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Lima RS, de Carvalho APA, Conte-Junior CA. Health from Brazilian Amazon food wastes: Bioactive compounds, antioxidants, antimicrobials, and potentials against cancer and oral diseases. Crit Rev Food Sci Nutr 2023; 63:12453-12475. [PMID: 35875893 DOI: 10.1080/10408398.2022.2101983] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Brazilian Amazon contains over 30,000 plant species and foods rich in bioactive compounds such as terpenes, phenolic acids, alkaloids, and flavonoids, of potential health benefits (antioxidant, antimicrobial, antiparasitic, anticancer, gastroprotection, prebiotic effects, among others). The existence of residues from non-edible parts of plants (leaves, roots, stems, branches, barks) or fruit wastes (peel, bagasse, seeds) in the agri-food industry and its supply chain is an important challenge in food loss and waste management. In this critical review several Amazon species, focusing on extracts/essential oils from nonedible parts or wastes, were analyzed in terms of phytochemicals, biological activity, and underlying mechanisms. We hope this review emphasizes the importance of Amazon's sustainability initiatives on population health due to the potential shown against cancer, infectious diseases, and prevention of oral diseases. It is urgent to think about the conversion of amazon food wastes and co-products into high-added-value raw materials to develop novel drugs, food packaging systems, or nutraceutical foods.
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Affiliation(s)
- Rayssa S Lima
- Department of Biochemistry, Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control, Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, Rio de Janeiro, Brazil
| | - Anna Paula Azevedo de Carvalho
- Department of Biochemistry, Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control, Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, Rio de Janeiro, Brazil
- Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- Department of Biochemistry, Analytical and Molecular Laboratorial Center (CLAn), Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control, Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, Rio de Janeiro, Brazil
- Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói, Rio de Janeiro, Brazil
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Apaydın D, Tırpancı Sivri G, Demirci AŞ. Modeling the γ-irradiation inactivation kinetics of foodborne pathogens Escherichia coli O157:H7 , Salmonella, Staphylococcus aureus and Bacillus cereus in instant soup. FOOD SCI TECHNOL INT 2023:10820132231210317. [PMID: 37899579 DOI: 10.1177/10820132231210317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2023]
Abstract
The objective of the present study was to assess the inactivation kinetics of γ-irradiation of selected foodborne pathogens in instant soup. Escherichia coli O157:H7 (ATCC 25922), Salmonella enterica subsp. enterica serovar Enteritidis (ATCC 13076), Staphylococcus aureus (ATCC 2592), and Bacillus cereus (ATCC 11778) were inoculated into instant soup and irradiated at various doses of 0 (control), 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 4.0, 5.0, and 10.0 kGy using 60Co source. The radiation response of these four major foodborne disease pathogens in instant soup was tested. As expected, the pathogen population decreased with increasing irradiation dose. By comparing bacterial resistance in instant soups according to D10 values, E coli O157: H7 was the most radio-resistant bacteria (D10 of 1.580 kGy), followed by Salmonella (D10 of 1.160 kGy), S aureus (D10 of 0.775 kGy), B cereus (D10 of 0.462 kGy). For modeling of inactivation kinetics, both, the conventional first-order linear model and Weibull model were compared and the goodness of fit of these models was investigated. Weibull model produced a better fit to the data. This research has shown that γ-irradiation was effective to eliminate pathogens in instant soup and it can be a great way to assure the microbiological safety of the instant soup.
