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Hu J, Zhu H, Feng Y, Yu M, Xu Y, Zhao Y, Zheng B, Lin J, Miao W, Zhou R, Cullen PJ. Emulsions containing composite (clove, oregano, and cinnamon) essential oils: Phase inversion preparation, physicochemical properties and antibacterial mechanism. Food Chem 2023; 421:136201. [PMID: 37105117 DOI: 10.1016/j.foodchem.2023.136201] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 03/05/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023]
Abstract
Natural essential oils (EOs), especially those combining different individual EOs (also termed composite EOs) with enhanced performance, are becoming healthy, market-sought food preservatives/additives. This study aims to provide insights into the challenge regarding EOs processing due to their low solubility and the elusive mechanism under the enhanced bio-reactivity of composite EOs. A unique oil/water interacting network was created by phase-inversion processing, which enhances EO solubilization and emulsification to form composite EO formulations (EOFs) containing ordinary cinnamon, oregano and clove EOs. These EOFs mainly contained cinnamaldehyde, carvacrol and eugenol and exhibited excellent post-storage stability. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability of EOFs (at 15.880 μL/mL) was > 88%, and the Ferric reducing antioxidant power (FRAP) was 1.8 mM FeSO4·7H2O. The minimum inhibitory concentration (MIC) of EOFs against E. coli and S. aureus was ∼7.940 μL/mL. The EOFs could cause quick deterioration of bacterial structures, demonstrating high efficacy in bacteria-killing and anti-biofilm formation.
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Affiliation(s)
- Jiajie Hu
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Hangxin Zhu
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Yuwei Feng
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Mijia Yu
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Yueqiang Xu
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Yadong Zhao
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Bin Zheng
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Jiheng Lin
- Zhoushan Institute for Food and Drug Control, 316022 Zhoushan, China
| | - Wenhua Miao
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China.
| | - Rusen Zhou
- School of Chemical and Biomolecular Engineering, University of Sydney, Sydney, NSW 2006, Australia.
| | - Patrick J Cullen
- School of Chemical and Biomolecular Engineering, University of Sydney, Sydney, NSW 2006, Australia
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Cheng Z, Pan W, Xian W, Yu J, Weng X, Benjakul S, Guidi A, Ying X, Deng S. Effects of various logistics packaging on the quality and microbial variation of bigeye tuna (Thunnus obesus). Front Nutr 2022; 9:998377. [PMID: 36159488 PMCID: PMC9505698 DOI: 10.3389/fnut.2022.998377] [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: 07/19/2022] [Accepted: 08/15/2022] [Indexed: 11/13/2022] Open
Abstract
Bigeye tuna (Thunnus obesus) is an economically valuable ocean fish species. It is susceptible to contamination during storage and transportation. Having proper transportation packaging and stable temperature during transportation are critical to prevent quality deterioration. However, the influence of packaging on retaining freshness in transit remains unknown. Here, the impact of different transportation packaging on the quality and microbiological variation of bigeye tuna during the logistics process was investigated by measuring physical-chemical indexes and microbial diversity. It turned out that aluminum foil paper (AFP) group had minimum temperature fluctuation, exhibited preferable water retaining capacity and color protection effect. AFP packaging could efficiently prevent TVB-N increase and microbial growth. After 40 h, the TVB-N value was 21.28 mg/100 g and microbial total plate count was 3.53 lg CFU/g, which was within the acceptable range. Temperature fluctuations and packaging materials had a major effect on the microbial community structure of bigeye tuna. Chitinophagaceae, Acinetobacter, and Knoellia were dominant in the AFP group, while Pseudomonas, Acinetobacter, and Macrococcus were dominant in the expanded polystyrene foam (EPSF) and European logistics (EUL) groups. AFP packaging could effectively slow down the growth and reproduction of Pseudomonas, restraining the growth of microorganisms and preserve the quality of bigeye tuna. This study provides insights into understanding the effects of packaging material on maintaining quality during logistics transportation.
