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Ezzaky Y, Elmoslih A, Silva BN, Bonilla-Luque OM, Possas A, Valero A, Cadavez V, Gonzales-Barron U, Achemchem F. In vitro antimicrobial activity of extracts and essential oils of Cinnamomum, Salvia, and Mentha spp. against foodborne pathogens: A meta-analysis study. Compr Rev Food Sci Food Saf 2023; 22:4516-4536. [PMID: 37615998 DOI: 10.1111/1541-4337.13232] [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: 04/12/2023] [Revised: 07/10/2023] [Accepted: 08/07/2023] [Indexed: 08/25/2023]
Abstract
Essential oils (EOs) are a class of natural products that exhibit potent antimicrobial properties against a broad spectrum of bacteria. Inhibition diameters (IDs) and minimum inhibitory concentrations (MICs) are the typical measures of antimicrobial activity for extracts and EOs obtained from Cinnamomum, Salvia, and Mentha species. This study used a meta-analytical regression analysis to investigate the correlation between ID and MIC measurements and the variability in antimicrobial susceptibility tests. By utilizing pooled ID models, this study revealed significant differences in foodborne pathogens' susceptibility to extracts, which were dependent on both the plant species and the methodology employed (p < .05). Cassia showed the highest efficacy against Salmonella spp., exhibiting a pooled ID of 26.24 mm, while cinnamon demonstrated the highest efficacy against Bacillus cereus, with a pooled ID of 23.35 mm. Mint extract showed the greatest efficacy against Escherichia coli and Staphylococcus aureus. Interestingly, cinnamon extract demonstrated the lowest effect against Shiga toxin-producing E. coli, with a pooled ID of only 8.07 mm, whereas its EOs were the most effective against this bacterial strain. The study found that plant species influenced the MIC, while the methodology did not affect MIC measurements (p > .05). An inverse correlation between ID and MIC measurements was identified (p < .0001). These findings suggest that extracts and EOs obtained from Cinnamomum, Salvia, and Mentha spp. have the potential to inhibit bacterial growth. The study highlights the importance of considering various factors that may influence ID and MIC measurements when assessing the effectiveness of antimicrobial agents.
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Affiliation(s)
- Youssef Ezzaky
- Bioprocess and Environment Team, LASIME Laboratory, Agadir Superior School of Technology, Ibn Zohr University, Agadir, Morocco
| | - Abdelkhaleq Elmoslih
- Bioprocess and Environment Team, LASIME Laboratory, Agadir Superior School of Technology, Ibn Zohr University, Agadir, Morocco
| | - Beatriz Nunes Silva
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
- CEB - Centre of Biological Engineering, University of Minho, Campus Gualtar, Braga, Portugal
| | - Olga María Bonilla-Luque
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes (ENZOEM), CeiA3, Universidad de Córdoba, Campus Rabanales, Córdoba, Spain
| | - Arícia Possas
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes (ENZOEM), CeiA3, Universidad de Córdoba, Campus Rabanales, Córdoba, Spain
| | - Antonio Valero
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes (ENZOEM), CeiA3, Universidad de Córdoba, Campus Rabanales, Córdoba, Spain
| | - Vasco Cadavez
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
| | - Ursula Gonzales-Barron
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
| | - Fouad Achemchem
- Bioprocess and Environment Team, LASIME Laboratory, Agadir Superior School of Technology, Ibn Zohr University, Agadir, Morocco
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Skórczewska K, Szulc J, Lewandowski K, Ligocka A, Wilczewski S. Modification of Poly(vinyl chloride) with Bio-Based Cassia Oil to Improve Thermo-Mechanical and Antimicrobial Properties. MATERIALS (BASEL, SWITZERLAND) 2023; 16:2698. [PMID: 37048989 PMCID: PMC10096239 DOI: 10.3390/ma16072698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Revised: 03/22/2023] [Accepted: 03/24/2023] [Indexed: 06/19/2023]
Abstract
The purpose of this study was to modify plasticised PVC to obtain a material with antimicrobial properties and selected mechanical properties. Natural cassia oil (CO) was used to modify plasticised PVC materials. The modified material was produced by extrusion. The introduced modifier had a maximum concentration of 20 phr. Rheological and mechanical properties were evaluated, and the glass transition temperature was determined. The antioxidant and antimicrobial activity of the agar diffusion method was investigated by analysing the growth inhibition zones against Enterococcus faecalis and Listeria monocytogenes. A favourable effect of the cassia oil content on the increase in antioxidant activity of the developed polymeric materials was found with an increase in the modifier content and the duration of action (30 days). The largest growth restriction zones were observed for L. monocytogenes, i.e., they showed the highest sensitivity to the modified material. The simultaneous decrease in modulus of elasticity, increase in elongation at break, and decrease in Tg indicate that the modifier has a plasticising effect on PVC. The developed material may find application as an active and/or functional material, especially as an emitter of antimicrobial agents, in the packaging used to store minimally processed food.
