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Bechar A, Er-Rahmani S, Hassi M, Sadiki M, El Abed S, Ouaddi O, Tizar F, Alouani M, Ibnsouda Koraichi S. The effect of Dunaliella salina extracts on the adhesion of Pseudomonas aeruginosa to 3D printed polyethylene terephthalate and polylactic acid. BIOFOULING 2024; 40:447-466. [PMID: 39034852 DOI: 10.1080/08927014.2024.2380404] [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: 10/09/2023] [Revised: 07/02/2024] [Accepted: 07/09/2024] [Indexed: 07/23/2024]
Abstract
Polyethylene terephthalate (PET) and polylactic acid (PLA) are among the polymers used in the food industry. In this study, crude extracts of Dunaliella salina were used to treat the surface of 3D printed materials studied, aiming to provide them with an anti-adhesive property against Pseudomonas aeruginosa. The hydrophobicity of treated and untreated surfaces was characterized using the contact angle method. Furthermore, the adhesive behavior of P. aeruginosa toward the substrata surfaces was also studied theoretically and experimentally. The results showed that the untreated PLA was hydrophobic, while the untreated PET was hydrophilic. It was also found that the treated materials became hydrophilic and electron-donating. The total energy of adhesion revealed that P. aeruginosa adhesion was theoretically favorable on untreated materials, while it was unfavorable on treated ones. Moreover, the experimental data proved that the adhesion to untreated substrata was obtained, while there was complete inhibition of adhesion to treated surfaces.
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Affiliation(s)
- Azzeddine Bechar
- Laboratory of Microbial Biotechnology and Bioactive Molecules, Faculty of Science and Technology, Sidi Mohamed Ben Abdellah University, Fez, Morocco
| | - Sara Er-Rahmani
- Laboratory of Microbial Biotechnology and Bioactive Molecules, Faculty of Science and Technology, Sidi Mohamed Ben Abdellah University, Fez, Morocco
| | - Mohammed Hassi
- Laboratory of Microbial Biotechnology and Plants Protection, Ibn Zohr University, Faculty of Science, Agadir, Morocco
- Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir, Morocco
| | - Moulay Sadiki
- Laboratory of Geo-Bio-Environment and Innovation Engineering, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir, Morocco
| | - Soumya El Abed
- Laboratory of Microbial Biotechnology and Bioactive Molecules, Faculty of Science and Technology, Sidi Mohamed Ben Abdellah University, Fez, Morocco
| | - Oumaima Ouaddi
- Laboratory of Microbial Biotechnology and Plants Protection, Ibn Zohr University, Faculty of Science, Agadir, Morocco
| | - Fatima Tizar
- Laboratory of Microbial Biotechnology and Plants Protection, Ibn Zohr University, Faculty of Science, Agadir, Morocco
- Laboratory of Geo-Bio-Environment and Innovation Engineering, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir, Morocco
| | - Mohamed Alouani
- Laboratory of Biotechnology and Valorization of Natural Resources, Faculty of Science, Ibn Zohr University, Agadir, Morocco
- Faculty of Applied Science, Ait Melloul, Ibn Zohr University, Agadir, Morocco
| | - Saad Ibnsouda Koraichi
- Laboratory of Microbial Biotechnology and Bioactive Molecules, Faculty of Science and Technology, Sidi Mohamed Ben Abdellah University, Fez, Morocco
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Hernández-Jiménez M, Revilla I, Vivar-Quintana AM, Grabska J, Beć KB, Huck CW. Performance of benchtop and portable spectroscopy equipment for discriminating Iberian ham according to breed. Curr Res Food Sci 2024; 8:100675. [PMID: 38292344 PMCID: PMC10825327 DOI: 10.1016/j.crfs.2024.100675] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 12/25/2023] [Accepted: 01/04/2024] [Indexed: 02/01/2024] Open
Abstract
Iberian ham is a highly appreciated product and according to Spanish legislation different labels identify different products depending on the genetic purity. Consequently, "100% Iberian" ham from purebred Iberian animals is more expensive than "Iberian" ham from Iberian x Duroc crosses. The hypothesis of this study was that to avoid labelling fraud it is possible to distinguish the breed (Iberian or Iberian x Duroc) of acorn-fed pigs of Iberian ham without any prior preparation of the sample by using spectroscopy that is a rapid and reliable technology. Moreover, portable devices which can be used in situ could provide similar results to those of benchtop equipment. Therefore, the spectra of the 