1
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Zernadji W, Jebri S, Rahmani F, Amri I, Aissaoui D, Trabelsi MH, Yahya M, Amri I, Hmaied F. Effect of Gamma Irradiation on Pathogenic Staphylococcus aureus in Packaged Ready-to-Eat Salads Treated with Biological Extracts. J Food Prot 2024; 87:100232. [PMID: 38278487 DOI: 10.1016/j.jfp.2024.100232] [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: 05/11/2023] [Revised: 01/06/2024] [Accepted: 01/21/2024] [Indexed: 01/28/2024]
Abstract
Providing pathogen-free ready-to-eat (RTE) salads is critical for all consumers, especially individuals with weakened immunity. In this study, the efficacy of γ-irradiation on Staphylococcus aureus (S. aureus) in freshly packaged salads (4.24 log CFU/g) treated with essential oil (EO) and myrtle juice during 10 days of storage and their impact on organoleptic properties were investigated. EO was extracted by hydrodistillation and the chemical composition was analyzed by gas chromatography with Flame Ionization Detector (GC/FID) and gas chromatography/mass spectrometry (GC/MS). Myrtle juice was prepared from fresh fruits. The cytotoxic effects of Thymus capitatus (T. capitatus) EO against a normal human umbilical vein endothelial cell (HUVEC) were assessed. GC/FID and GC-MS analysis of the thyme EO revealed the presence of 13 compounds, including carvacrol (79.55%) and p-cymene (7.93%) as major components. The EO was found to be noncytotoxic, with concentrations lower than 0.16 µL/mL. A reduction of more than 3 log CFU/g and a total inactivation of S. aureus were achieved with the combination of gamma irradiation at 0.5 kGy with myrtle juice at 6 µL/mL and EO at 0.08 µL/mL, respectively. The treatment of fresh RTE salads with thyme and myrtle juice was evaluated as acceptable by the sensory panel. The combined effect showed a synergistic potential on the inactivation of S. aureus.
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Affiliation(s)
- Widad Zernadji
- University of Carthage, Higher School of Food Industries, 1003 Tunis, Tunisia; Laboratoire de Biotechnologies et Technologie Nucléaire, CNSTN, Sidi Thabet 2020, Tunisia.
| | - Sihem Jebri
- Laboratoire de Biotechnologies et Technologie Nucléaire, CNSTN, Sidi Thabet 2020, Tunisia.
| | - Faten Rahmani
- Laboratoire de Biotechnologies et Technologie Nucléaire, CNSTN, Sidi Thabet 2020, Tunisia.
| | - Ismail Amri
- Laboratoire de Biotechnologies et Technologie Nucléaire, CNSTN, Sidi Thabet 2020, Tunisia.
| | - Dorra Aissaoui
- Institut Pasteur of Tunis, University of Tunis El Manar, Tunis 1002, Tunisia.
| | | | - Mariem Yahya
- Laboratoire de Biotechnologies et Technologie Nucléaire, CNSTN, Sidi Thabet 2020, Tunisia.
| | - Islem Amri
- Laboratoire de Biotechnologies et Technologie Nucléaire, CNSTN, Sidi Thabet 2020, Tunisia.
| | - Fatma Hmaied
- Laboratoire de Biotechnologies et Technologie Nucléaire, CNSTN, Sidi Thabet 2020, Tunisia.
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2
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Kačániová M, Čmiková N, Vukovic NL, Verešová A, Bianchi A, Garzoli S, Ben Saad R, Ben Hsouna A, Ban Z, Vukic MD. Citrus limon Essential Oil: Chemical Composition and Selected Biological Properties Focusing on the Antimicrobial (In Vitro, In Situ), Antibiofilm, Insecticidal Activity and Preservative Effect against Salmonella enterica Inoculated in Carrot. PLANTS (BASEL, SWITZERLAND) 2024; 13:524. [PMID: 38498554 PMCID: PMC10893099 DOI: 10.3390/plants13040524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/07/2024] [Accepted: 02/12/2024] [Indexed: 03/20/2024]
Abstract
New goals for industry and science have led to increased awareness of food safety and healthier living in the modern era. Here, one of the challenges in food quality assurance is the presence of pathogenic microorganisms. As planktonic cells can form biofilms and go into a sessile state, microorganisms are now more resistant to broad-spectrum antibiotics. Due to their proven antibacterial properties, essential oils represent a potential option to prevent food spoilage in the search for effective natural preservatives. In this study, the chemical profile of Citrus limon essential oil (CLEO) was evaluated. GC-MS analysis revealed that limonene (60.7%), β-pinene (12.6%), and γ-terpinene (10.3%) are common constituents of CLEO, which prompted further research on antibacterial and antibiofilm properties. Minimum inhibitory concentration (MIC) values showed that CLEO generally exhibits acceptable antibacterial properties. In addition, in situ antimicrobial research revealed that vapour-phase CLEO can arrest the growth of Candida and Y. enterocolitica species on specific food models, indicating the potential of CLEO as a preservative. The antibiofilm properties of CLEO were evaluated by MIC assays, crystal violet assays, and MALDI-TOF MS analysis against S. enterica biofilm. The results of the MIC and crystal violet assays showed that CLEO has strong antibiofilm activity. In addition, the data obtained by MALDI-TOF MS investigation showed that CLEO altered the protein profiles of the bacteria studied on glass and stainless-steel surfaces. Our study also found a positive antimicrobial effect of CLEO against S. enterica. The anti-Salmonella activity of CLEO in vacuum-packed sous vide carrot samples was slightly stronger than in controls. These results highlight the advantages of the antibacterial and antibiofilm properties of CLEO, suggesting potential applications in food preservation.
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Affiliation(s)
- Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (N.Č.); (A.V.); (M.D.V.)
- School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01043 Warszawa, Poland
- INTI International University, Persiaran Perdana BBN Putra Nilai, Nilai 71800, Malaysia
| | - Natália Čmiková
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (N.Č.); (A.V.); (M.D.V.)
| | - Nenad L. Vukovic
- Department of Chemistry, University of Kragujevac, Faculty of Science, R. Domanovića 12, 34000 Kragujevac, Serbia;
| | - Andrea Verešová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (N.Č.); (A.V.); (M.D.V.)
| | - Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
| | - Stefania Garzoli
- Department of Chemistry and Technologies of Drug, Sapienza University, P. le Aldo Moro 5, 00185 Rome, Italy;
| | - Rania Ben Saad
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (R.B.S.); (A.B.H.)
| | - Anis Ben Hsouna
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (R.B.S.); (A.B.H.)
