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Picard K, Morris A. Potassium Food Additives and Dietary Management of Serum Potassium: Proposed Best-Practice Recommendations. J Ren Nutr 2024:S1051-2276(24)00160-2. [PMID: 38992519 DOI: 10.1053/j.jrn.2024.07.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 06/05/2024] [Accepted: 07/05/2024] [Indexed: 07/13/2024] Open
Abstract
The contribution of potassium food additives to total dietary potassium intake is unknown. This poses challenges for individuals living with kidney disease who may need to monitor their potassium intake. Additionally, different countries have varying regulations regarding the reporting of dietary potassium content in foods. This article examines the potential of published food databases to assist clinicians in helping individuals with kidney disease manage their serum potassium levels. It uses the United States Department of Agriculture's Branded Food Products Database as an example. Evidence for potassium additive content in database entries, along with their bioavailability, is discussed, and best-practice recommendations are made based on current evidence. Clinical practice and future research priorities are suggested.
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Affiliation(s)
- Kelly Picard
- Renal Dietitian, BC Renal, Island Health Authority, Nanaimo, British Columbia, Canada.
| | - Andrew Morris
- NIHR CRN West Midlands Clinical Research Scholar, Worchestershire Acute Hospitals NHS Trust, Worcester, Worcestershire, England
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2
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Okus F, Yuzbasioglu D, Unal F. Molecular docking study of frequently used food additives for selected targets depending on the chromosomal abnormalities they cause. Toxicology 2024; 502:153716. [PMID: 38159899 DOI: 10.1016/j.tox.2023.153716] [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: 10/26/2023] [Revised: 12/26/2023] [Accepted: 12/27/2023] [Indexed: 01/03/2024]
Abstract
Food additives (FAs) (flavor enhancers, sweeteners, etc.) protect foods during storage and transportation, making them attractive to consumers. Today, while the desire to access natural foods is increasing, the chemicals added to foods have started to be questioned. In this respect, genotoxicity tests have gained importance. Studies show that some food additives may have genotoxic risks. Previous studies carried out in our laboratory also revealed genotoxic effects of Monopotassium glutamate (MPG), Monosodium glutamate (MSG), Magnesium diglutamate (MDG) as flavor enhancers; Potassium benzoate (PB), Potassium sorbate (PS), Sodium benzoate (SB), Sodium sorbate (SS) as preservatives; Acesulfame potassium (ACE-K), Xylitol (XYL) as sweeteners. In this study, we determined the interactions of these food additives with ATM and p53 proteins, which are activated in the cell due to genotoxic effects, and with DNA by employing the molecular docking method for the first time. Among the food additives, SB (-4.307) for ATM, XYL (-4.629) for p53, and XYL (-4.927) for DNA showed the highest affinity. Therefore, flexible docking (IFD) scores were determined for SB, XYL, and MDG from flavor enhancers. The potential binding modes of the food additives to target molecules' possible inhibition mechanisms were determined by molecular docking. Thus, new information was obtained to show how these additives cause chromosomal abnormalities.
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Affiliation(s)
- Fatma Okus
- Graduate School of Natural and Applied Sciences, Gazi University, Teknikokullar, Ankara, Türkiye
| | - Deniz Yuzbasioglu
- Genetic Toxicology Laboratory, Department of Biology, Science Faculty, Gazi University, Teknikokullar, Ankara, Türkiye.
| | - Fatma Unal
- Genetic Toxicology Laboratory, Department of Biology, Science Faculty, Gazi University, Teknikokullar, Ankara, Türkiye
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3
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Xiao N, Ruan S, Mo Q, Zhao M, Liu T, Feng F. Effects of potassium sorbate on systemic inflammation and gut microbiota in normal mice: A comparison of continuous intake and washout period. Food Chem Toxicol 2024; 184:114443. [PMID: 38211766 DOI: 10.1016/j.fct.2024.114443] [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: 11/13/2023] [Revised: 12/06/2023] [Accepted: 01/08/2024] [Indexed: 01/13/2024]
Abstract
Potassium sorbate (PS) is a widely used food preservative in the field of food industry. However, the effects of continuous intake and washout period of PS on host health are still unclear. In this study, to investigate long-term effect and after-effect of different concentrations and time points of PS, healthy mice were orally exposed to 150 mg/kg, 500 mg/kg and 1000 mg/kg of PS for 10 weeks, and washout treatment for another 5 weeks, respectively. The results indicated that PS intake for 10 weeks had no obvious effects on organs and adipose tissue, nor did it noteworthily interfere with glucolipid metabolism in the serum. However, it caused inflammatory cell infiltration in the liver, increased serum interleukin (IL)-1β level, changed abundances of gut microbiota but failed to promote the production of short chain fatty acids in the gut. After washout period for 5 weeks, liver inflammation and IL-1β level were decreased, and gut environment developed towards a healthier condition. Specifically, PS washout significantly increased abundance of Lachnospiraceae_NK4A136_group and the production of isobutyric acid. This study confirmed washout period eliminated negative effects from continuous intake of PS, which provided positive evidence for its safety.
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Affiliation(s)
- Nanhai Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Shengyue Ruan
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Qiufen Mo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Minjie Zhao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China
| | - Tao Liu
- Xianghu Laboratory, Hangzhou, 311231, China
| | - Fengqin Feng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo, 315100, China; ZhongYuan Institute, Zhejiang University, Zhengzhou, 450001, China.
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4
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Rauch C, Lucio L, De Fer BB, Lheritier-Barrand M. Bioequivalence of 2 Pediatric Formulations of Fexofenadine Hydrochloride Oral Suspension. Clin Pharmacol Drug Dev 2023; 12:1194-1203. [PMID: 37655364 DOI: 10.1002/cpdd.1311] [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: 04/13/2023] [Accepted: 07/04/2023] [Indexed: 09/02/2023]
Abstract
Fexofenadine hydrochloride (HCl) is a second-generation, nonsedating, histamine H1-receptor antagonist used to manage seasonal allergic rhinitis and chronic idiopathic urticaria. A new oral pediatric suspension of fexofenadine HCl has been developed, with the preservative potassium sorbate replacing parabens. The objective of this phase 1 single-center, open-label, randomized, 2-treatment, full-replicated, 4-period, 2-sequence crossover study in healthy adult volunteers was to assess the bioequivalence of 30 mg of the new oral suspension of fexofenadine HCl (test) versus 30 mg of the marketed pediatric oral suspension of fexofenadine HCl (reference). The replicate design was based on the high intra-individual variability of fexofenadine (>30% on Cmax ). The study comprised 68 randomized and treated volunteers. Plasma concentrations of fexofenadine were similar following the administration of a single dose of each formulation. Cmax , AUClast , AUC, median tmax , and mean t1/2z were similar between administrations of the same fexofenadine formulation and between formulations. A high intra-individual variability was confirmed with both formulations. Bioequivalence of the test and reference fexofenadine HCl formulations was demonstrated as the 90% confidence intervals of the geometric least squares mean ratio for Cmax , AUClast , and AUC of fexofenadine were all within the bioequivalence range of 0.80-1.25. There were no serious adverse events (AEs) or study discontinuations due to treatment-emergent AEs with either fexofenadine HCl formulation. The new paraben-free fexofenadine HCl 30-mg oral suspension and marketed fexofenadine HCl 30-mg pediatric oral suspension are bioequivalent under fasting conditions, with no safety concerns and a safety profile consistent with the known profile of fexofenadine.
