1
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Li Y, Wang J, Zeng QH, Wang L, Wang JJ, Li S, Zhu J, Zeng XA. Novel thawing method of ultrasound-assisted slightly basic electrolyzed water improves the processing quality of frozen shrimp compared with traditional thawing approaches. ULTRASONICS SONOCHEMISTRY 2024; 107:106931. [PMID: 38823084 PMCID: PMC11176819 DOI: 10.1016/j.ultsonch.2024.106931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 05/22/2024] [Accepted: 05/28/2024] [Indexed: 06/03/2024]
Abstract
Thawing is the primary step in handling frozen aquatic products, which directly determines their end-product quality. This study firstly constructed a novel thawing method of ultrasound-assisted slightly basic electrolyzed water (UST), and its influences on the physicochemical and histological properties of shrimp, as well as the structural of myofibrillar proteins (MPs) in shrimp were evaluated. Results indicated that the UST treatment greatly reduced 48.9 % thawing time of frozen shrimp compared to traditional thawing approaches. Meanwhile, the UST effectively decreased the generation of malondialdehyde (MDA), total volatile basic nitrogen (TVB-N), and carbonyl compounds in the thawed shrimps. In addition, it significantly preserved the elasticity and integrity of muscle fiber. Notably, the UST reduced the damage of thawing to the spatial structures of MPs, thereby greatly keeping the stability of protein. All these favorable changes maintained the water holding capacity (WHC) and quality of shrimp. Therefore, the UST is a promising non-thermal thawing technology for aquatic products.
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Affiliation(s)
- Yufeng Li
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China
| | - Jinsong Wang
- Institute of Agricultural and Biotechnology, Jingchu Institute of Technology, Hubei, Jingmen 448000, China
| | - Qiao-Hui Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China.
| | - Langhong Wang
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Jing Jing Wang
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Shaojie Li
- Shanghai Sixth People's Hospital Affiliated to Shanghai JiaoTong University, Shanghai 201306, China
| | - Jiahui Zhu
- China Certification & Inspection Group Ningxia Co., LTD., Yinchuan 750000, Ningxia, China
| | - Xin-An Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China.
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2
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Chen L, Zhao Y, Shi Q, Du Y, Zeng Q, Liu H, Zhang Z, Zheng H, Wang JJ. Preservation effects of photodynamic inactivation-mediated antibacterial film on storage quality of salmon fillets: Insights into protein quality. Food Chem 2024; 444:138685. [PMID: 38341917 DOI: 10.1016/j.foodchem.2024.138685] [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: 11/23/2023] [Revised: 01/31/2024] [Accepted: 02/05/2024] [Indexed: 02/13/2024]
Abstract
The preservation effects of a photodynamic inactivation (PDI)-mediated polylactic acid/5-aminolevulinic acid (PLA/ALA) film on the storage quality of salmon fillets were investigated. Results showed that the PDI-mediated PLA/ALA film could continuously generate reactive oxygen species by consuming oxygen to inactivate native pathogens and spoilage bacteria on salmon fillets. Meanwhile, the film maintained the content of muscle proteins and their secondary and tertiary structures, as well as the integrity of myosin by keeping the activity of Ca2+-ATPase, all of which protected the muscle proteins from degradation. Furthermore, the film retained the activity of total superoxide dismutase (T-SOD), suppressed the accumulation of lipid peroxides (e.g., MDA), which greatly inhibited four main types of protein oxidations. As a result, the content of flavor amino acids and essential amino acids in salmon fillets was preserved. Therefore, the PDI-mediated antimicrobial packaging film greatly preserves the storage quality of aquatic products by preserving the protein quality.
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Affiliation(s)
- Lu Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China.
| | - Qiandai Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Yu Du
- Data Information Center, Polar Research Institute of China, Shanghai 200136, China
| | - Qiaohui Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Haiquan Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Zhaohuan Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
| | - Huaming Zheng
- School of Material Sciences & Engineering, Wuhan Institute of Technology, Wuhan 430073, China
| | - Jing Jing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China.
