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Maung AT, Abdelaziz MNS, Noor Mohammadi T, Lwin SZC, El-Telbany M, Zhao J, Wang C, Lin Y, Shen C, Zayda M, Masuda Y, Honjoh KI, Miyamoto T. Single and combined application of bacteriophage and cinnamon oils against pathogenic Listeria monocytogenes in milk and smoked salmon. Int J Food Microbiol 2024; 421:110797. [PMID: 38878706 DOI: 10.1016/j.ijfoodmicro.2024.110797] [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: 04/04/2024] [Revised: 06/04/2024] [Accepted: 06/10/2024] [Indexed: 07/06/2024]
Abstract
Nowadays, the discovery of alternative natural antimicrobial substances such as bacteriophages, essential oils, and other physical and chemical agents is developing in the food industry. In this study, nine bacteriophages were isolated from various parts of raw chickens and exhibited lytic activities against L. monocytogenes and various Listeria spp. The characterization of phage vB_LmoS-PLM9 was stable at 4 to 50 °C and pH range from 4 to 10. Phage vB_LmoS-PLM9 had a circular, double-stranded genomic DNA with 38,345 bp having endolysin but no antibiotic resistance or virulence genes. Among the eight essential oils tested at 10 %, cinnamon bark, and cassia oils showed the strongest antilisterial activities. The combined use of phage vB_LmoS-PLM9 and cinnamon oils indicated higher efficiency than single treatments. The combination of phage (MOI of 10) and both cinnamon oils (0.03 %) reduced the viable counts of L. monocytogenes and inhibited the regrowth of resistant cell populations in broth at 30 °C. Furthermore, treatment with the combination of phage (MOI of 100) and cinnamon oil (0.125 %) was effective in milk, especially at 4 °C by reducing the viable count to less than lower limit of detection. These results suggest combining phage and cinnamon oil is a potential approach for controlling L. monocytogenes in milk.
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Affiliation(s)
- Aye Thida Maung
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Science, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan; Department of Animal Science, University of Veterinary Science, Yezin, Nay Pyi Taw, Myanmar
| | - Marwa Nabil Sayed Abdelaziz
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Science, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | | | - Su Zar Chi Lwin
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Science, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Mohamed El-Telbany
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Science, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Junxin Zhao
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Science, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Chen Wang
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Science, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Yunzhi Lin
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Science, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Cunkuan Shen
- College of Biological and Environmental Science, Zhejiang Wanli University, Ningbo, Zhejiang 315100, China
| | - Mahmoud Zayda
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, University of Sadat City, Sadat City, Monofiya Governorate, Egypt
| | - Yoshimitsu Masuda
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Science, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Ken-Ichi Honjoh
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Science, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan
| | - Takahisa Miyamoto
- Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Science, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan.
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2
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Elafify M, Liao X, Feng J, Ahn J, Ding T. Biofilm formation in food industries: Challenges and control strategies for food safety. Food Res Int 2024; 190:114650. [PMID: 38945629 DOI: 10.1016/j.foodres.2024.114650] [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: 04/18/2024] [Revised: 06/13/2024] [Accepted: 06/14/2024] [Indexed: 07/02/2024]
Abstract
Various pathogens have the ability to grow on food matrices and instruments. This grow may reach to form biofilms. Bacterial biofilms are community of microorganisms embedded in extracellular polymeric substances (EPSs) containing lipids, DNA, proteins, and polysaccharides. These EPSs provide a tolerance and favorable living condition for microorganisms. Biofilm formations could not only contribute a risk for food safety but also have negative impacts on healthcare sector. Once biofilms form, they reveal resistances to traditional detergents and disinfectants, leading to cross-contamination. Inhibition of biofilms formation and abolition of mature biofilms is the main target for controlling of biofilm hazards in the food industry. Some novel eco-friendly technologies such as ultrasound, ultraviolet, cold plasma, magnetic nanoparticles, different chemicals additives as vitamins, D-amino acids, enzymes, antimicrobial peptides, and many other inhibitors provide a significant value on biofilm inhibition. These anti-biofilm agents represent promising tools for food industries and researchers to interfere with different phases of biofilms including adherence, quorum sensing molecules, and cell-to-cell communication. This perspective review highlights the biofilm formation mechanisms, issues associated with biofilms, environmental factors influencing bacterial biofilm development, and recent strategies employed to control biofilm-forming bacteria in the food industry. Further studies are still needed to explore the effects of biofilm regulation in food industries and exploit more regulation strategies for improving the quality and decreasing economic losses.
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Affiliation(s)
- Mahmoud Elafify
- Future Food Laboratory, Innovative Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt
| | - Xinyu Liao
- Future Food Laboratory, Innovative Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
| | - Jinsong Feng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Juhee Ahn
- Future Food Laboratory, Innovative Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; Department of Biomedical Science, Kangwon National University, Chuncheon, Gangwon 24341, Republic of Korea.
| | - Tian Ding
- Future Food Laboratory, Innovative Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, China.
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3
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Christopher A, Shetty K. Phytochemicals-linked food safety and human health protective benefits of the selected food-based botanicals. PLoS One 2024; 19:e0307807. [PMID: 39074098 DOI: 10.1371/journal.pone.0307807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Accepted: 07/11/2024] [Indexed: 07/31/2024] Open
Abstract
Phytochemicals-rich food-based botanicals including traditional or under-utilized plant-based ingredients can serve a dual functional role to help counter food contamination of bacterial origin, while also addressing the rise of diet-linked non-communicable chronic diseases (NCDs) such as type 2 diabetes, chronic hypertension and the associated oxidative stress. Hence the screening of these food-based botanicals for their phenolic content and profile, as well as antimicrobial, antioxidant, anti-hyperglycemic and anti-hypertensive properties has relevant merit. Using in vitro assay models, hot water extracts of different forms (slice, pickle, or powder) of amla (Phyllanthus emblica), clove (Syzygium aromaticum), kokum (Garcinia indica), and garlic (Allium sativum) were analyzed for their total soluble phenolic content (TSP) and phenolic profile as well as antimicrobial activity against strains of Salmonella Enteritidis, Listeria monocytogenes, and Escherichia coli that are associated with food-borne disease outbreaks. In addition, the antioxidant, anti-hyperglycemic and anti-hypertensive activity of the extracts were also determined using in vitro assay models, with the goal of establishing a dual functional role of the food safety and health protective benefits of these botanicals. A high baseline TSP content was observed in all the extracts and the major phenolic phytochemicals detected were gallic, cinnamic, ellagic, benzoic, dihydroxybenzoic, protocatechuic, and p-coumaric acid along with catechin and rutin. All extracts displayed significant antimicrobial activity against most of the bacterial strains tested and the antimicrobial activity was specific for each strain targeted in this study. Furthermore, significant antioxidant, anti-hyperglycemic and antihypertensive activity were observed among the botanical extracts, especially among the amla and kokum extracts. These results indicate that phytochemicals enriched botanicals, including amla and kokum, can be integrated into modern-day food preservation and dietary support strategies aimed at improving the food safety and health protective benefits of the food matrix.
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Affiliation(s)
- Ashish Christopher
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, United States of America
| | - Kalidas Shetty
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, United States of America
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4
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Wang J, Zhao F, Huang J, Li Q, Yang Q, Ju J. Application of essential oils as slow-release antimicrobial agents in food preservation: Preparation strategies, release mechanisms and application cases. Crit Rev Food Sci Nutr 2024; 64:6272-6297. [PMID: 36651301 DOI: 10.1080/10408398.2023.2167066] [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: 01/19/2023]
Abstract
Food spoilage caused by foodborne microorganisms will not only cause significant economic losses, but also the toxins produced by some microorganisms will also pose a serious threat to human health. Essential oil (EOs) has significant antimicrobial activity, but its application in the field of food preservation is limited because of its volatile, insoluble in water and sensitive to light and heat. Therefore, in order to solve these problems effectively, this paper first analyzed the antibacterial effect of EOs as an antimicrobial agent on foodborne bacteria and its mechanism. Then, the application strategies of EOs as a sustained-release antimicrobial agent in food preservation were reviewed. On this basis, the release mechanism and application cases of EOs in different antibacterial composites were analyzed. The purpose of this paper is to provide technical support and solutions for the preparation of new antibacterial packaging materials based on plant active components to ensure food safety and reduce food waste.
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Affiliation(s)
- Jindi Wang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Fangyuan Zhao
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Jinglin Huang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Qianyu Li
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Qingli Yang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Jian Ju
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
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5
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Saeed SI, Kamaruzzaman NF, Gahamanyi N, Nguyen TTH, Hossain D, Kahwa I. Confronting the complexities of antimicrobial management for Staphyloccous aureus causing bovine mastitis: an innovative paradigm. Ir Vet J 2024; 77:4. [PMID: 38418988 PMCID: PMC10900600 DOI: 10.1186/s13620-024-00264-1] [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: 11/15/2023] [Accepted: 02/07/2024] [Indexed: 03/02/2024] Open
Abstract
Globally, Mastitis is a disease commonly affecting dairy cattle which leads to the use of antimicrobials. The majority of mastitis etiological agents are bacterial pathogens and Staphylococcus aureus is the predominant causative agent. Antimicrobial treatment is administered mainly via intramammary and intramuscular routes. Due to increasing antimicrobial resistance (AMR) often associated with antimicrobial misuse, the treatment of mastitis is becoming challenging with less alternative treatment options. Besides, biofilms formation and ability of mastitis-causing bacteria to enter and adhere within the cells of the mammary epithelium complicate the treatment of bovine mastitis. In this review article, we address the challenges in treating mastitis through conventional antibiotic treatment because of the rising AMR, biofilms formation, and the intracellular survival of bacteria. This review article describes different alternative treatments including phytochemical compounds, antimicrobial peptides (AMPs), phage therapy, and Graphene Nanomaterial-Based Therapy that can potentially be further developed to complement existing antimicrobial therapy and overcome the growing threat of AMR in etiologies of mastitis.
