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Gadallah AH, Hafez RS, Fahim KM, Ahmed LI. Application of rosemary oil nano-emulsion as antimicrobial and antioxidant natural alternative in pasteurized cream and Karish cheese. Int J Food Microbiol 2024; 422:110823. [PMID: 38991433 DOI: 10.1016/j.ijfoodmicro.2024.110823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2024] [Revised: 07/01/2024] [Accepted: 07/02/2024] [Indexed: 07/13/2024]
Abstract
Essential oils possess significant antimicrobial and antioxidant properties and are increasingly used as natural substitutes for food preservation. Therefore, this study investigated the potential application of rosemary essential oil (REO) and REO nano-emulsion in the dairy plant. The antimicrobial effects of REO and REO nano-emulsion were determined by an agar well diffusion assay after chemical profiling by Gas Chromatography-Mass Spectrometry (GC-MS). The REO nano-emulsion was characterized by a Transmission Electron Microscope (TEM). The REO chemical profile revealed the presence of 42 chemical compounds, including 1, 8-cineole (9.72 %), and α-pinene (5.46 %) as major active components. REO nano-emulsion demonstrated significant antimicrobial activity compared to REO (P < 0.05) with a MIC value of 0.0001 mg/ml against Listeria monocytogenes and Aspergillus flavus and 0.001 mg/ml against Pseudomonas aeruginosa and Bacillus cereus. REO nano-emulsion enhanced the oxidative stability of pasteurized fresh cream, revealing a non-significant difference compared with that inoculated with butylated hydroxy anisol (BHA; synthetic antioxidant) (P˃ 0.05). Fortified cream and Karish cheese with REO nano-emulsion were evaluated organoleptically, and the results showed higher grades of overall acceptability when compared to control samples with a statistically significant difference (P < 0.05). Viability studies were estimated using the previously mentioned microorganisms in fortified fresh cream and Karish cheese with REO nano-emulsion. Results of the fortified cream showed a complete reduction of L. monocytogenes, A. flavus, and B. cereus on days 5, 7, and 10, respectively, and a 96.93 % reduction of P. aeruginosa by the end of the storage period. Regarding Karish cheese viability studies, C. albicans, A. flavus, and P. aeruginosa exhibited complete reduction on days 10, 10, and 15 of storage, respectively. In conclusion, REO nano-emulsion was recommended as a natural, safe, and effective antimicrobial and antioxidant additive in the dairy industry.
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Affiliation(s)
- Ahmed Hussein Gadallah
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt.
| | - Ragaa Shehata Hafez
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt
| | - Karima Mogahed Fahim
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt
| | - Lamiaa Ibrahim Ahmed
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt
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Uhlig E, Bucher M, Strenger M, Kloß S, Schmid M. Towards Reducing Food Wastage: Analysis of Degradation Products Formed during Meat Spoilage under Different Conditions. Foods 2024; 13:2751. [PMID: 39272516 PMCID: PMC11394942 DOI: 10.3390/foods13172751] [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: 07/26/2024] [Revised: 08/23/2024] [Accepted: 08/26/2024] [Indexed: 09/15/2024] Open
Abstract
Foodstuffs, particularly perishable ones such as meat, are frequently discarded once the best-before date has been reached, despite the possibility of their continued suitability for human consumption. The implementation of intelligent packaging has the potential to contribute to a reduction in food wastage by enabling the monitoring of meat freshness during storage time independently of the best-before date. The process of meat spoilage is associated with the formation of specific degradation products, some of which can be potentially utilized as spoilage indicators in intelligent packaging. The aim of the review is to identify degradation products whose concentration correlates with meat shelf life and to evaluate their potential use as spoilage indicators in intelligent packaging. To this end, a comprehensive literature research was conducted to identify the factors influencing meat spoilage and the eight key degradation products (carboxylic acids, biogenic amines, total volatile basic nitrogen, aldehydes, alcohols, ketones, sulfur compounds, and esters) associated with this process. These degradation products were analyzed for their correlation with meat shelf life at different temperatures, atmospheres, and meat types and for their applicability in intelligent packaging. The review provides an overview of these degradation products, comparing their potential to indicate spoilage across different meat types and storage conditions. The findings suggest that while no single degradation product universally indicates spoilage across all meat types and conditions, compounds like carboxylic acids, biogenic amines, and volatile basic nitrogen warrant further investigation. The review elucidates the intricacies inherent in identifying a singular spoilage indicator but underscores the potential of combining specific degradation products to expand the scope of applications in intelligent packaging. Further research (e.g., storage tests in which the concentrations of these substances are specifically examined or research on which indicator substance responds to these degradation products) is recommended to explore these combinations with a view to broadening their applicability.
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Affiliation(s)
- Elisa Uhlig
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany
| | - Matthias Bucher
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany
| | - Mara Strenger
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany
| | - Svenja Kloß
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany
| | - Markus Schmid
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, Anton-Guenther-Straße 51, 72488 Sigmaringen, Germany
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Wójcik W, Świder O, Łukasiewicz-Mierzejewska M, Damaziak K, Riedel J, Marzec A, Wójcicki M, Roszko M, Niemiec J. Content of amino acids and biogenic amines in stored meat as a result of a broiler diet supplemented with β-alanine and garlic extract. Poult Sci 2024; 103:103319. [PMID: 38141274 PMCID: PMC10874766 DOI: 10.1016/j.psj.2023.103319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 11/15/2023] [Accepted: 11/20/2023] [Indexed: 12/25/2023] Open
Abstract
Poultry meat is a highly esteemed product among consumers. However, the emphasis on increasing body weight has led to a rise in the proportion of rapidly shrinking fibers, adversely affecting the quality and shelf life of poultry meat. With a growing awareness of dietetics among consumers, there is an increasing challenge to produce chicken meat that is not only free of antibiotics but also beneficial for dietary and health reasons. Biogenic amines (BA) can serve as indicators of meat freshness and quality. While they play vital roles in the body, excessive consumption of BA can have toxic and carcinogenic effects. The objective of this study was to examine the impact of supplementing feed with garlic extract and β-alanine (β-Ala) on the formation of BA and amino acid (AA) levels in the breast and leg muscles of chickens stored under aerobic chilling conditions. The muscles were obtained from chickens fed with garlic extract and β-Ala in quantities of 0.5 and 2% for each additive, as well as 0.5 and 2% of their combination. Analyses were conducted on d 1, 3, 5, 7, and 10 of storage. β-Ala supplementation increased the proportion of this AA in breast (P < 0.01) and leg muscles (P < 0.01), along with a rise in the proportion of nonessential AA (NEAA; sum of aspartic, aspartic acid, glutamic, glutamic acid, serine, β-Ala, and proline) (P < 0.01). The levels of BA changed during storage in breast and leg muscles (P < 0.001). The applied diet significantly influenced the formation of putrescine (P = 0.030), phenylethylamine (P = 0.003), agmatine (P = 0.025), and total BA (P < 0.001) in breast muscles. On the 10 d of storage, the breast muscles exhibited the lowest BA index (BAI) in the group, with a diet supplemented with 0.5% garlic extract and 0.5% β-Ala (P < 0.05). The leg muscles showed a similar BA trend as the breast muscles. These supplements may be utilized in production to augment the protein content of chicken muscles and potentially decrease the BAI index during meat storage.
