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Yi Z, Qiu M, Xiao X, Ma J, Yang H, Wang W. Quantitative characterization and dynamics of bacterial communities in ready-to-eat chicken using high-throughput sequencing combined with internal standard-based absolute quantification. Food Microbiol 2024; 118:104419. [PMID: 38049274 DOI: 10.1016/j.fm.2023.104419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 10/07/2023] [Accepted: 10/29/2023] [Indexed: 12/06/2023]
Abstract
Ready-to-eat (RTE) chicken products are prone to bacterial contamination, posing foodborne illness risks. High-throughput sequencing (HTS) has been widely used to study the distribution of pathogenic and spoilage bacteria in RTE chicken products but lacks quantitative data on taxa abundances. In this study, we employed a method combining HTS with absolute quantification, using Edwardsiella tarda as an internal standard strain, to achieve the relative and absolute abundances of microbiota in RTE chicken products stored at 4 and 25 °C. The results showed that the addition of appropriate concentration of internal standard strains exhibited no significant impact on the structure composition, relative abundance, and absolute abundance of bacterial communities in chicken meat, achieving comprehensive absolute quantification in RTE chicken products. Furthermore, the absolute abundance of bacterial genera at the end of storage followed a log-normal distribution, with most genera having an absolute abundance between 103 and 105 CFU/g. This study provides insights into the quantification of bacterial communities in RTE chicken products, laying a foundation for the development of strategies to extend the shelf life of RTE products.
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Affiliation(s)
- Zhengkai Yi
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Mengjia Qiu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China; School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Xingning Xiao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Jiele Ma
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Hua Yang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Wen Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, China.
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2
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Sun H, Wang B, Xie Y, Li F, Xu T, Yu B. Development of Active Antibacterial CEO/CS@PLA Nonwovens and the Application on Food Preservation. ACS OMEGA 2023; 8:42907-42920. [PMID: 38024704 PMCID: PMC10652727 DOI: 10.1021/acsomega.3c06024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 09/21/2023] [Accepted: 10/10/2023] [Indexed: 12/01/2023]
Abstract
The biodegradable activity antibacterial materials have been widely applied on food preservation because they not only protect foods from pathogenic attacks but also relieve environmental pollution. Biodegradable melt-blown nonwovens (MB) have several advantages over the other materials in terms of a simpler and more environmentally friendly fabrication process, higher specific surface area, and lower cost. Herein, polylactic acid (PLA) MB is first modified by polydopamine (PDA) to activate the surface. Then, chitosan (CS) and cinnamon essential oil (CEO) are used to decorate the surface of the modified PLA MB via a simple one-pot method to prepare CEO/CS@PLA MB with different CEO contents. Compared with PLA MB, CEO/CS@PLA MB had a rougher surface and larger average fiber diameter, while the average pore diameter and air permeability reduced. The input of CEO led to a decrease in the tensile strength of CEO/CS@PLA MB and an obvious increase in the elongation at break. The combination of CS and CEO shows excellent synergistic antibacterial effect. The antibacterial efficiencies of CEO/CS@PLA MB against Escherichia coli and Staphylococcus aureus enhance with the increase of the CEO content. When the weight ratio of CS to CEO is 1:2, the antibacterial efficiencies of CEO2/CS@PLA MB against E. coli and S. aureus are 99.98 and 99.99%, respectively. When being applied to the preservation of fresh strawberry, CEO2/CS@PLA MB can effectively inhibit the microbial growth in strawberry and reduce decay, which extends the shelf time of strawberry.
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Affiliation(s)
- Hui Sun
- College
of Textiles Science and Engineering, Zhejiang
Sci-Tech University, 928 Second Avenue, Xiasha Higher Education Zone, Hangzhou 310018, China
- Zhejiang
Provincial Innovation Center of Advanced Textile Technology, Shaoxing 312000, China
| | - Bingbing Wang
- College
of Textiles Science and Engineering, Zhejiang
Sci-Tech University, 928 Second Avenue, Xiasha Higher Education Zone, Hangzhou 310018, China
- Zhejiang
Provincial Innovation Center of Advanced Textile Technology, Shaoxing 312000, China
| | - Youxiu Xie
- College
of Textiles Science and Engineering, Zhejiang
Sci-Tech University, 928 Second Avenue, Xiasha Higher Education Zone, Hangzhou 310018, China
- Zhejiang
Provincial Innovation Center of Advanced Textile Technology, Shaoxing 312000, China
| | - Fengchun Li
- College
of Textiles Science and Engineering, Zhejiang
Sci-Tech University, 928 Second Avenue, Xiasha Higher Education Zone, Hangzhou 310018, China
- Zhejiang
Provincial Innovation Center of Advanced Textile Technology, Shaoxing 312000, China
| | - Tao Xu
- College
of Textiles Science and Engineering, Zhejiang
Sci-Tech University, 928 Second Avenue, Xiasha Higher Education Zone, Hangzhou 310018, China
- Zhejiang
Provincial Innovation Center of Advanced Textile Technology, Shaoxing 312000, China
| | - Bin Yu
- College
of Textiles Science and Engineering, Zhejiang
Sci-Tech University, 928 Second Avenue, Xiasha Higher Education Zone, Hangzhou 310018, China
- Zhejiang
Provincial Innovation Center of Advanced Textile Technology, Shaoxing 312000, China
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Schneider G, Steinbach A, Putics Á, Solti-Hodován Á, Palkovics T. Potential of Essential Oils in the Control of Listeria monocytogenes. Microorganisms 2023; 11:1364. [PMID: 37374865 DOI: 10.3390/microorganisms11061364] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/03/2023] [Accepted: 05/20/2023] [Indexed: 06/29/2023] Open
Abstract
Listeria monocytogenes is a foodborne pathogen, the causative agent of listeriosis. Infections typically occur through consumption of foods, such as meats, fisheries, milk, vegetables, and fruits. Today, chemical preservatives are used in foods; however, due to their effects on human health, attention is increasingly turning to natural decontamination practices. One option is the application of essential oils (EOs) with antibacterial features, since EOs are considered by many authorities as being safe. In this review, we aimed to summarize the results of recent research focusing on EOs with antilisterial activity. We review different methods via which the antilisterial effect and the antimicrobial mode of action of EOs or their compounds can be investigated. In the second part of the review, results of those studies from the last 10 years are summarized, in which EOs with antilisterial effects were applied in and on different food matrices. This section only included those studies in which EOs or their pure compounds were tested alone, without combining them with any additional physical or chemical procedure or additive. Tests were performed at different temperatures and, in certain cases, by applying different coating materials. Although certain coatings can enhance the antilisterial effect of an EO, the most effective way is to mix the EO into the food matrix. In conclusion, the application of EOs is justified in the food industry as food preservatives and could help to eliminate this zoonotic bacterium from the food chain.
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Affiliation(s)
- György Schneider
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti St. 12, H-7624 Pécs, Hungary
| | - Anita Steinbach
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti St. 12, H-7624 Pécs, Hungary
| | - Ákos Putics
- Central Laboratory, Aladár Petz Teaching Hospital, Vasvári Pál Street 2-4, H-9024 Győr, Hungary
| | - Ágnes Solti-Hodován
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti St. 12, H-7624 Pécs, Hungary
| | - Tamás Palkovics
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti St. 12, H-7624 Pécs, Hungary
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Zhang H, Li X, Sun S, Wang Y, Li Z, Kang H, Peng X. Effects of carboxymethyl chitosan on the oxidation stability and gel properties of myofibrillar protein from frozen pork patties. Int J Biol Macromol 2023; 234:123710. [PMID: 36801276 DOI: 10.1016/j.ijbiomac.2023.123710] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/19/2023] [Accepted: 02/11/2023] [Indexed: 02/19/2023]
Abstract
The effect of carboxymethyl chitosan (CMCH) on the oxidation stability and gel properties of myofibrillar protein (MP) from frozen pork patties was investigated. The results showed that CMCH could inhibit the denaturation of MP induced by freezing. Compared with the control group, the protein solubility was significantly (P < 0.05) increased, while the carbonyl content, the loss of sulfhydryl groups, and the surface hydrophobicity were decreased, respectively. Meanwhile, the incorporation of CMCH could alleviate the influence of frozen storage on water mobility and reduce the water loss. With the increased concentration of CMCH, the whiteness, strength, and water-holding capacity (WHC) of MP gels were significantly improved, in which the maximum value was at addition level of 1 %. In addition, CMCH inhibited the decrease in the maximum elastic (G') value and loss factor (tan δ) value of samples. By scanning electron microscopy (SEM) observation, CMCH stabilized the microstructure of the gel and maintained the relative integrity of the gel tissue. These findings suggest that CMCH could be used as a cryoprotectant to maintain the structural stability of MP in pork patty during frozen storage.
