Improving anti-listeria activity of cheese packaging via nanofiber containing nisin-loaded nanoparticles

Advancing gelatin/cinnamaldehyde O/W emulsions electrospinability: Role of soybean lecithin in core-shell nanofiber fabrication

The main objective of this study is to investigate the impact and mechanism of soy lecithin incorporation into the gelatin-cinnamaldehyde emulsion, focusing on how it influences emulsion stability during the electrospinning process. In this work, a cinnamaldehyde/gelatin/soy lecithin (CGS) fiber membrane with excellent antibacterial properties was successfully created. The addition of soy lecithin improves the stability of the emulsion and improves the loading performance and fiber morphology of the CGS fiber membrane. Fourier Transform infrared spectroscopy (FTIR) and urea addition confirmed that soy lecithin may strengthen the interface structure of gelatin in the oil and water phases through hydrogen bonds, thus enhancing the stability of the emulsion in electrospinning. The application tests also revealed that the CGS fiber membrane effectively preserved the sensory quality of beef. This study indicates that the vector construction method can extend the utilization of cinnamaldehyde in food industry.

Chitosan Coating with Rosemary Extract Increases Shelf Life and Reduces Water Losses from Beef

This study aimed to evaluate the influence of films based on chitosan and rosemary extract on the physicochemical, microbiological, and oxidative characteristics of beef. Refrigerated steaks of Longissimus dorsi were distributed in a factorial arrangement (4 × 4) into four treatments consisting of four edible films (control; chitosan; chitosan + 4% rosemary extract; and chitosan + 8% rosemary extract) and four days of aging (0, 2, 4, and 8 days). Incorporating 4% or 8% rosemary extract into the chitosan film improved the characteristics of the films in terms of moisture absorption and elasticity. The edible coatings with chitosan and rosemary extract and the different days of aging increased the tenderness and decreased the lipid oxidation of beef. In addition, the chitosan films containing rosemary extract increased the water-holding capacity and decreased the cooking losses of beef. The films containing 4% and 8% rosemary extract decreased the development of mesophilic and psychrotrophic bacteria and Staphylococcus ssp. in beef. We recommend incorporating 4% rosemary extract into chitosan-based coatings to preserve the quality of refrigerated beef.

Schiff base linkage of citral to zinc-casein hydrolysate chelates for preparing starch-based active films against L. monocytogenes on ready-to-eat foods

Listeria monocytogenes (L. monocytogenes) is a foodborne pathogen often found in ready-to-eat (RTE) foods, posing significant threats to human health. In this study, an active film based on cross-linking via Schiff base and electrostatic interaction to inactivate L. monocytogenes on RTE foods was constructed. Zinc-casein hydrolysate chelates (Zn-HCas) was prepared and blended with cationic starch (CSt) to form the substrates of the film. Then, Citral (CI) with excellent antibacterial properties was added to enhance the biological and packaging properties of the film through covalent cross-linking (Schiff base). Based on the zinc ion-activated metalloproteinases produced by L. monocytogenes, the cross-linked film could be disrupted and the release of CI was accelerated. The variation in color, FTIR, and amino group content proved that Schiff base reaction had taken place. Enhanced mechanical properties, barrier properties, thermal stability and antimicrobial activity against L. monocytogenes (exceed 99.99 %) were obtained from the CI/Zn-HCas/CSt film. The application on RTE cheese results demonstrated that the cross-linked film could be employed in active packaging field with the ability in maintaining the original chroma and texture properties of RTE cheese. In summary, the prepared cross-linked film could be used as an active packaging against L. monocytogenes contamination with great potential.

The effects of double gelatin containing chitosan nanoparticles-calcium alginate coatings on the stability of chicken breast meat

The effects of gelatin coatings (2% and 4%) containing chitosan nanoparticles (ChNPs; 1% and 2%), in combination with calcium-alginate coatings (CA; 2%), on quality attributes and shelf life of chicken breast meat were evaluated at 4°C for 12 days. The results indicated that double-active gelatin-calcium alginate coatings had significant (p < .05) effects on moisture and protein content. Incorporation of ChNPs into double gelatin-CA coatings led to significant reduction (p < .05) in TBARS, pH, and TVB-N values at the end of storage. The counts of total viable count (TVC), coliforms, yeasts, and molds were significantly (p < .05) lower in all coated samples, particularly in treated samples by 4% gelatin containing 2% ChNPs + 2% CA coatings (6.85, 6.78, and 5.91 log CFU/g, respectively, compared with 8.35, 8.76, and 7.71 log CFU/g in control) at the end of keeping time. The results of sensory attributes showed that the coated samples had higher overall acceptability scores compared with the untreated samples. A synergistic relationship between the concentrations of gelatin and ChNPs was observed in maintaining the quality characteristics of meat samples during storage. Therefore, this study aims to evaluate the performance of double gelatin coating containing ChNPs in combination with CA coating in the storage quality improvement of chicken breast meat stored for 12 days at 4 °C to develop novel and practical coatings for meat and meat products.

