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Santos X, Domínguez G, Rodríguez J, Pozuelo J, Hernández M, Martín O, Fajardo C. Evaluation of PLA-Based Composite Films Filled with Cu 2(OH) 3NO 3 Nanoparticles as an Active Material for the Food Industry: Biocidal Properties and Environmental Sustainability. Polymers (Basel) 2024; 16:1772. [PMID: 39000628 PMCID: PMC11243838 DOI: 10.3390/polym16131772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2024] [Revised: 06/17/2024] [Accepted: 06/19/2024] [Indexed: 07/17/2024] Open
Abstract
The globalization of markets has diversified the food supply, but it has also made the distribution chain more difficult, increasing the risk of microbial contamination. One strategy to obtain safer food and extend its shelf life is to develop active packaging with antimicrobial properties that prevent the growth of pathogenic microorganisms or spoilage in food products. In this context, and in line with the growing social awareness about the environmental impact generated by plastic waste, this work evaluated the effectiveness of polylactic acid (PLA) films loaded with different concentrations of copper (II) hydroxynitrate nanoparticles (CuHS) against the microbiota of fresh foods (chicken, fish and cheese). The results showed that the developed films containing 1, 3 and 5% w/w of CuHS in the polymeric matrix caused a decrease in the microbial abundance equal to or higher than 3 logarithmic units in all foods tested. Moreover, the mechanical and thermal properties of the formulated composites showed that the added CuHS concentrations did not substantially modify these properties compared to the PLA films. Taking into account the results obtained for antimicrobial activity, Cu (II) migration levels and the cytotoxicity of the films formulated, the PLA composite loaded with 1% CuHS (w/w) was the most suitable for its potential use as food packaging material. In addition, the biodegradation of this composite film was studied under conditions simulating intensive aerobic composting, demonstrating that almost 100% disintegration after 14 days of testing was achieved. Therefore, the innovative PLA-based films developed represent a promising strategy for the fabrication of packaging and active surfaces to increase food shelf life while maintaining food safety. Moreover, their biodegradable character will contribute to efficient waste management, turning plastic residues into a valuable resource.
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Affiliation(s)
- Xiomara Santos
- Department of Materials Science and Engineering and Chemical Engineering, Higher Polytechnic School, Carlos III University of Madrid, Avenida Universidad 30, 28911 Leganés, Spain; (X.S.)
| | - Gabriela Domínguez
- Department of Biomedicine and Biotechnology, Faculty of Pharmacy, University of Alcalá, Ctra. Madrid-Barcelona km 33.6, 28805 Alcalá de Henares, Spain; (G.D.); (J.R.); (M.H.)
| | - Juana Rodríguez
- Department of Biomedicine and Biotechnology, Faculty of Pharmacy, University of Alcalá, Ctra. Madrid-Barcelona km 33.6, 28805 Alcalá de Henares, Spain; (G.D.); (J.R.); (M.H.)
| | - Javier Pozuelo
- Department of Materials Science and Engineering and Chemical Engineering, Higher Polytechnic School, Carlos III University of Madrid, Avenida Universidad 30, 28911 Leganés, Spain; (X.S.)
| | - Manuel Hernández
- Department of Biomedicine and Biotechnology, Faculty of Pharmacy, University of Alcalá, Ctra. Madrid-Barcelona km 33.6, 28805 Alcalá de Henares, Spain; (G.D.); (J.R.); (M.H.)
| | - Olga Martín
- Department of Materials Science and Engineering and Chemical Engineering, Higher Polytechnic School, Carlos III University of Madrid, Avenida Universidad 30, 28911 Leganés, Spain; (X.S.)
| | - Carmen Fajardo
- Department of Biomedicine and Biotechnology, Faculty of Pharmacy, University of Alcalá, Ctra. Madrid-Barcelona km 33.6, 28805 Alcalá de Henares, Spain; (G.D.); (J.R.); (M.H.)
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Gupta V, Biswas D, Roy S. A Comprehensive Review of Biodegradable Polymer-Based Films and Coatings and Their Food Packaging Applications. MATERIALS (BASEL, SWITZERLAND) 2022; 15:ma15175899. [PMID: 36079280 PMCID: PMC9457097 DOI: 10.3390/ma15175899] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 08/18/2022] [Accepted: 08/24/2022] [Indexed: 05/15/2023]
Abstract
Food sectors are facing issues as a result of food scarcity, which is exacerbated by rising populations and demand for food. Food is ordinarily wrapped and packaged using petroleum-based plastics such as polyethylene, polyvinyl chloride, and others. However, the excessive use of these polymers has environmental and health risks. As a result, much research is currently focused on the use of bio-based materials for food packaging. Biodegradable polymers that are compatible with food products are used to make edible packaging materials. These can be ingested with food and provide consumers with additional health benefits. Recent research has shifted its focus to multilayer coatings and films-based food packaging, which can provide a material with additional distinct features. The aim of this review article is to investigate the properties and applications of several bio-based polymers in food packaging. The several types of edible film and coating production technologies are also covered separately. Furthermore, the use of edible films and coatings in the food industry has been examined, and their advantages over traditional materials are also discussed.
