaging applications has been highlighted by the incorporation of these materials, such as polysaccharides and proteins, in biobased and degradable matrices, because of their stronger antibacterial and antioxidant properties, UV-light obstruction, water vapor permeability, oxygen scavenging, and low environmental impact. The present review highlights the use of antimicrobial agents and nanoparticles in food packaging, which helps to prevent undesirable changes in the food, such as off flavors, colour changes, or the occurrence of any foodborne outcomes. This review attempts to cover the most recent advancements in antimicrobial packaging, whether edible or not, employing both conventional and novel polymers as support, with a focus on natural and biodegradable ingredients.
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Affiliation(s)
- Ipsheta Bose
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, India
| | - Vinay Kumar Pandey
- Department of Bioengineering, Integral University, Lucknow 226026, India
- Department of Biotechnology, Axis Institute of Higher Education, Kanpur 209402, India
| | - Rahul Singh
- Department of Bioengineering, Integral University, Lucknow 226026, India
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24
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Jiao C, Gong S, Shi M, Guo L, Jiang Y, Man C. Depletion of reactive oxygen species induced by beetroot (Beta vulgaris) extract leads to apoptosis-like death in Cronobacter sakazakii. J Dairy Sci 2023; 106:3827-3837. [PMID: 37105876 DOI: 10.3168/jds.2022-22425] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Accepted: 11/22/2022] [Indexed: 04/29/2023]
Abstract
This research aimed to disclose the antibacterial activity of beetroot extract (Beta vulgaris) against Cronobacter sakazakii and its possible mechanisms. We evaluated its antibacterial activity by measuring the minimum inhibitory concentration (MIC) and time-kill kinetics. We also evaluated the intracellular ATP levels, bacterial apoptosis-like death (ALD), and reactive oxygen species (ROS) levels to reveal the possible antibacterial mechanisms. Our results showed that the MIC of beetroot extract against C. sakazakii was 25 mg/mL and C. sakazakii (approximately 8 log cfu/mL) was completely inhibited after treatment with 2 MIC of beetroot extract for 3 h. Beetroot extract reduced intracellular ATP levels and facilitated characteristics of ALD in C. sakazakii, such as membrane depolarization, increased intracellular Ca2+ levels, phosphatidylserine externalization, caspase-like protein activation, and DNA fragmentation. Additionally, and different from most bacterial ALD caused by the accumulation of ROS, beetroot extract reduced the intracellular ROS levels in C. sakazakii. Our experimental data provide a rationale for further research of bacterial ALD and demonstrate that beetroot extract can inhibit C. sakazakii in food processing environments.
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Affiliation(s)
- Chaoqin Jiao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Shaoying Gong
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Mingwei Shi
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Ling Guo
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Chaoxin Man
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
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25
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Guo H, Yang W, Lei B, Zhao F, Guo L, Qian J. Synergistic antimicrobial effect of nisin-octanoic acid nanoemulsions against E. coli and S. aureus. Arch Microbiol 2023; 205:203. [PMID: 37086306 DOI: 10.1007/s00203-023-03545-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 04/05/2023] [Accepted: 04/08/2023] [Indexed: 04/23/2023]
Abstract
Food safety is a major public health concern all over the world. Therefore, the prevention of food contamination is becoming extremely crucial. In this study, an antimicrobial nanoemulsion composed of water-soluble nisin and fat-soluble octanoic acid was successfully prepared. The results showed that the average particle size and the polymer dispersity index of the nisin-octanoic acid (NOA) nanoemulsion were around 52.21 nm and 0.253, respectively. The NOA nanoemulsion required less amounts of nisin and octanoic acid to achieve the effective antimicrobial effect against Escherichia coli and Staphylococcus aureus. In addition, the growth curves of E. coli and S. aureus were determined. The OD600 of NOA nanoemulsion was significantly lower than free nisin after being incubated for 24 h (p < 0.001), indicating that the antimicrobial effect of NOA nanoemulsion was outstanding. Meanwhile, the synergistic antimicrobial property of NOA nanoemulsion against E. coli and S. aureus was significantly better than free nisin under nonacid conditions (p < 0.05). Overall, the results of this study may provide guidance for the further application of nisin in more forms.
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Affiliation(s)
- Hui Guo
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou, 310014, People's Republic of China.
| | - Wei Yang
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou, 310014, People's Republic of China
| | - Bingshuang Lei
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou, 310014, People's Republic of China
| | - Fengju Zhao
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou, 310014, People's Republic of China
| | - Lili Guo
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou, 310014, People's Republic of China
| | - Junqing Qian
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou, 310014, People's Republic of China
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26
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Zavistanaviciute P, Klementaviciute J, Klupsaite D, Zokaityte E, Ruzauskas M, Buckiuniene V, Viskelis P, Bartkiene E. Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat. Foods 2023; 12:foods12071391. [PMID: 37048209 PMCID: PMC10093910 DOI: 10.3390/foods12071391] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/21/2023] [Accepted: 03/22/2023] [Indexed: 03/29/2023] Open
Abstract
This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade (M) formulations were created based on acid whey (AW) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu), either alone or combined with freeze-dried apple (AP) or blackcurrant (BC) pomace. The most appropriate fermentation times for the marinades were selected according to the lower pH values and higher viable LAB counts in the samples. Additionally, the antimicrobial activity of the selected marinades against pathogenic and opportunistic bacterial strains was tested. The characteristics of the LM were analysed after 24 and 48 h of treatment, including physicochemical, technological, and microbiological parameters, as well as overall acceptability. It was established that, after 48 h of fermentation, all of the tested marinades, except M-AWLuBC, had lactic acid bacterial counts > 8.0 log10 CFU·mL−1 and pH values < 3.74. The broadest spectra of pathogen inhibition were observed in the M-AWLuAP and M-AWLuBC marinades. The latter formulations improved the water holding capacity (WHC) and overall acceptability of the LM, while, in the LM-AWLcAP samples, histamine, cadaverine, putrescine, tryptamine, and phenylethylamine were not formed. Lastly, LM treatment with the M-AWLcAP and M-AWLuAP formulas for 48 h achieved the highest overall acceptability (9.04 and 9.43), tenderness (1.53 and 1.47 kg·cm−2) and WHC (2.95% and 3.5%) compared to the control samples.