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Affiliation(s)
- Shamsaldeen Ibrahim Saeed
- Nanotechnology in Veterinary Medicine Research Group, Faculty of Veterinary Medicine, Universiti Malaysia Kelantan (UMK), Pengkalan Chepa, Kelantan, 16100, Malaysia.
- Microbiology Department, Faculty of Veterinary Science, University of Nyala, PO Box 155, Nyala, Sudan.
| | - Nor Fadhilah Kamaruzzaman
- Nanotechnology in Veterinary Medicine Research Group, Faculty of Veterinary Medicine, Universiti Malaysia Kelantan (UMK), Pengkalan Chepa, Kelantan, 16100, Malaysia
| | - Noel Gahamanyi
- Biology Department, School of Science, College of Science and Technology, University of Rwanda, P.O. Box 3900, Kigali, Rwanda
- Microbiology Unit, National Reference Laboratory, Rwanda Biomedical, P.O. Box 7162, Kigali, Rwanda
| | - Thi Thu Hoai Nguyen
- Research Center for Infectious Diseases, International University, Vietnam National University, Ho Chi Minh City, Vietnam
| | - Delower Hossain
- Department of Veterinary Medicine and Animal Sciences (DIVAS), Università degli Studi di Milano, Lodi, 26900, Italy
- Department of Medicine and Public Health, Faculty of Animal Science and Veterinary Medicine, Sher-e -Bangla Agricultural University (SAU), Dhaka, 1207, Bangladesh
- Udder Health Bangladesh (UHB), Chattogram, 4225, Bangladesh
| | - Ivan Kahwa
- Department of Pharmacy, Faculty of Medicine, Mbarara University of Science and Technology, P.O Box 1410, Mbarara, Uganda
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Karami-Eshkaftaki Z, Saei-Dehkordi S, Albadi J, Moradi M, Saei-Dehkordi SS. Coated composite paper with nano-chitosan/cinnamon essential oil-nanoemulsion containing grafted CNC@ZnO nanohybrid; synthesis, characterization and inhibitory activity on Escherichia coli biofilm developed on grey zucchini. Int J Biol Macromol 2024; 258:128981. [PMID: 38158064 DOI: 10.1016/j.ijbiomac.2023.128981] [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: 10/02/2023] [Revised: 12/03/2023] [Accepted: 12/21/2023] [Indexed: 01/03/2024]
Abstract
This investigation aims to highlight the applicability of a potent eco-friendly developed composite film to combat the Escherichia coli biofilm formed in a model food system. ZnO nanoparticles (NPs) synthesized using green methods were anchored on the surface of cellulose nanocrystals (CNCs). Subsequently, nano-chitosan (NCh) solutions were used to disperse the synthesized nanoparticles and cinnamon essential oil (CEO). These solutions, containing various concentrations of CNC@ZnO NPs and CEO, were sequentially coated onto cellulosic papers to inhibit Escherichia coli biofilms on grey zucchini slices. Six films were developed, and Fourier transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy, biodegradation, and mechanical properties were assessed. The film containing 5 % nano-emulsified CEO + 3 % dispersed CNC@ZnO nano-hybrid in an NCh solution was selected for further testing since it exhibited the largest zone of inhibition (34.32 mm) against E. coli and the highest anti-biofilm activity on biofilms developed on glass surfaces. The efficacy of the film against biofilms on zucchini surfaces was temperature-dependent. During 60 h, the selected film resulted in log reductions of approximately 4.5 logs, 2.85 logs, and 1.57 logs at 10 °C, 25 °C, and 37 °C, respectively. Applying the selected film onto zucchini surfaces containing biofilm structures leads to the disappearance of the distinctive three-dimensional biofilm framework. This innovative anti-biofilm film offers considerable potential in combatting biofilm issues on food surfaces. The film also preserved the sensory quality of zucchini evaluated for up to 60 days.
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Affiliation(s)
- Zahra Karami-Eshkaftaki
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran
| | - Siavash Saei-Dehkordi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord 34141, Iran.
| | - Jalal Albadi
- Department of Chemistry, Faculty of Science, Shahrekord University, Shahrekord 34141, Iran
| | - Mehran Moradi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - S Saeid Saei-Dehkordi
- PhD graduate, Department of Chemistry, Faculty of Science, Yazd University, Yazd, Iran
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7
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El-Sawy YNA, Abdel-Salam AB, Abd-Elhady HM, Abou-Taleb KAA, Ahmed RF. Elimination of detached Listeria monocytogenes from the biofilm on stainless steel surfaces during milk and cheese processing using natural plant extracts. Sci Rep 2024; 14:2288. [PMID: 38280925 PMCID: PMC10821901 DOI: 10.1038/s41598-024-52394-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Accepted: 01/18/2024] [Indexed: 01/29/2024] Open
Abstract
Bacterial cells can form biofilm on food contact surfaces, becoming a source of food contamination with profound health implications. The current study aimed to determine some Egyptian medicinal plants antibacterial and antibiofilm effects against foodborne bacterial strains in milk plants. Results indicated that four ethanolic plant extracts, Cinnamon (Cinnamomum verum), Chamomile (Matricaria chamomilla), Marigold (Calendula officinalis), and Sage (Salvia officinalis), had antibacterial (12.0-26.5 mm of inhibition zone diameter) and antibiofilm (10-99%) activities against Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes and Salmonella Typhimurium. The tested extracts had minimum inhibitory concentration values between 0.14 and 2.50 mg/ml and minimum bactericidal concentration values between 0.14 and 12.50 mg/ml. L. monocytogenes was more sensitive for all tested ethanolic extracts; Sage and Cinnamon showed a bacteriocidal effect, while Chamomile and Marigold were bacteriostatic. The ethanolic extracts mixture from Chamomile, Sage, and Cinnamon was chosen for its antibiofilm activity against L. monocytogenes using L-optimal mixture design. Gas chromatography and mass spectrometry analysis showed that this mixture contained 12 chemical compounds, where 2-Propenal,3-phenyl- had the maximum area % (34.82%). At concentrations up to 500 µg/ml, it had no cytotoxicity in the normal Vero cell line, and the IC50 value was 671.76 ± 9.03 µg/ml. Also, this mixture showed the most significant antibacterial effect against detached L. monocytogenes cells from formed biofilm in stainless steel milk tanks. At the same time, white soft cheese fortified with this mixture was significantly accepted overall for the panelist (92.2 ± 2.7) than other cheese samples, including the control group.
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Affiliation(s)
- Yasmine N A El-Sawy
- Agricultural Microbiology Department, Faculty of Agriculture, Ain Shams University, Hadayek Shubra, Cairo, 11241, Egypt
| | - Ayah B Abdel-Salam
- Food Hygiene and Control Department, Faculty of Veterinary Medicine, Cairo University, Giza, 12211, Egypt
| | - Hemmat M Abd-Elhady
- Agricultural Microbiology Department, Faculty of Agriculture, Ain Shams University, Hadayek Shubra, Cairo, 11241, Egypt
| | - Khadiga A A Abou-Taleb
- Agricultural Microbiology Department, Faculty of Agriculture, Ain Shams University, Hadayek Shubra, Cairo, 11241, Egypt.
| | - Rania F Ahmed
- Agricultural Microbiology Department, Faculty of Agriculture, Ain Shams University, Hadayek Shubra, Cairo, 11241, Egypt
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8
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Somrani M, Huertas JP, Iguaz A, Debbabi H, Palop A. Biofilm busters: Exploring the antimicrobial and antibiofilm properties of essential oils against Salmonella Enteritidis. FOOD SCI TECHNOL INT 2024:10820132241227004. [PMID: 38234112 DOI: 10.1177/10820132241227004] [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: 01/19/2024]
Abstract
This study delves into an exploration of the antimicrobial and antibiofilm properties of the essential oils (EOs) of cinnamon, garlic, and onion on Salmonella Enteritidis. Firstly, disc diffusion and minimum inhibitory concentration (MIC) techniques were employed to assess the antibacterial activity of the EOs. Additionally, the study explored the effect of these EOs on both initial cell attachment and 24 h-preformed biofilms. The crystal violet assay was implemented to evaluate biofilm biomass. The findings revealed that cinnamon EO exhibited the highest anti-biofilm activity. Furthermore, initial cell attachment inhibition at MIC ranged between 50 and 65% for the three oils, while inhibition rates on preformed structures were lower than 40% for all EOs at this MIC concentration. The study also found that the effects of these oils were dosage- and time-dependent (p < 0.05), thereby urging the adoption of these natural extracts as effective strategies for combating Salmonella biofilms.
