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Abd El-Fatah RA, Rozan MA, Ziena HM, Imre K, Morar A, Herman V, Abdel-Naeem HH. Improvement of Microbial Quality, Physicochemical Properties, Fatty Acids Profile, and Shelf Life of Basa ( Pangasius bocourti) Fillets during Chilling Storage Using Pepsin, Rosemary Oil, and Citric Acid. Foods 2023; 12:4170. [PMID: 38002227 PMCID: PMC10670765 DOI: 10.3390/foods12224170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 11/02/2023] [Accepted: 11/17/2023] [Indexed: 11/26/2023] Open
Abstract
Meat discoloration, lipid oxidation, and undesirable texture are inevitable phenomena in basa fish fillets during storage, which in turn limits their exportation as well as decreases consumer acceptability. In addition, increasing consumers' requirements for high-quality, minimally processed, and ready-to-cook fish fillets with an extended shelf-life is a great challenge, particularly with lifestyle changes. Accordingly, this study aimed to improve the quality, lipid stability, fatty acid profile, and lipid nutritional quality indices (LNQI) of basa fish fillets during chilling storage at 4 °C for 15 days using pepsin enzyme (E, 0.1%), rosemary oil (R, 0.5%), citric acid (CA, 0.5%), and their combination (0.1% E + 0.5% R; 0.1% E + 0.5% CA; and 0.1% E + 0.5% R + 0.5% CA). Our results revealed that all treated samples exhibited a significant increase in protein content, a significant decrease in fat content, and a marked reduction in pH, total volatile base nitrogen (TVBN), thiobarbituric acid (TBA), free fatty acids, and shear force (SF) values in comparison to control ones. Moreover, significant improvements in sensory scores, color stability, fatty acid profile, LNQI, and microbial quality of all treated samples were observed. Such findings were more pronounced in samples treated with a mixture of pepsin, rosemary, and citric acid (TVBN: 2.04 vs. 6.52 mg%; TBA: 0.40 vs. 2.68 mg malonaldehyde/Kg; and SF: 8.58 vs. 19.51 Kgf). Based on the obtained results, there was an extension for the shelf life of all treated basa fish fillet samples, especially in samples treated with a mixture of pepsin, rosemary, and citric acids when compared with the control samples (˃15 days versus 10 days). Additionally, eucalyptol, camphor, isoborneol, and α-pinene are the main components of rosemary, with great antioxidant and antimicrobial activity. In conclusion, the mixture of pepsin, rosemary, and citric acid can be applied easily in the seafood industry and at the household level to provide ready-to-cook fish fillets of high quality with great health benefits.
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Affiliation(s)
- Raghda A. Abd El-Fatah
- Department of Food and Dairy Science and Technology, Faculty of Agriculture, Damanhour University, Damanhour 22516, Egypt; (R.A.A.E.-F.); (M.A.R.); (H.M.Z.)
| | - Mahmoud A. Rozan
- Department of Food and Dairy Science and Technology, Faculty of Agriculture, Damanhour University, Damanhour 22516, Egypt; (R.A.A.E.-F.); (M.A.R.); (H.M.Z.)
| | - Hamid M. Ziena
- Department of Food and Dairy Science and Technology, Faculty of Agriculture, Damanhour University, Damanhour 22516, Egypt; (R.A.A.E.-F.); (M.A.R.); (H.M.Z.)