- Department of Environmental Sciences and Nutrition, Higher Institute of Applied Sciences and Technology of Mahdia, University of Monastir, Monastir 5000, Tunisia
| | - Zhaojun Ban
- Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China;
| | - Milena D. Vukic
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia; (N.Č.); (A.V.); (M.D.V.)
- Department of Chemistry, University of Kragujevac, Faculty of Science, R. Domanovića 12, 34000 Kragujevac, Serbia;
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3
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Honarmandpour A, Fatahinia M, Masoud Keshavarzzade A, Namjoyan F, Maraghi E, Kamali H. The effects of Ziziphus Spina leaves’ Hydro-Alcoholic Extract Vaginal Cream and Clotrimazole on Candida albicans in Wistar Rats. CLINICAL PATHOLOGY 2022; 15:2632010X221138664. [PMID: 36438542 PMCID: PMC9685217 DOI: 10.1177/2632010x221138664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Accepted: 10/27/2022] [Indexed: 11/22/2022]
Abstract
Background: In vitro, Ziziphus Spina-Christi (ZSC) leaves have been shown to have
antimicrobial and antifungal effects. This study aimed to
examine the effects of Ziziphus Spina leaves hydro-alcoholic extracts with
Clotrimazole against Candida albicans in female rats. Methods: Four groups of rats were infected vaginally with C.
Albicans, and 1 group not infected was considered negative control. The
infected groups received the following treatments: 2 groups were treated
with vaginal 5%, or 10%, of Ziziphus Spina extract creams. One group
received 1% clotrimazole, and 1 group did not receive any treatment
considered a positive control. Results: The mean number of colony-forming units (CFUs) before the intervention was
195.83 ± 395.126 in the 5% ZSC group, 346.33 ± 396.719 in the 10% ZSC group,
345.17 ± 507.431 in the clotrimazole group, 212.20 ± 148.304 in the positive
control group (P = .604), and 0 in the negative control
group (P = .003). After 1 week, the average number of CFUs
considerably dropped to 65.14 ± 36.03 in the 5% ZSC group, 1.43 ± 3.60 in
the 10% ZSC group, and 0.43 ± 1.13 in the clotrimazole group. The number in
the positive control group remained unchanged (212.20 ± 148.304)
(P = .005). After 2 weeks, the average number of CFUs
was 0 in the 10% ZSC group, Clotrimazole and negative control groups and was
4.57 ± 23.99 in the 5% ZSC group (P < .001). Conclusions: Our findings indicated that the effectiveness of Vaginal creams containing
10% Ziziphus Spina is similar to Clotrimazole in eliminating
C. Albicans.
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Affiliation(s)
- Azam Honarmandpour
- Department of Midwifery, Shoushtar Faculty of Medical Sciences, Shoushtar, Iran
| | - Mahnaz Fatahinia
- Department of Medical Mycology, Infectious and Tropical Diseases Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | | | - Forogh Namjoyan
- Pharmacognosy Department, Marine natural Pharmaceutical Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
| | - Elham Maraghi
- Department of Biostatistics and Epidemiology Faculty of Public Health, Ahvaz Jundishapur University of Medical Sciences Ahvaz, Iran
| | - Hossein Kamali
- MSc of Anatomy, Shoushtar Faculty of Medical Sciences, Shoushtar, Iran
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4
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Giampieri F, Cianciosi D, Forbes‐Hernández TY. Myrtle (
Myrtus communis
L.) berries, seeds, leaves, and essential oils: New undiscovered sources of natural compounds with promising health benefits. FOOD FRONTIERS 2020. [DOI: 10.1002/fft2.37] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Affiliation(s)
- Francesca Giampieri
- Nutrition and Food Science Group Department of Analytical and Food Chemistry CITACA CACTI University of Vigo ‐ Vigo Campus Vigo Spain
- Dipartimento di Scienze Cliniche Specialistiche e Odontostomtologiche Università Politecnica delle Marche Ancona Italy
- College of Food Science and Technology Northwest University Xi'an China
| | - Danila Cianciosi
- Dipartimento di Scienze Cliniche Specialistiche e Odontostomtologiche Università Politecnica delle Marche Ancona Italy
| | - Tamara Y. Forbes‐Hernández
- Nutrition and Food Science Group Department of Analytical and Food Chemistry CITACA CACTI University of Vigo ‐ Vigo Campus Vigo Spain
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5
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da Costa Lima M, de Souza EL. A systematic quantitative analysis of the published literature on the efficacy of essential oils as sanitizers in fresh leafy vegetables. Crit Rev Food Sci Nutr 2020; 61:2326-2339. [PMID: 32519881 DOI: 10.1080/10408398.2020.1776676] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
This study carried out a systematic quantitative analysis of published literature on the efficacy of essential oils (EOs) as sanitizers in fresh leafy vegetables (FLVs). Efficacy of EO was measured by determining if their application could cause a reduction of microbial population in FLV, as well as by identifying experimental factors that might affect the achieved reduction levels. Data on efficacy of EO to reduce the microbial population and experimental conditions were collected from selected studies and compiled for a distribution and relational analysis. Reduction of an artificial inoculum and/or natural microbiota of FLV caused by 14 different EO were measured in 404 (73.8%) and 143 (26.2%) experiments, respectively. Results of quantitative analysis showed that EO are consistently effective to reduce microbial population in FLV either when the target microorganisms are forming an artificial inoculum or the natural microbiota, being overall similarly effective to or more effective than substances used ordinarily as sanitizers. EO were more effective to reduce the population of microorganisms forming an artificial inoculum than the natural microbiota. EO concentration and inoculum size had no significant effect on achieved reductions. Duration of sanitization treatment with EO had significant effect on achieved reductions and highest reductions were found when the sanitization time was >3 min. Although with the inherent variability in experimental designs found in available literature, the results of this quantitative analysis provide strong evidence that EO are promising candidates for use in strategies to sanitize FLV.
