1
|
Moll E, Chiralt A. Polyhydroxybutyrate-co-hydroxyvalerate (PHBV) with Phenolic Acids for Active Food Packaging. Polymers (Basel) 2023; 15:4222. [PMID: 37959902 PMCID: PMC10647309 DOI: 10.3390/polym15214222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/10/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
PHBV films incorporating 3, 6 and 9% ferulic acid (FA) or p-coumaric acid (PCA) were obtained by melt blending and compression moulding. The films' microstructures and thermal behaviours were analysed as well as their mechanical, optical and barrier properties. The overall and specific migration of the materials in different food simulants was also characterised. FA was homogeneously mixed with the polymer, whereas PCA was mainly dispersed as fine particles in the PHBV matrices due to its higher melting point. These structural features promoted differences in the physical properties of the films depending on the compound concentration. As the concentration of both compounds rose, the barrier capacity of the films to oxygen, and to a lesser extent water vapour, was enhanced. While FA promoted the extensibility of the films, 9% PCA enhanced their brittleness. Both compounds affected the crystallisation pattern of the polymer, promoting smaller crystalline formations and a slight decrease in crystallinity. Although the overall migration of every film formulation was lower than the overall migration limit (OML), the release of active compounds was dependent on the food simulant; almost total release was noted in ethanol containing simulants but was more limited in aqueous systems. Therefore, these films could be used as food contact materials, contributing to extending the food's shelf life.
Collapse
Affiliation(s)
- Eva Moll
- Instituto Universitario de Ingeniería de Alimentos (FoodUPV), Universitat Politècnica de València, Camí de Vera s/n, 46022 València, Spain;
| | | |
Collapse
|
2
|
Goedseels M, Michiels CW. Cell Envelope Modifications Generating Resistance to Hop Beta Acids and Collateral Sensitivity to Cationic Antimicrobials in Listeria monocytogenes. Microorganisms 2023; 11:2024. [PMID: 37630584 PMCID: PMC10457916 DOI: 10.3390/microorganisms11082024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 08/03/2023] [Accepted: 08/04/2023] [Indexed: 08/27/2023] Open
Abstract
Hop beta acids (HBAs) are characteristic compounds from the hop plant that are of interest for their strong antimicrobial activity. In this work, we report a resistance mechanism against HBA in the foodborne pathogen Listeria monocytogenes. Using an evolution experiment, we isolated two HBA-resistant mutants with mutations in the mprF gene, which codes for the Multiple Peptide Resistance Factor, an enzyme that confers resistance to cationic peptides and antibiotics in several Gram-positive bacteria by lysinylating membrane phospholipids. Besides the deletion of mprF, the deletion of dltA, which mediates the alanylation of teichoic acids, resulted in increased HBA resistance, suggesting that resistance may be caused by a reduction in positive charges on the cell surface. Additionally, we found that this resistance is maintained at low pH, indicating that the resistance mechanism is not solely based on electrostatic interactions of HBA with the cell surface. Finally, we showed that the HBA-resistant mutants display collateral sensitivity to the cationic antimicrobials polymyxin B and nisin, which may open perspectives for combining antimicrobials to prevent resistance development.
