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Bisht V, Das B, Navani NK. Bacteriocins sourced from traditional fermented foods for ensuring food safety: the microbial guards. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39092901 DOI: 10.1002/jsfa.13783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 03/15/2024] [Accepted: 06/27/2024] [Indexed: 08/04/2024]
Abstract
Concerns about food safety have consistently driven the exploration of potent antimicrobials with probiotic origins. Identification of probiotic-derived bacteriocins as robust alternatives to antibiotics has gained traction following the COVID-19 pandemic. Additionally, the global market is witnessing an increasing preference for minimally processed food products free from chemical additives. Another contributing factor to the search for potent antimicrobials is the escalating number of infections caused by antibiotic-resistant bacteria and the need to mitigate the significant damage inflicted on the commensal human microbiota by broad-spectrum antibiotics. As an alternative bio-preservation strategy, there is substantial enthusiasm for the use of bacteriocins or starter cultures producing bacteriocins in preserving a variety of food items. This review specifically focuses on bacteriocins originating from lactic acid bacteria associated with fermented foods and explores their technological applications as nanobiotics. The food-grade antibiotic alternatives, whether utilized independently or in combination with other antimicrobials and administered directly or encapsulated, are anticipated to possess qualities of safety, stability and non-toxicity suitable for application in the food sector. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Vishakha Bisht
- Department of Biosciences and Bioengineering, Indian Institute of Technology, Roorkee, India
| | - Biki Das
- Department of Biosciences and Bioengineering, Indian Institute of Technology, Roorkee, India
| | - Naveen Kumar Navani
- Department of Biosciences and Bioengineering, Indian Institute of Technology, Roorkee, India
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2
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Gulel GT, Kanat S, Kucukgoz E. Antibacterial effect of curcumin on Salmonella Typhimurium: In vitro and food model studies. VET MED-CZECH 2024; 69:115-122. [PMID: 38751988 PMCID: PMC11093645 DOI: 10.17221/114/2023-vetmed] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Accepted: 03/26/2024] [Indexed: 05/18/2024] Open
Abstract
Salmonellosis is a major foodborne disease transmitted from contaminated poultry products worldwide. Although a wide variety of chemical agents are used in the prevention of foodborne Salmonella spp. infections, consumers prefer natural additives, that do not harm human health and do not impair the characteristics of food. Curcumin is a yellow-coloured, hydrophobic polyphenol obtained from the rhizome of the Curcuma longa L. plant known as turmeric. The purpose of this study was to evaluate curcumin's antibacterial activity against S. Typhimurium in chicken meat and in vitro. In the first step, chicken samples were experimentally contaminated with S. Typhimurium at a level of 2.8 × 10-7 CFU/ml. Then, they were kept in a 1, 2, and 3% curcumin solution for 15 minutes. At the end of the treatment, chicken samples were stored at +4 °C. The number of S. Typhimurium in chicken samples was determined according to EN ISO 6579-1. In the result of the study, the number of S. Typhimurium decreased by 2.37, 2.71, and 2.84 log levels at the end of the 6th day as a result of the 1, 2 and 3% curcumin treatment, respectively. The MIC value of curcumin was determined to be 362 μg/ml for S. Typhimurium.
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Affiliation(s)
- Goknur Terzi Gulel
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Ondokuz Mayis University, Samsun, Turkiye
| | - Sibel Kanat
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Ondokuz Mayis University, Samsun, Turkiye
| | - Esra Kucukgoz
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Ondokuz Mayis University, Samsun, Turkiye
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3
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Bodie AR, Wythe LA, Dittoe DK, Rothrock MJ, O’Bryan CA, Ricke SC. Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States. Foods 2024; 13:464. [PMID: 38338599 PMCID: PMC10855140 DOI: 10.3390/foods13030464] [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: 12/12/2023] [Revised: 01/24/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
Food additives are employed in the food industry to enhance the color, smell, and taste of foods, increase nutritional value, boost processing efficiency, and extend shelf life. Consumers are beginning to prioritize food ingredients that they perceive as supporting a healthy lifestyle, emphasizing ingredients they deem acceptable as alternative or "clean-label" ingredients. Ready-to-eat (RTE) meat products can be contaminated with pathogens and spoilage microorganisms after the cooking step, contributing to food spoilage losses and increasing the risk to consumers for foodborne illnesses. More recently, consumers have advocated for no artificial additives or preservatives, which has led to a search for antimicrobials that meet these demands but do not lessen the safety or quality of RTE meats. Lactates and diacetates are used almost universally to extend the shelf life of RTE meats by reducing spoilage organisms and preventing the outgrowth of the foodborne pathogen Listeria monocytogenes. These antimicrobials applied to RTE meats tend to be broad-spectrum in their activities, thus affecting overall microbial ecology. It is to the food processing industry's advantage to target spoilage organisms and pathogens specifically.
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Affiliation(s)
- Aaron R. Bodie
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
| | - Lindsey A. Wythe
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
| | - Dana K. Dittoe
- Department of Animal Science, University of Wyoming, Laramie, WY 82071, USA;
| | - Michael J. Rothrock
- Egg Safety and Quality Research Unit, U.S. National Poultry Research Center, United States Department of Agriculture-Agriculture Research Service (USDA-ARS), Athens, GA 30605, USA;
| | - Corliss A. O’Bryan
- Department of Food Science, University of Arkansas-Fayetteville, Fayetteville, AR 72701, USA;
| | - Steven C. Ricke
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
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Resendiz-Moctezuma C, Fonville APL, Harsh BN, Stasiewicz MJ, Miller MJ. Use of Doehlert Matrix as a Tool for High-Throughput Screening of Organic Acids and Essential Oils on Miniaturized Pork Loins, Followed by Lab-Scale Validation That Confirmed Tested Compounds Do Not Show Synergistic Effects against Salmonella Typhimurium. Foods 2023; 12:4034. [PMID: 37959153 PMCID: PMC10647486 DOI: 10.3390/foods12214034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 10/24/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
The many possible treatments and continuously changing consumer trends present a challenge when selecting antimicrobial interventions during pork processing. Thirty-five potential antimicrobials were screened at commercial working concentrations by individually adding them to miniaturized (69 cm3) disks of pork loin ends, followed by inoculation with Salmonella Typhimurium ATCC 19585. Two organic acids and nine essential oils significantly inhibited Salmonella counts on pork (p < 0.05). However, six compounds that represent different levels of significance (p < 0.05-p < 0.0001) were selected as independent variables to build a Response Surface Methodology model based on a Doehlert matrix (Doehlert Matrix-RSM): lactic acid 1.25%, formic acid 0.25%, cumin 0.25%, clove 0.25%, peppermint 0.5%, and spearmint 0.5%. The goal of the Doehlert Matrix-RSM was to study single and paired effects of these antimicrobials on the change in Salmonella over 24 h. The Doehlert Matrix-RSM model predicted that lactic acid, formic acid, cumin, peppermint, and spearmint significantly reduced Salmonella when added alone, while no significant interactions between these antimicrobials were found. A laboratory-scale validation was carried out on pork loin end slices, which confirmed the results predicted by the model. While this screening did not identify novel synergistic combinations, our approach to screening a variety of chemical compounds by implementing a miniaturized pork loin disk model allowed us to identify the most promising antimicrobial candidates to then formally design experiments to study potential interactions with other antimicrobials.
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Affiliation(s)
- Cristina Resendiz-Moctezuma
- Food Science and Human Nutrition Department, University of Illinois at Urbana-Champaign, 1302 W. Pennsylvania Ave., Urbana, IL 61801, USA; (C.R.-M.); (M.J.S.)
| | - Arianna P. L. Fonville
- Food Science and Human Nutrition Department, University of Illinois at Urbana-Champaign, 1302 W. Pennsylvania Ave., Urbana, IL 61801, USA; (C.R.-M.); (M.J.S.)
| | - Bailey N. Harsh
- Animal Sciences Department, University of Illinois at Urbana-Champaign, 1503 Maryland Dr., Urbana, IL 61801, USA;
| | - Matthew J. Stasiewicz
- Food Science and Human Nutrition Department, University of Illinois at Urbana-Champaign, 1302 W. Pennsylvania Ave., Urbana, IL 61801, USA; (C.R.-M.); (M.J.S.)
| | - Michael J. Miller
- Food Science and Human Nutrition Department, University of Illinois at Urbana-Champaign, 1302 W. Pennsylvania Ave., Urbana, IL 61801, USA; (C.R.-M.); (M.J.S.)
