1
|
Xie Y, Li H, Deng Z, Peng H, Yu Y, Zhang B. Preparation and characterization of a new food-grade Pickering emulsion stabilized by mulberry-leaf protein nanoparticles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39271605 DOI: 10.1002/jsfa.13898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 08/25/2024] [Accepted: 09/02/2024] [Indexed: 09/15/2024]
Abstract
BACKGROUND Food-grade Pickering particles, particularly plant proteins, have attracted significant interest due to their bio-based nature, environmental friendliness, and edibility. Mulberry-leaf protein (MLP) is a high-quality protein with rich nutritional value and important functional properties. It has special amphoteric and emulsifying characteristics, making it valuable for use in Pickering emulsions. This study aimed to investigate the feasibility of using MLP nanoparticles as solid particles to stabilize Pickering emulsions. RESULTS The particle size of MLP nanoparticles was less than 300 nm under neutral and alkaline conditions. At pH 9, the zeta potential value reached -34.3 mV, indicating the electrostatic stability of the particles. As ion concentration increased, the particle size of MLP nanoparticles increased, and the zeta potential decreased. Throughout the storage process, no obvious aggregation or precipitation was observed in the dispersion of MLP nanoparticles, indicating strong stability. The particle size of the Pickering emulsion decreased with the increase in protein concentration. When the protein concentration was low, the particles on the oil-water interface became sparse, resulting in poor stability of the prepared emulsion and making it susceptible to aggregation and thus larger particle sizes. Increasing the oil-phase ratio to 70% (v/v) promotes the formation of Pickering emulsions, which exhibit exceptional stability when MLP nanoparticles are fixed at a concentration of 20 mg mL-1. CONCLUSION The overall findings indicated that MLP nanoparticles have potential as food-grade materials for Pickering emulsions, marking a novel application of these nanoparticles in the food industry. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yingshan Xie
- State Key Laboratory of Food Science and Resource, Nanchang University, Nanchang, China
| | - Hongyan Li
- State Key Laboratory of Food Science and Resource, Nanchang University, Nanchang, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Resource, Nanchang University, Nanchang, China
| | - Han Peng
- Department of Food Science and Technology, University of California, Davis, California, USA
| | - Yanfang Yu
- Jiangxi Cash Crops Institute, Nanchang, China
| | - Bing Zhang
- State Key Laboratory of Food Science and Resource, Nanchang University, Nanchang, China
| |
Collapse
|
2
|
Choudhary P, Bhanjana G, Kumar S, Dilbaghi N. Development and evaluation of eco-friendly carvacrol nanoemulsion as a sustainable biopesticide against bacterial leaf blight of cluster bean. PEST MANAGEMENT SCIENCE 2024; 80:452-462. [PMID: 37721471 DOI: 10.1002/ps.7776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 08/09/2023] [Accepted: 09/18/2023] [Indexed: 09/19/2023]
Abstract
BACKGROUND The study of carvacrol plant antibacterial components has recently become a hot topic in modern farming. Carvacrol industrial applications are restricted by their physicochemical instability and partial solubility in water. In the present study, an ultrasonic emulsification method was used to prepare a carvacrol nanoemulsion (CAR-NE) employing nonionic surfactants. The CAR-NE was characterized using a dynamic light scattering (DLS) instrument and transmission electron microscopy (TEM). The goal of this work was nanoencapsulation of carvacrol to improve its aqueous solubility and preservation of the encapsulated compound against climatic conditions. Another aim of the present study was the evaluation of the growth-promoting effects and antibacterial potential of CAR-NE against bacterial leaf blight of cluster bean. RESULTS CAR-NE showed a hydrodynamic diameter, ZP and PDI index of 43.88 ± 4.30 nm, -47.8 ± 0.23 mV and 0.246 ± 0.04, respectively. The spherical shape morphology of CAR-NE was confirmed by TEM imaging. Minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC) of the CAR-NE were 20 and 160 μL mL-1 (respectively) against Xanthomonas axonopodis pv. cyamopsidis. Additionally, the antibacterial potential of CAR-NE was evaluated for controlling bacterial blight of cluster bean in fields. The disease severity in the negative control plants (water) was 84%, but that in the CAR-NE 160 (μL mL-1 ) was remarkably low at 14%, nearly the same as the positive control (streptomycin sulfate). CONCLUSION The shelf-life of CAR-NE was 2 months at room temperature without any appreciable changes in hydrodynamic diameter and zeta potential. Consequently, plants treated with CAR-NE 160 showed substantial improvement in plant growth. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Pooja Choudhary
- Department of Bio & Nano Technology, Guru Jambheshwar University of Science & Technology, Hisar, India
| | - Gaurav Bhanjana
- Department of Bio & Nano Technology, Guru Jambheshwar University of Science & Technology, Hisar, India
| | - Sandeep Kumar
- Department of Bio & Nano Technology, Guru Jambheshwar University of Science & Technology, Hisar, India
- Physics Department, Punjab Engineering College (Deemed to be University), Chandigarh, India
| | - Neeraj Dilbaghi
- Department of Bio & Nano Technology, Guru Jambheshwar University of Science & Technology, Hisar, India
| |
