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da Costa Brito S, Pereira VAC, Prado ACF, Tobias TJ, Paris EC, Ferreira MD. Antimicrobial potential of linear low-density polyethylene food packaging with Ag nanoparticles in different carriers (Silica and Hydroxyapatite). J Microbiol Methods 2024; 217-218:106873. [PMID: 38128700 DOI: 10.1016/j.mimet.2023.106873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 11/26/2023] [Accepted: 12/07/2023] [Indexed: 12/23/2023]
Abstract
Silver nanoparticles incorporation into polymeric packaging aims to prevent microbiological contamination in food products, thus ensuring superior food safety and preservation. In this context, this study aimed to verify the antimicrobial efficacy of linear low-density polyethylene (LLDPE) films incorporated with silver nanoparticles (AgNPs) dispersed in silica (SiO2) and hydroxyapatite (HAP) carriers at different concentrations. AgNPs + carriers polymer films were characterized at 0.2, 0.4, and 0.6% concentrations using X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), field emission gun-scanning electron microscope (FEG-SEM), thermogravimetric analyzer (TGA), differential scanning calorimetry (DSC), and migration in acidic and non-acidic simulants. Antimicrobial action was investigated on Gram-positive Staphylococcus aureus, Gram-negative Escherichia coli, and the Penicillium expansum and Fusarium solani fungi with antimicrobial activity by direct contact test and bacterial imaging by scanning electron microscopy. AgNPs addition to the LLDPE matrix did not interfere with the films' chemical and thermal properties and presented no significant migration to the external medium. For antimicrobial action, silver nanoparticles showed, in most concentrations, an inhibition percentage higher than 90% on all microorganisms studied, regardless of the carrier. However, a greater inhibitory action on S. aureus and between carriers was found, making hydroxyapatite more effective. The results indicated that nanostructured films with AgNPs + hydroxyapatite showed more promising antimicrobial action on microorganisms than AgNPs + silica, making hydroxyapatite with silver nanoparticle potentially useful in food packaging, improving safety and maintaining quality.
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Affiliation(s)
- Sabrina da Costa Brito
- Postgraduate Program in Food Science and Engineering, São Paulo State University "Julio de Mesquita Filho", Rod. Araraquara Jaú, Km 01, 14800-903 Araraquara, SP, Brazil; Embrapa Instrumentação, Rua XV de Novembro, 1452, 13560-970 São Carlos, SP, Brazil
| | - Vinicius Alex Cano Pereira
- Embrapa Instrumentação, Rua XV de Novembro, 1452, 13560-970 São Carlos, SP, Brazil; Biotechnology Graduate Program, Federal University of São Carlos, Rod. Washington Luís, Km 235 - C. P.676, 13.565-905 São Carlos, SP, Brazil
| | - Ana Carolina Figueiredo Prado
- Embrapa Instrumentação, Rua XV de Novembro, 1452, 13560-970 São Carlos, SP, Brazil; Postgraduate Program in Materials Science and Engineering, Federal University of São Carlos, Rod. Washington Luís, Km 235 - C. P.676, 13.565-905 São Carlos, SP, Brazil
| | - Thais Juliana Tobias
- Chemistry Graduate Program, University of Sao Paulo, Av. Trabalhador São-carlense, 400, 13.560-970 São Carlos, SP, Brazil
| | - Elaine Cristina Paris
- Embrapa Instrumentação, Rua XV de Novembro, 1452, 13560-970 São Carlos, SP, Brazil; Postgraduate Program in Chemistry, Federal University of São Carlos, Rod. Washington Luís, Km 235 - C. P.676, 13.565-905 São Carlos, SP, Brazil
| | - Marcos David Ferreira
- Postgraduate Program in Food Science and Engineering, São Paulo State University "Julio de Mesquita Filho", Rod. Araraquara Jaú, Km 01, 14800-903 Araraquara, SP, Brazil; Embrapa Instrumentação, Rua XV de Novembro, 1452, 13560-970 São Carlos, SP, Brazil.
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Ladeira G, de Carvalho SYB, Rocha NAP, Soares IC, Cipriano DF, Freitas JCCD, Guimarães LGDL. Grafted chitosan nanogel with 3,4-methylenedioxycinnamic acid: synthesis, characterization and application in the encapsulation of monoterpenes with antifungal properties. INT J POLYM MATER PO 2023. [DOI: 10.1080/00914037.2022.2163643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Giordane Ladeira
- Natural Science Department, Federal University of São João del-Rei, São João del Rei, Minas Gerais, Brazil
| | | | | | - Isabela Carla Soares
- Natural Science Department, Federal University of São João del-Rei, São João del Rei, Minas Gerais, Brazil
| | - Daniel Fernandes Cipriano
- Department of Physics, Laboratory of Carbon and Ceramic Materials, Federal University of Espírito Santo, Vitória, ES, Brazil
| | - Jair Carlos Checon de Freitas
- Department of Physics, Laboratory of Carbon and Ceramic Materials, Federal University of Espírito Santo, Vitória, ES, Brazil
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Long H, Bi Y, Pu L, Xu W, Xue H, Fu G, Prusky D. Preparation of chitosan/ fennel seed essential oil/ starch sodium octenyl succinate composite films for apple fruit preservation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Machado M, Rodriguez-Alcalá LM, Gomes AM, Pintado M. Vegetable oils oxidation: mechanisms, consequences and protective strategies. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2026378] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Manuela Machado
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Luís M. Rodriguez-Alcalá
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Ana M Gomes
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Manuela Pintado
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
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Domínguez‐Espinosa ME, Fuentes‐Ruíz A, Arreola‐González A, Jaime‐Ornelas TDJ, Morales‐Ovando MA, Hernández‐Méndez JME, Hernández‐Cruz MDC, Cruz‐Rodríguez RI, Romero‐Cortés T, Tirado‐Gallegos JM, Cruz‐Salomón A. Edible coating based on banana starch and chitosan for postharvest conservation of guava. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16154] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- María Emperatriz Domínguez‐Espinosa
- Facultad de Ciencias de la Nutrición y Alimentos. Universidad de Ciencias y Artes de Chiapas (UNICACH) Tuxtla Gutiérrez Chiapas México
- Departamento de Químicos Farmacobiólogos Universidad Pablo Guardado Chávez (UPGCH) Tuxtla Gutiérrez Chiapas México
| | - Abril Fuentes‐Ruíz
- Facultad de Ciencias de la Nutrición y Alimentos. Universidad de Ciencias y Artes de Chiapas (UNICACH) Tuxtla Gutiérrez Chiapas México
| | - Airel Arreola‐González
- Facultad de Ciencias de la Nutrición y Alimentos. Universidad de Ciencias y Artes de Chiapas (UNICACH) Tuxtla Gutiérrez Chiapas México
| | - Teresa de Jesús Jaime‐Ornelas
- Departamento de Salud Pública Centro Universitario de Ciencias Biológicas y Agropecuarias (CUCBA) Universidad de Guadalajara Zapopan México
| | - Mario Alberto Morales‐Ovando
- Facultad de Ciencias de la Nutrición y Alimentos. Universidad de Ciencias y Artes de Chiapas (UNICACH) Tuxtla Gutiérrez Chiapas México
| | - Jesús Mauricio Ernesto Hernández‐Méndez
- Departamento de Químicos Farmacobiólogos Universidad Pablo Guardado Chávez (UPGCH) Tuxtla Gutiérrez Chiapas México
- Escuela de Ciencias Químicas Universidad Autónoma de Chiapas (UNACH) Ocozocoautla de Espinosa Chiapas México
| | | | - Rosa Isela Cruz‐Rodríguez
- Departamento de Ingeniería Química y Bioquímica Tecnológico Nacional de México‐Instituto Tecnológico de Tuxtla Gutiérrez Tuxtla Gutiérrez Chiapas México
| | - Teresa Romero‐Cortés
- Escuela Superior de Apan Universidad Autónoma del Estado de Hidalgo (UAEH) Hidalgo México
| | | | - Abumalé Cruz‐Salomón