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5
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Kuek M, McLean SK, Palombo EA. Control of Escherichia coli in Fresh-Cut Mixed Vegetables Using a Combination of Bacteriophage and Carvacrol. Antibiotics (Basel) 2023; 12:1579. [PMID: 37998781 PMCID: PMC10668671 DOI: 10.3390/antibiotics12111579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 10/20/2023] [Accepted: 10/28/2023] [Indexed: 11/25/2023] Open
Abstract
The continual emergence of antibiotic-resistant bacteria and the slow development of new antibiotics has driven the resurgent interest in the potential application of bacteriophages as antimicrobial agents in different medical and industrial sectors. In the present study, the potential of combining phage biocontrol and a natural plant compound (carvacrol) in controlling Escherichia coli on fresh-cut mixed vegetable was evaluated. Four coliphages, designated Escherichia phage SUT_E420, Escherichia phage SUT_E520, Escherichia phage SUT_E1520 and Escherichia phage SUT_E1620, were isolated from raw sewage. Biological characterization revealed that all four phages had a latent period of 20-30 min and a burst size ranging from 116 plaque-forming units (PFU)/colony forming units (CFU) to 441 PFU/CFU. The phages effectively inhibited the growth of respective host bacteria in vitro, especially when used at a high multiplicity of infection (MOI). Based on transmission electron microscopy analysis, all phages were classified as tailed phages in the class of Caudoviricetes. Additionally, next generation sequencing indicated that none of the selected coliphages contained genes encoding virulence or antimicrobial resistance factors, highlighting the suitability of isolated phages as biocontrol agents. When a phage cocktail (~109 PFU/mL) was applied alone onto fresh-cut mixed vegetables artificially contaminated with E. coli, no bacteria were recovered from treated samples on Day 0, followed by a gradual increase in the E. coli population after 24 h of incubation at 8 °C. On the other hand, no significant differences (p < 0.05) were observed between treated and non-treated samples in terms of E. coli viable counts when carvacrol at the minimum inhibitory concentration (MIC) of 6.25 μL/mL was applied alone. When a phage cocktail at an MOI of ~1000 and MIC carvacrol were applied in combination, no E. coli were recovered from treated samples on Day 0 and 1, followed by a slight increase in the E. coli population to approximately 1.2-1.3 log CFU/mL after 48 h of incubation at 8 °C. However, total elimination of E. coli was observed in samples treated with a phage cocktail at a higher MOI of ~2000 and carvacrol at MIC, with a reduction of approximately 4 log CFU/mL observed at the end of Day 3. The results obtained in this study highlight the potential of combined treatment involving phage biocontrol and carvacrol as a new alternative method to reduce E. coli contamination in minimally processed ready-to-eat foods.
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Affiliation(s)
- Maryanne Kuek
- Department of Chemistry and Biotechnology, School of Science, Computing and Engineering Technologies, Swinburne University of Technology, Hawthorn, VIC 3122, Australia; (S.K.M.); (E.A.P.)
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6
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Khan F, Singh P, Joshi AS, Tabassum N, Jeong GJ, Bamunuarachchi NI, Mijakovic I, Kim YM. Multiple potential strategies for the application of nisin and derivatives. Crit Rev Microbiol 2023; 49:628-657. [PMID: 35997756 DOI: 10.1080/1040841x.2022.2112650] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 07/28/2022] [Accepted: 08/09/2022] [Indexed: 12/22/2022]
Abstract
Nisin is a naturally occurring bioactive small peptide produced by Lactococcus lactis subsp. lactis and belongs to the Type A (I) lantibiotics. Due to its potent antimicrobial activity, it has been broadly employed to preserve various food materials as well as to combat a variety of microbial pathogens. The present review discusses the antimicrobial properties of nisin and different types of their derivatives employed to treat microbial pathogens with a detailed underlying mechanism of action. Several alternative strategies such as combination, conjugation, and nanoformulations have been discussed in order to address several issues such as rapid degradation, instability, and reduced activity due to the various environmental factors that arise in the applications of nisin. Furthermore, the evolutionary relationship of many nisin genes from different nisin-producing bacterial species has been investigated. A detailed description of the natural and bioengineered nisin variants, as well as the underlying action mechanisms, has also been provided. The chemistry used to apply nisin in conjugation with natural or synthetic compounds as a synergetic mode of antimicrobial action has also been thoroughly discussed. The current review will be useful in learning about recent and past research that has been performed on nisin and its derivatives as antimicrobial agents.
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Affiliation(s)
- Fazlurrahman Khan
- Marine Integrated Biomedical Technology Center, The National Key Research Institutes in Universities, Pukyong National University, Busan, Republic of Korea
- Research Center for Marine Integrated Bionics Technology, Pukyong National University, Busan, Republic of Korea
| | - Priyanka Singh
- The Novo Nordisk Foundation, Center for Biosustainability, Technical University of Denmark, Lyngby, Denmark
| | - Abhayraj S Joshi
- The Novo Nordisk Foundation, Center for Biosustainability, Technical University of Denmark, Lyngby, Denmark
| | - Nazia Tabassum
- Industry 4.0 Convergence Bionics Engineering, Pukyong National University, Busan, Republic of Korea
| | - Geum-Jae Jeong
- Department of Food Science and Technology, Pukyong National University, Busan, Republic of Korea
| | | | - Ivan Mijakovic
- The Novo Nordisk Foundation, Center for Biosustainability, Technical University of Denmark, Lyngby, Denmark
- Systems and Synthetic Biology Division, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
| | - Young-Mog Kim
- Marine Integrated Biomedical Technology Center, The National Key Research Institutes in Universities, Pukyong National University, Busan, Republic of Korea
- Research Center for Marine Integrated Bionics Technology, Pukyong National University, Busan, Republic of Korea
- Department of Food Science and Technology, Pukyong National University, Busan, Republic of Korea
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7
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Teneva D, Denev P. Biologically Active Compounds from Probiotic Microorganisms and Plant Extracts Used as Biopreservatives. Microorganisms 2023; 11:1896. [PMID: 37630457 PMCID: PMC10458850 DOI: 10.3390/microorganisms11081896] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/21/2023] [Accepted: 07/25/2023] [Indexed: 08/27/2023] Open
Abstract
Ensuring the microbiological safety of food products is a pressing global concern. With the increasing resistance of microorganisms to chemical agents and the declining effectiveness of synthetic preservatives, there is a growing need for alternative sources of natural, bioactive compounds with antimicrobial activity. The incorporation of probiotics and plant extracts into food formulations not only enriches foodstuffs with microorganisms and phytochemicals with biologically active compounds, but also provides a means for product preservation. The current review considers the importance of the process of biological preservation for providing safe foods with high biological value, natural origin and composition, and prolonged shelf life, thereby improving consumers' quality of life. To accomplish this goal, this review presents a series of examples showcasing natural preservatives, including beneficial bacteria, yeasts, and their metabolites, as well as phenolic compounds, terpenoids, and alkaloids from plant extracts. By summarizing numerous studies, identifying research challenges and regulatory barriers for their wider use, and outlining future directions for investigation, this article makes an original contribution to the field of biopreservation.
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Affiliation(s)
| | - Petko Denev
- Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Laboratory of Biologically Active Substances, 139 Ruski Blvd., 4000 Plovdiv, Bulgaria;
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Wu J, Zang M, Wang S, Zhao B, Bai J, Xu C, Shi Y, Qiao X. Nisin: From a structural and meat preservation perspective. Food Microbiol 2023; 111:104207. [PMID: 36681394 DOI: 10.1016/j.fm.2022.104207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 12/07/2022] [Accepted: 12/09/2022] [Indexed: 12/14/2022]
Abstract
Nisin is a posttranslationally modified antimicrobial peptide that is widely used as a food preservative. It contains five cyclic thioethers of varying sizes. Nisin activity and stability are closely related to its primary and three dimensional structures. It has nine reported natural variants. Nisin A is the most studied nisin as it was the first one purified. Here, we review the sequence feature of nisin A and its natural variants, and their biosynthesis pathway, mode of action and application as a meat preservative. We systematically illustrate the functional domains of the main enzymes (NisB, NisC, and NisP) involved in nisin synthesis. NisB was shown to dehydrate its substrate NisA via a tRNA associated glutamylation mechanism. NisC catalysed the cyclization of the didehydro amino acids with the neighboring cysteine residues. After cyclization, the leader peptide is removed by the protease NisP. According to multiple sequence alignments, we detected five conserved sites Dha5, Pro9, Gly14, Leu16, and Lys22. These residues are probably the structural and functional important ones that can be modified to produce peptides versions with enhanced antimicrobial activity. Through comparing various application methods of nisin in different meats, the antimicrobial effects of nisin used individually or in combination with other natural substances were clarified.
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Affiliation(s)
- Jiajia Wu
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China
| | - Mingwu Zang
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China.
| | - Shouwei Wang
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China
| | - Bing Zhao
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China
| | - Jing Bai
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China
| | - Chenchen Xu
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China
| | - Yuxuan Shi
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China
| | - Xiaoling Qiao
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China.
