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Xu Y, Xin J, Lyu Y, Zhang C. Effects of bacterial cellulose/thyme essential oil emulsion coating on the shelf life of chilled chicken meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5577-5587. [PMID: 38372374 DOI: 10.1002/jsfa.13392] [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: 01/10/2024] [Accepted: 02/12/2024] [Indexed: 02/20/2024]
Abstract
BACKGROUND Bacterial cellulose (BC) is a fiber substance produced by microbial fermentation. It is widely used in the food preservation industry because of its extremely pure texture, high crystallinity and high biocompatibility. In the present study, bacterial cellulose/thyme essential oil (BC/TEO-E) with antibacterial and fresh-keeping functions was prepared by ultrasonic treatment of modified bacterial cellulose for encapsulation of thyme essential oil, which effectively inhibited the spoilage of chilled chicken. RESULTS The purified BC, produced by Acetobacter xylinum ATCC 53524, was ultrasonically treated wih different times (0, 30, 60 and 90 min). Transmission electron microscopy, scanning electron microscopy, Fourier transformed infrared spectroscopy, X-ray diffraction, differential scanning calorimetry and zeta potential were used to characterize the structure of BC after ultrasound, showing that BC, treated for 30 min, had the optimal fiber structure, crystallinity (85.8%), thermal stability (347.77 °C) and solution stability (-26.63 ± 1.96 mV). BC/TEO-E was prepared by a homogenizer for the preservation of chilled chicken. Optical microscopy indicated that the BC/TEO-E prepared by 0.5% BC had optimal dispersion and stability, and even no delamination was observed in the emulsion. Compared with other groups (control, 0.5% BC and Tween-E), the total number of colonies and coliforms in chilled chicken treated with 0.5% BC/TEO-E was the lowest during the whole storage period (12 days), indicating that it can effectively inhibit bacterial growth. In addition, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances, pH and drip loss results showed that 0.5% BC/TEO-E could effectively inhibit the spoilage of chilled chicken compared to the other treatment groups. CONCLUSION All of the results acquired in the present study indicate that BC/TEO-E has a potential application in chilled chicken preservation. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yuelong Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Jiajin Xin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yunbin Lyu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Chong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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Rudzińska M, Grygier A, Knight G, Kmiecik D. Liposomes as Carriers of Bioactive Compounds in Human Nutrition. Foods 2024; 13:1814. [PMID: 38928757 PMCID: PMC11202941 DOI: 10.3390/foods13121814] [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: 05/13/2024] [Revised: 06/05/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
This article provides an overview of the literature data on the role of liposomal structures and encapsulated substances in food technology and human nutrition. The paper briefly describes how liposomes are created and how they encapsulate food ingredients, which can either be individual compounds or plant extracts. Another very interesting application of liposomes is their use as antimicrobial carriers to protect food products from spoilage during storage. The encapsulation of food ingredients in liposomes can increase their bioavailability, which is particularly important for compounds with health-promoting properties but low bioavailability. Particular attention was paid to compounds such as phytosterols, which lower blood cholesterol levels but have very low absorption in the human body. In addition, consumer expectations and regulations for liposomes in food are discussed. To date, no in vivo human studies have been conducted to indicate which encapsulation methods give the best results for gastrointestinal effects and which food-added substances are most stable during food storage and processing. The paper identifies further lines of research that are needed before liposomes can be introduced into food.
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Affiliation(s)
- Magdalena Rudzińska
- Faculty of Food Science and Nutrition, University of Life Sciences, 60-637 Poznań, Poland; (A.G.); (G.K.); (D.K.)
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Xiao W, Gao Z, Liu T, Zhong W, Jiang S, He M, Fu F, Li G, Su D, Guo J, Shan Y. Lemon essential oil nanoemulsions: Potential natural inhibitors against Escherichia coli. Food Microbiol 2024; 119:104459. [PMID: 38225037 DOI: 10.1016/j.fm.2023.104459] [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: 09/13/2023] [Revised: 12/28/2023] [Accepted: 12/28/2023] [Indexed: 01/17/2024]
Abstract
Lemon essential oil (LEO) is a common natural antibacterial substance, and encapsulating LEO into nanoemulsions (NEs) can improve their stability and broaden its application. Our study aimed to investigate the bacterial inhibitory effect of LEO-NEs against Escherichia coli (E. coli). Results showed that the minimum inhibitory concentration (MIC) of LEO-NEs was 6.25 mg/mL, and the time-kill curve showed that E. coli were significantly killed by LEO-NEs after 5 h of treatment at 1MIC. Flow-cytometry analysis showed that LEO-NEs adversely affected the cell-membrane depolarisation, cell-membrane integrity, and efflux pump function of E. coli. Confocal laser scanning microscopy demonstrated that 8MIC of LEO-NEs induced changes in the cell-membrane permeability and cell-wall integrity of E. coli. Proteomic results suggested that the mode of action LEO-NEs against E. coli was to enhance bacterial chemotaxis and significantly inhibit ribosomal assembly. They may also affect butyric acid, ascorbic acid and aldehyde metabolism, and sulphur-relay system pathways. In conclusion, LEO-NEs had potential application as a natural antibacterial agent for the control of E. coli in the food industry.
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Affiliation(s)
- Wenbin Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, Hunan Province, China; Hunan Agriculture Product Processing Institute, Dongting Laboratory, International Joint Lab on Fruits &Vegetables Processing, Quality and Safety, Hunan Provincial Key Laboratory of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences, Changsha, 410125, Hunan Province, China
| | - Zhipeng Gao
- Fisheries College, Hunan Agricultural University, Changsha, 410128, Hunan Province, China
| | - Ting Liu
- Hunan Agriculture Product Processing Institute, Dongting Laboratory, International Joint Lab on Fruits &Vegetables Processing, Quality and Safety, Hunan Provincial Key Laboratory of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences, Changsha, 410125, Hunan Province, China
| | - Weiming Zhong
- Fisheries College, Hunan Agricultural University, Changsha, 410128, Hunan Province, China
| | - Sifan Jiang
- Fisheries College, Hunan Agricultural University, Changsha, 410128, Hunan Province, China
| | - Mingwang He
- Fisheries College, Hunan Agricultural University, Changsha, 410128, Hunan Province, China
| | - Fuhua Fu
- Hunan Agriculture Product Processing Institute, Dongting Laboratory, International Joint Lab on Fruits &Vegetables Processing, Quality and Safety, Hunan Provincial Key Laboratory of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences, Changsha, 410125, Hunan Province, China
| | - Gaoyang Li
- Hunan Agriculture Product Processing Institute, Dongting Laboratory, International Joint Lab on Fruits &Vegetables Processing, Quality and Safety, Hunan Provincial Key Laboratory of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences, Changsha, 410125, Hunan Province, China
| | - Donglin Su
- Hunan Agriculture Product Processing Institute, Dongting Laboratory, International Joint Lab on Fruits &Vegetables Processing, Quality and Safety, Hunan Provincial Key Laboratory of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences, Changsha, 410125, Hunan Province, China
| | - Jiajing Guo
- Hunan Agriculture Product Processing Institute, Dongting Laboratory, International Joint Lab on Fruits &Vegetables Processing, Quality and Safety, Hunan Provincial Key Laboratory of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences, Changsha, 410125, Hunan Province, China.
| | - Yang Shan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, Hunan Province, China; Hunan Agriculture Product Processing Institute, Dongting Laboratory, International Joint Lab on Fruits &Vegetables Processing, Quality and Safety, Hunan Provincial Key Laboratory of Fruits &Vegetables Storage, Processing, Quality and Safety, Hunan Academy of Agricultural Sciences, Changsha, 410125, Hunan Province, China.
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4
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Arulvendhan V, Saravana Bhavan P, Rajaganesh R. Molecular Identification and Phytochemical Analysis and Bioactivity Assessment of Catharanthus roseus Leaf Extract: Exploring Antioxidant Potential and Antimicrobial Activities. Appl Biochem Biotechnol 2024:10.1007/s12010-024-04902-w. [PMID: 38526661 DOI: 10.1007/s12010-024-04902-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/04/2024] [Indexed: 03/27/2024]
Abstract
Plants have long been at the main focus of the medical industry's attention due to their extensive list of biological and therapeutic properties and ethnobotanical applications. Catharanthus roseus, sometimes referred to as Nithyakalyani in Tamil, is an Apocynaceae family member used in traditional Indian medicine. It also examines the plant's potential antimicrobial and antioxidant activities as well as its preliminary phytochemical makeup. Leaf material from C. roseus was analyzed and found to include a variety of phytochemicals including alkaloids, terpenoids, flavonoids, tannins, phenols, saponins, glycosides, quinones, and steroids. Four of the seven secondary metabolic products discovered in C. roseus leaves showed bioactive principles: 3-methylmannoside, squalene, pentatriacontane, and 2,4,4-trimethyl-3-hydroxymethyl-5a-(3-methyl-but-2-enyl)-cyclohexene. Catharanthus roseus is rich in the anticancer compounds vinblastine and vincristine. Whole DNA was isolated from fresh leaves, then amplified, sequenced, and aligned to find prospective DNA barcode candidates. One DNA marker revealed the restricted genetic relationship among C. roseus based on genetic distance and phylogenetic analysis. The antioxidant activity of the plant extract was evaluated using the DPPH, ABTS, phosphomolybdenum, FRAP, and superoxide radical scavenging activity assays, while the antibacterial potential was evaluated using the agar well diffusion assay. The ethanol extract of C. roseus was found to have the highest reducing power. In addition, a 4- to 21-mm-wide zone of inhibition was seen when the C. roseus extract was tested against bacterial and fungal stains. In conclusion, C. roseus has the most promise as an antibacterial and antioxidant agent.
