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Alegbeleye O, Rhee MS. Growth of Listeria monocytogenes in fresh vegetables and vegetable salad products: An update on influencing intrinsic and extrinsic factors. Compr Rev Food Sci Food Saf 2024; 23:e13423. [PMID: 39169547 DOI: 10.1111/1541-4337.13423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 07/09/2024] [Accepted: 07/15/2024] [Indexed: 08/23/2024]
Abstract
The ability of foodborne pathogens to grow in food products increases the associated food safety risks. Listeria monocytogenes (Lm) is a highly adaptable pathogen that can survive and grow under a wide range of environmental circumstances, including otherwise inhibitory conditions, such as restrictive cold temperatures. It can also survive long periods under adverse environmental conditions. This review examines the experimental evidence available for the survival and growth of Lm on fresh vegetables and ready-to-eat vegetable salads. Published data indicate that, depending on certain intrinsic (e.g., nutrient composition) and extrinsic factors (e.g., storage temperature, packaging atmosphere), Lm can survive on and in a wide variety of vegetables and fresh-cut minimally processed vegetable salads. Studies have shown that temperature, modified atmosphere packaging, relative humidity, pH, water activity, background microbiota of vegetables, microbial strain peculiarities, and nutrient type and availability can significantly impact the fate of Lm in vegetables and vegetable salads. The influence of these factors can either promote its growth or decline. For example, some studies have shown that background microbiota inhibit the growth of Lm in vegetables and minimally processed vegetable salads, but others have reported a promoting, neutral, or insignificant effect on the growth of Lm. A review of relevant literature also indicated that the impact of most influencing factors is related to or interacts with other intrinsic or extrinsic factors. This literature synthesis contributes to the body of knowledge on possible strategies for improving food safety measures to minimize the risk of Lm-associated foodborne outbreaks involving vegetables and vegetable salads.
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Affiliation(s)
- Oluwadara Alegbeleye
- Department of Food Science and Nutrition, Faculty of Food Engineering, Universidade Estadual de Campinas, Campinas, Brazil
| | - Min Suk Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, South Korea
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2
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Firdaus S, Ahmad F, Zaidi S. Preparation and characterization of biodegradable food packaging films using lemon peel pectin and chitosan incorporated with neem leaf extract and its application on apricot fruit. Int J Biol Macromol 2024; 263:130358. [PMID: 38412939 DOI: 10.1016/j.ijbiomac.2024.130358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 02/18/2024] [Accepted: 02/19/2024] [Indexed: 02/29/2024]
Abstract
The present study aims to develop and characterize biodegradable packaging films from lemon peel-derived pectin and chitosan incorporated with a bioactive extract from neem leaves. The films (PCNE) contained varying concentrations of neem leaf extract and were comprehensively assessed for their physical, optical, mechanical, and antimicrobial attributes. The thickness, moisture content, water solubility, and water vapor permeability of the biodegradable packaging films increased with the increasing concentration of neem leaf extract. Comparatively, the tensile strength of the films decreased by 42.05 % compared to the control film. The Scanning Electron Microscopy (SEM) confirmed that the resultant blended pectin-chitosan films showed a uniform structure without cracks. Furthermore, the analysis targeting Staphylococcus aureus and Aspergillus niger indicated that the films had potent antimicrobial activity. Based on these results, the optimum films were selected and subsequently applied on apricot fruits to increase their shelf life at ambient temperature. The findings, after examining factors such as colour, firmness, total soluble solids, shrinkage, weight loss, and appearance, concluded that the apricots coated by PCNE-5 had the most delayed signs of spoilage and increased their shelf life by 50 %. The results showed the potential applicability of lemon peel pectin-chitosan-neem leaf extract blend films in biodegradable food packaging.
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Affiliation(s)
- Sadia Firdaus
- Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, UP, India
| | - Faizan Ahmad
- Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, UP, India..
| | - Sadaf Zaidi
- Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, UP, India..
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3
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Nguyen TTT, Le TQ, Nguyen TTA, Nguyen LTM, Nguyen DTC, Tran TV. Characterizations and antibacterial activities of passion fruit peel pectin/chitosan composite films incorporated Piper betle L. leaf extract for preservation of purple eggplants. Heliyon 2022; 8:e10096. [PMID: 36016528 PMCID: PMC9396553 DOI: 10.1016/j.heliyon.2022.e10096] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 05/01/2022] [Accepted: 07/22/2022] [Indexed: 01/21/2023] Open
Abstract
The present study aimed to synthesize biodegradable films based on crosslinked passion fruit peel pectin/chitosan (P/CH) films incorporated with a bioactive extract from Piper betle L. leaf, and investigate their morphological, mechanical, water vapor permeability, optical, and antibacterial properties. The thickness and water vapor permeability of P/CH blend films were proportional to the increasing concentration of Piper betle extract (PB). The tensile strength of P/CH/PB films was significantly reduced at 42.89% compared to the P/CH films. The morphological characterization affirmed that resultant blend films showed a well-organized homogeneous structure with no cracks. Moreover, the antibacterial activities against Staphylococcus aureus, Pseudomonas aeruginosa, Bacillus cereus, and Klebsiella pneumoniae increased with the increased concentration of PB in the obtained films. Our results demonstrated that P/CH/PB blend films could be potentially used for food packaging applications.