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9
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Panea B, Ripoll G. Sex Does Not Affect the Colour, Shear Stress, and Lipid Oxidation of Pork Meat, but Feed-Added Plant-Derived Extracts, Storage Time and Packaging Type Do. Foods 2023; 12:foods12081720. [PMID: 37107515 PMCID: PMC10137771 DOI: 10.3390/foods12081720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 04/04/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
Essential plant oils added to products, packaging or animal feed are used as a method of preserving food quality because they extend the shelf-life of meat due their antioxidant and/or antimicrobial capacity. This action can be achieved with the correct packaging that preserves the meat's quality and safety. This study investigates the effects of plant-derived extracts (PDE) on the meat quality and shelf-life of pork packaged in vacuum or modified atmosphere packaging (MAP). Thirty-six barrows and thirty-six gilts were allocated into three experimental groups: the control, garlic extract (1 kg/ton of feed) and oregano-rosemary oil (2 kg/ton of feed) with the same base-diet. Two packaging were used: vacuum and a commercial MAP (70% O2, 30% CO2). The meat fat content, pH, colour, TBARS values and Warner-Bratzler shear stress were investigated. The sex of the animals did not affect any of the studied variables, whereas PDE affected some of the colour variables and the shear stress; both the packaging type and the storage time affected the colour variables, lipid oxidation and shear stress. Vacuum-packed meat was more stable in terms of colour, lipid oxidation and shear stress than MAP-packed meat.
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Affiliation(s)
- Begoña Panea
- Animal Science Area, Agrifood Research and Technology Centre of Aragon (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain
- Agrifood Institute of Aragon-IA2 (CITA-Zaragoza University), Miguel Servet 177, 50013 Zaragoza, Spain
| | - Guillermo Ripoll
- Animal Science Area, Agrifood Research and Technology Centre of Aragon (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain
- Agrifood Institute of Aragon-IA2 (CITA-Zaragoza University), Miguel Servet 177, 50013 Zaragoza, Spain
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10
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Wei H, Wu D, Zheng M, Wang W, Wang D. Elucidating the role of two types of essential oils in regulating antibiotic resistance in soil. JOURNAL OF HAZARDOUS MATERIALS 2023; 454:131443. [PMID: 37094440 DOI: 10.1016/j.jhazmat.2023.131443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 04/05/2023] [Accepted: 04/17/2023] [Indexed: 05/03/2023]
Abstract
Although several approaches for reducing antibiotic resistance genes (ARGs) in soil have been proposed, the application of environmentally friendly approaches is now attracting much more attention. In the present study, two types of essential oils (EOs), namely lavender essential oil (LEO) and oregano essential oil (OEO), were selected to investigate their roles in regulating ARGs in soil. In a 28-day microcosm experiment, it was found that the different types and doses of EOs significantly changed the composition of microbial communities. The LEO treatments enriched more taxa belonging to Actinobacteria than the control, whereas the low dose of OEO reduced Actinobacteria enrichment. Besides, the control and the treatments with a high dose of LEO and OEO all significantly enriched the functional pathways related to Human Diseases, which were positively associated with ARGs. However, the low dose of these EOs helped to reduce the pathways. Because of inhibition of the functional pathways and ARG hosts, the low dose of OEO reduce the ARGs related to antibiotic efflux by 71.8% and the resistance genes to multidrug by 56.4%, but these roles did not occur in LEO treatments. These outcomes provide practical and theoretical support for the application of EOs in remediating ARG-contaminated soils.
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Affiliation(s)
- Huawei Wei
- Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, Guizhou, PR China; Collaborative Innovation Center for Prevention and Control of Endemic and Ethnic Regional Diseases Co-constructed by the Province and Ministry, Guizhou Medical University, Guiyang 550025, Guizhou, PR China.
| | - Dong Wu
- Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, Guizhou, PR China; Shanghai Engineering Research Center of Biotransformation of Organic Solid Waste, Shanghai Key Lab for Urban Ecological Processes and Eco-Restoration, School of Ecological and Environmental Sciences, East China Normal University, Shanghai 200241, PR China
| | - Mingying Zheng
- Guizhou Province Bureau of Geology and Mineral Exploration and Development, Guiyang 550004, PR China
| | - Wanjin Wang
- Guizhou Province Bureau of Geology and Mineral Exploration and Development, Guiyang 550004, PR China
| | - Dapeng Wang
- Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, Guizhou, PR China; Collaborative Innovation Center for Prevention and Control of Endemic and Ethnic Regional Diseases Co-constructed by the Province and Ministry, Guizhou Medical University, Guiyang 550025, Guizhou, PR China.
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11
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Castellano P, Melian C, Burgos C, Vignolo G. Bioprotective cultures and bacteriocins as food preservatives. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 106:275-315. [PMID: 37722775 DOI: 10.1016/bs.afnr.2023.02.002] [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: 09/20/2023]
Abstract
Food preservation technologies face the challenge of extending product shelf life applying different factors to prevent the microbiological spoilage of food and inhibit/inactivate food borne pathogens maintaining or even enhancing its quality. One such preservation strategy is the application of bacteriocins or bacteriocin-producer cultures as a kind of food biopreservation. Bacteriocins are ribosomally synthesized small polypeptide molecules that exert antagonistic activity against closely related and unrelated bacteria without harming the producing strain by specific immunity proteins. This chapter aims to contribute to current knowledge about innovative natural preservative agents and their application in the food industry. Specifically, its purpose is to analyze the classification of bacteriocins from lactic acid bacteria (LAB), desirable characteristics of bacteriocins that position them in a privileged place in food biopreservation technology, their success story as well as the bacteriocinogenic LAB in various food systems. Finally, challenges and barrier strategies used to enhance the efficiency of the bacteriocins antimicrobial effect are presented in this chapter.
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Affiliation(s)
- Patricia Castellano
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Tucumán, Argentina.
| | - Constanza Melian
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Tucumán, Argentina
| | - Carla Burgos
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Tucumán, Argentina
| | - Graciela Vignolo
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Tucumán, Argentina
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12
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Zinno P, Guantario B, Lombardi G, Ranaldi G, Finamore A, Allegra S, Mammano MM, Fascella G, Raffo A, Roselli M. Chemical Composition and Biological Activities of Essential Oils from Origanum vulgare Genotypes Belonging to the Carvacrol and Thymol Chemotypes. PLANTS (BASEL, SWITZERLAND) 2023; 12:1344. [PMID: 36987032 PMCID: PMC10059975 DOI: 10.3390/plants12061344] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/10/2023] [Accepted: 03/13/2023] [Indexed: 06/19/2023]
Abstract
The remarkable biological activities of oregano essential oils (EOs) have recently prompted a host of studies aimed at exploring their potential innovative applications in the food and pharmaceutical industries. The chemical composition and biological activities of EOs from two Origanum vulgare genotypes, widely cultivated in Sicily and not previously studied for their biological properties, were characterized. Plants of the two genotypes, belonging to the carvacrol (CAR) and thymol (THY) chemotypes and grown in different cultivation environments, were considered for this study. The chemical profiles, including the determination of enantiomeric distribution, of the EOs, obtained by hydrodistillation from dried leaves and flowers, were investigated by GC-MS. Biological activity was evaluated as antimicrobial properties against different pathogen indicator strains, while intestinal barrier integrity, reduction in pathogen adhesion and anti-inflammatory actions were assayed in the intestinal Caco-2 cell line. The chemical profile of the CAR genotype was less complex and characterized by higher levels of the most active compound, i.e., carvacrol, when compared to the THY genotype. The enantiomeric distribution of chiral constituents did not vary across genotypes, while being markedly different from that observed in Origanum vulgare genotypes from other geographical origins. In general, all EOs showed high antimicrobial activity, both in vitro and in a food matrix challenge test. Representative EOs from the two genotypes resulted not altering epithelial monolayer sealing only for concentrations lower than 0.02%, were able to reduce the adhesion of selected pathogens, but did not exert relevant anti-inflammatory effects. These results suggest their potential use as control agents against a wide spectrum of foodborne pathogens.
