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Zernadji W, Jebri S, Rahmani F, Amri I, Aissaoui D, Trabelsi MH, Yahya M, Amri I, Hmaied F. Effect of Gamma Irradiation on Pathogenic Staphylococcus aureus in Packaged Ready-to-Eat Salads Treated with Biological Extracts. J Food Prot 2024; 87:100232. [PMID: 38278487 DOI: 10.1016/j.jfp.2024.100232] [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: 05/11/2023] [Revised: 01/06/2024] [Accepted: 01/21/2024] [Indexed: 01/28/2024]
Abstract
Providing pathogen-free ready-to-eat (RTE) salads is critical for all consumers, especially individuals with weakened immunity. In this study, the efficacy of γ-irradiation on Staphylococcus aureus (S. aureus) in freshly packaged salads (4.24 log CFU/g) treated with essential oil (EO) and myrtle juice during 10 days of storage and their impact on organoleptic properties were investigated. EO was extracted by hydrodistillation and the chemical composition was analyzed by gas chromatography with Flame Ionization Detector (GC/FID) and gas chromatography/mass spectrometry (GC/MS). Myrtle juice was prepared from fresh fruits. The cytotoxic effects of Thymus capitatus (T. capitatus) EO against a normal human umbilical vein endothelial cell (HUVEC) were assessed. GC/FID and GC-MS analysis of the thyme EO revealed the presence of 13 compounds, including carvacrol (79.55%) and p-cymene (7.93%) as major components. The EO was found to be noncytotoxic, with concentrations lower than 0.16 µL/mL. A reduction of more than 3 log CFU/g and a total inactivation of S. aureus were achieved with the combination of gamma irradiation at 0.5 kGy with myrtle juice at 6 µL/mL and EO at 0.08 µL/mL, respectively. The treatment of fresh RTE salads with thyme and myrtle juice was evaluated as acceptable by the sensory panel. The combined effect showed a synergistic potential on the inactivation of S. aureus.
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Affiliation(s)
- Widad Zernadji
- University of Carthage, Higher School of Food Industries, 1003 Tunis, Tunisia; Laboratoire de Biotechnologies et Technologie Nucléaire, CNSTN, Sidi Thabet 2020, Tunisia.
| | - Sihem Jebri
- Laboratoire de Biotechnologies et Technologie Nucléaire, CNSTN, Sidi Thabet 2020, Tunisia.
| | - Faten Rahmani
- Laboratoire de Biotechnologies et Technologie Nucléaire, CNSTN, Sidi Thabet 2020, Tunisia.
| | - Ismail Amri
- Laboratoire de Biotechnologies et Technologie Nucléaire, CNSTN, Sidi Thabet 2020, Tunisia.
| | - Dorra Aissaoui
- Institut Pasteur of Tunis, University of Tunis El Manar, Tunis 1002, Tunisia.
| | | | - Mariem Yahya
- Laboratoire de Biotechnologies et Technologie Nucléaire, CNSTN, Sidi Thabet 2020, Tunisia.
| | - Islem Amri
- Laboratoire de Biotechnologies et Technologie Nucléaire, CNSTN, Sidi Thabet 2020, Tunisia.
| | - Fatma Hmaied
- Laboratoire de Biotechnologies et Technologie Nucléaire, CNSTN, Sidi Thabet 2020, Tunisia.
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Membrane damage mechanism of protocatechualdehyde against Micrococcus luteus and its effect on pork quality characteristics. Sci Rep 2022; 12:18856. [PMID: 36344587 PMCID: PMC9640607 DOI: 10.1038/s41598-022-23309-3] [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: 06/01/2022] [Accepted: 10/29/2022] [Indexed: 11/09/2022] Open
Abstract
This study investigated the mechanism of membrane damage by protocatechualdehyde (PCA) against Micrococcus luteus and assessed effects of PCA on the sensory and physicochemical properties of pork. The mechanism of PCA inhibition on M. luteus was studied by determining the minimum inhibitory concentration (MIC) based on membrane potential, intracellular ATP concentration, intracellular pH, confocal laser scanning microscopy (CLSM), and field emission gun scanning electron microscopy (FEG-SEM). The results showed that the MIC of PCA against M. luteus was 1.25 mg/mL. Hyperpolarization of the bacterial cell membrane, a decrease in the intracellular ATP concentration, and intracellular pH indicated that PCA damaged the cell membrane of M. luteus. FEG-SEM observation revealed that PCA could cause surface collapse, cell membrane rupture, and content outflow of M. luteus. Additionally, PCA was found to inhibit increases in the total number of colonies, the thiobarbituric acid reactive substances (TBARS) value growth rate, and moisture mobility in raw pork. Additionally, it improved the color and texture of raw pork, all of which effectively prolonged its shelf life. This study will encourage the application of PCA as a natural antibacterial agent in the food industry.