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Affiliation(s)
- Mariem Somrani
- Department of Agricultural Engineering, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Murcia, Spain
- Department of AgriFood Industries, National Agronomic Institute of Tunisia, University of Carthage, Tunis, Tunisia
| | - Juan-Pablo Huertas
- Department of Agricultural Engineering, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Murcia, Spain
| | - Asunción Iguaz
- Department of Agricultural Engineering, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Murcia, Spain
| | - Hajer Debbabi
- Department of AgriFood Industries, National Agronomic Institute of Tunisia, University of Carthage, Tunis, Tunisia
| | - Alfredo Palop
- Department of Agricultural Engineering, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Murcia, Spain
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9
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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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10
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Pinto L, Tapia-Rodríguez MR, Baruzzi F, Ayala-Zavala JF. Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges. Foods 2023; 12:2315. [PMID: 37372527 DOI: 10.3390/foods12122315] [Citation(s) in RCA: 22] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/03/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
The increasing demand for natural, safe, and sustainable food preservation methods drove research towards the use of plant antimicrobials as an alternative to synthetic preservatives. This review article comprehensively discussed the potential applications of plant extracts, essential oils, and their compounds as antimicrobial agents in the food industry. The antimicrobial properties of several plant-derived substances against foodborne pathogens and spoilage microorganisms, along with their modes of action, factors affecting their efficacy, and potential negative sensory impacts, were presented. The review highlighted the synergistic or additive effects displayed by combinations of plant antimicrobials, as well as the successful integration of plant extracts with food technologies ensuring an improved hurdle effect, which can enhance food safety and shelf life. The review likewise emphasized the need for further research in fields such as mode of action, optimized formulations, sensory properties, safety assessment, regulatory aspects, eco-friendly production methods, and consumer education. By addressing these gaps, plant antimicrobials can pave the way for more effective, safe, and sustainable food preservation strategies in the future.
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Affiliation(s)
- Loris Pinto
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Melvin R Tapia-Rodríguez
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 sur, Col. Centro, Ciudad Obregón, Obregón 85000, Sonora, Mexico
| | - Federico Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Jesús Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
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11
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Sindhu M, Rajkumar V, Annapoorani CA, Gunasekaran C, Kannan M. Nanoencapsulation of garlic essential oil using chitosan nanopolymer and its antifungal and anti-aflatoxin B1 efficacy in vitro and in situ. Int J Biol Macromol 2023:125160. [PMID: 37271266 DOI: 10.1016/j.ijbiomac.2023.125160] [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: 03/07/2023] [Revised: 05/19/2023] [Accepted: 05/28/2023] [Indexed: 06/06/2023]
Abstract
The present study investigated the comparative efficacy of garlic essential oil (GEO) and its nanoencapsulated within chitosan nanomatrix (GEO-CSNPs) as a novel preservative for the protection of stored food commodities from fungal infestations, aflatoxin B1 (AFB1) contamination and lipid peroxidation against a toxigenic strain of Aspergillus flavus. GC-MS examination of GEO showed the presence of allyl methyl tri-sulfide (23.10 %) and diallyl sulfide (19.47 %) as the major components. GEO-CSNPs were characterized through TEM micrograph, DLS, XRD, and FTIR instrumentation. During the in-vitro investigation, GEO-CSNPs at 1.0 μL/mL dose completely inhibited the growth of A. flavus while preventing the synthesis of AFB1 at 0.75 μL/mL compared to the pure GEO. The biochemical analysis reveals that A. flavus exposed to GEO-CSNPs significantly changed its ergosterol level, ions leakage, mitochondrial membrane potential (MMP), and antioxidant system. Additionally, GEO-CSNPs exhibited enhanced antioxidant activity against DPPH compared with GEO. Likewise, during in-situ experiments on A. hypogea GEO-CSNPs MIC and 2 MIC concentration prohibited fungal development, AFB1 synthesis, and lipid peroxidation or inflicting any negative impacts on germinating seeds. Overall, investigations concluded that GEO-CSNPs could be used as a novel preservative agent to improve the shelf life of stored food commodities.
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Affiliation(s)
- Murugesan Sindhu
- Department of Zoology, School of Biosciences, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, India
| | - Vallavan Rajkumar
- Conservation Biology Laboratory, Department of Zoology, School of Life Sciences, Bharathiar University, Coimbatore 641046, Tamil Nadu, India
| | - Coimbatore Alagubrahmam Annapoorani
- Department of Zoology, School of Biosciences, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, India.
| | - Chinnappan Gunasekaran
- Conservation Biology Laboratory, Department of Zoology, School of Life Sciences, Bharathiar University, Coimbatore 641046, Tamil Nadu, India
| | - Malaichamy Kannan
- Centre for Agricultural Nanotechnology, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India
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12
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Fotschki J, Ogrodowczyk AM, Wróblewska B, Juśkiewicz J. Side Streams of Vegetable Processing and Its Bioactive Compounds Support Microbiota, Intestine Milieu, and Immune System. Molecules 2023; 28:molecules28114340. [PMID: 37298819 DOI: 10.3390/molecules28114340] [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: 04/18/2023] [Revised: 05/20/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
The industry of vegetable processing generates large amounts of by-products, which often emerge seasonally and are susceptible to microbial degradation. Inadequate management of this biomass results in the loss of valuable compounds that are found in vegetable by-products that can be recovered. Considering the possibility of using waste, scientists are trying to reuse discarded biomass and residues to create a product of higher value than those processed. The by-products from the vegetable industry can provide an added source of fibre, essential oils, proteins, lipids, carbohydrates, and bioactive compounds, such as phenolics. Many of these compounds have bioactive properties, such as antioxidative, antimicrobial, and anti-inflammatory activity, which could be used, especially in the prevention or treatment of lifestyle diseases connected with the intestinal milieu, including dysbiosis and immune-mediated diseases resulting in inflammation. This review summarises the key aspects of the health-promoting value of by-products and their bioactive compounds derived from fresh or processed biomass and extracts. In this paper, the relevance of side streams as a source of beneficial compounds with the potential for promoting health is considered, particularly their impact on the microbiota, immune system, and gut milieu because all of these fields interact closely to affect host nutrition, prevent chronic inflammation, and provide resistance to some pathogens.
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Affiliation(s)
- Joanna Fotschki
- Department of Immunology and Food Microbiology, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Anna M Ogrodowczyk
- Department of Immunology and Food Microbiology, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Barbara Wróblewska
- Department of Immunology and Food Microbiology, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Jerzy Juśkiewicz
- Department of Biological Functions of Food, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
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13
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Schneider G, Steinbach A, Putics Á, Solti-Hodován Á, Palkovics T. Potential of Essential Oils in the Control of Listeria monocytogenes. Microorganisms 2023; 11:1364. [PMID: 37374865 DOI: 10.3390/microorganisms11061364] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/03/2023] [Accepted: 05/20/2023] [Indexed: 06/29/2023] Open
Abstract
Listeria monocytogenes is a foodborne pathogen, the causative agent of listeriosis. Infections typically occur through consumption of foods, such as meats, fisheries, milk, vegetables, and fruits. Today, chemical preservatives are used in foods; however, due to their effects on human health, attention is increasingly turning to natural decontamination practices. One option is the application of essential oils (EOs) with antibacterial features, since EOs are considered by many authorities as being safe. In this review, we aimed to summarize the results of recent research focusing on EOs with antilisterial activity. We review different methods via which the antilisterial effect and the antimicrobial mode of action of EOs or their compounds can be investigated. In the second part of the review, results of those studies from the last 10 years are summarized, in which EOs with antilisterial effects were applied in and on different food matrices. This section only included those studies in which EOs or their pure compounds were tested alone, without combining them with any additional physical or chemical procedure or additive. Tests were performed at different temperatures and, in certain cases, by applying different coating materials. Although certain coatings can enhance the antilisterial effect of an EO, the most effective way is to mix the EO into the food matrix. In conclusion, the application of EOs is justified in the food industry as food preservatives and could help to eliminate this zoonotic bacterium from the food chain.
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Affiliation(s)
- György Schneider
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti St. 12, H-7624 Pécs, Hungary
| | - Anita Steinbach
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti St. 12, H-7624 Pécs, Hungary
| | - Ákos Putics
- Central Laboratory, Aladár Petz Teaching Hospital, Vasvári Pál Street 2-4, H-9024 Győr, Hungary
| | - Ágnes Solti-Hodován
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti St. 12, H-7624 Pécs, Hungary
| | - Tamás Palkovics
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti St. 12, H-7624 Pécs, Hungary
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14
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Cui C, Gao L, Dai L, Ji N, Qin Y, Shi R, Qiao Y, Xiong L, Sun Q. Hydrophobic Biopolymer-Based Films: Strategies, Properties, and Food Applications. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-023-09342-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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15
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Carvalho F, Coimbra AT, Silva L, Duarte AP, Ferreira S. Melissa officinalis essential oil as an antimicrobial agent against Listeria monocytogenes in watermelon juice. Food Microbiol 2023; 109:104105. [DOI: 10.1016/j.fm.2022.104105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 07/29/2022] [Accepted: 08/03/2022] [Indexed: 10/15/2022]
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16
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The Use of Natural Methods to Control Foodborne Biofilms. Pathogens 2022; 12:pathogens12010045. [PMID: 36678393 PMCID: PMC9865977 DOI: 10.3390/pathogens12010045] [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: 11/13/2022] [Revised: 12/20/2022] [Accepted: 12/25/2022] [Indexed: 12/31/2022] Open
Abstract
Biofilms are large aggregates of various species of bacteria or other microorganisms tightly attached to surfaces through an intricate extracellular matrix. These complex microbial communities present quite the challenge in the food processing industry, as conditions such as raw meats and diverse food product content in contact with workers, drains, machinery, and ventilation systems, make for prime circumstances for contamination. Adding to the challenge is the highly resistant nature of these biofilm growths and the need to keep in mind that any antimicrobials utilized in these situations risk health implications with human consumption of the products that are being processed in these locations. For that reason, the ideal means of sanitizing areas of foodborne biofilms would be natural means. Herein, we review a series of innovative natural methods of targeting foodborne biofilms, including bacteriocins, bacteriophages, fungi, phytochemicals, plant extracts, essential oils, gaseous and aqueous control, photocatalysis, enzymatic treatments, and ultrasound mechanisms.