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Affiliation(s)
- Wojciech Wójcik
- Department of Animal Breeding, Institute of Animal Science, Warsaw University of Life Sciences-SGGW, 02-786 Warsaw, Poland.
| | - Olga Świder
- Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland
| | | | - Krzysztof Damaziak
- Department of Animal Breeding, Institute of Animal Science, Warsaw University of Life Sciences-SGGW, 02-786 Warsaw, Poland
| | - Julia Riedel
- Department of Animal Breeding, Institute of Animal Science, Warsaw University of Life Sciences-SGGW, 02-786 Warsaw, Poland
| | - Agata Marzec
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland
| | - Michał Wójcicki
- Department of Microbiology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland
| | - Marek Roszko
- Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland
| | - Jan Niemiec
- Department of Animal Breeding, Institute of Animal Science, Warsaw University of Life Sciences-SGGW, 02-786 Warsaw, Poland
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Qiu K, Wang S, Duan F, Sang Z, Wei S, Liu H, Tan H. Rosemary: Unrevealing an old aromatic crop as a new source of promising functional food additive-A review. Compr Rev Food Sci Food Saf 2024; 23:e13273. [PMID: 38284599 DOI: 10.1111/1541-4337.13273] [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: 04/24/2023] [Revised: 09/19/2023] [Accepted: 10/30/2023] [Indexed: 01/30/2024]
Abstract
Rosemary (Rosmarinus officinalis L.) is one of the most famous spice plants belonging to the Lamiaceae family as a remarkably beautiful horticultural plant and economically agricultural crop. The essential oil of rosemary has been enthusiastically welcome in the whole world for hundreds of years. Now, it is wildly prevailing as a promising functional food additive for human health. More importantly, due to its significant aroma, food, and nutritional value, rosemary also plays an essential role in the food/feed additive and food packaging industries. Modern industrial development and fundamental scientific research have extensively revealed its unique phytochemical constituents with biologically meaningful activities, which closely related to diverse human health functions. In this review, we provide a comprehensively systematic perspective on rosemary by summarizing the structures of various pharmacological and nutritional components, biologically functional activities and their molecular regulatory networks required in food developments, and the recent advances in their applications in the food industry. Finally, the temporary limitations and future research trends regarding the development of rosemary components are also discussed and prospected. Hence, the review covering the fundamental research advances and developing prospects of rosemary is a desirable demand to facilitate their better understanding, and it will also serve as a reference to provide many insights for the future promotion of the research and development of functional foods related to rosemary.
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Affiliation(s)
- Kaidi Qiu
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- College of Life Science, University of Chinese Academy of Sciences, Beijing, China
| | - Sasa Wang
- Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi University for Nationalities, Nanning, China
| | - Fangfang Duan
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
| | - Zihuan Sang
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
| | - Shanshan Wei
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- College of Life Science, University of Chinese Academy of Sciences, Beijing, China
| | - Hongxin Liu
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, China
| | - Haibo Tan
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
- National Engineering Research Center of Navel Orange, Gannan Normal University, Ganzhou, China
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5
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Świder O, Roszko MŁ, Wójcicki M. The inhibitory effects of plant additives on biogenic amine formation in fermented foods - a review. Crit Rev Food Sci Nutr 2023:1-26. [PMID: 37724793 DOI: 10.1080/10408398.2023.2258964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/21/2023]
Abstract
Fermented food has unique properties and high nutritional value, and thus, should constitute a basic element of a balanced and health-promoting diet. However, it can accumulate considerable amount of biogenic amines (BAs), which ingested in excess can lead to adverse health effects. The application of plant-derived additives represents a promising strategy to ensure safety or enhance the functional and organoleptic properties of fermented food. This review summarizes currently available data on the application of plant-origin additives with the aim to reduce BA content in fermented products. The importance of ensuring fermented food safety has been highlighted considering the growing evidence of beneficial effects resulting from the consumption of this type of food, as well as the increasing number of individuals sensitive to BAs. The examined plant-origin additives reduced the BA concentration to varying degrees, and their efficacy depended on the type of additive, matrix, autochthonous, and inoculated microorganisms, as well as the manufacturing conditions. The main mechanisms of action include antimicrobial effects and the inhibition of microbial decarboxylases. Further research on the optimization of bioactive substances extraction, standardization of their chemical composition, and development of detailed procedures for its use in fermented products manufacturing are needed.
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Affiliation(s)
- Olga Świder
- Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Marek Łukasz Roszko
- Department of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Michał Wójcicki
- Department of Microbiology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
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6
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Tsafack PB, Tsopmo A. Effects of bioactive molecules on the concentration of biogenic amines in foods and biological systems. Heliyon 2022; 8:e10456. [PMID: 36105466 PMCID: PMC9465362 DOI: 10.1016/j.heliyon.2022.e10456] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 04/14/2022] [Accepted: 08/22/2022] [Indexed: 11/20/2022] Open
Abstract
Biogenic amines (BAs) are a group of molecules naturally present in foods that contain amino acids, peptides, and proteins as well as in biological systems. In foods, their concentrations typically increase during processing and storage because of exposure to microorganisms that catalyze their formation by releasing amino acid decarboxylases. The concentrations of BAs above certain values are indicative of unsafe foods due to associate neuronal toxicity, allergenic reactions, and increase risks of cardiovascular diseases. There are therefore various strategies that focus on the control of BAs in foods mostly through elimination, inactivation, or inhibition of the growth of microorganisms. Increasingly, there are works on bioactive compounds that can decrease the concentration of BAs through their antimicrobial activity as well as the inhibition of decarboxylating enzymes that control their formation in foods or amine oxidases and N-acetyltransferase that control the degradation in vivo. This review focusses on the role of food-derived bioactive compounds and the mechanism by which they regulate the concentration of BAs. The findings are that most active molecules belong to polyphenols, one of the largest groups of plant secondary metabolites, additionally other useful +compounds are present in extracts of different herbs and spices. Different mechanisms have been proposed for the effects of polyphenols depending on the model system. Studies on the effects in vivo are limited and there is a lack of bioavailability and transport data which are important to assess the importance of the bioactive molecules.
