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Elahi R, Jamshidi A, Fallah AA. Effect of active composite coating based on nanochitosan-whey protein isolate on the microbial safety of chilled rainbow trout fillets packed with oxygen absorber. Int J Biol Macromol 2024; 277:133756. [PMID: 38986977 DOI: 10.1016/j.ijbiomac.2024.133756] [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: 05/17/2024] [Accepted: 07/07/2024] [Indexed: 07/12/2024]
Abstract
This study aimed to assess the effect of coating based on nanochitosan-whey protein isolate (NCH-WPI) containing summer savory essential oil (SEO) combined with oxygen absorber (OA) packaging on Pseudomonas aeruginosa, Listeria monocytogenes, and Escherichia coli O157H7, inoculated to rainbow trout fillets stored under refrigeration. Except control and OA groups, L. monocytogenes decreased (0.49-1.82 log CFU/g) in all treatment groups until the eighth day, and then increased (0.39-0.68 log CFU/g). This indicates that the treatments were ineffective to inhibit the proliferation of this bacterium. Considering the forced aerobic nature of inoculated P. aeruginosa, the counts of these bacteria become undetectable in groups packed with OA after the fourth day of storage, while the other groups showed an increase (0.99-2.23 log CFU/g) in this bacteria population during entire storage period. This growth rate was slower in the NCH-WPI + 1%SEO and NCH-WPI + 2%SEO groups. Regarding the inoculated E. coli, its count was decreased (1.48-2.41 log CFU/g) during storage, and this reduction (2.24-2.41 log CFU/g) was the highest in NCH-WPI + 1%SEO + OA and NCH-WPI + 2%SEO + OA groups. In conclusion, NCH-WPI treatments delayed the growth of all pathogenic bacteria, but the ternary treatment (NCH-WPI + SEO + OA) was the most effective treatment in this regard.
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Affiliation(s)
- Raziyeh Elahi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Abdollah Jamshidi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Aziz A Fallah
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
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Qin Z, Jiang Q, Zou Y, Chen M, Li J, Li Y, Zhang H. Synthesis of Nanosized γ-Cyclodextrin Metal-Organic Frameworks as Carriers of Limonene for Fresh-Cut Fruit Preservation Based on Polycaprolactone Nanofibers. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2024; 20:e2400399. [PMID: 38607266 DOI: 10.1002/smll.202400399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 03/31/2024] [Indexed: 04/13/2024]
Abstract
To address the issue of bacterial growth on fresh-cut fruits, this paper reports the synthesis of nanosized γ-cyclodextrin metal-organic frameworks (CD-MOFs) using an ultrasound-assisted method and their application as carriers of limonene for antibacterial active packaging. The effects of the processing parameters on the morphology and crystallinity of the CD-MOFs are investigated, and the results prove that the addition of methanol is the key to producing nanosized CD-MOFs. The limonene loading content of the nanosized CD-MOFs can reach approximately 170 mg g-1. The sustained-release behaviors of limonene in the CD-MOFs are evaluated. Molecular docking simulations reveal the distribution and binding sites of limonene in the CD-MOFs. CD-MOFs are deposited on the surfaces of polycaprolactone (PCL) nanofibers via an immersion method, and limonene-loaded CD-MOF@PCL nanofibers are prepared. The morphology, crystallinity, thermal stability, mechanical properties, and antibacterial activity of the nanofibers are also studied. The nanofiber film effectively inhibits bacterial growth and prolongs the shelf life of fresh-cut apples. This study provides a novel strategy for developing antibacterial active packaging materials based on CD-MOFs and PCL nanofibers.
