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Wijesekara T, Xu B. New Insights into Sources, Bioavailability, Health-Promoting Effects, and Applications of Chitin and Chitosan. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:17138-17152. [PMID: 39042786 DOI: 10.1021/acs.jafc.4c02162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/25/2024]
Abstract
Chitin and chitosan are mostly derived from the exoskeletons of crustaceans, insects, and fungi. Chitin is the second most abundant biopolymer after cellulose, and it is a fibrous polysaccharide which resists enzymatic degradation in the stomach but undergoes microbial fermentation in the colon, producing beneficial metabolites. Chitosan, which is more soluble in the alkaline small intestine, is more susceptible to enzymatic action. Both biopolymers show limited absorption into the bloodstream, with smaller particles exhibiting better bioavailability. The health effects include anti-inflammatory properties, potential in immune system modulation, impacts on cholesterol levels, and antimicrobial effects, with a specific focus on implications for gut health. Chitin and chitosan exhibit anti-inflammatory properties by interacting with immune cells, influencing cytokine production, and modulating immune responses, which may benefit conditions characterized by chronic inflammation. These biopolymers can impact cholesterol levels by binding to dietary fats and reducing lipid absorption. Additionally, their antimicrobial properties contribute to gut health by controlling harmful pathogens and promoting beneficial gut microbiota. This review explores the extensive health benefits and applications of chitin and chitosan, providing a detailed examination of their chemical compositions, dietary sources, and applications, and critically assessing their health-promoting effects in the context of human well-being.
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Affiliation(s)
- Tharuka Wijesekara
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China
- Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Quebec H9X 3V9, Canada
| | - Baojun Xu
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China
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2
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Osaili TM, Al-Nabulsi AA, Hasan F, Dhanasekaran DK, Cheikh Ismail L, Naja F, Radwan H, Olaimat AN, Ayyash M, Ali A, Obaid RS, Holley R. Role of marination, natural antimicrobial compounds, and packaging on microbiota during storage of chicken tawook. Poult Sci 2024; 103:103687. [PMID: 38593547 PMCID: PMC11016785 DOI: 10.1016/j.psj.2024.103687] [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: 01/08/2024] [Revised: 03/15/2024] [Accepted: 03/19/2024] [Indexed: 04/11/2024] Open
Abstract
The aim of this study was to investigate the antimicrobial effect of marination, natural antimicrobials, and packaging on the microbial population of chicken tawook during storage at 4°C. Chicken meat was cut into 10 g cubes and marinated. The chicken was then mixed individually with 0.5% or 1% (w/v) vanillin (VA), β-resorcylic acid (BR), or eugenol (EU), and stored under aerobic (AP) or vacuum (VP) packing at 4°C for 7 d. The marinade decreased microbial growth as monitored by total plate count, yeast and mold, lactic acid bacteria, and Pseudomonas spp. by about 1 log cfu/g under AP. The combination of marinade and antimicrobials under AP and VP decreased growth of spoilage-causing microorganisms by 1.5 to 4.8 and 2.3 to 4.6 log cfu/g, respectively. Change in pH in VP meat was less than 0.5 in all treated samples including the control. Marination decreased the lightness of the meat (L*) and significantly (p < 0.05) increased the redness (A*) and yellowness (B*). Overall acceptability was highest for marinated samples with 0.5% BR.
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Affiliation(s)
- Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates; Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates.; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan.
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Fayeza Hasan
- Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Dinesh K Dhanasekaran
- Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Leila Cheikh Ismail
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates; Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Farah Naja
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates; Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Hadia Radwan
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates; Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa 13115, Jordan
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture & Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Arisha Ali
- Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Reyad S Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates; Research Institute for Medical and Health Sciences, University of Sharjah, Sharjah, United Arab Emirates
| | - Richard Holley
- Department of Food Science and Human Nutrition, University of Manitoba, Winnipeg, Manitoba R3T 2N2 Canada
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Khalid SA, Ghanem AF, Abd-El-Malek A, Ammar MA, El-Khateib T, El-Sherbiny IM. Free-standing carboxymethyl cellulose film incorporating nanoformulated pomegranate extract for meat packaging. Carbohydr Polym 2024; 332:121915. [PMID: 38431395 DOI: 10.1016/j.carbpol.2024.121915] [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: 10/21/2023] [Revised: 02/01/2024] [Accepted: 02/03/2024] [Indexed: 03/05/2024]
Abstract
This study aimed to explore an innovative approach to enhancing the shelf-life and quality of meat products through the application of an active packaging system. The study involved the development of new free-standing carboxymethyl cellulose (CMC) nanocomposite films incorporated with nanoencapsulated flavonoids derived from pomegranate extract. The loaded flavonoids, known for their antioxidant and antimicrobial properties, were nanoencapsulated via a self-assembly approach in a mixture of chitosan and sodium alginate to improve their stability, solubility, and controlled release characteristics. Chemical structure, size, and morphology of the obtained nanoparticles (Pg-NPs) were studied with FTIR, zeta-sizer, and TEM. The Pg-NPs showed particle size of 232 nm, and zeta-potential of -20.7 mV. Various free-standing nanocomposite films were then developed via incorporation of Pg-NPs into CMC-casted films. FTIR, SEM, thermal and mechanical properties, and surface wettability were intensively studied for the nanocomposite films. Barrier properties against water vapor were investigated at 2022 g·m-2d-1. The nanocomposite films possessed superior properties for inhibiting bacterial growth and extending the shelf-life of beef and poultry meat for 12 days compared with the Pg-NPs-free CMC films. This study presented a promising approach for development of active packaging systems with improved antimicrobial and antioxidant properties, and economic and environmental impacts.
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Affiliation(s)
- Shaimaa A Khalid
- Nanomedicine Laboratories, Center for Materials Science, Zewail City of Science and Technology, 6th October City, 12578 Giza, Egypt; Food Hygiene Department, Animal Health Research Institute (AHRI), Agricultural Research Center, Giza, Egypt
| | - Ahmed F Ghanem
- Packaging Materials Department, Chemical Industries Research Institute, National Research Centre, 33 El Bohouth St. (former El Tahrir st.) Dokki, Giza P.O. 12622, Egypt
| | - Ashraf Abd-El-Malek
- Department of Food Hygiene (Meat Hygiene), Faculty of Veterinary Medicine, Assiut University, Assiut, Egypt
| | - Mahmoud A Ammar
- Food Hygiene Department, Animal Health Research Institute (AHRI), Agricultural Research Center, Giza, Egypt
| | - Talaat El-Khateib
- Department of Food Hygiene (Meat Hygiene), Faculty of Veterinary Medicine, Assiut University, Assiut, Egypt
| | - Ibrahim M El-Sherbiny
- Nanomedicine Laboratories, Center for Materials Science, Zewail City of Science and Technology, 6th October City, 12578 Giza, Egypt.
