Antibacterial and antibiofilm effectiveness of bioactive packaging materials from edible sodium alginate and vanillin: Assessment on lettuce

Marine-derived bioactive materials as antibiofilm and antivirulence agents

Microbial infections are major human health issues, and, recently, the mortality rate owing to bacterial and fungal infections has been increasing. In addition to intrinsic and extrinsic antimicrobial resistance mechanisms, biofilm formation is a key adaptive resistance mechanism. Several bioactive compounds from marine organisms have been identified for use in biofilm therapy owing to their structural complexity, biocompatibility, and economic viability. In this review, we discuss recent trends in the application of marine natural compounds, marine-bioinspired nanomaterials, and marine polymer conjugates as possible therapeutic agents for controlling biofilms and virulence factors. We also comprehensively discuss the mechanisms underlying biofilm formation and inhibition of virulence factors by marine-derived materials and propose possible applications of novel and effective antibiofilm and antivirulence agents.

A comprehensive review of eclectic approaches to the biological synthesis of vanillin and their application towards the food sector

Vanillin, a highly regarded flavor compound, has earned widespread recognition for its natural and aromatic qualities, piquing substantial interest in the scientific community. This comprehensive review delves deeply into the intricate world of vanillin synthesis, encompassing a wide spectrum of methodologies, including enzymatic, microbial, and immobilized systems. This investigation provides a thorough analysis of the precursors of vanillin and also offers a comprehensive overview of its transformation through these diverse processes, making it an invaluable resource for researchers and enthusiasts alike. The elucidation of different substrates such as ferulic acid, eugenol, veratraldehyde, vanillic acid, glucovanillin, and C6-C3 phenylpropanoids adds a layer of depth and insight to the understanding of vanillin synthesis. Moreover, this comprehensive review explores the multifaceted applications of vanillin within the food industry. While commonly known as a flavoring agent, vanillin transcends this role by finding extensive use in food preservation and food packaging. The review meticulously examines the remarkable preservative properties of vanillin, providing a profound understanding of its crucial role in the culinary and food science sectors, thus making it an indispensable reference for professionals and researchers in these domains.

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Films properties of QPM corn starch with Delonix regia seed galactomannan as an edible coating material

Plant-based polysaccharides are considered a good alternative for obtaining edible films and coatings. In this research the objective was to determine the physicochemical characteristics of corn starch obtained from QPM Sac-Beh (SBCS) and Delonix regia galactomannan (DRG) and use them to produce films. Films were elaborated from 1 %(w/v) film-forming solutions (FFS) with SBCS:DRG 1:0, 1:1, and 0:1 ratio. Some films were prepared with glycerol 0.4 %(w/v) and vanillin 0.1 %(w/v). SBCS and DRG were characterized by infrared spectroscopy, X-ray diffraction, scanning electron microscopy and differential scanning calorimetry. SBCS presented low crystallinity which agrees with a low gelatinization ΔH observed. The SBCS:DRG 1:0 FFS without glycerol did not form films; however, DRG addition allows film formation. It was also found that glycerol addition reduced tensile strength to 10.3 MPa, from 41.3 MPa. The lowest water vapor permeability was found in films with 1:1 SBCS:DRG and 0.1 %(w/v) vanillin. This formulation was used to coat D'Anjou pears. This coating conserved the pears' color for 24 days while the control ones started to get a brown color on day 6. Based on the results obtained, FFS elaborated with 1:1 SBCS:DRG and 0.1 %(w/v) vanillin had potential use as edible film material for coating on climacteric fruits preservation.

Antibiofilm mechanism of peppermint essential oil to avert biofilm developed by foodborne and food spoilage pathogens on food contact surfaces