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Affiliation(s)
- Paola Zinno
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy
- Institute for the Animal Production System in the Mediterranean Environment, National Research Council, P.le E. Fermi 1, 80055 Portici, Italy
| | - Barbara Guantario
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy
| | - Gabriele Lombardi
- Department of Environmental Biology, Sapienza University, P.le Aldo Moro 5, 00185 Rome, Italy
| | - Giulia Ranaldi
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy
| | - Alberto Finamore
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy
| | - Sofia Allegra
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy
| | - Michele Massimo Mammano
- CREA-Research Centre for Plant Protection and Certification, S.S. 113-Km 245.500, 90011 Bagheria, Italy
| | - Giancarlo Fascella
- CREA-Research Centre for Plant Protection and Certification, S.S. 113-Km 245.500, 90011 Bagheria, Italy
| | - Antonio Raffo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy
| | - Marianna Roselli
- CREA-Research Centre for Food and Nutrition, Via Ardeatina, 546, 00178 Rome, Italy
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Tsitsos A, Economou V, Chouliara E, Koutouzidou G, Arsenos G, Ambrosiadis I. Effect of Chitosan and Alginate-Based Edible Membranes with Oregano Essential Oil and Olive Oil in the Microbiological, Physicochemical and Organoleptic Characteristics of Mutton. Microorganisms 2023; 11:microorganisms11020507. [PMID: 36838470 PMCID: PMC9961988 DOI: 10.3390/microorganisms11020507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/14/2023] [Accepted: 02/15/2023] [Indexed: 02/19/2023] Open
Abstract
Edible chitosan or alginate coatings and their combinations with oregano essential oil or olive oil, have been examined for their effect on the microbiological, physicochemical and organoleptic characteristics of mutton. The results indicated that these edible coatings can contribute to maintaining good quality characteristics and extending mutton shelf-life. The total mesophilic counts in mutton ranged from 3.48 to 8.00 log10 CFU/g, the total psychrophilic counts from 4.00 to 9.50 log10 CFU/g, the B. thermosphacta counts from 2.30 to 7.77 log10 CFU/g and the lactic acid bacteria counts from 2.00 to 5.85 log10 CFU/g. Chitosan coatings significantly (p < 0.05) reduced the total mesophilic, the total psychrophilic (1-2 log10 cfu/g), the B. thermosphacta and the lactic acid bacteria counts in mutton. Alginate exhibited a lower L* value and a higher a* value and chroma compared with the control and chitosan lots. No significant differences were observed in the chemical composition of meat pieces among the experimental groups. Oregano oil positively affected the sensory attributes of meat. The most favourable combination, based on the microbiological counts, the organoleptic characteristics and the shelf-life extension of mutton, was that of chitosan with oregano essential oil.
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Affiliation(s)
- Anestis Tsitsos
- Laboratory of Animal Food Products Hygiene and Veterinary Public Health, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Vangelis Economou
- Laboratory of Animal Food Products Hygiene and Veterinary Public Health, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
- Correspondence: ; Tel.: +30-2310-999875
| | - Eirini Chouliara
- Laboratory of Technology of Food Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Georgia Koutouzidou
- Department of Agriculture, School of Agricultural Sciences, University of Western Macedonia, 53100 Florina, Greece
| | - Georgios Arsenos
- Laboratory of Animal Husbandry, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Ioannis Ambrosiadis
- Laboratory of Technology of Food Animal Origin, School of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
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14
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Recent Advances in Using Natural Antibacterial Additives in Bioactive Wound Dressings. Pharmaceutics 2023; 15:pharmaceutics15020644. [PMID: 36839966 PMCID: PMC10004169 DOI: 10.3390/pharmaceutics15020644] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 02/07/2023] [Accepted: 02/09/2023] [Indexed: 02/17/2023] Open
Abstract
Wound care is a global health issue with a financial burden of up to US $96.8 billion annually in the USA alone. Chronic non-healing wounds which show delayed and incomplete healing are especially problematic. Although there are more than 3000 dressing types in the wound management market, new developments in more efficient wound dressings will require innovative approaches such as embedding antibacterial additives into wound-dressing materials. The lack of novel antibacterial agents and the misuse of current antibiotics have caused an increase in antimicrobial resistance (AMR) which is estimated to cause 10 million deaths by 2050 worldwide. These ongoing challenges clearly indicate an urgent need for developing new antibacterial additives in wound dressings targeting microbial pathogens. Natural products and their derivatives have long been a significant source of pharmaceuticals against AMR. Scrutinising the data of newly approved drugs has identified plants as one of the biggest and most important sources in the development of novel antibacterial drugs. Some of the plant-based antibacterial additives, such as essential oils and plant extracts, have been previously used in wound dressings; however, there is another source of plant-derived antibacterial additives, i.e., those produced by symbiotic endophytic fungi, that show great potential in wound dressing applications. Endophytes represent a novel, natural, and sustainable source of bioactive compounds for therapeutic applications, including as efficient antibacterial additives for chronic wound dressings. This review examines and appraises recent developments in bioactive wound dressings that incorporate natural products as antibacterial agents as well as advances in endophyte research that show great potential in treating chronic wounds.
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15
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Advances in the Role and Mechanisms of Essential Oils and Plant Extracts as Natural Preservatives to Extend the Postharvest Shelf Life of Edible Mushrooms. Foods 2023; 12:foods12040801. [PMID: 36832876 PMCID: PMC9956186 DOI: 10.3390/foods12040801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 02/06/2023] [Accepted: 02/09/2023] [Indexed: 02/16/2023] Open
Abstract
China has a large variety of edible mushrooms and ranks first in the world in terms of production and variety. Nevertheless, due to their high moisture content and rapid respiration rate, they experience constant quality deterioration, browning of color, loss of moisture, changes in texture, increases in microbial populations, and loss of nutrition and flavor during postharvest storage. Therefore, this paper reviews the effects of essential oils and plant extracts on the preservation of edible mushrooms and summarizes their mechanisms of action to better understand their effects during the storage of mushrooms. The quality degradation process of edible mushrooms is complex and influenced by internal and external factors. Essential oils and plant extracts are considered environmentally friendly preservation methods for better postharvest quality. This review aims to provide a reference for the development of new green and safe preservation and provides research directions for the postharvest processing and product development of edible mushrooms.
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Xu Z, Wang C, Li C, Wang M, Chen W, Zhou C, Wei P. The effect of oregano essential oil on the prevention and treatment of Salmonella pullorum and Salmonella gallinarum infections in commercial Yellow-chicken breeders. Front Vet Sci 2022; 9:1058844. [PMID: 36619954 PMCID: PMC9812558 DOI: 10.3389/fvets.2022.1058844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Accepted: 12/02/2022] [Indexed: 12/24/2022] Open
Abstract
In order to prevent pullorum disease and fowl typhoid in breeders, the use of oregano essential oil (OEO) was tested for the prevention and treatment of infections of multidrug-resistant Salmonella pullorum (SP) and Salmonella gallinarum (SG) in commercial Yellow-chicken breeders. In the challenge-protection experiment, commercial Hongguang-Black 1-day-old breeder chicks were randomly divided into four groups, including A (challenged, preventive dose), B (challenged, treatment dose), C (challenged, untreated), and D (unchallenged, untreated). Group A was supplemented with 200 μL/L OEO in the drinking water during the whole trial (1-35 days of age) and group B was supplemented with 400 μL/L OEO during 8-12 days of age, while groups C and D were kept as untreated controls. At 7 days of age, birds of groups A, B, and C were divided into two subgroups with equal number of birds (A1-A2, B1-B2, and C1-C2), and then subgroups A1, B1, and C1 were challenged with SP, while subgroups A2, B2, and C2 were challenged with SG. Clinical symptoms and death were observed and recorded daily. Every week during the experiment, serum antibodies against SP and SG of all the groups were detected by the plate agglutinate test (PAT). At the age of 35 days, all birds were weighed and necropsied, lesions were recorded and the challenging pathogens were isolated. The results showed that the positive rates of SP and SG isolation in groups A1, A2 and B1, B2 were significantly lower (P < 0.05) than those of groups C1 and C2, respectively, while groups A1 and A2 were slightly lower (P > 0.05) than those of groups B1 and B2. The average body weight (BW) of groups A1 and A2 were significantly higher (P < 0.05) than those of groups B1, B2 and C1, C2, respectively, but there was no significant difference (P > 0.05) with that of group D. The r-value between PAT positive and the recovery rates of Salmonella was 0.99, which means they are highly positively correlated. The results of this study demonstrated that the prevention dose (200μL/L) and the treatment dose (400 μL/L) of OEO supplemented in the drinking water could all effectively decrease infections of SP and SG and that the effect of the prevention was greater than that of the treatment and finally that the prevention could also significantly reduce the BW decline of birds challenged with SP and SG.