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Dogan OB, Aditya A, Ortuzar J, Clarke J, Wang B. A systematic review and meta-analysis of the efficacy of processing stages and interventions for controlling Campylobacter contamination during broiler chicken processing. Compr Rev Food Sci Food Saf 2021; 21:227-271. [PMID: 34730272 DOI: 10.1111/1541-4337.12860] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 09/16/2021] [Accepted: 09/17/2021] [Indexed: 12/13/2022]
Abstract
Systematic review and meta-analysis were conducted to quantify the effects of processing stages and interventions on the prevalence and concentration of Campylobacter on broiler carcasses. To comprehensively capture relevant evidence, six databases were searched using the keywords "Campylobacter" and "broiler chicken." The literature search yielded 10,450 unique citations, and after applying predetermined inclusion and exclusion criteria, 72 and 53 relevant citations were included in meta-analyses for processing stages and interventions, respectively. As the two primary outcomes, log reduction and prevalence changes were estimated for each stage or intervention using a random-effects meta-analysis approach whenever possible. The outcome-level quality assessment was conducted following the Grading of Recommendations Assessment, Development, and Evaluation (GRADE) approach. The analysis revealed that scalding and chilling majorly reduces the prevalence and concentration of Campylobacter. Immersion chilling reduces the concentration regardless of chemical additives, but its effect on prevalence is not conclusive. The effects of carcass washing applications remain uncertain due to the inconsistency and imprecision of both outcomes. Defeathering and evisceration were identified as stages that can increase both prevalence and concentration. Both chemical and physical processing interventions provide limited efficacy in concentration and prevalence reduction. Major limitations of the review were inconsistency and imprecision at the outcome level and reporting issues and data gaps at the study level. The results are expected to inform quantitative microbial risk assessment model development and support evidence-based decision-making.
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Affiliation(s)
- Onay B Dogan
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Anand Aditya
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Juan Ortuzar
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Jennifer Clarke
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA.,Department of Statistics, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Bing Wang
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
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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.
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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;
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Triple synergistic essential oils prevent pathogenic and spoilage bacteria growth in the refrigerated chicken breast meat. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.101926] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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6
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Luís Â, Gallardo E, Ramos A, Domingues F. Design and Characterization of Bioactive Bilayer Films: Release Kinetics of Isopropyl Palmitate. Antibiotics (Basel) 2020; 9:antibiotics9080443. [PMID: 32722329 PMCID: PMC7459774 DOI: 10.3390/antibiotics9080443] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 07/20/2020] [Accepted: 07/22/2020] [Indexed: 11/28/2022] Open
Abstract
Active packaging incorporating antioxidants and antimicrobials is creating a niche in the market and becoming increasingly important. The main goal of this work was the design of bioactive bilayer films (zein/pullulan) incorporating licorice essential oil. The bilayer films were fully characterized in terms of their chemical, physical, barrier, antioxidant, and antimicrobial properties. Furthermore, the release kinetics of isopropyl palmitate, the major compound of the licorice essential oil, was evaluated by HPLC-DAD (high-performance liquid chromatography coupled to diode-array detector). Scanning Electron Microscopy (SEM) micrographs of cross-sections of the bilayer films clearly show the two layers of the films. Besides presenting the capacity to scavenge free radicals and to inhibit the lipid peroxidation, the developed bilayer films were also able to inhibit the growth of known foodborne pathogens (Enterococcus faecalis and Listeria monocytogenes). The release kinetics profile of isopropyl palmitate from bilayer films incorporating licorice essential oil demonstrated that in 50% ethanol at room temperature, the release was more effective, suggesting that the bilayer films will be more efficient if applied to package semi-fatty food.
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Affiliation(s)
- Ângelo Luís
- Centro de Investigação em Ciências da Saúde (CICS-UBI), Universidade da Beira Interior, Avenida Infante D. Henrique, 6200-506 Covilhã, Portugal; (E.G.); (F.D.)
- Laboratório de Fármaco-Toxicologia, UBIMedical, Universidade da Beira Interior, Estrada Municipal 506, 6200-284 Covilhã, Portugal
- Correspondence: ; Tel.: +351-275-329-002
| | - Eugenia Gallardo
- Centro de Investigação em Ciências da Saúde (CICS-UBI), Universidade da Beira Interior, Avenida Infante D. Henrique, 6200-506 Covilhã, Portugal; (E.G.); (F.D.)
- Laboratório de Fármaco-Toxicologia, UBIMedical, Universidade da Beira Interior, Estrada Municipal 506, 6200-284 Covilhã, Portugal
| | - Ana Ramos
- Departamento de Química, Faculdade de Ciências, Universidade da Beira Interior, Rua Marquês d’Ávila e Bolama, 6201-001 Covilhã, Portugal;
- Materiais Fibrosos e Tecnologias Ambientais (FibEnTech), Universidade da Beira Interior, Rua Marquês d’Ávila e Bolama, 6201-001 Covilhã, Portugal
| | - Fernanda Domingues
- Centro de Investigação em Ciências da Saúde (CICS-UBI), Universidade da Beira Interior, Avenida Infante D. Henrique, 6200-506 Covilhã, Portugal; (E.G.); (F.D.)
- Departamento de Química, Faculdade de Ciências, Universidade da Beira Interior, Rua Marquês d’Ávila e Bolama, 6201-001 Covilhã, Portugal;
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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.
