1
|
Hosseini SM, Tavakolipour H, Mokhtarian M, Armin M. Co-encapsulation of Shirazi thyme ( Zataria multiflora) essential oil and nisin using caffeic acid grafted chitosan nanogel and the effect of this nanogel as a bio-preservative in Iranian white cheese. Food Sci Nutr 2024; 12:4385-4398. [PMID: 38873443 PMCID: PMC11167143 DOI: 10.1002/fsn3.4105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 10/23/2023] [Accepted: 03/03/2024] [Indexed: 06/15/2024] Open
Abstract
The current study aims to co-encapsulate Shirazi thyme (Zataria multiflora) essential oil (ZEO) and nisin into chitosan nanogel as an antimicrobial and antioxidant agent to enhance the shelf-life of cheese. Chitosan-caffeic acid (CS-CA) nanogel was produced to co-encapsulate Zataria multiflora essential oil and nisin. This nanogel was characterized by dynamic light scattering (DLS), Fourier Transform Infrared (FTIR) spectroscopic analysis, X-ray diffraction (XRD) analysis, and scanning electron microscopy (SEM) images. The effect of free (TFZN) and encapsulated ZEO-nisin in chitosan nanogel (TCZN) on the chemical and microbiological properties of Iranian white cheese was assessed. The particle size, polydispersity index value (PDI), zeta potential, antioxidant activity, and encapsulation efficiency of the optimal chitosan-ZEO-nisin nanogel were 421.6 nm, 0.343, 34.0 mV, 71.06%-82.69%, and 41.3 ± 0.5%, 0.79 ± 0.06 mg/mL. respectively. FTIR and XRD approved ZEO and nisin entrapment within chitosan nanogel. The chitosan nanogel showed a highly porous surface with an irregular shape. The bioactive compounds of ZEO and nisin decreased the pH changes in cheese. On the 60th day of storage, the acidity of treated samples was significantly lower than that of control. Although the lowest anisidine index value was observed in samples treated with sodium nitrate (NaNO3) (TS), there was no significant difference between this sample and TCZN. The lowest microbial population was observed in TCZN and TS. After 60 days of ripening, Coliforms were not detected in the culture medium of TCZN and TS. The results can contribute to the development of a natural preservative with the potential for application in the dairy industry.
Collapse
Affiliation(s)
- Seyed Mohammad Hosseini
- Department of Food Science and Technology, Sabzevar BranchIslamic Azad UniversitySabzevarIran
| | - Hamid Tavakolipour
- Department of Food Science and Technology, Sabzevar BranchIslamic Azad UniversitySabzevarIran
| | - Mohsen Mokhtarian
- Department of Food Science and Technology, Roudehen BranchIslamic Azad UniversityRoudehenIran
| | - Mohammad Armin
- Department of Agronomy, Sabzevar BranchIslamic Azad UniversitySabzevarIran
| |
Collapse
|
2
|
Duraisamy S, Sathyan A, Balakrishnan S, Subramani P, Prahalathan C, Kumarasamy A. Bactericidal and non-cytotoxic activity of bacteriocin produced by Lacticaseibacillus paracasei F9-02 and evaluation of its tolerance to various physico-chemical conditions. Environ Microbiol 2023; 25:2882-2896. [PMID: 36564972 DOI: 10.1111/1462-2920.16327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Accepted: 12/20/2022] [Indexed: 12/25/2022]
Abstract
This study aims to explore novel lactic acid bacteria (LAB) from breast-fed infants' faeces towards characterizing their antimicrobial compound, bacteriocin. The LAB, Lacticaseibacillus paracasei F9-02 showed strong antimicrobial activity against clinical pathogens. Their proteinaceous nature was confirmed as the activity was completely abolished when treated with proteinaceous enzymes and retained during neutral pH and catalase treatment. The purified bacteriocin showed antimicrobial activity at the minimum inhibitory concentration (MIC) value of 7.56 μg/ml against vancomycin-resistant Enterococcus sp. [vancomycin-resistant enterococcal (VRE)], and methicillin-resistant Staphylococcus aureus (MRSA), 15.13 μg/ml against Klebsiella pneumoniae, Pseudomonas aeruginosa, Salmonella enterica subsp. enterica serotype typhi and 30.25 μg/ml against Shigella flexneri. Present study also proved the bactericidal, non-cytotoxic and non-hemolytic nature of bacteriocin. Additionally, bacteriocin retained their stability under various physico-chemical conditions, broad range of pH (2-10), temperature (40-121°C), enzymes (amylase, lipase and lysozyme), surfactants [Tween-20, 80, 100 and sodium dodecyl sulfate (SDS)], metal ions (CaCl2 , FeSO4 , ZnSO4 , MgSO4 , MnSO4 , CuCl2 ) and NaCl (2%-8%). The molecular weight of bacteriocin (~28 kDa) was determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), functional and active groups were assessed by Fourier Transform-Infrared (FT-IR). To our knowledge, this is the first study reporting L. paracasei from breast-fed infants' faeces and assessing their antimicrobial compound, bacteriocin. The study results furnish the essential features to confirm the therapeutic potential of L. paracasei F9-02 bacteriocin.
Collapse
Affiliation(s)
- Senbagam Duraisamy
- Microbial Biotechnology Laboratory, Department of Marine Biotechnology, Bharathidasan University, Tiruchirappalli, Tamil Nadu, India
| | - Aswathy Sathyan
- Microbial Biotechnology Laboratory, Department of Marine Biotechnology, Bharathidasan University, Tiruchirappalli, Tamil Nadu, India
| | - Senthilkumar Balakrishnan
- Division of Biological Sciences, Tamil Nadu State Council for Science and Technology, Chennai, Tamil Nadu, India
| | - Prabhu Subramani
- Department of Biochemistry, Bharathidasan University, Tiruchirappalli, Tamil Nadu, India
| | | | - Anbarasu Kumarasamy
- Microbial Biotechnology Laboratory, Department of Marine Biotechnology, Bharathidasan University, Tiruchirappalli, Tamil Nadu, India
| |
Collapse
|
3
|
Combating food spoilage and pathogenic microbes via bacteriocins: A natural and eco-friendly substitute to antibiotics. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
|
4
|
Dos Santos LF, Biduski B, Lopes ST, Bertolin TE, Dos Santos LR. Brazilian native fruit pomace as a source of bioactive compounds on starch-based films: Antimicrobial activities and food simulator release. Int J Biol Macromol 2023; 242:124900. [PMID: 37201884 DOI: 10.1016/j.ijbiomac.2023.124900] [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: 02/01/2023] [Revised: 05/08/2023] [Accepted: 05/13/2023] [Indexed: 05/20/2023]
Abstract
The bioactive compounds extraction from fruit pomace is an ecological alternative for these abundant and low-added-value by-products. This study aimed to evaluate the antimicrobial potential of pomace extracts from Brazilian native fruits (araçá, uvaia, guabiroba and butiá) and the effect on physicochemical, mechanical properties and the migration of antioxidants and phenolic compounds from starch-based films. The film with butiá extract had the lowest mechanical resistance (1.42 MPa) but the highest elongation (63 %). In comparison, uvaia extract had less impact on film mechanical properties (3.70 MPa and 58 %) compared to the other extracts. The extracts and films showed antimicrobial activity against Listeria monocytogenes, L. inoccua, B. cereus and S. aureu. Approximately 2 cm inhibition halo was noticed for the extracts, while films ranged from 0.33 to 1.46 cm inhibition halo. Films with guabiroba extract had the lowest antimicrobial activity (0.33 to 0.5 cm). The phenolic compounds were released from the film matrix in the first hour at 4 °C with maintenance in the stability. The fatty-food simulator showed a controlled release of antioxidant compounds, which can assist in controlling food oxidation. Brazilian native fruit has shown to be a viable alternative to isolate bioactive compounds and produce film packaging with antimicrobial and antioxidant activities.