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Affiliation(s)
- Zeyu Qin
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Qinbo Jiang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Yucheng Zou
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Meiyu Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Jiawen Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Yang Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
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Zamuz S, Bohrer BM, Shariati MA, Rebezov M, Kumar M, Pateiro M, Lorenzo JM. Assessing the quality of octopus: From sea to table. FOOD FRONTIERS 2023. [DOI: 10.1002/fft2.226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023] Open
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Casalini S, Giacinti Baschetti M. The use of essential oils in chitosan or cellulose-based materials for the production of active food packaging solutions: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1021-1041. [PMID: 35396735 PMCID: PMC10084250 DOI: 10.1002/jsfa.11918] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/21/2021] [Revised: 03/21/2022] [Accepted: 04/08/2022] [Indexed: 06/14/2023]
Abstract
In recent decades, interest in sustainable food packaging systems with additional functionality, able to increase the shelf life of products, has grown steadily. Following this trend, the present review analyzes the state of the art of this active renewable packaging. The focus is on antimicrobial systems containing nanocellulose and chitosan, as support for the incorporation of essential oils. These are the most sustainable and readily available options to produce completely natural active packaging materials. After a brief overview of the different active packaging technologies, the main features of nanocellulose, chitosan, and of the different essential oils used in the field of active packaging are introduced and described. The latest findings about the nanocellulose- and chitosan-based active packaging are then presented. The antimicrobial effectiveness of the different solutions is discussed, focusing on their effect on other material properties. The effect of the different inclusion strategies is also reviewed considering both in vivo and in vitro studies, in an attempt to understand more promising solutions and possible pathways for further development. In general, essential oils are very successful in exerting antimicrobial effects against the most diffused gram-positive and gram-negative bacteria, and affecting other material properties (tensile strength, water vapor transmission rate) positively. Due to the wide variety of biopolymer matrices and essential oils available, it is difficult to create general guidelines for the development of active packaging systems. However, more attention should be dedicated to sensory analysis, release kinetics, and synergetic action of different essential oils to optimize the active packaging on different food products. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Sara Casalini
- Department of Civil, Chemical, Environmental and Materials Engineering‐DICAMUniversity of BolognaBolognaItaly
| | - Marco Giacinti Baschetti
- Department of Civil, Chemical, Environmental and Materials Engineering‐DICAMUniversity of BolognaBolognaItaly
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Chacha JS, Ofoedu CE, Xiao K. Essential
Oil‐Based
Active
Polymer‐Based
Packaging System: A Review on its Effect on the Antimicrobial, Antioxidant, and Sensory Properties of Beef and Chicken Meat. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- James S. Chacha
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
- Department of Food Science and Agroprocessing School of Engineering and Technology Sokoine University of Agriculture, P.O. Box 3006, Chuo Kikuu Morogoro Tanzania
| | - Chigozie E. Ofoedu
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
- Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Imo State Owerri Nigeria
| | - Kaijun Xiao
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
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Plati F, Paraskevopoulou A. Micro- and Nano-encapsulation as Tools for Essential Oils Advantages’ Exploitation in Food Applications: the Case of Oregano Essential Oil. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02746-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Hao R, Shah BR, Sterniša M, Možina SS, Mráz J. Development of essential oil-emulsion based coating and its preservative effects on common carp. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112582] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Recent Developments in Seafood Packaging Technologies. Foods 2021; 10:foods10050940. [PMID: 33923022 PMCID: PMC8145365 DOI: 10.3390/foods10050940] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/15/2021] [Accepted: 04/21/2021] [Indexed: 11/17/2022] Open
Abstract
Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.
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Kontominas MG, Badeka AV, Kosma IS, Nathanailides CI. Innovative Seafood Preservation Technologies: Recent Developments. Animals (Basel) 2021; 11:E92. [PMID: 33418992 PMCID: PMC7825328 DOI: 10.3390/ani11010092] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/31/2020] [Accepted: 01/02/2021] [Indexed: 11/16/2022] Open
Abstract
Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.
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Affiliation(s)
- Michael G. Kontominas
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Anastasia V. Badeka
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
| | - Ioanna S. Kosma
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (A.V.B.); (I.S.K.)
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Saeid Asr E, Naghibi S, Mojaddar Langroodi A, Moghaddas Kia E, Meshkini S, Ehsani A. Impact of Carboxymethyl Cellulose Coating Incorporated with Rosemary Essential Oil and sodium Acetate on the Quality and Shelf Life of Rainbow Trout Fillet. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1850586] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Elnaz Saeid Asr
- Food Science and Technology Department, Afagh Higher Education Institute, Urmia, Iran
| | - Samaneh Naghibi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Ali Mojaddar Langroodi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Ehsan Moghaddas Kia
- Food Science and Technology Department, Maragheh University of Medical Sciences, Maragheh, Iran
| | - Saeed Meshkini
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Ali Ehsani
- Food Science and Quality Control Department, Nutrition Faculty, Tabriz University of Medical Sciences, Tabriz, Iran
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Baptista RC, Horita CN, Sant'Ana AS. Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review. Food Res Int 2019; 127:108762. [PMID: 31882098 DOI: 10.1016/j.foodres.2019.108762] [Citation(s) in RCA: 114] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Revised: 10/13/2019] [Accepted: 10/18/2019] [Indexed: 02/07/2023]
Abstract
Seafood is highly perishable, presenting a rapid loss of its quality soon after capture. Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing the growth of foodborne pathogens and spoilage microorganisms. In recent years, the search by additional methods of preserving seafood has increased, able to ensure quality and safety. Several natural preservatives have highlighted and gained considerable attention from the scientific community, consumers, industry, and health sectors as a method with broad action antimicrobial and generally economical. Natural preservatives, from different sources, have been widely studied, such as chitosan from animal sources, essential oils, and plant extracts from a plant source, lactic acid bacteria, and bacteriocins from microbiological sources and organic acid from different sources, all with great potential for use in seafood systems. This review focuses on the natural preservatives studied in seafood matrices, their forms of application, concentrations usually employed, their mechanisms of action, factors that interfere in their use and the synergistic effect of the interactions among the natural preservatives, with a focus for maintenance of quality and ensure of food safety.
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Affiliation(s)
- Rafaela C Baptista
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Claudia N Horita
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.