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Affiliation(s)
- Velusamy Arulvendhan
- Department of Zoology, School of Life Sciences, Bharathiar University, Coimbatore, 641046, Tamil Nadu, India
| | - Periyakali Saravana Bhavan
- Department of Zoology, School of Life Sciences, Bharathiar University, Coimbatore, 641046, Tamil Nadu, India.
| | - Rajapandian Rajaganesh
- Department of Zoology, School of Life Sciences, Bharathiar University, Coimbatore, 641046, Tamil Nadu, India.
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Cui R, Zhang C, Pan ZH, Hu TG, Wu H. Probiotic-fermented edible herbs as functional foods: A review of current status, challenges, and strategies. Compr Rev Food Sci Food Saf 2024; 23:e13305. [PMID: 38379388 DOI: 10.1111/1541-4337.13305] [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: 09/17/2023] [Revised: 01/16/2024] [Accepted: 01/22/2024] [Indexed: 02/22/2024]
Abstract
Recently, consumers have become increasingly interested in natural, health-promoting, and chronic disease-preventing medicine and food homology (MFH). There has been accumulating evidence that many herbal medicines, including MFH, are biologically active due to their biotransformation through the intestinal microbiota. The emphasis of scientific investigation has moved from the functionally active role of MFH to the more subtle role of biotransformation of the active ingredients in probiotic-fermented MFH and their health benefits. This review provides an overview of the current status of research on probiotic-fermented MFH. Probiotics degrade toxins and anti-nutritional factors in MFH, improve the flavor of MFH, and increase its bioactive components through their transformative effects. Moreover, MFH can provide a material base for the growth of probiotics and promote the production of their metabolites. In addition, the health benefits of probiotic-fermented MFH in recent years, including antimicrobial, antioxidant, anti-inflammatory, anti-neurodegenerative, skin-protective, and gut microbiome-modulating effects, are summarized, and the health risks associated with them are also described. Finally, the future development of probiotic-fermented MFH is prospected in combination with modern development technologies, such as high-throughput screening technology, synthetic biology technology, and database construction technology. Overall, probiotic-fermented MFH has the potential to be used in functional food for preventing and improving people's health. In the future, personalized functional foods can be expected based on synthetic biology technology and a database on the functional role of probiotic-fermented MFH.
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Affiliation(s)
- Rui Cui
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Cong Zhang
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Zhen-Hui Pan
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Teng-Gen Hu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
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Yu L, Zhou Y, Chen Y, Wang Y, Gu Q, Song D. Antifungal activity and mechanism of Litsea cubeba (Lour.) Persoon essential oil against the waxberry spoilage fungi Penicillium oxalicum and its potential application. Int J Food Microbiol 2024; 411:110512. [PMID: 38043475 DOI: 10.1016/j.ijfoodmicro.2023.110512] [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] [Revised: 11/09/2023] [Accepted: 11/28/2023] [Indexed: 12/05/2023]
Abstract
Litsea cubeba essential oil (LCEO) is a broad-spectrum bacteriostatic substance produced from the fruit of the Litsea tree that has been used for the treatment of various diseases in China for thousands of years. Here, the antifungal activities of LCEO against 10 different fungi (Naganishia diffluens, Fusarium sacchari, Cladosporium tenuissimum, Fusarium proliferatum, Fusarium verticillioides, Fusarium subglutinans, Mucor racemosus, Penicillium oxalicum, Penicillium chrysogenum, and Aspergillus niger) that cause rot to waxberries were assessed. The chemical components of LCEO and its modes of action against P. oxalicum were investigated. Citral (32.62 %) was characterized as the main component of LCEO by gas chromatography-mass spectrometry. LCEO exhibited excellent antifungal activities against all 10 fungi. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration of LCEO against P. oxalicum were 2.24 and 4.48 g/L, respectively. Furthermore, LCEO (MIC) compromised membrane permeability and integrity, caused leakage of the cell components, and increased production of malondialdehyde and reactive oxygen species. Scanning electron microscopy and transmission electron microscopy indicated that the morphology and ultrastructure of the LCEO-treated hyphal cell membrane and organelles were severely damaged. Meanwhile, LCEO increased the shelf life of waxberries from 1-2 to 5-6 d. LCEO is a potential ecologically friendly alternative to commercial fungicides to inhibit postharvest fungal contamination of waxberries during shipment and storage.
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Affiliation(s)
- Liang Yu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yangxia Zhou
- Key Laboratory for Food Microbial Technology of Zhejiang Province, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yicun Chen
- State Key Laboratory of Tree Genetics and Breeding, Chinese Academy of Forestry, Beijing 100091, China; Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311400, China
| | - Yangdong Wang
- State Key Laboratory of Tree Genetics and Breeding, Chinese Academy of Forestry, Beijing 100091, China; Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311400, China
| | - Qing Gu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Dafeng Song
- Key Laboratory for Food Microbial Technology of Zhejiang Province, Zhejiang Gongshang University, Hangzhou 310018, China.
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7
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Singh PP, Jaiswal AK, Raghuvanshi TS, Prakash B. Insights into the antimicrobial efficacy of Coleus aromaticus essential oil against food-borne microbes: Biochemical and molecular simulation approaches. Food Chem Toxicol 2023; 182:114111. [PMID: 37890759 DOI: 10.1016/j.fct.2023.114111] [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: 08/10/2023] [Revised: 09/19/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023]
Abstract
The study reported the antimicrobial efficacy of chemically characterized Coleus aromaticus essential oil (CEO) against food-borne bacteria, molds (Aspergillus flavus), aflatoxin B1 (AFB1) and explored its mechanism of action using biochemical and molecular simulation approaches. The chemical profile of CEO was explored by Gas chromatography-mass spectrometry (GC-MS) analysis, which revealed thymol (46.0%) as the major compound. The minimum inhibitory concentration values of CEO for bacterial species Escherichia coli, Salmonella enterica, Bacillus cereus, and Shigella flexneri was found to be 0.9 μl/ml, 0.7 μl/ml, 0.16 μl/ml, and 0.12 μl/ml respectively. The MIC value for A. flavus and AFB1 contamination was 0.6 μl/ml. The DPPH radical scavenging activity of CEO was recorded with IC50 0.32 μl/ml. Biochemical and computational approaches (docking and dynamics simulation) have been performed to explore the multi-faceted antimicrobial inhibitory effects of CEO at the molecular level, which shows the impairment in membrane functioning, leakage of cellular contents, release of 260-nm absorbing materials, antioxidative defense, carbon catabolism and vital genes (7AP3, Nor1, Omt1, and Vbs). The findings indicated that CEO could be used as natural antimicrobial agents against food-spoilage bacteria, A. flavus and AFB1 contamination to extend the shelf-life of food product and prevention of food-borne diseases.
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Affiliation(s)
- Prem Pratap Singh
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Atul Kumar Jaiswal
- Department of Computer Science and Engineering, Jamia Hamdard University, New Delhi, India
| | - Tanya Singh Raghuvanshi
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Bhanu Prakash
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India.
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Liu X, Zhao Y, Xu Y, Liu C. Synthesis of γ-Cyclodextrin-Reduced Fe(III) Nanoparticles with Peroxidase-like Catalytic Activity for Bacteriostasis of Food. NANO LETTERS 2023; 23:9995-10003. [PMID: 37857332 DOI: 10.1021/acs.nanolett.3c03103] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2023]
Abstract
Foodborne pathogens are a primary cause of human foodborne illness, making it imperative to explore novel antibacterial strategies for their control. In this study, Fe-γ-CD was successfully synthesized as a food antibacterial agent for use in milk and orange juice. The Fe-γ-CD consists of 6/11 Fe(II) and 5/11 Fe(III), which catalyze a Fenton-like catalytic reaction with H2O2 to generate •OH. Consequently, Fe-γ-CD exhibits exceptional peroxidase-like activity and broad-spectrum antibacterial efficacy. Fe-γ-CD not only disrupts the wall structure of ESBL-E. coli but also induces protein leakage and genetic destruction, ultimately leading to its death. Furthermore, Fe-γ-CD inhibits biofilm formation by MRSA and eradicates mature biofilms, resulting in MRSA's demise. Importantly, Fe-γ-CD demonstrates negligible cytotoxicity toward normal mammalian cells, making it an ideal candidate for application as an antibacterial agent in foodstuffs. These findings highlight that Fe-γ-CD is an effective tool for combating the spread of foodborne pathogens and food safety.
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Affiliation(s)
- Xiaohui Liu
- College of Life Sciences, Institute of Biomedical Engineering, Qingdao University, Ningxia Road 308, Qingdao 266071, Shandong, China
| | - Yuhan Zhao
- College of Life Sciences, Institute of Biomedical Engineering, Qingdao University, Ningxia Road 308, Qingdao 266071, Shandong, China
| | - Yuanhong Xu
- College of Life Sciences, Institute of Biomedical Engineering, Qingdao University, Ningxia Road 308, Qingdao 266071, Shandong, China
| | - Chengzhen Liu
- College of Life Sciences, Institute of Biomedical Engineering, Qingdao University, Ningxia Road 308, Qingdao 266071, Shandong, China
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Mouhoub A, Boutachfaiti RE, Petit E, Molinié R, Guendouz A, El Alaoui-Talibi Z, Koraichi SI, Delattre C, Modafar CE. Chemical extraction, characterization, and inspection of the antimicrobial and antibiofilm activities of shrimp chitosan against foodborne fungi and bacteria. World J Microbiol Biotechnol 2023; 39:338. [PMID: 37821792 DOI: 10.1007/s11274-023-03798-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Accepted: 10/09/2023] [Indexed: 10/13/2023]
Abstract
Nowadays, the exploitation of biopolymers in the industrial sector has become a trend. Chitosan is considered one of the most investigated biopolymers due to its abundance and antibacterial, antifungal, and antibiofilm activities. In this work, chitosan was chemically extracted from shrimp shells. Solutions of HCl 1 M, NaOH 4 M, and NaOH 15 M were used for the demineralization, deproteinization, and deacetylation process, respectively. The utilized methods of characterization (FTIR, 1 H NMR, 13 C NMR, and SEC-MALS) revealed that the obtained chitosan has a moderate degree of deacetylation and low molecular weight (DDA = 74% and Mw = 72.14 kDa). The microdilution method and inoculation of solid medium were carried out to assess the antibiofilm action of chitosan against Staphylococcus aureus, Pseudomonas aeruginosa, Enterococcus hirae, Escherichia coli, Rhizopus sp., and Aspergillus sp. which are known as foodborne microorganisms. Results showed that the produced chitosan at 1 g/L inhibits between 63.44 and 99.75% of the microbial biofilm depending on the tested strains. These promising results confirm the potential deployment of the obtained chitosan in the food industry as a replacement for synthetic antimicrobial agents.
