1
|
Spada E, De Cianni R, Di Vita G, Mancuso T. Balancing Freshness and Sustainability: Charting a Course for Meat Industry Innovation and Consumer Acceptance. Foods 2024; 13:1092. [PMID: 38611396 PMCID: PMC11011882 DOI: 10.3390/foods13071092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2024] [Revised: 03/25/2024] [Accepted: 03/27/2024] [Indexed: 04/14/2024] Open
Abstract
The agribusiness sector is constantly seeking solutions to enhance food security, sustainability, and resilience. Recent estimates indicate that one-third of the total food production remains unused due to waste or limited shelf life, resulting in negative environmental and ethical consequences. Consequently, exploring technological solutions to extend the shelf life of food products could be a crucial option to address this issue. However, the success of these technological solutions is closely linked to the perception of the end-consumers, particularly in the short term. Based on these considerations, this paper presents a systematic literature review of the main technological innovations in the fresh meat industry and of consumers' perceptions of such innovations. Regarding innovative technologies, this review focused on active and smart packaging. Amidst various technological innovations, including the utilization of fundamental matrices and natural additives, a noticeable gap exists in consumer perception studies. This study represents the first comprehensive compilation of research on consumers' perceptions and acceptance of innovations designed to extend the shelf life of fresh meat. Moreover, it sheds light on the existing barriers that hinder the complete embrace of these innovations.
Collapse
Affiliation(s)
- Emanuele Spada
- Department of Agriculture (AGRARIA), University Mediterranea of Reggio Calabria, Feo di Vito, 89124 Reggio Calabria, Italy;
| | - Rachele De Cianni
- Department of Agricultural, Forest and Food Science (DISAFA), University of Turin, Largo Braccini, 2, 10095 Grugliasco, Italy; (R.D.C.); (T.M.)
| | - Giuseppe Di Vita
- Department of Agriculture Food and Environment (Di3A), University of Catania, Via S. Sofia 100, 95123 Catania, Italy
| | - Teresina Mancuso
- Department of Agricultural, Forest and Food Science (DISAFA), University of Turin, Largo Braccini, 2, 10095 Grugliasco, Italy; (R.D.C.); (T.M.)
| |
Collapse
|
2
|
Janowicz M, Galus S, Ciurzyńska A, Nowacka M. The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development. Polymers (Basel) 2023; 15:4231. [PMID: 37959909 PMCID: PMC10648591 DOI: 10.3390/polym15214231] [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: 08/30/2023] [Revised: 10/18/2023] [Accepted: 10/24/2023] [Indexed: 11/15/2023] Open
Abstract
Several consumable substances, including fruit and vegetable purees, extracts, juices, and plant residue, were analyzed for their matrix-forming potential. These matrices serve as the basis for the production of edible films, sheets, and coatings that can be eaten as nutritional treats or applied to food products, thereby contributing to their overall good quality. Furthermore, this innovative approach also contributes to optimizing the performance of synthetic packaging, ultimately reducing reliance on synthetic polymers in various applications. This article explores the viability of incorporating fruits and vegetables as basic ingredients within edible films, sheets, and coatings. The utilization of fruits and vegetables in this manner becomes achievable due to the existence of polysaccharides and proteins that facilitate the formation of matrices in their makeup. Moreover, including bioactive substances like vitamins and polyphenols can impart attributes akin to active materials, such as antioxidants or antimicrobial agents. Advancing the creation of edible films, sheets, and coatings derived from fruits and vegetables holds great potential for merging the barrier and mechanical attributes of biopolymers with the nutritional and sensory qualities inherent in these natural components. These edible films made from fruits and vegetables could potentially serve as alternatives to seaweed in sushi production or even replace conventional bread, pancakes, tortillas, and lavash in the diet of people suffering from celiac disease or gluten allergy, while fruit and vegetable coatings may be used in fresh and processed food products, especially fruits and vegetables but also sweets.
Collapse
Affiliation(s)
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (A.C.)
| | | | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (M.J.); (A.C.)
| |
Collapse
|
3
|
Osaili TM, Al-Nabulsi AA, Hasan F, Dhanasekaran DK, Ismail LC, Hashim M, Hasan H, Ayyash M, Olaimat A, Hussain AZS, Darra NE, Savvaidis IN, Obaid RS, Holley R. Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packaging. J Food Sci 2023; 88:381-390. [PMID: 36463412 DOI: 10.1111/1750-3841.16387] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 10/01/2022] [Accepted: 10/30/2022] [Indexed: 12/07/2022]
Abstract
"Chicken tawook" is a marinated boneless chicken entrée consumed in the Middle East. The aim of this study was to determine whether bioactive essential oil (EO) components carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) would delay the growth of microorganisms causing tawook spoilage during aerobic (AP) or vacuum (VP) packed storage. The EOs at 1% and 2% were mixed individually with the marinade. The samples (10 g of chicken cubes with 1.2 g of marinade - with or without EOs) were stored in bags under AP and VP (Geryon® ) for 7 days at 4 ± 1°C and abusive conditions (10 ± 1°C). Two control samples consisting of meat chunks and tawook without EO were used. The microflora numbers were greater at 10°C than at 4°C, and the marinade worked additively with AP against anaerobes, yeast and mold (Y & M) and lactic acid bacteria. It also worked additively with VP against aerobic bacteria recovered as Pseudomonas and the total plate count. EO components were observed to decrease microbial populations by a maximum of 4 to 6 log colony-forming unit (CFU)/g depending on the type of microorganism. The combined mixture of marinade and 2% EO (CA, CI, and TH) resulted in the greatest reductions of all spoilage microorganisms at 10°C under AP on the last day of storage. Overall, VP was more effective (p < 0.05) than AP in controlling microorganisms at both 4 and 10°C. This study provides an affordable and natural alternative for extending product life. PRACTICAL APPLICATION: The use of EOs in marinated chicken (tawook) is expected to help producers reduce spoilage and extend shelf-life of the product when stored at refrigeration temperatures. EOs provide a cheaper alternative and are naturally sourced. Vacuum packaging will increase the shelf-life of marinated chicken tawook and facilitate its storage and transportation.
Collapse
Affiliation(s)
- Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates.,Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Fayeza Hasan
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates.,Department of Food Science, College of Agriculture & Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Dinesh K Dhanasekaran
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
| | - Leila Cheikh Ismail
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
| | - Mona Hashim
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
| | - Hayder Hasan
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture & Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Amin Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa, Jordan
| | - Ayman Z S Hussain
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
| | - Nada El Darra
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Beirut Arab University, Beirut, Lebanon
| | - Ioannis N Savvaidis
- Department of Environmental Health Sciences, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates.,Department of Chemistry, School of Natural Sciences, University of Ioannina, Ioannina, Greece
| | - Reyad S Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
| | - Richard Holley
- Department of Food Science and Human Nutrition, University of Manitoba, Winnipeg, Canada
| |
Collapse
|
4
|
Khanjari A, Esmaeili H, Hamedi M. Shelf life extension of minced squab using poly-lactic acid films containing Cinnamomum verum essential oil. Int J Food Microbiol 2023; 385:109982. [DOI: 10.1016/j.ijfoodmicro.2022.109982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 10/01/2022] [Accepted: 10/11/2022] [Indexed: 11/06/2022]
|
5
|
Santiesteban-López NA, Gómez-Salazar JA, Santos EM, Campagnol PCB, Teixeira A, Lorenzo JM, Sosa-Morales ME, Domínguez R. Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products. Foods 2022; 11:2613. [PMID: 36076798 PMCID: PMC9455744 DOI: 10.3390/foods11172613] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/17/2022] [Accepted: 08/23/2022] [Indexed: 12/03/2022] Open
Abstract
Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitary qualities has led to the replacement of the use of synthetic preservatives with natural-origin compounds. However, the reformulation process that reduces the content of several important ingredients (salt, curing salts, etc.), which inhibit the growth of multiple microorganisms, greatly compromises the stability and safety of meat products, thus posing a great risk to consumer health. To avoid this potential growth of spoiling and/or pathogenic microorganisms, numerous molecules, including organic acids and their salts; plant-derived compounds, such as extracts or essential oils; bacteriocins; and edible coatings are being investigated for their antimicrobial activity. This review presents some important compounds that have great potential to be used as natural antimicrobials in reformulated meat products.