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Affiliation(s)
- Clemence Rauch
- Clinical Development & Biometry, Sanofi CHC, Gentilly, France
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Vojvodić S, Srdjenović Čonić B, Torović L. Benzoates and in situ formed benzene in food supplements and risk assessment. FOOD ADDITIVES & CONTAMINANTS. PART B, SURVEILLANCE 2023; 16:321-331. [PMID: 37581338 DOI: 10.1080/19393210.2023.2241145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Accepted: 07/23/2023] [Indexed: 08/16/2023]
Abstract
Upward trend in the use of food supplements urged the assessment of their safety. Eighty-eight liquid herbal supplements collected in Novi Sad (Serbia) in 2018 (36 samples) and 2021 (52 samples) were analysed for the presence of benzoates and sorbates (HPLC-UV) and benzene (HS-GC/MS). Benzoic acid varied from 599 to 9253 mg/kg and sorbic acid between 185 and 1658 mg/kg. The acceptable daily intake of sorbic acid was not reached, but in case of benzoic acid, it was exceeded by 5.3% of the samples. The presence of benzene was confirmed in 41.2% of benzoate preserved supplements (0.9-51.7 µg/kg). Benzene exposure revealed no health concern: maximum hazard quotients ranged from 0.39% (toddlers) to 0.84% (adolescents); minimum margins of exposure were between 35,680 (adolescents) and 77,419 (toddlers); estimates of lifetime cancer risk did not reach one extra cancer case per 100 000 persons. However, measures to mitigate benzene presence in food should be considered.
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Affiliation(s)
- Sladjana Vojvodić
- Faculty of Medicine, Department of Pharmacy, University of Novi Sad, Novi Sad, Serbia
| | - Branislava Srdjenović Čonić
- Faculty of Medicine, Department of Pharmacy, University of Novi Sad, Novi Sad, Serbia
- Faculty of Medicine, Center for Medical and Pharmaceutical Investigations and Quality Control, University of Novi Sad, Novi Sad, Serbia
| | - Ljilja Torović
- Faculty of Medicine, Department of Pharmacy, University of Novi Sad, Novi Sad, Serbia
- Faculty of Medicine, Center for Medical and Pharmaceutical Investigations and Quality Control, University of Novi Sad, Novi Sad, Serbia
- Center for Hygiene and Human Ecology, Institute of Public Health of Vojvodina, Novi Sad, Serbia
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León Madrazo A, Segura Campos MR. Antibacterial properties of peptides from chia (Salvia hispanica L.) applied to pork meat preservation. J Food Sci 2023; 88:4194-4217. [PMID: 37655475 DOI: 10.1111/1750-3841.16754] [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: 05/08/2023] [Revised: 08/08/2023] [Accepted: 08/11/2023] [Indexed: 09/02/2023]
Abstract
Chia-derived peptides might represent a novel alternative to conventional preservatives in food. Despite the antibacterial potential of these molecules, their food application is still limited. This study aimed to evaluate chia-derived peptides' antibacterial and antibiofilm potential in food preservation. The peptides YACLKVK, KLKKNL, KLLKKYL, and KKLLKI were synthesized, and their antibacterial activity against Listeria monocytogenes, Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, and Salmonella Enteritidis was evaluated through microdilution tests. A bacterial killing kinetic assay determined bacterial growth over time. The ability to prevent and eradicate S. aureus biofilm was assessed by crystal violet staining. The hemolytic and cytotoxic activities were determined in human red blood cells and fibroblasts using free hemoglobin detection and (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide) assays, respectively. Finally, a microbial challenge was performed on meat samples inoculated with L. monocytogenes and S. Enteritidis to determine their inhibitory effects on pork meat. Results showed the potential antibacterial activity of these peptides, with minimum inhibitory concentrations ranging from 0.23 to 5.58 mg/mL. Biofilm inhibition percentages were above 40%, and eradication percentages were lower than 20%. In vitro assays in human red blood cells and fibroblasts demonstrated that peptides are not hemolytic or cytotoxic agents. In microbiological challenge testing, KKLLKI showed the most promising antibacterial effects against S. Enteritidis on refrigerated pork meat samples. These findings suggest that chia-derived peptides have the potential as natural food preservatives due to their antibacterial and antibiofilm properties. Notably, KKLLKI demonstrated promising antibacterial effects against Salmonella spp. on a complex food matrix, such as pork meat. PRACTICAL APPLICATION: Chia-derived peptides can be a safer alternative to synthetic preservatives in the food industry because the latter may be detrimental to human health. Salmonella spp. growth on chilled pork meat was shown to be inhibited by the peptide KKLLKI, indicating that the use of these peptides may offer a more secure and natural alternative to synthetic preservatives.
