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Martin D, Joly C, Dupas-Farrugia C, Adt I, Oulahal N, Degraeve P. Volatilome Analysis and Evolution in the Headspace of Packed Refrigerated Fish. Foods 2023; 12:2657. [PMID: 37509749 PMCID: PMC10378619 DOI: 10.3390/foods12142657] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 06/27/2023] [Accepted: 07/01/2023] [Indexed: 07/30/2023] Open
Abstract
Fresh fish is a perishable food in which chemical (namely oxidation) and microbiological degradation result in undesirable odor. Non-processed fish (i.e., raw fish) is increasingly commercialized in packaging systems which are convenient for its retailing and/or which can promote an extension of its shelf-life. Compared to fish sent to its retail unpackaged, fish packaging results in a modification of the gaseous composition of the atmosphere surrounding it. These modifications of atmosphere composition may affect both chemical and microbiological degradation pathways of fish constituents and thereby the volatile organic compounds produced. In addition to monitoring Total Volatile Basic Nitrogen (TVB-N), which is a common indicator to estimate non-processed fish freshness, analytical techniques such as gas chromatography coupled to mass spectrometry or techniques referred to as "electronic nose" allow either the identification of the entire set of these volatile compounds (the volatilome) and/or to selectively monitor some of them, respectively. Interestingly, monitoring these volatile organic compounds along fish storage might allow the identification of early-stage markers of fish alteration. In this context, to provide relevant information for the identification of volatile markers of non-processed packaged fish quality evolution during its storage, the following items have been successively reviewed: (1) inner atmosphere gaseous composition and evolution as a function of fish packaging systems; (2) fish constituents degradation pathways and analytical methods to monitor fish degradation with a focus on volatilome analysis; and (3) the effect of different factors affecting fish preservation (temperature, inner atmosphere composition, application of hurdle technology) on volatilome composition.
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Affiliation(s)
- Doriane Martin
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Catherine Joly
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Coralie Dupas-Farrugia
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Isabelle Adt
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Nadia Oulahal
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
| | - Pascal Degraeve
- BioDyMIA Research Unit, Université de Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, 155 Rue Henri de Boissieu, F-01000 Bourg en Bresse, France
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Marrone R, Smaldone G, Ambrosio RL, Festa R, Ceruso M, Chianese A, Anastasio A. Effect of beetroot ( Beta vulgaris) extract on Black Angus burgers shelf life. Ital J Food Saf 2021; 10:9031. [PMID: 33907686 PMCID: PMC8056451 DOI: 10.4081/ijfs.2021.9031] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Accepted: 02/25/2021] [Indexed: 11/23/2022] Open
Abstract
Beef burgers are meat preparations with easy perishability. To ensure a longer shelflife, the Regulation EU 1129/11 allows the use of some additives. However, healthconscious consumers prefer products which do not contain synthetic substances. Aim of the present study was to evaluate the effect of Red Beetroot (Beta vulgaris) integration on Black Angus made burgers shelf life. Red beet was prepared as powder and added to meat mixture as the same or in water solution. The study was split into 2 trials to assess the extract activity also in burgers vacuum-packaged stored. Burgers were analysed (up to 9 days at 4°C) in terms of sensory properties, microbiological profile, pH, aw and lipid oxidation (TBARS). At the end of storage, treated samples showed the highest values of redness and the lowest content of malondialdehyde, probably due to antioxidant properties of red beet towards myoglobin and lipid oxidation processes. Moreover, results highlighted that Red Beetroot activities were dose-dependent and intensified if dissolved in water. The aw values did not appear to be conditioned by extract integrations, unlike the pH that was lower in treated samples than control ones. Microbiological analyses identified beetroot as a potential antimicrobial substance, especially in high concentration. In conclusion, Beta vulgaris extract could be proposed as natural compound exploitable in beef burgers to preserve qualities and extend their shelf-life.