Electrospun Nanofibers for Functional Food Packaging Application

With the strengthening of the public awareness of food safety and environmental protection, functional food packaging materials have received widespread attention. Nanofibers are considered as promising packaging materials due to their unique one-dimensional structure (high aspect ratio, large specific surface area) and functional advantages. Electrospinning, as a commonly used simple and efficient method for preparing nanofibers, can obtain nanofibers with different structures such as aligned, core-shell, and porous structures by modifying the devices and adjusting the process parameters. The selection of raw materials and structural design of nanofibers can endow food packaging with different functions, including antimicrobial activity, antioxidation, ultraviolet protection, and response to pH. This paper aims to provide a comprehensive review of the application of electrospun nanofibers in functional food packaging. Advances in electrospinning technology and electrospun materials used for food packaging are introduced. Moreover, the progress and development prospects of electrospun nanofibers in functional food packaging are highlighted. Meanwhile, the application of functional packaging based on nanofibers in different foods is discussed in detail.

Encapsulation and delivery systems of cinnamon essential oil for food preservation applications

Food safety threats and deterioration due to the invasion of microorganisms has led to economic losses and food-borne diseases in the food industry; so, development of natural food preservatives is urgently needed when considering the safety of chemically synthesized preservatives. Because of its outstanding antioxidant and antibacterial properties, cinnamon essential oil (CEO) is considered a promising natural preservative. However, CEO's low solubility and easy degradability limits its application in food products. Therefore, some encapsulation and delivery systems have been developed to improve CEO efficiency in food preservation applications. This work discusses the chemical and techno-functional properties of CEO, including its key components and antioxidant/antibacterial properties, and summarizes recent developments on encapsulation and delivery systems for CEO in food preservation applications. Since CEO is currently added to most biopolymeric films/coatings (BFCs) for food preservation, most studies have shown that encapsulation systems can improve the food preservation performance of BFCs containing CEOs. It has been confirmed that various delivery systems could improve the stability and controlled-release properties of CEO, thereby enhancing its ability to extend the shelf life of foods. These encapsulation techniques include spray drying, emulsion systems, complex coacervation (nanoprecipitation), ionic gelation, liposomes, inclusion complexation (cyclodextrins, silica), and electrospinning.

Application of oleaster leaves (Elaeagnus angustifolia L.) essential oil and natural nanoparticle preservatives in frankfurter-type sausages: An assessment of quality attributes and stability during refrigerated storage

The effects of oleaster leave essential oil (OLEOs: 1000 and 2000 ppm) in combination with nisin nanoparticles (200 ppm) and ε-polylysine nanoparticles (2000 ppm) on the physicochemical, microbiological and sensory properties of the emulsion-type sausages without added chemical nitrite/nitrate salts were evaluated during 45 days of storage. Nanoparticle attributes were assessed, including encapsulation efficiency (EE%), zeta potential, nanoparticles size, FTIR analysis, and thermal stability (DSC). Overall, ε-PL nanoparticles (ε-PL-NPs) were thermally more stable and showed higher EE% (91.52%) and zeta potential (37.80%) as compared to nisin nanoparticles (82.85%) and (33.60%), respectively. The use of combined ε-PL-NPs (2000 ppm) + Ni-NPs (200 ppm) with oleaster leaves essential oil (2000 ppm) resulted in a higher pH value (5.88), total phenolic content (10.45 mg/100 g) and lower TBARS (2.11 mg/kg), and also decreased total viable bacteria (1.28 Log CFU/g), Clostridium perfringens (1.43 Log CFU/g), E. coli (0.24 Log CFU/g), Staphylococcus aureus (0.63 Log CFU/g), and molds and yeasts (0.86 Log CFU/g) count in samples at day 45 in comparison to the control (120 ppm nitrite). The consumers approved sensory traits in nitrite-free formulated sausages containing ε-PL-NPs and Ni-NPs combined with OLEOs.

A review of potential antibacterial activities of nisin against Listeria monocytogenes: the combined use of nisin shows more advantages than single use

Listeria monocytogenes is a foodborne pathogen causing serious public health problems. Nisin is a natural antimicrobial agent produced by Lactococcus lactis and widely used in the food industry. However, the anti-L. monocytogenes efficiency of nisin might be decreased due to natural or acquired resistance of L. monocytogenes to nisin, or complexity of the food environment. The limitation of nisin as a bacteriostatic agent in food could be improved using a combination of methods. In this review, the physiochemical characteristics, species, bioengineered mutants, and antimicrobial mechanism of nisin are reviewed. Strategies of nisin combined with other antibacterial methods, including physical, chemical, and natural substances, and nanotechnology to enhance antibacterial effect are highlighted and discussed. Additionally, the antibacterial efficiency of nisin applied in real meat, dairy, and aquatic products is evaluated and analyzed. Among the various binding treatments, the combination with natural substances is more effective than the combination with physical and chemical methods. However, the combination of nisin and nanotechnology has more potential in terms of the impact on food quality.