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Affiliation(s)
- Thuy Thi Thanh Nguyen
- Faculty of Science, Nong Lam University Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
| | - Tu Quoc Le
- Faculty of Science, Nong Lam University Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
| | - Tuyet Thi Anh Nguyen
- University of Science, Viet Nam National University Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
| | - Lan Thi My Nguyen
- University of Science, Viet Nam National University Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
| | - Duyen Thi Cam Nguyen
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh, District 4, Ho Chi Minh City 755414, Viet Nam.,NTT Hi-Tech Institute, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh, District 4, Ho Chi Minh City 755414, Viet Nam
| | - Thuan Van Tran
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh, District 4, Ho Chi Minh City 755414, Viet Nam.,NTT Hi-Tech Institute, Nguyen Tat Thanh University, 300A Nguyen Tat Thanh, District 4, Ho Chi Minh City 755414, Viet Nam
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4
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Huang K, Yi J, Young GM, Nitin N. Cell-based carriers incorporated antimicrobial coatings on diverse food contact surfaces for preventing cross-contamination of fresh produce. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108700] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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5
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Osaili TM, Al-Nabulsi AA, Hasan F, Olaimat AN, Taha S, Ayyash M, Nazzal DS, Savvaidis IN, Obaid RS, Holley R. Antimicrobial effects of chitosan and garlic against Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes in hummus during storage at various temperatures. J Food Sci 2022; 87:833-844. [PMID: 35028936 DOI: 10.1111/1750-3841.16025] [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: 08/28/2021] [Revised: 11/29/2021] [Accepted: 12/02/2021] [Indexed: 11/27/2022]
Abstract
The study aimed to evaluate the antimicrobial activity of 0.5 or 1% (w/w) chitosan and 1% (w/w) garlic against Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in hummus dip stored at 4, 10, or 25°C for 28, 21, or 7 days, respectively. In hummus without garlic, at all storage temperatures and storage periods, 0.5% chitosan decreased Salmonella spp., E. coli O157:H7, and L. monocytogenes by 0.9-2.3, 0.6-2.3, and 0.9-1.3 log CFU/g, respectively. In comparison, 1% chitosan decreased the numbers by 1.6-2.9, 1.4-2.7, and 1.3-1.8 log CFU/g, respectively. In hummus with 1% garlic, 0.5% chitosan decreased Salmonella spp., E. coli O157:H7, and L. monocytogenes by 0.7-2.5, 0.6-2.2, and 1.0-1.5 log CFU/g, respectively. Furthermore, 1% chitosan decreased the numbers by 1.6-2.8, 1.2-2.7, and 1.5-1.6 log CFU/g, respectively. With few exceptions, adding 1% garlic to hummus did not result in any significant reduction (at p < 0.05) in microbial numbers. The greatest decreases of Salmonella spp., E. coli O157:H7, and L. monocytogenes were 3.1, 3.6, and 2.9 log CFU/g with 1% chitosan held at 4°C for 28 days. The highest overall acceptability was for hummus with 0.5% chitosan + 1% garlic. Commercial use of chitosan is expected to help producers improve hummus safety. PRACTICAL APPLICATION: Hummus is consumed worldwide as a dip due to its taste and health benefits. Microbial safety of hummus can be enhanced by incorporating chitosan, derived from the natural polymer chitin, into the formulation. This enhanced recipe would be a bonus for producers and consumers alike.