Collapse
Affiliation(s)
- Lára Franco Dos Santos
- Graduate Program in Bioexperimentation, University of Passo Fundo, BR 285, 99052-900 Passo Fundo, RS, Brazil
| | - Bárbara Biduski
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin D15 KN3K, Ireland; Graduate Program in Food Science and Technology, University of Passo Fundo, BR 285, 99052-900 Passo Fundo, RS, Brazil.
| | - Samuel Teixeira Lopes
- Undergraduate Program in Chemical Engineering, University of Passo Fundo (UPF), Passo Fundo, Rio Grande do Sul, Brazil
| | - Telma Elita Bertolin
- Graduate Program in Food Science and Technology, University of Passo Fundo, BR 285, 99052-900 Passo Fundo, RS, Brazil.
| | - Luciana Ruschel Dos Santos
- Graduate Program in Bioexperimentation, University of Passo Fundo, BR 285, 99052-900 Passo Fundo, RS, Brazil.
| |
Collapse
|
5
|
Agustín MDR, Tarifa MC, Vela-Gurovic MS, Brugnoni LI. Application of natamycin and farnesol as bioprotection agents to inhibit biofilm formation of yeasts and foodborne bacterial pathogens in apple juice processing lines. Food Microbiol 2023; 109:104123. [PMID: 36309453 DOI: 10.1016/j.fm.2022.104123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 08/18/2022] [Accepted: 08/20/2022] [Indexed: 11/18/2022]
Abstract
Biofilms serve as a reservoir for pathogenic and spoilage microorganisms, and their removal from different surfaces is a recurring problem in the beverage industry. This study aimed to investigate the effect of a combination of natamycin (NAT, 0.01 mmol/l) and farnesol (FAR, 0.6 mmol/l) against biofilms on ultrafiltration (UF) membranes and stainless steel (SS) surfaces using apple juice as food matrix. The co-adhesion of Rhodotorula mucilaginosa, Candida tropicalis, C. krusei and C. kefyr (mixed-yeast) with Listeria monocytogenes, Salmonella enterica or Escherichia coli O157:H7 (multi-species) in presence of NAT + FAR was evaluated for 2, 24, 48 h. In biofilms treated with NAT + FAR were observed by cell quantification and microscopy, inhibition of the filamentous yeast forms, disruption of the tri-dimensional structure and a high detachment of yeast cells. NAT + FAR affected the biofilms independently of the surfaces used and the presence (or not) of bacteria. L. monocytogenes was the most susceptible (p < 0.001) in multi-species biofilms, followed by E. coli O157:H7 on both surfaces (p < 0.001), whereas the growth of S. enterica was reduced (p < 0.05) in SS but not in UF-membranes (p > 0.05). Since the combination NAT + FAR affected the structure and viability of yeast species and foodborne pathogens in multi-species biofilms developed on UF-membranes and SS surfaces, the combination proposed could be considered a promising control agent to prevent biofilms in apple juice processing lines.
Collapse
Affiliation(s)
- María Del Rosario Agustín
- Instituto de Ciencias Biológicas y Biomédicas Del Sur, (INBIOSUR-CONICET), Universidad Nacional Del Sur, 8000, Bahía Blanca, Argentina; Departamento de Biología, Bioquímica y Farmacia, Universidad Nacional Del Sur (UNS), Bahía Blanca, Argentina.
| | - María Clara Tarifa
- Universidad Nacional de Río Negro, CIT Río Negro, Río Negro, Argentina; Centro de Investigaciones y Transferencia de Río Negro, CIT Río Negro (UNRN-CONICET), 8336, Villa Regina, Argentina
| | - María Soledad Vela-Gurovic
- Departamento de Biología, Bioquímica y Farmacia, Universidad Nacional Del Sur (UNS), Bahía Blanca, Argentina; Centro de Recursos Naturales Renovables de La Zona Semiárida (CERZOS-CONICET), Universidad Nacional Del Sur, 8000, Bahía Blanca, Argentina
| | - Lorena Inés Brugnoni
- Instituto de Ciencias Biológicas y Biomédicas Del Sur, (INBIOSUR-CONICET), Universidad Nacional Del Sur, 8000, Bahía Blanca, Argentina; Departamento de Biología, Bioquímica y Farmacia, Universidad Nacional Del Sur (UNS), Bahía Blanca, Argentina
| |
Collapse
|
6
|
Antimicrobial effect of Origanum vulgare (L.) essential oil as an alternative for conventional additives in the Minas cheese manufacture. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113063] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|
7
|
Yuan X, Yang X, Wang W, Li J, Dong Z, Zhao J, Shao T. The effects of natamycin and hexanoic acid on the bacterial community, mycotoxins concentrations, fermentation profiles, and aerobic stability of high moisture whole-crop corn silage. Anim Feed Sci Technol 2022. [DOI: 10.1016/j.anifeedsci.2022.115250] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
8
|
Falfán-Cortés RN, Mora-Peñaflor N, Gómez-Aldapa CA, Rangel-Vargas E, Acevedo-Sandoval OA, Franco-Fernández MJ, Castro-Rosas J. Characterization and Evaluation of the Probiotic Potential In Vitro and In Situ of Lacticaseibacillus paracasei Isolated from Tenate Cheese. J Food Prot 2022; 85:112-121. [PMID: 34324685 DOI: 10.4315/jfp-21-021] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Accepted: 07/21/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT The objectives of this investigation were (i) to isolate bacteria from various foods (dairy products, fruits, and vegetables) and evaluate their probiotic potential and (ii) to select, identify, and characterize the bacterial strain(s) with the highest probiotic potential. From 14 food samples, 117 bacterial strains were isolated; however, only 42 (T1 to T42) had the correct characteristics (gram positive, coccoid, and bacilliform) and were catalase and oxidase negative to be considered presumptive lactic acid bacteria (LAB). The antagonistic activity of the 42 strains was evaluated against Escherichia coli (O157:H7E09), Listeria monocytogenes (ATCC 19115), Staphylococcus aureus (ATCC 25923), and Salmonella enterica serotype Typhimurium (ATCC 14028). The nine strains with the highest antagonistic activity were recovered from the following foods: pulque (T1), sprouted beans (T26), Ranchero cheese (T30, T31, T32, T33, T35, and T36), and Tenate cheese (T40). The inhibition zones on culture and sensitivity plates were 17.0 ± 1.2 to 19.3 ± 2.8 mm in diameter. Based on the antagonistic activity against pathogenic bacteria and resistance to low pH and bile salts, strain T40 had the highest probiotic potential. A 16S rRNA technique was used to identify strain T40 as Lacticaseibacillus paracasei (renamed from Lactobacillus paracasei in April 2020). This strain had no resistance to ampicillin, gentamicin, erythromycin, and tetracycline. The antagonistic activity was evaluated in situ (fresh cheese) against pathogenic bacteria, supporting the probiotic potential of L. paracasei. Isolates of this LAB recovered from Tenate cheese had characteristics of a probiotic microorganism with high potential for use in food technology. HIGHLIGHTS
Collapse
Affiliation(s)
- Reyna N Falfán-Cortés
