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Marmion M, Macori G, Barroug S, Soro AB, Bourke P, Tiwari BK, Whyte P, Scannell AGM. Added insult to injury? The response of meat-associated pathogens to proposed antimicrobial interventions. Appl Microbiol Biotechnol 2024; 108:87. [PMID: 38189954 PMCID: PMC10774175 DOI: 10.1007/s00253-023-12849-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 10/20/2023] [Accepted: 10/25/2023] [Indexed: 01/09/2024]
Abstract
Modern requirements for 'green label' meat products have led to the design of novel antimicrobial innovations which prioritise quality, safety and longevity. Plasma-functionalised water (PFW), ultraviolet light and natural antimicrobial compositions have been investigated and optimised for control of foodborne pathogens like Campylobacter jejuni and Salmonella enterica serovar Typhimurium. However, given the adaptive mechanisms present in bacteria under external stresses, it is imperative to understand the effect that sublethal treatment may have on the bacterial transcriptome. In this study, Salmonella Typhimurium and C. jejuni were treated with sublethal doses of ultraviolet light, a citrus juice/essential oil marinade, and 'spark' or 'glow' cold plasma generation system-produced PFW. Immediately after treatment, cells were lysed and RNA was extracted and purified. mRNA was converted to cDNA by reverse transcription-PCR and sequenced by an Illumina MiSeq® system. Sequences were filtered and analysed using the Tuxedo workflow. Sublethal treatment of Campylobacter jejuni and Salmonella Typhimurium led to increased immediate cellular and metabolic activity, as well as diversification in protein and metabolic functioning. There was further expression of pathogenesis and virulence-associated traits associated with spark PFW and marinade treatment of Salmonella Typhimurium. However, similar concerns were not raised with glow PFW or UV-treated samples. This study provides science-based evidence of the efficacy of multi-hurdle antimicrobial system using green-label marinades and PFW or UV to inactivate pathogens without upregulating virulence traits in surviving cells. This study will inform policymakers and food industry stakeholders and reinforces the need to incorporate in-line novel technologies to ensure consumer safety. KEY POINTS: • Salmonella and C. jejuni showed increased cell activity in immediate response to stress. • Virulence genes showed increased expression when treated with natural antimicrobials and sPFW. • Reduced immediate transcriptomic response to gPFW and UV treatment indicates lower risk.
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Affiliation(s)
- Maitiú Marmion
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland.
- UCD Centre for Food Safety, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland.
| | - Guerrino Macori
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland
- UCD Centre for Food Safety, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland
| | - Soukaina Barroug
- UCD School of Biosystems and Engineering, School of Public Health, Physiotherapy & Sports Science, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland
| | - Arturo B Soro
- UCD School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, D15 KN3K, Ireland
| | - Paula Bourke
- UCD School of Biosystems and Engineering, School of Public Health, Physiotherapy & Sports Science, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland
| | - Brijesh K Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, D15 KN3K, Ireland
| | - Paul Whyte
- UCD School of Veterinary Medicine, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland
| | - Amalia G M Scannell
- UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland
- UCD Centre for Food Safety, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland
- UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland
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2
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Yoon JH, Lee S, Lee SY. Control of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes inoculated in beetroot or watermelon juice by combined treatments with organic acid or lemon ( Citrus limon) extract and mild heat. Food Sci Biotechnol 2024; 33:2887-2896. [PMID: 39184990 PMCID: PMC11339201 DOI: 10.1007/s10068-024-01539-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 01/28/2024] [Accepted: 01/31/2024] [Indexed: 08/27/2024] Open
Abstract
The study aimed to evaluate the synergistic interaction of organic acids (OAAs) or lemon extract (LE) plus mild heat (MH; 55 °C) against Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes inoculated in beetroot and watermelon juices. A mixed culture cocktail of E. coli O157:H7, S. Typhimurium or L. monocytogenes was inoculated in beetroot or watermelon juice, followed by treatments with MH, citric acid + MH, malic acid + MH, tartaric acid + MH, and LE + MH. Approximately < 2.0-log reductions in the number of E. coli O157:H7, S. Typhimurium, and L. monocytogenes were observed when these bacteria were heated in juices at 55 °C for 5 min. A combination of 1.0% OAAs or 20% LE and MH (55 °C) for 5 min resulted in an additional log-reduction in the count of E. coli O157:H7, S. Typhimurium, and L. monocytogenes by 2.2-5.0, 4.5-5.0, and 1.5-5.0, respectively.
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Affiliation(s)
- Jae-Hyun Yoon
- Department of Food and Nutrition, Sunchon National University, 255 Jungang-ro, Suncheon-si, Jeollanam-do 57922 Republic of Korea
| | - Soyul Lee
- Department of Food and Nutrition, Chung-Ang University, Seodong-daero 4726, Anseong-si, Gyeonggi-do Republic of Korea
| | - Sun-Young Lee
- Department of Food and Nutrition, Chung-Ang University, Seodong-daero 4726, Anseong-si, Gyeonggi-do Republic of Korea
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3
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Zheng L, Guo H, Zhu M, Xie L, Jin J, Korma SA, Jin Q, Wang X, Cacciotti I. Intrinsic properties and extrinsic factors of food matrix system affecting the effectiveness of essential oils in foods: a comprehensive review. Crit Rev Food Sci Nutr 2024; 64:7363-7396. [PMID: 36861257 DOI: 10.1080/10408398.2023.2184767] [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] [Indexed: 03/03/2023]
Abstract
Essential oils (EOs) have been proved as natural food preservatives because of their effective and wide-spectrum antimicrobial activity. They have been extensively explored for potential applications in food industry, and substantial progresses have been achieved. However well EOs perform in antibacterial tests in vitro, it has generally been found that a higher level of EOs is needed to achieve the same effect in foods. Nevertheless, this unsimilar effect has not been clearly quantified and elaborated, as well as the underlying mechanisms. This review highlights the influence of intrinsic properties (e.g., oils and fats, carbohydrates, proteins, pH, physical structure, water, and salt) and extrinsic factors (e.g., temperature, bacteria characteristics, and packaging in vacuum/gas/air) of food matrix systems on EOs action. Controversy findings and possible mechanism hypotheses are also systematically discussed. Furthermore, the organoleptic aspects of EOs in foods and promising strategies to address this hurdle are reviewed. Finally, some considerations about the EOs safety are presented, as well as the future trends and research prospects of EOs applications in foods. The present review aims to fill the evidenced gap, providing a comprehensive overview about the influence of the intrinsic and extrinsic factors of food matrix systems to efficiently orientate EOs applications.