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17
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Zhang Z, Zhao Y, Chen X, Li W, Wang L, Li W, Du J, Zhang S. Effects of cinnamon essential oil on the physiological metabolism of Salmonella enteritidis. Front Microbiol 2022; 13:1035894. [PMID: 36560942 PMCID: PMC9763561 DOI: 10.3389/fmicb.2022.1035894] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Accepted: 11/10/2022] [Indexed: 12/12/2022] Open
Abstract
Food safety and health are the themes of today's society. As a class of foodborne pathogens, Salmonella enteritidis has become one of the common zoonotic pathogens. Because chemical preservatives have certain harmfulness and have been questioned, it is particularly important to find green and safe natural preservatives. The advantages of plant essential oils (EOs) are that they are green and safe, have a wide range of antibacterials, and are not easy to form drug resistance. In recent years, studies have found that EOs have excellent antibacterial activity, but their antibacterial mechanism has not been conclusive, which has certain limitations in their application in the food field. Cinnamon essential oil (CEO) extracted from dried cinnamon is a secondary metabolite of cells and a very important natural food flavor. More importantly, it is non-toxic to the human body and has been proven to have a good antibacterial effect, but its antibacterial mechanism is still unclear. Therefore, it was of great practical significance to carry out the research on the antibacterial mechanism of CEO on S. enteritidis. In this work, S. enteritidis was used as the test bacteria, and CEO was selected as the antibacterial agent to study the antibacterial mechanisms. By studying the physiological metabolism of S. enteritidis cells by CEO, the influence of CEO on the bacteriostatic mechanism of S. enteritidis was systematically elucidated. The study found that CEO treatment would reduce the activity of bacterial metabolism. It is mainly reflected in the following three aspects: first, the activity of key enzymes in TCA circulation is inhibited, thus affecting the respiration of S. enteritidis. Second, it affects the level of energy metabolism by inhibiting the content of adenosine triphosphate (ATP) and the activity of ATPase. Finally, it can affect the physiological metabolism of bacteria by inhibiting the metabolism of proteins and other substances. Therefore, this article was expected to provide a theoretical basis for the development of new natural food preservatives and the prevention and control of S. enteritidis.
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18
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Al-Garadi MA, Qaid MM, Alqhtani AH, Pokoo-Aikins A, Al-Mufarrej SI. In vitro phytochemical analysis and antibacterial and antifungal efficacy assessment of ethanolic and aqueous extracts of Rumex nervosus leaves against selected bacteria and fungi. Vet World 2022; 15:2725-2737. [PMID: 36590121 PMCID: PMC9798057 DOI: 10.14202/vetworld.2022.2725-2737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Accepted: 10/26/2022] [Indexed: 11/30/2022] Open
Abstract
Background and Aim Scientists are interested in identifying natural antibiotic substitutes that are effective against drug-resistant pathogenic microbes and spoilage fungi to counter pathogens and reduce the major public health problem of antibiotic residues in animal products. This study aimed to evaluate the antimicrobial activity of Rumex nervosus leaves (RNLs) as a medicinal herb against four bacterial and two fungal strains using absolute ethanol, 50% ethanol, and aqueous extracts. Materials and Methods The antimicrobial activities of various RNL extracts against selected microbes were evaluated using the disk diffusion antibiotic susceptibility test, minimum inhibitory concentrations (MICs), minimum bactericidal concentrations (MBCs), minimum fungicidal concentrations, and the poisoned food technique. Results The absolute ethanol RNL extract showed the best bacteriostatic/bactericidal activity against Salmonella Typhimurium, Escherichia coli, and Staphylococcus aureus (MIC/MBC: 0.20/0.40, 0.20/0.40, and 0.32/0.65 mg/mL, respectively). The diameter of the zone of inhibition was larger (p < 0.05) for the 100% ethanol RNL extract (8.17 mm) against Salmonella Typhimurium, the 50% ethanol-RNL extract (11.5 mm) against E. coli, and the aqueous RNL extract (14.0 mm) against S. aureus than for any other bacterial isolate. The aqueous RNL extract strongly (p < 0.0001) inhibited the mycelial growth of Aspergillus fumigatus (100%) and Aspergillus niger (81.4%) compared with the control. Conclusion The results of this study suggest that RNL is a promising new natural antimicrobial agent for food preservation. To date, most research on the antimicrobial properties of natural herbs has been conducted in vitro, with few exceptions in vivo and intervention-based research.
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Affiliation(s)
- Maged A. Al-Garadi
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Mohammed M. Qaid
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, 11451, Saudi Arabia,Corresponding author: Mohammed M. Qaid, e-mail: Co-authors: MAA: , AHA: , AP: , SIA:
| | - Abdulmohsen H. Alqhtani
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Anthony Pokoo-Aikins
- US National Poultry Research Center, Toxicology and Mycotoxin Research Unit, USDA, ARS, Athens, Georgia 30605, USA
| | - Saud I. Al-Mufarrej
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, 11451, Saudi Arabia
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19
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Sarwar W, Ali Q, Ahmed S. Microscopic visualization of the antibiofilm potential of essential oils against Staphylococcus aureus and Klebsiella pneumoniae. Microsc Res Tech 2022; 85:3921-3931. [PMID: 36250506 DOI: 10.1002/jemt.24243] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 08/25/2022] [Accepted: 09/29/2022] [Indexed: 11/06/2022]
Abstract
Biofilms are known to pose great risks in clinical settings, drinking water systems, and food industries as they show considerable resistance to various environmental stresses. This study investigates the antibiofilm potential of different essential oils against the test organisms Staphylococcus aureus (ATCC 25923) and Klebsiella pneumoniae (ATCC 13883). Moreover, different stages of biofilm formation were also assessed using light microscopic assays. For determining the antibiofilm activity, a total of five essential oils namely cinnamon (Cinnamomum Verum), tea tree (Melaleuca alternifolia), lavender (Lavandula), peppermint (Mentha piperita), and lemongrass (Cymbopogon citratus) were tested for their ability to inhibit the initial attachment of microbial cells as well as the eradication of mature biofilm using the microtitre plate assay. For both the test strains (S. aureus and K. pneumoniae) the concentration of 30 μl/100 μl of cinnamon oil exhibited the highest antibiofilm activity followed by the activity of peppermint oil at the same concentration. These results were further validated by employing the light microscopy assay for observing the antibiofilm potential of cinnamon and peppermint essential oils.
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Affiliation(s)
- Warda Sarwar
- Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan
| | - Qurban Ali
- Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan
| | - Safia Ahmed
- Department of Microbiology, Quaid-i-Azam University, Islamabad, Pakistan
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20
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Zhang Z, Zhao Y, Chen X, Li W, Li W, Du J, Wang L. Effects of Cinnamon Essential Oil on Oxidative Damage and Outer Membrane Protein Genes of Salmonella enteritidis Cells. Foods 2022; 11:foods11152234. [PMID: 35954002 PMCID: PMC9368406 DOI: 10.3390/foods11152234] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 07/18/2022] [Accepted: 07/25/2022] [Indexed: 12/20/2022] Open
Abstract
Salmonella is an important pathogen causing food poisoning. Food safety and health are the themes of today′s society. As a class of food-borne pathogens, Salmonella enteritidis had become one of the common zoonotic pathogens. Cinnamon essential oil (CEO) had been reported as an antibacterial agent, but there are few studies on its antibacterial mechanism. This study investigated the effects of CEO on oxidative damage and outer membrane protein genes of Salmonella enteritidis cells. First, the reactive oxygen species content in bacteria treated with different concentrations of cinnamon essential oil was determined by fluorescence spectrophotometry, and the effects of superoxide dismutase (SOD), catalase (CAT) and superoxide dismutase (SOD), and catalase (CAT) and peroxidase (POD) were determined by the kit method. The activity of POD and the content of malondialdehyde (MDA) were investigated to investigate the oxidative damage of CEO to Salmonella enteritidis cells. By analyzing the effect of CEO on the Salmonella enteritidis cell membrane’s outer membrane protein gene expression, the mechanism of CEO′s action on the Salmonella enteritidis cell membrane was preliminarily discussed. The results showed that CEO treatment had an obvious oxidative damaging effect on Salmonella enteritidis. Compared with the control group, the increase in CEO concentration caused a significant increase in the bacteria ROS content. The observation technique experiment found that with the increase in CEO concentration, the number of stained cells increased, which indicated that CEO treatment would increase the ROS level in the cells, and it would also increase with the increase in CEO concentration, thus causing the oxidation of cells and damage. In addition, CEO treatment also caused the disruption of the balance of the cellular antioxidant enzymes (SOD, CAT, POD) system, resulting in an increase in the content of MDA, a membrane lipid metabolite, and increased protein carbonylation, which ultimately inhibited the growth of Salmonella enteritidis. The measurement results of cell membrane protein gene expression levels showed that the Omp genes to be detected in Salmonella enteritidis were all positive, which indicated that Salmonella enteritidis carried these four genes. Compared with the control group, the relative expressions of OmpF, OmpA and OmpX in the CEO treatment group were significantly increased (p < 0.05), which proved that the cell function was disturbed. Therefore, the toxicity of CEO to Salmonella enteritidis could be attributed to the damage of the cell membrane and the induction of oxidative stress at the same time. It was speculated that the antibacterial mechanism of CEO was the result of multiple effects. This work was expected to provide a theoretical basis for the development of new natural food preservatives and the prevention and control of Salmonella enteritidis.