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Affiliation(s)
- Ziheng Xu
- Institute for Poultry Science and Health, Guangxi University, Nanning, Guangxi, China,School of Public Health and Management, Guang University of Chinese Medical, Nanning, Guangxi, China
| | - Can Wang
- Institute for Poultry Science and Health, Guangxi University, Nanning, Guangxi, China
| | - Changcheng Li
- Institute for Poultry Science and Health, Guangxi University, Nanning, Guangxi, China
| | - Min Wang
- Institute for Poultry Science and Health, Guangxi University, Nanning, Guangxi, China
| | - Wenyan Chen
- Institute for Poultry Science and Health, Guangxi University, Nanning, Guangxi, China
| | - Chenyu Zhou
- Institute for Poultry Science and Health, Guangxi University, Nanning, Guangxi, China
| | - Ping Wei
- Institute for Poultry Science and Health, Guangxi University, Nanning, Guangxi, China,*Correspondence: Ping Wei ✉
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17
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Kiprotich SS, Aldrich CG. A review of food additives to control the proliferation and transmission of pathogenic microorganisms with emphasis on applications to raw meat-based diets for companion animals. Front Vet Sci 2022; 9:1049731. [DOI: 10.3389/fvets.2022.1049731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Accepted: 10/25/2022] [Indexed: 11/11/2022] Open
Abstract
Raw meat-based diets (RMBDs) or sometimes described as biologically appropriate raw food (BARFs) are gaining in popularity amongst dog and cat owners. These pet guardians prefer their animals to eat minimally processed and more “natural” foods instead of highly heat-processed diets manufactured with synthetic preservatives. The market for RMBDs for dogs and cats is estimated at $33 million in the United States. This figure is likely underestimated because some pet owners feed their animals raw diets prepared at home. Despite their increasing demand, RMBDs have been plagued with numerous recalls because of contamination from foodborne pathogens like Salmonella, E. coli, or Campylobacter. Existing literature regarding mitigation strategies in RMBD's for dogs/cats are very limited. Thus, a comprehensive search for published research was conducted regarding technologies used in meat and poultry processing and raw materials tangential to this trade (e.g., meats and poultry). In this review paper, we explored multiple non-thermal processes and GRAS approved food additives that can be used as potential antimicrobials alone or in combinations to assert multiple stressors that impede microbial growth, ultimately leading to pathogen inactivation through hurdle technology. This review focuses on use of high-pressure pasteurization, organic acidulants, essential oils, and bacteriophages as possible approaches to commercially pasteurize RMBDs effectively at a relatively low cost. A summary of the different ways these technologies have been used in the past to control foodborne pathogens in meat and poultry related products and how they can be applied successfully to impede growth of enteric pathogens in commercially produced raw diets for companion animals is provided.
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18
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Chemical, Microbiological, and Sensory Analysis Benefits Leading to Shelf-Life Extension of Minced Beef Meat Using Essential Oil of Oregano Contained in Xanthan Gum and Guar Gum Edible Coating. Processes (Basel) 2022. [DOI: 10.3390/pr10112253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
In the present study, the effect of oregano essential oil, which is contained in xanthan gum and guar gum edible coating, was investigated in regard to its ability to assist with the preservation and the extension of the shelf life of minced beef meat when stored at 4 °C. Minced beef meat samples were coated with a mixture of xanthan gum and guar gum containing oregano essential oil at various levels (1–3%). The coated samples were compared with the control sample (uncoated) for bacteriological (i.e., total viable count, coliforms, and Enterobacteriaceae), physicochemical (pH), and sensorial properties (color and odor) on specific storage days (0, 3, 6, 9, and 12). There was greater microbial growth noted in the uncoated minced beef meat in comparison to the coated ones. Odor, color, and overall acceptability were significantly improved in the coated samples (p < 0.05). The chemical, bacteriological, and sensory analyses that were performed, evidenced the benefits that edible coating with oregano essential oil may have on the shelf life and quality of minced beef meat.
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19
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Purgatorio C, Serio A, Chaves-López C, Rossi C, Paparella A. An overview of the natural antimicrobial alternatives for sheep meat preservation. Compr Rev Food Sci Food Saf 2022; 21:4210-4250. [PMID: 35876396 DOI: 10.1111/1541-4337.13004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 06/09/2022] [Accepted: 06/19/2022] [Indexed: 01/28/2023]
Abstract
Sheep meat is consumed and appreciated all over the world for its nutritional value and flavor. However, this meat is very perishable and easily subjected to the action of both spoilage and pathogenic microorganisms. For this reason, in combination with cold storage, effective preservation techniques are required. There is increasing interest in the application of natural antimicrobials, such as essential oils, extracts, spices, and by-products of the food industry. This review analyses the studies on natural antimicrobials in sheep meat and sheep meat products and gathers evidence about the encouraging results achieved on the reduction and/or elimination of spoilage and pathogenic microorganisms. The use of these natural antimicrobial alternatives might open up important perspectives for industrial application, considering that this specific meat is often traded over long distances. In fact, on the basis of scientific literature, natural antimicrobials can be considered a sustainable and affordable alternative to extend the shelf life of sheep meat and guarantee its safety, although many factors need to be further investigated, such as the sensory impact, potential toxicity, and economic aspects. For all these issues, investigated in some of the studies reviewed here, it is fundamental to obtain the antimicrobial effect with the minimum amount of effective substance to avoid sensory modifications, toxic effects, and unbearable costs. This study sets foundations for the possible direction of future studies, which will contribute to identify effective solutions for industrial applications of natural antimicrobials in the sheep meat industry.
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Affiliation(s)
- Chiara Purgatorio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Clemencia Chaves-López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Chiara Rossi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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20
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Liu G, Nie R, Liu Y, Mehmood A. Combined antimicrobial effect of bacteriocins with other hurdles of physicochemic and microbiome to prolong shelf life of food: A review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 825:154058. [PMID: 35217045 DOI: 10.1016/j.scitotenv.2022.154058] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 01/24/2022] [Accepted: 02/17/2022] [Indexed: 06/14/2023]
Abstract
Bacteriocins are ribosomally synthesized peptides to inhibit food spoilage bacteria, which are widely used as a kind of food biopreservation. The role of bacteriocins in therapeutics and food industries has received increasing attention across a number of disciplines in recent years. Despite their advantages as alternative therapeutics over existing strategies, the application of bacteriocins suffers from shortcomings such as the high isolation and purification cost, narrow spectrum of activity, low stability and solubility and easy enzymatic degradation. Previous studies have studied the synergistic or additive effects of bacteriocins when used in combination with other hurdles including physics, chemicals, and microbes. These combined treatments reduce the adverse effects of chemical additives, extending the shelf life of food products while guaranteeing food quality. This review highlights the advantages and disadvantages of bacteriocins in food preservation. It then reviews the combined effect and mechanism of different hurdles and bacteriocins in enhancing food preservation in detail. The combination of bacterioncins and other hurdles provide potential approaches for maintaining food quality and food safety.
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Affiliation(s)
- Guorong Liu
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Laboratory of Food Quality and Safety, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Rong Nie
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Laboratory of Food Quality and Safety, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Yangshuo Liu
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Laboratory of Food Quality and Safety, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Arshad Mehmood
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Laboratory of Food Quality and Safety, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
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21
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Gaba ABM, Hassan MA, Abd EL-Tawab AA, Abdelmonem MA, Morsy MK. Protective Impact of Chitosan Film Loaded Oregano and Thyme Essential Oil on the Microbial Profile and Quality Attributes of Beef Meat. Antibiotics (Basel) 2022; 11:583. [PMID: 35625227 PMCID: PMC9137996 DOI: 10.3390/antibiotics11050583] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 04/21/2022] [Accepted: 04/22/2022] [Indexed: 11/30/2022] Open
Abstract
Edible films and essential oil (EO) systems have the potency to enhance the microbial quality and shelf life of food. This investigation aimed to evaluate the efficacy of chitosan films including essential oils against spoilage bacteria and foodborne pathogens associated with meat. Antimicrobial activity (in vitro and in vivo) of chitosan films (CH) incorporated with oregano oil (OO) and thyme oil (TO) at 0.5 and 1% was done against spoilage bacteria and foodborne pathogens, compared to the control sample and CH alone. Preliminary experiments (in vitro) showed that the 1% OO and TO were more active against Staphylococcus aureus compared to Escherichia coli O157:H7 and Salmonella Typhimurium. In in vivo studies, CH containing OO and TO effectively inhibited the three foodborne pathogens and spoilage bacteria linked with packed beef meat which was kept at 4 °C/30 days compared to the control. The total phenolic content of the EOs was 201.52 mg GAE L-1 in thyme and 187.64 mg GAE L-1 in oregano. The antioxidant activity of thyme oil was higher than oregano oil. The results demonstrated that the shelf life of meat including CH with EOs was prolonged ~10 days compared to CH alone. Additionally, CH-OO and CH-TO have improved the sensory acceptability until 25 days, compared to the control. Results revealed that edible films made of chitosan and containing EOs improved the quality parameters and safety attributes of refrigerated or fresh meat.
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Affiliation(s)
- Abdul Basit M. Gaba
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Qaluobia 13736, Egypt; (A.B.M.G.); (M.A.H.)
