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Mardani M, Siahtiri S, Besati M, Baghani M, Baniassadi M, Nejad AM. Microencapsulation of natural products using spray drying; an overview. J Microencapsul 2024:1-30. [PMID: 39133055 DOI: 10.1080/02652048.2024.2389136] [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: 11/14/2023] [Accepted: 08/02/2024] [Indexed: 08/13/2024]
Abstract
AIMS This study examines microencapsulation as a method to enhance the stability of natural compounds, which typically suffer from inherent instability under environmental conditions, aiming to extend their application in the pharmaceutical industry. METHODS We explore and compare various microencapsulation techniques, including spray drying, freeze drying, and coacervation, with a focus on spray drying due to its noted advantages. RESULTS The analysis reveals that microencapsulation, especially via spray drying, significantly improves natural compounds' stability, offering varied morphologies, sizes, and efficiencies in encapsulation. These advancements facilitate controlled release, taste modification, protection from degradation, and extended shelf life of pharmaceutical products. CONCLUSION Microencapsulation, particularly through spray drying, presents a viable solution to the instability of natural compounds, broadening their application in pharmaceuticals by enhancing protection and shelf life.
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Affiliation(s)
- Mahshid Mardani
- Department of Civil, Construction and Environmental Engineering, University of Alabama, Tuscaloosa, AL, USA
- Department of Medicinal Chemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
| | - Saeed Siahtiri
- Department of Mechanical Engineering, University of Alabama, Tuscaloosa, AL, USA
| | - Masoud Besati
- Department of Medicinal Chemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
| | - Mostafa Baghani
- School of Mechanical Engineering, College of Engineering, University of Tehran, Tehran, Iran
| | - Majid Baniassadi
- School of Mechanical Engineering, College of Engineering, University of Tehran, Tehran, Iran
| | - Alireza Mahdavi Nejad
- Mechanical and Industrial Engineering Department, Northeastern University, Boston, MA, USA
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Santos Porto D, da Costa Bernardo Port B, Conte J, Fretes Argenta D, Pereira Balleste M, Amadeu Micke G, Machado Campos Â, Silva Caumo K, Caon T. Development of ophthalmic nanoemulsions of β-caryophyllene for the treatment of Acanthamoeba keratitis. Int J Pharm 2024; 659:124252. [PMID: 38782149 DOI: 10.1016/j.ijpharm.2024.124252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2024] [Revised: 05/19/2024] [Accepted: 05/20/2024] [Indexed: 05/25/2024]
Abstract
Although rare, amoebic keratitis (AK) is a disease caused by Acanthamoeba spp. that can lead to blindness. The drugs currently available for its treatment are very toxic, which has motivated the investigation for more effective and safe therapeutic options. In this study, the in vitro activity of ß-caryophyllene (BCP) was exploited taking into account its action against other protozoans as well as its well-known healing and anti-inflammatory properties (aspects relevant for the AK pathogenesis). On the other hand, high volatilization and oxidation phenomena are found for this compound, which led to its incorporation into nanoemulsions (NEs). Two emulsifying agents were tested, resulting in monodisperse systems with reduced droplet size (<265 nm) and high surface charge (positive and negative for NEs prepared with cetrimonium bromide -CTAB and Phosal® 50+, respectively). NEs prepared with CTAB were shown to be more stable after long-term storage at 4 and 25 °C than those prepared with Phosal®. Pure BCP, at the highest concentration (500 µM), resulted in a level of inhibition of Acanthamoeba trophozoites equivalent to that of reference drug (chlorhexidine). This activity was even greater after oil nanoencapsulation. The reduced droplet size could improve the interaction of the oil with the microorganism, justifying this finding. Changes in surface charge did not impact the activity. Positively charged NEs improved the interaction and retention of BCP in the cornea and thus should be prioritized for further studies.