Collapse
|
3
|
Bodea IM, Cătunescu GM, Palop Gómez A, Fernández Escámez PS, Garre Perez A. Training in tools to develop quantitative microbial risk assessment of ready-to-eat food with a comparison between the Romanian and Spanish food supply chains. EFSA J 2023; 21:e211006. [PMID: 38047124 PMCID: PMC10687766 DOI: 10.2903/j.efsa.2023.e211006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2023] Open
Abstract
The prevention and control of bacterial contamination on ready-to-eat (RTE) fresh produce is an essential task to ensure food safety. Therefore, the development of novel and effective decontamination technologies to ensure microbiological safety of fruits and vegetables has gained considerable attention and new sanitisation methods are needed. The antimicrobial activity of essential oils (EOs) is well documented, but their application in fresh produce remains a challenge due to their hydrophobic nature. Thus, nanoemulsions efficiently contribute to support the use of EOs in foods by enhancing their dispersibility, their contact area and facilitating the introduction into bacterial cells. The combination of these factors ultimately increases their antimicrobial activity. Quantitative microbial risk assessment (QMRA) is gaining more attention as an effective tool to assess and prevent potential risks associated with food-borne pathogens. In this context, the current project aims to study the effectiveness of different washing methods based on nanoemulsified EOs, comparing them against traditional methods, using a QMRA model for Escherichia coli O157:H7 on cherry tomatoes. Different simulations within a stochastic risk assessment model were implemented using the biorisk package for R, aiming to describe microbial behaviour and biological risk along the Romanian and Spanish food supply chains of RTE fresh produce. Nanoemulsions were prepared using oregano and rosemary EOs, each from Romania and Spain. The four nanoemulsions were evaluated as decontamination treatments to control the growth of E. coli O157:H7 on artificially contaminated cherry tomatoes. The decontamination treatments showed encouraging results, comparable to commonly used chlorine solutions. Therefore, oregano and rosemary nanoemulsions are promising and could be a feasible alternative for chlorine solutions in the reduction of microbiological contaminants.
Collapse
Affiliation(s)
- Ioana M Bodea
- Department of Technical and Soil Sciences, Faculty of AgricultureUniversity of Agricultural Science and Veterinary Medicine Cluj‐Napoca400372Cluj‐NapocaRomania
| | - Giorgiana M Cătunescu
- Department of Technical and Soil Sciences, Faculty of AgricultureUniversity of Agricultural Science and Veterinary Medicine Cluj‐Napoca400372Cluj‐NapocaRomania
| | - Alfredo Palop Gómez
- Departamento de Ingeniería AgronómicaETSIA‐Universidad Politécnica de CartagenaPaseo Alfonso XIII, 4830203CartagenaSpain
| | - Pablo S Fernández Escámez
- Departamento de Ingeniería AgronómicaETSIA‐Universidad Politécnica de CartagenaPaseo Alfonso XIII, 4830203CartagenaSpain
| | - Alberto Garre Perez
- Departamento de Ingeniería AgronómicaETSIA‐Universidad Politécnica de CartagenaPaseo Alfonso XIII, 4830203CartagenaSpain
| |
Collapse
|
4
|
Cardoso LT, Alexandre B, Cacciatore FA, Magedans YVDS, Fett-Neto AG, Contri RV, Malheiros PDS. Carvacrol-loaded nanoemulsions produced with a natural emulsifier for lettuce sanitization. Food Res Int 2023; 168:112748. [PMID: 37120202 DOI: 10.1016/j.foodres.2023.112748] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 03/17/2023] [Accepted: 03/19/2023] [Indexed: 04/01/2023]
Abstract
Carvacrol is an antimicrobial agent that shows potential for eliminating microorganisms in vegetables, increasing food safety. However, intense odor and low water solubility of carvacrol are limiting factors for its application for fresh vegetables sanitization, which can be overcome by nanotechnology. Two different nanoemulsions containing carvacrol (11 mg/mL) were developed by probe sonication: carvacrol-saponin nanoemulsion (CNS) and carvacrol-polysorbate 80 nanoemulsion (CNP). Formulations presented appropriate droplet sizes (from 74.7 nm to 168.2 nm) and high carvacrol encapsulation efficiency (EE) (from 89.5 % to 91.5 %). CNS showed adequate droplet size distribution (PDI < 0.22) and high zeta potential values (around -30 mV) compared to CNP, with saponin chosen for the following experiments. Carvacrol nanoemulsions presented Bacterial Inactivation Concentration (BIC) against the Salmonella cocktail from 5.51 to 0.69 mg/mL and for the E. coli cocktail from 1.84 to 0.69 mg/mL. Among all tested nanoemulsions, CNS1 presented the lowest BIC (0.69 mg/mL) against both bacterial cocktails. Damage to bacterial cells in lettuce treated with nanoemulsion was confirmed by scanning electron microscopy. For lettuce sanitization, CNS1 showed a similar effect to unencapsulated carvacrol, with a high bacterial reduction (>3 log CFU/g) after lettuce immersion for 15 min at 2 × BIC. Using the same immersion time, the CNS1 (2 × BIC) demonstrated equal or better efficacy in reducing both tested bacterial cocktails (>3 log CFU/g) when compared to acetic acid (6.25 mg/mL), citric acid (25 mg/mL), and sodium hypochlorite solution (150 ppm). Lettuce immersed in CNS1 at both concentrations (BIC and 2 × BIC) did not change the color and texture of leaves, while the unencapsulated carvacrol at 2 × BIC darkened them and reduced their firmness. Consequently, carvacrol-saponin nanoemulsion (CNS1) proved to be a potential sanitizer for lettuce.
