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Kilic G, Ozturk B, Kirmizigul Peker A, Yucel Sengun I. Antimicrobial effect of dried koruk ( Vitis vinifera L.) pomace against food-borne pathogens inoculated in kofte. FOOD SCI TECHNOL INT 2023:10820132231195142. [PMID: 37583265 DOI: 10.1177/10820132231195142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/17/2023]
Abstract
This study aimed to investigate the antimicrobial effects of various concentrations of dried koruk pomace (1%, 1.5%, and 2%) used in kofte formulations. To detect the inactivation effect of dried koruk pomace on food-borne pathogens, kofte samples were separately inoculated with Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium at high and low levels. During the storage period, E. coli O157:H7, L. monocytogenes, and S. Typhimurium counts of the samples inoculated with high levels were decreased in the range of 1.1-1.3 log CFU/g, 0.1-0.2 log CFU/g and 1.1-1.2 log CFU/g, respectively. When low inoculum levels were used, E. coli O157:H7 and S. Typhimurium counts of the samples were reduced to an undetectable level at the beginning and after 2 months of storage, respectively. Although L. monocytogenes counts of the samples were reduced to an undetectable level immediately, the counts were increased during storage till the end of the fifth month. The results indicated that dried koruk pomace was more effective in eliminating E. coli O157:H7 and S. Typhimurium than L. monocytogenes inoculated in kofte. The results suggest that using dried koruk pomace in kofte formulations is an effective method to improve the safety of the products, especially when low levels of contamination occur.
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Affiliation(s)
- Gulden Kilic
- Engineering Faculty, Food Engineering Department, Ege University, Izmir, Turkey
| | - Berna Ozturk
- Engineering Faculty, Food Engineering Department, Ege University, Izmir, Turkey
| | | | - Ilkin Yucel Sengun
- Engineering Faculty, Food Engineering Department, Ege University, Izmir, Turkey
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2
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Saffari Samani E, Jooyandeh H, Alizadeh Behbahani B. The impact of Zedo gum based edible coating containing Zataria multiflora Boiss essential oil on the quality enhancement and shelf life improvement of fresh buffalo meat. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01811-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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3
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Antimicrobial activity of lime oil in the vapour phase against Listeria monocytogenes on ready-to-eat salad during cold storage and its possible mode of action. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108486] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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4
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High pressure processing of raw meat with essential oils-microbial survival, meat quality, and models: A review. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108529] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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5
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Abstract
Current strategies of combating bacterial infections are limited and involve the use of antibiotics and preservatives. Each of these agents has generally inadequate efficacy and a number of serious adverse effects. Thus, there is an urgent need for new antimicrobial drugs and food preservatives with higher efficacy and lower toxicity. Edible plants have been used in medicine since ancient times and are well known for their successful antimicrobial activity. Often photosensitizers are present in many edible plants; they could be a promising source for a new generation of drugs and food preservatives. The use of photodynamic therapy allows enhancement of antimicrobial properties in plant photosensitizers. The purpose of this review is to present the verified data on the antimicrobial activities of photodynamic phytochemicals in edible species of the world’s flora, including the various mechanisms of their actions.