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Babolanimogadam N, Akhondzadeh Basti A, Khanjari A, Sajjadi Alhashem SH, Babolani Moghadgam K, Ahadzadeh S. Shelf life extending of probiotic beef patties with polylactic acid-ajwain essential oil films and stress effects on Bacillus coagulans. J Food Sci 2024; 89:866-880. [PMID: 38193159 DOI: 10.1111/1750-3841.16864] [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: 09/11/2023] [Revised: 11/14/2023] [Accepted: 11/15/2023] [Indexed: 01/10/2024]
Abstract
Meat and meat products are prone to the microbial and chemical spoilage, due to the high nutritional content. This study investigated the effect of polylactic acid (PLA) films incorporated with ajwain essential oil (AEO) on microbial (total viable count [TVC], psychrotrophic bacterial count [PTC], Enterobacteriaceae, Pseudomonas spp., yeast and mold (Y&M), and also Bacillus coagulans [BCG]), chemical (pH, peroxide value [PV], thiobarbituric acid-reactive substance [TBARS], and TVN values), and sensorial properties of beef patties, as well as survivability of BCG during refrigerated storage. Results showed that all microbial counts of samples were significantly increased, except BCG, during storage but the lowest TVC of samples was achieved in samples wrapped with PLA-1% AEO (8 log colony forming units per gram [CFU/g]) at 12th of storage, which is significantly lower than control treatments (10.66 log CFU/g). The best results in all treatments are those wrapped by PLA-1% AEO in all evaluated characteristics. At the final day of storage, PTC (8.82 log CFU/g), Enterobacteriaceae (5.05 log CFU/g), Pseudomonas spp. (9.08 log CFU/g), Y&M (4.69 log CFU/g), and also pH (4.5), PV (5.12 meq/kg), TBARS (2.92 MDA/kg), and TVN (14.43 mgN/100 g) values of PLA-1% AEO treatments were significantly lower than control samples. AEO-PLA films reduce the survival of BCG in raw patties, which reached 6.19 log CFU/g in PLA-1% AEO treatments, although increasing the concentration of AEO in packaging PLA films led to the maintenance of BCG viability during the cooking process by increasing the AEO in PLA films. Overall, results showed shelf life of beef patties is extended 3 days more (150%) by wrapping with PLA films incorporated with 1% AEO.
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Affiliation(s)
- Nima Babolanimogadam
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
- Department of Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran
| | | | - Ali Khanjari
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | | | - Kimiya Babolani Moghadgam
- Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Sara Ahadzadeh
- Department of Pharmacology and Toxicology, School of Pharmacy, Ardabil University of Medical Sciences, Ardabil, Iran
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Barazi AÖ, Mehmetoğlu AÇ, Erkmen O. A Novel Edible Coating Produced from a Wheat Gluten, Pistacia vera L. Resin, and Essential Oil Blend: Antimicrobial Effects and Sensory Properties on Chicken Breast Fillets. Foods 2023; 12:2276. [PMID: 37372487 DOI: 10.3390/foods12122276] [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: 04/29/2023] [Revised: 05/25/2023] [Accepted: 05/31/2023] [Indexed: 06/29/2023] Open
Abstract
Antimicrobial edible coatings can eliminate the risk of pathogen contamination on the surface of poultry products during storage. In this study, an edible coating (EC) based on wheat gluten, Pistacia vera L. tree resin (PVR), and the essential oil (EO) of PVR was applied on chicken breast fillets (CBF) by a dipping method to prevent the growth of Salmonella Typhimurium and Listeria monocytogenes. The samples were packed in foam trays wrapped with low-density polyethylene stretch film and stored at 8 °C for 12 days to observe the antimicrobial effects and sensory properties. The total bacteria count (TBC), L. monocytogenes, and S. Typhimurium were recorded during storage. The samples coated with EC, containing 0.5, 1, 1.5, and 2% v/v EO (ECEO), showed significant decreases in microbial growth compared to the control samples. The growth of TBC, L. monocytogenes, and S. Typhimurium was suppressed by 4.6, 3.2, and 1.6 logs, respectively, at the end of 12 days on the samples coated with ECEO (2%) compared to the uncoated controls (p < 0.05). Coating with ECEO (2%) also preserved the appearance, smell, and general acceptance parameters better than uncoated raw chicken (p < 0.05) on the fifth day of storage. In grilled chicken samples, ECEO (2%) did not significantly change the appearance, smell, and texture (p > 0.05) but increased the taste and general acceptance scores. Therefore, ECEO (2%) can be a feasible and reliable alternative to preserve CBFs without adversely affecting their sensory properties.