Collapse
Affiliation(s)
| | - Chris W. Michiels
- Department of Microbial and Molecular Systems, KU Leuven, B-3000 Leuven, Belgium;
| |
Collapse
|
3
|
Rendueles E, Mauriz E, Sanz-Gómez J, Adanero-Jorge F, García-Fernandez C. Antimicrobial Activity of Spanish Propolis against Listeria monocytogenes and Other Listeria Strains. Microorganisms 2023; 11:1429. [PMID: 37374931 DOI: 10.3390/microorganisms11061429] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/19/2023] [Accepted: 05/25/2023] [Indexed: 06/29/2023] Open
Abstract
The outbreaks of Listeria associated with food consumption are increasing worldwide concurrently with public concern about the need for natural growth inhibitors. In this context, propolis seems to be a promising bioactive product collected by honeybees, due to its antimicrobial activity against different food pathogens. This study aims to evaluate the efficacy of hydroalcoholic propolis extracts for controlling Listeria under several pH conditions. The physicochemical properties (wax, resins, ashes, impurities), the bioactive compounds (phenolic and flavonoid content), and the antimicrobial activity of 31 propolis samples collected from the half North of Spain were determined. Results showed similar trends in the physicochemical composition and bioactive properties, regardless of the harvesting area. Non-limiting pH conditions (7.04, 6.01, 5.01) in 11 Listeria strains (5 from collection and 6 wild strains from meat products) exhibited MICs (Minimum inhibition concentration) and MBCs (Minimum bactericidal concentration) ranging from 39.09 to 625 μg/mL. The antibacterial activity increased under acidic pH conditions, showing a synergistic effect at pH = 5.01 (p < 0.05). These findings suggest the potential of Spanish propolis as a natural antibacterial inhibitor to control Listeria growth in food products.
Collapse
Affiliation(s)
- Eugenia Rendueles
- Institute of Food Science and Technology (ICTAL), La Serna 58, 24007 León, Spain
- ALINS, Food Nutrition and Safety Investigation Group, Universidad de León (ICTAL), La Serna 58, 24007 León, Spain
| | - Elba Mauriz
- Institute of Food Science and Technology (ICTAL), La Serna 58, 24007 León, Spain
- ALINS, Food Nutrition and Safety Investigation Group, Universidad de León (ICTAL), La Serna 58, 24007 León, Spain
| | - Javier Sanz-Gómez
- Institute of Food Science and Technology (ICTAL), La Serna 58, 24007 León, Spain
- ALINS, Food Nutrition and Safety Investigation Group, Universidad de León (ICTAL), La Serna 58, 24007 León, Spain
| | - Félix Adanero-Jorge
- Institute of Food Science and Technology (ICTAL), La Serna 58, 24007 León, Spain
| | - Camino García-Fernandez
- Institute of Food Science and Technology (ICTAL), La Serna 58, 24007 León, Spain
- ALINS, Food Nutrition and Safety Investigation Group, Universidad de León (ICTAL), La Serna 58, 24007 León, Spain
| |
Collapse
|
4
|
Hernández-García E, Vargas M, Chiralt A. Active Starch-Polyester Bilayer Films with Surface-Incorporated Ferulic Acid. MEMBRANES 2022; 12:membranes12100976. [PMID: 36295734 PMCID: PMC9607127 DOI: 10.3390/membranes12100976] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 10/01/2022] [Accepted: 10/05/2022] [Indexed: 06/01/2023]
Abstract
Bilayer films of cassava starch-based (with 10% gellan gum) and polylactic (PLA): Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) polyester blend (with 75% PLA) monolayers were obtained by melt-blending and compression-molding, and the subsequent thermocompressing of both monolayers. Ferulic acid (FA) was incorporated into the polyester sheet by spraying and drying. Films were characterized in terms of their microstructure and functional properties throughout two months of storage at 25 °C and 53% relative humidity. The laminates exhibited improved tensile and barrier properties compared to the respective monolayers, which makes them more adequate for food packaging purposes. Surface incorporation of ferulic acid did not significantly modify the barrier and mechanical properties of the films while providing them with antioxidant and antibacterial capacity when applied in aqueous systems, where a complete release of active compounds occurred. The physical properties of the bilayers and layer thermo-sealing were stable throughout storage. Likewise, the antioxidant and antimicrobial active properties were preserved throughout storage. Therefore, these active bilayers represent a sustainable packaging alternative to non-biodegradable, non-recyclable synthetic laminates for food packaging purposes, which could extend the shelf-life of food due to their antioxidant and antibacterial properties.
