1
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Peng Z, Xiong T, Huang T, Xu X, Fan P, Qiao B, Xie M. Factors affecting production and effectiveness, performance improvement and mechanisms of action of bacteriocins as food preservative. Crit Rev Food Sci Nutr 2023; 63:12294-12307. [PMID: 35866501 DOI: 10.1080/10408398.2022.2100874] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Modern society is increasingly attracted with safe, natural, and additive-free food products, that gives preference to bacteriocins produced by General Recognized as Safe bacteria as a food preservative. Bacteriocins have been reported to be effective in extending shelf life of diverse foods such as meats, dairy products, wine, juice, and fruits and vegetables, whereas commercialized bacteriocins remain only nisin, pediocin, and Micocin. It is important that commercialized preservatives undergo an easy-to-handle manufacturing while maintaining high efficacy. Limited application of bacteriocins is most often caused by the absence of legislatives for use, low production, high cost and complicated purification process, reduced efficiency in the complex food matrix and insufficiently defined mechanism of action. Accordingly, this review provides an overview of bacteriocins, in relation to production stimulation, general purification scheme, impact of food matrix on bacteriocin effectiveness, and collaborative technology to improve bacteriocin performances. It is worth to note that purification and performance improvement technology remain the two challenging tasks in promoting bacteriocins as a widely used bio-preservative. Furthermore, this review for the first time divides bacteriocin receptors into specific classes (class I, II, III) and nonspecific class, to provide a basis for an in-depth understanding of the mechanism of action.
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Affiliation(s)
- Zhen Peng
- School of Food Science and Technology, Nanchang University, Nanchang, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Tao Xiong
- School of Food Science and Technology, Nanchang University, Nanchang, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Tao Huang
- School of Food Science and Technology, Nanchang University, Nanchang, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xiaoyan Xu
- School of Food Science and Technology, Nanchang University, Nanchang, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Pengrong Fan
- School of Food Science and Technology, Nanchang University, Nanchang, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Baoling Qiao
- School of Food Science and Technology, Nanchang University, Nanchang, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Mingyong Xie
- School of Food Science and Technology, Nanchang University, Nanchang, China
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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2
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Khan F, Singh P, Joshi AS, Tabassum N, Jeong GJ, Bamunuarachchi NI, Mijakovic I, Kim YM. Multiple potential strategies for the application of nisin and derivatives. Crit Rev Microbiol 2023; 49:628-657. [PMID: 35997756 DOI: 10.1080/1040841x.2022.2112650] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 07/28/2022] [Accepted: 08/09/2022] [Indexed: 12/22/2022]
Abstract
Nisin is a naturally occurring bioactive small peptide produced by Lactococcus lactis subsp. lactis and belongs to the Type A (I) lantibiotics. Due to its potent antimicrobial activity, it has been broadly employed to preserve various food materials as well as to combat a variety of microbial pathogens. The present review discusses the antimicrobial properties of nisin and different types of their derivatives employed to treat microbial pathogens with a detailed underlying mechanism of action. Several alternative strategies such as combination, conjugation, and nanoformulations have been discussed in order to address several issues such as rapid degradation, instability, and reduced activity due to the various environmental factors that arise in the applications of nisin. Furthermore, the evolutionary relationship of many nisin genes from different nisin-producing bacterial species has been investigated. A detailed description of the natural and bioengineered nisin variants, as well as the underlying action mechanisms, has also been provided. The chemistry used to apply nisin in conjugation with natural or synthetic compounds as a synergetic mode of antimicrobial action has also been thoroughly discussed. The current review will be useful in learning about recent and past research that has been performed on nisin and its derivatives as antimicrobial agents.
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Affiliation(s)
- Fazlurrahman Khan
- Marine Integrated Biomedical Technology Center, The National Key Research Institutes in Universities, Pukyong National University, Busan, Republic of Korea
- Research Center for Marine Integrated Bionics Technology, Pukyong National University, Busan, Republic of Korea
| | - Priyanka Singh
- The Novo Nordisk Foundation, Center for Biosustainability, Technical University of Denmark, Lyngby, Denmark
| | - Abhayraj S Joshi
- The Novo Nordisk Foundation, Center for Biosustainability, Technical University of Denmark, Lyngby, Denmark
| | - Nazia Tabassum
- Industry 4.0 Convergence Bionics Engineering, Pukyong National University, Busan, Republic of Korea
| | - Geum-Jae Jeong
- Department of Food Science and Technology, Pukyong National University, Busan, Republic of Korea
| | | | - Ivan Mijakovic
- The Novo Nordisk Foundation, Center for Biosustainability, Technical University of Denmark, Lyngby, Denmark
- Systems and Synthetic Biology Division, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
| | - Young-Mog Kim
- Marine Integrated Biomedical Technology Center, The National Key Research Institutes in Universities, Pukyong National University, Busan, Republic of Korea
- Research Center for Marine Integrated Bionics Technology, Pukyong National University, Busan, Republic of Korea
- Department of Food Science and Technology, Pukyong National University, Busan, Republic of Korea
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3
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Hou X, Wang H, Shi Y, Yue Z. Recent advances of antibacterial starch-based materials. Carbohydr Polym 2023; 302:120392. [PMID: 36604070 DOI: 10.1016/j.carbpol.2022.120392] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 11/18/2022] [Accepted: 11/21/2022] [Indexed: 11/26/2022]
Abstract
Starch has attracted a lot of attention because it is biodegradable, renewable, nontoxic and low cost. By adding antibacterial substances to starch, starch-based materials have antibacterial properties. The composite with other materials can improve the comprehensive performance of starch-based materials, thus broadening the application field of the material. In this paper, we focus on antibacterial starch-based materials and review their preparation and applications. It was found that antibacterial starch-based materials were most widely used in packaging, followed by medicine, and the research on smart starch-based materials was relatively less. This review may provide some reference value for subsequent studies of starch-based materials.