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Affiliation(s)
- Aykut Önder Barazi
- Food Engineering Department, Engineering Faculty, Gaziantep University, Gaziantep 27310, Turkey
| | - Arzu Çağrı Mehmetoğlu
- Food Engineering Department, Faculty of Engineering, Sakarya University, Sakarya 54187, Turkey
| | - Osman Erkmen
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Arel University, Istanbul 34440, Turkey
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Zhang L, Piao X. Use of aromatic plant-derived essential oils in meat and derived products: Phytochemical compositions, functional properties, and encapsulation. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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7
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Effects of barberry extract and alginate coating enriched with cinnamaldehyde and nisin on the microbiological, chemical and sensory properties of chicken meat. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01606-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Panahi Z, Mohsenzadeh M. Sodium alginate edible coating containing Ferulago angulata (Schlecht.) Boiss essential oil, nisin, and NaCl: Its impact on microbial, chemical, and sensorial properties of refrigerated chicken breast. Int J Food Microbiol 2022; 380:109883. [PMID: 35985080 DOI: 10.1016/j.ijfoodmicro.2022.109883] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 08/06/2022] [Accepted: 08/12/2022] [Indexed: 10/31/2022]
Abstract
This study aimed to investigate the effects of sodium alginate (ALG) coating incorporated with Ferulago angulata (Schlecht.) Boiss essential oil (FAEO, 10 and 20 mg/mL), nisin (N, 500 and 1000 IU/mL), and NaCl (2 %) on microbial (lactic acid bacteria, LAB; total viable bacteria, TVC; psychrotrophic bacteria; Pseudomonas; Enterobacteriaceae, and yeast and mold), chemical (pH, PV, TVB-N, and TBARS), sensory (color, odor, texture, and overall acceptance), and antioxidant properties of refrigerated (4 °C) chicken breasts. GC-MS analysis revealed that trans-β-ocimene (45.36 %) and α-pinene (18.01 %) constituted most of the components in FAEO. The antioxidant properties of FAEO were evaluated via the DPPH method. The IC50 value of FAEO was 562 mg/mL. The results of antimicrobial evaluations indicated that there was no significant difference between control and ALG treatments (p > 0.05). The highest antimicrobial effect was associated with ALG + FAEO2 + N2 + NaCl treatment. The logarithmic reduction of the TVC, psychrotrophic count, Pseudomonas count, Enterobacteriaceae, LAB, as well as yeast and mold count in the ALG + FAEO2 + N2 + NaCl treatment were 1.40, 0.92, 1.20, 1.02, 0.88, and 1 log CFU/g, respectively compared to the control treatment. The initial level of TVB-N in the control treatment was 8.26 mg/100 g, which reached 42.84 mg/100 g at the end of the storage period. In ALG+ FAEO2 + N2 + NaCl treatment, the lowest TVB-N was observed, being 36.37 mg/100 g at the end of the storage period. The initial level of PV in the control treatment was 0.14 meq/kg, which reached 3.04 meq/kg at the end of the storage period. In the treatments containing FAEO, PV was lower than in other treatments, indicating the antioxidant properties of FAEO. There was a significant difference between control and other treatments in pH and TBARS evaluation (p < 0.05). The samples treated with FAEO had a lower pH than control. At the end of the storage period, the TBARS level in the control treatment reached 1.20 mg MDA/kg, while in the treatment of ALG+ FAEO2 + N2 + NaCl treatment, its level was 0.36 mg MDA/kg. The results of sensory properties indicated that in evaluating the color, odor, texture, and overall acceptance on the final days, treatments containing FAEO, nisin, and NaCl had higher scores due to their antimicrobial and antioxidant properties. In conclusion, this study indicated that adding FAEO, nisin, and NaCl to ALG coating would enhance the shelf-life of chicken meat.
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Affiliation(s)
- Zahra Panahi
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad (FUM), P.O.Box 9177948974, Mashhad, Iran
| | - Mohammad Mohsenzadeh
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad (FUM), P.O.Box 9177948974, Mashhad, Iran.
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Antimicrobial food packaging integrating polysaccharide-based substrates with green antimicrobial agents: A sustainable path. Food Res Int 2022; 155:111096. [DOI: 10.1016/j.foodres.2022.111096] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/28/2022] [Accepted: 03/02/2022] [Indexed: 02/08/2023]
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10
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Fortier M, Guay F, Saucier L. Effect of oregano oil and cranberry pulp supplementation in finishing pigs on the physicochemical quality of fresh loin during storage. CANADIAN JOURNAL OF ANIMAL SCIENCE 2022. [DOI: 10.1139/cjas-2020-0198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Oregano oil and cranberry pulp supplements were added to the diets of finishing pigs to determine their effects on the meat quality of fresh loins during storage. Two and three levels of oregano oil (250 and 500 mg·kg−1) and cranberry pulp (5, 10, and 20 g·kg−1) were tested, according to a factorial experimental design. The loin meat was vacuum packed and analyzed at 0 (after the 24 h chilling period post slaughter), 23, 45, and 60 d of storage. Samples were repackaged under aerobic conditions after 0 or 23 d and analyzed after 4, 8, and 12 d. Oregano and cranberry supplements did not affect lipid oxidation (microgram of malondialdehyde equivalent per kilogram of meat) during anaerobic or aerobic storage. On day 0, the fatty acid profile of the loin samples demonstrated that the addition of cranberries at a dose of 10 g·kg−1 was associated with a lower percentage of saturated fatty acids (P = 0.04; 42.97% vs. 40.99%) and a trend for a higher percentage of monounsaturated fatty acids (P = 0.06; 47.26% vs. 46.09%). Considering the result obtained, feeding pigs with oregano and cranberry supplements had a limited effect on meat quality parameters measured during storage.
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Affiliation(s)
- M.P. Fortier
- Department of Animal Science, Université Laval, Québec, QC G1V0A6, Canada
- Institute of Nutraceutical and Functional Foods, Université Laval, Québec, QC G1V0A6, Canada
| | - F. Guay
- Department of Animal Science, Université Laval, Québec, QC G1V0A6, Canada
| | - L. Saucier
- Department of Animal Science, Université Laval, Québec, QC G1V0A6, Canada
- Institute of Nutraceutical and Functional Foods, Université Laval, Québec, QC G1V0A6, Canada
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da Silva BD, do Rosário DKA, Weitz DA, Conte-Junior CA. Essential oil nanoemulsions: Properties, development, and application in meat and meat products. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.026] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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12
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Qian Y, Li Y, Xu T, Zhao H, Zeng M, Liu Z. Dissecting of the AI-2/LuxS Mediated Growth Characteristics and Bacteriostatic Ability of Lactiplantibacillus plantarum SS-128 by Integration of Transcriptomics and Metabolomics. Foods 2022; 11:foods11050638. [PMID: 35267271 PMCID: PMC8909743 DOI: 10.3390/foods11050638] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 02/17/2022] [Accepted: 02/19/2022] [Indexed: 12/13/2022] Open
Abstract
Lactiplantibacillus plantarum could regulate certain physiological functions through the AI-2/LuxS-mediated quorum sensing (QS) system. To explore the regulation mechanism on the growth characteristics and bacteriostatic ability of L. plantarum SS-128, a luxS mutant was constructed by a two-step homologous recombination. Compared with ΔluxS/SS-128, the metabolites of SS-128 had stronger bacteriostatic ability. The combined analysis of transcriptomics and metabolomics data showed that SS-128 exhibited higher pyruvate metabolic efficiency and energy input, followed by higher LDH level and metabolite overflow compared to ΔluxS/SS-128, resulting in stronger bacteriostatic ability. The absence of luxS induces a regulatory pathway that burdens the cysteine cycle by quantitatively drawing off central metabolic intermediaries. To accommodate this mutations, ΔluxS/SS-128 exhibited lower metabolite overflow and abnormal proliferation. These results demonstrate that the growth characteristic and metabolism of L. plantarum SS-128 are mediated by the AI-2/LuxS QS system, which is a positive regulator involved in food safety. It would be helpful to investigate more bio-preservation control potential of L. plantarum, especially when applied in food industrial biotechnology.