- Universidad Autónoma del Estado de Hidalgo (UAEH), Instituto de Ciencias Básicas e Ingenieria (ICBI), Carr. Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, C.P. 42184, Hidalgo, México.,Catedratica, CONACYT; UAEH, ICBI Carr. Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, C.P. 42184, Hidalgo, México
| | - Nancy Mora-Peñaflor
- UAEH, Instituto de Ciencias Agropecuarias, Rancho Universitario Av. Universidad Km 1 Ex-Hda. De Aquetzalpa AP 32, Tulancingo, Hgo, México
| | - Carlos A Gómez-Aldapa
- Universidad Autónoma del Estado de Hidalgo (UAEH), Instituto de Ciencias Básicas e Ingenieria (ICBI), Carr. Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, C.P. 42184, Hidalgo, México
| | - Esmeralda Rangel-Vargas
- Universidad Autónoma del Estado de Hidalgo (UAEH), Instituto de Ciencias Básicas e Ingenieria (ICBI), Carr. Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, C.P. 42184, Hidalgo, México
| | - Otilio A Acevedo-Sandoval
- Universidad Autónoma del Estado de Hidalgo (UAEH), Instituto de Ciencias Básicas e Ingenieria (ICBI), Carr. Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, C.P. 42184, Hidalgo, México
| | - Melitón J Franco-Fernández
- UAEH, Instituto de Ciencias Agropecuarias, Rancho Universitario Av. Universidad Km 1 Ex-Hda. De Aquetzalpa AP 32, Tulancingo, Hgo, México
| | - Javier Castro-Rosas
- Universidad Autónoma del Estado de Hidalgo (UAEH), Instituto de Ciencias Básicas e Ingenieria (ICBI), Carr. Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, C.P. 42184, Hidalgo, México
| |
Collapse
|
9
|
Torrijos R, Nazareth TM, Calpe J, Quiles JM, Mañes J, Meca G. Antifungal activity of natamycin and development of an edible film based on hydroxyethylcellulose to avoid Penicillium spp. growth on low-moisture mozzarella cheese. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112795] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
|
10
|
Meena M, Prajapati P, Ravichandran C, Sehrawat R. Natamycin: a natural preservative for food applications-a review. Food Sci Biotechnol 2021; 30:1481-1496. [PMID: 34868698 DOI: 10.1007/s10068-021-00981-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 08/21/2021] [Accepted: 08/31/2021] [Indexed: 11/26/2022] Open
Abstract
Natamycin is a natural antimicrobial peptide produced by the strains of Streptomyces natalensis. It effectively acts as an antifungal preservative on various food products like yogurt, khoa, sausages, juices, wines, etc. Additionally, it has been used as a bio preservative and is listed as generally recognized as a safe ingredient for various food applications. In this review, natamycin properties, production methods, toxicity, and application as a natural preservative in different foods are emphasized. This review also focuses on optimal condition and process control required in natamycin production. The mode of action and inhibitory effect of natamycin on yeast and molds inhibition and its formulation and dosage to preserve various food products, coating, and hurdle applications are summarized. Understanding the scientific factors in natamycin's production process, its toxicity, and its efficiency as a preservative will open its practical application in various food products. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-021-00981-1.
Collapse
Affiliation(s)
- Mahima Meena
- Institute of Home Economics, University of Delhi, New Delhi, India
| | | | - Chandrakala Ravichandran
- Department of Food Processing Technology, Karunya Institute of Technology and Sciences, Coimbatore, Tamilnadu, 641114 India
| | - Rachna Sehrawat
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008 India
| |
Collapse
|
11
|
Investigation of the surface-application of lactose oxidase to fresh mozzarella cheese as a potential means of inhibiting blue discoloration. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108289] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
12
|
Chawla R, Sivakumar S, Kaur H, Mishra SK. Effect of starch based edible antimicrobial films and modified atmospheric packaging (MAP) on extended life of composite sweetmeat. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100055] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
|
13
|
Ozturkoglu-Budak S, Akal HC, Bereli N, Cimen D, Akgonullu S. Use of antimicrobial proteins of donkey milk as preservative agents in Kashar cheese production. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105090] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
14
|
Kirtonia K, Salauddin M, Bharadwaj KK, Pati S, Dey A, Shariati MA, Tilak VK, Kuznetsova E, Sarkar T. Bacteriocin: A new strategic antibiofilm agent in food industries. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102141] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
15
|
Shen C, Cao Y, Rao J, Zou Y, Zhang H, Wu D, Chen K. Application of solution blow spinning to rapidly fabricate natamycin-loaded gelatin/zein/polyurethane antimicrobial nanofibers for food packaging. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100721] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|
16
|
Lima RC, de Carvalho APA, Vieira CP, Moreira RV, Conte-Junior CA. Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings. Polymers (Basel) 2021; 13:2675. [PMID: 34451212 PMCID: PMC8398146 DOI: 10.3390/polym13162675] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/02/2021] [Accepted: 08/05/2021] [Indexed: 02/05/2023] Open
Abstract
The side effects and potential impacts on human health by traditional chemical additives as food preservatives (i.e., potassium and sodium salts) are the reasons why novel policies are encouraged by worldwide public health institutes. More natural alternatives with high antimicrobial efficacy to extend shelf life without impairing the cheese physicochemical and sensory quality are encouraged. This study is a comprehensive review of emerging preservative cheese methods, including natural antimicrobials (e.g., vegetable, animal, and protist kingdom origins) as a preservative to reduce microbial cheese contamination and to extend shelf life by several efforts such as manufacturing ingredients, the active ingredient for coating/packaging, and the combination of packaging materials or processing technologies. Essential oils (EO) or plant extracts rich in phenolic and terpenes, combined with packaging conditions and non-thermal methods, generally showed a robust microbial inhibition and prolonged shelf life. However, it impaired the cheese sensory quality. Alternatives including EO, polysaccharides, polypeptides, and enzymes as active ingredients/nano-antimicrobials for an edible film of coating/nano-bio packaging showed a potent and broad-spectrum antimicrobial action during shelf life, preserving cheese quality parameters such as pH, texture, color, and flavor. Future opportunities were identified in order to investigate the toxicological effects of the discussed natural antimicrobials' potential as cheese preservatives.