Electrospun polyvinyl alcohol/chitosan nanofibers incorporated with 1,8-cineole/cyclodextrin inclusion complexes: Characterization, release kinetics and application in strawberry preservation

Development of food packaging systems containing essential oils (EOs) has gained increased attention recently. However, the instability of EOs restricts their application. Therefore, effective encapsulation of EOs is demanded for their protection and controlled release. In this work, 1,8-cineole, the major component in Eucalyptus globulus essential oil, was encapsulated into hydroxypropyl-β-cyclodextrin to form an inclusion complex, which was then incorporated into polyvinyl alcohol and chitosan composite polymer to fabricate nanofibrous film via electrospinning. The film with 40% (w/w) of inclusion complexes showed enhanced barrier and mechanical properties, and the release of 1,8-cineole from the film was sustained and dominated by the non-Fick diffusion. Moreover, this film could extend the shelf life of strawberries to 6 days at 25 ℃. This work suggested dual encapsulation of EOs by cyclodextrin and electrospun nanofibers is an ideal strategy to improve the availability of EOs, and the produced film is promising for food preservation.

Formulation of Multicomponent Chrysin-Hydroxy Propyl β Cyclodextrin-Poloxamer Inclusion Complex Using Spray Dry Method: Physicochemical Characterization to Cell Viability Assessment

The work aimed to enhance chrysin (CHR) water solubility, dissolution, and in vitro antibacterial as well as cell viability. Chrysin binary, as well as ternary inclusion complex, were prepared using the spray drying method. The influence of an auxiliary component (poloxamer; PLX) was also assessed after being incorporated into the chrysin HP βCD complex (CHR-BC) and formed as a chrysin ternary complex (CHR-TC). The phase solubility investigation was carried out in order to assess the complexation efficiency and stability constant. The samples were assessed for the dissolution test, physicochemical evaluation, antibacterial activity, and cell viability tests were also assessed. The results of the phase solubility investigation showed that the stability constant for the binary system (268 M^-1) was lower than the ternary system (720 M^-1). The complex stability was validated by the greater stability constant value. The dissolution results showed that pure CHR had a limited release of 32.55 ± 1.7% in 60 min, while prepared CHR-TC and CHR-BC both demonstrated maximum CHR releases of 99.03 ± 2.34% and 71.95 ±2.1%, respectively. The dissolution study's findings revealed that the release of CHR was much improved over that of pure CHR. A study using a scanning electron microscope showed that CHR-TC contains more agglomerated and amorphous components. The higher conversion of crystalline CHR into an amorphous form is responsible for the structural alterations that are observed. After complexation, the distinctive peaks of pure CHR changed due to the complexation with HP βCD and PLX. The antimicrobial and cell viability results revealed improved antimicrobial activity as well as a lower IC50 value than pure CHR against the tested anticancer cell line (MCF7).

Antimicrobial Active Packaging Containing Nisin for Preservation of Products of Animal Origin: An Overview

The preservation of food represents one of the greatest challenges in the food industry. Active packaging materials are obtained through the incorporation of antimicrobial and/or antioxidant compounds in order to improve their functionality. Further, these materials are used for food packaging applications for shelf-life extension and fulfilling consumer demands for minimal processed foods with great quality and safety. The incorporation of antimicrobial peptides, such as nisin, has been studied lately, with a great interest applied to the food industry. Antimicrobials can be incorporated in various matrices such as nanofibers, nanoemulsions, nanoliposomes, or nanoparticles, which are further used for packaging. Despite the widespread application of nisin as an antimicrobial by directly incorporating it into various foods, the use of nisin by incorporating it into food packaging materials is researched at a much smaller scale. The researchers in this field are still in full development, being specific to the type of product studied. The purpose of this study was to present recent results obtained as a result of using nisin as an antimicrobial agent in food packaging materials, with a focus on applications on products of animal origin. The findings showed that nisin incorporated in packaging materials led to a significant reduction in the bacterial load (the total viable count or inoculated strains), maintained product attributes (physical, chemical, and sensorial), and prolonged their shelf-life.

