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Gómez-Llorente H, Fernández-Segovia I, Pérez-Esteve É, Ribes S, Rivas A, Ruiz-Rico M, Barat JM. Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods. Foods 2023; 12:foods12102060. [PMID: 37238878 DOI: 10.3390/foods12102060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/16/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
The use of natural antimicrobials in the food industry is being proposed as an eco-friendly postharvest technology to preserve fruit-derived foods. In this context, this systematic review aims to describe and discuss the application of naturally occurring antimicrobial compounds in the processing of fruit-derived foods by the PRISMA methodology. In a first step, the use of free natural antimicrobials was investigated as an approach to identify the main families of bioactive compounds employed as food preservatives and the current limitations of this dosage form. Then, the use of immobilized antimicrobials, in an innovative dosage form, was studied by distinguishing two main applications: addition to the food matrix as preservatives or use during processing as technological aids. Having identified the different examples of the immobilization of natural antimicrobial compounds on food-grade supports, the mechanisms of immobilization were studied in detail to provide synthesis and characterization guidelines for future developments. Finally, the contribution of this new technology to decarbonization and energy efficiency of the fruit-derived processing sector and circular economy is discussed in this review.
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Affiliation(s)
- Héctor Gómez-Llorente
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Isabel Fernández-Segovia
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Édgar Pérez-Esteve
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Susana Ribes
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Alejandro Rivas
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - María Ruiz-Rico
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - José M Barat
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Çetin N. Prediction of moisture ratio and drying rate of orange slices using machine learning approaches. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Necati Çetin
- Department of Biosystems Engineering, Faculty of Agriculture Erciyes University Kayseri Turkey
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Use of essential oils against foodborne spoilage yeasts: advantages and drawbacks. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Madhumita M, Guha P, Nag A, Prabhakar PK. Natural preservative efficacy of cured betel leaf essential oil for sapota juice: Effect on physicochemical, microbial, and sensory properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Mitali Madhumita
- Department of Agricultural Engineering, School of Agricultural and Bio‐Engineering Centurion University of Technology and Management Paralakhemundi Odisha India
- Department of Agricultural and Food Engineering Indian Institute of Technology, Kharagpur Kharagpur India
| | - Proshanta Guha
- Department of Agricultural and Food Engineering Indian Institute of Technology, Kharagpur Kharagpur India
| | - Ahindra Nag
- Department of Chemistry Indian Institute of Technology, Kharagpur Kharagpur India
| | - Pramod K. Prabhakar
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat India
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Karaman K, Sagdic O, Yilmaz MT. Potential of natamycin to control growth of Zygosaccharomyces spp. in apple juice during storage. Int J Food Microbiol 2020; 332:108771. [PMID: 32650062 DOI: 10.1016/j.ijfoodmicro.2020.108771] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 06/01/2020] [Accepted: 06/22/2020] [Indexed: 12/12/2022]
Abstract
In this research, anti-yeast activity of natamycin in apple juice inoculated with both Zygosaccharomyces rouxii and Z. bailii during the storage at different temperatures was investigated. For this purpose, a response surface methodology approach was used to test and optimize effects of some processing variables; storage time (1, 21 and 41 days), storage temperature (4, 12 and 20 °C), sodium benzoate as a positive control (0, 0.05 and 0.1%) and natamycin concentration (0, 30 and 60 mg/L) on several physicochemical and bioactive properties of the apple juice samples. The results showed that the natamycin performed a remarkable anti-yeast effect on Z. bailii rather than on Z. rouxii. The brix levels of the samples decreased and so the turbidity values increased significantly due to the yeast activity during the storage. Bioactive properties were also significantly affected by the natamycin which was also revealed to increase the antioxidant capacity of apple juice during storage. Using multiple response optimization technique, it was calculated that minimum yeast count (YC) values would occur at storage time = 38.64 and 40.9 days, storage temperature = 19.81 and 14.4 °C, sodium benzoate level (fixed to 0%) and natamycin concentration = 40 and 51.9 mg/L for the samples inoculated with Z. bailii and Z. rouxii, respectively. It was concluded that the bioactive properties of apple juice could be preserved by addition of natamycin which is suggested to be a natural inhibitor during the storage.