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Affiliation(s)
- Huiyun Zhang
- Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan 471003, China.
| | - Xinling Li
- Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan 471003, China
| | - Shuoshuo Sun
- Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan 471003, China
| | - Yuantu Wang
- Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan 471003, China
| | - Ziyan Li
- Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan 471003, China
| | - Huaibin Kang
- Food and Bioengineering Department, Henan University of Science and Technology, Luoyang, Henan 471003, China
| | - Xinyan Peng
- College of Life Science, Yantai University, Yantai, Shandong 264025, China
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5
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Liu X, Liao W, Xia W. Recent advances in chitosan based bioactive materials for food preservation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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6
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Khanjari A, Esmaeili H, Hamedi M. Shelf life extension of minced squab using poly-lactic acid films containing Cinnamomum verum essential oil. Int J Food Microbiol 2023; 385:109982. [DOI: 10.1016/j.ijfoodmicro.2022.109982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 10/01/2022] [Accepted: 10/11/2022] [Indexed: 11/06/2022]
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Characteristics and Antibacterial Effect of Chitosan Coating Nanoemulsion Containing Zataria multiflora and Bunium persicum Essential Oils Against Listeria monocytogenes. Jundishapur J Nat Pharm Prod 2022. [DOI: 10.5812/jjnpp-120819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Background: Nowadays, finding natural compounds with antimicrobial properties against pathogens is very important, especially for the food and drug industries. Objectives: The antibacterial activity of chitosan coatings nanoemulsion (NE) containing Zataria multiflora and Bunium persicum essential oils (EOs) was evaluated in a food model (chicken breast fillets) during 15 days of refrigerated storage. Methods: The chicken breast fillets were divided into seven groups: control, chitosan 2%, sonicated chitosan 2%, chitosan NE coating containing Z. muitiflora EO (ZMEO, 0.5%, and 1 %) and chitosan NE coating containing B. persicum EO (BPEO, 0.5%, and 1 %). Characteristics of chitosan NE coatings containing EOs were analyzed. Moreover, the antimicrobial activity of coatings against Listeria monocytogenes was investigated. Results: The results showed good properties of the NE coatings. The analysis of EOs revealed that the major components for ZMEO were carvacrol (51.55%) and thymol (25.49%). In addition, the main components of BPEO were p-cumic aldehyde (38.39%) and p-cymene (18.36%). All treatments exhibited antimicrobial properties; however, the best result was recorded for chitosan NE coating containing 1% ZMEO, which was the lowest amount of L. monocytogenes (7.61 Log CFU/g). Moreover, L. monocytogenes analysis for chitosan NE coating containing 1% BPEO samples was 7.73 Log CFU/g. Conclusions: Therefore, based on the results of this study, chitosan NE coating containing ZMEO and BPEO as natural preservatives can be recommended for meat products, especially chicken meats.
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Shavisi N, Shahbazi Y. Chitosan-gum Arabic nanofiber mats encapsulated with pH-sensitive Rosa damascena anthocyanins for freshness monitoring of chicken fillets. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100827] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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9
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Maliki S, Sharma G, Kumar A, Moral-Zamorano M, Moradi O, Baselga J, Stadler FJ, García-Peñas A. Chitosan as a Tool for Sustainable Development: A Mini Review. Polymers (Basel) 2022; 14:polym14071475. [PMID: 35406347 PMCID: PMC9003291 DOI: 10.3390/polym14071475] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 03/31/2022] [Accepted: 04/02/2022] [Indexed: 01/27/2023] Open
Abstract
New developments require innovative ecofriendly materials defined by their biocompatibility, biodegradability, and versatility. For that reason, the scientific society is focused on biopolymers such as chitosan, which is the second most abundant in the world after cellulose. These new materials should show good properties in terms of sustainability, circularity, and energy consumption during industrial applications. The idea is to replace traditional raw materials with new ecofriendly materials which contribute to keeping a high production rate but also reducing its environmental impact and the costs. The chitosan shows interesting and unique properties, thus it can be used for different purposes which contributes to the design and development of sustainable novel materials. This helps in promoting sustainability through the use of chitosan and diverse materials based on it. For example, it is a good sustainable alternative for food packaging or it can be used for sustainable agriculture. The chitosan can also reduce the pollution of other industrial processes such as paper production. This mini review collects some of the most important advances for the sustainable use of chitosan for promoting circular economy. Hence, the present review focuses on different aspects of chitosan from its synthesis to multiple applications.
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Affiliation(s)
- Soundouss Maliki
- Departamento de Ciencia e Ingeniería de Materiales e Ingeniería Química (IAAB), Universidad Carlos III de Madrid, 28911 Leganés, Spain; (S.M.); (M.M.-Z.); (J.B.)
| | - Gaurav Sharma
- International Research Centre of Nanotechnology for Himalayan Sustainability (IRCNHS), Shoolini University, Solan 173212, India;
- College of Materials Science and Engineering, Shenzhen Key Laboratory of Polymer Science and Technology, Guangdong Research Center for Interfacial Engineering of Functional Materials, Nanshan District Key Laboratory for Biopolymers and Safety Evaluation, Shenzhen University, Shenzhen 518060, China;
- School of Science and Technology, Glocal University, Saharanpur 247001, India
- Correspondence: (G.S.); (A.G.-P.)
| | - Amit Kumar
- International Research Centre of Nanotechnology for Himalayan Sustainability (IRCNHS), Shoolini University, Solan 173212, India;
- College of Materials Science and Engineering, Shenzhen Key Laboratory of Polymer Science and Technology, Guangdong Research Center for Interfacial Engineering of Functional Materials, Nanshan District Key Laboratory for Biopolymers and Safety Evaluation, Shenzhen University, Shenzhen 518060, China;
| | - María Moral-Zamorano
- Departamento de Ciencia e Ingeniería de Materiales e Ingeniería Química (IAAB), Universidad Carlos III de Madrid, 28911 Leganés, Spain; (S.M.); (M.M.-Z.); (J.B.)
| | - Omid Moradi
- Department of Chemistry, Shahr-e-Qods Branch, Islamic Azad University, Tehran 61349, Iran;
| | - Juan Baselga
- Departamento de Ciencia e Ingeniería de Materiales e Ingeniería Química (IAAB), Universidad Carlos III de Madrid, 28911 Leganés, Spain; (S.M.); (M.M.-Z.); (J.B.)
| | - Florian J. Stadler
- College of Materials Science and Engineering, Shenzhen Key Laboratory of Polymer Science and Technology, Guangdong Research Center for Interfacial Engineering of Functional Materials, Nanshan District Key Laboratory for Biopolymers and Safety Evaluation, Shenzhen University, Shenzhen 518060, China;
| | - Alberto García-Peñas
- Departamento de Ciencia e Ingeniería de Materiales e Ingeniería Química (IAAB), Universidad Carlos III de Madrid, 28911 Leganés, Spain; (S.M.); (M.M.-Z.); (J.B.)