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Affiliation(s)
- Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, UAE.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, UAE.,Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Fayeza Hasan
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, UAE
| | - Amin N Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa, Jordan
| | - Sadi Taha
- School of Business Administration, Al Dar University College, Dubai, UAE
| | - Mutamed Ayyash
- Department of Food, Nutrition and Health, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, UAE
| | - Dima S Nazzal
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Ioannis N Savvaidis
- Department of Environmental Health Sciences, College of Health Sciences, University of Sharjah, Sharjah, UAE.,Department of Chemistry, School of Natural Sciences, University of Ioannina, Ioannina, Greece
| | - Reyad S Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah, UAE.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, UAE
| | - Richard Holley
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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Sunthar TPM, Boschetto F, Doan HN, Honma T, Kinashi K, Adachi T, Marin E, Zhu W, Pezzotti G. Antibacterial Property of Cellulose Acetate Composite Materials Reinforced with Aluminum Nitride. Antibiotics (Basel) 2021; 10:1292. [PMID: 34827230 PMCID: PMC8637303 DOI: 10.3390/antibiotics10111292] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 10/15/2021] [Accepted: 10/20/2021] [Indexed: 11/25/2022] Open
Abstract
Cellulose acetate (CA) is a synthetic compound that is derived from the acetylation of cellulose. CA is well known as it has been used for many commercial products such as textiles, plastic films, and cigarette filters. In this research, antibacterial CA composites were produced by addition of aluminum nitride (AlN) at different weight percentage, from 0 wt. % to 20 wt. %. The surface characterization was performed using laser microscope, Raman and FTIR spectroscopy. The mechanical and thermal properties of the composite were analyzed. Although the mechanical strength tended to decrease as the concentration of AlN increased and needed to be optimized, the melting temperature (Tm) and glass transition temperature (Tg) showed a shift toward higher values as the AlN concentration increased leading to an improvement in thermal properties. AlN additions in weight percentages >10 wt. % led to appreciable antibacterial properties against S. epidermidis and E. coli bacteria. Antibacterial CA/AlN composites with higher thermal stability have potential applications as alternative materials for plastic packaging in the food industry.
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Affiliation(s)
- Thefye P. M. Sunthar
- Ceramic Physics Laboratory, Kyoto Institute of Technology, Sakyo-ku, Matsugasaki, Kyoto 606-8585, Japan; (F.B.); (T.H.); (E.M.); (W.Z.); (G.P.)
- Department of Immunology, Graduate School of Medical Science, Kyoto Prefectural University of Medicine Kamigyo-ku, 465 Kajii-cho, Kawaramachi dori, Kyoto 602-0841, Japan
| | - Francesco Boschetto
- Ceramic Physics Laboratory, Kyoto Institute of Technology, Sakyo-ku, Matsugasaki, Kyoto 606-8585, Japan; (F.B.); (T.H.); (E.M.); (W.Z.); (G.P.)
- Department of Dental Medicine, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kamigyo-ku, Kyoto 602-8566, Japan;
| | - Hoan Ngoc Doan
- Faculty of Material Science and Engineering, Kyoto Institute of Technology, Sakyo-ku, Matsugasaki, Kyoto 606-8585, Japan; (H.N.D.); (K.K.)
| | - Taigi Honma
- Ceramic Physics Laboratory, Kyoto Institute of Technology, Sakyo-ku, Matsugasaki, Kyoto 606-8585, Japan; (F.B.); (T.H.); (E.M.); (W.Z.); (G.P.)
| | - Kenji Kinashi
- Faculty of Material Science and Engineering, Kyoto Institute of Technology, Sakyo-ku, Matsugasaki, Kyoto 606-8585, Japan; (H.N.D.); (K.K.)
| | - Tetsuya Adachi
- Department of Dental Medicine, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kamigyo-ku, Kyoto 602-8566, Japan;
| | - Elia Marin
- Ceramic Physics Laboratory, Kyoto Institute of Technology, Sakyo-ku, Matsugasaki, Kyoto 606-8585, Japan; (F.B.); (T.H.); (E.M.); (W.Z.); (G.P.)
- Department of Dental Medicine, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kamigyo-ku, Kyoto 602-8566, Japan;
| | - Wenliang Zhu
- Ceramic Physics Laboratory, Kyoto Institute of Technology, Sakyo-ku, Matsugasaki, Kyoto 606-8585, Japan; (F.B.); (T.H.); (E.M.); (W.Z.); (G.P.)
| | - Giuseppe Pezzotti
- Ceramic Physics Laboratory, Kyoto Institute of Technology, Sakyo-ku, Matsugasaki, Kyoto 606-8585, Japan; (F.B.); (T.H.); (E.M.); (W.Z.); (G.P.)