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Affiliation(s)
- Liyou Zheng
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Hongyan Guo
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Miaomiao Zhu
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Liangliang Xie
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Jun Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Sameh A Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Sharkia, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, P. R. China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome "Niccolò Cusano", Roma, Italy
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Heir E, Jensen MR, Aasli AW, Berget I, Holck AL. Reduction and Growth Inhibition of Listeria monocytogenes by Use of Anti-Listerial Nisin, P100 Phages and Buffered Dry Vinegar Fermentates in Standard and Sodium-Reduced Cold-Smoked Salmon. Foods 2023; 12:4391. [PMID: 38137194 PMCID: PMC10743221 DOI: 10.3390/foods12244391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/01/2023] [Accepted: 12/04/2023] [Indexed: 12/24/2023] Open
Abstract
Cold-smoked salmon are ready-to-eat products that may support the growth of pathogenic Listeria monocytogenes during their long shelf-life. Consumption of such contaminated products can cause fatal listeriosis infections. Another challenge and potential risk associated with CS salmon is their high levels of sodium salt. Excess dietary intake is associated with serious health complications. In the present study, anti-listerial bacteriocin (nisin), P100 bacteriophages (Phageguard L, PGL) and fermentates (Verdad N6, P-NDV) were evaluated as commercial bio-preservation strategies for increased control of L. monocytogenes in standard (with NaCl) and sodium-reduced (NaCl partially replaced with KCl) CS salmon. Treatments of CS salmon with nisin (1 ppm) and PGL (5 × 107 pfu/cm2) separately yielded significant initial reductions in L. monocytogenes (up to 0.7 log) compared to untreated samples. Enhanced additive reductions were achieved through the combined treatments of nisin and PGL. Fermentates in the CS salmon inhibited the growth of Listeria but did not lead to its eradication. The lowest levels of L. monocytogenes during storage were observed in nisin- and PGL-treated CS salmon containing preservative fermentates and stored at 4 °C, while enhanced growth was observed during storage at an abusive temperature of 8 °C. Evaluation of industry-processed standard and sodium-replaced CS salmon confirmed significant effects with up to 1.7 log reductions in L. monocytogenes levels after 34 days of storage of PGL- and nisin-treated CS salmon-containing fermentates. No differences in total aerobic plate counts were observed between treated (PGL and nisin) or non-treated standard and sodium-reduced CS salmon at the end of storage. The microbiota was dominated by Photobacterium, but with a shift showing dominance of Lactococcus spp. and Vagococcus spp. in fermentate-containing samples. Similar and robust reductions in L. monocytogenes can be achieved in both standard and sodium-replaced CS salmon using the bio-preservation strategies of nisin, PGL and fermentates under various and relevant processing and storage conditions.
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Affiliation(s)
- Even Heir
- Nofima AS—Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, N-1431 Ås, Norway; (M.R.J.); (A.W.A.); (I.B.); (A.L.H.)
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5
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Rzayeva A, Coffigniez F, Zeynalov N, Gontard N, Guillard V. Integrating the latest biological advances in the key steps of a food packaging life cycle. Front Nutr 2023; 10:1223638. [PMID: 37575333 PMCID: PMC10415040 DOI: 10.3389/fnut.2023.1223638] [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: 05/16/2023] [Accepted: 07/05/2023] [Indexed: 08/15/2023] Open
Abstract
This literature review provides a focus on the potential of integrating the latest scientific and technological advances in the biological field to improve the status of the key steps of a food packaging life cycle: production, usage, post-usage, and long-term fate. A case study of such multi-biological food packaging is demonstrated based on the use of PHAs (polyhydroxyalkanoates) polymer, a microbiologically produced polymer from non-food renewable resources, activated by the use of bioactive components to enhance its usage benefits by reducing food loss and waste, displaying potential for reusability, compostability as post-usage, and finally, being ultimately biodegradable in most common natural conditions to considerably reduce the negative impact that persistent plastics have on the environment. We discuss how designing safe and efficient multi "bio" food packaging implies finding a compromise between sometimes contradictory functional properties. For example, active antimicrobials help preserve food but can hamper the ultimate biodegradation rate of the polymer. This review presents such antagonisms as well as techniques (e.g., coatings, nanoencapsulation) and tools (e.g., release kinetic) that can help design optimized, safe, and efficient active food packaging.