- Departamento de Químicos Farmacobiólogos Universidad Pablo Guardado Chávez (UPGCH) Tuxtla Gutiérrez Chiapas México
- Escuela de Ciencias Químicas Universidad Autónoma de Chiapas (UNACH) Ocozocoautla de Espinosa Chiapas México
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Rather AH, Wani TU, Khan RS, Pant B, Park M, Sheikh FA. Prospects of Polymeric Nanofibers Loaded with Essential Oils for Biomedical and Food-Packaging Applications. Int J Mol Sci 2021; 22:4017. [PMID: 33924640 PMCID: PMC8069027 DOI: 10.3390/ijms22084017] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/09/2021] [Accepted: 04/09/2021] [Indexed: 02/08/2023] Open
Abstract
Essential oils prevent superbug formation, which is mainly caused by the continuous use of synthetic drugs. This is a significant threat to health, the environment, and food safety. Plant extracts in the form of essential oils are good enough to destroy pests and fight bacterial infections in animals and humans. In this review article, different essential oils containing polymeric nanofibers fabricated by electrospinning are reviewed. These nanofibers containing essential oils have shown applications in biomedical applications and as food-packaging materials. This approach of delivering essential oils in nanoformulations has attracted considerable attention in the scientific community due to its low price, a considerable ratio of surface area to volume, versatility, and high yield. It is observed that the resulting nanofibers possess antimicrobial, anti-inflammatory, and antioxidant properties. Therefore, they can reduce the use of toxic synthetic drugs that are utilized in the cosmetics, medicine, and food industries. These nanofibers increase barrier properties against light, oxygen, and heat, thereby protecting and preserving the food from oxidative damage. Moreover, the nanofibers discussed are introduced with naturally derived chemical compounds in a controlled manner, which simultaneously prevents their degradation. The nanofibers loaded with different essential oils demonstrate an ability to increase the shelf-life of various food products while using them as active packaging materials.
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Affiliation(s)
- Anjum Hamid Rather
- Department of Nanotechnology, University of Kashmir Hazratbal, Srinagar 190006, Jammu and Kashmir, India; (A.H.R.); (T.U.W.); (R.S.K.)
| | - Taha Umair Wani
- Department of Nanotechnology, University of Kashmir Hazratbal, Srinagar 190006, Jammu and Kashmir, India; (A.H.R.); (T.U.W.); (R.S.K.)
| | - Rumysa Saleem Khan
- Department of Nanotechnology, University of Kashmir Hazratbal, Srinagar 190006, Jammu and Kashmir, India; (A.H.R.); (T.U.W.); (R.S.K.)
| | - Bishweshwar Pant
- Carbon Composite Energy Nanomaterials Research Center, Woosuk University, Wanju-Gun 55338, Jeollabuk-do, Korea;
| | - Mira Park
- Carbon Composite Energy Nanomaterials Research Center, Woosuk University, Wanju-Gun 55338, Jeollabuk-do, Korea;
| | - Faheem A. Sheikh
- Department of Nanotechnology, University of Kashmir Hazratbal, Srinagar 190006, Jammu and Kashmir, India; (A.H.R.); (T.U.W.); (R.S.K.)
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Díaz-Montes E, Castro-Muñoz R. Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products. Polymers (Basel) 2021; 13:767. [PMID: 33804445 PMCID: PMC7957772 DOI: 10.3390/polym13050767] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 02/24/2021] [Accepted: 02/25/2021] [Indexed: 12/12/2022] Open
Abstract
Some of the current challenges faced by the food industry deal with the natural ripening process and the short shelf-life of fresh and minimally processed products. The loss of vitamins and minerals, lipid oxidation, enzymatic browning, and growth of microorganisms have been the main issues for many years within the innovation and improvement of food packaging, which seeks to preserve and protect the product until its consumption. Most of the conventional packaging are petroleum-derived plastics, which after product consumption becomes a major concern due to environmental damage provoked by their difficult degradation. In this sense, many researchers have shown interest in edible films and coatings, which represent an environmentally friendly alternative for food packaging. To date, chitosan (CS) is among the most common materials in the formulation of these biodegradable packaging together with polysaccharides, proteins, and lipids. The good film-forming and biological properties (i.e., antimicrobial, antifungal, and antiviral) of CS have fostered its usage in food packaging. Therefore, the goal of this paper is to collect and discuss the latest development works (over the last five years) aimed at using CS in the manufacture of edible films and coatings for food preservation. Particular attention has been devoted to relevant findings in the field, together with the novel preparation protocols of such biodegradable packaging. Finally, recent trends in new concepts of composite films and coatings are also addressed.
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Affiliation(s)
- Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n Col. Barrio La Laguna Ticoman, Mexico City 07340, Mexico;
| | - Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca. Av. Eduardo Monroy Cárdenas 2000 San Antonio Buenavista, Toluca de Lerdo 50110, Mexico
- Department of Process Engineering and Chemical Technology, Faculty of Chemistry, Gdansk University of Technology, 11/12 Narutowicza St., 80-233 Gdansk, Poland
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Permana AW, Sampers I, Van der Meeren P. Influence of virgin coconut oil on the inhibitory effect of emulsion-based edible coatings containing cinnamaldehyde against the growth of Colletotrichum gloeosporioides (Glomerella cingulata). Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107622] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Ochoa-Velasco CE, Pérez-Pérez JC, Varillas-Torres JM, Navarro-Cruz AR, Hernández-Carranza P, Munguía-Pérez R, Cid-Pérez TS, Avila-Sosa R. Starch Edible Films/Coatings Added with Carvacrol and Thymol: In Vitro and In Vivo Evaluation against Colletotrichum gloeosporioides. Foods 2021; 10:foods10010175. [PMID: 33467171 PMCID: PMC7830592 DOI: 10.3390/foods10010175] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 01/14/2021] [Accepted: 01/14/2021] [Indexed: 01/30/2023] Open
Abstract
The aim of this work was to evaluate the in vitro and in vivo effectiveness of thymol and carvacrol added to edible starch films and coatings against Colletotrichum gloeosporioides. In vitro evaluation consisted of determining minimal inhibitory concentration (MIC) of carvacrol and thymol was determined at different pH values against Colletotrichum gloeosporioides. With MIC values, binary mixtures were developed. From these results, two coatings formulations were in vivo evaluated on mango and papaya. Physicochemical analysis, color change, fruit lesions and C. gloeosporioides growth were determined during storage. In vitro assay indicated that the MIC value of carvacrol and thymol against C. gloeosporioides was 1500 mg/L at pH 5. An additive effect was determined with 750/750 and 1125/375 mg/L mixtures of carvacrol and thymol, respectively. Coated fruits with selected mixtures of carvacrol and thymol presented a delay in firmness, maturity index and color change. Moreover, a fungistatic effect was observed due to a reduction of lesions in coated fruits. These results were corroborated by the increase in the lag phase value and the reduction of the growth rate. Carvacrol and thymol incorporated into edible films and coatings are able to reduce the incidence of anthracnose symptoms on mango and papaya.