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Affiliation(s)
- Anouar Mouhoub
- Centre d'Agrobiotechnologie et Bioingénierie, Unité de Recherche Labellisée CNRST (Centre AgroBiotech, Faculté des Sciences et Techniques, URL-CNRST 05), Université Cadi Ayyad, Marrakech, Morocco.
| | - Redouan El Boutachfaiti
- IUT d'Amiens, UMRT INRAE 1158 BioEcoAgro, BIOlogie des Plantes et Innovation (BIOPI), Université de Picardie Jules Verne, Avenue des Facultés, Le Bailly, 80025, Amiens, France
| | - Emmanuel Petit
- IUT d'Amiens, UMRT INRAE 1158 BioEcoAgro, BIOlogie des Plantes et Innovation (BIOPI), Université de Picardie Jules Verne, Avenue des Facultés, Le Bailly, 80025, Amiens, France
| | - Roland Molinié
- IUT d'Amiens, UMRT INRAE 1158 BioEcoAgro, BIOlogie des Plantes et Innovation (BIOPI), Université de Picardie Jules Verne, Avenue des Facultés, Le Bailly, 80025, Amiens, France
| | - Amine Guendouz
- Centre d'Agrobiotechnologie et Bioingénierie, Unité de Recherche Labellisée CNRST (Centre AgroBiotech, Faculté des Sciences et Techniques, URL-CNRST 05), Université Cadi Ayyad, Marrakech, Morocco
| | - Zainab El Alaoui-Talibi
- Centre d'Agrobiotechnologie et Bioingénierie, Unité de Recherche Labellisée CNRST (Centre AgroBiotech, Faculté des Sciences et Techniques, URL-CNRST 05), Université Cadi Ayyad, Marrakech, Morocco
| | - Saad Ibnsouda Koraichi
- Laboratoire de Biotechnologie Microbienne et Molécules Bioactives, Faculté des Sciences et Techniques, Université Sidi Mohamed Ben Abdellah, Université Sidi Mohamed Ben Abdellah-Fès, Fès, Morocco
| | - Cédric Delattre
- Université Clermont Auvergne, Clermont Auvergne INP, CNRS, Institut Pascal, F-63000, Clermont-Ferrand, France
- Institut Universitaire de France (IUF), 1 Rue Descartes, 7500, Paris, France
| | - Cherkaoui El Modafar
- Centre d'Agrobiotechnologie et Bioingénierie, Unité de Recherche Labellisée CNRST (Centre AgroBiotech, Faculté des Sciences et Techniques, URL-CNRST 05), Université Cadi Ayyad, Marrakech, Morocco
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Pinto L, Tapia-Rodríguez MR, Baruzzi F, Ayala-Zavala JF. Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges. Foods 2023; 12:2315. [PMID: 37372527 DOI: 10.3390/foods12122315] [Citation(s) in RCA: 22] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/03/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
The increasing demand for natural, safe, and sustainable food preservation methods drove research towards the use of plant antimicrobials as an alternative to synthetic preservatives. This review article comprehensively discussed the potential applications of plant extracts, essential oils, and their compounds as antimicrobial agents in the food industry. The antimicrobial properties of several plant-derived substances against foodborne pathogens and spoilage microorganisms, along with their modes of action, factors affecting their efficacy, and potential negative sensory impacts, were presented. The review highlighted the synergistic or additive effects displayed by combinations of plant antimicrobials, as well as the successful integration of plant extracts with food technologies ensuring an improved hurdle effect, which can enhance food safety and shelf life. The review likewise emphasized the need for further research in fields such as mode of action, optimized formulations, sensory properties, safety assessment, regulatory aspects, eco-friendly production methods, and consumer education. By addressing these gaps, plant antimicrobials can pave the way for more effective, safe, and sustainable food preservation strategies in the future.
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Affiliation(s)
- Loris Pinto
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Melvin R Tapia-Rodríguez
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 sur, Col. Centro, Ciudad Obregón, Obregón 85000, Sonora, Mexico
| | - Federico Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Jesús Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
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Matté EHC, Luciano FB, Evangelista AG. Essential oils and essential oil compounds in animal production as antimicrobials and anthelmintics: an updated review. Anim Health Res Rev 2023; 24:1-11. [PMID: 37401263 DOI: 10.1017/s1466252322000093] [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] [Indexed: 07/05/2023]
Abstract
Several countries have shown an increased prevalence of drug resistance in animal production due to the indiscriminate use of antibiotics and antiparasitics in human and veterinary medicine. This article aims to review existing methods using naturally occurring essential oils (EOs) and their isolated compounds (EOCs) as alternatives to antimicrobials and antiparasitic compounds in animal production and, consequently, to avoid resistance. The most-reported mechanism of action of EOs and EOCs was cell membrane damage, which leads to the leakage of cytoplasmic content, increased membrane permeability, inhibition of metabolic and genetic pathways, morphologic changes, antibiofilm effects, and damage to the genetic material of infections. In parasites, anticoccidial effects, reduced motility, growth inhibition, and morphologic changes have been reported. Although these compounds regularly show a similar effect to those promoted by traditional drugs, the elucidation of their mechanisms of action is still scarce. The use of EOs and EOCs can also positively influence crucial parameters in animal production, such as body weight gain, feed conversion rate, and cholesterol reduction, which also positively impact meat quality. The application of EOs and EOCs is enhanced by their association with other natural compounds or even by the association with synthetic chemicals, which has been found to cause synergism in their antimicrobial effect. By reducing the effective therapeutical/prophylactic dose, the chances of off-flavors – the most common issue in EO and EOC application – is greatly mitigated. However, there is very little work on the combination of EOs and EOCs in large in vivo studies. In addition, research must apply the correct methodology to properly understand the observed effects; for example, the use of only high concentrations may mask potential results obtained at lower dosages. Such corrections will also allow the elucidation of finer mechanisms and promote better biotechnologic use of EOs and EOCs. This manuscript presents several information gaps to be filled before the use of EOs and EOCs are fully applicable in animal production.
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Affiliation(s)
- Eduardo Henrique Custódio Matté
- Undergraduate Program in Biotechnology, School of Life Sciences, Pontifícia Universidade Católica do Paraná, Curitiba, Brazil
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Wei H, Wu D, Zheng M, Wang W, Wang D. Elucidating the role of two types of essential oils in regulating antibiotic resistance in soil. JOURNAL OF HAZARDOUS MATERIALS 2023; 454:131443. [PMID: 37094440 DOI: 10.1016/j.jhazmat.2023.131443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 04/05/2023] [Accepted: 04/17/2023] [Indexed: 05/03/2023]
Abstract
Although several approaches for reducing antibiotic resistance genes (ARGs) in soil have been proposed, the application of environmentally friendly approaches is now attracting much more attention. In the present study, two types of essential oils (EOs), namely lavender essential oil (LEO) and oregano essential oil (OEO), were selected to investigate their roles in regulating ARGs in soil. In a 28-day microcosm experiment, it was found that the different types and doses of EOs significantly changed the composition of microbial communities. The LEO treatments enriched more taxa belonging to Actinobacteria than the control, whereas the low dose of OEO reduced Actinobacteria enrichment. Besides, the control and the treatments with a high dose of LEO and OEO all significantly enriched the functional pathways related to Human Diseases, which were positively associated with ARGs. However, the low dose of these EOs helped to reduce the pathways. Because of inhibition of the functional pathways and ARG hosts, the low dose of OEO reduce the ARGs related to antibiotic efflux by 71.8% and the resistance genes to multidrug by 56.4%, but these roles did not occur in LEO treatments. These outcomes provide practical and theoretical support for the application of EOs in remediating ARG-contaminated soils.
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Affiliation(s)
- Huawei Wei
- Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, Guizhou, PR China; Collaborative Innovation Center for Prevention and Control of Endemic and Ethnic Regional Diseases Co-constructed by the Province and Ministry, Guizhou Medical University, Guiyang 550025, Guizhou, PR China.
| | - Dong Wu
- Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, Guizhou, PR China; Shanghai Engineering Research Center of Biotransformation of Organic Solid Waste, Shanghai Key Lab for Urban Ecological Processes and Eco-Restoration, School of Ecological and Environmental Sciences, East China Normal University, Shanghai 200241, PR China
| | - Mingying Zheng
- Guizhou Province Bureau of Geology and Mineral Exploration and Development, Guiyang 550004, PR China
| | - Wanjin Wang
- Guizhou Province Bureau of Geology and Mineral Exploration and Development, Guiyang 550004, PR China
| | - Dapeng Wang
- Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, Guizhou, PR China; Collaborative Innovation Center for Prevention and Control of Endemic and Ethnic Regional Diseases Co-constructed by the Province and Ministry, Guizhou Medical University, Guiyang 550025, Guizhou, PR China.