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Affiliation(s)
- Aynura Rzayeva
- IATE, Agro Polymers Engineering & Emerging Technology, Univ Montpellier, INRAE, Institut Agro, Montpellier & CIRAD, Montpellier, France
- Nanostructured Metal-Polymer Catalysts, Institute of Catalysis and Inorganic Chemistry, Ministry of Science and Education Republic of Azerbaijan, Baku, Azerbaijan
| | - Fanny Coffigniez
- IATE, Agro Polymers Engineering & Emerging Technology, Univ Montpellier, INRAE, Institut Agro, Montpellier & CIRAD, Montpellier, France
| | - Nizami Zeynalov
- Nanostructured Metal-Polymer Catalysts, Institute of Catalysis and Inorganic Chemistry, Ministry of Science and Education Republic of Azerbaijan, Baku, Azerbaijan
| | - Nathalie Gontard
- IATE, Agro Polymers Engineering & Emerging Technology, Univ Montpellier, INRAE, Institut Agro, Montpellier & CIRAD, Montpellier, France
| | - Valérie Guillard
- IATE, Agro Polymers Engineering & Emerging Technology, Univ Montpellier, INRAE, Institut Agro, Montpellier & CIRAD, Montpellier, France
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6
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Yu H, Zhang J, Zhao Y, Li H, Chen Y, Zhu J. Effects of specific doses of E-beam irradiation which inactivated SARS-CoV-2 on the nutrition and quality of Atlantic salmon. FOOD SCIENCE AND HUMAN WELLNESS 2023; 12:1351-1358. [PMID: 38620800 PMCID: PMC9671704 DOI: 10.1016/j.fshw.2022.10.036] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The contamination of Atlantic salmon with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has impeded the development of the cold-chain food industry and posed possible risks to the population. Electron beam (E-beam) irradiation under 2, 4, 7, and 10 kGy can effectively inactivate SARS-CoV-2 in cold-chain seafood. However, there are few statistics about the quality changes of salmon exposed to these irradiation dosages. This work demonstrated that E-beam irradiation at dosages capable of killing SARS-CoV-2 induced lipid oxidation, decreased vitamin A content, and increased some amino acids and ash content. In addition, irradiation altered the textural features of salmon, such as its hardness, resilience, cohesiveness, and chewiness. The irradiation considerably affected the L*, a*, and b* values of salmon, with the L* value increasing and a*, b* values decreasing. There was no significant difference in the sensory evaluation of control and irradiated salmon. It was shown that irradiation with 2-7 kGy E-beam did not significantly degrade quality. The inactivation of SARS-CoV-2 in salmon is advised at a dose of 2 kGy.
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Affiliation(s)
- Huilin Yu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Junhui Zhang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Yan Zhao
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Honghao Li
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Yixuan Chen
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Jiajin Zhu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
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7
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Lemos ML, Prata JC, Rodrigues IC, Martins-Costa S, Archer B, Machado J, Dilão R, Vaz-Pires P, Martins da Costa P. An Exploratory Study on Spoilage Bacteria and Listeria monocytogenes in Fresh Salmon: Extending Shelf-Life Using Vacuum and Seasonings as Natural Preservatives. Vet Sci 2023; 10:423. [PMID: 37505828 PMCID: PMC10383938 DOI: 10.3390/vetsci10070423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 06/16/2023] [Accepted: 06/28/2023] [Indexed: 07/29/2023] Open
Abstract
A growing population increases the demand for food, but short shelf-lives and microbial hazards reduce supply and increase food waste. Fresh fish is highly perishable and may be consumed raw, such as salmon in sushi. This work aims to identify strategies to improve the shelf-life and safety of fresh salmon, using available methods (i.e., vacuum) and exploring the use of natural preservatives (i.e., seasonings). Vacuum packaging and good hygiene practices (which reduce initial flora) extended shelf-life up to 20 days. Carnobacterium maltaromaticum was dominant in vacuum packaging conditions and showed potential for inhibiting Listeria monocytogenes. For natural preservatives, L. monocytogenes required higher inhibitory concentrations in vitro when compared to the 10 spoilage bacteria isolated from fresh salmon fillets, presenting a minimum inhibitory concentration (MIC) of 0.13% for oregano essential oil (OEO), 10% for lemon juice, 50 mg mL-1 for garlic powder, and >10% for NaCl. A good bacteriostatic and bactericidal effect was observed for a mixture containing 5% NaCl, 0.002% OEO, 2.5% lemon juice, and 0.08 mg mL-1 garlic powder. Finally, using the salmon medium showed an adequate correlation with the commercial culture medium.
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Affiliation(s)
- Maria-Leonor Lemos
- ICBAS-Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- CIIMAR-Interdisciplinary Centre of Marine and Environmental Research, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
| | - Joana C Prata
- ICBAS-Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- TOXRUN-Toxicology Research Unit, University Institute of Health Sciences-CESPU (IUCS-CESPU), 4585-116 Gandra, Portugal
| | - Inês C Rodrigues
- ICBAS-Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- CIIMAR-Interdisciplinary Centre of Marine and Environmental Research, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
| | - Sofia Martins-Costa
- Department of Physics, Instituto Superior Técnico, University of Lisbon, Av. Rovisco Pais, 1049-001 Lisbon, Portugal
| | - Bernardo Archer
- ICBAS-Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- Soguima-Comércio e Indústria Alimentar S.A., Zona Industrial II, 4805-559 Guimarães, Portugal
| | - Jorge Machado
- ICBAS-Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Rui Dilão
- Department of Physics, Instituto Superior Técnico, University of Lisbon, Av. Rovisco Pais, 1049-001 Lisbon, Portugal
| | - Paulo Vaz-Pires
- ICBAS-Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- CIIMAR-Interdisciplinary Centre of Marine and Environmental Research, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
| | - Paulo Martins da Costa
- ICBAS-Instituto de Ciências Biomédicas Abel Salazar, Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
- CIIMAR-Interdisciplinary Centre of Marine and Environmental Research, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal
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8
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Delgado DLC, Caceres LLC, Gómez SAC, Odio AD. Effect of dietary garlic ( Allium sativum) on the zootechnical performance and health indicators of aquatic animals: A mini-review. Vet World 2023; 16:965-976. [PMID: 37576751 PMCID: PMC10420702 DOI: 10.14202/vetworld.2023.965-976] [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: 09/01/2022] [Accepted: 03/31/2023] [Indexed: 08/15/2023] Open
Abstract
Considerable efforts have been made by modern aquaculture to mitigate the environmental damages caused by its practices while also attempting to improve the quality of the aquatic organisms by promoting alternatives, such as the use of natural products, like garlic (Allium sativum), and instead of chemical agents. Garlic has multiple properties, including antifungal, antibacterial, antiviral, antitoxic, and anticancer effects. In fish, the antiparasitic activity of garlic is one of the most reported effects in the literature, mainly using immersion baths for aquatic organisms. Using garlic also has an antimicrobial effect on the culture of aquatic organisms. Therefore, this review focuses on the impact of garlic on the health and production of aquatic organisms.