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21
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Li YX, Erhunmwunsee F, Liu M, Yang K, Zheng W, Tian J. Antimicrobial mechanisms of spice essential oils and application in food industry. Food Chem 2022; 382:132312. [PMID: 35158267 DOI: 10.1016/j.foodchem.2022.132312] [Citation(s) in RCA: 37] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 01/11/2022] [Accepted: 01/29/2022] [Indexed: 11/04/2022]
Abstract
Spice essential oils (SEOs) are commonly used in food flavoring and are considered an effective food preservative. It has a broad range of applications and promising development prospects. As a natural food additive, SEOs' antimicrobial effects have been widely studied and utilized towards food preservation. Many SEOs have exhibited significant antimicrobial activities against food-borne pathogenic and food spoilage microorganisms. We reviewed the antibacterial and antifungal properties of SEOs, the active components, their corresponding mechanisms of actions, as well as their application in the food industry, providing a theoretical basis for SEOs' further development and application as natural preservatives.
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Affiliation(s)
- Yong-Xin Li
- Department of Biomedicine and Food Science, School of Life Science, Jiangsu Normal University, Xuzhou 221116, Jiangsu Province, PR China.
| | - Famous Erhunmwunsee
- Department of Biomedicine and Food Science, School of Life Science, Jiangsu Normal University, Xuzhou 221116, Jiangsu Province, PR China
| | - Man Liu
- Department of Biomedicine and Food Science, School of Life Science, Jiangsu Normal University, Xuzhou 221116, Jiangsu Province, PR China
| | - Kunlong Yang
- Department of Biomedicine and Food Science, School of Life Science, Jiangsu Normal University, Xuzhou 221116, Jiangsu Province, PR China
| | - Weifa Zheng
- Department of Biomedicine and Food Science, School of Life Science, Jiangsu Normal University, Xuzhou 221116, Jiangsu Province, PR China
| | - Jun Tian
- Department of Biomedicine and Food Science, School of Life Science, Jiangsu Normal University, Xuzhou 221116, Jiangsu Province, PR China.
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22
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Didehdar M, Chegini Z, Tabaeian SP, Razavi S, Shariati A. Cinnamomum: The New Therapeutic Agents for Inhibition of Bacterial and Fungal Biofilm-Associated Infection. Front Cell Infect Microbiol 2022; 12:930624. [PMID: 35899044 PMCID: PMC9309250 DOI: 10.3389/fcimb.2022.930624] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Accepted: 06/17/2022] [Indexed: 11/13/2022] Open
Abstract
Due to the potent antibacterial properties of Cinnamomum and its derivatives, particularly cinnamaldehyde, recent studies have used these compounds to inhibit the growth of the most prevalent bacterial and fungal biofilms. By inhibiting flagella protein synthesis and swarming motility, Cinnamomum could suppress bacterial attachment, colonization, and biofilm formation in an early stage. Furthermore, by downregulation of Cyclic di‐guanosine monophosphate (c‐di‐GMP), biofilm-related genes, and quorum sensing, this compound suppresses intercellular adherence and accumulation of bacterial cells in biofilm and inhibits important bacterial virulence factors. In addition, Cinnamomum could lead to preformed biofilm elimination by enhancing membrane permeability and the disruption of membrane integrity. Moreover, this substance suppresses the Candida species adherence to the oral epithelial cells, leading to the cell wall deformities, damage, and leakages of intracellular material that may contribute to the established Candida’s biofilm elimination. Therefore, by inhibiting biofilm maturation and destroying the external structure of biofilm, Cinnamomum could boost antibiotic treatment success in combination therapy. However, Cinnamomum has several disadvantages, such as poor solubility in aqueous solution, instability, and volatility; thus, the use of different drug-delivery systems may resolve these limitations and should be further considered in future investigations. Overall, Cinnamomum could be a promising agent for inhibiting microbial biofilm-associated infection and could be used as a catheter and other medical materials surface coatings to suppress biofilm formation. Nonetheless, further in vitro toxicology analysis and animal experiments are required to confirm the reported molecular antibiofilm effect of Cinnamomum and its derivative components against microbial biofilm.
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Affiliation(s)
- Mojtaba Didehdar
- Department of Medical Parasitology and Mycology, Arak University of Medical Sciences, Arak, Iran
| | - Zahra Chegini
- Department of Microbiology, School of Medicine, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Seidamir Pasha Tabaeian
- Department of Internal Medicine, School of Medicine, Iran University of Medical Sciences, Tehran, Iran
- Colorectal Research Center, Iran University of Medical Sciences, Tehran, Iran
| | - Shabnam Razavi
- Microbial Biotechnology Research Center, Iran University of Medical Sciences, Tehran, Iran
- Department of Microbiology, School of Medicine, Iran University of Medical Sciences, Tehran, Iran
| | - Aref Shariati
- Molecular and Medicine Research Center, Khomein University of Medical Sciences, Khomein, Iran
- *Correspondence: Aref Shariati,
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Review of CRISPR-Cas Systems in Listeria Species: Current Knowledge and Perspectives. Int J Microbiol 2022; 2022:9829770. [PMID: 35502187 PMCID: PMC9056214 DOI: 10.1155/2022/9829770] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 03/03/2022] [Accepted: 03/28/2022] [Indexed: 12/24/2022] Open
Abstract
Listeria spp. are pathogens widely distributed in the environment and Listeria monocytogenes is associated with food-borne illness in humans. Food facilities represent an adverse environment for this bacterium, mainly due to the disinfection and cleaning processes included in good hygiene practices, and its virulence is related to stress responses. One of the recently described stress-response systems is CRISPR-Cas. Clustered regularly interspaced short palindromic repeats (CRISPR) and CRISPR-associated (cas) genes have been found in several bacteria. CRISPR-Cas has revolutionized biotechnology since it acts as an adaptive immune system of bacteria, which also helps in the evasion of the host immune response. There are three CRISPR systems described on Listeria species. Type II is present in many pathogenic bacteria and characterized by the presence of cas9 that becomes the main target of some anti-CRISPR proteins, such as AcrIIA1, encoded on Listeria phages. The presence of Cas9, either alone or in combination with anti-CRISPR proteins, suggests having a main role on the virulence of bacteria. In this review, we describe the most recent information on CRISPR-Cas systems in Listeria spp., particularly in L. monocytogenes, and their relationship with the virulence and pathogenicity of those bacteria. Besides, some applications of CRISPR systems and future challenges in the food processing industry, bacterial vaccination, antimicrobial resistance, pathogens biocontrol by phage therapy, and regulation of gene expression have been explored.
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Antioxidant, Antimicrobial and Antibiofilm Properties of Glechoma hederacea Extracts Obtained by Supercritical Fluid Extraction, Using Different Extraction Conditions. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12073572] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Glechoma hederacea var. longituba is a herbaceous plant from the Lamiaceae family, used in herbal medicine. In this work, we aimed to assess the total phenolic content, antioxidant, antimicrobial and antibiofilm activity of extracts obtained from G. hederacea via supercritical dioxide extraction with methanol as a co-solvent under different extraction conditions. The results showed that the activity of the obtained SC-CO2 extracts is strongly dependent on the extraction temperature. Significantly higher total polyphenol content, as well as antioxidant and antimicrobial activity towards bacteria and yeasts, was observed in the extract obtained at 40 °C, compared to extracts obtained at 50 °C and 60 °C; however, antifungal activity against filamentous fungi was not dependent on the extraction conditions. Antimicrobial activity also depended on the microorganism type. Higher sensitivity was exhibited by Gram-positive bacteria than by Gram-negative bacteria, with S. aureus and P. aeruginosa being the most sensitive species among each group. The most susceptible fungi were Candida albicans and Sclerotinia sclerotiorum. The antibiofilm activity was differentiated and depended on the extraction conditions, the microorganism and the method of biofilm treatment. All tested extracts inhibited biofilm formation, with the extract obtained at 40 °C showing the highest value, whereas only extract obtained at 60 °C efficiently removed mature biofilm.
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Polito F, Amato G, Caputo L, De Feo V, Fratianni F, Candido V, Nazzaro F. Chemical Composition and Agronomic Traits of Allium sativum and Allium ampeloprasum Leaves and Bulbs and Their Action against Listeria monocytogenes and Other Food Pathogens. Foods 2022; 11:foods11070995. [PMID: 35407082 PMCID: PMC8997483 DOI: 10.3390/foods11070995] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 03/24/2022] [Accepted: 03/25/2022] [Indexed: 01/05/2023] Open
Abstract
In this work, we aimed to study the chemical composition of the essential oils from bulbs and leaves of two cultivars of Allium sativum L. and two of A. ampeloprasum L. var. holmense. Moreover, we investigated their activity against four common bacterial strains responsible for food contamination (Listeria monocytogenes, Escherichia coli, Acinetobacter baumannii, and Staphylococcus aureus) by formation of biofilms. The susceptibility of bacterial biofilms was evaluated by crystal violet assay, whereas the metabolic changes occurring in the bacterial cells were ascertained through the MTT test. The essential oils were characterized by the presence of most characteristic components, although with different composition between the species and the cultivars. The essential oils inhibited the capacity of the pathogenic bacteria to form biofilms (up to 79.85 against L. monocytogenes) and/or acted on their cell metabolism (with inhibition of 68.57% and 68.89% against L. monocytogenes and S. aureus, respectively). The capacity of the essential oils to act against these foodborne bacteria could suggests further ideas for industrial applications and confirms the versatility of these essential oils as food preservatives.
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Affiliation(s)
- Flavio Polito
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy; (F.P.); (L.C.); (V.D.F.)
| | - Giuseppe Amato
- Institute of Food Science, National Research Council, Via Roma 64, 83100 Avellino, Italy; (G.A.); (F.F.)
| | - Lucia Caputo
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy; (F.P.); (L.C.); (V.D.F.)
| | - Vincenzo De Feo
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy; (F.P.); (L.C.); (V.D.F.)