Collapse
Affiliation(s)
- Louise Thomé Cardoso
- Laboratório de Microbiologia e Higiene dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Bibiana Alexandre
- Laboratório de Microbiologia e Higiene dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Fabiola Ayres Cacciatore
- Laboratório de Microbiologia e Higiene dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Yve Verônica da Silva Magedans
- Laboratório de Fisiologia Vegetal, Centro de Biotecnologia e Instituto de Biociências (Departamento de Botânica), Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Arthur Germano Fett-Neto
- Laboratório de Fisiologia Vegetal, Centro de Biotecnologia e Instituto de Biociências (Departamento de Botânica), Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Renata Vidor Contri
- Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Federal do Rio Grande do Sul (UFRGS), Brazil
| | - Patrícia da Silva Malheiros
- Laboratório de Microbiologia e Higiene dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Brazil.
| |
Collapse
|
5
|
Chen J, Luo L, Cen C, Liu Y, Li H, Wang Y. The nano antibacterial composite film carboxymethyl chitosan/gelatin/nano ZnO improves the mechanical strength of food packaging. Int J Biol Macromol 2022; 220:462-471. [PMID: 35952819 DOI: 10.1016/j.ijbiomac.2022.08.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Revised: 07/24/2022] [Accepted: 08/02/2022] [Indexed: 12/30/2022]
Abstract
The carboxymethyl chitosan (CMCS)/fish skin gelatin (Gel) based novel nanocomposite film was developed with nano ZnO for potential food packaging applications. The SEM and FT-IR results indicated that the nano ZnO was success composited with CMCS/Gel film. The X-ray diffraction result revealed that the total crystallinity of the CMCS/Gel/nano ZnO achieved 94.92 %, improving the crystallinity of the original substrate. Compared with CMCS/nano ZnO and Gel/nano ZnO, the water solubility of CMCS/Gel/nano ZnO decreased to 23 %. Moreover, its contact angle reached 91°, representing that the composite film showed better solvent resistance and can be widely used in food packaging, especially in foods with high water content. After nano-ZnO was compounded with CMCS/Gel film, the physical properties were further improved. Furthermore, CMCS/Gel/nano ZnO has higher elasticity and ductility than CMCS/nano ZnO and Gel/nano ZnO. For food packages, CMCS/Gel films incorporated with nano ZnO depicted strong against Escherichia coli (99.20 %) and Staphylococcus aureus (84.70 %) for food packages. The CMCS/Gel film with the addition of ZnO was optimal for producing nanocomposite films with higher water-insolubility, elasticity and ductility, and higher antibacterial properties.
Collapse
Affiliation(s)
- Jian Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Lichun Luo
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Congnan Cen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Yanan Liu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Huan Li
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
| |
Collapse
|
6
|
Characteristics and Antibacterial Effect of Chitosan Coating Nanoemulsion Containing Zataria multiflora and Bunium persicum Essential Oils Against Listeria monocytogenes. Jundishapur J Nat Pharm Prod 2022. [DOI: 10.5812/jjnpp-120819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Background: Nowadays, finding natural compounds with antimicrobial properties against pathogens is very important, especially for the food and drug industries. Objectives: The antibacterial activity of chitosan coatings nanoemulsion (NE) containing Zataria multiflora and Bunium persicum essential oils (EOs) was evaluated in a food model (chicken breast fillets) during 15 days of refrigerated storage. Methods: The chicken breast fillets were divided into seven groups: control, chitosan 2%, sonicated chitosan 2%, chitosan NE coating containing Z. muitiflora EO (ZMEO, 0.5%, and 1 %) and chitosan NE coating containing B. persicum EO (BPEO, 0.5%, and 1 %). Characteristics of chitosan NE coatings containing EOs were analyzed. Moreover, the antimicrobial activity of coatings against Listeria monocytogenes was investigated. Results: The results showed good properties of the NE coatings. The analysis of EOs revealed that the major components for ZMEO were carvacrol (51.55%) and thymol (25.49%). In addition, the main components of BPEO were p-cumic aldehyde (38.39%) and p-cymene (18.36%). All treatments exhibited antimicrobial properties; however, the best result was recorded for chitosan NE coating containing 1% ZMEO, which was the lowest amount of L. monocytogenes (7.61 Log CFU/g). Moreover, L. monocytogenes analysis for chitosan NE coating containing 1% BPEO samples was 7.73 Log CFU/g. Conclusions: Therefore, based on the results of this study, chitosan NE coating containing ZMEO and BPEO as natural preservatives can be recommended for meat products, especially chicken meats.
