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Pedreira A, Fernandes S, Simões M, García MR, Vázquez JA. Synergistic Bactericidal Effects of Quaternary Ammonium Compounds with Essential Oil Constituents. Foods 2024; 13:1831. [PMID: 38928773 PMCID: PMC11202425 DOI: 10.3390/foods13121831] [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: 05/08/2024] [Revised: 06/07/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
Antimicrobial tolerance is a significant concern in the food industry, as it poses risks to food safety and public health. To overcome this challenge, synergistic combinations of antimicrobials have emerged as a potential solution. In this study, the combinations of two essential oil constituents (EOCs), namely carvacrol (CAR) and eugenol (EUG), with the quaternary ammonium compounds (QACs) benzalkonium chloride (BAC) and didecyldimethylammonium chloride (DDAC) were evaluated for their antimicrobial effects against Escherichia coli and Bacillus cereus, two common foodborne bacteria. The checkerboard assay was employed to determine the fractional inhibitory concentration index (FICI) and the fractional bactericidal concentration index (FBCI), indicating the presence of bactericidal, but not bacteriostatic, synergy in all QAC-EOC combinations. Bactericidal synergism was clearly supported by Bliss independence analysis. The bactericidal activity of the promising synergistic combinations was further validated by time-kill curves, achieving a >4-log10 reduction of initial bacterial load, which is significant compared to typical industry standards. The combinations containing DDAC showed the highest efficiency, resulting in the eradication of bacterial population in less than 2-4 h. These findings emphasize the importance of considering both bacteriostatic and bactericidal effects when evaluating antimicrobial combinations and the potential of EOC-QAC combinations for sanitization and disinfection in the food industry.
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Affiliation(s)
- Adrián Pedreira
- Group of Recycling and Valorization of Waste Materials (REVAL), Spanish National Research Council (IIM-CSIC), Rúa Eduardo Cabello 6, 36208 Vigo, Spain;
- Biosystems and Bioprocess Engineering Group (Bio2Eng), Spanish National Research Council (IIM-CSIC), Rúa Eduardo Cabello 6, 36208 Vigo, Spain;
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; (S.F.); (M.S.)
| | - Susana Fernandes
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; (S.F.); (M.S.)
| | - Manuel Simões
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; (S.F.); (M.S.)
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Míriam R. García
- Biosystems and Bioprocess Engineering Group (Bio2Eng), Spanish National Research Council (IIM-CSIC), Rúa Eduardo Cabello 6, 36208 Vigo, Spain;
| | - José Antonio Vázquez
- Group of Recycling and Valorization of Waste Materials (REVAL), Spanish National Research Council (IIM-CSIC), Rúa Eduardo Cabello 6, 36208 Vigo, Spain;
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2
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Hamidian M, Salehi A, Naghiha R, Movahhedi Dehnavi M, Mohammadi H, Nejad Mirfathi M, Mojarab-Mahboubkar M, Azizi R. Biological activity of essential oils from Ferulago angulata and Ferula assa-foetida against food-related microorganisms (antimicrobial) and Ephestia kuehniella as a storage pest (insecticidal); an in vitro and in silico study. Fitoterapia 2024; 175:105937. [PMID: 38565381 DOI: 10.1016/j.fitote.2024.105937] [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: 11/22/2023] [Revised: 02/20/2024] [Accepted: 03/30/2024] [Indexed: 04/04/2024]
Abstract
Misuse of synthetic pesticides and antimicrobials in agriculture and the food industry has resulted in food contamination, promoting resistant pests and pathogen strains and hazards for humanity and the environment. Therefore, ever-increasing concern about synthetic chemicals has stimulated interest in eco-friendly compounds. Ferulago angulata (Schltdl.) Boiss. and Ferula assa-foetida L., as medicinal species with restricted natural distribution and unknown biological potential, aimed at investigation of their essential oil (EO) biological properties, were subjected. Z-β-Ocimene and Z-1-Propenyl-sec-butyl disulfide molecules were identified as the major composition of the essential oil of the fruits of F. angulata and F. assa-foetida, respectively. In vitro antimicrobial activity and membrane destruction investigation by scanning electron microscopy imaging illustrated that F. angulata EO had potent antibacterial activity. Besides, the EOs of both plants exhibited significant anti-yeast activity against Candida albicans. In relation to insecticidal activity, both EOs indicated appropriate potential against Ephestia kuehniella; however, the F. assa-foetida EO had more toxicity on the studied pest. Among several insecticidal-related targets, acetylcholinesterase was identified as the main target of EO based on the molecular docking approach. Hence, in line with in vitro results, in silico evaluation determined that F. assa-foetida has a higher potential for inhibiting acetylcholinesterase and, consequently, better insecticide properties. Overall, in addition to the antioxidant properties of both EO, F. angulata EO could serve as an effective prevention against microbial spoilage and foodborne pathogens, and F. assa-foetida EO holds promise as a multi-purpose and natural biocide for yeast contamination and pest management particularly against E. kuehniella.
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Affiliation(s)
- Mohammad Hamidian
- Department of Agronomy and Plant Breeding, Faculty of Agriculture, Yasouj University, Iran
| | - Amin Salehi
- Department of Agronomy and Plant Breeding, Faculty of Agriculture, Yasouj University, Iran.
| | - Reza Naghiha
- Department of Animal Sciences, Faculty of Agriculture, Yasouj University, Yasouj, Iran; Department of Pathobiology, Faculty of Veterinary Medicine Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | | | | | | | | | - Roya Azizi
- Department of Plant Protection, College of Agricultural Sciences, University of Guilan, Rasht, Iran
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3
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Li C, An F, Sun S, Huang Q, He H, Song H. Micro-encapsulation of garlic oil using esterified-wheat porous starch and whey protein isolate: Physicochemical properties, release behavior during in vitro digestion. Int J Biol Macromol 2024; 272:132843. [PMID: 38830489 DOI: 10.1016/j.ijbiomac.2024.132843] [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: 12/05/2023] [Revised: 05/20/2024] [Accepted: 05/31/2024] [Indexed: 06/05/2024]
Abstract
The study aimed to inhibit the stimulating impact of garlic oil (GO) on the stomach and attain high release in the intestine during digestion. So, wheat porous starch (WPS) was modified with octenyl succinic acid (OSA) and malic acid (MA) to obtain esterified WPS, OWPS and MWPS, respectively. The differences in physicochemical, encapsulation, and digestive properties of two GO microcapsules, WPI/OWPS/GO and WPI/MWPS/GO microcapsules produced by using OWPS and MWPS as variant carrier materials and whey protein isolate (WPI) as the same coating agent, were compared. The results found that OWPS had greater amphiphilicity, while MWPS had better hydrophobicity and anti-digestive ability than WPS. Encapsulation efficiency of WPI/OWPS/GO (94.67 %) was significantly greater than WPI/MWPS/GO (91.44 %). The digestion inhibition and low GO release (approximately 23 %) of WPI/OWPS/GO and WPI/MWPS/GO microcapsules in the gastric phase resulted from the protective effect of WPI combined with the good adsorption and lipophilicity of OWPS and MWPS. Especially, WPI/OWPS/GO microcapsule was relatively stable in the gastric phase and had sufficient GO release (67.24 %) in the intestinal phase, which was significantly higher than WPI/MWPS/GO microcapsule (56.03 %), benefiting from the adsorption and digestive properties of OWPS, and resulting in a total cumulative GO release rate of 90.86 %.
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Affiliation(s)
- Caini Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China; Shenzhen Boton Flavors and Fragrances Co., Ltd, Shenzhen, Guangdong 518000, China
| | - Fengping An
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, China
| | - Shuaihao Sun
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, China
| | - Qun Huang
- School of Public Health, Guizhou Medical University, Guiyang, Guizhou 550025, China
| | - Hong He
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106, China.
| | - Hongbo Song
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, Fujian, China.
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4
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Sallam KI, Raslan MT, Sabala RF, Abd-Elghany SM, Mahros MA, Elshebrawy HA. Antimicrobial effect of garlic against foodborne pathogens in ground mutton. Food Microbiol 2024; 120:104462. [PMID: 38431310 DOI: 10.1016/j.fm.2023.104462] [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: 02/09/2023] [Revised: 12/17/2023] [Accepted: 12/29/2023] [Indexed: 03/05/2024]
Abstract
The antimicrobial effect of fresh garlic (20, 30, and 50 g/kg) and the equivalent concentrations of garlic oil (80, 120, and 200 mg/kg) was investigated in ground mutton during storage at 4 °C. By day 6 and thereafter, mutton meatballs treated with 50 g/kg of fresh garlic and 200 mg/kg garlic oil exhibited a significant decline in psychrotrophic and Pseudomonas counts in comparison with control. Fresh garlic added at a concentration of 50 g/kg exhibited the highest antimicrobial effect, followed by garlic oil at 200 mg/kg, fresh garlic at 30 g/kg, and garlic oil at 120 mg/kg. By the 15th day of storage, the fresh garlic added at concentrations of 50 and 30 g/kg and garlic oil added at concentrations of 120, and 200 mg/kg inactivated the populations of foodborne pathogens artificially inoculated into ground mutton and exhibited significant (P < 0.01) lower counts in Salmonella Typhimurium, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus by more than 3 logs CFU/g, in comparison to control. Therefore, fresh garlic and garlic oil can be used as natural antimicrobial food additives to extend the shelf life and inactivate the populations of foodborne pathogens in meat products.
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Affiliation(s)
- Khalid Ibrahim Sallam
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura, 35516, Egypt.
| | - Mona Talaat Raslan
- Food Hygiene Department, Animal Health Research Institute (AHRI), Dokki, 12618, Giza, Cairo, Egypt
| | - Rana Fahmi Sabala
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura, 35516, Egypt
| | - Samir Mohammed Abd-Elghany
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura, 35516, Egypt
| | - Mahmoud Ahmed Mahros
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura, 35516, Egypt
| | - Hend Ali Elshebrawy
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura, 35516, Egypt
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5
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Xiao W, Gao Z, Liu T, Zhong W, Jiang S, He M, Fu F, Li G, Su D, Guo J, Shan Y. Lemon essential oil nanoemulsions: Potential natural inhibitors against Escherichia coli. Food Microbiol 2024; 119:104459. [PMID: 38225037 DOI: 10.1016/j.fm.2023.104459] [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: 09/13/2023] [Revised: 12/28/2023] [Accepted: 12/28/2023] [Indexed: 01/17/2024]
Abstract
Lemon essential oil (LEO) is a common natural antibacterial substance, and encapsulating LEO into nanoemulsions (NEs) can improve their stability and broaden its application. Our study aimed to investigate the bacterial inhibitory effect of LEO-NEs against Escherichia coli (E. coli). Results showed that the minimum inhibitory concentration (MIC) of LEO-NEs was 6.25 mg/mL, and the time-kill curve showed that E. coli were significantly killed by LEO-NEs after 5 h of treatment at 1MIC. Flow-cytometry analysis showed that LEO-NEs adversely affected the cell-membrane depolarisation, cell-membrane integrity, and efflux pump function of E. coli. Confocal laser scanning microscopy demonstrated that 8MIC of LEO-NEs induced changes in the cell-membrane permeability and cell-wall integrity of E. coli. Proteomic results suggested that the mode of action LEO-NEs against E. coli was to enhance bacterial chemotaxis and significantly inhibit ribosomal assembly. They may also affect butyric acid, ascorbic acid and aldehyde metabolism, and sulphur-relay system pathways. In conclusion, LEO-NEs had potential application as a natural antibacterial agent for the control of E. coli in the food industry.