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Affiliation(s)
- Katarzyna Skórczewska
- Faculty of Chemical Technology and Engineering, Bydgoszcz University of Science and Technology, Seminaryjna 3, 85-326 Bydgoszcz, Poland
| | - Joanna Szulc
- Faculty of Chemical Technology and Engineering, Bydgoszcz University of Science and Technology, Seminaryjna 3, 85-326 Bydgoszcz, Poland
| | - Krzysztof Lewandowski
- Faculty of Chemical Technology and Engineering, Bydgoszcz University of Science and Technology, Seminaryjna 3, 85-326 Bydgoszcz, Poland
| | - Anna Ligocka
- Faculty of Agriculture and Biotechnology, Bydgoszcz University of Science and Technology, Bernardynska 6, 85-029 Bydgoszcz, Poland
| | - Sławomir Wilczewski
- Faculty of Chemical Technology and Engineering, Bydgoszcz University of Science and Technology, Seminaryjna 3, 85-326 Bydgoszcz, Poland
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Synergistic Antioxidant Activity of Four—Component Mixture of Essential Oils: Basil, Cedarwood, Citronella and Thyme for the Use as Medicinal and Food Ingredient. Antioxidants (Basel) 2023; 12:antiox12030577. [PMID: 36978825 PMCID: PMC10044885 DOI: 10.3390/antiox12030577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 02/13/2023] [Accepted: 02/15/2023] [Indexed: 03/03/2023] Open
Abstract
Mixture design is a statistical tool used to obtain the maximum desired effect using the minimum number of experiments. The aim of the presented work was the optimization of the composition of a mixture of essential oils from basil, citronella, cedarwood and thyme using simplex-lattice mixture design method. The optimized parameter was an antioxidant activity measured in DPPH assay and expressed as effective concentration (EC50). The test results showed an interesting synergy between the components of essential oils. The prepared binary and quaternary mixtures were characterized by higher activity than simple average activity. The designed mixture with approximated highest antioxidant activity was composed of: 54.4% citronella essential oil, 33.0% thyme essential oil, 9.2% cedarwood essential oil and 3.4% basil essential oil and its approximated activity was in agreement with experimental values. This work confirmed that it is possible to approximate the best antioxidant composition of four essential oils used as a potential medicinal and food ingredient.
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Fadil M, Lebrazi S, Aboulghazi A, Guaouguaou FE, Rais C, Slimani C, Es-safi NE. Multi-response optimization of extraction yield, total phenols-flavonoids contents, and antioxidant activity of extracts from moroccan Lavandula stoechas leaves: Predictive modeling using simplex-centroid design. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Edible Polymers and Secondary Bioactive Compounds for Food Packaging Applications: Antimicrobial, Mechanical, and Gas Barrier Properties. Polymers (Basel) 2022; 14:polym14122395. [PMID: 35745971 PMCID: PMC9229000 DOI: 10.3390/polym14122395] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 06/07/2022] [Accepted: 06/10/2022] [Indexed: 02/06/2023] Open
Abstract
Edible polymers such as polysaccharides, proteins, and lipids are biodegradable and biocompatible materials applied as a thin layer to the surface of food or inside the package. They enhance food quality by prolonging its shelf-life and avoiding the deterioration phenomena caused by oxidation, humidity, and microbial activity. In order to improve the biopolymer performance, antimicrobial agents and plasticizers are also included in the formulation of the main compounds utilized for edible coating packages. Secondary natural compounds (SC) are molecules not essential for growth produced by some plants, fungi, and microorganisms. SC derived from plants and fungi have attracted much attention in the food packaging industry because of their natural antimicrobial and antioxidant activities and their effect on the biofilm’s mechanical properties. The antimicrobial and antioxidant activities inhibit pathogenic microorganism growth and protect food from oxidation. Furthermore, based on the biopolymer and SC used in the formulation, their specific mass ratio, the peculiar physical interaction occurring between their functional groups, and the experimental procedure adopted for edible coating preparation, the final properties as mechanical resistance and gas barrier properties can be opportunely modulated. This review summarizes the investigations on the antimicrobial, mechanical, and barrier properties of the secondary natural compounds employed in edible biopolymer-based systems used for food packaging materials.
