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Orozco-Flores L, Salas E, Rocha-Gutiérrez B, Peralta-Pérez MD, González-Sánchez G, Ballinas-Casarrubias L. Determination of Polyphenolic Profile of Apple Pomace ( Malus domestica Golden Delicious Variety) by HPLC-MS. ACS OMEGA 2024; 9:196-203. [PMID: 38222520 PMCID: PMC10785061 DOI: 10.1021/acsomega.3c03218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 11/25/2023] [Accepted: 11/29/2023] [Indexed: 01/16/2024]
Abstract
Apple (Malus domestica Borkh) is an appreciated source of polyphenols. Phenolic compounds are known as natural antioxidants and have a wide range of applications in different industries. Apple pomace has the potential of being an alternative source of polyphenols. To determine the polyphenolic profile of apple pomace, samples from the skin at two different stages of ripening were extracted with 80-20% EtOH-water/acetic acid 5% (S1) and 20-80% EtOH-water/acetic acid 5% (S2) in order to determine the solvent system. Ripe skins extracted with S1 showed a higher total polyphenol content or TPC (1.21 g of polyphenols per 100 g of fresh weight (FW)) than unripe apple skin, being the most effective system tested and a mean degree of polymerization of 2.47. Commercial apple pomace was extracted with S1, resulting in a TPC of 0.5615 ± 0.007 g of polyphenols per 100 g of FW. Meanwhile, the RP-HPLC-MS analysis led to the tentative identification of several polyphenolic compounds.
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Affiliation(s)
- Laura
A. Orozco-Flores
- Facultad
de Ciencias Químicas, Universidad
Autónoma de Chihuahua (UACH), Circuito Universitario Campus II, Chihuahua, Chihuahua 31125, Mexico
| | - Erika Salas
- Facultad
de Ciencias Químicas, Universidad
Autónoma de Chihuahua (UACH), Circuito Universitario Campus II, Chihuahua, Chihuahua 31125, Mexico
| | - Beatriz Rocha-Gutiérrez
- Facultad
de Ciencias Químicas, Universidad
Autónoma de Chihuahua (UACH), Circuito Universitario Campus II, Chihuahua, Chihuahua 31125, Mexico
| | - María Del
R. Peralta-Pérez
- Facultad
de Ciencias Químicas, Universidad
Autónoma de Chihuahua (UACH), Circuito Universitario Campus II, Chihuahua, Chihuahua 31125, Mexico
| | - Guillermo González-Sánchez
- Departamento
de Medio Ambiente y Energía, Centro
de Investigación en Materiales Avanzados (CIMAV), Miguel de Cervantes 120 Complejo
Industrial Chihuahua, Chihuahua, Chihuahua 31136, Mexico
| | - Lourdes Ballinas-Casarrubias
- Facultad
de Ciencias Químicas, Universidad
Autónoma de Chihuahua (UACH), Circuito Universitario Campus II, Chihuahua, Chihuahua 31125, Mexico
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2
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Salinas-Moreno Y, Arteaga-Garibay R, Arroyo-Silva A, Ordaz-Ortiz JJ, Ruvalcaba-Gómez JM, Gálvez-Marroquín LA. Antimicrobial activity and phenolic composition of varieties of Hibiscus sabdariffa L. with red and white calyces. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2022.2152099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Yolanda Salinas-Moreno
- Laboratorio de Calidad de Cultivos para uso Humano y Pecuario, Campo Experimental Centro Altos de Jalisco, INIFAP, Tepatitlán de Morelos, Mexico
| | | | - Anita Arroyo-Silva
- Laboratorio de Metabolómica y Espectrometría de Masas, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Irapuato, Mexico
| | - José J. Ordaz-Ortiz
- Laboratorio de Metabolómica y Espectrometría de Masas, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Irapuato, Mexico
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3
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Siddiqui SA, Khan S, Mehdizadeh M, Bahmid NA, Adli DN, Walker TR, Perestrelo R, Câmara JS. Phytochemicals and bioactive constituents in food packaging - A systematic review. Heliyon 2023; 9:e21196. [PMID: 37954257 PMCID: PMC10632435 DOI: 10.1016/j.heliyon.2023.e21196] [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: 06/03/2023] [Revised: 10/10/2023] [Accepted: 10/18/2023] [Indexed: 11/14/2023] Open
Abstract