Microencapsulation of Natural Food Antimicrobials: Methods and Applications

The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Some natural food antimicrobials with strong antimicrobial activity and low toxicity have been considered as alternatives for current commercial food preservatives. Nonetheless, these natural food antimicrobials are hardly applied directly to food products due to issues such as food flavor or bioavailability. Recent advances in microencapsulation technology have the potential to provide stable systems for these natural antibacterials, which can then be used directly in food matrices. In this review, we focus on the application of encapsulated natural antimicrobial agents, such as essential oils, plant extracts, bacteriocins, etc., as potential food preservatives to extend the shelf-life of food products. The advantages and drawbacks of the mainly used encapsulation methods, such as molecular inclusion, spray drying, coacervation, emulsification, supercritical antisolvent precipitation and liposome and alginate microbeads, are discussed. Meanwhile, the main current applications of encapsulated antimicrobials in various food products, such as meat, dairy and cereal products for controlling microbial growth, are presented.

Applications and Prospects of Nanotechnology in Food and Cosmetics Preservation

Cosmetic and food products containing water are prone to contamination during the production, storage, and transit process, leading to product spoilage and degraded organoleptic characteristics. The efficient preservation of food and cosmetics is one of the most important issues the industry is facing today. The use of nanotechnology in food and cosmetics for preservation purposes offers the possibility to boost the activity of antimicrobial agents and/or promote their safer distribution into the end product upon incorporation into packaging or film constructions. In this review, current preservation strategies are discussed and the most recent studies in nanostructures used for preservation purposes are categorized and analyzed in a way that hopefully provides the most promising strategies for both the improvement of product safety and shelf-life extension. Packaging materials are also included since the container plays a major role in the preservation of such products. It is conclusively revealed that most of the applications refer to the nanocomposites as part of the packaging, mainly due to the various possibilities that nanoscience offers to this field. Apart from that, the route of exposure being either skin or the gastrointestinal system involves safety concerns, and since migration of nanoparticles (NPs) from their container can be measured, concerns can be minimized. Conclusion: Nanomaterial science has already made a significant contribution to food and cosmetics preservation, and rapid developments in the last years reinforce the belief that in the future much of the preservation strategies to be pursued by the two industries will be based on NPs and their nanocomposites.

A Novel Biocompatible Ternary Nanoparticle with High Antibacterial Activity: Synthesis, Characterization, and Its Application in Beef Preservation

Edible nanoparticles containing antibacterial agents are one of the effective strategies to control foodborne diseases. Herein, novel ternary nanoparticles (TNP) were prepared from rosemary essential oil (REO), nisin and Lycium barbarum polysaccharides (LBP) through hydrophobic and electrostatic interaction. The average particle size of TNP was 211.5 nm, and its encapsulation efficiency reached 86.6%. After the addition of LBP, the physical stability, thermal stability and storage stability of TNP were significantly improved. In vitro, compared with the control group, the population of S. aureus and E. coli O157:H7 in the TNP-treated group was reduced by 2.386 log CFU/mL and 1.966 log CFU/mL, respectively, on the fifth day. The free radical scavenging rate of TNP was 63.15%. The application of TNP on beef presented favorable preservation effects without affecting its color and texture. Therefore, the synthesis strategy of TNP has important reference significance for the research and development of new food antibacterial agents.

Industrial application of antimicrobial peptides based on their biological activity and structure-activity relationship

Last several years, a rapid increase in drug resistance to traditional antibiotics has driven the emergence and development of antimicrobial peptides (AMPs). AMPs have also gained considerable attention from scientists due to their high potency in combatting infectious pathogens. A subset of analogues and their derivatives with specific targets have been successfully designed based on natural peptide patterns. In this review, scientific knowledge on the mechanisms of action related to biological activity and structure-activity relationship (SAR) of AMPs are summarized, and the biological applications in several important fields are critically discussed. SAR shows that the positive charge, secondary structure, special amino acid residues, hydrophobicity, and helicity of AMPs are closely related to their biological activities. The combination of nanotechnology, bioinformatics, and genetic engineering can accelerate to achieve the application of AMPs as effective, safe, economical, and nonresistant antimicrobial agents in medicine, the food and feed industries, and agriculture in coming years. Given the intense interest in AMPs, further investigations are needed in the future to evaluate the specific structure and function that make their use favorable in several industries. This review may provide a comprehensive reference for future studies on chemical modifications, mechanistic exploration, and applications of AMPs.

Application of Nanotechnology to Improve the Performance of Biodegradable Biopolymer-Based Packaging Materials