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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,
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9
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Preparation and characterization of bioactive edible packaging films based on pomelo peel flours incorporating tea polyphenol. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.016] [Citation(s) in RCA: 129] [Impact Index Per Article: 25.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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10
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Zanetti M, Carniel TK, Dalcanton F, dos Anjos RS, Gracher Riella H, de Araújo PH, de Oliveira D, Antônio Fiori M. Use of encapsulated natural compounds as antimicrobial additives in food packaging: A brief review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.09.003] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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11
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Shelf-life extension and quality attributes of sauced silver carp fillet: A comparison among direct addition, edible coating and biodegradable film. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.068] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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12
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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.
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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
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13
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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]
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14
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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: 44] [Impact Index Per Article: 6.3] [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.
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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.
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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.
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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
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16
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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: 82] [Impact Index Per Article: 11.7] [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.
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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
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17
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Emerging concepts in the nutraceutical and functional properties of pectin-A Review. Carbohydr Polym 2017; 168:227-239. [PMID: 28457445 DOI: 10.1016/j.carbpol.2017.03.058] [Citation(s) in RCA: 219] [Impact Index Per Article: 31.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2016] [Revised: 02/21/2017] [Accepted: 03/17/2017] [Indexed: 01/30/2023]
Abstract
Pectin is a structural heteropolysaccharide found ubiquitously in terrestrial plants. It finds diverse food applications such as that of a gelling agent, stabilizer, and fat replacer. In the pharmaceutical arena, pectin exhibits a number of functions, from decreasing blood fat to combating various types of cancers. This review shows the shift of pectin from its conventional roles to its progressive applications. Insights into the advances in the production of pectin, the role it plays as a nutraceutical, possible prebiotic potential and a delivery vehicle for probiotics, and food applications are highlighted. Bioactive and functional properties of pectin are discussed and how the structural built up defines them, is emphasized. As a biopolymer, the applications of pectin in active packaging are also mentioned.
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18
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Silva Â, Duarte A, Sousa S, Ramos A, Domingues FC. Characterization and antimicrobial activity of cellulose derivatives films incorporated with a resveratrol inclusion complex. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.043] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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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
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Friedman M. Antibiotic-resistant bacteria: prevalence in food and inactivation by food-compatible compounds and plant extracts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3805-3822. [PMID: 25856120 DOI: 10.1021/acs.jafc.5b00778] [Citation(s) in RCA: 69] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Foodborne antibiotic-resistant pathogenic bacteria such as Campylobacter jejuni, Bacillus cereus, Clostridium perfringens, Escherichia coli, Salmonella enterica, Staphylococcus aureus, Vibrio cholerae, and Vibrio parahemolyticus can adversely affect animal and human health, but a better understanding of the factors involved in their pathogenesis is needed. To help meet this need, this overview surveys and interprets much of our current knowledge of antibiotic (multidrug)-resistant bacteria in the food chain and the implications for microbial food safety and animal and human health. Topics covered include the origin and prevalence of resistant bacteria in the food chain (dairy, meat, poultry, seafood, and herbal products, produce, and eggs), their inactivation by different classes of compounds and plant extracts and by the use of chlorine and physicochemical methods (heat, UV light, pulsed electric fields, and high pressure), the synergistic antimicrobial effects of combinations of natural antimicrobials with medicinal antibiotics, and mechanisms of antimicrobial activities and resistant effects. Possible areas for future research are suggested. Plant-derived and other safe natural antimicrobial compounds have the potential to control the prevalence of both susceptible and resistant pathogens in various environments. The collated information and suggested research will hopefully contribute to a better understanding of approaches that could be used to minimize the presence of resistant pathogens in animal feed and human food, thus reducing adverse effects, improving microbial food safety, and helping to prevent or treat animal and human infections.