Designing and manufacturing functional bioactive ingredients and pharmaceuticals have grown worldwide. Consumers demand for safe ingredients and concerns over harmful synthetic additives have prompted food manufacturers to seek safer and sustainable alternative solutions. In recent years the preference by consumers to natural bioactive agents over synthetic compounds increased exponentially, and consequently, naturally derived phytochemicals and bioactive compounds, with antimicrobial and antioxidant properties, becoming essential in food packaging field. In response to societal needs, packaging needs to be developed based on sustainable manufacturing practices, marketing strategies, consumer behaviour, environmental concerns, and the emergence of new technologies, particularly bio- and nanotechnology. This critical systematic review assessed the role of antioxidant and antimicrobial compounds from natural resources in food packaging and consumer behaviour patterns in relation to phytochemical and biologically active substances used in the development of food packaging. The use of phytochemicals and bioactive compounds inside packaging materials used in food industry could generate unpleasant odours derived from the diffusion of the most volatile compounds from the packaging material to the food and food environment. These consumer concerns must be addressed to understand minimum concentrations that will not affect consumer sensory and aroma negative perceptions. The research articles were carefully chosen and selected by following the Preferred Reporting Items for Systematic Reviews (PRISMA) guidelines.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610, D-Quakenbrück, Germany
| | - Sipper Khan
- Tropics and Subtropics Group, Institute of Agricultural Engineering, University of Hohenheim, 70593, Stuttgart, Germany
| | - Mohammad Mehdizadeh
- Department of Agronomy and Plant Breeding, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
- Ilam Science and Technology Park, Iran
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
- Agricultural Product Technology Department, Universitas Sulawesi Barat, Majene, 90311, Indonesia
| | - Danung Nur Adli
- Faculty of Animal Science, University of Brawijaya, Malang, East Java, 65145, Indonesia
| | - Tony R. Walker
- School for Resource and Environmental Studies, Dalhousie University, Halifax, Nova Scotia, B3H, 4R2, Canada
| | - Rosa Perestrelo
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
| | - José S. Câmara
- CQM – Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e da Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105, Funchal, Portugal
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4
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Ricci A, Lazzi C, Bernini V. Natural Antimicrobials: A Reservoir to Contrast Listeria monocytogenes. Microorganisms 2023; 11:2568. [PMID: 37894226 PMCID: PMC10609241 DOI: 10.3390/microorganisms11102568] [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: 08/31/2023] [Revised: 10/09/2023] [Accepted: 10/11/2023] [Indexed: 10/29/2023] Open
Abstract
Natural environments possess a reservoir of compounds exerting antimicrobial activity that are forms of defence for some organisms against others. Recently, they have become more and more attractive in the food sector due to the increasing demand for natural compounds that have the capacity to protect food from pathogenic microorganisms. Among foodborne pathogens, Listeria monocytogenes can contaminate food during production, distribution, or storage, and its presence is especially detected in fresh, raw food and ready-to-eat products. The interest in this microorganism is related to listeriosis, a severe disease with a high mortality rate that can occur after its ingestion. Starting from this premise, the present review aims to investigate plant extract and fermented plant matrices, as well as the compounds or mixtures of compounds produced during microbial fermentation processes that have anti-listeria activity.
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Affiliation(s)
- Annalisa Ricci
- Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy; (C.L.); (V.B.)
| | - Camilla Lazzi
- Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy; (C.L.); (V.B.)
- SITEIA.PARMA, Viale delle Scienze, Tecnopolo, Padiglione 33, 43124 Parma, Italy
| | - Valentina Bernini
- Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy; (C.L.); (V.B.)
