1
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Yeom J, Bae D, Kim SA. Microbial dynamics of South Korean beef and surroundings along the supply chain based on high-throughput sequencing. Meat Sci 2024; 214:109520. [PMID: 38703561 DOI: 10.1016/j.meatsci.2024.109520] [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: 11/24/2023] [Revised: 04/21/2024] [Accepted: 04/23/2024] [Indexed: 05/06/2024]
Abstract
Microbiological safety and quality of beef is crucial as beef can serve as a reservoir for a variety of bacteria, including spoilage-related and foodborne pathogens. Controlling microbial contamination is a critical aspect of food quality and safety, but it is difficult to prevent as there are several potential sources of contamination from production to distribution. In this study, the microbiological ecology of cattle/beef and associated environmental samples (n = 69) were trace-investigated to reveal microbiome shifts in cattle/beef and possible cross-contaminants throughout the entire supply chain using 16S rRNA gene sequencing. Pseudomonas, Psychrobacter, and Acinetobacter, known as spoilage bacteria, opportunistic pathogens, or antibiotic-resistant bacteria, were the main microorganisms present in cattle/beef, and Staphylococcus became abundant in the final products. The dominance of Acinetobacter and Pseudomonas was noticeable in the slaughtered carcasses and slaughterhouse environment, indicating that the slaughterhouse is a critical site where hygienic practices are required to prevent further contamination. Taxonomic similarities between cattle/beef and several environmental samples, as well as diversity analysis, presented a high potential for microbial transmission. Source tracking identified environmental samples that primarily contributed to the microbiota of cattle/beef. Farm floor (48%), workers' gloves (73%), and carcass splitters (20%) in the slaughterhouse were found to be major sources influencing the microbiome of cattle/beef at the farm, slaughterhouse, and processing plant, respectively. These findings demonstrated the dynamics of bacterial communities in cattle/beef according to stage and detected potential contamination sources, which may aid in a better understanding and control of microbial transmission in beef production.
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Affiliation(s)
- Jeongyeon Yeom
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, South Korea
| | - Dongryeoul Bae
- Division of Research and Development, TracoWorld Ltd., Gwangmyeong, South Korea
| | - Sun Ae Kim
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, South Korea.
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2
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P S A, Thadathil DA, George L, Varghese A. Food Additives and Evolved Methods of Detection: A Review. Crit Rev Anal Chem 2024:1-20. [PMID: 39015954 DOI: 10.1080/10408347.2024.2372501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/18/2024]
Abstract
Food additives are essential constituents of food products in the modern world. The necessity of food processing went up rapidly as to meet requirements including, imparting desirable properties like preservation, enhancement and regulation of color and taste. The methods of identification and analysis of such substances are crucial. With the advancement of technology, a variety of techniques are emerging for this purpose which have many advantages over the existing conventional ways. This review is on different kinds of additives used in the food industry and few prominent methods for their determination ranging from conventional chromatographic techniques to the recently evolved nano-sensor techniques.
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Affiliation(s)
- Aiswarya P S
- Department of Chemistry, CHRIST (Deemed to be University), Bangalore, India
| | | | - Louis George
- Department of Chemistry, CHRIST (Deemed to be University), Bangalore, India
| | - Anitha Varghese
- Department of Chemistry, CHRIST (Deemed to be University), Bangalore, India
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3
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Yerramathi BB, Muniraj BA, Kola M, Konidala KK, Arthala PK, Sharma TSK. Alginate biopolymeric structures: Versatile carriers for bioactive compounds in functional foods and nutraceutical formulations: A review. Int J Biol Macromol 2023; 253:127067. [PMID: 37748595 DOI: 10.1016/j.ijbiomac.2023.127067] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 09/22/2023] [Accepted: 09/22/2023] [Indexed: 09/27/2023]
Abstract
Alginate-based biopolymer products have gained attention for protecting and delivering bioactive components in nutraceuticals and functional foods. These naturally abundant anionic, unbranched, and linear copolymers are also produced commercially by microorganisms. Alone or in combination with other copolymers, they efficiently transport bioactive molecules in food and nutraceutical products. This review aims to provide an in-depth understanding of alginate-based products and structures, emphasizing their role in delivering functional molecules in various formulations and delivery systems. These include edible coatings/films, gels/emulsions, beads/droplets, microspheres/particles, and engineered nanostructures where alginates have been used potentially. By exploring these applications, readers gain insights into the benefits of these products. Because, alginate-based biopolymer products have shown promise in delivering bioactive compounds like vitamin C, vitamin D3, curcumin, β-carotene, resveratrol, folic acid, gliadins, caffeic acid, betanin, limonoids, quercetin, several polyphenols and essential oils, etc., which are chief contributors to treating specific/overall nutritional and chronic metabolic disorders. So, this review summarizes the potential of alginate-based structures/products in various forms for delivering a wide range of functional food ingredients and nutraceutical components that offer promising perspectives for future investigations.
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Affiliation(s)
- Babu Bhagath Yerramathi
- Food Technology Division, College of Sciences, Sri Venkateswara University, Tirupati 517502, Andhra Pradesh, India
| | - Beulah Annem Muniraj
- Integrated Food Technology, Sri Padmavathi Mahila Visvavidyalayam, Tirupati 517502, Andhra Pradesh, India
| | - Manjula Kola
- Food Technology Division, College of Sciences, Sri Venkateswara University, Tirupati 517502, Andhra Pradesh, India.
| | - Kranthi Kumar Konidala
- Bioinformatics, Department of Zoology, College of Sciences, Sri Venkateswara University, Tirupati 517502, Andhra Pradesh, India
| | - Praveen Kumar Arthala
- Department of Microbiology, Vikrama Simhapuri University, Nellore, Andhra Pradesh, India
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4
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Bukvicki D, D’Alessandro M, Rossi S, Siroli L, Gottardi D, Braschi G, Patrignani F, Lanciotti R. Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review. Foods 2023; 12:3288. [PMID: 37685221 PMCID: PMC10486891 DOI: 10.3390/foods12173288] [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: 08/01/2023] [Revised: 08/24/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
The use of plant extracts (e.g., essential oils and their active compounds) represents an interesting alternative to chemical additives and preservatives applied to delay the alteration and oxidation of foods during their storage. Essential oils (EO) are nowadays considered valuable sources of food preservatives as they provide a healthier alternative to synthetic chemicals while serving the same purpose without affecting food quality parameters. The natural antimicrobial molecules found in medicinal plants represent a possible solution against drug-resistant bacteria, which represent a global health problem, especially for foodborne infections. Several solutions related to their application on food have been described, such as incorporation in active packaging or edible film and direct encapsulation. However, the use of bioactive concentrations of plant derivatives may negatively impact the sensorial characteristics of the final product, and to solve this problem, their application has been proposed in combination with other hurdles, including biocontrol agents. Biocontrol agents are microbial cultures capable of producing natural antimicrobials, including bacteriocins, organic acids, volatile organic compounds, and hydrolytic enzymes. The major effect of bacteriocins or bacteriocin-producing LAB (lactic acid bacteria) on food is obtained when their use is combined with other preservation methods. The combined use of EOs and biocontrol agents in fruit and vegetables, meat, and dairy products is becoming more and more important due to growing concerns about potentially dangerous and toxic synthetic additives. The combination of these two hurdles can improve the safety and shelf life (inactivation of spoilage or pathogenic microorganisms) of the final products while maintaining or stabilizing their sensory and nutritional quality. This review critically describes and collects the most updated works regarding the application of EOs in different food sectors and their combination with biocontrol agents and bacteriocins.
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Affiliation(s)
- Danka Bukvicki
- Faculty of Biology, Institute of Botany and Botanical Garden ‘Jevremovac’, University of Belgrade, Takovska 43, 11000 Belgrade, Serbia;
| | - Margherita D’Alessandro
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Samantha Rossi
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Lorenzo Siroli
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Davide Gottardi
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy
| | - Giacomo Braschi
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy; (M.D.); (S.R.); (D.G.); (G.B.); (F.P.); (R.L.)
- Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy
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5
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Kausar A. Carbohydrate polymer derived nanocomposites: design, features and potential for biomedical applications. POLYM-PLAST TECH MAT 2023. [DOI: 10.1080/25740881.2022.2121221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
Affiliation(s)
- Ayesha Kausar
- National Center for Physics, Quaid-i-Azam University Campus, Islamabad, Pakistan
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Yap PG, Lai ZW, Tan JS. Bacteriocins from lactic acid bacteria: purification strategies and applications in food and medical industries: a review. BENI-SUEF UNIVERSITY JOURNAL OF BASIC AND APPLIED SCIENCES 2022. [DOI: 10.1186/s43088-022-00227-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Abstract
Background
Bacteriocins are generally defined as ribosomally synthesized peptides, which are produced by lactic acid bacteria (LAB) that affect the growth of related or unrelated microorganisms. Conventionally, the extracted bacteriocins are purified by precipitation, where ammonium sulphate is added to precipitate out the protein from the solution.
Main text
To achieve the high purity of bacteriocins, a combination with chromatography is used where the hydrophobicity and cationic properties of bacteriocins are employed. The complexity column inside the chromatography can afford to resolve the loss of bacteriocins during the ammonium sulphate precipitation. Recently, an aqueous two-phase system (ATPS) has been widely used in bacteriocins purification due to the several advantages of its operational simplicity, mild process conditions and versatility. It reduces the operation steps and processing time yet provides high recovery products which provide alternative ways to conventional methods in downstream processing. Bacteriocins are widely approached in the food and medical industry. In food application, nisin, which is produced by Lactococcus lactis subsp. has been introduced as food preservative due to its natural, toxicology safe and effective against the gram-positive bacteria. Besides, bacteriocins provide a board range in medical industries where they are used as antibiotics and probiotics.
Short conclusion
In summary, this review focuses on the downstream separation of bacteriocins from various sources using both conventional and recent ATPS techniques. Finally, recommendations for future interesting areas of research that need to be pursued are highlighted.
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7
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Velásquez P, Montenegro G, Valenzuela L, Giordano A, Cabrera-Barjas G, Martin-Belloso O. k-carrageenan edible films for beef: Honey and bee pollen phenolic compounds improve their antioxidant capacity. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107250] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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8
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Petkova D, Mihaylova D, Desseva I. Microencapsulation in food industry – an overview. BIO WEB OF CONFERENCES 2022. [DOI: 10.1051/bioconf/20224502005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
In the modern health concept, food quality is becoming more and more important. People are increasingly looking for added value to their diet through the presence of bioactive substances. Usually, the latter are sensitive molecules; they are unstable in processing and consumption. In addition, problems with unpleasant organoleptic characteristics clean labelling and high production costs can occur. To overcome these problems, a solution can be sought in microencapsulation techniques. Although these techniques have been known for a long time, nowadays their meaning and significance are gaining new dimensions. In this regard, this review aims to provide up-to-date information on currently used microencapsulation techniques, limitations, and prospects.
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9
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Omidbakhsh Amiri E, Farmani J, Raftani Amiri Z, Dehestani A, Mohseni M. Antimicrobial activity, environmental sensitivity, mechanism of action, and food application of αs165-181 peptide. Int J Food Microbiol 2021; 358:109403. [PMID: 34543802 DOI: 10.1016/j.ijfoodmicro.2021.109403] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 08/23/2021] [Accepted: 09/08/2021] [Indexed: 01/30/2023]
Abstract
αs165-181 is a peptide derived from αs2-casein of ovine milk. Herein, we report the antimicrobial activity and mechanism, and food application of the peptide. αs165-181 showed antimicrobial activity against Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Listeria monocytogenes, Bacillus cereus, and Salmonella enterica serovar Enteritidis in a dose-dependent manner. The minimum inhibitory concentration of the peptide was 3.9 mg/ml for E. coli and 7.8 mg/ml for the other bacteria. The peptide did not show antimicrobial activity against Lactobacillus plantarum up to 3.9 mg/ml concentration. The minimum bactericidal concentration of αs165-181 peptide was 7.8 mg/ml for E. coli, S. aureus, L. monocytogenes, and B. cereus. The peptide was sensitive to monovalent and divalent cations, pH, and high temperatures. Transmission electron microscopy, cytoplasmic β-galactosidase leakage, and DNA electrophoresis analyses showed that αs165-181 peptide affects bacteria by damaging cell membrane and binding to the genomic DNA. When αs165-181 peptide was applied to minced beef or UHT cream, the antimicrobial activity (7.8 mg/g) was almost the same as or even better than nisin (0.5 mg/g). This study helps understand the antimicrobial mode of action of αs165-181 peptide and develop strategies for application in food products.
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Affiliation(s)
- Elahe Omidbakhsh Amiri
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, PO box 578, Iran
| | - Jamshid Farmani
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, PO box 578, Iran.
| | - Zeynab Raftani Amiri
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, PO box 578, Iran
| | - Ali Dehestani
- Genetics and Agricultural Biotechnology Institute of Tabarestan, Sari Agricultural Sciences and Natural Resources University, Sari, PO box 578, Iran
| | - Mojtaba Mohseni
- Department of Microbiology, University of Mazandaran, Babolsar, Iran
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10
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Nie R, Hao X, Liu G, Wang Z, Zhu Z, Yuan D, Xu D. Controlled Release Study on Bifidocin A from a Polyvinyl Alcohol/Chitosan Blend Particle-Based Biodegradable and Active Packaging Coupled with Mechanistic Assessment and Experimental Modeling. J Biomed Nanotechnol 2021; 17:2226-2239. [PMID: 34906283 DOI: 10.1166/jbn.2021.3188] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
On the basis of PVA-CS, which is incorporated with Bifidocin A, anti-microbial biodegradable films were prepared, characterized by their abilities to control the Bifidocin A's total release rate into foods as needed for packaging of active foods. This study aimed to explore the anti-microbial effects and release kinetics of active substances in polyvinyl alcoholchitosan (PVA-CS) particle composite films added with Bifidocin A. Pseudomonas fluorescens was used as indicator bacteria to evaluate the anti-microbial activity of the films. Fick's law, power law and negative exponential growth model were applied to further study the release kinetics of Bifidocin A. The results revealed that the composite films of PVA and CS had better mechanical properties and anti-microbial activity when the content of Bifidocin A was 50% with 1:1 PVA/CS, but it impairs the structure of the film, which can be resolved by including a suitable amount of grycerol. The anti-microbial was released faster at higher temperature and concentration of Bifidocin A, and the diffusion coeffcients increased significantlywith the increase of temperature and concentration. According to the thermodynamic parameters, the release of Bifidocin A was endothermic and spontaneous. High correlation factors (R² > 0.99) were acquired by fitting the release data of the Bifidocin A with the negative exponential growth model. The potential of Bifidocin A to deliver from the films into the food analog appropriately at low temperatures favored the obtained active films to be applied on food packaging, especially suitable for refrigerated foods.
