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Kačániová M, Garzoli S, Ben Hsouna A, Ban Z, Elizondo-Luevano JH, Kluz MI, Ben Saad R, Haščík P, Čmiková N, Waskiewicz-Robak B, Kollár J, Bianchi A. Enhancing Deer Sous Vide Meat Shelf Life and Safety with Eugenia caryophyllus Essential Oil against Salmonella enterica. Foods 2024; 13:2512. [PMID: 39200440 PMCID: PMC11353597 DOI: 10.3390/foods13162512] [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: 07/09/2024] [Revised: 07/27/2024] [Accepted: 08/10/2024] [Indexed: 09/02/2024] Open
Abstract
Modern lifestyles have increased the focus on food stability and human health due to evolving industrial goals and scientific advancements. Pathogenic microorganisms significantly challenge food quality, with Salmonella enterica and other planktonic cells capable of forming biofilms that make them more resistant to broad-spectrum antibiotics. This research examined the chemical composition and antibacterial and antibiofilm properties of the essential oil from Eugenia caryophyllus (ECEO) derived from dried fruits. GC-MS analyses identified eugenol as the dominant component at 82.7%. Additionally, the study aimed to extend the shelf life of sous vide deer meat by applying a plant essential oil and inoculating it with S. enterica for seven days at 4 °C. The essential oil demonstrated strong antibacterial activity against S. enterica. The ECEO showed significant antibiofilm activity, as indicated by the MBIC crystal violet test results. Data from MALDI-TOF MS analysis revealed that the ECEO altered the protein profiles of bacteria on glass and stainless-steel surfaces. Furthermore, the ECEO was found to have a beneficial antibacterial effect on S. enterica. In vacuum-packed sous vide red deer meat samples, the anti-Salmonella activity of the ECEO was slightly higher than that of the control samples. These findings underscore the potential of the ECEO's antibacterial and antibiofilm properties in food preservation and extending the shelf life of meat.
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Affiliation(s)
- Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia;
- School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01043 Warszawa, Poland; (M.I.K.); (B.W.-R.)
| | - Stefania Garzoli
- Department of Chemistry and Technologies of Drug, Sapienza University, P. le Aldo Moro, 5, 00185 Rome, Italy;
| | - Anis Ben Hsouna
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (A.B.H.); (R.B.S.)
- Department of Environmental Sciences and Nutrition, Higher Institute of Applied Sciences and Technology of Mahdia, University of Monastir, Monastir 5000, Tunisia
| | - Zhaojun Ban
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou 310023, China;
| | - Joel Horacio Elizondo-Luevano
- Faculty of Agronomy, Universidad Autónoma de Nuevo León (UANL), Av. Francisco Villa S/N, Col. Ex Hacienda el Canadá, General Escobedo, Nuevo León 66050, Mexico;
| | - Maciej Ireneusz Kluz
- School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01043 Warszawa, Poland; (M.I.K.); (B.W.-R.)
| | - Rania Ben Saad
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (A.B.H.); (R.B.S.)
| | - Peter Haščík
- Institute of Food Technology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia;
| | - Natália Čmiková
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia;
| | - Božena Waskiewicz-Robak
- School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01043 Warszawa, Poland; (M.I.K.); (B.W.-R.)
| | - Ján Kollár
- Institute of Landscape Architecture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tulipánová 7, 94976 Nitra, Slovakia;
| | - Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
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Ma F, Li Y, Zhang Y, Zhang Q, Li X, Cao Q, Ma H, Xie D, Zhang B, Yu J, Li X, Xie Q, Wan G, Guo M, Guo J, Yin J, Liu G. Effects of umami substances as taste enhancers on salt reduction in meat products: A review. Food Res Int 2024; 185:114248. [PMID: 38658067 DOI: 10.1016/j.foodres.2024.114248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 03/13/2024] [Accepted: 03/15/2024] [Indexed: 04/26/2024]
Abstract
Sodium is one of the essential additives in meat processing, but excessive sodium intake may increase risk of hypertension and cardiovascular disease. However, reducing salt content while preserving its preservative effect, organoleptic properties, and technological characteristics poses challenges. In this review, the mechanism of salt reduction of umami substances was introduced from the perspective of gustation-taste interaction, and the effects of the addition of traditional umami substances (amino acids, nucleotides, organic acids(OAs)) and natural umami ingredients (mushrooms, seaweeds, tomatoes, soybeans, tea, grains) on the sensory properties of the meat with reduced-salt contents were summarized. In addition, the impacts of taste enhancers on eating quality (color, sensory, textural characteristics, and water-holding capacity (WHC)), and processing quality (lipid oxidation, pH) of meat products (MP) and their related mechanisms were also discussed. Among them, natural umami ingredients exhibit distinct advantages over traditional umami substances in terms of enhancing quality and nutritional value. On the basis of salt reduction, natural umami ingredients improve the flavor, texture, WHC and antioxidant capacity. This comprehensive review may provide the food industry with a theoretical foundation for mitigating salt consumption through the utilization of umami substances and natural ingredients.