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Affiliation(s)
- Paulina Zavistanaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Correspondence: ; Tel.: +370-655-06461
| | - Jolita Klementaviciute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Modestas Ruzauskas
- Department of Anatomy and Physiology, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Institute of Microbiology and Virology, Faculty of Veterinary, Lithuanian University of Health Sciences, Mickeviciaus Str. 9, LT-44307 Kaunas, Lithuania
| | - Vilija Buckiuniene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Pranas Viskelis
- Lithuanian Research Centre for Agriculture and Forestry, Institute of Horticulture, Kauno Str. 30, LT-54333 Babtai, Lithuania
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
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27
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Shao M, Liu L, Liu B, Zheng H, Meng W, Liu Y, Zhang X, Ma X, Sun C, Luo X, Li F, Xing B. Hormetic Effect of Pyroligneous Acids on Conjugative Transfer of Plasmid-mediated Multi-antibiotic Resistance Genes within Bacterial Genus. ACS ENVIRONMENTAL AU 2023; 3:105-120. [PMID: 37102089 PMCID: PMC10125354 DOI: 10.1021/acsenvironau.2c00056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Revised: 12/12/2022] [Accepted: 12/13/2022] [Indexed: 04/28/2023]
Abstract
Spread of antibiotic resistance genes (ARGs) by conjugation poses great challenges to public health. Application of pyroligneous acids (PA) as soil amendments has been evidenced as a practical strategy to remediate pollution of ARGs in soils. However, little is known about PA effects on horizontal gene transfer (HGT) of ARGs by conjugation. This study investigated the effects of a woody waste-derived PA prepared at 450°C and its three distillation components (F1, F2, and F3) at different temperatures (98, 130, and 220°C) on conjugative transfer of plasmid RP4 within Escherichia coli. PA at relatively high amount (40-100 μL) in a 30-mL mating system inhibited conjugation by 74-85%, following an order of PA > F3 ≈ F2 ≈ F1, proving the hypothesis that PA amendments may mitigate soil ARG pollution by inhibiting HGT. The bacteriostasis caused by antibacterial components of PA, including acids, phenols, and alcohols, as well as its acidity (pH 2.81) contributed to the inhibited conjugation. However, a relatively low amount (10-20 μL) of PA in the same mating system enhanced ARG transfer by 26-47%, following an order of PA > F3 ≈ F2 > F1. The opposite effect at low amount is mainly attributed to the increased intracellular reactive oxygen species production, enhanced cell membrane permeability, increased extracellular polymeric substance contents, and reduced cell surface charge. Our findings highlight the hormesis (low-amount promotion and high-amount inhibition) of PA amendments on ARG conjugation and provide evidence for selecting an appropriate amount of PA amendment to control the dissemination of soil ARGs. Moreover, the promoted conjugation also triggers questions regarding the potential risks of soil amendments (e.g., PA) in the spread of ARGs via HGT.
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Affiliation(s)
- Mengying Shao
- Institute
of Coastal Environmental Pollution Control, Ministry of Education
Key Laboratory of Marine Environment and Ecology, College of Environmental
Science and Engineering, Frontiers Science Center for Deep Ocean Multispheres
and Earth System, Ocean University of China, Qingdao 266100, China
- Marine
Ecology and Environmental Science Laboratory, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266071, China
| | - Liuqingqing Liu
- Institute
of Coastal Environmental Pollution Control, Ministry of Education
Key Laboratory of Marine Environment and Ecology, College of Environmental
Science and Engineering, Frontiers Science Center for Deep Ocean Multispheres
and Earth System, Ocean University of China, Qingdao 266100, China
- Marine
Ecology and Environmental Science Laboratory, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266071, China
| | - Bingjie Liu
- Institute
of Coastal Environmental Pollution Control, Ministry of Education
Key Laboratory of Marine Environment and Ecology, College of Environmental
Science and Engineering, Frontiers Science Center for Deep Ocean Multispheres
and Earth System, Ocean University of China, Qingdao 266100, China
- Ministry
of Ecology and Environment, South China
Institute of Environmental Sciences, Guangzhou 510535, China
| | - Hao Zheng
- Institute
of Coastal Environmental Pollution Control, Ministry of Education
Key Laboratory of Marine Environment and Ecology, College of Environmental
Science and Engineering, Frontiers Science Center for Deep Ocean Multispheres
and Earth System, Ocean University of China, Qingdao 266100, China
- Marine
Ecology and Environmental Science Laboratory, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266071, China
- Sanya
Oceanographic Institution, Ocean University
of China, Sanya 572000, China
| | - Wei Meng
- Institute
of Coastal Environmental Pollution Control, Ministry of Education
Key Laboratory of Marine Environment and Ecology, College of Environmental
Science and Engineering, Frontiers Science Center for Deep Ocean Multispheres
and Earth System, Ocean University of China, Qingdao 266100, China
| | - Yifan Liu
- Institute
of Coastal Environmental Pollution Control, Ministry of Education
Key Laboratory of Marine Environment and Ecology, College of Environmental
Science and Engineering, Frontiers Science Center for Deep Ocean Multispheres
and Earth System, Ocean University of China, Qingdao 266100, China
| | - Xiao Zhang
- Institute
of Coastal Environmental Pollution Control, Ministry of Education
Key Laboratory of Marine Environment and Ecology, College of Environmental
Science and Engineering, Frontiers Science Center for Deep Ocean Multispheres
and Earth System, Ocean University of China, Qingdao 266100, China
| | - Xiaohan Ma
- Institute
of Coastal Environmental Pollution Control, Ministry of Education
Key Laboratory of Marine Environment and Ecology, College of Environmental
Science and Engineering, Frontiers Science Center for Deep Ocean Multispheres
and Earth System, Ocean University of China, Qingdao 266100, China
- Marine
Ecology and Environmental Science Laboratory, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266071, China
| | - Cuizhu Sun
- Institute
of Coastal Environmental Pollution Control, Ministry of Education
Key Laboratory of Marine Environment and Ecology, College of Environmental
Science and Engineering, Frontiers Science Center for Deep Ocean Multispheres
and Earth System, Ocean University of China, Qingdao 266100, China
- Marine
Ecology and Environmental Science Laboratory, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266071, China
| | - Xianxiang Luo
- Institute
of Coastal Environmental Pollution Control, Ministry of Education
Key Laboratory of Marine Environment and Ecology, College of Environmental
Science and Engineering, Frontiers Science Center for Deep Ocean Multispheres
and Earth System, Ocean University of China, Qingdao 266100, China
- Marine
Ecology and Environmental Science Laboratory, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266071, China
- Sanya
Oceanographic Institution, Ocean University
of China, Sanya 572000, China
| | - Fengmin Li
- Institute
of Coastal Environmental Pollution Control, Ministry of Education
Key Laboratory of Marine Environment and Ecology, College of Environmental
Science and Engineering, Frontiers Science Center for Deep Ocean Multispheres
and Earth System, Ocean University of China, Qingdao 266100, China
- Marine
Ecology and Environmental Science Laboratory, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266071, China
- Sanya
Oceanographic Institution, Ocean University
of China, Sanya 572000, China
| | - Baoshan Xing
- Stockbridge
School of Agriculture, University of Massachusetts, Amherst, Massachusetts 01003, United States
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28
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Dietary-Derived Exosome-like Nanoparticles as Bacterial Modulators: Beyond MicroRNAs. Nutrients 2023; 15:nu15051265. [PMID: 36904264 PMCID: PMC10005434 DOI: 10.3390/nu15051265] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 02/24/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023] Open
Abstract
There is increasing evidence that food is an important factor that influences the composition of the gut microbiota. Usually, all the attention has been focused on nutrients such as lipids, proteins, vitamins, or polyphenols. However, a pivotal role in these processes has been linked to dietary-derived exosome-like nanoparticles (DELNs). While food macro- and micronutrient composition are largely well established, there is considerable interest in these DELNs and their cargoes. In this sense, traditionally, all the attention was focused on the proteins or miRNAs contained in these vesicles. However, it has been shown that DELNs would also carry other bioactive molecules with a key role in regulating biochemical pathways and/or interactions with the host's gut microbiome affecting intracellular communication. Due to the scarce literature, it is necessary to compile the current knowledge about the antimicrobial capacity of DELNs and its possible molecular mechanisms that will serve as a starting point. For this reason, in this review, we highlight the impact of DENLs on different bacteria species modulating the host gut microbiota or antibacterial properties. It could be concluded that DELNs, isolated from both plant and animal foods, exert gut microbiota modulation. However, the presence of miRNA in the vesicle cargoes is not the only one responsible for this effect. Lipids present in the DELNs membrane or small molecules packed in may also be responsible for apoptosis signaling, inhibition, or growth promoters.
