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Rivera de la Cruz JF, Schelegueda LI, Delcarlo SB, Gliemmo MF, Campos CA. Antimicrobial Activity of Essential Oils in Vapor Phase In Vitro and Its Application in Combination with Lactic Acid to Improve Chicken Breast Shelf Life. Foods 2023; 12:4127. [PMID: 38002185 PMCID: PMC10670577 DOI: 10.3390/foods12224127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 10/30/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
The effect of essential oils (EOs) incorporated in their vapor phase combined with lactic acid immersion pretreatment was studied on fresh refrigerated chicken breast shelf life. Among the several EOs assayed, the in vitro results obtained from the vapor diffusion test allowed mustard, oregano, and garlic EOs to be selected due to their higher antimicrobial activity. In addition, it was possible to determine the EO minimum inhibitory concentrations against Pseudomonas aeruginosa and Escherichia coli and to identify EO binary mixtures showing synergistic or additive effects. Based on the obtained results, a ternary mixture constituted by 0.073, 0.292, and 0.146 µL/mL of headspace of mustard, oregano, and garlic, respectively, was proposed for its application to chicken breasts. The ternary mixture inhibitory action was confirmed in vitro against P. aeruginosa and E. coli. Furthermore, the presence of numerous compounds with recognized antimicrobial and antioxidant activity was found in its volatile phase through gas chromatography. When applying an EO mixture in its vapor phase in combination with 1.0% v/v of lactic acid immersion pretreatment on refrigerated chicken breast, a decrease in mesophilic microorganisms' growth rate as well as in lipid oxidation was observed. Moreover, in a preliminary sensory test, the treated chicken breast was found to be acceptable to consumers and showed no significant differences compared to untreated chicken. In conclusion, the combined use of lactic acid immersion and EOs in their vapor phase was an effective alternative to increase chicken breast shelf life.
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Affiliation(s)
- Jovany Fortino Rivera de la Cruz
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires 1428, Argentina; (J.F.R.d.l.C.); (L.I.S.); (S.B.D.); (M.F.G.)
| | - Laura Inés Schelegueda
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires 1428, Argentina; (J.F.R.d.l.C.); (L.I.S.); (S.B.D.); (M.F.G.)
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET—Universidad de Buenos Aires, Buenos Aires 1428, Argentina
| | - Sofía Belén Delcarlo
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires 1428, Argentina; (J.F.R.d.l.C.); (L.I.S.); (S.B.D.); (M.F.G.)
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET—Universidad de Buenos Aires, Buenos Aires 1428, Argentina
| | - María Fernanda Gliemmo
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires 1428, Argentina; (J.F.R.d.l.C.); (L.I.S.); (S.B.D.); (M.F.G.)
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET—Universidad de Buenos Aires, Buenos Aires 1428, Argentina
| | - Carmen Adriana Campos
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires 1428, Argentina; (J.F.R.d.l.C.); (L.I.S.); (S.B.D.); (M.F.G.)
- Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET—Universidad de Buenos Aires, Buenos Aires 1428, Argentina
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Anwar S, Saleem A, Razzaq A, Nasir MA, Hussain A, Tariq MR, Ali SW, Intisar A, Safdar W, Umer Z, Basharat Z, Ali U, Mehmood H, Masood S. Nutritional probing and storage stability of papaya jam supplemented with date pit powder. Heliyon 2023; 9:e15912. [PMID: 37206034 PMCID: PMC10189378 DOI: 10.1016/j.heliyon.2023.e15912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 04/16/2023] [Accepted: 04/26/2023] [Indexed: 05/21/2023] Open
Abstract
Jam Quality is a factor robustly influenced by storage conditions. The current research aimed to develop papaya jam with improved nutritional attributes, rheological profile, and shelf-life utilizing date pit powder as a functional ingredient. The effect of date pit powder on the formulated product's physicochemical, microbial, and organoleptic properties was analyzed. Results revealed that overall mineral profile (0.35-1.11%), crude fiber (0.56-2.01%), pH (3.51-3.70%), and antioxidant properties (22.97-30.67%) were significantly increased while water activity reduced (0.77-0.73). Moreover, date pit powder improved the color scores like a*(10.10-10.67), b* (8.13-8.78), L* (25.56-28.09), and textural attributes (Cohesiveness: 0.83-0.90; Firmness: 6.82-6.93) of functional papaya jam. Microbial count reduced from 3.60 × 105-3.06 × 105 cfu/ml by adding date pit powder and staying within the acceptable limit (4.13 × 105-3.60 × 105 cfu/ml) during 2-month storage at refrigeration. Organoleptic evaluation depicted that samples treated with date pit powder scored better than the control, and a sample with 75% pectin replacement was considered best.
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Affiliation(s)
- Shafaq Anwar
- Department of Food Sciences, University of the Punjab, Quid-i-Azam Campus, Lahore, Pakistan
| | - Anam Saleem
- Faisalabad Medical University Faisalabad, Faisalabad, Pakistan
| | - Ayesha Razzaq
- Punjab Medical College Faisalabad, Faisalabad, Pakistan
| | - Muhammad Adnan Nasir
- Department of Allied Health Sciences, The University of Chenab, Gujrat, Pakistan
| | - Abrar Hussain
- Department of Biosciences COMSATS University Islamabad Sahiwal Campus, Pakistan
| | - Muhammad Rizwan Tariq
- Department of Food Sciences, University of the Punjab, Quid-i-Azam Campus, Lahore, Pakistan
- Corresponding author.