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Shektaei ZA, Pourehsan MM, Bagheri V, Ghasempour Z, Mahmoudzadeh M, Ehsani A. Physico-chemical and antimicrobial characteristics of novel biodegradable films based on gellan and carboxymethyl cellulose containing rosemary essential oil. Int J Biol Macromol 2023; 234:122944. [PMID: 36549625 DOI: 10.1016/j.ijbiomac.2022.12.163] [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: 10/03/2022] [Revised: 11/29/2022] [Accepted: 12/15/2022] [Indexed: 12/23/2022]
Abstract
The purpose of the current investigation was to produce a novel functional composite biodegradable film by Gellan (Gla) and Carboxymethyl cellulose (CMC) biopolymers containing rosemary essential oils (REO) and evaluate their physicochemical and antimicrobial features. The film containing 5 % REO, due to its better mechanical properties (UTS = 13.44 ± 0.30 Mpa and SB = 21.14 ± 1.15 %) compared to other emulsified samples containing REO, was selected as the optimal film. Furthermore, it had less water vapor permeability (WVP = 6.60 ± 0.31 (g/mhPa) × 10-8) in comparison to control sample (8.21 ± 0.10 (g/mhPa) × 10-8) and the best color properties among the samples. The Scanning Electron Microscopy (SEM) images didn't show the phenomenon of agglomeration and point accumulation of REO. Also, 5 % of REO contributed to the increased compactness of the film in comparison to the film without the REO. Based on the results of Fourier-transform infrared spectroscopy (FTIR) spectra, no new chemical bonds were created by adding REO to the biopolymer substrate, and the REO was well dispersed and distributed among the Gla-CMC chains throughout the film substrate. Adding 5 % REO showed antioxidant effects. Considering the antimicrobial tests, all films containing REO had antimicrobial effects against the Staphylococcus aureus, Escherichia coli, Salmonella typhimurium, and Pseudomonas fluorescens bacterial strains.
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Affiliation(s)
- Zahra Akbari Shektaei
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mohammad Mahdi Pourehsan
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Vahid Bagheri
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. BOX 51666-16471, Tabriz, Iran
| | - Zahra Ghasempour
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Maryam Mahmoudzadeh
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.
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Lai H, Chen S, Su X, Huang X, Zheng Q, Yang M, Shen B, Yue P. Sponge-liked Silica Nanoporous Particles for Sustaining Release and Long-Term Antibacterial Activity of Natural Essential Oil. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020594. [PMID: 36677650 PMCID: PMC9862449 DOI: 10.3390/molecules28020594] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 12/27/2022] [Accepted: 12/31/2022] [Indexed: 01/11/2023]
Abstract
To improve the sustained release and long-term antibacterial activity of Chimonanthus nitens Oliv. essential oil (CEO), novel sponge-liked nanoporous silica particles (SNP) were synthesized via the soft template method, which was employed as a biocompatible carrier to prepare spong-liked nanoporous silica particles loading with CEO (CEO-SNP) through physical adsorption. The structure and properties of the samples were characterized via N2 adsorption/desorption measurements, thermogravimetry (TGA), Fourier transform infrared, SEM and TEM. The result showed that the SNP exhibited an excellent loading capability of CEO up to 76.3%. The thermal stability and release behavior of the CEO were significantly improved via the physical adsorption of the SNP materials. The release profile of CEO was in accordance with the first-order kinetic model, which meant that the release mechanism was drug Fick's diffusion. The antibacterial evaluation results demonstrated that the CEO-SNP exhibited strong antibacterial activity against S. aureus, E. coli and P. aeruginosa. The antibacterial results have shown that the CEO-SNP could destroy the cell structure of bacteria, and result in the generation of oxidative stress and the release of nucleic acid. After storage of 30 d at 25 °C, the CEO-SNP still had the stronger antibacterial activity towards S. aureus, E. coli and P. aeruginosa in comparison with CEO. Therefore, the sponge-like silica nanoporous particles seemed to be a promising carrier for long-term stability and antibacterial delivery of CEO.
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Comparison of Conventional Extraction Techniques with Superheated Steam Distillation on Chemical Characterization and Biological Activities of Syzygium aromaticum L. Essential Oil. SEPARATIONS 2023. [DOI: 10.3390/separations10010027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
Syzygium aromaticum L. is an aromatic plant with a significant amount of essential oil (EO), which is used in food, medicine, for flavoring, and in the fragrance industry. The purpose of this study was to comparatively evaluate the chemical composition, yield, and antioxidant and antifungal activities of Syzygium aromaticum essential oils extracted by the conventional hydro-distillation, steam distillation, and the emerging superheated steam distillation methods. It was noticed that the extraction methods significantly influenced the yield, chemical composition, and antioxidant and antimicrobial activities of essential oils. The maximum yield was obtained using superheated steam distillation, followed by hydro-distillation and steam distillation. The antioxidant potential of EO extracts was evaluated following the scavenging of 2,2-dipenyl-1-picrylhydrazyl radicals, hydrogen peroxide scavenging activity and ferric reducing power assays. Results revealed that EO extracted superheated steam distillation exhibited the highest antioxidant activity. GC-MS analysis depicted eugenol (47.94–26.50%) and caryophyllene (20.24–9.25%) as the major compounds of Syzygium aromaticum EOs. The antimicrobial activity of EO extracts was evaluated, via the resazurin microtiter plate assay, microdilution broth assay, and disc diffusion methods, against normal and food pathogenic bacterial and fungal strains. After comparative evaluation, it was observed that superheated steam extracted EO exhibited the highest antimicrobial potential. Overall, methodical evaluation disclosed that superheated steam distillation is an effective method to extract EOs from plant sources, with greater yield and promising biological activities.
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Sateriale D, Forgione G, De Cristofaro GA, Facchiano S, Boscaino F, Pagliuca C, Colicchio R, Salvatore P, Paolucci M, Pagliarulo C. Towards Green Strategies of Food Security: Antibacterial Synergy of Essential Oils from Thymus vulgaris and Syzygium aromaticum to Inhibit Escherichia coli and Staphylococcus aureus Pathogenic Food Isolates. Microorganisms 2022; 10:microorganisms10122446. [PMID: 36557699 PMCID: PMC9780947 DOI: 10.3390/microorganisms10122446] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/05/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022] Open
Abstract
Foodborne diseases continue to represent an important public health issue. The control of food spoilage and pathogenic microorganisms is achieved mainly by synthetic chemicals, unfortunately associated to several undesirable aspects. The growing requirement for new and safe alternative strategies has resulted in the research of agents from natural sources with antimicrobial properties, such as essential oils (EOs). This study's purpose was to define the antibacterial profile of thyme (Thymus vulgaris) and cloves (Syzygium aromaticum) essential oils against both Gram-positive and Gram-negative important foodborne pathogenic bacteria. Gas chromatography mass spectrometry analysis was performed for EOs' chemical composition. Qualitative in vitro antimicrobial assays (i.e., agar well diffusion method and disk-volatilization method) allowed for verification of the efficacy of EOs, used individually and in binary combination and both in liquid and vapor phase, against Staphylococcus aureus and Escherichia coli food isolates. Minimal inhibitory concentrations and minimal bactericidal concentration values have been used to quantitatively measure the antibacterial activity of EOs, while the fractional inhibitory concentration index has been considered as a predictor of in vitro antibacterial synergistic effects. The microbiological tests suggest that thyme and cloves EOs, rich in bioactive compounds, are able to inhibit the growth of tested foodborne bacteria, especially in vapor phase, also with synergistic effects. Results provide evidence to consider the tested essential oils as promising sources for development of new, broad-spectrum, green food preservatives.
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Affiliation(s)
- Daniela Sateriale
- Department of Science and Technology, University of Sannio, Via F. De Sanctis Snc, 82100 Benevento, Italy
| | - Giuseppina Forgione
- Department of Science and Technology, University of Sannio, Via F. De Sanctis Snc, 82100 Benevento, Italy
| | | | - Serena Facchiano
- Department of Science and Technology, University of Sannio, Via F. De Sanctis Snc, 82100 Benevento, Italy
| | - Floriana Boscaino
- Institute of Food Science, National Research Council (CNR-ISA), Via Roma 64, 83100 Avellino, Italy
| | - Chiara Pagliuca
- Department of Molecular Medicine and Medical Biotechnologies, University of Naples Federico II, Via S. Pansini 5, 80131 Naples, Italy
| | - Roberta Colicchio
- Department of Molecular Medicine and Medical Biotechnologies, University of Naples Federico II, Via S. Pansini 5, 80131 Naples, Italy
| | - Paola Salvatore
- Department of Molecular Medicine and Medical Biotechnologies, University of Naples Federico II, Via S. Pansini 5, 80131 Naples, Italy
- CEINGE-Biotecnologie Avanzate s.c.ar.l., Via G. Salvatore 486, 80145 Naples, Italy
| | - Marina Paolucci
- Department of Science and Technology, University of Sannio, Via F. De Sanctis Snc, 82100 Benevento, Italy
| | - Caterina Pagliarulo
- Department of Science and Technology, University of Sannio, Via F. De Sanctis Snc, 82100 Benevento, Italy
- Correspondence: ; Tel.: +39-0824-305141
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Hu Z, Zhang J, Tong W, Zhang Y, Du L, Liu F. Perilla frutescens essential oil as a potential fumigant against quality deterioration of post-harvested rice caused by Aspergillus flavus. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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18
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Rout S, Tambe S, Deshmukh RK, Mali S, Cruz J, Srivastav PP, Amin PD, Gaikwad KK, Andrade EHDA, Oliveira MSD. Recent trends in the application of essential oils: The next generation of food preservation and food packaging. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Zhang L, Zhang M, Ju R, Mujumdar AS, Liu K. Synergistic antibacterial mechanism of different essential oils and their effect on quality attributes of ready-to-eat pakchoi (Brassica campestris L. ssp. chinensis). Int J Food Microbiol 2022; 379:109845. [PMID: 35940117 DOI: 10.1016/j.ijfoodmicro.2022.109845] [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: 05/10/2022] [Revised: 06/21/2022] [Accepted: 07/18/2022] [Indexed: 10/16/2022]
Abstract
The mixture of garlic essential oil (GEO), ginger essential oil (GIEO) and litsea cubeba essential oil (LCEO) was prepared and its effect on the antibacterial activity of E. coli, S. aureus and P. aeruginosa, as well as properties of ready-to-eat pakchoi during storage were assessed. GEO, GIEO or LCEO treatment significantly enhanced the accumulation of reactive oxygen species (ROS) levels, resulting in disruption of the permeability of cell membrane, the leakage of cytoplasmic contents, and the alteration of the secondary structure of bacterial proteins. Meanwhile, GEO, GIEO or LCEO treatment repressed the key enzyme in tricarboxylic acid (TCA) and Hexose monophosphate pathway (HMP) cycle of E. coli, S. aureus and P. aeruginosa. Essential oil treatments (p < 0.05) could significantly prolong the shelf life of pakchoi, total bacterial count (TBC) values and chlorophyll content of GEO/GIEO/LCEO sample were 3.47 log cfu/g and 0.82 mg/g, respectively, after storage for 7 days. E. coli, S. aureus and P. aeruginosa counts in GEO/GIEO/LCEO samples decreased by 56.76 %, 70.10 %, 73.95 % compared to CK (no essential oil) samples. The comprehensive results from the sensory (flavor and color) and microbial analysis (especially TBC) showed that GEO/GIEO/LCEO could extend the shelf life of ready-to-eat pakchoi from 4 d to 7 d. As compared with GEO, GIEO or LCEO individually, the combination of GEO, GIEO and LCEO exhibited synergistic effect and more pronouncedly antibacterial activity to improve quality of ready-to-eat pakchoi.