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29
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Duskaev G, Kurilkina M, Zavyalov O. Growth-stimulating and antioxidant effects of vanillic acid on healthy broiler chickens. Vet World 2023; 16:518-525. [PMID: 37041822 PMCID: PMC10082733 DOI: 10.14202/vetworld.2023.518-525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Accepted: 02/01/2023] [Indexed: 04/13/2023] Open
Abstract
Background and Aim Phytobiotics are a safe alternative to feed antibiotics in industrial poultry farming that increases productivity by stimulating various digestive enzymes to reduce the number of pathogenic microorganisms in the intestines and improve antioxidant status and immune response. This study aimed to evaluate the effect of vanillic acid in its pure form and in combination with gamma lactone on weight growth and the physiological parameters of broiler chickens. Materials and Methods The studies were performed on 120 Arbor Acres broiler chickens (7 days old) that were randomly divided into four groups with five replicates (cages) and six birds per replicate. The control group was fed the basal diet (BD) only. Group I was fed the BD + gamma lactone (average dose 0.07 mL/animal/day). Group II was fed the BD + vanillic acid (average dose 0.07 mL/animal/day). Group III was fed the BD + gamma lactone + vanillic acid in a 1:1 ratio (average dose 0.07 mL/body/day). Live weight of broiler chickens for all group was assessed at the end of each period (age of 7, 14, 21, 28, 35, 42 days). At the end of the experiment (on day 42), 10 broilers with an average live weight were selected for blood sampling from the axillary vein. Results The results showed a growth-promoting effect of vanillic acid when fed with a diet free of synthetic antioxidants. Groups I and II had increased live weights throughout the entire experiment and a significant increase at the end of the experiment (8.2%-8.5%; p ≤ 0.05) compared to the control group. Toxic effects were not found in the biochemical blood serum analyses of Groups II and III. The metabolic processes in the experimental groups were intensified, especially in the enzyme associated with amino acid metabolism (gamma-glutamyl transferase) in Groups I and III (p ≤ 0.05). Vanillic acid, whether fed alone or in combination with gamma lactone, exhibited high antioxidant activities, protected cells from oxidative damage by inducing total antioxidant, catalase, and superoxide dismutase activities (p ≤ 0.05), and reduced the level of malondialdehyde (p ≤ 0.05) measured. No significant changes in the morphological blood parameters were found. Conclusion The use of vanillic acid alone and in combination with gamma lactone increases the digestive enzyme activities in blood plasma, increases body weight, and has a positive effect on lipid metabolism and the antioxidant status of broiler chickens. These findings indicate the significant potential use of vanillic acid and gamma lactone in poultry due to their antioxidant properties.
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Affiliation(s)
- Galimzhan Duskaev
- Federal Research Centre of Biological Systems and Agrotechnologies of the Russian Academy of Sciences, Orenburg, Russia
| | - Marina Kurilkina
- Federal Research Centre of Biological Systems and Agrotechnologies of the Russian Academy of Sciences, Orenburg, Russia
- Corresponding author: Marina Kurilkina, e-mail: Co-authors: GD: , OZ:
| | - Oleg Zavyalov
- Federal Research Centre of Biological Systems and Agrotechnologies of the Russian Academy of Sciences, Orenburg, Russia
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Impact of food preservatives based on immobilized phenolic compounds on an in vitro model of human gut microbiota. Food Chem 2023; 403:134363. [DOI: 10.1016/j.foodchem.2022.134363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 09/13/2022] [Accepted: 09/18/2022] [Indexed: 11/21/2022]
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Valorization of Punica granatum L. Leaves Extracts as a Source of Bioactive Molecules. Pharmaceuticals (Basel) 2023; 16:ph16030342. [PMID: 36986442 PMCID: PMC10052729 DOI: 10.3390/ph16030342] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 02/19/2023] [Accepted: 02/21/2023] [Indexed: 02/25/2023] Open
Abstract
Due to a lack of innovative valorization strategies, pomegranate processing generates a significant amount of residues with a negative environmental footprint. These by-products are a rich source of bioactive compounds with functional and medicinal benefits. This study reports the valorization of pomegranate leaves as a source of bioactive ingredients using maceration, ultrasound, and microwave-assisted extraction techniques. The phenolic composition of the leaf extracts was analyzed using an HPLC-DAD-ESI/MSn system. The extracts’ antioxidant, antimicrobial, cytotoxic, anti-inflammatory, and skin-beneficial properties were determined using validated in vitro methodologies. The results showed that gallic acid, (-)-epicatechin, and granatin B were the most abundant compounds in the three hydroethanolic extracts (between 0.95 and 1.45, 0.7 and 2.4, and 0.133 and 3.0 mg/g, respectively). The leaf extracts revealed broad-spectrum antimicrobial effects against clinical and food pathogens. They also presented antioxidant potential and cytotoxic effects against all tested cancer cell lines. In addition, tyrosinase activity was also verified. The tested concentrations (50–400 µg/mL) ensured a cellular viability higher than 70% in both keratinocyte and fibroblast skin cell lines. The obtained results indicate that the pomegranate leaves could be used as a low-cost source of value-added functional ingredients for potential nutraceutical and cosmeceutical applications.