Collapse
Affiliation(s)
- Rayssa Cruz Lima
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
| | - Anna Paula Azevedo de Carvalho
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
| | - Carla P. Vieira
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
| | - Rodrigo Vilela Moreira
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói 24230340, RJ, Brazil;
| | - Carlos Adam Conte-Junior
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói 24230340, RJ, Brazil;
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control, Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro 21040900, RJ, Brazil
| |
Collapse
|
17
|
Adhesion Properties, Biofilm Forming Potential, and Susceptibility to Disinfectants of Contaminant Wine Yeasts. Microorganisms 2021; 9:microorganisms9030654. [PMID: 33809953 PMCID: PMC8004283 DOI: 10.3390/microorganisms9030654] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 03/15/2021] [Accepted: 03/18/2021] [Indexed: 12/15/2022] Open
Abstract
In this study, yeasts isolated from filter membranes used for the quality control of bottled wines were identified and tested for their resistance to some cleaning agents and potassium metabisulphite, adhesion to polystyrene and stainless-steel surfaces, and formation of a thin round biofilm, referred to as a MAT. A total of 40 strains were identified by rRNA internal transcribed spacer (ITS) restriction analysis and sequence analysis of D1/D2 domain of 26S rRNA gene. Strains belong to Pichia manshurica (12), Pichia kudriavzevii (9), Pichia membranifaciens (1), Candida sojae (6), Candida parapsilosis (3), Candida sonorensis (1), Lodderomyces elongisporus (2), Sporopachydermia lactativora (3), and Clavispora lusitaniae (3) species. Regarding the adhesion properties, differences were observed among species. Yeasts preferred planktonic state when tested on polystyrene plates. On stainless-steel supports, adhered cells reached values of about 6 log CFU/mL. MAT structures were formed only by yeasts belonging to the Pichia genus. Yeast species showed different resistance to sanitizers, with peracetic acid being the most effective and active at low concentrations, with minimum inhibitory concentration (MIC) values ranging from 0.08% (v/v) to 1% (v/v). C. parapsilosis was the most sensible species. Data could be exploited to develop sustainable strategies to reduce wine contamination and establish tailored sanitizing procedures.
Collapse
|
18
|
Effect of whey protein edible films containing plant essential oils on microbial inactivation of sliced Kasar cheese. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100567] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
19
|
Moavro A, Sanchez-Díaz M, Zampatti M, Castells ML, Delfederico L, Wagner J, Ludemann V. Stuffed cheese with superficial Penicillium nalgiovense development: Role of microperforated film packaging in the ripening process. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104813] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
20
|
Ng ZJ, Zarin MA, Lee CK, Tan JS. Application of bacteriocins in food preservation and infectious disease treatment for humans and livestock: a review. RSC Adv 2020; 10:38937-38964. [PMID: 35518417 PMCID: PMC9057404 DOI: 10.1039/d0ra06161a] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Accepted: 10/05/2020] [Indexed: 12/12/2022] Open
Abstract
Infectious diseases caused by bacteria that can be transmitted via food, livestock and humans are always a concern to the public, as majority of them may cause severe illnesses and death. Antibacterial agents have been investigated for the treatment of bacterial infections. Antibiotics are the most successful antibacterial agents that have been used widely for decades to ease human pain caused by bacterial infections. Nevertheless, the emergence of antibiotic-resistant bacteria has raised awareness amongst public about the downside of using antibiotics. The threat of antibiotic resistance to global health, food security and development has been emphasized by the World Health Organization (WHO), and research studies have been focused on alternative antimicrobial agents. Bacteriocin, a natural antimicrobial peptide, has been chosen to replace antibiotics for its application in food preservation and infectious disease treatment for livestock and humans, as it is less toxic. Killing or inhibition actions of (a) antibiotics and (b) bacteriocin on gut microbiota.![]()
Collapse
Affiliation(s)
- Zhang Jin Ng
- School of Industrial Technology, Universiti Sains Malaysia 11800 Gelugor Pulau Pinang Malaysia +604 6536375 +604 6536376
| | - Mazni Abu Zarin
- School of Industrial Technology, Universiti Sains Malaysia 11800 Gelugor Pulau Pinang Malaysia +604 6536375 +604 6536376
| | - Chee Keong Lee
- School of Industrial Technology, Universiti Sains Malaysia 11800 Gelugor Pulau Pinang Malaysia +604 6536375 +604 6536376
| | - Joo Shun Tan
- School of Industrial Technology, Universiti Sains Malaysia 11800 Gelugor Pulau Pinang Malaysia +604 6536375 +604 6536376
| |
Collapse
|
21
|
Natamycin-loaded zein nanoparticles stabilized by carboxymethyl chitosan: Evaluation of colloidal/chemical performance and application in postharvest treatments. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105871] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
22
|
Karaman K, Sagdic O, Yilmaz MT. Potential of natamycin to control growth of Zygosaccharomyces spp. in apple juice during storage. Int J Food Microbiol 2020; 332:108771. [PMID: 32650062 DOI: 10.1016/j.ijfoodmicro.2020.108771] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 06/01/2020] [Accepted: 06/22/2020] [Indexed: 12/12/2022]
Abstract
In this research, anti-yeast activity of natamycin in apple juice inoculated with both Zygosaccharomyces rouxii and Z. bailii during the storage at different temperatures was investigated. For this purpose, a response surface methodology approach was used to test and optimize effects of some processing variables; storage time (1, 21 and 41 days), storage temperature (4, 12 and 20 °C), sodium benzoate as a positive control (0, 0.05 and 0.1%) and natamycin concentration (0, 30 and 60 mg/L) on several physicochemical and bioactive properties of the apple juice samples. The results showed that the natamycin performed a remarkable anti-yeast effect on Z. bailii rather than on Z. rouxii. The brix levels of the samples decreased and so the turbidity values increased significantly due to the yeast activity during the storage. Bioactive properties were also significantly affected by the natamycin which was also revealed to increase the antioxidant capacity of apple juice during storage. Using multiple response optimization technique, it was calculated that minimum yeast count (YC) values would occur at storage time = 38.64 and 40.9 days, storage temperature = 19.81 and 14.4 °C, sodium benzoate level (fixed to 0%) and natamycin concentration = 40 and 51.9 mg/L for the samples inoculated with Z. bailii and Z. rouxii, respectively. It was concluded that the bioactive properties of apple juice could be preserved by addition of natamycin which is suggested to be a natural inhibitor during the storage.
Collapse
Affiliation(s)
- Kevser Karaman
- Erciyes University, Faculty of Agriculture, Department of Agricultural Biotechnology, 38039 Kayseri, Turkey.