Establishing efficient methods to combat bacterial biofilms is a major concern. Natural compounds, such as essential oils derived from plants, are among the favored and recommended strategies for combatting bacteria and their biofilm. Therefore, we evaluated the antibiofilm properties of peppermint oil as well as the activities by which it kills bacteria generally and particularly their biofilms. Peppermint oil antagonistic activities were investigated against Vibrio parahaemolyticus, Listeria monocytogenes, Pseudomonas aeruginosa, Escherichia coli O157:H7, and Salmonella Typhimurium on four food contact surfaces (stainless steel, rubber, high-density polyethylene, and polyethylene terephthalate). Biofilm formation on each studied surface, hydrophobicity, autoaggregation, metabolic activity, and adenosine triphosphate quantification were evaluated for each bacterium in the presence and absence (control) of peppermint oil. Real-time polymerase chain reaction, confocal laser scanning microscopy, and field-emission scanning electron microscopy were utilized to analyze the effects of peppermint oil treatment on the bacteria and their biofilm. Results showed that peppermint oil (1/2× minimum inhibitory concentration [MIC], MIC, and 2× MIC) substantially lessened biofilm formation, with high bactericidal properties. A minimum of 2.5-log to a maximum of around 5-log reduction was attained, with the highest sensitivity shown by V. parahaemolyticus. Morphological experiments revealed degradation of the biofilm structure, followed by some dead cells with broken membranes. Thus, this study established the possibility of using peppermint oil to combat key foodborne and food spoilage pathogens in the food processing environment.

Tetracycline-loaded magnesium oxide nanoparticles with a potential bactericidal action against multidrug-resistant bacteria: In vitro and in vivo evidence

Worldwide, the emergence of diarrhoea-causing multi-drug resistant (MDR) bacteria has become a crucial problem in everyday life. Tetracycline (TC) is a bacteriostatic agent that has a wide spectrum of antibacterial activity. One potential strategy to enhance the penetration and antibacterial activity of antibiotics is the use of nanotechnology. In this context, this study dealt with the synthesis of TC loading in biocompatible magnesium oxide nanoparticles (MgONPs), its characterization, and the potency of killing against diarrhoea-causing MDR bacteria E. coli and S. flexneri. TC loaded- MgONPs (MgONPs-TC) were characterized by DLS, SEM-EDS, UV-vis spectroscopy, and FTIR techniques with adequate physical properties. Antibacterial and antibiofilm studies indicate that this nanoparticle successfully eradicated both planktonic and sessile forms of those bacteria. It also significantly reduced the production of bacterial EPS, different levels of antioxidant enzymes, and induced reactive oxygen species (ROS) in the bacterial cell as a mode of antibacterial action. In particular, MgONPs-TC were efficient in reducing the colonization of MDR E. coli and S. flexneri in the C. elegans model. Therefore, all these data suggest that MgONPs-TC are a highly promising approach to combating diseases associated with diarrhoea-causing MDR bacteria in the medical field with limited health care budgets.

Recent Advancements of Polysaccharides to Enhance Quality and Delay Ripening of Fresh Produce: A Review

The freshness of fruits and vegetables plays a significant role in consumers' decision to purchase a product at the supermarket. Fresh-cut products are the latest trend in fulfilling society's restless needs, and the food industry is faced with the challenge of maintaining the quality of fresh produce. The food industry is concerned with the natural maturation and degradation of fruits and vegetables, primarily due to enzymatic reactions. It has been demonstrated that polysaccharide coatings effectively preserve the freshness of these products, extending their shelf life depending on the preservation method used. This review informs readers about the different types of polysaccharides and their novel applications as natural food preservatives in the past five years (2018-2022). The key findings summarized the properties of the antimicrobial agent, the molecular mechanism of action, coating methods, and formulation for the preservation approach. Additionally, we discuss the scientific factors influencing polysaccharide processing and preservation efficacy, allowing it to be used in post-harvest management.

Exploring the antibacterial, antibiofilm, and antivirulence activities of tea tree oil-containing nanoemulsion against carbapenem-resistant Serratia marcescens associated infections

Carbapenem-resistant Serratia marcescens (CRE-S. marcescens) has recently emerged as an opportunistic human pathogen that causes various nosocomial and respiratory tract infections. The prognosis for CRE-S. marcescens-related infections is very poor and these infections are difficult to treat. This study investigated the synthesis of tea tree oil nanoemulsion (TTO-NE) and its impact on CRE-S. marcescens both in vitro and in vivo. TTO-NE was characterized by dynamic light scattering (DLS) and effectively eradicated bacterial planktonic and sessile forms, reduced bacterial virulence factors, and generated reactive oxygen species (ROS) in the bacterial cell. Notably, TTO-NE was efficient in reducing the colonization of CRE-S. marcescens in a C. elegans in vivo model. The data suggest that TTO-NE might be an excellent tool to combat infections associated with CRE-S. marcescens.