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Hosseini SM, Tavakolipour H, Mokhtarian M, Armin M. Co-encapsulation of Shirazi thyme ( Zataria multiflora) essential oil and nisin using caffeic acid grafted chitosan nanogel and the effect of this nanogel as a bio-preservative in Iranian white cheese. Food Sci Nutr 2024; 12:4385-4398. [PMID: 38873443 PMCID: PMC11167143 DOI: 10.1002/fsn3.4105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 10/23/2023] [Accepted: 03/03/2024] [Indexed: 06/15/2024] Open
Abstract
The current study aims to co-encapsulate Shirazi thyme (Zataria multiflora) essential oil (ZEO) and nisin into chitosan nanogel as an antimicrobial and antioxidant agent to enhance the shelf-life of cheese. Chitosan-caffeic acid (CS-CA) nanogel was produced to co-encapsulate Zataria multiflora essential oil and nisin. This nanogel was characterized by dynamic light scattering (DLS), Fourier Transform Infrared (FTIR) spectroscopic analysis, X-ray diffraction (XRD) analysis, and scanning electron microscopy (SEM) images. The effect of free (TFZN) and encapsulated ZEO-nisin in chitosan nanogel (TCZN) on the chemical and microbiological properties of Iranian white cheese was assessed. The particle size, polydispersity index value (PDI), zeta potential, antioxidant activity, and encapsulation efficiency of the optimal chitosan-ZEO-nisin nanogel were 421.6 nm, 0.343, 34.0 mV, 71.06%-82.69%, and 41.3 ± 0.5%, 0.79 ± 0.06 mg/mL. respectively. FTIR and XRD approved ZEO and nisin entrapment within chitosan nanogel. The chitosan nanogel showed a highly porous surface with an irregular shape. The bioactive compounds of ZEO and nisin decreased the pH changes in cheese. On the 60th day of storage, the acidity of treated samples was significantly lower than that of control. Although the lowest anisidine index value was observed in samples treated with sodium nitrate (NaNO3) (TS), there was no significant difference between this sample and TCZN. The lowest microbial population was observed in TCZN and TS. After 60 days of ripening, Coliforms were not detected in the culture medium of TCZN and TS. The results can contribute to the development of a natural preservative with the potential for application in the dairy industry.
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Affiliation(s)
- Seyed Mohammad Hosseini
- Department of Food Science and Technology, Sabzevar BranchIslamic Azad UniversitySabzevarIran
| | - Hamid Tavakolipour
- Department of Food Science and Technology, Sabzevar BranchIslamic Azad UniversitySabzevarIran
| | - Mohsen Mokhtarian
- Department of Food Science and Technology, Roudehen BranchIslamic Azad UniversityRoudehenIran
| | - Mohammad Armin
- Department of Agronomy, Sabzevar BranchIslamic Azad UniversitySabzevarIran
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2
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Alu'datt MH, Rababah T, Al-U'datt DGF, Gammoh S, Alkandari S, Allafi A, Alrosan M, Kubow S, Al-Rashdan HK. Designing novel industrial and functional foods using the bioactive compounds from Nigella sativa L. (black cumin): Biochemical and biological prospects toward health implications. J Food Sci 2024; 89:1865-1893. [PMID: 38407314 DOI: 10.1111/1750-3841.16981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 01/14/2024] [Accepted: 01/29/2024] [Indexed: 02/27/2024]
Abstract
Nigella sativa is one of the nutraceuticals that has gained popularity and studied extensively in recent decades as it is considered a safe medicinal plant for use as a dietary supplement. N. sativa contains a wide variety of bioactive substances, which include polyphenols, volatile oils (thymoquinone and p-cymene), proteins, and peptides. The biological attributes of N. sativa include antioxidant, antimicrobial, antifungal, anti-inflammatory, anticancer, antidiabetic, antihypertensive, hypolipidemic, and antioxidant activities, which have potential applications for the prevention of a variety of chronic diseases. In the food industry, N. sativa improves the sensory qualities, shelf life, strength, and freshness of foods, such as bread, pizza, biscuits, cookies, and cakes. This review discusses the industrial use of N. sativa, which includes processing technologies to enhance its health-promoting properties as well as the isolation of nutraceutical components.
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Affiliation(s)
- Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
- Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, Kuwait City, Kuwait
| | - Taha Rababah
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Doa'a G F Al-U'datt
- Department of Physiology and Biochemistry, Faculty of Medicine, Jordan University of Science and Technology, Irbid, Jordan
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Sharifa Alkandari
- Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, Kuwait City, Kuwait
| | - Ahmed Allafi
- Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, Kuwait City, Kuwait
| | - Mohammad Alrosan
- Applied Science Research Center, Applied Science Private University, Amman, Jordan
| | - Stan Kubow
- School of Dietetics and Human Nutrition, McGill University, Montreal, Quebec, Canada
| | - Haneen K Al-Rashdan
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
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3
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Abd El-Aziz M, Salama HH, Sayed RS. Plant extracts and essential oils in the dairy industry: A review. FOODS AND RAW MATERIALS 2023:321-337. [DOI: 10.21603/2308-4057-2023-2-579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023] Open
Abstract
Plants have been used as food additives worldwide to enhance the sensory qualities of foods and extend their shelf life by reducing or eliminating foodborne pathogens. They also serve as therapeutic agents due to their beneficial effects on human health through their anti-cancerous, anti-inflammatory, antioxidant, and immune-modulatory properties.
Plants can be added to food as a dry powder, grated material, paste, juice, or as an extract that can be produced by a variety of methods. Plant extracts and essential oils are concentrated sources of bioactive phytochemicals that can be added to food in small amounts in a variety of forms. These forms include liquid, semi-solid, or dry powder for easy and uniform diffusion. Encapsulation can protect bioactive compounds from temperature, moisture, oxidation, and light, as well as allow for controlling the release of the encapsulated ingredients. Nanoemulsions can enhance the bioactivity of active components.
This review explains how plant extracts and essential oils are used in the dairy industry as antimicrobial materials, analyzing their impact on starter bacteria; as natural antioxidants to prevent the development of off-flavors and increase shelf life; and as technological auxiliaries, like milk-clotting enzymes, stabilizers, and flavoring agents. Therefore, plant extracts and essential oils are a better choice for the dairy industry than plants or their parts due to a wide range of applications, homogeneous dispersion, and ability to control the concentration of the bioactive ingredients and enhance their efficiency.