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Affiliation(s)
- Xiurong Hou
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China
| | - Huashan Wang
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China.
| | - Yuting Shi
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China
| | - Zhouyao Yue
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, No. 29, 13th Avenue, TEDA, 300457 Tianjin, PR China
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4
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Sung W, Lu S, Chen Y, Pan C, Hsiao H. Inhibition of individual and combination of cell free supernatants of phenyllactic acid, pediocin‐ and nisin‐producing lactic acid bacteria against food pathogens and bread spoilage molds. J Food Saf 2022. [DOI: 10.1111/jfs.13020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Wen‐Chieh Sung
- Department of Food Science National Taiwan Ocean University Keelung Taiwan, ROC
- Center of Excellence for the Oceans National Taiwan Ocean University Keelung Taiwan, ROC
| | - Szu‐Hsaun Lu
- Department of Food Science National Taiwan Ocean University Keelung Taiwan, ROC
| | - Yi‐Chen Chen
- Department of Food Science National Taiwan Ocean University Keelung Taiwan, ROC
| | - Chorng‐Liang Pan
- Department of Food Science National Taiwan Ocean University Keelung Taiwan, ROC
| | - Hsin‐I Hsiao
- Department of Food Science National Taiwan Ocean University Keelung Taiwan, ROC
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5
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Zamaniahari S, Jamshidi A, Moosavy MH, Khatibi SA. Preparation and evaluation of Mentha spicata L. essential oil nanoemulsion: physicochemical properties, antibacterial activity against foodborne pathogens and antioxidant properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01436-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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6
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Encapsulation of Tunisian thyme essential oil in O/W nanoemulsions: Application for meat preservation. Meat Sci 2022; 188:108785. [DOI: 10.1016/j.meatsci.2022.108785] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 02/12/2022] [Accepted: 03/01/2022] [Indexed: 11/22/2022]
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7
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Chakraborty P, Nath D, Hoque M, Sarkar P, Hati S, Mishra BK. Biopolymer‐based antimicrobial coatings for aquatic food products: A Review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16465] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Priyanka Chakraborty
- Department of Rural Development and Agricultural Production North‐Eastern Hill University Tura Campus India
| | - Debarshi Nath
- Department of Food Process Engineering National Institute of Technology Rourkela India
| | - Monjurul Hoque
- Teagasc Ashtown Food Research Centre Teagasc Ashtown Dublin 15 Ireland
- School of Food and Nutritional Sciences University College Cork T12 R229 Cork Ireland
| | - Preetam Sarkar
- Department of Food Process Engineering National Institute of Technology Rourkela India
| | - Subrota Hati
- Department of Dairy Microbiology SMC College of Dairy Science Anand Agricultural University India
| | - Birendra Kumar Mishra
- Department of Rural Development and Agricultural Production North‐Eastern Hill University Tura Campus India
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Gottardi D, Siroli L, Braschi G, Rossi S, Ferioli F, Vannini L, Patrignani F, Lanciotti R. High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice. Foods 2021; 10:2998. [PMID: 34945548 PMCID: PMC8701166 DOI: 10.3390/foods10122998] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 11/19/2021] [Accepted: 12/02/2021] [Indexed: 12/21/2022] Open
Abstract
Recently, application of high-pressure homogenization (HPH) treatments has been widely studied to improve shelf life and rheological and functional properties of vegetable and fruit juices. Another approach that has drawn the attention of researchers is the use of biocontrol cultures. Nevertheless, no data on their possible combined effect on fruit juices shelf life and functionality have been published yet. In this work, the microbial, organoleptic, and technological stability of extremely perishable carrot juice and its functionality were monitored for 12 and 7 days (stored at 4 and 10 °C, respectively) upon HPH treatment alone or in combination with a fermentation step using the biocontrol agent L. lactis LBG2. HPH treatment at 150 MPa for three passes followed by fermentation with L. lactis LBG2 extended the microbiological shelf life of the products of at least three and seven days when stored at 10 °C and 4 °C, respectively, compared to untreated or only HPH-treated samples. Moreover, the combined treatments determined a higher stability of pH and color values, and a better retention of β-carotene and lutein throughout the shelf-life period when compared to unfermented samples. Eventually, use of combined HPH and LBG2 resulted in the production of compounds having positive sensory impact on carrot juice.
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Affiliation(s)
- Davide Gottardi
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
| | - Lorenzo Siroli
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Via Quinto Bucci 336, 47521 Cesena, FC, Italy
| | - Giacomo Braschi
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
| | - Samantha Rossi
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
| | - Federico Ferioli
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
| | - Lucia Vannini
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Via Quinto Bucci 336, 47521 Cesena, FC, Italy
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Via Quinto Bucci 336, 47521 Cesena, FC, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, FC, Italy; (D.G.); (L.S.); (G.B.); (S.R.); (F.F.); (L.V.); (F.P.)
