1
|
Shnawa BH, Jalil PJ, Al-Ezzi A, Mhamedsharif RM, Mohammed DA, Biro DM, Ahmed MH. Evaluation of antimicrobial and antioxidant activity of zinc oxide nanoparticles biosynthesized with Ziziphus spina-christi leaf extracts. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART C, TOXICOLOGY AND CARCINOGENESIS 2023; 42:93-108. [PMID: 38105670 DOI: 10.1080/26896583.2023.2293443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2023]
Abstract
Background: Due to their simplicity, eco-friendliness, availability and non-toxicity, the greener fabrication of metal and metal oxide nanoparticles has been a highly attractive research area over the last decade. Aim: This study aimed to assess the antioxidant and antimicrobial activities of the green synthesized zinc oxide nanoparticles (ZnO-NPs) using an aqueous leaf extract of Ziziphus spina-christi. Method: The antioxidant property of ZnO-NPs was analyzed by the α, α-diphenyl-β-picrylhydrazyl (DPPH) and hydrogen peroxide (H2O2). Additionally, the diffusion agar method assessed the antimicrobial activities against bacteria and fungi. Results: ZnO-NPs synthesized by Z. spina-christi had shown promising H2O2 and DPPH free radical scavenging actions compared to vitamin C. The ZnO-NPs exhibited significant antibacterial activity against the tested bacteria with various susceptibility as a concentration-dependent effect. The largest zone of inhibition for Staphylococcus aureus (S. aureus) was observed (36 ± 2 mm) compared to Escherichia coli (E. coli) (15 ± 2 mm) by the same concentration of ZnO-NPs. The ZnO-NPs showed remarkable antifungal activity against Aspergillus niger. Conclusion: It can be concluded that, ZnO-NP have been imposed as suitable antimicrobial agent being able to combat both S. aureus and E. coli in vitro.
Collapse
Affiliation(s)
- Bushra H Shnawa
- Biology Department, Faculty of Science, Soran University, Kurdistan, Iraq
| | - Parwin J Jalil
- Biology Department, Faculty of Science, Soran University, Kurdistan, Iraq
- Scientific Research Centre, Soran University, Kurdistan, Iraq
| | - Ali Al-Ezzi
- Biology Department, Faculty of Education, Aden University, Aden, Yemen
| | - Renjbar M Mhamedsharif
- Biology Department, Faculty of Science, Soran University, Kurdistan, Iraq
- Scientific Research Centre, Soran University, Kurdistan, Iraq
| | - Daniyal A Mohammed
- Biology Department, Faculty of Science, Soran University, Kurdistan, Iraq
| | - Donia M Biro
- Biology Department, Faculty of Science, Soran University, Kurdistan, Iraq
| | - Mukhtar H Ahmed
- Sisaf Drug Delivery Nanotechnology, Ulster University, Belfast, UK
| |
Collapse
|
2
|
Lauteri C, Ferri G, Piccinini A, Pennisi L, Vergara A. Ultrasound Technology as Inactivation Method for Foodborne Pathogens: A Review. Foods 2023; 12:foods12061212. [PMID: 36981137 PMCID: PMC10048265 DOI: 10.3390/foods12061212] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 03/02/2023] [Accepted: 03/09/2023] [Indexed: 03/14/2023] Open
Abstract
An efficient microbiological decontamination protocol is required to guarantee safe food products for the final consumer to avoid foodborne illnesses. Ultrasound and non-thermal technology combinations represent innovative methods adopted by the food industry for food preservation and safety. Ultrasound power is commonly used with a frequency between 20 and 100 kHz to obtain an “exploit cavitation effect”. Microbial inactivation via ultrasound derives from cell wall damage, the oxidation of intracellular amino acids and DNA changing material. As an inactivation method, it is evaluated alone and combined with other non-thermal technologies. The evidence shows that ultrasound is an important green technology that has a good decontamination effect and can improve the shelf-life of products. This review aims to describe the applicability of ultrasound in the food industry focusing on microbiological decontamination, reducing bacterial alterations caused by food spoilage strains and relative foodborne intoxication/infection.