Collapse
Affiliation(s)
| | - Julián Andrés Gómez-Salazar
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato 36500, Mexico
| | - Eva M. Santos
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma 42039, Mexico
| | - Paulo C. B. Campagnol
- Departmento de Tecnologia e Ciência de Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - María Elena Sosa-Morales
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato 36500, Mexico
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| |
Collapse
|
6
|
Higher affinity of polyphenol to zein than to amyloid fibrils leading to nanoparticle-embed network wall scaffold to construct amyloid fibril-zein-EGCG hydrogels for coating of beef. Food Res Int 2022; 156:111187. [DOI: 10.1016/j.foodres.2022.111187] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 03/03/2022] [Accepted: 03/22/2022] [Indexed: 01/12/2023]
|
7
|
Gholami‐Ahangaran M, Ahmadi‐Dastgerdi A, Azizi S, Basiratpour A, Zokaei M, Derakhshan M. Thymol and carvacrol supplementation in poultry health and performance. Vet Med Sci 2022; 8:267-288. [PMID: 34761555 PMCID: PMC8788968 DOI: 10.1002/vms3.663] [Citation(s) in RCA: 44] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
BACKGROUND Thymol and carvacrol as natural essential oils and phenol compounds are components derived from some medicinal plants, such as thyme and oregano species. OBJECTIVES The increasing demands in organic and healthy meat and egg consumption in human society have made it necessary to consider alternative natural compounds for the replacement of chemical compounds in poultry production. The chemical compounds can remain in meat and eggs and cause complications in human health. Therefore, these natural compounds can be fed with a higher safety in poultry production with specific effects. In this regard, the role of thymol and carvacrol as natural compounds in the poultry production has been discussed in the review. METHODS In this study, by searching for keywords related to thymol and carvacrol in poultry production in Google Scholar database, the articles related to different aspects of the biological effects of these two phytogenes in poultry production were selected and analyzed. RESULTS A review of previous studies has shown that thymol and carvacrol possess a wide range of biological activities, including antibacterial, antiviral, antioxidant, anti-inflammatory, modulating of immunity response and regulating of the gut microbial population. Also, in meat type chickens can promote growth and influence feed utilization. The beneficial effect of this compound was evaluated in hepatic toxicity and demonstrated as a hepatoprotective compound in chickens. Furthermore, these compounds can affect the behavior of layers and influence egg composition, eggshell thickness, and the sensory quality of eggs. CONCLUSION It seems that with the increasing demand for healthy protein products, these compounds can be used to improve performance as a substitute alternative for chemical compounds in healthy poultry farms.
Collapse
Affiliation(s)
- Majid Gholami‐Ahangaran
- Department of Clinical Sciences, Faculty of Veterinary Medicine, Shahrekord BranchIslamic Azad UniversityShahrekordIran
| | - Asiye Ahmadi‐Dastgerdi
- Department of Food Science and Technology, Ardestan BranchIslamic Azad UniversityArdestanIran
| | - Shahrzad Azizi
- Department of Pathobiology, Faculty of Veterinary MedicineShahid Bahonar University of KermanKermanIran
| | - Asal Basiratpour
- Graduated of Basic Sciences FacultyPayame Noor UniversityIsfahan BranchIsfahanIran
| | - Maryam Zokaei
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research InstituteShahid Beheshti University of Medical SciencesTehranIran
| | - Masoud Derakhshan
- Department of Veterinary Medicine, Shoushtar BranchIslamic Azad UniversityShoushtarIran
| |
Collapse
|
8
|
Oldoni FC, Bernardo MP, Oliveira Filho JG, de Aguiar AC, Moreira FK, Mattoso LH, Colnago LA, Ferreira MD. Valorization of mangoes with internal breakdown through the production of edible films by continuous solution casting. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111339] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
9
|
Zając M, Jamróz E, Guzik P, Kulawik P, Tkaczewska J. Active biopolymer films based on furcellaran, whey protein isolate and Borago officinalis extract: characterization and application in smoked pork ham production. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2884-2891. [PMID: 33159331 DOI: 10.1002/jsfa.10920] [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] [Received: 09/23/2020] [Revised: 10/22/2020] [Accepted: 11/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The meat industry is determined to find biodegradable packaging with properties similar to plastic. Furcellaran (FUR) and whey protein isolate (WPI) were used as a film matrix in which Borago officinalis extract (BOE) was incorporated as an antioxidant compound. The film's mechanical properties, water behavior, surface color, and antioxidant power were analyzed.Smoked hams were manufactured using two different types of film application: cured meat covered with film, smoked and cooked or hamsafter smoking, cooking and cooling. Smoked, vacuum packed ham was used as a control sample. The products were stored at 4 °C for 21 days and analyzed every 7 days. RESULTS The elongation at break (EAB) and tensile strength (TS) of FUR/WPI films without the extract were 6.30% and 20.59 MPa, respectively, and after incorporating BOE, the EAB and TS were 24.30% and 15.33 MPa, respectively. The films with BOE were darker and had greater antioxidant capacity. The water content and activity in the products with films decreased along with storage time while the control remained stable. The results of microbiological, oxidation product accumulation, and sensory analysis were comparable in all the products. CONCLUSIONS The smoking time can be reduced due to the dark color of the hams covered with BOE film. The barrier properties of those films should be increased. Other parameters were comparable to plastic packaging. The films therefore have the potential to be used instead of plastic packaging in the meat industry. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Marzena Zając
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Cracow, Poland
| | - Ewelina Jamróz
- Department of Chemistry, Faculty of Food Technology, University of Agriculture, Cracow, Poland
| | - Paulina Guzik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Cracow, Poland
| | - Piotr Kulawik
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Cracow, Poland
| | - Joanna Tkaczewska
- Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, Cracow, Poland
| |
Collapse
|
10
|
Bouhanna I, Boussaa A, Boumaza A, Rigano D, Maisto M, Basile A, Rollini M, Limbo S, Idoui T. Characterization and antibacterial activity of gelatin‐based film incorporated with
Arbutus unedo
L. fruit extract on
Sardina pilchardus. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15424] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Imane Bouhanna
- Laboratory of Biotechnology Environment and Health University of Mohammed Seddik Ben yahia Jijel Algeria
| | - Abdelhalim Boussaa
- Faculty of Nature and Life Sciences Department of molecular and cellular biology University of Abbes Laghrour Khenchela Algeria
| | - Abdecharif Boumaza
- Laboratoire des Structures, Propriétés et Interactions Interatomiques (LASPI2A), Faculté des sciences et technologies Université Abbes Laghrour Khenchela Algeria
| | - Daniela Rigano
- Department of Pharmacy School of Medicine and Surgery University of Naples Federico II Naples Italy
| | - Maria Maisto
- Department of Pharmacy School of Medicine and Surgery University of Naples Federico II Naples Italy
| | - Adriana Basile
- Department of Biology University of Naples “Federico II” Naples Italy
| | - Manuela Rollini
- DeFENS Department of Food, Environmental and Nutritional Sciences Università degli Studi di Milano Milan Italy
| | - Sara Limbo
- DeFENS Department of Food, Environmental and Nutritional Sciences Università degli Studi di Milano Milan Italy
| | - Tayeb Idoui
- Laboratory of Biotechnology Environment and Health University of Mohammed Seddik Ben yahia Jijel Algeria
| |
Collapse
|
11
|
Cox HJ, Li J, Saini P, Paterson JR, Sharples GJ, Badyal JPS. Bioinspired and eco-friendly high efficacy cinnamaldehyde antibacterial surfaces. J Mater Chem B 2021; 9:2918-2930. [PMID: 33885647 DOI: 10.1039/d0tb02379e] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Antimicrobial essential oils are incorporated into mussel-inspired and natural plant polyphenol coatings as part of a single-step fabrication process. Polydopamine-cinnamaldehyde, polyethyleneimine-cinnamaldehyde, and tannic acid-cinnamaldehyde coatings exhibit strong antibacterial activities against both Gram-negative Escherichia coli and Gram-positive Staphylococcus aureus (with the polydopamine- and tannic acid-based systems displaying log10 Reduction = 8). Cinnamaldehyde impregnation into porous non-woven polypropylene cloth, polytetrafluoroethylene membrane, and knitted cotton cloth also gives rise to high levels of antibacterial activity (log10 Reduction = 8). No loss in antibacterial efficacy is observed for non-woven polypropylene cloth impregnated with cinnamaldehyde over 17 recycle tests.
Collapse
Affiliation(s)
- Harrison J Cox
- Department of Chemistry, Durham University, Durham DH1 3LE, England, UK.
| | | | | | | | | | | |
Collapse
|
12
|
Luís Â, Ramos A, Domingues F. Pullulan-Apple Fiber Biocomposite Films: Optical, Mechanical, Barrier, Antioxidant and Antibacterial Properties. Polymers (Basel) 2021; 13:870. [PMID: 33799881 PMCID: PMC7999801 DOI: 10.3390/polym13060870] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 03/06/2021] [Accepted: 03/08/2021] [Indexed: 01/29/2023] Open
Abstract
More than 150 million tons of synthetic plastics are produced worldwide from petrochemical-based materials, many of these plastics being used to produce single-use consumer products like food packaging. The main goal of this work was to research the production and characterization of pullulan-apple fiber biocomposite films as a new food packaging material. The optical, mechanical, and barrier properties of the developed biocomposite films were evaluated. Furthermore, the antioxidant and antibacterial activities of the biocomposite films were additionally studied. The results show that the Tensile Index and Elastic Modulus of the pullulan-apple fiber films were significantly higher (p-value < 0.05) when compared to the pullulan films. Regarding the water vapor permeability, no significant differences (p-value < 0.05) were observed in water vapor transmission rate (WVTR) when the apple fiber was incorporated into the biocomposite films. A significant increase (p-value < 0.05) of water contact angle in both sides of the films was observed when the apple fiber was incorporated into pullulan, indicating an increase in the hydrophobicity of the developed biocomposite films. It is worth noting the hydrophobicity of the (rough) upper side of the pullulan-apple fiber films, which present a water contact angle of 109.75°. It was possible to verify the microbial growth inhibition around the pullulan-apple fiber films for all the tested bacteria.