There is great interest in developing biodegradable biopolymer-based packaging materials whose functional performance is enhanced by incorporating active compounds into them, such as light blockers, plasticizers, crosslinkers, diffusion blockers, antimicrobials, antioxidants, and sensors. However, many of these compounds are volatile, chemically unstable, water-insoluble, matrix incompatible, or have adverse effects on film properties, which makes them difficult to directly incorporate into the packaging materials. These challenges can often be overcome by encapsulating the active compounds within food-grade nanoparticles, which are then introduced into the packaging materials. The presence of these nanoencapsulated active compounds in biopolymer-based coatings or films can greatly improve their functional performance. For example, anthocyanins can be used as light-blockers to retard oxidation reactions, or they can be used as pH/gas/temperature sensors to produce smart indicators to monitor the freshness of packaged foods. Encapsulated botanical extracts (like essential oils) can be used to increase the shelf life of foods due to their antimicrobial and antioxidant activities. The resistance of packaging materials to external factors can be improved by incorporating plasticizers (glycerol, sorbitol), crosslinkers (glutaraldehyde, tannic acid), and fillers (nanoparticles or nanofibers). Nanoenabled delivery systems can also be designed to control the release of active ingredients (such as antimicrobials or antioxidants) into the packaged food over time, which may extend their efficacy. This article reviews the different kinds of nanocarriers available for loading active compounds into these types of packaging materials and then discusses their impact on the optical, mechanical, thermal, barrier, antioxidant, and antimicrobial properties of the packaging materials. Furthermore, it highlights the different kinds of bioactive compounds that can be incorporated into biopolymer-based packaging.

Development of Piperine-Loaded Solid Self-Nanoemulsifying Drug Delivery System: Optimization, In-Vitro, Ex-Vivo, and In-Vivo Evaluation

Hypertension is a cardiovascular disease that needs long-term medication. Oral delivery is the most common route for the administration of drugs. The present research is to develop piperine self-nanoemulsifying drug delivery system (PE-SNEDDS) using glyceryl monolinoleate (GML), poloxamer 188, and transcutol HP as oil, surfactant, and co-surfactant, respectively. The formulation was optimized by three-factor, three-level Box-Behnken design. PE-SNEDDs were characterized for globule size, emulsification time, stability, in-vitro release, and ex-vivo intestinal permeation study. The optimized PE-SNEDDS (OF3) showed the globule size of 70.34 ± 3.27 nm, percentage transmittance of 99.02 ± 2.02%, and emulsification time of 53 ± 2 s Finally, the formulation OF3 was transformed into solid PE-SNEDDS (S-PE-SNEDDS) using avicel PH-101 as adsorbent. The reconstituted SOF3 showed a globule size of 73.56 ± 3.54 nm, PDI of 0.35 ± 0.03, and zeta potential of −28.12 ± 2.54 mV. SEM image exhibited the PE-SNEDDS completely adsorbed on avicel. Thermal analysis showed the drug was solubilized in oil, surfactant, and co-surfactant. S-PE-SNEDDS formulation showed a more significant (p < 0.05) release (97.87 ± 4.89% in 1 h) than pure PE (27.87 ± 2.65% in 1 h). It also exhibited better antimicrobial activity against S. aureus and P. aeruginosa and antioxidant activity as compared to PE dispersion. The in vivo activity in rats exhibited better (p < 0.05) antihypertensive activity as well as 4.92-fold higher relative bioavailability than pure PE dispersion. Finally, from the results it can be concluded that S-PE-SNEDDS might be a better approach for the oral delivery to improve the absorption and therapeutic activity.

Antibacterial directed chemotherapy using AS-48 peptide immobilized on biomimetic magnetic nanoparticles combined with magnetic hyperthermia

The design of new strategies to increase the effectiveness of the antibacterial treatments is a main goal in public health. So, the aim of the study was to achieve a local antibacterial directed therapy as novel alternative allowing both, the delivery of the drug at the target, while minimizing undesirable side effects, thus anticipating an enhanced effectiveness. Hence, we have developed an innovative nanoformulation composed by biomimetic magnetic nanoparticles functionalized with the antimicrobial peptide AS-48 and its potential against Gram-positive and Gram-negative bacteria, either by itself or combined with magnetic hyperthermia has been investigated. Besides, the physical properties, binding efficiency, stability and mechanism of action of this nanoassembly are analyzed. Remarkably, the nanoassembly has a strong bactericidal effect on Gram-positive bacteria, but surprisingly also on E. coli and, finally, when combined with magnetic hyperthermia, on P. aeruginosa and K. pneumoniae. The results obtained represent a breakthrough since it allows a local treatment of infections, reducing and concentrating the dose of antimicrobial compounds, avoiding secondary effects, including the resistance generation and particularly because the combination with magnetic hyperthermia helps sensitizing resistant bacteria to the bactericidal effect of AS-48. Thus, this new formulation should be considered a promising tool in the antibacterial fight.