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Affiliation(s)
- Maiara da Costa Lima
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
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6
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Pellegrini M, Rossi C, Palmieri S, Maggio F, Chaves-López C, Lo Sterzo C, Paparella A, De Medici D, Ricci A, Serio A. Salmonella enterica Control in Stick Carrots Through Incorporation of Coriander Seeds Essential Oil in Sustainable Washing Treatments. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00014] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
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7
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Extracts from Myrtle Liqueur Processing Waste Modulate Stem Cells Pluripotency under Stressing Conditions. BIOMED RESEARCH INTERNATIONAL 2019; 2019:5641034. [PMID: 31309107 PMCID: PMC6594338 DOI: 10.1155/2019/5641034] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/22/2019] [Accepted: 05/23/2019] [Indexed: 12/15/2022]
Abstract
Nutraceuticals present in food are molecules able to exert biological activity for the prevention and treatment of various diseases, in form of pharmaceutical preparations, such as capsules, cream, or pills. Myrtus communis L. is a spontaneous Mediterranean evergreen shrub, widely known for the liqueur obtained from its berries rich in phytochemicals such as tannins and flavonoids. In the present study, we aimed to evaluate the properties of myrtle byproducts, residual of the industrial liqueur processing, in Adipose-derived stem cells (ADSCs) induced at oxidative stress by in vitro H2O2 treatment. Cells were exposed for 12-24 and 48h at treatment with extracts and then senescence-induced. ROS production was then determined. The real-time PCR was performed to evaluate the expression of inflammatory cytokines and sirtuin-dependent epigenetic changes, as well the modifications in terms of stem cell pluripotency. The β-galactosidase assay was conducted to analyze stem cell senescence after treatment. Our results show that industrial myrtle byproducts retain a high antioxidant and antisenescence activity, protecting cells from oxidative stress damages. The results obtained suggest that residues from myrtle liqueur production could be used as resource in formulation of food supplements or pharmaceutical preparations with antioxidant, antiaging, and anti-inflammatory activity.
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8
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Hennia A, Nemmiche S, Dandlen S, Miguel MG. Myrtus communis essential oils: insecticidal, antioxidant and antimicrobial activities: a review. JOURNAL OF ESSENTIAL OIL RESEARCH 2019. [DOI: 10.1080/10412905.2019.1611672] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Aicha Hennia
- Department of Agronomy, Faculty of Nature and Life Sciences, University of Mostaganem, Mostaganem, Algeria
| | - Said Nemmiche
- Department of Biology, Faculty of Nature and Life Sciences, University of Mostaganem, Mostaganem, Algeria
| | - Susana Dandlen
- Departamento de Química e Farmácia, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Faro, Portugal
| | - Maria Graça Miguel
- Departamento de Química e Farmácia, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Faro, Portugal
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9
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Massey LM, Hettiarachchy NS, Horax R, Rayaprolu SJ, Kumar‐Phillips G, Martin EM, Ricke SC. Efficacy of organic acid electrostatic spray for decontaminating
Salmonella
on cantaloupe cubes and cherry tomatoes. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13748] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | | | - Ronny Horax
- Department of Food Science University of Arkansas Fayetteville Arkansas
| | | | | | - Elizabeth M. Martin
- Institute for Nanoscience & Engineering University of Arkansas Fayetteville Arkansas
| | - Steven C. Ricke
- Department of Food Science University of Arkansas Fayetteville Arkansas
- Center for Food Safety University of Arkansas Fayetteville Arkansas
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10
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Gurtler JB, Harlee NA, Smelser AM, Schneider KR. Salmonella enterica Contamination of Market Fresh Tomatoes: A Review. J Food Prot 2018; 81:1193-1213. [PMID: 29965780 DOI: 10.4315/0362-028x.jfp-17-395] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Salmonella contamination associated with market fresh tomatoes has been problematic for the industry and consumers. A number of outbreaks have occurred, and dollar losses for the industry, including indirect collateral impact to agriculturally connected communities, have run into the hundreds of millions of dollars. This review covers these issues and an array of problems and potential solutions surrounding Salmonella contamination in tomatoes. Some other areas discussed include (i) the use of case-control studies and DNA fingerprinting to identify sources of contamination, (ii) the predilection for contamination based on Salmonella serovar and tomato cultivar, (iii) internalization, survival, and growth of Salmonella in or on tomatoes and the tomato plant, in biofilms, and in niches ancillary to tomato production and processing, (iv) the prevalence of Salmonella in tomatoes, especially in endogenous regions, and potential sources of contamination, and (v) effective and experimental means of decontaminating Salmonella from the surface and stem scar regions of the tomato. Future research should be directed in many of the areas discussed in this review, including determining and eliminating sources of contamination and targeting regions of the country where Salmonella is endemic and contamination is most likely to occur. Agriculturalists, horticulturalists, microbiologists, and epidemiologists may make the largest impact by working together to solve other unanswered questions regarding tomatoes and Salmonella contamination.
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Affiliation(s)
- Joshua B Gurtler
- 1 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Food Safety and Intervention Technologies Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8551 (ORCID: http://orcid.org/0000-0001-5844-7794 [J.B.G.])
| | - Nia A Harlee
- 1 U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Food Safety and Intervention Technologies Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8551 (ORCID: http://orcid.org/0000-0001-5844-7794 [J.B.G.]).,2 Department of Culinary Arts and Food Science, Drexel University, 3141 Chestnut Street, Philadelphia, Pennsylvania 19104
| | - Amanda M Smelser
- 3 Graduate School of Arts and Sciences, Wake Forest University Baptist Medical Center, Medical Center Boulevard, Winston-Salem, North Carolina 27157; and
| | - Keith R Schneider
- 4 Food Science and Human Nutrition Department, University of Florida, 572 Newell Drive, Building 475, Gainesville, Florida 32611, USA
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11
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Prakash A, Baskaran R, Paramasivam N, Vadivel V. Essential oil based nanoemulsions to improve the microbial quality of minimally processed fruits and vegetables: A review. Food Res Int 2018; 111:509-523. [PMID: 30007714 DOI: 10.1016/j.foodres.2018.05.066] [Citation(s) in RCA: 113] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Revised: 05/07/2018] [Accepted: 05/28/2018] [Indexed: 12/25/2022]
Abstract
Due to the convenience and nutritional value, minimally processed fruits and vegetables (MPFV) are one of the rapid growing sectors in the food industry. However, their microbiological safety is a cause of great concern. Essential oils (EOs), known for potent antimicrobial efficacy have been shown to reduce microbial load in MPFV, but their low water solubility, high volatility and strong organoleptic properties limit their wide use. Encapsulating EOs to nanoemulsion offers a viable remedy for such limitations. Due to the unique properties of the EOs nanoemulsion, there has been an increasing interest in their fabrication and use in food system. The present review article encompasses the overview of the prominent microflora present in MPFV, the recent developments on the fabrication and stability of EOs based nanoemulsion, their in vitro antimicrobial activity and their application in MPFV. This review also discusses the EOs based nanoemulsions antimicrobial mechanism of action and their regulatory issues related to their use. Application of EOs based nanoemulsion either as washing disinfectant or with incorporation into edible coatings have been shown to considerably improve the microbial quality and safety of MPFV. This efficacy has been further shown to increase when combined with other hurdles. However, further studies are required on the toxicity of EOs based nanoemulsion to assure its commercial exploitation.