- SITEIA.PARMA, Viale delle Scienze, Tecnopolo, Padiglione 33, 43124 Parma, Italy
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5
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Sehim AE, Amin BH, Yosri M, Salama HM, Alkhalifah DH, Alwaili MA, Abd Elghaffar RY. GC-MS Analysis, Antibacterial, and Anticancer Activities of Hibiscus sabdariffa L. Methanolic Extract: In Vitro and In Silico Studies. Microorganisms 2023; 11:1601. [PMID: 37375103 DOI: 10.3390/microorganisms11061601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/05/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023] Open
Abstract
The emergence of bacteria that are resistant to several antibiotics has represented a serious hazard to human health globally. Bioactive metabolites from medicinal plants have a wide spectrum of therapeutic possibilities against resistant bacteria. Therefore, this study was performed to investigate the antibacterial efficacy of various extracts of three medicinal plants as Salvia officinalis L., Ziziphus spina-christi L., and Hibiscus sabdariffa L. against pathogenic Gram-negative Enterobacter cloacae (ATCC13047), Pseudomonas aeruginosa (RCMB008001), Escherichia coli (RCMB004001), and Gram-positive Staphylococcus aureus (ATCC 25923), bacteria using the agar-well diffusion method. Results revealed that, out of the three examined plant extracts, the methanol extract of H. sabdariffa L. was the most effective against all tested bacteria. The highest growth inhibition (39.6 ± 0.20 mm) was recorded against E. coli. Additionally, the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of the methanol extract of H. sabdariffa were detected in the case of all tested bacteria. Moreover, an antibiotic susceptibility test revealed that all tested bacteria showed multidrug resistance (MDR). While 50% of tested bacteria were sensitive and 50% were intermediately sensitive to piperacillin/tazobactam (TZP) based on the inhibition zone but still less than the extract. Synergistic assay demonstrated the promising role of using a combination of H. sabdariffa L. and (TZP) against tested bacteria. A surface investigation using a scanning electron microscope of the E. coli treated with TZP, extract, or a combination of the two revealed extremely considerable bacterial cell death. In addition, H. sabdariffa L. has a promising anticancer role versus Caco-2 cells with IC50 of 17.51 ± 0.07 µg/mL and minimal cytotoxicity upon testing versus Vero cells with CC50 of 165.24 ± 0.89 µg/mL. Flow cytometric analysis confirmed that H. sabdariffa extract significantly increased the apoptotic rate of Caco-2-treated cells compared to the untreated group. Furthermore, GC-MS analysis confirmed the existence of various bioactive components in the methanol hibiscus extract. Utilizing molecular docking with the MOE-Dock tool, binding interactions between n-Hexadecanoic acid, hexadecanoic acid-methyl ester, and oleic acid, 3-hydroxypropyl ester were evaluated against the target crystal structures of E. coli (MenB) (PDB ID:3T88) and the structure of cyclophilin of a colon cancer cell line (PDB ID: 2HQ6). The observed results provide insight into how molecular modeling methods might inhibit the tested substances, which may have applications in the treatment of E. coli and colon cancer. Thus, H. sabdariffa methanol extract is a promising candidate to be further investigated for developing alternative natural therapies for infection treatment.
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Affiliation(s)
- Amira E Sehim
- Botany and Microbiology Department, Faculty of Science, Benha University, Benha 13518, Egypt
| | - Basma H Amin
- The Regional Center for Mycology and Biotechnology, Al-Azhar University, Cairo 11787, Egypt
| | - Mohammed Yosri
- The Regional Center for Mycology and Biotechnology, Al-Azhar University, Cairo 11787, Egypt
| | - Hanaa M Salama
- Department of Chemistry, Faculty of Science, Port Said University, Port Said 42521, Egypt
| | - Dalal Hussien Alkhalifah
- Department of Biology, Collage of Science, Princess Nourah Bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Maha Abdullah Alwaili
- Department of Biology, Collage of Science, Princess Nourah Bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Rasha Y Abd Elghaffar
- Botany and Microbiology Department, Faculty of Science, Benha University, Benha 13518, Egypt
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6
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Ben Hsouna A, Michalak M, Ben Akacha B, Dhifi W, Ben Saad R, Brini F, Mnif W. Assessment of the phytochemical composition, antimicrobial activity and anti-inflammatory effects of Lobularia maritima extracts on lipopolysaccharide-stimulated RAW 264.7 cells and their capacity to extend the shelf life of raw minced beef. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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7
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Antimicrobial Fibrous Bandage-like Scaffolds Using Clove Bud Oil. J Funct Biomater 2022; 13:jfb13030136. [PMID: 36135571 PMCID: PMC9501437 DOI: 10.3390/jfb13030136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/18/2022] [Accepted: 08/26/2022] [Indexed: 11/17/2022] Open
Abstract
Wounds are characterised by an anatomical disruption of the skin; this leaves the body exposed to opportunistic pathogens which contribute to infections. Current wound healing bandages do little to protect against this and when they do, they can often utilise harmful additions. Historically, plant-based constituents have been extensively used for wound treatment and are proven beneficial in such environments. In this work, the essential oil of clove bud (Syzygium aromaticum) was incorporated in a polycaprolactone (PCL) solution, and 44.4% (v/v) oil-containing fibres were produced through pressurised gyration. The antimicrobial activity of these bandage-like fibres was analysed using in vitro disk diffusion and the physical fibre properties were also assessed. The work showed that advantageous fibre morphologies were achieved with diameters of 10.90 ± 4.99 μm. The clove bud oil fibres demonstrated good antimicrobial properties. They exhibited inhibition zone diameters of 30, 18, 11, and 20 mm against microbial colonies of C. albicans, E. coli, S. aureus, and S. pyogenes, respectively. These microbial species are commonly problematic in environments where the skin barrier is compromised. The outcomes of this study are thus very promising and suggest that clove bud oil is highly suitable to be applied as a natural sustainable alternative to modern medicine.