- Department of Immunology, Graduate School of Medical Science, Kyoto Prefectural University of Medicine Kamigyo-ku, 465 Kajii-cho, Kawaramachi dori, Kyoto 602-0841, Japan
- The Center for Advanced Medical Engineering and Informatics, Osaka University, Yamadaoka, Suita, Osaka 565-0871, Japan
- Department of Orthopedic Surgery, Tokyo Medical University, 6-7-1 Nishi-Shinjuku, Shinjuku-ku, Tokyo 565-0871, Japan
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7
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Martillanes S, Rocha-Pimienta J, Llera-Oyola J, Gil MV, Ayuso-Yuste MC, García-Parra J, Delgado-Adámez J. Control of Listeria monocytogenes in sliced dry-cured Iberian ham by high pressure processing in combination with an eco-friendly packaging based on chitosan, nisin and phytochemicals from rice bran. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107933] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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8
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Wrońska N, Katir N, Miłowska K, Hammi N, Nowak M, Kędzierska M, Anouar A, Zawadzka K, Bryszewska M, El Kadib A, Lisowska K. Antimicrobial Effect of Chitosan Films on Food Spoilage Bacteria. Int J Mol Sci 2021; 22:5839. [PMID: 34072512 PMCID: PMC8198402 DOI: 10.3390/ijms22115839] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 05/24/2021] [Accepted: 05/26/2021] [Indexed: 11/16/2022] Open
Abstract
Synthetic materials commonly used in the packaging industry generate a considerable amount of waste each year. Chitosan is a promising feedstock for the production of functional biomaterials. From a biological point of view, chitosan is very attractive for food packaging. The purposes of this study were to evaluate the antibacterial activity of a set of chitosan-metal oxide films and different chitosan-modified graphene (oxide) films against two foodborne pathogens: Campylobacter jejuni ATCC 33560 and Listeria monocytogenes 19115. Moreover, we wanted to check whether the incorporation of antimicrobial constituents such as TiO2, ZnO, Fe2O3, Ag, and graphene oxide (GO) into the polymer matrices can improve the antibacterial properties of these nanocomposite films. Finally, this research helps elucidate the interactions of these materials with eukaryotic cells. All chitosan-metal oxide films and chitosan-modified graphene (oxide) films displayed improved antibacterial (C. jejuni ATCC 33560 and L. monocytogenes 19115) properties compared to native chitosan films. The CS-ZnO films had excellent antibacterial activity towards L. monocytogenes (90% growth inhibition). Moreover, graphene-based chitosan films caused high inhibition of both tested strains. Chitosan films with graphene (GO, GOP, GOP-HMDS, rGO, GO-HMDS, rGOP), titanium dioxide (CS-TiO2 20:1a, CS-TiO2 20:1b, CS-TiO2 2:1, CS-TiO2 1:1a, CS-TiO2 1:1b) and zinc oxide (CS-ZnO 20:1a, CS-ZnO 20:1b) may be considered as a safe, non-cytotoxic packaging materials in the future.
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Affiliation(s)
- Natalia Wrońska
- Department of Industrial Microbiology and Biotechnology, Faculty of Biology and Environmental Protection, University of Lodz, 12/16 Banacha Street, 90-236 Lodz, Poland; (M.N.); (K.Z.)
| | - Nadia Katir
- Euromed Research Center, Engineering Division (Center Is Part of the Division), Euro-Med University of Fes (UEMF), Route de Meknes, Rond-Point de Bensouda, Fès 30070, Morocco; (N.K.); (N.H.); (A.A.); (A.E.K.)
| | - Katarzyna Miłowska
- Department of General Biophysics, Faculty of Biology and Environmental Protection, University of Lodz, 141/143 Pomorska Street, 90-236 Lodz, Poland; (K.M.); (M.K.); (M.B.)
| | - Nisrine Hammi
- Euromed Research Center, Engineering Division (Center Is Part of the Division), Euro-Med University of Fes (UEMF), Route de Meknes, Rond-Point de Bensouda, Fès 30070, Morocco; (N.K.); (N.H.); (A.A.); (A.E.K.)
| | - Marta Nowak
- Department of Industrial Microbiology and Biotechnology, Faculty of Biology and Environmental Protection, University of Lodz, 12/16 Banacha Street, 90-236 Lodz, Poland; (M.N.); (K.Z.)
| | - Marta Kędzierska
- Department of General Biophysics, Faculty of Biology and Environmental Protection, University of Lodz, 141/143 Pomorska Street, 90-236 Lodz, Poland; (K.M.); (M.K.); (M.B.)
| | - Aicha Anouar
- Euromed Research Center, Engineering Division (Center Is Part of the Division), Euro-Med University of Fes (UEMF), Route de Meknes, Rond-Point de Bensouda, Fès 30070, Morocco; (N.K.); (N.H.); (A.A.); (A.E.K.)
| | - Katarzyna Zawadzka
- Department of Industrial Microbiology and Biotechnology, Faculty of Biology and Environmental Protection, University of Lodz, 12/16 Banacha Street, 90-236 Lodz, Poland; (M.N.); (K.Z.)
| | - Maria Bryszewska
- Department of General Biophysics, Faculty of Biology and Environmental Protection, University of Lodz, 141/143 Pomorska Street, 90-236 Lodz, Poland; (K.M.); (M.K.); (M.B.)
| | - Abdelkrim El Kadib
- Euromed Research Center, Engineering Division (Center Is Part of the Division), Euro-Med University of Fes (UEMF), Route de Meknes, Rond-Point de Bensouda, Fès 30070, Morocco; (N.K.); (N.H.); (A.A.); (A.E.K.)
| | - Katarzyna Lisowska
- Department of Industrial Microbiology and Biotechnology, Faculty of Biology and Environmental Protection, University of Lodz, 12/16 Banacha Street, 90-236 Lodz, Poland; (M.N.); (K.Z.)