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Affiliation(s)
- Lihui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, 210037 Nanjing, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
| | - Kun Liu
- Sichuan Tianwei Food Group Co., Ltd., 610000 Chengdu, China
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Zhang L, Zhang M, Ju R, Mujumdar AS, Deng D. Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes. Crit Rev Food Sci Nutr 2022; 64:3384-3406. [PMID: 36226715 DOI: 10.1080/10408398.2022.2132207] [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] [Indexed: 11/03/2022]
Abstract
Although complex coacervation could improve the water solubility, thermal stability, bioavailability, antioxidant activity and antibacterial activity of essential oils (EOs). However, some wall materials (such as proteins and polysaccharides) with water solubility and hydrophobic nature limited their application in complex coacervation. In order to improve the properties of EO complex coacervates, some efficient physical field technology was proposed. This paper summarizes the application and functional properties of EOs in complex coacervates, formation and controlled-release mechanism, as well as functions of EO complex coacervates. In particular, efficient physical field technology as innovative technology, such as high pressure, ultrasound, cold plasma, pulsed electric fields, electrohydrodynamic atomization and microwave technology improved efficient and quality attributes of EO complex coacervates are reviewed. The physical fields could modify the gelling, structural, textural, emulsifying, rheological properties, solubility of wall material (proteins and polysaccharides), which improve the properties of EO complex coacervates. Overall, EOs complex coacervates possess great potential to be used in the food industry, including high bioavailability, excellent antioxidant capacity and gut microbiota in vivo, masking the sensation of off-taste or flavor, favorable antimicrobial capacity.
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Affiliation(s)
- Lihui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
| | - Dewei Deng
- Zhengzhou Xuemailong Food Flavor Co, Zhengzhou, Henan, China
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Huang L, Teng W, Cao J, Wang J. Liposomes as Delivery System for Applications in Meat Products. Foods 2022; 11:foods11193017. [PMID: 36230093 PMCID: PMC9564315 DOI: 10.3390/foods11193017] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/19/2022] [Accepted: 09/23/2022] [Indexed: 11/16/2022] Open
Abstract
In the meat industry, microbial contamination, and lipid and protein oxidation are important factors for quality deterioration. Although natural preservatives have been widely used in various meat products, their biological activities are often reduced due to their volatility, instability, and easy degradation. Liposomes as an amphiphilic delivery system can be used to encapsulate food active compounds, which can improve their stability, promote antibacterial and antioxidant effects and further extend the shelf life of meat products. In this review, we mainly introduce liposomes and methods of their preparation including conventional and advanced techniques. Meanwhile, the main current applications of liposomes and biopolymer-liposome hybrid systems in meat preservation are presented.
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Affiliation(s)
- Li Huang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Wendi Teng
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Correspondence: (J.C.); (J.W.)
| | - Jinpeng Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: (J.C.); (J.W.)
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Root-Associated Microbiomes of Panax notoginseng under the Combined Effect of Plant Development and Alpinia officinarum Hance Essential Oil. Molecules 2022; 27:molecules27186014. [PMID: 36144749 PMCID: PMC9501277 DOI: 10.3390/molecules27186014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 09/08/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
Essential oils (EOs) have been proposed as an alternative to conventional pesticides to inhibit fungal pathogens. However, the application of EOs is considerably limited due to their highly volatile nature and unpredictable effects on other microbes. In our study, the composition of bacterial and fungal communities from the rhizosphere soil of P. notoginseng under four treatment levels of Alpinia officinarum Hance EO was characterized over several growth stages. Leaf weight varied dramatically among the four EO treatment levels after four months of growth, and the disease index at a low concentration (0.14 mg/g) of EO addition was the lowest among the P. notoginseng growth stages. The content of monomeric saponins was elevated when EO was added. Bacterial and fungal diversity in the absence of plants showed a decreasing trend with increasing levels of EO. Bacterial diversity recovery was more correlated with plant growth than was fungal diversity recovery. Compared with the control (no EO addition), a low concentration of EO significantly accumulated Actinomycota, including Acidothermus, Blastococcus, Catenulispora, Conexibacter, Rhodococcus, and Sinomonas, after one month of plant-microbial interaction. Overall, the results showed that both the plant growth stage and EOs drive changes in the microbial community composition in the rhizosphere of P. notoginseng. Plant development status had a stronger influence on bacterial diversity than on fungal diversity. EO had a more significant effect on fungal community composition, increasing the dominance of Ascomycota when EO concentration was increased. Under the interaction of P. notoginseng growth and EO, a large number of bacterial genera that have been described as plant growth-promoting rhizobacteria (PGPR) responded positively to low concentrations of EO application, suggesting that EO may recruit beneficial microbes in the root zone to cope with pathogens and reduce root rot disease. These results offer novel insights into the relationship between EO application, altered microbial communities in the plant roots, plant growth stage, and disease occurrence.
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Kim Y, Shin M, Kang J, Kang D. Effect of sub‐lethal treatment of carvacrol and thymol on virulence potential and resistance to several bactericidal treatments of
Staphylococcus aureus
. J Food Saf 2022. [DOI: 10.1111/jfs.13004] [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)
- Yu‐Min Kim
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agricultural and Life Sciences Seoul National University Seoul Republic of Korea
| | - Minjung Shin
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agricultural and Life Sciences Seoul National University Seoul Republic of Korea
| | - Jun‐Won Kang
- Department of Food Science and Biotechnology Dongguk University‐Seoul Goyang‐si Gyeonggi‐do Republic of Korea
| | - Dong‐Hyun Kang
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agricultural and Life Sciences Seoul National University Seoul Republic of Korea
- Institutes of Green Bio Science & Technology Seoul National University Pyeongchang‐gun Gangwon‐do Republic of Korea
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Posgay M, Greff B, Kapcsándi V, Lakatos E. Effect of Thymus vulgaris L. essential oil and thymol on the microbiological properties of meat and meat products: A review. Heliyon 2022; 8:e10812. [PMID: 36247140 PMCID: PMC9562244 DOI: 10.1016/j.heliyon.2022.e10812] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 06/10/2022] [Accepted: 09/23/2022] [Indexed: 01/06/2023] Open
Abstract
Since foodborne diseases are often considered as one of the biggest public health threats worldwide, effective preservation strategies are needed to inhibit the growth of undesirable microorganisms in food commodities. Up to now, several techniques have been adopted for the production of safe and high-quality products. Although the traditional methods can improve the reliability, safety, and shelf-life of food, some of them cannot be applied without rising health concerns. Thereby, the addition of various phytochemicals has gained much attention during the last decades, especially for meat products that may be contaminated with pathogenic and spoilage organisms. Thyme (Thymus vulgaris L.), as an important medicinal and culinary herb, is a promising source of bioactive compounds that have a great impact on the microbiological stability of meat by suppressing the undesirable microflora. However, the use of these antimicrobials is still facing difficulties due to their aromatic properties and variable efficacy against targeted species. In this paper, we provide an overview on the potential effects of thyme essential oil (EO) and thymol as bio-preservative agents in meat products. Furthermore, this paper provides insights into the limitations and current challenges of the addition of EOs and their constituents to meat commodities and suggests viable solutions that can improve the applicability of these phytochemicals.
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Lei W, Hao L, You S, Yao H, Liu C, Zhou H. Partial purification and application of a bacteriocin produced by probiotic Lactococcus lactis C15 isolated from raw milk. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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26
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Mouhoub A, Guendouz A, Belkamel A, El Alaoui Talibi Z, Ibnsouda Koraichi S, El Modafar C, Delattre C. Assessment of the antioxidant, antimicrobial and antibiofilm activities of essential oils for potential application of active chitosan films in food preservation. World J Microbiol Biotechnol 2022; 38:179. [PMID: 35941332 DOI: 10.1007/s11274-022-03363-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Accepted: 07/25/2022] [Indexed: 11/29/2022]
Abstract
In the food industry, the development of microbial biofilms is a serious problem that leads to the contamination and deterioration of food products. To overcome that, our aim consists of searching for natural antimicrobial and non-toxic compounds (essential oils EOs), which might be used alone or adsorbed on natural biopolymer films (chitosan). In this work, the antioxidant activity of eight EOs was evaluated by DPPH radical-scavenging method while their antibacterial activity was determined by diffusion on agar and microdilution methods. Among all tested EOs, Eugenia caryophyllus, Cinnamomum zeylanicum Blume and Thymus satureioides Cosson showed high antioxidant activities at the concentration of 25.6 mg/mL, with respective values of (86.26%, 81.75%, and 76%), and strong antibacterial activity against Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus, and Enterococcus hirae, with (MIC) values ≤ 4 µL/mL. At the concentration of 1 µL/mL, these EOs tested alone, showed values of antibiofilm-forming activity ranging from 79.43 to 99.33% and from 44.18 to 94.17%, when they are adsorbed onto chitosan film. These promising results confirm that these three EOs have a good potential for an eventual application in the food industry, as antimicrobial and antioxidant agents, or as active biodegradable food packaging, if combined with chitosan.