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Affiliation(s)
- Rong Nie
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China
| | - Xu Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China
| | - Guorong Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China
| | - Zhao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China
| | - Zekang Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China
| | - Dongdong Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China
| | - Duoxia Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China
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11
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Effects of oregano essential oil and nisin on the shelf life of modified atmosphere packed grass carp (Ctenopharyngodon idellus). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111609] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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12
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Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage. Foods 2021; 10:foods10051003. [PMID: 34064386 PMCID: PMC8147807 DOI: 10.3390/foods10051003] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/28/2021] [Accepted: 05/01/2021] [Indexed: 01/22/2023] Open
Abstract
The effects of combining a polyamide-alginate casing incorporated with nisin (100 ppm and 200 ppm) and ε-polylysine (500 ppm and 1000 ppm) nanoparticles and a mixed plant extract as ingredient in sausage formulation (500 ppm; composed of olive leaves (OLE), green tea (GTE) and stinging nettle extracts (SNE) in equal rates) were studied to improve the shelf life and safety of frankfurter-type sausage. The film characteristics and microbiological properties of sausage samples were evaluated. Sausage samples were packaged in polyethylene bags (vacuum condition) and analysed during 45 days of storage at 4 °C. Control sausages were also treated with 120 ppm sodium nitrite. Polyamide-alginate films containing 100 ppm nisin and 500 ε-PL nanoparticles had the highest ultimate tensile strength compared to other films. However, 100 ppm nisin and 500 ε-PL nanoparticles decreased water vapour permeability of films. The results also revealed that nisin nanoparticles had significantly (p < 0.05) low inhibitory effects against Escherichia coli, Staphylococcus aureus, molds and yeasts and total viable counts compared to control and ε-PL nanoparticles. Furthermore, 1000 ppm ε-PL nanoparticles displayed the highest antimicrobial activity. Based on the obtained results, the films containing ε-PL nanoparticle could be considered as a promising packaging for frankfurter-type sausages.
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13
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Kaur R, Kaur L. Encapsulated natural antimicrobials: A promising way to reduce microbial growth in different food systems. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107678] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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14
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Bukvicki D, Siroli L, D’Alessandro M, Cosentino S, Fliss I, Said LB, Hassan H, Lanciotti R, Patrignani F. Unravelling the Potential of Lactococcus lactis Strains to Be Used in Cheesemaking Production as Biocontrol Agents. Foods 2020; 9:foods9121815. [PMID: 33297482 PMCID: PMC7762361 DOI: 10.3390/foods9121815] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 12/02/2020] [Accepted: 12/02/2020] [Indexed: 02/07/2023] Open
Abstract
This research, developed within an exchange program between Italy and Canada, represents the first step of a three-year project intended to evaluate the potential of nisin-producing Lactococcus lactis strains isolated from Italian and Canadian dairy products to select a consortium of strains to be used as biocontrol agents in Crescenza and Cheddar cheese production. In this framework, the acidification and the production of nisin in milk, and the volatile molecule profiles of the fermented milk, were recorded. The strains were further tested for their anti-Listeria monocytogenes activity in milk. The data obtained highlighted good potential for some of the tested strains, which showed production of nisin beginning within 12 h after the inoculation and reaching maximum levels between 24 and 48 h. The highest inactivation levels of L. monocytogenes in milk was reached in the presence of the strains 101877/1, LBG2, 9FS16, 11FS16, 3LC39, FBG1P, UL36, UL720, UL35. The strains generated in milk-specific volatile profiles and differences in the presence of fundamental aromatic molecules of dairy products, such as 2-butanone and diacetyl. The results highlight the interesting potential of some L. lactis strains, the producer of nisin, to be further used as biocontrol agents, although the strains need to be tested for interaction with traditional thermophilic starters and tested in real cheesemaking conditions.
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Affiliation(s)
- Danka Bukvicki
- Department of Morphology and Systematics of Plants, Faculty of Biology, Institute of Botany and Botanical Garden “Jevremovac”, University of Belgrade, Takovska 43, 11000 Belgrade, Serbia;
| | - Lorenzo Siroli
- Department of Agricultural and Food Sciences, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy
| | - Margherita D’Alessandro
- Department of Agricultural and Food Sciences, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
| | - Sofia Cosentino
- Department of Medical Sciences and Public Health, University of Cagliari, 09042 Monserrato, Italy; (S.C.); (H.H.)
| | - Ismail Fliss
- Food Science Department, Food and Agriculture Faculty, Institute of Nutrition and Functional Foods, Laval University, 2425 Agriculture Street, Quebec City, QC G1V0A6, Canada; (I.F.); (L.B.S.)
| | - Laila Ben Said
- Food Science Department, Food and Agriculture Faculty, Institute of Nutrition and Functional Foods, Laval University, 2425 Agriculture Street, Quebec City, QC G1V0A6, Canada; (I.F.); (L.B.S.)
| | - Hebatoallah Hassan
- Department of Medical Sciences and Public Health, University of Cagliari, 09042 Monserrato, Italy; (S.C.); (H.H.)
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy
- Correspondence: ; Tel.: +39-0547-338133
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15
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Kontominas MG. Use of Alginates as Food Packaging Materials. Foods 2020; 9:E1440. [PMID: 33053627 PMCID: PMC7599891 DOI: 10.3390/foods9101440] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 10/06/2020] [Indexed: 02/07/2023] Open
Abstract
Packaging mainly functions by protecting and preserving its contents. In the case of food packaging, the package protects the contained food product from (i) physical/mechanical damage; (ii) physico-chemical changes due to the effect of light, oxygen, moisture and odors; and (iii) biological changes due to the presence of microorganisms and pests; all the above parameters result in the reduction in product quality and safety. Due to the negative impact of synthetic packaging materials on the environment, research organizations as well as the food industry are currently exploring the possibility of using biodegradable and renewable materials deriving from natural sources. Such biopolymers include: proteins (whey proteins, wheat, corn and soy proteins, gelatin), lipid derivatives (waxes, acetylated triglycerides) and carbohydrates (starch, cellulose and its derivatives, carrageenan, pectin, chitosan, alginates) used in food packaging applications. Alginates are natural hydrophilic polysaccharide biopolymers mainly extracted from marine brown algae. In the form of films or coatings, they exhibit: good film-forming properties, low permeability to O2 and vapors, flexibility, water solubility and gloss while being tasteless and odorless. When combined with additives such as organic acids, essential oils, plant extracts, bacteriocins and nanomaterials, they contribute to the retention of moisture, reduction in shrinkage, retardation of oxidation, inhibition of color and texture degradation, reduction in microbial load, enhancement of sensory acceptability and minimization of cooking losses. Alginates were initially used as a coating for perishable fresh fruits and vegetables to control respiration rate, but can be applied to a wide range of foods, such as meat, poultry, seafood and cheese products, resulting in the extension of product shelf life. When used as part of the principle of active, intelligent and green packaging technologies, alginates can work synergistically to yield a multi-function food packaging system comprising the ultimate goal of food packaging technology.
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Affiliation(s)
- Michael G Kontominas
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
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16
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Khelissa S, Chihib NE, Gharsallaoui A. Conditions of nisin production by Lactococcus lactis subsp. lactis and its main uses as a food preservative. Arch Microbiol 2020; 203:465-480. [PMID: 33001222 DOI: 10.1007/s00203-020-02054-z] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 08/25/2020] [Accepted: 09/15/2020] [Indexed: 01/06/2023]
Abstract
Nisin is a small peptide produced by Lactococcus lactis ssp lactis that is currently industrially produced. This preservative is often used for growth prevention of pathogenic bacteria contaminating the food products. However, the use of nisin as a food preservative is limited by its low production during fermentation. This low production is mainly attributed to the multitude of parameters influencing the fermentation progress such as bacterial cells activity, growth medium composition (namely carbon and nitrogen sources), pH, ionic strength, temperature, and aeration. This review article focuses on the main parameters that affect nisin production by Lactococcus lactis bacteria. Moreover, nisin applications as a food preservative and the main strategies generally used are also discussed.