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3
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Chen X, Lan W, Xie J. Natural phenolic compounds: Antimicrobial properties, antimicrobial mechanisms, and potential utilization in the preservation of aquatic products. Food Chem 2024; 440:138198. [PMID: 38128429 DOI: 10.1016/j.foodchem.2023.138198] [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: 06/12/2023] [Revised: 11/23/2023] [Accepted: 12/10/2023] [Indexed: 12/23/2023]
Abstract
Natural antibacterials have stood out in the last decade due to the growing demand for reducing chemical preservatives in food. In particular, natural phenolic compounds are secondary metabolites produced by plants for numerous functions including antimicrobial defence. Polyphenol has significant antimicrobial activity, but its antimicrobial properties are affected by the cell structure difference of bacteria, the concentration, type, and extraction method of polyphenol, and the treatment time of bacteria exposed to polyphenol. Therefore, this paper analyzed the antibacterial activity and mechanism of polyphenol as an antimicrobial agent. However, there remained significant considerations, including the interaction of polyphenols and food matrix, environmental temperature, and the effect of color and odor of some polyphenols on sensory properties of aquatic products, and the additive amount of polyphenols. On this basis, the application strategies of polyphenols as the antimicrobial agent in aquatic products preservation were reviewed.
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Affiliation(s)
- Xuening Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China.
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4
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Li X, Fan Y, Guo J, Li R, Liu Z, Hou Y, Qu Z, Liu Q. Polyvinyl alcohol/kappa-carrageenan-based package film with simultaneous incorporation of ferric ion and polyphenols from Capsicum annuum leaves for fruit shelf-life extension. Int J Biol Macromol 2024; 266:131002. [PMID: 38522680 DOI: 10.1016/j.ijbiomac.2024.131002] [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: 01/02/2024] [Revised: 03/07/2024] [Accepted: 03/17/2024] [Indexed: 03/26/2024]
Abstract
Bio-based food packaging materials have elicited growing interests due to their great degradability, high safety and active biofunctions. In this work, by simultaneously introducing the polyphenolic extracts from Capsicum annuum leaves and ferric ion (Fe3+) into the Polyvinyl alcohol/kappa-carrageenan (PVA/κ-carrageenan)-based film-forming matrix, an active package film was developed, with the purpose to improve the food shelf life. The experimental results indicated that the existence of Fe3+ can not only improve the mechanical properties owing to the multiple dynamic coordinated interactions, but also endow the composite films with excellent fire-retardancy. Moreover, the composite films could display excellent UV resistant performance, water vapor/oxygen gas barrier properties and antioxidant activities with the corporation of polyphenols. In particular, the highest DPPH and ABTS radical scavenging capacities for composite film (PC-PLP7 sample) were evaluated to be 82.5 % and 91.1 %, respectively. Higher polyphenol concentration is favorable to the bio-functions of the materials. Benefitting from these features, this novel kind of films with a dense and steady micro-structure could be further applicated in fruit preservations, where the ripening bananas were ensured with the high storage quality. This integration as a prospective food packaging material provides an economic and eco-friendly approach to excavate the high added-values of biomass.
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Affiliation(s)
- Xiaojun Li
- School of Chemistry and Chemical Engineering, North University of China, No. 3 Xueyuan Road, Jiancaoping District, Taiyuan 030051, China; Nanolattix Biotech Corporation, No.11 Kangshou street, Xiaodian District, Taiyuan 030006, China
| | - Yiyuan Fan
- School of Chemistry and Chemical Engineering, North University of China, No. 3 Xueyuan Road, Jiancaoping District, Taiyuan 030051, China
| | - Juan Guo
- School of Chemistry and Chemical Engineering, North University of China, No. 3 Xueyuan Road, Jiancaoping District, Taiyuan 030051, China
| | - Ran Li
- School of Chemistry and Chemical Engineering, North University of China, No. 3 Xueyuan Road, Jiancaoping District, Taiyuan 030051, China
| | - Zeqi Liu
- School of Chemistry and Chemical Engineering, North University of China, No. 3 Xueyuan Road, Jiancaoping District, Taiyuan 030051, China
| | - Yarui Hou
- School of Chemistry and Chemical Engineering, North University of China, No. 3 Xueyuan Road, Jiancaoping District, Taiyuan 030051, China
| | - Zhican Qu
- Nanolattix Biotech Corporation, No.11 Kangshou street, Xiaodian District, Taiyuan 030006, China
| | - Qingye Liu
- School of Chemistry and Chemical Engineering, North University of China, No. 3 Xueyuan Road, Jiancaoping District, Taiyuan 030051, China.