| | - Kálmán Imre
- Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania;
| | - Adriana Morar
- Department of Animal Production and Veterinary Public Health, Faculty of Veterinary Medicine, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania;
| | - Viorel Herman
- Department of Infectious Diseases and Preventive Medicine, Faculty of Veterinary Medicine, University of Life Sciences “King Mihai I” from Timisoara, 300645 Timisoara, Romania;
| | - Heba H.S. Abdel-Naeem
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt
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Mahmud J, Muranyi P, Salmieri S, Lacroix M. Optimization of a natural antimicrobial formulation against potential meat spoilage bacteria and food-borne pathogens: Mixture design methodology and predictive modeling. Microb Pathog 2023; 176:106000. [PMID: 36709849 DOI: 10.1016/j.micpath.2023.106000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/16/2023] [Accepted: 01/18/2023] [Indexed: 01/27/2023]
Abstract
This study is about the combined antimicrobial effect of essential oils (EOs), namely Mediterranean (MN) EO, German thyme (GT) EO, Cinnamon (CN) EO, Indian (IN) EO, Asian (AN) EO, and citrus extract (CE) against spoilage bacteria (Lactobacillus sakei, Lactobacillus curvatus, Leuconostoc mesenteroides, Carnobacterium divergens, Brochothrix thermosphacta, and Pseudomonas aeruginosa) and selected pathogenic bacteria (E. coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes). Firstly, each EO and CE were screened for antibacterial activity by microdilution assay, and the most efficient antimicrobial extracts were selected based on the lowest MIC values to perform the combination assays. Afterward, a simplex-centroid mixture design was used to develop optimal antimicrobial mixtures capable of protecting meat from spoilage and pathogenic bacteria. The optimization tool allowed us to postulate models and validate them statistically as well as to create a prediction profile of the experiment. Thus, the optimal mixtures named active formulation 1 (AF1) containing MN EO/GT EO/VC EO/CE with a ratio of 1:2:2:1 and active formulation 2 (AF2) containing IN EO/AN EO/CE/VC EO with a ratio of 2:2:1:2, were developed based on the demonstration of their synergistic effect against tested bacteria. The obtained formulations at organoleptically acceptable concentrations could be applied in the preservation of meat and meat products.
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Affiliation(s)
- Jumana Mahmud
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS-Armand-Frappier, Health and Biotechnology Centre, Institute of Nutrition and Functional Foods (INAF), Owner of the MAPAQ Chair on Stabilized Natural Antimicrobials and Food Quality, 531 Boulevard des Prairies, Laval, QC, H7V 1B7, Canada
| | - Peter Muranyi
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser, Str. 35, 85354, Freising, Germany
| | - Stephane Salmieri
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS-Armand-Frappier, Health and Biotechnology Centre, Institute of Nutrition and Functional Foods (INAF), Owner of the MAPAQ Chair on Stabilized Natural Antimicrobials and Food Quality, 531 Boulevard des Prairies, Laval, QC, H7V 1B7, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS-Armand-Frappier, Health and Biotechnology Centre, Institute of Nutrition and Functional Foods (INAF), Owner of the MAPAQ Chair on Stabilized Natural Antimicrobials and Food Quality, 531 Boulevard des Prairies, Laval, QC, H7V 1B7, Canada.
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Layer-by-Layer Coating Approach Based on Sodium Alginate, Sage Seed Gum, and Savory Oil: Shelf-Life Extension of Fresh Cheese. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02990-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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4
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Moreira RV, Vieira CP, Galvan D, Castro VS, Lima RS, Mutz YS, Delgado KF, Rosario AIL, Mano SB, Costa MP, Conte-Junior CA. Pequi ( Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese. Front Nutr 2022; 9:855115. [PMID: 35464018 PMCID: PMC9020873 DOI: 10.3389/fnut.2022.855115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Accepted: 03/07/2022] [Indexed: 11/13/2022] Open
Abstract
The growth of spoilage and pathogenic bacteria during storage represents significant losses in marketing raw milk cheeses. Thus, reducing NaCl in these products is challenging, as sodium has a critical antimicrobial role. Despite advances in non-thermal technologies, the short shelf life still limits the availability of raw goat cheese. Thus, combined preservation methods can be promising because their synergies can extend shelf life more effectively. In this context, Principal Component Analysis (PCA) was applied to variables to investigate the effect of pequi waste extract (PWE), a native Brazilian fruit, combined with UV-C radiation (CEU) and vacuum packaging (CEV) on the preservation of low-sodium raw goat cheese. CEV samples had lower loadings for Staphylococcus subsp. and Enterobacteriaceae than other treatments in PC2, having a count's reduction up to 3-fold (P < 0.05) compared to vacuum alone. In contrast, CEU showed an increase of up to 1.2-fold on staphylococcal count compared to UV-C alone. Still, the addition of PWE to UV-C-treated cheeses resulted in 8.5% protein loss. Furthermore, PWE, especially in CEV, delayed post-acidification during storage. It made CEV up to 4.5 and 1.6-fold more stable for color and texture, respectively than vacuum alone. These data strongly suggest that PWE may be a novel and promising synergistic agent in the microbial and physicochemical preservation of low-sodium raw milk cheese when combined with the vacuum.