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Affiliation(s)
- Douglas Santos Porto
- Department of Pharmaceutical Sciences, Federal University of Santa Catarina, Florianópolis, SC 88040-900, Brazil
| | | | - Júlia Conte
- Department of Pharmaceutical Sciences, Federal University of Santa Catarina, Florianópolis, SC 88040-900, Brazil
| | - Debora Fretes Argenta
- Department of Pharmaceutical Sciences, Federal University of Santa Catarina, Florianópolis, SC 88040-900, Brazil
| | - Maira Pereira Balleste
- Department of Chemistry, Federal University of Santa Catarina, Florianópolis, SC 88040-900, Brazil
| | - Gustavo Amadeu Micke
- Department of Chemistry, Federal University of Santa Catarina, Florianópolis, SC 88040-900, Brazil
| | - Ângela Machado Campos
- Department of Pharmaceutical Sciences, Federal University of Santa Catarina, Florianópolis, SC 88040-900, Brazil
| | - Karin Silva Caumo
- Department of Clinical Analyses, Federal University of Santa Catarina, Florianópolis, SC 88040-900, Brazil
| | - Thiago Caon
- Department of Pharmaceutical Sciences, Federal University of Santa Catarina, Florianópolis, SC 88040-900, Brazil.
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Zych S, Adaszyńska-Skwirzyńska M, Szewczuk MA, Szczerbińska D. Interaction between Enrofloxacin and Three Essential Oils (Cinnamon Bark, Clove Bud and Lavender Flower)-A Study on Multidrug-Resistant Escherichia coli Strains Isolated from 1-Day-Old Broiler Chickens. Int J Mol Sci 2024; 25:5220. [PMID: 38791259 PMCID: PMC11121375 DOI: 10.3390/ijms25105220] [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: 03/15/2024] [Revised: 04/30/2024] [Accepted: 05/08/2024] [Indexed: 05/26/2024] Open
Abstract
Avian pathogenic Escherichia coli (APEC) causes a variety of infections outside the intestine. The treatment of these infections is becoming increasingly difficult due to the emergence of multi-drug resistant (MDR) strains, which can also be a direct or indirect threat to humans as consumers of poultry products. Therefore, alternative antimicrobial agents are being sought, which could be essential oils, either administered individually or in interaction with antibiotics. Sixteen field isolates of E. coli (originating from 1-day-old broilers) and the ATCC 25922 reference strain were tested. Commercial cinnamon bark, clove bud, lavender flower essential oils (EOs) and enrofloxacin were selected to assess the sensitivity of the selected E. coli strains to antimicrobial agents. The checkerboard method was used to estimate the individual minimum inhibitory concentration (MIC) for each antimicrobial agent as well as to determine the interactions between the selected essential oil and enrofloxacin. In the case of enrofloxacin, ten isolates were resistant at MIC ≥ 2 μg/mL, three were classified as intermediate (0.5-1 μg/mL) and three as sensitive at ≤0.25 μg/mL. Regardless of the sensitivity to enrofloxacin, the MIC for cinnamon EO was 0.25% v/v and for clove EO was 0.125% v/v. All MDR strains had MIC values for lavender EO of 1% v/v, while drug-sensitive isolates had MIC of 0.5% v/v. Synergism between enrofloxacin and EO was noted more frequently in lavender EO (82.35%), followed by cinnamon EO (64.7%), than in clove EO (47.1%). The remaining cases exhibited additive effects. Owing to synergy, the isolates became susceptible to enrofloxacin at an MIC of ≤8 µg/mL. A time-kill study supports these observations. Cinnamon and clove EOs required for up to 1 h and lavender EO for up to 4 h to completely kill a multidrug-resistant strain as well as the ATCC 25922 reference strain of E. coli. Through synergistic or additive effects, blends with a lower than MIC concentration of enrofloxacin mixed with a lower EO content required 6 ± 2 h to achieve a similar effect.
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Affiliation(s)
- Sławomir Zych
- Laboratory of Chromatography and Mass Spectrometry, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology in Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland
| | - Michalina Adaszyńska-Skwirzyńska
- Department of Monogastric Animal Sciences, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology in Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland; (M.A.-S.); (M.A.S.); (D.S.)
| | - Małgorzata Anna Szewczuk
- Department of Monogastric Animal Sciences, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology in Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland; (M.A.-S.); (M.A.S.); (D.S.)
| | - Danuta Szczerbińska
- Department of Monogastric Animal Sciences, Faculty of Biotechnology and Animal Husbandry, West Pomeranian University of Technology in Szczecin, Janickiego Str. 29, 71-270 Szczecin, Poland; (M.A.-S.); (M.A.S.); (D.S.)
