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Pandita G, de Souza CK, Gonçalves MJ, Jasińska JM, Jamróz E, Roy S. Recent progress on Pickering emulsion stabilized essential oil added biopolymer-based film for food packaging applications: A review. Int J Biol Macromol 2024; 269:132067. [PMID: 38710257 DOI: 10.1016/j.ijbiomac.2024.132067] [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: 01/04/2024] [Revised: 04/20/2024] [Accepted: 05/01/2024] [Indexed: 05/08/2024]
Abstract
Nowadays food safety and protection are a growing concern for food producers and food industry. The stability of food-grade materials is key in food processing and shelf life. Pickering emulsions (PEs) have gained significant attention in food regimes owing to their stability enhancement of food specimens. PE can be developed by high and low-energy methods. The use of PE in the food sector is completely safe as it uses solid biodegradable particles to stabilize the oil in water and it also acts as an excellent carrier of essential oils (EOs). EOs are useful functional ingredients, the inclusion of EOs in the packaging film or coating formulation significantly helps in the improvement of the shelf life of the packed food item. The highly volatile nature, limited solubility and ease of oxidation in light of EOs restricts their direct use in packaging. In this context, the use of PEs of EOs is suitable to overcome most of the challenges, Therefore, recently there have been many papers published on PEs of EOs including active packaging film and coatings and the obtained results are promising. The current review amalgamates these studies to inform about the chemistry of PEs followed by types of stabilizers, factors affecting the stability and different high and low-energy manufacturing methods. Finally, the review summarizes the recent advancement in PEs-added packaging film and their application in the enhancement of shelf life of food.
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Affiliation(s)
- Ghumika Pandita
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | | | | | - Joanna Maria Jasińska
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland
| | - Ewelina Jamróz
- Department of Chemistry, University of Agriculture, Balicka 122, PL-30-149 Kraków, Poland; Department of Product Packaging, Cracow University of Economics, Rakowicka 27, PL-31-510 Kraków, Poland
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India.
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Vidács A, Kerekes EB, Takó M, Vágvölgyi C, Krisch J. Eradication of multiple-species biofilms from food industrial and domestic surfaces using essential oils. FOOD SCI TECHNOL INT 2024; 30:361-369. [PMID: 36959708 DOI: 10.1177/10820132231165543] [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] [Indexed: 03/25/2023]
Abstract
Microbial biofilm formation represents a serious problem for both food industry and households. Natural biofilms are formed mostly by multiple species, and show resistance against most of the usual sanitizers. In this study, the effects of cinnamon (Cinnamomum zeylanicum), marjoram (Origanum majorana) and thyme (Thymus vulgaris) essential oils (EOs) and their main components (cinnamaldehyde, terpinene-4-ol, and thymol) were investigated on four-species biofilms of Escherichia coli, Listeria monocytogenes, Pseudomonas putida and Staphylococcus aureus. Minimum bactericide concentration (MBC) and killing time were determined by means of the microdilution method. MBC of the investigated EOs and components was between 0.5 mg/mL (cinnamaldehyde) to 25 mg/mL (terpinene-4-ol). Killing times for the four-species suspension were 5 or 10 min, time spans usable in the food industry. For eradication of the mixed-population biofilm from stainless steel (SS), polypropylene (PP), tile and wood surfaces, EO- or EO component-based disinfectant solutions were developed, and their effects were compared to a peracetic acid-based industrial sanitizer (HC-DPE). Total eradication of biofilms (99.9%) was achieved, with solutions containing cinnamon and thyme EO and EO components, from SS and PP, but not from tile or wood surfaces. Apparently, cinnamon EO, terpinene-4-ol and thymol have better disinfectant activity than HC-DPE.
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Affiliation(s)
- Anita Vidács
- Institute of Food Engineering, Faculty of Engineering, University of Szeged, Szeged, Hungary
| | - Erika Beáta Kerekes
- Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Szeged, Hungary
| | - Miklós Takó
- Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Szeged, Hungary
| | - Csaba Vágvölgyi
- Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Szeged, Hungary
| | - Judit Krisch
- Institute of Food Engineering, Faculty of Engineering, University of Szeged, Szeged, Hungary
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Silva M, Ramos AC, Lidon FJ, Reboredo FH, Gonçalves EM. Pre- and Postharvest Strategies for Pleurotus ostreatus Mushroom in a Circular Economy Approach. Foods 2024; 13:1464. [PMID: 38790763 PMCID: PMC11120248 DOI: 10.3390/foods13101464] [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: 04/09/2024] [Revised: 05/06/2024] [Accepted: 05/07/2024] [Indexed: 05/26/2024] Open
Abstract
Mushroom cultivation presents a viable solution for utilizing agro-industrial byproducts as substrates for growth. This process enables the transformation of low-economic-value waste into nutritional foods. Enhancing the yield and quality of preharvest edible mushrooms, along with effectively preserving postharvest mushrooms, stands as a significant challenge in advancing the industry. Implementing pre- and postharvest strategies for Pleurotus ostreatus (Jacq.) P. Kumm (oyster mushroom) within a circular economy framework involves optimizing resource use, minimizing waste, and creating a sustainable and environmentally friendly production system. This review aimed to analyze the development and innovation of the different themes and trends by bibliometric analysis with a critical literature review. Furthermore, this review outlines the cultivation techniques for Pleurotus ostreatus, encompassing preharvest steps such as spawn production, substrate preparation, and the entire mushroom growth process, which includes substrate colonization, fruiting, harvesting, and, finally, the postharvest. While novel methodologies are being explored for maintaining quality and extending shelf-life, the evaluation of the environmental impact of the entire mushroom production to identify areas for improvement is needed. By integrating this knowledge, strategies can be developed for a more sustainable and circular approach to Pleurotus ostreatus mushroom cultivation, promoting environmental stewardship and long-term viability in this industry.
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Affiliation(s)
- Mafalda Silva
- INIAV—Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, Portugal; (M.S.)
- Faculdade de Ciências e Tecnologia (FCT), Universidade NOVA de Lisboa (UNL), 1600-560 Caparica, Portugal
| | - Ana Cristina Ramos
- INIAV—Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, Portugal; (M.S.)
- GeoBioTec—Geobiociências, Geoengenharias e Geotecnologias, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - Fernando J. Lidon
- Faculdade de Ciências e Tecnologia (FCT), Universidade NOVA de Lisboa (UNL), 1600-560 Caparica, Portugal
- GeoBioTec—Geobiociências, Geoengenharias e Geotecnologias, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - Fernando H. Reboredo
- Faculdade de Ciências e Tecnologia (FCT), Universidade NOVA de Lisboa (UNL), 1600-560 Caparica, Portugal
- GeoBioTec—Geobiociências, Geoengenharias e Geotecnologias, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
| | - Elsa M. Gonçalves
- INIAV—Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, Portugal; (M.S.)
- GeoBioTec—Geobiociências, Geoengenharias e Geotecnologias, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal
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Soutelino MEM, Silva ACDO, Rocha RDS. Natural Antimicrobials in Dairy Products: Benefits, Challenges, and Future Trends. Antibiotics (Basel) 2024; 13:415. [PMID: 38786143 PMCID: PMC11117376 DOI: 10.3390/antibiotics13050415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 04/23/2024] [Accepted: 04/24/2024] [Indexed: 05/25/2024] Open
Abstract
This review delves into using natural antimicrobials in the dairy industry and examines various sources of these compounds, including microbial, plant, and animal sources. It discusses the mechanisms by which they inhibit microbial growth, for example, by binding to the cell wall's precursor molecule of the target microorganism, consequently inhibiting its biosynthesis, and interfering in the molecule transport mechanism, leading to cell death. In general, they prove to be effective against the main pathogens and spoilage found in food, such as Escherichia coli, Staphylococcus aureus, Bacillus spp., Salmonella spp., mold, and yeast. Moreover, this review explores encapsulation technology as a promising approach for increasing the viability of natural antimicrobials against unfavorable conditions such as pH, temperature, and oxygen exposure. Finally, this review examines the benefits and challenges of using natural antimicrobials in dairy products. While natural antimicrobials offer several advantages, including improved safety, quality, and sensory properties of dairy products, it is crucial to be aware of the challenges associated with their use, such as potential allergenicity, regulatory requirements, and consumer perception. This review concludes by emphasizing the need for further research to identify and develop effective and safe natural antimicrobials for the dairy industry to ensure the quality and safety of dairy products for consumers.
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Affiliation(s)
- Maria Eduarda Marques Soutelino
- Department of Food Technology (MTA), College of Veterinary, Fluminense Federal University (UFF), 24230-340 Niterói, Brazil; (M.E.M.S.); (A.C.d.O.S.)
| | - Adriana Cristina de Oliveira Silva
- Department of Food Technology (MTA), College of Veterinary, Fluminense Federal University (UFF), 24230-340 Niterói, Brazil; (M.E.M.S.); (A.C.d.O.S.)
| | - Ramon da Silva Rocha
- Food Engineering Department (ZEA), College of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), 13635-900 Pirassununga, Brazil
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Yfanti P, Lazaridou P, Boti V, Douma D, Lekka ME. Enrichment of Olive Oils with Natural Bioactive Compounds from Aromatic and Medicinal Herbs: Phytochemical Analysis and Antioxidant Potential. Molecules 2024; 29:1141. [PMID: 38474654 DOI: 10.3390/molecules29051141] [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: 02/15/2024] [Revised: 02/29/2024] [Accepted: 03/02/2024] [Indexed: 03/14/2024] Open
Abstract
Olive oil and herbs, two key components of the Mediterranean diet, are known for their beneficial effects on humans. In our study, we incorporated aromatic and medicinal herbs into local monovarietal olive oils via maceration procedures for enrichment. We identified the herbal-derived ingredients that migrate to olive oils and contribute positively to their total phenolic content and functional properties, such as radical scavenging activity. Thus, we characterized the essential oil composition of the aromatic herbs (GC-MS), and we determined the phenolic content and antioxidant capacity of the additives and the virgin olive oils before and after enrichment. The herbal phenolic compounds were analyzed by LC-LTQ/Orbitrap HRMS. We found that olive oils infused with Origanum vulgare ssp. hirtum, Rosmarinus officinalis and Salvia triloba obtained an increased phenolic content, by approximately 1.3 to 3.4 times, in comparison with the untreated ones. Infusion with S. triloba led to a significantly higher antioxidant capacity. Rosmarinic acid, as well as phenolic glucosides, identified in the aromatic herbs, were not incorporated into olive oils due to their high polarity. In contrast, phenolic aglycones and diterpenes from R. officinalis and S. triloba migrated to the enriched olive oils, leading to a significant increase in their phenolic content and to an improvement in their free radical scavenging capacity.