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Affiliation(s)
- Carlos Enrique Ochoa-Velasco
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico; (C.E.O.-V.); (J.C.P.-P.); (J.M.V.-T.); (A.R.N.-C.); (P.H.-C.); (T.S.C.-P.)
| | - Julio César Pérez-Pérez
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico; (C.E.O.-V.); (J.C.P.-P.); (J.M.V.-T.); (A.R.N.-C.); (P.H.-C.); (T.S.C.-P.)
| | - José Mauricio Varillas-Torres
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico; (C.E.O.-V.); (J.C.P.-P.); (J.M.V.-T.); (A.R.N.-C.); (P.H.-C.); (T.S.C.-P.)
| | - Addí Rhode Navarro-Cruz
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico; (C.E.O.-V.); (J.C.P.-P.); (J.M.V.-T.); (A.R.N.-C.); (P.H.-C.); (T.S.C.-P.)
| | - Paola Hernández-Carranza
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico; (C.E.O.-V.); (J.C.P.-P.); (J.M.V.-T.); (A.R.N.-C.); (P.H.-C.); (T.S.C.-P.)
| | - Ricardo Munguía-Pérez
- Centro de Investigaciones en Ciencias Microbiológicas, Laboratorio de Micología, Instituto de Ciencias, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico;
| | - Teresa Soledad Cid-Pérez
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico; (C.E.O.-V.); (J.C.P.-P.); (J.M.V.-T.); (A.R.N.-C.); (P.H.-C.); (T.S.C.-P.)
| | - Raúl Avila-Sosa
- Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Mexico; (C.E.O.-V.); (J.C.P.-P.); (J.M.V.-T.); (A.R.N.-C.); (P.H.-C.); (T.S.C.-P.)
- Correspondence:
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Deepika, Singh A, Chaudhari AK, Das S, Dubey NK. Zingiber zerumbet L. essential oil-based chitosan nanoemulsion as an efficient green preservative against fungi and aflatoxin B 1 contamination. J Food Sci 2020; 86:149-160. [PMID: 33314161 DOI: 10.1111/1750-3841.15545] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 09/26/2020] [Accepted: 11/06/2020] [Indexed: 02/03/2023]
Abstract
The present study envisages the potential application of chitosan-coated Zingiber zerumbet essential oil nanoemulsion (ZEO-CsNE) as green antimicrobial preservative against Aspergillus flavus, aflatoxin B1 (AFB1 ), and lipid peroxidation of stored functional foods. GC-MS analysis of ZEO exhibited the abundance of cis-geraniol (15.53%) as the major component. ZEO-CsNE showed biphasic release profile during in vitro release study conducted for 10 days. The ZEO-CsNE inhibited the growth of A. flavus (strain AF-LHP-SH1) and AFB1 production at 1.0 and 0.8 µL/mL, respectively. Interestingly, considerable reduction in ergosterol biosynthesis followed by enhanced leakage of vital cellular contents and methylglyoxal inhibition represents novel antifungal and antiaflatoxigenic mechanism of action, respectively. Further, ZEO-CsNE inhibited lipid peroxidation and AFB1 production in postharvest Salvia hispanica seeds during in situ trial and presented favorable safety profile (median lethal dose [LD50 ] = 29,114 µL/kg) for male mice. Based on overall observations, ZEO-CsNE could be recommended as a green antimicrobial substitute of synthetic preservatives for in vitro and in situ protection of functional food samples. PRACTICAL APPLICATION: Food industries are facing enormous amount of burden coming from fungal and aflatoxin contamination that can cause severe adverse effects to humans. Essential oils (EOs) are well known for their food preservative efficacy; however, some limitations such as oxidative instability in open system may limit their application directly into food system. The encapsulation of the EOs into polymeric matrix could provide a barrier that will protect the EOs from degradation. This research could provide a basis for utilization of EO after encapsulation into chitosan nanoemulsion for industrial-scale application for preservation of stored functional foods from fungal and aflatoxin contamination.
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Affiliation(s)
- Deepika
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Akanksha Singh
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Anand Kumar Chaudhari
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Somenath Das
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
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Antimicrobial Activities of Starch-Based Biopolymers and Biocomposites Incorporated with Plant Essential Oils: A Review. Polymers (Basel) 2020; 12:polym12102403. [PMID: 33086533 PMCID: PMC7603116 DOI: 10.3390/polym12102403] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 09/19/2020] [Accepted: 09/24/2020] [Indexed: 01/09/2023] Open
Abstract
Recently, many scientists and polymer engineers have been working on eco-friendly materials for starch-based food packaging purposes, which are based on biopolymers, due to the health and environmental issues caused by the non-biodegradable food packaging. However, to maintain food freshness and quality, it is necessary to choose the correct materials and packaging technologies. On the other hand, the starch-based film’s biggest flaws are high permeability to water vapor transfer and the ease of spoilage by bacteria and fungi. One of the several possibilities that are being extensively studied is the incorporation of essential oils (EOs) into the packaging material. The EOs used in food packaging films actively prevent inhibition of bacteria and fungi and have a positive effect on food storage. This work intended to present their mechanical and barrier properties, as well as the antimicrobial activity of anti-microbacterial agent reinforced starch composites for extending product shelf life. A better inhibition of zone of antimicrobial activity was observed with higher content of essential oil. Besides that, the mechanical properties of starch-based polymer was slightly decreased for tensile strength as the increasing of essential oil while elongation at break was increased. The increasing of essential oil would cause the reduction of the cohesion forces of polymer chain, creating heterogeneous matrix and subsequently lowering the tensile strength and increasing the elongation (E%) of the films. The present review demonstrated that the use of essential oil represents an interesting alternative for the production of active packaging and for the development of eco-friendly technologies.
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12
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Aguilar‐Veloz LM, Calderón‐Santoyo M, Vázquez González Y, Ragazzo‐Sánchez JA. Application of essential oils and polyphenols as natural antimicrobial agents in postharvest treatments: Advances and challenges. Food Sci Nutr 2020; 8:2555-2568. [PMID: 32566173 PMCID: PMC7300048 DOI: 10.1002/fsn3.1437] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 12/28/2019] [Accepted: 12/31/2019] [Indexed: 11/07/2022] Open
Abstract
The use of natural antimicrobial agents is an attractive ecological alternative to the synthetic fungicides applied to control pathogens during postharvest. In order to improve industrial production systems, postharvest research has evolved toward integration with science and technology aspects. Thus, the present review aims to draw attention to the achieved advances and challenges must be overcome, to promote application of essential oils and polyphenols as antimicrobial agents, against phytopathogens and foodborne microorganisms during postharvest. Besides that, it attempts to highlight the use of coating and encapsulation techniques as emerging methods that improve their effectiveness. The integral knowledge about the vegetable systems, molecular mechanisms of pathogens and mechanisms of these substances would ensure more efficient in vitro and in vivo experiences. Finally, the cost-benefit, toxicity, and ecotoxicity evaluation will be guaranteed the successful implementation and commercialization of these technologies, as a sustainable alternative to minimize production losses of vegetable commodities.