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Affiliation(s)
- Fang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Yang Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Yuanlv Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Qian Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Xiaoxue Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Qingqing Cao
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Haiyang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Delang Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Bingbing Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Jia Yu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Xiaojun Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Guoling Wan
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Junjie Yin
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China.
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3
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Kim J, Jeong JP, Kim Y, Jung S. Physicochemical and Rheological Properties of Succinoglycan Overproduced by Sinorhizobium meliloti 1021 Mutant. Polymers (Basel) 2024; 16:244. [PMID: 38257044 PMCID: PMC10819756 DOI: 10.3390/polym16020244] [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: 12/14/2023] [Revised: 01/09/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
Commercial bacterial exopolysaccharide (EPS) applications have been gaining interest; therefore, strains that provide higher yields are required for industrial-scale processes. Succinoglycan (SG) is a type of bacterial anionic exopolysaccharide produced by Rhizobium, Agrobacterium, and other soil bacterial species. SG has been widely used as a pharmaceutical, cosmetic, and food additive based on its properties as a thickener, texture enhancer, emulsifier, stabilizer, and gelling agent. An SG-overproducing mutant strain (SMC1) was developed from Sinorhizobium meliloti 1021 through N-methyl-N'-nitro-N-nitrosoguanidine (NTG) mutation, and the physicochemical and rheological properties of SMC1-SG were analyzed. SMC1 produced (22.3 g/L) 3.65-fold more SG than did the wild type. Succinoglycan (SMC1-SG) overproduced by SMC1 was structurally characterized by FT-IR and 1H NMR spectroscopy. The molecular weights of SG and SMC1-SG were 4.20 × 105 and 4.80 × 105 Da, respectively, as determined by GPC. Based on DSC and TGA, SMC1-SG exhibited a higher endothermic peak (90.9 °C) than that of SG (77.2 °C). Storage modulus (G') and loss modulus (G″) measurements during heating and cooling showed that SMC1-SG had improved thermal behavior compared to that of SG, with intersections at 74.9 °C and 72.0 °C, respectively. The SMC1-SG's viscosity reduction pattern was maintained even at high temperatures (65 °C). Gelation by metal cations was observed in Fe3+ and Cr3+ solutions for both SG and SMC1-SG. Antibacterial activities of SG and SMC1-SG against Escherichia coli and Staphylococcus aureus were also observed. Therefore, like SG, SMC1-SG may be a potential biomaterial for pharmaceutical, cosmetic, and food industries.
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Affiliation(s)
- Jaeyul Kim
- Department of Bioscience and Biotechnology, Microbial Carbohydrate Resource Bank (MCRB), Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea; (J.K.); (J.-p.J.); (Y.K.)
| | - Jae-pil Jeong
- Department of Bioscience and Biotechnology, Microbial Carbohydrate Resource Bank (MCRB), Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea; (J.K.); (J.-p.J.); (Y.K.)
| | - Yohan Kim
- Department of Bioscience and Biotechnology, Microbial Carbohydrate Resource Bank (MCRB), Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea; (J.K.); (J.-p.J.); (Y.K.)