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Affiliation(s)
- Paraskevi Yfanti
- Department of Agriculture, University of Ioannina, 47150 Arta, Greece
- Institute of Environment and Sustainable Development, University Research Center of Ioannina (URCI), 45110 Ioannina, Greece
| | | | - Vasiliki Boti
- Institute of Environment and Sustainable Development, University Research Center of Ioannina (URCI), 45110 Ioannina, Greece
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
- Unit of Environmental, Organic and Biochemical High-Resolution Analysis Orbitrap-LC-MS, University of Ioannina, 45110 Ioannina, Greece
| | | | - Marilena E Lekka
- Institute of Environment and Sustainable Development, University Research Center of Ioannina (URCI), 45110 Ioannina, Greece
- Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
- Unit of Environmental, Organic and Biochemical High-Resolution Analysis Orbitrap-LC-MS, University of Ioannina, 45110 Ioannina, Greece
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Choudhary P, Bhanjana G, Kumar S, Dilbaghi N. Development and evaluation of eco-friendly carvacrol nanoemulsion as a sustainable biopesticide against bacterial leaf blight of cluster bean. PEST MANAGEMENT SCIENCE 2024; 80:452-462. [PMID: 37721471 DOI: 10.1002/ps.7776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 08/09/2023] [Accepted: 09/18/2023] [Indexed: 09/19/2023]
Abstract
BACKGROUND The study of carvacrol plant antibacterial components has recently become a hot topic in modern farming. Carvacrol industrial applications are restricted by their physicochemical instability and partial solubility in water. In the present study, an ultrasonic emulsification method was used to prepare a carvacrol nanoemulsion (CAR-NE) employing nonionic surfactants. The CAR-NE was characterized using a dynamic light scattering (DLS) instrument and transmission electron microscopy (TEM). The goal of this work was nanoencapsulation of carvacrol to improve its aqueous solubility and preservation of the encapsulated compound against climatic conditions. Another aim of the present study was the evaluation of the growth-promoting effects and antibacterial potential of CAR-NE against bacterial leaf blight of cluster bean. RESULTS CAR-NE showed a hydrodynamic diameter, ZP and PDI index of 43.88 ± 4.30 nm, -47.8 ± 0.23 mV and 0.246 ± 0.04, respectively. The spherical shape morphology of CAR-NE was confirmed by TEM imaging. Minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC) of the CAR-NE were 20 and 160 μL mL-1 (respectively) against Xanthomonas axonopodis pv. cyamopsidis. Additionally, the antibacterial potential of CAR-NE was evaluated for controlling bacterial blight of cluster bean in fields. The disease severity in the negative control plants (water) was 84%, but that in the CAR-NE 160 (μL mL-1 ) was remarkably low at 14%, nearly the same as the positive control (streptomycin sulfate). CONCLUSION The shelf-life of CAR-NE was 2 months at room temperature without any appreciable changes in hydrodynamic diameter and zeta potential. Consequently, plants treated with CAR-NE 160 showed substantial improvement in plant growth. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Pooja Choudhary
- Department of Bio & Nano Technology, Guru Jambheshwar University of Science & Technology, Hisar, India
| | - Gaurav Bhanjana
- Department of Bio & Nano Technology, Guru Jambheshwar University of Science & Technology, Hisar, India
| | - Sandeep Kumar
- Department of Bio & Nano Technology, Guru Jambheshwar University of Science & Technology, Hisar, India
- Physics Department, Punjab Engineering College (Deemed to be University), Chandigarh, India
| | - Neeraj Dilbaghi
- Department of Bio & Nano Technology, Guru Jambheshwar University of Science & Technology, Hisar, India
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Liu HY, Zhu C, Zhu M, Yuan L, Li S, Gu F, Hu P, Chen S, Cai D. Alternatives to antibiotics in pig production: looking through the lens of immunophysiology. STRESS BIOLOGY 2024; 4:1. [PMID: 38163818 PMCID: PMC10758383 DOI: 10.1007/s44154-023-00134-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Accepted: 11/02/2023] [Indexed: 01/03/2024]
Abstract
In the livestock production system, the evolution of porcine gut microecology is consistent with the idea of "The Hygiene Hypothesis" in humans. I.e., improved hygiene conditions, reduced exposure to environmental microorganisms in early life, and frequent use of antimicrobial drugs drive immune dysregulation. Meanwhile, the overuse of antibiotics as feed additives for infectious disease prevention and animal growth induces antimicrobial resistance genes in pathogens and spreads related environmental pollutants. It justifies our attempt to review alternatives to antibiotics that can support optimal growth and improve the immunophysiological state of pigs. In the current review, we first described porcine mucosal immunity, followed by discussions of gut microbiota dynamics during the critical weaning period and the impacts brought by antibiotics usage. Evidence of in-feed additives with immuno-modulatory properties highlighting probiotics, prebiotics, and phytobiotics and their cellular and molecular networking are summarized and reviewed. It may provide insights into the immune regulatory mechanisms of antibiotic alternatives and open new avenues for health management in pig production.
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Affiliation(s)
- Hao-Yu Liu
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, PR China
- Joint International Research Laboratory of Agricultural & Agri-Product Safety, The Ministry of Education of China, Yangzhou University, Yangzhou, China
| | - Chuyang Zhu
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, PR China
| | - Miaonan Zhu
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, PR China
| | - Long Yuan
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, PR China
| | - Shicheng Li
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, PR China
| | - Fang Gu
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, PR China
| | - Ping Hu
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, PR China
| | - Shihao Chen
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, PR China
- Joint International Research Laboratory of Agricultural & Agri-Product Safety, The Ministry of Education of China, Yangzhou University, Yangzhou, China
| | - Demin Cai
- College of Animal Science and Technology, Yangzhou University, Yangzhou, 225009, PR China.
- Joint International Research Laboratory of Agricultural & Agri-Product Safety, The Ministry of Education of China, Yangzhou University, Yangzhou, China.
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Yang L, Hu L. SP-8356: A Novel Verbenone Derivative Exerts In Vitro Anti-Non-Small Cell Lung Cancer Effects, Promotes Apoptosis via The P53/MDM2 Axis and Inhibits Tumor Formation in Mice. CELL JOURNAL 2023; 25:839-846. [PMID: 38192254 PMCID: PMC10777321 DOI: 10.22074/cellj.2023.2008708.1385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 09/19/2023] [Accepted: 10/28/2023] [Indexed: 01/10/2024]
Abstract
OBJECTIVE Non-small cell lung cancer (NSCLC) stands as a prominent contributor to cancer-related fatalities on a global scale, necessitating the search for novel therapeutic agents. SP-8356, a derivative of (1S)-(-)-verbenone, has shown promise as an anticancer agent in preclinical studies. However, specific mechanisms underlying its effects in NSCLC remain to be elucidated. The aim of this research was to explore the in vitro anti-NSCLC effects of SP-8356, elucidate its mechanisms of action, and assess its efficacy in inhibiting tumor formation in a murine model. MATERIALS AND METHODS In this experimental study, NSCLC cell lines were treated with various concentrations of SP- 8356. Cell viability and proliferation were assessed using MTT and colony formation assays, respectively. Cell cycle distribution was analyzed by flow cytometry, and apoptosis was evaluated by determining apoptotic protein expression. Western blot analysis was conducted to assess protein expression levels of the both p53 and MDM2. Additionally, we evaluated efficacy of the SP-8356 in inhibiting tumor formation of the nude mouse model. RESULTS SP-8356 demonstrated a concentration-dependent inhibition of cell proliferation in the NSCLC cell lines. Flow cytometric analysis showed that SP-8356 led to cell cycle arrest at the G2/M phase, indicating its potential influence on regulating the cell cycle. SP-8356 treatment was associated with the downregulation of CDK1 and Cyclin B1. Additionally, SP-8356 significantly enhanced apoptosis in NSCLC cells. SP-8356 treatment was associated with the downregulation of Bcl-2, while Bax expression was upregulated. Mechanistically, SP-8356 led to accumulation of the p53 protein levels within the NSCLC cells. This accumulation was mediated through inhibition of its negative regulator, MDM2. Using a nude mouse model demonstrated that SP-8356 effectively inhibited tumor formation in vivo. CONCLUSION Our findings shed light on the molecular mechanisms underlying anticancer activity of SP-8356 and highlight its potential as a promising therapeutic candidate for NSCLC treatment.
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Affiliation(s)
- Lei Yang
- Department of Clinical Laboratory, People's Hospital of Chongqing Liang jiang New Area, Chongqing, China
| | - Liyi Hu
- Department of Clinical Laboratory, People's Hospital of Chongqing Liang jiang New Area, Chongqing, China.
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Kunová S, Taglieri I, Haščík P, Ben Hsouna A, Mnif W, Venturi F, Sanmartin C, Čmiková N, Kluz MI, Kačániová M. Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese. Foods 2023; 12:4487. [PMID: 38137291 PMCID: PMC10743011 DOI: 10.3390/foods12244487] [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: 11/16/2023] [Revised: 12/08/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
The objective of this research was to assess the effectiveness of three specific dried herbs (rosemary, thyme, and oregano) in combating microbial spoilage in sheep lump cheese. This was achieved by comparing them with a control group and cheeses treated with corresponding 1% essential oils (Rosmarinus officinalis, Origanum vulgare, Thymus vulgaris). All cheese samples were vacuum-sealed and stored at 4 °C for 15 days. Analysis of total viable counts of viable bacteria (TVC), coliform bacteria (CB), lactic acid bacteria (LAB), and microscopic filamentous fungi (MFF) was conducted on days 0, 5, 10, and 15. The results revealed that, at the end of the storage period, dried oregano-treated samples exhibited the lowest TVC count (5.80 log CFU/g), while dried rosemary-treated samples showed the lowest CB count (3.27 log CFU/g). Moreover, the lowest MFF count (2.40 log CFU/g) was observed in oregano essential oil-treated samples. Additionally, dried oregano-treated samples displayed the highest LAB count (4.49 log CFU/g) at the experiment's conclusion. Furthermore, microorganism identification from sheep cheese was performed using MALDI-TOF MS Biotyper technology, revealing that the most frequently isolated bacteria were Citrobacter braakii and Hafnia alvei (Enterobacteriaceae family), along with Lacticaseibacillus paracasei (Lactobacillaceae family). In summary, all the natural substances examined exhibited inhibitory effects against the studied microorganisms, with oregano essential oil and dried oregano demonstrating the strongest inhibitory effects. This supports their potential use as cost-effective natural preservatives to extend the shelf life of sheep lump cheese.
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Affiliation(s)
- Simona Kunová
- Institute of Food Technology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Trieda A. Hlinku 2, 94976 Nitra, Slovakia (P.H.)
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy (C.S.)
- Nutrafood Research Center, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Peter Haščík
- Institute of Food Technology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Trieda A. Hlinku 2, 94976 Nitra, Slovakia (P.H.)
| | - Anis Ben Hsouna
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, Sfax 3038, Tunisia;
- Department of Environmental Sciences and Nutrition, Higher Institute of Applied Sciences and Technology of Mahdia, University of Monastir, Monastir 5000, Tunisia
| | - Wissem Mnif
- Department of Chemistry, College of Sciences at Bisha, University of Bisha, P.O. Box 199, Bisha 61922, Saudi Arabia
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy (C.S.)
- Nutrafood Research Center, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56126 Pisa, Italy (C.S.)
- Nutrafood Research Center, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Natália Čmiková
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
| | - Maciej Ireneusz Kluz
- School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01 043 Warszawa, Poland;
| | - Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
- School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01 043 Warszawa, Poland;
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Ganjitabar H, Hadidi R, Garcia GA, Nahon L, Powis I. Analysis of the volatile monoterpene composition of citrus essential oils by photoelectron spectroscopy employing continuously monitored dynamic headspace sampling. Analyst 2023; 148:6228-6240. [PMID: 37987708 DOI: 10.1039/d3an01448g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2023]
Abstract
A new photoelectron spectroscopic method permitting a quantitative analysis of the volatile headspace of several essential oils is presented and discussed. In particular, we focus on the monoterpene compounds, which are known to be the dominant volatile components in many such oils. The photoelectron spectra of the monoterpene constituents may be effectively isolated by accepting for analysis only those electrons that accompany the production of m/z = 136 ions, and by using low photon energies that restrict cation fragmentation. The monoterpene isomers are then identified and quantified by regression modelling using a library of terpene standard spectra. An advantage of this approach is that pre-concentration of the volatile vapour is not required, and all steps are performed at ambient temperature, avoiding the possible deleterious effects (such as isomerisation/decomposition) that may sometimes arise in gas chromatographic (GC) procedures. As a proof-of-principle demonstration, three citrus oils (lemon, lime, bergamot) are analysed with this approach and the results are compared with reported GC composition profiles obtained for these oils. Potential advantages of the methodology that include multiplex detection and real-time, in situ analysis are identified and discussed. Alternative and faster experimental implementations concerning laboratory-based ionization and detection schemes are proposed and considered, as is the possibility of a straightforward extension towards simultaneous determination of enantiomeric excesses.
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Affiliation(s)
- Hassan Ganjitabar
- School of Chemistry, The University of Nottingham, University Park, Nottingham NG7 2RD, UK.
| | - Rim Hadidi
- Synchrotron SOLEIL, l'Orme des Merisiers, Saint Aubin BP 48, 91192 Gif sur Yvette Cedex, France
| | - Gustavo A Garcia
- Synchrotron SOLEIL, l'Orme des Merisiers, Saint Aubin BP 48, 91192 Gif sur Yvette Cedex, France
| | - Laurent Nahon
- Synchrotron SOLEIL, l'Orme des Merisiers, Saint Aubin BP 48, 91192 Gif sur Yvette Cedex, France
| | - Ivan Powis
- School of Chemistry, The University of Nottingham, University Park, Nottingham NG7 2RD, UK.