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Affiliation(s)
- Anaí León Madrazo
- Faculty of Chemical Engineering, Autonomous University of Yucatán, Merida, Mexico
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Maesaka E, Kukuminato S, Aonishi K, Koyama K, Koseki S. Antibacterial Effect of Melanoidins Derived From Xylose and Phenylalanine Against Bacillus cereus and Clostridium perfringens. J Food Prot 2023; 86:100140. [PMID: 37562514 DOI: 10.1016/j.jfp.2023.100140] [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: 05/05/2023] [Revised: 08/02/2023] [Accepted: 08/03/2023] [Indexed: 08/12/2023]
Abstract
Melanoidins produced from the combination of D-xylose and L-phenylalanine have been reported to exhibit strong antibacterial effects. This study investigated the influence of environmental factors, such as temperatures (10, 15, 20, 25, 30, 35, 40, and 45°C), pH (5.5, 6.0, 6.5, 7.0, 7.5, and 8.0), and water activity (aw: 0.99, 0.96, and 0.93), on the antibacterial effect of the melanoidins produced from the combination of D-xylose with L-phenylalanine against Bacillus cereus and Clostridium perfringens in culture media. Furthermore, freeze-dried powdered melanoidin was used to determine the minimum concentration for growth inhibition, to compare the antibacterial effect of the melanoidin with conventional food preservatives. The liquid melanoidins significantly inhibited the growth of B. cereus (up to 4 log CFU/mL at the maximum) and C. perfringens (up to 6.5 log CFU/mL at the maximum) regardless of the incubation temperatures. However, the remarkable difference between the presence and absence of the melanoidins was demonstrated in the range of 20-35°C as 4 log-cycle lower in B. cereus and 2 log-cycle lower in C. perfringens than those without the melanoidins. The antibacterial effect of the melanoidin on B. cereus was not influenced by pH from 5.5 to 7.0, which exhibited 2-3 log-cycle lower viable counts than those without the melanoidin. Only one log-cycle difference between with and without the melanoidin was shown in C. perfringens growth under the pH range of 5.5-7.0. Although there was no significant difference in the growth of B. cereus between three aw conditions, the melanoidin exhibited a significant antibacterial effect at aw 0.99 demonstrating 4 log-cycle lower viable numbers than those without the melanoidin. Minimum inhibitory concentration of the melanoidin powder for B. cereus and C. perfringens was 7 mg/mL and 15 mg/mL, respectively, regardless of the kind of foods. Furthermore, the melanoidin exhibited comparable antibacterial effect on B. cereus and C. perfringens to potassium sorbate and sodium benzoate under the same concentration as the minimum inhibitory concentration of the melanoidin, demonstrating 2 log-cycle reduction during 3 days of incubation period at 25°C. The results presented here suggest that the xylose- and phenylalanine-based melanoidin demonstrates the possibility to be an alternative food preservative.
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Affiliation(s)
- Eisuke Maesaka
- Graduate School of Agricultural Science, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo 060-8589, Japan
| | - Satoshi Kukuminato
- Graduate School of Agricultural Science, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo 060-8589, Japan
| | - Kazuho Aonishi
- Graduate School of Agricultural Science, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo 060-8589, Japan
| | - Kento Koyama
- Graduate School of Agricultural Science, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo 060-8589, Japan
| | - Shigenobu Koseki
- Graduate School of Agricultural Science, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo 060-8589, Japan.
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Awaad SS, Sherief MA, Mousa SM, Orabi A, Abdel-Salam AB. A comparative study on the antifungal effect of potassium sorbate, chitosan, and nano-chitosan against Rhodotorula mucilaginosa and Candida albicans in skim milk acid-coagulated (Karish) cheese. Vet World 2023; 16:1991-2001. [PMID: 37859954 PMCID: PMC10583870 DOI: 10.14202/vetworld.2023.1991-2001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Accepted: 09/01/2023] [Indexed: 10/21/2023] Open
Abstract
Background and Aim Yeasts are common contaminants in the cheese industry, which frequently arise from raw milk, the surrounding environment, and equipment, resulting in economic losses in addition to health hazards. This study aimed to compare the antifungal effect of chitosan and nano-chitosan as natural preservatives with a commonly used chemical preservative (potassium sorbate) against Rhodotorula mucilaginosa and Candida albicans. Materials and Methods Laboratory Karish cheese was manufactured with the addition of potassium sorbate, chitosan, nano-chitosan, and their combinations at different concentrations. The survival of R. mucilaginosa and C. albicans was monitored in different treatments (CR, PR1, PR2, CR1, CR2, NR1, NR2, MR, CC, PC1, PC2, CC1, CC2, NC1, NC2, MC) during storage in a refrigerator with continuous measurement of pH. The impact of using these antifungal agents on the organoleptic parameters of Karish cheese during storage was also evaluated. Results There was a significant decrease in the count of yeasts in all treatments from the 3rd day of storage, while the mixture of 0.1% potassium sorbate (MR) and 2% chitosan (MC) improved the antifungal effect of chitosan with a lower potassium sorbate concentration and showed the best antifungal effects against both R. mucilaginosa and C. albicans. This combination reduced the yeast count from 8.92 and 9.57 log10 colony-forming unit (CFU)/g in MR and MC treatments, respectively, until it became undetectable on the 9th day of storage, which was earlier than for all other treatments. It was noted that the addition of chitosan nanoparticles (ChNPs) at either 0.25% (NR1 and NC1) or 0.5% (NR2 and NC2) during the manufacturing of Karish cheese significantly lowered the counts of R. mucilaginosa and C. albicans compared with chitosan with a higher molecular weight, but significantly lower than potassium sorbate until 6th day of storage as all treatments of chitosan nanoparticles became significantly higher than potassium sorbate treatments. After 9 days of storage, NR2 and NC2 treatments showed the most significant decreases in count (3.78 and 4.93 log10 CFU/g, respectively), indicating better stability of ChNPs. At the end of the storage period, PR2, PC2, CR2, and CC2 showed significantly high pH values among the groups of 4.8, 5.0, 4.8, and 5.1, respectively. The overall acceptability was significantly higher in treated Karish cheese samples than in the control group, especially at the end of the storage period. Conclusion Potassium sorbate, chitosan, and ChNPs are effective antifungal preservatives against R. mucilaginosa and C. albicans. In addition, the combination of chitosan with potassium sorbate showed synergistic antifungal activity. These additives also preserve the sensorial criteria longer than for cheese without preservatives.
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Affiliation(s)
- Shimaa S. Awaad
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
| | - Marwa A. Sherief
- Inorganic Chemistry Department, Advanced Materials Technology and Mineral Resources Research Institute, National Research Centre, Giza, Egypt
| | - Sahar M. Mousa
- Inorganic Chemistry Department, Advanced Materials Technology and Mineral Resources Research Institute, National Research Centre, Giza, Egypt
| | - A. Orabi
- Department of Microbiology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
| | - Ayah B. Abdel-Salam
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
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Potărniche IA, Saroși C, Terebeș RM, Szolga L, Gălătuș R. Classification of Food Additives Using UV Spectroscopy and One-Dimensional Convolutional Neural Network. SENSORS (BASEL, SWITZERLAND) 2023; 23:7517. [PMID: 37687972 PMCID: PMC10490620 DOI: 10.3390/s23177517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/20/2023] [Accepted: 08/25/2023] [Indexed: 09/10/2023]
Abstract
Food additives are utilized in countless food products available for sale. They enhance or obtain a specific flavor, extend the storage time, or obtain a desired texture. This paper presents an automatic classification system for five food additives based on their absorbance in the ultraviolet domain. Solutions with different concentrations were created by dissolving a measured additive mass into distilled water. The analyzed samples were either simple (one additive solution) or mixed (two additive solutions). The substances presented absorbance peaks between 190 nm and 360 nm. Each substance presents a certain number of absorbance peaks at specific wavelengths (e.g., acesulfame potassium presents an absorbance peak at 226 nm, whereas the peak associated with potassium sorbate is at 254 nm). Therefore, each additive has a distinctive spectrum that can be used for classification. The sample classification was performed using deep learning techniques. The samples were associated with numerical labels and divided into three datasets (training, validation, and testing). The best classification results were obtained using CNN (convolutional neural network) models. The classification of the 404 spectra with a CNN model with three convolutional layers obtained a mean testing accuracy of 92.38% ± 1.48%, whereas the mean validation accuracy was 93.43% ± 2.01%.