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Affiliation(s)
- Demet Apaydın
- Vocational School of Social Sciences, Department of Hotel, Restaurant and Catering, Hitit University, Corum, Türkiye
| | - Göksel Tırpancı Sivri
- Food Engineering Department, Faculty of Agriculture, Tekirdağ Namık Kemal Univerisity, Tekirdağ, Türkiye
| | - Ahmet Ş Demirci
- Food Engineering Department, Faculty of Agriculture, Tekirdağ Namık Kemal Univerisity, Tekirdağ, Türkiye
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Hu M, Dong Q, Liu Y, Sun T, Gu M, Zhu H, Xia X, Li Z, Wang X, Ma Y, Yang S, Qin X. A Meta-Analysis and Systematic Review of Listeria monocytogenes Response to Sanitizer Treatments. Foods 2022; 12:foods12010154. [PMID: 36613373 PMCID: PMC9818549 DOI: 10.3390/foods12010154] [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: 11/10/2022] [Revised: 12/15/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022] Open
Abstract
Listeria monocytogenes is a ubiquitous organism that can be found in food-related environments, and sanitizers commonly prevent and control it. The aim of this study is to perform a meta-analysis of L. monocytogenes response to sanitizer treatments. According to the principle of systematic review, we extracted 896 records on the mean log-reduction of L. monocytogenes from 84 publications as the dataset for this study. We applied a mixed-effects model to describe L. monocytogenes response to sanitizer treatment by considering sanitizer type, matrix type, biofilm status, sanitizer concentration, treatment time, and temperature. Based on the established model, we compared the response of L. monocytogenes under different hypothetical conditions using forest plots. The results showed that environmental factors (i.e., sanitizer concentration, temperature, and treatment time) affected the average log-reduction of L. monocytogenes (p < 0.05). L. monocytogenes generally exhibited strong resistance to citric acid and sodium hypochlorite but had low resistance to electrolyzed water. The planktonic cells of L. monocytogenes were less resistant to peracetic acid and sodium hypochlorite than the adherent and biofilm cells. Additionally, the physical and chemical properties of the contaminated or inoculated matrix or surface also influenced the sanitizer effectiveness. This review may contribute to increasing our knowledge of L. monocytogenes resistance to sanitizers and raising awareness of appropriate safety precautions.
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Affiliation(s)
- Minmin Hu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Qingli Dong
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yangtai Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
- Correspondence:
| | - Tianmei Sun
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Mingliang Gu
- College of Environmental Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Huajian Zhu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xuejuan Xia
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Zhuosi Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiang Wang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yue Ma
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Shuo Yang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiaojie Qin
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
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Bhatnagar P, Gururani P, Bisht B, Kumar V, Kumar N, Joshi R, Vlaskin MS. Impact of irradiation on physico-chemical and nutritional properties of fruits and vegetables: A mini review. Heliyon 2022; 8:e10918. [PMID: 36247116 PMCID: PMC9557900 DOI: 10.1016/j.heliyon.2022.e10918] [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: 11/20/2021] [Revised: 02/17/2022] [Accepted: 09/28/2022] [Indexed: 11/05/2022] Open
Abstract
Background Fruits and vegetables are healthy because they contain good nutrients and secondary metabolites that keep the body healthy and disease-free. Post-harvest losses of fresh fruits and vegetables limit access and availability as a result of foodborne infections and poor storage technologies. The selection of fruits and vegetables depend on the starting microbial load, the size of fruits and vegetables, and the type of infrastructure. Scope and approach Despite the positive impacts of conventional thermal (roasting, boiling, blanching) and some non-thermal processing techniques such as High Pressure Processing (HPP), Pulse Electric Field (PEF), Cold Plasma Technology (CPT) on shelf-life extension, their use is commonly associated with a number of negative consequences on product quality such as cold plasma treatment increases the acidity and rate of lipid oxidation and further decrease the colour intensity and firmness of products. Similarly, in high pressure processing and pulse electric field there is no spore inactivation and they further limit their application to semi-moist and liquid foods. On that account, food irradiation, a non-thermal technique, is currently being used for post-harvest preservation, which could be very useful in retaining the keeping quality of various fresh and dehydrated products without negatively affecting their versatility and physico-chemical, nutritional and sensory properties. Conclusion Existing studies have communicated the effective influence of irradiation technology on nutritional, sensory, and physico-chemical properties of multiple fruits and vegetables accompanying consequential deduction in microbial load throughout the storage period. Food irradiation can be recognized as a prevalent, safe and promising technology however, still is not fully exploited on a magnified scale. The consumer acceptance of processed products has always been a significant challenge for innovative food processing technologies such as food irradiation. Therefore, owing to current review, additional scientific evidences and efforts are still demanded for increasing its technological request.