| | - Shinawar Waseem Ali
- Department of Food Sciences, University of the Punjab, Quid-i-Azam Campus, Lahore, Pakistan
| | - Azeem Intisar
- School of Chemistry University of the Punjab, Quid-i-Azam Campus, Lahore, Pakistan
| | - Waseem Safdar
- Department of Biological Sciences, National University of Medical Sciences, Rawalpindi, Pakistan
| | - Zujaja Umer
- Department of Food Sciences, University of the Punjab, Quid-i-Azam Campus, Lahore, Pakistan
| | - Zunaira Basharat
- Department of Food Sciences, University of the Punjab, Quid-i-Azam Campus, Lahore, Pakistan
| | - Umair Ali
- Department of Food Science and Technology, Islamia University, Bahawalpur, Pakistan
| | - Huzaifa Mehmood
- Faisalabad Medical University Faisalabad, Faisalabad, Pakistan
| | - Shahid Masood
- Pakistan Council of Scientific Industrial Research (PCSIR) Laboratories Complex, Lahore, Pakistan
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González MM, Zalazar AL, Pedreira JD, Campos CA, Gliemmo MF. Lemongrass and cinnamon oil nanoemulsions: Formulation and study of their physical stability and activity against Zygosaccharomyces bailii. FOOD SCI TECHNOL INT 2021; 27:485-498. [PMID: 34487460 DOI: 10.1177/1082013220969100] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The optimal conditions for elaborating oil/water nanoemulsions of lemongrass (LG), cinnamon bark (CB) and cinnamon leaves (CL) essential oils and their antimicrobial activity against Zygosaccharomyces bailii at pH 4.00 were studied. The effect of the emulsification methodology on the physical stability and antimicrobial activity of the nanoemulsions were also evaluated. Furthermore, the sensory impact of nanoemulsions added to an apple juice was tested. LG and CL nanoemulsions were elaborated by ultrasonication and CB nanoemulsion, by high-speed homogenization. They were stable for at least 120 days at 25 °C. They exhibited antimicrobial activity against Z. bailii being CB the most effective since it showed the smallest MIC value (156.3 mg/l), followed by LG (468.8 mg/l) and CL (1250.0 mg/l). A slight increase in growth rate was observed due to ultrasonication. An additive interaction in relation to the inhibitory effect between LG and CB nanoemulsions against Z. bailii was observed. While nanoemulsions obtained would be used as natural antimicrobial agents in food and beverage products, only LG nanoemulsion at MIC concentration diluted was acceptable in juice showing the sensory impact of essential oils on foods.
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Affiliation(s)
- Malena M González
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Universidad de Buenos Aires, Buenos Aires, Argentina.,Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET - Universidad de Buenos Aires, Buenos Aires, Argentina.,Consejo Nacional de Investigaciones Científicas y Técnicas, de la República Argentina
| | - Aldana L Zalazar
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Universidad de Buenos Aires, Buenos Aires, Argentina.,Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET - Universidad de Buenos Aires, Buenos Aires, Argentina
| | - Julieta D Pedreira
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Universidad de Buenos Aires, Buenos Aires, Argentina
| | - Carmen A Campos
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Universidad de Buenos Aires, Buenos Aires, Argentina.,Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET - Universidad de Buenos Aires, Buenos Aires, Argentina
| | - María F Gliemmo
- Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Universidad de Buenos Aires, Buenos Aires, Argentina.,Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET - Universidad de Buenos Aires, Buenos Aires, Argentina
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Development and storage study of reduced calorie aloe vera (Aloe barbadensis Miller) based pineapple fruit jam. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00689-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Zhang T, Peng Q, Xia Y, Zhang Y, Myint KZ, Wu J. Steviol glycosides, an edible sweet surfactant that can modulate the interfacial and emulsifying properties of soy protein isolate solution. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110264] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Schelegueda LI, Zalazar AL, Herbas ET, Gliemmo MF, Campos CA. Effect of gellan gum, xylitol and natamycin on Zygosaccharomyces bailii growth and rheological characteristics in low sugar content model systems. Int J Biol Macromol 2020; 164:1657-1664. [PMID: 32777415 DOI: 10.1016/j.ijbiomac.2020.07.277] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 07/14/2020] [Accepted: 07/19/2020] [Indexed: 10/23/2022]
Abstract
This study evaluated the effect of some natural additives and the structure imparted by them on microbial growth and rheological characteristics in acidic model foods with reduced glycidic content. Systems were formulated using gellan gum, as gelling agent; xylitol, as aw depressor; and natamycin, as antimicrobial. Additive-free control systems were prepared. The pH was adjusted to 3.50 or 5.50 as required. Systems were inoculated with Zygosaccharomyces bailii. The effect of additives alone and combined on Z. bailii growth was studied. In some cases, the possible use of additives as yeast nutrients was evaluated. Furthermore, systems rheological characterization was performed. Additives and the structure given by gellan gum significantly affected yeast growth. Gellan gum initially slowed Z. bailii development, but as storage progressed, it acted as yeast carbon source, promoting its growth. A similar trend was observed when xylitol effect was studied. Natamycin inhibited yeast growth in all systems assayed. Additives modified the rheological characteristics of the gels and this effect depended on gellan gum concentration and pH. Obtained results emphasize the importance of considering the different effects that additives and their combinations can exert on the growth of deteriorating microorganisms and on the physical characteristics of gels.
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Affiliation(s)
- Laura Inés Schelegueda
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina
| | - Aldana Lourdes Zalazar
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina
| | - Elizeth Tania Herbas
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina
| | - María Fernanda Gliemmo
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina
| | - Carmen Adriana Campos
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina; CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina.
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Schelegueda LI, Zalazar AL, Hracek VM, Gliemmo MF, Campos CA. Effect of steviosides and potassium sorbate on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified model aqueous systems. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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