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Affiliation(s)
- Patrick Blondin Tsafack
- Nutrition and Functional Food, School of Biosciences and Veterinary Medicine, University of Camerino, Via A. D'Accorso, 16, Camerino, Italy
| | - Apollinaire Tsopmo
- Food Science and Nutrition Program, Department of Chemistry and Institute of Biochemistry, Carleton University, 1125 Colonel By Drive, K1S 5B6, Ottawa, ON, Canada
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Wójcik W, Łukasiewicz-Mierzejewska M, Damaziak K, Bień D. Biogenic Amines in Poultry Meat and Poultry Products: Formation, Appearance, and Methods of Reduction. Animals (Basel) 2022; 12:1577. [PMID: 35739911 PMCID: PMC9219487 DOI: 10.3390/ani12121577] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 06/14/2022] [Accepted: 06/15/2022] [Indexed: 12/03/2022] Open
Abstract
Poultry meat is a source of many important nutrients, micro- and macro-elements, and biologically active substances. During meat storage, many physicochemical changes take place, also affecting the content of biologically active substances, including biogenic amines.They are formed as a result of three processes: decarboxylation of amino acids by microorganisms, reductive amination, and transamination of aldehydes and ketones, and as a result of activity of body tissues. Excessive consumption of biogenic amines shows toxic properties. The increasing consumption of poultry meat and the lack of established limits for biogenic amine content is a major challenge for scientists, producers, and consumer organisations, which have not yet established limits for biogenic amine content in meat (including poultry meat). Analyses of biogenic amine content in meat account for less than 10% of scientific papers, which raises the scope of the problem of limiting biogenic amines in meat. Among the methods of amine reduction are methods of destroying or reducing microorganisms' high hydrostatic pressure (HHP), ozonisation, radiation, or the use of essential oils.
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Affiliation(s)
- Wojciech Wójcik
- Institute of Animal Science, Warsaw University of Life Sciences, 02-786 Warsaw, Poland; (K.D.); (D.B.)
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Schirone M, Esposito L, D’Onofrio F, Visciano P, Martuscelli M, Mastrocola D, Paparella A. Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives. Foods 2022; 11:foods11060788. [PMID: 35327210 PMCID: PMC8947279 DOI: 10.3390/foods11060788] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/04/2022] [Accepted: 03/06/2022] [Indexed: 01/12/2023] Open
Abstract
Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they are important as an index for product stability and quality, but also for their impact on public health. This review analyzes the scientific evidence gathered so far on the presence and role of biogenic amines in meat and meat products, also considering the effect of technological conditions on BAs accumulation or decrease. The data provided can be useful for developing solutions to control BAs formation during the shelf-life, for example by novel starters for dry cured products, as well as by packaging technologies and materials for fresh meats. Further research, whose trends are reviewed in this paper, will fill the knowledge gaps, and allow us to protect such perishable products along the distribution chain and in the home environment.
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Affiliation(s)
| | | | | | - Pierina Visciano
- Correspondence: (P.V.); (M.M.); Tel.: +39-0861-266911 (P.V. & M.M.)
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A shelf-life study for the evaluation of a new biopackaging to preserve the quality of organic chicken meat. Food Chem 2022; 371:131134. [PMID: 34656920 DOI: 10.1016/j.foodchem.2021.131134] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 08/24/2021] [Accepted: 09/13/2021] [Indexed: 11/24/2022]
Abstract
Widespread use of traditional packaging constitutes a serious ecological problem leading to a shift to biodegradable and compostable materials. The aim of this work is to study the ability of a new biopackaging (BP), based on biodegradable and compostable material, to preserve the quality of organic chicken meat for 14 days in comparison with a polyethylene terephthalate (PET) material. Results showed that the indices of Biogenic Amines (BAs) and the 18 monitored Volatile Organic Compounds (VOCs) have a similar trend in both packaged meats. For example, the total BAs concentration in meat increased from 390 to 961 mg Kg-1 in BP and from 393 to 800 mg Kg-1 in PET, as well as the microbiological counts. The new biopackaging (BP) showed similar properties of non-biodegradable material (PET) to preserve the shelf life of organic chicken meat and it could be used instead of plastic materials to promote a circular economy.
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10
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AL-HIJAZEEN M. Anti-bacterial effect of Rosmarinus officinalis Linn. extract and Origanum syriacum L. essential oil on survival and growth of total aerobic bacteria and Staphylococcus aureus using cooked chicken meat. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.60720] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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11
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TABAN BMERCANOGLU, STAVROPOULOU E, WINKELSTRÖTER LKRETLI, BEZIRTZOGLOU E. Value-added effects of using aromatic plants in foods and human therapy. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.43121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Barik A, Patel GD, Sen SK, Rajhans G, Nayak C, Raut S. Probiotic Characterization of Indigenous Kocuria flava Y4 Strain Isolated from Dioscorea villosa Leaves. Probiotics Antimicrob Proteins 2021; 15:614-629. [PMID: 34825308 DOI: 10.1007/s12602-021-09877-2] [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] [Accepted: 11/17/2021] [Indexed: 12/19/2022]
Abstract
This aim of the study was to isolate and screen potential probiotics from Dioscorea villosa leaves. The potential isolate Y4 was obtained from the Dioscorea villosa leaves, and its ability to grow in a medium containing high NaCl concentrations (2-10%) indicated its negative hemolytic activity. Furthermore, Y4 demonstrated inhibitory activity against human pathogens, such as Klebsiella pneumonia, Staphylococcus aureus, Citrobacter koseri, and Vibrio cholerae, as well as towards a plant pathogen isolate OR-2 (obtained from Citrus sinensis). Some biologically important functional groups of Y4 metabolites, such as sulfoxide; aliphatic ether; 1, 2, 3-trisubstituted, tertiary alcohol: vinyl ether; aromatic amine; carboxylic acid; nitro compound; alkene mono-substituted; and alcohol, were identified through FTIR analysis. The 16S rRNA sequencing and subsequent phylogenetic tree analysis indicated that Y4 and OR-2 are the closest neighbors to Kocuria flava (GenBank accession no. MT773277) and Pantoea dispersa (GenBank accession no. MT766308), respectively. The potential isolate Y4 was found to exhibit adhesion, auto-aggregation, co-aggregation, and weak biofilm activity. It also exhibited a high level of antimicrobial activity and antibiotic susceptibility. The safety of K. flava Y4 isolate, which is proposed to be a probiotic, was evaluated through acute oral toxicity test and biogenic amine production test. Moreover, the preservation potential of isolate Y4 was assessed through application on fruits under different temperatures. Thus, our results confirmed that Kocuria flava Y4 is a prospective probiotic and could also be used for the preservation of fruits.
