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Li N, Cheng Y, Li Z, Yue T, Yuan Y. An alginate-based edible coating containing lactic acid bacteria extends the shelf life of fresh strawberry (Fragaria × ananassa Duch.). Int J Biol Macromol 2024; 274:133273. [PMID: 38906346 DOI: 10.1016/j.ijbiomac.2024.133273] [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: 08/11/2023] [Revised: 06/14/2024] [Accepted: 06/18/2024] [Indexed: 06/23/2024]
Abstract
Edible coatings, formulated with sodium alginate and various strains of lactic acid bacteria, were evaluated for their effectiveness in extending the shelf life and mitigating microbial risks associated with strawberries. This study specifically employed strains of Lacticaseibacillus paracasei, Lacticaseibacillus rhamnosus, and Lacticaseibacillus plantarum as antimicrobial agents. Through physicochemical property analysis, the alginate-based antimicrobial coating proved most effective in reducing the strawberry weight loss rate, decay index, and ascorbic acid degradation. Over time, all treatments exhibited increased fungal growth. However, strawberries treated with alginate and lactic acid bacteria recorded lower final colony formation counts-6.82 log CFU/g for SA + LPC, 6.04 log CFU/g for SA + LGG, and 6.26 log CFU/g for SA + LP-compared to 8.73 log CFU/g in the control group. In terms of bacterial resistance under gastrointestinal conditions, L. paracasei demonstrated the highest survival rate post-simulated gastric fluid exposure, while L. plantarum showed the greatest resilience post-simulated intestinal fluid exposure. These findings underscore the efficacy of alginate-based antimicrobial coatings in not only enhancing the storage quality of strawberries but also ensuring microbial safety and potential benefits for gut health.
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Affiliation(s)
- Nanyang Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yifan Cheng
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Zhao Li
- College of Bioengineering and Biotechnology, Tianshui Normal University, Tianshui, Gansu 741000, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China.
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China.
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Liu Q, Chen Q, Liu H, Du Y, Jiao W, Sun F, Fu M. Rhizopus stolonifer and related control strategies in postharvest fruit: A review. Heliyon 2024; 10:e29522. [PMID: 38644815 PMCID: PMC11031825 DOI: 10.1016/j.heliyon.2024.e29522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2024] [Revised: 04/09/2024] [Accepted: 04/09/2024] [Indexed: 04/23/2024] Open
Abstract
Rhizopus stolonifer is one of the main pathogens in postharvest storage logistics of more than 100 kinds of fruit, such as strawberries, tomatoes and melons. In this paper, the research on the morphology and detection, pathogenicity and infection mechanism of Rhizopus stolonifer was reviewed. The control methods of Rhizopus stolonifer in recent years was summarized from three dimensions of physics, chemistry and biology, including the nanomaterials, biological metabolites, light control bacteria, etc. Future direction of postharvest Rhizopus stolonifer infection control was analyzed from two aspects of pathogenic mechanism research and new composite technology. The information provided in this review will help researchers and technicians to deepen their understanding of the pathogenicity of Rhizopus stolonifer, and develop more effective control methods in the future.
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Affiliation(s)
- Qianqian Liu
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, PR China
| | - Qingmin Chen
- College of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan, 250100, PR China
| | - Hu Liu
- College of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan, 250100, PR China
| | - Yamin Du
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, PR China
| | - Wenxiao Jiao
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, PR China
| | - Fei Sun
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, PR China
| | - Maorun Fu
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, PR China
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Chong L, Ghate V, Seah C, Zhou W. Photosensitization can be an effective risk-reduction strategy against the post-baking mold spoilage of bread. Food Microbiol 2024; 117:104390. [PMID: 37919002 DOI: 10.1016/j.fm.2023.104390] [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: 06/13/2023] [Revised: 09/20/2023] [Accepted: 09/20/2023] [Indexed: 11/04/2023]
Abstract
Photosensitization was developed as a risk-reduction strategy against the contamination by environmental mold spores during the bread cooling phase. Two food-grade photosensitizers -chlorophyllin (CHL) and riboflavin (RBF), were used to evaluate the effect of visible (blue) LED illumination against three common bread spoilage molds. Aided by CHL, 405 nm LEDs inactivated Rhizopus stolonifer and Penicillium expansum by 77.4 ± 3.3% and 52.1 ± 7.3% respectively in 30 min on dichloran rose bengal chloramphenicol agar. These reductions were much higher than the corresponding reductions observed with food-grade RBF and 445 nm LEDs - 22.8 ± 3.2% and 45.5 ± 5.9%, indicating that CHL-based photosensitization was more effective as an intervention than RBF-based photosensitization. When the three molds were illuminated on bread after spraying CHL and spot-inoculation, their populations were reduced by 51-58%. CHL-based photosensitization was observed to retain the texture and moisture of the bread samples, but had a statistically significant impact on their colour. The results of this study suggest that CHL-based photosensitization can be developed as a risk reduction method to prevent the spoilage of bread.