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Affiliation(s)
- Simon Khelissa
- UMR 8207-UMET-Unité Matériaux et Transformations, Univ Lille, CNRS, INRAE, Centrale Lille, 59000, Lille, France
| | - Nour-Eddine Chihib
- UMR 8207-UMET-Unité Matériaux et Transformations, Univ Lille, CNRS, INRAE, Centrale Lille, 59000, Lille, France
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17
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Yu X, Lu N, Wang J, Chen Z, Chen C, Regenstein JM, Zhou P. Effect of N-terminal modification on the antimicrobial activity of nisin. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107227] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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18
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Predictive model of growth kinetics for Staphylococcus aureus in raw beef under various packaging systems. Meat Sci 2020; 165:108108. [PMID: 32182547 DOI: 10.1016/j.meatsci.2020.108108] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 02/10/2020] [Accepted: 03/05/2020] [Indexed: 11/21/2022]
Abstract
This study describes a model of the growth kinetics for S. aureus in raw beef under wrapped packaging (WP), modified atmosphere packaging (MAP), vacuum packaging (VP), and vacuum skin packaging (VSP). Beef samples were inoculated with S. aureus and stored at 10, 15, 20, and 25 °C. VP and VSP showed lower maximum bacteria counts and higher lag time than WP and MAP at all temperatures. At 10 °C, S. aureus in VP and VSP decreased to about 2.5 Log CFU/g. Two primary models (modified Gompertz model and reparameterized Gompertz survival model) were used in the study. The secondary models were described using a polynomial equation and the Davey model. The bias factor (Bf), accuracy factor (Af), and root mean square error (RMSE) of the secondary models were 0.91-1.09, 1.00-1.13, and 0.00-0.68, respectively. The predictive models for kinetics of S. aureus in various packaged raw beef could help to predict the fate of S. aureus more accurately.
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19
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Azarifar M, Ghanbarzadeh B, Sowti Khiabani M, Akhondzadeh Basti A, Abdulkhani A. The effects of gelatin-CMC films incorporated with chitin nanofiber and Trachyspermum ammi essential oil on the shelf life characteristics of refrigerated raw beef. Int J Food Microbiol 2019; 318:108493. [PMID: 31883484 DOI: 10.1016/j.ijfoodmicro.2019.108493] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2019] [Revised: 12/05/2019] [Accepted: 12/19/2019] [Indexed: 10/25/2022]
Abstract
The effects of gelatin-carboxymethyl cellulose (Gel-CMC) based films containing chitin nano fiber (CHNF) and Trachyspermum ammi essential oil (Ajowan), on the shelf life extension of the raw beef at refrigerated temperature (4 °C) over a 12-day period were evaluated. Ajowan essential oil (AJEO) and CHNF were added to the films at 0.24, 0.64 and 1% v/v; and 2 and 4 wt%, respectively. The microbiological (total viable count, psychrotrophic count, Pseudomonas spp., Staphylococcus aureus, lactic acid bacteria, molds and yeasts), the chemical (pH, thiobarbituric acid and total volatile basic nitrogen), color and sensory properties of the packaged samples were evaluated periodically. Bacteria grew the most quickly in the control samples, followed by those wrapped with the Gel-CMC films; The lowest microbial counts, the least change in the chemical properties and the highest sensory scores after 12 days of storage were obtained for the samples wrapped in the films incorporated with 1% AJEO and 4 wt% CHNF.
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Affiliation(s)
- Maryam Azarifar
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran; Department of Food Engineering, Faculty of Engineering, Near East University, P. O. Box 99138, Nicosia, Cyprus, Mersin 10, Turkey.
| | - Mahmoud Sowti Khiabani
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | | | - Ali Abdulkhani
- Department of Wood and Paper Science and Technology, Faculty of Natural Resources, University of Tehran, Karaj, Iran
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20
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Ju J, Chen X, Xie Y, Yu H, Guo Y, Cheng Y, Qian H, Yao W. Application of essential oil as a sustained release preparation in food packaging. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.08.005] [Citation(s) in RCA: 132] [Impact Index Per Article: 26.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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21
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Zhao S, Li N, Li Z, He H, Zhao Y, Zhu M, Wang Z, Kang Z, Ma H. Shelf life of fresh chilled pork as affected by antimicrobial intervention with nisin, tea polyphenols, chitosan, and their combination. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1625918] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Shengming Zhao
- School of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. China
| | - Ningning Li
- School of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. China
| | - Zhao Li
- School of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. China
| | - Hongju He
- School of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. China
| | - Yanyan Zhao
- School of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. China
| | - Mingming Zhu
- School of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. China
| | - Zhengrong Wang
- School of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. China
| | - Zhuangli Kang
- School of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. China
| | - Hanjun Ma
- School of Food Science, Henan Institute of Science and Technology, Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang, P.R. China
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22
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Takahashi H, Kasuga R, Miya S, Miyamura N, Kuda T, Kimura B. Efficacy of Propidium Monoazide on Quantitative Real-Time PCR-Based Enumeration of Staphylococcus aureus Live Cells Treated with Various Sanitizers. J Food Prot 2018; 81:1815-1820. [PMID: 30307759 DOI: 10.4315/0362-028x.jfp-18-059] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Propidium monoazide (PMA) has been used together with quantitative real-time PCR (qPCR) to enumerate live bacteria, while discriminating against the residual DNA of dead bacterial cells. Although the effectiveness of PMA at increasing the accuracy of enumeration of live bacteria treated with heat has been investigated in a number of studies, few studies have involved bacteria treated with sanitizers. In this study, dead Staphylococcus aureus cells were prepared by treatment with six kinds of sanitizers (ethanol, isopropyl alcohol, benzalkonium chloride, sodium hypochlorite, hydrogen peroxide, and nisin) and were mixed with a culture of live bacteria in different ratios. PMA-qPCR was able to accurately enumerate live bacteria with a <0.5 CFU/500 μL difference with that of plate counts for cultures treated with ethanol, isopropyl alcohol, and nisin. For ethanol and isopropyl alcohol treatments, live cells were accurately enumerated for live/dead cell ratios of 10/1 to 0.01/1, while live cells for the nisin treatment were accurately enumerated for live/dead cell ratios of 10/1 to 0.1/1. In contrast, PMA-qPCR was not able to accurately enumerate live cells in bacterial cultures treated with benzalkonium chloride and hydrogen peroxide. In addition, qPCR without PMA was able to enumerate live cells as consistently as plate counts with a bacterial culture treated with sodium hypochlorite. The results of this study show that the use of PMA for qPCR-based enumeration of live cells is not always recommended, and its effectiveness depends on the treatment used on the cells.
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Affiliation(s)
- Hajime Takahashi
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan
| | - Ryota Kasuga
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan
| | - Satoko Miya
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan
| | - Natsumi Miyamura
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan
| | - Takashi Kuda
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan
| | - Bon Kimura
- Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan
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23
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Abdel Aziz MS, Salama HE, Sabaa MW. Biobased alginate/castor oil edible films for active food packaging. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.049] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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24
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Pourmolaie H, Khosrowshahi Asl A, Ahmadi M, Zomorodi S, Naghizadeh Raeisi S. The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening. J Food Saf 2018. [DOI: 10.1111/jfs.12529] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Hediyeh Pourmolaie
- Department of Food Science and Technology, Ayatollah Amoli branchIslamic Azad University Amol Iran
| | - Asghar Khosrowshahi Asl
- Department of Food Science and Technology, Shabester BranchIslamic Azad University Shabester Iran
| | - Mohammad Ahmadi
- Department of Food Science and Technology, Ayatollah Amoli branchIslamic Azad University Amol Iran
| | - Shahin Zomorodi
- Department of Engineering Research, West Azerbaijan Agricultural and Natural Resources Research Center, Agricultural ResearchEducation and Extension Organization (AREEO) Urmia Iran
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25
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Salama HE, Abdel Aziz MS, Sabaa MW. Novel biodegradable and antibacterial edible films based on alginate and chitosan biguanidine hydrochloride. Int J Biol Macromol 2018; 116:443-450. [DOI: 10.1016/j.ijbiomac.2018.04.183] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 04/01/2018] [Accepted: 04/30/2018] [Indexed: 02/07/2023]
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26
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Xie Y, Zhang M, Gao X, Shao Y, Liu H, Jin J, Yang W, Zhang H. Development and antimicrobial application of plantaricin BM-1 incorporating a PVDC film on fresh pork meat during cold storage. J Appl Microbiol 2018; 125:1108-1116. [PMID: 29742323 DOI: 10.1111/jam.13912] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 04/26/2018] [Accepted: 05/01/2018] [Indexed: 11/28/2022]
Abstract
AIMS The aim of this study was to develop a plantaricin BM-1, a typical IIa bacteriocin produced by Lactocacillus plantarumBM-1, for active polyvinylidene chloride (PVDC) films and to determine the antimicrobial effect of plantaricin BM-1 incorporated into a PVDC film on fresh pork during 7 days of storage at 4°C. METHODS AND RESULTS Plantaricin BM-1 solutions (20 480 AU ml-1 ) that absorbed into the PVDC film increased gradually and reached maximum volumes during exposure for up to 20 h. When soaked in water, the released amount of plantaricin BM-1 from the active PVDC film reached a maximum at 20 h. The plantaricin BM-1 active PVDC film had an obvious antilisterial effect in culture medium and fresh pork inoculated with Listeria monocytogenes. Furthermore, plantaricin BM-1-incorporated PVDC film was also significantly (P < 0·01) reduced to aerobic counts of approximately 1·5 log10 CFU per g after 7 days of storage at 4°C in pork meat, and the pH and total volatile basic nitrogen of pork meat were significantly (P < 0·01, P < 0·05) lower than those of the control. CONCLUSION Plantaricin BM-1 active film has an excellent effect to prolong the shelf life of pork meat during cold storage. SIGNIFICANCE AND IMPACT OF THE STUDY The results of this study suggest a potential application of bacteriocin active film on meat preservation.