- Department of Quality Systems and Sustainability, Kalustyan Corporation, 855 Rahway Ave, Union, NJ 07083, USA
| | - Mohamed A. Hassan
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Qaluobia 13736, Egypt; (A.B.M.G.); (M.A.H.)
| | - Ashraf A. Abd EL-Tawab
- Department of Bacteriology, Immunology, and Mycology, Faculty of Veterinary Medicine, Benha University, Qaluobia 13736, Egypt;
| | - Mohamed A. Abdelmonem
- Agriculture Research Center, Central Lab of Residue Analysis of Pesticides and Heavy Metals on Food, Food Microbiology Unit, Cairo 12311, Egypt;
| | - Mohamed K. Morsy
- Department of Food Technology, Faculty of Agriculture, Benha University, Qaluobia 13736, Egypt
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22
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Takundwa BA, Bhagwat P, Ruzengwe FM, Pillai S, Ijabadeniyi OA. Optimisation of the combined treatment of nisin, oregano and ultrasound in decontaminating Listeria monocytogenes and Escherichia coli O157:H7 on cabbage. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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23
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Rasuli N, Bintoro VP, Purnomoadi A, Nurwantoro N. The shelf life of buffalo meat marinated with pomegranate ( Punica granatum) peel extract. J Adv Vet Anim Res 2022; 8:612-618. [PMID: 35106301 PMCID: PMC8757661 DOI: 10.5455/javar.2021.h552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 09/09/2021] [Accepted: 09/16/2021] [Indexed: 12/03/2022] Open
Abstract
Objective: The purpose of this study was to investigate how pomegranate peel extract (PPE) can prevent lipid oxidation, peroxide value, and pathogenic bacteria growth in buffalo meat. Materials and Methods: PPE and buffalo meat were employed in this investigation. The buffalo meat marinated with PPE was evaluated by refrigerating it at a temperature of 5°C ± 1°C on days 0, 4, 8, 12, and 16. PPE was added to buffalo meat at a rate of 0% as a control (K0), 0.50% (K1), 1.00% (K2), 1.50% (K3), and 2.00% (K4). Results: The addition of PPE lowered the total plate count, peroxide value, lipid, and pH between treatments and storage period (p < 0.05). PPE’s high concentration of polyphenols, flavonoids, antioxidants, and antibacterial substances may decrease lipid oxidation, peroxide production, and bacterial growth rate. Conclusions: Marinating buffalo meat in PPE may help maintain the meat’s freshness while being stored at a refrigerator temperature (5°C ± 1°C).
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Affiliation(s)
- Nur Rasuli
- Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
| | - Valentinus Priyo Bintoro
- Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
| | - Agung Purnomoadi
- Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
| | - Nurwantoro Nurwantoro
- Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
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Plati F, Paraskevopoulou A. Micro- and Nano-encapsulation as Tools for Essential Oils Advantages’ Exploitation in Food Applications: the Case of Oregano Essential Oil. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02746-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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PABON KSMUÑOZ, APONTE AAAYALA, DUQUE JFSOLANILLA, VILLADA HS. Characterization and antimicrobial efficacy of active biocomposite containing polylactic acid, oregano essential oil and nisin for pork storage. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.67420] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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26
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Lan W, Zhao X, Chen M, Xie J. Antimicrobial activity and mechanism of oregano essential oil against
Shewanella putrefaciens. J Food Saf 2021. [DOI: 10.1111/jfs.12952] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
| | - Xinyu Zhao
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Mengling Chen
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Jing Xie
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai Ocean University Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
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Abstract
Current strategies of combating bacterial infections are limited and involve the use of antibiotics and preservatives. Each of these agents has generally inadequate efficacy and a number of serious adverse effects. Thus, there is an urgent need for new antimicrobial drugs and food preservatives with higher efficacy and lower toxicity. Edible plants have been used in medicine since ancient times and are well known for their successful antimicrobial activity. Often photosensitizers are present in many edible plants; they could be a promising source for a new generation of drugs and food preservatives. The use of photodynamic therapy allows enhancement of antimicrobial properties in plant photosensitizers. The purpose of this review is to present the verified data on the antimicrobial activities of photodynamic phytochemicals in edible species of the world’s flora, including the various mechanisms of their actions.
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Mokoena MP, Omatola CA, Olaniran AO. Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens. Molecules 2021; 26:7055. [PMID: 34834145 PMCID: PMC8622874 DOI: 10.3390/molecules26227055] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 11/10/2021] [Accepted: 11/18/2021] [Indexed: 12/19/2022] Open
Abstract
Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to produce fermented foods. They appear morphologically as cocci or rods and they do not form spores. LAB used in food fermentation are from the Lactobacillus and Bifidobacterium genera and are useful in controlling spoilage and pathogenic microbes, due to the bacteriocins and acids that they produce. Consequently, LAB and their bacteriocins have emerged as viable alternatives to chemical food preservatives, curtesy of their qualified presumption of safety (QPS) status. There is growing interest regarding updated literature on the applications of LAB and their products in food safety, inhibition of the proliferation of food spoilage microbes and foodborne pathogens, and the mitigation of viral infections associated with food, as well as in the development of creative food packaging materials. Therefore, this review explores empirical studies, documenting applications and the extent to which LAB isolates and their bacteriocins have been used in the food industry against food spoilage microorganisms and foodborne pathogens including viruses; as well as to highlight the prospects of their numerous novel applications as components of hurdle technology to provide safe and quality food products.
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Affiliation(s)
- Mduduzi P. Mokoena
- Department of Biotechnology and Food Science, Durban University of Technology (Steve Biko Campus), P.O. Box 1334, Durban 4000, South Africa
| | - Cornelius A. Omatola
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal (Westville Campus), Private Bag X54001, Durban 4000, South Africa; (C.A.O.); (A.O.O.)
| | - Ademola O. Olaniran
- Discipline of Microbiology, School of Life Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal (Westville Campus), Private Bag X54001, Durban 4000, South Africa; (C.A.O.); (A.O.O.)
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29
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Chakraborty S, Dutta H. Use of nature‐derived antimicrobial substances as safe disinfectants and preservatives in food processing industries: A review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15999] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | - Himjyoti Dutta
- Department of Food Technology Mizoram University Aizawl India
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30
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Danilović B, Đorđević N, Karabegović I, Šojić B, Pavlić B, Savić D. The effect of sage herbal dust products on
Listeria monocytogenes
growth in minced pork. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15802] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | | | - Branislav Šojić
- Faculty of Technology University of Novi Sad Novi Sad Serbia
| | - Branimir Pavlić
- Faculty of Technology University of Novi Sad Novi Sad Serbia
| | - Dragiša Savić
- Faculty of Technology University of Niš Leskovac Serbia
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31
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Effect of Adding Essential Oils of Caraway and Rosemary on Volatile Aroma Compounds Derived from Stored Vacuum Packaged Minced Turkey Meat. ANNALS OF ANIMAL SCIENCE 2021. [DOI: 10.2478/aoas-2020-0106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
Changes in the odor of meat during its storage are one of the basic indicators affecting its assessment and possible disqualification. The aim of the study was to determine whether the addition of essential oils may affect the composition and concentration of volatile compounds included in the aroma of stored turkey meat. We investigated the effect of adding essential oil (EO) of caraway (0.02% v/w), rosemary (0.02% v/w) and a mixture of the two (0.01% each) on the composition of volatile compound fractions formed during 10-day storage of vacuum-packed minced turkey meat. The EOs used were also evaluated for their influence on microbial contamination (total viable count and lactic acid bacteria count), sensory quality (odor and taste) and the level of fat rancidity (acid value, peroxide value and p-anisidine value) and pH in chill-stored samples. In terms of sensory indicators, the greatest beneficial effect of adding EOs was noted in the odor of raw meat. Use of the HS-SPME/GC-MS (headspace-solid phase microextraction/gas chromatography-mass spectrometry) method showed that the addition of essential oils significantly reduced the amounts of benzeneacetaldehyde, 2-octenal and ethyl 2-methyloctanoate compared with the control sample. In addition, in the presence of essential oils of rosemary and caraway, decreases were noted in benzaldehyde and 9-octadecenal, respectively. These changes may potentially affect the reception of the odor. There was a beneficial effect of the EOs in reducing the levels of fat oxidation indicators, including peroxides. However, the oils at applied concentrations had no significant effect on the total viable count and LAB count.
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32
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Delgado-Pando G, Ekonomou SI, Stratakos AC, Pintado T. Clean Label Alternatives in Meat Products. Foods 2021; 10:foods10071615. [PMID: 34359485 PMCID: PMC8306945 DOI: 10.3390/foods10071615] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/08/2021] [Accepted: 07/09/2021] [Indexed: 11/16/2022] Open
Abstract
Food authorities have not yet provided a definition for the term "clean label". However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in the development of clean-label meat products, as these contain an important number of functional additives. Nitrites are an essential additive that acts as an antimicrobial and antioxidant in several meat products, making it difficult to find a clean-label alternative with all functionalities. Another important additive not complying with the clean-label requirements are phosphates. Phosphates are essential for the correct development of texture and sensory properties in several meat products. In this review, we address the potential clean-label alternatives to the most common additives in meat products, including antimicrobials, antioxidants, texturisers and colours. Some novel technologies applied for the development of clean label meat products are also covered.
