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Al Daour R, Osaili TM, Semerjian L, Dhanasekaran DK, Ismail LC, Savvaidis IN. Survival of Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes in Ready-to-Eat "Guacamole": Role of Added Antimicrobials. Foods 2024; 13:2246. [PMID: 39063330 PMCID: PMC11275961 DOI: 10.3390/foods13142246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2024] [Revised: 07/05/2024] [Accepted: 07/11/2024] [Indexed: 07/28/2024] Open
Abstract
Ensuring the microbiological safety of food products is majorly important to regulatory agencies, producers, and consumers. This study aimed to examine the effects of three different antimicrobial agents, including chitosan (CH), mastic oil (M), and citric acid (CA), individually or as a combination, against Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes (artificially inoculated) in Guacamole, a ready-to-eat (RTE) avocado-based salad. The Guacamole samples included untreated samples, designated as CNL, and samples treated as follows: CA 0.15% and CA 0.30% with citric acid added at 0.15% and 0.30% v/w; CH 0.5% and CH 1% with chitosan at 0.5 and 1% v/w; M 0.2% and M 0.4% with mastic essential oil (EO) at 0.2% and 0.4% v/w; CACH with CA 0.30% and CH 1% v/w; CAM with CA 0.30% and M 0.4% v/w; CHM with CH 1% and M 0.4% v/w; and CACHM with CA 0.30%, CH 1%, and M 0.4% v/w. Microbiological evaluation, monitoring of the pH values, and proximate analyses (moisture, fat, protein, ash, and water activity) were performed at different time intervals (days 0, 1, 3, 5, and 7) at two storage temperatures (4 and 10 °C). Antimicrobial treatments, particularly CH 1% and CACHM, effectively (p < 0.05) reduced Salmonella spp. and E. coli O157:H7 populations at 4 °C, while CACHM showed the most efficacy against L. monocytogenes. However, at 10 °C, antimicrobials had limited impact, and the bacterial counts exhibited an increasing trend during storage. The pH values in the avocado-based salad samples showed, in general, higher decreases at 10 compared to 4 °C, with the CHM combination showing the highest antimicrobial effect.
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Affiliation(s)
- Rameez Al Daour
- Department of Environmental Health Sciences, College of Health Sciences, University of Sharjah, Sharjah 27272, United Arab Emirates; (R.A.D.); (L.S.)
- Research Institute of Medical and Health Sciences (RIMHS), University of Sharjah, Sharjah 27272, United Arab Emirates; (T.M.O.); (D.K.D.); (L.C.I.)
| | - Tareq M. Osaili
- Research Institute of Medical and Health Sciences (RIMHS), University of Sharjah, Sharjah 27272, United Arab Emirates; (T.M.O.); (D.K.D.); (L.C.I.)
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah 27272, United Arab Emirates
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Lucy Semerjian
- Department of Environmental Health Sciences, College of Health Sciences, University of Sharjah, Sharjah 27272, United Arab Emirates; (R.A.D.); (L.S.)
- Research Institute of Science and Engineering, University of Sharjah, Sharjah 27272, United Arab Emirates
| | - Dinesh Kumar Dhanasekaran
- Research Institute of Medical and Health Sciences (RIMHS), University of Sharjah, Sharjah 27272, United Arab Emirates; (T.M.O.); (D.K.D.); (L.C.I.)
| | - Leila Cheikh Ismail
- Research Institute of Medical and Health Sciences (RIMHS), University of Sharjah, Sharjah 27272, United Arab Emirates; (T.M.O.); (D.K.D.); (L.C.I.)
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah 27272, United Arab Emirates
- Nuffield Department of Women’s & Reproductive Health, University of Oxford, Oxford OX1 2JD, UK
| | - Ioannis N. Savvaidis
- Department of Environmental Health Sciences, College of Health Sciences, University of Sharjah, Sharjah 27272, United Arab Emirates; (R.A.D.); (L.S.)
- Research Institute of Medical and Health Sciences (RIMHS), University of Sharjah, Sharjah 27272, United Arab Emirates; (T.M.O.); (D.K.D.); (L.C.I.)
- Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
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Nugrahani I, Uekusa H, Oyama H, Laksana AN. New proportion of levofloxacin citrate: Structural, physicochemical properties, and potency studies. Heliyon 2024; 10:e33280. [PMID: 39040422 PMCID: PMC11261019 DOI: 10.1016/j.heliyon.2024.e33280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 06/18/2024] [Accepted: 06/18/2024] [Indexed: 07/24/2024] Open
Abstract
Stability and potency improvement have been reported by reacting levofloxacin (LF) with citric acid (CA) in a (1:1) molar ratio. However, CA is known to be irritant to the gastrointestinal tract and should be minimized. In a novel approach, this experiment aimed to prepare LF - CA salt with reduced CA, the (2:1) molar ratio, study the structure, and investigate its solubility, stability, and potency improvement. Solvent-dropped grinding and slow evaporation methods were used to prepare the new ratio composition salt, characterized by electrothermal, differential scanning calorimetry, and powder X-ray diffractometry to confirm the physically new solid-state formation. Next, Fourier transform spectrophotometry identified the chemical interaction between LF and CA. After that, a comprehensive structural study using single-crystal X-ray diffractometry determined the 3D structure of the new salt, which determined the solid physicochemical behavior. Finally, stability, solubility, and potency tests were done to investigate the benefits of the new LF-CA composition. As a result, this experiment successfully synthesized the salt, which bound 4.5 water molecules, named LFCA (2:1) - 4.5 hydrate. This new solid-state salt was comparable with the established (1:1) molar ratio in solubility, stability, and potency, higher than LF alone. Hereafter, with a reduced CA portion, this new composition holds potential for further development in drug formulation as a stable, safer, and more efficient antibiotic.
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Affiliation(s)
- Ilma Nugrahani
- School of Pharmacy, Bandung Institute of Technology, West Java, 40132, Indonesia
| | - Hidehiro Uekusa
- Departement of Chemistry, School of Science, Tokyo Institute of Technology, Tokyo, 152-8551, Japan
| | - Hironaga Oyama
- Departement of Chemistry, School of Science, Tokyo Institute of Technology, Tokyo, 152-8551, Japan
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Li W, Feng Q, Li Z, Jin T, Zhang Y, Southam G. Inhibition of iron oxidation in Acidithiobacillus ferrooxidans by low-molecular-weight organic acids: Evaluation of performance and elucidation of mechanisms. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 927:171919. [PMID: 38554963 DOI: 10.1016/j.scitotenv.2024.171919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Revised: 03/20/2024] [Accepted: 03/21/2024] [Indexed: 04/02/2024]
Abstract
The catalytic role of Acidithiobacillus ferrooxidans (A. ferrooxidans) in iron biooxidation is pivotal in the formation of Acid Mine Drainage (AMD), which poses a significant threat to the environment. To control AMD generation, treatments with low-molecular-weight organic acids are being studied, yet their exact mechanisms are unclear. In this study, AMD materials, organic acids, and molecular methods were employed to gain a deeper understanding of the inhibitory effects of low-molecular-weight organic acids on the biooxidation of iron by A. ferrooxidans. The inhibition experiments of A. ferrooxidans on the oxidation of Fe2+ showed that to attain a 90 % inhibition efficacy within 72 h, the minimum concentrations required for formic acid, acetic acid, propionic acid, and lactic acid are 0.5, 6, 4, and 10 mmol/L, respectively. Bacterial imaging illustrated the detrimental effects of these organic acids on the cell envelope structure. This includes severe damage to the outer membrane, particularly from formic and acetic acids, which also caused cell wall damage. Coupled with alterations in the types and quantities of protein, carbohydrate, and nucleic acid content in extracellular polymeric substances (EPS), indicate the mechanisms underlying these inhibitory treatments. Transcriptomic analysis revealed interference of these organic acids with crucial metabolic pathways, particularly those related to energy metabolism. These findings establish a comprehensive theoretical basis for understanding the inhibition of A. ferrooxidans' biooxidation by low-molecular-weight organic acids, offering a novel opportunity to effectively mitigate the generation of AMD at its source.