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4
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Siyadatpanah A, Norouzi R, Mirzaei F, Haghirosadat BF, Nissapatorn V, Mitsuwan W, Nawaz M, Pereira ML, Hosseini SA, Montazeri M, Majdizadeh M, Almeida RS, Hemati M, Wilairatana P, Coutinho HDM. Green synthesis of nano-liposomes containing Bunium persicum and Trachyspermum ammi essential oils against Trichomonasvaginalis. JOURNAL OF MICROBIOLOGY, IMMUNOLOGY, AND INFECTION = WEI MIAN YU GAN RAN ZA ZHI 2023; 56:150-162. [PMID: 35864068 DOI: 10.1016/j.jmii.2022.06.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 05/11/2022] [Accepted: 06/16/2022] [Indexed: 02/07/2023]
Abstract
BACKGROUND Trichomonas vaginalis, a parasitic flagellated protozoan, is one of the main non-viral sexually transmitted diseases worldwide. Treatment options for trichomoniasis are limited to nitroimidazole compounds. However, resistance to these drugs has been reported, which requires the development of new anti-Trichomonas agents that confer suitable efficacy and less toxicity. METHODS In the present work, we assessed the effectiveness of the liposomal system containing essential oils of Bunium persicum and Trachyspermum ammi against T. vaginalis in vitro. The chemical composition of B. persicum and T. ammi were analyzed using gas chromatography-mass spectrometry (GC-MS). Liposomal vesicles were prepared with phosphatidylcholine) 70%) and cholesterol)30%) using the thin-film method. The essential oils of B. persicum and T. ammi were loaded into the liposomes using the inactive loading method. Liposomal vesicles were made for two plants separately. Their physicochemical features were tested using Zeta-Sizer, AFM and SEM. The anti-Trichomonas activity was determined after 12 and 24 h of parasite cultures in TYI-S-33 medium. RESULTS After 12 and 24 h of administration, the IC50 of the B. persicum essential oil nano-liposomes induced 14.41 μg/mL and 45.19 μg/mL, respectively. The IC50 of T. ammi essential oil nano-liposomes induced 8.08 μg/mL and 25.81 μg/mL, respectively. CONCLUSIONS These data suggested that nano-liposomes of the essential oils of B. persicum and T. ammi may be a promising alternative to current treatments for Trichomonas infection.
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Affiliation(s)
- Abolghasem Siyadatpanah
- Ferdows School of Paramedical and Health, Birjand University of Medical Sciences, Birjand, Iran; Infectious Diseases Research Center, Birjand University of Medical Sciences, Birjand, Iran.
| | - Roghayeh Norouzi
- Department of Pathobiology, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran.
| | - Farzaneh Mirzaei
- Department of Parasitology and Mycology, School of Medicine, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
| | - Bibi Fatemeh Haghirosadat
- Medical Nanotechnology & Tissue Engineering Research Center, Yazd Reproductive Sciences Institute, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
| | - Veeranoot Nissapatorn
- School of Allied Health Sciences and World Union for Herbal Drug Discovery (WUHeDD), Walailak University, Nakhon Si Thammarat, Thailand.
| | - Watcharapong Mitsuwan
- Akkhraratchakumari Veterinary College, And Research Center of Excellence in Innovation of Essential Oil, Walailak University, Nakhon Si Thammarat, Thailand.
| | - Muhammad Nawaz
- Department of Nano-Medicine Research, Institute for Research and Medical Consultations (IRMC), Imam Abdulrahman Bin Faisal University, P.O. Box 1982, Dammam 31441, Saudi Arabia.
| | - Maria Lourdes Pereira
- CICECO-Aveiro Institute of Materials & Department of Medical Sciences, University of Aveiro, 3810-193 Aveiro, Portugal.
| | | | - Mahbobeh Montazeri
- Toxoplasmosis Research Center, Mazandaran University of Medical Sciences, Sari, Iran.
| | - Mohammad Majdizadeh
- Cellular and Molecular Biology, Department of Nano-Biotechnology, Nano-Biotech Foresight Company, Science & Technology Park of Yazd, Yazd, Iran.
| | - Ray S Almeida
- Department of Biological Chemistry, Regional University of Cariri - URCA, Crato, Brazil.
| | - Mahdie Hemati
- Department of Clinical Biochemistry, Faculty of Medicine, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
| | - Polrat Wilairatana
- Department of Clinical Tropical Medicine, Faculty of Tropical Medicine, Mahidol University, Bangkok, Thailand.
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Moula Ali AM, Sant'Ana AS, Bavisetty SCB. Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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6
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Mohammadhosseini M, Frezza C, Venditti A, Sarker SD. A Systematic Review on Phytochemistry, Ethnobotany and Biological Activities of the Genus Bunium L. Chem Biodivers 2021; 18:e2100317. [PMID: 34554642 DOI: 10.1002/cbdv.202100317] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Accepted: 09/21/2021] [Indexed: 01/11/2023]
Abstract
The aim of this review article is to present, for the first time, an appraisal of the phytochemical, ethnobotanical and pharmacological data on Bunium species. The literature search was conducted using the Scopus, Google Scholar and PubMed databases. The genus Bunium has been found to produce both essential oil (EO), mainly comprising monoterpenes and sesquiterpenes, and non-volatile components mainly coumarins and flavonoids. There are several pharmacological activities associated with the Bunium species, especially antioxidant, antibacterial and antifungal properties. The chemotaxonomic appraisal of the phytochemical pattern of the genus is in sink with the current classification of the family. Moreover, this review confirms the significant ethnobotanical and pharmacological potential of different Bunium species.
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Affiliation(s)
- Majid Mohammadhosseini
- Department of Chemistry, College of Basic Sciences, Shahrood Branch, Islamic Azad University, Shahrood, Iran
| | - Claudio Frezza
- Dipartimento di Biologia Ambientale, 'Sapienza' Università di Roma, Piazzale Aldo Moro 5, 00185, Rome, Italy
| | - Alessandro Venditti
- Dipartimento di Chimica: 'Sapienza', Università di Roma, Piazzale Aldo Moro 5, 00185, Rome, Italy
| | - Satyajit D Sarker
- Center for Natural Products Discovery, School of Pharmacy and Biomolecular Sciences, Liverpool John Moores University, James Parsons Building, Byrom Street, Liverpool, L3 3AF, United Kingdom
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7
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Jahani E, Babaeekhou L, Ghane M. Chemical composition and antibacterial properties of
Zataria multiflora
Bioss and
Mentha longifolia
essential oils in combination with nisin and acid acetic. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15742] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Erfan Jahani
- Department of Biology, Islamshahr Branch Islamic Azad University Islamshahr Iran
| | - Laleh Babaeekhou
- Department of Biology, Islamshahr Branch Islamic Azad University Islamshahr Iran
| | - Maryam Ghane
- Department of Biology, Islamshahr Branch Islamic Azad University Islamshahr Iran
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8
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Lima RC, de Carvalho APA, Vieira CP, Moreira RV, Conte-Junior CA. Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings. Polymers (Basel) 2021; 13:2675. [PMID: 34451212 PMCID: PMC8398146 DOI: 10.3390/polym13162675] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/02/2021] [Accepted: 08/05/2021] [Indexed: 02/05/2023] Open
Abstract
The side effects and potential impacts on human health by traditional chemical additives as food preservatives (i.e., potassium and sodium salts) are the reasons why novel policies are encouraged by worldwide public health institutes. More natural alternatives with high antimicrobial efficacy to extend shelf life without impairing the cheese physicochemical and sensory quality are encouraged. This study is a comprehensive review of emerging preservative cheese methods, including natural antimicrobials (e.g., vegetable, animal, and protist kingdom origins) as a preservative to reduce microbial cheese contamination and to extend shelf life by several efforts such as manufacturing ingredients, the active ingredient for coating/packaging, and the combination of packaging materials or processing technologies. Essential oils (EO) or plant extracts rich in phenolic and terpenes, combined with packaging conditions and non-thermal methods, generally showed a robust microbial inhibition and prolonged shelf life. However, it impaired the cheese sensory quality. Alternatives including EO, polysaccharides, polypeptides, and enzymes as active ingredients/nano-antimicrobials for an edible film of coating/nano-bio packaging showed a potent and broad-spectrum antimicrobial action during shelf life, preserving cheese quality parameters such as pH, texture, color, and flavor. Future opportunities were identified in order to investigate the toxicological effects of the discussed natural antimicrobials' potential as cheese preservatives.