- Interdepartmental Centre for Agri-Food Industrial Research, Campus of Food Science, Via Quinto Bucci 336, 47521 Cesena, FC, Italy
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9
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Delshadi R, Bahrami A, Assadpour E, Williams L, Jafari SM. Nano/microencapsulated natural antimicrobials to control the spoilage microorganisms and pathogens in different food products. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108180] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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10
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Chen J, Wu A, Yang M, Ge Y, Pristijono P, Li J, Xu B, Mi H. Characterization of sodium alginate-based films incorporated with thymol for fresh-cut apple packaging. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108063] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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11
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Tripathy S, Verma DK, Thakur M, Patel AR, Srivastav PP, Singh S, Chávez-González ML, Aguilar CN. Encapsulated Food Products as a Strategy to Strengthen Immunity Against COVID-19. Front Nutr 2021; 8:673174. [PMID: 34095193 PMCID: PMC8175800 DOI: 10.3389/fnut.2021.673174] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Accepted: 04/26/2021] [Indexed: 12/18/2022] Open
Abstract
In December 2019, the severe acute respiratory syndrome-related coronavirus 2 (SARS-CoV-2)-a novel coronavirus was identified which was quickly distributed to more than 100 countries around the world. There are currently no approved treatments available but only a few preventive measures are available. Among them, maintaining strong immunity through the intake of functional foods is a sustainable solution to resist the virus attack. For this, bioactive compounds (BACs) are delivered safely inside the body through encapsulated food items. Encapsulated food products have benefits such as high stability and bioavailability, sustained release of functional compounds; inhibit the undesired interaction, and high antimicrobial and antioxidant activity. Several BACs such as ω-3 fatty acid, curcumin, vitamins, essential oils, antimicrobials, and probiotic bacteria can be encapsulated which exhibit immunological activity through different mechanisms. These encapsulated compounds can be recommended for use by various researchers, scientists, and industrial peoples to develop functional foods that can improve immunity to withstand the coronavirus disease 2019 (COVID-19) outbreak in the future. Encapsulated BACs, upon incorporation into food, offer increased functionality and facilitate their potential use as an immunity booster. This review paper aims to target various encapsulated food products and their role in improving the immunity system. The bioactive components like antioxidants, minerals, vitamins, polyphenols, omega (ω)-3 fatty acids, lycopene, probiotics, etc. which boost the immunity and may be a potential measure to prevent COVID-19 outbreak were comprehensively discussed. This article also highlights the potential mechanisms; a BAC undergoes, to improve the immune system.
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Affiliation(s)
- Soubhagya Tripathy
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Mamta Thakur
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India
| | - Ami R. Patel
- Division of Dairy and Food Microbiology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Smita Singh
- Department of Life Sciences (Food Technology), Graphic Era (Deemed to Be) University, Dehradun, India
| | - Mónica L. Chávez-González
- Bioprocesses Research Group, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Unidad Saltillo, Saltillo, Mexico
| | - Cristobal N. Aguilar
- Bioprocesses Research Group, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Unidad Saltillo, Saltillo, Mexico
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12
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Carniel TK, Fagundes P, Vivan AC, Silva LL, Zanetti M, Dalcanton F, de Mello JMM, Fiori MA. Application of the polycaprolactone polymer for the encapsulation of geraniol: evaluation of the efficiency and stability. JOURNAL OF POLYMER ENGINEERING 2021. [DOI: 10.1515/polyeng-2021-0026] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Geraniol has been an attractive compound for food preservation due to its antibacterial and antifungal actions. The main objective of this study was to produce and characterize polycaprolactone (PCL) capsules for the protection of the encapsulated geraniol essential oil. The encapsulation was carried out using a miniemulsion polymerization technique with an efficiency of (95.44 ± 0.60%). The capsules were obtained with a mean size of 148 nm and with a polydispersity index of 0.12. Transmission electron microscopy results confirmed the formation of spherical capsules of PCL coating the geraniol. From the analysis of thermogravimetry, it was possible to prove the thermal protection of geraniol by PCL coating since the release of the encapsulated geraniol occurred with temperatures 100 °C higher than the volatilization temperature of the natural compound. An important observation was that the microcapsules of PCL-geraniol immersed in aqueous suspensions at 4 °C showed good stability over 60 days.