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Zhu X, Yan H, Cui Z, Li H, Zhou W, Liu Z, Zhang H, Manoli T, Mo H, Hu L. Ultrasound-assisted blue light killing Vibrio parahaemolyticus to improve salmon preservation. ULTRASONICS SONOCHEMISTRY 2023; 95:106389. [PMID: 37003214 PMCID: PMC10457575 DOI: 10.1016/j.ultsonch.2023.106389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/27/2023] [Accepted: 03/26/2023] [Indexed: 06/19/2023]
Abstract
Vibrio parahaemolyticus is a typical marine bacterium, which often contaminates seafood and poses a health risk to consumers. Some non-thermal sterilization technologies, such as ultrasonic field (UF) and blue light (BL) irradiation, have been widely used in clinical practice due to their efficiency, safety, and avoidance of drug resistance, but their application in food preservation has not been extensively studied. This study aims to investigate the effect of BL on V. parahaemolyticus in culture media and in ready-to-eat fresh salmon, and to evaluate the killing effectiveness of the UF combined with BL treatment on V. parahaemolyticus. The results showed that BL irradiation at 216 J/cm2 was effective in causing cell death (close to 100%), cell shrinkage and reactive oxygen species (ROS) burst in V. parahaemolyticus. Application of imidazole (IMZ), an inhibitor of ROS generation, attenuated the cell death induced by BL, indicating that ROS were involved in the bactericidal effects of BL on V. parahaemolyticus. Furthermore, UF for 15 min enhanced the bactericidal effect of BL at 216 J/cm2 on V. parahaemolyticus, with the bactericidal rate of 98.81%. In addition, BL sterilization did not affect the color and quality of salmon, and the additive UF treatment for 15 min did not significant impact on the color of salmon. These results suggest that BL or UF combined with BL treatment has potential for salmon preservation, however, it is crucial to strictly control the intensity of BL and the duration of UF treatment to prevent reducing the freshness and brightness of salmon.
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Affiliation(s)
- Xiaolin Zhu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Han Yan
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China; College of Applied Technology, Hezhou University, Hezhou, Guangxi 542899, China
| | - Zhenkun Cui
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China.
| | - Hongbo Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Wei Zhou
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China
| | - Zhenbin Liu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Hao Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China
| | - Tatiana Manoli
- Department of Meat, Fish and Seafood Technology, Odessa National Academy of Food Technologies, Odessa 65039, Ukraine
| | - Haizhen Mo
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China.
| | - Liangbin Hu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
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10
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Silva BN, Bonilla-Luque OM, Possas A, Ezzaky Y, Elmoslih A, Teixeira JA, Achemchem F, Valero A, Cadavez V, Gonzales-Barron U. Meta-Analysis of In Vitro Antimicrobial Capacity of Extracts and Essential Oils of Syzygium aromaticum, Citrus L. and Origanum L.: Contrasting the Results of Different Antimicrobial Susceptibility Methods. Foods 2023; 12:foods12061265. [PMID: 36981191 PMCID: PMC10048651 DOI: 10.3390/foods12061265] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/13/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023] Open
Abstract
Diffusion methods, including agar disk-diffusion and agar well-diffusion, as well as dilution methods such as broth and agar dilution, are frequently employed to evaluate the antimicrobial capacity of extracts and essential oils (EOs) derived from Origanum L., Syzygium aromaticum, and Citrus L. The results are reported as inhibition diameters (IDs) and minimum inhibitory concentrations (MICs), respectively. In order to investigate potential sources of variability in antimicrobial susceptibility testing results and to assess whether a correlation exists between ID and MIC measurements, meta-analytical regression models were built using in vitro data obtained through a systematic literature search. The pooled ID models revealed varied bacterial susceptibilities to the extracts and in some cases, the plant species and methodology utilised impacted the measurements obtained (p < 0.05). Lemon and orange extracts were found to be most effective against E. coli (24.4 ± 1.21 and 16.5 ± 0.84 mm, respectively), while oregano extracts exhibited the highest level of effectiveness against B. cereus (22.3 ± 1.73 mm). Clove extracts were observed to be most effective against B. cereus and demonstrated the general trend that the well-diffusion method tends to produce higher ID (20.5 ± 1.36 mm) than the disk-diffusion method (16.3 ± 1.40 mm). Although the plant species had an impact on MIC, there is no evidence to suggest that the methodology employed had an effect on MIC (p > 0.05). The ID–MIC model revealed an inverse correlation (R2 = 47.7%) and highlighted the fact that the extract dose highly modulated the relationship (p < 0.0001). The findings of this study encourage the use of extracts and EOs derived from Origanum, Syzygium aromaticum, and Citrus to prevent bacterial growth. Additionally, this study underscores several variables that can impact ID and MIC measurements and expose the correlation between the two types of results.