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Affiliation(s)
- Laura Maryoris Aguilar‐Veloz
- Laboratorio Integral de Investigación en AlimentosTecnológico Nacional de México ‐ Instituto Tecnológico de TepicTepicMéxico
| | - Montserrat Calderón‐Santoyo
- Laboratorio Integral de Investigación en AlimentosTecnológico Nacional de México ‐ Instituto Tecnológico de TepicTepicMéxico
| | - Yuliana Vázquez González
- Laboratorio Integral de Investigación en AlimentosTecnológico Nacional de México ‐ Instituto Tecnológico de TepicTepicMéxico
| | - Juan Arturo Ragazzo‐Sánchez
- Laboratorio Integral de Investigación en AlimentosTecnológico Nacional de México ‐ Instituto Tecnológico de TepicTepicMéxico
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López-Angulo D, Bittante AMQ, Luciano CG, Ayala-Valencia G, Flaker CH, Djabourov M, José do Amaral Sobral P. Effect of Laponite® on the structure, thermal stability and barrier properties of nanocomposite gelatin films. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100596] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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14
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Levario-Gómez A, Ávila-Sosa R, Gutiérrez-Méndez N, López-Malo A, Nevárez-Moorillón GV. Modeling the Combined Effect of pH, Protein Content, and Mexican Oregano Essential Oil Against Food Spoilage Molds. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00034] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Obtaining and Characterisation of Starch-Based Edible Films Incorporating Honey, Propolis and Bee Bread. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2019. [DOI: 10.2478/aucft-2019-0023] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
This research investigates the physical-chemical, sensorial and mechanical characteristics of starch-based edible films incorporating three types of bee hive products: honey, propolis and bee bread, in concentrations varying from 1% to 3%, reported to starch. The results indicates an increasing of films moisture, water activity, ash content and acidity, in the order: honey<propolis<bee bread, all values increasing with the increasing of hive products percentage into the control film; aw is remaining at very low values, under 0.4. Sensorial analysis indicated honey as the better suited for improving taste and flavour and bee bread for increasing colour intensity of the films; the sensorial characteristics are maintained during 30 days of films storage, in all cases. Compared with the control starch-based film (which is elastic, brittle and hard), the films containing 2% bee hive products are elasto-plastic and more resistant to penetration, the resistance increasing in the order: bee bread<propolis<honey.
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Brito SDC, Bresolin JD, Sivieri K, Ferreira MD. Low-density polyethylene films incorporated with silver nanoparticles to promote antimicrobial efficiency in food packaging. FOOD SCI TECHNOL INT 2019; 26:353-366. [PMID: 31870192 DOI: 10.1177/1082013219894202] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Technological innovations in packaging are intended to prevent microbiological contaminations for ensuring food safety and preservation. In this context, researchers have investigated the antimicrobial effect of low-density polyethylene films incorporated with the following concentrations of silver nanoparticles: 1.50, 3.75, 7.50, 15.00, 30.00, 60.00, and 75.00 µg/ml. The films were characterized using field emission gun scanning electron microscopy, Fourier transform infrared spectroscopy, X-ray diffraction, thermogravimetry, and differential scanning calorimetry. From the results of these techniques, it could be concluded that the silver nanoparticles incorporated in the low-density polyethylene films did not influence their physical, chemical, and thermal properties. The direct contact assays, shake-flask assays, and bacterial images obtained using scanning electron microscopy were used to analyze the antimicrobial activity of the films. In the microbial analyses, it was verified that the nanostructured films exhibited antimicrobial properties against all the microorganisms studied, although more notably for fungi and Gram-negative bacteria than the Gram-positive bacteria. Moreover, it was discovered that the packages, in which silver nanoparticles were incorporated, inhibited the growth and reproduction of bacterial cells during the early stages. These results suggest that the extruded low-density polyethylene films incorporated with silver nanoparticles may be an essential tool for improving food quality and safety.
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Affiliation(s)
- Sabrina da Costa Brito
- School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara, Brazil.,Brazilian Agricultural Research Corporation (EMBRAPA), Embrapa Instrumentation, São Carlos, Brazil
| | - Joana D Bresolin
- Brazilian Agricultural Research Corporation (EMBRAPA), Embrapa Instrumentation, São Carlos, Brazil
| | - Kátia Sivieri
- School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara, Brazil
| | - Marcos D Ferreira
- School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara, Brazil.,Brazilian Agricultural Research Corporation (EMBRAPA), Embrapa Instrumentation, São Carlos, Brazil
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Microbiological and Physicochemical Properties of Meat Coated with Microencapsulated Mexican Oregano (Lippia graveolens Kunth) and Basil (Ocimum basilicum L.) Essential Oils Mixture. COATINGS 2019. [DOI: 10.3390/coatings9070414] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Microencapsulated essential oils (EOs) are increasingly used to protect the safety of foods due to their natural origin. The aim of this work was to determine the chemical composition of Mexican oregano (Lippia graveolens Kunth) (MOEO) and basil (Ocimum basilicum L.) (BEO) EOs, their combined effect against E. coli O157:H7, Lactobacillus plantarum, Brochothrix thermosphacta and Pseudomonas fragi, and their effect on microbiological and physicochemical properties of coated pork meat. EOs chemical composition was determined by GC/MS, their microencapsulated mixture (4 mg MOEO/mL/11 mg BEO/mL) was added to a filmogenic dispersion. Fluorescent probes were used to study the antimicrobial filmogenic active dispersion (FD) effect. Pork meat pieces were coated without microencapsulated EOs (CC), using FD (AC), or uncoated (C), vacuum packed and stored 28 days at 4 °C. Thymol (28.9%) and linalool (23.7%) were the major components of MOEO and BEO, respectively. The cell membrane of all bacteria was damaged by contact with FD. FD-coated samples (AC) exhibited the lowest concentration of 2-thiobarbituric acid reacting substances (TBARS) (0.027 ± 0.001 mg malonaldehyde/kg meat) and natural microbiota growth, while odor and color were the most accepted by untrained judges (range > 6). Coatings added with microencapsulated EOs mixture are a natural food preservation alternative to increase the shelf life of refrigerated meat products.
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Structural, Physical, and Antifungal Characterization of Starch Edible Films Added with Nanocomposites and Mexican Oregano ( Lippia berlandieri Schauer) Essential Oil. Molecules 2019; 24:molecules24122340. [PMID: 31242654 PMCID: PMC6631007 DOI: 10.3390/molecules24122340] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 06/04/2019] [Accepted: 06/05/2019] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to evaluate the structural, physical, and antifungal characteristics of starch edible films added with nanocomposites and Mexican oregano (Lippia berlandieri Schauer) essential oil (EO). Starch edible films were formulated with Mexican oregano EO (0%, 1%, or 2% v/v) and bentonite or halloysite (2%). Physical properties such as L* (luminosity), hue, film thickness, and O2 and CO2 permeability were determined. Structural analysis was carried out via atomic force microscopy (AFM). Antifungal activity against Aspergillus niger, Fusarium spp., and Rhizopus spp. was evaluated. The addition of EO and nanocomposites reduced luminosity, providing color to the edible films. Film thickness increased through the addition of EO concentration. O2 and CO2 permeability was increased by bentonite/EO films, and for halloysite films, CO2 permeability decreased as EO concentration increased. The addition of EO with both nanocomposites shows an evident morphological change in film structure, decreasing pore density and increasing pore size. In general, Mexican oregano EO added to edible starch films has an adequate fungicidal effect. The most sensitive microorganism tested was A. niger. Edible films added with Mexican oregano EO and nanocomposites show better physical and antifungal properties due to an adequate structural change in the biopolymer matrix.