| | - Seunho Jung
- Department of System Biotechnology, Microbial Carbohydrate Resource Bank (MCRB), Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea
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Resendiz-Moctezuma C, Fonville APL, Harsh BN, Stasiewicz MJ, Miller MJ. Use of Doehlert Matrix as a Tool for High-Throughput Screening of Organic Acids and Essential Oils on Miniaturized Pork Loins, Followed by Lab-Scale Validation That Confirmed Tested Compounds Do Not Show Synergistic Effects against Salmonella Typhimurium. Foods 2023; 12:4034. [PMID: 37959153 PMCID: PMC10647486 DOI: 10.3390/foods12214034] [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: 09/29/2023] [Revised: 10/24/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
The many possible treatments and continuously changing consumer trends present a challenge when selecting antimicrobial interventions during pork processing. Thirty-five potential antimicrobials were screened at commercial working concentrations by individually adding them to miniaturized (69 cm3) disks of pork loin ends, followed by inoculation with Salmonella Typhimurium ATCC 19585. Two organic acids and nine essential oils significantly inhibited Salmonella counts on pork (p < 0.05). However, six compounds that represent different levels of significance (p < 0.05-p < 0.0001) were selected as independent variables to build a Response Surface Methodology model based on a Doehlert matrix (Doehlert Matrix-RSM): lactic acid 1.25%, formic acid 0.25%, cumin 0.25%, clove 0.25%, peppermint 0.5%, and spearmint 0.5%. The goal of the Doehlert Matrix-RSM was to study single and paired effects of these antimicrobials on the change in Salmonella over 24 h. The Doehlert Matrix-RSM model predicted that lactic acid, formic acid, cumin, peppermint, and spearmint significantly reduced Salmonella when added alone, while no significant interactions between these antimicrobials were found. A laboratory-scale validation was carried out on pork loin end slices, which confirmed the results predicted by the model. While this screening did not identify novel synergistic combinations, our approach to screening a variety of chemical compounds by implementing a miniaturized pork loin disk model allowed us to identify the most promising antimicrobial candidates to then formally design experiments to study potential interactions with other antimicrobials.
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Affiliation(s)
- Cristina Resendiz-Moctezuma
- Food Science and Human Nutrition Department, University of Illinois at Urbana-Champaign, 1302 W. Pennsylvania Ave., Urbana, IL 61801, USA; (C.R.-M.); (M.J.S.)
| | - Arianna P. L. Fonville
- Food Science and Human Nutrition Department, University of Illinois at Urbana-Champaign, 1302 W. Pennsylvania Ave., Urbana, IL 61801, USA; (C.R.-M.); (M.J.S.)
| | - Bailey N. Harsh
- Animal Sciences Department, University of Illinois at Urbana-Champaign, 1503 Maryland Dr., Urbana, IL 61801, USA;
| | - Matthew J. Stasiewicz
- Food Science and Human Nutrition Department, University of Illinois at Urbana-Champaign, 1302 W. Pennsylvania Ave., Urbana, IL 61801, USA; (C.R.-M.); (M.J.S.)
| | - Michael J. Miller
- Food Science and Human Nutrition Department, University of Illinois at Urbana-Champaign, 1302 W. Pennsylvania Ave., Urbana, IL 61801, USA; (C.R.-M.); (M.J.S.)
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5
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Antimicrobial action of Oregano, Thyme, Clove, Cinnamon and Black pepper essential oils free and encapsulated against foodborne pathogens. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109356] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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6
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Effects of cuminaldehyde combined with mild heat against Salmonella enterica serovar Typhimurium in powdered infant formula. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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7
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Narisetty V, Okibe MC, Amulya K, Jokodola EO, Coulon F, Tyagi VK, Lens PNL, Parameswaran B, Kumar V. Technological advancements in valorization of second generation (2G) feedstocks for bio-based succinic acid production. BIORESOURCE TECHNOLOGY 2022; 360:127513. [PMID: 35772717 DOI: 10.1016/j.biortech.2022.127513] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 06/21/2022] [Accepted: 06/22/2022] [Indexed: 06/15/2023]
Abstract
Succinic acid (SA) is used as a commodity chemical and as a precursor in chemical industry to produce other derivatives such as 1,4-butaneidol, tetrahydrofuran, fumaric acid, and bio-polyesters. The production of bio-based SA from renewable feedstocks has always been in the limelight owing to the advantages of renewability, abundance and reducing climate change by CO2 capture. Considering this, the current review focuses on various 2G feedstocks such as lignocellulosic biomass, crude glycerol, and food waste for cost-effective SA production. It also highlights the importance of producing SA via separate enzymatic hydrolysis and fermentation, simultaneous saccharification and fermentation, and consolidated bioprocessing. Furthermore, recent advances in genetic engineering, and downstream SA processing are thoroughly discussed. It also elaborates on the techno-economic analysis and life cycle assessment (LCA) studies carried out to understand the economics and environmental effects of bio-based SA synthesis.