Application of Encapsulation Technology in Edible Films: Carrier of Bioactive Compounds

Nutraceuticals, functional foods, immunity boosters, microcapsules, nanoemulsions, edible packaging, and safe food are the new progressive terms, adopted to describe the food industry. Also, the rising awareness among the consumers regarding these has created an opportunity for the food manufacturers and scientists worldwide to use food as a delivery vehicle. Packaging performs a very imminent role in the food supply chain as well as it is a consequential part of the process of food manufacturing. Edible packaging is a swiftly emerging art of science in which edible biopolymers like lipids, polysaccharides, proteins, resins, etc. and other consumable constituents extracted from various non-conventional sources like microorganisms are used alone or imbibed together. These edible packaging are indispensable and are meant to be consumed with the food. This shift in paradigm from traditional food packaging to edible, environment friendly, delivery vehicles for bioactive compounds have opened new avenues for the packaging industry. Bioactive compounds imbibed in food systems are gradually degenerated, or may change their properties due to internal or external factors like oxidation reactions, or they may react with each other thus reducing their bioavailability and ultimately may result in unacceptable color or flavor. A combination of novel edible food-packaging material and innovative technologies can serve as an excellent medium to control the bioavailability of these compounds in food matrices. One promising technology for overcoming the aforesaid problems is encapsulation. It can be used as a method for entrapment of desirable flavors, probiotics, or other additives in order to apprehend the impediments of the conventional edible packaging. This review explains the concept of encapsulation by exploring various encapsulating materials and their potential role in augmenting the performance of edible coatings/films. The techniques, characteristics, applications, scope, and thrust areas for research in encapsulation are discussed in detail with focus on development of sustainable edible packaging.

Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: An assessment of quality indices and shelf life

In the current study, the effect on packaged beef fillets (1 × 5 × 8 cm) of using active chitosan film (1%) was investigated. The fillets were stored at 4 °C for 12 days, and the film contained ɛ-polylysine (ɛ-PL) (0.3, 0.6, and 0.9% w/w). Chemical, microbiological, sensory properties, and quality indices of the fillets were investigated. Added to these factors was an assessment of the influence of ɛ-polylysine incorporation on the optical, structural, barrier, and mechanical specifications (elongation at break and tensile strength) of chitosan films. Based on the findings, a significant difference among the corresponding values to thickness, color, water vapor permeability (WVP), and mechanical specifications between the treated films by ɛ-PL and untreated films were noted. In addition, higher values of thickness and tensile strength were correlated with ɛ-PL added active chitosan films while compared with control samples. Additionally, no significant differences regarding the proximate composition (including protein, moisture, and fat) among beef fillet samples were observed. In this regard, due to significantly lower levels of pH, TVB-N, and TBARS ɛ-PL in enriched films, this technique demonstrated some protective effects on beef fillets. Another observation was that lower levels of the total viable count, coliform, mold, yeasts, and higher sensory properties were significantly associated with samples with added ɛ-PL (0.9%). Therefore, adding ɛ-PL into chitosan films could be introduced as an effective technique to extend the shelf life of beef fillets and maintain their quality indices during refrigerated storage.

Incorporation and antimicrobial activity of nisin Z within carrageenan/chitosan multilayers

An antimicrobial peptide, nisin Z, was embedded within polyelectrolyte multilayers (PEMs) composed of natural polysaccharides in order to explore the potential of forming a multilayer with antimicrobial properties. Using attenuated total reflection Fourier transform infrared spectroscopy (ATR FTIR), the formation of carrageenan/chitosan multilayers and the inclusion of nisin Z in two different configurations was investigated. Approximately 0.89 µg cm-2 nisin Z was contained within a 4.5 bilayer film. The antimicrobial properties of these films were also investigated. The peptide containing films were able to kill over 90% and 99% of planktonic and biofilm cells, respectively, against Staphylococcus aureus and methicillin-resistant Staphylococcus aureus (MRSA) strains compared to control films. Additionally, surface topography and wettability studies using atomic force microscopy (AFM) and the captive bubble technique revealed that surface roughness and hydrophobicity was similar for both nisin containing multilayers. This suggests that the antimicrobial efficacy of the peptide is unaffected by its location within the multilayer. Overall, these results demonstrate the potential to embed and protect natural antimicrobials within a multilayer to create functionalised coatings that may be desired by industry, such as in the food, biomaterials, and pharmaceutical industry sectors.

Potential Novel Food-Related and Biomedical Applications of Nanomaterials Combined with Bacteriocins

Bacteriocins are antimicrobial peptides or proteinaceous materials produced by bacteria against pathogens. These molecules have high efficiency and specificity and are equipped with many properties useful in food-related applications, such as food preservatives and additives, as well as biomedical applications, such as serving as alternatives to current antibacterial, antiviral, anticancer, and antibiofilm agents. Despite their advantages as alternative therapeutics over existing strategies, several limitations of bacteriocins, such as the high cost of isolation and purification, narrow spectrum of activity, low stability and solubility, and easy enzymatic degradation, need to be improved. Nanomaterials are promising agents in many biological applications. They are widely used in the conjugation or decoration of bacteriocins to augment the activity of bacteriocins or reduce problems related to their use in biomedical applications. Therefore, bacteriocins combined with nanomaterials have emerged as promising molecules that can be used in various biomedical applications. This review highlights the features of bacteriocins and their limitations in biomedical applications and provides a detailed overview of the uses of different nanomaterials in improving the limitations. Our review focuses on the potential applications of nanomaterials combined with bacteriocins as new designer molecules for use in future therapeutic strategies.