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8
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Santiesteban-López NA, Gómez-Salazar JA, Santos EM, Campagnol PCB, Teixeira A, Lorenzo JM, Sosa-Morales ME, Domínguez R. Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products. Foods 2022; 11:foods11172613. [PMID: 36076798 PMCID: PMC9455744 DOI: 10.3390/foods11172613] [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: 07/22/2022] [Revised: 08/17/2022] [Accepted: 08/23/2022] [Indexed: 12/03/2022] Open
Abstract
Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitary qualities has led to the replacement of the use of synthetic preservatives with natural-origin compounds. However, the reformulation process that reduces the content of several important ingredients (salt, curing salts, etc.), which inhibit the growth of multiple microorganisms, greatly compromises the stability and safety of meat products, thus posing a great risk to consumer health. To avoid this potential growth of spoiling and/or pathogenic microorganisms, numerous molecules, including organic acids and their salts; plant-derived compounds, such as extracts or essential oils; bacteriocins; and edible coatings are being investigated for their antimicrobial activity. This review presents some important compounds that have great potential to be used as natural antimicrobials in reformulated meat products.
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Affiliation(s)
| | - Julián Andrés Gómez-Salazar
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato 36500, Mexico
| | - Eva M. Santos
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Mineral de la Reforma 42039, Mexico
| | - Paulo C. B. Campagnol
- Departmento de Tecnologia e Ciência de Alimentos, Universidade Federal de Santa Maria, Santa Maria 97105-900, Brazil
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - María Elena Sosa-Morales
- Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato 36500, Mexico
- Correspondence: (M.E.S.-M.); (R.D.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Correspondence: (M.E.S.-M.); (R.D.)
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9
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Emerging Approach for the Application of Hibiscus sabdariffa Extract Ointment in the Superficial Burn Care. Sci Pharm 2022. [DOI: 10.3390/scipharm90030041] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
Abstract
Wound healing comprises organized events involving tissue repair and regeneration. The discovery of toll-like receptors (TLRs) sheds recent light on the mechanisms involved in initiating inflammatory responses throughout the healing cascades. Hibiscus sabdariffa (HS) components may exhibit a wound healing action, owing to their antioxidant and anti-inflammatory activities. This study was designed to investigate the early effects of HS loaded in an ointment base on wound healing, antioxidant, antimicrobial effects, burning intensity, and histopathological features on the rat burn model in comparison to the standard treatment, Iruxol® ointment. A burn injury model was used to evaluate the wound healing potency of the preparation. Rats were treated with ointments three times on the day of the induction of the burn. Findings revealed that the strong antioxidant properties of the HS-loaded ointment augmented the skin healing potential by stimulating biomarkers required for skin regeneration. HS repressed the burning-induced inflammation by the effective reduction in the levels of tumor necrosis factor α (TNF-α) and IL-6 through TLR4 protein inhibition. Topical HS downregulates transforming growth factor-beta (TGF-β) levels. HS extract possesses a potential bactericidal activity against highly resistant clinical isolates of Pseudomonas aeruginosa. Overall, this study proclaims that HS-loaded topical preparations could be a valuable product that serves as adjuvants to accelerate burn wound healing through inactivating the TLR4 pathway.
