The combined effect of essential oils and emerging technologies on food safety and quality

Growth fitness, virulence, and heat tolerance of Salmonella Typhimurium variants resistant to food preservation methods

To study potential ramifications of antimicrobial resistance, we carried out adaptive laboratory evolution assays (ALE) to isolate three resistant variants (RVs) of Salmonella enterica Typhimurium, employing three different types of food preservation methods: 1) an emergent technology, plasma-activated water (PAW), leading to variant RV-PAW; a traditional method, heat, leading to variant RV-HT, and a natural antimicrobial compound, carvacrol, leading to variant RV-CAR. The variant resistant to plasma-activated water, RV-PAW, had mutations in rpoA and rpoD; it showed increased tolerance to heat in orange juice but ultimately did not pose a significant threat, as it exhibited a fitness cost at refrigeration temperature (8 °C), whereas its virulence against Caenorhabditis elegans decreased. The variant resistant to heat, RV-HT, had mutations in flhC, dnaJ: it exhibited a fitness cost at high growth temperatures (43 °C) and induced morphofunctional alterations in C. elegans. The variant resistant to carvacrol, RV-CAR, had mutations in sseG, flhA, wbaV, lon; this variant not only exhibited significantly higher thermotolerance in both laboratory media and food models but also effectively increased its growth fitness at refrigeration temperatures while retaining its virulence, evidenced by the highest percentage of Smurf phenotype in C. elegans. To address these challenges, we applied a process combining thermal treatment with citral, with the aim of leveraging the sublethal damage caused in RVs by heat treatments in orange juice. This approach achieves enhanced microbial inactivation without having to escalate the intensity of the thermal treatment. The result was particularly encouraging in the case of RV-CAR, the most challenging strain, for which we improved lethality by up to 3 log10 inactivation cycles.

Intrinsic properties and extrinsic factors of food matrix system affecting the effectiveness of essential oils in foods: a comprehensive review

Essential oils (EOs) have been proved as natural food preservatives because of their effective and wide-spectrum antimicrobial activity. They have been extensively explored for potential applications in food industry, and substantial progresses have been achieved. However well EOs perform in antibacterial tests in vitro, it has generally been found that a higher level of EOs is needed to achieve the same effect in foods. Nevertheless, this unsimilar effect has not been clearly quantified and elaborated, as well as the underlying mechanisms. This review highlights the influence of intrinsic properties (e.g., oils and fats, carbohydrates, proteins, pH, physical structure, water, and salt) and extrinsic factors (e.g., temperature, bacteria characteristics, and packaging in vacuum/gas/air) of food matrix systems on EOs action. Controversy findings and possible mechanism hypotheses are also systematically discussed. Furthermore, the organoleptic aspects of EOs in foods and promising strategies to address this hurdle are reviewed. Finally, some considerations about the EOs safety are presented, as well as the future trends and research prospects of EOs applications in foods. The present review aims to fill the evidenced gap, providing a comprehensive overview about the influence of the intrinsic and extrinsic factors of food matrix systems to efficiently orientate EOs applications.

Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects

Supercritical carbon dioxide (SC-CO2) has emerged as a nonthermal technology to guarantee food safety. This review addresses the potential of SC-CO2 technology in food preservation, discussing the microbial inactivation mechanisms and the impact on food products' quality parameters and bioactive compounds. Furthermore, the main advantages and gaps are denoted. SC-CO2 technology application causes adequate microbial reductions (>5 log cfu/mL) of spoilage and pathogenic microorganisms, enzyme inactivation, and improvements in the storage stability in fruit and vegetable products (mainly fruit juices), meat products, and dairy derivatives. SC-CO2-treated products maintain the physicochemical, technological, and sensory properties, bioactive compound concentrations, and biological activity (antioxidant and angiotensin-converting enzyme-inhibitory activities) similar to the untreated products. The optimization of processing parameters (temperature, pressure, CO2 volume, and processing times) is mandatory for achieving the desired results. Further studies should consider the expansion to different food matrices, shelf-life evaluation, bioaccessibility of bioactive compounds, and in vitro and in vivo studies to prove the benefits of using SC-CO2 technology. Moreover, the impact on sensory characteristics and, mainly, the consumer perception of SC-CO2-treated foods need to be elucidated. We highlight the opportunity for studies in postbiotic production. In conclusion, SC-CO2 technology may be used for microbial inactivation to ensure food safety without losing the quality parameters.