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Hassanzadazar H, Fathollahi M, Aminzare M, Mohseni M. The Effect of Pistacia atlantica ssp. Kurdica Essential Oil on Chemical, Microbial, and Sensorial Properties of Minced Fish (Oncorhynchus mykiss) during Refrigeration Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1988019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Hassan Hassanzadazar
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Mehdi Fathollahi
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Majid Aminzare
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Mehran Mohseni
- Department of Food and Drug Control, School of Pharmacy, Zanjan University of Medical Sciences, Zanjan, Iran
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7
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Moroccan antidiabetic medicinal plants: Ethnobotanical studies, phytochemical bioactive compounds, preclinical investigations, toxicological validations and clinical evidences; challenges, guidance and perspectives for future management of diabetes worldwide. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.032] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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8
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Sayadi M, Mojaddar Langroodi A, Jafarpour D. Impact of zein coating impregnated with ginger extract and Pimpinella anisum essential oil on the shelf life of bovine meat packaged in modified atmosphere. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01096-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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9
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Motavaf F, Mirvaghefi A, Farahmand H, Hosseini SV. Effect of Zataria multiflora essential oil and potassium sorbate on inoculated Listeria monocytogenes, microbial and chemical quality of raw trout fillet during refrigerator storage. Food Sci Nutr 2021; 9:3015-3025. [PMID: 34136167 PMCID: PMC8194907 DOI: 10.1002/fsn3.2259] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Revised: 02/27/2021] [Accepted: 03/14/2021] [Indexed: 01/29/2023] Open
Abstract
Human listeriosis is predominantly associated with contaminated food consumption, including seafood, shrimp, and RTE foods. Listeria monocytogenes is a foodborne pathogen that is mainly found in freshwater, seawater, and fish mucus. Seafood contamination can occur during food processing. L.monocytogenes levels of below 100 cfu/g can be found in seafood samples. The present study was conducted to investigates the effect of Zataria multiflora essential oil (ZEO) and potassium sorbate (PS) on microbial and chemical changes in raw rainbow trout at 4°C to extent shelf life and improve food safety. First, the chemical compositions of ZEO were identified. Then, different percentage of ZEO (1.5, 0.8, and 0.5%) and PS (2%) were inoculated in raw fish fillets and analyzed for TVC, TBA, TVB-N, pH, sensory attributes, Pseudomonas aeruginosa, and inoculated L. monocytogenes (1 × 105 cfu/g) survival at 4°C for 12 days. The best sensory evaluation score was observed for the samples treated with 0.8% and 1.5% ZEO. Overall, this study results indicated that the treatment of rainbow trout fillet with 1.5% ZEO is the best method for controlling the growth of L. monocytogenes at refrigerator temperature without any undesirable sensory effects.
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Affiliation(s)
- Forough Motavaf
- Department of FisheriesFaculty of Natural ResourcesUniversity of TehranKarajIran
| | - Alireza Mirvaghefi
- Department of FisheriesFaculty of Natural ResourcesUniversity of TehranKarajIran
| | - Hamid Farahmand
- Department of FisheriesFaculty of Natural ResourcesUniversity of TehranKarajIran
| | - Seyed Vali Hosseini
- Department of FisheriesFaculty of Natural ResourcesUniversity of TehranKarajIran
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10
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Novel composite films based on sodium alginate and gallnut extract with enhanced antioxidant, antimicrobial, barrier and mechanical properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106508] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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11
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Noshad M, Alizadeh Behbahani B, Jooyandeh H, Rahmati‐Joneidabad M, Hemmati Kaykha ME, Ghodsi Sheikhjan M. Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf-life of buffalo meat under refrigeration conditions. Food Sci Nutr 2021; 9:1625-1639. [PMID: 33747474 PMCID: PMC7958549 DOI: 10.1002/fsn3.2137] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 01/03/2021] [Accepted: 01/06/2021] [Indexed: 02/06/2023] Open
Abstract
This study is aimed to develop a novel edible coating based on Plantago major seed mucilage (PMSM) and Citrus limon essential oil (CLEO) to increase the shelf-life of buffalo meat during cold storage. The CLEO was firstly isolated by the hydrodistillation method, and it contained mainly limonene (40.5%) and carene (15.4%) with remarkable antioxidant activity (55.7%, 63.8%, and 51.85% based on the DPPH-radical scavenging, ABTS-radical scavenging, and carotene-linoleic acid bleaching tests, respectively) and antibacterial effect against some pathogenic and spoilage microorganisms. The CLEO (0%, 0.5%, 1%, 1.5%, and 2%) was then incorporated into PMSM solution to develop a novel CLEO-loaded PMSM edible coating for improving the shelf-life of buffalo meat. The edible coating was able to significantly reduce the progression of lipid oxidation (peroxide value) and microbial growth (total viable count, psychrotrophic bacteria, Escherichia coli, Staphylococcus aureus, and fungi) in buffalo meat during storage period of 10 days at 4°C in comparison with the control (noncoated sample). The meat hardness and sensory properties (i.e., odor, color, appearance, texture, and overall acceptability) were also maintained better upon edible coating applications. Based on the results, the CLEO-rich PMSM edible coating could be applied as a new and effective preservative to improve the stability of meat products to lipid oxidation and microbial spoilage.