Collapse
|
5
|
Ordoñez R, Atarés L, Chiralt A. Antilisterial action of PLA films with ferulic acid as affected by the method of incorporation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101865] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
6
|
|
7
|
Effect of ferulic and cinnamic acids on the functional and antimicrobial properties in thermo-processed PLA films. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100882] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
8
|
Ordoñez R, Atarés L, Chiralt A. Biodegradable active materials containing phenolic acids for food packaging applications. Compr Rev Food Sci Food Saf 2022; 21:3910-3930. [PMID: 35912666 DOI: 10.1111/1541-4337.13011] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 06/05/2022] [Accepted: 06/30/2022] [Indexed: 01/28/2023]
Abstract
The development of new materials for food packaging applications is necessary to reduce the excessive use of disposable plastics and their environmental impact. Biodegradable polymers represent an alternative means of mitigating the problem. To add value to biodegradable materials and to enhance food preservation, the incorporation of active compounds into the polymer matrix is an affordable strategy. Phenolic acids are plant metabolites that can be found in multiple plant extracts and exhibit antioxidant and antimicrobial properties. Compared with other natural active compounds, such as essential oils, phenolic acids do not present a high sensorial impact while exhibiting similar minimal inhibitory concentrations against different bacteria. This study summarizes and discusses recent studies about the potential of both phenolic acids/plant extracts and biodegradable polymers as active food packaging materials, their properties, interactions, and the factors that could affect their antimicrobial efficiency. The molecular structure of phenolic acids greatly affects their potential antioxidant and antimicrobial capacity, as well as their specific interactions with polymer matrices and food substrates. These interactions, in turn, can lead to plasticizing or cross-linking effects. In the present study, the antioxidant and antimicrobial properties of different biodegradable films with phenolic acids have been described, as well as the main factors affecting the active properties of these films as useful materials for active packaging development. More studies applying these active materials in real foods are required.
Collapse
Affiliation(s)
- Ramón Ordoñez
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain
| | - Lorena Atarés
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain
| | - Amparo Chiralt
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain
| |
Collapse
|
9
|
Hernández-García E, Vargas M, Chiralt A. Starch-polyester bilayer films with phenolic acids for pork meat preservation. Food Chem 2022; 385:132650. [DOI: 10.1016/j.foodchem.2022.132650] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Revised: 02/03/2022] [Accepted: 03/04/2022] [Indexed: 12/14/2022]
|
10
|
Ordoñez R, Atarés L, Chiralt A. Antibacterial properties of cinnamic and ferulic acids incorporated to starch and PLA monolayer and multilayer films. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108878] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
11
|
Essential oils as natural antimicrobials for application in edible coatings for minimally processed apple and melon: A review on antimicrobial activity and characteristics of food models. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100781] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
12
|
Ordoñez R, Atarés L, Chiralt A. Properties of PLA films with cinnamic acid: effect of the processing method. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.02.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
|
13
|
Hernández-García E, Vargas M, Chiralt A, González-Martínez C. Biodegradation of PLA-PHBV Blend Films as Affected by the Incorporation of Different Phenolic Acids. Foods 2022; 11:foods11020243. [PMID: 35053974 PMCID: PMC8774519 DOI: 10.3390/foods11020243] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 12/30/2021] [Accepted: 01/11/2022] [Indexed: 02/01/2023] Open
Abstract
Films based on a 75:25 polylactic acid (PLA) and Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) blend, containing 2% (w/w) of different phenolic acids (ferulic, p-coumaric or protocatechuic acid), and plasticised with 15 wt. % polyethylene glycol (PEG 1000), were obtained by melt blending and compression moulding. The disintegration and biodegradation of the film under thermophilic composting conditions was studied throughout 35 and 45 days, respectively, in order to analyse the effect of the incorporation of the antimicrobial phenolic acids into the films. Sample mass loss, thermo-degradation behaviour and visual appearance were analysed at different times of the composting period. No effect of phenolic acids was observed on the film disintegration pattern, and the films were completely disintegrated at the end of the composting period. The biodegradation analysis through the CO2 measurements revealed that PLA-PHBV blend films without phenolic acids, and with ferulic acid, completely biodegraded after 20 composting days, while p-coumaric and protocatechuic slightly retarded full biodegradation (21 and 26 days, respectively). Phenolic acids mainly extended the induction period, especially protocatechuic acid. PLA-PHBV blend films with potential antimicrobial activity could be used to preserve fresh foodstuff susceptible to microbial spoilage, with their biodegradation under composting conditions being ensured.