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Sun Q, Sun F, Xia X, Xu H, Kong B. The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage. ULTRASONICS SONOCHEMISTRY 2019; 51:281-291. [PMID: 30337027 DOI: 10.1016/j.ultsonch.2018.10.006] [Citation(s) in RCA: 123] [Impact Index Per Article: 24.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2018] [Revised: 09/29/2018] [Accepted: 10/05/2018] [Indexed: 06/08/2023]
Abstract
This study investigated the impact of ultrasound-assisted immersion freezing (UIF), air freezing (AF), and immersion freezing (IF) on the ice crystal size, protein thermal stability, and physicochemical properties of common carp (Cyprinus carpio) muscle during frozen storage. UIF samples had smaller ice crystals throughout the storage period than AF and IF samples did, which led to less damage to the muscle tissue. Low-field nuclear magnetic resonance analysis revealed that UIF reduced the mobility and loss of immobilized and free water. The thawing and cooking losses in the UIF samples were significantly lower than those in the IF and AF samples (P < 0.05). The AF samples had a higher shear force (P < 0.05) than UIF and IF samples did at the beginning of storage, and then the shear force reduced rapidly. During the 90-180 days, the shear force of the UIF samples was higher than that of the AF and IF samples (P < 0.05). Decreases in the Tmax and enthalpies were observed for all of the treatments during storage, and the UIF samples had a higher protein thermal stability than AF and IF samples did. The UIF samples showed lower thiobarbituric acid reactive substance and total volatile basic nitrogen values during storage than the AF and IF samples did (P < 0.05). Principal component analysis showed that there were significant correlations between the freezing methods and the ice crystal size, protein thermal stability and physicochemical characteristics of frozen muscles. Overall, UIF was an effective way to inhibit the deterioration of frozen fish during frozen storage.
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Affiliation(s)
- Qinxiu Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Honghua Xu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Aponte M, Anastasio A, Marrone R, Mercogliano R, Peruzy MF, Murru N. Impact of gaseous ozone coupled to passive refrigeration system to maximize shelf-life and quality of four different fresh fish products. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.073] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Hassoun A, Emir Çoban Ö. Essential oils for antimicrobial and antioxidant applications in fish and other seafood products. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.07.016] [Citation(s) in RCA: 118] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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15
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Hao R, Liu Y, Sun L, Xia L, Jia H, Li Q, Pan J. Sodium alginate coating with plant extract affected microbial communities, biogenic amine formation and quality properties of abalone ( Haliotis discus hannai Ino ) during chill storage. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.031] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Essential Oils for Food Application: Natural Substances with Established Biological Activities. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1948-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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17
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The quality of deep-frozen octopus in the Portuguese retail market: Results from a case study of abusive water addition practices. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.062] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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18
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Harmati M, Gyukity-Sebestyen E, Dobra G, Terhes G, Urban E, Decsi G, Mimica-Dukić N, Lesjak M, Simin N, Pap B, Nemeth IB, Buzas K. Binary mixture of Satureja hortensis and Origanum vulgare subsp. hirtum essential oils: in vivo therapeutic efficiency against Helicobacter pylori infection. Helicobacter 2017; 22. [PMID: 27578489 DOI: 10.1111/hel.12350] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
BACKGROUND Helicobacter pylori can cause many gastrointestinal and also extra-gastrointestinal disorders and is a major risk factor for gastric carcinoma and MALT lymphoma. Currently, numerous antibiotic-based therapies are available; however, these therapies have numerous drawbacks, mainly due to increasing prevalence of antibiotic resistant strains. Thus, there is an urgent need to develop novel therapeutic agents against H. pylori infections. MATERIALS AND METHODS In this study, the anti-H. pylori activity of 2:1 mixture of Satureja hortensis and Origanum vulgare subsp. hirtum essential oils (2MIX) was investigated in vivo. After screening in vitro cytotoxicity of 2MIX on mammalian cell lines, the therapeutic efficiency was studied in a mouse model, where changes in H. pylori colonization were detected by PCR and histology of gastric samples. The immune reaction of mice was tested based on cytokine and chemokine production, and the in vivo toxicity of 2MIX was also investigated by measuring ALT and AST enzyme activities and Cyp3a11 and HO-1 mRNA levels in livers of mice. RESULTS 2MIX had not shown in vitro cytotoxicity against cell lines, only the highest concentration caused significant decrease in their survival rates. In the in vivo experiments, 2MIX successfully eradicated the pathogen in 70% of the mice. We could not detect toxicity or altered cytokine and chemokine balance after in vivo treatments in mice. CONCLUSIONS These results show that 2MIX is effective in reducing H. pylori colonization suggesting that this essential oil mixture has great potential as a new, effective, and safe therapeutic agent against H. pylori.