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Affiliation(s)
- Wenbo Li
- School of Environment and Spatial Informatics, China University of Mining and Technology, Xuzhou 221116, China; Engineering Research Center of Ministry of Education for Mine Ecological Restoration, China University of Mining and Technology, Xuzhou 221116, China; School of the Environment, The University of Queensland, Brisbane 4072, Australia
| | - Qiyan Feng
- School of Environment and Spatial Informatics, China University of Mining and Technology, Xuzhou 221116, China; Engineering Research Center of Ministry of Education for Mine Ecological Restoration, China University of Mining and Technology, Xuzhou 221116, China.
| | - Ze Li
- School of Environment and Spatial Informatics, China University of Mining and Technology, Xuzhou 221116, China; Engineering Research Center of Ministry of Education for Mine Ecological Restoration, China University of Mining and Technology, Xuzhou 221116, China
| | - Tao Jin
- School of Environment and Spatial Informatics, China University of Mining and Technology, Xuzhou 221116, China; Engineering Research Center of Ministry of Education for Mine Ecological Restoration, China University of Mining and Technology, Xuzhou 221116, China
| | - Yun Zhang
- School of Environment and Spatial Informatics, China University of Mining and Technology, Xuzhou 221116, China; Engineering Research Center of Ministry of Education for Mine Ecological Restoration, China University of Mining and Technology, Xuzhou 221116, China
| | - Gordon Southam
- School of the Environment, The University of Queensland, Brisbane 4072, Australia; The Sustainable Minerals Institute, The University of Queensland, Brisbane 4072, Australia
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Otite SV, Lag-Brotons AJ, Ezemonye LI, Martin AD, Pickup RW, Semple KT. Volatile Fatty Acids Effective as Antibacterial Agents against Three Enteric Bacteria during Mesophilic Anaerobic Incubation. Molecules 2024; 29:1908. [PMID: 38731399 PMCID: PMC11085169 DOI: 10.3390/molecules29091908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 04/19/2024] [Accepted: 04/20/2024] [Indexed: 05/13/2024] Open
Abstract
The antibacterial effects of a selection of volatile fatty acids (acetic, propionic, butyric, valeric, and caproic acids) relevant to anaerobic digestion were investigated at 1, 2 and 4 g/L. The antibacterial effects were characterised by the dynamics of Enterococcus faecalis NCTC 00775, Escherichia coli JCM 1649 and Klebsiella pneumoniae A17. Mesophilic anaerobic incubation to determine the minimum bactericidal concentration (MBC) and median lethal concentration of the VFAs was carried out in Luria Bertani broth at 37 °C for 48 h. Samples collected at times 0, 3, 6, 24 and 48 h were used to monitor bacterial kinetics and pH. VFAs at 4 g/L demonstrated the highest bactericidal effect (p < 0.05), while 1 g/L supported bacterial growth. The VFA cocktail was the most effective, while propionic acid was the least effective. Enterococcus faecalis NCTC 00775 was the most resistant strain with the VFAs MBC of 4 g/L, while Klebsiella pneumoniae A17 was the least resistant with the VFAs MBC of 2 g/L. Allowing a 48 h incubation period led to more log decline in the bacterial numbers compared to earlier times. The VFA cocktail, valeric, and caproic acids at 4 g/L achieved elimination of the three bacteria strains, with over 7 log10 decrease within 48 h.
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Affiliation(s)
- Saanu Victoria Otite
- Lancaster Environment Centre, Library Avenue, Lancaster University, Lancaster LA1 4YQ, UK;
| | | | - Lawrence I. Ezemonye
- Centre for Global Eco-Innovation Nigeria, University of Benin, Benin City PMB 300313, Nigeria
- Vice Chancellor’s Office, Igbinedion University Okada, Benin City PMB 0006, Nigeria
| | - Alastair D. Martin
- Engineering Department, Gillow Avenue, Lancaster University, Lancaster LA1 4YW, UK
| | - Roger W. Pickup
- Division of Biomedical and Life Sciences, Furness Building, Lancaster University, Lancaster LA1 4YG, UK
| | - Kirk T. Semple
- Lancaster Environment Centre, Library Avenue, Lancaster University, Lancaster LA1 4YQ, UK;
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Al-Holy MA, Olaimat AN, Al-Nabulsi AA, Al-Qadiri H, Abughoush MH, Osaili TM, Ayyash M, Alawneh M, Rasco BA. Survival and growth behavior of common foodborne pathogens in falafel paste under different storage temperatures. Int J Food Microbiol 2024; 413:110609. [PMID: 38330783 DOI: 10.1016/j.ijfoodmicro.2024.110609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 12/19/2023] [Accepted: 01/29/2024] [Indexed: 02/10/2024]
Abstract
Falafel is a popular breakfast food in the Middle East that has been recently involved in several outbreaks of foodborne illnesses. The aim of the study was to explore the growth behavior of Salmonella enterica, Escherichia coli O157:H7, Shigella sonnie, Shigella flexneri, Listeria monocytogenes and Staphylococcus aureus in falafel paste (FP) under different storage temperatures (4, 10, or 24 °C) for 14 days. FP (pH = 6.2, aw = 0.96) was inoculated with 5.0 to 6.0 log CFU/g of each of the pathogens separately. Salmonella spp. significantly declined by 1.5 log at 4 °C but grew significantly by ca. 2 and 4 log at 10 and 24 °C, respectively after 14 days. E. coli O157:H7 significantly increased (4.5 log) in FP when stored under 24 °C and survived at a level of ~105 CFU/g at 10 °C. Comparatively, Sh. sonnie and Sh. flexneri showed a better survival pattern in FP stored under 4 °C and grew (˃ 3 log) after 5 days at 10 and 24 °C. L. monocytogenes was capable of growing by 1.9 and 4.3 log after 14 d days and by 3.9 log after 3 days at 4, 10, or 24 °C, respectively. No significant decline in S. aureus counts at 4 and 10 °C occurred, however, it increased significantly to ˃ 7 log CFU/g at 24 °C. Total mesophilic count and yeast and mold count reached to spoilage levels (˃107 CFU/g) in un-inoculated FP after 1 and 3 days of storage at 24 and 10 °C, respectively. FP could support the growth of common foodborne pathogens and hence it is recommended to utilize natural antimicrobials in FP and keep the product under refrigeration (4 °C) to preclude the growth of vegetative foodborne pathogens.