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Affiliation(s)
| | | | | | | | | | - Zunying Liu
- Correspondence: ; Tel./Fax: +86-532-8203-2400
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Osaili TM, Al-Nabulsi AA, Hasan F, Olaimat AN, Taha S, Ayyash M, Nazzal DS, Savvaidis IN, Obaid RS, Holley R. Antimicrobial effects of chitosan and garlic against Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes in hummus during storage at various temperatures. J Food Sci 2022; 87:833-844. [PMID: 35028936 DOI: 10.1111/1750-3841.16025] [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: 08/28/2021] [Revised: 11/29/2021] [Accepted: 12/02/2021] [Indexed: 11/27/2022]
Abstract
The study aimed to evaluate the antimicrobial activity of 0.5 or 1% (w/w) chitosan and 1% (w/w) garlic against Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in hummus dip stored at 4, 10, or 25°C for 28, 21, or 7 days, respectively. In hummus without garlic, at all storage temperatures and storage periods, 0.5% chitosan decreased Salmonella spp., E. coli O157:H7, and L. monocytogenes by 0.9-2.3, 0.6-2.3, and 0.9-1.3 log CFU/g, respectively. In comparison, 1% chitosan decreased the numbers by 1.6-2.9, 1.4-2.7, and 1.3-1.8 log CFU/g, respectively. In hummus with 1% garlic, 0.5% chitosan decreased Salmonella spp., E. coli O157:H7, and L. monocytogenes by 0.7-2.5, 0.6-2.2, and 1.0-1.5 log CFU/g, respectively. Furthermore, 1% chitosan decreased the numbers by 1.6-2.8, 1.2-2.7, and 1.5-1.6 log CFU/g, respectively. With few exceptions, adding 1% garlic to hummus did not result in any significant reduction (at p < 0.05) in microbial numbers. The greatest decreases of Salmonella spp., E. coli O157:H7, and L. monocytogenes were 3.1, 3.6, and 2.9 log CFU/g with 1% chitosan held at 4°C for 28 days. The highest overall acceptability was for hummus with 0.5% chitosan + 1% garlic. Commercial use of chitosan is expected to help producers improve hummus safety. PRACTICAL APPLICATION: Hummus is consumed worldwide as a dip due to its taste and health benefits. Microbial safety of hummus can be enhanced by incorporating chitosan, derived from the natural polymer chitin, into the formulation. This enhanced recipe would be a bonus for producers and consumers alike.
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Affiliation(s)
- Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, UAE.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, UAE.,Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Fayeza Hasan
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, UAE
| | - Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa, Jordan
| | - Sadi Taha
- School of Business Administration, Al Dar University College, Dubai, UAE
| | - Mutamed Ayyash
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, UAE
| | - Dima S Nazzal
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Ioannis N Savvaidis
- Department of Environmental Health Sciences, College of Health Sciences, University of Sharjah, Sharjah, UAE.,Department of Chemistry, School of Natural Sciences, University of Ioannina, Ioannina, Greece
| | - Reyad S Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, UAE.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, UAE
| | - Richard Holley
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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Yoncheva K, Benbassat N, Zaharieva MM, Dimitrova L, Kroumov A, Spassova I, Kovacheva D, Najdenski HM. Improvement of the Antimicrobial Activity of Oregano Oil by Encapsulation in Chitosan-Alginate Nanoparticles. Molecules 2021; 26:molecules26227017. [PMID: 34834109 PMCID: PMC8623404 DOI: 10.3390/molecules26227017] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 11/12/2021] [Accepted: 11/17/2021] [Indexed: 01/08/2023] Open
Abstract
Oregano oil (OrO) possesses well-pronounced antimicrobial properties but its application is limited due to low water solubility and possible instability. The aim of this study was to evaluate the possibility to incorporate OrO in an aqueous dispersion of chitosan—alginate nanoparticles and how this will affect its antimicrobial activity. The encapsulation of OrO was performed by emulsification and consequent electrostatic gelation of both polysaccharides. OrO-loaded nanoparticles (OrO-NP) have small size (320 nm) and negative charge (−25 mV). The data from FTIR spectroscopy and XRD analyses reveal successful encapsulation of the oil into the nanoparticles. The results of thermogravimetry suggest improved thermal stability of the encapsulated oil. The minimal inhibitory concentrations of OrO-NP determined on a panel of Gram-positive and Gram-negative pathogens (ISO 20776-1:2006) are 4–32-fold lower than those of OrO. OrO-NP inhibit the respiratory activity of the bacteria (MTT assay) to a lower extent than OrO; however, the minimal bactericidal concentrations still remain significantly lower. OrO-NP exhibit significantly lower in vitro cytotoxicity than pure OrO on the HaCaT cell line as determined by ISO 10993-5:2009. The irritation test (ISO 10993-10) shows no signs of irritation or edema on the application site. In conclusion, the nanodelivery system of oregano oil possesses strong antimicrobial activity and is promising for development of food additives.
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Affiliation(s)
- Krassimira Yoncheva
- Faculty of Pharmacy, Medical University of Sofia, 1000 Sofia, Bulgaria; (K.Y.); (N.B.)
| | - Niko Benbassat
- Faculty of Pharmacy, Medical University of Sofia, 1000 Sofia, Bulgaria; (K.Y.); (N.B.)
| | - Maya M. Zaharieva
- The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria; (M.M.Z.); (L.D.); (A.K.)
| | - Lyudmila Dimitrova
- The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria; (M.M.Z.); (L.D.); (A.K.)
| | - Alexander Kroumov
- The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria; (M.M.Z.); (L.D.); (A.K.)
| | - Ivanka Spassova
- Institute of General and Inorganic Chemistry, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria; (I.S.); (D.K.)
| | - Daniela Kovacheva
- Institute of General and Inorganic Chemistry, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria; (I.S.); (D.K.)
| | - Hristo M. Najdenski
- The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria; (M.M.Z.); (L.D.); (A.K.)
- Correspondence: ; Tel.: +359-2-979-3161
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15
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Chitosan coating incorporated with grape seed extract and Origanum vulgare essential oil: an active packaging for turkey meat preservation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00867-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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16
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da Silva BD, Bernardes PC, Pinheiro PF, Fantuzzi E, Roberto CD. Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products. Meat Sci 2021; 176:108463. [PMID: 33640647 DOI: 10.1016/j.meatsci.2021.108463] [Citation(s) in RCA: 63] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 02/05/2021] [Accepted: 02/09/2021] [Indexed: 12/29/2022]
Abstract
The antimicrobial activity of essential oils (EO) is associated with the presence of secondary metabolites synthesized by plants. Its mechanism of action involves the interaction of its hydrophobic components with the lipids present in the cell membrane of microorganism, resulting in metabolic damages and cell death. Spoilage and pathogenic microorganisms are contaminants in meat and meat products with considerable impacts on food quality and safety. Research shows the potential of applying essential oils in the preservation of meat food systems as compounds of low toxicity, extracted from a natural source, and as an alternative to consumer demand for healthy foods with a more natural appeal. In addition, there is a great diversity of plants from which essential oils can be extracted, whose antimicrobial activity in vitro and in meat and meat products has been proven.