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Affiliation(s)
- Raffaele Marrone
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Naples
| | - Giorgio Smaldone
- Department of Agricultural Sciences, University of Naples, Portici
| | - Rosa Luisa Ambrosio
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Naples
| | - Rossella Festa
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Naples
| | - Marina Ceruso
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Naples
| | | | - Aniello Anastasio
- Department of Veterinary Medicine and Animal Production, Unit of Food Hygiene, University of Naples, Federico II, Naples
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Yin Y, Zhou F, Yin Y, Peng Y. Development of water-soluble zein colloid particles and in situ antibacterial evaluation by multiple headspace extraction gas chromatography. FOOD SCIENCE AND HUMAN WELLNESS 2021. [DOI: 10.1016/j.fshw.2021.02.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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4
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Gogliettino M, Balestrieri M, Ambrosio RL, Anastasio A, Smaldone G, Proroga YTR, Moretta R, Rea I, De Stefano L, Agrillo B, Palmieri G. Extending the Shelf-Life of Meat and Dairy Products via PET-Modified Packaging Activated With the Antimicrobial Peptide MTP1. Front Microbiol 2020; 10:2963. [PMID: 31993029 PMCID: PMC6964532 DOI: 10.3389/fmicb.2019.02963] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Accepted: 12/09/2019] [Indexed: 12/18/2022] Open
Abstract
Fresh products are characterized by reduced shelf-life because they are an excellent growth medium for a lot of microorganisms. Therefore, the microbial spoilage causing significant food supply losses has become an enormous economic and ethical problem worldwide. The antimicrobial packaging is offering a viable solution to tackle this economic and safety issue by extending the shelf-life and improving the quality and safety of fresh products. The goal of this study was to investigate the effects of a food contact surface of polyethylene terephthalate (PET) functionalized with the previously characterized antimicrobial peptide mitochondrial-targeted peptide 1 (MTP1), in reducing the microbial population related to spoilage and in providing the shelf-life stability of different types of fresh foods such as ricotta cheese and buffalo meat. Modified polymers were characterized concerning the procedure of plasma-activation by water contact angle measurements and Fourier transform infrared spectroscopy measurements in attenuated total reflection mode (ATR-FTIR). Results showed that the MTP1-PETs provided a strong antimicrobial effect for spoilage microorganisms with no cytotoxicity on a human colon cancer cell line. Finally, the activated polymers revealed high storage stability and good reusability. This study provided valuable information to develop alternative antimicrobial packaging for enhancing and extending the microbial quality and safety of perishable foods during storage.
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Affiliation(s)
- Marta Gogliettino
- Institute of Biosciences and Bioresources, National Research Council (IBBR-CNR), Naples, Italy
| | - Marco Balestrieri
- Institute of Biosciences and Bioresources, National Research Council (IBBR-CNR), Naples, Italy
| | - Rosa Luisa Ambrosio
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy
| | - Aniello Anastasio
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy
| | - Giorgio Smaldone
- Department of Agricultural Science, University of Naples Federico II, Naples, Italy
| | - Yolande T R Proroga
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Portici, Italy
| | - Rosalba Moretta
- Institute for Microelectronics and Microsystems, National Research Council (IMM-CNR), Naples, Italy
| | - Ilaria Rea
- Institute for Microelectronics and Microsystems, National Research Council (IMM-CNR), Naples, Italy
| | - Luca De Stefano
- Institute for Microelectronics and Microsystems, National Research Council (IMM-CNR), Naples, Italy
| | - Bruna Agrillo
- Institute of Biosciences and Bioresources, National Research Council (IBBR-CNR), Naples, Italy.,Materias Srl, Naples, Italy
| | - Gianna Palmieri
- Institute of Biosciences and Bioresources, National Research Council (IBBR-CNR), Naples, Italy.,Materias Srl, Naples, Italy
