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Ghasemlou M, Oladzadabbasabadi N, Ivanova EP, Adhikari B, Barrow CJ. Engineered Sustainable Omniphobic Coatings to Control Liquid Spreading on Food-Contact Materials. ACS APPLIED MATERIALS & INTERFACES 2024; 16:15657-15686. [PMID: 38518221 DOI: 10.1021/acsami.4c01329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/24/2024]
Abstract
The adhesion of sticky liquid foods to a contacting surface can cause many technical challenges. The food manufacturing sector is confronted with many critical issues that can be overcome with long-lasting and highly nonwettable coatings. Nanoengineered biomimetic surfaces with distinct wettability and tunable interfaces have elicited increasing interest for their potential use in addressing a broad variety of scientific and technological applications, such as antifogging, anti-icing, antifouling, antiadhesion, and anticorrosion. Although a large number of nature-inspired surfaces have emerged, food-safe nonwetted surfaces are still in their infancy, and numerous structural design aspects remain unexplored. This Review summarizes the latest scientific research regarding the key principles, fabrication methods, and applications of three important categories of nonwettable surfaces: superhydrophobic, liquid-infused slippery, and re-entrant structured surfaces. The Review is particularly focused on new insights into the antiwetting mechanisms of these nanopatterned structures and discovering efficient platform methodologies to guide their rational design when in contact with food materials. A detailed description of the current opportunities, challenges, and future scale-up possibilities of these nanoengineered surfaces in the food industry is also provided.
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Affiliation(s)
- Mehran Ghasemlou
- School of Science, STEM College, RMIT University, Melbourne, Victoria 3001, Australia
- Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, Victoria 3216, Australia
| | | | - Elena P Ivanova
- School of Science, STEM College, RMIT University, Melbourne, Victoria 3001, Australia
| | - Benu Adhikari
- School of Science, STEM College, RMIT University, Melbourne, Victoria 3001, Australia
- Centre for Advanced Materials and Industrial Chemistry (CAMIC), School of Science, RMIT University, Melbourne, Victoria 3001, Australia
| | - Colin J Barrow
- Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, Victoria 3216, Australia
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Prasad A, Wynands E, Roche SM, Romo-Bernal C, Allan N, Olson M, Levengood S, Andersen R, Loebel N, Sabino CP, Ross JA. Photodynamic Inactivation of Foodborne Bacteria: Screening of 32 Potential Photosensitizers. Foods 2024; 13:453. [PMID: 38338588 PMCID: PMC10855769 DOI: 10.3390/foods13030453] [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: 12/27/2023] [Revised: 01/22/2024] [Accepted: 01/29/2024] [Indexed: 02/12/2024] Open
Abstract
The development of novel antimicrobial technologies for the food industry represents an important strategy to improve food safety. Antimicrobial photodynamic disinfection (aPDD) is a method that can inactivate microbes without the use of harsh chemicals. aPDD involves the administration of a non-toxic, light-sensitive substance, known as a photosensitizer, followed by exposure to visible light at a specific wavelength. The objective of this study was to screen the antimicrobial photodynamic efficacy of 32 food-safe pigments tested as candidate photosensitizers (PSs) against pathogenic and food-spoilage bacterial suspensions as well as biofilms grown on relevant food contact surfaces. This screening evaluated the minimum bactericidal concentration (MBC), minimum biofilm eradication concentration (MBEC), and colony forming unit (CFU) reduction against Salmonella enterica, methicillin-resistant Staphylococcus aureus (MRSA), Pseudomonas fragi, and Brochothrix thermosphacta. Based on multiple characteristics, including solubility and the ability to reduce the biofilms by at least 3 log10 CFU/sample, 4 out of the 32 PSs were selected for further optimization against S. enterica and MRSA, including sunset yellow, curcumin, riboflavin-5'-phosphate (R-5-P), and erythrosin B. Optimized factors included the PS concentration, irradiance, and time of light exposure. Finally, 0.1% w/v R-5-P, irradiated with a 445 nm LED at 55.5 J/cm2, yielded a "max kill" (upwards of 3 to 7 log10 CFU/sample) against S. enterica and MRSA biofilms grown on metallic food contact surfaces, proving its potential for industrial applications. Overall, the aPDD method shows substantial promise as an alternative to existing disinfection technologies used in the food processing industry.