Collapse
|
3
|
Wang M, Wang X, Liu B, Lang C, Wang W, Liu Y, Wang X. Synthesis of Ciprofloxacin-capped Gold Nanoparticles Conjugates with Enhanced Sonodynamic Antimicrobial Activity in vitro. J Pharm Sci 2023; 112:336-343. [PMID: 35948155 DOI: 10.1016/j.xphs.2022.08.004] [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: 05/10/2022] [Revised: 08/03/2022] [Accepted: 08/03/2022] [Indexed: 11/27/2022]
Abstract
The purpose of this article is to discuss whether gold nanoparticles (GNPs) play an auxo-action on ciprofloxacin (CIP)-mediated sonodynamic antimicrobial chemotherapy (SACT) in vitro. The measuring criterion of SACT, bactericidal efficiency, was measured by plate colony-counting methods. According to research findings, the duration of ultrasound (US) exposure, solution temperature and CIP:GNPs concentration were all critical influencing factors of SACT. Furthermore, scanning electron microscopy revealed that the group of CIP:GNPs combined with US showed the most severe damaged effect on Escherichia coli and Staphylococcus aureus, resulting in the loss of their typical microbial morphology and the disclosure of contents. Therefore, the above experimental results confirmed initially that GNPs could enhance the bacteriostasis of CIP-mediated SACT. And the intracellular reactive oxygen species (ROS) detection assays proved that this acceleration might be connected to the ROS generated through the ultrasonic mechanics. In conclusion, GNPs would be regarded as a promising auxiliary material for SACT, since they are both used to be the medication carriers and sonosensitizer accelerants.
Collapse
Affiliation(s)
- Mengyuan Wang
- College of Pharmacy, Liaoning University, Shenyang 110036, China
| | - Xin Wang
- College of Pharmacy, Liaoning University, Shenyang 110036, China
| | - Bin Liu
- College of Pharmacy, Liaoning University, Shenyang 110036, China.
| | - Chenyu Lang
- College of Pharmacy, Liaoning University, Shenyang 110036, China
| | - Wei Wang
- College of Pharmacy, Liaoning University, Shenyang 110036, China
| | - Yu Liu
- College of Pharmacy, Liaoning University, Shenyang 110036, China
| | - Xiao Wang
- Department of Gastroenterology, Central Hospital Affiliated to Shenyang Medical College, Shenyang 110024, China.
| |
Collapse
|
4
|
Yang H, Song L, Sun P, Su R, Wang S, Cheng S, Zhan X, Lü X, Xia X, Shi C. Synergistic bactericidal effect of ultrasound combined with citral nanoemulsion on Salmonella and its application in the preservation of purple kale. ULTRASONICS SONOCHEMISTRY 2023; 92:106269. [PMID: 36571884 PMCID: PMC9800203 DOI: 10.1016/j.ultsonch.2022.106269] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/08/2022] [Accepted: 12/12/2022] [Indexed: 05/28/2023]
Abstract
In this study, a novel citral nanoemulsion (CLNE) was prepared by ultrasonic emulsification. The synergistic antibacterial mechanism of ultrasound combined with CLNE against Salmonella Typhimurium and the effect on the physicochemical properties of purple kale were investigated. The results showed that the combined treatment showed obviously inactivate effect of S. Typhimurium. Treatment with 0.3 mg/mL CLNE combined with US (20 kHz, 253 W/cm2) for 8 min reduced S. Typhimurium populations in phosphate-buffered saline (PBS) by 9.05 log CFU/mL. Confocal laser scanning microscopy (CLSM), flow cytometry (FCM), protein and nucleic acid release assays showed that the US combination CLNE disrupt the integrity of S. Typhimurium membranes. Reactive oxygen species (ROS) and malondialdehyde (MDA) detection indicated that US+CLNE exacerbated oxidative stress and lipid peroxidation in cell membranes. The morphological changes of cells after different treatments by field emission scanning electron microscopy (FESEM), transmission electron microscopy (TEM) illustrated that the synergistic effect of US+CLNE treatment changed the morphology and internal microstructure of the bacteriophage cells. Application of US+CLNE on purple kale leaves for 6 min significantly (P < 0.05) reduced the number of S. Typhimurium, but no changes in the physicochemical properties of the leaves were detected. This study elucidates the synergistic antibacterial mechanism of ultrasound combined with CLNE and provides a theoretical basis for its application in food sterilization.