Collapse
|
14
|
Nicolau‐Lapeña I, Abadias M, Bobo G, Lafarga T, Viñas I, Aguiló‐Aguayo I. Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | - Maribel Abadias
- IRTA Parc Científic i Tecnològic Agroalimentari de Lleida Lleida Spain
| | - Gloria Bobo
- IRTA Parc Científic i Tecnològic Agroalimentari de Lleida Lleida Spain
| | - Tomás Lafarga
- IRTA Parc Científic i Tecnològic Agroalimentari de Lleida Lleida Spain
- Department of Chemical Engineering University of Almeria Almería 04120 Spain
| | - Inmaculada Viñas
- Food Technology Department Agrotecnio‐ Cerca Center Universitat de Lleida Lleida Spain
| | | |
Collapse
|
15
|
Martinengo P, Arunachalam K, Shi C. Polyphenolic Antibacterials for Food Preservation: Review, Challenges, and Current Applications. Foods 2021; 10:foods10102469. [PMID: 34681518 PMCID: PMC8536111 DOI: 10.3390/foods10102469] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 10/13/2021] [Accepted: 10/14/2021] [Indexed: 11/16/2022] Open
Abstract
Natural alternatives replacing artificial additives have gained much attention in the consumer’s view because of the growing search for clean label products that are devoid of carcinogenic and toxic effects. Plant polyphenols are considered as suitable alternative natural preservatives with antioxidant and antimicrobial properties. However, their uses in the food industry are undermined by a series of limitations such as low solubility and stability during food processing and storage, lack of standardization, and undesirable organoleptic properties. Different approaches in the use of polyphenols have been proposed in order to overcome the current hurdles related to food preservation. This review article specifically focuses on the antibacterial activity of plant-derived polyphenols as well as their applications as food preservatives, main challenges, and other trends in the food industry.
Collapse
|
16
|
Corrêa JAF, Santos JVGD, Evangelista AG, Pinto ACSM, Macedo REFD, Luciano FB. Combined application of phenolic acids and essential oil components against Salmonella Enteritidis and Listeria monocytogenes in vitro and in ready-to-eat cooked ham. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111881] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
17
|
Chemical Extraction and Gastrointestinal Digestion of Honey: Influence on Its Antioxidant, Antimicrobial and Anti-Inflammatory Activities. Foods 2021; 10:foods10061412. [PMID: 34207097 PMCID: PMC8235604 DOI: 10.3390/foods10061412] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 06/14/2021] [Accepted: 06/15/2021] [Indexed: 11/21/2022] Open
Abstract
The effect of chemical extraction and in vitro digestion of different kinds of honey on bioactive compounds (total phenolic compounds and flavonoids) and biological activities (antioxidant, antimicrobial and anti-inflammatory) was investigated. The antioxidant activity was evaluated against three radicals (ABTS•+, ROO•, •OH), and the antimicrobial activity was studied against five bacteria (Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, Streptococcus mutans and Pseudomona aeruginosa) and one yeast (Candida albicans). The results show that in comparison with raw honeys, the methanolic extracts exhibited lower values for phenols, flavonoids and antioxidant activity and higher anti-inflammatory and antimicrobial activities against L. monocytogenes. The higher anti-inflammatory activity indicates a possible use of dried honey extracts in the pharmaceutical and cosmetic industries. The digested honeys showed higher total phenolics and higher antioxidant activity than the pre-digested honeys, as well as higher antimicrobial activity against S. aureus and L. monocytogenes, which underlines the possible antioxidant and antimicrobial effects of honey in the human body after the digestion process.