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Ortega Blázquez I, Grande Burgos MJ, Pérez-Pulido R, Gálvez A, Lucas R. Treatment With High-Hydrostatic Pressure, Activated Film Packaging With Thymol Plus Enterocin AS-48, and Its Combination Modify the Bacterial Communities of Refrigerated Sea Bream ( Sparus aurata) Fillets. Front Microbiol 2018. [PMID: 29541064 PMCID: PMC5835528 DOI: 10.3389/fmicb.2018.00314] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
The aim of this study was to determine the impact of activated plastic films with thymol and enterocin AS-48 and high-hydrostatic pressure (HP) treatment on the bacterial load and bacterial diversity of vacuum-packaged sea bream fillets under refrigerated storage for 10 days. The activated film and the HP treatment reduced aerobic mesophiles viable counts by 1.46 and 2.36 log cycles, respectively, while the combined treatment achieved a reduction of 4.13 log cycles. HP and combined treatments resulted in longer delays in bacterial growth. Proteobacteria were the dominant phyla in sea bream fillets. The relative abundance of Firmicutes increased by the end of storage both in controls and in samples treated by HP singly or in combination with the activated films. The predominant operational taxonomic units (OTUs) found at time 0 in control samples (Listeria, Acinetobacter, Pseudomonas, Enterobacteriaceae, Chryseobacterium) rapidly changed during storage (with an increase of Vibrio, Photobacterium, and Shewanella together with Cloacibacterium and Lactobacillales by the end of storage). The activated film and the HP treatment induced drastic changes in bacterial diversity right after treatments (with Comamonadaceae, Methylobacterium, Acidovorax, and Sphingomonas as main OTUs) and also induced further modifications during storage. Bacterial diversity in activated film samples was quite homogeneous during storage (with Vibrio, Photobacterium, and Shewanella as main OTUs) and approached control samples. HP treatments (singly or in combination with activated films) determined a high relative abundance of Acinetobacter (followed by Pseudomonas and Shewanella) during early storage as well as a higher relative abundance of lactic acid bacteria by the end of storage. The results indicate that the complex dynamics of bacterial populations in the refrigerated sea bream fillets are markedly influenced by treatment and antimicrobials applied.
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Affiliation(s)
- Irene Ortega Blázquez
- Microbiology Division, Department of Health Sciences, University of Jaen, Jaen, Spain
| | - María J Grande Burgos
- Microbiology Division, Department of Health Sciences, University of Jaen, Jaen, Spain
| | - Rubén Pérez-Pulido
- Microbiology Division, Department of Health Sciences, University of Jaen, Jaen, Spain
| | - Antonio Gálvez
- Microbiology Division, Department of Health Sciences, University of Jaen, Jaen, Spain
| | - Rosario Lucas
- Microbiology Division, Department of Health Sciences, University of Jaen, Jaen, Spain
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Costa C, Conte A, Del Nobile MA. Effective preservation techniques to prolong the shelf life of ready-to-eat oysters. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2661-2667. [PMID: 24604430 DOI: 10.1002/jsfa.6605] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2013] [Revised: 01/31/2014] [Accepted: 02/03/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Oysters have a high commercial value but owing to their short shelf life are generally commercialized as raw material within very restricted market borders. A step-by-step optimization approach was used in this work to design ready-to-eat oyster packaging. In particular, six different steps were carried out in order to extend their shelf life. RESULTS The concentration of sodium alginate to realize a coating that was effective in terms of easy peeling and ability in preventing product dehydration was optimized. Coated oysters were packaged under different modified atmosphere (MAP) conditions to find the best MAP. Subsequently, to further promote product preservation, sodium acetate was selected as an effective antimicrobial agent to be applied by dipping treatment prior to coating. All preservation strategies singly tested were finally combined to assess the shelf life prolongation of ready-to-eat oysters. CONCLUSION Dipping in sodium acetate (10 g L⁻¹), coating with sodium alginate (40 g L⁻¹) and packaging under MAP (0:75 O₂:CO₂) represent the best conditions to guarantee a significant shelf life extension to about 160 h compared with 57 h for unpackaged oysters.