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Affiliation(s)
- Mendel Friedman
- Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710, United States
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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]
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Zakarienė G, Rokaitytė A, Ramonaitė S, Novoslavskij A, Mulkytė K, Zaborskienė G, Malakauskas M. The Antimicrobial Effect of Spice-Based Marinades againstCampylobacter jejunion Contaminated Fresh Broiler Wings. J Food Sci 2015; 80:M627-34. [DOI: 10.1111/1750-3841.12788] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2013] [Accepted: 12/04/2014] [Indexed: 11/27/2022]
Affiliation(s)
- Gintarė Zakarienė
- Dept. of Food Safety and Quality, Veterinary Academy; Lithuanian Univ. of Health Sciences; Tilzes st. 18 LT-47181 Kaunas Lithuania
| | - Anita Rokaitytė
- Dept. of Food Safety and Quality, Veterinary Academy; Lithuanian Univ. of Health Sciences; Tilzes st. 18 LT-47181 Kaunas Lithuania
| | - Sigita Ramonaitė
- Dept. of Food Safety and Quality, Veterinary Academy; Lithuanian Univ. of Health Sciences; Tilzes st. 18 LT-47181 Kaunas Lithuania
| | - Aleksandr Novoslavskij
- Dept. of Food Safety and Quality, Veterinary Academy; Lithuanian Univ. of Health Sciences; Tilzes st. 18 LT-47181 Kaunas Lithuania
| | - Kristina Mulkytė
- Dept. of Food Safety and Quality, Veterinary Academy; Lithuanian Univ. of Health Sciences; Tilzes st. 18 LT-47181 Kaunas Lithuania
| | - Gintarė Zaborskienė
- Dept. of Food Safety and Quality, Veterinary Academy; Lithuanian Univ. of Health Sciences; Tilzes st. 18 LT-47181 Kaunas Lithuania
| | - Mindaugas Malakauskas
- Dept. of Food Safety and Quality, Veterinary Academy; Lithuanian Univ. of Health Sciences; Tilzes st. 18 LT-47181 Kaunas Lithuania
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Kalinowska M, Bielawska A, Lewandowska-Siwkiewicz H, Priebe W, Lewandowski W. Apples: content of phenolic compounds vs. variety, part of apple and cultivation model, extraction of phenolic compounds, biological properties. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2014; 84:169-188. [PMID: 25282014 DOI: 10.1016/j.plaphy.2014.09.006] [Citation(s) in RCA: 117] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2014] [Accepted: 09/15/2014] [Indexed: 06/03/2023]
Abstract
Apples are among the most popular fruits in the world. They are rich in phenolic compounds, pectin, sugar, macro- and microelements. Applying different extraction techniques it is possible to isolate a particular group of compounds or individual chemicals and then test their biological properties. Many reports point to the antioxidant, antimicrobial, anticancer and many other beneficial effects of apple components that may have potential applications in food, pharmaceutical and cosmetic industries. This paper summarizes and compiles information about apple phenolic compounds, their biological properties with particular emphasis on health-related aspects. The data are reviewed with regard to different apple varieties, part of apple, cultivation model and methods of extraction.
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Affiliation(s)
- Monika Kalinowska
- Division of Chemistry, Bialystok University of Technology, 29 Zamenhofa Str., 15-435 Bialystok, Poland.
| | - Aleksandra Bielawska
- Department of Physical Chemistry, Medical University of Bialystok, 2B Mickiewicza Str., 15-089 Bialystok, Poland
| | - Hanna Lewandowska-Siwkiewicz
- Institute of Nuclear Chemistry and Technology, Centre for Radiobiology and Biological Dosimetry, 16 Dorodna Str., 03-195 Warsaw, Poland
| | - Waldemar Priebe
- Department of Experimental Therapeutics, The University of Texas MD Anderson Cancer Center, 1515 Holcombe Blvd, Houston, TX 77030, USA
| | - Włodzimierz Lewandowski
- Division of Chemistry, Bialystok University of Technology, 29 Zamenhofa Str., 15-435 Bialystok, Poland
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Inhibition of Campylobacter jejuni on fresh chicken breasts by κ-carrageenan/chitosan-based coatings containing allyl isothiocyanate or deodorized oriental mustard extract. Int J Food Microbiol 2014; 187:77-82. [DOI: 10.1016/j.ijfoodmicro.2014.07.003] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2014] [Revised: 06/30/2014] [Accepted: 07/06/2014] [Indexed: 12/21/2022]
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Friedman M. Chemistry and multibeneficial bioactivities of carvacrol (4-isopropyl-2-methylphenol), a component of essential oils produced by aromatic plants and spices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7652-7670. [PMID: 25058878 DOI: 10.1021/jf5023862] [Citation(s) in RCA: 107] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Aromatic plants produce organic compounds that may be involved in the defense of plants against phytopathogenic insects, bacteria, fungi, and viruses. One of these compounds, called carvacrol, which is found in high concentrations in essential oils such as oregano, has been reported to exhibit numerous bioactivities in cells and animals. This integrated overview surveys and interprets our present knowledge of the chemistry and analysis of carvacrol and its beneficial bioactivities. These activities include its antioxidative properties in food (e.g., lard, sunflower oil) and in vivo and the inhibition of foodborne and human antibiotic-susceptible and antibiotic-resistant pathogenic bacteria, viruses, pathogenic fungi and parasites, and insects in vitro and in human foods (e.g., apple juice, eggs, leafy greens, meat and poultry products, milk, oysters) and food animal feeds and wastes. Also covered are inhibitions of microbial and fungal toxin production and the anti-inflammatory, analgesic, antiarthritic, antiallergic, anticarcinogenic, antidiabetic, cardioprotective, gastroprotective, hepatoprotective, and neuroprotective properties of carvacrol as well as metabolic, synergistic, and mechanistic aspects. Areas for future research are also suggested. The collated information and suggested research might contribute to a better understanding of agronomical, biosynthetic, chemical, physiological, and cellular mechanisms of the described health-promoting effects of carvacrol, and facilitate and guide further studies needed to optimize the use of carvacrol as a multifunctional food in pure and encapsulated forms, in edible antimicrobial films, and in combination with plant-derived and medical antibiotics to help prevent or treat animal and human diseases.