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Affiliation(s)
- Gonzalo Delgado-Pando
- Institute of Food Science, Technology and Nutrition (CSIC), José Antonio Novais 10, 28040 Madrid, Spain;
| | - Sotirios I. Ekonomou
- Centre for Research in Biosciences, Coldharbour Lane, Faculty of Health and Applied Sciences, University of the West of England, Bristol BS16 1QY, UK; (S.I.E.); (A.C.S.)
| | - Alexandros C. Stratakos
- Centre for Research in Biosciences, Coldharbour Lane, Faculty of Health and Applied Sciences, University of the West of England, Bristol BS16 1QY, UK; (S.I.E.); (A.C.S.)
| | - Tatiana Pintado
- Institute of Food Science, Technology and Nutrition (CSIC), José Antonio Novais 10, 28040 Madrid, Spain;
- Correspondence:
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Effect of nisin and potassium sorbate additions on lipids and nutritional quality of Tan sheep meat. Food Chem 2021; 365:130535. [PMID: 34256226 DOI: 10.1016/j.foodchem.2021.130535] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 06/07/2021] [Accepted: 07/02/2021] [Indexed: 12/22/2022]
Abstract
Nisin and potassium sorbate as preservatives are used in a broad range of meat. A lipidomic evaluation was performed on Tan sheep meat treated by two types of preservatives. The addition of potassium sorbate resulted in higher lipid losses compared with nisin treatment. Furthermore, 106 significant lipids of 12 lipid classes (PC, PS, LPS, LPC, PE, PI, LPE, TG, Cer, DG, SM, Sph) with variable importance in projection scores greater than 1.0 were detected and qualified to distinguish different preservatives added meat using UHPLC-Q-Orbitrap MS/MS. LOD and LOQ were 0.12-0.32 μg kg-1 and 0.35-0.89 μg kg-1, indicating high sensitivity and excellent analytical characteristics in the study. Nisin was confirmed to be the better preservative for prolonging the shelf life of Tan sheep meat while reducing the loss of nutrients. These results could provide a strong cornerstone for future research on preservatives in meat products.
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34
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Effects of oregano essential oil and nisin on the shelf life of modified atmosphere packed grass carp (Ctenopharyngodon idellus). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111609] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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35
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Song L, Wu X, Xie J, Zhang H, Yang H, Zeng Q, Yang X, Xie W. Kaempferia galanga Linn. Extract – A potential antibacterial agent for preservation of poultry products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111553] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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36
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The Inhibitory Concentration of Natural Food Preservatives May Be Biased by the Determination Methods. Foods 2021; 10:foods10051009. [PMID: 34066353 PMCID: PMC8148156 DOI: 10.3390/foods10051009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 04/19/2021] [Accepted: 05/01/2021] [Indexed: 11/25/2022] Open
Abstract
The demand for natural antimicrobials as food preservatives has increased due to the growing interest of the population for a healthy lifestyle. The application of screening methods to identify the antimicrobial activity of natural compounds is of great importance. The in vitro determination of antimicrobial activity requires determining their minimum inhibitory concentrations to assess microbial susceptibility. This study aimed to evaluate the minimum inhibitory concentrations of three natural antimicrobial compounds—chitosan, ethanolic propolis extract, and nisin—against 37 microorganisms (different pathogens and spoilage microorganisms) by the methods of agar dilution and drop diffusion on agar. Culture media at different pH values were used for both methods to simulate different food products. Most of the microorganisms were inhibited by chitosan (0.5% w/v) and propolis (10 mg/mL), and most of the Gram-positive bacteria by nisin (25 μg/mL). Different pH values and the in vitro method used influenced the inhibition of each compound. Generally, lower minimum inhibitory concentrations were observed at lower pH values and for the agar dilution method. Furthermore, some microorganisms inhibited by the compounds on the agar dilution method were not inhibited by the same compounds and at the same concentrations on the drop diffusion technique. This study reinforces the need for using defined standard methods for the in vitro determination of minimum inhibitory concentrations. Natural compounds with potential antimicrobial action are a bet on food preservation. The use of standard techniques such as those used for antimicrobials of clinical applications are crucial to compare results obtained in different studies and different matrices.
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37
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Hurdle Effects of Ethanolic Plant Extracts with Antimicrobials Commonly Used in Food against Foodborne Pathogenic Escherichia coli. MICROBIOLOGY RESEARCH 2021. [DOI: 10.3390/microbiolres12020020] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Escherichia coli (E. coli) O157:H7 is a major foodborne pathogen that causes severe human infections. Plant extracts, glycine, and sodium acetate (NaOAc) exert antimicrobial effects that can be used to control pathogenic E. coli. However, their combinations have not been investigated. Thus, this study investigates the combination of ethanolic plant extracts with glycine and NaOAc against E. coli at various pH and temperature levels. Clove and rosemary extracts exhibited significant (p ≤ 0.05) antimicrobial activity against E. coli. At neutral pH, the combination of plant extracts with 1.0% glycine or 0.1% NaOAc reduced the minimum inhibitory concentration of clove from 0.4% to 0.2%; at pH 5.5, clove (0.1%) and rosemary (0.2%) extracts supplemented with NaOAc (0.1%) showed an additive effect. The population of E. coli O157:H7 in phosphate-buffered saline with 0.2% clove extract, 2% glycine, and 2% NaOAc showed a more than 5 log reduction after incubation at 15 °C for 96 h, while the combination of 0.1% clove extract with 2% NaOAc at pH 5.5 completely inhibited E. coli within 24 h at 35 °C. Thus, the combination of plant extracts with glycine and NaOAc could serve as a promising hurdle technology in controlling the growth of E. coli.
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38
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Green Biosynthesized Selenium Nanoparticles by Cinnamon Extract and Their Antimicrobial Activity and Application as Edible Coatings with Nano-Chitosan. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6670709] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Bioactive nanocomposites were constructed, containing chitosan (Cht), extracted from shrimps’ wastes, and transformed into nanoparticles (NPs) using ionic-gelation. Selenium NPs (Se-NPs) were phytosynthesized using cinnamon (Cinnamomum zeylanicum) bark extract (CIE), characterized and evaluated with Cht-NPs as antimicrobial composites against bacterial food-borne pathogens “Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, and Listeria monocytogenes” and as potential edible coating (EC) basements. The CIE-phytosynthesized Se-NPs had well-distributed and spherical shapes with 23.2 nm mean diameter. The CIE, CIE/Se-NPs, and innovative CIE/Se/Cht-NP composites exhibited distinguished antibacterial actions toward the entire screened pathogens; CIE/Se/Cht-NP composite was significantly the most potent. The formulated ECs from CIE/Se/Cht-NP nanocomposites had matching antibacterial manner, which was strengthened with CIE/Se-NP percentage increments. Scanning micrographs indicated the attachment of CIE/Se-NPs to bacterial cells to cause their complete lysis and death after 10 h of exposure. CIE/Se/Cht-NP composites are proposed as effectual control agents toward food-borne pathogens using efficient biological carriers and eco-friendly phytosynthesis protocol.
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39
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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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40
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Takundwa BA, Bhagwat P, Pillai S, Ijabadeniyi OA. Antimicrobial efficacy of nisin, oregano and ultrasound against Escherichia coli O157:H7 and Listeria monocytogenes on lettuce. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110522] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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41
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Triple synergistic essential oils prevent pathogenic and spoilage bacteria growth in the refrigerated chicken breast meat. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.101926] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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42
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Effect of yogurt-based marinade combined with essential oils on the behavior of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in camel meat chunks during storage. Int J Food Microbiol 2021; 343:109106. [PMID: 33640573 DOI: 10.1016/j.ijfoodmicro.2021.109106] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 02/04/2021] [Accepted: 02/10/2021] [Indexed: 11/20/2022]
Abstract
The present study evaluated the effect of yogurt-based marinade combined with active essential oil components (EOs) namely: thymol (TH), carvacrol (CA), and cinnamaldehyde (CI) on Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in camel meat (CM) chunks during storage at 4 and 10 °C. Fresh cocktail mixtures of L.monocytogenes, E. coli O157:H7 and Salmonella spp. strains were inoculated on CM samples. Subsequently, a yogurt-based marinade, with or without 1% or 2% of the added EOs, was mixed with the CM chunks. After treatment, marinated camel samples were stored at 4 and 10 °C for 0, 1, 4 and 7 days. Adding yogurt-based marinade to the CM samples did not cause any significant changes in L.monocytogenes, E. coli O157:H7 and Salmonella spp. numbers at 4 °C, but at 10 °C resulted in a significant decrease in numbers on day 4 and 7 of storage by 1.4-1.5; 2.7-2.1 and 2.5-2.8 log CFU/g, respectively, compared to untreated CM samples. The incorporation of EOs into the CM with marination (CMM) further enhanced the microbial reduction of E. coli O157:H7 and Salmonella. At 10 °C, the synergistic effect of EOs with marinade was greater than at 4 °C. Increasing the concentration of the EOs used in this study from 1% to 2%, enhanced E. coli O157:H7 and Salmonella spp. reduction during storage at 4 and 10 °C while L.monocytogenes numbers were not affected. Increasing active EO component concentrations to 2% caused further significant reductions in Salmonella spp. in the CMM samples during storage by 1.0-2.7 log CFU/g (P ˂ 0.05) at 4 and 10 °C. At 10 °C, increasing the concentration of CI and TH to 2% caused a further reduction (P ˂ 0.05) of E. coli O157:H7 numbers by days 4 and 7 in the range of 3.6-4.4 log CFU/g. Among all tested EOs, 2% TH and 2% CI had the greatest effect against E. coli O157:H7 and Salmonella spp. in CMM during storage at 4 and 10 °C. In comparison to CMM, the highest scores of all examined sensory attributes were found in CMM samples with 1% and 2% CI added. Results indicate that the EO component CI can be used as an effective tool to decrease populations of E. coli O157:H7 and Salmonella spp. in CM with minor sensory changes.