Collapse
Affiliation(s)
- Ângelo Luís
- Health Sciences Research Centre (CICS-UBI), University of Beira Interior, Avenida Infante D. Henrique, 6200-506 Covilhã, Portugal;
- Pharmaco-Toxicology Laboratory, UBIMedical, University of Beira Interior, Estrada Municipal 506, 6200-284 Covilhã, Portugal
| | - Ana Ramos
- Chemistry Department, Sciences Faculty, University da Beira Interior, Rua Marquês d’Ávila e Bolama, 6201-001 Covilhã, Portugal;
- Fiber Materials and Environmental Technologies Research Unit (FibEnTech), University of Beira Interior, Rua Marquês d’Ávila e Bolama, 6201-001 Covilhã, Portugal
| | - Fernanda Domingues
- Health Sciences Research Centre (CICS-UBI), University of Beira Interior, Avenida Infante D. Henrique, 6200-506 Covilhã, Portugal;
- Chemistry Department, Sciences Faculty, University da Beira Interior, Rua Marquês d’Ávila e Bolama, 6201-001 Covilhã, Portugal;
| |
Collapse
|
13
|
Khah MD, Ghanbarzadeh B, Roufegarinejad Nezhad L, Ostadrahimi A. Effects of virgin olive oil and grape seed oil on physicochemical and antimicrobial properties of pectin-gelatin blend emulsified films. Int J Biol Macromol 2021; 171:262-274. [PMID: 33421466 DOI: 10.1016/j.ijbiomac.2021.01.020] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 12/19/2020] [Accepted: 01/04/2021] [Indexed: 10/22/2022]
Abstract
The active emulsified blend films based on gelatin-pectin (5% w/w) containing virgin olive oil (VOO) (0.1-0.3 g/g biopolymer) and grape seed oil (GSO) (0.1-0.3 g/g biopolymer) were prepared by casting method. GSO showed slightly more decreasing effect than VOO on ultimate tensile strength (UTS) and strain at break (SAB) of blend films however; VOO had more reducing effect than GSO on the water vapor permeability (WVP). The scanning electron microscopy (SEM) images showed that incorporating 0.3 g GSO and VOO oils had not considerable effect on the morphology of the emulsified films. Atomic force microscopy (AFM) topography images indicated that adding of oils considerably could increase roughness of emulsified film. Fourier transforms infrared (FTIR) revealed that no new chemical bond formed by adding oils into biopolymer matrix. The minimum inhibitory concentration (MIC) of VOO, GSO and Savory essential oil (SEO) against four important spoilage bacteria showed that GSO had higher antibacterial effect than VOO however; both showed very lower antimicrobial effect than SEO. All active films showed lower inhibitory zone for S. aureus than S. typhimurium and P. fluorescence. The chicken breast fillets wrapped in the films containing VOO-GSO-SEO (0.15-0.15-0.02 g/g polymer) showed considerably lower total viable count (TVC), Pseudomonas spp., Enterobacteriaceae, E. coli 157:H7 and S. typhimurium count than the control one during 12 days storage. Also, it caused significant decrease in peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVB-N) of fillet samples.
Collapse
Affiliation(s)
- Mehran Dolat Khah
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran; Department of Food Engineering, Faculty of Engineering, Near East University, Nicosia, Cyprus, Mersin 10, Turkey.
| | | | - Alireza Ostadrahimi
- Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| |
Collapse
|
14
|
Kalogianni AI, Lazou T, Bossis I, Gelasakis AI. Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat. Foods 2020; 9:E794. [PMID: 32560249 PMCID: PMC7353591 DOI: 10.3390/foods9060794] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 06/06/2020] [Accepted: 06/12/2020] [Indexed: 12/19/2022] Open
Abstract
Alternative technologies for long-term preservation, quality assurance, and safety of meat are continuously pursued by the food industry to satisfy the demands of modern consumers for nutritious and healthy meat-based products. Naturally occurring phenolic compounds are considered promising substances by the meat industry for their antioxidant and antimicrobial properties, while consumers seem to embrace them for their claimed health benefits. Despite the numerous in vitro and in situ studies demonstrating their beneficial effects against meat oxidation, spoilage, and foodborne pathogens, wide application and commercialization has not been yet achieved. Major obstacles are still the scarcity of legislative framework, the large variety of meat-based products and targeted pathogens, the limited number of case-specific application protocols and the questionable universal efficiency of the applied ones. The objectives of the present review are i) to summarize the current knowledge about the applications of naturally occurring phenols in meat and meat-based products, emphasizing the mechanisms, determinants, and spectrum of their antioxidant and antimicrobial activity; ii) to present state-of-the-art technologies utilized for the application of phenolic compounds in meat systems; and iii) to discuss relevant regulation, limitations, perspectives, and future challenges for their mass industrial use.
Collapse
Affiliation(s)
- Aphrodite I. Kalogianni
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
| | - Thomai Lazou
- Laboratory of Hygiene of Foods of Animal Origin—Veterinary Public Health, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;
| | - Ioannis Bossis
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
| | - Athanasios I. Gelasakis
- Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 str., 11855 Athens, Greece; (A.I.K.); (I.B.)
| |
Collapse
|
15
|
Active edible films based on semi-refined κ-carrageenan: Antioxidant and color properties and application in chicken breast packaging. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100476] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
16
|
Jafarzadeh S, Jafari SM, Salehabadi A, Nafchi AM, Uthaya Kumar US, Khalil HA. Biodegradable green packaging with antimicrobial functions based on the bioactive compounds from tropical plants and their by-products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.017] [Citation(s) in RCA: 114] [Impact Index Per Article: 28.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
17
|
Umaraw P, Munekata PE, Verma AK, Barba FJ, Singh V, Kumar P, Lorenzo JM. Edible films/coating with tailored properties for active packaging of meat, fish and derived products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.032] [Citation(s) in RCA: 89] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
18
|
Zhu L, Olsen C, McHugh T, Friedman M, Levin CE, Jaroni D, Ravishankar S. Edible films containing carvacrol and cinnamaldehyde inactivate
Escherichia coli
O157:H7 on organic leafy greens in sealed plastic bags. J Food Saf 2020. [DOI: 10.1111/jfs.12758] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Libin Zhu
- School of Animal and Comparative Biomedical SciencesUniversity of Arizona Tucson Arizona
| | - Carl Olsen
- USDA‐ARS Western Regional Research Center, Produce Safety and Microbiology and Processed Foods Research Albany California
| | - Tara McHugh
- USDA‐ARS Western Regional Research Center, Produce Safety and Microbiology and Processed Foods Research Albany California
| | - Mendel Friedman
- USDA‐ARS Western Regional Research Center, Produce Safety and Microbiology and Processed Foods Research Albany California
| | - Carol E. Levin
- USDA‐ARS Western Regional Research Center, Produce Safety and Microbiology and Processed Foods Research Albany California
| | - Divya Jaroni
- Department of Animal and Food SciencesOklahoma State University Stillwater Oklahoma
| | - Sadhana Ravishankar
- School of Animal and Comparative Biomedical SciencesUniversity of Arizona Tucson Arizona
| |
Collapse
|
19
|
Javed H, Meeran MFN, Jha NK, Ojha S. Carvacrol, a Plant Metabolite Targeting Viral Protease (M pro) and ACE2 in Host Cells Can Be a Possible Candidate for COVID-19. FRONTIERS IN PLANT SCIENCE 2020; 11:601335. [PMID: 33664752 PMCID: PMC7921315 DOI: 10.3389/fpls.2020.601335] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Accepted: 12/18/2020] [Indexed: 05/21/2023]
Abstract
The recent outbreak of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) started in December 2019, resulting in the coronavirus disease-19 (COVID-19) pandemic. Coronaviruses are solely accountable for rising mortality and socioeconomic saddles. Presently, there are few repurposed drugs such as remdesivir or favipiravir approved for the treatment of COVID-19, although vaccines and plasma therapy is also subject to emergency approval. However, some potential natural treatments and cures have also been proposed. Molecules of natural origin showed therapeutic importance such as antiviral, anti-inflammatory, and antioxidant activity, and could be useful drug candidates for treating COVID-19. In recent years, essential oils have shown promising therapeutic effects against many viral diseases. Carvacrol is one of the monoterpene phenol with abundant presence in essential oils of many aromatic plants, including thyme and oregano. It is being used as food flavoring, additive, and preservatives. Carvacrol is also used as a fragrance in cosmetic products. A number of research studies have shown biological actions of carvacrol with its therapeutic potential is of clinical significance. The in vitro and in vivo studies have shown multiple pharmacological properties such as anticancer, anti-fungal, anti-bacterial, anti-oxidant, anti-inflammatory, vasorelaxant, hepatoprotective, and spasmolytic. This review highlights the various biological and pharmacological properties of carvacrol within the scope of COVID-19.