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5
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Wang JJ, He T, Chen L, Xu G, Dong S, Zhao Y, Zheng H, Liu Y, Zeng Q. Antibacterial efficiency of the curcumin-mediated photodynamic inactivation coupled with L-arginine against Vibrio parahaemolyticus and its application on shrimp. Int J Food Microbiol 2024; 411:110539. [PMID: 38141354 DOI: 10.1016/j.ijfoodmicro.2023.110539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 11/08/2023] [Accepted: 12/15/2023] [Indexed: 12/25/2023]
Abstract
The aim of this study was to investigate the antibacterial potency of a novel photodynamic inactivation (PDI) system with an enhanced bactericidal ability against Vibrio parahaemolyticus in vitro and in vivo. The synergistically bactericidal action of curcumin (Cur) and L-arginine (L-Arg) was firstly investigated, and then a novel curcumin-mediated PDI coupled with L-Arg was developed. Meanwhile, its potent inactivation mechanism against V. parahaemolyticus and preservation effects on shrimp were explored. Results showed that L-Arg disrupted the cell membrane by binding to membrane phospholipids and disrupting iron homeostasis, which helped curcumin to damage DNA and interrupt protein synthesis. Once irradiated by blue LED, the curcumin-mediated PDI produced the reactive oxygen species (ROS) which reacted with L-Arg to generate NO, and the NO was converted to reactive nitrogen species (RNS) with a strong bactericidal ability by consuming ROS. On this basis, the curcumin-mediated PDI coupled with L-Arg potently killed >8.0 Log CFU/mL with 8 μM curcumin, 0.5 mg/mL L-Arg and 1.2 J/cm2 irradiation. Meanwhile, this PDI also effectively inhibited the colour and pH changes, lipids oxidation and protein degradation of shrimp. Therefore, this study proposes a new potent PDI system to control microbial contamination in the food industry.
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Affiliation(s)
- Jing Jing Wang
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products, Foshan 528225, China; Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan 528225, China.
| | - Tiantian He
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products, Foshan 528225, China; Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan 528225, China
| | - Lu Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Guizhi Xu
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products, Foshan 528225, China; Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan 528225, China
| | - Shuliang Dong
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products, Foshan 528225, China; Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan 528225, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Huaming Zheng
- Province Key Lab of Plasma Chemistry and Advanced Materials, Wuhan Institute of Technology, Wuhan 430073, China
| | - Yang Liu
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products, Foshan 528225, China; Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan 528225, China
| | - Qiaohui Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China.
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6
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Chen HM, Zhou Q, Huang LJ, Lin J, Liu JF, Huang ZY, Zhang RL, Wang JJ, Zhao Y, Wu YN, Yang XF, Wu WL. Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives. Food Res Int 2023; 173:113325. [PMID: 37803636 DOI: 10.1016/j.foodres.2023.113325] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 07/24/2023] [Accepted: 07/25/2023] [Indexed: 10/08/2023]
Abstract
The impact of curcumin-mediated photodynamic treatment (PDT) on the microbiological, physicochemical and sensory qualities of salmon sashimi has not been explored. Herein, this study aimed to evaluate the effects of PDT on the shelf-life quality of ready-to-eat salmon fillets during chilled storage (4 °C) in comparison with five widely investigated natural extracts, including cinnamic aldehyde, rosmarinic acid, chlorogenic acid, dihydromyricetin and nisin. From a microbial perspective, PDT exhibited outstanding bacterial inhibition, the results of total viable counts, total coliform bacteria, psychrotrophic bacteria, Pseudomonas spp., Enterobacteriaceae family, and H2S-producing bacteria were notably inactivated (p < 0.05) to meet the acceptable limits by PDT in comparison with those of the control group and natural origin groups, which could extend the shelf-life of salmon fillets from<6 days to 10 days. In the alteration of physicochemical indicators, PDT and natural extracts were able to maintain the pH value and retard lipid oxidation in salmon fillets, while apparently slowing the accumulation (p < 0.05) of total volatile basic nitrogen and biogenic amines, especially the allergen histamine, which contrary to with the variation trend of spoilage microbiota. In parallel, PDT worked effectively (p < 0.05) on the breakdown of adenosine triphosphate and adenosine diphosphate to maintain salmon fillet freshness. Additionally, the physical indicators of texture profile and color did not have obvious changes (p < 0.05) after treated by PDT during the shelf life. Besides, the sensory scores of salmon samples were also significantly improved. In general, PDT not only has a positive effect on organoleptic indicators but is also a potential antimicrobial strategy for improving the quality of salmon sashimi.