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Affiliation(s)
- Pooja Bhatnagar
- Department of Life Sciences, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
| | - Prateek Gururani
- Department of Biotechnology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India,Corresponding author.
| | - Bhawna Bisht
- Department of Life Sciences, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
| | - Vinod Kumar
- Department of Life Sciences, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India,Peoples' Friendship University of Russia (RUDN University), Moscow, 117198, Russian Federation,Corresponding author.
| | - Navin Kumar
- Department of Biotechnology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand, 248002, India
| | - Raja Joshi
- School of Agriculture, Uttaranchal University, Dehradun, Uttarakhand, 248007, India
| | - Mikhail S. Vlaskin
- Joint Institute for High Temperatures of the Russian Academy of Sciences, Moscow, 117198, Russian Federation
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Vidovic S, Paturi G, Gupta S, Fletcher GC. Lifestyle of Listeria monocytogenes and food safety: Emerging listericidal technologies in the food industry. Crit Rev Food Sci Nutr 2022; 64:1817-1835. [PMID: 36062812 DOI: 10.1080/10408398.2022.2119205] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Listeria monocytogenes, a causative agent of listeriosis, is a major foodborne pathogen. Among pathogens, L. monocytogenes stands out for its unique ecological and physiological characteristics. This distinct lifestyle of L. monocytogenes has a significant impact on food safety and public health, mainly through the ability of this pathogen to multiply at refrigeration temperature and to persist in the food processing environment. Due to a combination of these characteristics and emerging trends in consumer preference for ready-to-eat and minimally processed food, there is a need to develop effective and sustainable approaches to control contamination of food products with L. monocytogenes. Implementation of an efficient and reliable control strategy for L. monocytogenes must first address the problem of cross-contamination. Besides the preventive control strategies, cross-contamination may be addressed with the introduction of emerging post packaging non-thermal or thermal hurdles that can ensure delivery of a listericidal step in a packed product without interfering with the organoleptic characteristics of a food product. This review aims to present the most relevant findings underlying the distinct lifestyle of L. monocytogenes and its impact on food safety. We also discuss emerging food decontamination technologies that can be used to better control L. monocytogenes.
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Affiliation(s)
- Sinisa Vidovic
- Food Safety Preservation Team, The New Zealand Institute for Plant and Food Research Limited, Auckland, New Zealand
| | - Gunaranjan Paturi
- Food Safety Preservation Team, The New Zealand Institute for Plant and Food Research Limited, Auckland, New Zealand
| | - Sravani Gupta
- Food Safety Preservation Team, The New Zealand Institute for Plant and Food Research Limited, Auckland, New Zealand
| | - Graham C Fletcher
- Food Safety Preservation Team, The New Zealand Institute for Plant and Food Research Limited, Auckland, New Zealand
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Zhang H, Zhou W. Low-energy X-ray irradiation: A novel non-thermal microbial inactivation technology. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 100:287-328. [PMID: 35659355 DOI: 10.1016/bs.afnr.2022.02.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Over the last several decades, food irradiation technology has been proven neither to reduce the nutritional value of foods more than other preservation technologies, nor to make foods radioactive or dangerous to eat. Furthermore, food irradiation is a non-thermal food processing technology that helps preserve more heat sensitive nutrients than those found in thermally processed foods. Conventional food irradiation technologies, including γ-ray, electron beam and high energy X-ray, have certain limitations and drawbacks, such as involving radioactive isotopes, low penetration ability, and economical unfeasibility, respectively. Owing to the recent developments in instrumentation technology, more compact and cheaper tabletop low-energy X-ray sources have become available. The generation of low-energy X-ray, unlike γ-ray, does not involve radioactive isotopes and the cost is lower than high energy X-ray. Furthermore, low-energy X-ray possesses unique advantages, i.e., high linear energy transfer (LET) value and high relative biological effect (RBE) value. The advantages allow low-energy X-ray irradiation to provide a higher microbial inactivation efficacy than γ-ray and high energy X-ray irradiation. In the last few years, various applications reported in the literature indicate that low-energy X-ray irradiation has a great potential to become an alternative food preservation technique. This chapter discusses the technical advances of low-energy X-ray irradiation, microbial inactivation mechanism, factors influencing its efficiency, current applications, consumer acceptance, and limitations.