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10
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Awad AM, Kumar P, Ismail‐Fitry MR, Jusoh S, Ab Aziz MF, Sazili AQ. Overview of plant extracts as natural preservatives in meat. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16796] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
| | - Pavan Kumar
- Halal Products Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
- Department of Livestock Products Technology College of Veterinary Science Guru Angad Dev Veterinary and Animal Sciences University Ludhiana India
| | - Mohammad Rashedi Ismail‐Fitry
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia UPM Serdang Malaysia
| | - Shokri Jusoh
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
| | - Muhamad Faris Ab Aziz
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
| | - Awis Qurni Sazili
- Halal Products Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
- Department of Animal Science, Faculty of Agriculture Universiti Putra Malaysia UPM Serdang Malaysia
- Halal Product Research Institute Universiti Putra Malaysia UPM Serdang Malaysia
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11
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Santos EM, Sánchez-Ortega I, Lorenzo JM, Domínguez R, Munekata PES, Falfán-Cortés RN, Ibarra IS, Rangel-Vargas E. Use of Hibiscus sabdariffa Calyxes in Meat Products. FRONTIERS IN ANIMAL SCIENCE 2022. [DOI: 10.3389/fanim.2022.876042] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
In the search for new ingredients that counteract some of the problems associated with the consumption of meat and meat products like high contents of saturated fat, salt, cholesterol, the absence of dietary fiber, and the presence of synthetic additives, Hibiscus sabdariffa calyxes have shown good colorant, antimicrobial, and antioxidant properties. This research paper studies the use of H. sabdariffa roselle calyxes directly or by means of extracts in meat and meat products. Although its application is incipient, the results are promising. The vibrant red color of the calyxes makes calyxes suitable for their use in meat products even though the concentration must be optimized since the acid taste can detract from the overall acceptance. The antimicrobial properties contribute to safer meat products, and antioxidant effects, helping to extend the shelf life of meat products and reducing oxidative processes. Nonetheless, achieving the desired effects is still challenging since several factors can affect these functional properties.
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12
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Ullah H, Hussain Y, Santarcangelo C, Baldi A, Di Minno A, Khan H, Xiao J, Daglia M. Natural Polyphenols for the Preservation of Meat and Dairy Products. Molecules 2022; 27:molecules27061906. [PMID: 35335268 PMCID: PMC8954466 DOI: 10.3390/molecules27061906] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/04/2022] [Accepted: 03/11/2022] [Indexed: 02/05/2023] Open
Abstract
Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, salting, or fermentation. Water activity, temperature, redox potential, preservatives, and competitive microorganisms are the most important approaches used in the preservation of food products. Preservative agents are generally classified into antimicrobial, antioxidant, and anti-browning agents. On the other hand, artificial preservatives (sorbate, sulfite, or nitrite) may cause serious health hazards such as hypersensitivity, asthma, neurological damage, hyperactivity, and cancer. Thus, consumers prefer natural food preservatives to synthetic ones, as they are considered safer. Polyphenols have potential uses as biopreservatives in the food industry, because their antimicrobial and antioxidant activities can increase the storage life of food products. The antioxidant capacity of polyphenols is mainly due to the inhibition of free radical formation. Moreover, the antimicrobial activity of plants and herbs is mainly attributed to the presence of phenolic compounds. Thus, incorporation of botanical extracts rich in polyphenols in perishable foods can be considered since no pure polyphenolic compounds are authorized as food preservatives. However, individual polyphenols can be screened in this regard. In conclusion, this review highlights the use of phenolic compounds or botanical extracts rich in polyphenols as preservative agents with special reference to meat and dairy products.
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Affiliation(s)
- Hammad Ullah
- Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy; (H.U.); (C.S.); (A.B.); (A.D.M.)
| | - Yaseen Hussain
- Lab of Controlled Release and Drug Delivery System, College of Pharmaceutical Sciences, Soochow University, Suzhou 215123, China;
- Department of Pharmacy, Abdul Wali Khan University Mardan, Mardan 23200, Pakistan;
- Department of Pharmacy, Bashir Institute of Health Sciences, Islamabad 45400, Pakistan
| | - Cristina Santarcangelo
- Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy; (H.U.); (C.S.); (A.B.); (A.D.M.)
| | - Alessandra Baldi
- Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy; (H.U.); (C.S.); (A.B.); (A.D.M.)
| | - Alessandro Di Minno
- Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy; (H.U.); (C.S.); (A.B.); (A.D.M.)
| | - Haroon Khan
- Department of Pharmacy, Abdul Wali Khan University Mardan, Mardan 23200, Pakistan;
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, University of Vigo, 36310 Vigo, Spain;
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | - Maria Daglia
- Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy; (H.U.); (C.S.); (A.B.); (A.D.M.)