- Correspondence: (G.S.); (A.G.-P.)
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Osaili TM, Al-Nabulsi AA, Hasan F, Olaimat AN, Taha S, Ayyash M, Nazzal DS, Savvaidis IN, Obaid RS, Holley R. Antimicrobial effects of chitosan and garlic against Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes in hummus during storage at various temperatures. J Food Sci 2022; 87:833-844. [PMID: 35028936 DOI: 10.1111/1750-3841.16025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 11/29/2021] [Accepted: 12/02/2021] [Indexed: 11/27/2022]
Abstract
The study aimed to evaluate the antimicrobial activity of 0.5 or 1% (w/w) chitosan and 1% (w/w) garlic against Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in hummus dip stored at 4, 10, or 25°C for 28, 21, or 7 days, respectively. In hummus without garlic, at all storage temperatures and storage periods, 0.5% chitosan decreased Salmonella spp., E. coli O157:H7, and L. monocytogenes by 0.9-2.3, 0.6-2.3, and 0.9-1.3 log CFU/g, respectively. In comparison, 1% chitosan decreased the numbers by 1.6-2.9, 1.4-2.7, and 1.3-1.8 log CFU/g, respectively. In hummus with 1% garlic, 0.5% chitosan decreased Salmonella spp., E. coli O157:H7, and L. monocytogenes by 0.7-2.5, 0.6-2.2, and 1.0-1.5 log CFU/g, respectively. Furthermore, 1% chitosan decreased the numbers by 1.6-2.8, 1.2-2.7, and 1.5-1.6 log CFU/g, respectively. With few exceptions, adding 1% garlic to hummus did not result in any significant reduction (at p < 0.05) in microbial numbers. The greatest decreases of Salmonella spp., E. coli O157:H7, and L. monocytogenes were 3.1, 3.6, and 2.9 log CFU/g with 1% chitosan held at 4°C for 28 days. The highest overall acceptability was for hummus with 0.5% chitosan + 1% garlic. Commercial use of chitosan is expected to help producers improve hummus safety. PRACTICAL APPLICATION: Hummus is consumed worldwide as a dip due to its taste and health benefits. Microbial safety of hummus can be enhanced by incorporating chitosan, derived from the natural polymer chitin, into the formulation. This enhanced recipe would be a bonus for producers and consumers alike.
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Affiliation(s)
- Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, UAE.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, UAE.,Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Fayeza Hasan
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, UAE
| | - Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa, Jordan
| | - Sadi Taha
- School of Business Administration, Al Dar University College, Dubai, UAE
| | - Mutamed Ayyash
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, UAE
| | - Dima S Nazzal
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Ioannis N Savvaidis
- Department of Environmental Health Sciences, College of Health Sciences, University of Sharjah, Sharjah, UAE.,Department of Chemistry, School of Natural Sciences, University of Ioannina, Ioannina, Greece
| | - Reyad S Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, UAE.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, UAE
| | - Richard Holley
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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Chitosan nanoemulsion: Gleam into the futuristic approach for preserving the quality of muscle foods. Int J Biol Macromol 2021; 199:121-137. [PMID: 34953807 DOI: 10.1016/j.ijbiomac.2021.12.046] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 11/23/2021] [Accepted: 12/06/2021] [Indexed: 12/24/2022]
Abstract
Trend for consumption of healthy meat without synthetic additives is blooming globally and has attracted the interest of consumers and research sphere to look for enhancement of quality and safety of food. Chitosan is multi-functional marine biopolymer with several befitting properties such as non-toxicity, ease of modification, antimicrobial activity, biodegradability and bio-compatibility, making it suitable for use in meat based food systems, which are highly prone to putrescence due to availability of high level protein, micronutrients and moisture. Bioactive components from plant extracts on account of their natural lineage are exquisite determinants for meat preservation in association with chitosan to replace synthetic molecules, which are considered to evince toxicological effects. Nanoemulsions are viable systems for integrating a myriad of active constituents framed by microfluidization, high-pressure homogenization, ultra-sonication, phase inversion (PIC and PIT) and spontaneous-emulsification with benefits of droplet size reduction, improved solubility, stability and their biological activity. This article summarizes the most important information on formulation, fabrication and advancements in chitosan-based nanoemulsions highlighting their potential benefit for applications in the muscle food system. Supervising the all-around executions of chitosan nanoemulsions for various food systems, the current review has been framed to lay down understandings regarding improvements made in the production and functionality of chitosan nanoemulsions for quality retention of meat products. Furthermore, it highlights the novel trends in chitosan-nanoemulsions application in meat based food systems from a preservation and shelf-life prolongation perspective.
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12
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Essential oils encapsulated by biopolymers as antimicrobials in fruits and vegetables: A review. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101367] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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13
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Karimi-Dehkordi M, Ghaffarnezhad M, Mohammadi F, Ghirati M, Rezaeifar M, Rajabi N, Alizadeh O. Whey protein coating incorporated with essential oil, bioactive peptides and nanoparticle extends shelf-life of chicken breast slices. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01088-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Hematizad I, Khanjari A, Basti AA, Karabagias IK, Noori N, Ghadami F, Gholami F, Teimourifard R. In vitro antibacterial activity of gelatin-nanochitosan films incorporated with Zataria multiflora Boiss essential oil and its influence on microbial, chemical, and sensorial properties of chicken breast meat during refrigerated storage. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100751] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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15
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Shakour N, Khoshkhoo Z, Basti AA, Khanjari A, Shotorbani PM. Integration of nanochitosan and Ziziphora clinopodioides essential oil into poly lactic acid films; a new method for extending the shelf life of Oncorhynchus mykiss fillets. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00779-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets. Molecules 2021; 26:molecules26092727. [PMID: 34066449 PMCID: PMC8124957 DOI: 10.3390/molecules26092727] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 04/29/2021] [Accepted: 05/04/2021] [Indexed: 11/17/2022] Open
Abstract
The scope of this work is the study of a combined process including a dipping step into an oregano (Origanum vulgare ssp. hirtum) infusion (OV) followed by osmotic treatment of chicken fillets at 15 °C. Chicken fillets were immersed in an osmotic solution consisting of 40% glycerol and 5% NaCl with (OV/OD) and without (OD) prior antioxidant enrichment in a hypotonic oregano solution. A comparative shelf life study of all the samples (untreated, OD and OV/OD treated) was then conducted at 4 °C in order to assess the impact of this process on the quality and shelf life of chilled chicken fillets. Microbial growth, lipid oxidation and color/texture changes were measured throughout the chilled storage period. Rates of microbial growth of pretreated fillets were significantly reduced, mainly as a result of water activity decrease (OD step). Rancidity development closely related to off odors and sensory rejection was greatly inhibited in treated fillets owing to both inhibitory factors (OD and OV), with water-soluble phenols (OV step) exhibiting the main antioxidant effect. Shelf life of treated chicken fillets exhibited a more than three-fold increase as compared to the untreated samples based on both chemical and microbial spoilage indices, maintaining a positive and pleasant sensory profile throughout the storage period examined.