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Zhang J, Zhang M, Ju R, Chen K, Bhandari B, Wang H. Advances in efficient extraction of essential oils from spices and its application in food industry: A critical review. Crit Rev Food Sci Nutr 2023; 63:11482-11503. [PMID: 35766478 DOI: 10.1080/10408398.2022.2092834] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
With the increase of people's awareness of food safety, it is crucial to find natural and green antimicrobial agents to replace traditional antimicrobial agents. Essential oils of spices (SEOs) are low toxicity or nontoxic, which exhibited antioxidants and antimicrobial activity according to many in vitro and in situ experiments. Spices are widely available and low cost as a plant raw material for the extraction of SEOs. This review summarized highly efficient extraction techniques for SEOs, such as physical field assisted extraction technology, supercritical fluid extraction, and biological-based techniques. Furthermore, purification of SEOs and components were also recapitulated. Purification techniques of SEOs improve their utilization value due to the increased content of bioactive components. Finally, the review concentrated on the applications of SEOs in food industry, including food preservation, food active packaging by means of films or coatings, antioxidant properties. In addition, addressing the problem of unstability of SEOs and its role to inhibit the pathogenic bacteria, the encapsulation of SEOs for use in the food industrial sectors reduces the safety risk to human health.
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Affiliation(s)
- Jiong Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Kai Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia
| | - Haixiang Wang
- Yechun Food Production and Distribution Co., Ltd., Yangzhou, Jiangsu, China
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12
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Xiao G, Li J, Sun Z. The Combination of Antibiotic and Non-Antibiotic Compounds Improves Antibiotic Efficacy against Multidrug-Resistant Bacteria. Int J Mol Sci 2023; 24:15493. [PMID: 37895172 PMCID: PMC10607837 DOI: 10.3390/ijms242015493] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 10/19/2023] [Accepted: 10/21/2023] [Indexed: 10/29/2023] Open
Abstract
Bacterial antibiotic resistance, especially the emergence of multidrug-resistant (MDR) strains, urgently requires the development of effective treatment strategies. It is always of interest to delve into the mechanisms of resistance to current antibiotics and target them to promote the efficacy of existing antibiotics. In recent years, non-antibiotic compounds have played an important auxiliary role in improving the efficacy of antibiotics and promoting the treatment of drug-resistant bacteria. The combination of non-antibiotic compounds with antibiotics is considered a promising strategy against MDR bacteria. In this review, we first briefly summarize the main resistance mechanisms of current antibiotics. In addition, we propose several strategies to enhance antibiotic action based on resistance mechanisms. Then, the research progress of non-antibiotic compounds that can promote antibiotic-resistant bacteria through different mechanisms in recent years is also summarized. Finally, the development prospects and challenges of these non-antibiotic compounds in combination with antibiotics are discussed.
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Affiliation(s)
| | | | - Zhiliang Sun
- College of Veterinary Medicine, Hunan Agricultural University, Changsha 410128, China; (G.X.); (J.L.)
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13
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Mkangara M. Prevention and Control of Human Salmonella enterica Infections: An Implication in Food Safety. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:8899596. [PMID: 37727836 PMCID: PMC10506869 DOI: 10.1155/2023/8899596] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 08/19/2023] [Accepted: 08/26/2023] [Indexed: 09/21/2023]
Abstract
Salmonella is a foodborne zoonotic pathogen causing diarrhoeal disease to humans after consuming contaminated water, animal, and plant products. The bacterium is the third leading cause of human death among diarrhoeal diseases worldwide. Therefore, human salmonellosis is of public health concern demanding integrated interventions against the causative agent, Salmonella enterica. The prevention of salmonellosis in humans is intricate due to several factors, including an immune-stable individual infected with S. enterica continuing to shed live bacteria without showing any clinical signs. Similarly, the asymptomatic Salmonella animals are the source of salmonellosis in humans after consuming contaminated food products. Furthermore, the contaminated products of plant and animal origin are a menace in food industries due to Salmonella biofilms, which enhance colonization, persistence, and survival of bacteria on equipment. The contaminated food products resulting from bacteria on equipment offset the economic competition of food industries and partner institutions in international business. The most worldwide prevalent broad-range Salmonella serovars affecting humans are Salmonella Typhimurium and Salmonella Enteritidis, and poultry products, among others, are the primary source of infection. The broader range of Salmonella serovars creates concern over multiple strategies for preventing and controlling Salmonella contamination in foods to enhance food safety for humans. Among the strategies for preventing and controlling Salmonella spread in animal and plant products include biosecurity measures, isolation and quarantine, epidemiological surveillance, farming systems, herbs and spices, and vaccination. Other measures are the application of phages, probiotics, prebiotics, and nanoparticles reduced and capped with antimicrobial agents. Therefore, Salmonella-free products, such as beef, pork, poultry meat, eggs, milk, and plant foods, such as vegetables and fruits, will prevent humans from Salmonella infection. This review explains Salmonella infection in humans caused by consuming contaminated foods and the interventions against Salmonella contamination in foods to enhance food safety and quality for humans.
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Affiliation(s)
- Mwanaisha Mkangara
- Department of Science and Laboratory Technology, Dar es Salaam Institute of Technology, P.O. Box 2958, Dar es Salaam, Tanzania
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14
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Chen SC, Jiang BC, Lu YJ, Chang CH, Wu TH, Lin SW, Yin HW, Lee TH, Hsu CH. Characterization and Crystal Structures of a Cubebol-Producing Sesquiterpene Synthase from Antrodia cinnamomea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13014-13023. [PMID: 37566786 DOI: 10.1021/acs.jafc.3c00570] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/13/2023]
Abstract
Antrodia cinnamomea is an endemic species found in Taiwan, known for its medicinal properties in treating various discomforts, including inflammation, diarrhea, abdominal pain, and other diseases. A. cinnamomea contains terpenoids that exhibit numerous bioactivities, making them potential food additives. This discovery piqued our interest in uncovering their biosynthetic pathway. Herein, we conducted functional and structural characterization of a sesquiterpene synthase Cop4 from A. cinnamomea (AcCop4). Through gas chromatography-mass spectrometry analysis, we observed that AcCop4 catalyzes the cyclization of farnesyl pyrophosphate (FPP), primarily producing cubebol. Cubebol is widely used as a long-lasting cooling and refreshing agent in the food industry. The structure of AcCop4, complexed with pyrophosphate and magnesium ions, revealed the closure of the active site facilitated by R311. Interestingly, binding of pyrophosphate and magnesium ions did not cause any significant conformational change in the G1/2 helix of AcCop4, indicating that the apo form is not fully open. This high-resolution structure serves as a solid basis for understanding the biosynthetic mechanism of AcCop4 and supports further production and modification of cubebol for its applications in the food industry.
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Affiliation(s)
- Sheng-Chia Chen
- Department of Agricultural Chemistry, National Taiwan University, Taipei 10617, Taiwan
- Institute of Fisheries Sciences, National Taiwan University, Taipei 10617, Taiwan
| | - Bo-Chen Jiang
- Department of Agricultural Chemistry, National Taiwan University, Taipei 10617, Taiwan
| | - Yen-Ju Lu
- Institute of Biochemical Sciences, National Taiwan University, Taipei 10617, Taiwan
| | - Chia-Hao Chang
- Institute of Fisheries Sciences, National Taiwan University, Taipei 10617, Taiwan
| | - Tsung-Han Wu
- Genome and Systems Biology Degree Program, National Taiwan University and Academia Sinica, Taipei 10617, Taiwan
| | - Sheng-Wei Lin
- Institute of Biochemical Sciences, National Taiwan University, Taipei 10617, Taiwan
| | - Hua-Wen Yin
- Institute of Fisheries Sciences, National Taiwan University, Taipei 10617, Taiwan
| | - Tzong-Huei Lee
- Institute of Fisheries Sciences, National Taiwan University, Taipei 10617, Taiwan
| | - Chun-Hua Hsu
- Department of Agricultural Chemistry, National Taiwan University, Taipei 10617, Taiwan
- Institute of Biochemical Sciences, National Taiwan University, Taipei 10617, Taiwan
- Genome and Systems Biology Degree Program, National Taiwan University and Academia Sinica, Taipei 10617, Taiwan
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15
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Zhao D, Ma Y, Wang W, Xiang Q. Antibacterial activity and mechanism of cinnamon essential oil nanoemulsion against Pseudomonas deceptionensis CM2. Heliyon 2023; 9:e19582. [PMID: 37809560 PMCID: PMC10558840 DOI: 10.1016/j.heliyon.2023.e19582] [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: 04/01/2023] [Revised: 08/24/2023] [Accepted: 08/27/2023] [Indexed: 10/10/2023] Open
Abstract
This work aimed to evaluate the antibacterial activity and mechanism of cinnamon essential oil nanoemulsion (CON) against Pseudomonas deceptionensis CM2. The results revealed that CON could effectively inhibit the proliferation of P. deceptionensis CM2 cells in a time- and concentration-dependent manner. After 4 h of incubation with CON at the minimum inhibitory concentration (0.125 mg/mL), the relative fluorescence intensity of propidium iodide and 1-N-phenylnapthylamine (NPN) was increased by 32.0% and 351.4%, respectively. The membrane permeability of P. deceptionensis CM2 cells was significantly disrupted after CON treatment, resulting in the leakage of intracellular substances (such as proteins and electrolytes). CON also caused significant increases in the DiBAC4(3) fluorescence intensity of P. deceptionensis CM2 cells. These results demonstrate that CON induced inactivation of P. deceptionensis CM2 by destroying the integrity and function of bacterial membrane. A higher level of intracellular reactive oxygen species (ROS) was observed in CON-treated cells (p < 0.05), compared with control cells. Moreover, the addition of glutathione to the growth medium remarkably decreased the antimicrobial activity of CON against P. deceptionensis CM2, further confirming that oxidative stress played an important role in the antimicrobial activity of CON. Overall, CON may exhibit antibacterial effects by causing damage to the bacterial membranes and oxidative stress.
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Affiliation(s)
- Dianbo Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Yanqing Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Wenwen Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
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16
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Berdejo D, García-Gonzalo D, Oulahal N, Denkova-Kostova R, Shopska V, Kostov G, Degraeve P, Pagan R. Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods §. Food Technol Biotechnol 2023; 61:357-377. [PMID: 38022877 PMCID: PMC10666941 DOI: 10.17113/ftb.61.03.23.8013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Accepted: 09/06/2023] [Indexed: 12/01/2023] Open
Abstract
Tailor-made foods, also known as foods with programmable properties, are specialised systems with unique composition prepared by different methods, using the known mechanisms of action of their bioactive ingredients. The development of tailor-made foods involves the evaluation of individual components, including bioactive substances derived from waste products of other productions, such as essential oils. These components are evaluated both individually and in combination within food compositions to achieve specific functionalities. This review focuses on the application of minimal processing technologies for the production and preservation of tailor-made foods. It examines a range of approaches, including traditional and emerging technologies, as well as novel ingredients such as biomolecules from various sources and microorganisms. These approaches are combined according to the principles of hurdle technology to achieve effective synergistic effects that enhance food safety and extend the shelf life of tailor-made foods, while maintaining their functional properties.