Formulation and Evaluation of Supramolecular Food-Grade Piperine HP β CD and TPGS Complex: Dissolution, Physicochemical Characterization, Molecular Docking, In Vitro Antioxidant Activity, and Antimicrobial Assessment

The purpose of the present study was to improve the aqueous solubility, dissolution, and antioxidant activity of the water-insoluble drug piperine (PIP). The study was performed by preparing PIP binary inclusion complex (PIP BIC) and piperine ternary inclusion complex (PIP TIC) by different methods. The effect of a hydrophilic auxiliary substance (TPGS) was assessed with addition to PIP and hydroxypropyl beta cyclodextrin (HP β CD) complex. The phase solubility study was performed to evaluate the complexation efficiency and stability constant. The aqueous solubility, dissolution, physicochemical assessment, antioxidant activity, antimicrobial activity, and molecular docking were further evaluated to check the effect of the complexation of PIP. The stability constant (Ks) value was found to be 238 and 461 M⁻¹ for the binary and ternary inclusion complex. The dissolution study results showed a marked enhancement of release in comparison to pure drug. XRD and SEM studies revealed the presence of more agglomerated and amorphous structures of PIP, which confirmed the formation of complexes. The results of DPPH radical scavenging and antimicrobial activity showed a significant (p < 0.05) enhancement in scavenging activity for PIP TIC (microwave irradiation (MI)). The docking studies have revealed that the binding affinity of TPGS at the PIP-HP β CD complex was −5.2 kcal/mol.

Long-Term Antibacterial Effect of Electrospun Polyvinyl Alcohol/Polyacrylate Sodium Nanofiber Containing Nisin-Loaded Nanoparticles

Response Surface Methodology (RSM) was used to assess the optimal conditions for a Water/Oil/Water (W/O/W) emulsion for encapsulated nisin (EN). Nano-encapsulated nisin had high encapsulation efficiencies (EE) (86.66 ± 1.59%), small particle size (320 ± 20 nm), and low polydispersity index (0.27). Biodegradable polyvinyl alcohol (PVA) and polyacrylate sodium (PAAS) were blended with EN and prepared by electrospinning. Scanning electron microscopy (SEM) revealed PVA/PAAS/EN nanofibers with good morphology, and that their EN activity and mechanical properties were enhanced. When the ultrasonication time was 15 min and 15% EN was added, the nanofibers had optimal mechanical, light transmittance, and barrier properties. Besides, the release behavior of nisin from the nanofibers fit the Korsemeyer–Peppas (KP) model, a maximum nisin release rate of 85.28 ± 2.38% was achieved over 16 days. At 4 °C, the growth of Escherichia coli and Staphylococcus aureus was inhibited for 16 days in nanofibers under different ultrasonic times. The application of the fiber in food packaging can effectively inhibit the activity of food microorganisms and prolong the shelf life of strawberries, displaying a great potential application for food preservation.

Smart Food Packaging Designed by Nanotechnological and Drug Delivery Approaches

This paper offers a general view of the solutions that are able to confer bioactivity to the packaging materials, especially antimicrobial and antioxidant activity. These properties can be induced by the nature of the polymers blend or due to the addition of ternary components from natural agents (essential oils or other extracts) to synthetic organic and inorganic agents, including nanoparticles with a broad antimicrobial activity such as metals (e.g., Ag, Au, Cu) or metal oxide (e.g., TiO2, ZnO) nanoparticles, and even bacterial cells such as probiotics. Many times, these components are synergistically used, each of them assuring a specific role or potentiating the role of the other components. The antimicrobial activity can be induced due to the applied coatings or due to the whole bulk material. Along with an increasing food stability which means a longer shelf-life some smart packaging can be exploited in order to highlight the freshness of the food. These act as a sensor (usually pH sensitive but also other mechanisms can be exploited such as aggregation/agglomeration of AuNPs leading to color change or even aldehyde-specific reactions such as the Cannizzaro reaction), and thus, consumers can be confident about the freshness of the food, especially perishable food such as seafood or fish.