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Affiliation(s)
- Mohammad Noshad
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Behrooz Alizadeh Behbahani
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Hossein Jooyandeh
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Mostafa Rahmati‐Joneidabad
- Department of Horticultural ScienceFaculty of Agriculture, Agricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Mohsen Ebrahimi Hemmati Kaykha
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
| | - Mitra Ghodsi Sheikhjan
- Department of Food Science and TechnologyFaculty of Animal Science and Food TechnologyAgricultural Sciences and Natural Resources University of KhuzestanMollasaniIran
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12
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Yousefi M, Khorshidian N, Hosseini H. Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products. Front Nutr 2020; 7:577287. [PMID: 33330578 PMCID: PMC7732451 DOI: 10.3389/fnut.2020.577287] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Accepted: 10/21/2020] [Indexed: 01/23/2023] Open
Abstract
One of the most important challenges in the food industry is to provide healthy and safe food. Therefore, it is not possible to achieve this without different processes and the use of various additives. In order to improve safety and extend the shelf life of food products, various synthetic preservatives have been widely utilized by the food industry to prevent growth of spoilage and pathogenic microorganisms. On the other hand, consumers' preference to consume food products with natural additives induced food industries to use natural-based preservatives in their production. It has been observed that herbal extracts and their essential oils could be potentially considered as a replacement for chemical antimicrobials. Antimicrobial properties of plant essential oils are derived from some main bioactive components such as phenolic acids, terpenes, aldehydes, and flavonoids that are present in essential oils. Various mechanisms such as changing the fatty acid profile and structure of cell membranes and increasing the cell permeability as well as affecting membrane proteins and inhibition of functional properties of the cell wall are effective in antimicrobial activity of essential oils. Therefore, our objective is to revise the effect of various essential oils and their bioactive components against Listeria monocytogenes in meat and poultry products.
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Affiliation(s)
- Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Pateiro M, Munekata PES, Sant'Ana AS, Domínguez R, Rodríguez-Lázaro D, Lorenzo JM. Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products. Int J Food Microbiol 2020; 337:108966. [PMID: 33202297 DOI: 10.1016/j.ijfoodmicro.2020.108966] [Citation(s) in RCA: 114] [Impact Index Per Article: 28.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 11/03/2020] [Accepted: 11/05/2020] [Indexed: 01/27/2023]
Abstract
Meat and meat products are perishable products that require the use additives to prevent the spoilage by foodborne microorganisms and pathogenic bacteria. Current trends for products without synthetic preservatives have led to the search for new sources of antimicrobial compounds. Essential oils (EOs), which has been used since ancient times, meet these goals since their effectiveness as antimicrobial agents in meat and meat products have been demonstrated. Cinnamon, clove, coriander, oregano, rosemary, sage, thyme, among others, have shown a greater potential to control and inhibit the growth of microorganisms. Although EOs are natural products, their quality must be evaluated before being used, allowing to grant the Generally Recognized as Safe (GRAS) classification. The bioactive compounds (BAC) present in their composition are linked to their activity, being the concentration and the quality of these compounds very important characteristics. Therefore, a single mechanism of action cannot be attributed to them. Extraction technique plays an important role, which has led to improve conventional techniques in favour of green emerging technologies that allow to preserve better target bioactive components, operating at lower temperatures and avoiding as much as possible the use of solvents, with more sustainable processing and reduced energy use and environmental pollution. Once extracted, these compounds display greater inhibition of gram-positive than gram-negative bacteria. Membrane disruption is the main mechanism of action involved. Their intense characteristics and the possible interaction with meat components make that their application combined with other EOs, encapsulated and being part of active film, increase their bioactivity without modifying the quality of the final product.