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
- Correspondence:
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13
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Oulahal N, Degraeve P. Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides? Front Microbiol 2022; 12:753518. [PMID: 35058892 PMCID: PMC8764166 DOI: 10.3389/fmicb.2021.753518] [Citation(s) in RCA: 33] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Accepted: 11/24/2021] [Indexed: 12/18/2022] Open
Abstract
In recent years, the search for natural plant-based antimicrobial compounds as alternatives to some synthetic food preservatives or biocides has been stimulated by sanitary, environmental, regulatory, and marketing concerns. In this context, besides their established antioxidant activity, the antimicrobial activity of many plant phenolics deserved increased attention. Indeed, industries processing agricultural plants generate considerable quantities of phenolic-rich products and by-products, which could be valuable natural sources of natural antimicrobial molecules. Plant extracts containing volatile (e.g., essential oils) and non-volatile antimicrobial molecules can be distinguished. Plant essential oils are outside the scope of this review. This review will thus provide an overview of current knowledge regarding the promises and the limits of phenolic-rich plant extracts for food preservation and biofilm control on food-contacting surfaces. After a presentation of the major groups of antimicrobial plant phenolics, of their antimicrobial activity spectrum, and of the diversity of their mechanisms of action, their most promising sources will be reviewed. Since antimicrobial activity reduction often observed when comparing in vitro and in situ activities of plant phenolics has often been reported as a limit for their application, the effects of the composition and the microstructure of the matrices in which unwanted microorganisms are present (e.g., food and/or microbial biofilms) on their activity will be discussed. Then, the different strategies of delivery of antimicrobial phenolics to promote their activity in such matrices, such as their encapsulation or their association with edible coatings or food packaging materials are presented. The possibilities offered by encapsulation or association with polymers of packaging materials or coatings to increase the stability and ease of use of plant phenolics before their application, as well as to get systems for their controlled release are presented and discussed. Finally, the necessity to consider phenolic-rich antimicrobial plant extracts in combination with other factors consistently with hurdle technology principles will be discussed. For instance, several authors recently suggested that natural phenolic-rich extracts could not only extend the shelf-life of foods by controlling bacterial contamination, but could also coexist with probiotic lactic acid bacteria in food systems to provide enhanced health benefits to human.
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Affiliation(s)
- Nadia Oulahal
- Univ Lyon, Université Claude Bernard Lyon 1, ISARA Lyon, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), Equipe Mixte d’Accueil n°3733, IUT Lyon 1, Technopole Alimentec, Bourg-en-Bresse, France
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Rajeshkumar S, Aboelfetoh EF, Balusamy SR, Ali D, Almarzoug MHA, Tesfaye JL, Krishnaraj R. Anticancer, Enhanced Antibacterial, and Free Radical Scavenging Potential of Fucoidan- ( Fucus vesiculosus Source) Mediated Silver Nanoparticles. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2021; 2021:8511576. [PMID: 34707782 PMCID: PMC8545592 DOI: 10.1155/2021/8511576] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/05/2021] [Accepted: 08/26/2021] [Indexed: 11/18/2022]
Abstract
The present research displays the green synthesis of stable silver nanoparticles (AgNPs). The aqueous solution of Fucoidan from Fucus vesiculosus source (brown marine algae) is used as a reducing and capping agent. UV-Vis spectroscopy, XRD, FT-IR, SEM, EDX, and TEM with selected area electron diffraction are used to characterize the synthesized silver nanoparticles (AgNPs). The synthesized AgNPs exhibit a surface plasmon resonance at 430 nm after 24 h. The characterization results showed that AgNPs are crystalline in nature and exhibit mostly spherical shapes with an average diameter of 4-45 nm. Silver nanoparticles showed effective antibacterial activity against representative pathogens of bacteria. The activities of commercial antibiotics were enhanced by impregnation with the synthesized AgNPs. It also shows good fungicidal and anticancer activity against liver and lung cell lines and shows significant antioxidant efficacy (84%) at 10 μg/ml AgNP concentration against DPPH. The utilization of environmentally synthesized AgNPs offers numerous benefits of ecofriendliness and compatibility for biomedical applications.