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Meroni G, Laterza G, Tsikopoulos A, Tsikopoulos K, Vitalini S, Scaglia B, Iriti M, Bonizzi L, Martino PA, Soggiu A. Antibacterial Potential of Essential Oils and Silver Nanoparticles against Multidrug-Resistant Staphylococcus pseudintermedius Isolates. Pathogens 2024; 13:156. [PMID: 38392894 PMCID: PMC10893185 DOI: 10.3390/pathogens13020156] [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: 11/22/2023] [Revised: 02/05/2024] [Accepted: 02/07/2024] [Indexed: 02/25/2024] Open
Abstract
Staphylococcus pseudintermedius is an emergent zoonotic agent associated with multidrug resistance (MDR). This work aimed to describe the antibacterial activity of four essential oils (EOs) and silver nanoparticles (AgNPs) against 15 S. pseudintermedius strains isolated from pyoderma. The four EOs, namely Rosmarinus officinalis (RO), Juniperus communis (GI), Citrus sinensis (AR), and Abies alba (AB), and AgNPs were used alone and in combination to determine the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC). All strains were MDR and methicillin-resistant. Among the antibiotic cohort, only rifampicin, doxycycline, and amikacin were effective. EOs' chemical analysis revealed 124 compounds belonging to various chemical classes. Of them, 35 were found in AR, 75 in AB, 77 in GI, and 57 in RO. The monoterpenic fraction prevailed over the sesquiterpenic in all EOs. When EOs were tested alone, AB showed the lowest MIC followed by GI, AR, and RO (with values ranging from 1:128 to 1:2048). MBC increased in the following order: AB, AR, GI, and RO (with values ranging from 1:512 to 1:2048). MIC and MBC values for AgNPs were 10.74 mg/L ± 4.23 and 261.05 mg/L ± 172.74. In conclusion, EOs and AgNPs could limit the use of antibiotics or improve the efficacy of conventional therapies.
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Affiliation(s)
- Gabriele Meroni
- One Health Unit, Department of Biomedical, Surgical and Dental Sciences, School of Medicine, University of Milan, Via Pascal 36, 20133 Milan, Italy; (G.L.); (S.V.); (M.I.); (L.B.); (P.A.M.); (A.S.)
| | - Giulia Laterza
- One Health Unit, Department of Biomedical, Surgical and Dental Sciences, School of Medicine, University of Milan, Via Pascal 36, 20133 Milan, Italy; (G.L.); (S.V.); (M.I.); (L.B.); (P.A.M.); (A.S.)
- Department of Clinical and Community Sciences, School of Medicine, University of Milan, Via Celoria 22, 20133 Milan, Italy
| | - Alexios Tsikopoulos
- 1st Department of Pharmacology, School of Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (A.T.); (K.T.)
| | - Konstantinos Tsikopoulos
- 1st Department of Pharmacology, School of Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (A.T.); (K.T.)
| | - Sara Vitalini
- One Health Unit, Department of Biomedical, Surgical and Dental Sciences, School of Medicine, University of Milan, Via Pascal 36, 20133 Milan, Italy; (G.L.); (S.V.); (M.I.); (L.B.); (P.A.M.); (A.S.)
| | - Barbara Scaglia
- Department of Agricultural and Environmental Sciences, University of Milan, Via Celoria 2, 20133 Milan, Italy;
| | - Marcello Iriti
- One Health Unit, Department of Biomedical, Surgical and Dental Sciences, School of Medicine, University of Milan, Via Pascal 36, 20133 Milan, Italy; (G.L.); (S.V.); (M.I.); (L.B.); (P.A.M.); (A.S.)
| | - Luigi Bonizzi
- One Health Unit, Department of Biomedical, Surgical and Dental Sciences, School of Medicine, University of Milan, Via Pascal 36, 20133 Milan, Italy; (G.L.); (S.V.); (M.I.); (L.B.); (P.A.M.); (A.S.)
| | - Piera Anna Martino
- One Health Unit, Department of Biomedical, Surgical and Dental Sciences, School of Medicine, University of Milan, Via Pascal 36, 20133 Milan, Italy; (G.L.); (S.V.); (M.I.); (L.B.); (P.A.M.); (A.S.)
| | - Alessio Soggiu
- One Health Unit, Department of Biomedical, Surgical and Dental Sciences, School of Medicine, University of Milan, Via Pascal 36, 20133 Milan, Italy; (G.L.); (S.V.); (M.I.); (L.B.); (P.A.M.); (A.S.)