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Affiliation(s)
- Maria Harmati
- Laboratory of Microscopic Image Analysis and Machine Learning, Institute of Biochemistry, Biological Research Centre, Hungarian Academy of Sciences, Szeged, Hungary
| | - Edina Gyukity-Sebestyen
- Laboratory of Microscopic Image Analysis and Machine Learning, Institute of Biochemistry, Biological Research Centre, Hungarian Academy of Sciences, Szeged, Hungary
| | - Gabriella Dobra
- Laboratory of Microscopic Image Analysis and Machine Learning, Institute of Biochemistry, Biological Research Centre, Hungarian Academy of Sciences, Szeged, Hungary
| | - Gabriella Terhes
- Institute of Clinical Microbiology, Albert Szent-Györgyi Medical and Pharmaceutical Center, Faculty of Medicine, University of Szeged, Szeged, Hungary
| | - Edit Urban
- Institute of Clinical Microbiology, Albert Szent-Györgyi Medical and Pharmaceutical Center, Faculty of Medicine, University of Szeged, Szeged, Hungary
| | - Gabor Decsi
- Department of Oral Biology and Experimental Dental Research, Faculty of Dentistry, University of Szeged, Szeged, Hungary
| | - Neda Mimica-Dukić
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Novi Sad, Serbia
| | - Marija Lesjak
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Novi Sad, Serbia
| | - Nataša Simin
- Department of Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Novi Sad, Serbia
| | - Bernadett Pap
- Laboratory of Microbial Genomics, Institute of Biochemistry, Biological Research Centre, Hungarian Academy of Sciences, Szeged, Hungary
| | - Istvan B Nemeth
- Department of Dermatology and Allergology, University of Szeged, Szeged, Hungary
| | - Krisztina Buzas
- Laboratory of Microscopic Image Analysis and Machine Learning, Institute of Biochemistry, Biological Research Centre, Hungarian Academy of Sciences, Szeged, Hungary.,Department of Oral Biology and Experimental Dental Research, Faculty of Dentistry, University of Szeged, Szeged, Hungary
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Ribeiro-Santos R, Andrade M, Melo NRD, Sanches-Silva A. Use of essential oils in active food packaging: Recent advances and future trends. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.11.021] [Citation(s) in RCA: 185] [Impact Index Per Article: 26.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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20
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Rodriguez-Garcia I, Silva-Espinoza BA, Ortega-Ramirez LA, Leyva JM, Siddiqui MW, Cruz-Valenzuela MR, Gonzalez-Aguilar GA, Ayala-Zavala JF. Oregano Essential Oil as an Antimicrobial and Antioxidant Additive in Food Products. Crit Rev Food Sci Nutr 2017; 56:1717-27. [PMID: 25763467 DOI: 10.1080/10408398.2013.800832] [Citation(s) in RCA: 122] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Food consumers and industries urged the need of natural alternatives to assure food safety and quality. As a response, the use of natural compounds from herbs and spices is an alternative to synthetic additives associated with toxic problems. This review discusses the antimicrobial and antioxidant activity of oregano essential oil (OEO) and its potential as a food additive. Oregano is a plant that has been used as a food seasoning since ancient times. The common name of oregano is given to several species: Origanum (family: Lamiaceae) and Lippia (family: Verbenaceae), amongst others. The main compounds identified in the different OEOs are carvacrol and thymol, which are responsible for the characteristic odor, antimicrobial, and antioxidant activity; however, their content may vary according to the species, harvesting season, and geographical sources. These substances as antibacterial agents make the cell membrane permeable due to its impregnation in the hydrophobic domains, this effect is higher against gram positive bacteria. In addition, the OEO has antioxidant properties effective in retarding the process of lipid peroxidation in fatty foods, and scavenging free radicals. In this perspective, the present review analyzes and discusses the state of the art about the actual and potential uses of OEO as an antimicrobial and antioxidant food additives.
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Affiliation(s)
- I Rodriguez-Garcia
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - B A Silva-Espinoza
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - L A Ortega-Ramirez
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - J M Leyva
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - M W Siddiqui
- b Department of Food Science and Technology , Bihar Agricultural University , Sabour, Bhagalpur , Bihar India
| | - M R Cruz-Valenzuela
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - G A Gonzalez-Aguilar
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
| | - J F Ayala-Zavala
- a Centro de Investigacion en Alimentacion y Desarrollo, A.C. (CIAD, AC) . La Victoria. Hermosillo , Sonora Mexico
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The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets. Food Chem 2016; 224:347-352. [PMID: 28159278 DOI: 10.1016/j.foodchem.2016.12.056] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Revised: 11/30/2016] [Accepted: 12/19/2016] [Indexed: 11/20/2022]
Abstract
Biochemical and microbial changes after harvest strongly affect the final quality and shelf life of fish and fish products. In this study, the role of microbes in the degradation of adenosine triphosphate (ATP), and the origin of adenosine monophosphate deaminase (AMPD) and acid phosphatase (ACP) in common carp fillets during different stages of chilled storage (at 4°C) were investigated. The content of ATP, ADP, AMP, IMP, HxR, and Hx, the activity of AMPD and ACP, and the total count of viable, Aeromonas, Pseudomonas, H2S-producing bacteria, and lactic acid bacteria were examined. Results indicated that the population of microbial communities in control samples increased with storage time, and Pseudomonas peaked on the 10th day of storage. Changes in AMPD activity were less related to the abundance of microbes during the entire storage period. However, ACP was derived from both fish muscle and microbial secretion during the middle and late stages of storage. Degradation of ATP to IMP was not affected by spoilage bacteria, but the hydrolysis of IMP, and the transformation of HxR to Hx was affected considerably by the spoilage bacteria.