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Affiliation(s)
- Vivek Narisetty
- School of Water, Energy and Environment, Cranfield University, Cranfield MK43 0AL, UK
| | | | - K Amulya
- National University of Ireland Galway, University Road, H91TK33 Galway, Ireland
| | | | - Frederic Coulon
- School of Water, Energy and Environment, Cranfield University, Cranfield MK43 0AL, UK
| | - Vinay Kumar Tyagi
- Environmental Hydrology Division, National Institute of Hydrology (NIH), Roorkee 247667, Uttarakhand, India
| | - Piet N L Lens
- National University of Ireland Galway, University Road, H91TK33 Galway, Ireland
| | - Binod Parameswaran
- Microbial Processes and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology, Trivandrum, Kerala 695019, India
| | - Vinod Kumar
- School of Water, Energy and Environment, Cranfield University, Cranfield MK43 0AL, UK.
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Wang D, Li C, Pan C, Wang Y, Xiang H, Feng Y, Yang X, Chen S, Zhao Y, Wu Y, Li L, Kawai Y, Yamazaki K, Yamaki S. Antimicrobial activity and mechanism of action of oregano essential oil against Morganella psychrotolerans and potential application in tuna. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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Inhibitory effects of clove and oregano essential oils on biofilm formation of Salmonella Derby isolated from beef processing plant. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113486] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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10
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Wong LW, Goh CBS, Tan JBL. A Systemic Review for Ethnopharmacological Studies on Isatis indigotica Fortune: Bioactive Compounds and their Therapeutic Insights. THE AMERICAN JOURNAL OF CHINESE MEDICINE 2022; 50:161-207. [PMID: 35139772 DOI: 10.1142/s0192415x22500069] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Isatis indigotica Fortune is a biennial Chinese woad of the Cruciferae family. It is primarily cultivated in China, where it was a staple in indigo dye manufacture till the end of the 17th century. Today, I. indigotica is used primarily as a therapeutic herb in traditional Chinese medicine (TCM). The medicinal use of the plant is separated into its leaves (Da-Qing-Ye) and roots (Ban-Lan-Gen), whereas its aerial components can be processed into a dried bluish-spruce powder (Qing-Dai), following dehydration for long-term preservation. Over the past several decades, I. indigotica has been generally utilized for its heat-clearing effects and bodily detoxification in TCM, attributed to the presence of several classes of bioactive compounds, including organic acids, alkaloids, terpenoids, and flavonoids, as well as lignans, anthraquinones, glucosides, glucosinolates, sphingolipids, tetrapyrroles, and polysaccharides. This paper aims to delineate I. indigotica from its closely-related species (Isatis tinctoria and Isatis glauca) while highlighting the ethnomedicinal uses of I. indigotica from the perspectives of modern and traditional medicine. A systematic search of PubMed, Embase, PMC, Web of Science, and Google Scholar databases was done for articles on all aspects of the plant, emphasizing those analyzing the bioactivity of constituents of the plant. The various key bioactive compounds of I. indigotica that have been found to exhibit anti-inflammatory, antimicrobial, anticancer, and anti-allergic properties, along with the protective effects against neuronal injury and bone fracture, will be discussed. Collectively, the review hopes to draw attention to the therapeutic potential of I. indigotica not only as a TCM, but also as a potential source of bioactive compounds for disease management and treatment.
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Affiliation(s)
- Li Wen Wong
- School of Science, Tropical Medicine and Biology Multidisciplinary Platform, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Subang Jaya, 47500 Selangor, Malaysia
| | - Calvin Bok Sun Goh
- School of Science, Tropical Medicine and Biology Multidisciplinary Platform, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Subang Jaya, 47500 Selangor, Malaysia
| | - Joash Ban Lee Tan
- School of Science, Tropical Medicine and Biology Multidisciplinary Platform, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Subang Jaya, 47500 Selangor, Malaysia
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Chen X, Zhao Y, Wang F, Tong D, Gao L, Li D, Wu L, Mu X, Yang Y. Boosting Output Performance of Triboelectric Nanogenerator via Mutual Coupling Effects Enabled Photon-Carriers and Plasmon. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2022; 9:e2103957. [PMID: 34816628 PMCID: PMC8811832 DOI: 10.1002/advs.202103957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 10/19/2021] [Indexed: 06/13/2023]
Abstract
Boosting the output performance of triboelectric nanogenerators via some unique methods is always a meaningful way to speed up their commercialization. However, the available approach to boost performance is mainly restricted to one physics effect based and the basic research of boosting performance via mutual coupling effects is little research. Herein, a new strategy is creatively proposed based on charge traps from mutual coupling effects, generated from g-C3 N4 /MXene-Au composites, to further promote the output performance of triboelectric nanogenerator. It is found that photon-generated carriers coupling surface plasmon effect enables composites filled into tribo-material with visible light is an excellent value in boosting performance. The charge traps from mutual coupling effects for boosting performance are analyzed theoretically and verified by experiments. The output power of boosting-triboelectric nanogenerator (TENG) achieves a sixfold enhancement (20 mW) of normal TENG with polydimethylsiloxane (PDMS) in ambient conditions. This work provides a profound understanding of the working mechanism of mutual coupling effects boosting the performance of TENG and an effective way for promoting TENG output.