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Affiliation(s)
- Zhizhen Cheng
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Weicong Pan
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Wendong Xian
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Jin Yu
- Longyou Aquaculture Development Center, Agricultural and Rural Bureau of Longyou County, Quzhou, China
| | - Xudong Weng
- Longyou Aquaculture Development Center, Agricultural and Rural Bureau of Longyou County, Quzhou, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Alessandra Guidi
- Department of Agriculture, Food and Environment (DAFE), Pisa University, Pisa, Italy
| | - Xiaoguo Ying
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
- Longyou Aquaculture Development Center, Agricultural and Rural Bureau of Longyou County, Quzhou, China
- *Correspondence: Xiaoguo Ying
| | - Shanggui Deng
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
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Nie X, Zhang R, Cheng L, Zhu W, Li S, Chen X. Mechanisms underlying the deterioration of fish quality after harvest and methods of preservation. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108805] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Protective Impact of Chitosan Film Loaded Oregano and Thyme Essential Oil on the Microbial Profile and Quality Attributes of Beef Meat. Antibiotics (Basel) 2022; 11:antibiotics11050583. [PMID: 35625227 PMCID: PMC9137996 DOI: 10.3390/antibiotics11050583] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 04/21/2022] [Accepted: 04/22/2022] [Indexed: 11/30/2022] Open
Abstract
Edible films and essential oil (EO) systems have the potency to enhance the microbial quality and shelf life of food. This investigation aimed to evaluate the efficacy of chitosan films including essential oils against spoilage bacteria and foodborne pathogens associated with meat. Antimicrobial activity (in vitro and in vivo) of chitosan films (CH) incorporated with oregano oil (OO) and thyme oil (TO) at 0.5 and 1% was done against spoilage bacteria and foodborne pathogens, compared to the control sample and CH alone. Preliminary experiments (in vitro) showed that the 1% OO and TO were more active against Staphylococcus aureus compared to Escherichia coli O157:H7 and Salmonella Typhimurium. In in vivo studies, CH containing OO and TO effectively inhibited the three foodborne pathogens and spoilage bacteria linked with packed beef meat which was kept at 4 °C/30 days compared to the control. The total phenolic content of the EOs was 201.52 mg GAE L−1 in thyme and 187.64 mg GAE L−1 in oregano. The antioxidant activity of thyme oil was higher than oregano oil. The results demonstrated that the shelf life of meat including CH with EOs was prolonged ~10 days compared to CH alone. Additionally, CH-OO and CH-TO have improved the sensory acceptability until 25 days, compared to the control. Results revealed that edible films made of chitosan and containing EOs improved the quality parameters and safety attributes of refrigerated or fresh meat.
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Pinto de Rezende L, Barbosa J, Teixeira P. Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products. Foods 2022; 11:foods11081100. [PMID: 35454688 PMCID: PMC9025290 DOI: 10.3390/foods11081100] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 04/06/2022] [Accepted: 04/08/2022] [Indexed: 12/25/2022] Open
Abstract
Seafood is essential to a healthy and varied diet due to its highly nutritious characteristics. However, seafood products are highly perishable, which results in financial losses and quality concerns for consumers and the industry. Due to changes in consumer concerns, demand for healthy products has increased. New trends focusing on reducing synthetic preservatives require innovation and the application of additional or alternative strategies to extend the shelf life of this type of product. Currently, refrigeration and freezing storage are the most common methods for fish preservation. However, refrigeration alone cannot provide long shelf-life periods for fish, and freezing worsens sensorial characteristics and consumer interest. Therefore, the need to preserve seafood for long periods without exposing it to freezing temperatures exists. This review focuses on the application of other approaches to seafood products, such as biodegradable films and coating technology; superchilling; irradiation; high-pressure processing; hyperbaric storage; and biopreservation with lactic acid bacteria, bacteriocins, or bacteriophages. The efficiency of these techniques is discussed based on their impact on microbiological quality, sensorial degradation, and overall preservation of the product’s nutritional properties. Although these techniques are already known, their use in the industrial processing of seafood is not widespread. Thus, the novelty of this review is the aggregation of recent studies on shelf life extension approaches, which provide useful information for the selection of the most appropriate technology and procedures and industrial innovation. Despite the fact that all techniques inhibit or delay bacterial proliferation and product decay, an undesirable sensory impact may occur depending on the treatment conditions. Although no technique appears to replace refrigeration, the implementation of additional treatments in the seafood processing operation could reduce the need for freezing, extending the shelf life of fresh unfrozen products.
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Shelf-Life of Half-Shell Mussel ( Mytilus edulis) as Affected by Pullulan, Acidic Electrolyzed Water, and Stable Chlorine Dioxide Combined Ice-Glazing during Frozen Storage. Foods 2021; 10:foods10081896. [PMID: 34441673 PMCID: PMC8392224 DOI: 10.3390/foods10081896] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 07/27/2021] [Accepted: 08/13/2021] [Indexed: 01/20/2023] Open
Abstract
Mussel (Mytilus edulis) is an economic shellfish with a high nutritional value. Due to the high amount of protein and fat, fresh mussels are susceptible to spoilage during storage. In the present study, how a combination of pullulan, acidic electrolyzed water (AEW), and stable chlorine dioxide (ClO2) ice-glazing treatments affect the quality of mussels was investigated during 90 days of frozen storage. The results indicate that the combined glazing treatment effectively maintained the mussel muscle quality during storage mainly due to its air barrier actions. Mussel samples coated with AEW and ClO2 showed lower aerobic plate counts than other groups, resulting from the strong antibacterial action of AEW and ClO2. After 90 days of frozen storage, the mussel glazed with a combination of AEW, ClO2, and pullulan solutions showed better texture properties, higher content of myofibrillar proteins, higher Ca2+-ATPase activity, and more SH groups than the other glazing treatments. The water-holding capacity and SEM observations showed that the pullulan glazing efficiently inhibited the physical damage caused by the frozen and long-term storage, which mainly contributed to the high amount of hydrophilic hydroxyl groups in the muscle tissues. The present study supports the use of a combination of cryoprotectants for extending the shelf-life of frozen mussel products during long-term storage.
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