Collapse
|
18
|
Ordoñez R, Atarés L, Chiralt A. Physicochemical and antimicrobial properties of cassava starch films with ferulic or cinnamic acid. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111242] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
|
19
|
Lastra‐Vargas L, Lopez‐Malo A, Palou E. Modeling
Salmonella
(
S
. Typhimurium ATCC14028, ATCC 13311,
S
. Typhi ATCC 19430, and
S. enterica
) and
Listeria
(
L. monocytogenes
Scott A, ATCC 7644, and CDBB‐B‐1426) cocktails’ survival under the effects of pH, protein, and essential oil concentration. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Leonor Lastra‐Vargas
- Chemical and Food Engineering Department Universidad de las Américas Puebla Puebla Mexico
| | - Aurelio Lopez‐Malo
- Chemical and Food Engineering Department Universidad de las Américas Puebla Puebla Mexico
| | - Enrique Palou
- Chemical and Food Engineering Department Universidad de las Américas Puebla Puebla Mexico
| |
Collapse
|
20
|
Cortés-Rodríguez V, Dorantes-Alvarez L, Hernández-Sánchez H, Paniagua-Castro N, Aparicio-Ozores G, López-Villegas EO, de Jesús Perea-Flores M. Effect of sodium cinnamate, coumarate, caffeate and ferulate mixtures on the viability, morphometry and ultrastructure of lactic-acid bacteria and Listeria monocytogenes. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.06.007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
21
|
Zhao Y, Teixeira JS, Saldaña MDA, Gänzle MG. Antimicrobial activity of bioactive starch packaging films against Listeria monocytogenes and reconstituted meat microbiota on ham. Int J Food Microbiol 2019; 305:108253. [PMID: 31233962 DOI: 10.1016/j.ijfoodmicro.2019.108253] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2019] [Revised: 06/16/2019] [Accepted: 06/17/2019] [Indexed: 12/30/2022]
Abstract
Contamination with spoilage organisms and Listeria monocytogenes are major concerns for quality and safety of cooked ready-to-eat (RTE) meat products. Thus, the objective of this study was to investigate the use of antimicrobial starch packaging films to control competitive microbiota and L. monocytogenes growth on a RTE ham product. Starch packaging films were prepared with different bioactives, gallic acid, chitosan, and carvacrol, using subcritical water technology. The viability of the incorporated strains on ham in contact with different antimicrobial starch packaging films was examined during 28-day storage period at 4 °C. Starch films with gallic acid had the least effect on ham antimicrobial activity; starch films with chitosan and carvacrol fully inhibited L. monocytogenes growth throughout 4 weeks of storage. RTE meat microbiota was more resistant to the antimicrobials than L. monocytogenes. Starch films loaded with chitosan or chitosan and carvacrol did not fully inhibit growth of RTE meat microbiota but delayed growth of RTE meat microbiota by one to two weeks. Moreover, competitive meat microbiota fully inhibited growth of L. monocytogenes. Therefore, antimicrobial starch packaging films prepared by subcritical water technology used in this study showed a promising effect on inhibiting L. monocytogenes in RTE ham.