| | - Osman Sagdic
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, 34210 Istanbul, Turkey
| | - Mustafa Tahsin Yilmaz
- King Abdulaziz University, Faculty of Engineering, Department of Industrial Engineering, 21589 Jeddah, Saudi Arabia; Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, 34210 Istanbul, Turkey
| |
Collapse
|
23
|
Shah AA, Wu J, Qian C, Liu Z, Mobashar M, Tao Z, Zhang X, Zhong X. Ensiling of whole-plant hybrid pennisetum with natamycin and Lactobacillus plantarum impacts on fermentation characteristics and meta-genomic microbial community at low temperature. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3378-3385. [PMID: 32144784 DOI: 10.1002/jsfa.10371] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/25/2019] [Revised: 02/27/2020] [Accepted: 03/07/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND The aim of the current research was to clarify the impacts of the ensiling of whole-plant hybrid pennisetum with natamycin and Lactobacillus plantarum on fermentation characteristics and the meta-genomic microbial community at low temperatures. RESULTS During the ensiling process, lactic acid (LA) and lactic acid bacteria (LAB) significantly (P < 0.05) increased and acetic acid (AA), water-soluble carbohydrate (WSC), ammonia total nitrogen (NH3-N), and yeast significantly (P < 0.05) reduced in treatments as compared to controls. Different treatments and different ensiling days led to variations in the bacterial community at family and genus levels. The family Lactobacillaceae and genera Lactobacillus and Pediococcus are dominant communities in treatment silage. The family and genus levels bacterial ecology and fermentation quality were analyzed by principal component analysis (PCA). The PCO1, and PCO2 can be explained by 10.81% and 72.14% of the whole variance regularly, similarly in PCO1 and PCO2 can be explained 24.23% and 52.06% regularly. The core bacterial micro-biome operational taxonomic unit (OTU) numbers increased in treatments, as compared to controls, on different hybrid pennisetum ensiling days. CONCLUSIONS The inoculation of L. plantarum alone and combined with natamycin influenced the fermentation quality and reduced undesirable microorganisms during the fermentation of hybrid pennisetum silage. Natamycin alone did not significantly enhance the concentration of organic acid but numerically enhanced in treatments group as compared to control. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Assar Ali Shah
- National Forage Breeding Innovation Base, Jiangsu Academy of Agricultural Sciences (JAAS), Nanjing, P. R. China
- Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
- Key Laboratory for Crop and Animal Integrated Farming, Ministry of Agriculture and Rural Affairs, Nanjing, P. R. China
| | - Juanzi Wu
- National Forage Breeding Innovation Base, Jiangsu Academy of Agricultural Sciences (JAAS), Nanjing, P. R. China
- Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
- Key Laboratory for Crop and Animal Integrated Farming, Ministry of Agriculture and Rural Affairs, Nanjing, P. R. China
| | - Chen Qian
- National Forage Breeding Innovation Base, Jiangsu Academy of Agricultural Sciences (JAAS), Nanjing, P. R. China
- Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
- Key Laboratory for Crop and Animal Integrated Farming, Ministry of Agriculture and Rural Affairs, Nanjing, P. R. China
| | - Zhiwei Liu
- National Forage Breeding Innovation Base, Jiangsu Academy of Agricultural Sciences (JAAS), Nanjing, P. R. China
- Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
- Key Laboratory for Crop and Animal Integrated Farming, Ministry of Agriculture and Rural Affairs, Nanjing, P. R. China
| | - Muhammad Mobashar
- Department of Animal Nutrition, Faculty of Animal Husbandry and Veterinary Sciences, The University of Agriculture Peshawar, Peshawar 25130, Pakistan
| | - Zhujun Tao
- National Forage Breeding Innovation Base, Jiangsu Academy of Agricultural Sciences (JAAS), Nanjing, P. R. China
- Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
- Key Laboratory for Crop and Animal Integrated Farming, Ministry of Agriculture and Rural Affairs, Nanjing, P. R. China
| | - Xiaomin Zhang
- National Forage Breeding Innovation Base, Jiangsu Academy of Agricultural Sciences (JAAS), Nanjing, P. R. China
- Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
- Key Laboratory for Crop and Animal Integrated Farming, Ministry of Agriculture and Rural Affairs, Nanjing, P. R. China
| | - Xiaoxian Zhong
- National Forage Breeding Innovation Base, Jiangsu Academy of Agricultural Sciences (JAAS), Nanjing, P. R. China
- Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China
- Key Laboratory for Crop and Animal Integrated Farming, Ministry of Agriculture and Rural Affairs, Nanjing, P. R. China
| |
Collapse
|
24
|
Agudelo-Cuartas C, Granda-Restrepo D, Sobral PJA, Hernandez H, Castro W. Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol. Heliyon 2020; 6:e03809. [PMID: 32382679 PMCID: PMC7199006 DOI: 10.1016/j.heliyon.2020.e03809] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 01/16/2020] [Accepted: 04/16/2020] [Indexed: 11/19/2022] Open
Abstract
Food packaging materials are commonly derived from petroleum that increases global contamination; this raises the interest to evaluate raw material from renewable sources such as whey protein for the development of packaging materials, especially to produce active films. This research aimed to evaluate whey protein-based film properties when natamycin, nanoemulsioned α-tocopherol, or both were added. An oil-in-water (O/W) nanoemulsion of antioxidant (α-tocopherol) was prepared by microfluidization technique. Four films were prepared with different levels of natamycin and nanoemulsified α-tocopherol and were characterized in terms of physicochemical, mechanical, optical-properties, water vapor barrier, FTIR, microstructure, antioxidant and antimicrobial activity. The natamycin, nanoemulsified α-tocopherol, or both did not modify the moisture content of the films. Moreover lead to a significant reduction of tensile strength and elastic modulus, while presenting growth in the elongation at break. Film opacity, the total color difference, the UV-Vis light barrier, and the water vapor permeability values increased when compounds were incorporated into the film. The microstructure studies showed uniformly distributed porosity throughout the films. The addition of nanoemulsioned α-tocopherol into whey protein-based films provoked antioxidant activity and the addition of natamycin produced films with effectivity against C. albicans, P. chrysogenum, and S. cerevisiae, allowing develop a material appropriate for use as active food packaging.
Collapse
Affiliation(s)
- Camilo Agudelo-Cuartas
- BIOALI, Research Group, Department of Food, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Cl 67 No. 53 - 108 Medellín, Colombia
| | - Diana Granda-Restrepo
- BIOALI, Research Group, Department of Food, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Cl 67 No. 53 - 108 Medellín, Colombia
| | - Paulo J A Sobral
- Department of Food Engineering, College of Animal Science and Food Engineering, University of Sao Paulo, Av. Duque de Caxias North, 225, 13635-900, Pirassununga, SP, Brazil.,Food Research Center (FoRC), University of São Paulo, Rua do Lago, 250, Semi-industrial Building, Block C; 05508-080, São Paulo SP, Brazil
| | - Hugo Hernandez
- ForsChem Research, Cl 34 No. 63B-72, 050030 Medellín, Colombia
| | - Wilson Castro
- Facultad de Ingeniería de Industrias Alimentarias, Universidad Nacional de Frontera. Av. San Hilarión N° 101, Sullana, Piura, Perú
| |
Collapse
|
25
|
Shah AA, Qian C, Wu J, Liu Z, Khan S, Tao Z, Zhang X, Khan IU, Zhong X. Effects of natamycin and Lactobacillus plantarum on the chemical composition, microbial community, and aerobic stability of Hybrid pennisetum at different temperatures. RSC Adv 2020; 10:8692-8702. [PMID: 35496541 PMCID: PMC9049962 DOI: 10.1039/d0ra00028k] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Accepted: 02/09/2020] [Indexed: 11/21/2022] Open
Abstract