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22
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The effects of tangerine peel ( Citri reticulatae pericarpium ) essential oils as glazing layer on freshness preservation of bream ( Megalobrama amblycephala ) during superchilling storage. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.05.019] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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23
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Yu D, Xia W, Xu Y, Jiang Q. The Effects of Chitosan Coating on Biogenic Amines Inhibition and Microbial Succession of Refrigerated Grass Carp (Ctenopharyngodon idellus) Fillets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2016.1233473] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu,China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu,China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu,China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu,China
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24
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Yassoralipour A, Bakar J, Abdul Rahman R, Abu Bakar F. Physicochemical Properties, Microbial Profile, and Biogenic Amines Content of Barramundi (Lates calcarifer Bloch) Fillets Wrapped in Selected Packaging Films Under Modified Atmosphere Packaging. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1142453] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Ali Yassoralipour
- Faculty of Science, Department of Agricultural and Food Science, Universiti Tunku Abdul Rahman, Kampar, Perak, Malaysia
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Jamilah Bakar
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Russly Abdul Rahman
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Fatimah Abu Bakar
- Faculty of Science, Department of Agricultural and Food Science, Universiti Tunku Abdul Rahman, Kampar, Perak, Malaysia
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25
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Manimaran U, Jeya Shakila R, Sivaraman B, Shalini R, Jeyasekaran G, Shanmugam S. Biochemical Quality Changes During Iced Storage of Indian Octopus (Cistopus indicus). J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12215] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Uthaman Manimaran
- Department of Fish Quality Assurance and Management; Fisheries College and Research Institute, Tamil Nadu Fisheries University; Thoothukudi 628 008 India
| | - Robinson Jeya Shakila
- Department of Fish Quality Assurance and Management; Fisheries College and Research Institute, Tamil Nadu Fisheries University; Thoothukudi 628 008 India
| | - Balasubramannian Sivaraman
- Department of Fish Quality Assurance and Management; Fisheries College and Research Institute, Tamil Nadu Fisheries University; Thoothukudi 628 008 India
| | - Rajendran Shalini
- Department of Fish Quality Assurance and Management; Fisheries College and Research Institute, Tamil Nadu Fisheries University; Thoothukudi 628 008 India
| | - Geevaretnam Jeyasekaran
- Department of Fish Quality Assurance and Management; Fisheries College and Research Institute, Tamil Nadu Fisheries University; Thoothukudi 628 008 India
| | - S.A. Shanmugam
- Department of Basic Sciences; Fisheries College and Research Institute, Tamil Nadu Fisheries University; Thoothukudi 628 008 India
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26
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Li Q, Li D, Qin N, Hong H, Luo Y. Comparative studies of quality changes in white and dark muscles from common carp (Cyprinus carpio
) during refrigerated (4 °C) storage. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13090] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Qian Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
| | - Dongping Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
| | - Na Qin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
| | - Hui Hong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
- Beijing Laboratory of Food Quality and Safety; College of Food Science and Nutritional Engineering; China Agricultural University; Beijing 100083 China
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27
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Zhang Y, Li Q, Li D, Liu X, Luo Y. Changes in the microbial communities of air-packaged and vacuum-packaged common carp (Cyprinus carpio) stored at 4 °C. Food Microbiol 2015; 52:197-204. [DOI: 10.1016/j.fm.2015.08.003] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2015] [Revised: 08/03/2015] [Accepted: 08/05/2015] [Indexed: 11/25/2022]
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28
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Çoban OE, Patir B, Özpolat E, Kuzgun NK. Improving the Quality of Fresh Rainbow Trout by Sage Essential Oil and Packaging Treatments. J Food Saf 2015. [DOI: 10.1111/jfs.12242] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ozlem Emir Çoban
- Department of Fishing Techniques and Processing Technologies; Faculty of Fisheries; Fırat University; 23119 Elazığ Turkey
| | - Bahri Patir
- Department of Food Hygiene and Technology; Faculty of Veterinary Medicine; Fırat University; 23119 Elazığ Turkey
| | - Emine Özpolat
- Department of Fishing Techniques and Processing Technologies; Faculty of Fisheries; Fırat University; 23119 Elazığ Turkey
| | - Nermin Karaton Kuzgun
- Department of Fishing Techniques and Processing Technologies; Faculty of Fisheries; Fırat University; 23119 Elazığ Turkey
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29
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The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.03.009] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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30