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Affiliation(s)
- Rayssa Cruz Lima
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
| | - Anna Paula Azevedo de Carvalho
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
| | - Carla P. Vieira
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
| | - Rodrigo Vilela Moreira
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói 24230340, RJ, Brazil;
| | - Carlos Adam Conte-Junior
- Department of Biochemistry, Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil; (R.C.L.); (C.P.V.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro, Rio de Janeiro 21941598, RJ, Brazil
- Graduate Program in Chemistry (PGQu), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Chemistry Institute, Federal University of Rio de Janeiro, Rio de Janeiro 21941909, RJ, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Niterói 24230340, RJ, Brazil;
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control, Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro 21040900, RJ, Brazil
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Sustained-release modeling of clove essential oil in brine to improve the shelf life of Iranian white cheese by bioactive electrospun zein. Int J Food Microbiol 2021; 355:109337. [PMID: 34340156 DOI: 10.1016/j.ijfoodmicro.2021.109337] [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: 12/10/2020] [Revised: 06/20/2021] [Accepted: 07/18/2021] [Indexed: 11/22/2022]
Abstract
In this study, the sustained-release of clove essential oil (CEO) loaded into the structure of electrospun zein was used as a biopreservative to extend the shelf life of Iranian white cheese. CEO was loaded at levels of 5, 7.5, and 10% w/w in the structure of electrospun nanofibers. In this study, a concentration of 35% w/v zein was used to produce electrospun fibers, and in the field emission scanning electron microscope (FESEM) it was observed that by increasing the loading of CEO from 5 to 10% w/w in the fiber structure, their diameter decreased from 517.96 ± 41.57 nm to 457.88 ± 32.45 nm. Although increasing the level of CEO reduced the diameter of the electrospun nanofibers, Young's modulus, tensile strength, and a higher level of CEO increased elongation at break of the films. The results of mechanical properties showed that by increasing the amount of CEO application in the structure of electrospun zein nanofibers from 5 to 10% w/w tensile strength from 8.18 ± 0.62 to 4.43 ± 0.86 MPa, and Young's modulus from 38.25 ± 2.81 to 27.25 ± 3.48 MPa decreased. Successful encapsulation of CEO in designed structures and the absence of adverse bonds between the encapsulant material (zein) and the core (CEO) were confirmed by the Fourier-transform infrared spectroscopy (FTIR) test. The in vitro sustained-release of the CEO in 8% w/v brine during 45 days of storage at 4 °C was modeled. The Fickian diffusion was the dominant release mechanism of the CEO and the Peppas-Sahlin model was the best model describing the essential oil release behavior. The electrospun films containing CEO were well able to suppress the growth of Listeria monocytogenes and Escherichia coli O157: H7 in samples of Iranian white cheese kept in 8% brine for 45 days at 4 °C. The samples treated with the electrospun film containing 7.5% w/w of CEO had the highest acceptability among different treatments.
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10
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Enhancing microbial management and shelf life of shrimp Penaeus vannamei by using nanoparticles of metallic oxides as an alternate active packaging tool to synthetic chemicals. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100652] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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11
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He Z, Zheng J, He L, Li C, Hu P, Tao H, Wang X. Evaluation of the Effect of Essential Oil Addition on the Quality Parameters and Predicted Shelf Life of Potato Yogurt. J Food Prot 2021; 84:1069-1079. [PMID: 33508089 DOI: 10.4315/jfp-20-391] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Accepted: 01/25/2021] [Indexed: 01/20/2023]
Abstract
ABSTRACT Potato, the third most important food crop worldwide, is rich in nutrients but low in protein. In contrast, milk is rich in protein. Yogurt produced through the cofermentation of potatoes and milk is a highly nutritious food. The quality and shelf life of yogurt are important topics in the dairy industry. The objective of this study was to explore the effect of the addition of essential oil (EO) on the shelf life and quality of potato yogurt. The antimicrobial effects of several EOs, the effect of perilla leaf EO (PLEO) concentration on potato yogurt, and the volatile flavor components of PLEO and PLEO potato yogurt were evaluated. The effects of storage time and temperature on the pH, microbial counts, and sensory characteristics of PLEO potato yogurt also were analyzed to establish a shelf-life model. PLEO had an antimicrobial effect and was the appropriate EO for use in the potato yogurt. A total of 69 compounds were detected in PLEO, and limonene was the main compound. PLEO had an effect on the pH, sensory characteristics, and viable bacterial counts of potato yogurt during storage. The optimal concentration of added PLEO was 0.04%. PLEO had considerable influence on volatile flavor components, and the consumer acceptance of 0.04% PLEO potato yogurt was higher than that of potato yogurt without PLEO in the later stage of storage. The shelf life of potato yogurt with PLEO was 6 days longer than that of the control yogurt. PLEO also improved the concentrations of active terpene substances in potato yogurt. The prediction models based on pH and sensory scores at 5°C were established as A = A0e0.00323t and A = A0e0.00355t, respectively. Comparison of the accuracy factor and the deviation factor of the models revealed that the sensory prediction model was more accurate than the pH prediction model. The results of this study provide theoretical and data support for the industrial development of yogurt with EOs, including extension and prediction of its shelf life. HIGHLIGHTS
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Affiliation(s)
- Zuyan He
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Jia Zheng
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Cuiqin Li
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China
- School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Penggang Hu
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Han Tao
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
| | - Xiao Wang
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, People's Republic of China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, People's Republic of China
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Bansal S, Sharma K, Gautam V, Lone AA, Malhotra EV, Kumar S, Singh R. A Comprehensive Review of Bunium persicum: A Valuable Medicinal Spice. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1929305] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Sangita Bansal
- ICAR–National Bureau of Plant Genetic Resources, New Delhi, India
| | - Kanika Sharma
- ICAR–National Bureau of Plant Genetic Resources, New Delhi, India