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Khanoonkon N, Rugthaworn P, Kongsin K, Sukyai P, Harnkarnsujarit N, Sothornvit R, Chollakup R, Sukatta U. Enhanced antimicrobial effectiveness of synergistic mixtures of rambutan peel extract and cinnamon essential oil on food spoilage bacteria and bio‐based food packaging. J Food Saf 2022. [DOI: 10.1111/jfs.12976] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nattaporn Khanoonkon
- Kasetsart Agricultural and Agro‐Industrial Product Improvement Institute Kasetsart University Bangkok Thailand
| | - Prapassorn Rugthaworn
- Kasetsart Agricultural and Agro‐Industrial Product Improvement Institute Kasetsart University Bangkok Thailand
| | - Kunat Kongsin
- Kasetsart Agricultural and Agro‐Industrial Product Improvement Institute Kasetsart University Bangkok Thailand
- Biotechnology of Biopolymers and Bioactive Compounds Special Research Unit, Faculty of Agro‐Industry, Department of Biotechnology Kasetsart University Bangkok Thailand
| | - Prakit Sukyai
- Biotechnology of Biopolymers and Bioactive Compounds Special Research Unit, Faculty of Agro‐Industry, Department of Biotechnology Kasetsart University Bangkok Thailand
- Center for Advanced Studies for Agriculture and Food (CASAF), Kasetsart University Institute for Advanced Studies Kasetsart University Bangkok Thailand
| | - Nathdanai Harnkarnsujarit
- Faculty of Agro‐Industry, Department of Packaging and Materials Technology Kasetsart University Bangkok Thailand
| | - Rungsinee Sothornvit
- Faculty of Engineering at Kamphaengsaen, Department of Food Engineering Kasetsart University Nakhon Pathom Thailand
| | - Rungsima Chollakup
- Kasetsart Agricultural and Agro‐Industrial Product Improvement Institute Kasetsart University Bangkok Thailand
| | - Udomlak Sukatta
- Kasetsart Agricultural and Agro‐Industrial Product Improvement Institute Kasetsart University Bangkok Thailand
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Otero P, Carpena M, Fraga-Corral M, Garcia-Oliveira P, Soria-Lopez A, Barba F, Xiao JB, Simal-Gandara J, Prieto M. Aquaculture and agriculture-by products as sustainable sources of omega-3 fatty acids in the food industry. EFOOD 2022. [DOI: 10.53365/efood.k/144603] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
The valorization of by-products is currently a matter of great concern to improve the sustainability of the food industry. High quality by-products derived from the food chain are omega-3 fatty acids, being fish the main source of docosahexaenoic acid and eicosapentaenoic acid. The search for economic and sustainable sources following the standards of circular economy had led to search for strategies that put in value new resources to obtain different omega-3 fatty acids, which could be further employed in the development of new industrial products without producing more wastes and economic losses. In this sense, seeds and vegetables, fruits and crustaceans by products can be an alternative. This review encompasses all these aspects on omega-3 fatty acids profile from marine and agri-food by-products together with their extraction and purification technologies are reported. These comprise conventional techniques like extraction with solvents, cold press, and wet pressing and, more recently proposed ones like, supercritical fluids fractionation and purification by chromatographic methods. The information collected indicates a trend to combine different conventional and emerging technologies to improve product yields and purity. This paper also addresses encapsulation strategies for their integration in novel foods to achieve maximum consumer acceptance and to ensure their effectiveness.