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Chaemsanit S, Sukmas S, Matan N, Matan N. Controlled Release of Peppermint Oil from Paraffin-Coated Activated Carbon Contained in Sachets to Inhibit Mold Growth During Long Term Storage of Brown Rice. J Food Sci 2019; 84:832-841. [PMID: 30912858 DOI: 10.1111/1750-3841.14475] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2018] [Revised: 01/18/2019] [Accepted: 01/22/2019] [Indexed: 01/10/2023]
Abstract
The aim of the study was to control the release of peppermint oil (700 µL/L) by coating activated carbon (AC) contained in sachets with different solutions (tapioca starch, corn starch, gelatine, carnauba, paraffin, and mixed carnauba-paraffin) for inhibiting the growth of Aspergillus flavus on brown rice (BR). Paraffin-coated AC with adsorbed peppermint oil was then applied to extend the shelf life of BR during long-term storage (60 days) at 30 ± 2 °C. The mechanism of peppermint oil vapor release in this system was also studied using GC-MS. The result revealed that paraffin-coated AC with adsorbed peppermint oil present in sachets showed the highest antifungal activity against A. flavus growing on the surface of BR. In addition, paraffin-coated AC with adsorbed peppermint oil could prolong the shelf life of BR from 10 days (control) to at least 60 days under tropical climatic conditions. Moreover, storage of BR in the presence of sachets containing paraffin-coated AC with adsorbed peppermint oil at a concentration of 700 µL/L revealed no significant effects on major rice quality-related factors, such as moisture content, color, water uptake percentage, and gelatinization temperature. Peppermint oil component analysis by GC-MS indicated that paraffin could trap some minor components of peppermint oil and allow the major components such as menthone, menthol, and alpha-pinene, which are compounds that play an important role in mold growth inhibition, to be exposed to air. Thus, this research demonstrated the potential of paraffin-coated AC containing adsorbed peppermint oil for controlling the growth of molds during prolonged rice storage. PRACTICAL APPLICATION: Paraffin-coated activated carbon with adsorbed peppermint oil has the potential to be commercially applied to brown rice grains for facilitating long-term storage. This technique is beneficial for avoiding the occurrence of negative sensorial factors when peppermint oil vapors are used. This process is interesting and easy to apply during large-scale implementation of a rice storage system.
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Affiliation(s)
- Siriporn Chaemsanit
- Food Science and Technology, School of Agricultural Technology, Walailak Univ., Nakhon Si Thammarat, 80160, Thailand
| | - Sirimas Sukmas
- Food Science and Technology, School of Agricultural Technology, Walailak Univ., Nakhon Si Thammarat, 80160, Thailand
| | - Narumol Matan
- Food Science and Technology, School of Agricultural Technology, Walailak Univ., Nakhon Si Thammarat, 80160, Thailand
| | - Nirundorn Matan
- Materials Science and Engineering, School of Engineering and Resources, Walailak Univ., Nakhon Si Thammarat, 80160, Thailand
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20
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Oviposition Deterrent and Larvicidal and Pupaecidal Activity of Seven Essential Oils and their Major Components against Culex quinquefasciatus Say (Diptera: Culicidae): Synergism-antagonism Effects. INSECTS 2018; 9:insects9010025. [PMID: 29443951 PMCID: PMC5872290 DOI: 10.3390/insects9010025] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/06/2018] [Revised: 02/09/2018] [Accepted: 02/12/2018] [Indexed: 11/18/2022]
Abstract
The larvicidal activity of essential oils cinnamon (Cinnamomum verum J. Presl), Mexican lime (Citrus aurantifolia Swingle) cumin (Cuminum cyminum Linnaeus), clove (Syzygium aromaticum (L.) Merr. & L.M.Perry), laurel (Laurus nobilis Linnaeus), Mexican oregano (Lippia berlandieri Schauer) and anise (Pimpinella anisum Linnaeus)) and their major components are tested against larvae and pupae of Culex quinquefasciatus Say. Third instar larvae and pupae are used for determination of lethality and mortality. Essential oils with more than 90% mortality after a 30-min treatment are evaluated at different time intervals. Of the essential oils tested, anise and Mexican oregano are effective against larvae, with a median lethal concentration (LC50) of 4.7 and 6.5 µg/mL, respectively. Anise essential oil and t-anethole are effective against pupae, with LC50 values of 102 and 48.7 µg/mL, respectively. Oregano essential oil and carvacrol also have relevant activities. A kinetic analysis of the larvicidal activity, the oviposition deterrent effect and assays of the effects of the binary mixtures of chemical components are undertaken. Results show that anethole has synergistic effects with other constituents. This same effect is observed for carvacrol and thymol. Limonene shows antagonistic effect with β-pinene. The high larvicidal and pupaecidal activities of essential oils and its components demonstrate that they can be potential substitutes for chemical compounds used in mosquitoes control programs.
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Mechmeche M, Ksontini H, Hamdi M, Kachouri F. Impact of the addition of tomato seed oil on physicochemical characteristics, antioxidant activity and microbiological quality of dried tomato slices. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9752-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus. J FOOD QUALITY 2018. [DOI: 10.1155/2018/1659394] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
The aim of this work was to evaluate the effect of pH and Mexican oregano essential oil (MOEO) added to carboxymethyl cellulose (CMC) and starch (S) edible films on Listeria monocytogenes and Staphylococcus aureus. CMC and S edible films were formulated with different concentrations (0%, 0.25%, 0.50%, 0.75%, and 1%) of MOEO at different pH (5, 6, or 7). Antimicrobial assay was performed. Inhibition curves were fitted to the Fermi model. Significant differences (p<0.05) were found in tc (time to reduce 50% of microbial population) and a (slope of the curve around tc), being lower at acidic pH. For L. monocytogenes, CMC films exhibited a higher antimicrobial effectiveness (0.50% of MOEO) compared to S films which need a higher concentration of MOEO (0.75%). S. aureus was inhibited with CMC films at 0.50% MOEO and pH 5 and 6. Microbial modeling has allowed estimating key intrinsic factors as pH and MOEO concentration with the synergistic effect against two important food-borne pathogens.
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Coelho LM, Silva PM, Martins JT, Pinheiro AC, Vicente AA. Emerging opportunities in exploring the nutritional/functional value of amaranth. Food Funct 2018; 9:5499-5512. [DOI: 10.1039/c8fo01422a] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Amaranthusspp. is a highly nutritive pseudocereal, rich in macronutrients and micronutrients, including vitamins and minerals.
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Affiliation(s)
| | - Pedro Miguel Silva
- CEB – Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
| | - Joana T. Martins
- CEB – Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
| | - Ana C. Pinheiro
- CEB – Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
- Instituto de Biologia Experimental e Tecnológica
| | - António A. Vicente
- CEB – Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
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Ochoa-Velasco CE, Navarro-Cruz AR, Vera-López O, Palou E, Avila-Sosa R. Growth modeling to control (in vitro) Fusarium verticillioides and Rhizopus stolonifer with thymol and carvacrol. Rev Argent Microbiol 2017; 50:70-74. [PMID: 28947087 DOI: 10.1016/j.ram.2016.11.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2016] [Revised: 11/07/2016] [Accepted: 11/19/2016] [Indexed: 11/24/2022] Open
Abstract
The aim of this study was to evaluate the antifungal activity (in vitro) of thymol and carvacrol alone or in mixtures against Fusarium verticillioides and Rhizopus stolonifer, and to obtain primary growth models. Minimal inhibitory concentration (MIC) was evaluated with fungal radial growth with thymol or carvacrol concentrations (0-1600mg/l). Mixtures were evaluated using concentrations below MIC values. Radial growth curves were described by the modified Gompertz equation. MIC values of carvacrol were 200mg/l for both fungi. Meanwhile, MIC values of thymol were between 500 and 400mg/l for F. verticillioides and R. stolonifer, respectively. A synergistic effect below MIC concentrations for carvacrol (100mg/l) and thymol (100-375mg/l) was observed. Significant differences (p<0.05) between the Gompertz parameters for the antimicrobial concentrations and their tested mixtures established an inverse relationship between antimicrobial concentration and mycelial development of both fungi. Modified Gompertz parameters can be useful to determine fungistatic concentrations.