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Affiliation(s)
- Bruno Dutra da Silva
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil
| | - Patrícia Campos Bernardes
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil
| | - Patrícia Fontes Pinheiro
- Departamento de Química e Física, Centro de Ciências Exatas, Naturais e da Saúde, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil
| | - Elisabete Fantuzzi
- Departamento de Agronomia, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil
| | - Consuelo Domenici Roberto
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil.
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17
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Osaili TM, Hasan F, Dhanasekaran DK, Obaid RS, Al-Nabulsi AA, Ayyash M, Karam L, Savvaidis IN, Holley R. Effect of active essential oils added to chicken tawook on the behaviour of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 during storage. Int J Food Microbiol 2020; 337:108947. [PMID: 33181419 DOI: 10.1016/j.ijfoodmicro.2020.108947] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 10/15/2020] [Accepted: 10/24/2020] [Indexed: 11/17/2022]
Abstract
The objective of the study was to assess the antimicrobial effect of active essential oil components (EOs) namely (carvacrol (CA), cinnamaldehyde (CI) and thymol (TH)) on Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 in chicken tawook during storage at 4 and 10 °C. A marinade consisting of ingredients commonly used in the chicken tawook recipe was prepared and mixed with 1% and 2% v/v CA, CI or TH. The marinade with or without EOs was added to fresh chicken breast cubes inoculated with the foodborne pathogens. Afterward, marinated chicken "tawook" was stored at 4 and 10 °C covered with cling wrap to mimic chill and mild abuse storage conditions for up to 7 days. At 10 °C, the marinade decreased L. monocytogenes numbers on day 4 and 7 by about 2.4 log10 CFU/g as compared to unmarinated samples. Adding EOs to chicken tawook did not change L. monocytogenes numbers during storage at 4 and 10 °C. For Salmonella spp., the marinade decreased the numbers during 10 °C storage on day 4 and 7 by about 4.9 log10 CFU/g as compared to unmarinated samples. At 4 °C, EOs at 2% decreased Salmonella spp. on day 7 by 0.5 log10 CFU/g. One percent CI significantly decreased Salmonella by 1.5 log10 CFU/g, at day 4 of storage. At 10 °C, 1% CA, 2% CI, 1% and 2% TH decreased Salmonella spp. in the samples by 0.5 log10 CFU/g on day 7. The marinade decreased E. coli O157:H7 numbers on the chicken samples during 10 °C storage on day 4 and 7 by about 3.3 log10 CFU/g as compared to unmarinated samples. Regardless of storage day at 4 °C, EOs decreased E. coli O157:H7 populations in chicken tawook by ≤2.4 log10 CFU/g compared to samples without EOs, where the decrease was ≤1.4 log10 CFU/g. Moreover, no significant decrease in E. coli O157:H7 populations could be attributed to the addition of EOs in samples which were stored at 10 °C. Increasing the concentration of EOs from 1 to 2% seemed to have no significant effect in reducing the tested foodborne pathogen populations.
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Affiliation(s)
- Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
| | - Fayeza Hasan
- Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates
| | - Dinesh Kumar Dhanasekaran
- Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates
| | - Reyad S Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Sharjah Institute for Medical Research, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Mutamed Ayyash
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Layal Karam
- Department of Nursing & Health Sciences, Faculty of Nursing & Health Sciences, Notre Dame University-Louaize, P.O. Box: 72, Zouk Mikael, Lebanon
| | - Ioannis N Savvaidis
- Department of Environmental Health Sciences, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates; Department of Chemistry, School of Natural Sciences, University of Ioannina, Ioannina 45110, 20 Greece
| | - Richard Holley
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
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18
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Fathi-Achachlouei B, Babolanimogadam N, Zahedi Y. Influence of anise ( Pimpinella anisum L.) essential oil on the microbial, chemical, and sensory properties of chicken fillets wrapped with gelatin film. FOOD SCI TECHNOL INT 2020; 27:123-134. [PMID: 32611207 DOI: 10.1177/1082013220935224] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The present study aimed to develop a novel active edible film based on gelatin incorporated with 0, 0.3, 0.6, and 0.9% w/w anise essential oil as a natural preservative and investigate the shelf life extension potential of chicken fillets during 12 days of refrigerated storage. The chicken fillets were wrapped with the essence-free and anise essential oil-loaded gelatin films, and microbial counts, chemical and sensory tests were surveyed during chilled storage. Results showed that aerobic mesophilic bacteria and Pseudomonas spp counts significantly decreased at all levels of anise essential oil during the first week of storage, while psychrotrophs, yeasts, and molds numbers began to reduce at concentrations of 0.6 and 0.9% from day 6. The using of anise essential oil caused a significant decrease of chemical parameters of chicken fillets, and the values of pH, peroxide, thiobarbituric acid reactive substance, and total volatile basic-nitrogen reached from 7.42, 5.7 meq/kg, 2.21 mg malondialdehyde/kg, and 24.94 mg N/100 g for the essence-free wrapped samples to 4.8, 6.35 meq/kg, 1.73 mg malondialdehyde/kg, and 18.78 mg N/100 g for the ones wrapped with 0.9% anise essential oil-loaded gelatin films at the end of storage day. In conclusion, application of gelatin films loaded with 0.6 and 0.9% anise essential oil can be advised for wrapping chicken fillets to prolong the shelf life for at least one week.