| | - Vikrant Gautam
- ICAR–National Bureau of Plant Genetic Resources, New Delhi, India
| | - Ajaz Ahmad Lone
- Sher-e-Kashmir University of Agriculture Sciences &Technology of Kashmir, Jammu & Kashmir, India
| | | | - Sandeep Kumar
- ICAR–National Bureau of Plant Genetic Resources, New Delhi, India
| | - Rakesh Singh
- ICAR–National Bureau of Plant Genetic Resources, New Delhi, India
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The Extended Oxidative and Sensory Stability of Traditional Dairy-Based Oil with Steam-Distilled Essential Oils Extracted from the Bioactive-Rich Leaves of Ziziphora tenuior, Ferulago angulata, and Bunium persicum. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6613198] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The oxidation rate and overall sensory acceptability of Iranian animal oil (IAO) during storage were evaluated after adding the bioactive essential oils extracted from medicinal herbs of Ziziphora tenuior, Ferulago angulata, and Bunium persicum. Results showed that the most dominant chemical constituents in Z. tenuior, F. angulata, and B. persicum essential oils were pulegone (12.77%), ferulagon (14.97%), and (+)-trans-carveol (57.70%), respectively. IAO contained more saturated fatty acids (67.43%, mainly palmitic and myristic acids) than unsaturated (32.27%, mostly oleic acid) ones. B. persicum essential oil compared to the other two oils significantly had more total flavonoid (1.08 mg quercetin equivalent/g), phenolic (123.2 mg GAE/g), carotenoid (591.31 mg/kg), and chlorophyll (24.32 mg/kg) contents. A significant dose-dependent increase in the overall sensory acceptability of IAO was found by increasing the concentration of B. persicum essential oil. Similar to tertiary butyl hydroquinone, the oil blend of IAO+10% B. persicum essential oil obtained the maximum overall sensory acceptability scores during 28 d cold storage due to the remarkable in vitro DPPH inhibition (83.45%) and ferric-reducing power (0.754 at Å700nm). A much slower formation rate in primary and secondary oxidation compounds in IAO rich in B. persicum essential oil during the storage was associated with the overall sensory acceptability data (
, r = 0.951). Thus, this bioactive additive as a bio-preservative may well stabilize crude oils and emulsions.
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14
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Maurya A, Prasad J, Das S, Dwivedy AK. Essential Oils and Their Application in Food Safety. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.653420] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Food industries are facing a great challenge due to contamination of food products with different microbes such as bacteria, fungi, viruses, parasites, etc. These microbes deteriorate food items by producing different toxins during pre- and postharvest processing. Mycotoxins are one of the most potent and well-studied toxic food contaminants of fungal origin, causing a severe health hazard to humans. The application of synthetic chemicals as food preservatives poses a real scourge in the present scenario due to their bio-incompatibility, non-biodegradability, and environmental non-sustainability. Therefore, plant-based antimicrobials, including essential oils, have developed cumulative interest as a potential alternative to synthetic preservatives because of their ecofriendly nature and generally recognized as safe status. However, the practical utilization of essential oils as an efficient antimicrobial in the food industry is challenging due to their volatile nature, less solubility, and high instability. The recent application of different delivery strategies viz. nanoencapsulation, active packaging, and polymer-based coating effectively addressed these challenges and improved the bioefficacy and controlled release of essential oils. This article provides an overview of essential oils for the preservation of stored foods against bacteria, fungi, and mycotoxins, along with the specialized mechanism of action and technological advancement by using different delivery systems for their effective application in food and agricultural industries smart green preservative.
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15
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Evaluation of Antimicrobial Effects of Gouda Cheese Wax. MEDICAL LABORATORY JOURNAL 2021. [DOI: 10.52547/mlj.15.2.18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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16
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Hosseini M, Jamshidi A, Raeisi M, Azizzadeh M. Effect of sodium alginate coating containing clove (
Syzygium Aromaticum
) and lemon verbena (
Aloysia Citriodora
) essential oils and different packaging treatments on shelf life extension of refrigerated chicken breast. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14946] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Mahzad Hosseini
- Faculty of Veterinary Medicine Ferdowsi University of Mashhad Mashhad Iran
| | - Abdollah Jamshidi
- Department of Food Hygiene and Aquaculture Faculty of Veterinary Medicine Ferdowsi University of Mashhad Mashhad Iran
| | - Mojtaba Raeisi
- Department of Nutrition Faculty of Health Golestan University of Medical Sciences Gorgan Iran
| | - Mohammad Azizzadeh
- Department of Clinical Sciences Faculty of Veterinary Medicine Ferdowsi University of Mashhad Mashhad Iran
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17
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Azizi‐Lalabadi M, Rafiei L, Divband B, Ehsani A. Active packaging for Salmon stored at refrigerator with Polypropylene nanocomposites containing 4A zeolite, ZnO nanoparticles, and green tea extract. Food Sci Nutr 2020; 8:6445-6456. [PMID: 33312530 PMCID: PMC7723188 DOI: 10.1002/fsn3.1934] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 09/12/2020] [Accepted: 09/19/2020] [Indexed: 12/23/2022] Open
Abstract
In this study, three types of Polypropylene-based (PP) films (two active nanocomposites and one control film) containing zinc oxide nanoparticles (ZnO NPs), 4A zeolite (4A Z), and green tea extract (GTE) were studied as modern active packaging's that can adjust the release of antimicrobial agents. The influence of PP nanocomposite with 3% (w/w) ZnO NPs/4A Z/GTE (treatment 1) and 6% (w/w) ZnO NPs/4A Z/GTE (treatment 2) on controlling microbial growth and preserving the sensory and chemical qualities of Salmon over nine days of storage at 4 ± 1°C was evaluated. The disk diffusion test revealed inhibition zones in the range of 10.98 ± 0.03 to 13.42 ± 0.01 m for treatments 1 and 2, respectively; the nanocomposite film with 6% ZnO NPs/4A Z/GTE had the highest antimicrobial effect against Gram-negative bacteria (p < .05). Chemical analysis revealed that the initial peroxide value of Salmon was 0.68 ± 0.0 mEq/kg, which increased by day 9 to 12.3 ± 0.03 mEq/kg in the control sample, but rising only to 9.9 ± 0.01 and 7.3 ± 0.02 mEq/kg in treatments 1 and 2, respectively (p < .05). The shelf life of Salmon given treatment 2 increased significantly to nine days relative to the control. Accordingly, these nanocomposite films are promising as new active packaging for preventing microbial growth and preserving the quality of salmon.