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Affiliation(s)
- Carlos E Ochoa-Velasco
- Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Edificio 105E, 14 Sur y Av. San Claudio, Ciudad Universitaria, Col. San Manuel, 72420 Puebla, Puebla, Mexico
| | - Addí R Navarro-Cruz
- Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Edificio 105E, 14 Sur y Av. San Claudio, Ciudad Universitaria, Col. San Manuel, 72420 Puebla, Puebla, Mexico
| | - Obdulia Vera-López
- Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Edificio 105E, 14 Sur y Av. San Claudio, Ciudad Universitaria, Col. San Manuel, 72420 Puebla, Puebla, Mexico
| | - Enrique Palou
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Cholula, Pue. 72810, Mexico
| | - Raul Avila-Sosa
- Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Edificio 105E, 14 Sur y Av. San Claudio, Ciudad Universitaria, Col. San Manuel, 72420 Puebla, Puebla, Mexico.
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Hernández-Hernández E, Lira-Moreno CY, Guerrero-Legarreta I, Wild-Padua G, Di Pierro P, García-Almendárez BE, Regalado-González C. Effect of Nanoemulsified and Microencapsulated Mexican Oregano (Lippia graveolensKunth) Essential Oil Coatings on Quality of Fresh Pork Meat. J Food Sci 2017; 82:1423-1432. [DOI: 10.1111/1750-3841.13728] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2016] [Revised: 03/29/2017] [Accepted: 04/03/2017] [Indexed: 02/07/2023]
Affiliation(s)
| | - César Y. Lira-Moreno
- DIPA, PROPAC; Facultad de Química, Univ. Autónoma de Querétaro; Querétaro Qro México
| | | | - Graciela Wild-Padua
- DIPA, PROPAC; Facultad de Química, Univ. Autónoma de Querétaro; Querétaro Qro México
- Dept. of Food Science and Human Nutrition; Univ. of Illinois; Urbana Ill. U.S.A
| | - Prospero Di Pierro
- DIPA, PROPAC; Facultad de Química, Univ. Autónoma de Querétaro; Querétaro Qro México
- Dept. of Chemical Sciences, Univ. of Naples “Federico II”; Napoli Italy
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Yuan G, Chen X, Li D. Chitosan films and coatings containing essential oils: The antioxidant and antimicrobial activity, and application in food systems. Food Res Int 2016; 89:117-128. [PMID: 28460897 DOI: 10.1016/j.foodres.2016.10.004] [Citation(s) in RCA: 211] [Impact Index Per Article: 26.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2016] [Revised: 09/23/2016] [Accepted: 10/05/2016] [Indexed: 11/18/2022]
Abstract
Chitosan edible films and coatings have shown great promise for their application in food preservation and also are promising systems to be used as essential oil (EO) carriers. This review reports the most recent and relevant studies concerning chitosan films and coatings containing EOs. The effect of EO incorporation on the antioxidant, antibacterial and antifungal activities of chitosan films and coatings in vitro and in vivo, as well as their applications in food systems have been discussed. In general, incorporation of EOs significantly increased the antioxidant, antibacterial and antifungal efficacy of chitosan films and coatings in vitro. EO-incorporated films and coatings also showed greater effectiveness against postharvest fungi and foodborne bacteria in food systems than pure films and coatings. The application of chitosan films and coatings containing EOs usually led to an extension of the shelf-life and reduction of lipid peroxidation of fish and meat products over pure chitosan films and coatings. In addition, chitosan coatings incorporated with EOs were more effective in maintaining fruit and vegetable quality, and controlling their postharvest decay during storage and shelf life than pure chitosan coatings.
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Affiliation(s)
- Gaofeng Yuan
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhejiang Ocean University, Zhoushan 316022, China; College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China
| | - Xiaoe Chen
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhejiang Ocean University, Zhoushan 316022, China; College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China.
| | - Duo Li
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China; Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
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Characterization of Active Packaging Films Made from Poly(Lactic Acid)/Poly(Trimethylene Carbonate) Incorporated with Oregano Essential Oil. Molecules 2016; 21:molecules21060695. [PMID: 27240336 PMCID: PMC6273718 DOI: 10.3390/molecules21060695] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2016] [Revised: 05/06/2016] [Accepted: 05/11/2016] [Indexed: 01/15/2023] Open
Abstract
Antimicromial and antioxidant bioactive films based on poly(lactic acid)/poly(trimenthylene carbonate) films incorporated with different concentrations of oregano essential oil (OEO) were prepared by solvent casting. The antimicrobial, antioxidant, physical, thermal, microstructural, and mechanical properties of the resulting films were examined. Scanning electron microscopy analysis revealed that the cross-section of films became rougher when OEO was incorporated into PLA/PTMC blends. Differential scanning calorimetry analysis indicated that crystallinity of PLA phase decreased by the addition of OEO, but this did not affect the thermal stability of the films. Water vapor permeability of films slightly increased with increasing concentration of OEO. However, active PLA/PTMC/OEO composite films showed adequate barrier properties for food packaging application. The antimicrobial and antioxidant capacities were significantly improved with the incorporation of OEO (p < 0.05). The results demonstrated that an optimal balance between the mechanical, barrier, thermal, antioxidant, and antimicrobial properties of the films was achieved by the incorporation of 9 wt % OEO into PLA/PTMC blends.
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Nguyen Van Long N, Joly C, Dantigny P. Active packaging with antifungal activities. Int J Food Microbiol 2016; 220:73-90. [DOI: 10.1016/j.ijfoodmicro.2016.01.001] [Citation(s) in RCA: 108] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Revised: 12/02/2015] [Accepted: 01/03/2016] [Indexed: 01/14/2023]
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Cid-Pérez TS, Torres-Muñoz JV, Nevárez-Moorillón GV, Palou E, López-Malo A. Chemical characterization and antifungal activity ofPoliomintha longifloraMexican oregano. JOURNAL OF ESSENTIAL OIL RESEARCH 2015. [DOI: 10.1080/10412905.2015.1083490] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Hossain F, Follett P, Dang Vu K, Harich M, Salmieri S, Lacroix M. Evidence for synergistic activity of plant-derived essential oils against fungal pathogens of food. Food Microbiol 2015; 53:24-30. [PMID: 26678126 DOI: 10.1016/j.fm.2015.08.006] [Citation(s) in RCA: 79] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2015] [Revised: 07/13/2015] [Accepted: 08/17/2015] [Indexed: 11/28/2022]
Abstract
The antifungal activities of eight essential oils (EOs) namely basil, cinnamon, eucalyptus, mandarin, oregano, peppermint, tea tree and thyme were evaluated for their ability to inhibit growth of Aspergillus niger, Aspergillus flavus, Aspergillus parasiticus and Penicillium chrysogenum. The antifungal activity of the EOs was assessed by the minimum inhibitory concentration (MIC) using 96-well microplate analysis. The interactions between different EO combinations were done by the checkerboard technique. The highest antifungal activity was exhibited by oregano and thyme which showed lower MIC values amongst all the tested fungi. The antifungal activity of the other EOs could be appropriately ranked in a descending sequence of cinnamon, peppermint, tea tree and basil. Eucalyptus and mandarin showed the least efficiency as they could not inhibit any of the fungal growth at 10,000 ppm. The interaction between these two EOs also showed no interaction on the tested species. A combined formulation of oregano and thyme resulted in a synergistic effect, showing enhanced efficiency against A. flavus and A. parasiticus and P. chrysogenum. Mixtures of peppermint and tea tree produced synergistic effect against A. niger. Application of a modified Gompertz model considering fungal growth parameters like maximum colony diameter, maximum growth rate and lag time periods, under the various EO treatment scenarios, showed that the model could adequately describe and predict the growth of the tested fungi under these conditions.