Collapse
|
7
|
Wong CH, Tan MY, Li X, Li D. Fabrication of electrospun nanofibers with moisture-triggered carvacrol release in fresh produce packaging. J Food Sci 2022; 87:3129-3137. [PMID: 35674208 DOI: 10.1111/1750-3841.16206] [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: 11/27/2021] [Revised: 04/12/2022] [Accepted: 05/04/2022] [Indexed: 11/28/2022]
Abstract
In this study, by incorporating polyethylene glycol (PEG) into the polylactic acid (PLA) nanofibers, a moisture-controlled system was developed in the release of carvacrol to the food package headspaces. With the use of electrospinning technology, an optimized solution (80:20 [PLA:PEG] polymer mixture incorporated with a carvacrol content of 20% [w/w polymer]) generated nanofibers with excellent encapsulation efficiency, loading capacity, and controlled release of carvacrol at different humidity levels. Carvacrol was prevented from release when the fibers were kept in dry states. When placed in food packaging with high humidity levels, the nanofibers manifested high and continuous release of carvacrol into the headspace. The shelf life of strawberries determined by visual inspection was extended for 2 extra days when packaged with the optimized nanofibers and had a significantly lower yeasts and mold counts (4.28 ± 0.34 log CFU/g) compared to strawberries packaged without nanofibers (5.22 ± 0.47 log CFU/g) 3 days after applying the nanofibers (p < 0.05). PRACTICAL APPLICATION: The nanofibers with PEG content as developed in this study represent a step forward in practical application of the electrospinning technology to enhance food quality in food preservation.
Collapse
Affiliation(s)
- Chun Hong Wong
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore, Singapore.,Institute of Materials Research and Engineering, Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Ming Yan Tan
- Institute of Materials Research and Engineering, Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Xu Li
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore, Singapore.,Institute of Materials Research and Engineering, Agency for Science, Technology and Research (A*STAR), Singapore, Singapore.,Institute of Sustainability for Chemicals, Energy and Environment, Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Dan Li
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore, Singapore
| |
Collapse
|
8
|
|
9
|
Takundwa BA, Bhagwat P, Ruzengwe FM, Pillai S, Ijabadeniyi OA. Optimisation of the combined treatment of nisin, oregano and ultrasound in decontaminating Listeria monocytogenes and Escherichia coli O157:H7 on cabbage. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
|
10
|
Dong Q, Zhang Y, Yang L, Bian J, Li L. Development of gelatin film deposited with carvacrol‐loaded fibers and its application to sea bass fillet preservation. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Qingfeng Dong
- College of Food Science and Technology Shanghai Ocean University China
- Shanghai Engineering Research Center of Aquatic‐Product Processing & Preservation Shanghai, 201306 China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture Shanghai, 201306 China
| | - Yingying Zhang
- College of Food Science and Technology Shanghai Ocean University China
| | - Lan Yang
- College of Food Science and Technology Shanghai Ocean University China
| | - Jiayi Bian
- College of Food Science and Technology Shanghai Ocean University China
| | - Li Li
- College of Food Science and Technology Shanghai Ocean University China
- Shanghai Engineering Research Center of Aquatic‐Product Processing & Preservation Shanghai, 201306 China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture Shanghai, 201306 China
| |
Collapse
|
11
|
Chen L, Liu Q, Zhao X, Zhang H, Pang X, Yang H. Inactivation efficacies of lactic acid and mild heat treatments against Escherichia coli strains in organic broccoli sprouts. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108577] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
12
|
Xie M, Pu H, Hu Q, Su A, Mariga AM, Li X, Yang W. Effects of A
w
Storage Condition on Quality Deterioration of Dried Cabbages. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Minhao Xie
- Key Laboratory of Grains and Oils Quality Control and Processing Collaborative Innovation Center for Modern Grain Circulation and Safety and College of Food Science and Engineering, Nanjing University of Finance and Economics Nanjing 210023 China
| | - Haoliang Pu
- Key Laboratory of Grains and Oils Quality Control and Processing Collaborative Innovation Center for Modern Grain Circulation and Safety and College of Food Science and Engineering, Nanjing University of Finance and Economics Nanjing 210023 China
| | - Qiuhui Hu
- Key Laboratory of Grains and Oils Quality Control and Processing Collaborative Innovation Center for Modern Grain Circulation and Safety and College of Food Science and Engineering, Nanjing University of Finance and Economics Nanjing 210023 China
| | - Anxiang Su
- Key Laboratory of Grains and Oils Quality Control and Processing Collaborative Innovation Center for Modern Grain Circulation and Safety and College of Food Science and Engineering, Nanjing University of Finance and Economics Nanjing 210023 China
| | - Alfred Mugambi Mariga
- School of Agriculture and Food Science Meru University of Science Technology P.O. Box 972‐60400 Meru Kenya
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
| | - Wenjian Yang
- Key Laboratory of Grains and Oils Quality Control and Processing Collaborative Innovation Center for Modern Grain Circulation and Safety and College of Food Science and Engineering, Nanjing University of Finance and Economics Nanjing 210023 China
| |
Collapse
|
13
|
Sun J, Jiang X, Chen Y, Lin M, Tang J, Lin Q, Fang L, Li M, Hung YC, Lin H. Recent trends and applications of electrolyzed oxidizing water in fresh foodstuff preservation and safety control. Food Chem 2022; 369:130873. [PMID: 34479004 DOI: 10.1016/j.foodchem.2021.130873] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Revised: 08/09/2021] [Accepted: 08/14/2021] [Indexed: 12/27/2022]
Abstract
With the growing demand for safe and nutritious foods, some novel food nonthermal sterilization technologies were developed in recent years. Electrolyzed oxidizing water (EOW) has the characteristics of strong antimicrobial ability, wide sterilization range, and posing no threat to the humans and environment. Furthermore, EOW can be used as a green disinfectant to replace conventional production water used in the food industry since it can be converted to the ordinary water after sterilization. This review summarizes recent developments of the EOW technology in food industry. It also reviews the preparation principles, physical and chemical characteristics, antimicrobial mechanisms of EOW, and inactivation of toxins using EOW. In addition, this study highlights the applications of EOW in food preservation and safety control, as well as the future prospects of this novel technology. EOW is a promising nonthermal sterilization technology that has great potential for applications in the food industry.