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Affiliation(s)
- Murad A Al-Holy
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan.
| | - Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Hamzah Al-Qadiri
- Department of Nutrition and Food Technology, School of Agriculture, The University of Jordan, Amman, Jordan
| | - Mahmoud H Abughoush
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan; Science of Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, P.O. Box 64141, Abu Dhabi, United Arab Emirates
| | - Tareq M Osaili
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan; Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Maysa Alawneh
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
| | - Barbara A Rasco
- College of Agriculture, Life Sciences and Natural Resources, University of Wyoming, Laramie, WY 82071, United States of America
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Baranzelli J, Somacal S, Araujo Amorim Bonini C, Smaniotto FA, Sant'Anna Monteiro C, Trivisiol da Silva D, de Oliveira Mello R, Ramos Boldori J, Casagrande Denardin C, Rodrigues E, Zavariz de Miranda M, Emanuelli T. Influence of sprouting on the bioaccessibility and bioactivity of benzoxazinoids, phenolic acids, and flavonoids of soft and hard wheat cultivars. Food Res Int 2023; 173:113338. [PMID: 37803692 DOI: 10.1016/j.foodres.2023.113338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 07/26/2023] [Accepted: 07/29/2023] [Indexed: 10/08/2023]
Abstract
Grain germination increases the contents of benzoxazinoids and the antioxidant capacity of wheat and differentially affects the phytochemical composition of hard and soft wheat cultivars. It was investigated whether wheat cultivars (sprouted or not) with distinct grain texture characteristics (BRS Guaraim, soft vs. BRS Marcante, hard texture) would have different behavior in relation to changes in phytochemical compounds, bioaccessibility and antioxidant capacity during simulated gastrointestinal digestion of a tabbouleh preparation. Sprouting increased the nominal amount of phytochemicals in tabbouleh resulting in increased release of phenolic acids (up to 7.5-fold) and benzoxazinoids (up to 12.5-fold) during all digestion phases besides higher bioaccessibility (up to 2.8-fold). Sprouting caused greater increase in the bioaccessibility of phenolic acids for the soft wheat cultivar (4.5-fold) than for the hard cultivar (1.9-fold) and it increased the colon available index of phenolic acids only for the soft cultivar (1.8-fold). Flavonoids, mainly represented by apigenin glycosides, were marginally increased after sprouting but underwent relative increase along digestion being the major phytochemicals found in the bioaccessible fraction obtained after intestinal digestion (73-94% of total phytochemicals). The increase in apigenin glycosides was associated to the increase of in vitro and intracellular antioxidant capacity of tabbouleh along digestion. Sprouting increased the peroxyl radical removal capacity of tabbouleh in the gastric phase and in the non-bioaccessible fraction regardless of the cultivar. The highest hydroxyl radical removal capacities were found in non-sprouted cultivars, especially in the soft texture cultivar in the undigested and bioaccessible fractions. The bioaccessible fraction obtained after wheat digestion was more efficient to scavenge intracellular ROS than undigested samples, the highest scavenging potency being observed for the hard texture cultivar with no effect of sprouting. These findings confirm the hypothesis that the phytochemicals of hard and soft wheat cultivars (sprouted or not) have different behavior during digestion in terms of biotransformation, bioaccessibility and ability to remove reactive species and indicate that tabbouleh produced from sprouted wheat results in increased release of bioactive phytochemicals during digestion.
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Affiliation(s)
- Julia Baranzelli
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Sabrina Somacal
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Camila Araujo Amorim Bonini
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Franciele Aline Smaniotto
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Camila Sant'Anna Monteiro
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Dariane Trivisiol da Silva
- Department of Pharmacology, Center of Health Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Renius de Oliveira Mello
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil
| | - Jean Ramos Boldori
- Research Group on Biochemistry and Toxicology of Bioactive Compounds (GBToxBio), Federal University of Pampa, 97500-970 Uruguaiana, RS, Brazil
| | - Cristiane Casagrande Denardin
- Research Group on Biochemistry and Toxicology of Bioactive Compounds (GBToxBio), Federal University of Pampa, 97500-970 Uruguaiana, RS, Brazil
| | - Eliseu Rodrigues
- Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Rio Grande do Sul, Brazil
| | - Martha Zavariz de Miranda
- Grain Quality Laboratory, Brazilian Agricultural Research Corporation - Embrapa Trigo, 99050-970 Passo Fundo, RS, Brazil
| | - Tatiana Emanuelli
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil; Department of Pharmacology, Center of Health Sciences, Federal University of Santa Maria, 97105-900 Santa Maria, RS, Brazil.
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Park M, Joung M, Park JH, Ha SK, Park HY. Role of Postbiotics in Diet-Induced Metabolic Disorders. Nutrients 2022; 14:nu14183701. [PMID: 36145077 PMCID: PMC9503758 DOI: 10.3390/nu14183701] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/01/2022] [Accepted: 09/06/2022] [Indexed: 11/30/2022] Open
Abstract
Although the prevalence of metabolic disorders has progressively increased over the past few decades, metabolic disorders can only be effectively treated with calorie restriction and improved physical activity. Recent research has focused on altering the gut microbiome using prebiotics, probiotics, and postbiotics because various metabolic syndromes are caused by gut microbial dysbiosis. Postbiotics, substances produced or released by microorganism metabolic activities, play an important role in maintaining and restoring host health. Because postbiotics have a small amount of literature on their consumption, there is a need for more experiments on short- and long-term intake. This review discusses current postbiotic research, categories of postbiotics, positive roles in metabolic syndromes, and potential therapeutic applications. It covers postbiotic pleiotropic benefits, such as anti-obesity, anti-diabetic, and anti-hypertensive qualities, that could aid in the management of metabolic disorders. Postbiotics are promising tools for developing health benefits and therapeutic goals owing to their clinical, technical, and economic properties. Postbiotic use is attractive for altering the microbiota; however, further studies are needed to determine efficacy and safety.
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Chang A, Ye Z, Ye Z, Deng J, Lin J, Wu C, Zhu H. Citric acid crosslinked sphingan WL gum hydrogel films supported ciprofloxacin for potential wound dressing application. Carbohydr Polym 2022; 291:119520. [DOI: 10.1016/j.carbpol.2022.119520] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 04/08/2022] [Accepted: 04/20/2022] [Indexed: 12/21/2022]
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NMR-based metabolomic investigation on antimicrobial mechanism of Salmonella on cucumber slices treated with organic acids. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108973] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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10
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Shah YA, Saeed F, Afzaal M, Ahmad A, Hussain M, Ateeq H, Khan MH. Biochemical & nutritional properties of wheat bulgur: a review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yasir Abbas Shah
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Farhan Saeed
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Aftab Ahmad
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Huda Ateeq
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Mujahid Hassan Khan
- Department of Food Sciences Government College University Faisalabad Pakistan
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11
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New Organic Salt from Levofloxacin-Citric Acid: What Is the Impact on the Stability and Antibiotic Potency? MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27072166. [PMID: 35408567 PMCID: PMC9000237 DOI: 10.3390/molecules27072166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 03/16/2022] [Accepted: 03/24/2022] [Indexed: 11/17/2022]
Abstract
This research dealt with the composition, structure determination, stability, and antibiotic potency of a novel organic salt composed of levofloxacin (LF) and citric acid (CA), named levofloxacin-citrate (LC). After a stoichiometric proportion screening, the antibiotic-antioxidant reaction was conducted by slow and fast evaporation methods. A series of characterizations using thermal analysis, powder X-ray diffractometry, vibrational spectroscopy, and nuclear magnetic resonance confirmed LC formation. The new organic salt showed a distinct thermogram and diffractogram. Next, Fourier transform infrared indicated the change in N-methylamine and carboxylic stretching, confirmed by 1H nuclear magnetic resonance spectra to elucidate the 2D structure. Finally, single-crystal diffractometry determined LC as a new salt structure three-dimensionally. The attributive improvements were demonstrated on the stability toward the humidity and lighting of LC compared to LF alone. Moreover, the antibiotic potency of LF against Staphylococcus aureus (Gram-positive) and Escherichia coli (Gram-negative) enhanced ~1.5–2-fold by LC. Hereafter, LC is a potential salt antibiotic-antioxidant combination for dosage formulas development.