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Affiliation(s)
- Ioana-Adriana Potărniche
- Basis of Electronics Department, Faculty of Electronics, Telecommunication and Information Technology, Technical University of Cluj-Napoca, 400114 Cluj-Napoca, Romania; (L.S.); (R.G.)
| | - Codruța Saroși
- Department of Polymer Composites, Institute of Chemistry “Raluca Ripan”, Babes-Bolyai University, 400294 Cluj-Napoca, Romania;
| | - Romulus Mircea Terebeș
- Communications Department, Faculty of Electronics, Telecommunication and Information Technology, Technical University of Cluj-Napoca, 400114 Cluj-Napoca, Romania;
| | - Lorant Szolga
- Basis of Electronics Department, Faculty of Electronics, Telecommunication and Information Technology, Technical University of Cluj-Napoca, 400114 Cluj-Napoca, Romania; (L.S.); (R.G.)
| | - Ramona Gălătuș
- Basis of Electronics Department, Faculty of Electronics, Telecommunication and Information Technology, Technical University of Cluj-Napoca, 400114 Cluj-Napoca, Romania; (L.S.); (R.G.)
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Karam L, Ghonim F, Dahdah P, Attieh G, Al-Ahmad S, Ghonim S, Osaili T. Beyond Chemical Preservatives: Enhancing the Shelf-Life and Sensory Quality of Ready-to-Eat (RTE) Hummus with Vinegar and Other Natural Antimicrobials. Foods 2023; 12:2947. [PMID: 37569216 PMCID: PMC10418500 DOI: 10.3390/foods12152947] [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: 07/11/2023] [Revised: 07/24/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
Hummus is a traditional and very popular Mediterranean ready-to-eat (RTE) food, with growing popularity worldwide. However, it has a high water activity and is susceptible to microbial growth and post-process contamination that limit its quality and shelf-life. For this purpose, the present study compared the use of several antimicrobials, alone or in combination, for hummus preservation during storage (4 °C), for up to 45 days. The chemical preservative potassium sorbate 0.09% (S) was evaluated, along with three natural antimicrobials: garlic 1.25% (G); vinegar 5% (V); natamycin 0.002% (N); or their combination: garlic 1.25%-vinegar 5% (GV); vinegar 5%-natamycin 0.002% (VN); garlic 1.25%-natamycin 0.002% (GN); and garlic 1.25%-vinegar 5%-natamycin 0.002% (GVN) to increase the shelf-life of hummus. A thymol and carvacrol mixture 0.2% (O) was also assessed to preserve and develop a new oregano-flavored hummus. All treatments that included vinegar used alone or in combination had significantly higher antimicrobial effectiveness than the other treatments. They achieved 2.2-3.2, 1.8-3.1, and 1.4-2.1 log reductions in total aerobic counts (TAC), Pseudomonas spp., and lactic acid bacteria (LAB), respectively, as compared to the control samples © at day 21. Therefore, the shelf-life of C, S, N, G, GN, and O was around (ca.) 19 days, compared to an extended one of ca. 25 days for V and VN, and ca. 30 days for GV and GVN. Sensory analysis showed the highest acceptability for C, N, S, V, and VN, followed by GV and GVN, and the lowest was for G, GN, and finally O. The findings provide potential alternatives to chemical preservatives, which could be used for natural hummus preservation and shelf-life extension.
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Affiliation(s)
- Layal Karam
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar
| | - Fatma Ghonim
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar
| | - Patricia Dahdah
- Department of Food Science and Technology, Faculty of Arts and Sciences, University of Balamand, Al Koura, Tripoli P.O. Box 100, Lebanon
- Department of Agriculture, Section of Agri-Food Biotechnology, University of Sassari, Viale Italia 39/A, 07100 Sassari, Italy
| | - Grace Attieh
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar
| | - Shama Al-Ahmad
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar
| | - Salma Ghonim
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar
| | - Tareq Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
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11
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Ma Y, Wu M, Qin X, Dong Q, Li Z. Antimicrobial function of yeast against pathogenic and spoilage microorganisms via either antagonism or encapsulation: A review. Food Microbiol 2023; 112:104242. [PMID: 36906324 DOI: 10.1016/j.fm.2023.104242] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 02/13/2023] [Accepted: 02/19/2023] [Indexed: 02/23/2023]
Abstract
Contaminations of pathogenic and spoilage microbes on foods are threatening food safety and quality, highlighting the importance of developing antimicrobial agents. According to different working mechanisms, the antimicrobial activities of yeast-based agents were summarized from two aspects: antagonism and encapsulation. Antagonistic yeasts are usually applied as biocontrol agents for the preservation of fruits and vegetables via inactivating spoilage microbes, usually phytopathogens. This review systematically summarized various species of antagonistic yeasts, potential combinations to improve the antimicrobial efficiency, and the antagonistic mechanisms. The wide applications of the antagonistic yeasts are significantly limited by undesirable antimicrobial efficiency, poor environmental resistance, and a narrow antimicrobial spectrum. Another strategy for achieving effective antimicrobial activity is to encapsulate various chemical antimicrobial agents into a yeast-based carrier that has been previously inactivated. This is accomplished by immersing the dead yeast cells with porous structure in an antimicrobial suspension and applying high vacuum pressure to allow the agents to diffuse inside the yeast cells. Typical antimicrobial agents encapsulated in the yeast carriers have been reviewed, including chlorine-based biocides, antimicrobial essential oils, and photosensitizers. Benefiting from the existence of the inactive yeast carrier, the antimicrobial efficiencies and functional durability of the encapsulated antimicrobial agents, such as chlorine-based agents, essential oils, and photosensitizers, are significantly improved compared with the unencapsulated ones.
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Affiliation(s)
- Yue Ma
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, Shanghai, China.
| | - Mengjie Wu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, Shanghai, China.
| | - Xiaojie Qin
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, Shanghai, China.
| | - Qingli Dong
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, Shanghai, China.
| | - Zhuosi Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, Shanghai, China.