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Affiliation(s)
- Wenbin Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, Hunan Province, China; Hunan Agriculture Product Processing Institute, Dongting Laboratory, International Joint Lab on Fruits &Vegetables Processing, Quality and Safety, Hunan Provincial Key Laboratory of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences, Changsha, 410125, Hunan Province, China
| | - Zhipeng Gao
- Fisheries College, Hunan Agricultural University, Changsha, 410128, Hunan Province, China
| | - Ting Liu
- Hunan Agriculture Product Processing Institute, Dongting Laboratory, International Joint Lab on Fruits &Vegetables Processing, Quality and Safety, Hunan Provincial Key Laboratory of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences, Changsha, 410125, Hunan Province, China
| | - Weiming Zhong
- Fisheries College, Hunan Agricultural University, Changsha, 410128, Hunan Province, China
| | - Sifan Jiang
- Fisheries College, Hunan Agricultural University, Changsha, 410128, Hunan Province, China
| | - Mingwang He
- Fisheries College, Hunan Agricultural University, Changsha, 410128, Hunan Province, China
| | - Fuhua Fu
- Hunan Agriculture Product Processing Institute, Dongting Laboratory, International Joint Lab on Fruits &Vegetables Processing, Quality and Safety, Hunan Provincial Key Laboratory of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences, Changsha, 410125, Hunan Province, China
| | - Gaoyang Li
- Hunan Agriculture Product Processing Institute, Dongting Laboratory, International Joint Lab on Fruits &Vegetables Processing, Quality and Safety, Hunan Provincial Key Laboratory of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences, Changsha, 410125, Hunan Province, China
| | - Donglin Su
- Hunan Agriculture Product Processing Institute, Dongting Laboratory, International Joint Lab on Fruits &Vegetables Processing, Quality and Safety, Hunan Provincial Key Laboratory of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences, Changsha, 410125, Hunan Province, China
| | - Jiajing Guo
- Hunan Agriculture Product Processing Institute, Dongting Laboratory, International Joint Lab on Fruits &Vegetables Processing, Quality and Safety, Hunan Provincial Key Laboratory of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences, Changsha, 410125, Hunan Province, China.
| | - Yang Shan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, Hunan Province, China; Hunan Agriculture Product Processing Institute, Dongting Laboratory, International Joint Lab on Fruits &Vegetables Processing, Quality and Safety, Hunan Provincial Key Laboratory of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences, Changsha, 410125, Hunan Province, China.
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6
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Kaur R, Kaur L, Gupta TB, Bronlund J. Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes. Foods 2023; 12:foods12061333. [PMID: 36981259 PMCID: PMC10048739 DOI: 10.3390/foods12061333] [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: 02/13/2023] [Revised: 03/09/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023] Open
Abstract
Essential oils possessing antimicrobial characteristics have acquired considerable interest as an alternative to chemical preservatives in food products. This research hypothesizes that mānuka (MO) and kānuka (KO) oils may possess antimicrobial characteristics and have the potential to be used as natural preservatives for food applications. Initial experimentation was conducted to characterize MOs (with 5, 25, and 40% triketone contents), rosemary oil (RO) along with kanuka oil (KO) for their antibacterial efficacy against selected Gram-negative (Salmonella spp. and Escherichia coli), and Gram-positive (Listeria monocytogenes and Staphylococcus aureus) bacteria through disc diffusion and broth dilution assays. All MOs showed a higher antimicrobial effect against L. monocytogenes and S. aureus with a minimum inhibitory concentration below 0.04%, compared with KO (0.63%) and RO (2.5%). In chemical composition, α-pinene in KO, 1, 8 cineole in RO, calamenene, and leptospermone in MO were the major compounds, confirmed through Gas-chromatography-mass spectrometry analysis. Further, the antimicrobial effect of MO and RO in vacuum-packed beef pastes prepared from New Zealand commercial breed (3% fat) and wagyu (12% fat) beef tenderloins during 16 days of refrigerated storage was compared with sodium nitrate (SN) and control (without added oil). In both meat types, compared with the SN-treated and control samples, lower growth of L. monocytogenes and S. aureus in MO- and RO- treated samples was observed. However, for Salmonella and E. coli, RO treatment inhibited microbial growth most effectively. The results suggest the potential use of MO as a partial replacement for synthetic preservatives like sodium nitrate in meats, especially against L. monocytogenes and S. aureus.
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Affiliation(s)
- Ramandeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Tanushree B Gupta
- Food System Integrity Team, Hopkirk Research Institute, AgResearch Ltd., Palmerston North 4472, New Zealand
| | - John Bronlund
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
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Akullo JO, Kiage‐Mokua BN, Nakimbugwe D, Ng'ang'a J, Kinyuru J. Color, pH, microbiological, and sensory quality of crickets (
Gryllus bimaculatus
) flour preserved with ginger and garlic extracts. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023] Open
Affiliation(s)
- Jolly Oder Akullo
- Department of Animal Production and Management, Faculty of Agriculture and Animal Sciences Busitema University Soroti Uganda
- Department of Human Nutrition Sciences, School of Food and Nutrition Sciences Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya
| | - Beatrice N. Kiage‐Mokua
- Department of Human Nutrition Sciences, School of Food and Nutrition Sciences Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya
| | - Dorothy Nakimbugwe
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio‐engineering Makerere University Kampala Uganda
| | - Jeremiah Ng'ang'a
- Department of Food Science and Technology, School of Food and Nutrition Sciences Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya
| | - John Kinyuru
- Department of Food Science and Technology, School of Food and Nutrition Sciences Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya
- African Institute for Capacity Development Nairobi Kenya
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8
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Mehdiyeva GM. Synthesis of Allyl- and Propenyl-Substituted 1,3-Benzoxazines and Their Antimicrobial Activity. Pharm Chem J 2023. [DOI: 10.1007/s11094-023-02791-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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9
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Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs. Foods 2023; 12:foods12010218. [PMID: 36613438 PMCID: PMC9819116 DOI: 10.3390/foods12010218] [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: 12/27/2022] [Accepted: 12/29/2022] [Indexed: 01/05/2023] Open
Abstract
This study explores the efficacy of bamboo essential oil (BEO) incorporated at 15 ppm (T1, BEO-I) and 30 ppm (T2, BEO-II) on the overall physicochemical and oxidative stability, microbial deterioration, and sensory acceptability of meatballs stored for 20 days under refrigerated conditions. Analysis of various parameters, including physicochemical quality, color (CIE L*, CIE a* and CIE b*), generation of oxidative products (TBARS), microbial growth, and sensory acceptability of meatballs were evaluated at 5-day intervals. In addition, the total phenolics and flavonoid content of BEO were estimated, and fatty acids were determined by Gas chromatography (GC.) To gain insights into the biological activities of the BEO, antioxidant assays were determined in vitro using various methods. The antibacterial activity of BEO was also evaluated against Gram-positive (Staphylococcus aureus and Bacillus subtilis) and Gram-negative (Vibrio cholera, Salmonella Typhimurium, Shigella flexneri, Proteus vulgaris, Escherichia coli and Klebsiella pneumoniae) bacterial strains. The BEO contained a good quantity of total phenolics and flavonoids. In addition, the oil exhibited very potent antioxidant activity scavenging reactive oxygen and other such species, effectively showing IC50 at a very minimal concentration. Further, the BEO exhibited a strong antibacterial effect with MICs within 2 µL and MBCs from 5 to 7 µL for Gram-positive as well as Gram-negative bacteria, respectively. At both the concentrations used, BEO did not show any negative effect on the color of cooked meatballs but rather increased the microbiological and oxidative stability during the overall storage period. Meatballs treated with BEO had considerably reduced oxidative changes in terms of TBARS levels compared to the control. The total viable microbial count was lowest in BEO-treated meatballs and the highest in control. Both control and treated meatballs had a desirable flavor and good acceptability. The sensory attributes and aroma of treated meatballs were better and acceptable during the storage study, whereas the control samples were disliked by the panelists on 15th day. From this study, it can be concluded that bamboo essential oil could be used as a benign and non-toxic preservative to improve the quality and shelf life of cooked meatballs stored under refrigerated conditions.
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10
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Chen C, Cai J, Ren YH, Xu Y, Liu HL, Zhao YY, Chen XF, Liu ZB. Antimicrobial activity, chemical composition and mechanism of action of Chinese chive ( Allium tuberosum Rottler) extracts. Front Microbiol 2022; 13:1028627. [PMID: 36386646 PMCID: PMC9664698 DOI: 10.3389/fmicb.2022.1028627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Accepted: 10/13/2022] [Indexed: 01/25/2023] Open
Abstract
Chinese chive (Allium tuberosum Rottler) is a popular food from Allium species in East and Southeast Asia. Most Allium species possess characteristic aromas and have antimicrobial activity. In this study, the antimicrobial activities of root, leaf, and scape extracts of Chinese chive at different pH levels (3.0, 5.0, 7.0, 9.0, and 10.7) were compared. The most pronounced activity was produced by the scape extract, and the greatest activity was obtained at pH 5.0. HPLC and GC-MS analysis showed that the major active ingredient was 2-amino-5-methylbenzoic acid. The mechanism of action of Chinese chive scape extracts may involve the depression or disruption of cell membrane integrity, according to our results of the leakage of electrolytes and protein, as well as scanning electron microscopy and transmission electron microscopy observations.
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Affiliation(s)
- Cun Chen
- College of Agronomy, Sichuan Agricultural University, Chengdu, Sichuan, China,Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Science, Chengdu Normal University, Chengdu, Sichuan, China
| | - Jing Cai
- West China School of Pharmacy, Sichuan University, Chengdu, Sichuan, China
| | - Ying-hong Ren
- Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Science, Chengdu Normal University, Chengdu, Sichuan, China
| | - Yue Xu
- College of Agronomy, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Hong-ling Liu
- Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Science, Chengdu Normal University, Chengdu, Sichuan, China
| | - Yu-yang Zhao
- College of Agronomy, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Xing-fu Chen
- College of Agronomy, Sichuan Agricultural University, Chengdu, Sichuan, China,*Correspondence: Xing-fu Chen,
| | - Zhi-bin Liu
- Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan, China,Zhi-bin Liu,
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11
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Liu M, Pan Y, Feng M, Guo W, Fan X, Feng L, Huang J, Cao Y. Garlic essential oil in water nanoemulsion prepared by high-power ultrasound: Properties, stability and its antibacterial mechanism against MRSA isolated from pork. ULTRASONICS SONOCHEMISTRY 2022; 90:106201. [PMID: 36244094 PMCID: PMC9579707 DOI: 10.1016/j.ultsonch.2022.106201] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 10/08/2022] [Accepted: 10/10/2022] [Indexed: 06/12/2023]
Abstract
Food-borne methicillin-resistance Staphylococcus aureus (MRSA) has caused significant health threats and economic loss in livestock and poultry products. Garlic essential oil (GEO) is an effective antibacterial agent but presents strong instability and hydrophobicity. In this study, GEO in water nanoemulsion (GEON) with good stability was produced by emulsification technique of high-power ultrasound. Its antibacterial activity and underlying mechanism against MRSA isolated from retailed pork were investigated. Results showed that ultrasonic treatment significantly reduced the particle size of GENO from 820.3 to 215.0 nm as time increased from 0 to 10 min. Comparatively, GEON of 10 min ultrasound was more stable than other GEONs (0, 1, 5 min) during 30 d storage. It also displayed good thermal stability and relatively good ion stability (NaCl, MgCl2, and glucose). Antibacterial analysis showed that GEON (10 min) exhibited the best anti-MRSA activity among all GEONs, and the minimum inhibitory concentration of GEO in this nanoemulsion was 0.125 % (1.25 mg/mL). Treatment of GEON (10 min) significantly suppressed the cell proliferation of MRSA, which was mainly achieved by damaging the cell membrane as evidenced by membrane depolarization and considerable leakage of intracellular nucleic acids and protein. Laser scanning confocal microscope and scanning electron microscopy showed that treatment of GEON (10 min) significantly altered the membrane integrity and severely damaged the cellular membrane and structure. The present work illustrated that GEON produced by ultrasonic emulsification is a promising alternative to inhibit the contamination and spread of MRSA in livestock and poultry products.