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Affiliation(s)
- Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - David Rodríguez-Lázaro
- Microbiology Division, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain.
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Munekata PES, Gullón B, Pateiro M, Tomasevic I, Domínguez R, Lorenzo JM. Natural Antioxidants from Seeds and Their Application in Meat Products. Antioxidants (Basel) 2020; 9:E815. [PMID: 32883005 PMCID: PMC7555033 DOI: 10.3390/antiox9090815] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/28/2020] [Accepted: 08/31/2020] [Indexed: 12/30/2022] Open
Abstract
The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.
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Affiliation(s)
- Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia no. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.)
| | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain; (B.G.); (R.D.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia no. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.)
| | - Igor Tomasevic
- Department of Animal Source Food Technology, Faculty of Agriculture, Nemanjina 6, University of Belgrade, 11080 Belgrade, Serbia;
| | - Ruben Domínguez
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain; (B.G.); (R.D.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia no. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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Makarova NV, Valiulina DF, Eremeeva NB. Comparative studies of extraction methods of biologically-active substances with antioxidant properties from grape seed ( Vitis vinifera L.). PROCEEDINGS OF UNIVERSITIES. APPLIED CHEMISTRY AND BIOTECHNOLOGY 2020. [DOI: 10.21285/2227-2925-2020-10-1-140-148] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Keykhosravy K, Khanzadi S, Hashemi M, Azizzadeh M. Chitosan-loaded nanoemulsion containing Zataria Multiflora Boiss and Bunium persicum Boiss essential oils as edible coatings: Its impact on microbial quality of turkey meat and fate of inoculated pathogens. Int J Biol Macromol 2020; 150:904-913. [PMID: 32057880 DOI: 10.1016/j.ijbiomac.2020.02.092] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 02/06/2020] [Accepted: 02/10/2020] [Indexed: 02/06/2023]
Abstract
This study was targeted to investigate the effect of chitosan-loaded nanoemulsion enriched with two types of essential oils on the microbial quality of turkey meat. To this end, the effects of essential oils of Zataria Multiflora Boiss (ZEO) and Bunium persicum Boiss (BEO) were evaluated at two concentrations (0.5% and 1% (w/v)) during 18 days of storage at 4 °C. Initially, in vitro evaluations were performed on the prepared nanoemulsions, namely essential oil nanoemulsions and chitosan-loaded nanoemulsions containing essential oils, using micro-dilution method and agar diffusion methods, respectively. Meat samples were analyzed for microbial indicators and inoculated salmonella Enteritidis, and Listeria monocytogenes during 3-day intervals. The highest reduction rate of total viable bacteria (2.06 log CFU/g), total psychrophilic (2.59 log CFU/g), Pseudomonas spp. (2.07 log CFU/g), Enterobacteriaceae (2.51 log CFU/g), lactic acid bacteria (2.51 log CFU/g), and yeast and mold count (2.10 log CFU/g) were observed in chitosan-loaded nanoemulsion containing ZEO 1%, in comparison with control samples. Moreover, the shelf life significantly increased due to the application of chitosan-loaded nanoemulsions (15-18 days), compared to that of the control group (6 days). Therefore, the edible chitosan-based nanoemulsion could play an effective role in the preservation of the microbial qualities of turkey meat.