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Affiliation(s)
- Daniel Berdejo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA (UNIZAR), C. de Pedro Cerbuna, 12, 50009 Zaragoza, Spain
| | - Diego García-Gonzalo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA (UNIZAR), C. de Pedro Cerbuna, 12, 50009 Zaragoza, Spain
| | - Nadia Oulahal
- Université de Lyon, Université Claude Bernard Lyon 1 (UCBL), ISARA Lyon, BioDyMIA Research Unit, Technopole Alimentec, 155 rue Henri de Boissieu, 01000 Bourg en Bresse, France
| | | | - Vesela Shopska
- University of Food Technologies (UFT), 26 Maritza boulevard, Plovdiv, Bulgaria
| | - Georgi Kostov
- University of Food Technologies (UFT), 26 Maritza boulevard, Plovdiv, Bulgaria
| | - Pascal Degraeve
- Université de Lyon, Université Claude Bernard Lyon 1 (UCBL), ISARA Lyon, BioDyMIA Research Unit, Technopole Alimentec, 155 rue Henri de Boissieu, 01000 Bourg en Bresse, France
| | - Rafael Pagan
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA (UNIZAR), C. de Pedro Cerbuna, 12, 50009 Zaragoza, Spain
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17
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Dos Santos LR, Alía A, Martin I, Freitas CP, Rodrigues LB, Dos Santos JS, Borges KA, Furian TQ, Córdoba JJ. Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin. FOOD SCI TECHNOL INT 2023:10820132231190103. [PMID: 37499189 DOI: 10.1177/10820132231190103] [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: 07/29/2023]
Abstract
Owing to concerns about the antimicrobial resistance of agents that can prevent the growth of Listeria monocytogenes in meat, researchers have investigated natural preservatives with antilisterial effects. However, in vivo application of essential oils and plant extracts usually results in reduced antimicrobial activity in meat products when compared to in vitro studies. This study aimed to evaluate the in vivo antimicrobial activity of cinnamon essential oil, pomegranate, and strawberry tree extracts in slices of dry-cured ham and pork loin against L. monocytogenes. Fragments of sterile dry-cured ham were inoculated with 100 μL cinnamon oil 0.5%, pomegranate, or strawberry crude extract. After 10 min, 100 μL of L. monocytogenes serotype 4b (104 colony-forming unit [CFU]/mL) was inoculated, and samples were incubated at 7 °C for 7 d to simulate the processing and storage temperature conditions of dry-cured meat products. L. monocytogenes was detected and quantified. Only strawberry extract presented significant differences (P < 0.05) from the control; thus, it was selected for the assay with 2% and 4% salt-treated pork loin. The strawberry tree extract significantly (P < 0.05) reduced the growth of L. monocytogenes in dry-cured ham. However, it could not reduce L. monocytogenes growth in pork loin, regardless of the salt concentration. This is the first report on the antimicrobial effect of strawberry tree leaf extract against L. monocytogenes in dry-cured ham.
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Affiliation(s)
- Luciana Ruschel Dos Santos
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Facultad de Veterinaria, Universidad de Extremadura, Cáceres, Spain
- Programa de Pós Graduação em Bioexperimentação, Escola de Ciências Agrárias, Inovação e Negócios, Universidade de Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil
| | - Alberto Alía
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Facultad de Veterinaria, Universidad de Extremadura, Cáceres, Spain
| | - Irene Martin
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Facultad de Veterinaria, Universidad de Extremadura, Cáceres, Spain
| | - Carla Patrícia Freitas
- Programa de Pós Graduação em Bioexperimentação, Escola de Ciências Agrárias, Inovação e Negócios, Universidade de Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil
| | - Laura Beatriz Rodrigues
- Programa de Pós Graduação em Bioexperimentação, Escola de Ciências Agrárias, Inovação e Negócios, Universidade de Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil
| | - Jucilene Sena Dos Santos
- Programa de Pós Graduação em Ciência e Tecnologia de Alimentos, Escola de Ciências Agrárias, Inovação e Negócios, Universidade de Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil
| | - Karen Apellanis Borges
- Centro de Diagnóstico e Pesquisa em Patologia Aviária, Faculdade de Veterinária, Universidade Federal do Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil
| | - Thales Quedi Furian
- Centro de Diagnóstico e Pesquisa em Patologia Aviária, Faculdade de Veterinária, Universidade Federal do Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil
| | - Juan J Córdoba
- Food Hygiene and Safety, Meat and Meat Products Research Institute, Facultad de Veterinaria, Universidad de Extremadura, Cáceres, Spain
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18
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Olvera-Aguirre G, Piñeiro-Vázquez ÁT, Sanginés-García JR, Sánchez Zárate A, Ochoa-Flores AA, Segura-Campos MR, Vargas-Bello-Pérez E, Chay-Canul AJ. Using plant-based compounds as preservatives for meat products: A review. Heliyon 2023; 9:e17071. [PMID: 37383206 PMCID: PMC10293679 DOI: 10.1016/j.heliyon.2023.e17071] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 05/11/2023] [Accepted: 06/06/2023] [Indexed: 06/30/2023] Open
Abstract
The susceptibility of meat and meat products (MP) to oxidation and microbial deterioration poses a risk to the nutritional quality, safety, and shelf life of the product. This analysis provides a brief overview of how bioactive compounds (BC) impact meat and MP preservation, and how they can be utilized for preservation purposes. The use of BC, particularly plant-based antioxidants, can reduce the rate of auto-oxidation and microbial growth, thereby extending the shelf life of MP. These BC include polyphenols, flavonoids, tannins, terpenes, alkaloids, saponins, and coumarins, which have antioxidant and antimicrobial properties. Bioactive compounds can act as preservatives and improve the sensory and physicochemical properties of MP when added under appropriate conditions and concentrations. However, the inappropriate extraction, concentration, or addition of BC can also lead to undesired effects. Nonetheless, BC have not been associated with chronic-degenerative diseases and are considered safe for human consumption. MP auto-oxidation leads to the generation of reactive oxygen species, biogenic amines, malonaldehyde (MDA), and metmyoglobin oxidation products, which are detrimental to human health. The addition of BC at a concentration ranging from 0.025 to 2.5% (w/w in powdered or v/w in oil or liquid extracts) can act as a preservative, improving color, texture, and shelf life. The combination of BC with other techniques, such as encapsulation and the use of intelligent films, can further extend the shelf life of MP. In the future, it will be necessary to examine the phytochemical profile of plants that have been used in traditional medicine and cooking for generations to determine their feasibility in MP preservation.
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Affiliation(s)
| | | | | | | | - Angélica Alejandra Ochoa-Flores
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Km 25. Carretera Villahermosa-Teapa, R/A La Huasteca, CP, 86280, Colonia Centro, Tabasco, Mexico
| | - Maira Rubi Segura-Campos
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Colonia Chuburná de Hidalgo Inn, Mérida, Yucatán, Mexico
| | - Einar Vargas-Bello-Pérez
- Department of Animal Sciences, School of Agriculture, Policy and Development, University of Reading, P.O. Box 237, Earley Gate, Reading, RG6 6EU, UK
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Chihuahua, 31453, Mexico
| | - Alfonso Juventino Chay-Canul
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Km 25. Carretera Villahermosa-Teapa, R/A La Huasteca, CP, 86280, Colonia Centro, Tabasco, Mexico
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19
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Wang L, Dekker M, Heising J, Zhao L, Fogliano V. Food matrix design can influence the antimicrobial activity in the food systems: A narrative review. Crit Rev Food Sci Nutr 2023:1-27. [PMID: 37154045 DOI: 10.1080/10408398.2023.2205937] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Antimicrobial agents are safe preservatives having the ability to protect foods from microbial spoilage and extend their shelf life. Many factors, including antimicrobials' chemical features, storage environments, delivery methods, and diffusion in foods, can affect their antimicrobial activities. The physical-chemical characteristics of the food itself play an important role in determining the efficacy of antimicrobial agents in foods; however the mechanisms behind it have not been fully explored. This review provides new insights and comprehensive knowledge regarding the impacts of the food matrix, including the food components and food (micro)structures, on the activities of antimicrobial agents. Studies of the last 10 years regarding the influences of the food structure on the effects of antimicrobial agents against the microorganisms' growth were summarized. The mechanisms underpinning the loss of the antimicrobial agents' activity in foods are proposed. Finally, some strategies/technologies to improve the protection of antimicrobial agents in specific food categories are discussed.
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Affiliation(s)
- Li Wang
- State Key Laboratory of Bioreactor Engineering, School of Biotechnology, East China University of Science and Technology, Shanghai, PR China
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
| | - Matthijs Dekker
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
| | - Jenneke Heising
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
| | - Liming Zhao
- State Key Laboratory of Bioreactor Engineering, School of Biotechnology, East China University of Science and Technology, Shanghai, PR China
| | - Vincenzo Fogliano
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
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20
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Keivanfar L, Nateghi L, Rashidi L, Pourahmad R, Rashidi Nodeh H. Comparing two different extraction techniques on chemical composition and antioxidant property of three essential oils of Ferulago contracta, Rosmarinus officinalis and Lavendula sublepoidota. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01859-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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21
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Kaur R, Kaur L, Gupta TB, Bronlund J. Mānuka Oil vs. Rosemary Oil: Antimicrobial Efficacies in Wagyu and Commercial Beef against Selected Pathogenic Microbes. Foods 2023; 12:foods12061333. [PMID: 36981259 PMCID: PMC10048739 DOI: 10.3390/foods12061333] [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: 02/13/2023] [Revised: 03/09/2023] [Accepted: 03/14/2023] [Indexed: 03/30/2023] Open
Abstract
Essential oils possessing antimicrobial characteristics have acquired considerable interest as an alternative to chemical preservatives in food products. This research hypothesizes that mānuka (MO) and kānuka (KO) oils may possess antimicrobial characteristics and have the potential to be used as natural preservatives for food applications. Initial experimentation was conducted to characterize MOs (with 5, 25, and 40% triketone contents), rosemary oil (RO) along with kanuka oil (KO) for their antibacterial efficacy against selected Gram-negative (Salmonella spp. and Escherichia coli), and Gram-positive (Listeria monocytogenes and Staphylococcus aureus) bacteria through disc diffusion and broth dilution assays. All MOs showed a higher antimicrobial effect against L. monocytogenes and S. aureus with a minimum inhibitory concentration below 0.04%, compared with KO (0.63%) and RO (2.5%). In chemical composition, α-pinene in KO, 1, 8 cineole in RO, calamenene, and leptospermone in MO were the major compounds, confirmed through Gas-chromatography-mass spectrometry analysis. Further, the antimicrobial effect of MO and RO in vacuum-packed beef pastes prepared from New Zealand commercial breed (3% fat) and wagyu (12% fat) beef tenderloins during 16 days of refrigerated storage was compared with sodium nitrate (SN) and control (without added oil). In both meat types, compared with the SN-treated and control samples, lower growth of L. monocytogenes and S. aureus in MO- and RO- treated samples was observed. However, for Salmonella and E. coli, RO treatment inhibited microbial growth most effectively. The results suggest the potential use of MO as a partial replacement for synthetic preservatives like sodium nitrate in meats, especially against L. monocytogenes and S. aureus.
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Affiliation(s)
- Ramandeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Tanushree B Gupta
- Food System Integrity Team, Hopkirk Research Institute, AgResearch Ltd., Palmerston North 4472, New Zealand
| | - John Bronlund
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
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22
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Zheng L, Guo H, Zhu M, Xie L, Jin J, Korma SA, Jin Q, Wang X, Cacciotti I. Intrinsic properties and extrinsic factors of food matrix system affecting the effectiveness of essential oils in foods: a comprehensive review. Crit Rev Food Sci Nutr 2023:1-34. [PMID: 36861257 DOI: 10.1080/10408398.2023.2184767] [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: 03/03/2023]
Abstract
Essential oils (EOs) have been proved as natural food preservatives because of their effective and wide-spectrum antimicrobial activity. They have been extensively explored for potential applications in food industry, and substantial progresses have been achieved. However well EOs perform in antibacterial tests in vitro, it has generally been found that a higher level of EOs is needed to achieve the same effect in foods. Nevertheless, this unsimilar effect has not been clearly quantified and elaborated, as well as the underlying mechanisms. This review highlights the influence of intrinsic properties (e.g., oils and fats, carbohydrates, proteins, pH, physical structure, water, and salt) and extrinsic factors (e.g., temperature, bacteria characteristics, and packaging in vacuum/gas/air) of food matrix systems on EOs action. Controversy findings and possible mechanism hypotheses are also systematically discussed. Furthermore, the organoleptic aspects of EOs in foods and promising strategies to address this hurdle are reviewed. Finally, some considerations about the EOs safety are presented, as well as the future trends and research prospects of EOs applications in foods. The present review aims to fill the evidenced gap, providing a comprehensive overview about the influence of the intrinsic and extrinsic factors of food matrix systems to efficiently orientate EOs applications.