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Sar T, Kiraz P, Braho V, Harirchi S, Akbas MY. Novel Perspectives on Food-Based Natural Antimicrobials: A Review of Recent Findings Published since 2020. Microorganisms 2023; 11:2234. [PMID: 37764078 PMCID: PMC10536795 DOI: 10.3390/microorganisms11092234] [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: 07/27/2023] [Revised: 08/25/2023] [Accepted: 08/30/2023] [Indexed: 09/29/2023] Open
Abstract
Various fruit and vegetable wastes, particularly peels, seeds, pulp, and unprocessed residues from the food industry, are abundant sources of antioxidants and essential antimicrobial agents. These valuable bioactive compounds recovered from the food industry have a great application in food, agriculture, medicine, and pharmacology. Food-derived natural antimicrobials offer advantages such as diminishing microbial loads and prolonging the shelf life of food products particularly prone to microbial spoilage. They not only enrich the foods with antioxidants but also help prevent microbial contamination, thereby prolonging their shelf life. Similarly, incorporating these natural antimicrobials into food packaging products extends the shelf life of meat products. Moreover, in agricultural practices, these natural antimicrobials act as eco-friendly pesticides, eliminating phytopathogenic microbes responsible for causing plant diseases. In medicine and pharmacology, they are being explored as potential therapeutic agents. This review article is based on current studies conducted in the last four years, evaluating the effectiveness of food-based natural antimicrobials in food, agriculture, medicine, and pharmacology.
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Affiliation(s)
- Taner Sar
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden; (V.B.); (S.H.)
| | - Pelin Kiraz
- Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli 41400, Türkiye; (P.K.); (M.Y.A.)
| | - Vjola Braho
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden; (V.B.); (S.H.)
| | - Sharareh Harirchi
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden; (V.B.); (S.H.)
| | - Meltem Yesilcimen Akbas
- Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli 41400, Türkiye; (P.K.); (M.Y.A.)
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6
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Naseer RD, Muhammad F, Aslam B, Faisal MN. Anti-arthritic effects of geranium essential oil loaded chitosan nanoparticles in Freund's complete adjuvant induced arthritic rats through down-regulation of inflammatory cytokines. Inflammopharmacology 2023:10.1007/s10787-023-01233-w. [PMID: 37231284 DOI: 10.1007/s10787-023-01233-w] [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: 11/12/2022] [Accepted: 03/27/2023] [Indexed: 05/27/2023]
Abstract
Geranium essential oil (GEO) has been widely used in aromatherapy and traditional medicines. Nanoencapsulation, a novel technique has emerged to overcome the environmental degradation and less oral bioavailability of essential oils. This work was undertaken to encapsulate geranium essential oil in chitosan nanoparticles (GEO-CNPs) by ionic gelation technique and to explore anti-arthritic and anti-inflammatory potential in FCA-induced arthritic model in rats. The GEO was characterized by gas chromatography flame ionization detector (GCFID) and the nanosuspension was characterized by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and X-rays diffraction (XRD). The Wistar albino rats (n = 32) were separated into four groups; Group 1 and 2 were considered as normal and arthritic controls. Group 3 was positive control that received oral celecoxib for 21 days while Group 4 was treated with oral GEO-CNPs after the induction of arthritis. Hind paw ankle joints diameters were weekly measured throughout the study and significant decrease (5.5 ± 0.5 mm) was observed in GEO-CNPs treatment group in comparison to arthritic group (9.17 ± 0.52 mm). Blood samples were drawn at end for evaluation of hematological, biochemical and inflammatory biomarkers. A significant upregulation of red blood cells and hemoglobin while downregulation of white blood cells, interleukin-6 (IL-6), tumor necrosis factor-alpha (TNF-α), C-reactive protein (CRP) and rheumatoid factor (RF) was observed. Ankles were transected for the histopathological and radiographic examination after animals were sacrificed which confirmed the alleviation of necrosis along cellular infiltration. It was concluded that GEO-CNPs were found to possess excellent therapeutic potential and promising candidates to reduce FCA-induced arthritis.