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Agustinelli SP, Ciannamea EM, Ruseckaite RA, Martucci JF. Migration of red grape extract components and glycerol from soybean protein concentrate active films into food simulants. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106955] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Ferreira RR, Souza AG, Rosa DS. Essential oil-loaded nanocapsules and their application on PBAT biodegradable films. J Mol Liq 2021. [DOI: 10.1016/j.molliq.2021.116488] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Sohany M, Tawakkal ISMA, Ariffin SH, Shah NNAK, Yusof YA. Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films. Foods 2021; 10:2005. [PMID: 34574115 PMCID: PMC8465675 DOI: 10.3390/foods10092005] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 08/16/2021] [Accepted: 08/21/2021] [Indexed: 11/16/2022] Open
Abstract
In food packaging, smart indicator films based on natural resources have greatly attracted researchers to minimize the environmental issues as well as to satisfy consumer preferences for food safety. In this research, pH-sensitive films were prepared using purple-fleshed sweet potato starch (SPS) and sweet potato peel (SPP). Two categories of the film (i) SPS and (ii) SPS/SPP, were fabricated via solvent casting technique, incorporating different concentrations of commercial purple sweet potato anthocyanin (CA) at 0%, 1%, 1.5%, and 2% (w/v) and the physicochemical, mechanical, thermal, and morphological properties of the films were investigated. The thickness, water solubility, and swelling degree of the films increased with the increment of CA, whereas there were no significant changes in the water content (WC) of the films. Water vapor permeability (WVP) was decreased for SPS films while statistically similar for SPS/SPP films. The addition of CA reduced the tensile strength (TS) and tensile modulus (TM) yet increased the elongation at break (EaB) of the films as compared to films without CA. The FTIR results confirmed the immobilization of anthocyanin into the film. In SEM images, roughness in the surfaces of the CA-associated films was observed. A reduction of thermal stability was found for the films with anthocyanin except for the SPS/SPP CA 2% film. Furthermore, the CA-associated films showed a remarkable color response when subjected to pH buffers (pH 1 to 12) and successfully monitored chicken freshness. The fastest color migration was observed in acidic conditions when the films were immersed into aqueous, acidic, low fat, and fatty food simulants. The findings of this work demonstrated that the developed pH indicator films have the potential to be implemented as smart packaging to monitor food freshness and quality for safe consumption.
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Affiliation(s)
- Mouluda Sohany
- Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, Serdang 43400, Malaysia; (M.S.); (S.H.A.); (N.N.A.K.S.); (Y.A.Y.)
- Department of Food Engineering and Technology, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Intan Syafinaz Mohamed Amin Tawakkal
- Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, Serdang 43400, Malaysia; (M.S.); (S.H.A.); (N.N.A.K.S.); (Y.A.Y.)
- Laboratory of Halal Services, Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Siti Hajar Ariffin
- Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, Serdang 43400, Malaysia; (M.S.); (S.H.A.); (N.N.A.K.S.); (Y.A.Y.)
- Laboratory of Halal Services, Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Nor Nadiah Abdul Karim Shah
- Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, Serdang 43400, Malaysia; (M.S.); (S.H.A.); (N.N.A.K.S.); (Y.A.Y.)
- Laboratory of Halal Services, Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Yus Aniza Yusof
- Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, Serdang 43400, Malaysia; (M.S.); (S.H.A.); (N.N.A.K.S.); (Y.A.Y.)
- Laboratory of Halal Services, Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Serdang 43400, Malaysia
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Moeini A, Germann N, Malinconico M, Santagata G. Formulation of secondary compounds as additives of biopolymer-based food packaging: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.040] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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12
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Employing Nanoemulsions in Food Packaging: Shelf Life Enhancement. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09282-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Pandey AK, Chávez-González ML, Silva AS, Singh P. Essential oils from the genus Thymus as antimicrobial food preservatives: Progress in their use as nanoemulsions-a new paradigm. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.076] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Daniloski D, Petkoska AT, Lee NA, Bekhit AED, Carne A, Vaskoska R, Vasiljevic T. Active edible packaging based on milk proteins: A route to carry and deliver nutraceuticals. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.024] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life. Antioxidants (Basel) 2021; 10:antiox10030368. [PMID: 33671068 PMCID: PMC7997466 DOI: 10.3390/antiox10030368] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 02/20/2021] [Accepted: 02/22/2021] [Indexed: 11/17/2022] Open
Abstract
Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO's unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.