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Khairunnisa-Atiqah MK, Salleh KM, Ainul Hafiza AH, Nyak Mazlan NS, Mostapha M, Zakaria S. Impact of Drying Regimes and Different Coating Layers on Carboxymethyl Cellulose Cross-Linked with Citric Acid on Cotton Thread Fibers for Wound Dressing Modification. Polymers (Basel) 2022; 14:polym14061217. [PMID: 35335548 PMCID: PMC8949679 DOI: 10.3390/polym14061217] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 03/11/2022] [Accepted: 03/14/2022] [Indexed: 02/04/2023] Open
Abstract
The oldest preservation techniques used are drying techniques, which are employed to remove moisture and prevent microorganisms’ growths, prolonging a material’s shelf life. This study evaluates the effects of drying methods on carboxymethyl cellulose (CMC) + citric acid (CA) coating layers on cotton threads. For this reason, cotton threads were washed and then coated with different layers of CMC cross-linked with CA, followed by drying using an oven (OD), infrared (IR), and a combination of oven + IR (OIR) drying methods at 65 °C. Our investigations revealed that CMC + CA yields a pliable biopolymer. The differences in drying regimes and coating layers of CMC + CA have a significant effect on the coated cotton thread strength and absorption capability. The study concluded that the IR drying regime is more effective to dry a single-layered cotton thread with a single layer of CMC + CA coating to enhance desirable properties for wound dressing modification.
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Affiliation(s)
- Mohamad Khalid Khairunnisa-Atiqah
- Bioresources and Biorefinery Laboratory, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (M.K.K.-A.); (A.H.A.H.); (N.S.N.M.)
| | - Kushairi Mohd Salleh
- Bioresources and Biorefinery Laboratory, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (M.K.K.-A.); (A.H.A.H.); (N.S.N.M.)
- Correspondence: authors: (K.M.S.); (S.Z.)
| | - A. H. Ainul Hafiza
- Bioresources and Biorefinery Laboratory, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (M.K.K.-A.); (A.H.A.H.); (N.S.N.M.)
- Centre of Foundation Studies, Universiti Teknologi MARA, Cawangan Selangor, Kampus Dengkil, Dengkil 43800, Selangor, Malaysia
| | - Nyak Syazwani Nyak Mazlan
- Bioresources and Biorefinery Laboratory, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (M.K.K.-A.); (A.H.A.H.); (N.S.N.M.)
| | - Marhaini Mostapha
- Centre for Biofuel and Biochemical Research, Institute of Self-Sustainable Building, Universiti Teknologi Petronas, Seri Iskandar 32610, Perak, Malaysia;
| | - Sarani Zakaria
- Bioresources and Biorefinery Laboratory, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; (M.K.K.-A.); (A.H.A.H.); (N.S.N.M.)
- Correspondence: authors: (K.M.S.); (S.Z.)
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13
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Olaimat AN, Al-Holy MA, Abu Ghoush MH, Al-Nabulsi AA, Osaili TM, Ayyash M, Al-Degs YS, Holley RA. Use of citric acid and garlic extract to inhibit Salmonella enterica and Listeria monocytogenes in hummus. Int J Food Microbiol 2022; 362:109474. [PMID: 34781080 DOI: 10.1016/j.ijfoodmicro.2021.109474] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 10/27/2021] [Accepted: 11/04/2021] [Indexed: 11/30/2022]
Abstract
Recently, the consumption of hummus has become popular in the United States, European countries, and Canada, and unfortunately, several foodborne outbreaks and recalls have been reported due to its contamination with Listeria monocytogenes and Salmonella enterica. The current study aimed to investigate the inhibitory activity of 0.5, 1.0, and 1.5% citric acid (CA) and 1.0, 2.0 and 3.0% garlic extract (GE) toward S. enterica and L. monocytogenes in hummus stored at 4, 10 and 24 °C. L. monocytogenes grew well in untreated (control) hummus samples at all tested temperatures, whereas S. enterica grew only at 10 and 24 °C. CA at 0.5 to 1.5% reduced L. monocytogenes numbers by 3.0-3.3 log CFU/g at 4 °C, 1.7-3.9 log CFU/g at 10 °C, and 0.9-1.4 log CFU/g at 24 °C. Numbers of S. enterica were reduced by 0.6-1.7, 4.1-4.9 and <1.5 log CFU/g, at 4, 10 and 24 °C, respectively, compared to the control during 10 d storage. GE at 1.0-3.0% also reduced numbers of L. monocytogenes at 10 d by 0.7-3.0, and 1.3-3.6 log CFU/g at 4 and 10 °C, respectively, and numbers of S. enterica by 0.7-1.2, 1.8-2.6 and 0.5-1.6 log CFU/g, at 4, 10 and 24 °C, respectively, compared to the control. Chromatographic analysis of GE revealed the presence of four organosulfur compounds including diallyl disulfide, diallyl trisulfide, 2-vinyl-(4H)-1,3-dithiin and 3-vinyl-(4H)-1,2-dithiin where the latter was the predominant compound with a level of 22.9 mg/g which significantly contributed to the inhibitory effect of GE. CA and GE are adequate natural antimicrobials in hummus to reduce L. monocytogenes and S. enterica numbers and enhance product safety.
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Affiliation(s)
- Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan.