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Melro E, Antunes FE, da Silva GJ, Cruz I, Ramos PE, Carvalho F, Alves L. Chitosan Films in Food Applications. Tuning Film Properties by Changing Acidic Dissolution Conditions. Polymers (Basel) 2020; 13:polym13010001. [PMID: 33374920 PMCID: PMC7792621 DOI: 10.3390/polym13010001] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 12/16/2020] [Accepted: 12/17/2020] [Indexed: 11/16/2022] Open
Abstract
Food contamination due to the presence of microorganisms is a serious problem. New food preservation systems are being studied to kill or inhibit spoilage and pathogenic microorganisms that contaminate food and reduce the shelf life of products. Chitosan films with potential application to food preservation have witnessed great developments during the last years. Chitosan is a cationic polysaccharide with the ability to form films and possess antimicrobial properties. It is water-insoluble but can be dissolved in acidic solutions. In the present work, three different acids (acetic, lactic and citric) were used in chitosan dissolution and both, the resultant solutions and formed films were characterized. It was observed that chitosan water-acetic acid systems show the highest antimicrobial activity due to the highest chitosan charge density, compared to the mixtures with lactic and citric acid. This system showed also the higher solution viscosity compared to the other systems. Chitosan-acetic acid films were also the ones presenting better mechanical properties; this can be attributed to the fact that lactic and citric acids remain in the films, changing their properties, which does not happen with acetic acid. Films produced from chitosan dissolved in water/acetic acid system are resistant, while very fragile but elastic films are formed when lactic acid is used. It was demonstrated that a good selection of the type of acid not only facilitates the dissolution of chitosan but also plays a key role in the properties of the formed solutions and films.
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Affiliation(s)
- Elodie Melro
- CQC, Department of Chemistry, University of Coimbra, 3004-535 Coimbra, Portugal; (E.M.); (F.E.A.)
| | - Filipe E. Antunes
- CQC, Department of Chemistry, University of Coimbra, 3004-535 Coimbra, Portugal; (E.M.); (F.E.A.)
| | - Gabriela J. da Silva
- Center for Neurosciences and Cell Biology and Faculty of Pharmacy, Health Sciences Campus, University of Coimbra, 3000-548 Coimbra, Portugal;
| | - Inês Cruz
- Primor Charcutaria—Prima S.A., Avenida Santiago de Gavião, 1142, 4760-003 Vila Nova de Famalicão, Portugal; (I.C.); (P.E.R.); (F.C.)
| | - Philippe E. Ramos
- Primor Charcutaria—Prima S.A., Avenida Santiago de Gavião, 1142, 4760-003 Vila Nova de Famalicão, Portugal; (I.C.); (P.E.R.); (F.C.)
| | - Fátima Carvalho
- Primor Charcutaria—Prima S.A., Avenida Santiago de Gavião, 1142, 4760-003 Vila Nova de Famalicão, Portugal; (I.C.); (P.E.R.); (F.C.)
| | - Luís Alves
- CIEPQPF, Department of Chemical Engineering, University of Coimbra, Rua Sílvio Lima, Pólo II, 3030-790 Coimbra, Portugal
- Correspondence:
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10
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Tofiño-Rivera AP, Castro-Amaris G, Casierra-Posada F. Effectiveness of Cymbopogon citratus Oil Encapsulated in Chitosan on Colletotrichum gloeosporioides Isolated from Capsicum annuum. Molecules 2020; 25:E4447. [PMID: 32998189 PMCID: PMC7582355 DOI: 10.3390/molecules25194447] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 09/22/2020] [Accepted: 09/23/2020] [Indexed: 12/02/2022] Open
Abstract
One of the principal etiological agents associated with losses in horticultural crops is the fungus Colletotrichum sp. This study aimed to evaluate the in vitro effectiveness of the essential oil (EO) from Cymbopogon citratus in chitosan supports for the control of Colletotrichum gloeosporioides isolated from sweet pepper plants. METHODS The extraction and phytochemical analysis of the EO of C. citratus were performed along with its encapsulation in chitosan-agar in order to compare it with other techniques and determine its effect on C. gloeosporioides. RESULTS The EO from the citral chemotype (58%) encapsulated in the chitosan-agar, with an 83% encapsulation efficiency in mass percentage, resulted in the total inhibition of mycelial growth at a minimum inhibitory concentration of 1370 ppm. This concentration was effective in controlling the disease under greenhouse conditions. The effectivity of the capsules containing EO was superior to that of other controls using EO evaluated in vitro. The capsules demonstrated an effective period of 51 days, with an additional 30 days of effectiveness after a reinfection cycle, thus providing similar results to the control with Trichoderma sp. CONCLUSIONS Chitosan capsules present a promising strategy in the use of C. citratus EO on C. gloeosporioides, and they are highly effective and stable under in vitro and field conditions.