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Affiliation(s)
- Miaomiao Liu
- School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Yue Pan
- School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Mingxing Feng
- Department of Life Science, Yuncheng University, Yuncheng 044000, China
| | - Wei Guo
- School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Xin Fan
- School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Li Feng
- School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Junrong Huang
- School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Yungang Cao
- School of Food Science and Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science & Technology, Xi'an 710021, China.
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Akullo JO, Kiage B, Nakimbugwe D, Kinyuru J. Effect of aqueous and organic solvent extraction on in-vitro antimicrobial activity of two varieties of fresh ginger (Zingiber officinale) and garlic (Allium sativum). Heliyon 2022; 8:e10457. [PMID: 36091965 PMCID: PMC9450146 DOI: 10.1016/j.heliyon.2022.e10457] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 03/15/2022] [Accepted: 08/22/2022] [Indexed: 11/18/2022] Open
Abstract
The current state of antimicrobial resistance to synthetic antimicrobial drugs has led to renewed interest in natural antimicrobial compounds. Antimicrobial activity of extracts of (local and hybrid) ginger and garlic was investigated using the agar well diffusion method against Staphylococcus aureus, Escherichia coli and Candida albicans. Aqueous and organic solvent extracts of both varieties of ginger and garlic exhibited varied and concentration-dependant antimicrobial activity. Inhibition zones at 25 mg/mL varied significantly against the microorganisms, being highest on C. albicans; 18.00 ± 2.00 to 30.67 ± 1.16 mm for acetone extracts and raw juice of hybrid ginger and 19.67 ± 1.16 to 30.33 ± 1.53 mm for methanol and raw extracts of local garlic respectively. Minimum Inhibitory Concentration ranged from 2.5 to 10 mg/mL in garlic extracts. The study concluded that both varieties of ginger and garlic possess antimicrobial substances, though ginger is more potent as antifungal agent. Extracts exhibited varied concentration-dependant antimicrobial activity. Inhibition was higher for garlic compared to ginger extracts against bacteria. Activity of garlic ethanolic extracts compared favourably with garlic raw juices Minimum Inhibitory Concentration ranged from 2.5 to 10 mg/mL in garlic extracts
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Affiliation(s)
- Jolly Oder Akullo
- Department of Animal Production and Management, Faculty of Agriculture and Animal Sciences, Busitema University, PO box 203, Soroti, Uganda
- Department of Human Nutrition Sciences, School of Food and Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62 000, 00200 Nairobi, Kenya
- Corresponding author.
| | - Beatrice Kiage
- Department of Human Nutrition Sciences, School of Food and Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62 000, 00200 Nairobi, Kenya
| | - Dorothy Nakimbugwe
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio-Engineering, Makerere University, PO Box 7062, Kampala, Uganda
| | - John Kinyuru
- Department of Food Science and Technology, School of Food and Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62 000, 00200 Nairobi, Kenya
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Śmiecińska K, Gugołek A, Kowalska D. Effects of Garlic ( Allium sativum L.) and Ramsons ( Allium ursinum L.) on Lipid Oxidation and the Microbiological Quality, Physicochemical Properties and Sensory Attributes of Rabbit Meat Burgers. Animals (Basel) 2022; 12:1905. [PMID: 35892554 PMCID: PMC9367434 DOI: 10.3390/ani12151905] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 07/22/2022] [Accepted: 07/25/2022] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to evaluate the quality of rabbit meat burgers with the addition of garlic (Allium Sativum L.) powder (G), ramsons (Allium ursinum L.) powder (R) or their combination (GR). The effects of additives on lipid oxidation, color parameters, microbiological quality and organoleptic properties of raw and oven-baked burgers were analyzed before and after refrigerated storage. Four meat formulations were prepared: control (C)-without additives, with the addition of G (0.35 g/100 g of meat), R (0.35 g/100 g of meat) and GR (0.35 g/100 g of meat each). The addition of GR induced an increase in pH and TBARS values in raw and oven-baked burgers. The pH of raw and oven-baked burgers was also affected by storage time (ST), and it was lower after 7 days of storage (ST7) than before storage (ST0). TBARS values were higher at ST7 only in raw burgers. The addition of R and GR decreased the values of color parameter L* (lightness) relative to G and C in raw and oven-baked burgers. The greatest changes in parameter a* (redness) were observed after the addition of R and GR, both before and after heat treatment. The values of parameter b* (yellowness) increased after the addition of R, GR (raw and oven-baked burgers) and G (raw burgers). In raw burgers, color saturation (C*) was higher in groups R and GR than in groups C and G, and the value of hue angle (h°) was lower in burgers with GR than in those with G and R. In oven-baked burgers, the values of C* and h° were lower in group GR than in the remaining treatments (C, G and R). In raw burgers, ST had no effect on the values of L*, whereas the values of parameters a*, b*, C* and h° were lower at ST7 than at ST0. In oven-baked burgers, the values of L* were higher at ST0 than at ST7, and the values of a*, b*, C* and h° were higher at ST7 than at ST0. The tested additives had no influence on the presence of off-odors in raw burgers. This parameter was affected by ST, and its value was lower at ST0 than at ST7. The appearance and overall acceptability of burgers were affected only by additives, and raw burgers containing GR received the lowest scores. After heat treatment, control burgers scored lowest for all attributes, whereas burgers with the addition of R and GR received the highest scores. The analyzed additives had no effect on the growth of Enterobacteriacea, Pseudomonas spp., lactic acid bacteria or total aerobic psychrotrophic bacteria. However, the counts of all identified bacteria increased at ST7. In conclusion, garlic powder and ramsons powder can be added to rabbit meat burgers to extend their shelf life and improve their eating quality.
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Affiliation(s)
- Katarzyna Śmiecińska
- Department of Commodity Science and Processing of Animal Raw Materials, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
| | - Andrzej Gugołek
- Department of Fur-Bearing Animal Breeding and Game Management, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland;
| | - Dorota Kowalska
- Department of Small Livestock Breeding, National Research Institute of Animal Production, Balice, 32-083 Kraków, Poland;
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Ozma MA, Abbasi A, Ahangarzadeh Rezaee M, Hosseini H, Hosseinzadeh N, Sabahi S, Noori SMA, Sepordeh S, Khodadadi E, Lahouty M, Kafil HS. A Critical Review on the Nutritional and Medicinal Profiles of Garlic’s ( Allium sativum L.) Bioactive Compounds. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2100417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Mahdi Asghari Ozma
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
- Department of Medical Bacteriology and Virology, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Amin Abbasi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | | | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Negin Hosseinzadeh
- Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Sahar Sabahi
- Department of Nutrition, School of Allied Medical Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Seyyed Mohammad Ali Noori
- Department of Nutrition, School of Allied Medical Sciences, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
- Toxicology Research Center, Medical Basic Sciences Research Institute, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Sama Sepordeh
- Department of Food Science and Technology, Faculty of Nutrition & Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ehsaneh Khodadadi
- Material Science and Engineering, Department of Chemistry and Biochemistry, University of Arkansas—Fayetteville, Fayetteville, AR, USA
| | - Masoud Lahouty
- Department of Microbiology, Faculty of Medicine, Urmia University of Medical Sciences, Urmia, Iran
| | - Hossein Samadi Kafil
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
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15
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Farid A, Yousry M, Safwat G. Garlic (Allium sativum Linnaeus) improved inflammation and reduced cryptosporidiosis burden in immunocompromised mice. JOURNAL OF ETHNOPHARMACOLOGY 2022; 292:115174. [PMID: 35259443 DOI: 10.1016/j.jep.2022.115174] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2022] [Revised: 02/24/2022] [Accepted: 03/03/2022] [Indexed: 06/14/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE For thousands of years, garlic (Allium sativum Linnaeus) has been consumed in food and health by numerous civilizations. Cryptosporidium (C.) parvum is an apicomplexan parasite that causes a gastrointestinal disease, with the most common symptoms being watery diarrhea. Although several substances have been tried for its anti-cryptosporidial action, there is no effective treatment for Cryptosporidium disease, especially in immunocompromised individuals. The present study aimed firstly to characterize the bio-active compounds in Allium sativum L. and secondly to evaluate its efficacy as a therapy for cryptosporidiosis especially in immunocompromised mice. MATERIALS AND METHODS This was accomplished by evaluating the parasitological and histopathological parameters in the experimentally infected immunocompetent and immunocompromised mice. Also, the cytokine profile during the experimental time was recorded through the measuring of T helper (h)1, Th2 and Th17 cells cytokines. Immunosuppressed mice were given 0.25 μg/g per day of dexamethasone orally, before infection with Cryptosporidium parvum oocysts, for fourteen consecutive days. Starting 10 days post infection (PI), nitazoxanide (100 mg/kg per day) or Allium sativum (50 mg/kg per day) was given orally for fourteen consecutive days. RESULTS Our results showed that oocyst shedding, on the 32nd day PI, in immunocompromised infected group treated with Allium sativum (354.11, 99.35% PR) showed a significant decrease when compared to its corresponding group treated with nitazoxanide (4369.14, 92.05% PR). On the 32nd day PI, all cytokines levels have been decreased to levels that were similar to those of their uninfected corresponding control groups; also, the histopathological changes and the loss in animals' body weight had been improved. Treatment with nitazoxanide did not result in infection clearance or a reduction in the increased cytokines' levels. CONCLUSION Allium sativum L. displayed high efficacy as a potential therapeutic agent against Cryptosporidium, which supports its traditional usage in parasite diseases.