Collapse
Affiliation(s)
- Hui Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Luyi Song
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Peiwen Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ruiying Su
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shuqi Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shuai Cheng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiangjun Zhan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaodong Xia
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, Liaoning 116304, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
| |
Collapse
|
5
|
Wysocki M, Czarczynska-Goslinska B, Ziental D, Michalak M, Güzel E, Sobotta L. Excited state and reactive oxygen species against cancer and pathogens: a review on sonodynamic and sono-photodynamic therapy. ChemMedChem 2022; 17:e202200185. [PMID: 35507015 DOI: 10.1002/cmdc.202200185] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 04/28/2022] [Indexed: 11/07/2022]
Abstract
Photodynamic and sonodynamic therapy are therapies having great potential in the treatment of bacterial infections and cancer. Their background is associated with photo- and sonosensitizers - substances that can be excited when exposed to light or ultrasound. These sensitizers belong to a variety of compounds groups, including porphyrins, porphyrazines, and phthalocyanines. Releasing the energy when returning to the ground state can occur in the manner of transferring it to oxygen molecules, leading to reactive oxygen species able to disrupt membranes of bacterial and cancer cells, leaving the organism's cells unaffected. In recent years, the number of reports on numerous sensitizers being effective has been constantly growing. Therefore, the development of this field may prove beneficial for dealing with cancer and microbes. This review describes the development of photodynamic and sonodynamic therapy, as well as their combination, with emphasize on sonodynamic therapy and its potential in the treatment of cancer and bacterial infections.
Collapse
Affiliation(s)
- Marcin Wysocki
- Poznan University of Medical Sciences Faculty of Pharmacy: Uniwersytet Medyczny im Karola Marcinkowskiego w Poznaniu Wydzial Farmaceutyczny, Chair and Department of Inorganic and Analytical Chemistry, POLAND
| | - Beata Czarczynska-Goslinska
- Poznan University of Medical Sciences Faculty of Pharmacy: Uniwersytet Medyczny im Karola Marcinkowskiego w Poznaniu Wydzial Farmaceutyczny, Chair and Department of Pharmaceutical Technology, POLAND
| | - Daniel Ziental
- Poznan University of Medical Sciences Faculty of Pharmacy: Uniwersytet Medyczny im Karola Marcinkowskiego w Poznaniu Wydzial Farmaceutyczny, Chair and Department of Inorganic and Analytical Chemistry, POLAND
| | - Maciej Michalak
- Poznan University of Medical Sciences Faculty of Pharmacy: Uniwersytet Medyczny im Karola Marcinkowskiego w Poznaniu Wydzial Farmaceutyczny, Chair and Department of Inorganic and Analytical Chemistry, POLAND
| | - Emre Güzel
- Sakarya Uygulamali Bilimler Universitesi, Department of Engineering Fundamental Sciences, TURKEY
| | - Lukasz Sobotta
- Uniwersytet Medyczny imienia Karola Marcinkowskiego w Poznaniu, Department of Inorganic and Analytical Chemistry, Grunwaldzka 6, 60780, Poznan, POLAND
| |
Collapse
|
6
|
Sun J, Huang L, Sun Z, Wang D, Liu F, Du L, Wang D. Combination of ultrasound and chlorogenic acid for inactivation of planktonic and biofilm cells of Pseudomonas fluorescens. Food Res Int 2022; 155:111009. [DOI: 10.1016/j.foodres.2022.111009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 02/08/2022] [Accepted: 02/10/2022] [Indexed: 11/17/2022]
|
7
|
Sun J, Sun Z, Wang D, Liu F, Wang D. Contribution of ultrasound in combination with chlorogenic acid against Salmonella enteritidis under biofilm and planktonic condition. Microb Pathog 2022; 165:105489. [DOI: 10.1016/j.micpath.2022.105489] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 03/15/2022] [Accepted: 03/15/2022] [Indexed: 11/16/2022]
|
8
|
Ultrasound and Its Combination with Natural Antimicrobials: Effects on Shelf Life and Quality Stability of a Fruit and Vegetable Smoothie. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02745-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
9
|
Zhang X, Zhou D, Cao Y, Zhang Y, Xiao X, Liu F, Yu Y. Synergistic inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by gallic acid and thymol and its potential application on fresh-cut tomatoes. Food Microbiol 2021; 102:103925. [PMID: 34809951 DOI: 10.1016/j.fm.2021.103925] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 10/09/2021] [Accepted: 10/17/2021] [Indexed: 01/03/2023]
Abstract