Collapse
Affiliation(s)
- Hayate Javed
- Department of Anatomy, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, United Arab Emirates
- *Correspondence: Hayate Javed,
| | - Mohamed Fizur Nagoor Meeran
- Department of Pharmacology and Therapeutics, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Niraj Kumar Jha
- Department of Biotechnology, School of Engineering and Technology (SET), Sharda University, Knowledge Park III, Greater Noida, India
| | - Shreesh Ojha
- Department of Pharmacology and Therapeutics, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, United Arab Emirates
- Shreesh Ojha,
| |
Collapse
|
20
|
Chuang S, Sheen S, Sommers CH, Zhou S, Sheen LY. Survival Evaluation of Salmonella and Listeria monocytogenes on Selective and Nonselective Media in Ground Chicken Meat Subjected to High Hydrostatic Pressure and Carvacrol. J Food Prot 2020; 83:37-44. [PMID: 31809196 DOI: 10.4315/0362-028x.jfp-19-075] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
High pressure processing (HPP) and treatment with the essential oil extract carvacrol had synergistic inactivation effects on Salmonella and Listeria monocytogenes in fresh ground chicken meat. Seven days after HPP treatment at 350 MPa for 10 min, Salmonella treated with 0.75% carvacrol was reduced to below the detection limit (1 log CFU/g) at 4°C and was reduced by ca. 6 log CFU at 10°C. L. monocytogenes was more sensitive to these imposed stressors, remaining below the detection limit during storage at both 4 and 10°C after HPP treatment at 350 MPa for 10 min following treatment with 0.45% carvacrol. However, pressure-injured bacterial cells may recover and lead to an overestimation of process lethality when a selective medium is used without proper justification. For HPP-stressed Salmonella, a 1- to 2-log difference was found between viable counts on xylose lysine Tergitol 4 agar and aerobic plate counts, but no significant difference was found for HPP-stressed L. monocytogenes between polymyxin-acriflavine-lithium chloride-ceftazidime-esculin-mannitol (PALCAM) agar and aerobic plate counts. HPP-induced bacterial injury and its recovery have been investigated by comparing selective and nonselective agar plate counts; however, few investigations have addressed this issue in the presence of essential oil extracts, taking into account the effect of high pressure and natural antimicrobial compounds (e.g., carvacrol) on bacterial survival in various growth media. Use of selective media may overestimate the efficacy of bacterial inactivation in food processing evaluation and validation studies, and the effects of various media should be systematically investigated.
Collapse
Affiliation(s)
- Shihyu Chuang
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA.,Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan
| | - Shiowshuh Sheen
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA
| | - Christopher H Sommers
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA
| | - Siyuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Lee-Yan Sheen
- Institute of Food Science and Technology, National Taiwan University, Taipei 10617, Taiwan
| |
Collapse
|
21
|
Makaremi M, Yousefi H, Cavallaro G, Lazzara G, Goh CBS, Lee SM, Solouk A, Pasbakhsh P. Safely Dissolvable and Healable Active Packaging Films Based on Alginate and Pectin. Polymers (Basel) 2019; 11:polym11101594. [PMID: 31569482 PMCID: PMC6836245 DOI: 10.3390/polym11101594] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 09/23/2019] [Accepted: 09/24/2019] [Indexed: 11/17/2022] Open
Abstract
Extensive usage of long-lasting petroleum based plastics for short-lived application such as packaging has raised concerns regarding their role in environmental pollution. In this research, we have developed active, healable, and safely dissolvable alginate-pectin based biocomposites that have potential applications in food packaging. The morphological study revealed the rough surface of these biocomposite films. Tensile properties indicated that the fabricated samples have mechanical properties in the range of commercially available packaging films while possessing excellent healing efficiency. Biocomposite films exhibited higher hydrophobicity properties compared to neat alginate films. Thermal analysis indicated that crosslinked biocomposite samples possess higher thermal stability in temperatures below 120 °C, while antibacterial analysis against E. coli and S. aureus revealed the antibacterial properties of the prepared samples against different bacteria. The fabricated biodegradable multi-functional biocomposite films possess various imperative properties, making them ideal for utilization as packaging material.
Collapse
Affiliation(s)
- Maziyar Makaremi
- Advanced Engineering Platform, Mechanical Engineering Discipline, School of Engineering, Monash University Malaysia, Selangor 47500, Malaysia.
| | - Hosnieh Yousefi
- Biomedical Engineering faculty, Amirkabir University of Technology (Tehran Polytechnic), Tehran 15875-4413, Iran.
| | - Giuseppe Cavallaro
- Department of Physics and Chemistry, University of Palermo, Viale delle Scienze, pad. 17, 90128 Palermo, Italy.
| | - Giuseppe Lazzara
- Department of Physics and Chemistry, University of Palermo, Viale delle Scienze, pad. 17, 90128 Palermo, Italy.
| | - Calvin Bok Sun Goh
- School of Science, Monash University Malaysia, Selangor 47500, Malaysia.
| | - Sui Mae Lee
- School of Science, Monash University Malaysia, Selangor 47500, Malaysia.
| | - Atefeh Solouk
- Biomedical Engineering faculty, Amirkabir University of Technology (Tehran Polytechnic), Tehran 15875-4413, Iran.
| | - Pooria Pasbakhsh
- Advanced Engineering Platform, Mechanical Engineering Discipline, School of Engineering, Monash University Malaysia, Selangor 47500, Malaysia.
| |
Collapse
|
22
|
|
23
|
Mendes J, Martins J, Manrich A, Sena Neto A, Pinheiro A, Mattoso L, Martins M. Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydr Polym 2019; 210:92-99. [DOI: 10.1016/j.carbpol.2019.01.058] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 01/16/2019] [Accepted: 01/17/2019] [Indexed: 12/31/2022]
|
24
|
Olaimat AN, Al‐Holy MA, Abu Ghoush MH, Al‐Nabulsi AA, Osaili TM, Holley RA. Inhibitory effects of cinnamon and thyme essential oils against
Salmonella
spp. in hummus (chickpea dip). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13925] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Amin N. Olaimat
- Faculty of Applied Medical Sciences, Department of Clinical Nutrition and Dietetics Hashemite University Zarqa Jordan
| | - Murad A. Al‐Holy
- Faculty of Applied Medical Sciences, Department of Clinical Nutrition and Dietetics Hashemite University Zarqa Jordan
| | - Mahmoud H. Abu Ghoush
- Faculty of Applied Medical Sciences, Department of Clinical Nutrition and Dietetics Hashemite University Zarqa Jordan
| | - Anas A. Al‐Nabulsi
- Department of Nutrition and Food Technology Jordan University of Science and Technology Irbid Jordan
| | - Tareq M. Osaili
- Department of Nutrition and Food Technology Jordan University of Science and Technology Irbid Jordan
- Department of Clinical Nutrition and Dietetics, College of Health Sciences University of Sharjah Sharjah UAE
| | - Rick A. Holley
- Faculty of Agricultural and Food Sciences, Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada
| |
Collapse
|
25
|
Gilling DH, Ravishankar S, Bright KR. Antimicrobial efficacy of plant essential oils and extracts against Escherichia coli. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART A, TOXIC/HAZARDOUS SUBSTANCES & ENVIRONMENTAL ENGINEERING 2019; 54:608-616. [PMID: 30821189 DOI: 10.1080/10934529.2019.1574153] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Accepted: 01/16/2019] [Indexed: 06/09/2023]
Abstract
The efficacies of 11 plant-derived antimicrobials were evaluated against Escherichia coli in vitro in solution at room temperature. These included lemongrass, cinnamon, and oregano essential oils and their active components (citral, cinnamaldehyde, and carvacrol, respectively). Allspice and clove bud oils and olive, green tea, and grape seed extracts were also studied. The efficacies of the antimicrobials were both concentration- and exposure time-dependent. The essential oils and their active components demonstrated statistically significant >5.0-log10 reductions within 1-10 min. The plant extracts were less effective; green tea and grape seed extracts required 24 h before significant reductions were observed (1.93-log10 and 5.05-log10, respectively). Nevertheless, olive extract exhibited a reduction of ∼5-log10 within 30 min. Most of these plant-derived compounds exhibited strong bactericidal activity and can potentially be applied as alternatives to chemicals for foods/food contact surfaces since they are generally recognized as safe (GRAS) for human consumption. They may also be useful in applications in which other antimicrobials have reduced efficacy (e.g., in the presence of organics) or used with sensitive populations that are unable to tolerate exposure to harsher chemicals (e.g., elderly care facilities). These compounds could be used alone, in combination, or with fast-acting antimicrobials to provide a long-lasting residual.