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Affiliation(s)
| | - Faqir Muhammad
- Institute of Physiology and Pharmacology, University of Agriculture, Faisalabad, Pakistan.
| | - Bilal Aslam
- Institute of Physiology and Pharmacology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Naeem Faisal
- Institute of Physiology and Pharmacology, University of Agriculture, Faisalabad, Pakistan
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Dai J, Jin R, Gao J, Aweya JJ, Lin R, Li G, Yang S. Antibacterial Activity and Mechanism of Peptide PV-Q5 against Vibrio parahaemolyticus and Escherichia coli, Derived from Salt-Fermented Penaeus vannamei. Foods 2023; 12:foods12091804. [PMID: 37174342 PMCID: PMC10178611 DOI: 10.3390/foods12091804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 04/21/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023] Open
Abstract
The increasing threat posed by antibiotic-resistant pathogens has prompted a shift to the use of naturally-derived antimicrobial peptides (AMPs) in place of chemical preservatives in controlling foodborne pathogens. In this study, ten peptides were identified from salt-fermented shrimps (Penaeus vannamei) using ultra-performance liquid chromatography-mass spectrometry. One of the peptides, designated PV-Q5 (QVRNFPRGSAASPSALASPR), with most features of an AMP, was further explored and found to possess strong antibacterial activity against Vibrio parahaemolyticus and Escherichia coli, with a minimum inhibitory concentration of 31.25 μg/mL. Moreover, PV-Q5 increased bacterial cell membrane permeability and ruptured bacteria cell membranes, as revealed by transmission electron microscopy. Circular dichroism analysis showed that the conformation of PV-Q5 was a random coil in phosphate-buffered saline and α-helical in sodium dodecyl sulfate, which is conducive for interaction with bacteria cell membranes. These findings indicated that PV-Q5 could find potential use in food preservation to control foodborne pathogenic bacteria.
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Affiliation(s)
- Jingyi Dai
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen 361021, China
| | - Ritian Jin
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen 361021, China
| | - Jialong Gao
- College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Ocean University, Zhanjiang 524088, China
| | - Jude Juventus Aweya
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen 361021, China
| | - Rong Lin
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen 361021, China
| | - Guiling Li
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen 361021, China
| | - Shen Yang
- College of Ocean Food and Biological Engineering, Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, 43 Yindou Road, Xiamen 361021, China
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Charfi S, Boujida N, Bouyahya A, El-Shazly M, Khamlichi A, Abrini J, Senhaji NS. Mathematical modeling of Escherichia coli O157:H7 growth in carrot juice influenced by Thymbra capitata essential oil, heat treatment, and storage temperature. Int J Food Microbiol 2023; 386:110044. [PMID: 36502689 DOI: 10.1016/j.ijfoodmicro.2022.110044] [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: 10/29/2021] [Revised: 10/23/2022] [Accepted: 11/26/2022] [Indexed: 12/08/2022]
Abstract
The aim of this study was to develop a mathematical model describing the survival of Escherichia coli O157:H7 in carrot juice treated with Thymbra capitata essential oil combined with mild heat treatment and stored at different temperatures. The viable count method was used to investigate the effect of the treatment on bacterial survival, and the response surface methodology was used to develop a statistical model fitting the data. The results showed that the variance of bacterial growth is explained by storage temperature (37 %) and heat treatment (35 %), these are followed by Thymbra capitata essential oil (18 %) and their interaction (9 %). Positive multiplicative interaction was obtained for any pair of the studied treatments and cooperative effect synergy was observed over a large domain of these factors. A mathematical model was successfully developed to describe Escherichia coli O157:H7 response to the selected factors, within the study limits, and to estimate the risk of juice contamination and shelf-life. Based on our results, the use of Thymbra capitata essential oil combined with heat treatment may control Escherichia coli O157:H7 growth in carrot juice stored at low temperature.
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Affiliation(s)
- Saoulajan Charfi
- Laboratory of Biotechnology and Applied Microbiology, Team Biotechnology and Applied Microbiology, Department of Biology, Faculty of Sciences, Abdelmalek Essaâdi University, Tetouan, Morocco.