- Institute of Food Science, National Research Council, Via Roma 64, 83100 Avellino, Italy; (G.A.); (F.F.)
| | - Florinda Fratianni
- Institute of Food Science, National Research Council, Via Roma 64, 83100 Avellino, Italy; (G.A.); (F.F.)
| | - Vincenzo Candido
- Department of European and Mediterranean Culture, University of Basilicata, Via San Biagio, 75100 Matera, Italy;
| | - Filomena Nazzaro
- Institute of Food Science, National Research Council, Via Roma 64, 83100 Avellino, Italy; (G.A.); (F.F.)
- Correspondence: ; Tel.: +39-0825-299-102
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Anti-Biofilms’ Activity of Garlic and Thyme Essential Oils against Salmonella typhimurium. Molecules 2022; 27:molecules27072182. [PMID: 35408576 PMCID: PMC9000680 DOI: 10.3390/molecules27072182] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/17/2022] [Accepted: 03/23/2022] [Indexed: 01/23/2023] Open
Abstract
Biofilm control by essential oil (EO) application has recently increased to preclude biofilm production on foods and environmental surfaces. In this work, the anti-biofilm effects of garlic and thyme essential oils using the minimum inhibitory concentration (MIC) method against Salmonella typhimurium recovered from different abattoir samples were investigated along with the virulence genes (InvA, SdiA and Stn genes), and the antimicrobial susceptibility profile of S. typhimurium as well. The obtained results revealed that S. typhimurium contaminated abattoir samples to varying degrees. The InvA gene was investigated in all isolates, whereas the SdiA and Stn genes were observed in four and three isolates, respectively. Utilizing the disc diffusion method, S. typhimurium isolates demonstrated substantial resistance to most of the examined antibiotics with a high multiple antibiotic resistance index. S. typhimurium isolates demonstrated biofilm formation abilities to various degrees at varied temperatures levels (4 °C and 37 °C). In conclusion, the obtained samples from the research area are regarded as a potential S. typhimurium contamination source. Furthermore, garlic essential oil (GEO) has more potential to inhibit S. typhimurium biofilm at different sub-minimum inhibitory concentrations as compared to thyme essential oil (TEO). Therefore, these EOs are considered as potential natural antibacterial options that could be applied in food industry.
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Mondéjar-López M, Rubio-Moraga A, López-Jimenez AJ, García Martínez JC, Ahrazem O, Gómez-Gómez L, Niza E. Chitosan nanoparticles loaded with garlic essential oil: A new alternative to tebuconazole as seed dressing agent. Carbohydr Polym 2022; 277:118815. [PMID: 34893232 DOI: 10.1016/j.carbpol.2021.118815] [Citation(s) in RCA: 31] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 10/09/2021] [Accepted: 10/24/2021] [Indexed: 01/24/2023]
Abstract
In this study, garlic essential oil (GEO) has been encapsulated in chitosan nanoparticles (NPCH) with sodium tripolyphosphate (TPP). Fourier transform infrared (FT-IR) spectroscopy, UV-vis spectrophotometry, thermogravimetric analysis (TGA) and X-ray diffraction (XRD) techniques were applied to characterize GEO-NPCH. The obtained nanoparticles exhibited a regular distribution and spherical shape with size range of 200-400 nm as revealed by scanning electron microscopy (SEM). The maximum encapsulation efficiency (EE) and loading capacity (LC) of GEO-loaded chitosan nanoparticles were about 32.8% and 19.8% respectively. Nanoparticle formulations of GEO were found to have antifungal activity against Aspergillus versicolor, A. niger and Fusarium oxysporum. In addition, they showed growth promoting effects by increasing emergence, shoot and root fresh weight on wheat, oat and barley.
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Affiliation(s)
- Maria Mondéjar-López
- Instituto Botánico, Departamento de Ciencia y Tecnología Agroforestal y Genética. Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain
| | - Angela Rubio-Moraga
- Instituto Botánico, Departamento de Ciencia y Tecnología Agroforestal y Genética. Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain; Escuela Técnica Superior deIngenieros Agrónomos y Montes, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain
| | - Alberto José López-Jimenez
- Instituto Botánico, Departamento de Ciencia y Tecnología Agroforestal y Genética. Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain; Escuela Técnica Superior deIngenieros Agrónomos y Montes, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain
| | - Joaquin C García Martínez
- Universidad de Castilla-La Mancha, Departamento de Química Inorgánica, Orgánica y Bioquímica, Facultad de Farmacia, C/ José María Sánchez Ibáñez s/n, 02008 Albacete, Spain; Universidad de Castilla-La Mancha, Regional Center for Biomedical Research (CRIB), C/ Almansa 13, 02008 Albacete, Spain
| | - Oussama Ahrazem
- Instituto Botánico, Departamento de Ciencia y Tecnología Agroforestal y Genética. Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain; Escuela Técnica Superior deIngenieros Agrónomos y Montes, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain
| | - Lourdes Gómez-Gómez
- Instituto Botánico, Departamento de Ciencia y Tecnología Agroforestal y Genética. Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain
| | - Enrique Niza
- Instituto Botánico, Departamento de Ciencia y Tecnología Agroforestal y Genética. Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071 Albacete, Spain.
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Bioactivity of Essential Oils for Mitigation of Listeria monocytogenes Isolated from Fresh Retail Chicken Meat. Foods 2021; 10:foods10123006. [PMID: 34945555 PMCID: PMC8701900 DOI: 10.3390/foods10123006] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 11/19/2021] [Accepted: 11/23/2021] [Indexed: 12/24/2022] Open
Abstract
Listeria monocytogenes is one of the most severe foodborne pathogens found in several habitats. Therefore, this study aims to investigate the antilisterial activity of different essential oils (EOs) against multidrug-resistant (MDR) L. monocytogenes strains isolated from fresh chicken meat. Our results showed that the prevalence of L. monocytogenes in the examined samples was 48%. Seventy-eight isolates were identified as L. monocytogenes. Out of these, 64.1% were categorized as MDR and were categorized in 18 patterns with 50 MDR isolates. One isolate was selected randomly from each pattern to investigate their biofilm-forming ability, resistance, and virulence genes incidence. Out of 18 MDR isolates, 88.9% showed biofilm-forming ability. Moreover, the most prevalent resistance genes were ermB (72%), aadA (67%), penA (61%), and floR genes (61%). However, the most prevalent virulence genes were inlA (94.4%), prfA (88.9%), plcB (83.3%), and actaA (83.3%). The antilisterial activity of EOs showed that cinnamon bark oil (CBO) was the most effective antilisterial agent. CBO activity could be attributed to the bioactivity of cinnamaldehyde which effects cell viability by increasing the bacterial cell electrical conductivity, ion leakage, and salt tolerance capacity loss. Therefore, CBO could be an effective alternative natural agent for food safety applications.
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Plant Extracts for the Control of Listeria monocytogenes in Meat Products. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112210820] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
The antimicrobial activity of garlic (Allium sativum L.) and onion (Allium cepa L.) plant active extracts was determined against Listeria monocytogenes in two meat products. Samples of sausages “cacciatore” and cooked ham in vacuum-packaged slices were artificially contaminated, and the presence of Listeria was evaluated during the sausages ripening and throughout the shelf-life of the cooked ham. The test carried out on sausages did not show differences among treated and untreated samples. The antagonistic activity of the plant extracts against the pathogen was probably hidden by the competition from the sausages microbial flora and the pH and the water activity (aw) decrease. On the other hand, the plant extracts determined an initial reduction of about 1.00 log cfu/g of the L. monocytogenes viable count in the cooked ham slices contaminated with 103 cfu/g, but the best result was obtained with the contamination of 102 cfu/g of L. monocytogenes. In addition to the pathogen’s initial decrease, we observed an extension of the lag phase and a reduction of the Listeria growth rate. Considering that the presence of L. monocytogenes during the slicing phase of the cooked ham does not exceed 10 cfu/g, the use of plant extracts can lead to complete pathogen elimination.
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Yu C, Liang M, Dai SY, Cheng HJ, Ma L, Lai F, Liu XM, Li WG. Thermal stability and pathways for the oxidation of four 3-phenyl-2-propene compounds. RSC Adv 2021; 11:32654-32670. [PMID: 35493582 PMCID: PMC9042203 DOI: 10.1039/d1ra04836h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Accepted: 09/03/2021] [Indexed: 11/21/2022] Open
Abstract
Cinnamaldehyde, cinnamyl alcohol, β-methylstyrene and cinnamic acid are four important biomass 3-phenyl-2-propene compounds. In the field of perfume and organic synthesis, their thermal stability and oxidation pathways deserve attention. This paper reports a new attempt to investigate the thermal stability and reactivity by a custom-designed mini closed pressure vessel test (MCPVT). The pressure and temperature behaviors were measured by MCPVT under nitrogen and oxygen atmosphere. The temperature of initial oxygen absorption (T a) and rapid oxidation (T R) were calculated. The results showed that four 3-phenyl-2-propene compounds were stable under nitrogen atmosphere. The T a of cinnamaldehyde, cinnamyl alcohol, β-methylstyrene, and cinnamic acid was 271.25 K, 292.375 K, 323.125 K, and 363.875 K, and their T R was 301.125 K, 332.75 K, 357.91 K, and 385.375 K, respectively. The oxidation reactivity order was derived to be cinnamaldehyde > cinnamyl alcohol > β-methylstyrene > cinnamic acid. The oxidation kinetics were determined using n versus time (n-t) plots, which showed a second-order reaction. Peroxide was determined by iodimetry, and the oxidation products were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the peroxide value of cinnamaldehyde, cinnamyl alcohol, β-methylstyrene, and cinnamic acid reached 18.88, 15.07, 9.62, and 4.24 mmol kg-1 at 373 K for 6 h, respectively. The common oxidation products of four 3-phenyl-2-propene compounds were benzaldehyde, benzoic acid, and epoxide, which resulted from the carbon-carbon double bond oxidation. The substituents' oxidation products were obtained from the oxidation of cinnamaldehyde, cinnamyl alcohol, and β-methylstyrene. In particular, the difference is that no oxidation products of the carboxyl group of cinnamic acid were detected. The common oxidation products of the four 3-phenyl-2-propene compounds were benzaldehyde, benzoic acid, and epoxide, which resulted from the carbon-carbon double bond oxidation. The substituents' oxidation products were caught in the oxidation of cinnamaldehyde, cinnamyl alcohol, and β-methylstyrene. In particular, the difference is that no oxidation products of the carboxyl group of cinnamic acid were detected. According to the complex oxidation products, important insights into the oxidation pathways were provided.