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Affiliation(s)
- Hui-Ming Chen
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Quan Zhou
- College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
| | - Li-Jun Huang
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China
| | - Jun Lin
- Huadu District Center for Disease Control and Prevention, Guangzhou 510803, PR China
| | - Jia-Fei Liu
- Waters Technologies (Shanghai) Limited, Shanghai 200080, PR China
| | - Zi-Yong Huang
- Waters Technologies (Shanghai) Limited, Shanghai 200080, PR China
| | - Rong-Lin Zhang
- Guangxi-Asean Food Inspection Center, Nanning 530007, PR China
| | - Jing-Jing Wang
- School of Food Science and Engineering, Foshan University, Foshan 528225, PR China
| | - Yong Zhao
- College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, PR China
| | - Yong-Ning Wu
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China; National Center for Food Safety Risk Assessment, Key Laboratory of Food Safety Risk Assessment, Ministry of Health, Beijing 100021, PR China
| | - Xing-Fen Yang
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China.
| | - Wei-Liang Wu
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou 510515, PR China.
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7
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Chen L, Zhao Y, Wu W, Zeng Q, Wang JJ. New trends in the development of photodynamic inactivation against planktonic microorganisms and their biofilms in food system. Compr Rev Food Sci Food Saf 2023; 22:3814-3846. [PMID: 37530552 DOI: 10.1111/1541-4337.13215] [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: 02/03/2023] [Revised: 07/06/2023] [Accepted: 07/10/2023] [Indexed: 08/03/2023]
Abstract
The photodynamic inactivation (PDI) is a novel and effective nonthermal inactivation technology. This review provides a comprehensive overview on the bactericidal ability of endogenous photosensitizers (PSs)-mediated and exogenous PSs-mediated PDI against planktonic bacteria and their biofilms, as well as fungi. In general, the PDI exhibited a broad-spectrum ability in inactivating planktonic bacteria and fungi, but its potency was usually weakened in vivo and for eradicating biofilms. On this basis, new strategies have been proposed to strengthen the PDI potency in food system, mainly including the physical and chemical modification of PSs, the combination of PDI with multiple adjuvants, adjusting the working conditions of PDI, improving the targeting ability of PSs, and the emerging aggregation-induced emission luminogens (AIEgens). Meanwhile, the mechanisms of PDI on eradicating mono-/mixed-species biofilms and preserving foods were also summarized. Notably, the PDI-mediated antimicrobial packaging film was proposed and introduced. This review gives a new insight to develop the potent PDI system to combat microbial contamination and hazard in food industry.
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Affiliation(s)
- Lu Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai, China
| | - Weiliang Wu
- Food Safety and Health Research Center, Guangdong Provincial Key Laboratory of Tropical Disease Research, School of Public Health, Southern Medical University, Guangzhou, China
| | - Qiaohui Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China
- Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan University, Foshan, China
| | - Jing Jing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China
- National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products, Foshan University, Foshan, China
- Foshan Research Center for Quality Safety of the Whole Industry Chain of Agricultural Products, Foshan University, Foshan, China
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8
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Han B, Chen P, Guo J, Yu H, Zhong S, Li D, Liu C, Feng Z, Jiang B. A Novel Intelligent Indicator Film: Preparation, Characterization, and Application. Molecules 2023; 28:molecules28083384. [PMID: 37110618 PMCID: PMC10143919 DOI: 10.3390/molecules28083384] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 03/29/2023] [Accepted: 04/07/2023] [Indexed: 04/29/2023] Open
Abstract
The development of intelligent indicator film that can detect changes in food quality is a new trend in the food packaging field. The WPNFs-PU-ACN/Gly film was prepared based on whey protein isolate nanofibers (WPNFs). Anthocyanin (ACN) and glycerol (Gly) were used as the color indicator and the plasticizer, respectively, while pullulan (PU) was added to enhance mechanical properties of WPNFs-PU-ACN/Gly edible film. In the study, the addition of ACN improved the hydrophobicity and oxidation resistance of the indicator film; with an increase in pH, the color of the indicator film shifted from dark pink to grey, and its surface was uniform and smooth. Therefore, the WPNFs-PU-ACN/Gly edible film would be suitable for sensing the pH of salmon, which changes with deterioration, as the color change of ACN was completely consistent with fish pH. Furthermore, the color change after being exposed to grey was evaluated in conjunction with hardness, chewiness, and resilience of salmon as an indication. This shows that intelligent indicator film made of WPNFs, PU, ACN, and Gly could contribute to the development of safe food.