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Esimbekova EN, Asanova AA, Kratasyuk VA. Alternative Enzyme Inhibition Assay for Safety Evaluation of Food Preservatives. Life (Basel) 2023; 13:1243. [PMID: 37374029 DOI: 10.3390/life13061243] [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: 03/31/2023] [Revised: 05/08/2023] [Accepted: 05/23/2023] [Indexed: 06/29/2023] Open
Abstract
While food additives are widely used in the modern food industry and generally are important in maintaining the ability to provide food for the increasing world population, the progress occurring in this field is much ahead of the evaluation of their possible consequences for human health. The present study suggests a set of single- and multi-enzyme assay systems for revealing toxic effects of the most widely spread food preservatives, such as sorbic acid (E200), potassium sorbate (E202), and sodium benzoate (E211) at the primary molecular level of their interaction with enzymes. The assay is based on the inhibition of enzyme activity by toxic substances proportional to the amount of the toxicants in the sample. The single-enzyme assay system based on NAD(P)H:FMN oxidoreductase (Red) proved to be most sensitive to the impact of food additives, with the IC50 values being 29, 14, and 0.02 mg/L for sodium benzoate, potassium sorbate, and sorbic acid, respectively, which is considerably lower than their acceptable daily intake (ADI). No reliable change in the degree of inhibition of the enzyme assay systems by food preservatives was observed upon elongating the series of coupled redox reactions. However, the inhibition of activity of the multi-enzyme systems by 50% was found at a preservative concentration below the maximum permissible level for food. The inhibition effect of food preservatives on the activity of butyrylcholinesterase (BChE), lactate dehydrogenase (LDH), and alcohol dehydrogenase (ADH) was either absent or found in the presence of food preservatives at concentrations significantly exceeding their ADI. Among the preservatives under study, sodium benzoate is considered to be the safest in terms of the inhibiting effect on the enzyme activity. The results show that the negative effect of the food preservatives at the molecular level of organization of living things is highly pronounced, while at the organismal level it may not be obvious.
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Affiliation(s)
- Elena N Esimbekova
- Institute of Fundamental Biology and Biotechnology, Siberian Federal University, 660041 Krasnoyarsk, Russia
- Laboratory of Photobiology, Institute of Biophysics of Siberian Branch of Russian Academy of Science, 660036 Krasnoyarsk, Russia
| | - Anastasia A Asanova
- Institute of Fundamental Biology and Biotechnology, Siberian Federal University, 660041 Krasnoyarsk, Russia
| | - Valentina A Kratasyuk
- Institute of Fundamental Biology and Biotechnology, Siberian Federal University, 660041 Krasnoyarsk, Russia
- Laboratory of Photobiology, Institute of Biophysics of Siberian Branch of Russian Academy of Science, 660036 Krasnoyarsk, Russia
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13
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Gao Q, Li L, Zhao Q, Wang K, Zhou H, Wang W, Ding J. Insights into high-solids anaerobic digestion of food waste concomitant with sorbate: Performance and mechanisms. BIORESOURCE TECHNOLOGY 2023; 381:129159. [PMID: 37164229 DOI: 10.1016/j.biortech.2023.129159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 05/01/2023] [Accepted: 05/06/2023] [Indexed: 05/12/2023]
Abstract
High-solids anaerobic digestion (HS-AD) of food waste is increasingly applied commercially. Sorbate, a food preservative extensively used in the food industry, induces potential environmental risks. Results indicated sorbate at 0-10 mg/g VS slightly inhibited methane production, and the cumulative methane yield suggested a negative correlation with 25 mg/g VS sorbate, with a reduction of 15.0% compared to the control (from 285.7 to 253.6 mL CH4/g VS). The reduction in methane yield could be ascribed to the promotion of solubilization and inhibition of acidogenesis and methanogenesis with sorbate addition. Excessive sorbate (25 mg/g VS) resulted in the inhibition of aceticlastic metabolism and the key enzymes activities (e.g., acetate kinase and coenzyme F420). This study deeply elucidated the response mechanism of HS-AD to sorbate, supplemented the potential ecological risk assessment of sorbate, and could provide insights to further prevent the potential risk of sorbate in anaerobic digestion of FW.
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Affiliation(s)
- Qingwei Gao
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin, 150090, China
| | - Lili Li
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin, 150090, China
| | - Qingliang Zhao
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin, 150090, China.
| | - Kun Wang
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin, 150090, China
| | - Huimin Zhou
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin, 150090, China
| | - Weiye Wang
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin, 150090, China
| | - Jing Ding
- State Key Laboratory of Urban Water Resources and Environment (SKLUWRE), School of Environment, Harbin Institute of Technology, Harbin, 150090, China
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Javaheri-Ghezeldizaj F, Alizadeh AM, Dehghan P, Ezzati Nazhad Dolatabadi J. Pharmacokinetic and toxicological overview of propyl gallate food additive. Food Chem 2023; 423:135219. [PMID: 37178593 DOI: 10.1016/j.foodchem.2022.135219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2021] [Revised: 12/10/2022] [Accepted: 12/12/2022] [Indexed: 05/15/2023]
Abstract
The progressive use of food additives in "ultra-processed" food has increased attention to them. Propyl gallate (PG) is an essential synthetic preservative that commonly used in food, cosmetics, and pharmacies as an antioxidant. This study aimed to outline the existing evidence on the toxicological studies of PG including its physicochemical properties, metabolism, and pharmacokinetics effects. The methods include updated searches for the relevant databases. The EFSA has evaluated the use of PG in food industry. It establishes an acceptable daily intake (ADI) of 0.5 mg/kg bw per day. Based on exposure assessment, it can be concluded that at the current level of use, PG is not of safety concern.