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Manzoor A, Khan S, Dar AH, Pandey VK, Shams R, Ahmad S, Jeevarathinam G, Kumar M, Singh P, Pandiselvam R. Recent insights into green antimicrobial packaging towards food safety reinforcement: A review. J Food Saf 2023. [DOI: 10.1111/jfs.13046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
Affiliation(s)
- Arshied Manzoor
- Department of Post‐Harvest Engineering and Technology Faculty of Agricultural Sciences Aligarh India
| | - Sadeeya Khan
- Department of Food Science, Faculty of Food Science and Technology University Putra Malaysia Serdang Malaysia
| | - Aamir Hussain Dar
- Department of Food Technology Islamic University of Science and Technology Awantipora Kashmir India
| | - Vinay Kumar Pandey
- Department of Biotechnology Axis Institute of Higher Education Kanpur Uttar Pradesh India
- Department of Bioengineering Integral University Lucknow Uttar Pradesh India
| | - Rafeeya Shams
- Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab India
| | - Saghir Ahmad
- Department of Post‐Harvest Engineering and Technology Faculty of Agricultural Sciences Aligarh India
| | - G. Jeevarathinam
- Department of Food Technology Hindusthan College of Engineering and Technology Coimbatore India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division ICAR ‐ Central Institute for Research on Cotton Technology Mumbai India
| | - Punit Singh
- Institute of Engineering and Technology, Department of Mechanical Engineering GLA University Mathura Mathura India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post‐Harvest Technology Division ICAR –Central Plantation Crops Research Institute Kasaragod Kerala India
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Mantzourani I, Daoutidou M, Nikolaou A, Kourkoutas Y, Alexopoulos A, Tzavellas I, Dasenaki M, Thomaidis N, Plessas S. Microbiological stability and sensorial valorization of thyme and oregano essential oils alone or combined with ethanolic pomegranate extracts in wine marinated pork meat. Int J Food Microbiol 2023; 386:110022. [PMID: 36436411 DOI: 10.1016/j.ijfoodmicro.2022.110022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 10/27/2022] [Accepted: 11/14/2022] [Indexed: 11/19/2022]
Abstract
In the present study, wine-based marinades containing ethanolic extract from pomegranate (Punica granatum L.), alone or in combination with two Essential Oils (Thyme & Oregano), were used for pork fillets marination and their antimicrobial activity, as well as their sensorial impact were evaluated. Likewise, the marinades exhibited promising results concerning their recorded antimicrobial activity versus Enterobacteriaceae, Total Mesophilic Bacteria, Yeasts/molds, Staphylococcus spp., Pseudomonas spp. & Lactic Acid Bacteria (LAB). The outcome demonstrated that pork fillets marinated with wine containing ethanolic extract of pomegranate and Oregano Essential Oil were more resistant to spoilage compared to all other samples; thus, their shelf-life was significantly extended (4 days in some cases). Triterpenes (maslinic, oleanolic and betulinic acid), monoterpenes (p-cymene, carvacrol, thymol, limonene), organic acids (citric & malic acid) and phenols, were the main constituents found in the plant extract, the wine and Essential Oils applied, as determined through LC-QTOF/MS and HPLC analysis. Additionally, the sensorial properties (color, tenderness, flavor and juiciness) of the marinated meat samples were not negatively influenced. Consequently, marinades of this type could be used as natural preservatives in meat products, with satisfying antimicrobial and organoleptic results.
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Affiliation(s)
- Ioanna Mantzourani
- Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece.
| | - Maria Daoutidou
- Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
| | - Anastasios Nikolaou
- Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece; Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, GR-68100 Alexandroupolis, Greece
| | - Yiannis Kourkoutas
- Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, GR-68100 Alexandroupolis, Greece
| | - Athanasios Alexopoulos
- Laboratory of Microbiology, Biotechnology & Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
| | - Ilias Tzavellas
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Marilena Dasenaki
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Nikolaos Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Stavros Plessas
- Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece.
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Nano-encapsulation of a combination of clove oil and thymol and their application in fresh-cut apples and raw minced beef. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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Jánosity A, Baranyi J, Surányi BB, Možina SS, Taczman-Brückner A, Kiskó G, Klančnik A. Estimating the optimal efflux inhibitor concentration of carvacrol as a function of the bacterial physiological state. Front Microbiol 2023; 14:1073798. [PMID: 36760502 PMCID: PMC9905641 DOI: 10.3389/fmicb.2023.1073798] [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: 10/18/2022] [Accepted: 01/06/2023] [Indexed: 01/26/2023] Open
Abstract
Our aim was to find the optimal efflux inhibitor concentration of a natural component, carvacrol, as a function of the physiological state of Escherichia coli. Using fluorescence-based measurements with two strains of E. coli, the effect of carvacrol was assessed at 17 sub-inhibitory concentrations, at which the bacterial efflux mechanism was compromised. The efficacy of carvacrol, as an efflux inhibitor, was compared to synthetic inhibitors and we found carvacrol the most efficient one. We considered the accumulation of Ethidium Bromide (EtBr) as a proxy for drugs spreading in the cell, thus measuring the efflux activity indirectly. The change in membrane integrity caused by the exposure to carvacrol was monitored using the LIVE/DEAD BacLight Bacterial Viability kit. To find the optimal inhibitory concentration of carvacrol, we used predictive microbiology methods. This optimum varied with the bacterial physiological state, as non-growing cultures were less susceptible to the effect of carvacrol than growing cultures were. Moreover, we point out, for the first time, that the efflux-mediated resistance of untreated cultures was also stronger in the non-growing than in the growing phase at population level.