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Affiliation(s)
- Thaís Karoline Carniel
- Post-Graduate Program in Technology and Innovation Management , Community University of the Chapecó Regions (Unochapecó) , Chapecó , 89809-000 SC , Brazil
| | - Pâmela Fagundes
- Post-Graduate Program in Technology and Innovation Management , Community University of the Chapecó Regions (Unochapecó) , Chapecó , 89809-000 SC , Brazil
| | - Ana Carolina Vivan
- Department of Food Engineering , Community University of the Chapecó Regions (Unochapecó) , Chapecó 89809-000 , SC , Brazil
| | - Luciano Luiz Silva
- Post-Graduate Program in Technology and Innovation Management , Community University of the Chapecó Regions (Unochapecó) , Chapecó , 89809-000 SC , Brazil
| | - Micheli Zanetti
- Post-Graduate Program in Technology and Innovation Management , Community University of the Chapecó Regions (Unochapecó) , Chapecó , 89809-000 SC , Brazil
- Department of Food Engineering , Community University of the Chapecó Regions (Unochapecó) , Chapecó 89809-000 , SC , Brazil
| | - Francieli Dalcanton
- Post-Graduate Program in Technology and Innovation Management , Community University of the Chapecó Regions (Unochapecó) , Chapecó , 89809-000 SC , Brazil
| | - Josiane Maria Muneron de Mello
- Post-Graduate Program in Technology and Innovation Management , Community University of the Chapecó Regions (Unochapecó) , Chapecó , 89809-000 SC , Brazil
- Post-Graduate Program in Environmental Sciences , Community University of the Chapecó Regions (Unochapecó) , Chapecó 89809-000 , SC , Brazil
| | - Márcio Antônio Fiori
- Post-Graduate Program in Technology and Innovation Management , Community University of the Chapecó Regions (Unochapecó) , Chapecó , 89809-000 SC , Brazil
- Post-Graduate Program in Environmental Sciences , Community University of the Chapecó Regions (Unochapecó) , Chapecó 89809-000 , SC , Brazil
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Chiriac AP, Rusu AG, Nita LE, Chiriac VM, Neamtu I, Sandu A. Polymeric Carriers Designed for Encapsulation of Essential Oils with Biological Activity. Pharmaceutics 2021; 13:pharmaceutics13050631. [PMID: 33925127 PMCID: PMC8146382 DOI: 10.3390/pharmaceutics13050631] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 04/21/2021] [Accepted: 04/24/2021] [Indexed: 12/27/2022] Open
Abstract
The article reviews the possibilities of encapsulating essential oils EOs, due to their multiple benefits, controlled release, and in order to protect them from environmental conditions. Thus, we present the natural polymers and the synthetic macromolecular chains that are commonly used as networks for embedding EOs, owing to their biodegradability and biocompatibility, interdependent encapsulation methods, and potential applicability of bioactive blend structures. The possibilities of using artificial intelligence to evaluate the bioactivity of EOs—in direct correlation with their chemical constitutions and structures, in order to avoid complex laboratory analyses, to save money and time, and to enhance the final consistency of the products—are also presented.
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Affiliation(s)
- Aurica P. Chiriac
- Department of Natural Polymers, Bioactive and Biocompatible Materials, Petru Poni Institute of Macromolecular Chemistry, 700487 Iasi, Romania; (A.G.R.); (L.E.N.); (I.N.); (A.S.)
- Correspondence:
| | - Alina G. Rusu
- Department of Natural Polymers, Bioactive and Biocompatible Materials, Petru Poni Institute of Macromolecular Chemistry, 700487 Iasi, Romania; (A.G.R.); (L.E.N.); (I.N.); (A.S.)
| | - Loredana E. Nita
- Department of Natural Polymers, Bioactive and Biocompatible Materials, Petru Poni Institute of Macromolecular Chemistry, 700487 Iasi, Romania; (A.G.R.); (L.E.N.); (I.N.); (A.S.)
| | - Vlad M. Chiriac
- Faculty of Electronics Telecommunications and Information Technology, Gh. Asachi Technical University, 700050 Iași, Romania;
| | - Iordana Neamtu
- Department of Natural Polymers, Bioactive and Biocompatible Materials, Petru Poni Institute of Macromolecular Chemistry, 700487 Iasi, Romania; (A.G.R.); (L.E.N.); (I.N.); (A.S.)
| | - Alina Sandu
- Department of Natural Polymers, Bioactive and Biocompatible Materials, Petru Poni Institute of Macromolecular Chemistry, 700487 Iasi, Romania; (A.G.R.); (L.E.N.); (I.N.); (A.S.)
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Antimicrobial Activity and Chemical Characterization of a Non-Polar Extract of Saffron Stamens in Food Matrix. Foods 2021; 10:foods10040703. [PMID: 33810285 PMCID: PMC8066818 DOI: 10.3390/foods10040703] [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: 01/30/2021] [Revised: 03/22/2021] [Accepted: 03/23/2021] [Indexed: 11/16/2022] Open
Abstract
The production of saffron spice generates large quantities of plant by-products: over 90% of the plant material collected is discarded, and a consideration fraction of this waste is plant stamens. This work investigated the chemical composition and the antimicrobial activities of the non-polar fraction extracted from four different saffron flower stamens. The chemical composition of ethereal extracts of the saffron stamens was qualitatively assessed by means of gas-chromatography-mass spectrometry (GC-MS) and nuclear magnetic resonance (NMR) analyses. These analyses revealed ethereal extracts to possess a high polyunsaturated fatty acid content. In vitro antibacterial activity of stamen extracts showed no large differences between Gram-positive and Gram-negative bacteria in terms of minimal inhibitory concentration (MIC). In food matrix microbial analysis of the bacterial strains belonging to the main foodborne pathogen species, including Staphylococcus aureus DSM 20231, Escherichia coli DSM 30083, and Listeria monocytogenes DSM 20600, using low-fat UHT milk, revealed a statistically significant reduction in the number of cells (particularly for E. coli and S. aureus with a complete elimination of the population of the two target bacteria following incubation in diethyl ether extracts of saffron stamen (DES) at high concentrations tested, both at 37 °C and 6 °C (for 48 h and 7 days, respectively). A synergic effect was observed when the pathogens were incubated at 6 °C with DES. This work shows these by-products to be excellent sources of bioactive compounds, which could be exploited in high-added-value products, such as food, cosmetics, and drugs.