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Affiliation(s)
- Anand Prakash
- Chemical Biology Lab (ASK-II), School of Chemical and Biotechnology, SASTRA Deemed University, Thanjavur, 613401, Tamilnadu, India
| | - Revathy Baskaran
- Department of Fruit and Vegetable Technology, Central Food Technological Research Institute (CFTRI), Mysore 570020, India
| | - Nithyanand Paramasivam
- Biofilm Biology Lab, Centre for Research on Infectious Diseases (CRID), School of Chemical and Biotechnology, SASTRA Deemed University, Thanjavur 613 401,Tamil Nadu, India
| | - Vellingiri Vadivel
- Chemical Biology Lab (ASK-II), School of Chemical and Biotechnology, SASTRA Deemed University, Thanjavur, 613401, Tamilnadu, India.
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12
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Fadil M, Fikri-Benbrahim K, Rachiq S, Ihssane B, Lebrazi S, Chraibi M, Haloui T, Farah A. Combined treatment of Thymus vulgaris L., Rosmarinus officinalis L. and Myrtus communis L. essential oils against Salmonella typhimurium: Optimization of antibacterial activity by mixture design methodology. Eur J Pharm Biopharm 2017; 126:211-220. [PMID: 28583590 DOI: 10.1016/j.ejpb.2017.06.002] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 04/30/2017] [Accepted: 06/01/2017] [Indexed: 11/17/2022]
Abstract
To increase the sensibility of Salmonella typhimurium strain, a mixture of Thymus vulgaris L. (T. vulgaris L.), Rosmarinus officinalis L. (R. officinalis L.) and Myrtus communis L. (M. communis L.) essential oils (EOs) was used in combined treatment by experimental design methodology (mixture design). The chemical composition of EOs was firstly identified by GC and GC/MS and their antibacterial activity was evaluated. The results of this first step have shown that thymol and borneol were the major compounds in T. vulgaris and M. communis L. EOs, respectively, while 1,8-cineole and α-pinene were found as major compounds in R. officinalis L. The same results have shown a strong antibacterial activity of T. vulgaris L. EO followed by an important power of M. communis L. EO against a moderate activity of R. officinalis L. EO. Besides, 1/20 (v/v) was the concentration giving a strain response classified as sensitive. From this concentration, the mixture design was performed and analyzed. The optimization of mixtures antibacterial activities has highlighted the synergistic effect between T. vulgaris L. and M. communis L. essential oils. A formulation comprising 55% of T. vulgaris L. and 45% of M. communis L. essential oils, respectively, can be considered for the increase of Salmonella typhimurium sensibility.
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Affiliation(s)
- Mouhcine Fadil
- Laboratory of Applied Organic Chemistry, Faculty of Sciences and Techniques Sidi Mohamed Ben Abdellah University, Fez, Morocco; Laboratory of Functional Ecology and Environment, Faculty of Sciences and Techniques Sidi Mohamed Ben Abdellah University, Fez, Morocco.
| | - Kawtar Fikri-Benbrahim
- Laboratory of Microbial Biotechnology, Faculty of Sciences and Techniques Sidi Mohamed Ben Abdellah University, Fez, Morocco
| | - Saad Rachiq
- Laboratory of Functional Ecology and Environment, Faculty of Sciences and Techniques Sidi Mohamed Ben Abdellah University, Fez, Morocco
| | - Bouchaib Ihssane
- Laboratory of Applied Organic Chemistry, Faculty of Sciences and Techniques Sidi Mohamed Ben Abdellah University, Fez, Morocco
| | - Sara Lebrazi
- Laboratory of Microbial Biotechnology, Faculty of Sciences and Techniques Sidi Mohamed Ben Abdellah University, Fez, Morocco
| | - Marwa Chraibi
- Laboratory of Microbial Biotechnology, Faculty of Sciences and Techniques Sidi Mohamed Ben Abdellah University, Fez, Morocco
| | - Taoufik Haloui
- Laboratory of Functional Ecology and Environment, Faculty of Sciences and Techniques Sidi Mohamed Ben Abdellah University, Fez, Morocco
| | - Abdellah Farah
- Laboratory of Applied Organic Chemistry, Faculty of Sciences and Techniques Sidi Mohamed Ben Abdellah University, Fez, Morocco
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13
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Zhang Y, Chen H, Critzer F, Davidson PM, Zhong Q. Potential of Cinnamon Oil Emulsions as Alternative Washing Solutions of Carrots. J Food Prot 2017; 80:994-1001. [PMID: 28467186 DOI: 10.4315/0362-028x.jfp-16-359] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of this study was to evaluate the potential of cinnamon oil emulsions as alternative washing solutions to improve the microbial safety of carrots. Whey protein concentrate (WPC), gum arabic (GA), lecithin, and their combinations were used to prepare cinnamon oil emulsions. The emulsions were characterized for their hydrodynamic diameter (Dh) during 7 days of storage and their antimicrobial activity against cocktails of Salmonella enterica , Escherichia coli O157:H7, and Listeria monocytogenes . The Dh of the emulsion prepared with the GA+WPC blend did not change significantly (195.0 to 184.1 nm), whereas all other emulsions showed varying degrees of increases in Dh. Compared with free cinnamon oil dissolved in 5% ethanol, all emulsions showed similar or lower MICs and MBCs. Emulsions prepared with GA and equal masses of GA and WPC were chosen and diluted to 0.2 and 0.5% cinnamon oil to wash carrots that were surface inoculated with bacterial cocktails because of their lower MICs and MBCs than free oil. Emulsions resulted in significantly higher reductions of pathogens on carrots than free cinnamon oil, 3.0 to 3.7 versus 2.1 to 2.3 log CFU/g at 0.5% cinnamon oil and 2.0 to 3.0 versus 1.0 to 1.7 log CFU/g at 0.2% cinnamon oil. No transfer of bacteria from inoculated carrots to wash solutions and no effects of organic load on log reductions were only observed for wash treatments with 0.5% emulsified cinnamon oil. Thus, the cinnamon oil emulsions are potential alternative postharvest washing solutions for fresh produce production.