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Antidesma thwaitesianum Müll. Arg. Fruit Juice, Its Phytochemical Contents, Antimicrobial Activity, and Application in Chiffon Cake. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:5183562. [PMID: 35127933 PMCID: PMC8816606 DOI: 10.1155/2022/5183562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 12/28/2021] [Accepted: 01/11/2022] [Indexed: 12/02/2022]
Abstract
Antidesma thwaitesianum Müll. Arg. or Mao is well-known in Thailand for its use in soft drinks and wine. This study investigated the potential of its fruit juice as a food preservative based on its antimicrobial activity against food-borne pathogens and spoilage. The fruit juice had antibacterial activity against Bacillus cereus TISTR1527, Staphylococcus aureus TISTR2329, Listeria monocytogenes DMST17303, Pseudomonas aeruginosa TISTR357, Salmonella Typhimurium DMST562, and Escherichia coli TISTR074. The minimum inhibitory concentration ranged from 25 to 100 mg/ml. Of significance was that the juice had excellent antifungal activities against Aspergillus flavus TISTR3135 and Penicillium digitatum ATCC10030. Furthermore, the fruit juice increased the lag time of spore germination of P. digitatum. Analysis of the phytochemical contents of the juice showed that the total phenolic and flavonoid contents were 20.07 mg GAE/g and 3.57 mg QE/g, respectively. In antioxidant activity assay, the juice exhibited moderate DPPH and ABTS+ radical scavenging and ferric-reducing activities. The addition of 5% fruit juice extended the microbial shelf life of chiffon cake. The treated chiffon cake had a shelf-life of 7 days, compared to 3 days for the untreated control. These results support the possible use of Mao fruit juice as an antimicrobial agent and a natural food preservative.
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Ilić DP, Troter DZ, Stanojević LP, Zvezdanović JB, Vukotić DD, Nikolić VD. Cranberry (Vaccinium macrocarpon L.) fruit juice from Serbia: UHPLC- DAD-MS/MS characterization, antibacterial and antioxidant activities. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111399] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Ariza JJ, García-López D, Sánchez-Nieto E, Guillamón E, Baños A, Martínez-Bueno M. Antilisterial Effect of a Natural Formulation Based on Citrus Extract in Ready-To-Eat Foods. Foods 2021; 10:1475. [PMID: 34202152 PMCID: PMC8305249 DOI: 10.3390/foods10071475] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 06/21/2021] [Accepted: 06/23/2021] [Indexed: 12/30/2022] Open
Abstract
Controlling Listeria in food is a major challenge, especially because it can persist for years in food processing plants. The best option to control this pathogen is the implementation of effective cleaning and disinfection procedures that guarantee the safety and quality of the final products. In addition, consumer trends are changing, being more aware of the importance of food safety and demanding natural foods, minimally processed and free of chemical additives. For this reason, the current consumption model is focusing on the development of preservatives of natural origin, from plants or microorganisms. In sum, this study aimed to evaluate the antimicrobial effectiveness of a citrus extract formulation rich in flavonoids against several L. monocytogenes and L. innocua strains, using in vitro test (agar diffusion test, minimum bactericidal concentration (MBC), and time-kill curves) and challenge test in food trials (carne mechada, salami, fresh salmon, lettuce, brine, and mozzarella cheese). The results presented in this work show that citrus extract, at doses of 5 and 10%, had a relevant antimicrobial activity in vitro against the target strains tested. Besides this, citrus extract applied on the surface of food had a significant antilisterial activity, mainly in carne mechada and mozzarella cheese, with reductions of up to eight logarithmic units with respect to the control. These results suggest that citrus extract can be considered a promising tool to improve the hygienic quality of ready-to-eat foods.
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Affiliation(s)
- Juan José Ariza
- DMC Research Center, Camino de Jayena, 82, 18620 Alhendín, Spain; (J.J.A.); (D.G.-L.); (E.S.-N.); (E.G.)