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Affiliation(s)
- Y Xie
- Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
| | - M Zhang
- Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
| | - X Gao
- Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
| | - Y Shao
- Institute of Agro-food Standards and Testing Technologies, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - H Liu
- Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
| | - J Jin
- Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
| | - W Yang
- Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
| | - H Zhang
- Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
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27
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Goudarzi F, Asadi A, Afsharpour M, Jamadi RH. In Vitro Characterization and Evaluation of the Cytotoxicity Effects of Nisin and Nisin-Loaded PLA-PEG-PLA Nanoparticles on Gastrointestinal (AGS and KYSE-30), Hepatic (HepG2) and Blood (K562) Cancer Cell Lines. AAPS PharmSciTech 2018; 19:1554-1566. [PMID: 29470827 DOI: 10.1208/s12249-018-0969-4] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Accepted: 01/30/2018] [Indexed: 02/08/2023] Open
Abstract
The aim of this study was an in vitro evaluation and comparison of the cytotoxic effects of free nisin and nisin-loaded PLA-PEG-PLA nanoparticles on gastrointestinal (AGS and KYSE-30), hepatic (HepG2), and blood (K562) cancer cell lines. To create this novel anti-cancer drug delivery system, the nanoparticles were synthesized and then loaded with nisin. Subsequently, their biocompatibility, ability to enter cells, and physicochemical properties, including formation, size, and shape, were studied using hemolysis, fluorescein isothiocyanate (FITC), Fourier transform infrared (FTIR) spectroscopy, dynamic light scattering (DLS), and scanning electron microscopy (SEM), respectively. Then, its loading efficiency and release kinetics were examined to assess the potential impact of this formulation for the nanoparticle carrier candidacy. The cytotoxicities of nisin and nisin-loaded nanoparticles were evaluated by using the MTT and Neutral Red (NR) uptake assays. Detections of the apoptotic cells were done via Ethidium Bromide (EB)/Acridine Orange (AO) staining. The FTIR spectra, SEM images, and DLS graph confirmed the formations of the nanoparticles and nisin-loaded nanoparticles with spherical, distinct, and smooth surfaces and average sizes of 100 and 200 nm, respectively. The loading efficiency of the latter nanoparticles was about 85-90%. The hemolysis test represented their non-cytotoxicities and the FITC images indicated their entrance inside the cells. An increase in the percentage of apoptotic cells was observed through EB/AO staining. These results demonstrated that nisin had a cytotoxic effect on AGS, KYSE-30, HepG2, and K562 cancer cell lines, while the cytotoxicity of nisin-loaded nanoparticles was more than that of the free nisin.
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Affiliation(s)
- Fariba Goudarzi
- Department of Biology, Faculty of Science, University of Mohaghegh Ardabili, Daneshgah St, Ardabil, 11367-56199, Iran.
| | - Asadollah Asadi
- Department of Biology, Faculty of Science, University of Mohaghegh Ardabili, Daneshgah St, Ardabil, 11367-56199, Iran
| | - Maryam Afsharpour
- Department of Inorganic Chemistry, Chemistry and Chemical Engineering Research Center of Iran, Tehran, 14335-186, Iran
| | - Robab Hassanvand Jamadi
- Department of Biology, Faculty of Science, University of Mohaghegh Ardabili, Daneshgah St, Ardabil, 11367-56199, Iran
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28
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Chen X, Chen M, Xu C, Yam KL. Critical review of controlled release packaging to improve food safety and quality. Crit Rev Food Sci Nutr 2018; 59:2386-2399. [PMID: 29553807 DOI: 10.1080/10408398.2018.1453778] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Controlled release packaging (CRP) is an innovative technology that uses the package to release active compounds in a controlled manner to improve safety and quality for a wide range of food products during storage. This paper provides a critical review of the uniqueness, design considerations, and research gaps of CRP, with a focus on the kinetics and mechanism of active compounds releasing from the package. Literature data and practical examples are presented to illustrate how CRP controls what active compounds to release, when and how to release, how much and how fast to release, in order to improve food safety and quality.
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Affiliation(s)
- Xi Chen
- a Department of Food Science, Rutgers, the State University of New Jersey , New Brunswick , NJ , USA
| | - Mo Chen
- b College of Engineering, QuFu Normal University , Rizhao , Shangdong , China
| | - Chenyi Xu
- a Department of Food Science, Rutgers, the State University of New Jersey , New Brunswick , NJ , USA
| | - Kit L Yam
- a Department of Food Science, Rutgers, the State University of New Jersey , New Brunswick , NJ , USA
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29
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The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening. COATINGS 2018. [DOI: 10.3390/coatings8020080] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The object of this study was to investigate the possibility of using xanthan gum and flaxseed mucilage as edible coatings for Cheddar cheese during ripening for 90 days. Five samples of Cheddar cheese blocks were coated with different coating materials in triplicate as follows: Coated with polyvinyl acetate as control (C), coated with 0.5% xanthan gum (XG), coated with 0.75% flaxseed mucilage (FM1), coated with 1% flaxseed mucilage (FM2), and coated with 1.25% flaxseed mucilage (FM3). All samples were kept at 8 ± 2 °C in a cold room for 90 days. The statistical analysis of the results showed that the moisture content of the samples decreased and the protein content increased during the ripening period (P < 0.01). The pH, acidity, fat in dry matter, and TCA-SN/TN of samples were significantly affected by xanthan gum and flaxseed mucilage treatment (P < 0.01). The free fatty acid composition of samples was significantly affected by edible coatings. Edible coatings affected the growth of non-starter lactic acid bacteria and the total mesophilic aerobic bacteria in a non-significant manner (P > 0.01). The growth of starter bacteria was significantly altered under the effect of edible coating materials (P < 0.05). Tyrosine and tryptophan contents as an index of proteolysis, lipolysis, and sensory evaluation of samples were not significantly different.