Collapse
Affiliation(s)
- Yujia Zhao
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Januana S Teixeira
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Marleny D A Saldaña
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Michael G Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada; Hubei University of Technology, College of Bioengineering and Food Science, Wuhan, Hubei, PR China.
| |
Collapse
|
22
|
Velderrain-Rodríguez GR, Acevedo-Fani A, González-Aguilar GA, Martín-Belloso O. Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.02.045] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
|
23
|
Abu-Qatouseh L, Mallah E, Mansour K. Evaluation of Anti-Propionibacterium Acnes and Anti-Inflammatory Effects of Polyphenolic Extracts of Medicinal Herbs in Jordan. ACTA ACUST UNITED AC 2019. [DOI: 10.13005/bpj/1629] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Acne vulgaris is one of the most common health problem where medical treatment is sought in adults worldwide. It has been long described the integral role of Propionibacterium acnes in the pathogenesis of this disease. In this study, a group of local herbs known for their antimicrobial effects were selected for the evaluation of potential anti-acnes effects in vitro. Phenolics and flavonoid contents of methanolic extracts of Eucalyptus globulus, Mentha rotundifolia, Inula viscosa, Utrica dioica, Malva sylvestris, Quercus calliprinos, Arum palaestinum and Achille aodorata collected from different regions in Jordan during 2016-2017 were screened for antimicrobial activity against Propionibacterium acnes by disc diffusion and by broth microdilution method. Measurement of release of interleukin 1 alpha from human skin explants by ELISA was used for the evaluation of anti-inflammatory effects of the herbal preparations and extracts. M. rotundifolia and E. globulus, showed the highest phenolic and flavonoid contents in contrast to M. sylvestris which showed the least phenolic contents. Moreover, polyphenolic fractions exhibited modest anti-acne activity of herbal extracts of E. globulus and A. palaestinum (MIC 0.125 mg/ml), U. dioica (0.25 mg/ml) and I. viscosa (0.5 mg/ml), compared to not significant antimicrobial activity for others (MIC >1mg/ml). Regarding anti-inflammatory effects of the tested fractions, E. globulus and A. palaestinum extracts showed inhibition of interleukin 1 alpha release by more than 60 % for concentrations of 0.5 mg/ml respectively. The presence of anti-inflammatory and anti-acne activities in the polyphenolic extracts of local medicinal plants would increase the potential of using these herbs in the control of Acne vulgaris.
Collapse
Affiliation(s)
| | - Eyad Mallah
- Faculty of Pharmacy, University of Petra, Amman, Jordan
| | - Kenza Mansour
- Faculty of Pharmacy, University of Petra, Amman, Jordan
| |
Collapse
|
24
|
Arioli S, Montanari C, Magnani M, Tabanelli G, Patrignani F, Lanciotti R, Mora D, Gardini F. Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.014] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
25
|
Dimitrijević M, Grković N, Bošković M, Baltić MŽ, Dojčinović S, Karabasil N, Vasilev D, Teodorović V. Inhibition of
Listeria monocytogenes
growth on vacuum packaged rainbow trout (
Oncorhynchus mykiss
) with carvacrol and eugenol. J Food Saf 2018. [DOI: 10.1111/jfs.12553] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mirjana Dimitrijević
- Department of Food Hygiene and Technology, Faculty of Veterinary MedicineUniversity of Belgrade Belgrade Serbia
| | - Nevena Grković
- Department of Food Hygiene and Technology, Faculty of Veterinary MedicineUniversity of Belgrade Belgrade Serbia
| | - Marija Bošković
- Department of Food Hygiene and Technology, Faculty of Veterinary MedicineUniversity of Belgrade Belgrade Serbia
| | - Milan Ž. Baltić
- Department of Food Hygiene and Technology, Faculty of Veterinary MedicineUniversity of Belgrade Belgrade Serbia