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Natural Plant-Derived Chemical Compounds as Listeria monocytogenes Inhibitors In Vitro and in Food Model Systems. Pathogens 2020; 10:pathogens10010012. [PMID: 33375619 PMCID: PMC7823385 DOI: 10.3390/pathogens10010012] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 12/07/2020] [Accepted: 12/22/2020] [Indexed: 01/08/2023] Open
Abstract
Listeria monocytogenes is a foodborne pathogen, sporadically present in various food product groups. An illness caused by the pathogen, named listeriosis, has high fatality rates. Even though L. monocytogenes is resistant to many environmental factors, e.g., low temperatures, low pH and high salinity, it is susceptible to various natural plant-derived antimicrobials (NPDA), including thymol, carvacrol, eugenol, trans-cinnamaldehyde, carvone S, linalool, citral, (E)-2-hexenal and many others. This review focuses on identifying NPDAs active against L. monocytogenes and their mechanisms of action against the pathogen, as well as on studies that showed antimicrobial action of the compounds against the pathogen in food model systems. Synergistic action of NDPA with other factors, biofilm inhibition and alternative delivery systems (encapsulation and active films) of the compounds tested against L. monocytogenes are also summarized briefly.
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Bukvicki D, Siroli L, D’Alessandro M, Cosentino S, Fliss I, Said LB, Hassan H, Lanciotti R, Patrignani F. Unravelling the Potential of Lactococcus lactis Strains to Be Used in Cheesemaking Production as Biocontrol Agents. Foods 2020; 9:foods9121815. [PMID: 33297482 PMCID: PMC7762361 DOI: 10.3390/foods9121815] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 12/02/2020] [Accepted: 12/02/2020] [Indexed: 02/07/2023] Open
Abstract
This research, developed within an exchange program between Italy and Canada, represents the first step of a three-year project intended to evaluate the potential of nisin-producing Lactococcus lactis strains isolated from Italian and Canadian dairy products to select a consortium of strains to be used as biocontrol agents in Crescenza and Cheddar cheese production. In this framework, the acidification and the production of nisin in milk, and the volatile molecule profiles of the fermented milk, were recorded. The strains were further tested for their anti-Listeria monocytogenes activity in milk. The data obtained highlighted good potential for some of the tested strains, which showed production of nisin beginning within 12 h after the inoculation and reaching maximum levels between 24 and 48 h. The highest inactivation levels of L. monocytogenes in milk was reached in the presence of the strains 101877/1, LBG2, 9FS16, 11FS16, 3LC39, FBG1P, UL36, UL720, UL35. The strains generated in milk-specific volatile profiles and differences in the presence of fundamental aromatic molecules of dairy products, such as 2-butanone and diacetyl. The results highlight the interesting potential of some L. lactis strains, the producer of nisin, to be further used as biocontrol agents, although the strains need to be tested for interaction with traditional thermophilic starters and tested in real cheesemaking conditions.
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Affiliation(s)
- Danka Bukvicki
- Department of Morphology and Systematics of Plants, Faculty of Biology, Institute of Botany and Botanical Garden “Jevremovac”, University of Belgrade, Takovska 43, 11000 Belgrade, Serbia;
| | - Lorenzo Siroli
- Department of Agricultural and Food Sciences, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy
| | - Margherita D’Alessandro
- Department of Agricultural and Food Sciences, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
| | - Sofia Cosentino
- Department of Medical Sciences and Public Health, University of Cagliari, 09042 Monserrato, Italy; (S.C.); (H.H.)
| | - Ismail Fliss
- Food Science Department, Food and Agriculture Faculty, Institute of Nutrition and Functional Foods, Laval University, 2425 Agriculture Street, Quebec City, QC G1V0A6, Canada; (I.F.); (L.B.S.)
| | - Laila Ben Said
- Food Science Department, Food and Agriculture Faculty, Institute of Nutrition and Functional Foods, Laval University, 2425 Agriculture Street, Quebec City, QC G1V0A6, Canada; (I.F.); (L.B.S.)
| | - Hebatoallah Hassan
- Department of Medical Sciences and Public Health, University of Cagliari, 09042 Monserrato, Italy; (S.C.); (H.H.)