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Affiliation(s)
- Kobra Keykhosravy
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Saeid Khanzadi
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
| | - Mohammad Hashemi
- Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran; Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Mohammad Azizzadeh
- Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
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Carballo DE, Mateo J, Andrés S, Giráldez FJ, Quinto EJ, Khanjari A, Operta S, Caro I. Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO 2-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract. Antibiotics (Basel) 2019; 8:antibiotics8040227. [PMID: 31731685 PMCID: PMC6963869 DOI: 10.3390/antibiotics8040227] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 11/11/2019] [Accepted: 11/12/2019] [Indexed: 01/15/2023] Open
Abstract
Fresh sausages are highly perishable, and the preservatives allowed in these types of meat preparations are limited. Balkan-style fresh sausages were prepared in triplicate without antimicrobials (Control), with an aqueous hops extract (30 mL/kg), with Zataria multiflora Boiss essential oil (1 mL/kg), or a combination of both (15 and 0.5 mL/kg, respectively), and refrigerator-stored under a 20% CO2 and 80% N2 atmosphere. The spoilage microbial growth, i.e., lactic acid bacteria (LAB), Brochothrix thermosphacta, Enterobacteriaceae, Micrococcaceae, molds and yeasts, the pH value, and the production of biogenic amines in the sausages were monitored weekly and compared with a control sausage during a 35-day storage period. Furthermore, 349 colonies of presumptive LAB (isolated from the De Mann, Rogose-Sharpe agar plates) were identified using a MALDI-TOF-based method. Growth levels to ≈ 9 Log colony forming units (CFU) per g were reached by LAB, with a predominance of Lactobacillus sakei. Enterobacteriaceae and B. thermosphacta also showed significant growth (up to 6 Log CFU/g). Biogenic amine levels increased, and tyramine values overcame 250 mg/kg. The study could not demonstrate a significant effect of antimicrobial source treatments in any of the characteristics studied, and thus, the shelf-life of sausages.
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Affiliation(s)
- Diego E. Carballo
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain; (D.E.C.); (J.M.)
| | - Javier Mateo
- Department of Hygiene and Food Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain; (D.E.C.); (J.M.)
| | - Sonia Andrés
- Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas s/n, Grulleros, 24346 León, Spain; (S.A.); (F.J.G.)
| | - Francisco Javier Giráldez
- Instituto de Ganadería de Montaña, CSIC-Universidad de León, Finca Marzanas s/n, Grulleros, 24346 León, Spain; (S.A.); (F.J.G.)
| | - Emiliano J. Quinto
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain;
- Correspondence:
| | - Ali Khanjari
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, P.O. Box 14155-6453, Tehran, Iran;
| | - Sabina Operta
- Institute of Food Science and Technology, Faculty of Agricultural and Food Science, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina;
| | - Irma Caro
- Department of Nutrition and Food Science, Faculty of Medicine, University of Valladolid, 47005 Valladolid, Spain;
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Sublethal Injury Caused to Listeria monocytogenes by Natural Plant Extracts: Case Study on Grape Seed Extract and Garlic Extract. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9132731] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Natural antimicrobials, such as grape seed extract (GSE) and garlic extract (GE), are often used as (a part of) novel food preservation technologies, especially due to their antilisterial effect. However, little is known on the extent of sublethal injury (SI) these extracts cause to Listeria monocytogenes, possibly leading to overestimated efficacies for such novel technologies. The influence of both extracts on the sublethal injury of L. monocytogenes strain LMG23775 was investigated, also using propidium iodide staining to investigate the nature of the injury. Minimum inhibitory concentrations were 500 mg gallic acid equivalents (GAE)/L and 7.5 μg allicin/mL for GSE and GE, respectively. These concentrations slowed down the growth of L. monocytogenes, while only causing a significant amount of SI for GSE. Pure extracts caused inactivation of the cells, with GSE being the most effective. Sublethal injury from pure GSE was mainly caused by membrane damage. In pure GE, a significant amount of SI, not caused by membrane damage, was also present, albeit less pronounced than in pure GSE. In conclusion, both extracts cause a significant amount of sublethal injury to L. monocytogenes, which is not taken into account in relevant studies investigating novel food preservation applications involving natural plant extracts.