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Affiliation(s)
- Liyou Zheng
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Hongyan Guo
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Miaomiao Zhu
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Liangliang Xie
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Jun Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Sameh A Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Sharkia, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, P. R. China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome "Niccolò Cusano", Roma, Italy
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Stefanowska K, Woźniak M, Dobrucka R, Ratajczak I. Chitosan with Natural Additives as a Potential Food Packaging. MATERIALS (BASEL, SWITZERLAND) 2023; 16:1579. [PMID: 36837209 PMCID: PMC9962944 DOI: 10.3390/ma16041579] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 02/07/2023] [Accepted: 02/10/2023] [Indexed: 06/18/2023]
Abstract
Recently, the development of materials based on natural polymers have been observed. This is the result of increasing environmental degradation, as well as increased awareness and consumer expectations. Many industries, especially the packaging industry, face challenges resulting from legal regulations. Chitin is the most common biopolymer right after cellulose and is used to produce chitosan. Due to the properties of chitosan, such as non-toxicity, biocompatibility, as well as antimicrobial properties, chitosan-based materials are used in many industries. Many studies have been conducted to determine the suitability of chitosan materials as food packaging, and their advantages and limitations have been identified. Thanks to the possibility of modifying the chitosan matrix by using natural additives, it is possible to strengthen the antioxidant and antimicrobial activity of chitosan films, which means that, in the near future, chitosan-based materials will be a more environmentally friendly alternative to the plastic packaging used so far. The article presents literature data on the most commonly used natural additives, such as essential oils, plant extracts, or polysaccharides, and their effects on antimicrobial, antioxidant, mechanical, barrier, and optical properties. The application of chitosan as a natural biopolymer in food packaging extends the shelf-life of various food products while simultaneously reducing the use of synthetic plastics, which in turn will have a positive impact on the natural environment. However, further research on chitosan and its combinations with various materials is still needed to extent the application of chitosan in food packaging and bring its application to industrial levels.
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Affiliation(s)
- Karolina Stefanowska
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, Wojska Polskiego 75, 60625 Poznań, Poland
| | - Magdalena Woźniak
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, Wojska Polskiego 75, 60625 Poznań, Poland
| | - Renata Dobrucka
- Department of Industrial Products and Packaging Quality, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61875 Poznań, Poland
| | - Izabela Ratajczak
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, Wojska Polskiego 75, 60625 Poznań, Poland
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24
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Insecticidal and Detoxification Enzyme Inhibition Activities of Essential Oils for the Control of Pulse Beetle, Callosobruchus maculatus (F.) and Callosobruchus chinensis (L.) (Coleoptera: Bruchidae). Molecules 2023; 28:molecules28020492. [PMID: 36677552 PMCID: PMC9863611 DOI: 10.3390/molecules28020492] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/16/2022] [Accepted: 12/21/2022] [Indexed: 01/06/2023] Open
Abstract
Pulse beetle is the most harmful pest attacking stored grains and affecting quality and marketability. Continuous use of chemical-based pesticides against pulse beetle led to the development of insecticidal resistance; essential oils (EOs) can be an effective natural alternative against this pest. The main objective was to study the chemical composition of seven EOs viz., Acorus calamus, Hedychium spicatum, Lavandula angustifolia, Juniperus recurva, Juniperus communis, Cedrus deodara and Pinus wallichiana, their insecticidal and enzyme inhibition activities against pulse beetle. The primary compounds present in these EOs were cis-asarone, 1,8-cineole, linalyl isobutyrate, 2-β-pinene, camphene, α-dehydro-ar-himachalene and camphene. A. calamus oil showed promising fumigant toxicity to Callosobruchus maculatus and C. chinensis (LC50 = 1357.86 and 1379.54 µL/L, respectively). A combination of A. calamus + L. angustifolia was effective against C. maculatus and C. chinensis (LC50 = 108.58 and 92.18 µL/L, respectively). All the combinations of EOs showed synergistic activity. In the repellency study, A. calamus showed more repellence to C. maculatus and C. chinensis (RC50 = 53.98 and 118.91 µL/L, respectively). A. calamus and L. angustifolia oil at 2500, 5000 and 10,000 µL/L significantly inhibited the AChE and GST enzymes in C. maculatus and C. chinensis after 24 and 48 h.
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25
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Osaili TM, Al-Nabulsi AA, Hasan F, Dhanasekaran DK, Ismail LC, Hashim M, Hasan H, Ayyash M, Olaimat A, Hussain AZS, Darra NE, Savvaidis IN, Obaid RS, Holley R. Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packaging. J Food Sci 2023; 88:381-390. [PMID: 36463412 DOI: 10.1111/1750-3841.16387] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 10/01/2022] [Accepted: 10/30/2022] [Indexed: 12/07/2022]
Abstract
"Chicken tawook" is a marinated boneless chicken entrée consumed in the Middle East. The aim of this study was to determine whether bioactive essential oil (EO) components carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) would delay the growth of microorganisms causing tawook spoilage during aerobic (AP) or vacuum (VP) packed storage. The EOs at 1% and 2% were mixed individually with the marinade. The samples (10 g of chicken cubes with 1.2 g of marinade - with or without EOs) were stored in bags under AP and VP (Geryon® ) for 7 days at 4 ± 1°C and abusive conditions (10 ± 1°C). Two control samples consisting of meat chunks and tawook without EO were used. The microflora numbers were greater at 10°C than at 4°C, and the marinade worked additively with AP against anaerobes, yeast and mold (Y & M) and lactic acid bacteria. It also worked additively with VP against aerobic bacteria recovered as Pseudomonas and the total plate count. EO components were observed to decrease microbial populations by a maximum of 4 to 6 log colony-forming unit (CFU)/g depending on the type of microorganism. The combined mixture of marinade and 2% EO (CA, CI, and TH) resulted in the greatest reductions of all spoilage microorganisms at 10°C under AP on the last day of storage. Overall, VP was more effective (p < 0.05) than AP in controlling microorganisms at both 4 and 10°C. This study provides an affordable and natural alternative for extending product life. PRACTICAL APPLICATION: The use of EOs in marinated chicken (tawook) is expected to help producers reduce spoilage and extend shelf-life of the product when stored at refrigeration temperatures. EOs provide a cheaper alternative and are naturally sourced. Vacuum packaging will increase the shelf-life of marinated chicken tawook and facilitate its storage and transportation.
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Affiliation(s)
- Tareq M Osaili
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates.,Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Anas A Al-Nabulsi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Fayeza Hasan
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates.,Department of Food Science, College of Agriculture & Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Dinesh K Dhanasekaran
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
| | - Leila Cheikh Ismail
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
| | - Mona Hashim
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
| | - Hayder Hasan
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture & Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates
| | - Amin Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa, Jordan
| | - Ayman Z S Hussain
- Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
| | - Nada El Darra
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Beirut Arab University, Beirut, Lebanon
| | - Ioannis N Savvaidis
- Department of Environmental Health Sciences, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates.,Department of Chemistry, School of Natural Sciences, University of Ioannina, Ioannina, Greece
| | - Reyad S Obaid
- Department of Clinical Nutrition and Dietetics, College of Health Sciences, The University of Sharjah, Sharjah, United Arab Emirates.,Sharjah Institute for Medical Research, University of Sharjah, Sharjah, United Arab Emirates
| | - Richard Holley
- Department of Food Science and Human Nutrition, University of Manitoba, Winnipeg, Canada
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26
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Sharma H, Fidan H, Özogul F, Rocha JM. Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products. Front Microbiol 2022; 13:1092248. [PMID: 36620022 PMCID: PMC9816663 DOI: 10.3389/fmicb.2022.1092248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Accepted: 11/29/2022] [Indexed: 12/24/2022] Open
Abstract
Chicken and seafood are highly perishable owing to the higher moisture and unsaturated fatty acids content which make them more prone to oxidation and microbial growth. In order to preserve the nutritional quality and extend the shelf-life of such products, consumers now prefer chemical-free alternatives, such as lactic acid bacteria (LAB) and essential oils (EOs), which exert a bio-preservative effect as antimicrobial and antioxidant compounds. This review will provide in-depth information about the properties and main mechanisms of oxidation and microbial spoilage in chicken and seafood. Furthermore, the basic chemistry and mode of action of LAB and EOs will be discussed to shed light on their successful application in chicken and seafood products. Metabolites of LAB and EOs, either alone or in combination, inhibit or retard lipid oxidation and microbial growth by virtue of their principal constituents and bioactive compounds including phenolic compounds and organic acids (lactic acid, propionic acid, and acetic acid) and others. Therefore, the application of LAB and EOs is widely recognized to extend the shelf-life of chicken and seafood products naturally without altering their functional and physicochemical properties. However, the incorporation of any of these agents requires the optimization steps necessary to avoid undesirable sensory changes. In addition, toxicity risks associated with EOs also demand the regularization of an optimum dose for their inclusion in the products.
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Affiliation(s)
- Heena Sharma
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Hafize Fidan
- Department of Tourism and Culinary Management, University of Food Technologies, Plovdiv, Bulgaria
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Türkiye
| | - João Miguel Rocha
- LEPABE – Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal,ALiCE – Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal,*Correspondence: João Miguel Rocha,
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27
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Bolouri P, Salami R, Kouhi S, Kordi M, Asgari Lajayer B, Hadian J, Astatkie T. Applications of Essential Oils and Plant Extracts in Different Industries. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27248999. [PMID: 36558132 PMCID: PMC9781695 DOI: 10.3390/molecules27248999] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 12/08/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022]
Abstract
Essential oils (EOs) and plant extracts are sources of beneficial chemical compounds that have potential applications in medicine, food, cosmetics, and the agriculture industry. Plant medicines were the only option for preventing and treating mankind's diseases for centuries. Therefore, plant products are fundamental sources for producing natural drugs. The extraction of the EOs is the first important step in preparing these compounds. Modern extraction methods are effective in the efficient development of these compounds. Moreover, the compounds extracted from plants have natural antimicrobial activity against many spoilage and disease-causing bacteria. Also, the use of plant compounds in cosmetics and hygiene products, in addition to their high marketability, has been helpful for many beauty problems. On the other hand, the agricultural industry has recently shifted more from conventional production systems to authenticated organic production systems, as consumers prefer products without any pesticide and herbicide residues, and certified organic products command higher prices. EOs and plant extracts can be utilized as ingredients in plant antipathogens, biopesticides, and bioherbicides for the agricultural sector. Considering the need and the importance of using EOs and plant extracts in pharmaceutical and other industries, this review paper outlines the different aspects of the applications of these compounds in various sectors.
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Affiliation(s)
- Parisa Bolouri
- Department of Field Crops, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey
- Department of Genetic and Bioengineering, Yeditepe University, 34755 Istanbul, Turkey
| | - Robab Salami
- Department of Plant Sciences and Biotechnology, Faculty of Life Sciences & Biotechnology, Shahid Beheshti University, Tehran 1983969411, Iran
| | - Shaghayegh Kouhi
- Department of Horticultural Sciences, Faculty of Crop Sciences, Sari Agricultural Sciences and Natural Resources University, Sari 4818168984, Iran
| | - Masoumeh Kordi
- Department of Plant Sciences and Biotechnology, Faculty of Life Sciences & Biotechnology, Shahid Beheshti University, Tehran 1983969411, Iran
| | - Behnam Asgari Lajayer
- Department of Soil Science, Faculty of Agriculture, University of Tabriz, Tabriz 5166616422, Iran
- Correspondence: (B.A.L.); (T.A.)
| | - Javad Hadian
- Department of Agriculture, University of The Fraser Valley, Abbotsford, BC V2S 7M7, Canada
| | - Tess Astatkie
- Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
- Correspondence: (B.A.L.); (T.A.)