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Affiliation(s)
- Fatemeh Javaheri-Ghezeldizaj
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Adel Mirza Alizadeh
- Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran; Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Parvin Dehghan
- Immunology Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
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15
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Zhou H, Chen L, Ouyang K, Zhang Q, Wang W. Antibacterial activity and mechanism of flavonoids from Chimonanthus salicifolius S. Y. Hu. and its transcriptome analysis against Staphylococcus aureus. Front Microbiol 2023; 13:1103476. [PMID: 36704556 PMCID: PMC9871464 DOI: 10.3389/fmicb.2022.1103476] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Accepted: 12/15/2022] [Indexed: 01/11/2023] Open
Abstract
Introduction Chimonanthus salicifolius S. Y. Hu. (FCS) possess many biological activities, but the antibacterial activity and underlying mechanisms of flavonoids from Chimonanthus salicifolius S. Y. Hu. (FCS) is still unknown. Method Maximum diameter of inhibition zone (DIZ), maximum diameter of inhibition zone (DIZ), the lowest minimum inhibition concentration (MIC), and the lowest minimum bactericide concentration (MBC) were used to detect the antibacterial activity. Meanwhile, related enzyme activities, the transcriptome analysis and quantitative RT-PCR were used to investigate the antibacterial activity mechanisms. Results The results showed that FCS (with a purity of 84.2 ± 2.0%) has potential effects on tested strains with the maximum diameter of inhibition zone (DIZ) was 15.93 ± 2.63 mm, the lowest minimum inhibition concentration (MIC) was 1.56 mg/ml and the lowest minimum bactericide concentration (MBC) was 6.25 mg/ml. In addition, the bacterial growth curve test, release of extracellular alkaline phosphatase (AKP), loss of intracellular components, DNA damage and transmission electron microscope (TEM) suggested that FCS could destroy the cell wall and membrane, cause the loss of intracellular substance, cause DNA damage and even lead to cell death. Moreover, the antibacterial mechanism of FCS against Staphylococcus aureus (S. aureus, Gram-positive bacteria) was further confirmed by the transcriptome analysis and quantitative RT-PCR at the molecular level for the first time. A total of 671 differentially expressed genes (DEGs) were identified after treated with FCS (1/2 MIC), with 338 and 333 genes showing up-regulation and down-regulation, respectively. The highlighted changes were those related to the biosynthesis of bacteria wall and membrane, DNA replication and repair, and energy metabolism. Discussion Overall, our research provides theoretical guidance for the application of FCS, which is expected to be potentially used as a natural antimicrobial agent in food safety.
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Affiliation(s)
- Huan Zhou
- Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Lingli Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Kehui Ouyang
- College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, China
| | - Qingfeng Zhang
- Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Wenjun Wang
- Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China,*Correspondence: Wenjun Wang, ✉
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16
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Bactericidal and bacteriostatic effects of sodium polyphosphate emulsifying salts on selected targets in processed cheese. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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17
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Yu EA, Alemán JO, Hoover DR, Shi Q, Verano M, Anastos K, Tien PC, Sharma A, Kardashian A, Cohen MH, Golub ET, Michel KG, Gustafson DR, Glesby MJ. Plasma metabolomic analysis indicates flavonoids and sorbic acid are associated with incident diabetes: A nested case-control study among Women's Interagency HIV Study participants. PLoS One 2022; 17:e0271207. [PMID: 35802662 PMCID: PMC9269977 DOI: 10.1371/journal.pone.0271207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Accepted: 06/26/2022] [Indexed: 02/02/2023] Open
Abstract
INTRODUCTION Lifestyle improvements are key modifiable risk factors for Type 2 diabetes mellitus (DM) however specific influences of biologically active dietary metabolites remain unclear. Our objective was to compare non-targeted plasma metabolomic profiles of women with versus without confirmed incident DM. We focused on three lipid classes (fatty acyls, prenol lipids, polyketides). MATERIALS AND METHODS Fifty DM cases and 100 individually matched control participants (80% with human immunodeficiency virus [HIV]) were enrolled in a case-control study nested within the Women's Interagency HIV Study. Stored blood samples (1-2 years prior to DM diagnosis among cases; at the corresponding timepoint among matched controls) were assayed in triplicate for metabolomics. Time-of-flight liquid chromatography mass spectrometry with dual electrospray ionization modes was utilized. We considered 743 metabolomic features in a two-stage feature selection approach with conditional logistic regression models that accounted for matching strata. RESULTS Seven features differed by DM case status (all false discovery rate-adjusted q<0.05). Three flavonoids (two flavanones, one isoflavone) were respectively associated with lower odds of DM (all q<0.05), and sorbic acid was associated with greater odds of DM (all q<0.05). CONCLUSION Flavonoids were associated with lower odds of incident DM while sorbic acid was associated with greater odds of incident DM.
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Affiliation(s)
- Elaine A. Yu
- Rollins School of Public Health, Emory University, Atlanta, Georgia, United States of America
| | - José O. Alemán
- Laboratory of Translational Obesity Research, New York University Grossman School of Medicine, New York, New York, United States of America
| | - Donald R. Hoover
- Department of Statistics and Biostatistics, Institute for Health, Health Care Policy and Aging Research, Rutgers University, New Brunswick, New Jersey, United States of America
| | - Qiuhu Shi
- New York Medical College, Valhalla, New York, United States of America
| | - Michael Verano
- Laboratory of Translational Obesity Research, New York University Grossman School of Medicine, New York, New York, United States of America
| | - Kathryn Anastos
- Montefiore Medical Center, Bronx, New York, United States of America
| | - Phyllis C. Tien
- University of California, San Francisco, California, United States of America
- Department of Veterans Affairs Medical Center, San Francisco, California, United States of America
| | - Anjali Sharma
- Montefiore Medical Center, Bronx, New York, United States of America
| | - Ani Kardashian
- University of Southern California, Los Angeles, California, United States of America
| | - Mardge H. Cohen
- Cook County Health & Hospitals System and Rush University, Chicago, Illinois, United States of America
| | - Elizabeth T. Golub
- Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland, United States of America
| | - Katherine G. Michel
- Georgetown University School of Medicine, District of Columbia, United States of America
| | - Deborah R. Gustafson
- State University of New York Downstate Health Sciences University, New York, New York, United States of America
| | - Marshall J. Glesby
- Division of Infectious Diseases, Weill Cornell Medicine, New York, New York, United States of America
- * E-mail:
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Martins MP, de Sousa RS, Dagostin JLA, Franco TS, de Muñiz GIB, Masson ML. Impact of clove essential oil and potassium sorbate incorporation on cassava starch‐based films reinforced peach palm cellulose nanofibrils. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | | | - Talita Szlapak Franco
- Graduate Program in Forestry Engineering Federal University of Paraná Curitiba Brazil
| | | | - Maria Lucia Masson
- Graduate Program in Food Engineering Federal University of Paraná Curitiba Brazil
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19
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León Madrazo A, Segura Campos MR. In silico prediction of peptide variants from chia (S. hispanica L.) with antimicrobial, antibiofilm, and antioxidant potential. Comput Biol Chem 2022; 98:107695. [DOI: 10.1016/j.compbiolchem.2022.107695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 05/03/2022] [Accepted: 05/11/2022] [Indexed: 11/03/2022]
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20
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Khezerlou A, Akhlaghi AP, Alizadeh AM, Dehghan P, Maleki P. Alarming impact of the excessive use of tert-butylhydroquinone in food products: A narrative review. Toxicol Rep 2022; 9:1066-1075. [PMID: 36561954 PMCID: PMC9764193 DOI: 10.1016/j.toxrep.2022.04.027] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 04/27/2022] [Accepted: 04/28/2022] [Indexed: 12/25/2022] Open
Abstract
Tert-butyl hydroquinone (TBHQ) is a food additive commonly used as a more effective protectant in the food, cosmetic and pharmaceutical industries. However, the long-term exposure to TBHQ at higher doses (0.7 mg/kg) results in substantial danger to public health and brings a series of side effects, including cytotoxic, genotoxic, carcinogenic, and mutagenic effects. As a result, the global burden of chronic diseases has fascinated consumers and governments regarding the safety assessment of food additives. Regarding contradictory reports of various research about the application of food additives, the accurate monitoring of food additives is urgent. Notwithstanding, there are reports of the therapeutic effects of TBHQ under pathologic conditions through activation of nuclear factor erythroid 2-related factor 2. Thus, further investigations are required to investigate the impact of TBHQ on public health and evaluate its mechanism of action on various organs and cells. Therefore, this review aimed to investigate TBHQ safety through an overview of its impacts on different tissues, cells, and biological macromolecules as well as its therapeutic effects under pathologic conditions.