This study evaluated the effects of natamycin and Lactobacillus plantarum on the chemical composition, microbial community, and aerobic stability of Hybrid pennisetum at different temperatures. Different concentrations of natamycin (0.50 g L−1, 1.00 g L−1, and 1.50 mg L−1) significantly (p > 0.05) reduced the growth of undesirable microorganisms. During the ensiling periods the pH, ammonia nitrogen (NH3–N), acetic acid (AA), butyric acid (BA), aerobic bacteria (AB), and yeast were significantly (p > 0.05) reduced, while the lactic acid and lactic acid bacteria were significantly (p < 0.05) influenced in the SLP and SLNP groups as compared to the SP and SNP groups at high temperature (29–30 °C). During air exposure, water-soluble carbohydrate, ammonia nitrogen (NH3–N), lactic acid (LA), and acetic acid (AA) were not influenced, while pH and aerobic bacteria were significantly (p < 0.05) enhanced after three days (72 hours) of air exposure, and lactic acid bacteria were significantly (p > 0.05) reduced at ambient temperature (9–10 °C). It is concluded that the addition of L. plantarum CICC 20765 alone and in combination with natamycin reduced the content of AA, pH, NH3–N, BA, and undesirable microbial community, and enhanced the chemical composition, fermentation quality, and air exposure. Natamycin alone did not significantly enhance the organic acid profile but improved the air exposure. Furthermore, more effort is needed to evaluate the effects on silage preservation on a large scale and on animal performance. The inoculation of L. plantarum and natamycin influenced the fermentation quality. Natamycin and L. plantarum reduced the undesirable microbial community. During ensiling process, the LA and LABs was significantly enhanced.![]()
Collapse
Affiliation(s)
- Assar Ali Shah
- National Forage Breeding Innovation Base (JAAS)
- Nanjing 210014
- P. R. China
- Institute of Animal Science
- Jiangsu Academy of Agricultural Sciences
| | - Chen Qian
- National Forage Breeding Innovation Base (JAAS)
- Nanjing 210014
- P. R. China
- Institute of Animal Science
- Jiangsu Academy of Agricultural Sciences
| | - Juanzi Wu
- National Forage Breeding Innovation Base (JAAS)
- Nanjing 210014
- P. R. China
- Institute of Animal Science
- Jiangsu Academy of Agricultural Sciences
| | - Zhiwei Liu
- National Forage Breeding Innovation Base (JAAS)
- Nanjing 210014
- P. R. China
- Institute of Animal Science
- Jiangsu Academy of Agricultural Sciences
| | - Salman Khan
- School of Life Sciences
- State Key Laboratory of Pharmaceutical Biotechnology
- Nanjing University
- Nanjing
- P. R. China
| | - Zhujun Tao
- National Forage Breeding Innovation Base (JAAS)
- Nanjing 210014
- P. R. China
- Institute of Animal Science
- Jiangsu Academy of Agricultural Sciences
| | - Xiaomin Zhang
- National Forage Breeding Innovation Base (JAAS)
- Nanjing 210014
- P. R. China
- Institute of Animal Science
- Jiangsu Academy of Agricultural Sciences
| | - Irfan Ullah Khan
- Department of Biochemistry and Molecular Biology
- College of Life Science
- Nanjing University
- Nanjing 210095
- P. R. China
| | - Xiaoxian Zhong
- National Forage Breeding Innovation Base (JAAS)
- Nanjing 210014
- P. R. China
- Institute of Animal Science
- Jiangsu Academy of Agricultural Sciences
| |
Collapse
|
26
|
Fang S, Peng X, Liang X, Shen J, Wang J, Chen J, Meng Y. Enhancing Water Solubility and Stability of Natamycin by Molecular Encapsulation in Methyl-β-Cyclodextrin and its Mechanisms by Molecular Dynamics Simulations. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09620-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
27
|
|
28
|
Agustín MDR, Viceconte FR, Vela Gurovic MS, Costantino A, Brugnoni LI. Effect of quorum sensing molecules and natamycin on biofilms of Candida tropicalis and other yeasts isolated from industrial juice filtration membranes. J Appl Microbiol 2019; 126:1808-1820. [PMID: 30861242 DOI: 10.1111/jam.14248] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 02/26/2019] [Accepted: 03/04/2019] [Indexed: 11/29/2022]
Abstract
AIMS Cells limit the cell number of dense biofilms by releasing self-inhibitory molecules. Here, we aim to assess the effectiveness of yeast quorum sensing (QS) molecules and the antifungal agent natamycin against yeast biofilms of strains commonly isolated from fruit juice ultrafiltration membranes. METHODS AND RESULTS Yeast QS molecules, such as tyrosol, 2-phenylethanol and farnesol, were detected by solvent extraction and HS-SPME GC-MS in Candida tropicalis cultures. The effect of QS molecules on mono- and multispecies biofilms formed by Rhodotorula mucilaginosa, C. tropicalis, Candida krusei and Candida kefyr was evaluated by plate count and epifluorescence microscopy. Farnesol caused a decrease in cell number and disrupted mono- and multispecies yeast biofilms during adhesion (0·6 mmol l-1 ). 2-phenyl ethanol 1·2 mmol l-1 stimulated biofilm density and increased cell number in both mono- and multispecies biofilms, while tyrosol did not show effects when tested against C. tropicalis biofilms (0·05-1·2 mmol l-1 ). Natamycin caused a strong decrease in cell number and disruption of biofilm structure in C. tropicalis biofilms at high concentrations (0·3-1·2 mmol l-1 ). The combination of farnesol 0·6 mmol l-1 and natamycin at 0·01 mmol l-1 , the maximum concentration of natamycin accepted for direct addition into fruit juices, effectively reduced cell counts and disrupted the structure of C. tropicalis biofilms. CONCLUSION Farnesol 0·6 mmol l-1 significantly increased the inhibition exerted by natamycin 0·01 mmol l-1 (~5 ppm) reducing biofilm development from juice on stainless steel surfaces. SIGNIFICANCE AND IMPACT OF THE STUDY These results support the use of QS molecules as biofilm inhibitors in beverages and would certainly inspire the design of novel preservative and cleaning products for the food industry based on combinatory approaches.
Collapse
Affiliation(s)
- M D R Agustín
- Department of Biology, Biochemistry and Pharmacy, Universidad Nacional del Sur (UNS), Bahía Blanca, Argentina
| | | | - M S Vela Gurovic
- Department of Biology, Biochemistry and Pharmacy, Universidad Nacional del Sur (UNS), Bahía Blanca, Argentina.,CERZOS UNS-CONICET, Bahía Blanca, Argentina
| | - A Costantino
- INQUISUR, Departamento de Química, Universidad Nacional del Sur (UNS)-CONICET, Bahía Blanca, Argentina
| | - L I Brugnoni
- Department of Biology, Biochemistry and Pharmacy, Universidad Nacional del Sur (UNS), Bahía Blanca, Argentina.,Institute of Biological and Biomedical Sciences of the South (INBIOSUR), Universidad Nacional del Sur (UNS), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Bahía Blanca, Argentina
| |
Collapse
|
29
|
Ortiz de Elguea-Culebras G, Bourbon AI, Costa MJ, Muñoz-Tebar N, Carmona M, Molina A, Sánchez-Vioque R, Berruga MI, Vicente AA. Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on ‘Manchego’ cheese. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.054] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
30
|
Correa FT, de Souza AC, de Souza Júnior EA, Isidoro SR, Piccoli RH, Dias DR, de Abreu LR. Effect of Brazilian green propolis on microorganism contaminants of surface of Gorgonzola-type cheese. Journal of Food Science and Technology 2019; 56:1978-1987. [PMID: 30996432 DOI: 10.1007/s13197-019-03664-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/10/2019] [Accepted: 02/17/2019] [Indexed: 11/28/2022]
Abstract
Blue cheeses are susceptible to yeast and bacterial growth on their surface, which causes spoilage during ripening process and the formation of slime. The dairy industry frequently control the proliferation of undesirable microorganisms with natamycin and high salt concentration. The green propolis is a complex of substances that presents antimicrobial properties with great potential as preservative in the food industry. The aims of the present study were to identify the mesophilic aerobic microorganisms present on the surface of Gorgonzola-type cheese, evaluate the antifungal and antibacterial effects of the ethanol extract of green propolis (EEP) on the development of those microorganisms and verify the effects of EEP on the sensory quality of cheese. Ten yeast species belonging to genera Yarrowia, Candida, Debaryomyces and Saccharomyces were identified, as well as seven species of bacteria belonging to genera Staphylococcus, Bacillus, Enterococcus, Corynebacterium and Proteus. The EEP showed minimum biocide concentration (MBC), between 0.3% (weight/weight) and 5% for Bacillus cereus and Proteus vulgaris, respectively. Saccharomyces cerevisiae was the most sensitive species (MBC of 0.63%) and Candida parapsilosis the most resistant one (MBC of 5%). In the sensory analysis, the cheeses involved with EEP at 5% concentration did not differ from the control, while at 10%, there was a slight decrease in acceptance. The EEP has potential and feasibility to be used in Gorgonzola-type cheese, inhibiting the main bacteria and yeasts without affecting largely the sensory characteristics of the product.