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Affiliation(s)
- Anouar Mouhoub
- Centre d'Agrobiotechnologie et Bioingénierie, Unité de Recherche Labellisée CNRST (Centre AgroBiotech, URL-CNRST 05), Faculté des Sciences et Techniques, Université Cadi Ayyad, Marrakech, Morocco
| | - Amine Guendouz
- Centre d'Agrobiotechnologie et Bioingénierie, Unité de Recherche Labellisée CNRST (Centre AgroBiotech, URL-CNRST 05), Faculté des Sciences et Techniques, Université Cadi Ayyad, Marrakech, Morocco.
| | - Abdeljalil Belkamel
- Centre d'Agrobiotechnologie et Bioingénierie, Unité de Recherche Labellisée CNRST (Centre AgroBiotech, URL-CNRST 05), Faculté des Sciences et Techniques, Université Cadi Ayyad, Marrakech, Morocco
| | - Zainab El Alaoui Talibi
- Centre d'Agrobiotechnologie et Bioingénierie, Unité de Recherche Labellisée CNRST (Centre AgroBiotech, URL-CNRST 05), Faculté des Sciences et Techniques, Université Cadi Ayyad, Marrakech, Morocco
| | - Saad Ibnsouda Koraichi
- Laboratoire de Biotechnologie Microbienne et Molécules Bioactives, Faculté des Sciences et Techniques, Université Sidi Mohamed Ben Abdellah, Fès, Morocco
| | - Cherkaoui El Modafar
- Centre d'Agrobiotechnologie et Bioingénierie, Unité de Recherche Labellisée CNRST (Centre AgroBiotech, URL-CNRST 05), Faculté des Sciences et Techniques, Université Cadi Ayyad, Marrakech, Morocco
| | - Cédric Delattre
- Université Clermont Auvergne, Clermont Auvergne INP, CNRS, Institut Pascal, 63000, Clermont-Ferrand, France. .,Institut Universitaire de France (IUF), 1 Rue Descartes, 75005, Paris, France.
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Tian L, Wu M, Li H, Gong G. Transcriptome Analysis of
Micrococcus luteus
in Response to Treatment with Protocatechuic acid. J Appl Microbiol 2022; 133:3139-3149. [DOI: 10.1111/jam.15743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 07/15/2022] [Accepted: 07/19/2022] [Indexed: 11/28/2022]
Affiliation(s)
- Lu Tian
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi'an shaanxi China
| | - Mi Wu
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi'an shaanxi China
| | - Hui Li
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi'an shaanxi China
| | - Guoli Gong
- School of Food and Biological Engineering Shaanxi University of Science and Technology Xi'an shaanxi China
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28
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Trans-cinnamaldehyde inhibits Penicillium italicum by damaging mitochondria and inducing apoptosis mechanisms. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.03.022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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29
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Evidence on antimicrobial activity of essential oils and herbal extracts against Yersinia enterocolitica - A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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30
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Tian B, Cheng J, Zhang T, Liu Y, Chen D. Multifunctional chitosan-based film loaded with hops β-acids: Preparation, characterization, controlled release and antibacterial mechanism. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107337] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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31
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Souza VVMA, Almeida JM, Barbosa LN, Silva NCC. Citral, carvacrol, eugenol and thymol: antimicrobial activity and its application in food. JOURNAL OF ESSENTIAL OIL RESEARCH 2022. [DOI: 10.1080/10412905.2022.2032422] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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32
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Leneveu-Jenvrin C, Aboudia A, Assemat S, Remize F. A three-step approach to assess efficacy of alternative chemical treatments to preserve fresh fruit juices: Application to pineapple (Ananas comosus ‘Queen Victoria’). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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33
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Xu Y, Li R, Li K, Yu J, Bai J, Wang S. Inactivation of inoculated Salmonella and natural microflora on two kinds of edible seeds by radio frequency heating combined with cinnamon oil vapor. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112603] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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34
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He Q, Zhang L, Yang Z, Ding T, Ye X, Liu D, Guo M. Antibacterial mechanisms of thyme essential oil nanoemulsions against Escherichia coli O157:H7 and Staphylococcus aureus: Alterations in membrane compositions and characteristics. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102902] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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35
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ALMEIDA PD, BLANCO-PASCUAL N, ROSOLEN D, CISILOTTO J, CRECZYNSKI-PASA T, LAURINDO J. Antioxidant and antifungal properties of essential oils of oregano (Origanum vulgare) and mint (Mentha arvensis) against Aspergillus flavus and Penicillium commune for use in food preservation. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.64921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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36
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Attia H, Harrathi J, Alamer KH, Alsalmi FA, Magné C, Khalil M. Effects of NaCl on Antioxidant, Antifungal, and Antibacterial Activities in Safflower Essential Oils. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10122809. [PMID: 34961281 PMCID: PMC8706115 DOI: 10.3390/plants10122809] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 11/26/2021] [Accepted: 12/08/2021] [Indexed: 05/14/2023]
Abstract
The present study aims to evaluate the antioxidant and antimicrobial activity of essential oils (EO) extracted from safflower plants grown in the absence and presence of NaCl, 50 mM. Plants treated with 50 mM of NaCl showed decreases in root, stem, and leaf dry weight. Results of the essential oils showed that roots have a higher EO yield than leaves and stems. Salinity caused a decrease in this yield in roots and leaves but not in stems. The compounds identified in the EO extracted from these organs belong to seven chemical classes of which the dominant class is the sesquiterpene hydrocarbons. The chemotype of C. tinctorius EO is variable depending on the organ and the treatment. The safflower essential oils showed low antioxidant, antiradical, and iron-reducing activities compared to those of the positive control (BHT). In an antifungal activity test, only two strains, Aspergillus niger and Candida albicans, were found to be highly sensitive to these oils as they showed almost total inhibition of their growth. For antibacterial activity, safflower EOs showed significant antimicrobial activity against Bacillus subtilis, Bacillus cereus, and Xanthomonas campestris in both control and NaCl-treated plants: for these three strains, total inhibition of growth was noted at 50,000 ppm of EO in leaves and roots; whereas for stems, total inhibition was noted only for the third strain (Xanthomonas campestris). For other strains, this inhibition was variable and weak. Salt was found to have no effect on the activities of safflower EOs.
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Affiliation(s)
- Houneida Attia
- Department of Biology, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (F.A.A.); (M.K.)
- Correspondence: or
| | - Jamel Harrathi
- Unité de Physiologie et Biochimie De La Réponse Des Plantes Aux Contraintes Abiotiques, Département de Biologie, FST, Université Tunis El Manar, Tunis 1068, Tunisia;
| | - Khalid H. Alamer
- Department of Biology, Science and Arts College, Rabigh Campus, King Abdulaziz University, Jeddah 21589, Saudi Arabia;
| | - Fatin A. Alsalmi
- Department of Biology, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (F.A.A.); (M.K.)
| | - Christian Magné
- Géoarchitecture Territoires, Urbanisation, Biodiversité, Environnement, Université de Brest, EA 7462, CS 93837, CEDEX 3, F-29238 Brest, France;
| | - Maha Khalil
- Department of Biology, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia; (F.A.A.); (M.K.)
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37
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Begum T, Follett PA, Shankar S, Mahmud J, Salmieri S, Lacroix M. Mixture design methodology and predictive modeling for developing active formulations using essential oils and citrus extract against foodborne pathogens and spoilage microorganisms in rice. J Food Sci 2021; 87:353-369. [PMID: 34919278 DOI: 10.1111/1750-3841.15988] [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: 08/03/2021] [Revised: 10/29/2021] [Accepted: 11/03/2021] [Indexed: 11/27/2022]
Abstract
The antibacterial and antifungal effects of six plant-derived essential oils (EOs) and two types of citrus extracts (CEs) were studied against two pathogenic bacteria (Salmonella Typhimurium and Escherichia coli O157:H7) and three fungi (Aspergillus niger, Penicillium chrysogenum, and Mucor circinelloides). A broth microdilution assay and checkerboard method were used to measure the minimal inhibitory concentration (MIC) of each extract and the possible interactions between them. The MIC assay showed that cinnamon EO, Mediterranean EO, Southern formulation, citrus EO, organic citrus extract (OCE), and natural citrus extract (NCE) had the highest antimicrobial and antifungal activity. The checkerboard method showed that the Mediterranean EO+OCE combination acted in synergy against all tested pathogens. A centroid mixture design was used to develop active formulations by predicting optimal concentrations of EO/CEs for increased antibacterial/antifungal activity. A mixture of four formulations (625 ppm OCE, 313 ppm Mediterranean EO, 625 ppm citrus EO, and 313 ppm cinnamon EO) named as active formulation 1, and the mixture from five formulations (625 ppm NCE, 625 ppm Asian formulation, 313 ppm Southern formulation, 625 ppm cinnamon EO, and 313 ppm savory thyme EO) named as active formulation 2, were formulated and tested because of their high microbicidal effectiveness. In situ tests with rice showed a significant reduction (P ≤ 0.05) of all tested pathogenic bacteria and fungi from the vapor of active formulations 1 and 2 after 28 days of storage. PRACTICAL APPLICATION: Active formulations (essential oils and citrus extracts) developed in the study are highly effective against foodborne pathogens. Active formulations in this study could be used as natural preservatives in the food industry for controlling foodborne diseases and spoilage organisms in stored foods.