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Affiliation(s)
- Adyasa Barik
- Center for Biotechnology, School of Pharmaceutical Sciences, Siksha 'O' Anusandhan (Deemed To Be University), Bhubaneswar, 751003, Odisha, India
| | - Gaurav D Patel
- Center for Biotechnology, School of Pharmaceutical Sciences, Siksha 'O' Anusandhan (Deemed To Be University), Bhubaneswar, 751003, Odisha, India
| | | | - Geetanjali Rajhans
- Center for Biotechnology, School of Pharmaceutical Sciences, Siksha 'O' Anusandhan (Deemed To Be University), Bhubaneswar, 751003, Odisha, India
| | - Chirasmita Nayak
- Orissa University of Agriculture and Technology, Bhubaneswar, 751003, India
| | - Sangeeta Raut
- Center for Biotechnology, School of Pharmaceutical Sciences, Siksha 'O' Anusandhan (Deemed To Be University), Bhubaneswar, 751003, Odisha, India.
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13
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Kaur R, Gupta TB, Bronlund J, Kaur L. THE POTENTIAL OF ROSEMARY AS A FUNCTIONAL INGREDIENT FOR MEAT PRODUCTS- A REVIEW. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1950173] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Ramandeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Tanushree B. Gupta
- AgResearch Ltd., Hopkirk Research Institute, Massey University, Palmerston North, New Zealand
| | - John Bronlund
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
- Riddet Institute, Massey University, Palmerston North, New Zealand
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14
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Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat. Foods 2021; 10:foods10071598. [PMID: 34359468 PMCID: PMC8305275 DOI: 10.3390/foods10071598] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 06/30/2021] [Accepted: 07/06/2021] [Indexed: 12/14/2022] Open
Abstract
Microbial food contamination is a major concern for consumers and food industries. Consumers desire nutritious, safe and “clean label” products, free of synthetic preservatives and food industries and food scientists try to meet their demands by finding natural effective alternatives for food preservation. One of the alternatives to synthetic preservatives is the use of natural anti-microbial agents in the food products and/or in the packaging materials. Meat and processed meat products are characteristic examples of products that are highly perishable; hence natural anti-microbials can be used for extending their shelf-life and enhancing their safety. Despite several examples of the successful application of natural anti-microbial agents in meat products reported in research studies, their commercial use remains limited. This review objective is to present an extensive overview of recent research in the field of natural anti-microbials, covering essential oils, plant extracts, flavonoids, animal-derived compounds, organic acids, bacteriocins and nanoparticles. The anti-microbial mode of action of the agents, in situ studies involving meat products, regulations and, limitations for usage and future perspectives are described. The review concludes that naturally derived anti-microbials can potentially support the meat industry to provide “clean label”, nutritious and safe meat products for consumers.
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Wójcik W, Łukasiewicz M, Puppel K. Biogenic amines: formation, action and toxicity - a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2634-2640. [PMID: 33159318 DOI: 10.1002/jsfa.10928] [Citation(s) in RCA: 78] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 10/25/2020] [Accepted: 11/06/2020] [Indexed: 06/11/2023]
Abstract
Biogenic amines (BA) are organic compounds commonly found in food, plants and animals, as well as microorganisms that are attributed with the production of BAs. They are formed as an effect of a chemical process: the decarboxylation of amino acids. Factors determining the formation of BAs include the availability of free amino acids and the presence of microorganisms that show activity with respect to carrying out the decarboxylation process. On the one hand, BAs are compounds that are crucial for maintaining cell viability, as well as the proper course of the organism's metabolic processes, such as protein synthesis, hormone synthesis and DNA replication. On the other hand, despite their positive effects on the functioning of the organism, an excessive content of BAs proves to be toxic (diarrhea, food poisoning, vomiting, sweating or tachycardia). Moreover, they can accelerate carcinogenesis. Amines are a natural component of plant and animal raw materials. As a result of the proven negative effects of amines on living organisms, the reduction of these compounds should be the subject of scientific research. The present review aims to synthesize and summarize the information currently available on BAs, as well as discuss the interpretation of the results. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Wojciech Wójcik
- Institute of Animal Science, Warsaw University of Life Sciences, Warsaw, Poland
| | - Monika Łukasiewicz
- Institute of Animal Science, Warsaw University of Life Sciences, Warsaw, Poland
| | - Kamila Puppel
- Institute of Animal Science, Warsaw University of Life Sciences, Warsaw, Poland
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Delgado-Ospina J, Acquaticci L, Molina-Hernandez JB, Rantsiou K, Martuscelli M, Kamgang-Nzekoue AF, Vittori S, Paparella A, Chaves-López C. Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation. Microorganisms 2020; 9:microorganisms9010028. [PMID: 33374114 PMCID: PMC7823927 DOI: 10.3390/microorganisms9010028] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 11/25/2020] [Accepted: 11/28/2020] [Indexed: 11/16/2022] Open
Abstract
Yeast starters for cocoa fermentation are usually tested according to their enzymatic activities in terms of mucilage degradation and flavor improvement, disregarding their influence on the production or elimination of toxic compounds as biogenic amines (BAs), important for human health. In this work, we tested 145 strains belonging to 12 different yeast species and isolated from the Colombian fermented cocoa beans (CB) for their capability of producing BAs in vitro. Sixty-five strains were able to decarboxylate at least one of the amino acids tested. Pichia kudriavzevii ECA33 (Pk) and Saccharomyces cerevisiae 4 (Sc) were selected to evaluate their potential to modulate BAs, organic acids, and volatile organic compounds (VOCs) accumulation during a simulated cocoa fermentation. The growth of Sc or Pk in the presence of CB caused a significant reduction (p < 0.05) of 2-phenylethylamine (84% and 37%) and cadaverine (58% and 51%), and a significant increase of tryptamine and putrescine with a strong influence of temperature in BA formation and degradation. In addition, our findings pointed out that Pk induced a major production of fatty acid- and amino acid-derived VOCs, while Sc induced more VOCs derived from fatty acids metabolism. Our results suggest the importance of considering BA production in the choice of yeast starters for cocoa fermentation.