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Affiliation(s)
- Rodrigo V. Moreira
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Carla P. Vieira
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Rio de Janeiro, Brazil
| | - Diego Galvan
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Rio de Janeiro, Brazil
| | - Vinicius S. Castro
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Rio de Janeiro, Brazil
| | - Rayssa S. Lima
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Yhan S. Mutz
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Rio de Janeiro, Brazil
| | - Karina F. Delgado
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Anisio Iuri L. Rosario
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Inspection and Technology of Milk and Derivatives, Faculty of Veterinary Medicine, Federal University of Bahia, Salvador, Brazil
| | - Sérgio B. Mano
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Rio de Janeiro, Brazil
| | - Marion P. Costa
- Laboratory of Inspection and Technology of Milk and Derivatives, Faculty of Veterinary Medicine, Federal University of Bahia, Salvador, Brazil
| | - Carlos A. Conte-Junior
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Rio de Janeiro, Brazil
- Laboratory of Inspection and Technology of Milk and Derivatives, Faculty of Veterinary Medicine, Federal University of Bahia, Salvador, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, Brazil
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Three new ursane-type triterpenoids from Rosmarinus officinalis and their biological activities. Chin J Nat Med 2022; 20:155-160. [DOI: 10.1016/s1875-5364(21)60103-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Indexed: 11/17/2022]
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Lima RC, de Carvalho APA, Vieira CP, Moreira RV, Conte-Junior CA. Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings. Polymers (Basel) 2021; 13:2675. [PMID: 34451212 PMCID: PMC8398146 DOI: 10.3390/polym13162675] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/02/2021] [Accepted: 08/05/2021] [Indexed: 02/05/2023] Open
Abstract
The side effects and potential impacts on human health by traditional chemical additives as food preservatives (i.e., potassium and sodium salts) are the reasons why novel policies are encouraged by worldwide public health institutes. More natural alternatives with high antimicrobial efficacy to extend shelf life without impairing the cheese physicochemical and sensory quality are encouraged. This study is a comprehensive review of emerging preservative cheese methods, including natural antimicrobials (e.g., vegetable, animal, and protist kingdom origins) as a preservative to reduce microbial cheese contamination and to extend shelf life by several efforts such as manufacturing ingredients, the active ingredient for coating/packaging, and the combination of packaging materials or processing technologies. Essential oils (EO) or plant extracts rich in phenolic and terpenes, combined with packaging conditions and non-thermal methods, generally showed a robust microbial inhibition and prolonged shelf life. However, it impaired the cheese sensory quality. Alternatives including EO, polysaccharides, polypeptides, and enzymes as active ingredients/nano-antimicrobials for an edible film of coating/nano-bio packaging showed a potent and broad-spectrum antimicrobial action during shelf life, preserving cheese quality parameters such as pH, texture, color, and flavor. Future opportunities were identified in order to investigate the toxicological effects of the discussed natural antimicrobials' potential as cheese preservatives.