| | - Slobodan Dojčinović
- Veterinary Institute of Republic of Srpska “Dr Vaso Butozan” Banja Luka Bosnia and Herzegovina
| | - Neđeljko Karabasil
- Department of Food Hygiene and Technology, Faculty of Veterinary MedicineUniversity of Belgrade Belgrade Serbia
| | - Dragan Vasilev
- Department of Food Hygiene and Technology, Faculty of Veterinary MedicineUniversity of Belgrade Belgrade Serbia
| | - Vlado Teodorović
- Department of Food Hygiene and Technology, Faculty of Veterinary MedicineUniversity of Belgrade Belgrade Serbia
| |
Collapse
|
26
|
Bernal-Mercado AT, Vazquez-Armenta FJ, Tapia-Rodriguez MR, Islas-Osuna MA, Mata-Haro V, Gonzalez-Aguilar GA, Lopez-Zavala AA, Ayala-Zavala JF. Comparison of Single and Combined Use of Catechin, Protocatechuic, and Vanillic Acids as Antioxidant and Antibacterial Agents against Uropathogenic Escherichia Coli at Planktonic and Biofilm Levels. Molecules 2018; 23:molecules23112813. [PMID: 30380712 PMCID: PMC6278301 DOI: 10.3390/molecules23112813] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 10/22/2018] [Accepted: 10/26/2018] [Indexed: 12/01/2022] Open
Abstract
The objective of this study was to evaluate the effect of combining catechin, protocatechuic, and vanillic acids against planktonic growing, adhesion, and biofilm eradication of uropathogenic Escherichia coli (UPEC), as well as antioxidant agents. The minimum inhibitory concentrations (MIC) of protocatechuic, vanillic acids and catechin against the growth of planktonic bacteria were 12.98, 11.80, and 13.78 mM, respectively. Mixing 1.62 mM protocatechuic acid + 0.74 mM vanillic acid + 0.05 mM catechin resulted in a synergistic effect acting as an MIC. Similarly, the minimum concentrations of phenolic compounds to prevent UPEC adhesion and biofilm formation (MBIC) were 11.03 and 7.13 mM of protocatechuic and vanillic acids, respectively, whereas no MBIC of catechin was found. However, combinations of 1.62 mM protocatechuic acid + 0.74 mM vanillic acid + 0.05 mM catechin showed a synergistic effect acting as MBIC. On the other hand, the minimum concentrations to eradicate biofilms (MBEC) were 25.95 and 23.78 mM, respectively. The combination of 3.20 mM protocatechuic acid, 2.97 mM vanillic acid, and 1.72 mM catechin eradicated pre-formed biofilms. The antioxidant capacity of the combination of phenolics was higher than the expected theoretical values, indicating synergism by the DPPH•, ABTS, and FRAP assays. Effective concentrations of catechin, protocatechuic, and vanillic acids were reduced from 8 to 1378 times when combined. In contrast, the antibiotic nitrofurantoin was not effective in eradicating biofilms from silicone surfaces. In conclusion, the mixture of phenolic compounds was more effective in preventing cell adhesion and eradicating pre-formed biofilms of uropathogenic E. coli than single compounds and nitrofurantoin, and showed antioxidant synergy.
Collapse
Affiliation(s)
- Ariadna Thalia Bernal-Mercado
- Centro de Investigacion en Alimentacion y Desarrollo, AC, Carretera a la Victoria km. 0.6, Hermosillo 83000, Mexico.
| | | | - Melvin R Tapia-Rodriguez
- Centro de Investigacion en Alimentacion y Desarrollo, AC, Carretera a la Victoria km. 0.6, Hermosillo 83000, Mexico.
| | - Maria A Islas-Osuna
- Centro de Investigacion en Alimentacion y Desarrollo, AC, Carretera a la Victoria km. 0.6, Hermosillo 83000, Mexico.
| | - Veronica Mata-Haro
- Centro de Investigacion en Alimentacion y Desarrollo, AC, Carretera a la Victoria km. 0.6, Hermosillo 83000, Mexico.
| | - Gustavo A Gonzalez-Aguilar
- Centro de Investigacion en Alimentacion y Desarrollo, AC, Carretera a la Victoria km. 0.6, Hermosillo 83000, Mexico.
| | - Alonso A Lopez-Zavala
- Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo, Sonora 83000, Mexico.
| | - Jesus Fernando Ayala-Zavala
- Centro de Investigacion en Alimentacion y Desarrollo, AC, Carretera a la Victoria km. 0.6, Hermosillo 83000, Mexico.