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Affiliation(s)
- Leonard Chong
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore
| | - Vinayak Ghate
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore.
| | - Cassandra Seah
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu, 215123, People's Republic of China.
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Zhang DY, Yang JX, Liu EJ, Hu RZ, Yao XH, Chen T, Zhao WG, Liu L, Fu YJ. Soft and elastic silver nanoparticle-cellulose sponge as fresh-keeping packaging to protect strawberries from physical damage and microbial invasion. Int J Biol Macromol 2022; 211:470-480. [PMID: 35577198 DOI: 10.1016/j.ijbiomac.2022.05.092] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 04/24/2022] [Accepted: 05/10/2022] [Indexed: 12/01/2022]
Abstract
Strawberry is a nutritious food that is susceptible to mechanical injury and microbiological infection. Traditional coatings for strawberry packaging provide resistance against microbial infection but not against mechanical damage. In this study, a soft and elastic cellulose sponge modified with silver nanoparticles (AgNPs@CS-1:1) was prepared as strawberry packaging material, and it provided effective protection against mechanical damage. In addition, after 1000 cyclic compression, AgNPs@CS-1:1 presented only 16.80% unrecoverable deformation and still had elasticity, suggesting its fatigue resistance and durable protection for strawberry against damage caused by repeated vibrations during transportation. In addition, AgNPs@CS-1:1 had good antibacterial (E. coli and S. aureus) and antifungal (Rhizopus stolonifer) abilities. The storage time of strawberries packaged by AgNPs@CS-1:1 was extended to 12 days without microbial invasion. Thus, AgNPs@CS-1:1 provided dual protection at the physical and microbial levels. This study proposes a new method for the preservation of strawberries based on the utilization of cellulose.
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Affiliation(s)
- Dong-Yang Zhang
- College of Biotechnology and Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, 212018, PR China.
| | - Jia-Xin Yang
- College of Biotechnology and Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, 212018, PR China
| | - En-Jiang Liu
- College of Biotechnology and Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, 212018, PR China
| | - Run-Ze Hu
- College of Biotechnology and Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, 212018, PR China
| | - Xiao-Hui Yao
- College of Biotechnology and Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, 212018, PR China
| | - Tao Chen
- College of Biotechnology and Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, 212018, PR China
| | - Wei-Guo Zhao
- College of Biotechnology and Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, 212018, PR China
| | - Li Liu
- College of Biotechnology and Sericultural Research Institute, Jiangsu University of Science and Technology, Zhenjiang, 212018, PR China
| | - Yu-Jie Fu
- College of Forestry, Beijing Forestry University, No.35, Tsinghua East Road, Haidian District, Beijing, 100083, PR China
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Yu X, Zheng P, Zou Y, Ye Z, Wei T, Lin J, Guo L, Yuk HG, Zheng Q. A review on recent advances in LED-based non-thermal technique for food safety: current applications and future trends. Crit Rev Food Sci Nutr 2022; 63:7692-7707. [PMID: 35369810 DOI: 10.1080/10408398.2022.2049201] [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] [Indexed: 11/03/2022]
Abstract
Light-emitting diodes (LEDs) is an eco-friendly light source with broad-spectrum antimicrobial activity. Recent studies have extensively been conducted to evaluate its efficacy in microbiological safety and the potential as a preservation method to extend the shelf-life of foods. This review aims to present the latest update of recent studies on the basics (physical, biochemical and mechanical basics) and antimicrobial activity of LEDs, as well as its application in the food industry. The highlight will be focused on the effects of LEDs on different types (bacteria, yeast/molds, viruses) and forms (planktonic cells, biofilms, endospores, fungal toxin) of microorganisms. The antimicrobial activity of LEDs on various food matrices was also evaluated, together with further analysis on the food-related factors that lead to the differences in LEDs efficiency. Besides, the applications of LEDs on the food-related conditions, packaged food, and equipment that could enhance LEDs efficiency were discussed to explore the future trends of LEDs technology in the food industry. Overall, the present review provides important insights for future research and the application of LEDs in the food industry.