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Affiliation(s)
- Amritha Prasad
- Chinook Contract Research Inc., Airdrie, AB T4A 0C3, Canada; (A.P.); (N.A.); (M.O.)
| | - Erin Wynands
- ACER Consulting, Guelph, ON N1G 5L3, Canada; (E.W.); (S.M.R.)
| | - Steven M. Roche
- ACER Consulting, Guelph, ON N1G 5L3, Canada; (E.W.); (S.M.R.)
| | - Cristina Romo-Bernal
- Ondine Biomedical Inc., Bothell, WA 98011, USA; (C.R.-B.); (S.L.); (R.A.); (N.L.); (C.P.S.)
| | - Nicholas Allan
- Chinook Contract Research Inc., Airdrie, AB T4A 0C3, Canada; (A.P.); (N.A.); (M.O.)
| | - Merle Olson
- Chinook Contract Research Inc., Airdrie, AB T4A 0C3, Canada; (A.P.); (N.A.); (M.O.)
| | - Sheeny Levengood
- Ondine Biomedical Inc., Bothell, WA 98011, USA; (C.R.-B.); (S.L.); (R.A.); (N.L.); (C.P.S.)
| | - Roger Andersen
- Ondine Biomedical Inc., Bothell, WA 98011, USA; (C.R.-B.); (S.L.); (R.A.); (N.L.); (C.P.S.)
| | - Nicolas Loebel
- Ondine Biomedical Inc., Bothell, WA 98011, USA; (C.R.-B.); (S.L.); (R.A.); (N.L.); (C.P.S.)
| | - Caetano P. Sabino
- Ondine Biomedical Inc., Bothell, WA 98011, USA; (C.R.-B.); (S.L.); (R.A.); (N.L.); (C.P.S.)
- Center for Lasers and Applications, Energy and Nuclear Research Institute, São Paulo 05508-000, SP, Brazil
| | - Joseph A. Ross
- Chinook Contract Research Inc., Airdrie, AB T4A 0C3, Canada; (A.P.); (N.A.); (M.O.)
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DeFlorio W, Liu S, Arcot Y, Ulugun B, Wang X, Min Y, Cisneros-Zevallos L, Akbulut M. Durable superhydrophobic coatings for stainless-steel: An effective defense against Escherichia coli and Listeria fouling in the post-harvest environment. Food Res Int 2023; 173:113227. [PMID: 37803546 DOI: 10.1016/j.foodres.2023.113227] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 10/08/2023]
Abstract
Increasing concerns revolve around bacterial cross-contamination of leafy green vegetables via food-contact surfaces. Given that stainless-steel is among the commonly used food-contact surfaces, this study reports a coating strategy enhancing its hygiene and microbiological safety through an antifouling approach via superhydrophobicity. The developed method involves growing a nickel-nanodiamond nanocomposite film on 304 stainless-steel via electroplating and sequential functionalization of the outer surface layer with nonpolar organosilane molecules via polydopamine moieties. The resultant superhydrophobic stainless-steel surfaces had a static water contact angle of 156.3 ± 1.9° with only 2.3 ± 0.5° contact angle hysteresis. Application of the coating to stainless-steel was demonstrated to yield 2.3 ± 0.6 log10 and 2.0 ± 0.9 log10 reductions in the number of adherent gram-negative Escherichia coli O157:H7 and gram-positive Listeria innocua cells, respectively. These population reductions were shown to be statistically significant (α = 0.05). Coated stainless-steel also resisted fouling when contacted with contaminated romaine lettuce leaves and maintained significant non-wetting character when abraded with sand or contacted with high concentration surfactant solutions. The incorporation of superhydrophobic stainless-steel surfaces into food processing equipment used for washing and packaging leafy green vegetables has the potential to mitigate the transmission of pathogenic bacteria within food production facilities.