| |
Collapse
|
27
|
Combination of essential oil compounds and phenolic acids against Escherichia coli O157:H7 in vitro and in dry-fermented sausage production. Int J Food Microbiol 2017; 260:59-64. [PMID: 28843125 DOI: 10.1016/j.ijfoodmicro.2017.08.010] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2017] [Revised: 07/24/2017] [Accepted: 08/15/2017] [Indexed: 01/29/2023]
Abstract
Escherichia coli O157:H7 is a foodborne pathogen that causes hemorrhagic colitis and hemolytic uremic syndrome. The low dose of infection and severity of the disease represent a concern to public health. Natural compounds have been widely applied as food additives to replace synthetic preservatives. The aim of this study was to determine the efficiency of essential oil compounds (EOCs) in combination with phenolic acids (PA) in vitro and in dry-fermented sausage production. Minimum Inhibitory Concentration (MIC) and Fractional Inhibitory Concentration index (FICindex) were determined for a 5-strain mixture of E. coli O157:H7. Batches of sausage tainted with E. coli O157:H7 were produced using Pediococcus pentosaceus UM 116P and Staphylococcus carnosus UM 123M as starter cultures. The best combination of EOCs and PAs found in vitro was used as an additive. Chemical-physical and microbiological analyses were evaluated weekly from day 0 to 35 after production. Sensory evaluation (texture, odor, flavor, appearance and overall evaluation) of E. coli-free sausages was conducted using a 9-point hedonic scale with 56 untrained volunteers. The MIC values of allyl isothiocyanate (AITC), carvacrol (CAR), ferulic acid (FA), o-coumaric acid (CA) and p-hydroxybenzoic acid (AHB) were, respectively, 0.25; 1.3; 5.12; 18.27; and 37mM. AITC combined with CA had a synergistic effect (FICindex=0.25) and together they were applied in the production of dry fermented sausage at concentrations of 10× FIC and 20× FIC. Aw had no significant difference among treatments, whereas the pH of 10× FIC and 20× FIC were higher than the control. E. coli O157:H7 was reduced by >5logCFU/g with 20× FIC after 21d, and by 2.8logCFU/g with 10× FIC after 35d. Sensory analysis showed that the combination of AITC and ο-coumaric acid in both treatments presented lower scores in the 5 categories when compared to the control, but none of the parameters received a negative score. This study demonstrated that the combination of AITC and ο-coumaric acid at 20× FIC reduced E. coli O157:H7 in compliance with the North American legislation, but adjustments in the dose are necessary to improve the sensory characteristics of the final product.
Collapse
|
28
|
Combination of different antifungal agents in oil-in-water emulsions to control strawberry jam spoilage. Food Chem 2017; 239:704-711. [PMID: 28873625 DOI: 10.1016/j.foodchem.2017.07.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Revised: 06/23/2017] [Accepted: 07/02/2017] [Indexed: 12/21/2022]
Abstract
The combination of antifungal agents (cinnamon bark oil, zinc gluconate and trans-ferulic acid) in oil-in-water emulsions to control the fungal spoilage of strawberry jams, minimising essential oil's sensory impact, was evaluated in this work. The in vitro assays of free antifungal agents were performed against five fungal strains; meanwhile, the emulsions assays were conducted against Aspergillus niger given its strong resistance and its relevance in strawberry products. The emulsion formulated with 0.08mg/g of essential oil was able to inhibit mould growth after the incubation period. The incorporation of zinc gluconate or trans-ferulic acid, independently of the concentration used, allowed to reduce a 25% the amount of essential oil needed to inhibit the microbial growth. The combination of antifungal agents in the emulsions has demonstrated to be an effective alternative to reduce the amount of essential oil employed, maintaining the hygienic quality and sensory profile of the strawberry jam.
Collapse
|