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Affiliation(s)
- Maryam Azizi‐Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH)Kermanshah University of Medical SciencesKermanshahIran
| | - Leila Rafiei
- Department of Food Science and TechnologyUrmia University Faculty of AgricultureUrmiaIran
| | - Bahark Divband
- Dental and Periodontal Research CenterTabriz University of Medical SciencesTabrizIran
- Inorganic Chemistry DepartmentFaculty of ChemistryUniversity of TabrizTabrizIran
| | - Ali Ehsani
- Nutrition Research CenterDepartment of Food Sciences and TechnologyFaculty of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
- Food and Drug safety research centerTabriz University of medical scienceTabrizIran
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18
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Zolfaghari A, Ansari S. Physicochemical and microbiological properties of Chaerophyllum, Oliveria and Zataria essential oils and their effects on the sensory properties of a fermented dairy drink, ‘doogh’. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1818777] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Abolfazl Zolfaghari
- Department of Food Science and Technology, Kazerun branch, Islamic Azad University, Kazerun, Iran
| | - Sara Ansari
- Department of Food Science and Technology, Kazerun branch, Islamic Azad University, Kazerun, Iran
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19
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Hassoun A, Carpena M, Prieto MA, Simal-Gandara J, Özogul F, Özogul Y, Çoban ÖE, Guðjónsdóttir M, Barba FJ, Marti-Quijal FJ, Jambrak AR, Maltar-Strmečki N, Kljusurić JG, Regenstein JM. Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review. Antioxidants (Basel) 2020; 9:E882. [PMID: 32957633 PMCID: PMC7555908 DOI: 10.3390/antiox9090882] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/06/2020] [Accepted: 09/15/2020] [Indexed: 01/12/2023] Open
Abstract
Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has led to an increased interest in natural preservatives, such as essential oils, plant extracts, and edible films and coatings. Several studies have shown the potential of using biopreservation, natural antimicrobials, and antioxidant agents in place of other processing and preservation techniques (e.g., thermal and non-thermal treatments, freezing, or synthetic chemicals). Changes in food quality induced by the application of natural preservatives have been commonly evaluated using a range of traditional methods, including microbiology, sensory, and physicochemical measurements. Several spectroscopic techniques have been proposed as promising alternatives to the traditional time-consuming and destructive methods. This review will provide an overview of recent studies and highlight the potential of spectroscopic techniques to evaluate quality changes in food products following the application of natural preservatives.
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Affiliation(s)
- Abdo Hassoun
- Nofima AS, Norwegian Institute of Food, Fisheries, and Aquaculture Research, 9291 Tromsø, Norway
| | - Maria Carpena
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain; (M.C.); (M.A.P.); (J.S.-G.)
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey; (F.Ö.); (Y.Ö.)
| | - Yeşim Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana 01330, Turkey; (F.Ö.); (Y.Ö.)
| | | | - María Guðjónsdóttir
- Faculty of Food Science and Nutrition, University of Iceland, 113 Reykjavík, Iceland;
- Matis, Food and Biotech R&D, 113 Reykjavík, Iceland
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain; (F.J.B.); (F.J.M.-Q.)
| | - Francisco J. Marti-Quijal
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, 46100 València, Spain; (F.J.B.); (F.J.M.-Q.)
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia; (A.R.J.); (J.G.K.)
| | - Nadica Maltar-Strmečki
- Ruđer Bošković Institute, Division of Physical Chemistry, Bijenička c. 54, 10 000 Zagreb, Croatia;
| | - Jasenka Gajdoš Kljusurić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10 000 Zagreb, Croatia; (A.R.J.); (J.G.K.)
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA;
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20
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Mehrabadi MM, Zarshenas MM. A Concise Overview of Phytochemistry, Pharmacology and Clinical Aspects of Persian Cumin; Bunium persicum (Boiss.) B.Fedtsch. Curr Drug Discov Technol 2020; 18:485-491. [PMID: 32652916 DOI: 10.2174/1570163817666200712164712] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2020] [Revised: 05/28/2020] [Accepted: 06/04/2020] [Indexed: 11/22/2022]
Abstract
Bunium persicum is one of the most medically and economically important species of the Apiaceae family. Despite a variety of phytochemical and experimental research on this species, there is no considerable update on all related outcomes. Accordingly, current work compiles an overview of Cumin's phytochemical and pharmacological activities. Papers related to phytochemistry, pharmacology and clinical properties of B. persicum were filtered from databases as PubMed, ScienceDirect and Scopus with the term "Bunium persicum" till 15th May 2020. Genetic, pure pharmaceutical and agriculture papers were excluded. Moreover, traditional applications of this herb in Persian medicine were studied and included. In all, 54 papers reporting the compositions, Anticonvulsant, antinociceptive, anti-inflammatory, antioxidant, anti-glycation, antidiarrhea, anti-hematotoxic, anti-toxoplasmosis, hypoglycemic, larvicidal, scolicidal, anticholinergic and antihistaminic activities of B. persicum as well as reducing and stabilizing effects in nanoparticles. Three clinical trials have also been conducted on B. persicum. There are also numerous effects, cited in traditional manuscripts such as gastroprotective, kidney tonic, slimming activity and antidote for poisons. The most dominant chemical composition of Cumin is the essential oil, responsible for various potent antimicrobial and antifungal activities. The herb also contains phenolic and flavonoid compounds that reflect the antioxidant and anti-inflammatory activities. Many of the experimental and pharmacological studies on B. persicum have traces in traditional manuscripts. There are also medical aspects that have not yet been evaluated. Despite various experimental investigations, lack of extensive clinical studies, which is currently limited to few trials on remarked activities of B. persicum is still remained to be covered.
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Affiliation(s)
- Mahkameh Moradi Mehrabadi
- Department of Phytopharmaceuticals (Traditional Pharmacy), School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mohammad M Zarshenas
- Department of Phytopharmaceuticals (Traditional Pharmacy), School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran
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21
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Munekata PE, Pateiro M, Rodríguez-Lázaro D, Domínguez R, Zhong J, Lorenzo JM. The Role of Essential Oils against Pathogenic Escherichia coli in Food Products. Microorganisms 2020; 8:microorganisms8060924. [PMID: 32570954 PMCID: PMC7356374 DOI: 10.3390/microorganisms8060924] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 06/17/2020] [Accepted: 06/17/2020] [Indexed: 11/30/2022] Open
Abstract
Outbreaks related to foodborne diseases are a major concern among health authorities, food industries, and the general public. Escherichia coli (E. coli) is a pathogen associated with causing multiple outbreaks in the last decades linked to several ready to eat products such as meat, fish, dairy products, and vegetables. The ingestion of contaminated food with pathogenic E. coli can cause watery diarrhea, vomiting, and persistent diarrhea as well as more severe effects such as hemorrhagic colitis, end-stage renal disease, and, in some circumstances, hemolytic uremic syndrome. Essential oils (EOs) are natural compounds with broad-spectrum activity against spoilage and pathogenic microorganisms and are also generally recognized as safe (GRAS). Particularly for E. coli, several recent studies have been conducted to study and characterize the effect to inhibit the synthesis of toxins and the proliferation in food systems. Moreover, the strategy used to apply the EO in food plays a crucial role to prevent the development of E. coli. This review encompasses recent studies regarding the protection against pathogenic E. coli by the use of EO with a major focus on inhibition of toxins and proliferation in food systems.