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Affiliation(s)
- Yue Zhang
- Department of Food Science and Technology, 2510 River Drive, University of Tennessee, Knoxville, Tennessee 37996, USA
| | - Huaiqiong Chen
- Department of Food Science and Technology, 2510 River Drive, University of Tennessee, Knoxville, Tennessee 37996, USA
| | - Faith Critzer
- Department of Food Science and Technology, 2510 River Drive, University of Tennessee, Knoxville, Tennessee 37996, USA
| | - P Michael Davidson
- Department of Food Science and Technology, 2510 River Drive, University of Tennessee, Knoxville, Tennessee 37996, USA
| | - Qixin Zhong
- Department of Food Science and Technology, 2510 River Drive, University of Tennessee, Knoxville, Tennessee 37996, USA
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14
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Özcan G, Demirel Zorba NN. Combined effect of ultrasound and essential oils to reduce Listeria monocytogenes on fresh produce. FOOD SCI TECHNOL INT 2016; 22:353-62. [PMID: 26377335 DOI: 10.1177/1082013215604478] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2014] [Accepted: 08/06/2015] [Indexed: 12/16/2023]
Abstract
Salads prepared from contaminated fresh produce have a high risk of causing food-borne illnesses. Essential oils obtained from plants have antimicrobial activity and may provide a natural approach to reduce the pathogens on fresh produce. Additionally, ultrasound treatments have been shown to reduce the microbial counts on different foods. The objective of this study was to investigate the antimicrobial activities of cinnamon and lemon essential oils in vitro and in food applications. Mixtures of lettuce, parsley and dill were inoculated with Listeria monocytogenes and then dip-treated for 5 min in one of the following treatments: sterile tap water, chlorinated water, 1% lemon essential oil, 2% cinnamon essential oil or 2% cinnamon essential oil + ultrasound. The samples were stored at 4 ℃ and collected at d 0, 1, 3, 5, 7 and 9 post inoculation. The 1% lemon (4 log) and 2% cinnamon (2 log) essential oil washes provided partial inhibition against L. monocytogenes by d 1. The combined application of 2% cinnamon oil and ultrasound resulted in only 0.85 log inhibition by d 1; however, the number of L. monocytogenes increased during storage and became nearly equal to the control at d 9. Therefore, different combinations of essential oils with other antimicrobials or novel technologies are required.
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Affiliation(s)
- Gülçin Özcan
- Department of Biology, Faculty of Science and Literature, Çanakkale Onsekiz Mart University, Turkey
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15
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Bhargava K, Conti DS, da Rocha SRP, Zhang Y. Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce. Food Microbiol 2015; 47:69-73. [PMID: 25583339 DOI: 10.1016/j.fm.2014.11.007] [Citation(s) in RCA: 158] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2014] [Revised: 09/11/2014] [Accepted: 11/18/2014] [Indexed: 11/25/2022]
Abstract
Although antimicrobial activities of plant essential oils are well documented, challenges remain as to their application in fresh produce due to the hydrophobic nature of essential oils. Oregano oil nanoemulsions were formulated with a food-grade emulsifier and evaluated for their efficacy in inactivating the growth of foodborne bacteria on fresh lettuce. Lettuce was artificially inoculated with Listeria monocytogenes, Salmonella Typhimurium and Escherichia coli O157:H7, followed by a one-minute dipping in oregano oil nanoemulsions (0.05% or 0.1%). Samples were stored at 4 °C and enumerated for bacteria at fixed intervals (0 h, 3 h, 24 h, and 72 h). Compared to control, 0.05% nanoemulsion showed an up to 3.44, 2.31, and 3.05 log CFU/g reductions in L. monocytogenes, S. Typhimurium, and E. coli O157:H7, respectively. Up to 3.57, 3.26, and 3.35 log CFU/g reductions were observed on the same bacteria by the 0.1% treatment. Scanning Electron Microscopy (SEM) demonstrated disrupted bacterial membranes due to the oregano oil treatment. The data suggest that applying oregano oil nanoemulsions to fresh produce may be an effective antimicrobial control strategy.
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Affiliation(s)
- Kanika Bhargava
- Department of Nutrition and Food Science, Wayne State University, Detroit, MI, USA; Department of Human Environmental Sciences, University of Central Oklahoma, Edmond, OK, USA
| | - Denise S Conti
- Department of Chemical Engineering and Materials Science, Wayne State University, Detroit, MI, USA
| | - Sandro R P da Rocha
- Department of Chemical Engineering and Materials Science, Wayne State University, Detroit, MI, USA
| | - Yifan Zhang
- Department of Nutrition and Food Science, Wayne State University, Detroit, MI, USA.
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16
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Olanya OM, Annous BA, Taylor J. Effects ofPseudomonas chlororaphisand gaseous chlorine dioxide on the survival ofSalmonella entericaon tomatoes. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12748] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ocen Modesto Olanya
- Food Safety and Intervention Technology Research Unit; Eastern Regional Research Center; USDA Agricultural Research Service; 600 East Mermaid Lane Wyndmoor PA 19038 USA
| | - Bassam A. Annous
- Food Safety and Intervention Technology Research Unit; Eastern Regional Research Center; USDA Agricultural Research Service; 600 East Mermaid Lane Wyndmoor PA 19038 USA
| | - Janysha Taylor
- Food Safety and Intervention Technology Research Unit; Eastern Regional Research Center; USDA Agricultural Research Service; 600 East Mermaid Lane Wyndmoor PA 19038 USA
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17
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Serio A, Chaves-López C, Martuscelli M, Mazzarrino G, Di Mattia C, Paparella A. Application of Central Composite Design to evaluate the antilisterial activity of hydro-alcohol berry extract of Myrtus communis L. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.027] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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18
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Antimicrobial activity of Myrtus communis L. water-ethanol extract against meat spoilage strains of Brochothrix thermosphacta and Pseudomonas fragi in vitro and in meat. ANN MICROBIOL 2014. [DOI: 10.1007/s13213-014-0925-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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19
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Polat B, Oba S, Karaman K, Arici M, Sagdic O. Comparison of different solvent types for determination biological activities of myrtle berries collected from Turkey. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2014. [DOI: 10.3920/qas2013.0241] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- B. Polat
- Faculty of Engineering, Department of Food Engineering, Erciyes University, 38039 Kayseri, Turkey
| | - S. Oba
- Faculty of Engineering, Department of Food Engineering, Erciyes University, 38039 Kayseri, Turkey
| | - K. Karaman
- Faculty of Agriculture, Department of Agricultural Biotechnology, Erciyes University, 38039 Kayseri, Turkey
| | - M. Arici
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, 34210 Istanbul, Turkey
| | - O. Sagdic
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, 34210 Istanbul, Turkey
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20
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Ulukanli Z, Oz AT. The effect of oleum myrtle on the fruit quality of strawberries during MAP storage. Journal of Food Science and Technology 2014; 52:2860-8. [PMID: 25892784 DOI: 10.1007/s13197-014-1325-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/14/2012] [Accepted: 03/14/2014] [Indexed: 11/29/2022]
Abstract
Strawberries are known to be significant source of the nutraceuticals; however, rapid perishable property of this fruit is very important issue. Up to now, extension of this fruit is still the focus of scientific and industrial interest in the worldwide. Therefore, of the known nutraceuticals, myrtle essential oil in this study is intended to use for extending the storage of strawberries. Strawberries were individually immersed in the treatment solutions of 0.1 % myrtle oil, 0.5 % myrtle oil and then placed in Modified Atmosphere Packaging (MAP) for 8 days at 5 °C. The control fruits without myrtle oil treatment were also placed in MAP and stored under the same condition. Treatment of myrtle oil decreased the weight and the fruit firmness loss. Furthermore, titratable acidity (TA), pH and colour value did not display significant changes during storage. Fluctuations were observed in the vitamin C, total soluble solids (TSS), TSS/TA content and microbial growth. The O2 concentration in MAP decreased from 21 % to around 15 %, whereas, CO2 concentration varied from 6.0 to 6.9 % in the treatments by the 8th day of storage time. The delay of flesh firmness, weight loss, vitamin C loss and increasing CO2 concentration in MAP, best sensory quality as well as limiting the growth of microbial parameters in concern was attained through the use of 0.5 % myrtle oil, suggesting that 0.5 % myrtle oil showed more pronounced activity than 0.1 % myrtle oil and control in maintaining the fruit quality and shelf life of fruits during MAP storage.