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Affiliation(s)
- Johannes Delgado-Ospina
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
- Grupo de Investigación Biotecnología, Facultad de Ingeniería, Universidad de San Buenaventura Cali, Carrera 122 # 6-65, Cali 76001, Colombia
| | - Laura Acquaticci
- School of Pharmacy, University of Camerino, Via Sant' Agostino 1, 62032 Camerino, Italy
| | - Junior Bernardo Molina-Hernandez
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Kalliopi Rantsiou
- Department of Agricultural, Forestry and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Torino, Italy
| | - Maria Martuscelli
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | | | - Sauro Vittori
- School of Pharmacy, University of Camerino, Via Sant' Agostino 1, 62032 Camerino, Italy
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Clemencia Chaves-López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
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Butter oil (ghee) enrichment with aromatic plants: Chemical characterization and effects on fibroblast migration in anin-vitro wound healing model. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2020.10.017] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Hussein KA, Lee YD, Joo JH. Effect of Rosemary Essential Oil and Trichoderma koningiopsis VOCs on Pathogenic Fungi Responsible for Ginseng Root-rot Disease. J Microbiol Biotechnol 2020; 30:1018-1026. [PMID: 32270657 PMCID: PMC9728171 DOI: 10.4014/jmb.2002.02013] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Accepted: 04/06/2020] [Indexed: 12/15/2022]
Abstract
Rosemary essential oil was evaluated for antifungal potentiality against six major ginseng pathogens: Sclerotinia sclerotiorum, Sclerotinia nivalis, Cylindrocarpon destructans, Alternaria panax, Botrytis cinerea, and Fusarium oxysporum. The in vitro fungicidal effects of two commonly used fungicides, namely mancozeb and fenhexamid, and the volatile organic compounds (VOCs) of Trichoderma koningiopsis T-403 on the mycelial growth were investigated. The results showed that rosemary essential oil is active against all of the pathogenic strains of ginseng root rot, whereas rosemary oil displayed high ability to inhibit the Sclerotinia spp. growth. The highest sensitivity was S. nivalis, with complete inhibition of growth at 0.1% v/v of rosemary oil, followed by Alternaria panax, which exhibited 100% inhibition at 0.3% v/v of the oil. Minimum inhibitory concentrations (MICs) of rosemary oil ranged from 0.1 % to 0.5 % (v/v). Chemical analysis using GC-MS showed the presence of thirty-two constituents within rosemary oil from R. officinals L. Camphore type is the most frequent sesquiterpene in rosemary oil composition. Mancozeb and fenhexamid showed their highest inhibition effect (45% and 30%, respectively) against A. panax. T. koningiopsis T-403 showed its highest inhibition effect (84%) against C. destructans isolate. This study may expedite the application of antifungal natural substances from rosemary and Trichoderma in the prevention and control of phytopathogenic strains in ginseng root infections.
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Affiliation(s)
- Khalid Abdallah Hussein
- Soil Biochemistry Lab, Department of Biological Environment, Kangwon National University, Gangwon-Do 24341, Republic of Korea,Botany and Microbiology Department, Faculty of Science, Assiut University, 71516, Assiut, Egypt
| | - Young-Don Lee
- Soil Biochemistry Lab, Department of Biological Environment, Kangwon National University, Gangwon-Do 24341, Republic of Korea
| | - Jin Ho Joo
- Soil Biochemistry Lab, Department of Biological Environment, Kangwon National University, Gangwon-Do 24341, Republic of Korea,Corresponding author Phone: +82-33-250-6448 Fax: +82-33-241-6640 E-mail:
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The Bactericidal Effect of a Combination of Food-Grade Compounds and their Application as Alternative Antibacterial Agents for Food Contact Surfaces. Foods 2020; 9:foods9010059. [PMID: 31936035 PMCID: PMC7022224 DOI: 10.3390/foods9010059] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 01/02/2020] [Accepted: 01/02/2020] [Indexed: 01/07/2023] Open
Abstract
Chemical antibacterials are widely used to control microbial growth but have raised concerns about health risks. It is necessary to find alternative, non-toxic antibacterial agents for the inhibition of pathogens in foods or food contact surfaces. To develop a non-toxic and “green” food-grade alternative to chemical sanitizers, we formulated a multicomponent antibacterial mixture containing Rosmarinus officinalis L., Camellia sinensis L., citric acid, and ε-polylysine and evaluated its bactericidal efficacy against Staphylococcus aureus, Escherichia coli, Bacillus cereus, Salmonella Enteritidis, and Listeria monocytogenes on food contact surfaces. A combination of the agents allowed their use at levels lower than were effective when tested individually. At a concentration of 0.25%, the multicomponent mixture reduced viable cell count by more than 5 log CFU/area, with complete inactivation 24 h after treatment. The inhibitory efficacy of the chemical antibacterial agent (sodium hypochlorite, 200 ppm) and the multicomponent antibacterial mixture (0.25%) on utensil surfaces against S. aureus, E. coli, S. Enteritidis, and L. monocytogenes were similar, but the multicomponent system was more effective against B. cereus than sodium hypochlorite, with an immediate 99.999% reduction on knife and plastic basket surfaces, respectively, and within 2 h on cutting board surfaces after treatment. A combination of these food-grade antibacterials could be a useful strategy for inhibition of bacteria on food contact surfaces while allowing use of lower concentrations of its components than are effective individually. This multicomponent food-grade antibacterial mixture may be a suitable “green” alternative to chemical sanitizers.
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21
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Scombroid fish poisoning: Factors influencing the production of histamine in tuna supply chain. A review. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108374] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Effect of the addition of antimicrobial oregano (Origanum vulgare) and rosemary (Rosmarinus officinalis) essential oils on lactic acid bacteria growth in refrigerated vacuum-packed Tuscan sausage. Braz J Microbiol 2019; 51:289-301. [PMID: 31463868 DOI: 10.1007/s42770-019-00146-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Accepted: 08/20/2019] [Indexed: 01/11/2023] Open
Abstract
Lactic acid bacteria are the main bacterial group associated to meat spoilage. Herbal essential oils are promising alternatives that can be used to retard lactic acid bacterial growth and extend shelf life of meat products. In this study, the influence of oregano and rosemary essential oils on the growth of lactic acid bacteria and the physicochemical properties of refrigerated vacuum-packed Tuscan sausage was evaluated. In addition to the control (without the addition of oil), the sausage samples were separately treated with different concentrations of each essential oil (0.05 wt%, 0.1 wt%, 0.2 wt%, and 0.4 wt%). The shelf life was evaluated as the time to the lactic acid bacteria population to reach the levels of 106 and 107 CFU/g. After the addition of 0.05 wt% and 0.1 wt% of essential oil to the sausage, the rosemary essential oil provided a higher extension of the shelf life of the sausages (approximately 3 and 5 days, respectively) than the oregano essential oil (approximately 1 and 3 days, respectively). After adding 0.2 wt% and 0.4 wt% of essential oil, the oregano essential oil resulted in a larger increase of the shelf life of the samples (about 8 and 14 days, respectively) when compared with the rosemary essential oil (about 7 to 11 days, respectively). All the treatments slowed the growth of the lactic acid bacteria but they did not change the maximum bacterial population. New empirical models that relate the shelf life of the sausage and the maximum specific growth rate of the lactic acid bacteria with the oil concentration were obtained. These results can be applied to model the influence of essential oils on the shelf life of different meat products.