Collapse
Affiliation(s)
- Frederico Teixeira Correa
- 1Departament of Food Science, Federal University of Lavras, Campus Universitário, 3037, Lavras, MG 37200-000 Brazil
| | - Angélica Cristina de Souza
- 2Departament of Biology, Federal University of Lavras, Campus Universitário, 3037, Lavras, MG 37200-000 Brazil
| | | | - Silas Rodrigo Isidoro
- 1Departament of Food Science, Federal University of Lavras, Campus Universitário, 3037, Lavras, MG 37200-000 Brazil
| | - Roberta Hilsdorf Piccoli
- 1Departament of Food Science, Federal University of Lavras, Campus Universitário, 3037, Lavras, MG 37200-000 Brazil
| | - Disney Ribeiro Dias
- 1Departament of Food Science, Federal University of Lavras, Campus Universitário, 3037, Lavras, MG 37200-000 Brazil
| | - Luiz Ronaldo de Abreu
- 1Departament of Food Science, Federal University of Lavras, Campus Universitário, 3037, Lavras, MG 37200-000 Brazil
| |
Collapse
|
31
|
Grafia AL, Vázquez MB, Bianchinotti MV, Barbosa SE. Development of an antifungal film by polyethylene surface modification with natamycin. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.11.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
32
|
Natural antimicrobials for beet leaves preservation: in vitro and in vivo determination of effectiveness. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:3665-3674. [PMID: 30150826 DOI: 10.1007/s13197-018-3295-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/01/2018] [Accepted: 06/17/2018] [Indexed: 10/28/2022]
Abstract
Nisin (Ni), natamycin (Na), green tea extract (GTE) and their combinations were evaluated for controlling beet leaves' native microbiota as well as Listeria innocua and Escherichia coli external contaminations. Antimicrobial effectiveness was evaluated through in vitro and in vivo studies. In the in vitro studies, GTE treatment (0.85%) completely eliminated growth of native microbiota, reduced L. innocua from values of 8.5-3.5 log from 24 h onwards and reduced E. coli below detection limit (DL) after 72 h. Ni (500 IU/mL) was the most effective against L. innocua (7 log CFU/mL reduction) and its combination with GTE presented significant interactions for mesophilic aerobic bacteria (MAB) and L. innocua control. Na (200 ppm) alone or in combination with GTE did not show antimicrobial activity against microorganisms under study. Additionally in vivo evaluation showed that 2.5-5% GTE concentrations are needed to achieve significant inhibitory effects on MAB, L. innocua and E. coli. Furthermore, the best results for MAB and L. innocua control were obtained with the GTE5 + Ni treatment. This study revealed that GTE, either alone or combined with nisin, is a highly promising option with potential for reducing or preventing the growth of pathogenic and spoilage microorganisms present in leafy vegetables, specifically in beet leaves.
Collapse
|
33
|
Garnier L, Valence F, Mounier J. Diversity and Control of Spoilage Fungi in Dairy Products: An Update. Microorganisms 2017; 5:E42. [PMID: 28788096 PMCID: PMC5620633 DOI: 10.3390/microorganisms5030042] [Citation(s) in RCA: 122] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2017] [Revised: 07/24/2017] [Accepted: 07/25/2017] [Indexed: 01/13/2023] Open
Abstract
Fungi are common contaminants of dairy products, which provide a favorable niche for their growth. They are responsible for visible or non-visible defects, such as off-odor and -flavor, and lead to significant food waste and losses as well as important economic losses. Control of fungal spoilage is a major concern for industrials and scientists that are looking for efficient solutions to prevent and/or limit fungal spoilage in dairy products. Several traditional methods also called traditional hurdle technologies are implemented and combined to prevent and control such contaminations. Prevention methods include good manufacturing and hygiene practices, air filtration, and decontamination systems, while control methods include inactivation treatments, temperature control, and modified atmosphere packaging. However, despite technology advances in existing preservation methods, fungal spoilage is still an issue for dairy manufacturers and in recent years, new (bio) preservation technologies are being developed such as the use of bioprotective cultures. This review summarizes our current knowledge on the diversity of spoilage fungi in dairy products and the traditional and (potentially) new hurdle technologies to control their occurrence in dairy foods.
Collapse
Affiliation(s)
- Lucille Garnier
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM EA3882), Université de Brest, Technopole Brest-Iroise, 29280 Plouzané, France.
- Science et Technologie du Lait et de l'Œuf (STLO), AgroCampus Ouest, INRA, 35000 Rennes, France.
| | - Florence Valence
- Science et Technologie du Lait et de l'Œuf (STLO), AgroCampus Ouest, INRA, 35000 Rennes, France.
| | - Jérôme Mounier
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM EA3882), Université de Brest, Technopole Brest-Iroise, 29280 Plouzané, France.
| |
Collapse
|
34
|
Fernández MV, Agüero MV, Jagus RJ. Green tea extract: A natural antimicrobial with great potential for controlling native microbiota,
Listeria innocua
and
Escherichia coli
in fresh‐cut beet leaves. J Food Saf 2017. [DOI: 10.1111/jfs.12374] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- María Verónica Fernández
- Universidad de Buenos Aires (UBA), Consejo Nacional de Investigaciones Científica y Técnicas (CONICET), Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN), Facultad de IngenieríaBuenos Aires Argentina
- Departamento de Ingeniería Química, Laboratorio de Microbiología Industrial: Tecnología de alimentosBuenos Aires Argentina
- Peruilh Foundation, Facultad de Ingeniería, Universidad de Buenos AiresBuenos Aires Argentina
| | - María Victoria Agüero
- Universidad de Buenos Aires (UBA), Consejo Nacional de Investigaciones Científica y Técnicas (CONICET), Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN), Facultad de IngenieríaBuenos Aires Argentina
- Departamento de Ingeniería Química, Laboratorio de Microbiología Industrial: Tecnología de alimentosBuenos Aires Argentina
| | - Rosa Juana Jagus
- Universidad de Buenos Aires (UBA), Consejo Nacional de Investigaciones Científica y Técnicas (CONICET), Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN), Facultad de IngenieríaBuenos Aires Argentina
- Departamento de Ingeniería Química, Laboratorio de Microbiología Industrial: Tecnología de alimentosBuenos Aires Argentina
| |
Collapse
|
35
|
Simultaneous Determination of Preservatives in Dairy Products by HPLC and Chemometric Analysis. Int J Anal Chem 2017; 2017:3084359. [PMID: 28473855 PMCID: PMC5394403 DOI: 10.1155/2017/3084359] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2017] [Revised: 03/07/2017] [Accepted: 03/16/2017] [Indexed: 11/19/2022] Open
Abstract
Cheese and yogurt are two kinds of nutritious dairy products that are used worldwide. The major preservatives in dairy products are sodium benzoate, potassium sorbate, and natamycin. The maximum permitted levels for these additives in cheese and yogurt are established according to Iranian national standards. In this study, we developed a method to detect these preservatives in dairy products by reversed phase chromatography with UV detection in 220 nm, simultaneously. This method was performed on C18 column with ammonium acetate buffer (pH = 5) and acetonitrile (73 : 27 v/v) as mobile phase. The method was carried out on 195 samples in 5 kinds of commercial cheeses and yogurts. The results demonstrated insufficient separation where limit of detection (LOD) and limit of quantitation (LOQ) ranged from 0.326 to 0.520 mg/kg and 0.989 to 1.575 mg/kg in benzoate and sorbate, respectively. The correlation coefficient of each calibration curve was mostly higher than 0.997. All samples contained sodium benzoate in various ranges. Natamycin and sorbate were detected in a remarkable amount of samples, while, according to Iranian national standard, only sorbate is permitted to be added in processed cheeses as a preservative. In order to control the quality of dairy products, determination of preservatives is necessary.