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Affiliation(s)
- Bing Han
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Peifeng Chen
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Jiaxuan Guo
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Hongliang Yu
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Shaojing Zhong
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Dongmei Li
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Chunhong Liu
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Zhibiao Feng
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
| | - Bin Jiang
- Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
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9
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Yu M, Jiang C, Meng Y, Wang F, Qian J, Fei F, Yin Z, Zhao W, Zhao Y, Liu H. Effect of low temperature on the resistance of Listeria monocytogenes and Escherichia coli O157:H7 to acid electrolyzed water. Food Res Int 2023; 168:112776. [PMID: 37120223 DOI: 10.1016/j.foodres.2023.112776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 02/13/2023] [Accepted: 03/24/2023] [Indexed: 03/29/2023]
Abstract
Low temperature can affect the resistance of pathogenic bacteria to other external stress. The present study was envisaged to assess the tolerance of L. monocytogenes and E. coli O157:H7 to acidic electrolyzed water (AEW) under low temperature stress. AEW treatment caused a damage to cell membrane of the pathogenic bacteria, which led to protein leakage and DNA damage. Compared with the pathogenic bacteria cultured at 37 °C (pure culture), the L. monocytogenes and E. coli O157:H7 cells cultivated at low temperature presented a less damage and had a higher survival rate when exposed to AEW. Therefore, 4 °C or 10 °C grown bacteria were less susceptible to AEW than those cultured at 37 °C. And this phenomenon was verified when AEW was used to treat the pathogenic bacteria inoculated in salmon. In addition, transcriptomic sequencing technology (RNA-seq) was used to reveal the mechanism of AEW tolerance of L. monocytogenes under low temperature stress. Transcriptomic analysis showed the expression of the cold shock protein, regulation of DNA-templated transcription, ribosome pathway, phosphotransferase system (PTS), bacteria chemotaxis, SOS response and DNA repair were involved in the resistance of L. monocytogenes to AEW. We speculated that the direct modulation of the expression of cold shock protein CspD, the indirect effect on the expression of cspD by inhibiting the expression of Crp/Fnr family transcriptional regulator or enhancing the level of cAMP by regulating PTS could reduce the resistance of L. monocytogenes cultivated at 4 °C to AEW. Our study contributes to solving the problem of the reduced bacteriostatic effect in cold storage environment.
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10
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Li Y, Tan L, Liu F, Li M, Zeng S, Gui Y, Zhao Y, Wang JJ. Effects of soluble Antarctic krill protein-curcumin complex combined with photodynamic inactivation on the storage quality of shrimp. Food Chem 2023; 403:134388. [DOI: 10.1016/j.foodchem.2022.134388] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 09/04/2022] [Accepted: 09/20/2022] [Indexed: 12/29/2022]
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11
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Curcumin-loaded emulsions stabilized by the succinylated Antarctic krill proteins: Establishment of photodynamic inactivation to preserve salmon. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
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12
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Yan Q, Wang L, Sun X, Fan F, Ding J, Li P, Zhu Y, Xu T, Fang Y. Improvement in the storage quality of fresh salmon (Salmo salar) using a powerful composite film of rice protein hydrolysates and chitosan. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109211] [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]
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13
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Postbiotics enhance the functionality of a probiotic edible coating for salmon fillets and the probiotic stability during simulated digestion. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Herculano LS, Kalschne DL, Canan C, Reis TS, Marcon CT, Benetti VP, Malacarne LC, Blanco K, Bagnato VS. Antimicrobial curcumin-mediated photodynamic inactivation of bacteria in natural bovine casing. Photodiagnosis Photodyn Ther 2022; 40:103173. [PMID: 36307061 DOI: 10.1016/j.pdpdt.2022.103173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/23/2022] [Accepted: 10/21/2022] [Indexed: 11/06/2022]
Abstract
BACKGROUND Outbreaks related to food contamination by resistant microorganisms is a worldwide concern that, motivates industries and research institutions to search for affordable solutions. Among the solutions that have been proposed, Photodynamic Inactivation (PDI) of microorganisms has gained prominence, among other aspects, because it is easy to apply and does not generate microbial resistance. METHODS In this study, we used the association between curcumin solubilized with Tween and light in the photodynamic inactivation process, using light-emitting diodes with a wavelength of 430 nm for decontamination S. Typhimurium and K. pneumoniae from bovine casings used as wrappers for meat products. The result was verified by counting and comparing the number of colony-forming units of the treatment concerning the negative control. RESULTS The solubilizer, Tween 80, used does not change the optical absorption of curcumin. An optical fluence of 150J/cm2 induces a microbial log reduction of 3.8±0.2 and 2.7±0.1 for S. Typhimurium, and K. pneumoniae contaminated guts, respectively. For the 200μM concentration of curcumin, the PDI provided a microbial log reduction of 3.16±0.03 for S. Typhimurium. For K. pneumoniae, the minimal inhibitory concentration of curcumin occurs up to 12.5μM, causing an microbial log reduction of 2.08±0.03. CONCLUSION Both curcumin and tween are already used as additives in food production and do not pose health risks at the concentrations used. Furthermore, in the case of the material studied, the addition of curcumin favors the organoleptic quality associated with the color of the food, unlike the green or blue photossensitizers. The results pave the way for possible application of curcumin in finished meat products.