Antibacterial activity against Escherichia coli O157:H7 and Staphylococcus aureus of five typical plant-derived compounds [gallic acid (G.A), citral (Cit), thymol (Thy), salicylic acid (S.A), lauric acid (L.A)] were investigated by determining the minimum inhibitory concentration (MIC) and the fractional inhibitory concentration index (FICI). The results showed that only a combination of Thy and G.A (TGA), with a concentration of 0.1 and 1.25 mg/mL, respectively, had a synergistic effect (FICI = 0.5) on both E. coli O157:H7 and S. aureus. The amount of Thy and G.A in mixture were four-fold lower than the MICs of the individuals shown to cause the equivalent antimicrobial activity in trypticase soy broth (TSB). The microbial reduction obtained in TSB with addition of TGA were significantly higher (P < 0.05) than the reduction shown for the broth supplemented with the separated phenolics. TGA caused the changes of morphology and membrane integrity of bacteria. Additionally, the application of TGA on fresh-cut tomatoes are investigated. Fresh-cut tomatoes inoculated with E. coli O157:H7and S. aureus were washed for 2min, 5min, 10min at 4 °C, 25 °C, 40 °C in 0.3% NaOCl, or water containing TGA at various concentrations. Overall, the reduction of TGA achieved against S. aureus is higher than E. coli O157:H7. Same concentrations of combined antimicrobials at a temperature of 40 °C further increased the degree of microbial inactivation, with an additional 0.89-1.51 log CFU/g reduction compared to that at 25 °C. Moreover, 1/2MICThy+1/2MICG.A at 25 °C for 10min or 40 °C for 5min were generally acceptable with sensorial scores higher than 7. Our results showed that TGA could work synergistically on the inactivation of the tested bacteria and may be used as an alternative disinfectant of fresh produce.
Collapse
Affiliation(s)
- Xiaowei Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China
| | - Donggen Zhou
- Ningbo International Travel Healthcare Center, No.336 Liuting Street, Haishu District, Ningbo City, Zhejiang province, 315012, China
| | - Yifang Cao
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China
| | - Yan Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China
| | - Xinglong Xiao
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China.
| | - Fengsong Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China
| | - Yigang Yu
- School of Food Science and Engineering, South China University of Technology, Guangzhou City, Guangdong Province, 510640, China.
| |
Collapse
|
10
|
Zhou C, Okonkwo CE, Inyinbor AA, Yagoub AEA, Olaniran AF. Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments. Crit Rev Food Sci Nutr 2021; 63:1587-1611. [PMID: 34404303 DOI: 10.1080/10408398.2021.1966379] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Traditional food processing techniques can no longer meet the ever increasing demand for high quality food across the globe due to its low process efficiency, high energy consumption and low product yield. This review article is focused on the mechanism and application of Infrared (IR) and ultrasound (US) technologies in physical processing of food. We herein present the individual use of IR and US (both mono-frequency and multi-frequency levels) as well as IR and US supported with other thermal and non-thermal technologies to improve their food processing performance. IR and US are recent thermal and non-thermal technologies which have now been successfully used in food industries to solve the demerits of conventional processing technologies. These environmentally-friendly technologies are characterized by low energy consumption, reduced processing time, high mass-transfer rates, better nutrient retention, better product quality, less mechanical damage and improved shelf life. This work could be, with no doubt, useful to the scientific world and food industries by providing insights on recent advances in the use of US and IR technology, which can be applied to improve food processing technologies for better quality and safer products.
Collapse
Affiliation(s)
- Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Clinton E Okonkwo
- Department of Agricultural and Biosystems Engineering, College of Engineering, Landmark University, Omu-Aran, Kwara state, Nigeria
| | - Adejumoke A Inyinbor
- Department of Physical Sciences, Industrial Chemistry Programme, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Abu ElGasim A Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Abiola F Olaniran
- Department of Food Science and Nutrition, College of Agricultural Sciences, Landmark University, Omu-Aran, Kwara state, Nigeria
| |
Collapse
|
11
|
Liu H, Li Z, Zhang X, Liu Y, Hu J, Yang C, Zhao X. The effects of ultrasound on the growth, nutritional quality and microbiological quality of sprouts. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.065] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
12
|
Gençdağ E, Görgüç A, Okuroğlu F, Yılmaz FM. The effects of power ‐ ultrasound, peroxyacetic acid and sodium chloride washing treatments on the physical and chemical quality characteristics of dried figs. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Esra Gençdağ
- Engineering Faculty, Food Engineering Department Aydın Adnan Menderes University Aydın Turkey
| | - Ahmet Görgüç
- Engineering Faculty, Food Engineering Department Aydın Adnan Menderes University Aydın Turkey
| | - Fulya Okuroğlu
- Engineering Faculty, Food Engineering Department Aydın Adnan Menderes University Aydın Turkey
| | - Fatih Mehmet Yılmaz
- Engineering Faculty, Food Engineering Department Aydın Adnan Menderes University Aydın Turkey
| |
Collapse
|
13
|
Ma L, Zhang M, Xu J, Bai B. Quality evaluation of Kungpao Chicken as affected by radio frequency combined with ZnO nanoparticles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110203] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
14
|
Charoux CMG, Patange AD, Hinds LM, Simpson JC, O'Donnell CP, Tiwari BK. Antimicrobial effects of airborne acoustic ultrasound and plasma activated water from cold and thermal plasma systems on biofilms. Sci Rep 2020; 10:17297. [PMID: 33057158 PMCID: PMC7560612 DOI: 10.1038/s41598-020-74504-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Accepted: 09/21/2020] [Indexed: 11/26/2022] Open