Collapse
Affiliation(s)
- Junzheng Sun
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Xuanjing Jiang
- College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, Fujian 362000, China
| | - Yihui Chen
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China.
| | - Mengshi Lin
- Food Science Program, Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, MO 65211-5160, United States
| | - Jinyan Tang
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Qin Lin
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Ling Fang
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Meiling Li
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China
| | - Yen-Con Hung
- Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, United States
| | - Hetong Lin
- Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian 350002, China.
| |
Collapse
|
14
|
Cui H, Wang Y, Li C, Chen X, Lin L. Antibacterial efficacy of Satureja montana L. essential oil encapsulated in methyl-β-cyclodextrin/soy soluble polysaccharide hydrogel and its assessment as meat preservative. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112427] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
15
|
|
16
|
Delshadi R, Bahrami A, Assadpour E, Williams L, Jafari SM. Nano/microencapsulated natural antimicrobials to control the spoilage microorganisms and pathogens in different food products. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108180] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
17
|
|
18
|
Zhang J, Yang H, Fang C. Comparative study on the stability of selected Neutral electrolyzed waters and their sanitizing effect on organic fresh‐cut lettuce (
Lactuca sativa
Var.
crispa
L). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jufang Zhang
- Faculty of Printing, Packing Engineering and Digital Media Technology Xi'an University of Technology Xi'an P. R. China
- Food Science and Technology Programme, c/o Department of Chemistry National University of Singapore Singapore Singapore
- National University of Singapore (Suzhou) Research Institute Suzhou P. R. China
| | - Hongshun Yang
- Food Science and Technology Programme, c/o Department of Chemistry National University of Singapore Singapore Singapore
- National University of Singapore (Suzhou) Research Institute Suzhou P. R. China
| | - Changqing Fang
- Faculty of Printing, Packing Engineering and Digital Media Technology Xi'an University of Technology Xi'an P. R. China
| |
Collapse
|
19
|
Fabrication of eugenol loaded gelatin nanofibers by electrospinning technique as active packaging material. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110800] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
20
|
McClements DJ, Das AK, Dhar P, Nanda PK, Chatterjee N. Nanoemulsion-Based Technologies for Delivering Natural Plant-Based Antimicrobials in Foods. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.643208] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
There is increasing interest in the use of natural preservatives (rather than synthetic ones) for maintaining the quality and safety of foods due to their perceived environmental and health benefits. In particular, plant-based antimicrobials are being employed to protect against microbial spoilage, thereby improving food safety, quality, and shelf-life. However, many natural antimicrobials cannot be utilized in their free form due to their chemical instability, poor dispersibility in food matrices, or unacceptable flavor profiles. For these reasons, encapsulation technologies, such as nanoemulsions, are being developed to overcome these hurdles. Indeed, encapsulation of plant-based preservatives can improve their handling and ease of use, as well as enhance their potency. This review highlights the various kinds of plant-based preservatives that are available for use in food applications. It then describes the methods available for forming nanoemulsions and shows how they can be used to encapsulate and deliver plant-based preservatives. Finally, potential applications of nano-emulsified plant-based preservatives for improving food quality and safety are demonstrated in the meat, fish, dairy, and fresh produce areas.
Collapse
|
21
|
Liu C, Chen C, Jiang A, Zhang Y, Zhao Q, Hu W. Effects of aqueous ozone treatment on microbial growth, quality, and pesticide residue of fresh-cut cabbage. Food Sci Nutr 2021; 9:52-61. [PMID: 33473270 PMCID: PMC7802563 DOI: 10.1002/fsn3.1870] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 08/18/2020] [Accepted: 08/19/2020] [Indexed: 02/03/2023] Open
Abstract
The influence of aqueous ozone (1.4 mg/L) treatment for 1, 5, and 10 min on the microbial growth and quality attributes of fresh-cut cabbage during storage at 4°C for 12 days was evaluated. The pesticide residue removal effect of aqueous ozone treatment for 5 min was also determined. The results show that the growth rates of aerobic bacteria, coliforms, and yeasts were significantly inhibited (p < .05) by aqueous ozone treatment during storage; treatment for 10 min showed the greatest inactivation of bacteria, coliforms, and molds. Aqueous ozone stimulated initial respiratory metabolism compared with that of the control. Aqueous ozone treatments reduced ethylene production and improved the overall quality of fresh-cut cabbage. In addition, the effect of aqueous ozone treatment for 5 min on the removal of trichlorfon, chlorpyrifos, methomyl, dichlorvos, and omethoate from fresh-cut cabbage was greater (p < .05) than that of the control. These results indicate that aqueous ozone treatment for 5 min could be an economic and effective method to remove pesticide residues and enhance the storability of fresh-cut cabbage.