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Zhou C, Li C, Cui H, Lin L. Metabolomics insights into the potential of encapsulated essential oils as multifunctional food additives. Crit Rev Food Sci Nutr 2022; 64:5143-5160. [PMID: 36454059 DOI: 10.1080/10408398.2022.2151974] [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] [Indexed: 12/05/2022]
Abstract
Growing consumer concern about foodborne disease outbreaks and health risks associated with chemical additives has propelled the usage of essential oils (EOs) as novel food additives, but are limited by instability. In this regard, a series of EOs nano/micro-capsules have been widely used to enhance their stability and improve food quality. However, classical food quality assessment methods are insufficient to fully characterize the effects of encapsulated EOs on food properties, including physical, biochemical, organoleptic, and microbial changes. Recently, the rapid development of high-throughput sequencing is accelerating the application of metabolomics in food safety and quality analysis. This review seeks to present the most recent achievements in the application of non-targeted metabolomics to identify and quantify the overall metabolite profile associated with food quality, which can guide the development of emerging food preservation technologies. The scientific findings confirm that metabolomics opens up exciting prospects for biomarker screening in food preservation and contributes to an in-depth understanding of the mechanisms of action (MoA) of EOs. Future research should focus on constructing food quality assessment criteria based on multi-omics technologies, which will drive the standardization and commercialization of EOs for food industry applications.
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Affiliation(s)
- Changqian Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha, China
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29
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Liu XY, Huo YY, Yang J, Li TT, Xu FR, Wan HP, Li JN, Wu CH, Zhang YH, Dong X. Integrated physiological, metabolomic, and proteome analysis of Alpinia officinarum Hance essential oil inhibits the growth of Fusarium oxysporum of Panax notoginseng. Front Microbiol 2022; 13:1031474. [DOI: 10.3389/fmicb.2022.1031474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Accepted: 10/03/2022] [Indexed: 11/17/2022] Open
Abstract
Fusarium oxysporum is the main pathogen of Panax notoginseng root rot, and chemical fungicides remain the primary measures to control the disease. Plant essential oil (EO) is a volatile plant secondary metabolic product that does not produce any residue to replace chemical pesticide. To comprehensively understand the antifungal mechanism of Alpinia officinarum Hance EO, the physiological indicators, proteome and metabolome were analyzed using F. oxysporum spores and hyphae treated with different EO concentrations. The cell membrane was damaged after both low and high concentrations of EO treatment, along with leakage of the cell contents. To resist the destruction of membrane structure, fungi can increase the function of steroid biosynthesis and expression of these catalytic enzymes, including squalene monooxygenase (SQLE), sterol 14alpha-demethylase (CYP51, CYP61A), delta14-sterol reductase (TM7SF2, ERG4), methylsterol monooxygenase (MESO1), and sterol 24-C-methyltransferase (SMT1). Furthermore, the tricarboxylic acid cycle (TCA) was influenced by inhibiting the expression of glutamate synthase (GLT1), 4-aminobutyrate aminotransferase (ABAT), and succinate-semialdehyde dehydrogenase (gabD); increasing malate and gamma-aminobutyric acid (GABA); and decreasing citrate content. The spore germination rate and mycelia growth were decreased because the expression of cohesin complex subunit SA-1/2 (IRR1) and cohesion complex subunit (YCS4, BRN1, YCG1) were inhibited. Particularly, under high EO concentrations, cyclin-dependent kinase (CDC28) and DNA replication licensing factor (MCM) were further inhibited to disrupt the cell cycle and meiosis, thus affecting cell division. The results of this study will enrich the understanding of the antifungal mechanism of EOs and provide an important basis to develop new plant-derived fungicides.
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30
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Pickering Emulsions as Vehicles for Bioactive Compounds from Essential Oils. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227872. [PMID: 36431978 PMCID: PMC9693335 DOI: 10.3390/molecules27227872] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Revised: 10/27/2022] [Accepted: 11/10/2022] [Indexed: 11/17/2022]
Abstract
Pickering emulsions are emulsion systems stabilized by solid particles at the interface of oil and water. Pickering emulsions are considered to be natural, biodegradable, and safe, so their applications in various fields-such as food, cosmetics, biomedicine, etc.-are very promising, including as a vehicle for essential oils (EOs). These oils contain volatile and aromatic compounds and have excellent properties, such as antifungal, antibacterial, antiviral, and antioxidant activities. Despite their superior properties, EOs are prone to evaporation, decompose when exposed to light and oxygen, and have low solubility, limiting their industrial applications. Several studies have shown that EOs in Pickering emulsions displays less sensitivity to evaporation and oxidation, stronger antibacterial activity, and increased solubility. In brief, the application of Pickering emulsions for EOs is interesting to explore. This review discusses recent progress in the application of Pickering emulsions, particularly as EO carriers, drug carriers, antioxidant and antimicrobial carriers, and in active packaging.
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31
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Qian YF, Yu JY, Yu YJ, Xie J, Yang SP. Effects of immersing treatment of curcumin and piperine combined with vacuum packaging on the quality of salmon ( Salmo salar) during cold chain logistics. Front Nutr 2022; 9:1021280. [PMID: 36407510 PMCID: PMC9671655 DOI: 10.3389/fnut.2022.1021280] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Accepted: 10/18/2022] [Indexed: 12/05/2023] Open
Abstract
In order to study the effects of the compound preservatives (curcumin and piperine (CP)) and vacuum packaging (VP) on the quality of salmon during cold chain logistics suffered from temperature abuse, the physiochemical indexes (texture, water holding capacity (WHC), total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), free amino acids (FAA) contents), microbial indicators (total mesophilic bacteria count (MBC), total psychrotrophic bacteria count (PBC), H2S-producing bacteria count (HSBC)) were determined, and the moisture changes were explored by near-infrared (NIR) spectroscopy and low-field nuclear magnetic resonance (LF-NMR). The results showed that the treatment of curcumin and piperine in combination with vacuum packaging could maintain the quality of salmon suffered from temperature abuse most effectively. At the end of storage, the MBC of VP+CP was only 4.95 log CFU/g, which was about 1 log CFU/g lower than the control sample stored at the same condition. The combined treatment also retarded the increase of TVB-N, TBARS, and the decrease of hardness, springiness, and a* value, as well as water migration in salmon, contributing to higher water holding capacity and better appearance. Besides, VP+CP retarded the decrease of free glutamate, which contributed to umami taste. Due to the biological activity and safety of the preserves, the combined treatment could be a promising method for preservation of seafood.
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Affiliation(s)
- Yun-Fang Qian
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Jia-Yi Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Ying-Jie Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China
| | - Sheng-Ping Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai Ocean University, Shanghai, China
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32
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Premanath R, James JP, Karunasagar I, Vaňková E, Scholtz V. Tropical plant products as biopreservatives and their application in food safety. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109185] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Abdel-Khalek HH, Abd El-Aziz ABED, Ibrahim S. Safety achievement and shelf-life prolongation of poultry breast meats by polylactic acid active packaging and gamma-irradiation. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.5.08] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Active packaging incorporated with volatile oils is a promising technology to extend the shelf-life of perishable food. Therefore, the present work aimed at producing composite pouches based on polylactic acid incorporated with a mixture of lemongrass and cumin essential oils (PLA/mix oil). The effect on the shelf-life of fresh poultry breasts was determined on samples packaged in the PLA/mix oil alone and in combination with gamma-irradiation, and stored under refrigeration through microbiological, physicochemical, and sensorial analyses. The effect of active packaging and gamma-irradiation on artificially inoculated foodborne bacteria (Escherichia coli O157:H7 ATCC 25922, Salmonella Enteritidis, Listeria monocytogenes ATCC 35152) in poultry breasts was evaluated. When compared to control, poultry breast samples packaged in the PLA/mix oil and irradiated at 4 kGy alone decreased microbial count, maintained colour and pH values, and increased TBARS index at a lower rate, thus extended the shelf-life by 21 and 14 d, respectively. However, the combination of PLA/mix oil and gamma-irradiation at 2 kGy (PLA/mix oil + 2 kGy) was more effective in decreasing all microbial counts and extending the shelf-life by more than 28 d. Initial load of S. Enteritidis, E. coli, and L. monocytogenes inoculated in poultry breasts decreased by 3.03, 2.98, and 3.19 log CFU/g, respectively, after 3 d of storage in PLA/mix oil packaging, while the combination between PLA/mix oil and gamma-irradiation at 2 kGy (PLA/mix oil + 2 kGy) caused a synergistic impact with an increase in radiosensitivity of S. Enteritidis, E. coli, and L. monocytogenes by 3.53, 4.47, and 4.23 log CFU/g, respectively, after one day of storage as compared to the control. Active packaging (PLA/mix oil) alone and in combination with gamma-irradiation can be considered an innovative technology that could have a major effect on the prolongation of shelf-life and safety of poultry breast meats. Moreover, this new technology represents a promising alternative to commercial and unsustainable plastic films.
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Salanță LC, Cropotova J. An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry. PLANTS 2022; 11:plants11192488. [PMID: 36235353 PMCID: PMC9570595 DOI: 10.3390/plants11192488] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/19/2022] [Accepted: 09/20/2022] [Indexed: 11/16/2022]
Abstract
Consumer awareness and demands for quality eco-friendly food products have made scientists determined to concentrate their attention on sustainable advancements in the utilization of bioactive compounds for increasing safety and food quality. Essential oils (EOs) are extracted from plants and exhibit antimicrobial (antibacterial and antifungal) activity; thus, they are used in food products to prolong the shelf-life of foods by limiting the growth or survival of microorganisms. In vitro studies have shown that EOs are effective against foodborne bacteria, such as Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus. The growing interest in essential oils and their constituents as alternatives to synthetic preservatives has been extensively exploited in recent years, along with techniques to facilitate the implementation of their application in the food industry. This paper’s aim is to evaluate the current knowledge on the applicability of EOs in food preservation, and how this method generally affects technological properties and consumers’ perceptions. Moreover, essential aspects concerning the limitation of the available alternatives are highlighted, followed by a presentation of the most promising trends to streamline the EOs’ usability. Incorporating EOs in packaging materials is the next step for green and sustainable foodstuff production and a biodegradable method for food preservation.
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Affiliation(s)
- Liana Claudia Salanță
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Janna Cropotova
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
- Correspondence:
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Phytochemical Profile, Antioxidant Potential and Toxicity Evaluation of the Essential Oils from Duguetia and Xylopia Species (Annonaceae) from the Brazilian Amazon. Antioxidants (Basel) 2022; 11:antiox11091709. [PMID: 36139777 PMCID: PMC9495368 DOI: 10.3390/antiox11091709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/25/2022] [Accepted: 08/27/2022] [Indexed: 11/24/2022] Open
Abstract
The essential oils (EOs) of Duguetia echinophora, D. riparia, Xylopia emarginata and X. frutescens (Annonaceae) were obtained by hydrodistillation and the chemical composition was analyzed by GC-MS. An antioxidant assay using the ABTS and DPPH radicals scavenging method and cytotoxic assays against Artemia salina were also performed. We evaluated the interaction of the major compounds of the most toxic EO (X. emarginata) with the binding pocket of the enzyme Acetylcholinesterase, a molecular target related to toxicity in models of Artemia salina. The chemical composition of the EO of D. echinophora was characterized by β-phellandrene (39.12%), sabinene (17.08%) and terpinolene (11.17%). Spathulenol (22.22%), caryophyllene oxide (12.21%), humulene epoxide II (11.86%) and allo-aromadendrene epoxide (10.20%) were the major constituents of the EO from D. riparia. Spathulenol (5.65%) and caryophyllene oxide (5.63%) were the major compounds of the EO from X. emarginata. The EO of X. frutescens was characterized by α-pinene (20.84%) and byciclogermacrene (7.85%). The results of the radical scavenger DPPH assays ranged from 15.87 to 69.38% and the highest percentage of inhibition was observed for the EO of X. emarginata, while for ABTS radical scavenging, the antioxidant capacity of EOs varied from 14.61 to 63.67%, and the highest percentage of inhibition was observed for the EO of X. frutescens. The EOs obtained from D. echinophora, X. emarginata and X. frutescens showed high toxicity, while the EO of D. riparia was non-toxic. Because the EO of X. emarginata is the most toxic, we evaluated how its major constituents were able to interact with the Acetylcholinesterase enzyme. The docking results show that the compounds are able to bind to the binding pocket through non-covalent interactions with the residues of the binding pocket. The species X. emarginata and X. frutescens are the most promising sources of antioxidant compounds; in addition, the results obtained for preliminary cytotoxicity of the EOs of these species may also indicate a potential biological activity.