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43
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Luciano CG, Rodrigues MM, Lourenço RV, Bittante AMQB, Fernandes AM, do Amaral Sobral PJ. Bi-layer Gelatin Film: Activating Film by Incorporation of “Pitanga” Leaf Hydroethanolic Extract and/or Nisin in the Second Layer. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02568-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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44
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Palman Y, De Leo R, Pulvirenti A, Green SJ, Hayouka Z. Antimicrobial peptide cocktail activity in minced turkey meat. Food Microbiol 2020; 92:103580. [DOI: 10.1016/j.fm.2020.103580] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 06/22/2020] [Accepted: 06/23/2020] [Indexed: 02/02/2023]
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45
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Panea B, Ripoll G. Pig feedstuff effect on the physicochemical and sensory properties of low-salt, dry-fermented sausages. Anim Sci J 2020; 91:e13458. [PMID: 32996238 DOI: 10.1111/asj.13458] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 08/05/2020] [Accepted: 08/07/2020] [Indexed: 11/28/2022]
Abstract
This study investigates the effect of the addition of plant-derived extracts (control, garlic extract or a combination of carvacrol, thymol, cinnamic aldehyde and eugenol oils extracts) to pig feedstuff and the reduction in salt content (NaCl or a mixture 60:40 sodium chloride:potassium lactate) on some physicochemical characteristics and consumer acceptability of dry-fermented sausages. Six different batches were formulated. The pH, color, lipid oxidation, and microbial counts were measured, and a consumer home test was performed. Both the use of a plant-derived extract and salt type affected the dry-fermented sausage characteristics. The low-salt batches presented a lower pH and higher microbial counts than the control. The salt reduction affected the color but only in the oil batches, resulting in higher L* and lower a* values. The oil batches presented the highest TBAR values (>1 mg/kg), suggesting that antioxidant compounds present into the meat were not bioavailable on the sausages or were missed during the curing process. The use of plant-derived extracts affected to consumer acceptability, whereas salt replacement did not. Oil batches scored lower than the other. From the current results, the oil extract would not be a recommended additive in pig feedstuff, especially when a low-salt strategy will be employed.
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Affiliation(s)
- Begoña Panea
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Unidad de Producción y Sanidad Animal, Zaragoza, España.,Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Zaragoza, España
| | - Guillermo Ripoll
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Unidad de Producción y Sanidad Animal, Zaragoza, España.,Instituto Agroalimentario de Aragón - IA2 (CITA-Universidad de Zaragoza), Zaragoza, España
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46
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Ozaki MM, Santos MD, Ribeiro WO, Azambuja Ferreira NCD, Picone CSF, Domínguez R, Lorenzo JM, Pollonio MAR. Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages. Food Res Int 2020; 140:109855. [PMID: 33648173 DOI: 10.1016/j.foodres.2020.109855] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 08/27/2020] [Accepted: 10/26/2020] [Indexed: 12/13/2022]
Abstract
Radish powder (0.5 and 1.0%) and oregano essential oil (OEO) (100 mg/kg) were applied in fermented cooked sausages without the addition of nitrite. The products were evaluated along processing and storage at 4 °C and 20 °C during 30 and 60 days. Carvacrol (77.19%), p-cymene (8.78%), γ-terpinene (4.78%) and thymol (3.53%) were the main compounds identified in OEO, which are responsible for its antioxidant capacity. The use of radish powder resulted in an adequate development of colour (12.5-13.5 for a*), nitrite formation (1.9-2.4 mg/kg), pH (5.0-5.2), aw (0.91-0.92), weight loss (35.8-37.7%) and texture (70-75 N) properties for this type of fermented meat products, and it was also efficient in the decrease of mesophilic bacteria counts (2.3-2.4 log CFU/g in samples with 0.5% radish powder). Sensory analysis showed the consumer's preference regarding aroma for treatments added of OEO and no differences were found in overall acceptance among all treatments, indicating that despite the absence of synthetic nitrite in formulations, the combination of radish powder and OEO was approved by the consumers. However, lipid oxidation was not controlled during storage, since higher TBARS values were found in nitrite-free treated sausages, especially in those stored at 20 °C (2.80 mg MDA/kg in samples with 1% radish powder). Therefore, the use of radish powder and OEO showed promising results to development of fermented cooked sausages from a natural source of nitrite, mainly regarding their physicochemical stability and sensory acceptance.
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Affiliation(s)
- Maristela Midori Ozaki
- School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Mirian Dos Santos
- School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | - Wanessa Oliveira Ribeiro
- School of Food Engineering, State University of Campinas (Unicamp), 13083-862 Campinas, SP, Brazil
| | | | | | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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47
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The Effect of Chlorogenic Acid on Bacillus subtilis Based on Metabolomics. Molecules 2020; 25:molecules25184038. [PMID: 32899667 PMCID: PMC7571229 DOI: 10.3390/molecules25184038] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2020] [Revised: 09/01/2020] [Accepted: 09/03/2020] [Indexed: 01/11/2023] Open
Abstract
Chlorogenic acid (CGA), a natural phenolic compound, is an important bioactive compound, and its antibacterial activity has been widely concerned, but its antibacterial mechanism remains largely unknown. Protein leakage and the solution exosmosis conductivity of Bacillus subtilis 24434 (B. subtilis) reportedly display no noticeable differences before and after CGA treatment. The bacterial cells treated with CGA displayed a consistently smooth surface under the electron microscope, indicating that CGA cannot directly disrupt bacterial membranes. However, CGA induced a significant decrease in the intracellular adenosine triphosphate (ATP) concentration, possibly by affecting the material and energy metabolism or cell-signaling transduction. Furthermore, metabolomic results indicated that CGA stress had a bacteriostatic effect by inducing the intracellular metabolic imbalance of the tricarboxylic acid (TCA) cycle and glycolysis, leading to metabolic disorder and death of B. subtilis. These findings improve the understanding of the complex action mechanisms of CGA antimicrobial activity and provide theoretical support for the application of CGA as a natural antibacterial agent.
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48
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Evaluation of Antimicrobial Coatings on Preservation and Shelf Life of Fresh Chicken Breast Fillets Under Cold Storage. Foods 2020; 9:foods9091203. [PMID: 32882789 PMCID: PMC7554757 DOI: 10.3390/foods9091203] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 08/11/2020] [Accepted: 08/12/2020] [Indexed: 11/17/2022] Open
Abstract
Fresh poultry products such as chicken breast are very convenient for consumption due to their availability and nutritional and sensory characteristics but they have a short shelf life (3–5 days) due to their high water activity and propensity to microbial contamination and spoilage. In this work, the characteristics of edible coatings (EC) prepared from various formulations of guar gum (GG) and isolated soy protein were evaluated. From this evaluation, and due to the guar gum EC being the most suitable, antimicrobial coatings were prepared with different proportions of GG, nisin, and oregano oil to determine its effect on shelf life and change in physicochemical and microbiological properties of chicken breast fillets under refrigerated conditions. Fresh samples were coated with a coating-forming solution based on GG and stored at 4 °C for 16 days. During this time, the change in color, firmness, acidity, pH, growth of microorganisms was determined, and sensory tests of appearance, taste, and odor were performed. GG-coated samples retained color and firmness during storage. Likewise, a decrease in weight loss was achieved in the treated samples, and the sensory attributes were preserved compared to the uncoated samples. The application of the coating considerably delayed the growth of microorganisms, increasing the product shelf life (9 days) compared to the control samples (6 days).
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Investigation of antimicrobial properties of sage essential oil and its nanoemulsion as antimicrobial agent. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109669] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Krichen F, Hamed M, Karoud W, Bougatef H, Sila A, Bougatef A. Essential oil from pistachio by-product: potential biological properties and natural preservative effect in ground beef meat storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00546-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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