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Affiliation(s)
- Bahram Fathi-Achachlouei
- Department of Food Science and Technology, Faculty of Agriculture and Natural resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Nima Babolanimogadam
- Department of Health and Food Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Younes Zahedi
- Department of Food Science and Technology, Faculty of Agriculture and Natural resources, University of Mohaghegh Ardabili, Ardabil, Iran
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19
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Kataria J, Garner LJ, Monu EA, Wang Y, Morey A. Investigating the effects of Functional Ice (FICE) on Salmonella-food safety, microbial spoilage and quality of raw poultry thigh meat during refrigerated storage. PLoS One 2020; 15:e0234781. [PMID: 32559209 PMCID: PMC7304566 DOI: 10.1371/journal.pone.0234781] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Accepted: 06/02/2020] [Indexed: 11/18/2022] Open
Abstract
In meat processing, antimicrobial treatment applied during slaughter and deboning may not control pathogens and spoilage organisms during subsequent transportation and storage. “Functional Ice” (FICE), an innovation over traditional ice, was investigated for its effects on food safety, shelf life, and quality of raw poultry thigh meat during refrigerated storage. FICE was prepared by freezing aqueous solutions of sodium tripolyphosphate (STPP) (2.5% and 5% w/v) and sodium lactate-sodium diacetate (SL-SD) (1% and 2.5% v/v). Potable water was used to prepare ice for the control treatment. Thigh meat inoculated with Salmonella Typhimurium (108 CFU/sample) was placed in FICE treatments, stored at 4 °C and sampled at 0, 12, 24, 36 and 48 h (n = 375). Weight pick-up was recorded for the uninoculated thighs. Additionally, shelf life and quality were evaluated for 8 days on tray-packed thighs that were stored in FICE treatments for 48 h (STPP 5%, and SL-SD 2.5%). Differences among treatments were determined using ANOVA with LSMeans (p ≤ 0.05). Results indicated that inoculated thighs stored in individual STPP 5%, and SL-SD 2.5% treatments lead to a significant reduction in Salmonella Typhimurium compared to the control (p ≤ 0.05) after 48 h of storage. FICE treated thighs showed higher yields, lower cook loss, and an extended shelf life of 1–2 days, without any color changes. FICE has the potential to improve food safety and shelf life while improving the yields and quality during storage and transportation of raw poultry meat.
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Affiliation(s)
- Jasmine Kataria
- Department of Poultry Science, Auburn University, Auburn, Alabama, United States of America
| | - Laura J Garner
- Department of Poultry Science, Auburn University, Auburn, Alabama, United States of America
| | - Emefa A Monu
- Department of Poultry Science, Auburn University, Auburn, Alabama, United States of America
| | - Yifen Wang
- Department of Biosystems Engineering, Auburn University, Auburn, Alabama, United States of America
| | - Amit Morey
- Department of Poultry Science, Auburn University, Auburn, Alabama, United States of America
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20
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Extending the Shelf Life of Ready-to-Eat Spiced Chicken Meat: Garlic Aqueous Extracts-Carboxymethyl Chitosan Ultrasonicated Coating Solution. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02428-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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21
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Riaz Rajoka MS, Mehwish HM, Wu Y, Zhao L, Arfat Y, Majeed K, Anwaar S. Chitin/chitosan derivatives and their interactions with microorganisms: a comprehensive review and future perspectives. Crit Rev Biotechnol 2020; 40:365-379. [PMID: 31948287 DOI: 10.1080/07388551.2020.1713719] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Chitosan, obtained as a result of the deacetylation of chitin, one of the most important naturally occurring polymers, has antimicrobial properties against fungi, and bacteria. It is also useful in other fields, including: food, biomedicine, biotechnology, agriculture, and the pharmaceutical industries. A literature survey shows that its antimicrobial activity depends upon several factors such as: the pH, temperature, molecular weight, ability to chelate metals, degree of deacetylation, source of chitosan, and the type of microorganism involved. This review will focus on the in vitro and in vivo antimicrobial properties of chitosan and its derivatives, along with a discussion on its mechanism of action during the treatment of infectious animal diseases, as well as its importance in food safety. We conclude with a summary of the challenges associated with the uses of chitosan and its derivatives.
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Affiliation(s)
- Muhammad Shahid Riaz Rajoka
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, People's Republic of China.,Key Laboratory of Optoelectronic Devices and System of Ministry of Education and Guangdong Province, College of Optoelectronic Engineering, Shenzhen University, Shenzhen, People's Republic of China
| | - Hafiza Mahreen Mehwish
- Department of Pharmacy, School of Medicine, Key Laboratory of Novel Health Care Product; Engineering Laboratory of Shenzhen Natural Small Molecules Innovative Drugs, Shenzhen University, Shenzhen, People's Republic of China
| | - Yiguang Wu
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, People's Republic of China
| | - Liqing Zhao
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, People's Republic of China
| | - Yasir Arfat
- Key Laboratory of Resource Biology and Biotechnology in Western China, College of Life Sciences, Ministry of Education, Northwest University, People's Republic of China
| | - Kashif Majeed
- The Department of Applied Chemistry School of Science, Northwestern Polytechnical University, X'ian, People's Republic of China
| | - Shoaib Anwaar
- School of Medicine, Institute of Biological Therapy, Shenzhen University, Shenzhen, People's Republic of China
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22
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Alak G, Guler K, Ucar A, Parlak V, Kocaman EM, Yanık T, Atamanalp M. Quinoa as polymer in edible films with essential oil: Effects on rainbow trout fillets shelf life. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14268] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Gonca Alak
- Department of Aquaculture Faculty of Fisheries Atatürk University Erzurum Turkey
| | - Kubra Guler
- Graduate School of Natural and Applied Sciences Erzurum Turkey
| | - Arzu Ucar
- Department of Aquaculture Faculty of Fisheries Atatürk University Erzurum Turkey
| | - Veysel Parlak
- Department of Aquaculture Faculty of Fisheries Atatürk University Erzurum Turkey
| | - Esat Mahmut Kocaman
- Department of Aquaculture Faculty of Fisheries Atatürk University Erzurum Turkey
| | - Telat Yanık
- Department of Aquaculture Faculty of Fisheries Atatürk University Erzurum Turkey
| | - Muhammed Atamanalp
- Department of Aquaculture Faculty of Fisheries Atatürk University Erzurum Turkey
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23
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Nouri Ala MA, Shahbazi Y. The effects of novel bioactive carboxymethyl cellulose coatings on food-borne pathogenic bacteria and shelf life extension of fresh and sauced chicken breast fillets. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.092] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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24
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Khaledian Y, Pajohi‐Alamoti M, Bazargani‐Gilani B. Development of cellulose nanofibers coating incorporated with ginger essential oil and citric acid to extend the shelf life of ready‐to‐cook barbecue chicken. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14114] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Yousef Khaledian
- Faculty of Veterinary Science, Department of Food Hygiene and Quality Control Bu‐Ali Sina University Hamedan Iran
| | - Mohammadreza Pajohi‐Alamoti
- Faculty of Veterinary Science, Department of Food Hygiene and Quality Control Bu‐Ali Sina University Hamedan Iran
| | - Behnaz Bazargani‐Gilani
- Faculty of Veterinary Science, Department of Food Hygiene and Quality Control Bu‐Ali Sina University Hamedan Iran
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25