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Affiliation(s)
- Leandro S Herculano
- Departamento de Física, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Medianeira, Paraná 85884-000, Brazil.
| | - Daneysa L Kalschne
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Medianeira, Paraná 85884-000, Brazil
| | - Cristiane Canan
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Medianeira, Paraná 85884-000, Brazil
| | - Thiago Sousa Reis
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Medianeira, Paraná 85884-000, Brazil
| | - Caroline Togo Marcon
- Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Medianeira, Paraná 85884-000, Brazil
| | - Viviane Prima Benetti
- Departamento de Química, Universidade Tecnológica Federal do Paraná, Av. Brasil, 4232, Medianeira, Paraná 85884-000, Brazil
| | - Luis Carlos Malacarne
- Departamento de Física, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900, Brazil
| | - Kate Blanco
- Instituto de Física de São Carlos, Universidade de São Paulo, Av. Trabalhador São Carlense, 400, São Carlos, São Paulo 13566-590, Brazil; Department of Biomedical Engineering, Texas A & M University, 101 Bizzell St, College Station, TX 77843, United States
| | - Vanderlei S Bagnato
- Instituto de Física de São Carlos, Universidade de São Paulo, Av. Trabalhador São Carlense, 400, São Carlos, São Paulo 13566-590, Brazil
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Yu X, Zou Y, Zhang Z, Wei T, Ye Z, Yuk HG, Zheng Q. Recent advances in antimicrobial applications of curcumin-mediated photodynamic inactivation in foods. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108986] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Gelatin/Chitosan Films Incorporated with Curcumin Based on Photodynamic Inactivation Technology for Antibacterial Food Packaging. Polymers (Basel) 2022; 14:polym14081600. [PMID: 35458350 PMCID: PMC9032248 DOI: 10.3390/polym14081600] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 04/09/2022] [Accepted: 04/11/2022] [Indexed: 12/22/2022] Open
Abstract
Photodynamic inactivation (PDI) is a new type of non-thermal sterilization technology that combines visible light with photosensitizers to generate a bioactive effect against foodborne pathogenic bacteria. In the present investigation, gelatin (GEL)/chitosan (CS)-based functional films with PDI potency were prepared by incorporating curcumin (Cur) as a photosensitizer. The properties of GEL/CS/Cur (0.025, 0.05, 0.1, 0.2 mmol/L) films were investigated by evaluating the surface morphology, chemical structure, light transmittance, and mechanical properties, as well as the photochemical and thermal stability. The results showed a strong interaction and good compatibility between the molecules present in the GEL/CS/Cur films. The addition of Cur improved different film characteristics, including thickness, mechanical properties, and solubility. More importantly, when Cur was present at a concentration of 0.1 mM, the curcumin-mediated PDI inactivated >4.5 Log CFU/mL (>99.99%) of Listeria monocytogenes, Escherichia coli, and Shewanella putrefaciens after 70 min (15.96 J/cm2) of irradiation with blue LED (455 ± 5) nm. Moreover, Listeria monocytogenes and Shewanella putrefaciens were completely inactivated after 70 min of light exposure when the Cur concentration was 0.2 mM. In contrast, the highest inactivation effect was observed in Vibrio parahaemolyticus. This study showed that the inclusion of Cur in the biopolymer-based film transport system in combination with photodynamic activation represents a promising option for the preparation of food packaging films.