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In-Vitro Study on the Antibacterial and Antioxidant Activity of Four Commercial Essential Oils and In-Situ Evaluation of Their Effect on Quality Deterioration of Pacific White Shrimp (Litopenaeus vannamei) during Cold Storage. Foods 2022; 11:foods11162475. [PMID: 36010475 PMCID: PMC9407435 DOI: 10.3390/foods11162475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/09/2022] [Accepted: 08/11/2022] [Indexed: 11/17/2022] Open
Abstract
The antioxidant and antibacterial properties of four essential oils (oregano essential oil (OEO), tea tree essential oil (TTEO), wild orange essential oil (WOEO), and clove leaf essential oil (CLEO)) were determined. The in-vitro experiment indicated that CLEO had the highest total phenolic content and DPPH scavenging activity, and OEO displayed the highest antibacterial effect, so they were applied to maintain the quality of shrimp for further study. In-situ study, the total viable counts of shrimp were inhibited from 9.05 log CFU/g to 8.18 and 8.34 log CFU/g by 2% of OEO and CLEO treated alone on 10 d. The melanosis ratio was also retarded from 38.16% to 28.98% and 26.35% by the two essential oils. The inhibitory effects of OEO and CLEO on the increase of PPO activity, weight loss, and TCA-soluble peptides, and the decreasing tendency of whiteness, the contents of myofibrillar and sarcoplasmic proteins were also founded. The samples treated with 1% OEO + 1% CLEO had better quality than those treated alone. Therefore, the combination of OEO and CLEO had a synergistic effect, which displayed the highest efficiency to prevent the melanosis, bacterial growth, and protein hydrolysis of shrimp.
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Antimicrobial activity of Thymus zygis essential oil against Listeria monocytogenes and its application as food preservative. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103077] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Synergistic Action of Mild Heat and Essential Oil Treatments on Culturability and Viability of Escherichia coli ATCC 25922 Tested In Vitro and in Fruit Juice. Foods 2022; 11:foods11111615. [PMID: 35681366 PMCID: PMC9180004 DOI: 10.3390/foods11111615] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/24/2022] [Accepted: 05/26/2022] [Indexed: 02/05/2023] Open
Abstract
The strengthening effect of a mild temperature treatment on the antimicrobial efficacy of essential oils has been widely reported, often leading to an underestimation or a misinterpretation of the product’s microbial status. In the present study, both a traditional culture-based method and Flow Cytometry (FCM) were applied to monitor the individual or combined effect of Origanum vulgare essential oil (OEO) and mild heat treatment on the culturability and viability of Escherichia coli in a conventional culture medium and in a fruit juice challenge test. The results obtained in the culture medium showed bacterial inactivation with an increasing treatment temperature (55 °C, 60 °C, 65 °C), highlighting an overestimation of the dead population using the culture-based method; in fact, when the FCM method was applied, the prevalence of injured bacterial cells in a viable but non-culturable (VBNC) state was observed. When commercial fruit juice with a pH of 3.8 and buffered at pH 7.0 was inoculated with E. coli ATCC 25922, a bactericidal action of OEO and a higher efficiency of the mild heat at 65 °C for 5′ combined with OEO were found. Overall, the combination of mild heat and OEO treatment represents a promising antimicrobial alternative to improve the safety of fruit juice.
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GC-MS Profile, Antioxidant Activity, and In Silico Study of the Essential Oil from Schinus molle L. Leaves in the Presence of Mosquito Juvenile Hormone-Binding Protein (mJHBP) from Aedes aegypti. BIOMED RESEARCH INTERNATIONAL 2022; 2022:5601531. [PMID: 35615009 PMCID: PMC9126701 DOI: 10.1155/2022/5601531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Accepted: 04/18/2022] [Indexed: 11/18/2022]
Abstract
Schinus molle is a medicinal plant used as an anti-inflammatory and for rheumatic pain in the traditional medicine of Peru. On the other hand, Aedes aegypti is the main vector of several tropical diseases and the transmitter of yellow fever, chikungunya, malaria, dengue, and Zika virus. In this study, the aim was to investigate the antioxidant activity in vitro and the insecticidal activity in silico, in the presence of the mosquito juvenile hormone-binding protein (mJHBP) from Aedes aegypti, of the essential oil from S. molle leaves. The volatile phytochemicals were analyzed by gas chromatography-mass spectrometry (GC-MS), and the profile antioxidants were examined by DPPH, ABTS, and FRAP assays. The evaluation in silico was carried out on mJHBP (PDB: 5V13) with an insecticidal approach. The results revealed that EO presented as the main volatile components to alpha-phellandrene (32.68%), D-limonene (12.59%), and beta-phellandrene (12.24%). The antioxidant activity showed values for
,
, and
. Regarding the insecticidal approach in silico, alpha-muurolene and gamma-cadinene had the best biding energy on mJHBP (
), followed by beta-cadinene (
). Additionally, the volatile components did not reveal antioxidant activity, and its potential insecticidal effect would be acting on mJHBP from A. aegypti.
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Hien LTM, Anh Dao DT. Antibacterial Activity of Black Pepper Essential Oil Nanoemulsion Formulated by Emulsion Phase Inversion Method. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2022. [DOI: 10.12944/crnfsj.10.1.26] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Black pepper essential oil has been proved to inhibit the growth of microorganisms in many recent studies. However, free essential oils are often lipophilic and difficult to use in food products. The nanoemulsion has some advantages such as good dispersion, long-term stability, and transparency. In our study, the Emulsion Phase Inversion method was utilized to formulate black pepper essential oil nanoemulsion. After 6 months, the nanoemulsion retained the droplet size about 18 nm and there was a rise in polydispersity index from 0.087 to 0.608. Besides, concentrations of important components (α-pinene, β-pinene, D-limonene, 3-carene, and β-caryophyllene) in the BPEO phase of nanoemulsion were similar to pure essential oil. This study was also showed that Escherichia coli and Salmonella enterica were sensitive to black pepper essential oil nanoemulsion than free essential oil. Minimal Inhibitory Concentrations of nanoemulsion for E. coli and S. enterica (137 and 273 µg/mL, respectively) were higher than those of free essential oil (547 µg/mL). In addition, nanoemulsion inhibited these bacterial growth on pork samples. When utilizing nanoemulsion as a meat preservative, meat samples, which contained nanoemulsions, observed significantly lower aerobic microbial counts than control samples.
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Affiliation(s)
- Ly Thi Minh Hien
- 1Division of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), Ho Chi Minh City, Vietnam
| | - Dong Thi Anh Dao
- 2Vietnam National University Ho Chi Minh City, Ho Chi Minh City, Vietnam
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Distribution Patterns of Essential Oil Terpenes in Native and Invasive Solidago Species and Their Comparative Assessment. PLANTS 2022; 11:plants11091159. [PMID: 35567160 PMCID: PMC9099864 DOI: 10.3390/plants11091159] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 04/19/2022] [Accepted: 04/22/2022] [Indexed: 11/17/2022]
Abstract
The importance of invasive Solidago L. species to the environment creates a new approach to controlling their spread through the use of potentially high value raw materials. The aim of this study was to assess the distribution patterns of volatile compounds in the four Solidago spp., by identifying common and species-specific compounds with their potentials, and to confirm the origin of the spontaneous hybrid Solidago × niederederi on the basis of comparative assessment of essential oil (EO) profiles. Plant material in the flowering phase was collected in mixed populations from six different sites. The EOs were isolated separately from the leaf and the inflorescence samples by hydrodistillation for 3 h. The chemical analysis was performed by gas chromatography—mass spectrometry. Multivariate data analysis was employed to explain the interspecies relationships among Solidago spp. The results revealed the similarity among Solidago spp. EO profiles, which were dominated by monoterpenes and oxygenated compound fractions. Solidago spp. differed in species distinctive terpenes and their distribution between accessions and plant parts. Volatile compound patterns confirmed the origin of Solidago × niederederi between Solidago canadensis and Solidago virgaurea, with the higher contribution of alien species than native ones. Correct taxonomic identification of species is highly essential for the targeted collection of raw material from the wild for different applications. Solidago spp. can be considered to be underutilized sources of bioactive secondary metabolites.
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Tomaś N, Myszka K, Wolko Ł. Black pepper and tarragon essential oils suppress the lipolytic potential and the type II secretion system of P. psychrophila KM02. Sci Rep 2022; 12:5487. [PMID: 35361821 PMCID: PMC8971419 DOI: 10.1038/s41598-022-09311-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Accepted: 03/21/2022] [Indexed: 12/01/2022] Open
Abstract
Given the increasing consumer demand for raw, nonprocessed, safe, and long shelf-life fish and seafood products, research concerning the application of natural antimicrobials as alternatives to preservatives is of great interest. The aim of the following paper was to evaluate the effect of essential oils (EOs) from black pepper (BPEO) and tarragon (TEO), and their bioactive compounds: limonene (LIM), β-caryophyllene (CAR), methyl eugenol (ME), and β-phellandrene (PHE) on the lipolytic activity and type II secretion system (T2SS) of Pseudomonas psychrophila KM02 (KM02) fish isolates grown in vitro and in fish model conditions. Spectrophotometric analysis with the p-NPP reagent showed inhibition of lipolysis from 11 to 46%. These results were confirmed by RT-qPCR, as the expression levels of lipA, lipB, and genes encoding T2SS were also considerably decreased. The supplementation of marinade with BPEO and TEO contributed to KM02 growth inhibition during vacuum packaging of salmon fillets relative to control samples. Whole-genome sequencing (WGS) provided insight into the spoilage potential of KM02, proving its importance as a spoilage microorganism whose metabolic activity should be inhibited to maintain the quality and safety of fresh fish in the food market.
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Affiliation(s)
- Natalia Tomaś
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, 60-637, Poznań, Poland.
| | - Kamila Myszka
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, 60-637, Poznań, Poland
| | - Łukasz Wolko
- Department of Biochemistry and Biotechnology, Poznan University of Life Sciences, Dojazd 11, 60-632, Poznań, Poland
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Masyita A, Mustika Sari R, Dwi Astuti A, Yasir B, Rahma Rumata N, Emran TB, Nainu F, Simal-Gandara J. Terpenes and terpenoids as main bioactive compounds of essential oils, their roles in human health and potential application as natural food preservatives. Food Chem X 2022; 13:100217. [PMID: 35498985 PMCID: PMC9039924 DOI: 10.1016/j.fochx.2022.100217] [Citation(s) in RCA: 107] [Impact Index Per Article: 53.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 01/08/2022] [Accepted: 01/14/2022] [Indexed: 02/06/2023] Open
Abstract
Terpenes and terpenoids are the main bioactive compounds of essential oils (EOs). EOs and their major constituents confer several biological activities. EOs are potential as natural food preservatives.
Essential oils (EOs) are volatile and concentrated liquids extracted from different parts of plants. Bioactive compounds found in EOs, especially terpenes and terpenoids possess a wide range of biological activities including anticancer, antimicrobial, anti-inflammatory, antioxidant, and antiallergic. Available literature confirms that EOs exhibit antimicrobial and food preservative properties that are considered as a real potential application in food industry. Hence, the purpose of this review is to present an overview of current knowledge of EOs for application in pharmaceutical and medical industries as well as their potential as food preservatives in food industry.