| | - Murad A Al-Holy
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
| | - Mahmoud H Abu Ghoush
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan; Science of Nutrition and Dietetics Program, College of Pharmacy, Al Ain University, P.O. Box 64141, Abu Dhabi, United Arab Emirates
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Tareq M Osaili
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan; Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Yahya S Al-Degs
- Department of Chemistry, Faculty of Science, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan
| | - Richard A Holley
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
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14
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Bangar SP, Suri S, Trif M, Ozogul F. Organic acids production from lactic acid bacteria: A preservation approach. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101615] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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15
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Byun S, Chen C, Yin H, Patel J. Antimicrobial Effect of Natural Fruit Extracts against
Salmonella
on Whole and Fresh‐cut Cucumbers. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Suyeun Byun
- U.S. Department of Agriculture, Agricultural Research Service Environmental and Food Safety Microbiology Laboratory Beltsville MD USA
| | - Chi‐Hung Chen
- U.S. Department of Agriculture, Agricultural Research Service Environmental and Food Safety Microbiology Laboratory Beltsville MD USA
| | - Hsin‐Bai Yin
- U.S. Department of Agriculture, Agricultural Research Service Environmental and Food Safety Microbiology Laboratory Beltsville MD USA
| | - Jitendra Patel
- U.S. Department of Agriculture, Agricultural Research Service Environmental and Food Safety Microbiology Laboratory Beltsville MD USA
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16
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Tosun ŞY. Investigating the effect of organic acids on the survival of
Listeria monocytogenes
and
Escherichia coli
O157:H7 in Atlantic salmon stored at 4 ± 1°C. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Şehnaz Yasemin Tosun
- Department of Fisheries and Seafood Processing Technology Faculty of Aquatic Sciences Istanbul University Istanbul Turkey
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17
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Park KM, Kim HJ, Choi JY, Koo M. Antimicrobial Effect of Acetic Acid, Sodium Hypochlorite, and Thermal Treatments against Psychrotolerant Bacillus cereus Group Isolated from Lettuce ( Lactuca sativa L.). Foods 2021; 10:foods10092165. [PMID: 34574273 PMCID: PMC8467346 DOI: 10.3390/foods10092165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/01/2021] [Accepted: 09/10/2021] [Indexed: 11/20/2022] Open
Abstract
Various food products distributed throughout the cold chain can present a health risk for consumers due to the presence of psychrotolerant B. cereus group species that possess enterotoxin genes and antibiotic resistance. As these bacteria can grow at the low temperatures used in the food industry, this study evaluated the antimicrobial efficacy of acetic acid, sodium hypochlorite, and thermal treatments for inhibition of psychrotolerant strains and the effect that differences in activation temperature (30 °C and 10 °C) have on their efficacy. The minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and bacterial growth assay of acetic acid and thermal treatment showed an equal or higher antimicrobial efficacy in isolates activated at 10 °C than in those activated at 30 °C. In particular, psychrotolerant strains from the B. cereus group were completely eliminated with 0.25% acetic acid, regardless of the activation temperature. The possibility of tolerance was determined by observing responses in cells activated at 10 and 30 °C when exposed to different concentrations of sodium hypochlorite. Five isolates activated at 10 °C exhibited enhanced survivability in sodium hypochlorite compared to isolates activated at 30 °C, and these isolates were able to grow in sodium hypochlorite at concentrations of 250 ppm or higher. Although a significant difference in antimicrobial efficacy was observed for psychrotolerant B. cereus group strains depending on the activation temperature, acetic acid may be the most effective antimicrobial agent against psychrotolerant B. cereus species isolated from food products distributed in a cold chain.
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Affiliation(s)
- Kyung-Min Park
- Department of Food Analysis Center, Korea Research Institute, Wanju-gun 55365, Jeollabuk-do, Korea; (K.-M.P.); (J.-Y.C.)
| | - Hyun-Jung Kim
- Department of Research Group of Consumer Safety, Korea Research Institute, Wanju-gun 55365, Jeollabuk-do, Korea;
- Food Biotechnology, University of Science and Technology (UST), Yuseong-gu, Daejeon 34113, Korea
| | - Ji-Yoen Choi
- Department of Food Analysis Center, Korea Research Institute, Wanju-gun 55365, Jeollabuk-do, Korea; (K.-M.P.); (J.-Y.C.)
| | - Minseon Koo
- Department of Food Analysis Center, Korea Research Institute, Wanju-gun 55365, Jeollabuk-do, Korea; (K.-M.P.); (J.-Y.C.)
- Food Biotechnology, University of Science and Technology (UST), Yuseong-gu, Daejeon 34113, Korea
- Correspondence: ; Tel.: +82-63-219-9161
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18
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Kara M, Assouguem A, kamaly OMA, Benmessaoud S, Imtara H, Mechchate H, Hano C, Zerhouni AR, Bahhou J. The Impact of Apple Variety and the Production Methods on the Antibacterial Activity of Vinegar Samples. Molecules 2021; 26:5437. [PMID: 34576910 PMCID: PMC8471607 DOI: 10.3390/molecules26185437] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 08/30/2021] [Accepted: 09/02/2021] [Indexed: 11/17/2022] Open
Abstract
Apple vinegar is a natural product widely used in food and traditional medicine as it contains many bioactive compounds. The apple variety and production methods are two factors that play a major role in determining the quality of vinegar. Therefore, this study aims to determine the quality of apple vinegar samples from different varieties (Red Delicious, Gala, Golden Delicious, and Starking Delicious) prepared by three methods using small apple pieces, apple juice, and crushed apple, through determining the physicochemical properties and antibacterial activity of these samples. The antibacterial activity was studied against five pathogenic bacteria: Staphylococcus aureus, Klebsiella pneumonia, Escherichia coli (ATB: 57), Escherichia coli (ATB: 97), and Pseudomonas aeruginosa, using two methods, disk diffusion and microdilution, for determining the minimum inhibitory concentrations and the minimum bactericidal concentrations. The results of this study showed that the lowest pH value was 3.6 for Stark Delicious, obtained by liquid fermentation, and the highest acetic acid values were 4.7 and 4% for the vinegar of Red Delicious and Golden Delicious, prepared by solid fermentation, respectively. The results of the antibacterial activity showed considerable activity of apple vinegar on the tested strains. Generally, the Staphylococcus aureus strain appears less sensitive and Pseudomonas aeruginosa seems to be very sensitive against all samples, while the other strains have distinct sensitivities depending on the variety studied and the method used. A higher antibacterial activity was found in vinegar obtained by the apple pieces method and the Red Delicious variety, with a low MIC and MBC recorded, at 1.95 and 3.90 µL/mL, respectively. This study has shown that the choice of both apple variety and production method is therefore an essential step in determining and aiming for the desired quality of apple vinegar.
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Affiliation(s)
- Mohammed Kara
- Laboratory of Biotechnology, Conservation and Valorisation of Naturals Resources (LBCVNR), Faculty of Sciences Dhar El Mehraz, Sidi Mohamed Ben Abdellah University, BP 1796 Atlas, Fez 30000, Morocco; (S.B.); (A.R.Z.); (J.B.)
| | - Amine Assouguem
- Laboratory of Functional Ecology and Environment, Faculty of Sciences and Technology, Sidi Mohamed Ben Abdellah University, P.O. Box 2202 Imouzzer Street, Fez 30000, Morocco;
| | - Omkulthom Mohamed Al kamaly
- Department of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah Bint Abdulrahman University, Riyadh 11564, Saudi Arabia;
| | - Safaâ Benmessaoud
- Laboratory of Biotechnology, Conservation and Valorisation of Naturals Resources (LBCVNR), Faculty of Sciences Dhar El Mehraz, Sidi Mohamed Ben Abdellah University, BP 1796 Atlas, Fez 30000, Morocco; (S.B.); (A.R.Z.); (J.B.)
| | - Hamada Imtara
- Faculty of Arts and Sciences, Arab American University Palestine, P.O. Box 240, Jenin 44862, Palestine
| | - Hamza Mechchate
- Laboratory of Inorganic Chemistry, Department of Chemistry, University of Helsinki, P.O. Box 55, FI-00014 Helsinki, Finland;
| | - Christophe Hano
- Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRAE USC1328, University of Orleans, CEDEX 2, 45067 Orléans, France;
| | - Abdou Rachid Zerhouni
- Laboratory of Biotechnology, Conservation and Valorisation of Naturals Resources (LBCVNR), Faculty of Sciences Dhar El Mehraz, Sidi Mohamed Ben Abdellah University, BP 1796 Atlas, Fez 30000, Morocco; (S.B.); (A.R.Z.); (J.B.)
| | - Jamila Bahhou
- Laboratory of Biotechnology, Conservation and Valorisation of Naturals Resources (LBCVNR), Faculty of Sciences Dhar El Mehraz, Sidi Mohamed Ben Abdellah University, BP 1796 Atlas, Fez 30000, Morocco; (S.B.); (A.R.Z.); (J.B.)