60 samples (24 samples of 100% Iberian ham and 36 samples of Iberian x Duroc crossbreed ham) were recorded only for the fat, only for the muscle, or for the whole slice with two benchtop near-infrared (NIR) spectrometers (Büchi NIRFlex N-500 and Foss NIRSystem 5000) and five portable spectrometers including four portable NIR devices (VIAVI MicroNIR 1700 ES, TellSpec Enterprise Sensor, Thermo Fischer Scientific microPHAZIR, and Consumer Physics SCiO Sensor), and one RAMAN device (BRAVO handheld). The results showed that, in general, the whole slice recording produced the best results for classification purposes. The SCiO device showed the highest percentages of correctly classified samples (97% in calibration and 92% in validation) followed by TellSpec (100% and 81%). The SCiO sensor also showed the highest percentages of success when the analyses were performed only on lean meat (97% in calibration and 83% in validation) followed by microPHAZIR (84% and 81%), while in the case of the fat tissue. Raman technology showed the best discrimination capacity (96% and 78%) followed by microPHAZIR (89% and 81%). Therefore, spectroscopy has proved to be a suitable technology for discriminating ham samples according to breed purity; portable devices have been shown to give even better results than benchtop spectrometers.
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Affiliation(s)
- Miriam Hernández-Jiménez
- Food Technology Area, Universidad de Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, Zamora, 49022, Spain
| | - Isabel Revilla
- Food Technology Area, Universidad de Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, Zamora, 49022, Spain
| | - Ana M. Vivar-Quintana
- Food Technology Area, Universidad de Salamanca, Escuela Politécnica Superior de Zamora, Avenida Requejo 33, Zamora, 49022, Spain
| | - Justyna Grabska
- Institute of Analytical Chemistry and Radiochemistry, Leopold-Franzens University of Innsbruck, 6020, Innsbruck, Austria
| | - Krzysztof B. Beć
- Institute of Analytical Chemistry and Radiochemistry, Leopold-Franzens University of Innsbruck, 6020, Innsbruck, Austria
| | - Christian W. Huck
- Institute of Analytical Chemistry and Radiochemistry, Leopold-Franzens University of Innsbruck, 6020, Innsbruck, Austria
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Xu Y, Qi J, Yu M, Zhang R, Lin H, Yan H, Li C, Jia J, Hu Y. Insight into the mechanism of water-insoluble dietary fiber from star anise (Illicium verum Hook. f.) on water-holding capacity of myofibrillar protein gels. Food Chem 2023; 423:136348. [PMID: 37201258 DOI: 10.1016/j.foodchem.2023.136348] [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: 03/01/2023] [Revised: 04/23/2023] [Accepted: 05/08/2023] [Indexed: 05/20/2023]
Abstract
This study aimed to determine the efficacy of star anise dietary fiber (SADF) in alleviating the oxidative damage of myofibrillar protein (MP) from the perspective of volatile components. SADF and SADF without essential oils (EOs) (NSADF) were added to oxidized MP. The addition of NSADF and SADF improved the water-holding capacity (WHC) and gel strength, with the 0.4% addition showing the highest values. Moreover, the WHC of MP from the SADF-treated group was significantly higher than that from the NSADF-treated group at the same dosage, suggesting that EOs in SADF improved the WHC through antioxidation. EOs in SADF prevented the attack of hydroxyl radicals on MP, increasing the β-sheet level and decreasing the random coil level, which was supported by the results of FT-IR, carbonyl content, and sulfhydryl content. Limonene and anisaldehyde present in EOs played an antioxidant role, and anisaldehyde could scavenge free radicals through demethoxylation.
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Affiliation(s)
- Ying Xu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jun Qi
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Manman Yu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Ruishu Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Hengxun Lin
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Huimin Yan
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Chao Li
- National Key Laboratory for Meat Quality Control and New Resource Creation, Yurun Group, Nanjing 210041, China
| | - Jingmin Jia
- Suzhou Fuliji Liulaoer Roast Chicken Co., Ltd, Suzhou 234101, China
| | - Yong Hu
- Anhui Youzhi Youwei Food Co., Ltd, Ma'anshan 238253, China
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