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Affiliation(s)
- Cristina Costa
- Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25, I-71122, Foggia, Italy
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Tocmo R, Krizman K, Khoo WJ, Phua LK, Kim M, Yuk HG. Listeria monocytogenes in Vacuum-Packed Smoked Fish Products: Occurrence, Routes of Contamination, and Potential Intervention Measures. Compr Rev Food Sci Food Saf 2014; 13:172-189. [PMID: 33412645 DOI: 10.1111/1541-4337.12052] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2009] [Accepted: 11/14/2003] [Indexed: 12/15/2022]
Abstract
The occurrence of Listeria monocytogenes in ready-to-eat (RTE) fish products is well documented and represents an important food safety concern. Contamination of this pathogen in vacuum-packed (VP) smoked fish products at levels greater than the RTE food limit (100 CFU/g) has been traced to factors such as poor sanitary practices, contaminated processing environments, and temperature abuse during prolonged storage in retail outlets. Intervention technologies including physical, biological, and chemical techniques have been studied to control transmission of L. monocytogenes to these products. High-pressure processing, irradiation, and pulsed UV-light treatment have shown promising results. Potential antilisterial effects of some sanitizers and combined chemical preservatives have also been demonstrated. Moreover, the concept of biopreservation, use of bioactive packaging, and a combination of different intervention technologies, as in the hurdle concept, are also under consideration. In this review, the prevalence, routes of contamination, and potential intervention technologies to control transmission of L. monocytogenes in VP smoked fish products are discussed.
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Affiliation(s)
- Restituto Tocmo
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Katja Krizman
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Wei Jie Khoo
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Li Kai Phua
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Minjeong Kim
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
| | - Hyun-Gyun Yuk
- Food Science & Technology Programme, Dept. of Chemistry, Natl. Univ. of Singapore, 3 Science Drive 3, Singapore, 117543
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8
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Torres A, Romero J, Macan A, Guarda A, Galotto MJ. Near critical and supercritical impregnation and kinetic release of thymol in LLDPE films used for food packaging. J Supercrit Fluids 2014. [DOI: 10.1016/j.supflu.2013.10.011] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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9
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Ghanbari M, Jami M, Domig KJ, Kneifel W. Seafood biopreservation by lactic acid bacteria – A review. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.05.039] [Citation(s) in RCA: 125] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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10
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Li KK, Yin SW, Yin YC, Tang CH, Yang XQ, Wen SH. Preparation of water-soluble antimicrobial zein nanoparticles by a modified antisolvent approach and their characterization. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.05.038] [Citation(s) in RCA: 69] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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11
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Li KK, Yin SW, Yang XQ, Tang CH, Wei ZH. Fabrication and characterization of novel antimicrobial films derived from thymol-loaded zein-sodium caseinate (SC) nanoparticles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:11592-11600. [PMID: 23121318 DOI: 10.1021/jf302752v] [Citation(s) in RCA: 97] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The objective of this research was to fabricate novel antimicrobial films based on zein colloidal nanoparticles coated with sodium caseinate (SC), an emulsifier/stabilizer. Thymol-loaded zein-SC nanoparticles were prepared using an antisolvent technique, with the average particle size and zeta potential about 200 ± 20 nm and -40 mV, respectively. Zein-SC nanoparticle-based films exhibited higher mechanical resistance and water barrier capacity than the SC films and concomitant good extensibility as compared with zein films. Thymol loadings endowed zein-SC nanoparticle-based films with antimicrobial activity against Escherichia coli and Salmonella as well as DPPH radical scavenging activity. Water vapor permeability, microstructure, mechanical, and controlled release properties of the films were evaluated. The possible relationship between some selected physical properties and microstructure were also discussed. Atomic force microscopy (AFM) analysis indicated that thymol loadings resulted in the emergence phenomena of the nanoparticles to form large particles or packed structure, consisting of clusters of nanoparticles, within the film matrix, in a thymol loading dependent manner. The appearance of large particles or an agglomerate of particles may weaken the compactness of protein network of films and thus impair the water barrier capacity, mechanical resistance, and extensibility of the films. The release kinetics of thymol from nanoparticle-based films can be described as a two-step biphasic process, that is, an initial burst effect followed by subsequent slower release, and zein-SC nanoparticles within the films matrices gave them the ability to sustain the release of thymol. In addition, a schematic illustration of the formation pathway of zein-SC nanoparticle-based films with or without thymol was proposed to illuminate the possible relationship between some selected physical properties and the microstructure of the films.