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Affiliation(s)
- S. Rajeshkumar
- Department of Pharmacology, Saveetha Dental College and Hospital, SIMATS, Chennai, 600077 Tamil Nadu, India
| | - Eman F. Aboelfetoh
- Chemistry Department, Faculty of Science, Tanta University, Tanta 31527, Egypt
| | - Sri Renukadevi Balusamy
- Department of Food Science and Biotechnology, Sejong University, Gwangjin-gu, Seoul 05006, Republic of Korea
| | - Daoud Ali
- Department of Zoology, College of Science, King Saud University, PO Box 2455, Riyadh 11451, Saudi Arabia
| | - Mohammed H. A. Almarzoug
- Department of Zoology, College of Science, King Saud University, PO Box 2455, Riyadh 11451, Saudi Arabia
| | - Jule Leta Tesfaye
- Centre for Excellence-Indigenous Knowledge, Innovative Technology Transfer and Entrepreneurship, Dambi Dollo University, Ethiopia
- Department of Physics, College of Natural and Computational Science, Dambi Dollo University, Ethiopia
| | - Ramaswamy Krishnaraj
- Centre for Excellence-Indigenous Knowledge, Innovative Technology Transfer and Entrepreneurship, Dambi Dollo University, Ethiopia
- Department of Mechanical Engineering, Dambi Dollo University, Ethiopia
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Pistachio Hull Extract as a Practical Strategy to Extend the Shelf Life of Raw Minced Beef: Chemometrics in Quality Evaluation. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2021; 2021:2429766. [PMID: 34447453 PMCID: PMC8384514 DOI: 10.1155/2021/2429766] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Accepted: 08/10/2021] [Indexed: 01/31/2023]
Abstract
The agricultural processing industry produces a notable quantity of by-products rich in bioactive compounds, which can be exploited for agri-food applications. From pistachio industrial processing, pistachio's hull is one of the major by-products. This work aimed to evaluate the potential of pistachio hull, as a potential source of natural antioxidant, to preserve the meat quality. Here, we investigated the impact of aqueous pistachio hull extract (PHE) at 0.156% (PHE1), 0.312% (PHE2), and 0.625% (PHE3) on the quality of raw minced beef meat stored for 14 days at 4°C. At the end of storage, mesophilic total viable plate, psychotropic and Enterobacteriaceae counts, showed significantly lower (P < 0.05) microbial count in PHE samples. PHE3 revealed a powerful inhibitory effect on lipid/protein oxidation, and sensory characteristics were positively (P < 0.05) affected. Principal component analysis and heat map indicated complex and close synchronized relations among lipid/protein oxidation processes, microbial loads, and sensory attributes. Obtained results using univariate and multivariate statistical analysis underlined the importance of using different mathematical approaches, which are complementary to each other and could provide considerable information about the minced beef meat treated by PHE. Therefore, compared to synthetic antioxidants, PHE could be a clean-label alternative that can protect and enhance the quality of meat products.
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Perez‐Baez AJ, Camou JP, Gonzalez‐Aguilar G, Lucas‐Gonzalez R, Valenzuela‐Melendres M, Viuda‐Martos M. Roselle (
Hibiscus sabdariffa
L.) extracts added to Frankfurt‐type sausages: Effects on chemical, physicochemical, and sensorial properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15782] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Anna Judith Perez‐Baez
- Centro de Investigación en Alimentación y Desarrollo Laboratorio de Ciencia y Tecnología de la Carne Hermosillo México
| | - Juan Pedro Camou
- Centro de Investigación en Alimentación y Desarrollo Laboratorio de Ciencia y Tecnología de la Carne Hermosillo México
| | - Gustavo Gonzalez‐Aguilar
- Centro de Investigación en Alimentación y Desarrollo Coordinación de Tecnología de Alimentos de Origen Vegetal Hermosillo México
| | - Raquel Lucas‐Gonzalez
- IPOA Research Group Agro‐Food Technology Department Higher Polytechnic School of Orihuela Miguel Hernández University Orihuela Spain
| | - Martin Valenzuela‐Melendres
- Centro de Investigación en Alimentación y Desarrollo Laboratorio de Ciencia y Tecnología de la Carne Hermosillo México
| | - Manuel Viuda‐Martos
- IPOA Research Group Agro‐Food Technology Department Higher Polytechnic School of Orihuela Miguel Hernández University Orihuela Spain
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Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review. Antioxidants (Basel) 2021; 10:antiox10020263. [PMID: 33572049 PMCID: PMC7915777 DOI: 10.3390/antiox10020263] [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: 12/18/2020] [Revised: 01/30/2021] [Accepted: 02/01/2021] [Indexed: 02/01/2023] Open
Abstract
Comminuted meat products are highly susceptible to safety and quality degradation partly because of their large interfacial area in the emulsion. The food industry extensively uses synthetic chemical preservatives to delay that degradation which is caused by microbial growth, enzyme activities and oxidation reactions. However, due to the potential health damage (e.g., cardiovascular diseases, neurodegenerative diseases, cancers among others) synthetic preservatives in meat may cause, consumers are becoming skeptical to buy meat products containing such additives. In the meat industry, the interest of finding natural food preservatives is intensifying. Polyphenolic-rich plants used as natural food preservatives offer the best alternative for a partial or a complete replacement of their synthetic counterparts. They can be extracted from natural sources such as olives, fruits, grapes, vegetables, spices, herbs, and algae, and among others. The common feature of these phenolic compounds is that they have one or more aromatic rings with one or more -OH group which are essential for their antimicrobial and antioxidant properties. This review article is intended to provide an overview of the plant-based phenolic molecules used as natural food preservative, their antimicrobial and antioxidant mechanism of action, and their potential application in comminuted meat.