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Affiliation(s)
- Hongfei Zhang
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore.
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Bisht B, Bhatnagar P, Gururani P, Kumar V, Tomar MS, Sinhmar R, Rathi N, Kumar S. Food irradiation: Effect of ionizing and non-ionizing radiations on preservation of fruits and vegetables– a review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.002] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Schneider G, Schweitzer B, Steinbach A, Pertics BZ, Cox A, Kőrösi L. Antimicrobial Efficacy and Spectrum of Phosphorous-Fluorine Co-Doped TiO 2 Nanoparticles on the Foodborne Pathogenic Bacteria Campylobacter jejuni, Salmonella Typhimurium, Enterohaemorrhagic E. coli, Yersinia enterocolitica, Shewanella putrefaciens, Listeria monocytogenes and Staphylococcus aureus. Foods 2021; 10:foods10081786. [PMID: 34441563 PMCID: PMC8391345 DOI: 10.3390/foods10081786] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 07/23/2021] [Accepted: 07/29/2021] [Indexed: 11/25/2022] Open
Abstract
Contamination of meats and meat products with foodborne pathogenic bacteria raises serious safety issues in the food industry. The antibacterial activities of phosphorous-fluorine co-doped TiO2 nanoparticles (PF-TiO2) were investigated against seven foodborne pathogenic bacteria: Campylobacter jejuni, Salmonella Typhimurium, Enterohaemorrhagic E. coli, Yersinia enterocolitica, Shewanella putrefaciens, Listeria monocytogenes and Staphylococcus aureus. PF-TiO2 NPs were synthesized hydrothermally at 250 °C for 1, 3, 6 or 12 h, and then tested at three different concentrations (500 μg/mL, 100 μg/mL, 20 μg/mL) for the inactivation of foodborne bacteria under UVA irradiation, daylight exposure or dark conditions. The antibacterial efficacies were compared after 30 min of exposure to light. Distinct differences in the antibacterial activities of the PF-TiO2 NPs, and the susceptibilities of tested foodborne pathogenic bacterium species were found. PF-TiO2/3 h and PF-TiO2/6 h showed the highest antibacterial activity by decreasing the living bacterial cell number from ~106 by ~5 log (L. monocytogenes), ~4 log (EHEC), ~3 log (Y. enterolcolitca, S. putrefaciens) and ~2.5 log (S. aureus), along with complete eradication of C. jejuni and S. Typhimurium. Efficacy of PF-TiO2/1 h and PF-TiO2/12 h NPs was lower, typically causing a ~2–4 log decrease in colony forming units depending on the tested bacterium while the effect of PF-TiO2/0 h was comparable to P25 TiO2, a commercial TiO2 with high photocatalytic activity. Our results show that PF-co-doping of TiO2 NPs enhanced the antibacterial action against foodborne pathogenic bacteria and are potential candidates for use in the food industry as active surface components, potentially contributing to the production of meats that are safe for consumption.
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Affiliation(s)
- György Schneider
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti Street 12, H-7624 Pécs, Hungary; (B.S.); (A.S.); (B.Z.P.)
- Correspondence:
| | - Bettina Schweitzer
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti Street 12, H-7624 Pécs, Hungary; (B.S.); (A.S.); (B.Z.P.)
| | - Anita Steinbach
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti Street 12, H-7624 Pécs, Hungary; (B.S.); (A.S.); (B.Z.P.)
| | - Botond Zsombor Pertics
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti Street 12, H-7624 Pécs, Hungary; (B.S.); (A.S.); (B.Z.P.)
| | - Alysia Cox
- Department of Biotechnology, Nanophagetherapy Center, Enviroinvest Corporation, Kertváros Street 2, H-7632 Pécs, Hungary;
| | - László Kőrösi
- Research Institute for Viticulture and Oenology, University of Pécs, Pázmány Péter Street 4, H-7634 Pécs, Hungary;
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Seok JH, Ha JW. Synergistic mechanism and enhanced inactivation exhibited by UVA irradiation combined with citric acid against pathogenic bacteria on sliced cheese. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107861] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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