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30
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Ren T, Qiao M, Huang TS, Weese J, Ren X. Efficacy of N-halamine compound on reduction of microorganisms in absorbent food pads of raw beef. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.08.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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31
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Vargas-Alfredo N, Martínez-Campos E, Santos-Coquillat A, Dorronsoro A, Cortajarena AL, Del Campo A, Rodríguez-Hernández J. Fabrication of biocompatible and efficient antimicrobial porous polymer surfaces by the Breath Figures approach. J Colloid Interface Sci 2017; 513:820-830. [PMID: 29222981 DOI: 10.1016/j.jcis.2017.11.050] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2017] [Revised: 11/14/2017] [Accepted: 11/16/2017] [Indexed: 10/18/2022]
Abstract
We designed and fabricated highly efficient and selective antibacterial substrates, i.e. surface non-cytotoxic against mammalian cells but exhibiting strong antibacterial activity. For that purpose, microporous substrates (pore sizes in the range of 3-5 μm) were fabricated using the Breath Figures approach (BFs). These substrates have additionally a defined chemical composition in the pore cavity (herein either a poly(acrylic acid) or the antimicrobial peptide Nisin) while the composition of the rest of the surface is identical to the polymer matrix. As a result, considering the differences in size of bacteria (1-4 μm) in comparison to mammalian cells (above 10 µm) the bacteria were able to enter in contact with the inner part of the pores where the antimicrobial functionality has been placed. On the opposite, mammalian cells remain in contact with the top surface thus preventing cytotoxic effects and enhancing the biocompatibility of the substrates. The resulting antimicrobial surfaces were exposed to Staphylococcus aureus as a model bacteria and murine endothelial C166-GFP cells. Superior antibacterial performance while maintaining an excellent biocompatibility was obtained by those surfaces prepared using PAA while no evidence of significant antibacterial activity was observed at those surfaces prepared using Nisin.
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Affiliation(s)
- Nelson Vargas-Alfredo
- Polymer Functionalization Group (FUPOL), Instituto de Ciencia y Tecnología de Polímeros (ICTP), Consejo Superior de Investigaciones Científicas (CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain
| | - Enrique Martínez-Campos
- Tissue Engineering Group (TEG), Instituto de Estudios Biofuncionales (IEB), Universidad Complutense de Madrid (UCM), Associated Unit to the Institute of Polymer Science and Technology (CSIC), Paseo Juan XXIII, N°1, 28040, Spain
| | - Ana Santos-Coquillat
- Tissue Engineering Group (TEG), Instituto de Estudios Biofuncionales (IEB), Universidad Complutense de Madrid (UCM), Associated Unit to the Institute of Polymer Science and Technology (CSIC), Paseo Juan XXIII, N°1, 28040, Spain
| | - Ane Dorronsoro
- CIC biomaGUNE, Parque Tecnológico de San Sebastián, Paseo Miramón 182, 20014 Donostia-San Sebastián, Spain
| | - Aitziber L Cortajarena
- CIC biomaGUNE, Parque Tecnológico de San Sebastián, Paseo Miramón 182, 20014 Donostia-San Sebastián, Spain; Ikerbasque, Basque Foundation for Science, Mª Díaz de Haro 3, 48013 Bilbao, Spain
| | - Adolfo Del Campo
- Instituto de Cerámica y Vidrio (ICV-CSIC), C/Kelsen 5, 28049 Madrid, Spain
| | - Juan Rodríguez-Hernández
- Polymer Functionalization Group (FUPOL), Instituto de Ciencia y Tecnología de Polímeros (ICTP), Consejo Superior de Investigaciones Científicas (CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain.
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32
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Gomaa AI, Martinent C, Hammami R, Fliss I, Subirade M. Dual Coating of Liposomes as Encapsulating Matrix of Antimicrobial Peptides: Development and Characterization. Front Chem 2017; 5:103. [PMID: 29204423 PMCID: PMC5698301 DOI: 10.3389/fchem.2017.00103] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2017] [Accepted: 11/03/2017] [Indexed: 11/13/2022] Open
Abstract
Antimicrobial peptides have been proposed as a potential biopreservatives in pharmaceutical research and agribusiness. However, many limitations hinder their utilization, such as their vulnerability to proteolytic digestion and their potential interaction with other food ingredients in complex food systems. One approach to overcome such problems is developing formulations entrapping and thereby protecting the antimicrobial peptides. Liposome encapsulation is a strategy that could be implemented to combine protection of the antimicrobial activity of the peptides from proteolytic enzymes and the controlled release of the encapsulated active ingredients. The objective of this study was to develop dual-coated food grade liposome formulations for oral administration of bacteriocins. The formulations were developed from anionic and cationic phospholipids as models of negatively and positively charged liposomes, respectively. Liposomes were prepared by the hydration of lipid films. Subsequently, the liposomes were coated with two layers comprising a biopolymer network (pectin) and whey proteins (WPI) in order to further improve their stability and enable the gradual release of the developed liposomes. Liposomes were characterized for their size, charge, molecular structure, morphology, encapsulation efficiency, and release. The results of FTIR, zeta potential, size distribution, and transmission electron microscopy (TEM) confirmed that the liposomes were efficiently coated. Ionic interactions were involved in the stabilization of the positively charged liposome formulations. Negatively charge liposome formulations were stabilized through weak interactions. The release study proved the efficiency of dual coating on the protection of liposomes against gastrointestinal digestion. This work is the first to study the encapsulation of antimicrobial peptides in dual-coated liposomes. Furthermore, the work successfully encapsulated MccJ25 in both negative and positive liposome models.
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Affiliation(s)
- Ahmed I Gomaa
- Department of Food Science, Laval University, Quebec City, QC, Canada.,Institute of Nutrition and Functional Foods, Quebec City, QC, Canada.,National Research Center, Food Science and Nutrition Department, Cairo, Egypt
| | - Cynthia Martinent
- Department of Food Science, Laval University, Quebec City, QC, Canada.,Institute of Nutrition and Functional Foods, Quebec City, QC, Canada
| | - Riadh Hammami
- Faculty of Health Sciences, School of Nutrition Sciences, University of Ottawa, Ottawa, ON, Canada
| | - Ismail Fliss
- Department of Food Science, Laval University, Quebec City, QC, Canada.,Institute of Nutrition and Functional Foods, Quebec City, QC, Canada
| | - Muriel Subirade
- Department of Food Science, Laval University, Quebec City, QC, Canada.,Institute of Nutrition and Functional Foods, Quebec City, QC, Canada
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33
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Biopolymer Composite Materials with Antimicrobial Effects Applied to the Food Industry. ACTA ACUST UNITED AC 2017. [DOI: 10.1007/978-3-319-66417-0_3] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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34
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Development of Antimicrobial and Controlled Biodegradable Gelatin-Based Edible Films Containing Nisin and Amino-Functionalized Montmorillonite. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1941-0] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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35
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Gharsallaoui A, Joly C, Oulahal N, Degraeve P. Nisin as a Food Preservative: Part 2: Antimicrobial Polymer Materials Containing Nisin. Crit Rev Food Sci Nutr 2017; 56:1275-89. [PMID: 25674671 DOI: 10.1080/10408398.2013.763766] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Nisin is the only bacteriocin approved as a food preservative because of its antibacterial effectiveness and its negligible toxicity for humans. Typical problems encountered when nisin is directly added to foods are mainly fat adsorption leading to activity loss, heterogeneous distribution in the food matrix, inactivation by proteolytic enzymes, and emergence of resistance in normally sensitive bacteria strains. To overcome these problems, nisin can be immobilized in solid matrices that must act as diffusional barriers and allow controlling its release rate. This strategy allows maintaining a just sufficient nisin concentration at the food surface. The design of such antimicrobial materials must consider both bacterial growth kinetics but also nisin release kinetics. In this review, nisin incorporation in polymer-based materials will be discussed and special emphasis will be on the applications and properties of antimicrobial food packaging containing this bacteriocin.