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Affiliation(s)
- Kang-Kang Li
- Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology, Guangzhou 410640, People's Republic of China
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12
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Álvarez A, García García B, Jordán M, Martínez-Conesa C, Hernández M. The effect of diets supplemented with thyme essential oils and rosemary extract on the deterioration of farmed gilthead seabream (Sparus aurata) during storage on ice. Food Chem 2012; 132:1395-1405. [DOI: 10.1016/j.foodchem.2011.11.127] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2011] [Revised: 11/09/2011] [Accepted: 11/30/2011] [Indexed: 10/14/2022]
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Use of Desirability Approach to Predict the Inhibition of Pseudomonas fluorescens, Shewanella putrefaciens and Photobacterium phosphoreum in Fish Fillets Through Natural Antimicrobials and Modified Atmosphere Packaging. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0889-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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CONTE A, MASTROMATTEO M, ANTONACCI D, DEL NOBILE M. INFLUENCE OF CULTURAL PRACTICES AND PACKAGING MATERIALS ON TABLE GRAPE QUALITY. J FOOD PROCESS ENG 2011. [DOI: 10.1111/j.1745-4530.2010.00616.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Biopreservation of Sardinella longiceps and Penaeus monodon Using Protective Culture Streptococcus phocae PI 80 Isolated from Marine Shrimp Penaeus indicus. Probiotics Antimicrob Proteins 2011; 3:103-11. [PMID: 26781574 DOI: 10.1007/s12602-011-9070-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The influence of Streptococcus phocae PI80 on the shelf life of Sardinella longiceps and Penaeus monodon was investigated by measurement of microbial and chemical analysis after appraising the safety of the protective probiotic culture in wistar rat's model. The results of this safety assessment indicate that oral administration of protective culture does not demonstrate any toxicological effects. Consumption of this LAB strain had no adverse effects on animal's general health status, hematology, blood biochemistry, histology parameters, or on the incidence of bacterial translocation. The effect of Streptococcus phocae is very evident with the reduction of Listeria monocytogenes, Vibrio parahemolyticus, and coliforms. During storage, a marked decline in total volatile base and peroxide value was observed in protective culture-treated samples than the control. This strain looks promising as a protective culture for the preservation of fish products.
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Determination of Moisture Sorption Characteristics of Oat Flour by Static and Dynamic Techniques with and Without Thymol as an Antimicrobial Agent. FOOD BIOPHYS 2011. [DOI: 10.1007/s11483-011-9221-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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17
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Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the development of a bioprotective culture. Food Microbiol 2010; 27:1086-94. [DOI: 10.1016/j.fm.2010.07.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2010] [Revised: 07/09/2010] [Accepted: 07/10/2010] [Indexed: 11/18/2022]
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18
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Mastromatteo M, Danza A, Conte A, Muratore G, Del Nobile MA. Shelf life of ready to use peeled shrimps as affected by thymol essential oil and modified atmosphere packaging. Int J Food Microbiol 2010; 144:250-6. [PMID: 21047694 DOI: 10.1016/j.ijfoodmicro.2010.10.002] [Citation(s) in RCA: 94] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2010] [Revised: 09/28/2010] [Accepted: 10/02/2010] [Indexed: 11/28/2022]
Abstract