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Affiliation(s)
- William DeFlorio
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, TX 77843, USA
| | - Shuhao Liu
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, TX 77843, USA
| | - Yashwanth Arcot
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, TX 77843, USA
| | - Beril Ulugun
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, TX 77843, USA
| | - Xunhao Wang
- Department of Chemical and Environmental Engineering, University of California, Riverside, CA 92521, USA
| | - Younjin Min
- Department of Chemical and Environmental Engineering, University of California, Riverside, CA 92521, USA
| | - Luis Cisneros-Zevallos
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843, USA
| | - Mustafa Akbulut
- Artie McFerrin Department of Chemical Engineering, Texas A&M University, College Station, TX 77843, USA.
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Guo M, Zhang X, Ismail BB, He Q, Yang Z, Xianyu Y, Liu W, Zhou J, Ye X, Liu D. Super Antibacterial Capacity and Cell Envelope-Disruptive Mechanism of Ultrasonically Grafted N-Halamine PBAT/PBF Films against Escherichia coli. ACS APPLIED MATERIALS & INTERFACES 2023; 15:38910-38929. [PMID: 37550824 DOI: 10.1021/acsami.3c05378] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/09/2023]
Abstract
Antibacterial materials are urgently needed to combat bacterial contamination, growth, or attachment on contact surfaces, as bacterial infections remain a public health crisis worldwide. Here, a novel ultrasound-assisted method is utilized for the first time to fabricate oxidative chlorine-loaded AH@PBAT/PBF-Cl films with more superior grafting efficiency and rechargeable antibacterial effect than those from conventional techniques. The films remarkably inactivate 99.9999% Escherichia coli and Staphylococcus aureus cells, inducing noticeable cell deformations and mechanical instability. The specific antibacterial mechanism against E. coli used as a model organism is unveiled using several cell envelope structural and functional analyses combined with proteomics, peptidoglycomics, and fluorescence probe techniques. Film treatment partially neutralizes the bacterial surface charge, induces oxidative stress and cytoskeleton deformity, alters membrane properties, and disrupts the expression of key proteins involved in the synthesis and transport of the lipopolysaccharide and peptidoglycan, indicating the cell envelope as the primary target. The films specifically target lipopolysaccharides, resulting in structural impairment of the polysaccharide and lipid A components, and inhibit peptidoglycan precursor synthesis. Together, these lead to metabolic disorders, membrane dysfunction, structural collapse, and eventual death. Given the films' antibacterial effects via the disruption of key cell envelope components, they can potentially combat a wide range of bacteria. These findings lay a theoretical basis for developing efficient antibacterial materials for food safety or biomedical applications.
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Affiliation(s)
- Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Xinhui Zhang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Balarabe B Ismail
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Qiao He
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Zhehao Yang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Yunlei Xianyu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Wentao Liu
- School of Materials Science and Engineering, Zhengzhou University, Zhengzhou 450001, China
| | - Jianwei Zhou
- School of Mechatronics and Energy Engineering, NingboTech University, Ningbo 315100, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
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Cheng C, Jiang T, Zhang D, Wang H, Fang T, Li C. Attachment characteristics and kinetics of biofilm formation by Staphylococcus aureus on ready-to-eat cooked beef contact surfaces. J Food Sci 2023. [PMID: 37161489 DOI: 10.1111/1750-3841.16592] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 03/21/2023] [Accepted: 04/13/2023] [Indexed: 05/11/2023]
Abstract
Staphylococcus aureus is a food-borne pathogen that quickly forms biofilm on meat contact surfaces and thus poses a serious threat to the safety of the meat industry. This study evaluated the attachment, survival, and growth of S. aureus biofilm with exposure to environmental factors in the meat industry by simulated ready-to-eat (RTE) cooked beef product contamination scenarios. The results indicated that the meat-borne S. aureus biofilm formation dynamic could be divided into four different phases: initial adhesion (4-12 h), exponential (12-24 h), slow growth (1-3 days), and stationary (3-7 days). Meat-borne S. aureus has strong adhesion and biofilm formation ability, and its biofilm exhibits persistence, high-intensity metabolic activity, aerotaxis, and