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Affiliation(s)
- Tofa Begum
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS, Armand Frappier Health and Biotechnology Centre, Institute of Nutrition and Functional Food (INAF), Chair of the MAPAQ on stabilized natural antimicrobial and food quality, Quebec, Canada
| | - Peter A Follett
- United States Department of Agriculture, Agricultural Research Service, U.S. Pacific Basin Agricultural Research Center, Hawaii, USA
| | - Shiv Shankar
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS, Armand Frappier Health and Biotechnology Centre, Institute of Nutrition and Functional Food (INAF), Chair of the MAPAQ on stabilized natural antimicrobial and food quality, Quebec, Canada
| | - Jumana Mahmud
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS, Armand Frappier Health and Biotechnology Centre, Institute of Nutrition and Functional Food (INAF), Chair of the MAPAQ on stabilized natural antimicrobial and food quality, Quebec, Canada
| | - Stephane Salmieri
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS, Armand Frappier Health and Biotechnology Centre, Institute of Nutrition and Functional Food (INAF), Chair of the MAPAQ on stabilized natural antimicrobial and food quality, Quebec, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS, Armand Frappier Health and Biotechnology Centre, Institute of Nutrition and Functional Food (INAF), Chair of the MAPAQ on stabilized natural antimicrobial and food quality, Quebec, Canada
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38
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Gong Y, Fan L, Wang L, Li J. Flos Sophorae Immaturus: Phytochemistry, bioactivities, and its potential applications. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2010216] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Yuhong Gong
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Department of Life Science, Lvliang University, Lvliang, Shanxi, China
| | - Liuping Fan
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Li Wang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jinwei Li
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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39
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Nanoemulsion of cashew gum and clove essential oil (Ocimum gratissimum Linn) potentiating antioxidant and antimicrobial activity. Int J Biol Macromol 2021; 193:100-108. [PMID: 34627848 DOI: 10.1016/j.ijbiomac.2021.09.195] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Revised: 09/27/2021] [Accepted: 09/28/2021] [Indexed: 01/09/2023]
Abstract
In this study, nanoemulsions of essential oil from Ocimumgratissimum (Linn) (EO) were produced using low and high energy techniques using cashew gum (CG) as a co-surfactant. The main constituents of the EO were determined by Gas Chromatography coupled with Mass Spectrometry (GC-MS), and their presence in the EO and in the formulations verified by Fourier Transform Infrared Spectroscopy (FTIR) and UV-visible spectrophotometry was observed the encapsulation efficiency (EE%), with colloidal stability. Nuclear magnetic resonance (NMR) was used to study cashew gum. Dynamic light scattering analysis (DLS) determined the nanoemulsion Z means, polydispersity index and the Zeta potential value, nanoparticle tracking analysis (NTA) were determined. The nanostructured EO showed better antibacterial action against the pathogenic gastroenteritis species Staphylococcus aureus, Escherichia coli and Salmonella enterica when compared to free EO. Atomic Force Microscopy (AFM) was used for morphological analysis of the nanoparticle and study of the action of the nanoemulsion through images of the cellular morphology of S. enterica. The antioxidant activity was evaluated against the ABTS radical (2,2'-azino-bis diazonium salt (3-ethylbenzothiazoline-6-sulfonic acid)). The encapsulation of EO in a nanostructured system improved its antibacterial and antioxidant activity, the low energy synthesis showed greater storage stability, remaining stable for 37 days.
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40
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Marzlan AA, Hussin ASM, Bourke P, Chaple S, Barroug S, Muhialdin BJ. Combination of Green Extraction Techniques and Essential Oils to Develop Active Packaging for Improving the Quality and Shelf Life for Chicken Meat. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2013499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Anis Asyila Marzlan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| | - Anis Shobirin Meor Hussin
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Seri Kembangan, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| | - Paula Bourke
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
- School of Biological Science, Institute for Global Food Security, Queens University Belfast, Belfast, Northern Ireland
| | - Sonal Chaple
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - Soukaina Barroug
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - Belal J Muhialdin
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota, USA
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41
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Cui H, Wang Y, Li C, Chen X, Lin L. Antibacterial efficacy of Satureja montana L. essential oil encapsulated in methyl-β-cyclodextrin/soy soluble polysaccharide hydrogel and its assessment as meat preservative. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112427] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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42
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de Oliveira LH, Trigueiro P, Souza JSN, de Carvalho MS, Osajima JA, da Silva-Filho EC, Fonseca MG. Montmorillonite with essential oils as antimicrobial agents, packaging, repellents, and insecticides: an overview. Colloids Surf B Biointerfaces 2021; 209:112186. [PMID: 34740094 DOI: 10.1016/j.colsurfb.2021.112186] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 10/21/2021] [Accepted: 10/25/2021] [Indexed: 12/11/2022]
Abstract
Essential oils (EOs) are complex natural mixtures of secondary plant metabolites that function as biocides and therapeutic agents. They are extensively used in bactericidal, virucidal, fungicidal, antiparasitic, insecticidal, pharmaceutical, and cosmetic products. However, certain characteristics, such as the volatility of EOs, hinder their widespread use. To mitigate this limitation, several studies have investigated combinations of EOs with natural materials, including clay minerals. Clay minerals are abundant in nature, biocompatible, and non-toxic to the environment and humans. Clay minerals such as montmorillonite possess available sites where EO molecules can interact. The combination of EOs with clay minerals produces new materials for various applications including antibacterial, antifungal, insecticidal/repellent, and active packaging materials. Therefore, this review focuses on the immobilization of several types of EOs in raw and modified montmorillonites. The applications of the described systems were evaluated and demonstrated the synergism of the properties of the isolated components as a function of different EOs incorporated in the silicate matrix.
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Affiliation(s)
- Luís H de Oliveira
- LACOM, Laboratory of Fuels and Materials of Paraíba Federal University, 58051-085 João Pessoa, Paraíba, Brazil
| | - Pollyana Trigueiro
- LIMAV, Interdisciplinary Laboratory of Advanced Materials of Piauí Federal University, 64049-550 Teresina, Piauí, Brazil
| | | | | | - Josy A Osajima
- LIMAV, Interdisciplinary Laboratory of Advanced Materials of Piauí Federal University, 64049-550 Teresina, Piauí, Brazil
| | - Edson C da Silva-Filho
- LIMAV, Interdisciplinary Laboratory of Advanced Materials of Piauí Federal University, 64049-550 Teresina, Piauí, Brazil
| | - Maria G Fonseca
- LACOM, Laboratory of Fuels and Materials of Paraíba Federal University, 58051-085 João Pessoa, Paraíba, Brazil.
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Stoleru E, Brebu M. Stabilization Techniques of Essential Oils by Incorporation into Biodegradable Polymeric Materials for Food Packaging. Molecules 2021; 26:6307. [PMID: 34684888 PMCID: PMC8540487 DOI: 10.3390/molecules26206307] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/12/2021] [Accepted: 10/15/2021] [Indexed: 12/25/2022] Open
Abstract
Human health, food spoilage, and plastic waste, which are three great topical concerns, intersect in the field of food packaging. This has created a trend to replace synthetic food preservatives with natural ones, to produce bio-functional food packaging, and to shift towards biodegradable polymeric materials. Among the natural bioactive agents, essential oils are gaining more and more attention in food packaging applications due to their various benefits and fewer side-effects. However, their volatility, hydrophobicity, and strong odor and taste limit the direct use in food-related applications. Fixation into polymeric matrices represents a suitable strategy to promote the benefits and reduce the drawbacks. Emulsification and electrospinning are largely used techniques for protection and stabilization of essential oils. These methods offer various advantages in active food packaging, such as controlled release, ensuring long-term performance, decreased amounts of active agents that gain enhanced functionality through increased available surface area in contact with food, and versatility in packaging design. This review focuses on creating correlations between the use of essential oils as natural additives, stabilization methods, and biodegradable polymeric matrices or substrates in developing bioactive food packaging materials. Documentation was performed via the Scopus, ScienceDirect, and PubMed databases, selecting the publications after the year 2018. Particular attention was given to the publications that tested materials on food/food pathogens to evaluate their performances in retarding spoilage. Research gaps were also identified on the topic, materials being tested mainly at short time after preparation without considering the long-term storage that usually occurs in actual practice between production and use, and insufficient research related to upscaling.
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Affiliation(s)
- Elena Stoleru
- Laboratory of Physical Chemistry of Polymers, “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, 700487 Iaşi, Romania
| | - Mihai Brebu
- Laboratory of Physical Chemistry of Polymers, “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, 700487 Iaşi, Romania
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Christaki S, Moschakis T, Kyriakoudi A, Biliaderis CG, Mourtzinos I. Recent advances in plant essential oils and extracts: Delivery systems and potential uses as preservatives and antioxidants in cheese. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.029] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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45
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Li Z, Wei Y, Cao Z, Jiang S, Chen Y, Shao X. The Jasmonic Acid Signaling Pathway is Associated with Terpinen-4-ol-Induced Disease Resistance against Botrytis cinerea in Strawberry Fruit. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:10678-10687. [PMID: 34468130 DOI: 10.1021/acs.jafc.1c04608] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Terpinen-4-ol, the main component of tea tree oil, markedly increases the disease resistance of postharvest strawberry fruit. To understand the mechanism underlying the enhancement of disease resistance, a high-throughput RNA-seq was used to analyze gene transcription in terpinen-4-ol-treated and untreated fruit. The results show that terpinen-4-ol induces the expression of genes in the jasmonic acid (JA) biosynthesis pathway, secondary metabolic pathways such as phenylpropanoid biosynthesis, and pathways involved in plant-pathogen interactions. Terpinen-4-ol treatment reduced disease incidence and lesion diameter in strawberry fruit inoculated with Botrytis cinerea. Terpinen-4-ol treatment enhanced the expression of genes involved in JA synthesis (FaLOX, FaAOC, and FaOPR3) and signaling (FaCOI1), as well as genes related to disease defense (FaPAL, FaCHI, and FaGLU). In contrast, treatment with the JA biosynthesis inhibitor salicylhydroxamic acid (SHAM) accelerated disease development and inhibited the induction of gene expressions by terpinen-4-ol. We conclude that the JA pathway participates in the induction of disease resistance by terpinen-4-ol in strawberry fruit. More generally, the results illuminate the mechanisms by which disease resistance is enhanced by essential oils.