Abstract
Bacterial biofilms are difficult to inactivate due to their high antimicrobial resistance. Therefore, new approaches are required for more effective bacterial biofilm inactivation. Airborne acoustic ultrasound improves bactericidal or bacteriostatic activity which is safe and environmentally friendly. While, plasma activated water (PAW) is attracting increasing attention due to its strong antimicrobial properties. This study determined efficacy of combined airborne acoustic ultrasound and plasma activated water from both cold and thermal plasma systems in inactivating Escherichia coli K12 biofilms. The application of airborne acoustic ultrasound (15 min) alone was significantly more effective in reducing E. coli counts in 48 and 72 h biofilms compared to 30 min treatment with PAW. The effect of airborne acoustic ultrasound was more pronounced when used in combination with PAW. Airborne acoustic ultrasound treatment for 15 min of the E. coli biofilm followed by treatment with PAW significantly reduced the bacterial count by 2.2-2.62 Log10 CFU/mL when compared to control biofilm treated with distilled water. This study demonstrates that the synergistic effects of airborne acoustic ultrasound and PAW for enhanced antimicrobial effects. These technologies have the potential to prevent and control biofilm formation in food and bio-medical applications.
Collapse
Affiliation(s)
- Clémentine M G Charoux
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - Apurva D Patange
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland.
| | - Laura M Hinds
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - Jeremy C Simpson
- School of Biology and Environmental Science, University College Dublin, Dublin, Ireland
| | - Colm P O'Donnell
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - Brijesh K Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| |
Collapse
|
15
|
Zhang H, Tikekar RV, Ding Q, Gilbert AR, Wimsatt ST. Inactivation of foodborne pathogens by the synergistic combinations of food processing technologies and food-grade compounds. Compr Rev Food Sci Food Saf 2020; 19:2110-2138. [PMID: 33337103 DOI: 10.1111/1541-4337.12582] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 04/23/2020] [Accepted: 05/12/2020] [Indexed: 12/15/2022]
Abstract
There is a need to develop food processing technologies with enhanced antimicrobial capacity against foodborne pathogens. While considering the challenges of adequate inactivation of pathogenic microorganisms in different food matrices, the emerging technologies are also expected to be sustainable and have a minimum impact on food quality and nutrients. Synergistic combinations of food processing technologies and food-grade compounds have a great potential to address these needs. During these combined treatments, food processes directly or indirectly interact with added chemicals, intensifying the overall antimicrobial effect. This review provides an overview of the combinations of different thermal or nonthermal processes with a variety of food-grade compounds that show synergistic antimicrobial effect against pathogenic microorganisms in foods and model systems. Further, we summarize the underlying mechanisms for representative combined treatments that are responsible for the enhanced microbial inactivation. Finally, regulatory issues and challenges for further development and technical transfer of these new approaches at the industrial level are also discussed.
Collapse
Affiliation(s)
- Hongchao Zhang
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Rohan V Tikekar
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Qiao Ding
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Andrea R Gilbert
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| | - Stratton T Wimsatt
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland, USA
| |
Collapse
|
16
|
Bahrami A, Moaddabdoost Baboli Z, Schimmel K, Jafari SM, Williams L. Efficiency of novel processing technologies for the control of Listeria monocytogenes in food products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.009] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
17
|
Mei L, Wang Q. Advances in Using Nanotechnology Structuring Approaches for Improving Food Packaging. Annu Rev Food Sci Technol 2020; 11:339-364. [PMID: 31905018 DOI: 10.1146/annurev-food-032519-051804] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Recent advances in food packaging materials largely rely on nanotechnology structuring. Owing to several unique properties of nanostructures that are lacking in their bulk forms, the incorporation of nanostructures into packaging materials has greatly improved the performance and enriched the functionalities of these materials. This review focuses on the functions and applications of widely studied nanostructures for developing novel food packaging materials. Nanostructures that offer antimicrobial activity, enhance mechanical and barrier properties, and monitor food product freshness are discussed and compared. Furthermore, the safety and potential toxicity of nanostructures in food products are evaluated by summarizing the migration activity of nanostructures to different food systems and discussing the metabolism of nanostructures at the cellular level and in animal models.