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Affiliation(s)
- Farah Hossain
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, INRS-Institute Armand-Frappier, 531 boulevard des Prairies., Laval, Québec H7V 1B7, Canada
| | - Peter Follett
- USDA-ARS, U.S. Pacific Basin Agricultural Research Center, 64 Nowelo Street, Hilo, HI 96720, USA
| | - Khang Dang Vu
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, INRS-Institute Armand-Frappier, 531 boulevard des Prairies., Laval, Québec H7V 1B7, Canada
| | - Mehdi Harich
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, INRS-Institute Armand-Frappier, 531 boulevard des Prairies., Laval, Québec H7V 1B7, Canada
| | - Stephane Salmieri
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, INRS-Institute Armand-Frappier, 531 boulevard des Prairies., Laval, Québec H7V 1B7, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, INRS-Institute Armand-Frappier, 531 boulevard des Prairies., Laval, Québec H7V 1B7, Canada.
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Bastarrachea LJ, Denis-Rohr A, Goddard JM. Antimicrobial Food Equipment Coatings: Applications and Challenges. Annu Rev Food Sci Technol 2015; 6:97-118. [DOI: 10.1146/annurev-food-022814-015453] [Citation(s) in RCA: 64] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Luis J. Bastarrachea
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003;
| | - Anna Denis-Rohr
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003;
| | - Julie M. Goddard
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003;
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Shekarabi AS, Oromiehie AR, Vaziri A, Ardjmand M, Safekordi AA. Investigation of the effect of nanoclay on the properties of quince seed mucilage edible films. Food Sci Nutr 2014; 2:821-7. [PMID: 25493201 PMCID: PMC4256588 DOI: 10.1002/fsn3.177] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2014] [Revised: 08/21/2014] [Accepted: 08/30/2014] [Indexed: 11/06/2022] Open
Abstract
Some physical properties like Gas barrier, thermal stability, and mechanical properties and brittleness of pure biopolymers film are inadequate for food packaging. The functional properties of quince seed mucilage-based films were enhanced by addition of nanoclay (NC) (Cloisite 30B). Edible films were cast from heated aqueous solutions of quince seed (10% w/w) and NC (0.5%, 1%, 1.5%, and 2% w/w of quince seed). The effect of NC was studied in terms of tensile properties, water vapor permeability (WVP), oxygen permeability, and glass transition temperature (Tg) of the nano composite films. In films containing NC, ultimate tensile strength enhanced to 22 MPa, and elongation increased from 2.48% to 6.5%. The addition of NC also improved gas barrier properties of the films. In films containing 2% NC, WVP decreased from 6.69 × 10−7 g·m−1·h−1·Pa−1 to 1.10 × 10−7 g·m−1·h−1·Pa−1 and oxygen permeability declined to 13.68 mL·day·m−2. NC also influences glass transition temperature significantly. The study demonstrated that the properties of quince seed mucilage edible films can be significantly improved using NC as reinforcement.
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Affiliation(s)
- Azadeh Sadat Shekarabi
- Department of Chemical Engineering, Science and Research Branch, Islamic Azad University Tehran, Iran
| | | | - Ali Vaziri
- Department of Chemical Engineering, Science and Research Branch, Islamic Azad University Tehran, Iran
| | - Mahdi Ardjmand
- Chemical Engineering Department, Islamic Azad Universities Tehran South Branch Tehran, Iran
| | - Ali Akbar Safekordi
- Department of Chemical Engineering, Science and Research Branch, Islamic Azad University Tehran, Iran
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Microencapsulation, chemical characterization, and antimicrobial activity of Mexican (Lippia graveolens H.B.K.) and European (Origanum vulgare L.) oregano essential oils. ScientificWorldJournal 2014; 2014:641814. [PMID: 25177730 PMCID: PMC4142163 DOI: 10.1155/2014/641814] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2014] [Revised: 07/01/2014] [Accepted: 07/10/2014] [Indexed: 11/24/2022] Open
Abstract
The effect of solvent polarity (methanol and pentane) on the chemical composition of hydrodistilled essential oils (EO's) of Lippia graveolens H.B.K. (MXO) and Origanum vulgare L. (EUO) was studied by GC-MS. Composition of modified starch microencapsulated EO's was conducted by headspace-solid-phase microextraction (HS-SPME). The antimicrobial activity of free and microencapsulated EO's was evaluated. They were tested against Salmonella sp., Brochothrix thermosphacta, Pseudomonas fragi, Lactobacillus plantarum, and Micrococcus luteus. Thymol and carvacrol were among the main components of EO's and their free and microencapsulated inhibitory activity was tested against M. luteus, showing an additive combined effect. Chemical composition of EO's varied according to the solvent used for GC analysis and to volatile fraction as evaluated by HS-SPME. Thymol (both solvents) was the main component in essential oil of MXO, while carvacrol was the main component of the volatile fraction. EUO showed α-pinene (methanol) and γ-terpinene (pentane) as major constituents, the latter being the main component of the volatile fraction. EO's showed good stability after 3 months storage at 4°C, where antimicrobial activity of microencapsulated EO's remained the same, while free EO's decreased 41% (MXO) and 67% (EUO) from initial activity. Microencapsulation retains most antimicrobial activity and improves stability of EO's from oregano.
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Jing L, Lei Z, Li L, Xie R, Xi W, Guan Y, Sumner LW, Zhou Z. Antifungal Activity of Citrus Essential Oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:3011-3033. [PMID: 24628448 DOI: 10.1021/jf5006148] [Citation(s) in RCA: 104] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Citrus essential oils (CEOs) are a mixture of volatile compounds consisting mainly of monoterpene hydrocarbons and are widely used in the food and pharmaceutical industries because of their antifungal activities. To face the challenge of growing public awareness and concern about food and health safety, studies concerning natural biopreservatives have become the focus of multidisciplinary research efforts. In the past decades, a large amount of literature has been published on the antifungal activity of CEOs. This paper reviews the advances of research on CEOs and focuses on their in vitro and food antifungal activities, chemical compositions of CEOs, and the methods used in antifungal assessment. Furthermore, the antifungal bioactive components in CEOs and their potential mechanism of action are summarized. Finally, the applications of CEOs in the food industry are discussed in an attempt to provide new information for future utilization of CEOs in modern industries.