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Affiliation(s)
- Zhenbiao Li
- College of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315800, China
| | - Yingying Wei
- College of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315800, China
| | - Zidan Cao
- College of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315800, China
| | - Shu Jiang
- College of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315800, China
| | - Yi Chen
- College of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315800, China
| | - Xingfeng Shao
- College of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315800, China
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Tan C, Han F, Zhang S, Li P, Shang N. Novel Bio-Based Materials and Applications in Antimicrobial Food Packaging: Recent Advances and Future Trends. Int J Mol Sci 2021; 22:9663. [PMID: 34575828 PMCID: PMC8470619 DOI: 10.3390/ijms22189663] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 08/25/2021] [Accepted: 09/03/2021] [Indexed: 01/20/2023] Open
Abstract
Food microbial contamination not only poses the problems of food insecurity and economic loss, but also contributes to food waste, which is another global environmental problem. Therefore, effective packaging is a compelling obstacle for shielding food items from outside contaminants and maintaining its quality. Traditionally, food is packaged with plastic that is rarely recyclable, negatively impacting the environment. Bio-based materials have attracted widespread attention for food packaging applications since they are biodegradable, renewable, and have a low carbon footprint. They provide a great opportunity to reduce the extensive use of fossil fuels and develop food packaging materials with good properties, addressing environmental problems and contributing significantly to sustainable development. Presently, the developments in food chemistry, technology, and biotechnology have allowed us to fine-tune new methodologies useful for addressing major safety and environmental concerns regarding packaging materials. This review presents a comprehensive overview of the development and potential for application of new bio-based materials from different sources in antimicrobial food packaging, including carbohydrate (polysaccharide)-based materials, protein-based materials, lipid-based materials, antibacterial agents, and bio-based composites, which can solve the issues of both environmental impact and prevent foodborne pathogens and spoilage microorganisms. In addition, future trends are discussed, as well as the antimicrobial compounds incorporated in packaging materials such as nanoparticles (NPs), nanofillers (NFs), and bio-nanocomposites.
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Affiliation(s)
- Chunming Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fei Han
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Shiqi Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Pinglan Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Nan Shang
- College of Engineering, China Agricultural University, Beijing 100083, China
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
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de Souza WFC, de Lucena FA, de Castro RJS, de Oliveira CP, Quirino MR, Martins LP. Exploiting the chemical composition of essential oils from Psidium cattleianum and Psidium guajava and its antimicrobial and antioxidant properties. J Food Sci 2021; 86:4637-4649. [PMID: 34486118 DOI: 10.1111/1750-3841.15889] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 07/02/2021] [Accepted: 07/27/2021] [Indexed: 11/26/2022]
Abstract
The genus Psidium comprises several native Brazilian plants, such as the araçá and guava trees. They are interesting sources of essential oils (EOs) that can be used as natural preservatives in foods due to their bioactive properties. This work aimed to evaluate and correlate the biological properties of the EOs from araçá and guava leaves with their chemical compounds. The gas chromatography-mass spectrometry (GC/MS) was used to determine the chemical composition of EOs. The antimicrobial activity was tested against 16 foodborne pathogens and the antioxidant capacity was determined by ABTS, DPPH, and FRAP assays. The major compounds identified in the essential oil of araçá (EOA) were β-caryophyllene and β-elemene, representing 38.69% and 7.47%, respectively, whereas β-selinene (13.83%), α-humulene (10.90%), and β-caryophyllene (7.61%) were the major compounds identified in the essential oil of guava (EOG). Both EOs showed activity against Salmonella Enteritidis, with MIC being 1.41 µg/ml for the EOA and 1.37 µg/ml for the EOG. The EOA was more effective than the EOG against strains of Listeria monocytogenes and Pseudomonas aeruginosa, with the MIC being 1.41 µg/ml. The EOA showed 10.43, 12.35, and 3.92 µmol TE/ml at 90 µg/ml whereas the EOG showed 4.54, 8.94, and 3.43 µmol TE/ml at 88 µg/ml for ABTS, DPPH, and FRAP, respectively. Thus, the EOs demonstrated an effective action against foodborne pathogens and free radicals, indicative of their potential use as natural preservatives for foods. PRACTICAL APPLICATION: Guava and araçá are native Brazilian plants producers of essential oils, natural compounds with antimicrobial and antioxidant potential. The chemical composition of essential oils is responsible for its beneficial properties. The results demonstrated that the essential oils studied are rich in β-caryophyllene and has excellent activity against malefic microorganisms and free radicals, and can also be used as natural preservatives in foods.
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Affiliation(s)
| | - Fernando Azevedo de Lucena
- Department of Agroindustrial Management and Technology, Federal University of Paraíba, Bananeiras, Paraíba, Brazil
| | | | - Cybelle Pereira de Oliveira
- Department of Agroindustrial Management and Technology, Federal University of Paraíba, Bananeiras, Paraíba, Brazil
| | - Max Rocha Quirino
- Department of Basic and Social Sciences, Federal University of Paraíba, Bananeiras, Paraíba, Brazil
| | - Laésio Pereira Martins
- Department of Agroindustrial Management and Technology, Federal University of Paraíba, Bananeiras, Paraíba, Brazil
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Corrêa JAF, Santos JVGD, Evangelista AG, Pinto ACSM, Macedo REFD, Luciano FB. Combined application of phenolic acids and essential oil components against Salmonella Enteritidis and Listeria monocytogenes in vitro and in ready-to-eat cooked ham. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111881] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Guzik P, Kulawik P, Zając M, Migdał W. Microwave applications in the food industry: an overview of recent developments. Crit Rev Food Sci Nutr 2021; 62:7989-8008. [PMID: 33970698 DOI: 10.1080/10408398.2021.1922871] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Microwave radiation has the ability to heat a material with dielectric properties. Material absorbs microwave energy and then converts it into heat, which gives the possibility of a wide use of microwaves in many industry sectors or agricultural sciences. Microwaves are especially widely used in food industry. The main objective of this paper is to present an overview of recent development regarding microwave applications in food industry. Many techniques in food processing (pasteurization, sterilization, drying, thawing, blanching and stunning) are assisted by microwave energy. It should be mentioned also the use of microwaves in nutrients and nutraceuticals production. Waste generation is an integral part of food production. Microwaves have also application in wastes management. The results of experiments, factors affecting heating and their practical application have been discussed. Many cases have been compared with conventional process methods. The use of microwaves shows many advantages. The most important aspect is shortening the time of the thermal process (even by 50%) and reducing the costs of the operation. In addition, it allows to increase the efficiency of processes while maintaining high quality. The examples of microwave applications given in the article are environmentally- friendly because the conditions of thermal processing allow for reducing the use of solvents and the amount of sewage by decreasing the demand for water. It is anticipated that microwaves will become increasingly popular, with the development of new microwave technologies solving many problems in the future.
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Affiliation(s)
- Paulina Guzik
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Poland in Cracow, Krakow
| | - Piotr Kulawik
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Poland in Cracow, Krakow
| | - Marzena Zając
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Poland in Cracow, Krakow
| | - Władysław Migdał
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Poland in Cracow, Krakow
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Mbarga MJA, Desobgo SCZ, Tatsadjieu LN, Kavhiza N, Kalisa L. Antagonistic effects of raffia sap with probiotics against pathogenic microorganisms. FOODS AND RAW MATERIALS 2021. [DOI: 10.21603/2308-4057-2021-1-24-31] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
Abstract
Introduction. Probiotics are known for their beneficial properties. Numerous studies have been conducted to find advantages that probiotics can provide. This study aimed to evaluate the functional properties of raffia sap, a Cameroonian drink, fermented with probiotics by investigating its antagonistic activity against pathogenic bacteria.
Study objects and methods. The study objective was raffia sap fermented by Lactobacillus fermentum and Bifidobacterium bifidum. Box-Behnken design with four factors (seeding rates of L. fermentum and B. bifidum, temperature, and incubation time) was used to generate mathematical models. The disc diffusion method was used to evaluate an antagonistic effect of the probiotics against four pathogenic bacteria (Escherichia coli, Listeria monocytogenes, Salmonella sp., and Bacillus cereus). An optimization of mathematical models of the inhibition diameters allowed to determine the optimal conditions of antagonistic effect.
Results and discussion. The experimental data showed that zones of inhibition were 0‒21 mm for Salmonella sp., 0‒23 mm for E. coli, 0‒20 mm for L. monocytogenes, and 0‒22 mm for B. cereus. ANOVA results and the mathematical models obtained showed that L. fermentum was effective against B. cereus and B. bifidum against Salmonella sp., E. coli, and B. cereus. The optimization of the models revealed maximum zones of inhibition at the seeding rates of L. fermentum and B. bifidum of 2 and 10%, respectively, incubation time of 48 h, and temperature of 37°C.
Conclusion. Raffia sap fermented by L. fermentum and B. bifidum demonstrated antagonistic effect against pathogenic bacteria such as E. coli, L. monocytogenes, Salmonella sp., and B. cereus.
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