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Affiliation(s)
- Beatriz Nunes Silva
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.N.S.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
| | - Olga María Bonilla-Luque
- Departamento de Bromatología y Tecnología de los Alimentos, UIC Zoonosis y Enfermedades Emergentes ENZOEM, ceiA3, Campus Rabanales, Universidad de Córdoba, 14014 Córdoba, Spain
| | - Arícia Possas
- Departamento de Bromatología y Tecnología de los Alimentos, UIC Zoonosis y Enfermedades Emergentes ENZOEM, ceiA3, Campus Rabanales, Universidad de Córdoba, 14014 Córdoba, Spain
| | - Youssef Ezzaky
- Bioprocess and Environment Team, LASIME Lab., Agadir Superior School of Technology, Ibn Zohr University, Agadir 80150, Morocco
| | - Abdelkhaleq Elmoslih
- Bioprocess and Environment Team, LASIME Lab., Agadir Superior School of Technology, Ibn Zohr University, Agadir 80150, Morocco
| | - José António Teixeira
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
| | - Fouad Achemchem
- Bioprocess and Environment Team, LASIME Lab., Agadir Superior School of Technology, Ibn Zohr University, Agadir 80150, Morocco
| | - Antonio Valero
- Departamento de Bromatología y Tecnología de los Alimentos, UIC Zoonosis y Enfermedades Emergentes ENZOEM, ceiA3, Campus Rabanales, Universidad de Córdoba, 14014 Córdoba, Spain
| | - Vasco Cadavez
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.N.S.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ursula Gonzales-Barron
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.N.S.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Correspondence: ; Tel.: +351-273-303-325
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11
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Karimzadeh K, Tahergorabi R, Zahmatkesh A. Synthesis of spirulina loaded chitosan nanoparticles from prawn, Macrobrachium nipponense shell for extending the shelf life of pike-perch (Sander lucioperca) fillet during refrigerated storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:92-107. [PMID: 35808811 DOI: 10.1002/jsfa.12116] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 07/01/2022] [Accepted: 07/08/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND This study was aimed to synthesize polymeric chitosan nanoparticles (CSNPs) from Macrobrachium nipponense shells using sodium triphosphate (TPP) as a crosslinker that was incorporated with spirulina extract (SPE) to improve the shelf life of pike-perch during refrigerated storage (4 °C). RESULTS The encapsulation efficiency (EE) of SPE-loaded CSNPs decreased from 67% to 32%, and loading capacity (LC) was increased (10-14%) depending on their loaded SPE concentrations. The initial burst effect, followed by a slow-release at pH 7 (24 h), was observed. Free SPE and SPE incorporated CSNPs decreased microbial counts (total viable count, total psychotropic count, pseudomonas, and lactic acid bacteria) compared to control and unloaded CSNPs. Samples treated with free SPE or SPE-loaded CSNPs showed higher changes in odor, color, TVB-N (total volatile basic nitrogen), and TBA (thiobarbituric acid) compared with the unloaded CSNPs batch (P ≤ 0.05) until the tenth day of storage. However, fish fillets coated with SPE-loaded CSNPs had the highest overall consumer acceptability and the lowest values for TVB-N and TBA at the end of storage (14th day). Controlled release of bioactive compounds in batches treated with SPE-CSNPs could delay the microbial degradation and enhance chemical reactions (TBA and TVB-N) in comparison to pure SPE during storage time. CONCLUSION The incorporation of SPE in polymeric CSNPs can be considered as a promising material for controlled delivery of natural bioactive agents, and preservation of Pike perch quality during refrigerator storage. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Katayoon Karimzadeh
- Marine Biology Department, Lahijan Branch, Islamic Azad University, Gilan, Iran
| | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
| | - Asgar Zahmatkesh
- Aquaculture Department, Gilan Agricultural and Natural Resources Research and Education Center, AREEO, Gilan, Iran
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12
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Luo K, Kang S, Guo M, Shen C, Wang L, Xia X, Lü X, Shi C. Evaluation of the antibacterial mechanism and biofilm removal effect of eugenol on Vibrio vulnificus and its application in fresh oysters. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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13
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Niu L, Liu J, Wang X, Wu Z, Xiang Q, Bai Y. Effect of Combined Treatment with Cinnamon Oil and petit-High Pressure CO 2 against Saccharomyces cerevisiae. Foods 2022; 11:foods11213474. [PMID: 36360087 PMCID: PMC9658994 DOI: 10.3390/foods11213474] [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: 09/30/2022] [Revised: 10/27/2022] [Accepted: 10/30/2022] [Indexed: 11/06/2022] Open
Abstract
This study investigated the effects of the combined treatment with cinnamon oil (CIN) and petit-high pressure CO2 (p-HPCO2) against Saccharomyces cerevisiae. The results showed that CIN and p-HPCO2 exhibited a synergistic antifungal effect against S. cerevisiae. After being treated by CIN at a final concentration of 0.02% and p-HPCO2 under 1.3 MPa at 25 °C for 2 h, the S. cerevisiae population decreased by 3.35 log10 CFU/mL, which was significantly (p < 0.05) higher than that of CIN (1.11 log10 CFU/mL) or p-HPCO2 (0.31 log10 CFU/mL). Through scanning electron microscopy, fluorescence staining, and other approaches, a disorder of the structure and function of the cell membrane was observed after the CIN + p-HPCO2 treatment, such as severe morphological changes, increased membrane permeability, decreased cell membrane potential, and loss of membrane integrity. CIN + p-HPCO2 also induced mitochondrial membrane depolarization in S. cerevisiae cells, which could be associated with the decrease in intracellular ATP observed in this study. Moreover, the expression of genes involved in ergosterol synthesis in S. cerevisiae was up-regulated after exposure to CIN + p-HPCO2, which might be an adaptive response to membrane damage. This work demonstrates the potential of CIN and p-HPCO2 in combination as an alternative pasteurization technique for use in the food industry.
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Affiliation(s)
- Liyuan Niu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
- Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou 450001, China
| | - Jingfei Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Xinpei Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Zihao Wu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
- Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou 450001, China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
- Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou 450001, China
- Correspondence:
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14
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Zhao Y, Kang X, Zhou W, Lee J, Wang S, Cui Z, Zhang H, Mo H, Hu L. Ferrous sulfate efficiently kills Vibrio parahaemolyticus and protects salmon sashimi from its contamination. Int J Food Microbiol 2022; 382:109929. [PMID: 36116390 DOI: 10.1016/j.ijfoodmicro.2022.109929] [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: 02/24/2022] [Revised: 08/30/2022] [Accepted: 09/09/2022] [Indexed: 10/14/2022]
Abstract
The primary seafood-borne pathogen Vibrio parahaemolyticus seriously threats the health of consumers preferring raw-fish products, becoming a global concern in food safety. In the present study, we found ferrous sulfate (FeSO4), a nutritional iron supplement, could efficiently induce the death of V. parahaemolyticus. Further, the bactericidal mechanisms of FeSO4 were explored. With a fluorescent probe of Fe2+, a significant influx of Fe2+ was determined in V. parahaemolyticus exposed to FeSO4, and the addition of an intracellular Fe2+ chelator was able to block the cell death. This suggested that cell death in V. parahaemolyticus induced by FeSO4 was dependent on the influx of Fe2+. It was intriguing that we did not observe the eruption of reactive oxygen species (ROS) and lipid hydroperoxides by Fe2+, but the application of liproxstatin-1 (a ferroptosis inhibitor) significantly modified the occurrence of cell death in V. parahaemolyticus. These results suggested FeSO4-induced cell death in V. parahaemolyticus be a ferroptosis differing from that in mammalian cells. Through transcriptome analysis, it was discovered that the exposure of FeSO4 disturbed considerable amounts of gene expression in V. parahaemolyticus including those involved in protein metabolism, amide biosynthesis, two-component system, amino acid degradation, carbon metabolism, citrate cycle, pyruvate metabolism, oxidative phosphorylation, and so on. These data suggested that FeSO4 was a pleiotropic antimicrobial agent against V. parahaemolyticus. Notably, FeSO4 was able to eliminate V. parahaemolyticus in salmon sashimi as well, without affecting the color, texture, shearing force, and sensory characteristics of salmon sashimi. Taken together, our results deciphered a unique ferroptosis in V. parahaemolyticus by FeSO4, and highlighted its potential in raw-fish products to control V. parahaemolyticus.