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Affiliation(s)
- Mendel Friedman
- Western Regional Research Center, Agricultural Research Service , U.S. Department of Agriculture, Albany, California 94710, United States
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Friedman M. Antibacterial, antiviral, and antifungal properties of wines and winery byproducts in relation to their flavonoid content. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6025-6042. [PMID: 24945318 DOI: 10.1021/jf501266s] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Grapes produce organic compounds that may be involved in the defense of the plants against invading phytopathogens. These metabolites include numerous phenolic compounds that are also active against human pathogens. Grapes are used to produce a variety of wines, grape juices, and raisins. Grape pomace, seeds, and skins, the remains of the grapes that are a byproduct of winemaking, also contain numerous bioactive compounds that differ from those found in grapes and wines. This overview surveys and interprets our present knowledge of the activities of wines and winery byproducts and some of their bioactive components against foodborne (Bacillus cereus, Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Yersinia enterocolitica, Vibrio cholerae, Vibrio vulnificus), medical (Helicobacter pylori, Klebsiella pneumoniae), and oral pathogenic bacteria, viruses (adeno, cytomegalo, hepatitis, noro, rota), fungi (Candida albicans, Botrytis cinerea), parasites (Eimeria tenella, Trichomonas vaginalis), and microbial toxins (ochratoxin A, Shiga toxin) in culture, in vivo, and in/on food (beef, chicken, frankfurters, hot dogs, lettuce, oysters, peppers, pork, sausages, soup, spinach) in relation to composition and sensory properties. Also covered are antimicrobial wine marinades, antioxidative and immunostimulating aspects, and adverse effects associated with wine consumption. The collated information and suggested research needs might facilitate and guide further studies needed to optimize the use of wines and byproducts to help improve microbial food safety and prevent or treat animal and human infections.
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Affiliation(s)
- Mendel Friedman
- Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710, United States
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Sánchez-Ortega I, García-Almendárez BE, Santos-López EM, Amaro-Reyes A, Barboza-Corona JE, Regalado C. Antimicrobial edible films and coatings for meat and meat products preservation. ScientificWorldJournal 2014; 2014:248935. [PMID: 25050387 PMCID: PMC4094707 DOI: 10.1155/2014/248935] [Citation(s) in RCA: 105] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2014] [Revised: 05/26/2014] [Accepted: 06/04/2014] [Indexed: 11/18/2022] Open
Abstract
Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.
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Affiliation(s)
- Irais Sánchez-Ortega
- DIPA, PROPAC, Facultad de Química, Universidad Autónoma de Querétaro, 76010 Querétaro, QRO, Mexico
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Ciudad del Conocimiento, Carr. Pachuca-Tulancingo Km 4.5 Col Carboneras, 42184 Mineral de la Reforma, HGO, Mexico
| | | | - Eva María Santos-López
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Ciudad del Conocimiento, Carr. Pachuca-Tulancingo Km 4.5 Col Carboneras, 42184 Mineral de la Reforma, HGO, Mexico
| | - Aldo Amaro-Reyes
- DIPA, PROPAC, Facultad de Química, Universidad Autónoma de Querétaro, 76010 Querétaro, QRO, Mexico
| | - J. Eleazar Barboza-Corona
- División Ciencias de la Vida, Universidad de Guanajuato, Campus Irapuato-Salamanca, 36500 Irapuato, GTO, Mexico
| | - Carlos Regalado
- DIPA, PROPAC, Facultad de Química, Universidad Autónoma de Querétaro, 76010 Querétaro, QRO, Mexico
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Espitia PJP, Avena-Bustillos RJ, Du WX, Chiou BS, Williams TG, Wood D, McHugh TH, Soares NFF. Physical and Antibacterial Properties of Açaí Edible Films Formulated with Thyme Essential Oil and Apple Skin Polyphenols. J Food Sci 2014; 79:M903-10. [DOI: 10.1111/1750-3841.12432] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2013] [Accepted: 02/04/2014] [Indexed: 02/05/2023]
Affiliation(s)
- Paula J. P. Espitia
- Food Packaging Laboratory; Food Technology Dept; Federal Univ. of Viçosa; Av. P. H. Rolfs s/n; Campus Universitário; 36570-000. Viçosa Minas Gerais Brazil
| | - Roberto J. Avena-Bustillos
- Processed Foods Research Unit; Western Regional Research Center; U.S. Dept. of Agriculture; Agricultural Research Service; 800 Buchanan St; Albany CA 94710 USA
| | - Wen-Xian Du
- Processed Foods Research Unit; Western Regional Research Center; U.S. Dept. of Agriculture; Agricultural Research Service; 800 Buchanan St; Albany CA 94710 USA
| | - Bor-Sen Chiou
- Bioproduct Chemistry and Engineering Research; Western Regional Research Center; U.S. Dept. of Agriculture; Agricultural Research Service; 800 Buchanan St; Albany CA 94710 USA
| | - Tina G. Williams
- Bioproduct Chemistry and Engineering Research; Western Regional Research Center; U.S. Dept. of Agriculture; Agricultural Research Service; 800 Buchanan St; Albany CA 94710 USA