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Affiliation(s)
- Anna Jánosity
- Department of Food Microbiology, Hygiene and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - József Baranyi
- Department of Food Microbiology, Hygiene and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Botond Bendegúz Surányi
- Department of Food Microbiology, Hygiene and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Sonja Smole Možina
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Andrea Taczman-Brückner
- Department of Food Microbiology, Hygiene and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Gabriella Kiskó
- Department of Food Microbiology, Hygiene and Safety, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
| | - Anja Klančnik
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia,*Correspondence: Anja Klančnik, ✉
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Naveed M, Wang Y, Yin X, Chan MWH, Aslam S, Wang F, Xu B, Ullah A. Purification, Characterization and Bactericidal Action of Lysozyme, Isolated from Bacillus subtillis BSN314: A Disintegrating Effect of Lysozyme on Gram-Positive and Gram-Negative Bacteria. Molecules 2023; 28:molecules28031058. [PMID: 36770725 PMCID: PMC9919333 DOI: 10.3390/molecules28031058] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 01/12/2023] [Accepted: 01/17/2023] [Indexed: 01/21/2023] Open
Abstract
In the present study, lysozyme was purified by the following multi-step methodology: salt (ammonium sulfate) precipitation, dialysis, and ultrafiltration. The lysozyme potential was measured by enzymatic activity after each purification step. However, after ultrafiltration, the resulting material was considered extra purified. It was concentrated in an ultrafiltration centrifuge tube, and the resulting protein/lysozyme was used to determine its bactericidal potential against five bacterial strains, including three gram-positive (Bacillus subtilis 168, Micrococcus luteus, and Bacillus cereus) and two gram-negative (Salmonella typhimurium and Pseudomonas aeruginosa) strains. The results of ZOI and MIC/MBC showed that lysozyme had a higher antimicrobial activity against gram-positive than gram-negative bacterial strains. The results of the antibacterial activity of lysozyme were compared with those of ciprofloxacin (antibiotic). For this purpose, two indices were applied in the present study: antimicrobial index (AMI) and percent activity index (PAI). It was found that the purified lysozyme had a higher antibacterial activity against Bacillus cereus (AMI/PAI; 1.01/101) and Bacillus subtilis 168 (AMI/PAI; 1.03/103), compared to the antibiotic (ciprofloxacin) used in this study. Atomic force microscopy (AFM) was used to determine the bactericidal action of the lysozyme on the bacterial cell. The purified protein was further processed by gel column chromatography and the eluate was collected, its enzymatic activity was 21.93 U/mL, while the eluate was processed by native-PAGE. By this analysis, the un-denatured protein with enzymatic activity of 40.9 U/mL was obtained. This step shows that the protein (lysozyme) has an even higher enzymatic potential. To determine the specific peptides (in lysozyme) that may cause the bactericidal potential and cell lytic/enzymatic activity, the isolated protein (lysozyme) was further processed by the SDS-PAGE technique. SDS-PAGE analysis revealed different bands with sizes of 34 kDa, 24 kDa, and 10 kDa, respectively. To determine the chemical composition of the peptides, the bands (from SDS-PAGE) were cut, enzymatically digested, desalted, and analyzed by LC-MS (liquid chromatography-mass spectrometry). LC-MS analysis showed that the purified lysozyme had the following composition: the number of proteins in the sample was 56, the number of peptides was 124, and the number of PSMs (peptide spectrum matches) was 309. Among them, two peptides related to lysozyme and bactericidal activities were identified as: A0A1Q9G213 (N-acetylmuramoyl-L-alanine amidase) and A0A1Q9FRD3 (D-alanyl-D-alanine carboxypeptidase). The corresponding protein sequence and nucleic acid sequence were determined by comparison with the database.
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Affiliation(s)
- Muhammad Naveed
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yadong Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Xian Yin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Malik Wajid Hussain Chan
- Department of Chemistry, Faculty of Science, Federal Urdu University of Arts, Science and Technology, Campus Gulshan-e-Iqbal, Karachi 75300, Pakistan
| | - Sadar Aslam
- Department of Biological Science, University of Baltistan, Skardu 16400, Pakistan
| | - Fenghuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Correspondence: (F.W.); (B.X.)
| | - Baocai Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Correspondence: (F.W.); (B.X.)
| | - Asad Ullah
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Food and Marine Resources Research Center, Pakistan Council of Scientific and Industrial Research Laboratories Complex, Karachi 75280, Pakistan
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Cicogna F, Passaglia E, Benedettini M, Oberhauser W, Ishak R, Signori F, Coiai S. Rosmarinic and Glycyrrhetinic Acid-Modified Layered Double Hydroxides as Functional Additives for Poly(Lactic Acid)/Poly(Butylene Succinate) Blends. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28010347. [PMID: 36615541 PMCID: PMC9822188 DOI: 10.3390/molecules28010347] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/19/2022] [Accepted: 12/28/2022] [Indexed: 01/03/2023]
Abstract
Immobilizing natural antioxidant and biologically active molecules in layered double hydroxides (LDHs) is an excellent method to retain and release these substances in a controlled manner, as well as protect them from thermal and photochemical degradation. Herein, we describe the preparation of host-guest systems based on LDHs and rosmarinic and glycyrrhetinic acids, two molecules obtained from the extraction of herbs and licorice root, respectively, with antioxidant, antimicrobial, and anti-inflammatory properties. Intercalation between the lamellae of the mono-deprotonated anions of rosmarinic and glycyrrhetinic acid (RA and GA), alone or in the presence of an alkyl surfactant, allows for readily dispersible systems in biobased polymer matrices such as poly(lactic acid) (PLA), poly(butylene succinate) (PBS), and a 60/40 wt./wt. PLA/PBS blend. The composites based on the PLA/PBS blend showed better interphase compatibility than the neat blend, correlated with increased adhesion at the interface and a decreased dispersed phase size. In addition, we proved that the active species migrate slowly from thin films of the composite materials in a hydroalcoholic solvent, confirming the optimization of the release process. Finally, both host-guest systems and polymeric composites showed antioxidant capacity and, in the case of the PLA composite containing LDH-RA, excellent inhibitory capacity against E. coli and S. aureus.
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Affiliation(s)
- Francesca Cicogna
- National Research Council-Institute for the Chemistry of OrganoMetallic Compounds (CNR-ICCOM), SS Pisa, Via Moruzzi 1, 56124 Pisa, PI, Italy
- Correspondence: (F.C.); (S.C.); Tel.: +39-050-315-3393 (F.C.); +39-050-315-2556 (S.C.)
| | - Elisa Passaglia
- National Research Council-Institute for the Chemistry of OrganoMetallic Compounds (CNR-ICCOM), SS Pisa, Via Moruzzi 1, 56124 Pisa, PI, Italy
| | - Matilde Benedettini
- National Research Council-Institute for the Chemistry of OrganoMetallic Compounds (CNR-ICCOM), SS Pisa, Via Moruzzi 1, 56124 Pisa, PI, Italy
| | - Werner Oberhauser
- National Research Council-Institute for the Chemistry of OrganoMetallic Compounds (CNR-ICCOM), Via Madonna del Piano 10, 50019 Sesto Fiorentino, FI, Italy
| | - Randa Ishak
- Department of Civil and Industrial Engineering, University of Pisa, Largo L. Lazzarino 1, 56122 Pisa, PI, Italy
| | - Francesca Signori
- Department of Civil and Industrial Engineering, University of Pisa, Largo L. Lazzarino 1, 56122 Pisa, PI, Italy
| | - Serena Coiai
- National Research Council-Institute for the Chemistry of OrganoMetallic Compounds (CNR-ICCOM), SS Pisa, Via Moruzzi 1, 56124 Pisa, PI, Italy
- Correspondence: (F.C.); (S.C.); Tel.: +39-050-315-3393 (F.C.); +39-050-315-2556 (S.C.)
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Sakai T, Sakamoto JJ, Asada R, Furuta M, Tsuchido T. Different patterns of germination inhibition by carvacrol and thymol in Bacillus subtilis spores. JOURNAL OF MICROORGANISM CONTROL 2023; 28:3-13. [PMID: 37277956 DOI: 10.4265/jmc.28.1_3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
This study aimed to clarify how the phenolic monoterpene carvacrol and its structural isomer thymol both as essential oil components (EOCs) inhibit the germination of Bacillus subtilis spore. Germination was evaluated by the OD600 reduction rate in a growth medium and phosphate buffer containing either l-alanine (l-Ala) system or l-asparagine, d-glucose, d-fructose plus KCl (AGFK) system. The germination of the wild-type spores in the Trypticase Soy broth (TSB) was found to be greatly inhibited by thymol than by carvacrol. Such a difference in the germination inhibition was confirmed by the dipicolinic acid (DPA) release from germinating spores in the AGFK buffer system, but not in the l-Ala system. Similar to the wild-type spores, no difference in the inhibitory activity between the EOCs was also indicated with the gerB, gerK-deletion mutant spores in the l-Ala buffer system and the above substantial difference was also done with the gerA-deleted mutant spores in the AGFK. Fructose was found to release spores from the EOC inhibition and inversely even stimulated. Increased concentrations of glucose and fructose partially suppressed the germination inhibition by carvacrol. The results obtained should contribute to the elucidation of the control effects of these EOCs on bacterial spores in foods.