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Affiliation(s)
- Paulo E.S. Munekata
- Centro Tecnolóxico da Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (R.D.)
| | - Mirian Pateiro
- Centro Tecnolóxico da Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (R.D.)
| | - David Rodríguez-Lázaro
- Microbiology Division, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, 09001 Burgos, Spain;
| | - Rubén Domínguez
- Centro Tecnolóxico da Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (R.D.)
| | - Jian Zhong
- Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Beijing 100125, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Jose M. Lorenzo
- Centro Tecnolóxico da Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (R.D.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence: ; Tel.: +988-548-277
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22
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Nunes Silva B, Cadavez V, Teixeira JA, Gonzales-Barron U. Effects of Essential Oils on Escherichia coli Inactivation in Cheese as Described by Meta-Regression Modelling. Foods 2020; 9:foods9060716. [PMID: 32498276 PMCID: PMC7353537 DOI: 10.3390/foods9060716] [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: 05/01/2020] [Revised: 05/24/2020] [Accepted: 05/27/2020] [Indexed: 12/22/2022] Open
Abstract
The growing intention to replace chemical food preservatives with plant-based antimicrobials that pose lower risks to human health has produced numerous studies describing the bactericidal properties of biopreservatives such as essential oils (EOs) in a variety of products, including cheese. This study aimed to perform a meta-analysis of literature data that could summarize the inactivation of Escherichia coli in cheese achieved by added EOs; and compare its inhibitory effectiveness by application method, antimicrobial concentration, and specific antimicrobials. After a systematic review, 362 observations on log reduction data and study characteristics were extracted from 16 studies. The meta-regression model suggested that pathogenic E. coli is more resistant to EO action than the non-pathogenic type (p < 0.0001), although in both cases the higher the EO dose, the greater the mean log reduction achieved (p < 0.0001). It also showed that, among the factual application methods, EOs' incorporation in films render a steadier inactivation (p < 0.0001) than when directly applied to milk or smeared on cheese surface. Lemon balm, sage, shallot, and anise EOs showed the best inhibitory outcomes against the pathogen. The model also revealed the inadequacy of inoculating antimicrobials in cheese purposely grated for performing challenge studies, as this non-realistic application overestimates (p < 0.0001) the inhibitory effects of EOs.
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Affiliation(s)
- Beatriz Nunes Silva
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.N.S.); (V.C.)
- CEB – Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710–057 Braga, Portugal;
| | - Vasco Cadavez
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.N.S.); (V.C.)
| | - José António Teixeira
- CEB – Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710–057 Braga, Portugal;
| | - Ursula Gonzales-Barron
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.N.S.); (V.C.)
- Correspondence: ; Tel.: +35-12-7330-3325
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23
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Zendeh MB, Razavilar V, Mirzaei H, Mohammadi K. Antimicrobial Effects of Zataria multiflora and Ocimum basilicum on Escherichia coli O157:H7 During Ripening of Traditional Lighvan Cheese. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401315666181218151541] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Escherichia coli O157:H7 is one of the most common causes of contamination
in Lighvan cheese processing. Using from natural antimicrobial essential oils is applied method
to decrease the rate of microbial contamination of dairy products. The present investigation was done
to study the antimicrobial effects of Z. multiflora and O. basilicum essential oils on survival of E. coli
O157:H7 during ripening of traditional Lighvan cheese.
Methods:
Leaves of the Z. multiflora and O. basilicum plants were subjected to the Clevenger
apparatus. Concentrations of 0, 100 and 200 ppm of the Z. multiflora and 0, 50 and 100 ppm of
O. basilicum essential oils and also 103 and 105 cfu/ml numbers of E. coli O157:H7 were used. The
numbers of the E. coli O157:H7 bacteria were analyzed during the days 0, 30, 60 and 90 of the
ripening period.
Results:
Z. multiflora and O. basilicum essential oils had considerable antimicrobial effects against
E. coli O157:H7. Using the essential oils caused decrease in the numbers of E. coli O157:H7 bacteria
in 90th days of ripening (P <0.05). Using from Z. multiflora at concentration of 200 ppm can reduce
the survival of E. coli O157:H7 in Lighvan cheese.
Conclusion:
Using Z. multiflora and O. basilicum essential oils as good antimicrobial agents can reduce
the risk of foodborne bacteria and especially E. coli O157:H7 in food products.
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Affiliation(s)
- Mohammad B. Zendeh
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Vadood Razavilar
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hamid Mirzaei
- Department of Food Hygiene, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Khosrow Mohammadi
- Department of Food Hygiene, Tabriz Branch, Islamic Azad University, Tabriz, Iran
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24
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Ritota M, Manzi P. Natural Preservatives from Plant in Cheese Making. Animals (Basel) 2020; 10:E749. [PMID: 32344784 PMCID: PMC7223362 DOI: 10.3390/ani10040749] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 04/21/2020] [Accepted: 04/23/2020] [Indexed: 02/02/2023] Open
Abstract
Today, consumers are increasingly demanding safety alternatives concerning the use of synthetic additives in the food industry, as well as healthy food. As a result, a major number of plant-derived preservatives have been tested in the food industry. These natural ingredients have antioxidant properties and have shown to increase the bioactive molecules levels and the microbiological stability of the food items. The effect of the plant-based preservatives on the sensorial properties of the new products has also to be considered, because natural preservatives could result in sensorial characteristics that may not be accepted by the consumers. Cheese is a dairy product widely appreciated all over the world, but it is also susceptible to contamination by pathogenic and spoilage microorganisms; therefore, the use of preservatives in cheese making represents an important step. This review deals with one of the innovation in the cheese sector, which is the addition of natural preservatives. Several aspects are discussed, such as the effect of natural ingredients on the microbial stability of cheese, and their influence on the chemical, nutritional and sensorial characteristics of the cheeses. Although the promising results, further studies are needed to confirm the use of natural preservatives from plants in cheese making.