Rapid Preparation of Highly Stretchable and Fast Self-Repairing Antibacterial Hydrogels for Promoting Hemostasis and Wound Healing

Hydrogel dressings have emerged as a vital resource in wound management, offering several advantages over conventional wound dressing materials. Their inherent biocompatibility, ability to replicate the native extracellular matrix, and capacity to provide an ideal environment for cell survival make them particularly valuable. Nevertheless, the mechanical properties of many hydrogel dressings are an area that warrants improvement, as it currently constrains their application range. This limitation is especially evident when skin wounds are addressed in highly active or easily scratched areas. In this study, we present the development of a highly stretchable self-repairing hydrogel by cross-linking poly(vinyl alcohol) (PVA) through dynamic boron ester bonds, coupled with the hydrogen bonding of carboxymethyl cellulose sodium (CMC) via an efficient one-pot method without adding any catalyst. This innovative PVA/CMC hydrogel exhibited remarkable antibacterial properties achieved through the incorporation of bergamot oil, which was dispersed in a β-cyclodextrin solution. The hydrogel's elongation at the point of rupture reached an impressive 1910%, and it was capable of rapid self-healing in just 3 min upon bonding. Additionally, the hydrogel demonstrated excellent hemostatic properties, effectively mitigating blood loss and exudation. In vivo wound models have shown that PVA/CMC significantly expedites wound healing by reducing bacterial infections, inflammatory responses, and blood loss and by promoting collagen deposition. In summary, this research provides crucial insights into its potential as an advanced wound dressing material, particularly well-suited for addressing wounds in places with frequent activities or easy scratches.

Training in tools to develop quantitative microbial risk assessment of ready-to-eat food with a comparison between the Romanian and Spanish food supply chains

The prevention and control of bacterial contamination on ready-to-eat (RTE) fresh produce is an essential task to ensure food safety. Therefore, the development of novel and effective decontamination technologies to ensure microbiological safety of fruits and vegetables has gained considerable attention and new sanitisation methods are needed. The antimicrobial activity of essential oils (EOs) is well documented, but their application in fresh produce remains a challenge due to their hydrophobic nature. Thus, nanoemulsions efficiently contribute to support the use of EOs in foods by enhancing their dispersibility, their contact area and facilitating the introduction into bacterial cells. The combination of these factors ultimately increases their antimicrobial activity. Quantitative microbial risk assessment (QMRA) is gaining more attention as an effective tool to assess and prevent potential risks associated with food-borne pathogens. In this context, the current project aims to study the effectiveness of different washing methods based on nanoemulsified EOs, comparing them against traditional methods, using a QMRA model for Escherichia coli O157:H7 on cherry tomatoes. Different simulations within a stochastic risk assessment model were implemented using the biorisk package for R, aiming to describe microbial behaviour and biological risk along the Romanian and Spanish food supply chains of RTE fresh produce. Nanoemulsions were prepared using oregano and rosemary EOs, each from Romania and Spain. The four nanoemulsions were evaluated as decontamination treatments to control the growth of E. coli O157:H7 on artificially contaminated cherry tomatoes. The decontamination treatments showed encouraging results, comparable to commonly used chlorine solutions. Therefore, oregano and rosemary nanoemulsions are promising and could be a feasible alternative for chlorine solutions in the reduction of microbiological contaminants.

Analysis of the Effect of Various Potential Antimicrobial Agents on the Quality of the Unpasteurized Carrot Juice

Short shelf-life and poor microbial quality of minimally processed foods of plant origin pose a serious problem for the food industry. Novel techniques of minimal treatment combined with disinfection are being researched, and, for fresh juice, the addition of antimicrobial agents appears to be a promising route. In this research, fresh, nonfiltered, unpasteurized carrot juice was mixed with four potential antimicrobials (bourbon vanilla extract, peppermint extract, cannabidiol oil, and grapefruit extract). All four variants and the reference pure carrot juice were analyzed for metapopulational changes, microbial changes, and physicochemical changes. The potential antimicrobials used in the research have improved the overall microbial quality of carrot juice across 4 days of storage. However, it is important to notice that each of the four agents had a different spectrum of effectiveness towards the groups identified in the microflora of carrot juice. Additionally, the antimicrobials have increased the diversity of the carrot juice microbiome but did not prevent the occurrence of pathogenic bacteria. In conclusion, the use of antimicrobial agents such as essential oils or their derivatives may be a promising way of improving the microbial quality and prolonging the shelf-life of minimally processed foods, such as fresh juices, but the technique requires further research.