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Affiliation(s)
- Zeynep Ulukanli
- Department of Biology, Science and Arts Faculty, Department of Biology, Osmaniye Korkut Ata University, Karacaoglan Campus 80000, Osmaniye, Turkey
| | - Ayse Tulin Oz
- Department of Food Engineering, Engineering Faculty, Osmaniye Korkut Ata University, Karacaoglan Campus 80000, Osmaniye, Turkey
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Aleksic V, Knezevic P. Antimicrobial and antioxidative activity of extracts and essential oils of Myrtus communis L. Microbiol Res 2014; 169:240-54. [DOI: 10.1016/j.micres.2013.10.003] [Citation(s) in RCA: 157] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2013] [Revised: 10/16/2013] [Accepted: 10/19/2013] [Indexed: 01/11/2023]
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22
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Xu W, Wu C. Different efficiency of ozonated water washing to inactivate Salmonella enterica typhimurium on green onions, grape tomatoes, and green leaf lettuces. J Food Sci 2014; 79:M378-83. [PMID: 24467482 DOI: 10.1111/1750-3841.12359] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2013] [Accepted: 12/03/2013] [Indexed: 11/30/2022]
Abstract
UNLABELLED Ozonated water washing is one of the emerging techniques to inactivate foodborne pathogens on produce, and limited information is available to optimize processing parameters (treatment time, temperature, and pH) to improve ozone efficacy on Salmonella inactivation for different produce. The efficacy of ozonated water washing for inactivation of Salmonella enterica Typhimurium on green onions, grape tomatoes and green leaf lettuces were studied in our research. Surface inoculated fresh produce were washed by ozonated water for 1, 5, or 10 min at room temperature and pH 5.60 ± 0.03. Then efficacy of ozonated water washing at mild heated (50 °C) and refrigerated (4 °C) temperature for 5 min with pH 5.60 ± 0.03 was investigated. Salmonella inactivation efficacy under pH 5.60 ± 0.03 and 2.64 ± 0.02 with 5 min washing at room temperature were also compared. Our results showed that Salmonella inactivation by ozonated water was time-dependent for 3 fresh produce. Mild heated temperature (50 °C) and pH 2.64 ± 0.02 improved efficacy of ozonated water to inactivate Salmonella on tomatoes and lettuces, but not on green onions. It is suggested that different surface structures of fresh produce significantly impact the antimicrobial efficacy of ozonated water washing operated under various parameters (time, temperature, and pH). PRACTICAL APPLICATION Washing is the essential step for green onions and lettuces in the packinghouse and grape tomatoes in the restaurants and grocery stores having salad bars. Ozonated water can be used as disinfectant to reduce microbial contamination (FDA). The effectiveness of this disinfectant depends on the type of product and treatment conditions, such as water temperature, acidity, contact time. Our study showed that Salmonella inactivation by ozonated water washing was time-dependent. Mild heat and low pH improved inactivation efficacy on tomatoes and lettuces, but not on green onions. Processors should consider adjustments that are most appropriate for their produce.
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Affiliation(s)
- Wenqing Xu
- Dept. of Animal and Food Sciences, Univ. of Delaware, Newark, DE, 19716-2150, U.S.A
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23
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Alipour G, Dashti S, Hosseinzadeh H. Review of pharmacological effects of Myrtus communis L. and its active constituents. Phytother Res 2014; 28:1125-36. [PMID: 24497171 DOI: 10.1002/ptr.5122] [Citation(s) in RCA: 126] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2013] [Revised: 12/26/2013] [Accepted: 01/04/2014] [Indexed: 11/10/2022]
Abstract
Myrtle (Myrtus communis L., Myrtaceae) is a medicinal herb used worldwide in traditional medicine. A large number of components have been isolated from this herb. Polyphenols, myrtucommulone (MC), semimyrtucommulone (S-MC), 1,8-cineole, α-pinene, myrtenyl acetate, limonene, linalool and α-terpinolene are among the compounds considered to be the main biologically active components. Various parts of this herb such as its berries, leaves and fruits have been used extensively as a folk medicine for several centuries. The herb is used traditionally for the treatment of disorders such as diarrhea, peptic ulcer, hemorrhoid, inflammation, pulmonary and skin diseases, although clinical and experimental studies suggest that it possesses a broader spectrum of pharmacological and therapeutic effects such as antioxidative, anticancer, anti-diabetic, antiviral, antibacterial, antifungal, hepatoprotective and neuroprotective activity. The present review attempts to give an overview on the phytochemical, pharmacological, toxicological and clinical studies of total extracts and the most relevant active ingredients of M. communis.