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Affiliation(s)
- Alyaa Farid
- Zoology Dep, Faculty of Science, Cairo University, Giza, Egypt.
| | - Mona Yousry
- Zoology Dep, Faculty of Science, Cairo University, Giza, Egypt
| | - Gehan Safwat
- Faculty of Biotechnology, October University for Modern Sciences and Arts (MSA), Giza, Egypt
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16
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Aleksić A, Stojanović-Radić Z, Harmanus C, Kuijper E, Stojanović P. In vitro anti-clostridial action and potential of the spice herbs essential oils to prevent biofilm formation of hypervirulent Clostridioides difficile strains isolated from hospitalized patients with CDI. Anaerobe 2022; 76:102604. [PMID: 35709937 DOI: 10.1016/j.anaerobe.2022.102604] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 06/08/2022] [Accepted: 06/09/2022] [Indexed: 11/29/2022]
Abstract
BACKGROUND Clostridioides difficile is the most common causative agent of antibiotic-acquired diarrhea in hospitalized patients associated with substantial morbidity and mortality. The global epidemic of CDI (Clostridioides difficile infection) began in the early 20th century with the emergence of the hypervirulent and resistant ribotype 027 strains, and requires an urgent search for new therapeutic agents. OBJECTIVE The aim of this study is to investigate the antibacterial activity of the three essential oils isolated from spice herbs (wild oregano, garlic and black pepper) against C. difficile clinical isolates belonging to 6 different PCR ribotypes and their potential inhibitory effect on the biofilm production in in vitro conditions. RESULTS Wild oregano essential oil showed strong inhibitory activity in concentrations 0.02-1.25 mg/mL and bactericidal activity in concentrations from 0.08 to 10 mg/mL. Garlic essential oil was effective in the concentration range of 0.02-40 mg/mL, and 0.16 - > 40 mg/mL. MIC and MBC for black pepper oil ranged from 0.04 to 40 mg/mL, and 0.08 - > 40 mg/mL, respectively. All the tested oils reduced in vitro biofilm production, with the best activity of oregano oil. CONCLUSION Essential oils of wild oregano, black pepper and garlic are candidates for adjunctive therapeutics in the treatment of CDI. Oregano oil should certainly be preferred due to the lack of selectivity of action in relation to the ribotype, the strength of the produced biofilm and/or antibiotic-susceptibility patterns.
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Affiliation(s)
- Ana Aleksić
- Faculty of Sciences and Mathematics, Department of Biology and Ecology, University of Nis, Serbia
| | - Zorica Stojanović-Radić
- Faculty of Sciences and Mathematics, Department of Biology and Ecology, University of Nis, Serbia.
| | - Celine Harmanus
- National Reference Laboratory for Clostridioides Difficile, Department of Medical Microbiology, Leiden University Medical Center, Leiden, the Netherlands
| | - EdJ Kuijper
- National Reference Laboratory for Clostridioides Difficile, Department of Medical Microbiology, Leiden University Medical Center, Leiden, the Netherlands
| | - Predrag Stojanović
- Faculty of Medicine, University of Nis, Serbia; Institute for Public Health Nis, Center of Microbiology, Serbia
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17
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Anti-Biofilms’ Activity of Garlic and Thyme Essential Oils against Salmonella typhimurium. Molecules 2022; 27:molecules27072182. [PMID: 35408576 PMCID: PMC9000680 DOI: 10.3390/molecules27072182] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/17/2022] [Accepted: 03/23/2022] [Indexed: 01/23/2023] Open
Abstract
Biofilm control by essential oil (EO) application has recently increased to preclude biofilm production on foods and environmental surfaces. In this work, the anti-biofilm effects of garlic and thyme essential oils using the minimum inhibitory concentration (MIC) method against Salmonella typhimurium recovered from different abattoir samples were investigated along with the virulence genes (InvA, SdiA and Stn genes), and the antimicrobial susceptibility profile of S. typhimurium as well. The obtained results revealed that S. typhimurium contaminated abattoir samples to varying degrees. The InvA gene was investigated in all isolates, whereas the SdiA and Stn genes were observed in four and three isolates, respectively. Utilizing the disc diffusion method, S. typhimurium isolates demonstrated substantial resistance to most of the examined antibiotics with a high multiple antibiotic resistance index. S. typhimurium isolates demonstrated biofilm formation abilities to various degrees at varied temperatures levels (4 °C and 37 °C). In conclusion, the obtained samples from the research area are regarded as a potential S. typhimurium contamination source. Furthermore, garlic essential oil (GEO) has more potential to inhibit S. typhimurium biofilm at different sub-minimum inhibitory concentrations as compared to thyme essential oil (TEO). Therefore, these EOs are considered as potential natural antibacterial options that could be applied in food industry.
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18
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Ultrasonication induced nano-emulsification of thyme essential oil: Optimization and antibacterial mechanism against Escherichia coli. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108609] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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19
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Jafarizadeh-Malmiri H, Anarjan N, Berenjian A. Developing three-component ginger-cinnamon-cardamom composite essential oil nanoemulsion as natural food preservatives. ENVIRONMENTAL RESEARCH 2022; 204:112133. [PMID: 34599898 DOI: 10.1016/j.envres.2021.112133] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Revised: 09/20/2021] [Accepted: 09/22/2021] [Indexed: 06/13/2023]
Abstract
Plant-based functional lipid ingredients, such as essential oils, with antioxidant and antibacterial activities, have gained substantial attention in food, cosmetic, and pharmaceutical formulations due to the increasing disquiet about the risks of artificial preservatives. However, similar to other lipid-based bioactives, their application in water-based products is challenging owing to their low water solubility and high chemical instability, especially during exposure to light, heat, moisture, and oxygen. Hence, the incorporation of essential oils into water-dispersible nanoemulsion systems can effectively address these issues. Moreover, combining various essential oils can synergistically enhance their chemical and biological properties. Consequently, the objective of this study was to develop different composite nanoemulsion systems using ginger, cinnamon, and cardamom essential oils, which were considered individually and in binary and ternary combinations. Empirical models to predict the response characteristics based on the proportions of oil phase components were also derived. The numerical multi-goal optimisation analysis suggested that 10 % ginger, 68 % cinnamon, and 22 % cardamom essential oil is the ideal oil phase combination to achieve nanoemulsions with the smallest average particle size and size distribution and the highest zeta potential and antioxidant and antibacterial activity.
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Affiliation(s)
- Hoda Jafarizadeh-Malmiri
- Faculty of Chemical Engineering, Sahand University of Technology, Tabriz, Iran; Department of Food Science and Technology, Applied Scientific Training Center of Shirin Asal Food Industries Group, Tabriz, Iran
| | - Navideh Anarjan
- Department of Engineering, Tabriz Branch, Islamic Azad University, Tabriz, Iran.
| | - Aydin Berenjian
- School of Engineering, University of Waikato, Hamilton, 3240, New Zealand; Department of Agricultural and Biological Engineering, Pennsylvania State University, University Park, PA, 16802, USA.
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20
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Zhu L, Myhill LJ, Andersen-Civil AIS, Thamsborg SM, Blanchard A, Williams AR. Garlic-derived organosulfur compounds regulate metabolic and immune pathways in macrophages and attenuate intestinal inflammation in mice. Mol Nutr Food Res 2022; 66:e2101004. [PMID: 35107883 PMCID: PMC9286605 DOI: 10.1002/mnfr.202101004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 01/04/2022] [Indexed: 11/08/2022]
Abstract
Scope: Garlic is a source of bioactive phytonutrients that may have anti‐inflammatory or immunomodulatory properties. The mechanism(s) underlying the bioactivity of these compounds and their ability to regulate responses to enteric infections remains unclear. Methods and Results: This study investigates if a garlic‐derived preparation (PTSO‐PTS) containing two organosulfur metabolites, propyl‐propane thiosulfonate (PTSO), and propyl‐propane thiosulfinate (PTS), regulate inflammatory responses in murine macrophages and intestinal epithelial cells (IEC) in vitro, as well as in a model of enteric parasite‐induced inflammation. PTSO‐PTS decreases lipopolysaccharide‐induced secretion of TNFα, IL‐6, and IL‐27 in macrophages. RNA‐sequencing demonstrates that PTSO‐PTS strongly suppresses pathways related to immune and inflammatory signaling. PTSO‐PTS induces the expression of a number of genes involved in antioxidant responses in IEC during exposure to antigens from the parasite Trichuris muris. In vivo, PTSO‐PTS does not affect T. muris establishment or intestinal T‐cell responses but significantly alters cecal transcriptomic responses. Notably, a reduction in T. muris‐induced expression of Tnf, Saa2, and Nos2 is observed. Conclusion: Garlic‐derived organosulfur compounds exert anti‐inflammatory effects in macrophages and IEC, and regulate gene expression during intestinal infection. These compounds and related organic molecules may thus hold potential as functional food components to improve gut health in humans and animals.
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Affiliation(s)
- Ling Zhu
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark
| | - Laura J Myhill
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark
| | - Audrey I S Andersen-Civil
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark
| | - Stig M Thamsborg
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark
| | | | - Andrew R Williams
- Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Frederiksberg, Denmark
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21
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Menon J, Pathrose B, Asna AC, Tomer R, Dineshkumar B. Morphological, biochemical, molecular marker, gas chromatography-tandem mass spectrometer analysis of garlic (Allium sativum L.) landraces in the rain shadow high hills of Kerala, India. Pharmacogn Mag 2022. [DOI: 10.4103/pm.pm_435_21] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
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22
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Song R, Lin Y, Li Z. Ultrasonic-assisted preparation of eucalyptus oil nanoemulsion: Process optimization, in vitro digestive stability, and anti-Escherichia coli activity. ULTRASONICS SONOCHEMISTRY 2022; 82:105904. [PMID: 34979457 PMCID: PMC8799746 DOI: 10.1016/j.ultsonch.2021.105904] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 12/26/2021] [Accepted: 12/28/2021] [Indexed: 06/01/2023]
Abstract
Eucalyptus oil (EO) is a natural and effective antimicrobial agent; however, it has disadvantages such as poor water solubility and instability. The aim of this study was to investigate the effect of process vessels and preparation process parameters on the particle size of the emulsion droplets using ultrasonic technique and response surface methodology to prepare eucalyptus oil nanoemulsion (EONE). The optimal sonication process parameters in conical centrifuge tubes were confirmed: sonication distance of 0.9 cm, sonication amplitude of 18%, and sonication time of 2 min. Under these conditions, the particle size of EONE was 18.96 ± 4.66 nm, the polydispersity index was 0.39 ± 0.09, and the zeta potential was -31.17 ± 2.15 mV. In addition, the changes in particle size, potential, micromorphology, and anti-Escherichia coli activity of EONE during digestion were investigated by in vitro simulated digestion. The emulsion was stable in simulated salivary fluid, tended to aggregate in simulated gastric fluid, and increased in particle size and potential value in simulated intestinal fluid. EONE showed higher anti-E. coli activity than EO by simulated digestion. These results provide a useful reference for the in vivo antimicrobial application of the essential oil.
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Affiliation(s)
- Ruiteng Song
- School of Pharmacy, Weifang Medical University, Weifang, Shandong 261053, PR China
| | - Yongqi Lin
- School of Pharmacy, Weifang Medical University, Weifang, Shandong 261053, PR China
| | - Zhenzhen Li
- Department of Pharmacy, Affiliated Hospital of Weifang Medical University, Weifang, Shandong 261053, PR China.