Using lactic acid bacteria and packaging with grapefruit seed extract for controlling Listeria monocytogenes growth in fresh soft cheese

Various cheese products are involved in outbreaks of listeriosis worldwide due to high consumption and prolonged refrigerated storage. The objective of this study was to determine the efficacy of using lactic acid bacteria and packaging with grapefruit seed extract (GSE) for controlling Listeria monocytogenes growth in soft cheese. Leuconostoc mesenteroides and Lactobacillus curvatus isolated from kimchi were used as a starter culture to make a soft cheese, which was inoculated with a cocktail strain of L. monocytogenes. The soft cheese was packed with low-density polyethylene, biodegradable polybutylene adipate-co-terephthalate (PBAT), low-density polyethylene with GSE, or PBAT with GSE and stored at 10°C and 15°C. Leuconostoc mesenteroides (LcM) better inhibited the growth of L. monocytogenes than Lb. curvatus. The PBAT with GSE film showed the best control for the growth of L. monocytogenes. When both LcM and PBAT with GSE were applied to the soft cheese, the growth of L. monocytogenes was inhibited significantly more than the use of LcM or PBAT with GSE alone. In all test groups, water activity, pH, and moisture on a fat-free basis decreased, and titratable acidity increased compared with the control group. These results suggest that LcM isolated from kimchi and PBAT with GSE packaging film can be used as a hurdle technology to lower the risk of L. monocytogenes in soft cheese at the retail market.

Gram-positive bacteriocins: usage as antimicrobial agents in veterinary medicine

Antimicrobial resistance is a worldwide spread phenomenon that affects both human and veterinary medicine. This issue has led to a "One Health" approach in order to coordinate efforts and set back the development of drug-resistant microbes. In the search for alternatives therapies, bacteriocins or antimicrobial peptides have proven to be effective both in vitro and in vivo for multiples pathogens, even those resistant to many classic antibiotics. Gram-positive bacteriocins have been the most studied to the present. The use of bacteriocins as therapeutically active molecules is limited mainly due to difficulties in production, purification, delivery systems and regulatory approvals. To overcome some of these limitations, biotechnological and nanotechnological approaches are evaluated. Bacteriocins proved to be a good complement for conventional antibiotics therapy. Antimicrobial peptides are nowadays included in the veterinary products such as udder disinfectant for dairy cattle and dermatological medicated wipe for topical use on dogs, cats, and horses. But there are other potential uses to explore in the veterinary field for both companion and production animals.

Encapsulation of Bioactive Compounds from Aloe Vera Agrowastes in Electrospun Poly (Ethylene Oxide) Nanofibers

Aloe Vera is an ancient medicinal plant especially known for its beneficial properties for human health, due to its bioactive compounds. In this study, nanofibers with antioxidant activity were successfully obtained by electrospinning technique with the addition of a natural Aloe Vera skin extract (AVE) (at 0, 5, 10 and 20 wt% loadings) in poly(ethylene oxide) (PEO) solutions. The successful incorporation of AVE into PEO was evidenced by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (ATR-FTIR), thermogravimetric analysis (TGA) and antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging (ABTS) and ferric reducing power (FRAP) assays. The incorporation of AVE introduced some changes in the PEO/AVE nanofibers morphology showing bimodal diameter distributions for AVE contents in the range 10-20 wt%. Some decrease in thermal stability with AVE addition, in terms of decomposition onset temperature, was also observed and it was more evident at high loading AVE contents (10 and 20 wt%). High encapsulation efficiencies of 92%, 76% and 105% according to DPPH, FRAP and ABTS assays, respectively, were obtained at 5 wt% AVE content, retaining AVE its antioxidant capacity in the PEO/AVE electrospun nanofibers. The results suggested that the obtained nanofibers could be promising materials for their application in active food packaging to decrease oxidation of packaged food during storage.

Encapsulation of essential oil components with methyl-β-cyclodextrin using ultrasonication: Solubility, characterization, DPPH and antibacterial assay

Essential oils derived from medicinal plants are prosperous sources of active components having high biological potential. Cuminaldehye and isoeugenol, are hydrophobic essential oil components (EOC), are showing drastic limitations in their applications by low water solubility and the respective volatility. Methyl-β-cyclodextrin inclusion complexes (MβCD-ICs) were prepared in aqueous solution and in solid state with the EOC via the ultrasonication method, an energy saving, high efficiency and eco-friend technique, aim to extend their aqueous solubility and biological properties. UV-Vis absorption, fluorescence, thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), proton nuclear magnetic resonance (¹H NMR) spectroscopy, Fourier transform infrared (FT-IR) spectroscopy, powder X-ray diffraction (PXRD) and computational simulations confirmed the formation of EOC/MβCD-ICs. Result of solubility studies proved the enhanced solubilization of EOC in the presence of MβCD in aqueous and double reciprocal profiles substantiated the guest/host stoichiometry of 1:1. TGA and DSC studies indicated the improved stability of EOC in MβCD-ICs. The efficiency of ICs in terms of the antioxidant activity was verified and the IC displayed higher antioxidant activity compared to that of free EOC, as determined by free radical scavenging assay. Finally, the antibacterial effect of EOC/MβCD-ICs against gram-positive Staphylococcus aureus and gram-negative Escherichia coli bacteria was demonstrated. Overall results not only revealed the potential of MβCD on the bioavailability, solubility and stability, but also that the intensification caused by the IC may be greater that the antioxidant and antibacterial effects of the selected EOC for this study.