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Affiliation(s)
- Toshio Sakai
- Department of Quantum and Radiation Engineering, Graduate School of Engineering, Osaka Prefecture University
| | - Jin J Sakamoto
- Research Center of Microorganism Control, Organization for Research Promotion, Osaka Prefecture University
- Faculty of Chemistry, Materials, and Bioengineering, Kansai University
| | - Ryoko Asada
- Department of Quantum and Radiation Engineering, Graduate School of Engineering, Osaka Prefecture University
- Research Center of Microorganism Control, Organization for Research Promotion, Osaka Prefecture University
- Radiation Research Center, Organization for Research Promotion, Osaka Prefecture University
| | - Masakazu Furuta
- Department of Quantum and Radiation Engineering, Graduate School of Engineering, Osaka Prefecture University
- Research Center of Microorganism Control, Organization for Research Promotion, Osaka Prefecture University
- Radiation Research Center, Organization for Research Promotion, Osaka Prefecture University
| | - Tetsuaki Tsuchido
- Research Center of Microorganism Control, Organization for Research Promotion, Osaka Prefecture University
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Evaluating the quality of mutton meat coated with Cordia myxa fruit mucilage containing Rosmarinus officinalis essential oil during cold storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01788-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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40
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Oliveira ALS, Carvalho MJ, Oliveira DL, Costa E, Pintado M, Madureira AR. Sugarcane Straw Polyphenols as Potential Food and Nutraceutical Ingredient. Foods 2022; 11:foods11244025. [PMID: 36553767 PMCID: PMC9777897 DOI: 10.3390/foods11244025] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/11/2022] [Accepted: 11/23/2022] [Indexed: 12/23/2022] Open
Abstract
The sugarcane processing industry generates a large amount of straw, which has a negative environmental impact, and high costs are associated with their elimination, wasting their potential bioactive value attributed to their richness in polyphenols. In this study, an ethanolic extract produced from sugarcane straw was screened for its phenolic compounds content, and the potential use of this extract in the development of a food ingredient was further evaluated. Fifty different secondary metabolites belonging to the hydroxybenzoic acids, hydroxycinnamic acids, and flavonoids were identified by liquid chromatography-electrospray ionization-ultrahigh-resolution-quadrupole time of flight-mass spectrometry (LC-ESI-UHR-QqTOF-MS). The predominant phenolic compounds found were 4-hydroxybenzaldehyde, chlorogenic acid, and 5-O-feruloylquinic acid. The obtained extracts showed strong potential as food preservatives by exhibiting (a) antioxidant activity using both 2.2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt radical cation (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods; and (b) antimicrobial capacity, with a minimum inhibitory concentration of 50 mg/mL for Staphylococcus aureus, 74% inhibition for Bacillus cereus, and 44% for Salmonella enterica; and (c) the capacity to inhibit a food browning enzyme, tyrosinase (28-73% for 1-8 mg/ mL). Moreover, the extracts showed antidiabetic potential by inhibiting the enzymes α-glucosidase (15-38% for 1.25-5.00 mg/mL) and dipeptidyl peptidase-IV (DPP-IV) (62-114% for 0.31-5.00 mg/mL). The extract (0.625 mg/mL) also exhibited the capacity to reduce proinflammatory mediators (i.e., interleukins 6 and 8, and tumor necrosis factor alpha) when Caco-2 cells were stimulated with interleukin 1 beta. Thus, sugarcane straw extract, which is rich in phenolic compounds, showed high potential to be used in the development of food-preservative ingredients owing to its antioxidant and antimicrobial potential, and to be explored as a food supplement in diabetes prevention and as coadjuvant to reduce intestinal inflammation by reducing proinflammatory mediators.
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Alvarez-Molina A, Trigal E, Prieto M, López M, Alvarez-Ordóñez A. Assessment of a plasmid conjugation procedure to monitor horizontal transfer of an extended-spectrum β-lactamase resistance gene under food chain scenarios. Curr Res Food Sci 2022; 6:100405. [PMID: 36506112 PMCID: PMC9732120 DOI: 10.1016/j.crfs.2022.11.024] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 11/23/2022] [Accepted: 11/28/2022] [Indexed: 12/03/2022] Open
Abstract
Plasmids are relevant reservoirs of antimicrobial resistance genes (ARGs) which confer adaptive advantages to their host and can be horizontally transferred. The aims of this study were to develop a conjugation procedure to monitor the horizontal transfer of a 193 kb plasmid containing the extended-spectrum β-lactamase production gene bla CTX-M-14 between two Escherichia coli strains under a range of food chain-related scenarios, including temperature (20-37 °C), pH (5.0-9.0) or the presence of some biocidal agents (benzalkonium chloride, sodium hypochlorite or peracetic acid). The average conjugation rate in LB broth after 18 h at 37 °C was 2.09e-04 and similar rates were observed in a food matrix (cow's milk). The conjugation was reduced at temperatures below 37 °C, at alkaline pH (especially at pH 9.0) or in the presence of benzalkonium chloride. Peracetic acid and sodium hypochlorite slightly increased conjugation rates, which reached 5.59e-04 and 6.77e-03, respectively. The conjugation procedure described can be used to identify risk scenarios leading to an enhanced ARGs transmission via plasmid conjugation, as well as to identify novel intervention strategies impairing plasmid conjugation and tackling antimicrobial resistance.
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Affiliation(s)
| | - Elena Trigal
- Department of Food Hygiene and Technology, Universidad de León, León, Spain
| | - Miguel Prieto
- Department of Food Hygiene and Technology, Universidad de León, León, Spain,Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Mercedes López
- Department of Food Hygiene and Technology, Universidad de León, León, Spain,Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Avelino Alvarez-Ordóñez
- Department of Food Hygiene and Technology, Universidad de León, León, Spain,Institute of Food Science and Technology, Universidad de León, León, Spain,Corresponding author. Campus de Vegazana, Veterinary Faculty, León, Spain.