In this work the influence of different packaging strategies on the shelf life of ready to use peeled shrimps was investigated. First, the effectiveness of the coating (Coat) and the active coating loaded with different concentrations of thymol (Coat-500, Coat-1000, and Coat-1500) on the quality loss of the investigated food product packaged in air was addressed; afterwards, the thymol concentration that had shown the best performance was used in combination with MAP (5% O(2); 95% CO(2)). Microbial cell load of main spoilage microorganisms, pH and sensorial quality were monitored during the refrigerated storage. Results of the first step suggested that the sole coating did not affect the microbial growth. A slight antimicrobial effect was obtained when the coating was loaded with thymol and a concentration dependence was also observed. Moreover, the active coating was effective in minimizing the sensory quality loss of the investigated product, it was particularly true at the lowest thymol concentration. In the second step, the thymol concentration (1000 ppm) that showed the strike balance between microbial and sensorial quality was chosen in combination with MAP. As expected, MAP significantly affected the growth of the mesophilic bacteria. In particular, a cell load reduction of about 2 log cycle for the samples under MAP respect to that in air was obtained. Moreover, the MAP packaging inhibited the growth of the Pseudomonas spp. and hydrogen sulphide-producing bacteria. The MAP alone was not able to improve the shelf life of the uncoated samples. In fact, no significant difference between the control samples packaged in air and MAP was observed. Whilst, the use of coating under MAP condition prolonged the shelf life of about 6 days with respect to the same samples packaged in air. Moreover, when the MAP was used in combination with thymol, a further shelf life prolongation with respect to the samples packaged in air was observed. In particular, a shelf life of about 14 days for the active coating under MAP compared to the same samples in air (5 days) was obtained.
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Affiliation(s)
- Marianna Mastromatteo
- Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione, dei Prodotti Tipici e di Qualità, BIOAGROMED- Via Napoli, 52, 71100 Foggia, Italy
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Schirmer BC, Langsrud S. Evaluation of natural antimicrobials on typical meat spoilage bacteria in vitro and in vacuum-packed pork meat. J Food Sci 2010; 75:M98-M102. [PMID: 20492248 DOI: 10.1111/j.1750-3841.2009.01485.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The aim of this study was to investigate the inhibitory effect of natural antimicrobials on the growth of typical spoilage bacteria from marinated pork. Minimum inhibitory concentrations (MIC) of thymol, cinnamaldehyde, allyl isothiocyanate, citric acid, ascorbic acid, a rosemary extract, and a grapefruit seed extract against Lactobacillus algidus, Leuconostoc mesenteroides, Leuconostoc carnosum, Carnobacterium maltaromaticum, Carnobacterium divergens, Brochothrix thermosphacta, and Serratia proteamaculans were determined in a microplate assay. Combinations of antimicrobials were tested and several combinations showed synergistic effects in inhibiting bacterial growth. Single and combined antimicrobials were added to vacuum-packed pork meat to evaluate preserving effects. Antimicrobial concentrations of up to 10 times the MIC values showed no effect on total bacterial growth in vacuum packed pork meaning that although most antimicrobials inhibited the growth of spoilage bacteria in vitro, results from the microplate assay could not be transferred to the meat system. Most natural antimicrobials possess strong odor and flavor that limit their use as a food preservative. In conclusion, this study showed that the use of natural antimicrobials in meat products is limited and that bacterial quality and shelf life was not enhanced under the chosen conditions.