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19
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Chung H, Choi K, Kim S, Kim S, Lee K, Choe N. Physical and Biological Performance Evaluation of Disinfection Systems for Transportation Vehicles against AI Virus. J Microbiol Biotechnol 2021; 31:956-966. [PMID: 34099600 PMCID: PMC9705944 DOI: 10.4014/jmb.2103.03024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 05/14/2021] [Accepted: 05/31/2021] [Indexed: 12/15/2022]
Abstract
To prevent the outbreak of infectious diseases that inflict huge economic and social losses, domestic livestock farms and related facilities have introduced automatic and semiautomatic disinfectant solution-spraying systems for vehicles. However, the facility standards and specifications vary by manufacturer, and no scientific performance evaluation has been conducted. The puropose of this study is to develop physical and biological evaluation methods. Physical and biological appraisals were conducted using two types of disinfection facilities (tunnel- and U-type) and two types of vehicles (passenger car, truck). Water-sensitive paper was used to evaluate the physical performance values for the disinfection facilities. In addition, to assess their biological performance, carriers containing low-pathogenic avian influenza virus were attached to vehicles, and the viral reduction was measured after the vehicles moved through the facility. The tunnel-type had rates of coverage in the range of 70-90% for the passenger car and 60-90% for the truck. At least 4-log virus reduction after spraying for 1-5 min was shown for both vehicles. For the U-type facility evaluation, the coverage rates were in the range of 60-90% for the passenger car and at least 90% for the truck. More than 4-log viral reduction was estimated within a spraying time of 5 min. To reduce viruses on the surface of vehicles by at least 4 log within a short period, the disinfectant solution should cover at least 71% of the pathogens. In conclusion, we were able to assess the physical and biological performance criteria for disinfection facilities aboard transportation vehicles.
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Affiliation(s)
- Hansung Chung
- College of Veterinary Medicine, Konkuk University, Seoul 05029, Republic of Korea
| | - Kwanghoon Choi
- College of Veterinary Medicine, Konkuk University, Seoul 05029, Republic of Korea
| | - Sungkwan Kim
- College of Veterinary Medicine, Konkuk University, Seoul 05029, Republic of Korea
| | - Sukwon Kim
- College of Veterinary Medicine, Konkuk University, Seoul 05029, Republic of Korea
| | - Kyungwoo Lee
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Republic of Korea
| | - Nonghoon Choe
- College of Veterinary Medicine, Konkuk University, Seoul 05029, Republic of Korea,Corresponding author Phone: +82-2-450-3709 Fax: +82-2-454-3709 E-mail:
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20
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Kukushkina EA, Hossain SI, Sportelli MC, Ditaranto N, Picca RA, Cioffi N. Ag-Based Synergistic Antimicrobial Composites. A Critical Review. NANOMATERIALS (BASEL, SWITZERLAND) 2021; 11:1687. [PMID: 34199123 PMCID: PMC8306300 DOI: 10.3390/nano11071687] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 06/15/2021] [Accepted: 06/21/2021] [Indexed: 12/12/2022]
Abstract
The emerging problem of the antibiotic resistance development and the consequences that the health, food and other sectors face stimulate researchers to find safe and effective alternative methods to fight antimicrobial resistance (AMR) and biofilm formation. One of the most promising and efficient groups of materials known for robust antimicrobial performance is noble metal nanoparticles. Notably, silver nanoparticles (AgNPs) have been already widely investigated and applied as antimicrobial agents. However, it has been proposed to create synergistic composites, because pathogens can find their way to develop resistance against metal nanophases; therefore, it could be important to strengthen and secure their antipathogen potency. These complex materials are comprised of individual components with intrinsic antimicrobial action against a wide range of pathogens. One part consists of inorganic AgNPs, and the other, of active organic molecules with pronounced germicidal effects: both phases complement each other, and the effect might just be the sum of the individual effects, or it can be reinforced by the simultaneous application. Many organic molecules have been proposed as potential candidates and successfully united with inorganic counterparts: polysaccharides, with chitosan being the most used component; phenols and organic acids; and peptides and other agents of animal and synthetic origin. In this review, we overview the available literature and critically discuss the findings, including the mechanisms of action, efficacy and application of the silver-based synergistic antimicrobial composites. Hence, we provide a structured summary of the current state of the research direction and give an opinion on perspectives on the development of hybrid Ag-based nanoantimicrobials (NAMs).
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Affiliation(s)
- Ekaterina A. Kukushkina
- Chemistry Department, University of Bari Aldo Moro, via Orabona 4, 70126 Bari, Italy; (E.A.K.); (S.I.H.); (M.C.S.); (N.D.); (R.A.P.)
- CSGI (Center for Colloid and Surface Science), Chemistry Department, University of Bari, via Orabona 4, 70126 Bari, Italy
| | - Syed Imdadul Hossain
- Chemistry Department, University of Bari Aldo Moro, via Orabona 4, 70126 Bari, Italy; (E.A.K.); (S.I.H.); (M.C.S.); (N.D.); (R.A.P.)
- CSGI (Center for Colloid and Surface Science), Chemistry Department, University of Bari, via Orabona 4, 70126 Bari, Italy
| | - Maria Chiara Sportelli
- Chemistry Department, University of Bari Aldo Moro, via Orabona 4, 70126 Bari, Italy; (E.A.K.); (S.I.H.); (M.C.S.); (N.D.); (R.A.P.)
- CSGI (Center for Colloid and Surface Science), Chemistry Department, University of Bari, via Orabona 4, 70126 Bari, Italy
| | - Nicoletta Ditaranto
- Chemistry Department, University of Bari Aldo Moro, via Orabona 4, 70126 Bari, Italy; (E.A.K.); (S.I.H.); (M.C.S.); (N.D.); (R.A.P.)
- CSGI (Center for Colloid and Surface Science), Chemistry Department, University of Bari, via Orabona 4, 70126 Bari, Italy
| | - Rosaria Anna Picca
- Chemistry Department, University of Bari Aldo Moro, via Orabona 4, 70126 Bari, Italy; (E.A.K.); (S.I.H.); (M.C.S.); (N.D.); (R.A.P.)
- CSGI (Center for Colloid and Surface Science), Chemistry Department, University of Bari, via Orabona 4, 70126 Bari, Italy
| | - Nicola Cioffi
- Chemistry Department, University of Bari Aldo Moro, via Orabona 4, 70126 Bari, Italy; (E.A.K.); (S.I.H.); (M.C.S.); (N.D.); (R.A.P.)