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Affiliation(s)
- Ghazal Alipour
- Nanotechnology Research Center, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, I.R., Iran
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24
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Pan X, Nakano H. Effects of Chlorine-Based Antimicrobial Treatments on the Microbiological Qualities of Selected Leafy Vegetables and Wash Water. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.765] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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25
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Goodburn C, Wallace CA. The microbiological efficacy of decontamination methodologies for fresh produce: A review. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.12.012] [Citation(s) in RCA: 204] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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SAGIR I, TURHAN S. The Effect of Ethanol Extracts from Nettle, Rosemary and Myrtle Leaves on Lipid Oxidation and Microbial Growth of Kavurma during Refrigerated Storage. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.173] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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27
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Yossa N, Patel J, Millner P, Ravishankar S, Lo YM. Antimicrobial activity of plant essential oils against Escherichia coli O157:H7 and Salmonella on lettuce. Foodborne Pathog Dis 2013; 10:87-96. [PMID: 23256843 DOI: 10.1089/fpd.2012.1301] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Foodborne outbreaks associated with the consumption of fresh produce have increased. In an effort to identify natural antimicrobial agents as fresh produce-wash, the effect of essential oils in reducing enteric pathogens on iceberg and romaine lettuce was investigated. Lettuce pieces were inoculated with a five-strain cocktail of Escherichia coli O157:H7 or Salmonella enterica (5 log CFU/g) and then immersed in a treatment solution containing 5 ppm free chlorine, cinnamaldehyde, or Sporan(®) (800 and 1000 ppm) alone or in combination with 200 ppm acetic acid (20%) for 1 min. Treated leaves were spin-dried and stored at 4°C. Samples were taken to determine the surviving populations of E. coli O157:H7, Salmonella, total coliforms, mesophilic and psychrotrophic bacteria, and yeasts and molds during the 14-day storage period. The effect of treatments on lettuce color and texture was also determined. Cinnamaldehyde-Tween (800 ppm, 800T) reduced E. coli O157:H7 by 2.89 log CFU/g (p<0.05) on iceberg lettuce at day 0; Sporan(®)-acetic acid (1000SV) reduced E. coli O157:H7 and Salmonella on iceberg and romaine lettuce by 2.68 and 1.56 log CFU/g (p<0.05), respectively, at day 0. The effect of essential oils was comparable to that of 5 ppm free chlorine in reducing E. coli O157:H7 and Salmonella populations on iceberg and romaine lettuce throughout the storage time. The natural microbiota on treated lettuce leaves increased during the storage time, but remained similar (p>0.05) to those treated with chlorine and control (water). The texture and the color of iceberg and romaine lettuce treated with essential oils were not different from the control lettuce after 14 days of storage. This study demonstrates the potential of Sporan(®) and cinnamaldehyde as effective lettuce washes that do not affect lettuce color and texture.
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Affiliation(s)
- Nadine Yossa
- Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA
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28
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Messaoud C, Laabidi A, Boussaid M. Myrtus communis L. infusions: the effect of infusion time on phytochemical composition, antioxidant, and antimicrobial activities. J Food Sci 2012; 77:C941-7. [PMID: 22888790 DOI: 10.1111/j.1750-3841.2012.02849.x] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
In traditional medicine, myrtle (Myrtus communis L.) is frequently consumed as an infusion and decoction. In this study, we investigate the phenolic and volatile compositions and antioxidant and antibacterial activities of leaf infusions prepared during 3 different times. The total phenolics contents (146.74 to 179.55 mg GAE/g DM) varied significantly between infusions. Eleven phenolic compounds were identified by reversed-phase high-performance liquid chromatography. Phenolic acids (7.64 to 14.28 μmol/g DM) and flavonol glycosides (7.05 to 12.11 μmol/g DM) were the major phenolic fractions of infusions. Significant quantitative variation in 6 phenolic components was observed between infusions. Sixteen volatile components were identified by gas chromatography (GC) and GC mass spectrometry analyses. The main constituents were 1,8-cineole (42.58% to 51.39%), α-terpineol (9.45% to 9.72%), methyl eugenol (6.69% to 7.11%), and linalool (5.91% to 6.06%). Quantitative variations of the volatile components of the analyzed oils in relation to the infusion time were observed. The antioxidant properties of infusions, assayed through DPPH (2,2- diphenyl-1-picrylhydrazyl) method, β-carotene bleaching test, chelating effect on ferrous ions, and ferric reducing power method, were considerable and varied according to the infusion time. Myrtle infusions exhibited a substantial antimicrobial activity against 6 tested bacteria.
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Affiliation(s)
- Chokri Messaoud
- Dept of Biology, Laboratory of Plant Biotechnology, National Inst of Applied Science and Technology, BP 676, 1080 Tunis Cedex, Tunisia.
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29
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Jin T, Gurtler JB. Inactivation of salmonella on tomato stem scars by edible chitosan and organic Acid coatings. J Food Prot 2012; 75:1368-72. [PMID: 22856559 DOI: 10.4315/0362-028x.jfp-12-054] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study was conducted to investigate the efficacy of antimicrobial coatings for inactivation of Salmonella on the surface of tomato stem scars. Scars were inoculated with a four-strain cocktail of Salmonella (serovars Montevideo, Newport, Saintpaul, and Typhimurium) and coated with acid-chitosan solutions. The chitosan coating with three acids (3A plus chitosan), the chitosan coating with one acid, and the three-acid solution without chitosan reduced the populations of Salmonella by 6.0, 3.6, and 5.3 log CFU per stem scar, respectively. Addition of allyl isothiocyanate (10 μl/ml) to the 3A plus chitosan coating did not significantly increase (P > 0.05) the antimicrobial efficacy. Although the populations of Salmonella in the controls (ca. 7.5 log CFU per stem scar) did not change significantly throughout the 14-day storage period at 10° C, Salmonella cells were reduced to undetectable levels (< 0.7 log CFU per stem scar) in the samples treated with 3A plus chitosan coating after two days of storage, and no growth was observed for the remaining storage period. Results from this study demonstrate that coatings of acid plus chitosan provide an alternative antimicrobial intervention for decontamination of tomatoes.
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Affiliation(s)
- T Jin
- Residue Chemistry and Predictive Microbiology Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
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Yossa N, Patel J, Millner P, Lo YM. Essential oils reduce Escherichia coli O157:H7 and Salmonella on spinach leaves. J Food Prot 2012; 75:488-96. [PMID: 22410222 DOI: 10.4315/0362-028x.jfp-11-344] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The efficacy of cinnamaldehyde and Sporan for reducing Escherichia coli O157:H7 and Salmonella on spinach leaves was investigated. Spinach leaves were inoculated with a five-strain cocktail of Salmonella or E. coli O157:H7, air dried for ca. 30 min, and then immersed in a treatment solution containing 5 ppm of free chlorine, cinnamaldehyde, or Sporan (800 and 1,000 ppm) alone or in combination with 200 ppm of acetic acid (20%) for 1 min or with water (control). After spin drying, treated leaves were analyzed periodically during 14 days of storage at 4°C for Salmonella, E. coli O157:H7, total coliforms, mesophilic and psychrotrophic bacteria, and yeasts and molds. Treatment effects on color and texture of leaves also were determined. Sporan alone (1,000S), Sporan plus acetic acid (1,000SV), and cinnamaldehyde-Tween (800T) reduced E. coli O157:H7 by more than 3 log CFU/g (P < 0.05), and 1,000SV treatment reduced Salmonella by 2.5 log CFU/g on day 0. E. coli O157:H7 and Salmonella populations on treated spinach leaves declined during storage at 4°C. The 1,000SV treatment was superior to chlorine and other treatments for reducing E. coli O157:H7 during storage. Saprophytic microbiota on spinach leaves increased during storage at 4°C but remained lower on leaves treated with Sporan (800S) and Sporan plus acetic acid (1,000SV) than on control leaves. The color and texture of Sporan-treated leaves were not significantly different from those of the control leaves after 14 days. Sporan plus acetic acid (1,000SV) reduced E. coli O157:H7 and Salmonella on baby spinach leaves without adverse effects on leaf color and texture.