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Affiliation(s)
- Kevser Karaman
- Erciyes University, Faculty of Agriculture, Department of Agricultural Biotechnology, 38039 Kayseri, Turkey.
| | - Osman Sagdic
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, 34210 Istanbul, Turkey
| | - Mustafa Tahsin Yilmaz
- King Abdulaziz University, Faculty of Engineering, Department of Industrial Engineering, 21589 Jeddah, Saudi Arabia; Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, 34210 Istanbul, Turkey
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Li X, Dai L, Liu H, Liu W, Pan B, Wang X, Deng J, Wang C, Zhang D, Li Z. Molecular mechanisms of furanone production through the EMP and PP pathways in Zygosaccharomyces rouxii with D-fructose addition. Food Res Int 2020; 133:109137. [PMID: 32466928 DOI: 10.1016/j.foodres.2020.109137] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 02/22/2020] [Accepted: 02/29/2020] [Indexed: 10/24/2022]
Abstract
4-Hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) are important aroma chemicals in fermented foods. In this study, transcriptomics, qRT-PCR and enzymology methods were used to study the molecular mechanisms of furanone production through the Embden-Meyerhof-Parnas (EMP) and Pentose Phosphate (PP) pathways in Zygosaccharomyces rouxii based on the results of our previous study. The results indicated that D-fructose addition could significantly enhance Z. rouxii biomass production. In addition, HDMF and HEMF production was increased as a result of D-fructose addition based on HPLC analysis. The significant pathways for furanone synthesis were EMP (zro00010) and PP (zro00030) based on KEGG analysis. At the mRNA level, the differentially expressed genes involved in HDMF and HEMF biosynthesis were HK, PFK1, G6PI, FBA, TPI, 6GPL, TKT, and 6PGDH. Transient overexpression of FBA and 6PGDH in Z. rouxii was significantly increased during furanone production. FBA can regulate the accumulation of dihydroxyacetone phosphate (DHAP), which is one of the precursors of HDMF, while 6PGDH can regulate the accumulation of ribulose-5-phosphate, a precursor of HEMF. In addition, the activities of PFK1, FBA, and 6PGDH were significantly correlated with furanone production. LC-MS/MS results indicated that the primary metabolites for furanone synthesis in the EMP and PP pathways gradually increased with the consumption of D-fructose. These data demonstrate that D-fructose addition can be used to generate furanones through the EMP and PP pathways in Z. rouxii.
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Affiliation(s)
- Xin Li
- Department of Food and Engineering, College of Food, Heilongjiang Bayi Agricultural University, Heilongjiang, Daqing 163319, China
| | - Lingyan Dai
- Department of Bioscience, College of Science and Biotechnology, Heilongjiang Bayi Agricultural University, Heilongjiang, Daqing 163319, China.
| | - Hong Liu
- Department of Food and Engineering, College of Food, Heilongjiang Bayi Agricultural University, Heilongjiang, Daqing 163319, China
| | - Wei Liu
- Department of Food and Engineering, College of Food, Heilongjiang Bayi Agricultural University, Heilongjiang, Daqing 163319, China
| | - Bailing Pan
- Department of Food and Engineering, College of Food, Heilongjiang Bayi Agricultural University, Heilongjiang, Daqing 163319, China
| | - Xin Wang
- Department of Food and Engineering, College of Food, Heilongjiang Bayi Agricultural University, Heilongjiang, Daqing 163319, China
| | - Jingzhi Deng
- Department of Food and Engineering, College of Food, Heilongjiang Bayi Agricultural University, Heilongjiang, Daqing 163319, China
| | - Chengtao Wang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Dongjie Zhang
- Department of Food and Engineering, College of Food, Heilongjiang Bayi Agricultural University, Heilongjiang, Daqing 163319, China.
| | - Zhijiang Li
- Department of Food and Engineering, College of Food, Heilongjiang Bayi Agricultural University, Heilongjiang, Daqing 163319, China.
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