| | - Delilah Wood
- Bioproduct Chemistry and Engineering Research; Western Regional Research Center; U.S. Dept. of Agriculture; Agricultural Research Service; 800 Buchanan St; Albany CA 94710 USA
| | - Tara H. McHugh
- Processed Foods Research Unit; Western Regional Research Center; U.S. Dept. of Agriculture; Agricultural Research Service; 800 Buchanan St; Albany CA 94710 USA
| | - Nilda F. F. Soares
- Food Packaging Laboratory; Food Technology Dept; Federal Univ. of Viçosa; Av. P. H. Rolfs s/n; Campus Universitário; 36570-000. Viçosa Minas Gerais Brazil
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29
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Espitia PJP, Du WX, Avena-Bustillos RDJ, Soares NDFF, McHugh TH. Edible films from pectin: Physical-mechanical and antimicrobial properties - A review. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.06.005] [Citation(s) in RCA: 381] [Impact Index Per Article: 38.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Gilling DH, Kitajima M, Torrey JR, Bright KR. Antiviral efficacy and mechanisms of action of oregano essential oil and its primary component carvacrol against murine norovirus. J Appl Microbiol 2014; 116:1149-63. [PMID: 24779581 DOI: 10.1111/jam.12453] [Citation(s) in RCA: 106] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2013] [Revised: 01/13/2014] [Accepted: 01/13/2014] [Indexed: 01/08/2023]
Abstract
AIMS To investigate the antiviral efficacy of oregano oil and its primary active component, carvacrol, against the nonenveloped murine norovirus (MNV), a human norovirus surrogate. METHODS AND RESULTS Along with an observed loss in cell culture infectivity, the antiviral mechanisms of action were determined in side-by-side experiments including a cell-binding assay, an RNase I protection assay and transmission electron microscopy (TEM). Both antimicrobials produced statistically significant reductions (P ≤ 0·05) in virus infectivity within 15 min of exposure (c. 1·0-log10). Despite this, the MNV infectivity remained stable with increasing time exposure to oregano oil (1·07-log10 after 24 h), while carvacrol was far more effective, producing up to 3·87-log10 reductions within 1 h. Based on the RNase I protection assay, both antimicrobials appeared to act directly upon the virus capsid and subsequently the RNA. Under TEM, the capsids enlarged from ≤35 nm in diameter to up to 75 nm following treatment with oregano oil and up to 800 nm with carvacrol; with greater expansion, capsid disintegration could be observed. Virus adsorption to host cells did not appear to be affected by either antimicrobial. CONCLUSIONS Our results demonstrate that carvacrol is effective in inactivating MNV within 1 h of exposure by acting directly on the viral capsid and subsequently the RNA. SIGNIFICANCE AND IMPACT OF THE STUDY This study provides novel findings on the antiviral properties of oregano oil and carvacrol against MNV and demonstrates the potential of carvacrol as a natural food and surface (fomite) sanitizer to control human norovirus.
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Affiliation(s)
- D H Gilling
- Department of Soil, Water and Environmental Science, The University of Arizona, Tucson, AZ, USA
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31
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Zhu L, Olsen C, McHugh T, Friedman M, Jaroni D, Ravishankar S. Apple, carrot, and hibiscus edible films containing the plant antimicrobials carvacrol and cinnamaldehyde inactivate Salmonella Newport on organic leafy greens in sealed plastic bags. J Food Sci 2014; 79:M61-6. [PMID: 24460771 DOI: 10.1111/1750-3841.12318] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2012] [Accepted: 10/21/2013] [Indexed: 11/30/2022]
Abstract
The objective of this study was to investigate the antimicrobial effects of carvacrol and cinnamaldehyde incorporated into apple, carrot, and hibiscus-based edible films against Salmonella Newport in bagged organic leafy greens. The leafy greens tested included organic Romaine and Iceberg lettuce, and mature and baby spinach. Each leafy green sample was washed, dip inoculated with S. Newport (10⁷ CFU/mL), and dried. Each sample was put into a Ziploc® bag. Edible films pieces were put into the Ziploc bag and mixed well. The bags were sealed and stored at 4 °C. Samples were taken at days 0, 3, and 7 for enumeration of survivors. On all leafy greens, 3% carvacrol films showed the best bactericidal effects against Salmonella. All 3 types of 3% carvacrol films reduced the Salmonella population by 5 log₁₀ CFU/g at day 0 and 1.5% carvacrol films reduced Salmonella by 1 to 4 log₁₀ CFU/g at day 7. The films with 3% cinnamaldehyde showed 0.5 to 3 log reductions on different leafy greens at day 7. The films with 0.5% and 1.5% cinnamaldehyde and 0.5% carvacrol also showed varied reductions on different types of leafy greens. Edible films were the most effective against Salmonella on Iceberg lettuce. This study demonstrates the potential of edible films incorporated with carvacrol and cinnamaldehyde to inactivate S. Newport on organic leafy greens.