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Affiliation(s)
- Rayssa Cruz Lima
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
| | - Anna Paula Azevedo de Carvalho
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
| | - Carla P. Vieira
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
| | - Rodrigo Vilela Moreira
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói 24230340, RJ, Brazil;
| | - Carlos Adam Conte-Junior
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói 24230340, RJ, Brazil;
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control, Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro 21040900, RJ, Brazil
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Insights into the current evidence on the effects of essential oils toward beneficial microorganisms in foods with a special emphasis to lactic acid bacteria – A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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Moreira RV, Costa MP, Lima RS, Castro VS, Mutz YS, Rosario AIL, Delgado KF, Mano SB, Conte-Junior CA. Synergistic effect of pequi waste extract, UV-C radiation and vacuum packaging on the quality characteristics of goat Minas Frescal cheese with sodium reduction. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111523] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Chemical characterization of the polar antibacterial fraction of the ethanol extract from Rosmarinus officinalis. Food Chem 2020; 344:128674. [PMID: 33248844 DOI: 10.1016/j.foodchem.2020.128674] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 11/15/2020] [Accepted: 11/15/2020] [Indexed: 11/22/2022]
Abstract
Rosmarinus officinalis L. has been widely used as a spice to extend the shelf life of foods. Most studies in the literature indicate that its essential oil is its major antibacterial component. In this study, a polar fraction from rosemary exhibited considerably stronger antibacterial activity against Bacillus subtilis than its essential oil. Guided by rapid characterization of the chemical compositions based on UPLC-Orbitrap-MS/MS, further investigation resulted in the isolation and identification of sixteen compounds. Among them, two new and six known compounds were identified in rosemary for the first time. Most isolated compounds exhibited significant antibacterial activities with minimum inhibitory concentration values of 2-128 μg/mL; however, these activities were weaker than that of the polar fraction. Thus, the polar fraction demonstrated a promising potential to serve as a food additive, as an alternative to the essential oil, because of its stronger antibacterial activity.
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Cai C, Ma R, Duan M, Deng Y, Liu T, Lu D. Effect of starch film containing thyme essential oil microcapsules on physicochemical activity of mango. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109700] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Dupas C, Métoyer B, El Hatmi H, Adt I, Mahgoub SA, Dumas E. Plants: A natural solution to enhance raw milk cheese preservation? Food Res Int 2019; 130:108883. [PMID: 32156345 DOI: 10.1016/j.foodres.2019.108883] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 11/29/2019] [Accepted: 12/01/2019] [Indexed: 01/18/2023]
Abstract
Plants have been traditionnally used for centuries in cheese manufacturing, either for their aromatic properties or as technological auxiliaries (e.g. milk-clotting enzyme preparations, cheese wrappers). Some of these plants are known to have antimicrobial and/or antioxidant properties and could also act as natural preservatives for raw milk and derived dairy products. This review examined the traditional uses of plants in dairy processing, and then focuses on known antimicrobial and antioxidant properties of their extracts (e.g. maceration, decoction, essential oil). Known effects of theses plants on technological flora (starter cultures and microorganisms implicated in cheese ripening) were also summarized, and the potential for plant extracts used in combination with hurdle technologies was explored. Then, legal restriction and bioactivity variations from a culture media to a food matrix was reviewed: non-toxic bioactive molecules found in plants, extract preparation modes suitable with foodgrade processing restrictions, the role of the food matrix as a hindrance to the efficiency of bioactive compounds, and a review of food legislation. Finally, some commercial plant extracts for milk preservation were discussed.
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Affiliation(s)
- Coralie Dupas
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA - Equipe Mixte d'Accueil n°3733, rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
| | - Benjamin Métoyer
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA - Equipe Mixte d'Accueil n°3733, rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
| | - Halima El Hatmi
- Institut des Régions Arides (IRA), Km 22.5, route du Djorf, 4119 Medenine, Tunisia.
| | - Isabelle Adt
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA - Equipe Mixte d'Accueil n°3733, rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
| | - Samir A Mahgoub
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, 44511, Egypt.
| | - Emilie Dumas
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA - Equipe Mixte d'Accueil n°3733, rue Henri de Boissieu, F-01000 Bourg en Bresse, France.
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