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42
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Designing antimicrobial polypropylene films with grape pomace extract for food packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100929] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Yao H, Wu M, Lin L, Wu Z, Bae M, Park S, Wang S, Zhang W, Gao J, Wang D, Piao Y. Design strategies for adhesive hydrogels with natural antibacterial agents as wound dressings: Status and trends. Mater Today Bio 2022; 16:100429. [PMID: 36164504 PMCID: PMC9508611 DOI: 10.1016/j.mtbio.2022.100429] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 09/10/2022] [Accepted: 09/13/2022] [Indexed: 11/24/2022]
Abstract
The wound healing process is usually susceptible to different bacterial infections due to the complex physiological environment, which significantly impairs wound healing. The topical application of antibiotics is not desirable for wound healing because the excessive use of antibiotics might cause bacteria to develop resistance and even the production of super bacteria, posing significant harm to human well-being. Wound dressings based on adhesive, biocompatible, and multi-functional hydrogels with natural antibacterial agents have been widely recognized as effective wound treatments. Hydrogels, which are three-dimensional (3D) polymer networks cross-linked through physical interactions or covalent bonds, are promising for topical antibacterial applications because of their excellent adhesion, antibacterial properties, and biocompatibility. To further improve the healing performance of hydrogels, various modification methods have been developed with superior biocompatibility, antibacterial activity, mechanical properties, and wound repair capabilities. This review summarizes hundreds of typical studies on various ingredients, preparation methods, antibacterial mechanisms, and internal antibacterial factors to understand adhesive hydrogels with natural antibacterial agents for wound dressings. Additionally, we provide prospects for adhesive and antibacterial hydrogels in biomedical applications and clinical research.
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Affiliation(s)
- Hang Yao
- School of Chemistry and Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu, 225002, PR China
| | - Ming Wu
- School of Chemistry and Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu, 225002, PR China
| | - Liwei Lin
- Department of Applied Bioengineering, Graduate School of Convergence Science and Technology, Seoul National University, Seoul, 08826, Republic of Korea
| | - Zhonglian Wu
- School of Chemistry and Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu, 225002, PR China
| | - Minjun Bae
- Department of Applied Bioengineering, Graduate School of Convergence Science and Technology, Seoul National University, Seoul, 08826, Republic of Korea
| | - Sumin Park
- Department of Applied Bioengineering, Graduate School of Convergence Science and Technology, Seoul National University, Seoul, 08826, Republic of Korea
| | - Shuli Wang
- Fujian Engineering Research Center for Solid-State Lighting, Department of Electronic Science, School of Electronic Science and Engineering, Xiamen University, Xiamen, Fujian, 361005, PR China
| | - Wang Zhang
- School of Chemistry and Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu, 225002, PR China
| | - Jiefeng Gao
- School of Chemistry and Chemical Engineering, Yangzhou University, Yangzhou, Jiangsu, 225002, PR China
| | - Dongan Wang
- Department of Biomedical Engineering, City University of Hong Kong, Kowloon Tong, Hong Kong SAR, 999077, PR China
| | - Yuanzhe Piao
- Department of Applied Bioengineering, Graduate School of Convergence Science and Technology, Seoul National University, Seoul, 08826, Republic of Korea.,Advanced Institutes of Convergence Technology, Suwon-si, Gyeonggi-do, 443-270, Republic of Korea
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44
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Evaluation of the in vitro and in situ antimicrobial properties of chitosan-functionalised silica materials. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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45
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Chen L, Zeng M, Jin J, Yao Q, Ye T, You L, Chen X, Chen X, Guo Z. Nanoenzyme Reactor-Based Oxidation-Induced Reaction for Quantitative SERS Analysis of Food Antiseptics. BIOSENSORS 2022; 12:988. [PMID: 36354497 PMCID: PMC9688296 DOI: 10.3390/bios12110988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 11/03/2022] [Accepted: 11/04/2022] [Indexed: 06/16/2023]
Abstract
Nanoenzyme reactors based on shell-isolated colloidal plasmonic nanomaterials are well-established and widely applied in catalysis and surface-enhanced Raman scattering (SERS) sensing. In this study, a "double wing with one body" strategy was developed to establish a reduced food antiseptic sensing method using shell-isolated colloidal plasmonic nanomaterials. Gold nano particles (Au NPs) were used to synthesize the colloidal plasmonic nanomaterials, which was achieved by attaching ferrous ions (Fe2+), ferric ions (Fe3+), nitroso (NO-) group, cyanogen (CN-) group, and dopamine (DA) via coordinative interactions. The oxidation-induced reaction was utilized to generate •OH following the Fe2+-mediated Fenton reaction with the shell-isolated colloidal plasmonic nanomaterials. The •OH generated in the cascade reactor had a high oxidative capacity toward acid preservatives. Importantly, with the introduction of the signal molecule DA, the cascade reactor exhibited also induced a Raman signal change by reaction with the oxidation product (malondialdehyde) which improved the sensitivity of the analysis. In addition, the stable shell-isolated structure was effective in realizing a reproducible and quantitative SERS analysis method, which overcomes previous limitations and could extend the use of nanoenzymes to various complex sensing applications.
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Affiliation(s)
- Linmin Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Meihuang Zeng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Jingwen Jin
- Institute of Analytical Technology and Smart Instruments, College of Environment and Public Health, Xiamen Huaxia University, Xiamen 361024, China
| | - Qiuhong Yao
- Institute of Analytical Technology and Smart Instruments, College of Environment and Public Health, Xiamen Huaxia University, Xiamen 361024, China
| | - Tingxiu Ye
- College of Pharmacy, Xiamen Medicine College, Xiamen 361005, China
| | - Longjie You
- National Quality Supervision and Inspection Center for Incense Products (Fujian), Quanzhou 362600, China
| | - Xi Chen
- State Key Laboratory of Marine Environmental Science, Xiamen University, Xiamen 361005, China
| | - Xiaomei Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Zhiyong Guo
- Institute of Analytical Technology and Smart Instruments, College of Environment and Public Health, Xiamen Huaxia University, Xiamen 361024, China
- Xiamen Environmental Monitoring Engineering Technology Research Center, Xiamen 361024, China
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46
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Premanath R, James JP, Karunasagar I, Vaňková E, Scholtz V. Tropical plant products as biopreservatives and their application in food safety. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109185] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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47
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León Madrazo A, Fuentes Ortíz AB, Morales Mendoza LF, Segura Campos MR. Antibacterial peptide fractions from chia seeds ( Salvia hispanica L.) and their stability to food processing conditions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4332-4340. [PMID: 36193479 PMCID: PMC9525467 DOI: 10.1007/s13197-022-05506-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/10/2022] [Accepted: 05/24/2022] [Indexed: 06/16/2023]
Abstract
Foodborne pathogens are one of the major causes of food deterioration and a public health concern worldwide. Antimicrobial peptides (AMPs) encrypted in protein sequences from plants, such as chia (Salvia hispanica), might have a crucial role in the inhibition of bacteria. In this study, the antibacterial activity and stability of chia peptide fractions (CPFs) were evaluated for potential applications in food preservation. Three CPFs (F < 1, F 1-3, and F 3-5 kDa) were obtained by enzymatic hydrolysis of a protein-rich fraction and subsequent ultrafiltration. Gram-positive bacteria were susceptible to F < 1. This fraction's more significant inhibition effect was reported against Listeria monocytogenes (635.4 ± 3.6 µg/mL). F < 1 remained active after incubation at 4-80 °C and a pH range of 5-8 but was inactive after exposure to pepsin and trypsin. In this sense, F < 1 could be suitable for meat and dairy products at a maximum reference level of 12-25 mg/kg. Multicriteria analysis suggested that KLKKNL could be the peptide displaying the antimicrobial activity in F < 1. These results demonstrate the potential of this sequence as a preservative for controlling the proliferation of Gram-positive bacteria in food products.