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy
- Correspondence: ; Tel.: +39-0547-338133
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17
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Investigation of antimicrobial properties of sage essential oil and its nanoemulsion as antimicrobial agent. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109669] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Pan D, Hao L, Li J, Yi J, Kang Q, Liu X, Lu L, Lu J. An innovative method to enhance protease tolerance of nisin in endogenous proteases. J Dairy Sci 2020; 103:3038-3044. [PMID: 32037169 DOI: 10.3168/jds.2019-17396] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Accepted: 09/26/2019] [Indexed: 11/19/2022]
Abstract
Nisin, a natural peptide produced by Lactococcus lactis cultivation in milk whey, is widely used as a preservative in industrial production. However, nisin can be degraded by endogenous enzymes in foods. In this study, we investigated the antibacterial activity of nisin-soybean protein and nisin-egg white protein and compared them with that of free nisin in cantaloupe juice, which was used as a model of endogenous protease environment. Results showed that endogenous proteases in the model resulted in a loss of nisin activity, but combining nisin with protein (soybean or egg white) resulted in greater protection of its antimicrobial activity by inhibiting endogenous proteases. The microbial addition experiment (Staphylococcus aureus and Micrococcus luteus) and preservation experiment in the food model showed that the antibacterial activity of nisin combined with either of the 2 proteins was higher than that of nisin alone in an endogenous protease environment. In summary, soybean protein and egg white protein improved the protease tolerance of nisin, expanding the application scope of nisin in food.
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Affiliation(s)
- Dan Pan
- School of Life Sciences, Zhengzhou University, Zhengzhou, Henan, 450001, China
| | - Limin Hao
- The Quartermaster Research Institute of Engineering and Technology, Academy of Military Sciences PLA China, Beijing 100010, China
| | - Jingjing Li
- School of Life Sciences, Zhengzhou University, Zhengzhou, Henan, 450001, China
| | - Juanjuan Yi
- School of Life Sciences, Zhengzhou University, Zhengzhou, Henan, 450001, China
| | - Qiaozhen Kang
- School of Life Sciences, Zhengzhou University, Zhengzhou, Henan, 450001, China
| | - Xin Liu
- School of Life Sciences, Zhengzhou University, Zhengzhou, Henan, 450001, China
| | - Laizheng Lu
- Zhengzhou Mindtek Biological Co. Ltd., Zhengzhou, Henan, 450001, China
| | - Jike Lu
- School of Life Sciences, Zhengzhou University, Zhengzhou, Henan, 450001, China.
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19
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Syed I, Banerjee P, Sarkar P. Oil-in-water emulsions of geraniol and carvacrol improve the antibacterial activity of these compounds on raw goat meat surface during extended storage at 4 °C. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106757] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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20
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Sarengaowa, Hu W, Feng K, Xiu Z, Jiang A, Lao Y. Efficacy of thyme oil‐alginate‐based coating in reducing foodborne pathogens on fresh‐cut apples. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14229] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Sarengaowa
- School of Bioengineering Dalian University of Technology Dalian 116024 China
- College of Life Science Dalian Minzu University Dalian 116600 China
- Key Laboratory of Biotechnology and Bioresources Utilization Ministry of Education Dalian 116600 China
| | - Wenzhong Hu
- College of Life Science Dalian Minzu University Dalian 116600 China
- Key Laboratory of Biotechnology and Bioresources Utilization Ministry of Education Dalian 116600 China
| | - Ke Feng
- College of Life Science Dalian Minzu University Dalian 116600 China
- Key Laboratory of Biotechnology and Bioresources Utilization Ministry of Education Dalian 116600 China
| | - Zhilong Xiu
- School of Bioengineering Dalian University of Technology Dalian 116024 China
| | - Aili Jiang
- College of Life Science Dalian Minzu University Dalian 116600 China
- Key Laboratory of Biotechnology and Bioresources Utilization Ministry of Education Dalian 116600 China
| | - Ying Lao
- College of Life Science Dalian Minzu University Dalian 116600 China
- Key Laboratory of Biotechnology and Bioresources Utilization Ministry of Education Dalian 116600 China
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21
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Siroli L, Camprini L, Pisano MB, Patrignani F, Lanciotti R. Volatile Molecule Profiles and Anti- Listeria monocytogenes Activity of Nisin Producers Lactococcus lactis Strains in Vegetable Drinks. Front Microbiol 2019; 10:563. [PMID: 30972045 PMCID: PMC6443959 DOI: 10.3389/fmicb.2019.00563] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2018] [Accepted: 03/05/2019] [Indexed: 12/03/2022] Open
Abstract
This work aimed to evaluate the potential of 15 nisin producing Lactococcus lactis strains, isolated from dairy products, for the fermentation of soymilk and carrot juice. In particular, the acidification and the production of nisin in the food matrices were recorded. Moreover, three strains (LBG2, FBG1P, and 3LC39), that showed the most promising results were further scrutinized for their anti-Listeria monocytogenes activity and volatile molecules profile during fermentation of soymilk and carrot juice. Lactococcus lactis strains LBG2, FBG1P, and 3LC39 resulted the most interesting ones, showing rapid growth and acidification on both food matrices. The higher amounts of nisin were detected in soymilk samples fermented by the strain LBG2 after 24 and 48 h (26.4 mg/L). Furthermore, the rapid acidification combined with the production of nisin resulted in a strong anti-Listeria activity, reducing the pathogen loads below the detection limit, in carrot juice samples fermented by the strains LBG2 and FBG1P and in soymilk by the strain LBG2. The fermentation increased the presence of volatile molecules such as aldehydes and ketones with a positive impact on the organoleptic profile of both the fermented products. These results highlighted the interesting potential of three nisin producing L. lactis strains for the production of fermented carrot juice and soymilk. In fact, the fermentation by lactic acid bacteria, combined or not with other mild technologies, represents a good strategy for the microbiological stabilization of these products. Furthermore, the increase of molecules with a positive sensory impact, such as aldehydes and ketones, in the fermented products suggests a possible improvement of their organoleptic characteristics.