Collapse
Affiliation(s)
- Damian H Gilling
- a Department of Soil, Water and Environmental Science , Water and Energy Sustainable Technology Center, The University of Arizona , Tucson , Arizona , USA
- b School of Animal and Comparative Biomedical Sciences , The University of Arizona , Tucson , Arizona , USA
| | - Sadhana Ravishankar
- b School of Animal and Comparative Biomedical Sciences , The University of Arizona , Tucson , Arizona , USA
| | - Kelly R Bright
- a Department of Soil, Water and Environmental Science , Water and Energy Sustainable Technology Center, The University of Arizona , Tucson , Arizona , USA
| |
Collapse
|
26
|
Jeon MJ, Ha JW. Efficacy of UV-A, UV-B, and UV-C irradiation on inactivation of foodborne pathogens in different neutralizing buffer solutions. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.030] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
27
|
Projahn M, Pacholewicz E, Becker E, Correia-Carreira G, Bandick N, Kaesbohrer A. Reviewing Interventions against Enterobacteriaceae in Broiler Processing: Using Old Techniques for Meeting the New Challenges of ESBL E. coli? BIOMED RESEARCH INTERNATIONAL 2018; 2018:7309346. [PMID: 30426012 PMCID: PMC6218796 DOI: 10.1155/2018/7309346] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 09/17/2018] [Accepted: 09/25/2018] [Indexed: 02/07/2023]
Abstract
Extended-spectrum beta-lactamase- (ESBL-) producing Enterobacteriaceae are frequently detected in poultry and fresh chicken meat. Due to the high prevalence, an impact on human colonization and the spread of antibiotic resistance into the environment is assumed. ESBL-producing Enterobacteriaceae can be transmitted along the broiler production chain but also their persistence is reported because of insufficient cleaning and disinfection. Processing of broiler chickens leads to a reduction of microbiological counts on the carcasses. However, processing steps like scalding, defeathering, and evisceration are critical concerning fecal contamination and, therefore, cross-contamination with bacterial strains. Respective intervention measures along the slaughter processing line aim at reducing the microbiological load on broiler carcasses as well as preventing cross-contamination. Published data on the impact of possible intervention measures against ESBL-producing Enterobacteriaceae are missing and, therefore, we focused on processing measures concerning Enterobacteriaceae, in particular E. coli or coliform counts, during processing of broiler chickens to identify possible hints for effective strategies to reduce these resistant bacteria. In total, 73 publications were analyzed and data on the quantitative reductions were extracted. Most investigations concentrated on scalding, postdefeathering washes, and improvements in the chilling process and were already published in and before 2008 (n=42, 58%). Therefore, certain measures may be already installed in slaughterhouse facilities today. The effect on eliminating ESBL-producing Enterobacteriaceae is questionable as there are still positive chicken meat samples found. A huge number of studies dealt with different applications of chlorine substances which are not approved in the European Union and the reduction level did not exceed 3 log10 values. None of the measures was able to totally eradicate Enterobacteriaceae from the broiler carcasses indicating the need to develop intervention measures to prevent contamination with ESBL-producing Enterobacteriaceae and, therefore, the exposure of humans and the further release of antibiotic resistances into the environment.
Collapse
Affiliation(s)
- Michaela Projahn
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
| | - Ewa Pacholewicz
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
| | - Evelyne Becker
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
| | - Guido Correia-Carreira
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
| | - Niels Bandick
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
| | - Annemarie Kaesbohrer
- German Federal Institute for Risk Assessment, Diedersdorfer Weg 1, 12277 Berlin, Germany
| |
Collapse
|
28
|
Azadbakht E, Maghsoudlou Y, Khomiri M, Kashiri M. Development and structural characterization of chitosan films containing Eucalyptus globulus essential oil: Potential as an antimicrobial carrier for packaging of sliced sausage. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.03.007] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
29
|
Klangpetch W, Noma S. Inhibitory Effects of Nisin Combined with Plant-derived Antimicrobials on Pathogenic Bacteria and the Interaction with Complex Food Systems. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.609] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Wannaporn Klangpetch
- Department of Agro-Industry, Faculty of Agriculture Natural Resources and Environment, Naresuan University
| | | |
Collapse
|
30
|
Friedman M. Chemistry, Antimicrobial Mechanisms, and Antibiotic Activities of Cinnamaldehyde against Pathogenic Bacteria in Animal Feeds and Human Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10406-10423. [PMID: 29155570 DOI: 10.1021/acs.jafc.7b04344] [Citation(s) in RCA: 108] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Cinnamaldehyde is a major constituent of cinnamon essential oils produced by aromatic cinnamon plants. This compound has been reported to exhibit antimicrobial properties in vitro in laboratory media and in animal feeds and human foods contaminated with disease-causing bacteria including Bacillus cereus, Campylobacter jejuni, Clostridium perfringens, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. This integrated review surveys and interprets our current knowledge of the chemistry, analysis, safety, mechanism of action, and antibiotic activities of cinnamaldehyde in food animal (cattle, lambs, calves, pigs, poultry) diets and in widely consumed liquid (apple, carrot, tomato, and watermelon juices, milk) and solid foods. Solid foods include various fruits (bayberries, blueberries, raspberries, and strawberries), vegetables (carrots, celery, lettuce, spinach, cucumbers, and tomatoes), meats (beef, ham, pork, and frankfurters), poultry (chickens and turkeys), seafood (oysters and shrimp), bread, cheese, eggs, infant formula, and peanut paste. The described findings are not only of fundamental interest but also have practical implications for food safety, nutrition, and animal and human health. The collated information and suggested research needs will hopefully facilitate and guide further studies needed to optimize the use of cinnamaldehyde alone and in combination with other natural antimicrobials and medicinal antibiotics to help prevent and treat food animal and human diseases.
Collapse
Affiliation(s)
- Mendel Friedman
- Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture , Albany, California 94710, United States
| |
Collapse
|
31
|
Biopolymer Composite Materials with Antimicrobial Effects Applied to the Food Industry. ACTA ACUST UNITED AC 2017. [DOI: 10.1007/978-3-319-66417-0_3] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
32
|
Nowotarska SW, Nowotarski K, Grant IR, Elliott CT, Friedman M, Situ C. Mechanisms of Antimicrobial Action of Cinnamon and Oregano Oils, Cinnamaldehyde, Carvacrol, 2,5-Dihydroxybenzaldehyde, and 2-Hydroxy-5-Methoxybenzaldehyde against Mycobacterium avium subsp. paratuberculosis (Map). Foods 2017; 6:foods6090072. [PMID: 28837070 PMCID: PMC5615284 DOI: 10.3390/foods6090072] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2017] [Revised: 08/08/2017] [Accepted: 08/21/2017] [Indexed: 01/04/2023] Open
Abstract
The antimicrobial modes of action of six naturally occurring compounds, cinnamon oil, cinnamaldehyde, oregano oil, carvacrol, 2,5-dihydroxybenzaldehyde, and 2-hydroxy-5-methoxybenzaldehyde, previously found to inhibit the growth of Mycobacterium avium subsp. paratuberculosis (Map) reported to infect food animals and humans and to be present in milk, cheese, and meat, were investigated. The incubation of Map cultures in the presence of all six compounds caused phosphate ions to leak into the extracellular environment in a time- and concentration-dependent manner. Cinnamon oil and cinnamaldehyde decreased the intracellular adenosine triphosphate (ATP) concentration of Map cells, whereas oregano oil and carvacrol caused an initial decrease of intracellular ATP concentration that was restored gradually after incubation at 37 °C for 2 h. Neither 2,5-dihydroxybenzaldehyde nor 2-hydroxy-5-methoxybenzaldehyde had a significant effect on intracellular ATP concentration. None of the compounds tested were found to cause leakage of ATP to the extracellular environment. Monolayer studies involving a Langmuir trough apparatus revealed that all anti-Map compounds, especially the essential oil compounds, altered the molecular packing characteristics of phospholipid molecules of model membranes, causing fluidization. The results of the physicochemical model microbial membrane studies suggest that the destruction of the pathogenic bacteria might be associated with the disruption of the bacterial cell membrane.