Investigating the Effect of Rosemary Essential Oil, Supercritical CO2 Processing and Their Synergism on the Quality and Microbial Inactivation of Chicken Breast Meat

Fresh chicken meat is a very perishable good, even at refrigerated storage conditions, due to psychrophilic microbial growth and physicochemical changes. The present study focuses on the use of rosemary (Rosmarinus officinalis L.) essential oil (REO), supercritical CO₂ processing and their synergism to increase the microbial inactivation in chicken breast meat. E. coli and L. innocua were inoculated on the chicken breast surface, and the inactivation effects of two different processes, namely SC-CO₂ and SC-MAPCO₂, were compared with or without the addition of REO. Moreover, the impact of the treatments on the superficial color of the meat was considered. The study demonstrated a synergic effect with 1% REO and supercritical CO₂ for the inactivation of E. coli on chicken meat, while for L. innocua, there was no synergism. Regarding SC-CO₂ treatment, the E. coli reduction was 1.29 and 3.31 log CFU/g, while for L. innocua, it was 1.42 and 1.11 log CFU/g, respectively, without and with the addition of 1.0% of REO. The same amount of REO allowed us to obtain a reduction of 1.3 log CFU/g of E. coli when coupled with SC-MAPCO₂. For L. innocua, no reduction was obtained, either with SC-MAPCO₂ or together with REO. The synergism of SC-MAPCO₂ with 1% REO was confirmed for the total psychrophilic bacteria, demonstrating a strong dependence on the microorganism. The color modification induced by the SC-MAPCO₂ process was lower than the SC-CO₂ treatment. Overall, this study demonstrated a possible synergism of the technologies which can support the development of innovative methods to improve the safety and shelf-life of chicken breast meat.

Recent innovations and emerging technological advances used to improve quality and process of plant-based milk analogs

The worldwide challenges related to food sustainability are presently more critical than ever before due to the severe consequences of climate change, outbreak of epidemics, and wars. Many consumers are shifting their dietary habits toward consuming more plant-based foods, such as plant milk analogs (PMA) for health, sustainability, and well-being reasons. The PMA market is anticipated to reach US$38 billion within 2024, making them the largest segment in plant-based foods. Nevertheless, using plant matrices to produce PMA has numerous limitations, including, among others, low stability and short shelf life. This review addresses the main obstacles facing quality and safety of PMA formula. Moreover, this literature overview discusses the emerging approaches, e.g., pulsed electric field (PEF), cold atmospheric plasma (CAP), ultrasound (US), ultra-high-pressure homogenization (UHPH), ultraviolet C (UVC) irradiation, ozone (O3), and hurdle technology used in PMA formulations to overcome their common challenges. These emerging technologies have a vast potential at the lab scale to improve physicochemical characteristics, increase stability and extend the shelf-life, decrease food additives, increase nutritional and organoleptic qualities of the end product. Although the PMA fabrication on a large scale using these technologies can be expected in the near future to formulate novel food products that can offer green alternatives to conventional dairy products, further development is still needed for wider commercial applications.

Quorum-quenching enzymes: Promising bioresources and their opportunities and challenges as alternative bacteriostatic agents in food industry

The problems of spoilage, disease, and biofilm caused by bacterial quorum-sensing (QS) systems have posed a significant challenge to the development of the food industry. Quorum-quenching (QQ) enzymes can block QS by hydrolyzing or modifying the signal molecule, making these enzymes promising new candidates for use as antimicrobials. With many recent studies of QQ enzymes and their potential to target foodborne bacteria, an updated and systematic review is necessary. Thus, the goals of this review were to summarize what is known about the effects of bacterial QS on the food industry; discuss the current understanding of the catalytic mechanisms of QQ enzymes, including lactonase, acylase, and oxidoreductase; and describe strategies for the engineering and evolution of QQ enzymes for practical use. In particular, this review focuses on the latest progress in the application of QQ enzymes in the field of food. Finally, the current challenges limiting the systematic application of QQ enzymes in the food industry are discussed to help guide the future development of these important enzymes.