Collapse
Affiliation(s)
- Chenghui Liu
- College of Life ScienceDalian Minzu UniversityDalianChina
- Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University)Ministry of EducationDalianChina
| | - Chen Chen
- College of Life ScienceDalian Minzu UniversityDalianChina
- Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University)Ministry of EducationDalianChina
| | - Aili Jiang
- College of Life ScienceDalian Minzu UniversityDalianChina
- Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University)Ministry of EducationDalianChina
| | - Yanhui Zhang
- College of Life ScienceDalian Minzu UniversityDalianChina
- Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University)Ministry of EducationDalianChina
| | - Qiqi Zhao
- College of Life ScienceDalian Minzu UniversityDalianChina
- Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University)Ministry of EducationDalianChina
| | - Wenzhong Hu
- College of Life ScienceDalian Minzu UniversityDalianChina
- Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University)Ministry of EducationDalianChina
| |
Collapse
|
22
|
Ji M, Wu J, Sun X, Guo X, Zhu W, Li Q, Shi X, Tian Y, Wang S. Physical properties and bioactivities of fish gelatin films incorporated with cinnamaldehyde-loaded nanoemulsions and vitamin C. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110103] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
23
|
Preparation of antifogging and enhanced antimicrobial biopolymer coating and its applications in lettuce preservation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109941] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
24
|
Homayounpour P, Jalali H, Shariatifar N, Amanlou M, khanjari A. Protective Effect of Nanochitosan Incorporated with Free/nanoliposome Cumin (Cuminum cyminum L.) Aqueous Extract on Sardine Fish. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1819497] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Parisa Homayounpour
- Department of Food Science and Technology, Islamic Azad University, Damghan, Iran
| | - Hossein Jalali
- Department of Food Science and Technology, Islamic Azad University, Damghan, Iran
| | - Nabi Shariatifar
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Massoud Amanlou
- Department of Medicinal Chemistry, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Ali khanjari
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| |
Collapse
|
25
|
Wu J, Xu F, Wu Y, Xiong W, Pan M, Zhang N, Zhou Q, Wang S, Ju X, Wang L. Characterization and analysis of an oil-in-water emulsion stabilized by rapeseed protein isolate under pH and ionic stress. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4734-4744. [PMID: 32458440 DOI: 10.1002/jsfa.10532] [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: 12/31/2019] [Revised: 05/12/2020] [Accepted: 05/26/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Presently, identifying natural compounds as emulsifiers is a popular topic in the food industry. Rapeseed protein isolate (RPI) is a natural plant protein with excellent emulsifying properties, but it has not been systematically developed and utilized. RESULTS This study investigated the surface hydrophobicity, wettability, and protein solubility of RPI to further explain its emulsifying behavior in emulsion systems. Nanoemulsions stabilized by RPI at varying protein concentration, pH, and ionic strength were prepared. The size distribution, zeta potential, flocculation index, creaming index, microstructure, rheology, and protein secondary structure of emulsions were measured. The emulsion stabilized by 20 g L-1 RPI at pH 10.0, 200 mmol L-1 ionic strength revealed an appropriate droplet size of 555 nm and the most internal gel strength without creaming phenomenon. Circular dichroism spectroscopy showed a positive correlation between emulsion stability and α-helix ratio, indicating the environment factors affected emulsion stability by acting on its hydrogen bonds. CONCLUSIONS This study demonstrates that RPI is a practical emulsifier for stabilizing nanoemulsions. About 20 g L-1 RPI can stabilize 100 mL L-1 oil in water; stable emulsions can be formed at most pH conditions (except 7.0); ion addition will aggravate the emulsion flocculation, but also increase the internal gel strength. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jin Wu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Feiran Xu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Ying Wu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Wenfei Xiong
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Mengmeng Pan
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Na Zhang
- Collage of Food Science and Engineering, Harbin University of Commerce, Harbin, People's Republic of China
| | - Qi Zhou
- Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Shijie Wang
- Junlebao Dairy Co., Ltd, Shijiazhuang, China
| | - Xingrong Ju
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Lifeng Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| |
Collapse
|
26
|
Screening and preparation of quercetin doped nanoemulsion: characterizations, antioxidant and anti-bacterial activities. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109141] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
27
|
Li Q, Liu X, Byambasuren K, Wang X, Qiu S, Gao Y, Dang L, Liu Z, Shu Q, Wang Z. Revealing the effects of multi-scale molecules on α-linolenic acid-loaded W1/O/W2 microemulsion: A combined study from physical properties, antioxidant capacity and in vitro release kinetics. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.112675] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
28
|
Zhang L, Wang P, Sun X, Chen F, Lai S, Yang H. Calcium permeation property and firmness change of cherry tomatoes under ultrasound combined with calcium lactate treatment. ULTRASONICS SONOCHEMISTRY 2020; 60:104784. [PMID: 31539723 DOI: 10.1016/j.ultsonch.2019.104784] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 08/16/2019] [Accepted: 09/07/2019] [Indexed: 05/11/2023]
Abstract
This study aimed to investigate the effect of ultrasound combined with calcium lactate (2%, w/v) treatment (U + Ca) on calcium permeation and firmness of cherry tomatoes. Calcium distribution and fruit pectin nanostructure were also analysed by transmission electron microscope (TEM) and atomic force microscopy (AFM), respectively. The firmness (31.45 N) was maintained when ultrasound energy density was 20 W/L for 15 min at 15 °C. The Ca content increased in U + Ca treated fruit. Meanwhile, the Peleg's model could be used to express the change of solid gain in cherry tomatoes under ultrasound treatment at 15, 20, and 25 °C. According to the AFM results, the width (≥40 nm) and length (≥2 μm) of chelate-soluble pectin (CSP) and sodium carbonate-soluble pectin (SSP) chains with large frequency was observed in U + Ca treated fruit. Under desirable conditions (15 °C, 15 min, 20 W/L), ultrasound combined with calcium lactate could maintain the quality of cherry tomatoes.