Collapse
Affiliation(s)
- Stella W Nowotarska
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, David Keir Building, Stranmillis Road, Belfast BT9 5AG, UK.
| | - Krzysztof Nowotarski
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, David Keir Building, Stranmillis Road, Belfast BT9 5AG, UK.
| | - Irene R Grant
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, David Keir Building, Stranmillis Road, Belfast BT9 5AG, UK.
| | - Christopher T Elliott
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, David Keir Building, Stranmillis Road, Belfast BT9 5AG, UK.
| | - Mendel Friedman
- Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, CA 94710, USA.
| | - Chen Situ
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, David Keir Building, Stranmillis Road, Belfast BT9 5AG, UK.
| |
Collapse
|
33
|
Yemiş GP, Candoğan K. Antibacterial activity of soy edible coatings incorporated with thyme and oregano essential oils on beef against pathogenic bacteria. Food Sci Biotechnol 2017; 26:1113-1121. [PMID: 30263643 DOI: 10.1007/s10068-017-0136-9] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2017] [Revised: 03/23/2017] [Accepted: 03/24/2017] [Indexed: 01/01/2023] Open
Abstract
Inhibitory effects of soy-protein edible coatings incorporated with 1, 2, or 3% of thyme or oregano essential oils (EOs) were determined against Escherichia coli O157:H7 (EC), Listeria monocytogenes (LM), and Staphylococcus aureus (SA) in vitro and on fresh beef during refrigerated storage for 14 days. The soy-protein coatings with oregano and thyme EOs exhibited similar antimicrobial activity against the test bacteria. Greater antimicrobial activity of soy edible coatings was demonstrated against SA when 3% of EOs were added. Coatings with 3% thyme and oregano EOs exhibited 2.86 and 2.59, 1.97 and 1.90, and 1.87 and 1.83 log CFU/g reductions in SA, LM, and EC populations, respectively, as compared with the control by Day 14. This study demonstrated that application of edible coatings containing oregano and thyme EOs on fresh beef cuts could have a potential for controlling pathogenic bacteria and enhancing color stability with acceptable sensory characteristics.
Collapse
Affiliation(s)
- Gökçe Polat Yemiş
- 1Department of Food Engineering, Faculty of Engineering, Sakarya University, Esentepe Campus, 54187 Serdivan, Sakarya Turkey
| | - Kezban Candoğan
- 2Department of Food Engineering, Faculty of Engineering, Ankara University, Gölbaşı Campus, 06830 Ankara, Turkey
| |
Collapse
|
34
|
Otoni CG, Avena-Bustillos RJ, Azeredo HMC, Lorevice MV, Moura MR, Mattoso LHC, McHugh TH. Recent Advances on Edible Films Based on Fruits and Vegetables-A Review. Compr Rev Food Sci Food Saf 2017; 16:1151-1169. [DOI: 10.1111/1541-4337.12281] [Citation(s) in RCA: 252] [Impact Index Per Article: 36.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Revised: 05/12/2017] [Accepted: 05/25/2017] [Indexed: 12/24/2022]
Affiliation(s)
- Caio G. Otoni
- Natl. Nanotechnology Laboratory for Agribusiness; Embrapa Instrumentação-Rua XV de Novembro; 1452 São Carlos SP 13560-979 Brazil
- PPG-CEM, Dept. of Materials Engineering; Federal Univ. of São Carlos-Rod. Washington Luis; km 235 São Carlos SP 13565-905 Brazil
| | - Roberto J. Avena-Bustillos
- Healthy Processed Foods Research, Western Regional Research Center; Agricultural Research Service; USDA-800 Buchanan St. Albany CA 94710 USA
| | | | - Marcos V. Lorevice
- Natl. Nanotechnology Laboratory for Agribusiness; Embrapa Instrumentação-Rua XV de Novembro; 1452 São Carlos SP 13560-979 Brazil
- PPGQ, Dept. of Chemistry; Federal Univ. of São Carlos-Rod. Washington Luis; km 235 São Carlos SP 13565-905 Brazil
| | - Márcia R. Moura
- Dept. of Physics and Chemistry; FEIS; São Paulo State Univ.-Av. Brasil, 56 Ilha Solteira SP 15385-000 Brazil
| | - Luiz H. C. Mattoso
- Natl. Nanotechnology Laboratory for Agribusiness; Embrapa Instrumentação-Rua XV de Novembro; 1452 São Carlos SP 13560-979 Brazil
- PPG-CEM, Dept. of Materials Engineering; Federal Univ. of São Carlos-Rod. Washington Luis; km 235 São Carlos SP 13565-905 Brazil
| | - Tara H. McHugh
- Healthy Processed Foods Research, Western Regional Research Center; Agricultural Research Service; USDA-800 Buchanan St. Albany CA 94710 USA
| |
Collapse
|
35
|
Silva F, Domingues FC, Nerín C. Trends in microbial control techniques for poultry products. Crit Rev Food Sci Nutr 2017; 58:591-609. [PMID: 27438696 DOI: 10.1080/10408398.2016.1206845] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Fresh poultry meat and poultry products are highly perishable foods and high potential sources of human infection due to the presence of several foodborne pathogens. Focusing on the microbial control of poultry products, the food industry generally implements numerous preventive measures based on the Hazard Analysis and Critical Control Points (HACCP) food safety management system certification together with technological steps, such as refrigeration coupled to modified atmosphere packaging that are able to control identified potential microbial hazards during food processing. However, in recent years, to meet the demand of consumers for minimally processed, high-quality, and additive-free foods, technologies are emerging associated with nonthermal microbial inactivation, such as high hydrostatic pressure, irradiation, and natural alternatives, such as biopreservation or the incorporation of natural preservatives in packaging materials. These technologies are discussed throughout this article, emphasizing their pros and cons regarding the control of poultry microbiota and their effects on poultry sensory properties. The discussion for each of the preservation techniques mentioned will be provided with as much detail as the data and studies provided in the literature for poultry meat and products allow. These new approaches, on their own, have proved to be effective against a wide range of microorganisms in poultry meat. However, since some of these emergent technologies still do not have full consumer's acceptability and, taking into consideration the hurdle technology concept for poultry processing, it is suggested that they will be used as combined treatments or, more frequently, in combination with modified atmosphere packaging.
Collapse
Affiliation(s)
- Filomena Silva
- a CICS-UBI-Health Sciences Research Centre , University of Beira Interior , Covilhã , Portugal.,b I3A-Aragón Institute of Engineering Research , Zaragoza , Spain
| | - Fernanda C Domingues
- a CICS-UBI-Health Sciences Research Centre , University of Beira Interior , Covilhã , Portugal
| | - Cristina Nerín
- b I3A-Aragón Institute of Engineering Research , Zaragoza , Spain
| |
Collapse
|
36
|
Aziz M, Karboune S. Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review. Crit Rev Food Sci Nutr 2017; 58:486-511. [PMID: 27437876 DOI: 10.1080/10408398.2016.1194256] [Citation(s) in RCA: 87] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Synthetic preservatives are widely used by the food industry to control the growth of spoilage and pathogenic microorganisms and to inhibit the process of lipid oxidation extending the shelf-life, quality and safety of food products. However, consumer's preference for natural food additives and concern regarding the safety of synthetic preservatives prompted the food industry to look for natural alternatives. Natural antimicrobials, including plant extracts and their essential oils, enzymes, peptides, bacteriocins, bacteriophages, and fermented ingredients have all been shown to have the potential for use as alternatives to chemical antimicrobials. Some spices, herbs and other plant extracts were also reported to be strong antioxidants. The antimicrobial/antioxidant activities of some plant extracts and/or their essential oils are mainly due to the presence of some major bioactive compounds, including phenolic acids, terpenes, aldehydes, and flavonoids. The proposed mechanisms of action of these natural preservatives are reported. An overview of the research done on the direct incorporation of natural preservatives agents into meat and poultry products as well as fruit and vegetables to extend their shelf-life is presented. The development of edible packaging materials containing natural preservatives is growing and their applications in selected food products are also presented in this review.
Collapse
Affiliation(s)
- Marya Aziz
- a Department of Food Science and Agricultural Chemistry , McGill University , Quebec , Canada
| | - Salwa Karboune
- a Department of Food Science and Agricultural Chemistry , McGill University , Quebec , Canada
| |
Collapse
|
37
|
Jaroni D, Kakani R, Ravishankar S, Jadeja R. Efficacy of roselle ( Hibiscus sabdariffa) calyx formulations against Escherichia coli O157:H7 during flume-washing of organic leafy greens. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2017. [DOI: 10.3920/qas2015.0679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- D. Jaroni
- Food and Agricultural Products Center and Department of Animal Science, Oklahoma State University, Stillwater, OK 74078, USA
| | - R. Kakani
- Food and Agricultural Products Center and Department of Animal Science, Oklahoma State University, Stillwater, OK 74078, USA
| | - S. Ravishankar
- School of Animal and Comparative Biomedical Sciences, University of Arizona, Tucson, AZ 8572, USA
| | - R. Jadeja
- Food and Agricultural Products Center and Department of Animal Science, Oklahoma State University, Stillwater, OK 74078, USA
| |
Collapse
|
38
|
Suo B, Lu Y, Wang Y, Xie X, Xu C, Ai Z. Thermal inactivation kinetics ofSalmonellaspp. in ground pork supplemented with cinnamaldehyde. J Food Saf 2016. [DOI: 10.1111/jfs.12322] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Biao Suo
- Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural University; 63 Nongye Rd Zhengzhou 450002 China
- Henan Key Laboratory Cultivation Base of Quick-Frozen Flour-Rice Food and Prepared Food, College of Food Science and Technology; Henan Agricultural University; 63 Nongye Rd Zhengzhou 450002 China
- Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Engineering Research Center for Cold-chain Food; Henan Agricultural University; 63 Nongye Rd Zhengzhou 450002 China
| | - Yangliu Lu
- Henan Key Laboratory Cultivation Base of Quick-Frozen Flour-Rice Food and Prepared Food, College of Food Science and Technology; Henan Agricultural University; 63 Nongye Rd Zhengzhou 450002 China
| | - Yuexia Wang
- Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural University; 63 Nongye Rd Zhengzhou 450002 China
| | - Xinhua Xie
- Henan Key Laboratory Cultivation Base of Quick-Frozen Flour-Rice Food and Prepared Food, College of Food Science and Technology; Henan Agricultural University; 63 Nongye Rd Zhengzhou 450002 China
| | - Chao Xu
- Henan Key Laboratory Cultivation Base of Quick-Frozen Flour-Rice Food and Prepared Food, College of Food Science and Technology; Henan Agricultural University; 63 Nongye Rd Zhengzhou 450002 China
| | - Zhilu Ai
- Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural University; 63 Nongye Rd Zhengzhou 450002 China
- Henan Key Laboratory Cultivation Base of Quick-Frozen Flour-Rice Food and Prepared Food, College of Food Science and Technology; Henan Agricultural University; 63 Nongye Rd Zhengzhou 450002 China
- Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Engineering Research Center for Cold-chain Food; Henan Agricultural University; 63 Nongye Rd Zhengzhou 450002 China
| |
Collapse
|
39
|
Abstract
Many plant essential oils, extracts, and individual chemical components have been demonstrated to possess antiviral efficacy against enveloped and/or non-enveloped viruses. In general, plant antimicrobials exhibit greater antiviral efficacy against enveloped viruses than non-enveloped viruses (though not in all cases). There appear to be multiple mechanisms of antiviral action for plant antimicrobials; nevertheless, the majority of antimicrobials appear to act either directly on the virus itself (e.g., on the envelope or capsid) or during the early stages of virus replication following internalization of the virus into its host cell.