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Nanoemulsion of cashew gum and clove essential oil (Ocimum gratissimum Linn) potentiating antioxidant and antimicrobial activity. Int J Biol Macromol 2021; 193:100-108. [PMID: 34627848 DOI: 10.1016/j.ijbiomac.2021.09.195] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/27/2021] [Accepted: 09/28/2021] [Indexed: 01/09/2023]
Abstract
In this study, nanoemulsions of essential oil from Ocimumgratissimum (Linn) (EO) were produced using low and high energy techniques using cashew gum (CG) as a co-surfactant. The main constituents of the EO were determined by Gas Chromatography coupled with Mass Spectrometry (GC-MS), and their presence in the EO and in the formulations verified by Fourier Transform Infrared Spectroscopy (FTIR) and UV-visible spectrophotometry was observed the encapsulation efficiency (EE%), with colloidal stability. Nuclear magnetic resonance (NMR) was used to study cashew gum. Dynamic light scattering analysis (DLS) determined the nanoemulsion Z means, polydispersity index and the Zeta potential value, nanoparticle tracking analysis (NTA) were determined. The nanostructured EO showed better antibacterial action against the pathogenic gastroenteritis species Staphylococcus aureus, Escherichia coli and Salmonella enterica when compared to free EO. Atomic Force Microscopy (AFM) was used for morphological analysis of the nanoparticle and study of the action of the nanoemulsion through images of the cellular morphology of S. enterica. The antioxidant activity was evaluated against the ABTS radical (2,2'-azino-bis diazonium salt (3-ethylbenzothiazoline-6-sulfonic acid)). The encapsulation of EO in a nanostructured system improved its antibacterial and antioxidant activity, the low energy synthesis showed greater storage stability, remaining stable for 37 days.
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Preparation and Optimization of Garlic Oil/Apple Cider Vinegar Nanoemulsion Loaded with Minoxidil to Treat Alopecia. Pharmaceutics 2021; 13:pharmaceutics13122150. [PMID: 34959435 PMCID: PMC8706394 DOI: 10.3390/pharmaceutics13122150] [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: 11/11/2021] [Revised: 12/07/2021] [Accepted: 12/08/2021] [Indexed: 11/17/2022] Open
Abstract
Alopecia areata is a scarless, localized hair loss disorder that is typically treated with topical formulations that ultimately only further irritate the condition. Hence, the goal of this study was to develop a nanoemulsion with a base of garlic oil (GO) and apple cider vinegar (APCV) and loaded with minoxidil (MX) in order to enhance drug solubilization and permeation through skin. A distance coordinate exchange quadratic mixture design was used to optimize the proposed nanoemulsion. Span 20 and Tween 20 mixtures were used as the surfactant, and Transcutol was used as the co-surfactant. The developed formulations were characterized for their droplet size, minoxidil steady-state flux (MX Jss) and minimum inhibitory concentration (MIC) against Propionibacterium acnes. The optimized MX-GO-APCV nanoemulsion had a droplet size of 110 nm, MX Jss of 3 μg/cm2 h, and MIC of 0.275 μg/mL. The optimized formulation acquired the highest ex vivo skin permeation parameters compared to MX aqueous dispersion, and varying formulations lacked one or more components of the proposed nanoemulsion. GO and APCV in the optimized formulation had a synergistic, enhancing activity on the MX permeation across the skin membrane, and the percent permeated increased from 12.7% to 41.6%. Finally, the MX-GO-APCV nanoemulsion followed the Korsmeyer–Peppas model of diffusion, and the value of the release exponent (n) obtained for the formulations was found to be 1.0124, implying that the MX permeation followed Super case II transport. These results demonstrate that the MX-GO-APCV nanoemulsion formulation could be useful in promoting MX activity in treating alopecia areata.
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Abstract
The fragrance field of perfumes has attracted considerable scientific, industrial, cultural, and civilizational interest. The marine odor is characterized by the specific smell of sea breeze, seashore, algae, and oyster, among others. Marine odor is a more recent fragrance and is considered as one of the green and modern fragrances. The smells reproducing the marine environment are described due to their content of Calone 1951 (7-methyl-2H-1,5-benzodioxepin-3(4H)-one), which is a synthetic compound. In addition to the synthetic group of benzodioxepanes, such as Calone 51 and its derivatives, three other groups of chemical compounds seem to represent the marine smell. The first group includes the polyunsaturated cyclic ((+)-Dictyopterene A) and acyclic (giffordene) hydrocarbons, acting as pheromones. The second group corresponds to polyunsaturated aldehydes, such as the (Z,Z)-3,6-nonadienal, (E,Z)-2,6-nonadienal, which are most likely derived from the degradation of polyunsaturated fatty acids. The third group is represented by small molecules such as sulfur compounds and halogenated phenols which are regarded as the main flavor compounds of many types of seafood. This review exposes, most notably, the knowledge state on the occurrence of marine ingredients in fragrance. We also provide a detailed discussion on several aspects of essential oils, which are the most natural ingredients from various marine sources used in fragrance and cosmetics, including synthetic and natural marine ingredients.
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Rehman A, Qunyi T, Sharif HR, Korma SA, Karim A, Manzoor MF, Mehmood A, Iqbal MW, Raza H, Ali A, Mehmood T. Biopolymer based nanoemulsion delivery system: An effective approach to boost the antioxidant potential of essential oil in food products. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100082] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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Abd-Rabou AA, Edris AE. Cytotoxic, apoptotic, and genetic evaluations of Nigella sativa essential oil nanoemulsion against human hepatocellular carcinoma cell lines. Cancer Nanotechnol 2021. [DOI: 10.1186/s12645-021-00101-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Abstract
Background
Phytochemicals and plant extracts are showing promising anticancer potentials. In the current study, the volatile faction (essential oil) of Nigella sativa seeds was evaluated against some hepatocellular carcinoma (HCC). The essential oil was extracted and characterized by chromatographic techniques to reveal its chemical composition, especially thymoquinone. Then, the oil was fabricated in two nanoemulsion formulations (F1 and F2), which differ in their composition of surfactants. The cytotoxicity and apoptotic activities of the essential oil and its nanoemulsions were evaluated in vitro against HepG2 and Huh-7 cell lines. Normal WI-38 cell line was also included in that evaluation to study the selectivity and safety of the different formulations on normal cells.
Results
Gas chromatographic analysis indicated that the essential oil is composed mainly of p-cymene (40.0%), thymoquinone (31.2%) and trans-α-thujene (12.8%). Particle size of the nanoemulsions ranged between 9.4 and 119.7 nm depending on the type of surfactant used in the formulation process. The pure essential oil and its two nanoemulsions (F1 and F2) showed dose-dependent antiproliferative activity against both HCC cells. This activity reached its highest cell inhibition in the case of nanoemulsion (F2) where the proliferation percentage was only 21.9% and 9.2% against HepG2 and Huh-7 cells, respectively. The same nanoemulsion (F2) also showed the lowest IC50 values (55.7 and 35.5 µg/ml) against both HepG2 and Huh-7 cells, respectively, compared to 100 µg/ml for the reference drug Doxorubicin. Flow cytometric analysis also confirmed that nanoemulsion (F2) has the highest apoptotic activity compared to nanoemulsion (F1) and the pure unformulated essential oil. Genetic expressions of pro-apoptotic (Bax) and the anti-apoptotic (Bcl-2) gene markers evaluation revealed that nanoemulsion (F2) has better activity in upregulating (Bax) and down-regulate (Bcl-2) with the highest Bax/Bcl-2 ratio (69) was found against Huh-7 cells. All N. sativa nanoemulsions showed minimal cytotoxicity on the normal WI-38 cell, indicating wide safety margins due to selective properties.
Conclusion
Overall, the study revealed the potentials of N. sativa essential oil, after formulation in specially tailored nanoemulsion for application as potential adjuvant liver anticancer agent.
Graphical Abstract
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Homayounpour P, Alizadeh Sani M, Shariatifar N. Application of nano‐encapsulated
Allium sativum
L. essential oil to increase the shelf life of hamburger at refrigerated temperature with analysis of microbial and physical properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15907] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | - Mahmood Alizadeh Sani
- Division of Food Safety and Hygiene Department of Environmental Health Engineering School of Public Heath Tehran University of Medical Sciences Tehran Iran
| | - Nabi Shariatifar
- Division of Food Safety and Hygiene Department of Environmental Health Engineering School of Public Heath Tehran University of Medical Sciences Tehran Iran
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Xu R, Zheng R, Wang Y, Ma R, Tong G, Wei X, Feng D, Hu K. Transcriptome analysis to elucidate the toxicity mechanisms of fenvalerate, sulfide gatifloxacin, and ridomil on the hepatopancreas of Procambarus clarkii. FISH & SHELLFISH IMMUNOLOGY 2021; 116:140-149. [PMID: 34256134 DOI: 10.1016/j.fsi.2021.07.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 06/15/2021] [Accepted: 07/09/2021] [Indexed: 06/13/2023]
Abstract
Most antibiotics, insecticides, and other chemicals used in agricultural and fishery production tend to persist in the environment. Fenvalerate, sulfide gatifloxacin, and ridomil are widely used in aquaculture as antibacterial, antifungal, and antiparasitic drugs; however, their toxicity mechanism remains unclear. Thus, we herein analyzed the effects of these three drugs on the hepatopancreas of Procambarus clarkii at the transcriptome level. Twelve normalized cDNA libraries were constructed using RNA extracted from P. clarkii after treatment with fenvalerate, sulfide gatifloxacin, or ridomil and from an untreated control group, followed by Kyoto Encyclopedia of Genes and Genomes pathway analysis. In the control vs fenvalerate and control vs sulfide gatifloxacin groups, 14 and seven pathways were significantly enriched, respectively. Further, the effects of fenvalerate and sulfide gatifloxacin were similar on the hepatopancreas of P. clarkii. We also found that the expression level of genes encoding senescence marker protein-30 and arylsulfatase A was downregulated in the sulfide gatifloxacin group, indicating that sulfide gatifloxacin accelerated the apoptosis of hepatopancreatocytes. The expression level of major facilitator superfamily domain containing 10 was downregulated, implying that it interferes with the ability of the hepatopancreas to metabolize drugs. Interestingly, we found that Niemann pick type C1 and glucosylceramidase-β potentially interact with each other, consequently decreasing the antioxidant capacity of P. clarkii hepatopancreas. In the fenvalerate group, the downregulation of the expression level of xanthine dehydrogenase indicated that fenvalerate affected the immune system of P. clarkii; moreover, the upregulation of the expression level of pancreatitis-associated protein-2 and cathepsin C indicated that fenvalerate caused possible inflammatory pathological injury to P. clarkii hepatopancreas. In the ridomil group, no pathway was significantly enriched. In total, 21 genes showed significant differences in all three groups. To conclude, although there appears to be some overlap in the toxicity mechanisms of fenvalerate, sulfide gatifloxacin, and ridomil, further studies are warranted.
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Affiliation(s)
- Ruze Xu
- National Pathogen Collection Center for Aquatic Animals, Shanghai Engineering Research Center of Aquaculture, National Demonstration Center for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai, 201306, PR China; National Fisheries Technical Extension Center, Beijing, 100125, PR China; Key Laboratory of East China Sea Fishery Resources Exploitation, Ministry of Agriculture, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, 200090, PR China.
| | - Ruizhou Zheng
- National Pathogen Collection Center for Aquatic Animals, Shanghai Engineering Research Center of Aquaculture, National Demonstration Center for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai, 201306, PR China; National Fisheries Technical Extension Center, Beijing, 100125, PR China; Key Laboratory of East China Sea Fishery Resources Exploitation, Ministry of Agriculture, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, 200090, PR China
| | - Yali Wang
- National Pathogen Collection Center for Aquatic Animals, Shanghai Engineering Research Center of Aquaculture, National Demonstration Center for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai, 201306, PR China; National Fisheries Technical Extension Center, Beijing, 100125, PR China; Key Laboratory of East China Sea Fishery Resources Exploitation, Ministry of Agriculture, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, 200090, PR China
| | - Rongrong Ma
- National Pathogen Collection Center for Aquatic Animals, Shanghai Engineering Research Center of Aquaculture, National Demonstration Center for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai, 201306, PR China
| | - Guixiang Tong
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning, 530021, PR China
| | - Xinxian Wei
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning, 530021, PR China
| | - Dongyue Feng
- National Fisheries Technical Extension Center, Beijing, 100125, PR China.
| | - Kun Hu
- National Pathogen Collection Center for Aquatic Animals, Shanghai Engineering Research Center of Aquaculture, National Demonstration Center for Experimental Fisheries Science Education, Shanghai Ocean University, Shanghai, 201306, PR China; National Fisheries Technical Extension Center, Beijing, 100125, PR China; Key Laboratory of East China Sea Fishery Resources Exploitation, Ministry of Agriculture, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai, 200090, PR China.