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Affiliation(s)
- Yanyan Zhao
- Department of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Key Laboratory of Aquatic Products Processing and Safety Control, Xinxiang 453003, China
| | - Xiaofeng Kang
- Department of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Key Laboratory of Aquatic Products Processing and Safety Control, Xinxiang 453003, China
| | - Wei Zhou
- Department of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Key Laboratory of Aquatic Products Processing and Safety Control, Xinxiang 453003, China
| | - Jintae Lee
- School of Chemical Engineering, Yeungnam University, Gyeongsan 38541, Republic of Korea
| | - Shuyan Wang
- Department of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Key Laboratory of Aquatic Products Processing and Safety Control, Xinxiang 453003, China
| | - Zhenkun Cui
- Department of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Key Laboratory of Aquatic Products Processing and Safety Control, Xinxiang 453003, China
| | - Hao Zhang
- Department of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; Key Laboratory of Aquatic Products Processing and Safety Control, Xinxiang 453003, China
| | - Haizhen Mo
- Department of Food and Bioengineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Liangbin Hu
- Department of Food and Bioengineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
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15
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Marmion M, Macori G, Whyte P, Scannell AGM. Stress response modulation: the key to survival of pathogenic and spoilage bacteria during poultry processing. MICROBIOLOGY (READING, ENGLAND) 2022; 168. [PMID: 35451951 DOI: 10.1099/mic.0.001184] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
The control of bacterial contaminants on meat is a key area of interest in the food industry. Bacteria are exposed to a variety of stresses during broiler processing which challenge bacterial structures and metabolic pathways causing death or sublethal injury. To counter these stresses, bacteria possess robust response systems that can induce shifts in the transcriptome and proteome to enable survival. Effective adaptive responses, such as biofilm formation, shock protein production and metabolic flexibility, require rapid induction and implementation at a cellular and community level to facilitate bacterial survival in adverse conditions. This review aims to provide an overview of the scientific literature pertaining to the regulation of complex adaptive processes used by bacteria to survive the processing environment, with particular focus on species that impact the quality and safety of poultry products like Campylobacter spp., Salmonella enterica and Pseudomonas spp.
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Affiliation(s)
- Maitiú Marmion
- UCD School of Agriculture and Food Science, Belfield, Dublin 4, D04V4W8, Ireland.,UCD Centre for Food Safety, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland
| | - Guerrino Macori
- UCD School of Agriculture and Food Science, Belfield, Dublin 4, D04V4W8, Ireland.,UCD Centre for Food Safety, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland
| | - Paul Whyte
- UCD School of Veterinary Medicine, Belfield, Dublin 4, D04V4W8, Ireland
| | - Amalia G M Scannell
- UCD School of Agriculture and Food Science, Belfield, Dublin 4, D04V4W8, Ireland.,UCD Centre for Food Safety, University College Dublin, Belfield, Dublin 4, D04V4W8, Ireland.,UCD Institute of Food and Health, Belfield, Dublin 4, D04V4W8, Ireland
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16
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Faheem F, Liu ZW, Rabail R, Haq IU, Gul M, Bryła M, Roszko M, Kieliszek M, Din A, Aadil RM. Uncovering the Industrial Potentials of Lemongrass Essential Oil as a Food Preservative: A Review. Antioxidants (Basel) 2022; 11:720. [PMID: 35453405 PMCID: PMC9031912 DOI: 10.3390/antiox11040720] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 03/24/2022] [Accepted: 04/01/2022] [Indexed: 02/01/2023] Open
Abstract
The food industry is growing vastly, with an increasing number of food products and the demand of consumers to have safe and pathogen-free food with an extended shelf life for consumption. It is critical to have food safe from pathogenic bacteria, fungi, and unpleasant odors or tastes so that the food may not cause any health risks to consumers. Currently, the direction of food industry has been shifting from synthetically produced preservatives to natural preservatives to lower the unnecessary chemical burden on health. Many new technologies are working on natural prevention tools against food degradation. Lemongrass is one such natural preservative that possesses significant antimicrobial and antioxidant activity. The essential oil of lemongrass contains a series of terpenes that are responsible for these activities. These properties make lemongrass acceptable in the food industry and may fulfill consumer demands. This article provides detailed information about the role of lemongrass and its essential oil in food preservation. The outcomes of the research on lemongrass offer room for its new technological applications in food preservation.
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Affiliation(s)
- Fatima Faheem
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (F.F.); (R.R.); (M.G.); (A.D.)
| | - Zhi Wei Liu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;
| | - Roshina Rabail
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (F.F.); (R.R.); (M.G.); (A.D.)
| | - Iahtisham-Ul Haq
- Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore 54600, Pakistan;
| | - Maryam Gul
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (F.F.); (R.R.); (M.G.); (A.D.)
| | - Marcin Bryła
- Department of Food Safety and Chemical Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36, 02-532 Warsaw, Poland; (M.B.); (M.R.)
| | - Marek Roszko
- Department of Food Safety and Chemical Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36, 02-532 Warsaw, Poland; (M.B.); (M.R.)
| | - Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
| | - Ahmad Din
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (F.F.); (R.R.); (M.G.); (A.D.)
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (F.F.); (R.R.); (M.G.); (A.D.)