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Veras FF, Ritter AC, Roggia I, Pranke P, Pereira CN, Brandelli A. Natamycin-loaded electrospun poly(ε-caprolactone) nanofibers as an innovative platform for antifungal applications. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-2912-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
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Ehsani A, Hashemi M, Afshari A, Aminzare M, Raeisi M, Zeinali T. Effect of different types of active biodegradable films containing lactoperoxidase system or sage essential oil on the shelf life of fish burger during refrigerated storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108633] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Synthesis of Antimicrobial Films Based on Low-Density Polyethylene (LDPE) and Zeolite A Containing Silver. COATINGS 2019. [DOI: 10.3390/coatings9120786] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The present study aimed at the preparation of antimicrobial films based on low-density polyethylene (LDPE), with zeolite exchanged with Silver (Ag) in 1, 5 and 10 wt.%. Zeolites with Ag were characterized by X-ray diffraction (XRD), scanning electron microscopy (SEM) and X-ray Fluorescence (XRF). LDPE films with added silver-substituted zeolite A were synthesized by wet-casting, with the zeolite content in the films ranging from 1–5 wt.%. The antibacterial activity of the silver-substituted zeolite was assessed according to its minimum inhibitory concentration (MIC), using Escherischia coli as the target bacteria. LDPE films with silver-loaded zeolite were also tested against E. coli and Staphylococcus aureus. Silver insertion in the zeolite did not change its structure. The MIC of the zeolite with 1% silver and a concentration of 0.05 mg zeolite/mL was not able to inhibit the visible growth of the bacteria; however, an increased silver concentration resulted in total inhibition after 24 h of incubation. Zeolites with 5% and 10% of silver showed a MIC of 0.05 mg zeolite/mL. The films with best antibacterial activity against E. coli and S. aureus were those prepared with 5 wt.% zeolites loaded with 5% and 10% of silver. LDPE films with silver-loaded zeolite A are potential resources in the development of active packaging for food preservation and safety.
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Lazcano Díaz E, Padilla Camberos E, Castillo Herrera GA, Estarrón Espinosa M, Espinosa Andrews H, Paniagua Buelnas NA, Gutiérrez Ortega A, Martínez Velázquez M. Development of essential oil-based phyto-formulations to control the cattle tick Rhipicephalus microplus using a mixture design approach. Exp Parasitol 2019; 201:26-33. [PMID: 31029699 DOI: 10.1016/j.exppara.2019.04.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 04/04/2019] [Accepted: 04/24/2019] [Indexed: 12/16/2022]
Abstract
The cattle tick Rhipicephalus (Boophilus) microplus is one of the most important ectoparasites for livestock in tropical and subtropical areas around the world. This tick economically impacts cattle production by reducing weight gain and milk production. Moreover, it is a vector of pathogens causing diseases such as babesiosis and anaplasmosis. Conventional tick control relies mainly on the use of chemical acaricides; however, their intensive use has led to the rapid appearance of resistant tick populations. It is therefore necessary to look for alternative tick control products. In that sense, plant extracts might represent a promising source of new acaricides. Previously, we reported a significant acaricide effect of essential oils from selected plant species. In the present study, we used a mixture design approach to develop phyto-formulations by combining individual essential oils. We produced several mixtures at 10% containing different proportions of individual essential oils (ranging from 0 to 1) from cinnamon (Cinnamomum zeylanicum), cumin (Cuminum cyminum) and allspice (Pimenta dioica) and tested their acaricidal activity against R. microplus ticks by means of larval packet test (LPT) and adult immersion test (AIT) assays. The optimal mixture predicted against R. microplus was composed of 66%, 17% and 17% of essential oils from C. zeylanicum, C. cyminum and P. dioica, respectively. We generated an estimated response surface contour plot that estimates 80%-100% acaricidal efficacy. In the optimal mixture 34 compounds were identified, which represent 98.65% of the total composition, with cinnamaldehyde (37.77%), β-caryophyllene (13.92%), methyl eugenol (12.27%) and cuminaldehyde (8.99%) being the major components. Next, we developed emulsions by combining the optimal mixture with several surfactants and determined particle size, Zeta potential, stability and bioactivity. Emulsions containing 2% and 5% Tween 20 or Tween 80 remain stable after 14 days at 54 °C. Finally, optimized emulsion retained a high acaricidal activity against larval and adult R. microplus ticks. Taken together, our findings showed the usefulness of mixture design method for the development of essential oil mixtures with potent acaricidal activity. These formulations have the potential to successfully control tick infestations.
