1
|
Ma Y, Chen S, Liu P, He Y, Chen F, Cai Y, Yang X. Gelatin Improves the Performance of Oregano Essential Oil Nanoparticle Composite Films-Application to the Preservation of Mullet. Foods 2023; 12:2542. [PMID: 37444279 DOI: 10.3390/foods12132542] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 06/18/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
In this study, the addition of oregano oil chitosan nanoparticles (OEO-CSNPs) was conducted to enhance the comprehensive properties of gelatin films (GA), and the optimal addition ratio of nanoparticles was determined for its application in the preservation of mullet. Oregano oil chitosan nanoparticles were organically combined with gelatin at different concentrations (0%, 2%, 4%, 6% and 8%) to obtain oregano oil-chitosan nanoparticle-GA-based composite films (G/OEO-CSNPs), and thereafter G/OEO-CSNPs were characterized and investigated for their preservative effects on mullet. Subsequent analysis revealed that OEO-CSNPs were uniformly dispersed in the GA matrix, and that G/OEO-CSNPs had significantly improved mechanical ability, UV-visible light blocking performance and thermal stability. Furthermore, the nanoparticles exhibited excellent antioxidant and antibacterial properties, and they improved the films' suitability as edible packaging. The attributes of the G/OEO-CSNPs were optimized, the films had the strongest radical scavenging and lowest water solubility, and electron microscopy also showed nanoparticle penetration into the polymer when the concentration of OEO-CSNPs was 6% (thickness = 0.092 ± 0.001, TS = 47.62 ± 0.37, E = 4.06 ± 0.17, water solubility = 48.00 ± 1.11). Furthermore, the GA-based composite film containing 6% OEO-CSNPs was able to inhibit microbial growth, slow fat decomposition and protein oxidation, reduce endogenous enzyme activity, and delay the spoilage of mullet during the refrigeration process, all of which indicate its excellent potential for meat preservation application.
Collapse
Affiliation(s)
- Yuan Ma
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Siqi Chen
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Ping Liu
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yezheng He
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Fang Chen
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yifan Cai
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Xianqin Yang
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| |
Collapse
|
2
|
Abstract
The emerging literature has suggested essential oils (EOs) as new possible weapons to fight antimicrobial resistance due to their inherent antimicrobial properties. However, the potential pharmaceutical use of EOs is confronted by several limitations, including being non-specific in terms of drug targeting, possessing a high cytotoxicity as well as posing a high risk for causing skin irritation. Furthermore, some EOs have been demonstrated to adversely affect the cellular lipid profiles and permeability of the cell membrane, which may result in undesirable outcomes for the cells. Nevertheless, owing to their naturally complex compositions, EOs still hold undiscovered potential to mitigate antimicrobial resistance, as an alternative to existing antibiotics. To address the issue of overuse in antibiotics for crops which have led to the growing threat of antimicrobial resistance globally, EOs have also been proposed as potential biopesticides. Since the perceived advantages of antimicrobial attributes in EOs remain largely unexplored, this review aims to provide a discourse into its current practical usefulness in the agricultural setting. Finally, updated bioengineering techniques with emphasis of the biopesticide potential of EOs as a means to alleviate antimicrobial resistance will be included.
Collapse
|
3
|
LIMA ABSD, QUEIROGA IMBN, SILVA GMDS, COSTA JSD, GUEDES JPDS, DANTAS CDO, CAVALCANTI MT. Characterization and application of Lippia alba (Mill) and Cymbopogon citratus D.C. Stapf. essential oils as natural sanitizers in coriander. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.15718] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
4
|
de Medeiros Barbosa I, da Costa Medeiros JA, de Oliveira KÁR, Gomes-Neto NJ, Tavares JF, Magnani M, de Souza EL. Efficacy of the combined application of oregano and rosemary essential oils for the control of Escherichia coli, Listeria monocytogenes and Salmonella Enteritidis in leafy vegetables. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.06.017] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
5
|
O’Bryan CA, Pendleton SJ, Crandall PG, Ricke SC. Potential of Plant Essential Oils and Their Components in Animal Agriculture - in vitro Studies on Antibacterial Mode of Action. Front Vet Sci 2015; 2:35. [PMID: 26664964 PMCID: PMC4672195 DOI: 10.3389/fvets.2015.00035] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2015] [Accepted: 08/31/2015] [Indexed: 01/09/2023] Open
Abstract
The antimicrobial activity of essential oils and their components has been recognized for several years. Essential oils are produced as secondary metabolites by many plants and can be distilled from all different portions of plants. The recent emergence of bacteria resistant to multiple antibiotics has spurred research into the use of essential oils as alternatives. Recent research has demonstrated that many of these essential oils have beneficial effects for livestock, including reduction of foodborne pathogens in these animals. Numerous studies have been made into the mode of action of essential oils, and the resulting elucidation of bacterial cell targets has contributed to new perspectives on countering antimicrobial resistance and pathogenicity of these bacteria. In this review, an overview of the current knowledge about the antibacterial mode of action of essential oils and their constituents is provided.