Basic sensory properties of essential oils from aromatic plants and their applications: a critical review

With higher standards in terms of diet and leisure enjoyment, spices and essential oils of aromatic plants (APEOs) are no longer confined to the food industry. The essential oils (EOs) produced from them are the active ingredients that contribute to different flavors. The multiple odor sensory properties and their taste characteristics of APEOs are responsible for their widespread use. The research on the flavor of APEOs is an evolving process attracting the attention among scientists in the past decades. For APEOs, which are used for a long time in the catering and leisure industries, it is necessary to analyze the components associated with the aromas and the tastes. It is important to identify the volatile components and assure quality of APEOs in order to expand their application. It is worth celebrating the different means by which the loss of flavor of APEOs can be retarded in practice. Unfortunately, relatively little research has been done on the structure and flavor mechanisms of APEOs. This also points the way to future research on APEOs.Therefore, this paper reviews the principles of flavor, identification of components and sensory pathways in humans for APEOs. Moreover, the article outlines the means of increasing the efficiency of using of APEOs. Finally, with respect to the sensory applications of APEOs, the review focuses on the practical application of APEOs in food sector and in aromatherapy.

Microemulsion of Cinnamon Essential Oil Formulated with Tea Polyphenols, Gallic Acid, and Tween 80: Antimicrobial Properties, Stability and Mechanism of Action

The objective of this article was to combine tea polyphenols, gallic acid, and cinnamon essential oil to construct a natural extract-complex microemulsion system (NMs) with good antibacterial activity, antioxidant activity, and stability, as well as low irritation. NMs were characterized by particle size distribution, electrical conductivity, and light transmittance. The stability, as well as the antimicrobial, antioxidant, irritation, and antimicrobial mechanisms, of NMs were also studied. The results showed that NMs had a significant antimicrobial function against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Candida albicans and Aspergillus brasiliensis. The minimum inhibitory concentrations were 156 μg/mL, 62.5 μg/mL, 125 μg/mL, 250 μg/mL, and 125 μg/mL, respectively. Through the cell membrane permeability test and growth curve test of bacteria and fungi, we concluded that the NMs' mechanism of action on bacteria and fungi could be interpreted as NMs mainly altering the permeability of cell membranes to inhibit the growth of bacteria and fungi. The results of this study have important implications for utilizing plant extracts as natural preservatives for food and cosmetics.

Synergistic antimicrobial effect and mode of action of palmarosa oil-loaded nanoemulsion and citric acid against Pectobacterium carotovorum

The synergistic antimicrobial activity of palmarosa oil (Cymbopogon martini, PO)-loaded nanoemulsion (PO-NE) and citric acid (CA) against Pectobacterium, the major pathogen for soft-rot disease, was evaluated. The combination of PO-NE and CA (PO-NE + CA) significantly improved the storage stability of PO-NE at 30 °C. Compared to the anti-Pectobacterium activity of alone, PO-NE + CA reduced the minimum inhibitory concentration (MIC) by 1/4 and 1/2, respectively. Bactericidal efficacy of PO-NE + CA against P. carotovorum PCC3 was similar of PO-NE alone in the MIC in time-kill kinetic assay. PO-NE treatment mainly influenced membrane integrity, while CA treatment strongly stimulated intracellular ATP depletion. This synergistic combination effectively reduced the use of PO-NE, imparting a strong flavor note without sacrificing the antimicrobial efficacy against Pectobacterium.

Supplementary Information

The online version contains supplementary material available at 10.1007/s10068-022-01217-6.

Effect of Non-Thermal Food Processing Techniques on Selected Packaging Materials

In the last decade both scientific and industrial community focuses on food with the highest nutritional and organoleptic quality, together with appropriate safety. Accordingly, strong efforts have been made in finding appropriate emerging technologies for food processing and packaging. Parallel to this, an enormous effort is also made to decrease the negative impact of synthetic polymers not only on food products (migration issues) but on the entire environment (pollution). The science of packaging is also subjected to changes, resulting in development of novel biomaterials, biodegradable or not, with active, smart, edible and intelligent properties. Combining non-thermal processing with new materials opens completely new interdisciplinary area of interest for both food and material scientists. The aim of this review article is to give an insight in the latest research data about synergies between non-thermal processing technologies and selected packaging materials/concepts.