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20
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Françoise L. Occurrence and role of lactic acid bacteria in seafood products. Food Microbiol 2010; 27:698-709. [DOI: 10.1016/j.fm.2010.05.016] [Citation(s) in RCA: 101] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2009] [Revised: 05/12/2010] [Accepted: 05/17/2010] [Indexed: 10/19/2022]
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CONTE AMALIA, SCROCCO CARMELA, SINIGAGLIA MILENA, DEL NOBILE MATTEOALESSANDRO. LEMON EXTRACT AS NATURAL PRESERVATIVE IN FRUIT SALAD. J Food Saf 2009. [DOI: 10.1111/j.1745-4565.2009.00180.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Corbo MR, Speranza B, Filippone A, Conte A, Sinigaglia M, Del Nobile MA. Natural compounds to preserve fresh fish burgers. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02024.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Del Nobile M, Di Benedetto N, Suriano N, Conte A, Corbo M, Sinigaglia M. Combined effects of chitosan and MAP to improve the microbial quality of amaranth homemade fresh pasta. Food Microbiol 2009; 26:587-91. [DOI: 10.1016/j.fm.2009.03.012] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2008] [Revised: 03/27/2009] [Accepted: 03/28/2009] [Indexed: 10/20/2022]
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Tippayatum P, Fuongfuchat A, Jangchud K, Jangchud A, Chonhenchob V. Development of antimicrobial EVA/LDPE films incorporated with thymol and eugenol. ACTA ACUST UNITED AC 2009. [DOI: 10.1616/1750-2683.0030] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Di Monaco R, Cavella S, Masi P, Sevi A, Caroprese M, Marzano A, Conte A, Del Nobile MA. Blue fish burgers: nutritional characterisation and sensory optimisation. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.01945.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Corbo MR, Di Giulio S, Conte A, Speranza B, Sinigaglia M, Del Nobile MA. Thymol and modified atmosphere packaging to control microbiological spoilage in packed fresh cod hamburgers. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01822.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Del Nobile M, Conte A, Scrocco C, Brescia I. New strategies for minimally processed cactus pear packaging. INNOV FOOD SCI EMERG 2009. [DOI: 10.1016/j.ifset.2008.12.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Matamoros S, Pilet MF, Gigout F, Prévost H, Leroi F. Selection and evaluation of seafood-borne psychrotrophic lactic acid bacteria as inhibitors of pathogenic and spoilage bacteria. Food Microbiol 2009; 26:638-44. [PMID: 19527840 DOI: 10.1016/j.fm.2009.04.011] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2008] [Revised: 04/22/2009] [Accepted: 04/25/2009] [Indexed: 11/24/2022]
Abstract
In this study, inhibitory psychrotrophic lactic acid bacteria were isolated and investigated for future use in biopreservation of seafood products. Screening of 5575 colonies isolated from various seafood products resulted in the selection of 132 colonies presenting inhibitory properties. Among them, 52 isolates had characteristics of LAB and showed growth at 15 degrees C but not at 30 degrees C. The inhibition spectrum of these 52 isolates against 14 target strains (Gram-positive and -negative) showed inhibition of typical seafood spoiling and pathogenic bacteria and enabled the formation of seven interesting clusters. Sequencing of the 16S rRNA gene of a representative isolate from each cluster identified three Leuconostoc gelidum, two Lactococcus piscium, one Lactobacillus fuchuensis and one Carnobacterium alterfunditum. Theses strains did not produce histamine nor tyramine, and showed no particular antibiotic resistance profile. Growth rate as a function of temperature was tested for one L. piscium and one L. gelidum isolate and confirmed their psychrotrophic behavior. One out of seven isolates showed bacteriocin-like activity. The inhibition mechanisms of the other isolates are still unknown but may be due to competition for substrate. Absence of a bacteriocin-like component could be a positive point to gain rapid authorization for food application in France. This collection of LAB is now ready for testing on products.