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Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions. Foods 2021; 10:foods10071637. [PMID: 34359508 PMCID: PMC8305996 DOI: 10.3390/foods10071637] [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: 05/28/2021] [Revised: 07/07/2021] [Accepted: 07/09/2021] [Indexed: 12/28/2022] Open
Abstract
The active components in garlic essential oil are easily degradable, which limits its application in the food industry. Vegetable oils (VOs) were used to improve the stability of garlic essential oil (GEO) emulsion. The volatile compounds of GEO and its mixtures with vegetable oils (VOs), including corn oil (CO), soybean oil (SO), and olive oil (OO) indicated that GEO-VO mixtures had a higher percentage of Diallyl disulfide and Diallyl trisulfide than pure GEO. Adding an appropriate amount of VOs promoted the GEO emulsion (whey protein concentrate and inulin as the wall materials) stability in order of CO > SO > OO. Evaluation of the encapsulation efficiency, controlled release, and antimicrobial activity of GEO-VO microcapsules showed that the GEO was successfully entrapped and slowly released with active antibacterial activities on both E. coli and S. aureus. Collectively, these results implied that VOs, especially for 20% CO, improved the stability of GEO emulsions and the encapsulation efficiency of GEO microcapsules. The mechanism might be related to (1) the regulating effect of density difference between oil and water phases on prevention to gravitational separation, (2) the promotion to the compatibility of GEO and VOs to inhibit the phase separation caused by Ostwald ripening.
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Song X, Wang L, Liu T, Liu Y, Wu X, Liu L. Mandarin (Citrus reticulata L.) essential oil incorporated into chitosan nanoparticles: Characterization, anti-biofilm properties and application in pork preservation. Int J Biol Macromol 2021; 185:620-628. [PMID: 34216663 DOI: 10.1016/j.ijbiomac.2021.06.195] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 06/27/2021] [Accepted: 06/28/2021] [Indexed: 11/27/2022]
Abstract
Mandarin (Citrus reticulata L.) essential oil (MEO) reportedly displays excellent antimicrobial properties. In this study, MEO was loaded into chitosan nanoparticles (CSNPs). The characteristics, antibacterial properties and benefit in pork preservation of MEO-CSNPs were evaluated. The MEO-CSNPs displayed an excellent encapsulation efficiency (EE) (67.32%-82.35%), the particle size values of 131.3 nm-161.9 nm, and the absolute zeta potential values above 30 mV. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) analysis, and thermogravimetric analysis (TGA) revealed that the MEO was incorporated into CSNPs without requiring a chemical reaction, the antibacterial activity of the MEO remained. Furthermore, the damage of MEO-chitosan nanoemulsions (MEO-CSs) to the cell membranes of Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) was confirmed by the change of bacterial cell morphology. The anti-biofilm assays verified that the MEO-CSs substantially inhibited biofilm formation and destroyed the mature biofilms. MEO-CSs were also applied to pork, proving a great potential for pork preservation. This study provides a potential approach for developing and utilizing MEO-CSs as natural antimicrobial agents in the food industry.
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Affiliation(s)
- Xueying Song
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Lei Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Ting Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Yongfeng Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Xiaoxia Wu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Liu Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.
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Youssef AM, El-Sayed HS, El-Nagar I, El-Sayed SM. Preparation and characterization of novel bionanocomposites based on garlic extract for preserving fresh Nile tilapia fish fillets. RSC Adv 2021; 11:22571-22584. [PMID: 35480459 PMCID: PMC9034308 DOI: 10.1039/d1ra03819b] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Accepted: 06/19/2021] [Indexed: 01/11/2023] Open
Abstract
In this paper we describe the preparation of a new bionanocomposite based on carboxymethyl cellulose (CMC), Arabic gum (AG) and gelatin (GL), incorporating garlic extract (GE) and TiO2 nanoparticles (TiO2-NPs). The prepared bionanocomposites were evaluated using X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), Energy Dispersive X-ray Analysis (EDX), and scanning electron microscopy (SEM), and were evaluated for their antimicrobial effect. The permeability and thermal and mechanical properties of the films were assessed. The water vapor transmission rate (WVTR), oxygen transmission rate (OTR), and mechanical, thermal and antimicrobial properties of the prepared bionanocomposite films were enhanced by the addition of GE and TiO2-NPs. The effects of GE and TiO2-NPs in combination incorporated into a CMC/AG/GL blend as an edible coating on the quality of fresh Nile tilapia fish fillets during refrigerated storage were evaluated. The microbiological status and weight loss of fresh Nile tilapia fish fillets were periodically tested for 21 days during storage at 4 °C. The results indicated that GE combined with TiO2-NPs has a synergistic influence on the enhancement of the preservation properties of CMC/AG/GL/GE–TiO2 bionanocomposites for refrigerated tilapia fish fillets, which could control microbial growth, and decrease weight loss during the storage of tilapia fish fillets. In current work a new bionanocomposite based on carboxymethyl cellulose, Arabic gum and gelatin, incorporating garlic extract and TiO2 nanoparticles as an edible coating for preserving the fresh Nile tilapia fish fillets during cold storage.![]()
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Affiliation(s)
- Ahmed M Youssef
- Packaging Materials Department, National Research Centre 33 El Bohouth St. (former El Tahrir St.), Dokki Giza 12622 Egypt +20 33370931 +20 33322418
| | - Hoda S El-Sayed
- Dairy Science Department, National Research Centre 33 El Bohouth St. (former El Tahrir St.), Dokki Giza 12622 Egypt
| | - Islam El-Nagar
- Packaging Materials Department, National Research Centre 33 El Bohouth St. (former El Tahrir St.), Dokki Giza 12622 Egypt +20 33370931 +20 33322418
| | - Samah M El-Sayed
- Dairy Science Department, National Research Centre 33 El Bohouth St. (former El Tahrir St.), Dokki Giza 12622 Egypt
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El-Sayed HS, El-Sayed SM. A modern trend to preserve white soft cheese using nano-emulsified solutions containing cumin essential oil. ACTA ACUST UNITED AC 2021. [DOI: 10.1016/j.enmm.2021.100499] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Hyaluronic Acid-Based Nanocapsules as Efficient Delivery Systems of Garlic Oil Active Components with Anticancer Activity. NANOMATERIALS 2021; 11:nano11051354. [PMID: 34065497 PMCID: PMC8160828 DOI: 10.3390/nano11051354] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 05/13/2021] [Accepted: 05/16/2021] [Indexed: 12/23/2022]
Abstract
Diallyl disulfide (DADS) and diallyl trisulfide (DATS) are garlic oil compounds exhibiting beneficial healthy properties including anticancer action. However, these compounds are sparingly water-soluble with a limited stability that may imply damage to blood vessels or cells after administration. Thus, their encapsulation in the oil-core nanocapsules based on a derivative of hyaluronic acid was investigated here as a way of protecting against oxidation and undesired interactions with blood and digestive track components. The nuclear magnetic resonance (1H NMR) technique was used to follow the oxidation processes. It was proved that the shell of the capsule acts as a barrier limiting the sulfur oxidation, enhancing the stability of C=C bonds in DADS and DATS. Moreover, it was shown that the encapsulation inhibited the lysis of the red blood cell membrane (mainly for DADS) and interactions with serum or digestive track components. Importantly, the biological functions and anticancer activity of DADS and DATS were preserved after encapsulation. Additionally, the nanocapsule formulations affected the migration of neoplastic cells—a desirable preliminary observation concerning the inhibition of migration. The proposed route of administration of these garlic extract components would enable reaching their higher concentrations in blood, longer circulation in a bloodstream, and thus, imply a better therapeutic effect.
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Hu G, Cai K, Li Y, Hui T, Wang Z, Chen C, Xu B, Zhang D. Significant inhibition of garlic essential oilon benzo[a]pyrene formation in charcoal-grilled pork sausagesrelates to sulfide compounds. Food Res Int 2021; 141:110127. [PMID: 33641994 DOI: 10.1016/j.foodres.2021.110127] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 01/07/2021] [Accepted: 01/07/2021] [Indexed: 11/17/2022]
Abstract
To addgarlic more conveniently, the substitute-garlic essential oil(GEO)is wildly applied in meat product for flavor improvement. However, the effects of GEOon chemical hazard formation, such as benzo[a]pyrene (BaP), in meat processing have not been studied. This study focused on the inhibitory effect of garlic (0.05-0.15%, w/w), GEO (0.002-0.006%, w/w) and the active sulfide compounds (0.006%, w/w) on the formation of BaP in charcoal-grilled pork sausages. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity of the garlic, GEO and sulfide compounds was also determined. The results showed that the garlic was efficient in the decrease of DPPH free radicals (14.91-23.39%) and BaP content (37.2-62.3%). GEO was also efficient in scavenging DPPH free radicals (14.17-26.20%) and reducing BaP formation (29.1-57.1%). Gas chromatography-mass spectrometer (GC-MS) analysis identified a total of 41 compounds, of which six major sulfide compounds (allyl methyl sulfide, diallyl sulfide, allyl methyl disulfide, diallyl disulfide, allyl methyl trisulfide and diallyl trisulfide) were screened to assess their inhibition of BaP generation. The BaP inhibition of these sulfide compounds were dependent on the number of sulfur (-S-) and thioallyl group (-S-CH2-CH═CH2); and allyl methyl trisulfide (AMTS) showed the highest BaP inhibition (63.3%). A significant correlation was found between their BaP inhibition and DPPH scavenging activity (Spearman correlation = 0.91, P < 0.001), which indicates that the mechanism of sulfides influencing BaP formation in grilling sausage is related to free radical reaction. Our research gives an insight into the theoretical basis about application of GEO to inhibit BaP during food processing and supports use of GEO as a natural additive in meat products.
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Affiliation(s)
- Gaofeng Hu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Kezhou Cai
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Yuzhu Li
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Teng Hui
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, People's Republic of China.