Collapse
Affiliation(s)
- Lei Mei
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, Maryland 20740, USA;
| | - Qin Wang
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, Maryland 20740, USA;
| |
Collapse
|
18
|
Bevilacqua A, Campaniello D, Speranza B, Altieri C, Sinigaglia M, Corbo MR. Two Nonthermal Technologies for Food Safety and Quality-Ultrasound and High Pressure Homogenization: Effects on Microorganisms, Advances, and Possibilities: A Review. J Food Prot 2019; 82:2049-2064. [PMID: 31702965 DOI: 10.4315/0362-028x.jfp-19-059] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Some nonthermal technologies have gained special interest as alternative approaches to thermal treatments. High pressure homogenization (HPH) and ultrasound (US) are two of the most promising approaches. They rely upon two different modes of action, although they share some mechanisms or ways of actions (mechanic burden against cells, cavitation and micronization, primary targets being the cell wall and the membrane, temperature and pressure playing important roles for their antimicrobial potential, and their effect on cells can be either positive or negative). HPH is generally used in milk and dairy products to break lipid micelles, whereas US is used for mixing and/or to obtain active compounds of food. HPH and US have been tested on pathogens and spoilers with different effects; thus, the main goal of this article is to describe how US and HPH act on biological systems, with a focus on antimicrobial activity, mode of action, positive effects, and equipment. The article is composed of three main parts: (i) an overview of US and HPH, with a focus on some results covered by other reviews (mode of action toward microorganisms and effect on enzymes) and some new data (positive effect and modulation of metabolism); (ii) a tentative approach for a comparative resistance of microorganisms; and (iii) future perspectives.
Collapse
Affiliation(s)
- Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Daniela Campaniello
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Barbara Speranza
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Clelia Altieri
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Milena Sinigaglia
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Maria Rosaria Corbo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| |
Collapse
|
19
|
Freitas LLD, Prudêncio CV, Peña WEL, Vanetti MCD. Modeling of Shigella flexneri inactivation by combination of ultrasound, pH and nisin. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.045] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
20
|
Reduction of Listeria innocua in fresh-cut Chinese cabbage by a combined washing treatment of sweeping frequency ultrasound and sodium hypochlorite. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.048] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
21
|
Gao R, Ye F, Lu Z, Wang J, Li Shen X, Zhao G. A novel two-step ultrasound post-assisted lye peeling regime for tomatoes: Reducing pollution while improving product yield and quality. ULTRASONICS SONOCHEMISTRY 2018; 45:267-278. [PMID: 29705321 DOI: 10.1016/j.ultsonch.2018.03.021] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 03/25/2018] [Accepted: 03/30/2018] [Indexed: 06/08/2023]
Abstract
In this paper, the effects and mechanisms of a novel two-step tomato peeling method, hot lye with a post-assistance of ultrasound, were investigated. The present work aims to improve the environmental friendliness of the conventional hot lye tomato peeling method (10% w/v, 97 °C, 45 s). The results showed that 4% (w/v) lye treatment at 97 °C for 30 s with a post-assistance of a 31.97 W/L ultrasound treatment at 70 °C for 50 s achieved a 100% peelability. In this scenario, the peeling yield and lycopene content in the peeled product were significantly higher than the peeling yield and lycopene content with the conventional hot lye peeling method. The present two-step peeling method was concluded with a mechanism of chemico-mechanical synergism, in which the hot lye functions mainly in a chemical way while the ultrasound is a mechanical process. Especially from the lye side, this work first demonstrated that the lye penetrated across the tomato skin via a pitting model rather than evenly. The findings reported in this paper not only provide a novel tomato peeling method with significant environmental benefits but also discover new clues to the peeling mechanism using hot lye.
Collapse
Affiliation(s)
- Ruiping Gao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Zhiqiang Lu
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Jiajia Wang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Xiao Li Shen
- School of Public Health, Zunyi Medical University, Zunyi 563000, Guizhou, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Centre of Regional Foods, Chongqing 400715, People's Republic of China.
| |
Collapse
|