Collapse
Affiliation(s)
- Lifen Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Pei Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Xiaoyang Sun
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China.
| | - Shaojuan Lai
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China; College of Basic Medicine, Guizhou University of Traditional Chinese Medicine, Guiyang, Guizhou 550025, PR China
| | - Hongshun Yang
- Department of Food Science & Technology, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
| |
Collapse
|
29
|
Antibacterial activity of essential oils against Stenotrophomonas maltophilia and the effect of citral on cell membrane. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108667] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
30
|
Alghuthaymi M, Abd-Elsalam KA, Paraliker P, Rai M. Mono and hybrid nanomaterials: Novel strategies to manage postharvest diseases. MULTIFUNCTIONAL HYBRID NANOMATERIALS FOR SUSTAINABLE AGRI-FOOD AND ECOSYSTEMS 2020:287-317. [DOI: 10.1016/b978-0-12-821354-4.00013-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
|
31
|
Liu Q, Jin X, Feng X, Yang H, Fu C. Inactivation kinetics of Escherichia coli O157:H7 and Salmonella Typhimurium on organic carrot (Daucus carota L.) treated with low concentration electrolyzed water combined with short-time heat treatment. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.06.028] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
32
|
Berdejo D, Pagán E, García-Gonzalo D, Pagán R. Exploiting the synergism among physical and chemical processes for improving food safety. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2018.08.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
33
|
Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.015] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
34
|
Zhao L, Zhao X, Wu J, Lou X, Yang H. Comparison of metabolic response between the planktonic and air-dried Escherichia coli to electrolysed water combined with ultrasound by 1H NMR spectroscopy. Food Res Int 2019; 125:108607. [PMID: 31554111 DOI: 10.1016/j.foodres.2019.108607] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Revised: 07/28/2019] [Accepted: 08/04/2019] [Indexed: 01/08/2023]
Abstract
The antimicrobial effects of electrolysed water and ultrasound have been well reported; however, little attention was paid to their effects on the metabolite changes of bacteria in different states. In this study, the metabolomic variations of Escherichia coli ATCC 25922 in planktonic and adherent state (air-dried on stainless steel coupons) after the combination treatment of low-concentration acidic electrolysed water (AEW, free available chlorine (FAC): 4 mg/L) and ultrasound were characterised, by conducting multivariate data analysis based on nuclear magnetic resonance (NMR) spectroscopy. Overall, 43 metabolites were identified in two states of E. coli, including a wide range of amino acids, organic acids, nucleotides and their derivatives. The quantification of whole-cell metabolism in planktonic and air-dried cultures was quite different: air-dried E. coli exhibited more resistance to ultrasound and AEW treatments due to initiating a protective response against oxidative and acid stresses, which was not observed in planktonic E. coli, whose levels of all identified metabolites were decreased significantly after the combined treatment. Further pathway analysis revealed that alanine, aspartate and glutamate metabolism, glycolysis, pyruvate metabolism and tricarboxylic acid (TCA) cycle were changed significantly in planktonic culture, but to a less extent in air-dried culture, in which some shifts in glutamate decarboxylase (GAD) system and some shunts like mixed acid fermentation and pentose phosphate pathway were observed for maintaining metabolic balance. These findings suggest that NMR-based metabolomics strategy is promising in identifying different metabolic shifts in different states of bacteria. They also provide some guidance for food equipment sanitisation, especially for organic food processing.
Collapse
Affiliation(s)
- Lin Zhao
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Xue Zhao
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Ji'en Wu
- Setsco Services Pte Ltd, 18 Teban Gardens Crescent, Singapore 608925, Singapore
| | - Xiaowei Lou
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Hongshun Yang
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
| |
Collapse
|
35
|
Hasan SMK, Ferrentino G, Scampicchio M. Nanoemulsion as advanced edible coatings to preserve the quality of fresh‐cut fruits and vegetables: a review. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14273] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- S. M. Kamrul Hasan
- Faculty of Science and Technology Free University of Bozen‐Bolzano Piazza Università 5 39100 Bolzano Italy
- Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University (HSTU) Dinajpur 5200 Bangladesh
| | - Giovanna Ferrentino
- Faculty of Science and Technology Free University of Bozen‐Bolzano Piazza Università 5 39100 Bolzano Italy
| | - Matteo Scampicchio
- Faculty of Science and Technology Free University of Bozen‐Bolzano Piazza Università 5 39100 Bolzano Italy
| |
Collapse
|
36
|
Orhan-Yanıkan E, da Silva-Janeiro S, Ruiz-Rico M, Jiménez-Belenguer AI, Ayhan K, Barat JM. Essential oils compounds as antimicrobial and antibiofilm agents against strains present in the meat industry. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.02.035] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|
37
|
Zhao L, Zhao MY, Phey CP, Yang H. Efficacy of low concentration acidic electrolysed water and levulinic acid combination on fresh organic lettuce (Lactuca sativa Var. Crispa L.) and its antimicrobial mechanism. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.02.039] [Citation(s) in RCA: 79] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
38
|