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Efenberger-Szmechtyk M, Nowak A, Czyżowska A, Śniadowska M, Otlewska A, Żyżelewicz D. Antibacterial mechanisms of Aronia melanocarpa (Michx.), Chaenomeles superba Lindl. and Cornus mas L. leaf extracts. Food Chem 2021; 350:129218. [PMID: 33621817 DOI: 10.1016/j.foodchem.2021.129218] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 01/21/2021] [Accepted: 01/22/2021] [Indexed: 10/22/2022]
Abstract
The aim of this study was to investigate the in vitro antibacterial mechanisms of Aronia melanocarpa, Chaenomeles superba, and Cornus mas leaf extracts towards meat spoilage and pathogenic bacteria. The extracts decreased bacterial viability after 24 h and 48 h of incubation. Acting as prooxidants, the extracts induced intracellular ROS (reactive oxygen species) generation in bacteria cells, with C. mas having the strongest influence. The leaf extracts increased the release of UV intracellular absorbing components, suggesting a reduction in membrane integrity. They also increased the outer-membrane permeability of the Gram-negative bacteria, with C. superba extract being the most active. Following exposure to the leaf extracts, morphological changes in the bacteria were observed, including the formation of aggregates, EPS synthesis, irregular forms, wrinkled cell surfaces, pores in the cell wall, and shriveling of cells. The leaf extracts inhibited DNA synthesis in E. coli cells by suppressing DNA gyrase activity.
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Affiliation(s)
- Magdalena Efenberger-Szmechtyk
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland.
| | - Agnieszka Nowak
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland.
| | - Agata Czyżowska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland.
| | - Monika Śniadowska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland.
| | - Anna Otlewska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland.
| | - Dorota Żyżelewicz
- Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland.
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Applications of Natural Products in Food. Foods 2021; 10:foods10020300. [PMID: 33540850 PMCID: PMC7912945 DOI: 10.3390/foods10020300] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 01/29/2021] [Accepted: 01/29/2021] [Indexed: 11/17/2022] Open
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Villasante J, Ouerfelli M, Bobet A, Metón I, Almajano MP. The Effects of Pecan Shell, Roselle Flower and Red Pepper on the Quality of Beef Patties during Chilled Storage. Foods 2020; 9:E1692. [PMID: 33227936 PMCID: PMC7699238 DOI: 10.3390/foods9111692] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 11/06/2020] [Accepted: 11/11/2020] [Indexed: 02/06/2023] Open
Abstract
The antioxidant and antimicrobial effects of pecan shell (PSW), combined with roselle flower (RS) and red pepper (CA) were analyzed in beef patties by several methods during chilled storage for 13 days. Additionally, the antioxidant and antimicrobial activities of PSW, RS and CA extracts were determined. The PSW extract exhibited a higher radical scavenging activity (by the DPPH method) and more total phenolic compounds than RS and CA. RS presented the best antimicrobial capacity. Nine formulations of beef patties were prepared, including a control (CM), a synthetic preservative (CAMPA N.3 (A)) and different combinations of PSW, RS and CA. The bacterial counts of the beef patties with RS (4-5 log colony-forming units (CFU)/g meat) were significantly lower than those of the control sample (CM) (6-7 CFU/g meat) at day 6. The thiobarbituric acid-reactive substance (TBARS) values at day 7 of all treatments were similar to the values of samples containing the synthetic antioxidant and significantly lower than the CM group. The order of stability assessed by the TBARS values were in agreement with the hexanal content. Thus, these results support the hypothesis that the combination of PWS, RS and CA could represent a good natural food preservative.
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Affiliation(s)
- Juliana Villasante
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av.Diagonal 647, 08028 Barcelona, Spain; (J.V.); (M.O.); (A.B.)
| | - Manel Ouerfelli
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av.Diagonal 647, 08028 Barcelona, Spain; (J.V.); (M.O.); (A.B.)
| | - Ares Bobet
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av.Diagonal 647, 08028 Barcelona, Spain; (J.V.); (M.O.); (A.B.)
| | - Isidoro Metón
- Secció de Bioquímica i Biologia Molecular, Departament de Bioquímica i Fisiologia, Universitat de Barcelona, Joan XXII 27-31, 08028 Barcelona, Spain;
| | - María Pilar Almajano
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av.Diagonal 647, 08028 Barcelona, Spain; (J.V.); (M.O.); (A.B.)
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