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Li C, Zhang C, Chen X, Cui H, Lin L. The Interference Mechanism of Basil Essential Oil on the Cell Membrane Barrier and Respiratory Metabolism of Listeria monocytogenes. Front Microbiol 2022; 13:855905. [PMID: 35432237 PMCID: PMC9010862 DOI: 10.3389/fmicb.2022.855905] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Accepted: 03/09/2022] [Indexed: 01/06/2023] Open
Abstract
In order to prevent food-borne diseases caused by Listeria monocytogenes (L. monocytogenes) safely and effectively, plant essential oils that have no toxic side effects and are not prone to drug resistance have become the focus of research. This article takes basil (Ocimum basilicum L.) essential oil (BEO) as the research object and explores its antibacterial mechanism against L. monocytogenes. The site of action was preliminarily determined to provide a theoretical basis for the development of natural antibacterial agents. The results show that BEO has good antibacterial activity against L. monocytogenes. After 8 h of treatment with BEO (1 mg/ml), the number of remaining bacteria reached an undetectable level. Combining spectroscopic analysis techniques (Raman, UV, and fluorescence spectroscopy) and fluorescence microscopy imaging techniques, it was found that BEO increased the disorder of the hydrocarbyl chain of phospholipid tail, which in turn led to increased cell membrane permeability, thereby causing the leakage of intracellular proteins and DNA. Meanwhile, respiratory metabolism experiments showed that BEO inhibited the EMP pathway by inhibiting the activity of key enzymes. From the molecular docking results, this inhibition may be attributed to the hydrophobic interaction between α-bergamotene and the amino acid residues of phosphofructokinase (PFK) and pyruvate kinase (PK). In addition, BEO can also cause oxidative stress, and reactive oxygen species (ROS) may also be related to the damage of cell membranes and enzymes related to respiratory metabolism.
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Affiliation(s)
- Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Chenghui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Xiaochen Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Haiying Cui,
| | - Lin Lin
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- *Correspondence: Lin Lin,
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Shi Q, Wang JJ, Chen L, Peng Z, Zeng QH, Zhu Y, Zhao Y. Fenton reaction-assisted photodynamic inactivation of calcined melamine sponge against Salmonella and its application. Food Res Int 2022; 151:110847. [PMID: 34980385 DOI: 10.1016/j.foodres.2021.110847] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 10/30/2021] [Accepted: 11/27/2021] [Indexed: 11/27/2022]
Abstract
Photodynamic inactivation (PDI) is an effective alternative to traditional antibiotics to broadly kill bacteria. This study aimed to develop a potent PDI system by coupling calcinated melamine sponges (CMSs) with the Fenton reaction. The results showed that CMS calcined at 350 ℃ was successfully carbonized with intact and porous structures, and it possessed excellent hydrophilicity and photothermal conversion performance. When Fe2+ was added and internalized, the Fenton reaction in which Fe2+ reacted with H2O2 in cells occurred to produce reactive oxygen species (ROS) (OH, OOH, etc.) and O2, and notably, the O2 molecules could serve as a raw material to absorb the photothermal energy of CMS to generate highly reactive 1O2. Under synergistic effects, CMS-350 coupled with Fe2+ potently inactivated > 6 Log CFU/mL (>99.9999%) of Salmonella under 201.6 J/cm2 blue LED illumination by destroying Na+/K+-ATPase and Ca2+/Mg2+-ATPase, DNA synthesis-related enzymes, cell membranes, etc. Meanwhile, the composite photocatalyst was proven to be nontoxic and could inactivate Salmonella in various foods, including vegetables (Brassica chinensis L), eggs and fresh cucumber juice. As a result, CMS coupled with the Fenton reaction greatly improves the inactivation potency of PDI against harmful bacteria.
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Affiliation(s)
- Qiandai Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Jing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Department of Food Science, Foshan University, Foshan 528000, China; Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong 350108, China.
| | - Lu Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Zhiyun Peng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Qiao-Hui Zeng
- Department of Food Science, Foshan University, Foshan 528000, China; Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong 350108, China
| | - Yongheng Zhu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China.
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Wang R, Wang JJ, Guo X, Li Y, Wu Y, Liu H, Zhao Y. Physicochemical and functional properties of the Antarctic krill proteins modified by succinylation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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