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Homez-Jara A, Daza LD, Aguirre DM, Muñoz JA, Solanilla JF, Váquiro HA. Characterization of chitosan edible films obtained with various polymer concentrations and drying temperatures. Int J Biol Macromol 2018; 113:1233-1240. [DOI: 10.1016/j.ijbiomac.2018.03.057] [Citation(s) in RCA: 71] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Revised: 03/07/2018] [Accepted: 03/13/2018] [Indexed: 01/24/2023]
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26
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Trejo-González L, Rodríguez-Hernández AI, del Rocío López-Cuellar M, Martínez-Juárez VM, Chavarría-Hernández N. Antimicrobial pectin-gellan films: effects on three foodborne pathogens in a meat medium, and selected physical-mechanical properties. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1422278] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Lorena Trejo-González
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Hidalgo, México
| | - Adriana-Inés Rodríguez-Hernández
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Hidalgo, México
| | - Ma. del Rocío López-Cuellar
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Hidalgo, México
| | - Víctor-Manuel Martínez-Juárez
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Hidalgo, México
| | - Norberto Chavarría-Hernández
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Hidalgo, México
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27
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Brown SRB, Kozak SM, D’Amico DJ. Applications of Edible Coatings Formulated with Antimicrobials Inhibit Listeria monocytogenes Growth on Queso Fresco. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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28
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Application of nanocompostie chitosan and carboxymethyl cellulose films containing natural preservative compounds in minced camel’s meat. Int J Biol Macromol 2018; 106:1146-1158. [DOI: 10.1016/j.ijbiomac.2017.08.117] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2017] [Revised: 08/18/2017] [Indexed: 11/24/2022]
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29
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Mahdavi V, Hosseini SE, Sharifan A. Effect of edible chitosan film enriched with anise ( Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger. Food Sci Nutr 2017; 6:269-279. [PMID: 29564092 PMCID: PMC5849928 DOI: 10.1002/fsn3.544] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2017] [Accepted: 10/04/2017] [Indexed: 11/24/2022] Open
Abstract
In this study, the effect of chitosan film (CF) with different concentrations of anise essential oil AEO (0, 0.5, 1, 1.5 and 2%) on the quality of chicken burger during chilled storage (4 + 1°C) were examined over a period of 12 days. For this purpose, at the first, the physical and mechanical properties of the produced films were studied. Then, the chicken burger was covered with the produced films. Different treatment were analyzed by biochemical properties such as moisture and thiobarbituric acid, bacteriological properties such as total viable counts and total psychrotrophic counts, Pseudomonas aeruginosa, Staphylococcus aureus, and Escherichia coli. The results of this study showed that adding AEO improved the properties of CF, the moisture, solubility, and water vapor permeability decreased in these films. By increasing the concentration of AEO the tensile strength and elasticity of film were increased. CF with AEO, delayed lipid oxidation in chicken burger and improved the chemical properties of chicken burger. Also, microbial spoilage in these samples decreased significantly (p < .05) compared to the control sample. AEO at 2% in all experiments had better results than other treatments (p < .05), and the AEO (1.5% and 2%) had acceptable biochemical, bacteriological attributes up to end of storage, and these treatments could reduce the population of pathogen bacteria below the acceptable level from day 3 until the end of the storage period. Sensory score of the treatment containing AEO at 1.5% was higher than the sensory score of AEO at 2%. Overall, the results of this study showed that the use of CF with AEO as a natural preservative increased the shelf life of meat products. Considering the relatively similar anti‐oxidation and antimicrobial effect of AEO at 1.5 and 2% and also economic aspects, optimum dose for AEO could be 1.5% in the film.
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Affiliation(s)
- Vahid Mahdavi
- Department of Food Science and Technology Science and Research Branch Islamic Azad University Tehran Iran
| | - Seyed Ebrahim Hosseini
- Department of Food Science and Technology Science and Research Branch Islamic Azad University Tehran Iran
| | - Anousheh Sharifan
- Department of Food Science and Technology Science and Research Branch Islamic Azad University Tehran Iran
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30
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Boggione DM, Batalha LS, Gontijo MT, Lopez ME, Teixeira AV, Santos IJ, Mendonça RC. Evaluation of microencapsulation of the UFV-AREG1 bacteriophage in alginate-Ca microcapsules using microfluidic devices. Colloids Surf B Biointerfaces 2017; 158:182-189. [DOI: 10.1016/j.colsurfb.2017.06.045] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2017] [Revised: 06/21/2017] [Accepted: 06/27/2017] [Indexed: 02/07/2023]
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31
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Zhang QQ, Rui X, Guo Y, He M, Xu XL, Dong MS. Combined Effect of Polyphenol-Chitosan Coating and Irradiation on the Microbial and Sensory Quality of Carp Fillets. J Food Sci 2017; 82:2121-2127. [DOI: 10.1111/1750-3841.13810] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2017] [Revised: 06/05/2017] [Accepted: 06/14/2017] [Indexed: 12/27/2022]
Affiliation(s)
- Qiu Qin Zhang
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
| | - Xin Rui
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
| | - Yi Guo
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
| | - Min He
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
| | - Xing Lian Xu
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Nanjing Agricultural Univ.; Nanjing 210095 PR China
| | - Ming Sheng Dong
- College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Nanjing Agricultural Univ.; Nanjing 210095 PR China
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Sharafati Chaleshtori F, Sharafati Chaleshtori R. Antimicrobial activity of chitosan incorporated with lemon and oregano essential oils on broiler breast meat during refrigerated storage. ACTA ACUST UNITED AC 2017. [DOI: 10.1108/nfs-08-2016-0123] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Affiliation(s)
- Farhad Sharafati Chaleshtori
- Medical Plants Research Center, Basic Health Sciences Institute, Shahrekord University of Medical Sciences, Shahrekord, Iran
| | - Reza Sharafati Chaleshtori
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Kashan University of Medical Sciences, Kashan, Iran
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Listeria monocytogenes behaviour and quality attributes during sausage storage affected by sodium nitrite, sodium lactate and thyme essential oil. FOOD SCI TECHNOL INT 2017; 23:277-288. [DOI: 10.1177/1082013216686464] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The effects of the addition of nitrite at 200 ppm (N), sodium lactate 1.5% (L) and thyme essential oil at 100 ppm (T1) on Listeria monocytogenes behaviour and ATPase activity inhibition were evaluated, as well as lipid oxidation through the quantification of malonaldehydes, in sausage stored at 8 ℃ for 41 days and at 30 ℃ for 14 days. The changes in the colour profile were performed during storage time at 8 ℃. Quantitative descriptive sensory analyses were performed after two days at 4 ℃. At 8 ℃, the treatments with the highest inhibition on L. monocytogenes were L and N, without significant differences. In turn, at 30 ℃, the bacterium was most inhibited with treatment L, followed by T1 and N, without significant differences. A 44.1% and 19% inhibition of ATPase activity was detected in L and T1 treatments, respectively. At 8 ℃ and 30 ℃, malonaldehydes content was not different between the treatments. N presented the highest values of a* and concentration of metmyoglobin after 41 days at 8 ℃. The panel detected differences between T1 and N for the aroma in the descriptors spices and herbal.