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Affiliation(s)
- Adriana Patricia Tofiño-Rivera
- Corporación Colombiana de Investigación Agropecuaria-AGROSAVIA, Research Center Motilonia, Km 5 vía a Becerril, Agustín Codazzi 202050, Colombia;
| | - Glorismar Castro-Amaris
- Faculty of Health, Microbiology Program, Universidad Popular del Cesar, Research Group in Parasitology—Millennium Agroecology, Valledupar 200002, Colombia;
| | - Fánor Casierra-Posada
- Faculty of Agricultural Sciences, Research Group in Plant Ecophysiology, Universidad Pedagógica y Tecnológica de Colombia (UPTC), Tunja 150001, Colombia
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11
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Hashemi SMB, Abhari K, Mousavi Khaneghah A. The combined effects of ultrasound and lactic acid in inactivating microorganisms on fresh radish ( Raphanus raphanistrum subsp. sativus): Microbiological and quality changes. Food Sci Nutr 2020; 8:162-169. [PMID: 31993142 PMCID: PMC6977513 DOI: 10.1002/fsn3.1287] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Revised: 10/04/2019] [Accepted: 10/05/2019] [Indexed: 01/07/2023] Open
Abstract
In order to reduce the risk of microbial contamination in fresh radish (Raphanus raphanistrum) and ensure its safety, combined effects of ultrasound and lactic acid in inactivating microorganisms and quality changes of radish were studied. Fresh radish samples were inoculated with Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Shigella sonnei separately and were treated with lactic acid (L) 1% and 2%, ultrasound (U) with the amplitude of 0%, 25%, 50%, and 75% for 15 and 30 min and their combination. The quality parameters, including total phenol content, firmness, and total color change, were evaluated on the day of the experiment and after 24 hr of cold storage. Results showed that both applied treatments and their combinations had significant (p < .05) inhibitory effect on all of the studied bacteria. Total phenolic content of the ultrasound treated samples led to higher amounts comparing to other samples. Results showed that using ultrasound power (75%), for 30 min significantly (p < .05) decreased the firmness of samples after 24 hr of cold storage. In conclusion, the application of ultrasound and lactic acid can extend the shelf life of fresh radish.
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Affiliation(s)
| | - Khadijeh Abhari
- Department of Food Science and TechnologyNational Nutrition and Food Technology Research InstituteFaculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Amin Mousavi Khaneghah
- Department of Food ScienceFaculty of Food EngineeringUniversity of Campinas (UNICAMP)CampinasBrazil
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12
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Shyu YS, Chen GW, Chiang SC, Sung WC. Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples. Molecules 2019; 24:molecules24102008. [PMID: 31130642 PMCID: PMC6572066 DOI: 10.3390/molecules24102008] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 05/18/2019] [Accepted: 05/23/2019] [Indexed: 11/16/2022] Open
Abstract
The effect of fish gelatin and chitosan coatings on the physicochemical characteristics of fresh-cut apples (Malus pumila Mill.), stored at 5 °C and 22 °C, was investigated. Chitosan provided an effective control for microbial growth, maintained firmness during 4 days of storage at room temperature (22 °C), and 12 days at refrigerator (5 °C). The results indicated that chitosan coating caused a significant decrease (p < 0.05) in the L* value of cube color of cut apples. Fish gelatin-chitosan coatings mitigated the L* value and decrease in hue angle of the cut apple samples, at cold storage. Experimental results showed that fish gelatin-chitosan and chitosan coatings, can be used to mitigate the formation of vitamin C, due to respiration, microbial growth, and weight loss at cold storage. Fish gelatin-chitosan coating might be a better combination for maintaining appearance and extending shelf-life of cut apples, compared to only chitosan coatings.
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Affiliation(s)
- Yung-Shin Shyu
- Department of Baking Technology and Management, National Kaohsiung University of Hospitality and Tourism, No.1, Songhe Rd., Xiaogang Dist., Kaohsiung City 81271, Taiwan.
| | - Guan-Wen Chen
- Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan.
| | - Shao-Ching Chiang
- Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan.
| | - Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan.
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 20224, Taiwan.