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Affiliation(s)
- Xin Chen
- Key Laboratory of Optoelectronic Technology & Systems Ministry of EducationInternational R & D center of Micro‐nano Systems and New Materials TechnologyChongqing UniversityChongqing400044China
- CAS Center for Excellence in NanoscienceBeijing Key Laboratory of Micro‐nano Energy and SensorBeijing Institute of Nanoenergy and NanosystemsChinese Academy of SciencesBeijing101400China
| | - Yanjun Zhao
- Key Laboratory of Optoelectronic Technology & Systems Ministry of EducationInternational R & D center of Micro‐nano Systems and New Materials TechnologyChongqing UniversityChongqing400044China
| | - Fayang Wang
- Key Laboratory of Optoelectronic Technology & Systems Ministry of EducationInternational R & D center of Micro‐nano Systems and New Materials TechnologyChongqing UniversityChongqing400044China
| | - Daqiao Tong
- Key Laboratory of Optoelectronic Technology & Systems Ministry of EducationInternational R & D center of Micro‐nano Systems and New Materials TechnologyChongqing UniversityChongqing400044China
| | - Lingxiao Gao
- School of Mechanical EngineeringHebei University of TechnologyTianjin300401P. R. China
| | - Dongxiao Li
- Key Laboratory of Optoelectronic Technology & Systems Ministry of EducationInternational R & D center of Micro‐nano Systems and New Materials TechnologyChongqing UniversityChongqing400044China
| | - Liangke Wu
- College of Aerospace EngineeringChongqing UniversityChongqing400044China
| | - Xiaojing Mu
- Key Laboratory of Optoelectronic Technology & Systems Ministry of EducationInternational R & D center of Micro‐nano Systems and New Materials TechnologyChongqing UniversityChongqing400044China
| | - Ya Yang
- CAS Center for Excellence in NanoscienceBeijing Key Laboratory of Micro‐nano Energy and SensorBeijing Institute of Nanoenergy and NanosystemsChinese Academy of SciencesBeijing101400China
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12
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Lan W, Sun Y, Chen M, Li H, Ren Z, Lu Z, Xie J. Effects of pectin combined with plant essential oils on water migration, myofibrillar proteins and muscle tissue enzyme activity of vacuum packaged large yellow croaker (Pseudosciaena crocea) during ice storage. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100699] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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13
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Fernández M, Rodríguez A, Fulco M, Soteras T, Mozgovoj M, Cap M. Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3817-3824. [PMID: 34471305 PMCID: PMC8357907 DOI: 10.1007/s13197-020-04842-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/31/2020] [Accepted: 10/08/2020] [Indexed: 11/28/2022]
Abstract
The aim of this work was to assess the effectiveness of dipping chicken breast in lactic, malic and fumaric acid 3% solutions for 15 s on Salmonella counts, as well as on chicken meat quality and sensory characteristics. All three treatments effectively reduced Salmonella counts. The values of Salmonella log reduction were 2.22, 1.55 and 1.30 log CFU/g for fumaric, malic and lactic treatments, respectively. Although fumaric acid was the most effective for reducing Salmonella counts, chicken meat quality and sensory characteristics were significantly affected, even in cooked samples. Conversely, malic and lactic acids treatments caused minimal changes in chicken meat quality and sensory characteristics compared to control samples. This study shows effective alternatives to reduce Salmonella contamination on chicken breast fillets, although further studies should be considered to improve the effects on quality and sensory attributes.