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Affiliation(s)
- Xinpeng Yu
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, China
| | - Peng Zheng
- College of Horticulture, South China Agricultural University, Guangzhou, China
| | - Yuan Zou
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, China
| | - Zhiwei Ye
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, China
| | - Tao Wei
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, China
| | - Junfang Lin
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, China
| | - Liqiong Guo
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, China
| | - Hyun-Gyun Yuk
- Department of Food Science and Technology, Korea National University of Transportation, Chungbuk, Republic of Korea
| | - Qianwang Zheng
- College of Food Science & Institute of Food Biotechnology, South China Agricultural University, Guangzhou, China
- Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province, Guangzhou, China
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Ghate V, Yew I, Zhou W, Yuk HG. Influence of temperature and relative humidity on the antifungal effect of 405 nm LEDs against Botrytis cinerea and Rhizopus stolonifer and their inactivation on strawberries and tomatoes. Int J Food Microbiol 2021; 359:109427. [PMID: 34655922 DOI: 10.1016/j.ijfoodmicro.2021.109427] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 09/21/2021] [Accepted: 09/26/2021] [Indexed: 02/05/2023]
Abstract
In recent years, photodynamic inactivation (PDI) has emerged as a promising preservation method to complement refrigeration in the fresh produce supply chain. However, due to infrastructural limitations in the supply chain, fresh produce is often exposed to environmental conditions rather than recommended storage conditions. Hence, this study aimed to investigate the influence of two important environmental variables in the fresh produce supply chain - temperature and relative humidity (RH), on the PDI of fruit spoilage molds. It also aimed to demonstrate proof-of-concept of their inactivation on fruit surfaces. In the in vitro stage, Botrytis cinerea and Rhizopus stolonifer, the two molds selected for this study, were illuminated with 405 nm LEDs on Dichloran Rose-Bengal Chloramphenicol (DRBC) agar at three levels of temperature (7, 16 and 25 °C) and relative humidity (40, 60 and 80%). Illumination under these conditions caused reductions greater than 94% in the mold populations, at all temperatures and relative humidities. Even so, a temperature of 25 °C was observed to be marginally better for the inactivation as compared to 7 and 16 °C, as it necessitated the lowest dose (6-7 kJ) for the first log reduction of both the molds. Similarly, an RH of 40% worked slightly better for the inactivation of B. cinerea, as it induced inactivation without any lag phase and required the lowest dose (8.03 kJ) for the first log reduction. When the antifungal effect was investigated on fruit surfaces, it was discovered that the illumination reduced the populations of B. cinerea and R. stolonifer on strawberries by 67% and 19%, whereas on tomatoes, the respective inactivations were 79% and 70% respectively. These results demonstrate further promise of PDI as a postharvest technology for reducing the risk of fruit spoilage. This study is also the first to demonstrate the potential of PDI to add value to supply chains where compliance to ideal storage conditions is not feasible.
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Affiliation(s)
- Vinayak Ghate
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore
| | - Isabelle Yew
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, China.
| | - Hyun-Gyun Yuk
- Department of Food Science and Technology, Korea National University of Transportation, 61 Daehak-ro Jeungpyeong-gun, Chungbuk 27909, Republic of Korea.
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