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Paparella A, Mazzarrino G, Chaves-López C, Rossi C, Sacchetti G, Guerrieri O, Serio A. Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork. Food Microbiol 2016; 59:23-31. [DOI: 10.1016/j.fm.2016.05.007] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2015] [Revised: 04/22/2016] [Accepted: 05/10/2016] [Indexed: 11/25/2022]
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Vardaka VD, Yehia HM, Savvaidis IN. Effects of Citrox and chitosan on the survival of Escherichia coli O157:H7 and Salmonella enterica in vacuum-packaged turkey meat. Food Microbiol 2016; 58:128-34. [PMID: 27217368 DOI: 10.1016/j.fm.2016.04.003] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Revised: 03/17/2016] [Accepted: 04/06/2016] [Indexed: 10/21/2022]
Abstract
In this study, we examined the antimicrobial effects of citrus extract (Citrox(®)) and chitosan on lactic acid bacteria (LAB) and the pathogens Escherichia coli O157:H7 and Salmonella enterica on turkey meat during storage under vacuum packaging (VP) at 4 and 10 °C. We also examined the effects of Citrox and chitosan on pathogen contamination in tryptic soy broth (TSB). Chitosan alone or in combination with Citrox inhibited the growth of endogenous LAB in turkey meat, whereas citrus extract did not cause a major reduction in bacterial density. Citrus extract combined with chitosan yielded the lowest mesophilic total viable counts (TVCs), irrespective of temperature, showing major declines in all treated turkey samples from days 0-21 of storage. The shelf-lives of untreated, Citrox-treated, and chitosan and Citrox/chitosan-treated samples (as determined by TVC and sensory data) were 13, 17, and >21 days, respectively, at 4 °C for VP turkey. The addition of Citrox was more effective against S. enterica than E. coli in turkey, causing reductions of >0.5 and 2 log cfu/g at 4 and 10 °C, respectively, after 21 days of storage. Interestingly, the addition of chitosan had a significant inhibitory effect on E. coli at 4 °C and S. enterica at 10 °C as compared with the control (inoculated samples) resulting in dramatic reductions in E. coli (2 log) and S. enterica (5 log) cell counts on day 21. Of all the treatments examined, citrus extract in combination with chitosan showed an additive inhibitory effect against both pathogens, reducing E. coli and S. enterica populations, by approximately 2.7 or 4.5 and 2.2 or 5.6 log cfu/g, respectively, at 4 and 10 °C on day 21 of storage.
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Affiliation(s)
- Vasiliki D Vardaka
- Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, GR-45110, Ioannina, Greece
| | - Hany M Yehia
- Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Saudi Arabia; Department of Food Science and Nutrition, Faculty of Home Economics, Helwan University, Egypt
| | - Ioannis N Savvaidis
- Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, GR-45110, Ioannina, Greece; Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh 1107 2020, P.O. Box: 110236, Beirut, Lebanon.
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Effect of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin. ACTA ACUST UNITED AC 2016. [DOI: 10.1108/nfs-08-2015-0092] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
– The aim of the paper is to shed light on the use of chitosans and chitooligosaccharides as biopreservatives in various foods animal. Foods of animal and aquatic origin (milk, meat, fish, eggs, sea foods, etc) become contaminated with a wide range of microorganisms (bacteria, molds and yeasts) during harvesting, transporting, processing, handling and storage operations. Due to the perishable nature of these foods, their preservation is of utmost importance. Though many synthetic chemicals are available, yet their use is quite restricted due to their hazardous effects on human health.
Design/methodology/approach
– Within the domain of food industry, traditionally chitosan is used for biopreservation of foods, which is well known for its nutritional and medicinal properties in human nutrition. However, chitooligosaccharides also possess a number of nutraceutical and health promoting properties in addition to their preservative effect and shelf-life extension of foods. In this study, the comparative effects of both chitosan and chitooligosaccharides on preservation of foods of animal and aquatic origin have been summarized.
Findings
– Though chitosan has been extensively studied in various foods, yet the use of chitooligosaccharides has been relatively less explored. Chitooligosaccharides are bioactive molecules generated from chitosan and have several advantages over the traditional use of chitosan both in food products and on human health. But unfortunately, little or no literature is available on the use of chitooligosaccharides for preservation of some of the foods of animal origin. Notable examples in this category include cheese, beef, pork, chicken, fish, sea foods, etc.
Originality/value
– This paper focuses on the effects of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin, which offers a promising future for the development of functional foods.
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Hosseinnejad M, Jafari SM. Evaluation of different factors affecting antimicrobial properties of chitosan. Int J Biol Macromol 2016; 85:467-75. [PMID: 26780706 DOI: 10.1016/j.ijbiomac.2016.01.022] [Citation(s) in RCA: 372] [Impact Index Per Article: 46.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2015] [Revised: 01/04/2016] [Accepted: 01/05/2016] [Indexed: 10/22/2022]
Abstract
Chitosan as one of the natural biopolymers with antimicrobial activities could be a good choice to be applied in many areas including pharmaceuticals, foods, cosmetics, chemicals, agricultural crops, etc. There have been many studies in the literature which show this superb polymer is dependent on many factors to display its antimicrobial properties including the environmental conditions such as pH, type of microorganism, and neighbouring components; and its structural conditions such as molecular weight, degree of deacetylation, derivative form, its concentration, and original source. In this review, after a brief explanation of antimicrobial activity of chitosan and its importance, we will discuss the factors affecting the antimicrobial properties of this biopolymer based on recent studies.
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Affiliation(s)
- Mahmoud Hosseinnejad
- Department of Food Materials and Process Design Engineering, Faculty of Food Technology, University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Faculty of Food Technology, University of Agricultural Science and Natural Resources, Gorgan, Iran; Cereals Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran.
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