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Çelebi Sezer Y, Bozkurt H. Use of novel casing in sucuk production: Antimicrobials incorporated into multilayer plastic film. ACTA ALIMENTARIA 2019. [DOI: 10.1556/066.2018.0001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Y. Çelebi Sezer
- Department of Food Engineering, Faculty of Engineering, University of Osmaniye Korkut Ata, Karacaoglan Campus, 80000, Osmaniye. Turkey
| | - H. Bozkurt
- Department of Food Engineering, Faculty of Engineering, University of Gaziantep, University Avenue, 27310 Gaziantep. Turkey
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Feddern V, Mazzuco H, Fonseca FN, de Lima GJMM. A review on biogenic amines in food and feed: toxicological aspects, impact on health and control measures. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an18076] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Biogenic amines (BAs) represent a considerable toxicological risk in some food and feed products. They are formed under unhygienic conditions during storage and processing; therefore, an increase in the concentrations of those metabolites is related to putrefaction. Because BAs are thermostable, they remain in food and feed that have undergone heat treatment. There are several toxicological effects, especially caused by histamine, when high concentrations of BAs are ingested by humans, depending on the food itself and also on individual susceptibility and individual health status. The present paper reviews the main BAs in meat products, their use as spoilage indicators, the risk on human health and also the contamination of by-product meals. Furthermore, we highlight the state of art regarding impact of BAs on poultry, meat and eggs.
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Nieto G, Ros G, Castillo J. Antioxidant and Antimicrobial Properties of Rosemary ( Rosmarinus officinalis, L.): A Review. MEDICINES (BASEL, SWITZERLAND) 2018; 5:E98. [PMID: 30181448 PMCID: PMC6165352 DOI: 10.3390/medicines5030098] [Citation(s) in RCA: 156] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 08/16/2018] [Accepted: 08/31/2018] [Indexed: 11/16/2022]
Abstract
Nowadays, there is an interest in the consumption of food without synthetic additives and rather with the use of natural preservatives. In this regard, natural extracts of the Lamiaceae family, such as rosemary, have been studied because of its bioactive properties. Several studies have reported that rosemary extracts show biological bioactivities such as hepatoprotective, antifungal, insecticide, antioxidant and antibacterial. It is well known that the biological properties in rosemary are mainly due to phenolic compounds. However, it is essential to take into account that these biological properties depend on different aspects. Their use in foods is limited because of their odour, colour and taste. For that reason, commercial methods have been developed for the preparation of odourless and colourless antioxidant compounds from rosemary. Owing to the new applications of natural extracts in preservatives, this review gives a view on the use of natural extract from rosemary in foods and its effect on preservative activities. Specifically, the relationship between the structure and activity (antimicrobial and antioxidant) of the active components in rosemary are being reviewed.
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Affiliation(s)
- Gema Nieto
- Department of Food Technology and Human Nutrition, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain.
| | - Gaspar Ros
- Department of Food Technology and Human Nutrition, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain.
| | - Julián Castillo
- Research and Development Department of Nutrafur-Frutarom Group, Camino Viejo de Pliego s/n, Alcantarilla, 80320 Murcia, Spain.
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26
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Neves JA, Neves JA, Oliveira RDCM. Pharmacological and biotechnological advances with Rosmarinus officinalis L. Expert Opin Ther Pat 2018; 28:399-413. [PMID: 29633892 DOI: 10.1080/13543776.2018.1459570] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Josynaria Araújo Neves
- Postgraduate Program in Biotechnology - RENORBIO, Focal Point - Federal University of Piauí, Teresina, Brazil
- Medicinal Plants Research Center,Health Sciences Center, Federal University of Piauí, Teresina, Brazil
| | - Josyanne Araújo Neves
- Postgraduate Program in Biotechnology - RENORBIO, Focal Point - Federal University of Piauí, Teresina, Brazil
- Medicinal Plants Research Center,Health Sciences Center, Federal University of Piauí, Teresina, Brazil
| | - Rita de Cassia Meneses Oliveira
- Postgraduate Program in Biotechnology - RENORBIO, Focal Point - Federal University of Piauí, Teresina, Brazil
- Medicinal Plants Research Center,Health Sciences Center, Federal University of Piauí, Teresina, Brazil
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Nieto G. Biological Activities of Three Essential Oils of the Lamiaceae Family. MEDICINES (BASEL, SWITZERLAND) 2017; 4:E63. [PMID: 28930277 PMCID: PMC5622398 DOI: 10.3390/medicines4030063] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/29/2017] [Revised: 08/14/2017] [Accepted: 08/16/2017] [Indexed: 11/16/2022]
Abstract
Herbs and spices have been used since ancient times to improve the sensory characteristics of food, to act as preservatives and for their nutritional and healthy properties. Herbs and spices are generally recognized as safe (GRAS) and are excellent substitutes for chemical additives. Essential oils are mixtures of volatile compounds obtained, mainly by steam distillation, from medicinal and aromatic plants. They are an alternative to synthetic additives for the food industry, and they have gained attention as potential sources for natural food preservatives due to the growing interest in the development of safe, effective, natural food preservation. Lamiaceae is one of the most important families in the production of essential oils with antioxidants and antimicrobial properties. Aromatic plants are rich in essential oils and are mainly found in the Mediterranean region, where the production of such oils is a profitable source of ecological and economic development. The use of essential oils with antimicrobial and antioxidant properties to increase the shelf life of food is a promising technology, and the essential oils of the Lamiaceae family, such as rosemary, thyme, and sage, have been extensively studied with respect to their use as food preservatives. Regarding the new applications of essential oils, this review gives an overview of the current knowledge and recent trends in the use of these oils from aromatic plants as antimicrobials and antioxidants in foods, as well as their biological activities, future potential, and challenges.