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Hassoun A, Karoui R. Front-face fluorescence spectroscopy coupled with chemometric tools for monitoring fish freshness stored under different refrigerated conditions. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.01.042] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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31
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Kazemi SM, Rezaei M. Antimicrobial Effectiveness of Gelatin-Alginate Film Containing Oregano Essential Oil for Fish Preservation. J Food Saf 2015. [DOI: 10.1111/jfs.12198] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Seyede Marzieh Kazemi
- Department of Seafood Processing; Faculty of Marine Sciences; Tarbiat Modares University; PO Box 46414-356 Noor Iran
| | - Masoud Rezaei
- Department of Seafood Processing; Faculty of Marine Sciences; Tarbiat Modares University; PO Box 46414-356 Noor Iran
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32
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Houicher A, Kuley E, Özogul F, Bendeddouche B. Effect of Natural Extracts (M
entha spicata
L. and A
rtemisia campestris
) on Biogenic Amine Formation of Sardine Vacuum-Packed and Refrigerated (S
ardina pilchardus
) Fillets. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12489] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Abderrahmane Houicher
- Department of Agriculture; Faculty of Science; Laghouat University; BP 37 G Laghouat 03000 Algeria
- High National Veterinary School; BP 161 El Harrach Algiers 16000 Algeria
| | - Esmeray Kuley
- Department of Fishing and Fish Processing Technology; Faculty of Fisheries; Cukurova University; Adana Turkey
| | - Fatih Özogul
- Department of Fishing and Fish Processing Technology; Faculty of Fisheries; Cukurova University; Adana Turkey
| | - Badis Bendeddouche
- High National Veterinary School; BP 161 El Harrach Algiers 16000 Algeria
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33
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Shalini R, Shakila RJ, Jeyasekaran G, Jeevithan E. Sensory, biochemical and bacteriological properties of octopus (Cistopus indicus) stored in ice. Journal of Food Science and Technology 2015; 52:6763-9. [PMID: 26396427 DOI: 10.1007/s13197-015-1751-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/14/2015] [Accepted: 01/30/2015] [Indexed: 10/24/2022]
Abstract
Octopus (Cistopus indicus) were examined for the changes in autolytic activity, ammoniacal nitrogen, non-protein nitrogen (NPN), total volatile base nitrogen (TVBN), free fatty acid (FFA) content, aerobic plate count (APC) and sensory quality based on Quality Index Method (QIM) during ice storage. They were sensorily acceptable up to 7 days when QIM score was 10.97 out of 16.00. Autolytic activity increased from the initial value of 174 to 619 nmoles Tyr/g/h within day 3 and later decreased. There was also an increase in NPN (34.88 to 76.16 mg %), ammoniacal nitrogen (0 to 7.30 ppm) and free fatty acid content (0.35 to 1.69 % of oleic acid) during storage. TVBN values did not correlate with the spoilage, as it increased from 28 to 145 mg% within day 5, exceeding the limit of acceptability; although total QIM score was 7.47. Aerobic plate count did not show significant change suggesting that the spoilage in octopus was not microbial. The rapid spoilage in octopus was mainly due to the release of NPN compounds following autolytic activity leading to the formation of ammoniacal nitrogen, rather than microbial spoilage. Hence, ammoniacal nitrogen can be taken as an index for spoilage of ice stored octopus.
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Affiliation(s)
- R Shalini
- Department of Fish Quality Assurance and Management Fish Quality Monitoring and Certification Centre Fisheries College and Research Institute, Tamil Nadu Fisheries University, Tuticorin, 628008 India
| | - R Jeya Shakila
- Department of Fish Quality Assurance and Management Fish Quality Monitoring and Certification Centre Fisheries College and Research Institute, Tamil Nadu Fisheries University, Tuticorin, 628008 India
| | - G Jeyasekaran
- Department of Fish Quality Assurance and Management Fish Quality Monitoring and Certification Centre Fisheries College and Research Institute, Tamil Nadu Fisheries University, Tuticorin, 628008 India
| | - E Jeevithan
- Department of Fish Quality Assurance and Management Fish Quality Monitoring and Certification Centre Fisheries College and Research Institute, Tamil Nadu Fisheries University, Tuticorin, 628008 India
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34
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Bahmani Z, Rezaei M, Hosseini SV, Hosseini SF, Alishahi A, Ahmad M, Regenstein JM. Effect of Delayed Icing on the Microbiological, Chemical, and Sensory Properties of Caspian Sea Golden Grey Mullet (Liza aurata). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2012.731677] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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35
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Properties and antimicrobial activity of silver carp (Hypophthalmichthys molitrix) skin gelatin-chitosan films incorporated with oregano essential oil for fish preservation. Food Packag Shelf Life 2014. [DOI: 10.1016/j.fpsl.2014.04.004] [Citation(s) in RCA: 104] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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36
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Passarinho ATP, Dias NF, Camilloto GP, Cruz RS, Otoni CG, Moraes ARF, Soares NDFF. Sliced Bread Preservation through Oregano Essential Oil-Containing Sachet. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12059] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | - Geany Peruch Camilloto