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Affiliation(s)
- Ayu Masyita
- Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Sulawesi Selatan, Indonesia
| | - Reka Mustika Sari
- Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan 20222, Sumatera Utara, Indonesia.,Cellulosic and Functional Materials Research Centre, Universitas Sumatera Utara, Jl. Bioteknologi No.1, Medan 20155, Indonesia
| | - Ayun Dwi Astuti
- Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Sulawesi Selatan, Indonesia
| | - Budiman Yasir
- Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Sulawesi Selatan, Indonesia.,Sekolah Tinggi Ilmu Farmasi Makassar, Makassar 90242, Sulawesi Selatan, Indonesia
| | - Nur Rahma Rumata
- Sekolah Tinggi Ilmu Farmasi Makassar, Makassar 90242, Sulawesi Selatan, Indonesia
| | - Talha Bin Emran
- Department of Pharmacy, BGC Trust University Bangladesh, Chittagong 4381, Bangladesh
| | - Firzan Nainu
- Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Sulawesi Selatan, Indonesia
| | - Jesus Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E32004 Ourense, Spain
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Dos Santos LR, Alía A, Martin I, Gottardo FM, Rodrigues LB, Borges KA, Furian TQ, Córdoba JJ. Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry-cured ham-based model. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1729-1735. [PMID: 34378213 DOI: 10.1002/jsfa.11475] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2021] [Revised: 07/18/2021] [Accepted: 08/11/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Listeria monocytogenes is a widespread common contaminant in food production facilities during preparation, storage, and distribution, and minimally processed ready-to-eat products are considered at high risk of contamination by this bacterium. Increased antibiotic resistance has led researchers to search for plant-based natural alternatives to control pathogenic microorganisms. Among these products, essential oils and plant extracts have previously shown antimicrobial activity and are possible alternatives to manage food pathogens. In this study, commercial essential oils (cinnamon, clove, oregano, ginger, and thyme) and plant extracts (pomegranate, acorn, olive, strawberry tree, and dog rose) were tested against L. monocytogenes in a dry-cured ham-based model. RESULTS Essential oils and plant extracts were screened by agar diffusion and minimum inhibitory concentration for anti-L. monocytogenes activity. Cinnamon, pomegranate, and strawberry trees returned the strongest results and were therefore evaluated in a dry-cured ham-based medium assay with water activity of 0.93 or 0.95. The 10% essential oil of cinnamon was capable of completely inhibiting bacterial growth, while strawberry tree and pomegranate extract also showed antilisterial activity (P > 0.05). Water activity influenced the bacterial count of L. monocytogenes in a dry-cured ham-based medium. CONCLUSIONS There was a reduction in L. monocytogenes with the application of cinnamon essential oil but, because of the negative sensory impact of this particular compound in meat products, we suggest the use of pomegranate or strawberry tree for the biocontrol of Listeria in ready-to-eat products. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Luciana R Dos Santos
- Faculty of Agronomy and Veterinary Medicine, Universidade de Passo Fundo, Passo Fundo, Brazil
- Food Hygiene and Safety, Meat and Meat Products Research Institute, University of Extremadura, Caceres, Spain
| | - Alberto Alía
- Faculty of Agronomy and Veterinary Medicine, Universidade de Passo Fundo, Passo Fundo, Brazil
| | - Irene Martin
- Faculty of Agronomy and Veterinary Medicine, Universidade de Passo Fundo, Passo Fundo, Brazil
| | - Franciele M Gottardo
- Food Hygiene and Safety, Meat and Meat Products Research Institute, University of Extremadura, Caceres, Spain
| | - Laura B Rodrigues
- Food Hygiene and Safety, Meat and Meat Products Research Institute, University of Extremadura, Caceres, Spain
| | | | | | - Juan J Córdoba
- Faculty of Agronomy and Veterinary Medicine, Universidade de Passo Fundo, Passo Fundo, Brazil
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45
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Nakamura A, Kawahara A, Takahashi H, Kuda T, Kimura B. Comparison between the Antimicrobial Activity of Essential Oils and Their Components in the Vapor Phase against Food-related Bacteria. J Oleo Sci 2022; 71:411-417. [PMID: 35236799 DOI: 10.5650/jos.ess21337] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In this study, the antibacterial properties of the volatile components of four essential oils (cinnamon, clove, origanum, and peppermint oil) and five of their components (allyl isothiocyanate (AITC), carvacrol, citral, eugenol, and (+)-limonene) against five food-related bacteria (Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium, Pseudomonas fluorescens, and Enterococcus faecalis) were evaluated. The results of disc volatilization method revealed that AITC exhibited antibacterial activity against the five tested strains at the lowest concentration, as did cinnamon oil and carvacrol. Moreover, the total aerobic bacterial count in coleslaw salad was suppressed in all test groups treated with AITC compared to that in control.
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Affiliation(s)
- Ayaka Nakamura
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Asuka Kawahara
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Hajime Takahashi
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Takashi Kuda
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
| | - Bon Kimura
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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46
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Saeed K, Pasha I, Jahangir Chughtai MF, Ali Z, Bukhari H, Zuhair M. Application of essential oils in food industry: challenges and innovation. JOURNAL OF ESSENTIAL OIL RESEARCH 2022. [DOI: 10.1080/10412905.2022.2029776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Kanza Saeed
- Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Imran Pasha
- University of Agriculture Faisalabad, Faisalabad Pakistan
| | | | | | - Hina Bukhari
- University of Agriculture Faisalabad, Faisalabad Pakistan
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47
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Yousefizadeh S, Hassanzadazar H, Aminzare M. Effect of Chitosan Coating Impregnated with Thymoquinone and Eugenol on the Quality Parameters of Rainbow Trout (Onchoryncus mykiss) during Cold Storage (4ºC). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2021.2024314] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Samira Yousefizadeh
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Hassan Hassanzadazar
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Majid Aminzare
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
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Thymus zygis Essential Oil: Phytochemical Characterization, Bioactivity Evaluation and Synergistic Effect with Antibiotics against Staphylococcus aureus. Antibiotics (Basel) 2022; 11:antibiotics11020146. [PMID: 35203749 PMCID: PMC8868214 DOI: 10.3390/antibiotics11020146] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/16/2022] [Accepted: 01/20/2022] [Indexed: 12/17/2022] Open
Abstract
Staphylococcus aureus is a nosocomial bacterium causing different infectious diseases, ranging from skin and soft-tissue infections to more serious and life-threatening infections such as sepsis, meningitis and endocarditis, which may be exacerbated by antibiotic resistance. Plant products may be seen as an alternative as antibacterial agents, namely, against S. aureus. Thus, the aim of this work was to characterize the chemical composition and evaluate the bioactive properties of the T. zygis essential oil (EO), with a focus on antimicrobial activity against S. aureus. Gas chromatography coupled with mass spectrometry was used to assess the chemical composition of the T. zygis EO, and the antioxidant activity was evaluated using the DPPH method and β-carotene-bleaching assay. The antimicrobial activity against S. aureus strains, the interaction with different antibiotics and the attenuation of this bacterium’s virulence were evaluated. The T. zygis EO showed antioxidant activity acting through two different mechanisms and antibacterial activity against S. aureus, with antibiofilm and antihaemolytic properties. This EO also demonstrated synergistic or additive interactions in combination with ampicillin, ciprofloxacin or vancomycin against S. aureus strains and, in some cases, changed the antibiotic-resistance phenotype from resistant to susceptible. Therefore, the present work demonstrates the good bioactive properties of the EO of T. zygis, mainly the antimicrobial activity against S. aureus, revealing its potential to be used as an antibacterial agent.
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Pajohi Alamoti M, Bazargani-Gilani B, Mahmoudi R, Reale A, Pakbin B, Di Renzo T, Kaboudari A. Essential Oils from Indigenous Iranian Plants: A Natural Weapon vs. Multidrug-Resistant Escherichia coli. Microorganisms 2022; 10:microorganisms10010109. [PMID: 35056560 PMCID: PMC8781614 DOI: 10.3390/microorganisms10010109] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/30/2021] [Accepted: 12/31/2021] [Indexed: 11/16/2022] Open
Abstract
Aim of this study was to investigate the antimicrobial properties of herbal plant essential oils (EOs) from selected Iranian plant species such as Ferulago angulata, Zataria multiflora, Cuminum cyminum, and Mentha longifolia against antibiotic-resistant Escherichia coli (E. coli) strains. For this purpose, the Escherichia coli strains, isolated from raw cow’s milk and local dairy products (yogurt, cream, whey, cheese, and confectionery products) collected from different areas of Hamedan province, Iran, were investigated for their resistance to antibiotics (i.e., streptomycin, tetracycline, gentamicin, chloramphenicol, ciprofloxacin, and cefixime). Thus, the E. coli strains were tested for their susceptibility to the above-mentioned essential oils. Regarding antibiotics, the E. coli strains were highly sensitive to ciprofloxacin. In relation to essential oils, the most effective antibacterial activity was observed with Zataria multiflora; also, the bacteria were semi-sensitive to Cuminum cyminum and Mentha longifolia essential oils. All strains were resistant to Ferulago angulata essential oil. According to the results, the essential oil of Zataria multiflora can be considered as a practical and alternative antibacterial strategy to inhibit the growth of multidrug-resistant E. coli of dairy origin.
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Affiliation(s)
- Mohammadreza Pajohi Alamoti
- Department of Food Hygiene and Quality Control, Bu-Ali Sina University, Hamedan P.O. Box 6517658978, Iran; (M.P.A.); (B.B.-G.)
| | - Behnaz Bazargani-Gilani
- Department of Food Hygiene and Quality Control, Bu-Ali Sina University, Hamedan P.O. Box 6517658978, Iran; (M.P.A.); (B.B.-G.)
| | - Razzagh Mahmoudi
- Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin P.O. Box 34185-754, Iran;
- Correspondence:
| | - Anna Reale
- Institute of Food Science, National Research Council (ISA-CNR), Via Roma 64, 83100 Avellino, Italy; (A.R.); (T.D.R.)
| | - Babak Pakbin
- Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin P.O. Box 34185-754, Iran;
| | - Tiziana Di Renzo
- Institute of Food Science, National Research Council (ISA-CNR), Via Roma 64, 83100 Avellino, Italy; (A.R.); (T.D.R.)
| | - Ata Kaboudari
- Department of Food Hygiene and Quality Control, Urmia University, Urmia P.O. Box 1177, Iran;
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Cheng H, Chen JF, Tang SG, Guo SC, He CQ, Qu XY. Effects of essential oil/palygorskite composite on performance, egg quality, plasma biochemistry, oxidation status, immune response and intestinal morphology of laying hens. Poult Sci 2021; 101:101632. [PMID: 35231769 PMCID: PMC8886033 DOI: 10.1016/j.psj.2021.101632] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Revised: 10/27/2021] [Accepted: 11/25/2021] [Indexed: 11/19/2022] Open
Abstract
The current study aimed to assess the effects of different levels of essential oil/palygorskite composite (EO-PGS) supplementation on performance, egg quality, oxidative status, immunity and intestinal morphology of laying hens. A total of 480 laying hens aged 65 wk were randomly assigned into 4 groups (6 replicates of 20 hens each). Hens were fed the basal diet supplemented with 0 (control diet), 0.5, 0.75 or 1.0 g/kg EO-PGS for 56 d. Data were analyzed by One-way ANOVA. Results showed that birds fed with diet supplemented with EO-PGS had increased the egg production (P < 0.05) more than birds fed with control diet. The yolk index and shell thickness were increased in 0.75 and 1.0 g/kg EO-PGS groups at d56 (P < 0.05). There was no significant difference in plasma biochemical parameters among all groups. Compared with the control group, supplementation of EO-PGS increased the immunoglobulin-G and interleukin-2 levels in plasma (P < 0.05). The total antioxidant capacity in plasma and liver, the plasma catalase concentration, the activity of total superoxide dismutase in the liver and the activity of glutathione peroxidase in the spleen were increased in the EO-PGS groups (P < 0.05). The concentration of malondialdehyde in the liver was decreased with the increasing level of EO-PGS (P < 0.05). The crypt depth of ileum and duodenum of birds fed with EO-PGS supplemented diet had a tendency to decrease (0.05<P < 0.1) and the villus height to crypt depth ratio of ileum increased (P < 0.05), compared with birds fed with control diet. In summary, EO-PGS supplementation improved the egg production, enhanced antioxidation and immune functions, and ameliorated egg quality and intestinal morphology of laying hens, and a level of 0.75 g/kg EO-PGS was recommended in laying hens diets.
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Affiliation(s)
- H Cheng
- College of Animal Science and Technology, Hunan Agricultural University, Hunan, Changsha 410128, China
| | - J F Chen
- College of Life Science and Resources and Environment, Yichun University, Yichun 336000, Jiangxi, China
| | - S G Tang
- College of Animal Science and Technology, Hunan Agricultural University, Hunan, Changsha 410128, China
| | - S C Guo
- College of Animal Science and Technology, Hunan Agricultural University, Hunan, Changsha 410128, China
| | - C Q He
- College of Animal Science and Technology, Hunan Agricultural University, Hunan, Changsha 410128, China
| | - X Y Qu
- College of Animal Science and Technology, Hunan Agricultural University, Hunan, Changsha 410128, China.
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