- CSGI (Center for Colloid and Surface Science), Chemistry Department, University of Bari, via Orabona 4, 70126 Bari, Italy
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21
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Xu Y, Guan X, Lin B, Li R, Wang S. Oregano Oil, Epsilon-Polylysine and Citric Acid Assisted Inactivation of Salmonella in Two Kinds of Tahini during Thermal Treatment and Storage. Foods 2021; 10:foods10061272. [PMID: 34204952 PMCID: PMC8227193 DOI: 10.3390/foods10061272] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 05/28/2021] [Accepted: 05/29/2021] [Indexed: 11/18/2022] Open
Abstract
Tahini and tahini-based products are popular with consumers due to their special flavor and high nutritional values, but often have been linked to Salmonella outbreaks. The objective of this study was to compare effects of different kinds of natural antimicrobials on Salmonella inactivation in undiluted and diluted tahini during thermal treatment and storage. Results showed that the Weibull model was more suitable to describe the thermal inactivation behavior of S. montevideo CICC21588 in two kinds of tahini than the first-order model. Inactivation curves were concave-upward in undiluted tahini but concave-downward in diluted tahini. During storage of undiluted tahini, 3% oregano oil caused extra 1.44 or 0.80 log CFU/g reductions after 7 days at 25 °C or 4 °C compared to the control and 0.5% citric acid caused an extra reduction of 0.75 log CFU/g after 7 d at 4 °C. For diluted tahini, 2–3% oregano oil and 0.4–0.5% ε-polylysine reduced more populations compared to undiluted tahini. These antimicrobials all inhibited the growth of S. montevideo during 24 h at 25 °C and ε-polylysine had the best effect. Furthermore, these antimicrobials enhanced the Salmonella inactivation in diluted tahini during thermal treatment, and there was less of a synergistic effect of thermal and antimicrobials in undiluted tahini due to less sublethal injured cells caused by heat. This study may provide useful information for Salmonella inactivation in tahini.
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Affiliation(s)
- Yuanmei Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (Y.X.); (X.G.); (B.L.); (R.L.)
| | - Xiangyu Guan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (Y.X.); (X.G.); (B.L.); (R.L.)
| | - Biying Lin
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (Y.X.); (X.G.); (B.L.); (R.L.)
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (Y.X.); (X.G.); (B.L.); (R.L.)
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (Y.X.); (X.G.); (B.L.); (R.L.)
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA
- Correspondence: ; Tel.: +86-29-87092391; Fax: +86-29-87091737
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22
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Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet. Foods 2021; 10:foods10050985. [PMID: 33946329 PMCID: PMC8144970 DOI: 10.3390/foods10050985] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 04/24/2021] [Accepted: 04/27/2021] [Indexed: 11/17/2022] Open
Abstract
The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life of the pig meat. 200 castrated male Iberian pigs were randomly assigned to four groups. Diets included different fat sources: pig fat (G1), solid oleic acid (G2), oleic-high sunflower oil with solid oleic (G3); a diet of G3 supplemented with organic-acid mix (G4). Pigs were slaughtered at 182 days. Back fat and the longissimus thoracis et lumborum muscles were removed, and nutritive and sensory quality were analyzed. The shelf-life of meat packaged (70%O2/30CO2) during retail storage up to 21 days were studied. A higher percentage of oleic acid and MUFA, and lower SFA were observed in subcutaneous fat on a G2 diet. G2 resulted in the highest muscle fat content, and G4, the highest cooking losses. In sensory analysis, marbling, tenderness and chewiness were higher in the G2 samples. No differences were found in the bacterial count and sensorial analysis depending on storage time at the end of the experiment, but a lower total viable count was showed at the start of the study in the G4 samples. These results suggest a better assimilation of solid oleic acid. However, the organic-acid mix requires further studies.
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23
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Frippiat T, Paindaveine C, Duprez JN, Delguste C, Mainil J, Art T. Evaluation of the Bactericidal Effect of Nebulized Silver Nanoparticles on Common Respiratory Bacteria in Horses- In Vitro Studies. J Equine Vet Sci 2021; 103:103635. [PMID: 34281634 DOI: 10.1016/j.jevs.2021.103635] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 04/08/2021] [Accepted: 04/12/2021] [Indexed: 11/18/2022]
Abstract
Antimicrobial resistance is increasing in both human and veterinary medicine. Bacteria can be part of the etiology of respiratory disorders in horses. Bactericidal activity of silver has been largely described and silver is currently used in veterinary therapeutic applications such as wound dressings. The aim of this study was to assess the in vitro bactericidal effects of nebulized silver nanoparticles (AgNP) on 2 common equine respiratory bacteria, Streptococcus equi subsp. zooepidemicus and Actinobacillus equuli subsp. equuli. Firstly, antimicrobial susceptibility of AgNP was determined over time by turbidity assessment in liquid broth. Secondly, bacterial growth inhibition was tested after instillation or after nebulization of low (100 ppm) and high (500, 1,000 and 2,000 ppm) concentrations of AgNP on agar plate. Both bacteria were susceptible to AgNP, even at dilution 1:4 for A. equuli and 1:8 for S. zooepidemicus after 8 hours of incubation, and 1:256 for both bacteria after 24 hours of incubation. The bacterial growth was partially inhibited at low concentration and completely inhibited at high concentrations of instilled AgNP. The bacterial growth was completely inhibited after nebulization of low concentrations of AgNP for A. equuli and high concentrations of AgNP for S. zooepidemicus. We concluded nebulized AgNP could be a candidate for innovative therapeutic way against bacterial respiratory disorders in horses. Nevertheless, further investigations are required to assess the in vivo potential and toxicity of nebulized AgNP.
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Affiliation(s)
- Thibault Frippiat
- Equine Sports Medicine Centre, Faculty of Veterinary Medicine, University of Liege, Belgium; Equine Sports Medicine, Laren, The Netherlands.
| | - Charlotte Paindaveine
- Equine Sports Medicine Centre, Faculty of Veterinary Medicine, University of Liege, Belgium
| | - Jean-Noel Duprez
- Department of Infectious Diseases, Faculty of Veterinary Medicine, University of Liege, Belgium
| | - Catherine Delguste
- General Services, Faculty of Veterinary Medicine, University of Liege, Belgium
| | - Jacques Mainil
- Department of Infectious Diseases, Faculty of Veterinary Medicine, University of Liege, Belgium
| | - Tatiana Art
- Equine Sports Medicine Centre, Faculty of Veterinary Medicine, University of Liege, Belgium
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24
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Survival and growth of Listeria monocytogenes and Staphylococcus aureus in ready-to-eat Mediterranean vegetable salads: Impact of storage temperature and food matrix. Int J Food Microbiol 2021; 346:109149. [PMID: 33756283 DOI: 10.1016/j.ijfoodmicro.2021.109149] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 02/03/2021] [Accepted: 03/01/2021] [Indexed: 11/22/2022]
Abstract
This study aimed to evaluate the survival or growth behavior of L. monocytogenes and S. aureus in ready-to-eat vegetable salads including Arabic salad (tomato-cucumber salad) with or without 0.5% (w/w) salt and 1% (v/w) lemon juice, tahini salad, coleslaw salad, toum sauce salad (aioli) stored at 4, 10, and 24 °C for 5 d. L. monocytogenes showed greater growth or survival in all types of salads at all temperatures tested. L. monocytogenes grew in Arabic salad without additives at 10 °C and tahini salad at 4 and 10 °C. L. monocytogenes survived all preparation and storage conditions used in the current study and its numbers were detectable in all types of salads tested, and with a maximum reduction of 3.0 log CFU/g, except for toum sauce salad at 24 °C, the cells were not detected using enrichment broth. In addition, S. aureus survived in Arabic salad with or without additives and in tahini salad with a maximum reduction of 2.3 log CFU/g. However, S. aureus numbers sharply decreased in coleslaw and toum sauce salad and at 5 d they reached undetectable levels (≥2 log CFU/g) in coleslaw at 24 °C and in toum sauce at 10 and 24 °C. Addition of lemon juice and salt to Arabic salad significantly reduced the numbers of both pathogens.