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17
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Ajourloo M, Khanjari A, Misaghi A, Akhondzadeh Basti A, Kamkar A, Yadegar F, Gholami F, Khansavar F, Fallah F. Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan-style fresh sausage. Food Sci Nutr 2021; 9:1665-1675. [PMID: 33747477 PMCID: PMC7958551 DOI: 10.1002/fsn3.2141] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 01/05/2021] [Accepted: 01/06/2021] [Indexed: 01/14/2023] Open
Abstract
This study was done to evaluate the effects of different concentrations of Ziziphora clinopodioides essential oil (ZCEO) (0, 0.1, and 0.3%) and lysozyme (0 and 400 µg/g) on control of Listeria (L.) monocytogenes and also microbial, chemical, and organoleptic properties of Balkan type fresh sausage under modified atmosphere packaging (MAP) during 13-day storage at refrigerated condition. Results revealed that treated sausages had a slower rate of increase in microbial count than control and sausages containing ZCEO (0.3%) and lysozyme (400 µg/g) possess the lowest microbial count at the end of the storage period. A reduction between 0.90 and 2.05 log CFU/g in L. monocytogenes was recorded for the treated sausage samples in comparison with control samples after 13 days of storage. Based on chemical findings, at the end of the storage, TVB-N value in the control sample gradually increased to 34.30 mg/100 g, whereas TVB-N values of the treated samples with each of the lysozyme and ZCEO alone or in combination were below 25 mg/100 g during the entire storage period. The final TBARS value for the control sample was 0.58 mg malondialdehyde/kg, while the TBARS values for the treated samples remained lower as 0.46 mg malondialdehyde/kg. Regarding sensory attributes, adding ZCEO results in insignificant lower scores in odor and taste than control in the early days of the study (p > .05). It can be argued that ZCEO alone or in combination with lysozyme showed good antimicrobial and antioxidant activities and may have this potential to be used as a preservative in fresh sausage without any significant adverse sensory effects (p > .05).
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Affiliation(s)
- Maryam Ajourloo
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Ali Khanjari
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Ali Misaghi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Afshin Akhondzadeh Basti
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Abolfazl Kamkar
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Faezeh Yadegar
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Fatemeh Gholami
- Faculty of Veterinary MedicineUniversity of TehranTehranIran
| | | | - Fazel Fallah
- Research and Development CenterSolico Meat Products CompanyAmolIran
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18
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Hosseini M, Jamshidi A, Raeisi M, Azizzadeh M. Effect of sodium alginate coating containing clove (
Syzygium Aromaticum
) and lemon verbena (
Aloysia Citriodora
) essential oils and different packaging treatments on shelf life extension of refrigerated chicken breast. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14946] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Mahzad Hosseini
- Faculty of Veterinary Medicine Ferdowsi University of Mashhad Mashhad Iran
| | - Abdollah Jamshidi
- Department of Food Hygiene and Aquaculture Faculty of Veterinary Medicine Ferdowsi University of Mashhad Mashhad Iran
| | - Mojtaba Raeisi
- Department of Nutrition Faculty of Health Golestan University of Medical Sciences Gorgan Iran
| | - Mohammad Azizzadeh
- Department of Clinical Sciences Faculty of Veterinary Medicine Ferdowsi University of Mashhad Mashhad Iran
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19
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Assanti E, Karabagias VK, Karabagias IK, Badeka A, Kontominas MG. Shelf life evaluation of fresh chicken burgers based on the combination of chitosan dip and vacuum packaging under refrigerated storage. Journal of Food Science and Technology 2021; 58:870-883. [PMID: 33678870 DOI: 10.1007/s13197-020-04601-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/04/2020] [Accepted: 06/19/2020] [Indexed: 01/03/2023]
Abstract
The aim of the present study was to investigate the combined effect of chitosan dip (1% w/v) and vacuum packaging on the shelf life of fresh chicken burgers packaged in LDPE/PA/LDPE bags and stored at 4 ± 1 °C for up to 12 days. Furthermore, the possible correlation among microbiological, physico-chemical and sensory indices was investigated. Burger treatments included: aerobic packaging (AP, control), vacuum packaging (VP), chitosan dipping (CHI), and vacuum packaging plus chitosan dipping (VP + CHI). Microbiological [Total viable count (TVC), Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae, Lactic acid bacteria (LAB)], physicochemical [color, pH, total volatile basic Nitrogen (TVB-N), and Thiobarbituric acid (TBA)] and sensory (odor, taste, and texture) analyses were carried out. Results showed that the majority of microbiological, physico-chemical, and sensory analysis parameters varied significantly (p < 0.05) depending on treatment. Based primarily on sensory, followed by microbiological and physico-chemical data, the shelf life of chicken burgers was 4 days for AP samples, 8 days for VP samples, 10 days for CHI treated samples, and 12 days for the VP + CHI treated samples. Finally, a positive and significant correlation (p < 0.05) was observed among most microbiological, sensory, and physico-chemical data, introducing new data relating initial TVC to TVB-N values regarding alternative treatments of minced chicken meat for its optimum preservation.
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Affiliation(s)
- Eleni Assanti
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Vassilios K Karabagias
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Ioannis K Karabagias
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Anastasia Badeka
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Michael G Kontominas
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
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20
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Yu D, Yu Z, Zhao W, Regenstein JM, Xia W. Advances in the application of chitosan as a sustainable bioactive material in food preservation. Crit Rev Food Sci Nutr 2021; 62:3782-3797. [PMID: 33401936 DOI: 10.1080/10408398.2020.1869920] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Chitosan is obtained from chitin and considered to be one of the most abundant natural polysaccharides. Due to its functional activity, chitosan has received intense and growing interest in terms of applications for food preservation over the last half-century. Compared with earlier studies, recent research has increasingly focused on the exploration of preservation mechanism as well as the targeted inhibition with higher efficiency, which is fueled by availability of more active composite ingredients and integration of more technologies, and gradually perceived as "chitosan-based biofilm preservation." In this Review, we comprehensively summarize the potential antimicrobial mechanisms or hypotheses of chitosan and its widely compounded ingredients, as well as their impacts on endogenous enzymes, oxidation and/or gas barriers. The strategies used for enhancing active function of the film-forming system and subsequent film fabrication processes including direct coating, bioactive packaging film and layer-by-layer assembly are introduced. Finally, future development of chitosan-based bioactive film is also proposed to broaden its application boundaries. Generally, our goal is that this Review is easily accessible and instructive for whose new to the field, as well as hope to advance to the filed forward.
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Affiliation(s)
- Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Zijuan Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenyu Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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21
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Yousefi M, Khorshidian N, Hosseini H. Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products. Front Nutr 2020; 7:577287. [PMID: 33330578 PMCID: PMC7732451 DOI: 10.3389/fnut.2020.577287] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Accepted: 10/21/2020] [Indexed: 01/23/2023] Open
Abstract
One of the most important challenges in the food industry is to provide healthy and safe food. Therefore, it is not possible to achieve this without different processes and the use of various additives. In order to improve safety and extend the shelf life of food products, various synthetic preservatives have been widely utilized by the food industry to prevent growth of spoilage and pathogenic microorganisms. On the other hand, consumers' preference to consume food products with natural additives induced food industries to use natural-based preservatives in their production. It has been observed that herbal extracts and their essential oils could be potentially considered as a replacement for chemical antimicrobials. Antimicrobial properties of plant essential oils are derived from some main bioactive components such as phenolic acids, terpenes, aldehydes, and flavonoids that are present in essential oils. Various mechanisms such as changing the fatty acid profile and structure of cell membranes and increasing the cell permeability as well as affecting membrane proteins and inhibition of functional properties of the cell wall are effective in antimicrobial activity of essential oils. Therefore, our objective is to revise the effect of various essential oils and their bioactive components against Listeria monocytogenes in meat and poultry products.