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Affiliation(s)
- S Matamoros
- UMR INRA 1014 SECALIM ENVN-ENITIAA, ENITIAA, Nantes, France
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Del Nobile M, Di Benedetto N, Suriano N, Conte A, Lamacchia C, Corbo M, Sinigaglia M. Use of natural compounds to improve the microbial stability of Amaranth-based homemade fresh pasta. Food Microbiol 2009; 26:151-6. [DOI: 10.1016/j.fm.2008.10.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2008] [Revised: 09/26/2008] [Accepted: 10/09/2008] [Indexed: 11/24/2022]
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DEL NOBILE MATTEOALESSANDRO, CONTE A, CANNARSI M, SINIGAGLIA M. STRATEGIES FOR PROLONGING THE SHELF LIFE OF MINCED BEEF PATTIES. J Food Saf 2009. [DOI: 10.1111/j.1745-4565.2008.00145.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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31
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Trebichavsky I, Rada V, Splichalova A, Splichal I. Cross-talk of human gut with bifidobacteria. Nutr Rev 2009; 67:77-82. [DOI: 10.1111/j.1753-4887.2008.00141.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
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Corbo MR, Bevilacqua A, Campaniello D, D’Amato D, Speranza B, Sinigaglia M. Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2008.01883.x] [Citation(s) in RCA: 125] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Del Nobile M, Conte A, Incoronato A, Panza O. Antimicrobial efficacy and release kinetics of thymol from zein films. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2008.04.004] [Citation(s) in RCA: 111] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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34
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Corbo M, Speranza B, Filippone A, Granatiero S, Conte A, Sinigaglia M, Del Nobile M. Study on the synergic effect of natural compounds on the microbial quality decay of packed fish hamburger. Int J Food Microbiol 2008; 127:261-7. [DOI: 10.1016/j.ijfoodmicro.2008.07.014] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2008] [Revised: 07/08/2008] [Accepted: 07/16/2008] [Indexed: 10/21/2022]
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López-Expósito I, Pellegrini A, Amigo L, Recio I. Synergistic effect between different milk-derived peptides and proteins. J Dairy Sci 2008; 91:2184-9. [PMID: 18487640 DOI: 10.3168/jds.2007-0037] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Antimicrobial peptides derived from food proteins constitute a new field in the combined use of antimicrobial agents in food. The best examples of milk-derived peptides are those constituted by bovine lactoferricin [lactoferrin f(17-41)] (LFcin-B) and bovine alpha(s2)-casein f(183-207). The aim of this work was to study if the antimicrobial activity of a natural compound employed in food preservation, nisin, could be enhanced by combination with the aforementioned milk-derived peptides. Furthermore, the possibility of a synergistic effect between these peptides and bovine lactoferrin (LF) against Escherichia coli and Staphylococcus epidermidis was also studied. Finally, the most active combinations were assayed against the foodborne pathogens Listeria monocytogenes and Salmonella choleraesuis. Results showed a synergistic effect when LFcin-B was combined with bovine LF against E. coli. In the same way, the combination of LFcin-B with bovine LF was synergistic against Staph. epidermidis. Bovine LF and nisin increased their antimicrobial activity when they were assayed together with bovine alpha(s2)-casein f(183-207). It is important to note the synergistic effect among LFcin-B and bovine LF, because both compounds might be simultaneously in the suckling gastrointestinal tract and could, therefore, have a protective effect on it. The other synergistic effect high-lighted is that between alpha(s2)-casein f(183-207) and nisin against L. monocytogenes because of the ability of L. monocytogenes to develop resistance to nisin.
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Affiliation(s)
- I López-Expósito
- Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, Juan de la Cierva 3, 28006 Madrid, Spain
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Bevilacqua A, Corbo MR, Sinigaglia M. Combined effects of modified atmosphere packaging and thymol for prolonging the shelf life of caprese salad. J Food Prot 2007; 70:722-8. [PMID: 17388065 DOI: 10.4315/0362-028x-70.3.722] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of this study was to investigate the influence of packaging atmosphere and a thymol dipping solution on the shelf life of caprese salad. Caprese salad was prepared with sliced tomatoes and mozzarella cheese. The samples were pretreated by dipping in a 400-ppm thymol solution and then packaged under air or under a modified atmosphere (65% N2, 30% CO2, and 5% O2). Changes in natural microflora of mozzarella and tomato, the O2 and CO2 in the head space, pH, and sensory characteristics were monitored during storage. The combination of the thymol dip and the modified atmosphere decreased the coliform populations in caprese salad from 5.65 to 4.23 log CFU x g(-1) and extended the shelf life from 3.77 to 12 days. A decrease in the concentration of Pseudomonadaceae from 7.03 to 5.09 log CFU x g(-1) was observed, and the lag phase was prolonged to approximately 3 days. The combination of the modified atmosphere and thymol did not affect the growth kinetics of lactic acid bacteria and enterococci, thus preserving the function of mozzarella cheese in the salad.
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Affiliation(s)
- Antonio Bevilacqua
- Department of Food Science, Faculty of Agricultural Science, Foggia University, Via Napoli, 25-71100 Foggia, Italy.
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