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Affiliation(s)
- Chang Yu
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
| | - Min Liang
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
| | - Su-Yi Dai
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
| | - Hai-Jun Cheng
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
| | - Li Ma
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
| | - Fang Lai
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
| | - Xiong-Min Liu
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
| | - Wei-Guang Li
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
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Zhao XX, Lin FJ, Li H, Li HB, Wu DT, Geng F, Ma W, Wang Y, Miao BH, Gan RY. Recent Advances in Bioactive Compounds, Health Functions, and Safety Concerns of Onion ( Allium cepa L.). Front Nutr 2021; 8:669805. [PMID: 34368207 PMCID: PMC8339303 DOI: 10.3389/fnut.2021.669805] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Accepted: 06/28/2021] [Indexed: 12/19/2022] Open
Abstract
Onion (Allium cepa L.) is a common vegetable, widely consumed all over the world. Onion contains diverse phytochemicals, including organosulfur compounds, phenolic compounds, polysaccharides, and saponins. The phenolic and sulfur-containing compounds, including onionin A, cysteine sulfoxides, quercetin, and quercetin glucosides, are the major bioactive constituents of onion. Accumulated studies have revealed that onion and its bioactive compounds possess various health functions, such as antioxidant, antimicrobial, anti-inflammatory, anti-obesity, anti-diabetic, anticancer, cardiovascular protective, neuroprotective, hepatorenal protective, respiratory protective, digestive system protective, reproductive protective, and immunomodulatory properties. Herein, the main bioactive compounds in onion are summarized, followed by intensively discussing its major health functions as well as relevant molecular mechanisms. Moreover, the potential safety concerns about onion contamination and the ways to mitigate these issues are also discussed. We hope that this paper can attract broader attention to onion and its bioactive compounds, which are promising ingredients in the development of functional foods and nutraceuticals for preventing and managing certain chronic diseases.
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Affiliation(s)
- Xin-Xin Zhao
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Fang-Jun Lin
- Burnett School of Biomedical Sciences, University of Central Florida, Orlando, FL, United States
| | - Hang Li
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition, and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering and Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering and Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
| | - Wei Ma
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Yu Wang
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Bao-He Miao
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Ren-You Gan
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Chengdu National Agricultural Science and Technology Center, Chengdu, China
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering and Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
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Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions. Foods 2021; 10:foods10071637. [PMID: 34359508 PMCID: PMC8305996 DOI: 10.3390/foods10071637] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 07/07/2021] [Accepted: 07/09/2021] [Indexed: 12/28/2022] Open
Abstract
The active components in garlic essential oil are easily degradable, which limits its application in the food industry. Vegetable oils (VOs) were used to improve the stability of garlic essential oil (GEO) emulsion. The volatile compounds of GEO and its mixtures with vegetable oils (VOs), including corn oil (CO), soybean oil (SO), and olive oil (OO) indicated that GEO-VO mixtures had a higher percentage of Diallyl disulfide and Diallyl trisulfide than pure GEO. Adding an appropriate amount of VOs promoted the GEO emulsion (whey protein concentrate and inulin as the wall materials) stability in order of CO > SO > OO. Evaluation of the encapsulation efficiency, controlled release, and antimicrobial activity of GEO-VO microcapsules showed that the GEO was successfully entrapped and slowly released with active antibacterial activities on both E. coli and S. aureus. Collectively, these results implied that VOs, especially for 20% CO, improved the stability of GEO emulsions and the encapsulation efficiency of GEO microcapsules. The mechanism might be related to (1) the regulating effect of density difference between oil and water phases on prevention to gravitational separation, (2) the promotion to the compatibility of GEO and VOs to inhibit the phase separation caused by Ostwald ripening.
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Somrani M, Debbabi H, Palop A. Antibacterial and antibiofilm activity of essential oil of clove against Listeria monocytogenes and Salmonella Enteritidis. FOOD SCI TECHNOL INT 2021; 28:331-339. [PMID: 33947265 DOI: 10.1177/10820132211013273] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
The antibacterial and antibiofilm activity of essential oil of clove against Listeria monocytogenes and Salmonella Enteritidis were investigated. The chemical composition of the oil was characterized by gas chromatography-mass spectrometry. Stock solution of the essential oil of clove was prepared in 95% (v/v) ethanol (EOC). The antibacterial assays were performed by disk diffusion assay and minimal inhibitory concentration (MIC). The biomass of adhered cells and preformed biofilms after incubation with different concentrations of EOC was assessed by crystal violet. Eugenol was the major bioactive compound of clove essential oil, accounting for 78.85% of the total composition. The MIC values for L. monocytogenes and S. Enteritidis were 0.05 mg/ml and 0.1 mg/ml, respectively. The initial cell adhesion at MIC was inhibited by 61.8% for L. monocytogenes and 49.8% for S. Enteritidis. However, the effect of EOC was less marked on biofilm eradication than on cell adhesion. At MIC and within 1 hour of incubation with the EOC, the preformed biofilms were reduced by 30.2% and 20.3% for L. monocytogenes and S. Enteritidis, respectively. These results suggest that sanitizers based on clove essential oil could be a potential strategy to control biofilms in food-related environments.
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Affiliation(s)
- Mariem Somrani
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Cartagena, Spain.,Department of AgriFood Industries, UR17AGR01-PATIO, National Agronomic Institute of Tunisia, University of Carthage, Tunis, Tunisia
| | - Hajer Debbabi
- Department of AgriFood Industries, UR17AGR01-PATIO, National Agronomic Institute of Tunisia, University of Carthage, Tunis, Tunisia
| | - Alfredo Palop
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Universidad Politécnica de Cartagena, Cartagena, Spain
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Rodrigo D, Palop A. Applications of Natural Antimicrobials in Food Packaging and Preservation. Foods 2021; 10:foods10030568. [PMID: 33803270 PMCID: PMC7998358 DOI: 10.3390/foods10030568] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Accepted: 03/04/2021] [Indexed: 02/07/2023] Open
Abstract
In the food science field, the term "antimicrobial" basically refers to active substances of synthetic or natural origin, that are directly or indirectly present in a specific food, packaging material or food contact surface that affect the viability or the growth of microorganisms in that matrix [...].
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Affiliation(s)
- Dolores Rodrigo
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avd Agustín Escardino Benlloch, 7, Paterna, 46980 Valencia, Spain;
- Conservación y Seguridad de Alimentos, Unidad Asociada al CSIC, 46980 Valencia, Spain
| | - Alfredo Palop
- Conservación y Seguridad de Alimentos, Unidad Asociada al CSIC, 46980 Valencia, Spain
- Departamento de Ingeniería Agronómica, Instituto de Biotecnología Vegetal, Campus de Excelencia Internacional Regional “Campus Mare Nostrum”, Escuela Técnica Superior de Ingeniería Agronómica, Universidad Politécnica de Cartagena, 30202 Cartagena, Spain
- Correspondence:
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Nehme R, Andrés S, Pereira RB, Ben Jemaa M, Bouhallab S, Ceciliani F, López S, Rahali FZ, Ksouri R, Pereira DM, Abdennebi-Najar L. Essential Oils in Livestock: From Health to Food Quality. Antioxidants (Basel) 2021; 10:330. [PMID: 33672283 PMCID: PMC7926721 DOI: 10.3390/antiox10020330] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 02/18/2021] [Accepted: 02/20/2021] [Indexed: 12/22/2022] Open
Abstract
Using plant essential oils (EOs) contributes to the growing number of natural plants' applications in livestock. Scientific data supporting the efficacy of EOs as anti-inflammatory, antibacterial and antioxidant molecules accumulates over time; however, the cumulative evidence is not always sufficient. EOs antioxidant properties have been investigated mainly from human perspectives. Still, so far, our review is the first to combine the beneficial supporting properties of EOs in a One Health approach and as an animal product quality enhancer, opening new possibilities for their utilization in the livestock and nutrition sectors. We aim to compile the currently available data on the main anti-inflammatory effects of EOs, whether encapsulated or not, with a focus on mammary gland inflammation. We will also review the EOs' antioxidant activities when given in the diet or as a food preservative to counteract oxidative stress. We emphasize EOs' in vitro and in vivo ruminal microbiota and mechanisms of action to promote animal health and performance. Given the concept of DOHaD (Developmental Origin of Health and Diseases), supplementing animals with EOs in early life opens new perspectives in the nutrition sector. However, effective evaluation of the significant safety components is required before extending their use to livestock and veterinary medicine.