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Affiliation(s)
- Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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22
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Prolonging shelf life of chicken breast fillets by using plasma-improved chitosan/low density polyethylene bilayer film containing summer savory essential oil. Int J Biol Macromol 2020; 156:321-328. [DOI: 10.1016/j.ijbiomac.2020.03.226] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 03/21/2020] [Accepted: 03/25/2020] [Indexed: 01/16/2023]
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23
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El-Khawas KM, Mashat BH, Attala OA, Kassem GMA. Control of Salmonella and Escherichia coli in chilled chicken fillets using chitosan and lactic acid. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1772887] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
| | - Bassam H. Mashat
- The Custodian of the Two Holy Mosques Institute for Hajj and Umrah Research, Umm Al- Qura University, Macca, Saudi Arabia
| | - Osama A. Attala
- The Custodian of the Two Holy Mosques Institute for Hajj and Umrah Research, Umm Al- Qura University, Macca, Saudi Arabia
| | - Gehan M. A. Kassem
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
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24
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Wang Q, Zhang L, Ding W. Eugenol nanocapsules embedded with gelatin-chitosan for chilled pork preservation. Int J Biol Macromol 2020; 158:837-844. [PMID: 32348861 DOI: 10.1016/j.ijbiomac.2020.04.182] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 03/20/2020] [Accepted: 04/22/2020] [Indexed: 12/19/2022]
Abstract
Chilled pork is widely consumed in China. However, various contaminants during storage directly lead to a decline in the quality of chilled pork products. An extract of natural plant sources, eugenol (Eug) exerts good antibacterial and antioxidant effects. Nanometerization was used in this study to improve the insoluble and volatile characteristics of Eug. Eug nanocapsules embedded with gelatin/chitosan (Eug-Gel-CS NPs) were used to preserve chilled pork. Results indicated that Eug-Gel-CS NPs could effectively inhibit increases in the pH, total volatile basic nitrogen (TVB-N), and thiobarbituric acid-reactive substances (TBARS) of chilled pork than that of the Eug group (p < 0.05). The L* and a* values of the Eug-Gel-CS NPs group were significantly higher than those of the Eug and gelatin-chitosan (CS-Gel) groups (p < 0.05). The total number of colonies (TBC) showed that the storage period of the Eug-Gel-CS NPs group could be extended to 15 d, which was significantly different from that of the CK group (8 d) (p < 0.05). The Eug-Gel-CS NPs also effectively delayed the decline in the water- holding capacity (WHC), springiness, and cohesiveness of the chilled pork. Therefore, Eug-Gel-CS NPs exert good antiseptic, antibacterial, and antioxidative effects on preserved chilled pork.
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Affiliation(s)
- Qian Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Li Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Wu Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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25
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Rosario DKA, Rodrigues BL, Bernardes PC, Conte-Junior CA. Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish. Crit Rev Food Sci Nutr 2020; 61:1163-1183. [PMID: 32319303 DOI: 10.1080/10408398.2020.1754755] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Conventional methods of food preservation have demonstrated several disadvantages and limitations in the efficiency of the microbial load reduction and maintain food quality. Hence, non-thermal preservation technologies (NTPT) and alternative chemical compounds (ACC) have been considered a high promissory replacer to decontamination, increasing the shelf life and promoting low levels of physicochemical, nutritional and sensorial alterations of meat and fish products. The combination of these methods can be a potential alternative to the food industry. This review deals with the most critical aspects of the mechanisms of action under microbial, physicochemical, nutritional and sensorial parameters and the efficiency of the different NTPT (ultrasound, high pressure processing, gamma irradiation and UV-C radiation) and ACC (peracetic acid, bacteriocins, nanoparticles and essential oils) applied in meat and fish products. The NTPT and ACC present a high capacity of microorganisms inactivation, ensuring low alterations level in the matrix and high reduction of environmental impact. However, the application conditions of the different methods as exposition time, energy intensity and concentration thresholds of chemical compounds need to be specifically established and continuously improved for each matrix type to reduce to the maximum the physicochemical, nutritional and sensorial changes. In addition, the combination of the methods (hurdle concept) may be an alternative to enhance the matrix decontamination. In this way, undesirable changes in meat and fish products can be further reduced without a decrease in the efficiency of the decontamination.
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Affiliation(s)
- Denes K A Rosario
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, Rio de Janeiro, RJ, Brazil
| | - Bruna L Rodrigues
- Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, Rio de Janeiro, RJ, Brazil
| | - Patricia C Bernardes
- Department of Food Engineering, Federal University of Espírito Santo, Alegre, Brazil
| | - Carlos A Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Food Science Program, Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, Rio de Janeiro, RJ, Brazil.,National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, RJ, Brazil
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26
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Kumar S, Mukherjee A, Dutta J. Chitosan based nanocomposite films and coatings: Emerging antimicrobial food packaging alternatives. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.002] [Citation(s) in RCA: 162] [Impact Index Per Article: 40.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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27
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Raeisi M, Hashemi M, Aminzare M, Ghorbani Bidkorpeh F, Ebrahimi M, Jannat B, Tepe B, Noori SMA. Effects of Sodium Alginate and Chitosan Coating Combined with Three Different Essential Oils on Microbial and Chemical Attributes of Rainbow Trout Fillets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1722777] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Mojtaba Raeisi
- Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
| | - Mohammad Hashemi
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Majid Aminzare
- Deprtment of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Fatemeh Ghorbani Bidkorpeh
- Department of Pharmaceutics, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Maryam Ebrahimi
- Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
| | | | - Bektas Tepe
- Faculty of Science and Literature, Department of Molecular Biology and Genetics, Kilis 7 Aralik University, Kilis, Turkey
| | - Seyyed Mohammad Ali Noori
- Toxicology Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
- Department of Food and Drug Control, Faculty of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
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28
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İncili GK, Karatepe P, İlhak Oİ. Effect of chitosan and Pediococcus acidilactici on E. coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in meatballs. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108706] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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29
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Bhoir SA, Jhaveri M, Chawla SP. Evaluation and predictive modeling of the effect of chitosan and gamma irradiation on quality of stored chilled chicken meat. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13254] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Shraddha A. Bhoir
- Food Technology DivisionBhabha Atomic Research Centre, Trombay India
| | - Mitali Jhaveri
- Department of BiotechnologyS. I. E. S. College of Arts, Science and Commerce, Sion India
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30
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He X, Xing R, Liu S, Qin Y, Li K, Yu H, Li P. The improved antiviral activities of amino-modified chitosan derivatives on Newcastle virus. Drug Chem Toxicol 2019; 44:335-340. [PMID: 31179762 DOI: 10.1080/01480545.2019.1620264] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Chitosan is widely used as a medical material because of its excellent biological activities. However, the low solubility of natural chitosan limited its medicinal activity to some extent. The solubility can be improved by introducing more active groups and lowering molecular weight. Therefore, 6-amine chitosan derivatives were synthesized in this paper since more active groups were introduced to increase the medicinal activity. Those derivatives were characterized by elemental analysis, HPLC, and FT-IR and the antiviral activity was tested by hemagglutination tests. Finally, 6-amine chitosan derivatives improved the antiviral activity, especially after the introduction of bromine ion. When 6-deoxy-6-bromo-N-phthaloyl chitosan was 1 g/L, they reduced the hemagglutination titer of virus to zero. The RT-PCR result showed that the expression level of TNF-α and IFN-β increased significantly, which indicated that the antiviral activity of amino-modified chitosan worked through the stimulation of immune response.