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Affiliation(s)
- Li Jing
- College of Horticulture and Landscape Architecture, Southwest University , Chongqing 400716, China
- Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Chongqing 400715, China
- Plant Biology Division, The Samuel Roberts Noble Foundation, 2510 Sam Noble Parkway, Ardmore, Oklahoma 73401, United States
| | - Zhentian Lei
- Plant Biology Division, The Samuel Roberts Noble Foundation, 2510 Sam Noble Parkway, Ardmore, Oklahoma 73401, United States
| | - Ligai Li
- College of Horticulture and Landscape Architecture, Southwest University , Chongqing 400716, China
- Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Chongqing 400715, China
| | - Rangjin Xie
- Citrus Research Institute, Chinese Academy of Agricultural Sciences/Southwest University , Chongqing 400712, China
| | - Wanpeng Xi
- College of Horticulture and Landscape Architecture, Southwest University , Chongqing 400716, China
- Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Chongqing 400715, China
| | - Yu Guan
- Shanghai Municipal Hospital of Traditional Chinese Medicine affiliated TCM University , Shanghai 200071, China
| | - Lloyd W Sumner
- Plant Biology Division, The Samuel Roberts Noble Foundation, 2510 Sam Noble Parkway, Ardmore, Oklahoma 73401, United States
| | - Zhiqin Zhou
- College of Horticulture and Landscape Architecture, Southwest University , Chongqing 400716, China
- Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Chongqing 400715, China
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Development of protein-based bioplastics with antimicrobial activity by thermo-mechanical processing. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.02.014] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Gómez-Ramírez C, Sosa-Morales M, Palou E, López-Malo A. Aspergillus niger time to growth in dried tomatoes. Int J Food Microbiol 2013; 164:23-5. [DOI: 10.1016/j.ijfoodmicro.2013.03.017] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2012] [Revised: 02/06/2013] [Accepted: 03/14/2013] [Indexed: 10/27/2022]
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Liu H, Li J, Zhu D, Wang Y, Zhao Y, Li J. Preparation of Soy Protein Isolate (SPI)-Pectin Complex Film Containing Cinnamon Oil and Its Effects on Microbial Growth of Dehydrated Soybean Curd (Dry Tofu). J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12117] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- He Liu
- College of Chemistry, Chemical Engineering and Food Safety; Bohai University; Jinzhou Liaoning China
- Engineering and Technology Research Center of Food Preservation; Processing and Safety Control of Liaoning Province; Jinzhou Liaoning China
| | - Jun Li
- College of Chemistry, Chemical Engineering and Food Safety; Bohai University; Jinzhou Liaoning China
- Engineering and Technology Research Center of Food Preservation; Processing and Safety Control of Liaoning Province; Jinzhou Liaoning China
| | - Danshi Zhu
- College of Chemistry, Chemical Engineering and Food Safety; Bohai University; Jinzhou Liaoning China
- Engineering and Technology Research Center of Food Preservation; Processing and Safety Control of Liaoning Province; Jinzhou Liaoning China
| | - Yixiu Wang
- College of Chemistry, Chemical Engineering and Food Safety; Bohai University; Jinzhou Liaoning China
- Engineering and Technology Research Center of Food Preservation; Processing and Safety Control of Liaoning Province; Jinzhou Liaoning China
| | - Yu Zhao
- College of Chemistry, Chemical Engineering and Food Safety; Bohai University; Jinzhou Liaoning China
- Engineering and Technology Research Center of Food Preservation; Processing and Safety Control of Liaoning Province; Jinzhou Liaoning China
| | - Jianrong Li
- College of Chemistry, Chemical Engineering and Food Safety; Bohai University; Jinzhou Liaoning China
- Engineering and Technology Research Center of Food Preservation; Processing and Safety Control of Liaoning Province; Jinzhou Liaoning China
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Portillo-Ruiz MC, Sánchez RAS, Ramos SV, Muñoz JVT, Nevárez-Moorillón GV. Antifungal effect of Mexican oregano (Lippia berlandieri Schauer) essential oil on a wheat flour-based medium. J Food Sci 2012; 77:M441-5. [PMID: 22860593 DOI: 10.1111/j.1750-3841.2012.02821.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The antimicrobial activity of oregano has been attributed mainly to the presence of volatile compounds found in its essential oil (EO), mainly carvacrol and thymol. The search for antimicrobial activity of oregano EO with different concentrations of thymol and carvacrol, can lead to products with a wider range of applications. The aim of this work was to describe the in vitro antifungal effect of Mexican oregano (Lippia berlandieri Schauer) EO fractions on the growth of Aspergillus, Penicillium, and Rhizopus sp. The Mexican oregano EO fractions studied had different concentrations of carvacrol, which decreased from fraction 1 to 5 (81% to 23%), while thymol content increased from 3% to 64%. Fungal inhibition was evaluated on a wheat flour-based medium with EO fractions concentrations ranging from 50 to 200 mg/kg. Radial growth curves were fitted using the modified Gompertz model (R(2)(adj) = 0.989 ± 0.01). No significant differences (P > 0.05) were found with the different composition of the Mexican oregano EO fractions; nevertheless, fraction concentration presented significant (P < 0.05) mold inhibition as concentration increased. Rhizopus sp. (Rh18) showed a linear reduction on specific growth rate, on the maximum mold growth at the stationary phase, and an increase in the lag time as the concentration of the oregano EO increased; mold growth inhibition were achieved at 150 mg/kg in fractions 1 to 4, and at 100 mg/kg for fraction 5. Aspergillus sp. (As6) and Penicillium sp. (Pe36) were inhibited at 150 and 200 mg/kg, respectively. Results obtained suggest that Mexican oregano EO (Lippia berlandieri Schauer) compounds could be used as antimicrobial agents to prevent fungal growth in bakery products.
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Benavides S, Villalobos-Carvajal R, Reyes J. Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.05.023] [Citation(s) in RCA: 320] [Impact Index Per Article: 26.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ahmadi R, Kalbasi-Ashtari A, Oromiehie A, Yarmand MS, Jahandideh F. Development and characterization of a novel biodegradable edible film obtained from psyllium seed (Plantago ovata Forsk). J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.11.010] [Citation(s) in RCA: 135] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Avila-Sosa R, Palou E, Jiménez Munguía MT, Nevárez-Moorillón GV, Navarro Cruz AR, López-Malo A. Antifungal activity by vapor contact of essential oils added to amaranth, chitosan, or starch edible films. Int J Food Microbiol 2012; 153:66-72. [DOI: 10.1016/j.ijfoodmicro.2011.10.017] [Citation(s) in RCA: 140] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2011] [Revised: 10/03/2011] [Accepted: 10/22/2011] [Indexed: 11/26/2022]
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Gómez-Sánchez A, Palou E, López-Malo A. Antifungal activity evaluation of Mexican oregano (Lippia berlandieri Schauer) essential oil on the growth of Aspergillus flavus by gaseous contact. J Food Prot 2011; 74:2192-8. [PMID: 22186064 DOI: 10.4315/0362-028x.jfp-11-308] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The antifungal activity of Mexican oregano (Lippia berlandieri Schauer) essential oil by gaseous contact on the growth of Aspergillus flavus at selected essential oil concentrations (14.7, 29.4, 58.8, or 117.6 μl of essential oil per liter of air) and temperatures (25, 30, or 35°C) was evaluated in potato dextrose agar formulated at water activity of 0.98 and pH 4.0. Mold growth curves were adequately fitted (0.984 < R(2) < 0.999) by the modified Gompertz model. The effect of the independent variables (concentration of essential oil and temperature) on the estimated model parameters (reciprocal of growth rate [1/ν(m)] and lag time [λ]) were evaluated through polynomial equations. Both ν(m) and λ were significantly (P < 0.05) affected by the independent variables; ν(m) decreased and λ increased as essential oil concentration increased and temperature decreased, which suggests that Mexican oregano essential oil retards or inhibits mold germination stage. Further, minimum fungistatic and fungicide essential oil concentrations at 30 and 35°C were determined. Mexican oregano essential oil applied in gas phase exerts important antifungal activity on the growth of A. flavus, suggesting its potential to inhibit other food spoilage molds.
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Affiliation(s)
- Aída Gómez-Sánchez
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas, Puebla, Cholula, Puebla 72810, Mexico
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