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Affiliation(s)
- Lorenzo Siroli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Lucia Camprini
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Cesena, Italy
| | - Maria Barbara Pisano
- Department of Medical Sciences and Public Health, University of Cagliari, Monserrato, Italy
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Italy
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Cesena, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Cesena, Italy
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Cesena, Italy
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22
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Muñoz-Bonilla A, Echeverria C, Sonseca Á, Arrieta MP, Fernández-García M. Bio-Based Polymers with Antimicrobial Properties towards Sustainable Development. MATERIALS (BASEL, SWITZERLAND) 2019; 12:E641. [PMID: 30791651 PMCID: PMC6416599 DOI: 10.3390/ma12040641] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 02/13/2019] [Accepted: 02/15/2019] [Indexed: 12/11/2022]
Abstract
This article concisely reviews the most recent contributions to the development of sustainable bio-based polymers with antimicrobial properties. This is because some of the main problems that humanity faces, nowadays and in the future, are climate change and bacterial multi-resistance. Therefore, scientists are trying to provide solutions to these problems. In an attempt to organize these antimicrobial sustainable materials, we have classified them into the main families; i.e., polysaccharides, proteins/polypeptides, polyesters, and polyurethanes. The review then summarizes the most recent antimicrobial aspects of these sustainable materials with antimicrobial performance considering their main potential applications in the biomedical field and in the food industry. Furthermore, their use in other fields, such as water purification and coating technology, is also described. Finally, some concluding remarks will point out the promise of this theme.
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Affiliation(s)
- Alexandra Muñoz-Bonilla
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain.
| | - Coro Echeverria
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain.
| | - Águeda Sonseca
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain.
| | - Marina P Arrieta
- Facultad de Ciencias Químicas, Universidad Complutense de Madrid (UCM), Av. Complutense s/n, Ciudad Universitaria, 28040 Madrid, Spain.
| | - Marta Fernández-García
- Instituto de Ciencia y Tecnología de Polímeros (ICTP-CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain.
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23
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Ephrem E, Najjar A, Charcosset C, Greige-Gerges H. Encapsulation of natural active compounds, enzymes, and probiotics for fruit juice fortification, preservation, and processing: An overview. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.06.021] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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24
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Ultrasonication-assisted formation and characterization of geraniol and carvacrol-loaded emulsions for enhanced antimicrobial activity against food-borne pathogens. CHEMICAL PAPERS 2018. [DOI: 10.1007/s11696-018-0501-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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25
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Behzadi F, Darouie S, Alavi SM, Shariati P, Singh G, Dolatshahi-Pirouz A, Arpanaei A. Stability and Antimicrobial Activity of Nisin-Loaded Mesoporous Silica Nanoparticles: A Game-Changer in the War against Maleficent Microbes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4233-4243. [PMID: 29621394 DOI: 10.1021/acs.jafc.7b05492] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Antimicrobial agents, such as nisin, are used extensively in the food industry. Here, we investigated various approaches to load nisin onto mesoporous silica nanoparticles (MSNs, 92 ± 10 nm in diameter), to enhance its stability and sustained release. The morphology, size, and surface charge of the as-prepared nanoparticles were analyzed using scanning transmission electron microscopy, dynamic light scattering, and ζ potential measurement. Nisin was either physically adsorbed or covalently attached to the variously functionalized MSNs, with high loading capacities (>600 mg of nisin g-1 of nanoparticles). The results of antibacterial activity analysis of nisin against Staphylococcus aureus showed that, despite the very low antibacterial activity of nisin covalently conjugated onto MSNs, the physical adsorption of nisin onto the unfunctionalized nanoparticles enhances its antimicrobial activities under various conditions, with no significant cytotoxicity effects on mouse fibroblast L929 cells. In conclusion, MSNs can be recommended as suitable carriers for nisin under various conditions.