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, People's Republic of China.
| | - Conggui Chen
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, People's Republic of China
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Ghassemi S, Raei Y. Evaluation of ion content, productivity and essential oil quality of garlic under saline conditions and biochar and polyamine treatments. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103720] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Magri A, Petriccione M, Cerqueira MA, Gutiérrez TJ. Self-assembled lipids for food applications: A review. Adv Colloid Interface Sci 2020; 285:102279. [PMID: 33070103 DOI: 10.1016/j.cis.2020.102279] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 09/23/2020] [Accepted: 09/23/2020] [Indexed: 02/06/2023]
Abstract
Lipids play an important role in human nutrition. Several foodstuffs can be manufactured from the simple, compound and derived lipids. In particular, the use of self-assembled lipids (SLs, e.g. self-assembled L-α-lecithin) has brought great attention for the development of tailored, tuned and targeted colloidal structures loading degradation-sensitive substances with valuable antimicrobial, antioxidant and nutraceutical properties for food applications. For example, polyunsaturated fatty acids (PUFAs) and essential oils can be protected from degradation, thus improving their bioavailability in general terms in consumers. From a nanotechnological point of view, SLs allow the development of advanced and multifaceted architectures, in which each molecule of them are used as building blocks to obtain designed and ordered structures. It is important to note before beginning this review, that simple and compound lipids are the main SLs, while essential fatty acids and derived lipids in general have been considered by many research groups as the bulk loaded substances within several structures from self-assembled carbohydrates, proteins and lipids. However, this review paper is addressed on the analysis of the lipid-lipid self-assembly. Lipids can be self-assembled into various structures (micelles, vesicular systems, lyotropic liquid crystals, oleogels and films) to be used in different food applications: coatings, controlled and sustained release materials, emulsions, functional foods, etc. SLs can be obtained via non-covalent chemical interactions, primarily by hydrogen, hydrophilic and ionic bonding, which are influenced by the conditions of ionic strength, pH, temperature, among others. This manuscript aims to give an analysis of the specific state-of-the-art of SLs for food applications, based primarily on the literature reported in the past five years.
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He Q, Guo M, Jin TZ, Arabi SA, Liu D. Ultrasound improves the decontamination effect of thyme essential oil nanoemulsions against Escherichia coli O157: H7 on cherry tomatoes. Int J Food Microbiol 2020; 337:108936. [PMID: 33161345 DOI: 10.1016/j.ijfoodmicro.2020.108936] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 09/19/2020] [Accepted: 10/10/2020] [Indexed: 02/07/2023]
Abstract
Development of novel and effective decontamination technologies to ensure the microbiological safety of fresh produce has gained considerable attention, mainly driven by numerous outbreaks. This work presented the first approach regarding to the application of the previously reported hurdle technologies on the sanitization of artificially contaminated cherry tomatoes. Thyme (Thymus daenensis) essential oil nanoemulsion (TEON, 8.28 nm in diameter with a narrow size distribution) was formulated via ultrasonic nanoemulsification, showing remarkably improved antimicrobial activity against Escherichia coli (E. coli) O157:H7, compared to the coarse emulsion. The antimicrobial effect of ultrasound (US), thyme essential oil nanoemulsion (TEON) and the combination of both treatments was assessed against E. coli O157:H7. The remarkable synergistic effects of the combined treatments were achieved, which decontaminated the E. coli populations by 4.49-6.72 log CFU/g on the surface of cherry tomatoes, and led to a reduction of 4.48-6.94 log CFU/sample of the total inactivation. TEON combined with US were effective in reducing the presence of bacteria in wastewater, which averted the potential detrimental effect of cross-contamination resulted from washing wastewater in fresh produce industry. Moreover, the treatments did not noticeably alter the surface color and firmness of cherry tomatoes. Therefore, ultrasound combined with TEON is a promising and feasible alternative for the reduction of microbiological contaminants, as well as retaining the quality characteristics of cherry tomatoes.
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Affiliation(s)
- Qiao He
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
| | - Tony Z Jin
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | | | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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Correlation between chemical composition and antimicrobial properties of essential oils against most common food pathogens and spoilers: In-vitro efficacy and predictive modelling. Microb Pathog 2020; 147:104212. [DOI: 10.1016/j.micpath.2020.104212] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 04/15/2020] [Accepted: 04/16/2020] [Indexed: 10/24/2022]
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WITHDRAWN: Chemical Composition and Antibacterial Activity of the Essential Oil of Allium sativum L. from Morocco. Eur J Integr Med 2020. [DOI: 10.1016/j.eujim.2020.101216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Ghazanfari N, Mortazavi SA, Yazdi FT, Mohammadi M. Microwave-assisted hydrodistillation extraction of essential oil from coriander seeds and evaluation of their composition, antioxidant and antimicrobial activity. Heliyon 2020; 6:e04893. [PMID: 32984601 PMCID: PMC7498746 DOI: 10.1016/j.heliyon.2020.e04893] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 04/14/2020] [Accepted: 09/07/2020] [Indexed: 01/18/2023] Open
Abstract
Coriander seeds essential oil is used in food preparation, perfume, cosmetics and pharmaceuticals. In this study, extraction of essential oil from coriander seeds was done by hydrodistillation (HD) and microwave assisted hydrodistillation (MAHD) methods. Chemical composition, total phenol contents, antimicrobial and antioxidant properties of essential oils were measured and the results were compared between HD and MAHD methods. Scanning electron microscopy (SEM) results showed that the essential oils had inhibitory effect on the bacterial membrane and cell wall. Results showed that total phenol contents and antioxidant activity increased under heat and microwave conditions. Coriander seeds essential oil had a very strong effect on Candida albicans. Gram-positive bacteria were more sensitive to the essential oil of coriander seeds than Gram-negative bacteria. The essential oil extracted by MAHD showed better antimicrobial activity, higher phenols yield and antioxidant activity. According to the results of GC-MS, linalool was the most common constituent of both essential oils.
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Affiliation(s)
- Negin Ghazanfari
- Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Seyed Ali Mortazavi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
- Corresponding author.
| | - Farideh Tabatabaei Yazdi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Morteza Mohammadi
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
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Guo M, Zhang L, He Q, Arabi SA, Zhao H, Chen W, Ye X, Liu D. Synergistic antibacterial effects of ultrasound and thyme essential oils nanoemulsion against Escherichia coli O157:H7. ULTRASONICS SONOCHEMISTRY 2020; 66:104988. [PMID: 32222643 DOI: 10.1016/j.ultsonch.2020.104988] [Citation(s) in RCA: 70] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/25/2019] [Revised: 01/15/2020] [Accepted: 01/23/2020] [Indexed: 05/05/2023]
Abstract
Essential oil nanoemulsions have been proven to have stronger antimicrobial effects compared to the essential oil alone or coarse emulsion. Sonoporation could be the promising candidate to trigger a synergistic effect with thyme essential oil nanoemulsion (TEON) and produce a more effective antibacterial efficacy. Therefore, in this study, the bactericidal effects of ultrasound (US) in combination with TEON treatments against Escherichia coli (E. coli) O157:H7 were investigated. The remarkable synergistic effects of US (20 kHz, 255 W/cm2, 9 min) and TEON (0.375 mg/mL) treatments at 22 °C reduced E. coli O157:H7 populations by 7.42 ± 0.27 log CFU/mL. The morphological changes of cells exposed to different treatments were observed by scanning electron microscopy and transmission electron microscopy. The results showed that the synergistic effects of the ultrasound and TEON treatments altered the morphology and interior microstructure of organism cells. Laser scanning confocal microscopy (LSCM) images revealed that the combination treatments of ultrasound and TEON altered the permeability of cell membranes, and this affected the integrity of E. coli O157:H7 cells. This was further indicated by the high amounts of nucleic acids and proteins released from these cells following treatment. The results from this study illustrated the mechanisms of the synergistic effects of sonoporation and TEON treatments and provided valuable information for their potential in food pasteurization.
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Affiliation(s)
- Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058; Ningbo Research Institute, Zhejiang University, Ningbo 315100
| | - Lianjiao Zhang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058
| | - Qiao He
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058
| | | | - Huanhuan Zhao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058
| | - Weijun Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058; Ningbo Research Institute, Zhejiang University, Ningbo 315100
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058; Ningbo Research Institute, Zhejiang University, Ningbo 315100.
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43
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Zhang Y, Wang G, Kong Y, Xu H, Xiao B, Liu Y, Zhou H. A comparative analysis of the essential oils from two species of garlic seedlings cultivated in China: chemical profile and anticoagulant potential. Food Funct 2020; 11:6020-6027. [PMID: 32697212 DOI: 10.1039/d0fo00845a] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Garlic seedlings (GS) and blanched garlic seedlings (BGS) are two kinds of common garlic-derived vegetables in China, but little information is available on their bioactive constituents. In this work, chemical profiles and anticoagulant activities of essential oils from GS (EOGS) and BGS (EOBGS) were disclosed and compared for the first time. Sixteen and fourteen volatile compounds were identified in EOGS and EOBGS by GC-MS analysis, and both of them were rich in sulfur-containing compounds, particularly diallyl sulfides accounting for 74.77% and 85.87%, respectively. EOGS and EOBGS exerted anticoagulant activities via intrinsic, extrinsic, and common coagulation pathways as well as by lowering the content of fibrinogen; EOGS exceeded EOBGS in the activation of intrinsic and extrinsic coagulation pathways, while EOBGS outperformed EOGS on the activation of the common coagulation pathway, which was even superior to that of heparin at the same dose. Herein, the results of the present investigation will give a strong clue that EOGS and EOBGS are more likely to lead to a promising way to vegetable-based anticoagulants.
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Affiliation(s)
- Yang Zhang
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China.
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Somrani M, Inglés MC, Debbabi H, Abidi F, Palop A. Garlic, Onion, and Cinnamon Essential Oil Anti-biofilms' Effect against Listeria monocytogenes. Foods 2020; 9:E567. [PMID: 32375294 PMCID: PMC7278783 DOI: 10.3390/foods9050567] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 04/10/2020] [Accepted: 04/13/2020] [Indexed: 12/12/2022] Open
Abstract
Biofilms represent a serious problem for food industries due to their persistence in processing surfaces, from which they can cause food spoilage or, even worse, lead to foodborne diseases. Microorganisms immersed in biofilms are more resistant to biocides. The search for natural effective alternatives for the prevention and the control of biofilms has increased lately. The aim of this research was to test the antibacterial and the anti-biofilm activities of cinnamon, onion, and garlic essential oils against Listeria monocytogenes. The methodology highlighted first the effect of these essential oils on L. monocytogenes using disc diffusion and minimum inhibitory concentration (MIC) methods and then on initial cell attachment and six hours preformed biofilms. The inhibition of biofilms was assessed by crystal violet assay. Sulfides were the most abundant compounds present in onion and garlic essential oils, while cinnamaldehyde was predominant in cinnamon essential oil. MIC values were of 0.025 mg mL-1 for onion essential oil and 0.100 mg mL-1 for cinnamon and garlic. Onion essential oil inhibited initial cell attachment by 77% at 0.5 of the MIC dose, while at MIC, cinnamon and garlic essential oils inhibited the initial microbial adhesion completely. All three essential oils completely inhibited initial cell attachment when applied at 2 MIC. On the contrary, preformed biofilms were more resistant, and the inhibition rate ranged from 33% to 78%. In summary, this investigation revealed that the essential oils of garlic, onion, and cinnamon show an effective antibiofilm activity against L. monocytogenes and are promising natural antimicrobial alternatives for food processing facilities.