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Affiliation(s)
- Xiaofei He
- Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao, China.,Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao, China.,Center for Ocean Mega-Science, Chinese Academy of Sciences, Qingdao, China
| | - Ronge Xing
- Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao, China.,Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao, China.,Center for Ocean Mega-Science, Chinese Academy of Sciences, Qingdao, China
| | - Song Liu
- Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao, China.,Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao, China.,Center for Ocean Mega-Science, Chinese Academy of Sciences, Qingdao, China
| | - Yukun Qin
- Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao, China.,Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao, China.,Center for Ocean Mega-Science, Chinese Academy of Sciences, Qingdao, China
| | - Kecheng Li
- Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao, China.,Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao, China.,Center for Ocean Mega-Science, Chinese Academy of Sciences, Qingdao, China
| | - Huahua Yu
- Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao, China.,Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao, China.,Center for Ocean Mega-Science, Chinese Academy of Sciences, Qingdao, China
| | - Pengcheng Li
- Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao, China.,Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao, China.,Center for Ocean Mega-Science, Chinese Academy of Sciences, Qingdao, China
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31
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Chi J, Jiang Z, Qiao J, Zhang W, Peng Y, Liu W, Han B. Antitumor evaluation of carboxymethyl chitosan based norcantharidin conjugates against gastric cancer as novel polymer therapeutics. Int J Biol Macromol 2019; 136:1-12. [PMID: 31158420 DOI: 10.1016/j.ijbiomac.2019.05.216] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Revised: 05/30/2019] [Accepted: 05/30/2019] [Indexed: 02/07/2023]
Abstract
Novel polymer-drug conjugates (CNC) were prepared from carboxymethyl chitosan (CMCS) and norcantharidin (NCTD) via amidation reaction and characterized by FTIR and 1H NMR spectroscopy. The aim of this study was to elucidate the antitumor efficacy of CNC on gastric cancer and the possible underlying mechanisms. The CNC conjugates possessed significant inhibitory effects on the proliferation of SGC-7901 cells and suppressed the migration as well as tube formation of HUVECs. Besides, Hoechst 33258 staining and Annexin V-FITC/PI detection suggested that the conjugates were more effective in triggering apoptosis of SGC-7901 cells compared with free NCTD. Moreover, CNC remarkably reduced systemic toxicity and enhanced the antitumor efficacy in vivo with a tumor suppression rate of 59.57% against SGC-7901 gastric tumor in BALB/c nude mice. Further investigation about the underlying mechanisms indicated that CNC could upregulate expressions of TNF-α and Bax, and downregulate expressions of VEGF, Bcl-2, MMP-2 and MMP-9, thereby inhibiting tumor metastasis and inducing apoptosis in vivo. Overall, our results demonstrated that CNC might be a promising and feasible polymer therapeutics for gastrointestinal tumor therapy.
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Affiliation(s)
- Jinhua Chi
- Laboratory of Biochemistry and Biomedical Materials, College of Marine Life Sciences, Ocean University of China, Qingdao 266003, PR China
| | - Zhiwen Jiang
- Laboratory of Biochemistry and Biomedical Materials, College of Marine Life Sciences, Ocean University of China, Qingdao 266003, PR China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266235, PR China
| | - Jing Qiao
- Laboratory of Biochemistry and Biomedical Materials, College of Marine Life Sciences, Ocean University of China, Qingdao 266003, PR China
| | - Wei Zhang
- Laboratory of Biochemistry and Biomedical Materials, College of Marine Life Sciences, Ocean University of China, Qingdao 266003, PR China
| | - Yanfei Peng
- Laboratory of Biochemistry and Biomedical Materials, College of Marine Life Sciences, Ocean University of China, Qingdao 266003, PR China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266235, PR China
| | - Wanshun Liu
- Laboratory of Biochemistry and Biomedical Materials, College of Marine Life Sciences, Ocean University of China, Qingdao 266003, PR China
| | - Baoqin Han
- Laboratory of Biochemistry and Biomedical Materials, College of Marine Life Sciences, Ocean University of China, Qingdao 266003, PR China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266235, PR China.
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32
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Kačániová M, Mellen M, Vukovic NL, Kluz M, Puchalski C, Haščík P, Kunová S. Combined Effect of Vacuum Packaging, Fennel and Savory Essential Oil Treatment on the Quality of Chicken Thighs. Microorganisms 2019; 7:microorganisms7050134. [PMID: 31096605 PMCID: PMC6560429 DOI: 10.3390/microorganisms7050134] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 05/08/2019] [Accepted: 05/09/2019] [Indexed: 11/16/2022] Open
Abstract
The aim of the present work was to evaluate the microbiological quality of chicken thighs after treatment by fennel (Foeniculum vulgare) and savory (Satureja hortensis) essential oil, stored under vacuum packaging (VP) at 4 ± 0.5 °C for a period of 16 days. The following treatments of chicken thighs were used: Air-packaging control samples (APCS), vacuum-packaging control samples (VPC), vacuum-packaging (VP) control samples with rapeseed oil (VPRO), VP (vacuum-packaging) with fennel essential oil at concentrations 0.2% v/w (VP + F), and VP with savory essential oil at concentration 0.2% v/w (VP + S). The quality assessment of APCS, VPC, VPRO, VP + F and VP + S products was established by microbiological analysis. The microbiological parameters as the total viable counts of bacteria of the Enterobacteriaceae family, lactic acid bacteria (LAB), and Pseudomonas spp. were detected. Bacterial species were identified with the MALDI-TOF MS Biotyper. The combination of essential oils and vacuum packaging had a significant effect (p < 0.05) on the reduction of total viable counts (TVC) compared with control group without vacuum packaging and the untreated control group. Though 15 genera and 46 species were isolated with scores higher than 2.3 from the chicken samples.
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Affiliation(s)
- Miroslava Kačániová
- Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovak Republic.
- Department of Bioenergy Technology and Food Analysis Faculty of Biology and Agriculture, University of Rzeszow, 35-601 Rzeszow, Poland.
| | | | - Nenad L Vukovic
- Department of Chemistry, Faculty of Science, University of Kragujevac, P.O. Box 60, 34000 Kragujevac, Serbia.
| | - Maciej Kluz
- Department of Bioenergy Technology and Food Analysis Faculty of Biology and Agriculture, University of Rzeszow, 35-601 Rzeszow, Poland.
| | - Czeslaw Puchalski
- Department of Bioenergy Technology and Food Analysis Faculty of Biology and Agriculture, University of Rzeszow, 35-601 Rzeszow, Poland.
| | - Peter Haščík
- Department of Technology and Quality of Animal Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovak Republic.
| | - Simona Kunová
- Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, 949 76 Nitra, Slovak Republic.
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Sogut E, Seydim AC. The effects of chitosan- and polycaprolactone-based bilayer films incorporated with grape seed extract and nanocellulose on the quality of chicken breast fillets. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.097] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Chitosan/montmorillonite bionanocomposites incorporated with rosemary and ginger essential oil as packaging for fresh poultry meat. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.06.011] [Citation(s) in RCA: 84] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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35
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Grande-Tovar CD, Serio A, Delgado-Ospina J, Paparella A, Rossi C, Chaves-López C. Chitosan films incorporated with Thymus capitatus essential oil: mechanical properties and antimicrobial activity against degradative bacterial species isolated from tuna ( Thunnus sp.) and swordfish ( Xiphias gladius). Journal of Food Science and Technology 2018; 55:4256-4265. [PMID: 30228424 DOI: 10.1007/s13197-018-3364-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/26/2018] [Accepted: 07/30/2018] [Indexed: 10/28/2022]
Abstract
Chitosan-based coatings and films have been widely studied, demonstrating to be an efficient and eco-friendly approach to extend the shelf life of food products. The effect of incorporating Thymus capitatus essential oil (TCEO) at different concentrations (0.5, 1.0, and 1.5% w/w) on physical, mechanical and antimicrobial properties of chitosan films was studied. The antimicrobial activity of the films was evaluated by agar diffusion method, against 23 spoiling microorganisms isolated from tuna and swordfish (ten Shewanella baltica, one S. morhuae, one S. putrefaciens, two Pseudomonas fluorescens, two P. fragi, five Serratia spp., one Aeromonas molluscorum, and one Acinetobacter radioresistens) and Shewanella putrefaciens ATCC 49138. The films exerted antimicrobial activity against all the tested strain, although not proportional to increasing TCEO concentration. In particular, S. baltica was the most sensitive species and the inhibition was stable after 72 h. In general, TCEO incorporation in chitosan films, significantly (p < 0.05) decreased the water permeability (from 0.577 ± 0.060 gmm/kPahm2 at 61% R.U. for chitosan to 0.487 ± 0.037 gmm/kPahm2 for the film with 1.5% TCEO), the elongation at brake (from 27.322 ± 2.35% for chitosan to 14.695 ± 3.99% for the film with 1.5% TCEO) and increased the tensile strength (from 1.697 ± 0.16% for chitosan to 19.480 ± 2.86% for the film with 1.5% TCEO). Moisture content and water contact angle of the films also showed a similar trend with TCEO introduction, because of crosslinking reaction among the polymer chains and TCEO components. Scanning electron microscopy confirmed structure-properties relationships. These results suggest chitosan films incorporated with TCEO as an alternative treatment to inhibit the growth of degradative bacteria with potential application in the fish industry. The importance of testing more than one strain of the same bacteria species to evaluate the effectiveness of chitosan-essential oils coatings was also demonstrated.