- Departamento de Microbiología, Universidad de Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain;
| | - David García-López
- DMC Research Center, Camino de Jayena, 82, 18620 Alhendín, Spain; (J.J.A.); (D.G.-L.); (E.S.-N.); (E.G.)
| | - Esperanza Sánchez-Nieto
- DMC Research Center, Camino de Jayena, 82, 18620 Alhendín, Spain; (J.J.A.); (D.G.-L.); (E.S.-N.); (E.G.)
| | - Enrique Guillamón
- DMC Research Center, Camino de Jayena, 82, 18620 Alhendín, Spain; (J.J.A.); (D.G.-L.); (E.S.-N.); (E.G.)
| | - Alberto Baños
- DMC Research Center, Camino de Jayena, 82, 18620 Alhendín, Spain; (J.J.A.); (D.G.-L.); (E.S.-N.); (E.G.)
- Departamento de Microbiología, Universidad de Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain;
| | - Manuel Martínez-Bueno
- Departamento de Microbiología, Universidad de Granada, Avda. Fuentenueva, s/n, 18071 Granada, Spain;
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Effect of γ-irradiation and the use of combined treatments with edible bioactive coating on carrot preservation. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100635] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Clean-in-place disinfection of dual-species biofilm (Listeria and Pseudomonas) by a green antibacterial product made from citrus extract. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107422] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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The antimicrobial and antioxidant properties of garagurt: traditional Cornelian cherry (Cornus mas) marmalade. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2020. [DOI: 10.15586/qas.v12i2.627] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Brink I, Šipailienė A, Leskauskaitė D. Antimicrobial properties of chitosan and whey protein films applied on fresh cut turkey pieces. Int J Biol Macromol 2019; 130:810-817. [DOI: 10.1016/j.ijbiomac.2019.03.021] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 02/25/2019] [Accepted: 03/02/2019] [Indexed: 11/29/2022]
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Cătunescu GM, Rotar AM, Pop CR, Diaconeasa Z, Bunghez F, Socaciu MI, Semeniuc CA. Influence of extraction pre-treatments on some phytochemicals and biological activity of Transylvanian cranberries (Vaccinium vitis-idea L.). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.062] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Butia odorata Barb. Rodr. extract inhibiting the growth of Escherichia coli in sliced mozzarella cheese. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:1663-1668. [PMID: 30956348 DOI: 10.1007/s13197-019-03686-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/18/2019] [Accepted: 02/24/2019] [Indexed: 10/27/2022]
Abstract
The aims of this study were to verify the occurrence of Escherichia coli in sliced mozzarella cheese marketed in Pelotas city, Brazil and perform the phenotypic and genotypic characterization of the isolates. Besides that, evaluate the susceptibility of E. coli to Butia odorata extract, characterize it chemically, and apply the extract in sliced mozzarella cheese contaminated experimentally with E. coli. Escherichia coli was isolated in 5% (4/80) of cheese samples, but no gene used as marker for E. coli O157:H7 or virulence genes were detected. The isolates were susceptible to B. odorata extract (MIC 15 mg mL-1 and MBC 29-58 mg mL-1), and the major compounds present in the extract were Z-10-Pentadecenol (80.1%) and Palmitic acid (19.4%). In cheese, after 72 h there was a significant difference between control (2.8 log CFU cm-2) and treated samples with MIC, 2 × MIC, 4 × MIC and 8 × MIC (1.3, 1.4, 1.6 and 0.5 log CFU cm-2, respectively). The isolation of E. coli in cheese indicates fecal contamination and poor hygienic practices. Butia odorata extract showed antimicrobial activity against E. coli both in vitro and in situ, indicating that it can be a good alternative for inhibiting the growth of this microorganism in sliced cheese.
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Maherani B, Harich M, Salmieri S, Lacroix M. Antibacterial properties of combined non-thermal treatments based on bioactive edible coating, ozonation, and gamma irradiation on ready-to-eat frozen green peppers: evaluation of their freshness and sensory qualities. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3211-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Evaluation of antibacterial activity of two natural bio-preservatives formulations on freshness and sensory quality of ready to eat (RTE) foods. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.09.018] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Thermophysical properties of raw, hot-air and microwave-vacuum dried cranberry fruits (Vaccinium macrocarpon). Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.016] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Physico-chemical parameters and proanthocyanidin profiles of cranberries cultivated in New Zealand. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.07.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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