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Affiliation(s)
- Mariem Somrani
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, 30202 Cartagena, Spain;
- Department of AgriFood Industries, UR17AGR01-PATIO, National Agronomic Institute of Tunisia, University of Carthage, 1082 Tunis, Tunisia;
| | | | - Hajer Debbabi
- Department of AgriFood Industries, UR17AGR01-PATIO, National Agronomic Institute of Tunisia, University of Carthage, 1082 Tunis, Tunisia;
| | - Ferid Abidi
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology, University of Carthage, 1080 Tunis, Tunisia;
| | - Alfredo Palop
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, 30202 Cartagena, Spain;
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Abstract
With the increasing use of joint replacement surgery, the prevalence of periprosthetic joint infections (PJI) has also increased. However, treating PJI has become a challenge for orthopaedic surgeons because of the prevalence of multi-drug resistant (MDR) bacteria and the formation of protective biofilms. Numerous studies have shown that garlic extract (GE) has antibacterial activities and might be a good candidate for PJI treatment. This review explores the antibacterial and antibiofilm activities of GE and its potential to be used in the treatment of PJI.
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Affiliation(s)
- Xing-Yang Zhu
- The First Clinical Medical School, Guangzhou University of Chinese Medicine, Guangzhou, Guangdong Province, China.,Department of Orthopaedics, Yichuan People's Hospital, Luoyang, Henan Province, China
| | - Yi-Rong Zeng
- Department of Orthopaedics, The First Affiliated Hospital of Guangzhou University of Chinese Medicine, Guangzhou, Guangdong Province, China
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Thuy BT, My TTA, Hai NTT, Hieu LT, Hoa TT, Thi Phuong Loan H, Triet NT, Anh TTV, Quy PT, Tat PV, Hue NV, Quang DT, Trung NT, Tung VT, Huynh LK, Nhung NTA. Investigation into SARS-CoV-2 Resistance of Compounds in Garlic Essential Oil. ACS OMEGA 2020; 5:8312-8320. [PMID: 32363255 PMCID: PMC7123907 DOI: 10.1021/acsomega.0c00772] [Citation(s) in RCA: 134] [Impact Index Per Article: 33.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Accepted: 03/20/2020] [Indexed: 05/08/2023]
Abstract
Eighteen active substances, including 17 organosulfur compounds found in garlic essential oil (T), were identified by GC-MS analysis. For the first time, using the molecular docking technique, we report the inhibitory effect of the considered compounds on the host receptor angiotensin-converting enzyme 2 (ACE2) protein in the human body that leads to a crucial foundation about coronavirus resistance of individual compounds on the main protease (PDB6LU7) protein of SARS-CoV-2. The results show that the 17 organosulfur compounds, accounting for 99.4% contents of the garlic essential oil, have strong interactions with the amino acids of the ACE2 protein and the main protease PDB6LU7 of SARS-CoV-2. The strongest anticoronavirus activity is expressed in allyl disulfide and allyl trisulfide, which account for the highest content in the garlic essential oil (51.3%). Interestingly, docking results indicate the synergistic interactions of the 17 substances, which exhibit good inhibition of the ACE2 and PDB6LU7 proteins. The results suggest that the garlic essential oil is a valuable natural antivirus source, which contributes to preventing the invasion of coronavirus into the human body.
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Affiliation(s)
- Bui Thi
Phuong Thuy
- Faculty
of Fundamental Science, Van Lang University, 45 Nguyen Khac Nhu Street, Ho Chi Minh City 700000, Viet Nam
| | - Tran Thi Ai My
- Department
of Chemistry, University of Sciences, Hue
University, 77 Nguyen Hue Street, Hue City 530000, Vietnam
| | - Nguyen Thi Thanh Hai
- Department
of Chemistry, University of Sciences, Hue
University, 77 Nguyen Hue Street, Hue City 530000, Vietnam
| | - Le Trung Hieu
- Department
of Chemistry, University of Sciences, Hue
University, 77 Nguyen Hue Street, Hue City 530000, Vietnam
| | - Tran Thai Hoa
- Department
of Chemistry, University of Sciences, Hue
University, 77 Nguyen Hue Street, Hue City 530000, Vietnam
| | - Huynh Thi Phuong Loan
- Department
of Chemistry, University of Sciences, Hue
University, 77 Nguyen Hue Street, Hue City 530000, Vietnam
| | - Nguyen Thanh Triet
- Faculty
of Traditional Medicine, University of Medicine
and Pharmacy at Ho Chi Minh City, 217 Hong Bang Street, Ho
Chi Minh City 700000, Vietnam
| | - Tran Thi Van Anh
- Faculty
of Pharmacy, University of Medicine and
Pharmacy at Ho Chi Minh City, 217 Hong Bang Street, Ho Chi Minh City 700000, Vietnam
| | - Phan Tu Quy
- Department
of Natural Sciences & Technology, Tay
Nguyen University, 567 Lê Duan Street, Buon Ma Thuot City 630000, Vietnam
| | - Pham Van Tat
- Department
of Environmental Engineering, Hoa Sen University, 93 Cao Thang Street, Ho Chi Minh City 700000, Vietnam
| | - Nguyen Van Hue
- Faculty
of Engineering and Food Technology, University
of Agriculture and Forestry, Hue University, 102 Phung Hung Street, Hue
City 530000, Vietnam
| | - Duong Tuan Quang
- Department
of Chemistry, University of Education, Hue
University, 34 Le loi, Hue City 530000, Vietnam
| | - Nguyen Tien Trung
- Laboratory
of Computational Chemistry and Modeling, Department of Chemistry, Quy Nhon University, 170 An Duong Vuong Street, Quy Nhon City 590000, Vietnam
| | - Vo Thanh Tung
- University
of Sciences, Hue University, 77 Nguyen Hue Street, Hue City 530000, Vietnam
| | - Lam K. Huynh
- Department
of Chemical Engineering, International
University, Quarter 6,
Linh Trung Ward, Thu Duc District, Ho Chi Minh
City 700000, Vietnam
- Vietnam National University, Quarter 6, Linh Trung Ward, Thu
Duc District, Ho Chi Minh City 700000, Vietnam
| | - Nguyen Thi Ai Nhung
- Department
of Chemistry, University of Sciences, Hue
University, 77 Nguyen Hue Street, Hue City 530000, Vietnam
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Cho TJ, Park SM, Yu H, Seo GH, Kim HW, Kim SA, Rhee MS. Recent Advances in the Application of Antibacterial Complexes Using Essential Oils. Molecules 2020; 25:molecules25071752. [PMID: 32290228 PMCID: PMC7181228 DOI: 10.3390/molecules25071752] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2020] [Revised: 04/06/2020] [Accepted: 04/07/2020] [Indexed: 11/16/2022] Open
Abstract
Although antibacterial spectrum of essential oils (EOs) has been analyzed along with consumers’ needs on natural biocides, singular treatments generally require high concentration of EOs and long-term exposures to eliminate target bacteria. To overcome these limitations, antibacterial complex has been developed and this review analyzed previous reports regarding the combined antibacterial effects of EOs. Since unexpectable combined effects (synergism or antagonism) can be derived from the treatment of antibacterial complex, synergistic and antagonistic combinations have been identified to improve the treatment efficiency and to avoid the overestimation of bactericidal efficacy, respectively. Although antibacterial mechanism of EOs is not yet clearly revealed, mode of action regarding synergistic effects especially for the elimination of pathogens by using low quantity of EOs with short-term exposure was reported. Whereas comprehensive analysis on previous literatures for EO-based disinfectant products implies that the composition of constituents in antibacterial complexes is variable and thus analyzing the impact of constituting substances (e.g., surfactant, emulsifier) on antibacterial effects is further needed. This review provides practical information regarding advances in the EO-based combined treatment technologies and highlights the importance of following researches on the interaction of constituents in antibacterial complex to clarify the mechanisms of antibacterial synergism and/or antagonism.
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Affiliation(s)
- Tae Jin Cho
- Department of Food and Biotechnology, College of Science and Technology, Korea University, 2511, Sejong-ro, Sejong 30019, Korea;
| | - Sun Min Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Korea; (S.M.P.); (H.Y.); (G.H.S.); (H.W.K.)
| | - Hary Yu
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Korea; (S.M.P.); (H.Y.); (G.H.S.); (H.W.K.)
| | - Go Hun Seo
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Korea; (S.M.P.); (H.Y.); (G.H.S.); (H.W.K.)
| | - Hye Won Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Korea; (S.M.P.); (H.Y.); (G.H.S.); (H.W.K.)
| | - Sun Ae Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, Korea;
| | - Min Suk Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, Korea; (S.M.P.); (H.Y.); (G.H.S.); (H.W.K.)
- Correspondence: ; Tel.: +82-2-3290-3058
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Lu Y, Tan X, Lv Y, Yang G, Chi Y, He Q. Flavor volatiles evolution of Chinese horse bean-chili-paste during ripening, accessed by GC×GC-TOF/MS and GC-MS-olfactometry. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1749066] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Yunhao Lu
- College of Biomass Science and Engineering, Sichuan University, Chengdu P. R. China
| | - Xinyi Tan
- College of Biomass Science and Engineering, Sichuan University, Chengdu P. R. China
| | - Yuanping Lv
- College of Biomass Science and Engineering, Sichuan University, Chengdu P. R. China
| | - Guohua Yang
- Sichuan Dandan Pixian-douban Co., Ltd. Chengdu P. R. China
| | - Yuanlong Chi
- College of Biomass Science and Engineering, Sichuan University, Chengdu P. R. China
| | - Qiang He
- College of Biomass Science and Engineering, Sichuan University, Chengdu P. R. China
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Extending the Shelf Life of Ready-to-Eat Spiced Chicken Meat: Garlic Aqueous Extracts-Carboxymethyl Chitosan Ultrasonicated Coating Solution. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02428-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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50
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Esmaeili H, Cheraghi N, Khanjari A, Rezaeigolestani M, Basti AA, Kamkar A, Aghaee EM. Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausages. Meat Sci 2020; 166:108135. [PMID: 32259681 DOI: 10.1016/j.meatsci.2020.108135] [Citation(s) in RCA: 66] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 03/24/2020] [Accepted: 03/27/2020] [Indexed: 11/18/2022]
Abstract
The efficacy of chitosan (CH) and whey protein (WP) films impregnated with garlic essential oil (GEO, 2% v/v) or nanoencapsulated GEO (NGEO, 2% v/v) to extend the shelf life of refrigerated vacuum-packed sausages were assessed and compared during 50 days. The primary evaluation of GEO and NGEO showed that GEO had a considerable amount of active compounds diallyl sulfide derivatives (~67%) and the mean size and zeta potential of NGEO were 101 nm and -7.27 mV, respectively. Based on the microbiological and lipid stability analysis of the sausages, all active films retarded lipid oxidation and the growth of main spoilage bacterial groups compared to the control, and CH film containing NGEO exhibited the best result with the peroxide value, thiobarbituric acid reactive substances and aerobic plate count of 0.37 (meq/kg lipid), 0.47 (mg malondialdehyde/kg) and 3.69 (log CFU/g), respectively, on day 50. The nanoencapsulation of GEO made no significant differences in the sensory properties comparing to free-GEO samples (P < .05).
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Affiliation(s)
- Hossein Esmaeili
- Department of Microbiology and Immunology, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Narjes Cheraghi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran; Tehran Hamburger Company, Tehran, Iran
| | - Ali Khanjari
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
| | - Mohammadreza Rezaeigolestani
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran..
| | - Afshin Akhondzadeh Basti
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Abolfazl Kamkar
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Ebrahim Molaee Aghaee
- Department of Environmental Health, Division of Food Safety & Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
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