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Affiliation(s)
- Carlos David Grande-Tovar
- 1Grupo de Investigación en Fotoquímica y Fotobiología, Universidad del Atlántico, Kilómetro 7, Vía Puerto Colombia, Barranquilla, Colombia
| | - Annalisa Serio
- 2Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo (TE), Italy
| | - Johannes Delgado-Ospina
- Grupo de Investigación Biotecnología, Universidad de San Buenaventura Cali, Cali, A.A. 7154 Colombia
| | - Antonello Paparella
- 2Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo (TE), Italy
| | - Chiara Rossi
- 2Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo (TE), Italy
| | - Clemencia Chaves-López
- 2Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo (TE), Italy
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Shelf Life Assessment of Fresh Poultry Meat Packaged in Novel Bionanocomposite of Chitosan/Montmorillonite Incorporated with Ginger Essential Oil. COATINGS 2018. [DOI: 10.3390/coatings8050177] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Active packaging incorporated with natural extracts is a promising technology to extend shelf life of perishable food. Therefore, this study aimed to produce a bionanocomposite based on chitosan reinforced with sodium montmorillonite (MMT) and incorporated with ginger essential oil (GEO). In vitro activity was assessed through migration assay and antimicrobial study against foodborne bacteria. Phenolic compounds were diffused within 48 h of contact, and retained some of their antioxidant activity. Films demonstrated antimicrobial activity against both Gram-positive and -negative bacteria tested. The effect on the shelf life of fresh poultry meat was determined on samples wrapped in the biopolymers and stored under refrigeration for 15 days, through physicochemical and microbiological analyses. Compared to unwrapped poultry meat, samples wrapped in the bionanocomposites showed a reduction in microorganisms count of 1.2–2.6 log CFU/g, maintained color and pH values and thiobarbituric acid reactive substances (TBARS) index increased at a lower rate, extending fresh poultry meat shelf life. The incorporation of GEO enhanced the biopolymer activity, by reducing lipid oxidation and microbiological growth of the poultry meat. In contrast, reinforcement with MMT imprisoned the active compounds in the polymeric chain, hindering its activity. In conclusion, the bionanocomposites tested represent promising substitutes to commercial and unsustainable plastic films.
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Sharif R, Mujtaba M, Ur Rahman M, Shalmani A, Ahmad H, Anwar T, Tianchan D, Wang X. The Multifunctional Role of Chitosan in Horticultural Crops; A Review. Molecules 2018; 23:E872. [PMID: 29642651 PMCID: PMC6017927 DOI: 10.3390/molecules23040872] [Citation(s) in RCA: 88] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 03/30/2018] [Accepted: 04/06/2018] [Indexed: 12/22/2022] Open
Abstract
Chitosan is a naturally occurring compound and is commercially produced from seafood shells. It has been utilized in the induction of the defense system in both pre and post-harvest fruits and vegetables against fungi, bacteria, viruses, and other abiotic stresses. In addition to that, chitosan effectively improves the physiological properties of plants and also enhances the shelf life of post-harvest produces. Moreover, chitosan treatment regulates several genes in plants, particularly the activation of plant defense signaling pathways. That includes the elicitation of phytoalexins and pathogenesis-related (PR) protein. Besides that, chitosan has been employed in soil as a plant nutrient and has shown great efficacy in combination with other industrial fertilizers without affecting the soil's beneficial microbes. Furthermore, it is helpful in reducing the fertilizer losses due to its coating ability, which is important in keeping the environmental pollution under check. Based on exhibiting such excellent properties, there is a striking interest in using chitosan biopolymers in agriculture systems. Therefore, our current review has been centered upon the multiple roles of chitosan in horticultural crops that could be useful in future crop improvement programs.
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Affiliation(s)
- Rahat Sharif
- College of Horticulture, Northwest A&F University, Yangling 712100, China.
| | - Muhammad Mujtaba
- Institute of Biotechnology, Ankara University, Ankara 06110, Turkey.
| | - Mati Ur Rahman
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling 712100, China.
| | - Abdullah Shalmani
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Life sciences, Northwest A&F University, Yangling 712100, China.
| | - Husain Ahmad
- College of Horticulture, Northwest A&F University, Yangling 712100, China.
| | - Toheed Anwar
- Hubei Collaborative Innovation Center for Grain Industry/Research Center of Crop Stresses Resistance Technologies, Yangtze University, Jingzhou 434025, China.
| | - Deng Tianchan
- School of Mechanical Aerospace and Civil Engineering, The University of Manchester, Manchester M13 9PL, UK.
| | - Xiping Wang
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling 712100, China.
- Key Laboratory of Horticultural Plant Biology and Germplasm Innovation in Northwest China, Ministry of Agriculture, Northwest A&F University, Yangling 712100, China.
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Ulusoy B, Hecer C, Kaynarca D, Berkan Ş. Effect of Oregano Essential Oil and Aqueous Oregano Infusion Application on Microbiological Properties of Samarella (Tsamarella), a Traditional Meat Product of Cyprus. Foods 2018; 7:foods7040043. [PMID: 29561804 PMCID: PMC5920408 DOI: 10.3390/foods7040043] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2018] [Revised: 03/13/2018] [Accepted: 03/15/2018] [Indexed: 11/24/2022] Open
Abstract
Different types of dried meat products manufactured by different drying and curing methods are very common and well-known with a long history all over the world. Samarella (tsamarella) is one of these products and is famous among traditionally produced meat products in Cypriot gastronomy. The aim of this study was to investigate the effect of oregano essential oil (OEO) and aqueous oregano infusion (AOI) applications on the microbiological properties of samarella. In order to carry out this study, traditional methods were followed for experimental production of samarella. As a result of this study, five percent OEO application was found to be more effective to reduce microbiological counts but this ratio of OEO application was not accepted by panelists. According to all microbiological results correlated with the sensorial scores, it is concluded that one percent OEO application can be used for samarella production as an alternative preservative method.
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Affiliation(s)
- Beyza Ulusoy
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Near East University, Nicosia 99138, Cyprus.
| | - Canan Hecer
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Near East University, Nicosia 99138, Cyprus.
| | - Doruk Kaynarca
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Near East University, Nicosia 99138, Cyprus.
| | - Şifa Berkan
- Değirmenlik Municipality Veterinary Affairs Directorate, Nicosia 99100, Cyprus.
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Kumar S, Mendiratta SK, Agrawal RK, Sharma H, Singh BP. Anti-oxidant and anti-microbial properties of mutton nuggets incorporated with blends of essential oils. Journal of Food Science and Technology 2018; 55:821-832. [PMID: 29391648 DOI: 10.1007/s13197-017-3009-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/18/2017] [Accepted: 12/18/2017] [Indexed: 11/25/2022]
Abstract
The present study was carried out to evaluate effect of natural anti-oxidants on the quality of mutton nuggets. Different blends of essential oil were evaluated for incorporation in mutton nuggets and it was found that Blend-1 had significantly higher sensory scores. Then, Blend-1 was tried at 0.25, 0.5 and 0.75% levels and product containing 0.25% level received significantly higher sensory scores. Thereafter, two combinations of flaxseed flour and 0.25% Blend-1 were tried viz., 4% flaxseed flour + 0.25% Blend-1 and 8% flaxseed flour + 0.25% Blend-1. Evaluation of sensory and physico-chemical properties were done in mutton nuggets incorporated with 0.25% Blend-1 (T-1) and selected combination (4% flaxseed flour + 0.25% Blend-1) (T-2). T-2 had significantly higher dietary fiber and crude fiber than T-1 products. These products were then assessed for quality changes during storage at refrigerated temperature for 30 days at 5 days interval. Significantly lower TBARS values were recorded for treatment products than control at each interval of storage period. T-2 product showed significantly higher DPPH value than other products. Microbial count remained within the permissible limit of log104 cfu/g for TPC, PC, yeast and mould count up to 15th day, 25th day and 30th day for control, T-1 and T-2 products, respectively. Essential oil and their combination incorporated mutton nuggets had about 10 days longer shelf life than control.