Collapse
|
40
|
Wu C, Tian J, Li S, Wu T, Hu Y, Chen S, Sugawara T, Ye X. Structural properties of films and rheology of film-forming solutions of chitosan gallate for food packaging. Carbohydr Polym 2016; 146:10-9. [DOI: 10.1016/j.carbpol.2016.03.027] [Citation(s) in RCA: 111] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2015] [Revised: 03/10/2016] [Accepted: 03/14/2016] [Indexed: 11/25/2022]
|
41
|
Otoni CG, Avena-Bustillos RJ, Olsen CW, Bilbao-Sáinz C, McHugh TH. Mechanical and water barrier properties of isolated soy protein composite edible films as affected by carvacrol and cinnamaldehyde micro and nanoemulsions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.01.012] [Citation(s) in RCA: 83] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
42
|
Fabra MJ, Castro-Mayorga JL, Randazzo W, Lagarón JM, López-Rubio A, Aznar R, Sánchez G. Efficacy of Cinnamaldehyde Against Enteric Viruses and Its Activity After Incorporation Into Biodegradable Multilayer Systems of Interest in Food Packaging. FOOD AND ENVIRONMENTAL VIROLOGY 2016; 8:125-132. [PMID: 27008344 DOI: 10.1007/s12560-016-9235-7] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2016] [Accepted: 03/14/2016] [Indexed: 06/05/2023]
Abstract
Cinnamaldehyde (CNMA), an organic compound that gives cinnamon its flavor and odor, was investigated for its virucidal activity on norovirus surrogates, murine norovirus (MNV) and feline calicivirus (FCV), and hepatitis A virus (HAV). Initially, different concentrations of CNMA (0.1, 0.5 and 1 %) were individually mixed with each virus at titers of ca. 6-7 log10 TCID50/ml and incubated 2 h at 4 and 37 °C. CNMA was effective in reducing the titers of norovirus surrogates in a dose-dependent manner after 2 h at 37 °C, while HAV titers were reduced by 1 log10 after treatment with 1 % of CNMA. When incubation time was extended, HAV titers were reduced by 3.4 and 2.7 log10 after overnight incubation at 37 °C with 1 and 0.5 % of CNMA, respectively. Moreover, this paper analyzed, for the first time, the antiviral activity of adding an active electrospun interlayer based on zein and CNMA to a polyhydroxybutyrate packaging material (PHB) in a multilayer form. Biodegradable multilayer systems prepared with 2.60 mg/cm(2) (~9.7 %) of CNMA completely inactivated FCV according to ISO 22196:2011, while MNV titers were reduced by 2.75 log10. When the developed multilayer films were evaluated after one month of preparation or at 25 °C, the antiviral activity was reduced as compared to freshly prepared multilayer films evaluated at 37 °C. The results show the excellent potential of this system for food contact applications as well as for active packaging technologies in order to maintain or extend food quality and safety.
Collapse
Affiliation(s)
- M J Fabra
- Food Preservation and Food Quality Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), Avda, Agustin Escardino 7, 46980, Paterna, Valencia, Spain
| | - J L Castro-Mayorga
- Food Preservation and Food Quality Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), Avda, Agustin Escardino 7, 46980, Paterna, Valencia, Spain
| | - W Randazzo
- Department of Agricultural and Forest Science, University of Palermo, Palermo, Italy
- Biotechnology Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980, Paterna, Valencia, Spain
| | - J M Lagarón
- Food Preservation and Food Quality Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), Avda, Agustin Escardino 7, 46980, Paterna, Valencia, Spain
| | - A López-Rubio
- Food Preservation and Food Quality Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), Avda, Agustin Escardino 7, 46980, Paterna, Valencia, Spain
| | - R Aznar
- Biotechnology Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980, Paterna, Valencia, Spain
- Microbiology and Ecology Department, University of Valencia, Avda. Dr. Moliner, 50, 46100, Burjassot, Valencia, Spain
| | - G Sánchez
- Biotechnology Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980, Paterna, Valencia, Spain.
- Microbiology and Ecology Department, University of Valencia, Avda. Dr. Moliner, 50, 46100, Burjassot, Valencia, Spain.
| |
Collapse
|
43
|
Hsiao HL, Lin SB, Chen LC, Chen HH. Hurdle Effect of Antimicrobial Activity Achieved by Time Differential Releasing of Nisin and Chitosan Hydrolysates from Bacterial Cellulose. J Food Sci 2016; 81:M1184-91. [DOI: 10.1111/1750-3841.13295] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2015] [Revised: 03/01/2016] [Accepted: 03/07/2016] [Indexed: 11/30/2022]
Affiliation(s)
- Hui-Ling Hsiao
- Dept. of Food Science; National Ilan Univ; 1 Sec. 1, Shen Nung Rd. Ilan city Taiwan, R.O.C
| | - Shih-Bin Lin
- Dept. of Food Science; National Ilan Univ; 1 Sec. 1, Shen Nung Rd. Ilan city Taiwan, R.O.C
| | - Li-Chen Chen
- Dept. of Food Science; National Ilan Univ; 1 Sec. 1, Shen Nung Rd. Ilan city Taiwan, R.O.C
| | - Hui-Huang Chen
- Dept. of Food Science; National Ilan Univ; 1 Sec. 1, Shen Nung Rd. Ilan city Taiwan, R.O.C
| |
Collapse
|
44
|
Wu C, Wu T, Fang Z, Zheng J, Xu S, Chen S, Hu Y, Ye X. Formation, characterization and release kinetics of chitosan/γ-PGA encapsulated nisin nanoparticles. RSC Adv 2016. [DOI: 10.1039/c6ra06003j] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
To improve its efficiency, nisin was encapsulated in a γ-PGA and chitosan nanoparticles using self-assembly method. The release of nisin from the nanoparticles exhibited a pH-dependent pattern, and the release mechanism was an anomalous behavior.