strain heterogeneity. This study has also demonstrated that in the long-term existence of meat-borne S. aureus biofilm on stainless steel and plexiglass surfaces (>7 days, 7.2-8.8 log CFU/cm2 ), expose to RTE cooked beef products, may cause it to become high-risk contaminated food. Meat-borne S. aureus that forms a dense and rough concave-convex in the shape of biofilm architecture was observed by scanning electron microscopy, consisting of complex components and adhesion of living and dead cells. This was further confirmed by the meat-borne S. aureus biofilm on the stainless steel surface by attenuated total reflectance Fourier transformed infrared spectroscopy, and the dominant peaks in biofilm spectra were mainly associated with proteins, polysaccharides, amino acid residues, and phospholipids (>50%). These findings may help in the identification of the main sources of contamination within the meat industry and the subsequent establishment of strategies for biofilm prevention and removal. PRACTICAL APPLICATION: This study revealed the meat-borne S. aureus biofilm formation mechanism and found that it exhibited strong colonization and biofilm-forming ability, which can persist on the contact surfaces of ready-to-eat beef products. These initial findings could provide information on the behavior of meat-borne S. aureus biofilm attached to meat contact surfaces under conditions commonly encountered in meat environments, which help to support the determination of the main sources of contamination within the meat industry and the subsequent establishment of strategies for biofilm prevention and removal. It was also helpful in controlling biofilm contamination and improving meat safety to minimize it.
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Affiliation(s)
- Chuansong Cheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Tao Jiang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Dongwei Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Huayan Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Ting Fang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- National R&D Center For Vegetable Procession, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Changcheng Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China
- National R&D Center For Vegetable Procession, Fujian Agriculture and Forestry University, Fuzhou, China
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Photodynamic inactivation of Salmonella enterica and Listeria monocytogenes inoculated onto stainless steel or polyurethane surfaces. Food Microbiol 2023; 110:104174. [DOI: 10.1016/j.fm.2022.104174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 10/14/2022] [Accepted: 10/23/2022] [Indexed: 11/07/2022]
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Folliero V, Ricciardi M, Dell’Annunziata F, Pironti C, Galdiero M, Franci G, Motta O, Proto A. Deployment of a Novel Organic Acid Compound Disinfectant against Common Foodborne Pathogens. TOXICS 2022; 10:768. [PMID: 36548601 PMCID: PMC9780819 DOI: 10.3390/toxics10120768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 12/03/2022] [Accepted: 12/05/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND The disinfection process represents an important activity closely linked to the removal of micro-organisms in common processing systems. Traditional disinfectants are often not sufficient to avoid the spread of food pathogens; therefore, innovative strategies for decontamination are crucial to countering microbial transmission. This study aims to assess the antimicrobial efficiency of tetrapotassium iminodisuccinic acid salt (IDSK) against the most common pathogens present on surfaces, especially in food-borne environments. METHODS IDSK was synthesized from maleic anhydride and characterized through nuclear magnetic resonance (NMR) spectroscopy (both 1H-NMR and 13C-NMR), thermogravimetric analysis (TGA) and Fourier Transform Infrared (FTIR) spectroscopy. The antibacterial activity was performed via the broth microdilution method and time-killing assays against Escherichia coli, Staphylococcus aureus, Salmonella enterica, Enterococcus faecalis and Pseudomonas aeruginosa (IDSK concentration range: 0.5-0.002 M). The biofilm biomass eradicating activity was assessed via a crystal violet (CV) assay. RESULTS The minimum inhibitory concentration (MIC) of IDSK was 0.25 M for all tested strains, exerting bacteriostatic action. IDSK also reduced biofilm biomass in a dose-dependent manner, reaching rates of about 50% eradication at a dose of 0.25 M. The advantages of using this innovative compound are not limited to disinfecting efficiency but also include its high biodegradability and its sustainable synthesis. CONCLUSIONS IDSK could represent an innovative and advantageous disinfectant for food processing and workers' activities, leading to a better quality of food and safer working conditions for the operators.