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Affiliation(s)
- Arezou Khezerlou
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Amir pouya Akhlaghi
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Adel Mirza Alizadeh
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Parvin Dehghan
- Cardiovascular Research Center, Tabriz University of Medical Sciences, Tabriz, Iran,Corresponding author.
| | - Parham Maleki
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
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21
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Food Additives from Fruit and Vegetable By-Products and Bio-Residues: A Comprehensive Review Focused on Sustainability. SUSTAINABILITY 2022. [DOI: 10.3390/su14095212] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Food waste is one of the fundamental issues when it comes to environmental impacts, and this type of waste results in the food’s loss itself, but also that of water, energy, fertilizers, and other resources used for its production. Many vegetable parts are removed from the final product before reaching retail (peels, roots, and seeds), and these raw materials are rich sources of highly valuable molecules such as phytochemicals, minerals, vitamins, and other compounds with health benefits (prevention of several diseases, improvement of the immune system, regulating gastrointestinal transit, and others). Therefore, substantial efforts have been made to find technological solutions to avoid food waste, namely through its reuse in the food chain, thus promoting the circular economy and sustainability. This review focuses on the biggest wastes generated by the food industry, the most common destinations, and case studies applying these by-products or biowaste in the food industry.
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22
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Jia W, Wu X, Zhang R, Shi L. UHPLC-Q-Orbitrap-based lipidomics reveals molecular mechanism of lipid changes during preservatives treatment of Hengshan goat meat sausages. Food Chem 2022; 369:130948. [PMID: 34474291 DOI: 10.1016/j.foodchem.2021.130948] [Citation(s) in RCA: 48] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 08/14/2021] [Accepted: 08/22/2021] [Indexed: 02/07/2023]
Abstract
As preservative are extensively applied to prevent the quality degradation of Hengshan goat meat sausages, safety assessment based on lipid and elucidation of dynamic change mechanism is urgently needed. The effect of preservatives on lipidome profiles of sausages was investigated using UHPLC-Q-Orbitrap. Totally, 9 subclasses of 70 characteristic lipids (Cer, DG, LPC, PC, PE, PI, PS, SM, TG) were quantified accurately (LOD with 0.68-2.96 μg kg-1, LOQ with 2.25-9.79 μg kg-1, RSD < 3%). The decrease of TG concentration was the most significant, from 1072.43 mg kg-1 in preservative-free samples to 838.53, 786.41 and 681.35 mg kg-1 in natamycin, potassium sorbate and sodium diacetate treated samples, respectively. With regard to preservation and nutrition, natamycin was a potential preservative than two other preservatives. Significant lipid variables were primarily associated with glycerophospholipid and sphingolipid metabolism. Integration of both techniques provided a guide for meat industries to control spoilage with innovative strategies.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
| | - Xixuan Wu
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Rong Zhang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
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23
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Antifungal Preservation of Food by Lactic Acid Bacteria. Foods 2022; 11:foods11030395. [PMID: 35159544 PMCID: PMC8834354 DOI: 10.3390/foods11030395] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/21/2022] [Accepted: 01/24/2022] [Indexed: 02/08/2023] Open
Abstract
Fungal growth and consequent mycotoxin release in food and feed threatens human health, which might even, in acute cases, lead to death. Control and prevention of foodborne poisoning is a major task of public health that will be faced in the 21st century. Nowadays, consumers increasingly demand healthier and more natural food with minimal use of chemical preservatives, whose negative effects on human health are well known. Biopreservation is among the safest and most reliable methods for inhibiting fungi in food. Lactic acid bacteria (LAB) are of great interest as biological additives in food owing to their Generally Recognized as Safe (GRAS) classification and probiotic properties. LAB produce bioactive compounds such as reuterin, cyclic peptides, fatty acids, etc., with antifungal properties. This review highlights the great potential of LAB as biopreservatives by summarizing various reported antifungal activities/metabolites of LAB against fungal growth into foods. In the end, it provides profound insight into the possibilities and different factors to be considered in the application of LAB in different foods as well as enhancing their efficiency in biodetoxification and biopreservative activities.
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Yardimci BK, Sahin SC, Sever NI, Ozek NS. Biochemical effects of sodium benzoate, potassium sorbate and sodium nitrite on food spoilage yeast Saccharomyces cerevisiae. Biologia (Bratisl) 2022. [DOI: 10.1007/s11756-021-00964-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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25
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Antimicrobial Activity of Nanoencapsulated Essential Oils of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum against Weak-Acid Resistant Zygosaccharomyces bailii in Clear Apple Juice. BEVERAGES 2021. [DOI: 10.3390/beverages7030067] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The anti-yeast activity of oil-in-water encapsulated nanoemulsion containing individual or a combination of the three essential oils of Tasmanian pepper leaf (Tasmannia lanceolata), lemon myrtle (Backhousia citriodora), and anise myrtle (Syzygium anisatum) against weak-acid resistant Zygosaccharomyces bailii in clear apple juice was investigated. The effectiveness of the shelf-life extension of Z. bailii-spiked (1 × 103 CFU/mL) clear apple juice was evaluated and compared between natural (essential oils) and synthetic (sodium benzoate) antimicrobial agents. Essential oils showed an immediate reduction in the Z. bailii cell population at day-0 and exerted a fungicidal activity at day-4 of storage, with no further noticeable growth at the end of the experiment (day-28). At lower concentrations, Tasmanian pepper leaf oil of 0.0025% had >6 log CFU/mL at day-12 of storage. For lemon myrtle essential oils, the yeast population reached >6 log CFU/mL at day-24 and day-20 for concentrations of 0.02% and 0.01%, respectively. The fungicidal activity of Tasmanian pepper leaf oil reduced from 0.005% to 0.0025% v/v when mixed at a ratio of 1:1 with anise myrtle oil. The results of the present study suggest that these three native Australian herbs have the potential to be used in the beverage industry by controlling Zygosaccharomyces bailii in clear apple juice products.
