1
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Ghalehjooghi HD, Tajik H, Shahbazi Y. Development and characterization of active packaging nanofiber mats based on gelatin‑sodium alginate containing probiotic microorganisms to improve the shelf-life and safety quality of silver carp fillets. Int J Food Microbiol 2023; 384:109984. [DOI: 10.1016/j.ijfoodmicro.2022.109984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 10/11/2022] [Accepted: 10/18/2022] [Indexed: 11/05/2022]
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2
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Rout S, Tambe S, Deshmukh RK, Mali S, Cruz J, Srivastav PP, Amin PD, Gaikwad KK, Andrade EHDA, Oliveira MSD. Recent trends in the application of essential oils: The next generation of food preservation and food packaging. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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3
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Khezri S, Khezerlou A, Dehghan P. Antibacterial activity of
Artemisia persica Boiss
essential oil against
Escherichia coli O157
:
H7
and
Listeria monocytogenes
in probiotic Doogh. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15446] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sima Khezri
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Arezou Khezerlou
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Parvin Dehghan
- Nutrition Research Center, Department of Biochemistry and Diet Therapy, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
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4
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Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18052544. [PMID: 33806611 PMCID: PMC7967642 DOI: 10.3390/ijerph18052544] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 02/25/2021] [Accepted: 02/28/2021] [Indexed: 01/30/2023]
Abstract
Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity. In foods from animal origin, starter cultures are widely used in the dairy industry for cheese, yogurt and other fermented dairy products, in the meat industry, mainly for sausage manufacture, and in the fishery industry for fermented fish products. Usually, microorganisms selected as starter culture are isolated from the native microbiota of traditional products since they are well adapted to the environmental conditions of food processing and are responsible to confer specific appearance, texture, aroma and flavour characteristics. The main function of starter cultures used in food from animal origin, mainly represented by lactic acid bacteria, consists in the rapid production of lactic acid, which causes a reduction in pH, inhibiting the growth of pathogenic and spoilage microorganisms, increasing the shelf-life of fermented foods. Also, production of other metabolites (e.g., lactic acid, acetic acid, propionic acid, benzoic acid, hydrogen peroxide or bacteriocins) improves the safety of foods. Since starter cultures have become the predominant microbiota, it allows food processors to control the fermentation processes, excluding the undesirable flora and decreasing hygienic and manufacturing risks due to deficiencies of microbial origin. Also, stater cultures play an important role in the chemical safety of fermented foods by reduction of biogenic amine and polycyclic aromatic hydrocarbons contents. The present review discusses how starter cultures contribute to improve the microbiological and chemical safety in products of animal origin, namely meat, dairy and fishery products.
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5
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Saeid Asr E, Naghibi S, Mojaddar Langroodi A, Moghaddas Kia E, Meshkini S, Ehsani A. Impact of Carboxymethyl Cellulose Coating Incorporated with Rosemary Essential Oil and sodium Acetate on the Quality and Shelf Life of Rainbow Trout Fillet. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1850586] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Elnaz Saeid Asr
- Food Science and Technology Department, Afagh Higher Education Institute, Urmia, Iran
| | - Samaneh Naghibi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Ali Mojaddar Langroodi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Ehsan Moghaddas Kia
- Food Science and Technology Department, Maragheh University of Medical Sciences, Maragheh, Iran
| | - Saeed Meshkini
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Ali Ehsani
- Food Science and Quality Control Department, Nutrition Faculty, Tabriz University of Medical Sciences, Tabriz, Iran
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6
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Mojaddar Langroodi A, Mehdizadeh T, Majidi L, Neyriz‐Naghadehi M. Lactobacillus acidophilus
and
Anethum graveolens
essential oil in Iranian cheese against
Escherichia coli
O157:H7. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3629] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Ali Mojaddar Langroodi
- Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine Urmia University Urmia Iran
| | - Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control Faculty of Veterinary Medicine Urmia University Urmia Iran
| | - Lalezar Majidi
- Department of Biology Science Faculty of Islamic Azad University Urmia Iran
| | - Moslem Neyriz‐Naghadehi
- Department of Food Hygiene and Quality Control Veterinary Faculty of Islamic Azad University Urmia Iran
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7
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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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8
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Diniz-Silva HT, Brandão LR, de Sousa Galvão M, Madruga MS, Maciel JF, Leite de Souza E, Magnani M. Survival of Lactobacillus acidophilus LA-5 and Escherichia coli O157:H7 in Minas Frescal cheese made with oregano and rosemary essential oils. Food Microbiol 2020; 86:103348. [DOI: 10.1016/j.fm.2019.103348] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2019] [Revised: 09/23/2019] [Accepted: 10/07/2019] [Indexed: 02/06/2023]
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9
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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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10
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Mehdizadeh T, Mojaddar Langroodi A. Chitosan coatings incorporated with propolis extract and Zataria multiflora Boiss oil for active packaging of chicken breast meat. Int J Biol Macromol 2019; 141:401-409. [PMID: 31487519 DOI: 10.1016/j.ijbiomac.2019.08.267] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 08/28/2019] [Accepted: 08/31/2019] [Indexed: 12/16/2022]
Abstract
The impact of dipping in combination of propolis extract (PE) and chitosan (CH) coating enriched with Zataria multiflora essential oil (ZEO) on chemical, microbial and organoleptic properties of poultry meat was determined at 4 °C. GC-MS analysis showed that the most components of PE were Dihydrochrysin (9.69%) and b- Pinostrobin (7.41%). The results of mesophilic total viable plate counts (TVC), lactic acid bacteria (LAB), Psychotropic bacteria and Pseudomonas spp. showed detectably lower (p < 0.05) microbial count in CH-PE 1%-Z 0.5% and CH-PE 1%-Z 1% samples at the last day of storage. The results of chemical characteristics (pH, total volatile base nitrogen (TVB-N), 2-thiobarbituric acid reactive substances (TBARS)) in all treated samples compared with the control, revealed that there is a synergistic effect between CH, PE and ZEO. In the sensorial assessment, treatments containing 1% PE- 0.5% ZEO and 1% PE- 1% ZEO were mostly acceptable by the sensory analyst. These results offer a successful approach that chitosan coating enriched with combination of ZEO and PE can be an improving method to reducing deterioration of fresh packed chicken meat.
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Affiliation(s)
- Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran.
| | - Ali Mojaddar Langroodi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran
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11
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Mehdizadeh T, Mojaddar Langroodi A, Shakouri R, Khorshidi S. Physicochemical, microbiological, and sensory characteristics of probiotic yogurt enhanced with
Anethum graveolens
essential oil. J Food Saf 2019. [DOI: 10.1111/jfs.12683] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
| | - Ali Mojaddar Langroodi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
| | - Roghieh Shakouri
- Agricultural and Natural Resources Research Center of West Azarbaijan Urmia Iran
| | - Sonia Khorshidi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUrmia University Urmia Iran
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12
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Amiri E, Aminzare M, Azar HH, Mehrasbi MR. Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties. Meat Sci 2019; 153:66-74. [DOI: 10.1016/j.meatsci.2019.03.004] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2018] [Revised: 02/27/2019] [Accepted: 03/05/2019] [Indexed: 01/31/2023]
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13
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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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14
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Karimi Sani I, Alizadeh M, Pirsa S, Moghaddas Kia E. Impact of operating parameters and wall material components on the characteristics of microencapsulated
Melissa officinalis
essential oil. FLAVOUR FRAG J 2018. [DOI: 10.1002/ffj.3482] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Iraj Karimi Sani
- Food Science and Technology DepartmentAgriculture FacultyUrmia University Urmia Iran
| | - Mohammad Alizadeh
- Food Science and Technology DepartmentAgriculture FacultyUrmia University Urmia Iran
| | - Sajad Pirsa
- Food Science and Technology DepartmentAgriculture FacultyUrmia University Urmia Iran
| | - Ehsan Moghaddas Kia
- Food Science and Technology DepartmentMaragheh University Of Medical Sciences Maragheh Iran
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