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17
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Antibacterial effect of phenyllactic acid against Vibrio parahaemolyticus and its application on raw salmon fillets. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112586] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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18
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Essential oils encapsulated by biopolymers as antimicrobials in fruits and vegetables: A review. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101367] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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19
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Kunová S, Sendra E, Haščík P, Vukovic NL, Vukic M, Kačániová M. Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage. Animals (Basel) 2021; 11:ani11113145. [PMID: 34827877 PMCID: PMC8614330 DOI: 10.3390/ani11113145] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 10/28/2021] [Accepted: 11/02/2021] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Fish meat is highly perishable due to its composition and the naturally present microbiota. The food industry aims to provide healthy, safe, and high-quality products to the market. Several strategies, including the use of natural preservatives, may be used to enhance food shelf life, and they can also be combined with others, such as vacuum packaging. This being the case, essential oils are natural plant components that, due to their composition, possess high antimicrobial and antioxidant effects, and are therefore good candidates to be tested as fish preservatives together with vacuum packaging. In the present study, essential oils from Citrus lemon and Cinnamomum camphora were added to rainbow trout meat for evaluating the microbiological quality (counts of bacteria and identification of present microbiota) of the fish when vacuum packed and stored for 7 days at 4 °C. Our results show that lemon (0.5% and 1%) as well as C. camphora essential oils (0.5% and 1%) had a positive effect on the microbiological quality of fish meat, keeping a high microbial quality of the fish fillets during 7 days of cold storage. The use of these essential oils in combination with vacuum packaging is beneficial in extending the shelf life of rainbow trout meat. All isolated species under the tested conditions are identified in the present study; such information will be useful for the future development of preservation methodologies that target isolated microorganisms, which will enable the food industry to enhance the shelf life and safety of fish. Abstract The aim of the present study was to evaluate the microbiological quality of rainbow trout meat treated with essential oils (EOs from Citrus limon and Cinnamomum camphora) at concentrations of 0.5% and 1.0% in combination with vacuum packaging during storage. The composition of the EOs were analyzed by gas chromatography coupled with mass spectrometry, and total viable counts (TVCs), coliform bacteria (CB), and lactic acid bacteria (LAB) were determined on the zeroth, first, third, fifth, and seventh days of storage at 4 °C. Individual species of isolated microorganisms were identified using a MALDI-TOF MS Biotyper. The results show that the major components of the EOs were linalool (98.1%) in C. camphora and α-limonene in C. limon. The highest number of TVCs and CB were 4.49 log CFU/g and 2.65 log CFU/g in aerobically packed samples at the seventh day. The lowest TVCs were those of samples treated with 1% C. camphora EO. For CB the most effective treatment was 1% lemon EO. LAB were only detected in a few samples, and were never present in aerobically packed samples; the highest number of LAB was 1.39 log CFU/g in samples treated with 1% lemon EO at day seven. The most commonly isolated coliform bacteria were Hafnia alvei, Serratia fonticola, Serratia proteamaculans, Pantoea agglomerans, and Yersinia ruckeri. Lactobacillus sakei, Staphylococcus hominis, and Carnobacterium maltaromaticum were the most frequently isolated bacteria from lactic acid bacteria. In conclusion, C. camphora EO at a concentration of 1% showed the highest antimicrobial activity.
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Affiliation(s)
- Simona Kunová
- Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (S.K.); (P.H.)
| | - Esther Sendra
- Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Escuela Politécnica Superior de Orihuela, Miguel Hernández University, 03312 Orihuela, Spain;
| | - Peter Haščík
- Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (S.K.); (P.H.)
| | - Nenad L. Vukovic
- Department of Chemistry, Faculty of Science, University of Kragujevac, R. Domanovica 12, 34000 Kragujevac, Serbia; (N.L.V.); (M.V.)
| | - Milena Vukic
- Department of Chemistry, Faculty of Science, University of Kragujevac, R. Domanovica 12, 34000 Kragujevac, Serbia; (N.L.V.); (M.V.)
| | - Miroslava Kačániová
- Faculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
- Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, Rzeszow University, Cwiklinskiej 1, 35-601 Rzeszow, Poland
- Correspondence:
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20
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Identification of the Specific Spoilage Organism in Farmed Sturgeon ( Acipenser baerii) Fillets and Its Associated Quality and Flavour Change during Ice Storage. Foods 2021; 10:foods10092021. [PMID: 34574132 PMCID: PMC8469357 DOI: 10.3390/foods10092021] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 08/25/2021] [Accepted: 08/26/2021] [Indexed: 11/16/2022] Open
Abstract
Hybrid sturgeon, a popular commercial fish, plays important role in the aquaculture in China, while its spoilage during storage significantly limits the commercial value. In this study, the specific spoilage organisms (SSOs) from ice stored-sturgeon fillet were isolated and identified by analyzing their spoilage related on sensory change, microbial growth, and biochemical properties, including total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), and proteolytic degradation. In addition, the effect of the SSOs on the change of volatile flavor compounds was evaluated by solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that the Pseudomonas fluorescens, Pseudomonas mandelii, and Shewanella putrefaciens were the main SSOs in the ice stored-sturgeon fillet, and significantly affect the odors by changing the volatile compounds in the sturgeon. Compared with the fresh sturgeon, the appreciable increase of polycyclic aromatic hydrocarbons and tetramethyl-pyrazine might be the spoilage indicators of the sturgeon contaminated by P. fluorescens; the appreciable increase of 1-octen-3-ol and (z)-2-penten-1-o might be the potential marker of the sturgeon contaminated by P. mandelii; and the appreciable increase of 1-(3,3-dimethylbicyclo [2.2.1] hept-2-yl)-ethanon and butylated hydroxytoluene were associated with S. putrefaciens. This study reveals the relationship between the SSOs and flavor changes in sturgeon fillets, which will contribute to the sturgeon preservation and shelf-life extension.