Biobased polymer resources and essential oils: a green combination for antibacterial applications

To fight nosocomial infections, the excessive use of antibiotics has led to the emergence of multidrug-resistant microorganisms, which are now considered a relevant public health threat by the World Health Organization. To date, most antibacterial systems are based on the use of petro-sourced polymers, but the global supplies of these resources are depleting. Besides, silver NPs are widely accepted as the most active biocide against a wide range of bacterial strains but their toxicity is an issue. The growing interest in natural products has gained increasing interest in the last decade. Therefore, the design of functional antibacterial materials derived from biomass remains a significant challenge for the scientific community. Consequently, attention has shifted to naturally occurring substances such as essential oils (EOs), which are classified as Generally Recognized as Safe (GRAS). EOs can offer an alternative to the common antimicrobial agents as an inner solution or biocide agent to inhibit the resistance mechanism. Herein, this review not only aims at providing developments in the antibacterial modes of action of EOs against various bacterial strains and the recent advances in genomic and proteomic techniques for the elucidation of these mechanisms but also presents examples of biobased polymer resource-based EO materials and their antibacterial activities. Especially, we describe the antibacterial properties of biobased polymers, e.g. cellulose, starch, chitosan, PLA PHAs and proteins, associated with EOs (cinnamon (CEO), clove (CLEO), bergamot (BEO), ginger (GEO), lemongrass (LEO), caraway (CAEO), rosemary (REO), Eucalyptus globulus (EGEO), tea tree (TTEO), orange peel (OPEO) and apricot (Prunus armeniaca) kernel (AKEO) essential oils). Finally, we discuss the influence of EOs on the mechanical strength of bio-based materials.

Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage

Simple Summary

Fish meat is highly perishable due to its composition and the naturally present microbiota. The food industry aims to provide healthy, safe, and high-quality products to the market. Several strategies, including the use of natural preservatives, may be used to enhance food shelf life, and they can also be combined with others, such as vacuum packaging. This being the case, essential oils are natural plant components that, due to their composition, possess high antimicrobial and antioxidant effects, and are therefore good candidates to be tested as fish preservatives together with vacuum packaging. In the present study, essential oils from Citrus lemon and Cinnamomum camphora were added to rainbow trout meat for evaluating the microbiological quality (counts of bacteria and identification of present microbiota) of the fish when vacuum packed and stored for 7 days at 4 °C. Our results show that lemon (0.5% and 1%) as well as C. camphora essential oils (0.5% and 1%) had a positive effect on the microbiological quality of fish meat, keeping a high microbial quality of the fish fillets during 7 days of cold storage. The use of these essential oils in combination with vacuum packaging is beneficial in extending the shelf life of rainbow trout meat. All isolated species under the tested conditions are identified in the present study; such information will be useful for the future development of preservation methodologies that target isolated microorganisms, which will enable the food industry to enhance the shelf life and safety of fish.

Abstract

The aim of the present study was to evaluate the microbiological quality of rainbow trout meat treated with essential oils (EOs from Citrus limon and Cinnamomum camphora) at concentrations of 0.5% and 1.0% in combination with vacuum packaging during storage. The composition of the EOs were analyzed by gas chromatography coupled with mass spectrometry, and total viable counts (TVCs), coliform bacteria (CB), and lactic acid bacteria (LAB) were determined on the zeroth, first, third, fifth, and seventh days of storage at 4 °C. Individual species of isolated microorganisms were identified using a MALDI-TOF MS Biotyper. The results show that the major components of the EOs were linalool (98.1%) in C. camphora and α-limonene in C. limon. The highest number of TVCs and CB were 4.49 log CFU/g and 2.65 log CFU/g in aerobically packed samples at the seventh day. The lowest TVCs were those of samples treated with 1% C. camphora EO. For CB the most effective treatment was 1% lemon EO. LAB were only detected in a few samples, and were never present in aerobically packed samples; the highest number of LAB was 1.39 log CFU/g in samples treated with 1% lemon EO at day seven. The most commonly isolated coliform bacteria were Hafnia alvei, Serratia fonticola, Serratia proteamaculans, Pantoea agglomerans, and Yersinia ruckeri. Lactobacillus sakei, Staphylococcus hominis, and Carnobacterium maltaromaticum were the most frequently isolated bacteria from lactic acid bacteria. In conclusion, C. camphora EO at a concentration of 1% showed the highest antimicrobial activity.