- Technology Department; State University of Feira de Santana; Av. Transnordestina s/n Novo Horizonte, Feira de Santana Bahia 44036-900 Brazil
| | - Renato Souza Cruz
- Technology Department; State University of Feira de Santana; Av. Transnordestina s/n Novo Horizonte, Feira de Santana Bahia 44036-900 Brazil
| | - Caio Gomide Otoni
- PPG-CEM/DEMa/UFSCar; São Carlos São Paulo Brazil
- National Nanotechnology Laboratory for Agribusiness/Embrapa Instrumentation; São Carlos São Paulo Brazil
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37
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Houicher A, Kuley E, Bendeddouche B, Ozogul F. Effect of Mentha spicata L. and Artemisia campestris extracts on the shelf life and quality of vacuum-packed refrigerated sardine (Sardina pilchardus) fillets. J Food Prot 2013; 76:1719-25. [PMID: 24112571 DOI: 10.4315/0362-028x.jfp-13-118] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The present study investigated the effects of ethanolic extracts obtained from Mentha spicata and Artemisia campestris on the shelf life and the quality of vacuum-packed sardine fillets stored at 3 ± 1°C for a period of 21 days. The three groups were tested were VC, control group; VM, group treated with 1 % mint extract; and VA, group treated with 1 % artemisia extract. The observed shelf life of sardine fillets was 10 days for control samples, whereas the combination of vacuum packaging with mint and artemisia extracts extended the product's shelf life to 17 days. Among the chemical indices determined, the thiobarbituric acid-reactive substances values were significantly lower in VM samples. Total volatile base nitrogen was maintained at low levels in VA samples until 17 days of chilled storage. Results of aerobic plate counts and coliform counts showed the existence of a reduced growth in VA group, whereas lactic acid bacteria did not show a significant difference among groups. Natural extract treatments combined with vacuum packaging showed lower microbiological and chemical indices, indicating that the presence of phenolic compounds in mint and artemisia extracts and the removal of oxygen in the pack retarded lipid oxidation and reduced the growth of microorganisms, which resulted in preventing spoilage and extending the product's shelf life.
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Affiliation(s)
- Abderrahmane Houicher
- Department of Agriculture, Faculty of Science, Laghouat University, BP 37 G, Laghouat 03000, Algeria;,
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38
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Bouletis AD, Arvanitoyannis IS, Hadjichristodoulou C, Neofitou C, Sakkomitrou M, Kolokythopoulou F. The effect of modified atmosphere packaging on the microbiological, physical, chemical and sensory characteristics of broadtail squid (Illex coindetii). Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12286] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Achilleas D. Bouletis
- Laboratory of Food Technology; Department of Agriculture; Ichthyology and Aquatic Environment; School of Agricultural Sciences; University of Thessaly; Fytokou St 38446 Nea Ionia Magnesias Volos Hellas Greece
| | - Ioannis S. Arvanitoyannis
- Laboratory of Food Technology; Department of Agriculture; Ichthyology and Aquatic Environment; School of Agricultural Sciences; University of Thessaly; Fytokou St 38446 Nea Ionia Magnesias Volos Hellas Greece
| | - Christos Hadjichristodoulou
- Laboratory of Epidemiology and Public Health; Department of Medicine; School of Health Sciences; Lapithon 6 Larissa Hellas Greece
| | - Christos Neofitou
- Laboratory of Food Technology; Department of Agriculture; Ichthyology and Aquatic Environment; School of Agricultural Sciences; University of Thessaly; Fytokou St 38446 Nea Ionia Magnesias Volos Hellas Greece
| | - Maria Sakkomitrou
- Laboratory of Epidemiology and Public Health; Department of Medicine; School of Health Sciences; Lapithon 6 Larissa Hellas Greece
| | - Foteini Kolokythopoulou
- Laboratory of Epidemiology and Public Health; Department of Medicine; School of Health Sciences; Lapithon 6 Larissa Hellas Greece
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39
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Teixeira B, Marques A, Ramos C, Serrano C, Matos O, Neng NR, Nogueira JMF, Saraiva JA, Nunes ML. Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2707-2714. [PMID: 23553824 DOI: 10.1002/jsfa.6089] [Citation(s) in RCA: 132] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2012] [Revised: 01/15/2013] [Accepted: 02/04/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND There is a growing interest in industry to replace synthetic chemicals by natural products with bioactive properties. Aromatic plants are excellent sources of bioactive compounds that can be extracted using several processes. As far as oregano is concerned, studies are lacking addressing the effect of extraction processes in bioactivity of extracts. This study aimed to characterise the in vitro antioxidant and antibacterial properties of oregano (Origanum vulgare) essential oil and extracts (in hot and cold water, and ethanol), and the chemical composition of its essential oil. RESULTS The major components of oregano essential oil were carvacrol, β-fenchyl alcohol, thymol, and γ-terpinene. Hot water extract had the strongest antioxidant properties and the highest phenolic content. All extracts were ineffective in inhibiting the growth of the seven tested bacteria. In contrast, the essential oil inhibited the growth of all bacteria, causing greater reductions on both Listeria strains (L. monocytogenes and L. innocua). CONCLUSION O. vulgare extracts and essential oil from Portuguese origin are strong candidates to replace synthetic chemicals used by the industry.