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Affiliation(s)
- Mariano Fernández
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Buenos Aires, Argentina
| | - Anabel Rodríguez
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Buenos Aires, Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD INTA CONICET, Buenos Aires, Argentina
| | | | - Trinidad Soteras
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Buenos Aires, Argentina
| | - Marina Mozgovoj
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Buenos Aires, Argentina
- Instituto de Ciencia y Tecnología de Sistemas Alimentarios Sustentables, UEDD INTA CONICET, Buenos Aires, Argentina
- Universidad de Morón, Buenos Aires, Argentina
| | - Mariana Cap
- Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos, Buenos Aires, Argentina
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Xu Y, Guan X, Lin B, Li R, Wang S. Oregano Oil, Epsilon-Polylysine and Citric Acid Assisted Inactivation of Salmonella in Two Kinds of Tahini during Thermal Treatment and Storage. Foods 2021; 10:foods10061272. [PMID: 34204952 PMCID: PMC8227193 DOI: 10.3390/foods10061272] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 05/28/2021] [Accepted: 05/29/2021] [Indexed: 11/18/2022] Open
Abstract
Tahini and tahini-based products are popular with consumers due to their special flavor and high nutritional values, but often have been linked to Salmonella outbreaks. The objective of this study was to compare effects of different kinds of natural antimicrobials on Salmonella inactivation in undiluted and diluted tahini during thermal treatment and storage. Results showed that the Weibull model was more suitable to describe the thermal inactivation behavior of S. montevideo CICC21588 in two kinds of tahini than the first-order model. Inactivation curves were concave-upward in undiluted tahini but concave-downward in diluted tahini. During storage of undiluted tahini, 3% oregano oil caused extra 1.44 or 0.80 log CFU/g reductions after 7 days at 25 °C or 4 °C compared to the control and 0.5% citric acid caused an extra reduction of 0.75 log CFU/g after 7 d at 4 °C. For diluted tahini, 2–3% oregano oil and 0.4–0.5% ε-polylysine reduced more populations compared to undiluted tahini. These antimicrobials all inhibited the growth of S. montevideo during 24 h at 25 °C and ε-polylysine had the best effect. Furthermore, these antimicrobials enhanced the Salmonella inactivation in diluted tahini during thermal treatment, and there was less of a synergistic effect of thermal and antimicrobials in undiluted tahini due to less sublethal injured cells caused by heat. This study may provide useful information for Salmonella inactivation in tahini.
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Affiliation(s)
- Yuanmei Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (Y.X.); (X.G.); (B.L.); (R.L.)
| | - Xiangyu Guan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (Y.X.); (X.G.); (B.L.); (R.L.)
| | - Biying Lin
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (Y.X.); (X.G.); (B.L.); (R.L.)
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (Y.X.); (X.G.); (B.L.); (R.L.)
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; (Y.X.); (X.G.); (B.L.); (R.L.)
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA
- Correspondence: ; Tel.: +86-29-87092391; Fax: +86-29-87091737
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Yang Z, Ma X, Li Y, Xu H, Han X, Wang R, Zhao P, Li Z, Shi C. Antimicrobial Activity and Antibiofilm Potential of Coenzyme Q 0 against Salmonella Typhimurium. Foods 2021; 10:foods10061211. [PMID: 34071975 PMCID: PMC8230291 DOI: 10.3390/foods10061211] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 05/19/2021] [Accepted: 05/24/2021] [Indexed: 12/11/2022] Open
Abstract
Coenzyme Q0 (CoQ0) has anti-inflammatory and anti-tumor effects; however, the antimicrobial and antibiofilm activities of CoQ0 against Salmonella enterica serovar Typhimurium are unknown. Thus, we investigated the bacteriostatic and antibiofilm activities, along with the underlying mechanism, of CoQ0 against S. Typhimurium. The minimum inhibitory concentration (MIC) of CoQ0 against S. enterica serovars Typhimurium was 0.1–0.2 mg/mL (549–1098 µM), and CoQ0 at MIC and 2MIC decreased viable S. Typhimurium counts below detectable limits within 6 and 4 h, respectively. CoQ0 at 20MIC (4 mg/mL) reduced S. Typhimurium on raw chicken by 1.5 log CFU/cm3 within 6 h. CoQ0 effectively disrupted cell membrane integrity and induced morphological changes in the cell, resulting in hyperpolarization, decreased intracellular ATP concentrations, and cellular constituents leakage. Biofilm-associated S. Typhimurium cells were killed by CoQ0 treatment. These findings suggest that CoQ0 could be applied as a natural antibacterial substance for use against S. Typhimurium by the food industry.