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21
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El-Saber Batiha G, Hussein DE, Algammal AM, George TT, Jeandet P, Al-Snafi AE, Tiwari A, Pagnossa JP, Lima CM, Thorat ND, Zahoor M, El-Esawi M, Dey A, Alghamdi S, Hetta HF, Cruz-Martins N. Application of natural antimicrobials in food preservation: Recent views. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108066] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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22
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Targino de Souza Pedrosa G, Pimentel TC, Gavahian M, Lucena de Medeiros L, Pagán R, Magnani M. The combined effect of essential oils and emerging technologies on food safety and quality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111593] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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23
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Li Y, Cui L, Du F, Han X, Li J. Impacts of ε‐polylysine hydrochloride with thymol on biogenic amines formation and biochemical changes of squid (
Illex
argentinus
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15505] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Yingchang Li
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Lei Cui
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Fengxia Du
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Xiao Han
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
| | - Jianrong Li
- College of Food Science and Technology Bohai University Jinzhou China
- Food Safety Key Lab of Liaoning Province Bohai University Jinzhou China
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou China
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24
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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]
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25
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Chen Z, Zong L, Chen C, Xie J. Development and characterization of PVA-Starch active films incorporated with β-cyclodextrin inclusion complex embedding lemongrass (Cymbopogon citratus) oil. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100565] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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26
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Martelli F, Cirlini M, Lazzi C, Neviani E, Bernini V. Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria. Foods 2020; 9:E1442. [PMID: 33053649 PMCID: PMC7601287 DOI: 10.3390/foods9101442] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 10/05/2020] [Accepted: 10/08/2020] [Indexed: 02/07/2023] Open
Abstract
Research is more and more focused on studying and selecting food preservatives of natural origin. In this scenario, algae are an excellent source of bioactive compounds, among which are antimicrobials, whose presence is variable depending on the algal species and environmental conditions. The aim of the present study was to obtain, by a food grade approach, antimicrobial extracts from five species already approved as foods and to test their efficacy in vitro (agar well diffusion assay) and in situ (microbial challenge test) towards foodborne pathogenic bacteria. Moreover, the total phenolic compounds of the extracts were determined in order to evaluate possible correlations with the antimicrobial activity. Strains belonging to Salmonella spp., Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Bacillus cereus were considered. Overall, the extracts showed a good antimicrobial activity in vitro towards all the tested microorganisms, especially L. monocytogenes (15 mm of inhibition diameter). The effect of inhibition was monitored during 24, 48 and 120 h showing a good persistence in time. Arthrospira platensis exerted the highest efficacy, further revealed towards L. monocytogenes on salmon tartare as bacteriostatic using 0.45% of the extract and bactericidal using 0.90%. The presence of phenolic compounds could be related to the antimicrobial activity but was not revealed as the main component of this activity. The extract with the highest phenolic content (18.79 ± 1.90 mg GAE/g) was obtained from Himanthalia elongata. The efficacy, confirmed also in a food matrix, might open perspectives for their application as food preservative.
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Affiliation(s)
| | | | | | | | - Valentina Bernini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (F.M.); (M.C.); (C.L.); (E.N.)
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27
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Heir E, Solberg LE, Carlehög M, Moen B, Jensen MR, Holck AL. Improved control of Listeria monocytogenes during storage of raw salmon by treatment with the fermentate Verdad N6 and nisin. Int J Food Microbiol 2020; 336:108895. [PMID: 33075693 DOI: 10.1016/j.ijfoodmicro.2020.108895] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 09/15/2020] [Accepted: 09/16/2020] [Indexed: 11/26/2022]
Abstract
Fresh Atlantic salmon (Salmo salar) represents a healthy, nutritious food with global distribution and increasing consumption and economic value. Contaminating Listeria monocytogenes in fresh salmon represents a health hazard to consumers, is linked to extensive product recalls and is a major challenge for salmon processors. Verdad N6, a commercially available buffered vinegar, was evaluated as a treatment for raw salmon fillets either alone or in combination with the antimicrobial peptide nisin, with regard to anti-listerial effects under processing and storage, and influence on sensory quality and background microbiota. Salmon fillets were surface contaminated with L. monocytogenes and immersed in solutions of Verdad N6 or treated with nisin or a combination of these two treatments. Levels of L. monocytogenes were determined during vacuum-pack refrigerated storage. The use of Verdad N6 resulted in increased lag times and substantially reduced growth of L. monocytogenes. The inhibitory effects were dependent on Verdad N6 levels, immersion time, and storage time and temperature. A 5 s immersion in 10% Verdad N6 solution at 4 °C reduced growth of L. monocytogenes from log 2.8 to log 1 after 12 days of storage. Nisin (0.2-1 ppm) had listericidal effects up to 1 log but did not inhibit regrowth when used alone. Appropriate combinations of Verdad N6 and nisin led to L. monocytogenes levels no higher after 12 days of storage than the initial levels. The inhibitory effects were markedly lower at 7 °C than at 4 °C. Salmon with Verdad N6 showed reduced levels of total counts during storage indicating a longer shelf-life, and a shift in the dominating bacteria with reduced and increased relative levels of Enterobacteriaceae and lactic acid bacteria, respectively. Sensory analyses of raw and cooked Verdad N6 treated a non-treated salmon resulted in small differences. In summary, Verdad N6 is an option for production of high-quality raw salmon with increased shelf-life and enhanced food safety through its Listeria inhibiting effects. The application of Verdad N6 in combination with nisin treatment can further reduce the listeria-risks of these products.
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Affiliation(s)
- Even Heir
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway.
| | - Lars Erik Solberg
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway
| | - Mats Carlehög
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway
| | - Birgitte Moen
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway
| | - Merete Rusås Jensen
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway
| | - Askild Lorentz Holck
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, P. O. Box 210, N-1431 Ås, Norway
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28
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Zhuang S, Li Y, Hong H, Liu Y, Shu R, Luo Y. Effects of ethyl lauroyl arginate hydrochloride on microbiota, quality and biochemical changes of container-cultured largemouth bass (Micropterus salmonides) fillets during storage at 4 °C. Food Chem 2020; 324:126886. [DOI: 10.1016/j.foodchem.2020.126886] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2019] [Revised: 04/20/2020] [Accepted: 04/20/2020] [Indexed: 12/12/2022]
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29
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Biodegradable zein active film containing chitosan nanoparticle encapsulated with pomegranate peel extract for food packaging. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100511] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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