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Affiliation(s)
- Bárbara Teixeira
- Division of Aquaculture and Upgrading, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA, I.P.), Avenida de Brasília, 1449-006, Lisbon, Portugal; Research Unit of Organic Chemistry, Natural and Agro-food Products (QOPNA), Chemistry Department, Aveiro University, Campus Universitário de Santiago, 3810-193, Aveiro, Portugal
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40
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Özogul F, Kus B, Kuley E. The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12209] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries; Cukurova University; Adana; 01330; Turkey
| | - Bünyamin Kus
- Department of Seafood Processing Technology, Faculty of Fisheries; Cukurova University; Adana; 01330; Turkey
| | - Esmeray Kuley
- Department of Seafood Processing Technology, Faculty of Fisheries; Cukurova University; Adana; 01330; Turkey
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41
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Application of the general stability index method to predict quality deterioration in bighead carp (Aristichthys nobilis) heads during storage at different temperatures. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.07.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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42
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Tsiligianni M, Papavergou E, Soultos N, Magra T, Savvaidis IN. Effect of chitosan treatments on quality parameters of fresh refrigerated swordfish (Xiphias gladius) steaks stored in air and under vacuum conditions. Int J Food Microbiol 2012; 159:101-6. [DOI: 10.1016/j.ijfoodmicro.2012.08.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2012] [Revised: 08/06/2012] [Accepted: 08/07/2012] [Indexed: 11/27/2022]
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43
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PEZESHK SAMANEH, HOSSEINI HEDAYAT, REZAEI MASOUD, KHAKSAR RAMIN. EVALUATION OF SHELF LIFE OF LIVE AND GUTTED FISH TREATED WITH A SHALLOT EXTRACT. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00765.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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44
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HABERBECK LETÍCIAUNGARETTI, DANNENHAUER CRISTIANO, SALOMÃO BEATRIZDECÁSSIAMARTINS, DE ARAGÃO GLAUCIAMARIAFALCÃO. ESTIMATION OF THE THERMOCHEMICAL NONISOTHERMAL INACTIVATION BEHAVIOR OF BACILLUS COAGULANS
SPORES IN NUTRIENT BROTH WITH OREGANO ESSENTIAL OIL. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00745.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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45
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Use of Desirability Approach to Predict the Inhibition of Pseudomonas fluorescens, Shewanella putrefaciens and Photobacterium phosphoreum in Fish Fillets Through Natural Antimicrobials and Modified Atmosphere Packaging. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0889-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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46
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Haberbeck LU, Alberto da Silva Riehl C, de Cássia Martins Salomão B, Falcão de Aragão GM. Bacillus coagulans spore inactivation through the application of oregano essential oil and heat. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.09.021] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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47
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Masniyom P, Benjama O, Maneesri J. Effect of turmeric and lemongrass essential oils and their mixture on quality changes of refrigerated green mussel (Perna viridis). Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02944.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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48
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Tsironi TN, Taoukis PS. Shelf-life extension of gilthead seabream fillets by osmotic treatment and antimicrobial agents. J Appl Microbiol 2012; 112:316-28. [PMID: 22129102 DOI: 10.1111/j.1365-2672.2011.05207.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS The objectives of the study were to evaluate the effect of selected antimicrobial agents on the shelf life of osmotically pretreated gilthead seabream and to establish reliable kinetic equations for shelf-life determination validated in dynamic conditions. METHODS AND RESULTS Fresh gilthead seabream (Sparus aurata) fillets were osmotically treated with 50% high dextrose equivalent maltodextrin (HDM, DE 47) plus 5% NaCl and 0·5% carvacrol, 0·5% glucono-δ-lactone or 1% Citrox (commercial antimicrobial mix). Untreated and treated slices were aerobically packed and stored isothermally (0-15°C). Microbial growth and quality-related chemical indices were modelled as functions of temperature. Models were validated at dynamic storage conditions. Osmotic pretreatment with the use of antimicrobials led to significant shelf-life extension of fillets, in terms of microbial growth and organoleptic deterioration. CONCLUSIONS The shelf life was 7 days for control samples at 5°C. The osmotic pretreatment with carvacrol, glucono-δ-lactone and Citrox allowed for shelf-life extension by 8, 10 and 5 days at 5°C, respectively. SIGNIFICANCE AND IMPACT OF THE STUDY The results of the study show the potential of adding carvacrol, glucono-δ-lactone or Citrox in the osmotic solution to extend the shelf life and improve commercial value of chilled osmotically pretreated fish products. The developed models can be a reliable tool for predicting the shelf life of fresh or minimally processed gilthead seabream fillets in the real chill chain.
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Affiliation(s)
- T N Tsironi
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
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Bahmani ZA, Rezai M, Hosseini S, Regenstein J, Böhme K, Alishahi A, Yadollahi F. Chilled storage of golden gray mullet (Liza aurata). Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.01.009] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Mendes R, Silva HA, Anacleto P, Cardoso C. Effect of CO2 dissolution on the shelf life of ready-to-eat Octopus vulgaris. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.07.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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