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Affiliation(s)
- Mena Ritota
- CREA—Centro di Ricerca Alimenti e Nutrizione, Via Ardeatina 546, 00178 Rome, Italy;
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25
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Mirahmadi SS, Aminzare M, Azar HH, Kamali K. Effect ofEryngium caeruleumessential oil on microbial and sensory quality of minced fish and fate ofListeria monocytogenesduring the storage at 4°C. J Food Saf 2020. [DOI: 10.1111/jfs.12745] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sepideh Sadat Mirahmadi
- Department of Food Safety and HygieneSchool of Public Health, Zanjan University of Medical Sciences Zanjan Iran
| | - Majid Aminzare
- Department of Food Safety and HygieneSchool of Public Health, Zanjan University of Medical Sciences Zanjan Iran
| | - Hassan Hassanzad Azar
- Department of Food Safety and HygieneSchool of Public Health, Zanjan University of Medical Sciences Zanjan Iran
| | - Koorosh Kamali
- Department of Food Safety and HygieneSchool of Public Health, Zanjan University of Medical Sciences Zanjan Iran
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26
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Hani Tabaie Zavareh SA, Ardestani F. Antibacterial effects of chitosan coating containing
Mentha aquatica
L. essence against
Escherichia coli
,
Staphylococcus aureus
and
Listeria monocytogenes
in Iranian white cheese. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12678] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Fatemeh Ardestani
- Department of Chemical Engineering Qaemshahr Branch Islamic Azad University 4765161964 Qaemshahr Iran
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27
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Polyvinyl alcohol/gelatin nanocomposite containing ZnO, TiO2 or ZnO/TiO2 nanoparticles doped on 4A zeolite: Microbial and sensory qualities of packaged white shrimp during refrigeration. Int J Food Microbiol 2020; 312:108375. [DOI: 10.1016/j.ijfoodmicro.2019.108375] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2019] [Revised: 09/25/2019] [Accepted: 09/26/2019] [Indexed: 02/07/2023]
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28
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Licon CC, Moro A, Librán CM, Molina AM, Zalacain A, Berruga MI, Carmona M. Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes' Milk Fortified with Essential Oils. Foods 2020; 9:E35. [PMID: 31906406 PMCID: PMC7022313 DOI: 10.3390/foods9010035] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 12/21/2019] [Accepted: 12/26/2019] [Indexed: 12/24/2022] Open
Abstract
During the last decades, essential oils (EOs) have been proven to be a natural alternative to additives or pasteurization for the prevention of microbial spoilage in several food matrices. In this work, we tested the antimicrobial activity of EOs from Melissa officinalis, Ocimum basilicum, and Thymus vulgaris against three different microorganisms: Escherichia coli, Clostridium tyrobutyricum, and Penicillium verrucosum. Pressed ewes' cheese made from milk fortified with EOs (250 mg/kg) was used as a model. The carryover effect of each oil was studied by analyzing the volatile fraction of dairy samples along the cheese-making process using headspace stir bar sorptive extraction coupled to gas chromatography/mass spectrometry. Results showed that the EOs contained in T. vulgaris effectively reduced the counts of C. tyrobutyricum and inhibited completely the growth of P. verrucosum without affecting the natural flora present in the cheese. By contrast, the inhibitory effect of M. officinalis against lactic acid bacteria starter cultures rendered this oil unsuitable for this matrix.
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Affiliation(s)
- Carmen C. Licon
- Department of Food Science and Nutrition, California State University, Fresno, 5300 N Campus Drive M/S FF17, Fresno, CA 93740, USA;
| | - Armando Moro
- Facultad de Ingeniería Agronómica, Universidad Técnica de Manabí, Avda. José María Urbina y Che Guevara, 130105 Portoviejo, Manabí, Ecuador
| | - Celia M. Librán
- Food Product Quality Department, Consum S. Coop, Av. Alginet s/n, 46460 Silla, Valencia, Spain;
| | - Ana M. Molina
- Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain; (A.M.M.); (M.I.B.)
| | - Amaya Zalacain
- Cátedra de Química Agrícola, E.T.S.I.A., Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain;
| | - M. Isabel Berruga
- Food Quality Research Group, Institute for Regional Development (IDR), Universidad de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain; (A.M.M.); (M.I.B.)
| | - Manuel Carmona
- School of Architecture, Engineering and Design, Food Technology Lab, Universidad Europea de Madrid, C/Tajo s/n, Villaviciosa de Odón, 28670 Madrid, Spain
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Hashemi M, Hashemi M, Amiri E, Hassanzadazar H, Daneshamooz S, Aminzare M. Evaluation of the Synergistic Antioxidant Effect of Resveratrol and Zataria multiflora Boiss Essential Oil in Sodium Alginate Bioactive Films. Curr Pharm Biotechnol 2019; 20:1064-1071. [PMID: 31333125 DOI: 10.2174/1389201020666190719143910] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 05/13/2019] [Accepted: 05/15/2019] [Indexed: 01/12/2023]
Abstract
BACKGROUND Biodegradable films are appropriate alternatives to synthetic polymers due to their potential to enhance food safety and their function as a carrier for wide a range of food additives especially natural antioxidants. OBJECTIVE The aim of this study was to compare the potential antioxidant activities of sodium alginate films containing resveratrol (RES) alone and in combination with Zataria multiflora essential oil (ZEO) using an in vitro model. METHODS At first, the major chemical compositions of ZEO were evaluated by GC/MS. Then, the amount of phenolic compounds of sodium alginate films were evaluated by total phenolic contents assay and antioxidant activities of films were evaluated by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. Finally, the concentrations of ZEO and RES which showed better antioxidant activities in sodium alginate films were incorporated to films in combination forms to evaluate their synergistic effects. RESULTS According to gas chromatography-mass spectrometry (GC/MS) analysis, 35 compounds of ZEO were identified and Thymol (37.94%), p-Cymene (9.50%) and 3-Carene (4.98%) were the most important compounds of essential oil, respectively. The results of the radical scavenging evaluations, showed better antioxidant activities of the films containing RES than the films containing ZEO and Butylated hydroxytoluene (BHT). Also, the combined uses of ZEO and RES into alginate films had the synergistic effects (P<0.05). CONCLUSION Therefore, it can be concluded that alginate films incorporated with the combination of ZEO and RES is the appropriate option to postpone the oxidative reactions and can be used as natural antioxidant in the food packaging industry.
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Affiliation(s)
- Mahsa Hashemi
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran.,Student Research Committee, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Mohammad Hashemi
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Elham Amiri
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Hassan Hassanzadazar
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Shahrzad Daneshamooz
- Department of Microbiology, School of Medicine, 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
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30
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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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Saravani M, Ehsani A, Aliakbarlu J, Ghasempour Z. Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system. Food Sci Nutr 2019; 7:959-968. [PMID: 30918638 PMCID: PMC6418427 DOI: 10.1002/fsn3.888] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2018] [Revised: 10/18/2018] [Accepted: 10/29/2018] [Indexed: 11/11/2022] Open
Abstract
This study aimed to prepare an inhibitory edible coating for Gouda cheese based on whey protein containing lactoperoxidase system (LPOS) and Bunium persicum essential oil (EO) in order to control postpasteurization contamination. Using a full factorial design, the effects of LPOS and EO on microbiological characteristics and chemical indices of manufactured Gouda cheeses were evaluated during 90 days of storage time. Listeria, lactic acid bacteria, Enterobacter, Escherichia, and Pseudomonas species were considered as potential pathogenic and spoilage indicators of produced Gouda cheese samples. Chemical properties of cheeses were assessed using the free fatty acid, peroxide value, and thiobarbituric acid experiments. The results showed that bacteria counts remained constant in cheese samples coated with EO and also EO-LPOS. However, the survival of gram-positive lactic acid bacteria and Enterobacter spp. was more pronounced in LPOS-based coating. The most effective treatments on oxidation stability parameters in cheese samples were EO- and EO-LPOS coatings. By the addition of B. persicum EO and LPOS, further inhibition of the lipid oxidation of the cheese samples was achieved. Lipolysis, as a result of lipid degradation, was more pronounced in the control, whey-coated, and whey-LPOS-coated samples in comparison with whey-EO- and whey-EO-LPOS-coated samples during the final days of storage time. These results indicate that antibacterial, lipid oxidation, and oxygen barrier properties of the coatings were developed by the addition of B. persicum EO and LPOS.