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13
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Skowron K, Kwiecińska-Piróg J, Grudlewska K, Gryń G, Wiktorczyk N, Balcerek M, Załuski D, Wałecka-Zacharska E, Kruszewski S, Gospodarek-Komkowska E. Antilisterial Activity of Polypropylene Film Coated with Chitosan with Propolis and/or Bee Pollen in Food Models. BIOMED RESEARCH INTERNATIONAL 2019; 2019:7817063. [PMID: 30915357 PMCID: PMC6402193 DOI: 10.1155/2019/7817063] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2018] [Revised: 01/14/2019] [Accepted: 02/05/2019] [Indexed: 11/17/2022]
Abstract
The aim of the study was to evaluate the effect of propylene film coated with solution of chitosan (CH), ethanolic extracts of propolis (EEP), and bee pollen (EEBP) and its combination on L. monocytogenes number in wrapped salmon, salami, and cheese. Sterile fragments of propylene film were coated with solution containing CH, CH+EEP, CH+EEBP, and CH+EEP+EEBP. The coated film was applied directly after preparation (AP) after 10 days of storage from preparation (AS). L. monocytogenes strains isolated from cheese, salmon, and salami were transferred on adequate food type. ATCC 19111 reference strain was placed on all examined slices. Contaminated slices were wrapped in the coated film. The film adhered strictly to the slices surface and was left for 0, 1, 6, 12, and 24 hours. Antilisterial activity of AP film was additionally assessed during 15-day storage of products wrapped in the coated film. In conclusion, the chitosan-coated film exhibited antibacterial activity. Incorporation of EPP and EEBP enhanced this activity. The antilisterial activity depended on the type and concentration of solutions, the types of food, and the origin of strains. This study proved that the time that passed since the use of coated film for packing food was of great importance.
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Affiliation(s)
- Krzysztof Skowron
- Department of Microbiology, Nicolaus Copernicus University in Toruń, Collegium Medicum of L. Rydygier in Bydgoszcz, Poland
| | - Joanna Kwiecińska-Piróg
- Department of Microbiology, Nicolaus Copernicus University in Toruń, Collegium Medicum of L. Rydygier in Bydgoszcz, Poland
| | - Katarzyna Grudlewska
- Department of Microbiology, Nicolaus Copernicus University in Toruń, Collegium Medicum of L. Rydygier in Bydgoszcz, Poland
| | - Grzegorz Gryń
- Plant Breeding and Acclimatization Institute – National Research Institute, Al. Powstańców Wlkp. 10, 85-090 Bydgoszcz, Poland
| | - Natalia Wiktorczyk
- Department of Microbiology, Nicolaus Copernicus University in Toruń, Collegium Medicum of L. Rydygier in Bydgoszcz, Poland
| | - Maciej Balcerek
- Department of Pharmacognosy, Ludwik Rydygier Collegium Medicum, Nicolaus Copernicus University, 9 Marie Curie-Skłodowska Street, 85-094 Bydgoszcz, Poland
| | - Daniel Załuski
- Department of Pharmacognosy, Ludwik Rydygier Collegium Medicum, Nicolaus Copernicus University, 9 Marie Curie-Skłodowska Street, 85-094 Bydgoszcz, Poland
| | - Ewa Wałecka-Zacharska
- Department of Food Hygiene and Consumer Health, Wrocław University of Environmental and Life Sciences, 31 C.K. Norwida St., 50-375 Wrocław, Poland
| | - Stefan Kruszewski
- Biophysics Department, Faculty of Pharmacy, Collegium Medicum of Nicolaus Copernicus University, Jagiellońska 13-15 St., 85–067 Bydgoszcz, Poland
| | - Eugenia Gospodarek-Komkowska
- Department of Microbiology, Nicolaus Copernicus University in Toruń, Collegium Medicum of L. Rydygier in Bydgoszcz, Poland
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14
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Hu Z, Gänzle MG. Challenges and opportunities related to the use of chitosan as a food preservative. J Appl Microbiol 2018; 126:1318-1331. [PMID: 30325559 DOI: 10.1111/jam.14131] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2018] [Revised: 09/26/2018] [Accepted: 10/10/2018] [Indexed: 01/18/2023]
Abstract
Chitosan has attracted a growing attention as a food preservative due to its versatility, nontoxicity, biodegradability and biocompatibility. This review aims to provide a critical appraisal of the limitations and opportunities of the use of chitosan as a food preservative. The application of chitosan as a food preservative necessitates insights into mechanisms of chitosan-mediated cell death and injury, factors affecting chitosan activity and effects of chitosan on food safety and quality. Chitosan exerts antimicrobial activity by perturbing the negatively charged cell envelope of micro-organisms with its polycationic structure. Intrinsic characteristics, including molecular weight and degree of deacetylation (DD), and other ambient conditions, including pH, temperature and neighbouring components, affect chitosan activity. Because the antimicrobial activity of chitosan is mainly based on ionic interactions with negatively charged components of the bacterial cell envelope, the food matrix can strongly interfere with the antimicrobial activity of chitosan. Despite its limited antimicrobial efficacy, chitosan demonstrates both bactericidal and bacteriostatic effects in specific food products. Moreover, chitosan can also enhance the efficacy of commercial intervention technologies, such as heat and pressure treatment, and aid the preservation of food quality, including retardation of lipid oxidation, weight loss and deterioration in sensory attributes.