Vasilijević B, Mitić-Ćulafić D, Djekic I, Marković T, Knežević-Vukčević J, Tomasevic I, Velebit B, Nikolić B. Antibacterial effect of Juniperus communis and Satureja montana essential oils against Listeria monocytogenes in vitro and in wine marinated beef. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.01.025] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
39
|
Shakeri M, Razavi SH, Shakeri S. Carvacrol and astaxanthin co-entrapment in beeswax solid lipid nanoparticles as an efficient nano-system with dual antioxidant and anti-biofilm activities. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.031] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
40
|
Chemical composition and biological activities of essential oil isolated by HS-SPME and UAHD from fruits of bergamot. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.020] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
41
|
Sanitising efficacy of lactic acid combined with low-concentration sodium hypochlorite on Listeria innocua in organic broccoli sprouts. Int J Food Microbiol 2019; 295:41-48. [DOI: 10.1016/j.ijfoodmicro.2019.02.014] [Citation(s) in RCA: 69] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 02/15/2019] [Accepted: 02/18/2019] [Indexed: 11/18/2022]
|
42
|
Zengin Kurt B, Durdagi S, Celebi G, Ekhteiari Salmas R, Sonmez F. Synthesis, anticholinesterase activity and molecular modeling studies of novel carvacrol-substituted amide derivatives. J Biomol Struct Dyn 2019; 38:841-859. [PMID: 30836858 DOI: 10.1080/07391102.2019.1590243] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
In the present study, 23 novel carvacrol derivatives involving the amide moiety as a linker between the alkyl chains and/or the heterocycle nucleus were synthesized and tested in vitro as acetylcholinesterase (AChE) and butyrylcholinesterase (BuChE) inhibitors. 2-(5-Isopropyl-2-methylphenoxy)-N-(quinolin-8-yl)acetamide (5v) revealed the highest inhibition properties against AChE and BuChE with the IC50 values of 1.93 and 0.05 µM, respectively. The blood-brain barrier (BBB) permeability of the potent inhibitor (5v) was also assessed by the widely used parallel artificial membrane permeability assay (PAMPA-BBB). The results showed that 5v is capable of crossing the BBB. Pharmacokinetic and toxicity profiles of the studied molecule predictions were investigated by MetaCore/MetaDrug comprehensive systems biology analysis suite. Bioactive conformations of the synthesized molecules, their predicted binding energies as well as structural and dynamical profiles of molecules at the binding pockets of AChE and BuChE targets were also investigated using different docking algorithms and molecular dynamics (MD) simulations.Communicated by Ramaswamy H. Sarma.
Collapse
Affiliation(s)
- Belma Zengin Kurt
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Bezmialem Vakif University, Istanbul, Turkey
| | - Serdar Durdagi
- Computational Biology and Molecular Simulations Laboratory, Department of Biophysics, School of Medicine, Bahcesehir University, Istanbul, Turkey
| | - Gulsen Celebi
- Department of Pharmacology, Faculty of Medicine, Kocaeli University, Kocaeli, Turkey
| | - Ramin Ekhteiari Salmas
- Computational Biology and Molecular Simulations Laboratory, Department of Biophysics, School of Medicine, Bahcesehir University, Istanbul, Turkey
| | - Fatih Sonmez
- Pamukova Vocational High School, Sakarya University of Applied Sciences, Sakarya, Turkey
| |
Collapse
|
43
|
Physicochemical and antibacterial effects of sodium bicarbonate and brine water on the electrolysed water generated by a portable sanitising unit. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.048] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
44
|
García-Ríos E, Ruiz-Rico M, Guillamón JM, Pérez-Esteve É, Barat JM. Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.07.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
45
|
Combined effects of ultrasound and calcium on the chelate-soluble pectin and quality of strawberries during storage. Carbohydr Polym 2018; 200:427-435. [DOI: 10.1016/j.carbpol.2018.08.013] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2018] [Revised: 08/01/2018] [Accepted: 08/04/2018] [Indexed: 12/25/2022]
|
46
|
Nübling S, Hägele F, Schweiggert RM, Carle R, Schmidt H, Weiss A. Effect of Different Wash Water Additives and Deep-Frozen Storage on the Quality of Curly Parsley (Petroselinum crispum var. crispum). FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2201-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
47
|
Characterization and preservation performance of active polyethylene films containing rosemary and cinnamon essential oils for Pacific white shrimp packaging. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.052] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
48
|
Sharma P, Shehin VP, Kaur N, Vyas P. Application of edible coatings on fresh and minimally processed vegetables: a review. ACTA ACUST UNITED AC 2018. [DOI: 10.1080/19315260.2018.1510863] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Poorva Sharma
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - V. P. Shehin
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Navpreet Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Pratibha Vyas
- Department of Microbiology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, India
| |
Collapse
|
49
|
Integrating calcium chloride treatment with polypropylene packaging improved the shelf life and retained the quality profile of minimally processed cabbage. Food Chem 2018; 256:1-10. [PMID: 29606423 DOI: 10.1016/j.foodchem.2018.02.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2017] [Revised: 02/01/2018] [Accepted: 02/03/2018] [Indexed: 01/20/2023]
|
50
|
Park JB, Kang JH, Song KB. Combined treatment of cinnamon bark oil emulsion washing and ultraviolet-C irradiation improves microbial safety of fresh-cut red chard. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.035] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|