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Affiliation(s)
- Zhuokai Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; (Z.Y.); (X.M.); (X.H.); (R.W.); (P.Z.)
| | - Xiaoyu Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; (Z.Y.); (X.M.); (X.H.); (R.W.); (P.Z.)
| | - Yan Li
- College of Innovation and Experiment, Northwest A&F University, Yangling 712100, China; (Y.L.); (H.X.); (Z.L.)
| | - Huidong Xu
- College of Innovation and Experiment, Northwest A&F University, Yangling 712100, China; (Y.L.); (H.X.); (Z.L.)
| | - Xinyi Han
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; (Z.Y.); (X.M.); (X.H.); (R.W.); (P.Z.)
| | - Ruixia Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; (Z.Y.); (X.M.); (X.H.); (R.W.); (P.Z.)
| | - Pengyu Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; (Z.Y.); (X.M.); (X.H.); (R.W.); (P.Z.)
| | - Ziyi Li
- College of Innovation and Experiment, Northwest A&F University, Yangling 712100, China; (Y.L.); (H.X.); (Z.L.)
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; (Z.Y.); (X.M.); (X.H.); (R.W.); (P.Z.)
- Correspondence: ; Tel.: +86-29-8709-2486; Fax: +86-29-8709-1391
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Wattanawong N, Aht-Ong D. Antibacterial activity, thermal behavior, mechanical properties and biodegradability of silver zeolite/poly(butylene succinate) composite films. Polym Degrad Stab 2021. [DOI: 10.1016/j.polymdegradstab.2020.109459] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Mutlu-Ingok A, Firtin B, Karbancioglu-Guler F, Altay F. A study on correlations between antimicrobial effects and diffusion coefficient, zeta potential and droplet size of essential oils. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0354] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractIt was hypothesized that inhibition zone of an essential oil (EO) in a Petri dish might be relevant to its diffusion coefficient (DC) into agar medium, which may be calculated from the Fick’s diffusion. Antibacterial activities of cumin, dill weed, fennel, ginger and oregano EOs were evaluated against Campylobacter jejuni and Campylobacter coli. DCs, zeta potential and droplet sizes of EOs were measured. The inhibition zones of EOs had in accordance with DCs whereas they had a reverse relation with droplet size. The measured DCs were in the range of 0.82–1.50 × 10−12 m2 s−1. The effective DC of EOs calculated from the total flux exhibited good correlations with measured DCs. Outcomes of this study may provide a pre-assessment for the antimicrobial activity of any EOs from its DC. Furthermore, it may help to understand the studies on how EOs pass through a bacterium cell and show antimicrobial effects.
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Affiliation(s)
- Aysegul Mutlu-Ingok
- Faculty of Chemical-Metallurgical, Department of Food Engineering, Istanbul Technical University, 34469, Maslak, Sarıyer, Istanbul, Turkey
- Akcakoca Vocational School, Department of Food Processing, Duzce University, 81650, Akcakoca, Duzce, Turkey
| | - Burcu Firtin
- Faculty of Chemical-Metallurgical, Department of Food Engineering, Istanbul Technical University, 34469, Maslak, Sarıyer, Istanbul, Turkey
| | - Funda Karbancioglu-Guler
- Faculty of Chemical-Metallurgical, Department of Food Engineering, Istanbul Technical University, 34469, Maslak, Sarıyer, Istanbul, Turkey
| | - Filiz Altay
- Faculty of Chemical-Metallurgical, Department of Food Engineering, Istanbul Technical University, 34469, Maslak, Sarıyer, Istanbul, Turkey
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Stamilla A, Messina A, Sallemi S, Condorelli L, Antoci F, Puleio R, Loria GR, Cascone G, Lanza M. Effects of Microencapsulated Blends of Organics Acids (OA) and Essential Oils (EO) as a Feed Additive for Broiler Chicken. A Focus on Growth Performance, Gut Morphology and Microbiology. Animals (Basel) 2020; 10:ani10030442. [PMID: 32155791 PMCID: PMC7143382 DOI: 10.3390/ani10030442] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 02/24/2020] [Accepted: 03/04/2020] [Indexed: 01/22/2023] Open
Abstract