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Affiliation(s)
- Adem Gharsallaoui
- a Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Université de Lyon, Université Lyon 1 - ISARA Lyon, Equipe Mixte d'Accueil n°3733 , IUT Lyon 1, Bourg en Bresse , France
| | - Catherine Joly
- a Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Université de Lyon, Université Lyon 1 - ISARA Lyon, Equipe Mixte d'Accueil n°3733 , IUT Lyon 1, Bourg en Bresse , France
| | - Nadia Oulahal
- a Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Université de Lyon, Université Lyon 1 - ISARA Lyon, Equipe Mixte d'Accueil n°3733 , IUT Lyon 1, Bourg en Bresse , France
| | - Pascal Degraeve
- a Laboratoire BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Université de Lyon, Université Lyon 1 - ISARA Lyon, Equipe Mixte d'Accueil n°3733 , IUT Lyon 1, Bourg en Bresse , France
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Abstract
Textiles are widely used in the biomedical domain, particularly in wound dressings or as implantable devices for strengthening or even replacing some damaged organs. Nowadays they present more and more sophisticated functionalities contributing to the healing process, to the organs regeneration, and fight against infection or thrombosis. Advanced spinning technologies of biostable or bioresorbable polymers and surface treatment technologies are often used, as well as nanotechnologies, to implement two main strategies for development of bio-active textiles. A long or medium term technology is obtained by grafting the bio-active molecule through stable chemical bonds while a short term activity is produced by using "reservoir" systems such as hydrogels and cyclodextrins that release the active agents in situ. ‡.
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Affiliation(s)
- Bernard Martel
- Université de Lille 1, unité des matériaux et transformations UMET UMR CNRS 8207, cité scientifique, F-59655 Villeneuve d'Ascq, France
| | - Christine Campagne
- Université de Lille 1, unité des matériaux et transformations UMET UMR CNRS 8207, cité scientifique, F-59655 Villeneuve d'Ascq, France
| | - Nemeshwaree Behary Massika
- Université de Lille 1, unité des matériaux et transformations UMET UMR CNRS 8207, cité scientifique, F-59655 Villeneuve d'Ascq, France
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37
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Kapetanakou AE, Skandamis PN. Applications of active packaging for increasing microbial stability in foods: natural volatile antimicrobial compounds. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.06.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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38
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Ivancic A. Recent Trends in Alginate, Chitosan and Alginate-Chitosan Antimicrobial Systems. CHEMISTRY JOURNAL OF MOLDOVA 2016. [DOI: 10.19261/cjm.2016.11(2).03] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
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39
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The four-component aureocin A70 as a promising agent for food biopreservation. Int J Food Microbiol 2016; 237:39-46. [DOI: 10.1016/j.ijfoodmicro.2016.08.017] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2016] [Revised: 08/01/2016] [Accepted: 08/11/2016] [Indexed: 01/01/2023]
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40
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Clarke D, Tyuftin AA, Cruz-Romero MC, Bolton D, Fanning S, Pankaj SK, Bueno-Ferrer C, Cullen PJ, Kerry JP. Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals. Food Microbiol 2016; 62:196-201. [PMID: 27889148 DOI: 10.1016/j.fm.2016.10.022] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2016] [Revised: 10/10/2016] [Accepted: 10/10/2016] [Indexed: 10/20/2022]
Abstract
Two antimicrobial coatings, namely Sodium octanoate and Auranta FV (a commercial antimicrobial composed of bioflavonoids, citric, malic, lactic, and caprylic acids) were used. These two antimicrobials were surface coated onto the inner polyethylene layer of cold plasma treated polyamide films using beef gelatin as a carrier and coating polymer. This packaging material was then used to vacuum pack beef sub-primal cuts and stored at 4 °C. A control was prepared using the non-coated commercial laminate and the same vacuum packaged sub-primal beef cuts. During storage, microbial and quality assessments were carried out. Sodium octanoate treated packages significantly (p < 0.05) reduced microbial counts for all bacteria tested with an increase of 7 and 14 days, respectively compared to control samples. No significant effect on pH was observed with any treatment. The results suggested that these food grade antimicrobials have the potential to be used in antimicrobial active packaging applications for beef products.
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Affiliation(s)
- David Clarke
- Food Packaging Group, School of Food & Nutritional Sciences, University College Cork, College Road, Cork, Ireland
| | - Andrey A Tyuftin
- Food Packaging Group, School of Food & Nutritional Sciences, University College Cork, College Road, Cork, Ireland
| | - Malco C Cruz-Romero
- Food Packaging Group, School of Food & Nutritional Sciences, University College Cork, College Road, Cork, Ireland
| | - Declan Bolton
- Food Safety Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Seamus Fanning
- School of Public Health, University College Dublin, Belfield, Dublin 4, Ireland
| | - Shashi K Pankaj
- BioPlasma Research Group, School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland
| | - Carmen Bueno-Ferrer
- BioPlasma Research Group, School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland
| | - Patrick J Cullen
- BioPlasma Research Group, School of Food Science and Environmental Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland
| | - Joe P Kerry
- Food Packaging Group, School of Food & Nutritional Sciences, University College Cork, College Road, Cork, Ireland.
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41
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Antilisterial effects of antibacterial formulations containing essential oils, nisin, nitrite and organic acid salts in a sausage model. Journal of Food Science and Technology 2016; 53:2625-33. [PMID: 27478218 DOI: 10.1007/s13197-016-2232-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/04/2016] [Accepted: 04/08/2016] [Indexed: 10/21/2022]
Abstract
This study was conducted to evaluate the effects of sixteen antibacterial formulations against Listeria monocytogenes in a sausage model using a standard experimental design with 4 independent factors at 2 levels (2(4)). Four independent factors consisted of nisin (12.5-25 ppm), nitrite (100-200 ppm) and organic acid salts (1.55-3.1 %) and the mixture of Chinese cinnamon and Cinnamon bark Essential Oils (EOs) (0.025-0.05 %). Based on the analysis, utilization of low (0.025 %) or high concentration (0.05 %) of EOs in combination with low concentration of nitrite (100 ppm), organic acid salts (1.55 %), and nisin (12.5 ppm) could reduce respectively 1.5 or 2.6 log CFU/g of L. monocytogenes in sausage at day 7 of storage as compared to the control. A predictive equation was created to predict the growth of L. monocytogenes in sausage. The sensory evaluation was then performed on selected optimized formulations in cooked meat (both pork and beef sausages) with a trained jury consisting of 35 individuals, demonstrated the selected antimicrobial formulations were organoleptically acceptable. The results revealed an important role of hurdle technology to control L. monocytogenes in meat product.
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42
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Woraprayote W, Malila Y, Sorapukdee S, Swetwiwathana A, Benjakul S, Visessanguan W. Bacteriocins from lactic acid bacteria and their applications in meat and meat products. Meat Sci 2016; 120:118-132. [PMID: 27118166 DOI: 10.1016/j.meatsci.2016.04.004] [Citation(s) in RCA: 149] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2016] [Revised: 03/08/2016] [Accepted: 04/06/2016] [Indexed: 12/21/2022]
Abstract
Meat and meat products have always been an important part of human diet, and contain valuable nutrients for growth and health. Nevertheless, they are perishable and susceptible to microbial contamination, leading to an increased health risk for consumers as well as to the economic loss in meat industry. The utilization of bacteriocins produced by lactic acid bacteria (LAB) as a natural preservative has received a considerable attention. Inoculation of bacteriocin-producing LAB cell as starter or protective cultures is suitable for fermented meats, whilst the direct addition of bacteriocin as food additive is more preferable when live cells of LAB could not produce bacteriocin in the real meat system. The incorporation of bacteriocins in packaging is another way to improve meat safety to avoid direct addition of bacteriocin to meat. Utilization of bacteriocins can effectively contribute to food safety, especially when integrated into hurdle concepts. In this review, LAB bacteriocins and their applications in meat and meat products are revisited. The molecular structure and characteristics of bacteriocins recently discovered, as well as exemplary properties are also discussed.