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Affiliation(s)
- Gema Nieto
- Department of Food Technology and Human Nutrition, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain.
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Hao R, Liu Y, Sun L, Xia L, Jia H, Li Q, Pan J. Sodium alginate coating with plant extract affected microbial communities, biogenic amine formation and quality properties of abalone ( Haliotis discus hannai Ino ) during chill storage. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.031] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Tseng SY, Li SY, Yi SY, Sun AY, Gao DY, Wan D. Food Quality Monitor: Paper-Based Plasmonic Sensors Prepared Through Reversal Nanoimprinting for Rapid Detection of Biogenic Amine Odorants. ACS APPLIED MATERIALS & INTERFACES 2017; 9:17306-17316. [PMID: 28471650 DOI: 10.1021/acsami.7b00115] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
This paper describes the fabrication of paper-based plasmonic refractometric sensors through the embedding of metal nanoparticles (NPs) onto flexible papers using reversal nanoimprint lithography. The NP-embedded papers can serve as gas sensors for the detection of volatile biogenic amines (BAs) released from spoiled food. Commercial inkjet papers were employed as sensor substrates-their high reflectance (>80%) and smooth surfaces (roughness: ca. 4.9 nm) providing significant optical signals for reflection-mode plasmonic refractometric sensing and high particle transfer efficiency, respectively; in addition, because inkjet papers have lightweight and are burnable and flexible, they are especially suitable for developing portable, disposable, cost-effective, eco-friendly sensing platforms. Solid silver NPs (SNPs), solid gold NPs (GNPs), and hollow Au-Ag alloyed NPs (HGNs) were immobilized on a solid mold and then transferred directly onto the softened paper surfaces. The particle number density and exposure height of the embedded NPs were dependent on two imprinting parameters: applied pressure and temperature. The optimal samples exhibited high particle transfer efficiency (ca. 85%), a sufficient exposure surface area (ca. 50% of particle surface area) presented to the target molecules, and a strong resonance reflectance dip for detection. Moreover, the HGN-embedded paper displayed a significant wavelength dip shift upon the spontaneous adsorption of BA vapors (e.g., Δλ = 33 nm for putrescine; Δλ = 24 nm for spermidine), indicating high refractometric sensitivity; in contrast, no visible spectroscopic responses were observed with respect to other possibly coexisting gases (e.g., air, N2, CO2, water vapor) during the food storage process, indicating high selectivity. Finally, the plasmonic sensing papers were used to monitor the freshness of a food product (salmon).
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Affiliation(s)
- Shih-Yu Tseng
- Institute of Biomedical Engineering, National Tsing Hua University , Hsinchu, Taiwan
| | - Szu-Ying Li
- Institute of Biomedical Engineering, National Tsing Hua University , Hsinchu, Taiwan
| | - Shang-Yi Yi
- Institute of Biomedical Engineering, National Tsing Hua University , Hsinchu, Taiwan
| | - Aileen Y Sun
- Institute of Biomedical Engineering, National Tsing Hua University , Hsinchu, Taiwan
| | - Dong-Yu Gao
- Institute of Biomedical Engineering, National Tsing Hua University , Hsinchu, Taiwan
| | - Dehui Wan
- Institute of Biomedical Engineering, National Tsing Hua University , Hsinchu, Taiwan
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30
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Li S, Johansson M, Vidanarachchi JK, Pickova J, Zamaratskaia G. Determination of biogenic amines in aerobically stored beef using high-performance thin-layer chromatography densitometry. ACTA AGR SCAND A-AN 2017. [DOI: 10.1080/09064702.2017.1315455] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- S. Li
- School of Food Science and Technology, Dalian Polytechnic University; National Engineering Research Center of Seafood, Dalian, People’s Republic of China
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
- College of Food Science and Technology, Bohai University, Jinzhou, People’s Republic of China
| | - M. Johansson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - J. K. Vidanarachchi
- Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka
| | - J. Pickova
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - G. Zamaratskaia
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
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Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat. Food Chem 2016; 221:1069-1076. [PMID: 27979060 DOI: 10.1016/j.foodchem.2016.11.054] [Citation(s) in RCA: 83] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2016] [Revised: 11/09/2016] [Accepted: 11/10/2016] [Indexed: 11/21/2022]
Abstract
Rosemary essential oil (REO) contains bioactives having antioxidant and antimicrobial properties. This work investigated the effect of REO combined with modified atmosphere packaging conditions (MAP), in our case, aerobic, vacuum or high O2, to extend the shelf life of beef. Beef slices were wrapped in special three-layer sheets of packaging material, some with a coating of REO (active packaging, AP), and some without REO (non active packaging, NAP), and stored at 4°C for 20days. The use of REO proved efficacious in every storage condition, as seen in the lower counts of psychrotrophics, Brochothrix thermosphacta, Pseudomonas spp., and Enterobacteriaceae in AP meat compared to NAP meat. Sensory and colourimetric analyses showed that the best packaging conditions were high-O2 atmosphere in combination with REO. Based on microbiological data, shelf life of beef was 5-6days for AP samples packaged under aerobic conditions and 14-15days for AP samples in high-O2 conditions.
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Sentellas S, Núñez Ó, Saurina J. Recent Advances in the Determination of Biogenic Amines in Food Samples by (U)HPLC. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7667-7678. [PMID: 27689967 DOI: 10.1021/acs.jafc.6b02789] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The determination of biogenic amines (BAs) in food products stirs increasing interest because of the implications in toxicological and food quality issues. Apart from these aspects, in recent years, the relevance of BAs because of some organoleptic and descriptive concerns has been pointed out by several researchers. This overview aims at revising recent advances in the determination of BAs in food samples based on liquid chromatography. In particular, papers published in the past five years have been commented. Special attention has been paid to the great possibilities of ultrahigh-performance liquid chromatography and high-resolution mass spectrometry. With regard to applications, apart from the determination of BAs in a wide range of food matrices, novel lines of research focused on the characterization, classification, and authentication of food products based on chemometrics have also been discussed.