Collapse
|
36
|
Evaluation of antimicrobial effectiveness of pimaricin-loaded thermosensitive nanohydrogel coating on Arzúa-Ulloa DOP cheeses. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.10.028] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
37
|
Diversity of spoilage fungi associated with various French dairy products. Int J Food Microbiol 2017; 241:191-197. [DOI: 10.1016/j.ijfoodmicro.2016.10.026] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2016] [Revised: 10/03/2016] [Accepted: 10/20/2016] [Indexed: 11/23/2022]
|
38
|
Ortiz de Elguea-Culebras G, Sánchez-Vioque R, Santana-Méridas O, Herraiz-Peñalver D, Carmona M, Berruga MI. In vitro antifungal activity of residues from essential oil industry against Penicillium verrucosum, a common contaminant of ripening cheeses. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
|
39
|
|
40
|
Yangilar F. Effects of natamycin edible films fortified with essential oils on the safety and quality parameters of Kashar cheese. J Food Saf 2016. [DOI: 10.1111/jfs.12306] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Filiz Yangilar
- Department of Nutrition and Dietetics, School of Health; Erzincan University; 24100 Erzincan Turkey
| |
Collapse
|
41
|
Yangilar F. Effect of the Fish Oil Fortified Chitosan Edible Film on Microbiological, Chemical Composition and Sensory Properties of Göbek Kashar Cheese during Ripening Time. Korean J Food Sci Anim Resour 2016; 36:377-88. [PMID: 27433109 PMCID: PMC4942553 DOI: 10.5851/kosfa.2016.36.3.377] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Revised: 04/14/2016] [Accepted: 04/28/2016] [Indexed: 11/06/2022] Open
Abstract
Objective of the present study is to investigate the effect of coated edible films with chitosan solutions enriched with essential oil (EO) on the chemical, microbial and sensory properties of Kashar cheese during ripening time. Generally, no differences were found in total aerobic mesophilic bacteria, streptococci and lactoccocci counts among cheeses but these microorganism counts increased during 60 and 90 d storage especially in C1 (uncoated sample) as compared with coated samples. Antimicrobial effectiveness of the films against moulds was measured on 30, 60, and 90 d of storage. In addition of fish EO into chitosan edible films samples were showed to affect significantly decreased the moulds (p<0.05) as 1.15 Log CFU/g in C4 (with fish oil (1% w/v) fortified chitosan film) on the 90(th) d, while in C1 as 3.89 Log CFU/g on the 90(th) d of ripening. Compared to other cheese samples, C2 (coated with chitosan film) and C4 coated cheese samples revealed higher levels of water-soluble nitrogen and ripening index at the end of storage. C2 coated cheese samples were preferred more by the panellists while C4 coated cheese samples received the lowest scores.
Collapse
Affiliation(s)
- Filiz Yangilar
- Department of Nutrition and Dietetics, School of Health, Erzincan University, 24100, Erzincan, Turkey
| |
Collapse
|
42
|
Sun X, Li X, Wang P, Ma T, Huang W, Han S, Zhan J. Detection method optimization, content analysis and stability exploration of natamycin in wine. Food Chem 2016; 194:928-37. [DOI: 10.1016/j.foodchem.2015.08.116] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Revised: 08/27/2015] [Accepted: 08/27/2015] [Indexed: 11/29/2022]
|
43
|
Moatsou G, Moschopoulou E, Beka A, Tsermoula P, Pratsis D. Effect of natamycin-containing coating on the evolution of biochemical and microbiological parameters during the ripening and storage of ovine hard-Gruyère-type cheese. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.05.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
44
|
|
45
|
Yangılar F. Chitosan/whey Protein (CWP) Edible Films Efficiency for Controlling Mould Growth and on Microbiological, Chemical and Sensory Properties During Storage of Göbek Kashar Cheese. Korean J Food Sci Anim Resour 2015; 35:216-24. [PMID: 26761831 PMCID: PMC4682516 DOI: 10.5851/kosfa.2015.35.2.216] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2015] [Revised: 02/26/2015] [Accepted: 02/26/2015] [Indexed: 12/03/2022] Open
Abstract
The objective of present study was to evaluate the effects of the application of chitosan and chitosan/whey protein on the chemical, microbial and organoleptic properties of Göbek Kashar cheese during ripening time (on 3(rd), 30(th), 60(th) and 90(th) d). Difference in microbiological and chemical changes between samples was found to be significant (p<0.05) during ripening period. Cheese samples with edible coating had statistically lower mould counts compared to the uncoated samples. Furthermore the highest and lowest mould counts were determined in control (4.20 Log CFU/g) and other samples (<1 Log CFU/g) at 60(th) and 90(th) d of storage. All samples exhibited higher levels of water soluble nitrogen and ripening index at the end of storage process. At the end of 90 day storage period, no signicant dierences in salt and fat values were observed among the cheeses studied. The edible coatings had a beneficial effect on the sensory quality of cheese samples. In the result of sensory analysis, while cheese C and the chitosan coated cheese samples were more preferred by the panellists, the chitosan/whey protein film-coated cheese samples received the lowest scores. This study shows coating suggests could be used to improve the quality of cheese during ripening time.
Collapse
Affiliation(s)
- Filiz Yangılar
- Erzincan University Department of Nutrition and Dietetics, 24000, Erzincan/Turkey
| |
Collapse
|
46
|
Evaluation of Antimicrobial Effectiveness of Pimaricin-Loaded Thermosensitive Nanohydrogels in Grape Juice. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1499-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
47
|
Ollé Resa CP, Gerschenson LN, Jagus RJ. Natamycin and nisin supported on starch edible films for controlling mixed culture growth on model systems and Port Salut cheese. Food Control 2014. [DOI: 10.1016/j.foodcont.2014.03.054] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
48
|
Ollé Resa CP, Jagus RJ, Gerschenson LN. Effect of natamycin, nisin and glycerol on the physicochemical properties, roughness and hydrophobicity of tapioca starch edible films. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2014; 40:281-7. [DOI: 10.1016/j.msec.2014.04.005] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2013] [Revised: 03/18/2014] [Accepted: 04/03/2014] [Indexed: 11/28/2022]
|