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Affiliation(s)
- Morteza Saravani
- Department of Food Hygiene and Quality ControlUrmia UniversityUrmiaIran
| | - Ali Ehsani
- Department of Food Hygiene and Quality ControlUrmia UniversityUrmiaIran
- Department of Food Science and TechnologyTabriz University of Medical ScienceTabrizIran
| | - Javad Aliakbarlu
- Department of Food Hygiene and Quality ControlUrmia UniversityUrmiaIran
| | - Zahra Ghasempour
- Department of Food Science and TechnologyTabriz University of Medical ScienceTabrizIran
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Ehsani A, Rezaeiyan A, Hashemi M, Aminzare M, Jannat B, Afshari A. Antibacterial activity and sensory properties of Heracleum persicum essential oil, nisin, and Lactobacillus acidophilus against Listeria monocytogenes in cheese. Vet World 2019; 12:90-96. [PMID: 30936660 PMCID: PMC6431807 DOI: 10.14202/vetworld.2019.90-96] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Accepted: 11/20/2018] [Indexed: 12/19/2022] Open
Abstract
AIM The aim of this study was to evaluate the antibacterial and chemical effect of Heracleum persicum essential oil (EO), nisin, Lactobacillus acidophilus, and their combination against Listeria monocytogenes both in vitro and in Iranian white cheese model. MATERIALS AND METHODS Chemical compositions of H. persicum EO were analyzed by gas chromatography-mass spectrometry. After production of Iranian white cheese, minimum inhibitory concentration (MIC) and minimum bactericidal concentration of EO and nisin and agar spot test of L. acidophilus against L. monocytogenes were evaluated. RESULTS Hexyl butanoate (25.98%), octyl isobutyrate (17.82%), methyl butyrate (14.37%), and pentyl cyclopropane (12.77%) were the main components of the EO. MIC of the EO against L. monocytogenes was 2.5 mg/mL. Combination of nisin (5.3 IU/mL) and H. persicum EO (2500 µg/mL) showed increasing effect against L. monocytogenes (fractional inhibitory concentration = 0.9), while a higher concentration of EO and nisin showed undesirable effect on the cheese flavor. Furthermore, a combination of 1012 CFU/g L. acidophilus with H. persicum EO at the concentration of 2.5 mg/mL (T12) showed acceptable sensorial and also antibacterial results in Iranian white cheese. CONCLUSION Combination of H. persicum EO, L. acidophilus, and nisin can be recommended as natural preservatives and flavoring agents in cheese.
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Affiliation(s)
- A. Ehsani
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - A. Rezaeiyan
- Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - M. Hashemi
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - M. Aminzare
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - B. Jannat
- Halal Research Center of IRI, FDA, Tehran, Iran
| | - A. Afshari
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
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33
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Ju J, Xie Y, Guo Y, Cheng Y, Qian H, Yao W. The inhibitory effect of plant essential oils on foodborne pathogenic bacteria in food. Crit Rev Food Sci Nutr 2018; 59:3281-3292. [DOI: 10.1080/10408398.2018.1488159] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Jian Ju
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - He Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, Jiangsu Province, China
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34
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Hajimohammadi B, Raeisi M, Eftekhar E, Mohebat R, Saffari A. Studying the effect of
Allium sativum
and
Bunium persicum
essential oils on histamine production in Mahyaveh, an Iranian seasoned fish sauce. J Food Saf 2018. [DOI: 10.1111/jfs.12590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bahador Hajimohammadi
- Research Center for Food Hygiene and SafetyShahid Sadoughi University of Medical Sciences Yazd Iran
- Department of Food Hygiene and Safety, Faculty of HealthShahid Sadoughi University of Medical Sciences Yazd Iran
| | - Mojtaba Raeisi
- Cereal Health Research CenterGolestan University of Medical Sciences Gorgan Iran
- Department of Nutrition, Faculty of HealthGolestan University of Medical Sciences Gorgan Iran
| | - Ebrahim Eftekhar
- Food and Cosmetic Health Research CenterHormozgan University of Medical Sciences Bandar Abbas Iran
- Department of Biochemistry, Faculty of MedicineHormozgan University of Medical Sciences Bandar Abbas Iran
| | - Razieh Mohebat
- Young Researchers and Elite Club, Yazd BranchIslamic Azad University Yazd Iran
- Department of Chemistry, Yazd BranchIslamic Azad University Yazd Iran
| | - Azadeh Saffari
- Research Center for Food Hygiene and SafetyShahid Sadoughi University of Medical Sciences Yazd Iran
- Master of science in Food Hygiene and Safety, School of Public HealthShahid Sadoughi University of Medical Sciences Yazd Iran
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35
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Mehdizadeh T, Narimani R, Mojaddar Langroodi A, Moghaddas Kia E, Neyriz-Naghadehi M. Antimicrobial effects ofZataria multifloraessential oil andLactobacillus acidophilusonEscherichia coliO157 stability in the Iranian probiotic white-brined cheese. J Food Saf 2018. [DOI: 10.1111/jfs.12476] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine, Urmia University; Urmia I.R. Iran
| | - Rogaye Narimani
- Department of Biology, Science Faculty of Islamic Azad University; Urmia Branch; Urmia Iran
| | - Ali Mojaddar Langroodi
- Department of Food Hygiene and Quality Control; Faculty of Veterinary Medicine, Urmia University; Urmia I.R. Iran
| | - Ehsan Moghaddas Kia
- Food Science and Technology; Maragheh University of Medical Sciences; Maragheh I.R. Iran
| | - Moslem Neyriz-Naghadehi
- Department of Food Hygiene and Quality Control, Veterinary Faculty of Islamic Azad University; Urmia Branch; Urmia Iran
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36
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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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Khorshidian N, Yousefi M, Khanniri E, Mortazavian AM. Potential application of essential oils as antimicrobial preservatives in cheese. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.09.020] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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38
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Hassanzadeh P, Tajik H, Rohani SMR, Moradi M, Hashemi M, Aliakbarlu J. Effect of functional chitosan coating and gamma irradiation on the shelf-life of chicken meat during refrigerated storage. Radiat Phys Chem Oxf Engl 1993 2017. [DOI: 10.1016/j.radphyschem.2017.06.014] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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39
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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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40
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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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41
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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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42
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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: 138] [Impact Index Per Article: 19.7] [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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