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Affiliation(s)
- Veronica Folliero
- Department of Experimental Medicine, University of Campania “Luigi Vanvitelli”, Via S. Maria di Costantinopoli, 16, 80138 Naples, Italy
| | - Maria Ricciardi
- Department of Chemistry and Biology, University of Salerno, Via Giovanni Paolo II, 132-84084 Fisciano, Italy
| | - Federica Dell’Annunziata
- Department of Experimental Medicine, University of Campania “Luigi Vanvitelli”, Via S. Maria di Costantinopoli, 16, 80138 Naples, Italy
| | - Concetta Pironti
- Department of Medicine Surgery and Dentistry, University of Salerno, Via S. Allende, 84081 Baronissi, Italy
| | - Massimiliano Galdiero
- Department of Experimental Medicine, University of Campania “Luigi Vanvitelli”, Via S. Maria di Costantinopoli, 16, 80138 Naples, Italy
| | - Gianluigi Franci
- Department of Medicine Surgery and Dentistry, University of Salerno, Via S. Allende, 84081 Baronissi, Italy
| | - Oriana Motta
- Department of Medicine Surgery and Dentistry, University of Salerno, Via S. Allende, 84081 Baronissi, Italy
| | - Antonio Proto
- Department of Chemistry and Biology, University of Salerno, Via Giovanni Paolo II, 132-84084 Fisciano, Italy
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Zheng X, Nie W, Xu J, Zhang H, Liang X, Chen Z. Characterization of antifungal cyclic dipeptides of Lacticaseibacillus paracasei ZX1231 and active packaging film prepared with its cell-free supernatant and bacterial nanocellulose. Food Res Int 2022; 162:112024. [PMID: 36461308 DOI: 10.1016/j.foodres.2022.112024] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Revised: 08/13/2022] [Accepted: 10/02/2022] [Indexed: 11/24/2022]
Abstract
Fungal infection and/or spoilage are major concerns of crop and food security worldwide, prompting the developments and application of various antimicrobial agents. In this study, nine strains of lactic acid bacteria (LAB) with antifungal activities were isolated from the traditional Chinese fermented wort of Meigui rice vinegar, where fungi coexist. The cell-free supernatant (CFS) of Lacticaseibacillus paracasei ZX1231 exhibited significant inhibitory activities against Aspergillus niger, Penicillium citrinum, Penicillium polonicum, Zygosaccharomyces rouxii, Talaromyces rubrifaciens, and Candida albicans. Among the four cyclic dipeptides (CDPs) uncovered from the CFS, cyclo(Phe-Leu) and cyclo(Anthranily-Pro) were found in the family Lactobacillaceae for the first time, which inhibited the C. albicans filamentation by targeting upon RAS1-cAMP-PKA pathway. CFS antifungal activities were optimally combined with a bacterial nanocellulose (BNC) matrix to prepare the active quality packaging CFS-BNC films. The challenge tests confirmed that CFS-BNC films significantly inhibited the fungi growth and thus prolonged the shelf life of bread, beef, cheese and soy sauce. L. paracasei ZX1231, its CFS, and the CFS-BNC film may have extensive applications in food preservation and food packaging.
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Non-Thermal Atmospheric Plasma for Microbial Decontamination and Removal of Hazardous Chemicals: An Overview in the Circular Economy Context with Data for Test Applications of Microwave Plasma Torch. Processes (Basel) 2022. [DOI: 10.3390/pr10030554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
The transformation of our linear “take-make-waste” system to a cyclic flow of materials and energy is a priority task for society, but the circular use of waste streams from one industry/sector as a material input for another must be completely safe. The need for new advanced technologies and methods ensuring both microbiological safety and the removal of potential chemical residues in used materials and products is urgent. Non-thermal atmospheric plasma (cold atmospheric plasma—CAP) has recently attracted great research interest as an alternative for operative solutions of problems related to safety and quality control. CAP is a powerful tool for the inactivation of different hazardous microorganisms and viruses, and the effective decontamination of surfaces and liquids has been demonstrated. Additionally, the plasma’s active components are strong oxidizers and their synergetic effect can lead to the degradation of toxic chemical compounds such as phenols and azo-dyes.
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