Collapse
Affiliation(s)
- Corliss A. O’Bryan
- Department of Food Science, Center for Food Safety, University of Arkansas, Fayetteville, AR, USA
| | - Sean J. Pendleton
- Department of Food Science, Center for Food Safety, University of Arkansas, Fayetteville, AR, USA
| | - Philip G. Crandall
- Department of Food Science, Center for Food Safety, University of Arkansas, Fayetteville, AR, USA
| | - Steven C. Ricke
- Department of Food Science, Center for Food Safety, University of Arkansas, Fayetteville, AR, USA
| |
Collapse
|
6
|
de Sousa JP, de Oliveira KÁR, de Figueiredo RCBQ, de Souza EL. Influence of carvacrol and 1,8-cineole on cell viability, membrane integrity, and morphology of Aeromonas hydrophila cultivated in a vegetable-based broth. J Food Prot 2015; 78:424-9. [PMID: 25710162 DOI: 10.4315/0362-028x.jfp-14-242] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study investigated the effects of carvacrol (CAR) and 1,8-cineole (CIN) alone (at the MIC) or in combination at subinhibitory amounts (both at 1/8 MIC) on the cell viability, membrane permeability, and morphology of Aeromonas hydrophila INCQS 7966 (A. hydrophila) cultivated in a vegetable-based broth. CAR and CIN alone or in combination severely affected the viability of the bacteria and caused dramatic changes in the cell membrane permeability, leading to cell death, as observed by confocal laser microscopy. Scanning and transmission electron microscopy images of bacterial cells exposed to CAR or CIN or the mixture of both compounds revealed severe changes in cell wall structure, rupture of the plasma membrane, shrinking of cells, condensation of cytoplasmic content, leakage of intracellular material, and cell collapse. These findings suggest that CAR and CIN alone or in combination at subinhibitory amounts could be applied to inhibit the growth of A. hydrophila in foods, particularly as sanitizing agents in vegetables.
Collapse
Affiliation(s)
- Jossana Pereira de Sousa
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | - Kataryne Árabe Rimá de Oliveira
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil
| | | | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Brazil.
| |
Collapse
|
7
|
Monte DFM, Tavares AG, Albuquerque AR, Sampaio FC, Oliveira TCRM, Franco OL, Souza EL, Magnani M. Tolerance response of multidrug-resistant Salmonella enterica strains to habituation to Origanum vulgare L. essential oil. Front Microbiol 2014; 5:721. [PMID: 25566231 PMCID: PMC4271697 DOI: 10.3389/fmicb.2014.00721] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2014] [Accepted: 12/02/2014] [Indexed: 11/13/2022] Open
Abstract
Multidrug-resistant Salmonella enterica isolates from human outbreaks or from poultry origin were investigated for their ability to develop direct-tolerance or cross-tolerance to sodium chloride, potassium chloride, lactic acid, acetic acid, and ciprofloxacin after habituation in subinhibitory amounts ( of the minimum inhibitory concentration - (MIC) and of the minimum inhibitory concentration - MIC) of Origanum vulgare L. essential oil (OVEO) at different time intervals. The habituation of S. enterica to OVEO did not induce direct-tolerance or cross-tolerance in the tested strains, as assessed by the modulation of MIC values. However, cells habituated to OVEO maintained or increased susceptibility to the tested antimicrobials agents, with up to fourfold double dilution decrease from previously determined MIC values. This study reports for the first time the non-inductive effect of OVEO on the acquisition of direct-tolerance or cross-tolerance in multidrug-resistant S. enterica strains to antimicrobial agents that are largely used in food preservation, as well as to CIP, the therapeutic drug of salmonellosis.
Collapse
Affiliation(s)
- Daniel F M Monte
- Department of Food Engineering, Center of Technology, Federal University of Paraiba João Pessoa, Brazil
| | - Adassa G Tavares
- Department of Nutrition, Center of Health Sciences, Federal University of Paraiba João Pessoa, Brazil
| | - Allan R Albuquerque
- Department of Clinical and Social Dentistry, Center of Health Sciences, Federal University of Paraiba João Pessoa, Brazil
| | - Fábio C Sampaio
- Department of Clinical and Social Dentistry, Center of Health Sciences, Federal University of Paraiba João Pessoa, Brazil
| | - Tereza C R M Oliveira
- Department of Food Science and Technology, Center of Agricultural Sciences, Londrina State University Londrina, Brazil
| | - Octavio L Franco
- Center of Biochemical and Proteomic Analysis, Catholic University of Brasília Brasília, Brazil ; S-Inova, Pós-Graduação em Biotecnologia, Universidade Católica Dom Bosco Campo Grande, Brazil
| | - Evandro L Souza
- Department of Nutrition, Center of Health Sciences, Federal University of Paraiba João Pessoa, Brazil
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraiba João Pessoa, Brazil
| |
Collapse
|