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Affiliation(s)
- Nadine Yossa
- Department of Nutrition and Food Science, University of Maryland, 3102 Marie Mount Hall, College Park, Maryland 20742, USA
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Brada M, Tabti N, Boutoumi H, Wathelet J, Lognay G. Composition of the essential oil of leaves and berries of Algerian myrtle (Myrtus communisL.). JOURNAL OF ESSENTIAL OIL RESEARCH 2012. [DOI: 10.1080/10412905.2012.645299] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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33
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Karagözlü N, Ergönül B, Özcan D. Determination of antimicrobial effect of mint and basil essential oils on survival of E. coli O157:H7 and S. typhimurium in fresh-cut lettuce and purslane. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.04.025] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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34
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Maxia A, Frau MA, Falconieri D, Karchuli MS, Kasture S. Essential Oil of Myrtus communis Inhibits Inflammation in Rats by Reducing Serum IL-6 and TNF-α. Nat Prod Commun 2011. [DOI: 10.1177/1934578x1100601034] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The topical anti-inflammatory activity of the essential oil of Myrtus communis L. was studied using croton oil induced ear edema and myeloperoxidase (MPO) activity in mice, and cotton pellet induced granuloma, and serum tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6) in rats. On topical application, the oil exhibited a significant decrease in the ear edema as well as MPO activity. The oil also inhibited cotton pellet-induced granuloma and serum TNF-α and IL-6. It can be concluded that the essential oil of Myrtus communis reduces leukocyte migration to the damaged tissue and exhibits anti-inflammatory activity.
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Affiliation(s)
- Andrea Maxia
- Department of Life and Environment Sciences, Botany and Botanical Garden Division, University of Cagliari, Cagliari, Italy
- APRIN, Applied Plant Research International Network
| | - Maria Assunta Frau
- Department of Life and Environment Sciences, Botany and Botanical Garden Division, University of Cagliari, Cagliari, Italy
- APRIN, Applied Plant Research International Network
| | - Danilo Falconieri
- Department of Chemistry, University of Cagliari, Cittadella Universitaria, Monserrato, Italy
- APRIN, Applied Plant Research International Network
- Istituto Tecnico “M. Giua”, Cagliari, Italy
| | - Manvendra Singh Karchuli
- Pinnacle Biomedical Research Institute, Bhopal, India
- APRIN, Applied Plant Research International Network
| | - Sanjay Kasture
- Pinnacle Biomedical Research Institute, Bhopal, India
- APRIN, Applied Plant Research International Network
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35
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Huang Y, Chen H. Effect of organic acids, hydrogen peroxide and mild heat on inactivation of Escherichia coli O157:H7 on baby spinach. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.01.012] [Citation(s) in RCA: 89] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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36
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Inactivation of Salmonella spp. on tomatoes by plant molecules. Int J Food Microbiol 2011; 144:464-8. [DOI: 10.1016/j.ijfoodmicro.2010.10.035] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2010] [Revised: 10/27/2010] [Accepted: 10/30/2010] [Indexed: 11/22/2022]
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37
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Mahboubi M, Ghazian Bidgoli F. In vitro synergistic efficacy of combination of amphotericin B with Myrtus communis essential oil against clinical isolates of Candida albicans. PHYTOMEDICINE : INTERNATIONAL JOURNAL OF PHYTOTHERAPY AND PHYTOPHARMACOLOGY 2010; 17:771-774. [PMID: 20189786 DOI: 10.1016/j.phymed.2010.01.016] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
In this study, we evaluated the antifungal activity of the essential oil from Myrtus communis (myrtle) leaves against Candida albicans (eight clinical isolates and one ATCC type strains) and different species of Aspergillus sp (A. niger, A. parasiticus, six isolates of Aspergillus flavus) using broth micro dilution assay. In addition, we evaluated the synergistic effect between the essential oil and the antifungal compound amphotericin B by checkboard micro titer assay. The essential oil was obtained from myrtle leaves by hydrodistillation method and the oil was analyzed by GC and GC-MS methods. Chemical analysis of oil revealed the presence of 70 components, representing 99.23% of the total oil. 1,8-cineole (36.1%), alpha-pinene (22.5%), linalool (8.4%), bornyl acetate (5.2%), alpha-terpineol (4.4%), linalyl acetate (4.2%) and limonene (3.8%) were found to be the major components of the oil. The antifungal evaluating showed that myrtle oil exhibited good antifungal activity against fungi. Myrtle oil showed significant antifungal activity when combined with amphotericin B.
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Affiliation(s)
- M Mahboubi
- Department of Microbiology, Research Center of Barij Essence, 87135-1178 Kashan, Iran.
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Evaluation of the Antimicrobial Properties of the Essential Oil of Myrtus communis L. against Clinical Strains of Mycobacterium spp. Interdiscip Perspect Infect Dis 2010; 2010. [PMID: 20706606 PMCID: PMC2914267 DOI: 10.1155/2010/931530] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2009] [Revised: 11/23/2009] [Accepted: 04/15/2010] [Indexed: 11/25/2022] Open
Abstract
Mycobacterium tuberculosis is the etiological agent of tuberculosis. The World Health Organization has estimated that 8 million of people develop active TB every year and the situation is complicated by an increase of Mycobacterium tuberculosis strains resistant to drugs used in antitubercular therapy: MDR and XDR-TB. Myrtle leaf extracts, used as an antiseptic in Sardinian traditional medicine, have strong antibacterial activity as several investigations showed. In this study we investigated the antimicrobial properties of the essential oil of Myrtus communis against clinical strains of M. tuberculosis and M. paratuberculosis.
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