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Affiliation(s)
- Weerapong Woraprayote
- National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road, Pathum Thani 12120, Thailand
| | - Yuwares Malila
- National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road, Pathum Thani 12120, Thailand
| | - Supaluk Sorapukdee
- Faculty of Agricultural Technology, King Mongkut's Institiute of Technology Ladkrabang (KMITL), Chalong-krung Road, Ladkrabang, Bangkok 10520, Thailand
| | - Adisorn Swetwiwathana
- Faculty of Agro-industry, King Mongkut's Institiute of Technology Ladkrabang (KMITL), Chalong-krung Road, Ladkrabang, Bangkok 10520, Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Wonnop Visessanguan
- National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phahonyothin Road, Pathum Thani 12120, Thailand.
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43
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Tavassoli-Kafrani E, Shekarchizadeh H, Masoudpour-Behabadi M. Development of edible films and coatings from alginates and carrageenans. Carbohydr Polym 2016; 137:360-374. [DOI: 10.1016/j.carbpol.2015.10.074] [Citation(s) in RCA: 234] [Impact Index Per Article: 29.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2015] [Revised: 10/20/2015] [Accepted: 10/21/2015] [Indexed: 12/13/2022]
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A Comparative Study Between the Antibacterial Effect of Nisin and Nisin-Loaded Chitosan/Alginate Nanoparticles on the Growth of Staphylococcus aureus in Raw and Pasteurized Milk Samples. Probiotics Antimicrob Proteins 2016; 2:258-66. [PMID: 26781321 DOI: 10.1007/s12602-010-9047-2] [Citation(s) in RCA: 79] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The aim of this study was to evaluate the antibacterial effect of nisin-loaded chitosan/alginate nanoparticles as a novel antibacterial delivery vehicle. The nisin-loaded nanoparticles were prepared using colloidal dispersion of the chitosan/alginate polymers in the presence of nisin. After the preparation of the nisin-loaded nanoparticles, their physicochemical properties such as size, shape, and zeta potential of the formulations were studied using scanning electron microscope and nanosizer instruments, consecutively. FTIR and differential scanning calorimetery studies were performed to investigate polymer-polymer or polymer-protein interactions. Next, the release kinetics and entrapment efficiency of the nisin-loaded nanoparticles were examined to assess the application potential of these formulations as a candidate vector. For measuring the antibacterial activity of the nisin-loaded nanoparticles, agar diffusion and MIC methods were employed. The samples under investigation for total microbial counts were pasteurized and raw milks each of which contained the nisin-loaded nanoparticles and inoculated Staphylococcus aureus (ATCC 19117 at 10(6) CFU/mL), pasteurized and raw milks each included free nisin and S. aureus (10(6) CFU/mL), and pasteurized and raw milks each had S. aureus (10(6) CFU/mL) in as control. Total counts of S. aureus were measured after 24 and 48 h for the pasteurized milk samples and after the time intervals of 0, 6, 10, 14, 18, and 24 h for the raw milk samples, respectively. According to the results, entrapment efficiency of nisin inside of the nanoparticles was about 90-95%. The average size of the nanoparticles was 205 nm, and the average zeta potential of them was -47 mV. In agar diffusion assay, an antibacterial activity (inhibition zone diameter, at 450 IU/mL) about 2 times higher than that of free nisin was observed for the nisin-loaded nanoparticles. MIC of the nisin-loaded nanoparticles (0.5 mg/mL) was about four times less than that of free nisin (2 mg/mL). Evaluation of the kinetic of the growth of S. aureus based on the total counts in the raw and pasteurized milks revealed that the nisin-loaded nanoparticles were able to inhibit more effectively the growth of S. aureus than free nisin during longer incubation periods. In other words, the decrease in the population of S. aureus for free nisin and the nisin-loaded nanoparticles in pasteurized milk was the same after 24 h of incubation while lessening in the growth of S. aureus was more marked for the nisin-loaded nanoparticles than the samples containing only free nisin after 48 h of incubation. Although the same growth reduction profile in S. aureus was noticed for free nisin and the nisin-loaded nanoparticles in the raw milk up to 14 h of incubation, after this time the nisin-loaded nanoparticles showed higher growth inhibition than free nisin. Since, generally, naked nisin has greater interactions with the ingredients present in milk samples in comparison with the protected nisin. Therefore, it is concluded that the antibacterial activity of nisin naturally decreases more during longer times of incubation than the protected nisin with the chitosan/alginate nanoparticles. Consequently, this protection increases and keeps antibacterial efficiency of nisin in comparison with free nisin during longer times of storage. These results can pave the way for further research and use of these nanoparticles as new antimicrobial agents in various realms of dairy products.
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Sánchez-Ortega I, García-Almendárez BE, Santos-López EM, Reyes-González LR, Regalado C. Characterization and antimicrobial effect of starch-based edible coating suspensions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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46
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Saini S, Sillard C, Naceur Belgacem M, Bras J. Nisin anchored cellulose nanofibers for long term antimicrobial active food packaging. RSC Adv 2016. [DOI: 10.1039/c5ra22748h] [Citation(s) in RCA: 66] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Increasing consumer demand for high performance bio-based materials in order to develop microbiologically safer foods has forced the food industry to revise their packaging strategies.
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Affiliation(s)
- Seema Saini
- Univ. Grenoble Alpes
- LGP2
- F-38000 Grenoble
- France
- CNRS
| | | | | | - Julien Bras
- Univ. Grenoble Alpes
- LGP2
- F-38000 Grenoble
- France
- CNRS
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48
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Morphological changes in Salmonella Typhimurium caused by the lantibiotic bovicin HC5 in association with EDTA. ANN MICROBIOL 2015. [DOI: 10.1007/s13213-015-1117-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
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49
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Léonard L, Beji O, Arnould C, Noirot E, Bonnotte A, Gharsallaoui A, Degraeve P, Lherminier J, Saurel R, Oulahal N. Preservation of viability and anti-Listeria activity of lactic acid bacteria, Lactococcus lactis and Lactobacillus paracasei, entrapped in gelling matrices of alginate or alginate/caseinate. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.06.020] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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50
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Prudêncio CV, Mantovani HC, Cecon PR, Vanetti MCD. Differences in the antibacterial activity of nisin and bovicin HC5 against Salmonella Typhimurium under different temperature and pH conditions. J Appl Microbiol 2014; 118:18-26. [PMID: 25358073 DOI: 10.1111/jam.12680] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2014] [Revised: 10/12/2014] [Accepted: 10/14/2014] [Indexed: 11/29/2022]
Abstract
AIMS To compare the action of nisin and bovicin HC5 in combination with EDTA on Salmonella Typhimurium under different environmental conditions. METHODS AND RESULTS Salmonella Typhimurium was treated in BHI broth containing EDTA (1·5 mmol l(-1)) and nisin or bovicin HC5 (200 AU ml(-1)) under different pH and temperature conditions, and according to a central composite design with two factors (temperature and pH). Cell viability was evaluated on plate count agar for 48 h. The combination of nisin or bovicin HC5 with EDTA was able to inhibit the growth of Salmonella, but the temperature and pH conditions promoting inhibition were distinct for each bacteriocin. Nisin was bactericidal over a broad range of temperature and pH, while bovicin HC5 was bacteriostatic in most conditions and bactericidal only in specific conditions (pH >6·0 and temperature >30°C). Salmonella Typhimurium did not show tolerance to bovicin HC5 or cross-tolerance between these lantibiotics. CONCLUSIONS Nisin and bovicin HC5 both inhibited the growth of Salmonella, but the activity of each bacteriocin was differently influenced by environmental conditions. SIGNIFICANCE AND IMPACT OF THE STUDY Nisin and bovicin HC5 have the potential to inhibit the growth of Salmonella, but environmental conditions should be considered to establish optimal conditions for its application.
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Affiliation(s)
- C V Prudêncio
- Departamento de Microbiologia, Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil
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