Simple Summary Replacing antibiotics with natural alternative compounds in poultry feeding is being increased in the last few years to challenge the antibiotic resistance problem. Among natural compounds, organic acids and essential oils could be a favorable option. The goal of the trial was testing the dietary supplementation of a blend of organic acids and essential oils in broiler diets in order to evaluate growth performance and gut healthiness. The blend of organic acids and essential oils improved growth performances at the end of the growing period and favorably affected, to a certain extent, gut morphology at different gut districts. Moreover, a selective microbial control against Clostridium perfringens, Enterobacteriaceae, Enterococci and Mesophilic bacteria was found. Additionally, in litter, organic acids and essential oils dietary treatment drove to an overall decrease of Mesophilic bacteria and Enterococci counts. Overall, dietary strategy oriented to a supplementation of a mixture of organic acids and essential oils in broiler diets could offer some favorable perspectives in order to maintain adequate growth performance and gut healthiness either in term of morphology or of microbiology. Nevertheless, improving knowledge on the mechanisms of action of these natural additives together with a potential synergistic action is pivotal to clarify their potential as antibiotic replacers. Abstract The goal of the trial was testing the effects of a blend of organic acids and essential oils dietary supplementation on growth performance and gut healthiness in broiler chickens. In total, 420 male Ross 308 chicks (1-day old) were randomly assigned to two dietary treatments: basal (BD) and organic acids and essential oils (OA&EO) diets (three replicates/treatment; 70 broilers/replicate). BD group received commercial diets whereas OA&EO group basal diets + 5 g/kg of microencapsulated organic acids and essential oils. OA&EO treatment improved the average daily gain (p < 0.01) and feed conversion ratio at 37–47 days compared to BD treatment. OA&EO treatment improved gut morphology mostly at ileum and duodenum levels in terms of villi height, crypt depth, number of villi, mucosa thickness and villi area at 24 and 34 sampling days. A certain selective action against Clostridium perfringens in ileum of OA&EO group was shown at 33 (p = 0.053) and 46 days (p = 0.09) together with lower median values for Enterobacteriaceae, Enterococci, Mesophilic bacteria and Clostridium perfringens at ceca level. Overall, organic acids and essential oils supplementation improved growth performance in the final growth stage and some morphological gut traits and reduced to a certain extent Clostridium perfringens count in ileum.
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Affiliation(s)
- Alessandro Stamilla
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia, 5, 95123 Catania, Italy
- Correspondence: (A.S.); (M.L.); Tel.: +39-095-4783349 (M.L.); +39-333-1939432 (A.S.)
| | - Antonino Messina
- DVM consultant poultry specialists, via Cava Gucciardo Pirato, 12, 97015 Modica, Italy;
| | - Sabrina Sallemi
- DVM consultant poultry specialists, via Alcide de Gasperi, 106, 97013 Comiso, Italy;
| | - Lucia Condorelli
- Istituto Zooprofilattico Sperimentale della Sicilia; Via Gino Marinuzzi, 3, 90129 Palermo, Italy; (L.C.); (F.A.); (R.P.); (G.R.L.); (G.C.)
| | - Francesco Antoci
- Istituto Zooprofilattico Sperimentale della Sicilia; Via Gino Marinuzzi, 3, 90129 Palermo, Italy; (L.C.); (F.A.); (R.P.); (G.R.L.); (G.C.)
| | - Roberto Puleio
- Istituto Zooprofilattico Sperimentale della Sicilia; Via Gino Marinuzzi, 3, 90129 Palermo, Italy; (L.C.); (F.A.); (R.P.); (G.R.L.); (G.C.)
| | - Guido Ruggero Loria
- Istituto Zooprofilattico Sperimentale della Sicilia; Via Gino Marinuzzi, 3, 90129 Palermo, Italy; (L.C.); (F.A.); (R.P.); (G.R.L.); (G.C.)
| | - Giuseppe Cascone
- Istituto Zooprofilattico Sperimentale della Sicilia; Via Gino Marinuzzi, 3, 90129 Palermo, Italy; (L.C.); (F.A.); (R.P.); (G.R.L.); (G.C.)
| | - Massimiliano Lanza
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia, 5, 95123 Catania, Italy
- Correspondence: (A.S.); (M.L.); Tel.: +39-095-4783349 (M.L.); +39-333-1939432 (A.S.)
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