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Yi F, Wu K, Yu G, Su C. Preparation of Pickering emulsion based on soy protein isolate-gallic acid with outstanding antioxidation and antimicrobial. Colloids Surf B Biointerfaces 2021; 206:111954. [PMID: 34229175 DOI: 10.1016/j.colsurfb.2021.111954] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 06/19/2021] [Accepted: 06/25/2021] [Indexed: 01/09/2023]
Abstract
This study investigated a novel antioxidant and antimicrobial Pickering emulsion stabilized by soy protein isolate (SPI) and gallic acid (GA) as an excellent protective delivery medium for lipophilic functional food. SPI-GA complex nanoparticles were fabricated by a covalent cross-linking mechanism under alkaline conditions with a small particle size (42.93-24.91 nm) and high zeta potential (26.92-38.58 -mV), which led to improved stability at high GA concentrations. Without the addition of preservatives, it was found that SPI-GA complex nanoparticles have a certain antimicrobial ability. Using these nanoparticles as the only stabilizers, outstanding antioxidant and antimicrobial Pickering emulsions could be easily prepared, and they had a small droplet size (948.09-457.82 nm), great stability and inhibited lipid peroxidation and antibacterial ability. Oxidation and microbial protection proceeded in a GA concentration-dependent manner. This study provides a novel way to prepare functionalized Pickering emulsions as delivery media for functional lipophilic raw materials.
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Affiliation(s)
- Fengping Yi
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Kaiwen Wu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Genfa Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.
| | - Chang Su
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China.
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Physicochemical properties, bioactive compounds and total antioxidant activity of Blackberry (Syzygium cumini L.) juice retained by preservatives during storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00933-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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28
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Stagkos‐Georgiadis A, Masoura M, Hatzikamari M, Mourtzinos I, Gkatzionis K. Synergistic antifungal activity and substitution of sorbate with cyclodextrin‐based aqueous extracts of propolis bioactives. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15145] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Alkiviadis Stagkos‐Georgiadis
- School of Chemical Engineering University of Birmingham Birmingham UK
- Department of Food Science and Technology School of Agriculture Aristotle University of Thessaloniki Thessaloniki Greece
| | - Maria Masoura
- School of Chemical Engineering University of Birmingham Birmingham UK
| | - Magdalini Hatzikamari
- Department of Food Science and Technology School of Agriculture Aristotle University of Thessaloniki Thessaloniki Greece
| | - Ioannis Mourtzinos
- Department of Food Science and Technology School of Agriculture Aristotle University of Thessaloniki Thessaloniki Greece
| | - Konstantinos Gkatzionis
- School of Chemical Engineering University of Birmingham Birmingham UK
- Department of Food Science and Nutrition School of the Environment University of the Aegean Lemnos Greece
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29
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Nemes D, Kovács R, Nagy F, Tóth Z, Herczegh P, Borbás A, Kelemen V, Pfliegler WP, Rebenku I, Hajdu PB, Fehér P, Ujhelyi Z, Fenyvesi F, Váradi J, Vecsernyés M, Bácskay I. Comparative biocompatibility and antimicrobial studies of sorbic acid derivates. Eur J Pharm Sci 2020; 143:105162. [DOI: 10.1016/j.ejps.2019.105162] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 10/24/2019] [Accepted: 11/18/2019] [Indexed: 12/14/2022]
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30
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Mohammadzadeh-Aghdash H, Akbari N, Esazadeh K, Ezzati Nazhad Dolatabadi J. Molecular and technical aspects on the interaction of serum albumin with multifunctional food preservatives. Food Chem 2019; 293:491-498. [DOI: 10.1016/j.foodchem.2019.04.119] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 04/29/2019] [Accepted: 04/30/2019] [Indexed: 10/26/2022]
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31
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Brink I, Šipailienė A, Leskauskaitė D. Antimicrobial properties of chitosan and whey protein films applied on fresh cut turkey pieces. Int J Biol Macromol 2019; 130:810-817. [DOI: 10.1016/j.ijbiomac.2019.03.021] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 02/25/2019] [Accepted: 03/02/2019] [Indexed: 11/29/2022]
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32
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The Synergistic Antibacterial Properties of Glycinin Basic Peptide against Bacteria via Membrane Damage and Inactivation of Enzymes. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-018-09564-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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33
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Peng Q, Chang H, Wang R, You Z, Jiang S, Ma C, Huo D, Zhu X, Zhang J. Potassium sorbate suppresses intestinal microbial activity and triggers immune regulation in zebrafish (Danio rerio). Food Funct 2019; 10:7164-7173. [DOI: 10.1039/c9fo01237k] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Potassium sorbate (PS) is a class of bacteriostatic antiseptic agent widely used in the food industry; the effects of its intake on host health are currently unclear.
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Affiliation(s)
- Qiannan Peng
- College of Food Science and Engineering
- School of Life and Pharmaceutical Science
- Hainan University
- Haikou 570228
- P. R. China
| | - Haibo Chang
- College of Food Science and Engineering
- School of Life and Pharmaceutical Science
- Hainan University
- Haikou 570228
- P. R. China
| | - Rui Wang
- College of Food Science and Engineering
- School of Life and Pharmaceutical Science
- Hainan University
- Haikou 570228
- P. R. China
| | - Zhengkai You
- College of Food Science and Engineering
- School of Life and Pharmaceutical Science
- Hainan University
- Haikou 570228
- P. R. China
| | - Shuaiming Jiang
- College of Food Science and Engineering
- School of Life and Pharmaceutical Science
- Hainan University
- Haikou 570228
- P. R. China
| | - Chenchen Ma
- College of Food Science and Engineering
- School of Life and Pharmaceutical Science
- Hainan University
- Haikou 570228
- P. R. China
| | - Dongxue Huo
- College of Food Science and Engineering
- School of Life and Pharmaceutical Science
- Hainan University
- Haikou 570228
- P. R. China
| | - Xiaopeng Zhu
- Key Laboratory of Tropical Biological Resources
- Ministry of Education
- Hainan University
- Haikou 570228
- P. R. China
| | - Jiachao Zhang
- College of Food Science and Engineering
- School of Life and Pharmaceutical Science
- Hainan University
- Haikou 570228
- P. R. China
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