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Affiliation(s)
- Ziyi Hu
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Michael G Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada.,College of Bioengineering and Food Science, Hubei University of Technology, Wuhan, Hubei, China
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15
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Kamjumphol W, Chareonsudjai P, Chareonsudjai S. Antibacterial activity of chitosan against Burkholderia pseudomallei. Microbiologyopen 2017; 7. [PMID: 29178614 PMCID: PMC5822341 DOI: 10.1002/mbo3.534] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2017] [Accepted: 08/11/2017] [Indexed: 12/16/2022] Open
Abstract
The ability of Burkholderia pseudomallei to persist and survive in the environment is a health problem worldwide. Therefore, the antibacterial activities of chitosan against four environmental isolates of B. pseudomallei from soil in Khon Kaen, Thailand, were investigated. Antibacterial activities were assessed by a plate count technique after treatment with 0.2, 0.5, 1, 2 or 5 mg ml−1 chitosan for 0, 24 and 48 hr. Chitosan at 5 mg ml−1 completely killed all four B. pseudomallei isolates within 24 hr, whilst 2 mg ml−1 chitosan lowered the viability of B. pseudomallei by 20% within the same time span. Chitosan may act by disruption of the cell membrane, releasing intracellular components that can be detected spectrophotometrically at 260 and 280 nm. Transmission electron microscopy inspection of chitosan‐treated B. pseudomallei revealed damage to the bacterial membranes. This study demonstrated the effective antibacterial activity by chitosan against B. pseudomallei. Chitosan causes disruption of the bacterial cell membrane, release of intracellular constituents and cell death. This study revealed the inhibitory potential of chitosan for mitigating B. pseudomallei occurrences.
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Affiliation(s)
- Watcharaporn Kamjumphol
- Department of Microbiology, Faculty of Medicine, Khon Kaen University, Khon Kaen, Thailand.,Melioidosis Research Center, Khon Kaen University, Khon Kaen, Thailand
| | - Pisit Chareonsudjai
- Melioidosis Research Center, Khon Kaen University, Khon Kaen, Thailand.,Department of Environmental Science, Faculty of Science, Khon Kaen University, Khon Kaen, Thailand.,Biofilm Research Group, Khon Kaen University, Khon Kaen, Thailand
| | - Sorujsiri Chareonsudjai
- Department of Microbiology, Faculty of Medicine, Khon Kaen University, Khon Kaen, Thailand.,Melioidosis Research Center, Khon Kaen University, Khon Kaen, Thailand.,Biofilm Research Group, Khon Kaen University, Khon Kaen, Thailand
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16
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State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications. COATINGS 2017. [DOI: 10.3390/coatings7040056] [Citation(s) in RCA: 117] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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17
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Chitosan-Based Coating with Antimicrobial Agents: Preparation, Property, Mechanism, and Application Effectiveness on Fruits and Vegetables. INT J POLYM SCI 2016. [DOI: 10.1155/2016/4851730] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
Chitosan coating is beneficial to maintaining the storage quality and prolonging the shelf life of postharvest fruits and vegetables, which is always used as the carrier film for the antimicrobial agents. This review focuses on the preparation, property, mechanism, and application effectiveness on the fruits and vegetables of chitosan-based coating with antimicrobial agents. Chitosan, derived by deacetylation of chitin, is a modified and natural biopolymer as the coating material. In this article, the safety and biocompatible and antimicrobial properties of chitosan were introduced because these attributes are very important for its application. The methods to prepare the chitosan-based coating with antimicrobial agents, such as essential oils, acid, and nanoparticles, were developed by other researchers. Meanwhile, the application of chitosan-based coating is mainly due to its antimicrobial activity and other functional properties, which were investigated, introduced, and analyzed in this review. Furthermore, the surface and mechanical properties were also investigated by researchers and concluded in this article. Finally, the effects of chitosan-based coating on the storage quality, microbial safety, and shelf life of fruits and vegetables were introduced. Their results indicated that chitosan-based coating with different antimicrobial agents would probably have wide prospect in the preservation of fruits and vegetables in the future.
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