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Affiliation(s)
| | | | | | | | - Gurvinder Singh
- Department of Materials Science and Engineering , Norwegian University of Science and Technology (NTNU) , 7491 Trondheim , Norway
| | - Alireza Dolatshahi-Pirouz
- Center for Nanomedicine and Theranostics, DTU Nanotech , Technical University of Denmark (DTU) , Ørsteds Plads , 2800 Kongens Lyngby , Denmark
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26
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Perez-Lewis KL, Yegin Y, Cisneros-Zevallos L, Castillo A, Kerth CR, Akbulut M, Taylor TM. Geraniol-Loaded Polymeric Nanoparticles Inhibit Enteric Pathogens on Spinach during Posttreatment Refrigerated and Temperature Abuse Storage. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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27
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Pan D, Zhang D, Hao L, Lin S, Kang Q, Liu X, Lu L, Lu J. Protective effects of soybean protein and egg white protein on the antibacterial activity of nisin in the presence of trypsin. Food Chem 2018; 239:196-200. [DOI: 10.1016/j.foodchem.2017.06.091] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2017] [Revised: 06/11/2017] [Accepted: 06/15/2017] [Indexed: 10/19/2022]
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28
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Ghaderi L, Moghimi R, Aliahmadi A, McClements DJ, Rafati H. Development of antimicrobial nanoemulsion-based delivery systems against selected pathogenic bacteria using a thymol-rich Thymus daenensis essential oil. J Appl Microbiol 2017; 123:832-840. [PMID: 28714250 DOI: 10.1111/jam.13541] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2017] [Revised: 07/11/2017] [Accepted: 07/11/2017] [Indexed: 11/28/2022]
Abstract
AIMS Thymol-rich medicinal plants have been used in traditional medicine to relieve infectious diseases. However, the application of essential oils as medicine is limited by its low water solubility and high vapour pressure. The objective of this study was to produce stable nanoemulsions of Thymus daenensis oil in water by preventing Ostwald ripening and phase separation. METHODS AND RESULTS The antibacterial activity of bulk and emulsified essential oil against selected pathogenic bacteria including Gram-negative (Haemophilus influenzae, Pseudomonas aeruginosa) and Gram-positive (Streptococcus pneumoniae) were investigated in the liquid and vapour phase. The optimum formulation (L2) contained 2% Tween 80 (surfactant) and 0·1% lecithin (cosurfactant) had a mean droplet diameter of 131 nm. In the liquid phase, the optimized nanoemulsion exhibited good antibacterial activity against S. pneumonia with MIC value of 0·0039 mg mL-1 . In the vapour phase, the MIC values against S. pneumonia were similar (<7·35 μL L-1 ) for both bulk and emulsified essential oil. However, there was no antibacterial activity in the vapour phase against H. influenzae and P. aeruginosa. Analysis of thymol concentration in the head space indicated that the nanoemulsion retarded the release of thymol into the vapour phase. CONCLUSIONS These findings highlight the potential applications of nanoemulsions containing essential oils as antibacterial products. SIGNIFICANCE AND IMPACT OF THE STUDY The results of the current study highlight the advantages of nanoemulsification for improvement of the physicochemical properties and the antibacterial activity of T. daenensis EOs in the liquid and vapour phase for therapeutic purposes.
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Affiliation(s)
- L Ghaderi
- Department of Phytochemistry & Chemical Engineering, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
| | - R Moghimi
- Department of Phytochemistry & Chemical Engineering, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
| | - A Aliahmadi
- Department of Biology, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
| | - D J McClements
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
| | - H Rafati
- Department of Phytochemistry & Chemical Engineering, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
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29
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Chen H, Zhong Q. Lactobionic acid enhances the synergistic effect of nisin and thymol against Listeria monocytogenes Scott A in tryptic soy broth and milk. Int J Food Microbiol 2017; 260:36-41. [PMID: 28843122 DOI: 10.1016/j.ijfoodmicro.2017.08.013] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2017] [Revised: 08/16/2017] [Accepted: 08/17/2017] [Indexed: 12/21/2022]
Abstract
Listeria monocytogenes is a Gram-positive opportunistic human pathogen and it remains a significant cause of foodborne illnesses. A variety of natural and synthetic compounds have been studied to inhibit the growth of L. monocytogenes in foods. Antimicrobial combinations with synergistic antilisterial properties can reduce the dose of each antimicrobial, which can be further enhanced by chelating compounds. Therefore, the objective of this study was to determine antilisterial properties of binary or ternary combinations of lactobionic acid (LBA), nisin, and thymol in tryptic soy broth (TSB), 2% reduced-fat milk, and whole milk. The results showed that the minimum inhibitory concentration (MIC) of nisin, thymol and LBA was 125IU/mL, 0.25mg/mL, and 10mg/mL, respectively. The ternary combination was the most effective in reducing MICs of antimicrobials, with the MIC of nisin, thymol, and LBA being 31.25IU/mL, 0.0625mg/mL, and 1.25mg/mL, respectively. In TSB with 0.6% yeast extract, L. monocytogenes grew in individual or binary antimicrobial treatments of 31.25IU/mL nisin, 0.0625mg/mL thymol, and 1.25mg/mL LBA within 24h at 32°C, while it was completely inhibited by the ternary combination. In 2% reduced-fat milk at 21°C, the ternary combination of nisin, thymol, and LBA at respective concentrations of 250IU/mL, 2mg/mL, and 10mg/mL completely inhibited the bacterium to below the detection limit in 72h while >2log (CFU/mL) bacteria was still detected in all the binary combinations after 120h. In whole milk, the combination of 500IU/mL nisin, 2mg/mL thymol, and 10mg/mL LBA reduced bacteria to around 2log (CFU/mL) in 4h at 21°C, and no bacterial recovery was observed after 5 d. This study suggested the potential of the ternary combination of nisin, thymol and LBA for food preservation.
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Affiliation(s)
- Huaiqiong Chen
- Department of Food Science, University of Tennessee Knoxville, USA
| | - Qixin Zhong
- Department of Food Science, University of Tennessee Knoxville, USA.
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30
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Speranza B, Petruzzi L, Bevilacqua A, Gallo M, Campaniello D, Sinigaglia M, Corbo MR. Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives. J Food Sci 2017; 82:1291-1301. [DOI: 10.1111/1750-3841.13727] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2016] [Revised: 03/29/2017] [Accepted: 04/03/2017] [Indexed: 01/07/2023]
Affiliation(s)
- Barbara Speranza
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Mariangela Gallo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Daniela Campaniello
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Italy
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