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Affiliation(s)
- Sonia Sentellas
- Department of Analytical Chemistry, University of Barcelona , Martí i Franquès 1-11, E-08028 Barcelona, Spain
| | - Óscar Núñez
- Department of Analytical Chemistry, University of Barcelona , Martí i Franquès 1-11, E-08028 Barcelona, Spain
| | - Javier Saurina
- Department of Analytical Chemistry, University of Barcelona , Martí i Franquès 1-11, E-08028 Barcelona, Spain
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Cernei N, Lackova Z, Guran R, Hynek D, Skladanka J, Horky P, Zitka O, Adam V. Determination of Histamine in Silages Using Nanomaghemite Core (γ-Fe₂O₃)-Titanium Dioxide Shell Nanoparticles Off-Line Coupled with Ion Exchange Chromatography. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2016; 13:ijerph13090904. [PMID: 27626434 PMCID: PMC5036737 DOI: 10.3390/ijerph13090904] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 08/19/2016] [Accepted: 09/05/2016] [Indexed: 12/26/2022]
Abstract
The presence of biogenic amines is a hallmark of degraded food and its products. Herein, we focused on the utilization of magnetic nanoparticles off-line coupled with ion exchange chromatography with post-column ninhydrin derivatization and Vis detection for histamine (Him) separation and detection. Primarily, we described the synthesis of magnetic nanoparticles with nanomaghemite core (γ-Fe2O3) functionalized with titanium dioxide and, then, applied these particles to specific isolation of Him. To obtain further insight into interactions between paramagnetic particles’ (PMP) surface and Him, a scanning electron microscope was employed. It was shown that binding of histamine causes an increase of relative current response of deprotonated PMPs, which confirmed formation of Him-PMPs clusters. The recovery of the isolation showed that titanium dioxide-based particles were able to bind and preconcentrate Him with recovery exceeding 90%. Finally, we successfully carried out the analyses of real samples obtained from silage. We can conclude that our modified particles are suitable for Him isolation, and thus may serve as the first isolation step of Him from biological samples, as it is demonstrated on alfalfa seed variety Tereza silage.
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Affiliation(s)
- Natalia Cernei
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, 61300 Brno, Czech Republic.
- Central European Institute of Technology, Brno University of Technology, Technicka 3058/10, 61600 Brno, Czech Republic.
| | - Zuzana Lackova
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, 61300 Brno, Czech Republic.
- Central European Institute of Technology, Brno University of Technology, Technicka 3058/10, 61600 Brno, Czech Republic.
| | - Roman Guran
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, 61300 Brno, Czech Republic.
- Central European Institute of Technology, Brno University of Technology, Technicka 3058/10, 61600 Brno, Czech Republic.
| | - David Hynek
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, 61300 Brno, Czech Republic.
- Central European Institute of Technology, Brno University of Technology, Technicka 3058/10, 61600 Brno, Czech Republic.
| | - Jiri Skladanka
- Department of Animal Nutrition and Forage Production, Mendel University in Brno, Zemedelska 1, 61300 Brno, Czech Republic.
| | - Pavel Horky
- Department of Animal Nutrition and Forage Production, Mendel University in Brno, Zemedelska 1, 61300 Brno, Czech Republic.
| | - Ondrej Zitka
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, 61300 Brno, Czech Republic.
- Central European Institute of Technology, Brno University of Technology, Technicka 3058/10, 61600 Brno, Czech Republic.
| | - Vojtech Adam
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, 61300 Brno, Czech Republic.
- Central European Institute of Technology, Brno University of Technology, Technicka 3058/10, 61600 Brno, Czech Republic.
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The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.03.009] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Cyclodextrin-modified MEKC method for quantification of selected acidic metabolites of catecholamines in the presence of various biogenic amines. Application to diagnosis of neuroblastoma. J Chromatogr B Analyt Technol Biomed Life Sci 2015; 1003:27-34. [DOI: 10.1016/j.jchromb.2015.09.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2015] [Revised: 09/01/2015] [Accepted: 09/04/2015] [Indexed: 11/19/2022]
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36
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Patel S. Plant essential oils and allied volatile fractions as multifunctional additives in meat and fish-based food products: a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 32:1049-64. [DOI: 10.1080/19440049.2015.1040081] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Sirocchi V, Caprioli G, Ricciutelli M, Vittori S, Sagratini G. Simultaneous determination of ten underivatized biogenic amines in meat by liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). JOURNAL OF MASS SPECTROMETRY : JMS 2014; 49:819-25. [PMID: 25230178 DOI: 10.1002/jms.3418] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2014] [Revised: 04/17/2014] [Accepted: 06/19/2014] [Indexed: 05/24/2023]
Abstract
Biogenic amines (BAs) are considered to be important indicators of freshness and quality in food. In this work, an analytical method for analyzing ten underivatized BAs in meat by performance liquid chromatography-tandem mass spectrometry has been developed. Comparison between ion trap and triple quadrupole as mass analyzers indicated that the latter provides greater sensitivity and selectivity. The range of the correlation coefficients of the calibration curves of the analyzed compounds was 0.987-0.999, and the limits of detection and limits of quantification were in the range of 0.002-0.1 mg l(-1) and 0.008-0.5 mg l(-1), respectively. Once validated, the method was used to analyze the concentrations of BAs in 16 commercial meat samples, for evaluating the freshness of food through the study of BA indices, i.e. biogenic amine index (BAI) and the ratio spermidine/spermine (SPD/SPE). The results indicated that all the samples were fresh, with a BAI lower than 1.49 mg kg(-1) and a SPD/SPE ratio lower than 0.41 in each case. This methodology for testing the freshness of meat has potential for quality control applications along the entire production chain of meat products.
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Affiliation(s)
- Veronica Sirocchi
- School of Pharmacy, University of Camerino, via S. Agostino 1, 62032, Camerino, Italy
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38
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Active and intelligent packaging systems for a modern society. Meat Sci 2014; 98:404-19. [PMID: 25034453 DOI: 10.1016/j.meatsci.2014.06.031] [Citation(s) in RCA: 228] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2014] [Revised: 06/19/2014] [Accepted: 06/20/2014] [Indexed: 01/31/2023]
Abstract
Active and intelligent packaging systems are continuously evolving in response to growing challenges from a modern society. This article reviews: (1) the different categories of active and intelligent packaging concepts and currently available commercial applications, (2) latest packaging research trends and innovations, and (3) the growth perspectives of the active and intelligent packaging market. Active packaging aiming at extending shelf life or improving safety while maintaining quality is progressing towards the incorporation of natural active agents into more sustainable packaging materials. Intelligent packaging systems which monitor the condition of the packed food or its environment are progressing towards more cost-effective, convenient and integrated systems to provide innovative packaging solutions. Market growth is expected for active packaging with leading shares for moisture absorbers, oxygen scavengers, microwave susceptors and antimicrobial packaging. The market for intelligent packaging is also promising with strong gains for time-temperature indicator labels and advancements in the integration of intelligent concepts into packaging materials.
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