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Ehsani A, Naghibi SS, Aminzare M, Keykhosravi K, Hashemi M. Extraction of specific egg yolk antibodies and application in chitosan coating: effect on microbial and sensory properties of rainbow trout fillet during chilled storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2356-2364. [PMID: 30367501 DOI: 10.1002/jsfa.9442] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 08/30/2018] [Accepted: 09/27/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND This study investigated the effect of chitosan coating enriched with extracted egg yolk antibodies on microbial and sensory quality of rainbow trout fillet during refrigeration (4 ± 1 °C). Firstly, bacterial antigen suspensions (total psychrophilic bacteria, Pseudomonas fluorescens and Shewanella putrefaciens) were injected into the breast muscles of chickens. Eggs of immunized chickens were then collected to isolate immunoglobulin from egg yolks (IgY). Fresh fish fillets were coated by chitosan solution containing different types of IgY separately, at two concentrations (60 and 90 mg mL-1 ), refrigerated for 16 days and analysed for total viable count, psychrotrophic, Pseudomonas spp., P. fluorescens and S. putrefaciens count as well as sensorial properties. RESULTS The tested microbial values increased in all samples during the storage period; however, CH + IgY treated samples could significantly retard microbial growth compared to control. The shelf life of CH + IgY-P samples was extended for about 4 days, while it was extended for about 8 days in CH + IgY-S and CH + IgY-T samples, when they were compared to control (p < 0.05). Higher scores for sensory attributes were also observed in CH + IgY treated samples, especially in CH + IgY-S samples until the end of storage period. CONCLUSIONS Accordingly, use of chitosan coating containing IgY increases the microbial and sensory quality of fish flesh at 4 °C. Therefore, given the consumer interest in natural additives, chitosan coating containing IgY can be a promising candidate. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Seyedeh S Naghibi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Majid Aminzare
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Kobra Keykhosravi
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohammad Hashemi
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
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Effects of sumac extract dipping and chitosan coating enriched with Zataria multiflora Boiss oil on the shelf-life of meat in modified atmosphere packaging. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.063] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Turki A, El Oudiani A, Msahli S, Sakli F. Investigation of OH bond energy for chemically treated alfa fibers. Carbohydr Polym 2018; 186:226-235. [DOI: 10.1016/j.carbpol.2018.01.030] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2017] [Revised: 01/02/2018] [Accepted: 01/10/2018] [Indexed: 11/29/2022]
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Aminzare M, Tajik H, Aliakbarlu J, Hashemi M, Raeisi M. Effect of cinnamon essential oil and grape seed extract as functional-natural additives in the production of cooked sausage-impact on microbiological, physicochemical, lipid oxidation and sensory aspects, and fate of inoculated Clostridium perfringens. J Food Saf 2018. [DOI: 10.1111/jfs.12459] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Majid Aminzare
- Department of Food Safety and Hygiene, School of Public Health; Zanjan University of Medical Sciences; Zanjan Iran
| | - Hossein Tajik
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine; Urmia University; Urmia Iran
| | - Javad Aliakbarlu
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine; Urmia University; Urmia Iran
| | - Mohammad Hashemi
- Department of Nutrition, Faculty of Medicine; Mashhad University of Medical Sciences; Mashhad Iran
| | - Mojtaba Raeisi
- Department of Nutrition, Faculty of Health; Golestan University of Medical Sciences; Gorgan Iran
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Sharifi F, Khanzadi S, Hashemi M, Azizzadeh M. Control of Listeria Monocytogenes and Escherichia coli O157:H7 Inoculated on Fish Fillets Using Alginate Coating Containing Lactoperoxidase System and Zataria multiflora Boiss Essential Oil. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1375057] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Fateme Sharifi
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Saeid Khanzadi
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohammad Hashemi
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Mohammad Azizzadeh
- Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
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Barkhori-Mehni S, Khanzadi S, Hashemi M, Azizzadeh M. Antibacterial Activity of Zataria multiflora Boiss Essential Oil against Some Fish Spoilage Bacteria. ACTA ACUST UNITED AC 2017. [DOI: 10.29252/jhehp.2.4.220] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Raeisi M, Hashemi M, Sadeghi AR, Aminzare M, Khodadadi M, Ahmadzadeh AM, Afshari A. Salmonella typhimurium and Listeria monocytogenes Growth Inhibition by Zataria multiflora Essential Oil in Ground Meat. ACTA ACUST UNITED AC 2017. [DOI: 10.29252/jhehp.2.4.261] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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26