Collapse
Affiliation(s)
- Chunhua Wu
- College of Biosystems Engineering and Food Science
- Fuli Institute of Food Science
- Zhejiang Key Laboratory for Agro-Food Processing
- Zhejiang R & D Center for Food Technology and Equipment
- Zhejiang University
| | - Tiantian Wu
- College of Biosystems Engineering and Food Science
- Fuli Institute of Food Science
- Zhejiang Key Laboratory for Agro-Food Processing
- Zhejiang R & D Center for Food Technology and Equipment
- Zhejiang University
| | - Zhongxiang Fang
- Faculty of Veterinary and Agricultural Sciences
- The University of Melbourne
- Parkville
- Australia
| | - Jiawen Zheng
- Division of Applied Biosciences
- Graduate School of Agriculture
- Kyoto University
- Kyoto
- Japan
| | - Shao Xu
- College of Biosystems Engineering and Food Science
- Fuli Institute of Food Science
- Zhejiang Key Laboratory for Agro-Food Processing
- Zhejiang R & D Center for Food Technology and Equipment
- Zhejiang University
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science
- Fuli Institute of Food Science
- Zhejiang Key Laboratory for Agro-Food Processing
- Zhejiang R & D Center for Food Technology and Equipment
- Zhejiang University
| | - Yaqin Hu
- College of Biosystems Engineering and Food Science
- Fuli Institute of Food Science
- Zhejiang Key Laboratory for Agro-Food Processing
- Zhejiang R & D Center for Food Technology and Equipment
- Zhejiang University
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science
- Fuli Institute of Food Science
- Zhejiang Key Laboratory for Agro-Food Processing
- Zhejiang R & D Center for Food Technology and Equipment
- Zhejiang University
| |
Collapse
|
45
|
Sharafati Chaleshtori F, Taghizadeh M, Rafieian-kopaei M, Sharafati-chaleshtori R. Effect of Chitosan Incorporated with Cumin and Eucalyptus Essential Oils As Antimicrobial Agents on Fresh Chicken Meat. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12616] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
| | - Mohsen Taghizadeh
- Research Center for Biochemistry and Nutrition in Metabolic Diseases; Kashan University of Medical Sciences; Kashan 8715988141 Iran
| | - Mahmoud Rafieian-kopaei
- Medical Plants Research Center; Shahre-Kord University of Medical Sciences; Shahre-Kord Iran
| | - Reza Sharafati-chaleshtori
- Research Center for Biochemistry and Nutrition in Metabolic Diseases; Kashan University of Medical Sciences; Kashan 8715988141 Iran
| |
Collapse
|
46
|
Matiacevich S, Acevedo N, López D. Characterization of Edible Active Coating Based on Alginate-Thyme Oil-Propionic Acid for the Preservation of Fresh Chicken Breast Fillets. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12530] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Silvia Matiacevich
- Food Science and Technology; Universidad de Santiago; Obispo Manuel Umaña 050 Santiago RM 769600 Chile
| | - Natalia Acevedo
- Food Science and Technology; Universidad de Santiago; Obispo Manuel Umaña 050 Santiago RM 769600 Chile
| | - Daniel López
- Food Science and Technology; Universidad de Santiago; Obispo Manuel Umaña 050 Santiago RM 769600 Chile
| |
Collapse
|
47
|
Tapia-Hernández JA, Torres-Chávez PI, Ramírez-Wong B, Rascón-Chu A, Plascencia-Jatomea M, Barreras-Urbina CG, Rangel-Vázquez NA, Rodríguez-Félix F. Micro- and nanoparticles by electrospray: advances and applications in foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4699-707. [PMID: 25938374 DOI: 10.1021/acs.jafc.5b01403] [Citation(s) in RCA: 116] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Micro- and nanotechnology are tools being used strongly in the area of food technology. The electrospray technique is booming because of its importance in developing micro- and nanoparticles containing an active ingredient as bioactive compounds, enhancing molecules of flavors, odors, and packaging coatings, and developing polymers that are obtained from food (proteins, carbohydrates), as chitosan, alginate, gelatin, agar, starch, or gluten. The electrospray technique compared to conventional techniques such as nanoprecipitation, emulsion-diffusion, double-emulsification, and layer by layer provides greater advantages to develop micro- and nanoparticles because it is simple, low cost, uses a low amount of solvents, and products are obtained in one step. This technique could also be applied in the agrifood sector for the preparation of controlled and/or prolonged release systems of fertilizer or agrochemicals, for which more research must be conducted.
Collapse
Affiliation(s)
- José A Tapia-Hernández
- †Department of Food Research and Graduate Program (DIPA), University of Sonora, Hermosillo, Sonora, Mexico
| | - Patricia I Torres-Chávez
- †Department of Food Research and Graduate Program (DIPA), University of Sonora, Hermosillo, Sonora, Mexico
| | - Benjamín Ramírez-Wong
- †Department of Food Research and Graduate Program (DIPA), University of Sonora, Hermosillo, Sonora, Mexico
| | - Agustín Rascón-Chu
- ‡Laboratory of Biopolymers, Research Center for Food and Development, CIAD, A. C., 83000 Hermosillo, Sonora, Mexico
| | - Maribel Plascencia-Jatomea
- †Department of Food Research and Graduate Program (DIPA), University of Sonora, Hermosillo, Sonora, Mexico
| | - Carlos G Barreras-Urbina
- †Department of Food Research and Graduate Program (DIPA), University of Sonora, Hermosillo, Sonora, Mexico
| | - Norma A Rangel-Vázquez
- §Department of Metalmechanical, Aguascalientes Institute of Technological, Aguascalientes, Aguascalientes, Mexico
| | - Francisco Rodríguez-Félix
- †Department of Food Research and Graduate Program (DIPA), University of Sonora, Hermosillo, Sonora, Mexico
| |
Collapse
|
48
|
Friedman M, Henika PR, Levin CE. Antimicrobial activities of red wine-based formulations containing plant extracts against Escherichia coli O157:H7 and Salmonella enterica serovar Hadar. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.10.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
49
|
Physicochemical and antimicrobial properties of citral and quercetin incorporated kafirin-based bioactive films. Food Chem 2015; 168:341-7. [DOI: 10.1016/j.foodchem.2014.07.077] [Citation(s) in RCA: 76] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2014] [Revised: 06/04/2014] [Accepted: 07/14/2014] [Indexed: 01/11/2023]
|
50
|
Alvarez MV, Ortega-Ramirez LA, Gutierrez-Pacheco MM, Bernal-Mercado AT, Rodriguez-Garcia I, Gonzalez-Aguilar GA, Ponce A, Moreira MDR, Roura SI, Ayala-Zavala JF. Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents. Front Microbiol 2014; 5:699. [PMID: 25566215 PMCID: PMC4269197 DOI: 10.3389/fmicb.2014.00699] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2014] [Accepted: 11/25/2014] [Indexed: 11/13/2022] Open
Abstract
Edible films can be used as carriers for antimicrobial compounds to assure food safety and quality; in addition, pathogenesis of food bacteria is related to a cell to cell communication mechanism called quorum sensing (QS). Oregano essential oil (OEO) has proved to be useful as food antimicrobial; however, its food applications can be compromised by the volatile character of its active constituents. Therefore, formulation of edible films containing OEO can be an alternative to improve its food usages. QS inhibitory activity of OEO and pectin-OEO films was evaluated using Chromobacterium violaceum as bacterial model. Additionally, antibacterial activity was tested against Escherichia coli O157:H7, Salmonella Choleraesuis, Staphylococcus aureus, and Listeria monocytogenes. OEO was effective to inhibit bacterial growth at MIC of 0.24 mg/mL for all tested bacteria and MBC of 0.24, 0.24, 0.48, and 0.24 mg/mL against E. coli O157:H7, S. Choleraesuis, S. aureus, and L. monocytogenes, respectively. Pectin-films incorporated with 36.1 and 25.9 mg/mL of OEO showed inhibition diameters of 16.3 and 15.2 mm for E. coli O157:H7; 18.1 and 24.2 mm for S. Choleraesuis; 20.8 and 20.3 mm for S. aureus; 21.3 and 19.3 mm for L. monocytogenes, respectively. Pectin-OEO film (15.7 mg/mL) was effective against E. coli O157:H7 (9.3 mm), S. aureus (9.7 mm), and L. monocytogenes (9.2 mm), but not for S. Choleraesuis. All concentrations of OEO (0.0156, 0.0312, 0.0625 and 0.125 mg/mL) and pectin-OEO films (15.7, 25.9 and 36.1 mg/mL) showed a significant anti-QS activity expressed as inhibition of violacein production by C. violaceum. Additionally, the application of pectin-OEO films was effective reducing total coliforms, yeast, and molds of shrimp and cucumber slices stored at 4°C during 15 d. These results demonstrated the potential of pectin films enriched with OEO as food related microorganisms and QS inhibitors.
Collapse
Affiliation(s)
- Maria V. Alvarez
- Consejo Nacional de Investigaciones Científicas y Técnicas - Grupo de Investigación en Ingeniería en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del PlataMar del Plata, Argentina
| | - Luis A. Ortega-Ramirez
- Laboratorio de Tecnologías Emergentes, Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y DesarrolloHermosillo, México
| | - M. Melissa Gutierrez-Pacheco
- Laboratorio de Tecnologías Emergentes, Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y DesarrolloHermosillo, México
| | - A. Thalia Bernal-Mercado
- Laboratorio de Tecnologías Emergentes, Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y DesarrolloHermosillo, México
| | - Isela Rodriguez-Garcia
- Laboratorio de Tecnologías Emergentes, Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y DesarrolloHermosillo, México
| | - Gustavo A. Gonzalez-Aguilar
- Laboratorio de Tecnologías Emergentes, Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y DesarrolloHermosillo, México
| | - Alejandra Ponce
- Consejo Nacional de Investigaciones Científicas y Técnicas - Grupo de Investigación en Ingeniería en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del PlataMar del Plata, Argentina
| | - Maria del R. Moreira
- Consejo Nacional de Investigaciones Científicas y Técnicas - Grupo de Investigación en Ingeniería en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del PlataMar del Plata, Argentina
| | - Sara I. Roura
- Consejo Nacional de Investigaciones Científicas y Técnicas - Grupo de Investigación en Ingeniería en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del PlataMar del Plata, Argentina
| | - J. Fernando Ayala-Zavala
- Laboratorio de Tecnologías Emergentes, Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y DesarrolloHermosillo, México
| |
Collapse
|