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Affiliation(s)
- Estefania Lazcano Díaz
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, AC. Avenida Normalistas 800, Colonia Colinas de la Normal, Guadalajara, Jalisco, C.P. 44270, Mexico.
| | - Eduardo Padilla Camberos
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, AC. Avenida Normalistas 800, Colonia Colinas de la Normal, Guadalajara, Jalisco, C.P. 44270, Mexico.
| | - Gustavo Adolfo Castillo Herrera
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, AC. Avenida Normalistas 800, Colonia Colinas de la Normal, Guadalajara, Jalisco, C.P. 44270, Mexico.
| | - Mirna Estarrón Espinosa
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, AC. Avenida Normalistas 800, Colonia Colinas de la Normal, Guadalajara, Jalisco, C.P. 44270, Mexico.
| | - Hugo Espinosa Andrews
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, AC. Avenida Normalistas 800, Colonia Colinas de la Normal, Guadalajara, Jalisco, C.P. 44270, Mexico.
| | - Norma Angélica Paniagua Buelnas
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, AC. Avenida Normalistas 800, Colonia Colinas de la Normal, Guadalajara, Jalisco, C.P. 44270, Mexico.
| | - Abel Gutiérrez Ortega
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, AC. Avenida Normalistas 800, Colonia Colinas de la Normal, Guadalajara, Jalisco, C.P. 44270, Mexico.
| | - Moisés Martínez Velázquez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, AC. Avenida Normalistas 800, Colonia Colinas de la Normal, Guadalajara, Jalisco, C.P. 44270, Mexico.
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Rodríguez-Rojas A, Arango Ospina A, Rodríguez-Vélez P, Arana-Florez R. ¿What is the new about food packaging material? A bibliometric review during 1996–2016. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.01.016] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Evaluation of blueberry residue incorporated cassava starch film as pH indicator in different simulants and foodstuffs. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.010] [Citation(s) in RCA: 84] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Andrade MA, Ribeiro-Santos R, Costa Bonito MC, Saraiva M, Sanches-Silva A. Characterization of rosemary and thyme extracts for incorporation into a whey protein based film. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.041] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Chen X, Chen M, Xu C, Yam KL. Critical review of controlled release packaging to improve food safety and quality. Crit Rev Food Sci Nutr 2018; 59:2386-2399. [PMID: 29553807 DOI: 10.1080/10408398.2018.1453778] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Controlled release packaging (CRP) is an innovative technology that uses the package to release active compounds in a controlled manner to improve safety and quality for a wide range of food products during storage. This paper provides a critical review of the uniqueness, design considerations, and research gaps of CRP, with a focus on the kinetics and mechanism of active compounds releasing from the package. Literature data and practical examples are presented to illustrate how CRP controls what active compounds to release, when and how to release, how much and how fast to release, in order to improve food safety and quality.
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Affiliation(s)
- Xi Chen
- a Department of Food Science, Rutgers, the State University of New Jersey , New Brunswick , NJ , USA
| | - Mo Chen
- b College of Engineering, QuFu Normal University , Rizhao , Shangdong , China
| | - Chenyi Xu
- a Department of Food Science, Rutgers, the State University of New Jersey , New Brunswick , NJ , USA
| | - Kit L Yam
- a Department of Food Science, Rutgers, the State University of New Jersey , New Brunswick , NJ , USA
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Bugatti V, Sorrentino A, Gorrasi G. Encapsulation of Lysozyme into halloysite nanotubes and dispersion in PLA: Structural and physical properties and controlled release analysis. Eur Polym J 2017. [DOI: 10.1016/j.eurpolymj.2017.06.024] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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