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Affiliation(s)
- Anaí León Madrazo
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán. Periférico Norte Km., 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán México
| | - Alfredo Benjamín Fuentes Ortíz
- Facultad de Química, Universidad Autónoma de Yucatán., Calle 43, No. 613 x calle 90. Col. Inalámbrica, 97069 Mérida, Yucatán México
| | - Luis Fernando Morales Mendoza
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán. Periférico Norte Km., 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán México
| | - Maira Rubi Segura Campos
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán. Periférico Norte Km., 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán México
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48
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Bhattacharya D, Nanda PK, Pateiro M, Lorenzo JM, Dhar P, Das AK. Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products. Microorganisms 2022; 10:2058. [PMID: 36296334 PMCID: PMC9611938 DOI: 10.3390/microorganisms10102058] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/13/2022] [Accepted: 10/17/2022] [Indexed: 07/30/2023] Open
Abstract
Meat and meat products are perishable in nature, and easily susceptible to microbial contamination and chemical deterioration. This not only results in an increased risk to health of consumers, but also causes economic loss to the meat industry. Some microorganisms of the lactic acid bacteria (LAB) group and their ribosomal-synthesized antimicrobial peptides-especially bacteriocins-can be used as a natural preservative, and an alternative to chemical preservatives in meat industry. Purified or partially purified bacteriocins can be used as a food additive or incorporated in active packaging, while bacteriocin-producing cells could be added as starter or protective cultures for fermented meats. Large-scale applications of bacteriocins are limited, however, mainly due to the narrow antimicrobial spectrum and varying stability in different food matrixes. To overcome these limitations, bioengineering and biotechnological techniques are being employed to combine two or more classes of bacteriocins and develop novel bacteriocins with high efficacy. These approaches, in combination with hurdle concepts (active packaging), provide adequate safety by reducing the pathogenicity of spoilage microorganisms, improving sensory characteristics (e.g., desirable flavor, texture, aroma) and enhancing the shelf life of meat-based products. In this review, the biosynthesis of different classes of LAB bacteriocins, their mechanism of action and their role in the preservation of meats and meat products are reviewed.
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Affiliation(s)
- Dipanwita Bhattacharya
- Department of Livestock Products Technology, Faculty of Veterinary and Animal Sciences, Banaras Hindu University, Varanasi 221005, India
| | - Pramod Kumar Nanda
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700037, India
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, 32004 Ourense, Spain
| | - Pubali Dhar
- Laboratory of Food Science and Technology, Food and Nutrition Division, University of Calcutta, 20B, Judges Court Road, Alipore, Kolkata 700027, India
| | - Arun K. Das
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700037, India
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Interaction of a natural compound nanoemulsion with Gram negative and Gram positive bacterial membrane; a mechanism based study using a microfluidic chip and DESI technique. Int J Pharm 2022; 626:122181. [PMID: 36087628 DOI: 10.1016/j.ijpharm.2022.122181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 08/28/2022] [Accepted: 09/02/2022] [Indexed: 11/23/2022]
Abstract
The antibacterial activity of a nanoemulsion prepared from Satureja Khusitanica essential oil against a Gram-negative (Escherichia coli) and a Gram-positive (Bacillus atrophaeus) bacteria evaluated using microfluidic and conventional techniques. The effect of different residence time and concentrations on the antibacterial activity of nanoemulsion was studied by measuring the release of protein, nucleic acids, potassium, and also recording the MIC, MBC and time killing assays. Remarkable intensification was observed by employing microfluidic chip regarding a high-contact surface area between nanodroplets and bacterial membrane. The MIC and MBC values for E. coli and B. atrophaeus in conventional method were 400 and 1600 µg mL-1, respectively, whereas these values reduced to 11 to 50 µg mL-1 using microfluidic system. B. atrophaeus seemed to be more resistant than E. coli to the nanoemulsion treatment, perhaps due to different cell wall structures. Bacterial cell wall changes were examined using a desorption electrospray ionization (DESI) technique. It was found that the structural changes were more imminent in Gram negative E. coli by detecting a number of released lipids including phosphatidyl glycerol and phosphatidyl ethanolamines. The DESI spectra of B. atrophaeus revealed no M/Z related lipid release. These findings may help providing novel nano based natural antibacterials.
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50
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Maurizzi E, Bigi F, Quartieri A, De Leo R, Volpelli LA, Pulvirenti A. The Green Era of Food Packaging: General Considerations and New Trends. Polymers (Basel) 2022; 14:polym14204257. [PMID: 36297835 PMCID: PMC9610407 DOI: 10.3390/polym14204257] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 09/30/2022] [Accepted: 10/05/2022] [Indexed: 11/16/2022] Open
Abstract
Recently, academic research and industries have gained awareness about the economic, environmental, and social impacts of conventional plastic packaging and its disposal. This consciousness has oriented efforts towards more sustainable materials such as biopolymers, paving the way for the “green era” of food packaging. This review provides a schematic overview about polymers and blends of them, which are emerging as promising alternatives to conventional plastics. Focus was dedicated to biopolymers from renewable sources and their applications to produce sustainable, active packaging with antimicrobial and antioxidant properties. In particular, the incorporation of plant extracts, food-waste derivatives, and nano-sized materials to produce bio-based active packaging with enhanced technical performances was investigated. According to recent studies, bio-based active packaging enriched with natural-based compounds has the potential to replace petroleum-derived materials. Based on molecular composition, the natural compounds can diversely interact with the native structure of the packaging materials, modulating their barriers, optical and mechanical performances, and conferring them antioxidant and antimicrobial properties. Overall, the recent academic findings could lead to a breakthrough in the field of food packaging, opening the gates to a new generation of packaging solutions which will be sustainable, customised, and green.
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Affiliation(s)
- Enrico Maurizzi
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
- Correspondence:
| | - Francesco Bigi
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
| | - Andrea Quartieri
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
| | - Riccardo De Leo
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
| | - Luisa Antonella Volpelli
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
- Interdepartmental Research Centre for the Improvement of Agro-Food Biological Resources (BIOGEST-SITEIA), University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy
| | - Andrea Pulvirenti
- Department of Life Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
- Interdepartmental Research Centre for the Improvement of Agro-Food Biological Resources (BIOGEST-SITEIA), University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy
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