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Affiliation(s)
- Libin Zhu
- Dept. of Veterinary Science and Microbiology, Univ. of Arizona, 1117 E Lowell St. Tucson, AZ 85721, U.S.A
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Balaguer MP, Lopez-Carballo G, Catala R, Gavara R, Hernandez-Munoz P. Antifungal properties of gliadin films incorporating cinnamaldehyde and application in active food packaging of bread and cheese spread foodstuffs. Int J Food Microbiol 2013; 166:369-77. [PMID: 24029024 DOI: 10.1016/j.ijfoodmicro.2013.08.012] [Citation(s) in RCA: 113] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2013] [Revised: 07/31/2013] [Accepted: 08/12/2013] [Indexed: 11/25/2022]
Abstract
Gliadin films incorporating 1.5, 3 and 5% cinnamaldehyde (g/100g protein) were tested against food-spoilage fungi Penicillium expansum and Aspergillus niger in vitro, and were employed in an active food packaging system for sliced bread and cheese spread. Gliadin films incorporating cinnamaldehyde were highly effective against fungal growth. P. expansum and A. niger were completely inhibited after storage in vitro for 10 days in the presence of films incorporating 3% cinnamaldehyde. Indeed 1.5% cinnamaldehyde was sufficient in the case of P. expansum. The amount of cinnamaldehyde retained in films after storage for 45 days at 20 °C and 0% RH was also sufficient in most cases to prevent fungal growth in vitro. Active food packaging with gliadin films incorporating 5% cinnamaldehyde increased the shelf-life of both sliced bread and cheese spread. Mold growth was observed on sliced bread after 27 days of storage at 23 °C with active packaging, whereas in the control bread packaged without the active film fungal growth appeared around the fourth day. In the cheese spread, no fungi were observed after 26 days of storage at 4 °C when the product was packaged with the active film. However, growth of fungi was observed in control packaged cheese after 16 days of storage. This work demonstrates a noteworthy potential of these novel bioplastics incorporating natural antimicrobial compounds as innovative solutions to be used in active food packaging to extend shelf-life of food products.
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Affiliation(s)
- Mari Pau Balaguer
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Grupo de Envases, Av. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
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Todd J, Friedman M, Patel J, Jaroni D, Ravishankar S. The antimicrobial effects of cinnamon leaf oil against multi-drug resistant Salmonella Newport on organic leafy greens. Int J Food Microbiol 2013; 166:193-9. [PMID: 23911760 DOI: 10.1016/j.ijfoodmicro.2013.06.021] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2012] [Revised: 04/17/2013] [Accepted: 06/17/2013] [Indexed: 11/16/2022]
Abstract
There is generally no kill-step when preparing salad vegetables, so there is a greater risk for foodborne illness from contaminated vegetables. Some essential oils have antimicrobial activities and could provide a natural way to reduce pathogens on fresh produce. The objective of this study was to investigate the antimicrobial activity of cinnamon oil wash against Salmonella enterica serotype Newport on organic leafy greens. Organic romaine and iceberg lettuce, and organic baby and mature spinach were inoculated with Salmonella Newport and then dip treated in a phosphate buffered saline (PBS) control and 3 different concentrations (0.1, 0.3, and 0.5% v/v) of cinnamon oil. The treatment time varied at either 1 or 2min, and storage temperature varied at either 4 or 8°C. Samples were collected at days 0, 1, and 3. For romaine and iceberg lettuce, S. Newport was not recovered on day 3 for 2min 0.3% and 0.5% cinnamon oil treatments. For mature spinach, S. Newport was not recovered by day 3 for the 2min 0.3% and 0.5% 4°C treatments. For baby spinach, there was no recovery of S. Newport by day 1 for all 0.5% treatments. Overall, the cinnamon oil treatments were concentration and time dependent with higher concentrations and longer treatment times providing the greatest reduction in S. Newport population on leafy greens. In addition, the treatments had a residual effect with the greatest reduction generally seen on the last day of sampling. Storage temperature did not have a significant effect on the reduction of S. Newport. Based on the results of this study, cinnamon oil has the potential to be used as a treatment option for washing organic baby and mature spinach, and iceberg and romaine lettuces.
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Affiliation(s)
- Jennifer Todd
- Dept. of Veterinary Science and Microbiology, University of Arizona, 1117, E. Lowell Street, Tucson, AZ 85721, USA
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34
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Juneja VK, Gonzales-Barron U, Butler F, Yadav AS, Friedman M. Predictive thermal inactivation model for the combined effect of temperature, cinnamaldehyde and carvacrol on starvation-stressed multiple Salmonella serotypes in ground chicken. Int J Food Microbiol 2013; 165:184-99. [PMID: 23756235 DOI: 10.1016/j.ijfoodmicro.2013.04.025] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2012] [Revised: 04/01/2013] [Accepted: 04/21/2013] [Indexed: 11/19/2022]
Abstract
We investigated the combined effect of three internal temperatures (60, 65 and 71.1 °C) and four concentrations (0.0, 0.1, 0.5 and 1% vol/wt) of two natural antimicrobials on the heat resistance of an eight-strain cocktail of Salmonella serovars in chicken meat. A complete factorial design (3×4×4) was used to assess the effects and interactions of heating temperature and the two antimicrobials, carvacrol and cinnamaldehyde. The 48 variable combinations were replicated to provide a total of 96 survivor curves from the experimental data. Mathematical models were then developed to quantify the combined effect of these parameters on heat resistance of starved Salmonella cells. The theoretical analysis shows that the addition of plant-derived antimicrobials overcomes the heat resistance of starvation-stressed Salmonella in ground chicken meat. The influence of the antimicrobials allows reduced heat treatments, thus reducing heat-induced damage to the nutritional quality of ground-chicken products. Although the reported omnibus log-linear model with tail and the omnibus sigmoid model could represent the experimental survivor curves, their discrepancy only became apparent in the present study when lethality times (D-values and t7.0) from each of the models were calculated. Given the concave nature of the inactivation curves, the log-linear model with tail greatly underestimates the times needed to obtain 7.0 log lethality. Thus, a polynomial secondary model, based on the sigmoid model, was developed to accurately predict the 7.0-log reduction times. The three-factor predictive model can be used to estimate the processing times and temperatures required to achieve specific log reductions, including the regulatory recommendation of 7.0-log reduction of Salmonella in ground chicken.