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Affiliation(s)
- Sudheer Kumar
- 1Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly, UP 243122 India
| | - S K Mendiratta
- 1Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly, UP 243122 India
| | - Ravi Kant Agrawal
- 1Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly, UP 243122 India
| | - Heena Sharma
- 2Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Bhanu Pratap Singh
- 1Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly, UP 243122 India
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40
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Fungal chitosan and Lycium barbarum extract as anti-Listeria and quality preservatives in minced catfish. Int J Biol Macromol 2017; 104:854-861. [DOI: 10.1016/j.ijbiomac.2017.06.097] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 06/21/2017] [Accepted: 06/23/2017] [Indexed: 01/20/2023]
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41
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Catarino MD, Alves-Silva JM, Fernandes RP, Gonçalves MJ, Salgueiro LR, Henriques MF, Cardoso SM. Development and performance of whey protein active coatings with Origanum virens essential oils in the quality and shelf life improvement of processed meat products. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.03.054] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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42
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Ghaderi-Ghahfarokhi M, Barzegar M, Sahari M, Ahmadi Gavlighi H, Gardini F. Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties. Int J Biol Macromol 2017; 102:19-28. [DOI: 10.1016/j.ijbiomac.2017.04.002] [Citation(s) in RCA: 114] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2016] [Revised: 03/18/2017] [Accepted: 04/02/2017] [Indexed: 11/25/2022]
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43
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Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.02.004] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Silva F, Domingues FC. Antimicrobial activity of coriander oil and its effectiveness as food preservative. Crit Rev Food Sci Nutr 2017; 57:35-47. [PMID: 25831119 DOI: 10.1080/10408398.2013.847818] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
ABTRACT Foodborne illness represents a major economic burden worldwide and a serious public health threat, with around 48 million people affected and 3,000 death each year only in the USA. One of the possible strategies to reduce foodborne infections is the development of effective preservation strategies capable of eradicating microbial contamination of foods. Over the last years, new challenges for the food industry have arisen such as the increase of antimicrobial resistance of foodborne pathogens to common preservatives and consumers demand for naturally based products. In order to overcome this, new approaches using natural or bio-based products as food preservatives need to be investigated. Coriander (Coriandrum sativum L.) is a well-known herb widely used as spice, or in folk medicine, and in the pharmacy and food industries. Coriander seed oil is the world's second most relevant essential oil, exhibiting antimicrobial activity against Gram-positive and Gram-negative bacteria, some yeasts, dermatophytes and filamentous fungi. This review highlights coriander oil antimicrobial activity and possible mechanisms of action in microbial cells and discusses the ability of coriander oil usage as a food preservative, pointing out possible paths for the successful evolution for these strategies towards a successful development of a food preservation strategy using coriander oil.
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Affiliation(s)
- Filomena Silva
- a CICS-UBI-Health Sciences Research Centre, University of Beira Interior , Avenida Infante D. Henrique, Covilhã , Portugal
| | - Fernanda C Domingues
- a CICS-UBI-Health Sciences Research Centre, University of Beira Interior , Avenida Infante D. Henrique, Covilhã , Portugal
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45
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46
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Shavisi N, Khanjari A, Basti AA, Misaghi A, Shahbazi Y. Effect of PLA films containing propolis ethanolic extract, cellulose nanoparticle and Ziziphora clinopodioides essential oil on chemical, microbial and sensory properties of minced beef. Meat Sci 2016; 124:95-104. [PMID: 27846444 DOI: 10.1016/j.meatsci.2016.10.015] [Citation(s) in RCA: 84] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2016] [Revised: 09/28/2016] [Accepted: 10/27/2016] [Indexed: 11/24/2022]
Abstract
This study was conducted to examine the effects of polylactic acid (PLA) film containing propolis ethanolic extract (PE), cellulose nanoparticle (CN) and Ziziphora clinopodioides essential oil (ZEO) on chemical, microbial and sensory properties of minced beef during storage at refrigerated temperature for 11days. The initial total volatile base nitrogen (TVB-N) was 8.2mg/100g and after 7days reached to 29.1mg/100g in control, while it was lower than 25mg/100g for treated samples. At the end of storage time in control samples peroxide value (PV) reached to 2.01meqperoxide/1000g lipid, while the values for the treated samples remained lower than 2meqperoxide/1000g lipid. Final microbial population decreased approximately 1-3logCFU/g in treated samples compared to control (P<0.05). Films containing 2% ZEO alone and in combination with different concentrations of PE and CN extended the shelf life of minced beef during storage in refrigerated condition for at least 11days without any unfavorable organoleptic properties.
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Affiliation(s)
- Nassim Shavisi
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Ali Khanjari
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | | | - Ali Misaghi
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Yasser Shahbazi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran
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47
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Yuan G, Chen X, Li D. Chitosan films and coatings containing essential oils: The antioxidant and antimicrobial activity, and application in food systems. Food Res Int 2016; 89:117-128. [PMID: 28460897 DOI: 10.1016/j.foodres.2016.10.004] [Citation(s) in RCA: 211] [Impact Index Per Article: 26.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2016] [Revised: 09/23/2016] [Accepted: 10/05/2016] [Indexed: 11/18/2022]
Abstract
Chitosan edible films and coatings have shown great promise for their application in food preservation and also are promising systems to be used as essential oil (EO) carriers. This review reports the most recent and relevant studies concerning chitosan films and coatings containing EOs. The effect of EO incorporation on the antioxidant, antibacterial and antifungal activities of chitosan films and coatings in vitro and in vivo, as well as their applications in food systems have been discussed. In general, incorporation of EOs significantly increased the antioxidant, antibacterial and antifungal efficacy of chitosan films and coatings in vitro. EO-incorporated films and coatings also showed greater effectiveness against postharvest fungi and foodborne bacteria in food systems than pure films and coatings. The application of chitosan films and coatings containing EOs usually led to an extension of the shelf-life and reduction of lipid peroxidation of fish and meat products over pure chitosan films and coatings. In addition, chitosan coatings incorporated with EOs were more effective in maintaining fruit and vegetable quality, and controlling their postharvest decay during storage and shelf life than pure chitosan coatings.
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Affiliation(s)
- Gaofeng Yuan
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhejiang Ocean University, Zhoushan 316022, China; College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China
| | - Xiaoe Chen
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhejiang Ocean University, Zhoushan 316022, China; College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Duo Li
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China; Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
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48
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Van Haute S, Raes K, Van der Meeren P, Sampers I. The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.03.025] [Citation(s) in RCA: 88] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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49
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Paparella A, Mazzarrino G, Chaves-López C, Rossi C, Sacchetti G, Guerrieri O, Serio A. Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork. Food Microbiol 2016; 59:23-31. [DOI: 10.1016/j.fm.2016.05.007] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2015] [Revised: 04/22/2016] [Accepted: 05/10/2016] [Indexed: 11/25/2022]
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50
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Shahbazi Y. Variation in Chemical Composition of Essential Oil of Ferulago angulata Collected from West Parts of Iran. PHARMACEUTICAL SCIENCES 2016. [DOI: 10.15171/ps.2016.04] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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