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Affiliation(s)
- Ralph Nehme
- Quality and Health Department, IDELE Institute, 149 rue de Bercy, 75595 Paris CEDEX 12, France;
- INRAE, Institut Agro, STLO, F-35042 Rennes, France;
| | - Sonia Andrés
- Instituto de Ganadería de Montaña (CSIC-Universidad de León, Finca Marzanas s/n, 24346 Grulleros, Spain; (S.A.); (S.L.)
| | - Renato B. Pereira
- REQUIMTE/LAQV Laboratory of Pharmacognosy, Department of Chemistry Faculty of Pharmacy, University of Porto R Jorge Viterbo Ferreir 228, 4050-313 Porto, Portugal; (R.B.P.); (D.M.P.)
| | - Meriem Ben Jemaa
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, Hammam-Lif BP 901 2050, Tunisia; (M.B.J.); (F.Z.R.); (R.K.)
| | | | - Fabrizio Ceciliani
- Department of Veterinary Medicine Università degli Studi di Milano, 20122 Milano, Italy;
| | - Secundino López
- Instituto de Ganadería de Montaña (CSIC-Universidad de León, Finca Marzanas s/n, 24346 Grulleros, Spain; (S.A.); (S.L.)
- Departamento de Producción Animal, Universidad de León, 24007 León, Spain
| | - Fatma Zohra Rahali
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, Hammam-Lif BP 901 2050, Tunisia; (M.B.J.); (F.Z.R.); (R.K.)
| | - Riadh Ksouri
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, Hammam-Lif BP 901 2050, Tunisia; (M.B.J.); (F.Z.R.); (R.K.)
| | - David M. Pereira
- REQUIMTE/LAQV Laboratory of Pharmacognosy, Department of Chemistry Faculty of Pharmacy, University of Porto R Jorge Viterbo Ferreir 228, 4050-313 Porto, Portugal; (R.B.P.); (D.M.P.)
| | - Latifa Abdennebi-Najar
- Quality and Health Department, IDELE Institute, 149 rue de Bercy, 75595 Paris CEDEX 12, France;
- Centre de Recherche Saint-Antoine (CRSA), Sorbonne University, INSERM UMR_S_938, 75020 Paris, France
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Rossi C, Chaves-López C, Serio A, Casaccia M, Maggio F, Paparella A. Effectiveness and mechanisms of essential oils for biofilm control on food-contact surfaces: An updated review. Crit Rev Food Sci Nutr 2020; 62:2172-2191. [PMID: 33249878 DOI: 10.1080/10408398.2020.1851169] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Microbial biofilms represent a constant source of contamination in the food industry, being also a real threat for human health. In fact, most of biofilm-producing bacteria are becoming resistant to sanitizers, thus arousing the interest in natural alternatives to prevent biofilm formation on foods and food-contact surfaces. In particular, studies on biofilm control by essential oils (EOs) application are increasing, being EOs characterized by unique mixtures of compounds able to impair the mechanisms of biofilm development. This review reports the anti-biofilm properties of EOs in bacterial biofilm control (inhibition, removal and prevention of biofilm dispersion) on food-contact surfaces. The relationship between EOs effect and composition, concentration, involved bacteria, and surfaces is discussed, and the possible sites of action are also elucidated. The findings prove the high biofilm controlling capability of EOs through the regulation of genes and proteins implicated in motility, Quorum Sensing and exopolysaccharides (EPS) matrix. Moreover, incorporation in nanosized delivery systems, formulation of blends and combination of EOs with other strategies can increase their anti-biofilm activity. This review provides an overview of the current knowledge of the EOs effectiveness in controlling bacterial biofilm on food-contact surfaces, providing valuable information for improving EOs use as sanitizers in food industries.
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Affiliation(s)
- Chiara Rossi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, TE, Italy
| | - Clemencia Chaves-López
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, TE, Italy
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, TE, Italy
| | - Manila Casaccia
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, TE, Italy
| | - Francesca Maggio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, TE, Italy
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, TE, Italy
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Antimicorbial Potency of Major Functional Foods’ Essential Oils in Liquid and Vapor Phases: A Short Review. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10228103] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Due to the increasing risk of chemical contaminations in the application of synthetic fungicides, the use of plant essential oils and extracts has recently been increased. In the present review, the antimicrobial potential of the most active plant-food essential oils in liquid and vapor phases has been reviewed. The volatile isothiocyanates, aldehydes, and phenols, including allyl isothiocyanate, carvacrol, thymol, and eugenol, are considered to be the predominant components of essential oils, possessing significant antimicrobial activities. These components alone or in mixture can be effective. Overall, the antimicrobial activity of aroma compounds depends on the plant species, concentration, and method of application. This review provides useful information about the inhibitory application of the most common plant-foods’ essential oils in liquid and vapor phases against the growth of pathogenic microorganisms. Essential oils (EOs) are promising natural antimicrobial alternatives in food processing facilities. Although the food industry primarily uses spices and herbs to impart flavor, aroma, and pungency to foods, potent EOs represent interesting sources of natural products for food preservation.
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Application of Plant Extracts to Control Postharvest Gray Mold and Susceptibility of Apple Fruits to B. cinerea from Different Plant Hosts. Foods 2020; 9:foods9101430. [PMID: 33050259 PMCID: PMC7600877 DOI: 10.3390/foods9101430] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 10/02/2020] [Accepted: 10/06/2020] [Indexed: 12/19/2022] Open
Abstract
Sustainable plant protection can be applied on apples against fungal pathogens such as Botrytis cinerea (which is responsible for gray mold)-a significant global postharvest disease. This pathogen can affect a wide range of hosts; and fruits may have variable susceptibilities to B. cinerea from different plant hosts. New possibilities to control gray mold in food production are under demand due to the emergence of resistance against antifungal agents in fungal pathogens. Cinnamon, pimento, and laurel extracts were previously assessed for antifungal activities under in vitro conditions and were found to have the potential to be effective against postharvest gray mold. Therefore, this study aimed to investigate the antifungal activity of cinnamon, pimento, and laurel extracts in vitro and against postharvest gray mold on apples to determine the susceptibility of apple fruits to B. cinerea from different plant hosts, and to analyze the chemical composition of the extracts. Apples (cv. "Connell Red") were treated with different concentrations of extracts and inoculated with B. cinerea isolates from apple and strawberry followed by evaluation of in vitro antifungal activity. The results reveal that most of the concentrations of the extracts that were investigated were not efficient enough when assessed in the postharvest assay, despite having demonstrated a high in vitro antifungal effect. Apples were less susceptible to B. cinerea isolated from strawberry. To conclude, cinnamon extract was found to be the most effective against apple gray mold; however, higher concentrations of the extracts are required for the efficient inhibition of B. cinerea in fruits during storage.
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Caggiano G, Diella G, Trerotoli P, Lopuzzo M, Triggiano F, Ricci M, Marcotrigiano V, Montagna MT, De Giglio O. A Pilot Survey on Hygienic-Sanitary Characteristics of Ready-To-Eat Sauces and Pesto. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:E5005. [PMID: 32664624 PMCID: PMC7400197 DOI: 10.3390/ijerph17145005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 07/08/2020] [Accepted: 07/09/2020] [Indexed: 12/26/2022]
Abstract
In recent years, the chaotic habits of modern life have favored the consumption of quickly prepared meals, using ready-to-eat (RTE) foods and condiments. The aim of this study was to establish the microbiological safety of RTE sauces and pesto from markets analyzed at different stages of shelf life. In the bacterial investigation, all samples were shown to be acceptable, although differences were observed concerning shelf life times. On the other hand, the fungal investigation showed frequent positive results, with concentrations higher than threshold values. Detected microbial diffusion was the lowest when products were far from the expiry date and had just been opened, while high microbial proliferation was observed when analyzing the same package after 48 h, higher than for a product close to the end of its shelf life. This study highlights the discreet microbiological quality of processed and RTE foods, underlining the importance of hygienic-sanitary surveillance of these foods to their shelf life. Consequently, it is necessary to: (1) implement a food control plan for all food categories to carry out risk analysis associated with their consumption; and (2) better adapt the regulations relating to microbiological analysis, and understand the biological significance of each microbial parameter throughout the shelf life of foods.
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Affiliation(s)
- Giuseppina Caggiano
- Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy; (G.D.); (P.T.); (M.L.); (F.T.); (O.D.G.)
| | - Giusy Diella
- Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy; (G.D.); (P.T.); (M.L.); (F.T.); (O.D.G.)
| | - Paolo Trerotoli
- Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy; (G.D.); (P.T.); (M.L.); (F.T.); (O.D.G.)
| | - Marco Lopuzzo
- Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy; (G.D.); (P.T.); (M.L.); (F.T.); (O.D.G.)
| | - Francesco Triggiano
- Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy; (G.D.); (P.T.); (M.L.); (F.T.); (O.D.G.)
| | - Massimo Ricci
- ARPA Puglia, Regional Agency of the Environmental Prevention and Protection, Department of Brindisi Operative Unit of Food and Drink, via Galanti, 16, 72100 Brindisi, Italy;
| | - Vincenzo Marcotrigiano
- Department of Prevention, Food Hygiene and Nutrition Service, Local Health Unit BT, Barletta-Andria-Trani, 76125 Trani, Italy;
| | - Maria Teresa Montagna
- Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy; (G.D.); (P.T.); (M.L.); (F.T.); (O.D.G.)
| | - Osvalda De Giglio
- Department of Biomedical Science and Human Oncology Hygiene Section–University of Bari Aldo Moro, Medical School, Piazza G. Cesare 11, 70124 Bari, Italy; (G.D.); (P.T.); (M.L.); (F.T.); (O.D.G.)
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