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Affiliation(s)
- Vijay K Juneja
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA.
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Friedman M, Henika PR, Levin CE. Bactericidal activities of health-promoting, food-derived powders against the foodborne pathogens Escherichia coli, Listeria monocytogenes, Salmonella enterica, and Staphylococcus aureus. J Food Sci 2013; 78:M270-5. [PMID: 23317422 DOI: 10.1111/1750-3841.12021] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2012] [Accepted: 11/19/2012] [Indexed: 11/28/2022]
Abstract
UNLABELLED We evaluated the relative bactericidal activities (BA(50) ) of 10 presumed health-promoting food-based powders (nutraceuticals) and, for comparison, selected known components against the following foodborne pathogens: Escherichia coli O157:H7, Salmonella enterica, Listeria monocytogenes, and Staphylococcus aureus. The relative activities were evaluated using quantitative bactericidal activity [(BA(50) value, defined as the percentage of the sample in the assay mixture that resulted in a 50% decrease in colony forming units]. The BA(50) values were determined by fitting the data to a sigmoidal curve by regression analysis using concentration-antimicrobial response data. Antimicrobial activity is indicated by a low BA(50) value; meaning less material is needed to kill 50% of the bacteria. Olive pomace, olive juice powder, and oregano leaves were active against all 4 pathogens, suggesting that they behave as broad-spectrum antimicrobials. All powders exhibited strong antimicrobial activity against S. aureus. The following powders showed exceptionally high activity against S. aureus (as indicated by the low BA(50) values shown in parentheses): apple skin extract (0.002%); olive pomace (0.008%); and grape seed extract (0.016%). Listeria bacteria were also highly susceptible to apple skin extract (0.007%). The most active substances provide candidates for the evaluation of antimicrobial effectiveness in human food and animal feed. PRACTICAL APPLICATION Plant-derived health-promoting food supplements, high in bioactive compounds, are candidates for use as antimicrobials in food.
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Affiliation(s)
- Mendel Friedman
- Western Regional Research Center, Agricultural Research Service-USDA, Produce Safety and Microbiology Research Unit, Albany, CA 94710, USA.
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Ravishankar S, Jaroni D, Zhu L, Olsen C, McHugh T, Friedman M. Inactivation of Listeria monocytogenes on ham and bologna using pectin-based apple, carrot, and hibiscus edible films containing carvacrol and cinnamaldehyde. J Food Sci 2012; 77:M377-82. [PMID: 22671718 DOI: 10.1111/j.1750-3841.2012.02751.x] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
UNLABELLED Edible films can be used as wrapping material on food products to reduce surface contamination. The incorporation of antimicrobials into edible films could serve as an additional barrier against pathogenic and spoilage microorganisms that contaminate food surfaces. The objective of this study was to investigate the antimicrobial effects of carvacrol and cinnamaldehyde, incorporated into apple, carrot, and hibiscus-based edible films against Listeria monocytogenes on contaminated ham and bologna. Ham or bologna samples were inoculated with L. monocytogenes and dried for 30 min, then surface wrapped with edible films containing the antimicrobials at various concentrations. The inoculated, film-wrapped samples were stored at 4 °C. Samples were taken at day 0, 3, and 7 for enumeration of surviving L. monocytogenes by plating on appropriate media. Carvacrol films showed better antimicrobial activity than cinnamaldehyde films. Compared to control films without antimicrobials, films with 3% carvacrol induced 1 to 3, 2 to 3, and 2 to 3 log CFU/g reductions on ham and bologna at day 0, 3, and 7, respectively. Corresponding reductions with 1.5% carvacrol were 0.5 to 1, 1 to 1.5, and 1 to 2 logs, respectively. At day 7, films with 3% cinnamaldehyde reduced L. monocytogenes population by 0.5 to 1.5 and 0.5 to 1.0 logs on ham and bologna, respectively. Inactivation by apple films was greater than that by carrot or hibiscus films. Apple films containing 3% carvacrol reduced L. monocytogenes population on ham by 3 logs CFU/g on day 0 which was 1 to 2 logs greater than that by carrot and hibiscus films. Films were more effective on ham than on bologna. The food industry and consumers could use these films to control surface contamination by pathogenic microorganisms. PRACTICAL APPLICATION Antimicrobial edible, food-compatible film wraps prepared from apples, carrots, and hibiscus calyces can be used by the food industry to inactivate Listeria monocytogenes on widely consumed ready to eat meat products such as bologna and ham. This study provides a scientific basis for large-scale application of edible fruit- and vegetable-based antimicrobial films on foods to improve microbial food safety.
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Affiliation(s)
- Sadhana Ravishankar
- Dept of Veterinary Science and Microbiology, Univ of Arizona, 1117 E Lowell St Tucson, AZ 85721, USA.
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Friedman M, Rasooly R. Response Dr. Archer's Comments. J Food Sci 2012. [DOI: 10.1111/j.1750-3841.2011.02568_4.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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