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Alizadeh Sani M, Ehsani A, Hashemi M. Whey protein isolate/cellulose nanofibre/TiO 2 nanoparticle/rosemary essential oil nanocomposite film: Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration. Int J Food Microbiol 2017; 251:8-14. [PMID: 28376399 DOI: 10.1016/j.ijfoodmicro.2017.03.018] [Citation(s) in RCA: 127] [Impact Index Per Article: 18.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2016] [Revised: 03/22/2017] [Accepted: 03/25/2017] [Indexed: 11/24/2022]
Abstract
The use of biodegradable nanocomposite films in active packaging is of great importance since they can have a controlled release of antimicrobial compounds. This study was conducted to evaluate the efficacy of whey protein isolate (WPI)/cellulose nanofibre (CNF) nanocomposite films containing 1.0% (w/w) titanium dioxide (TiO2) and 2.0% (w/v) rosemary essential oil (REO) in preserving the microbial and sensory quality of lamb meat during the storage at 4±1°C. Initially, the best concentration of each compound to be added to the film was determined by micro-dilution and disc diffusion methods. The microbial and sensory properties of lamb meat were controlled in two groups (control and treatment) over 15days of storage. Then, the samples were analysed for total viable count (TVC), Pseudomonas spp. count, Enterobacteriaceae count, Lactic acid bacteria (LAB) count, inoculated Staphylococcus aureus count, Listeria monocytogenes count, and Escherichia coli O157:H7 count. Microbial analysis and nine-point hedonic scale was applied for the sensory analysis. Results indicated that the use of nanocomposite films significantly reduced the bacterial counts of treatment group. Higher inhibition effect was observed on Gram-positive bacteria than on Gram-negative bacteria (P<0.05). The microbial and sensory evaluations also showed that the use of nanocomposite films significantly increased the shelf life of treated meat (15days) compared to the control meat (6days). Based on the results of this study, the edible nanocomposite films were effective in preserving the microbial and sensory qualities of lamb meat; therefore, this application is recommended in meat especially red meat.
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Affiliation(s)
- Mahmood Alizadeh Sani
- Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ali Ehsani
- Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
| | - Mohammad Hashemi
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
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Raeisi M, Tabaraei A, Hashemi M, Behnampour N. Effect of sodium alginate coating incorporated with nisin, Cinnamomum zeylanicum , and rosemary essential oils on microbial quality of chicken meat and fate of Listeria monocytogenes during refrigeration. Int J Food Microbiol 2016; 238:139-145. [DOI: 10.1016/j.ijfoodmicro.2016.08.042] [Citation(s) in RCA: 91] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 08/20/2016] [Accepted: 08/29/2016] [Indexed: 11/25/2022]
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García-Lomillo J, González-SanJosé ML. Applications of Wine Pomace in the Food Industry: Approaches and Functions. Compr Rev Food Sci Food Saf 2016; 16:3-22. [PMID: 33371551 DOI: 10.1111/1541-4337.12238] [Citation(s) in RCA: 156] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2016] [Revised: 09/14/2016] [Accepted: 09/15/2016] [Indexed: 02/06/2023]
Abstract
Winemaking generates large amounts of wine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food industry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. More recently, research has focused in the production of other value-added products, such as extracts of bioactive compounds, mainly phenols, recovery of tartaric acid, and the making of flours. The most common functions associated with wine pomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. These products have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products.
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Affiliation(s)
- Javier García-Lomillo
- Dept. of Biotechnology and Food Science, Faculty of Science, Univ. of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain
| | - María Luisa González-SanJosé
- Dept. of Biotechnology and Food Science, Faculty of Science, Univ. of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain
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Ghaderi-Ghahfarokhi M, Barzegar M, Sahari MA, Azizi MH. Nanoencapsulation Approach to Improve Antimicrobial and Antioxidant Activity of Thyme Essential Oil in Beef Burgers During Refrigerated Storage. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1708-z] [Citation(s) in RCA: 89] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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