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25
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El Fawal G, Hong H, Song X, Wu J, Sun M, He C, Mo X, Jiang Y, Wang H. Fabrication of antimicrobial films based on hydroxyethylcellulose and ZnO for food packaging application. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100462] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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26
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Evaluation of the interaction between microencapsulated Bifidobacterium BB-12 added in goat’s milk Frozen Yogurt and Escherichia coli in the large intestine. Food Res Int 2020; 127:108690. [DOI: 10.1016/j.foodres.2019.108690] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 05/16/2019] [Accepted: 09/17/2019] [Indexed: 02/07/2023]
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27
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Xia T, Zhang B, Duan W, Zhang J, Wang M. Nutrients and bioactive components from vinegar: A fermented and functional food. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103681] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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28
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Physicochemical Analysis and Essential Oils Extraction of the Gorse (Ulex europaeus) and French Broom (Genista monspessulana), Two Highly Invasive Species in the Colombian Andes. SUSTAINABILITY 2019. [DOI: 10.3390/su12010057] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Gorse (Ulex europaeus) and French broom (Genista monspessulana) are two highly invasive species that have become a threat to tropical countries, especially in Andean ecosystems. This research focused on providing a physicochemical characterization and essential oils extraction of both species to better understand their potential valorization and guide further environmental management efforts. For this purpose, the following analyses were conducted for both species: higher heat value (HHV), elemental analysis, proximate analysis, thermogravimetric analysis to obtain constituent natural polymers (hemicellulose, cellulose, and lignin), and extraction of essential oils and other interest chemical compounds through supercritical fluids. Ecological closeness was found between the two species mostly regarding HHV, fixed carbon, and volatile matter, which calls for similar potential uses. Both species were also found to be suitable for combustion processes, gasification, extraction of chemical compounds, and use of lignocellulosic content; however, only U. europaeus appeared suitable for activated carbon obtention. Therefore, this work provided relevant data that can be used as preliminary basis to establish strong scientifically-based management and control strategies for these two invasive species. We recommend focusing primarily on thermal processes such as pyrolysis, gasification, or combustion, and also essential oils extractions of acetic acid, dodecanoic acid, anagyrine, amylene hydrate, caulophylline, and maltol in the future.
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29
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Coban HB. Organic acids as antimicrobial food agents: applications and microbial productions. Bioprocess Biosyst Eng 2019; 43:569-591. [PMID: 31758240 DOI: 10.1007/s00449-019-02256-w] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 11/11/2019] [Indexed: 12/30/2022]
Abstract
Food safety is a global health and socioeconomic concern since many people still suffer from various acute and life-long diseases, which are caused by consumption of unsafe food. Therefore, ensuring safety of the food is one of the most essential issues in the food industry, which needs to be considered during not only food composition formulation but also handling and storage. For safety purpose, various chemical preservatives have been used so far in the foods. Recently, there has been renewed interest in replacing chemically originated food safety compounds with natural ones in the industry, which can also serve as antimicrobial agents. Among these natural compounds, organic acids possess the major portion. Therefore, in this paper, it is aimed to review and compile the applications, effectiveness, and microbial productions of various widely used organic acids as antimicrobial agents in the food industry.
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Affiliation(s)
- Hasan Bugra Coban
- Izmir International Biomedicine and Genome Institute, Dokuz Eylul University Health Campus, Balcova, 35340, Izmir, Turkey.
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30
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Olaimat AN, Al‐Holy MA, Abu Ghoush MH, Abu Hilal HM, Al‐Nabulsi AA, Osaili TM, Rasco BA. Population dynamics ofSalmonellaspp. andShigellaspp. in ready‐to‐eat Mediterranean vegetable salads. J Food Saf 2019. [DOI: 10.1111/jfs.12734] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Amin N. Olaimat
- Department of Clinical Nutrition and DieteticsFaculty of Applied Medical Sciences, The Hashemite University Zarqa Jordan
| | - Murad A. Al‐Holy
- Department of Clinical Nutrition and DieteticsFaculty of Applied Medical Sciences, The Hashemite University Zarqa Jordan
| | - Mahmoud H. Abu Ghoush
- Department of Clinical Nutrition and DieteticsFaculty of Applied Medical Sciences, The Hashemite University Zarqa Jordan
| | - Haneen M. Abu Hilal
- Department of Clinical Nutrition and DieteticsFaculty of Applied Medical Sciences, The Hashemite University Zarqa Jordan
| | - Anas A. Al‐Nabulsi
- Department of Nutrition and Food TechnologyJordan University of Science and Technology Irbid Jordan
| | - Tareq M. Osaili
- Department of Nutrition and Food TechnologyJordan University of Science and Technology Irbid Jordan
- Department of Clinical Nutrition and DieteticsCollege of Health Sciences, University of Sharjah Sharjah United Arab Emirates
| | - Barbara A. Rasco
- College of Agriculture and Natural Resources, University of Wyoming Laramie Wyoming
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31
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Scatolino MV, Dias MC, Silva DW, Bufalino L, Martins MA, Piccoli RH, Tonoli GHD, Londero AA, Neto VO, Mendes LM. Tannin-stabilized silver nanoparticles and citric acid added associated to cellulose nanofibrils: effect on film antimicrobial properties. SN APPLIED SCIENCES 2019. [DOI: 10.1007/s42452-019-1289-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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32
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Deng LZ, Mujumdar AS, Pan Z, Vidyarthi SK, Xu J, Zielinska M, Xiao HW. Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review. Crit Rev Food Sci Nutr 2019; 60:2481-2508. [PMID: 31389257 DOI: 10.1080/10408398.2019.1649633] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection technologies have been developed. This review comprehensively examines the working principles and applications of several emerging disinfection technologies. The chemical treatments, including chlorine dioxide, ozone, electrolyzed water, essential oils, high-pressure carbon dioxide, and organic acids, have been improved as alternatives to traditional disinfection methods to meet current safety standards. Non-thermal physical treatments, such as UV-light, pulsed light, ionizing radiation, high hydrostatic pressure, cold plasma, and high-intensity ultrasound, have shown significant advantages in improving microbial safety and maintaining the desirable quality of produce. However, using these disinfection technologies alone may not meet the requirement of food safety and high product quality. Several hurdle technologies have been developed, which achieved synergistic effects to maximize lethality against microorganisms and minimize deterioration of produce quality. The review also identifies further research opportunities for the cost-effective commercialization of these technologies.
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Affiliation(s)
- Li-Zhen Deng
- College of Engineering, China Agricultural University, Beijing, China.,Engineering Research Center for Modern Agricultural Equipment & Facilities, Ministry of Education, Beijing, China.,Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA, USA
| | - Arun S Mujumdar
- Department of Bioresource Engineering, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA, USA
| | | | - Jinwen Xu
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA, USA
| | - Magdalena Zielinska
- Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, Beijing, China.,Engineering Research Center for Modern Agricultural Equipment & Facilities, Ministry of Education, Beijing, China
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