| | - Nadia Boujida
- Laboratory of Biotechnology and Applied Microbiology, Team Biotechnology and Applied Microbiology, Department of Biology, Faculty of Sciences, Abdelmalek Essaâdi University, Tetouan, Morocco
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University, Rabat, Morocco
| | - Mohamed El-Shazly
- Department of Pharmacognosy, Faculty of Pharmacy, Ain-Shams University, Cairo 11566, Egypt
| | - Abdellatif Khamlichi
- Laboratory Systems of Communications and Detection, Department of Physics, Abdelmalek Essaâdi University, Tetouan, Morocco
| | - Jamal Abrini
- Laboratory of Biotechnology and Applied Microbiology, Team Biotechnology and Applied Microbiology, Department of Biology, Faculty of Sciences, Abdelmalek Essaâdi University, Tetouan, Morocco
| | - Nadia Skali Senhaji
- Laboratory of Biotechnology and Applied Microbiology, Team Biotechnology and Applied Microbiology, Department of Biology, Faculty of Sciences, Abdelmalek Essaâdi University, Tetouan, Morocco
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Abdalbeygi S, Aminzare M, Hassanzad Azar H. Chitosan edible coating incorporated with resveratrol and Satureja bachtiarica essential oil as natural active packaging: In vitro antibacterial and antioxidant properties, and its impact on the shelf life of fresh chicken fillet and growth of inoculated Escherichia coli O 157:H 7. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Abstract
The purpose of this study was to investigate the effects of chitosan coating containing resveratrol (RES) and Satureja bachtiarica essential oil (SEO) on the microbial quality, oxidative stability, and sensory properties of chicken meat as well as inoculated Escherichia coli O157:H7 during 12 day storage at 4 °C. The synergistic in vitro antioxidant effects between RES and SEO in chitosan coatings were observed. Moreover, chicken coated with chitosan solution containing RES 0.001% + SEO 2% indicated better results compared with the control group with the following scores (p≤0.05): Total viable count (6.11 log10 CFU/g), total psychrotrophic count (5.39 log10 CFU/g), Lactic acid bacteria (5.36 log10 CFU/g), pH (6.25), peroxide value (4.32 meq/kg lipid), thiobarbituric acid reactive substance (1.03 mg MDA/kg), sensory analysis (overall acceptability: 5.5), and inoculated E.coli O157:H7 (6.01 log10 CFU/g). The finding of the present study can contribute to the meat industry as a natural active packaging system.
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Affiliation(s)
- Sepehr Abdalbeygi
- Department of Food Safety and Hygiene , School of Public Health, Zanjan University of Medical Sciences , Zanjan , Iran
| | - Majid Aminzare
- Department of Food Safety and Hygiene , School of Public Health, Zanjan University of Medical Sciences , Zanjan , Iran
| | - Hassan Hassanzad Azar
- Department of Food Safety and Hygiene , School of Public Health, Zanjan University of Medical Sciences , Zanjan , Iran
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Devecioglu D, Turker M, Karbancioglu-Guler F. Antifungal Activities of Different Essential Oils and Their Electrospun Nanofibers against Aspergillus and Penicillium Species Isolated from Bread. ACS OMEGA 2022; 7:37943-37953. [PMID: 36312428 PMCID: PMC9609062 DOI: 10.1021/acsomega.2c05105] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Accepted: 10/04/2022] [Indexed: 05/26/2023]
Abstract
Mold growth, especially Aspergillus spp. and Penicillium spp., deteriorates the quality of bakery products. Essential oils (EOs) have been categorized as good natural antimicrobials. Hereby, this study aimed to evaluate the antifungal activity of six EOs, ginger, cumin, cinnamon, black pepper, origanum, and clove, and their volatile compounds against fungal strains isolated from bread: Penicillium carneum DDS4, Aspergillus flavus DDS6, and Aspergillus niger DDS7 by disc diffusion and disc volatilization methods, respectively. Among EOs, cumin, cinnamon, origanum, and clove were found to be effective against fungal strains, and their minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) were determined. The observed lowest MIC value of EOs was obtained at 1000 μg/mL concentration, and the lowest MFC value was obtained from the results of clove at a concentration of 1000 μg/mL. Based on the MIC and MFC values, clove and cinnamon EOs were found to be more effective at lower concentrations. Electrospun nanofiber films of clove and cinnamon were produced with 6% poly(vinyl alcohol) (PVA), 2% β-cyclodextrin (β-CD), and 2% EO to overcome the unfavorable sensory impact of EOs on food products. The inhibitory activity of cinnamon EO film (2.64-2.51 log(CFU/mg)) was considerably lower than clove EO film (3.18-3.24 log(CFU/mg)) against P. carneum DDS4 and A. niger DDS7. Furthermore, these nanofiber films prevented fungal growth on bread samples visibly and were shown to be an alternative application for active food packaging.
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Affiliation(s)
- Dilara Devecioglu
- Faculty
of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, 34449 Maslak, Istanbul, Turkey
| | - Mustafa Turker
- Pak
Group, R & D Center, Köseköy
Mahallesi, Ankara Cad.
No. 277, 41310 Kartepe, Kocaeli, Turkey
| | - Funda Karbancioglu-Guler
- Faculty
of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, 34449 Maslak, Istanbul, Turkey
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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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12
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Coimbra A, Ferreira S, Duarte AP. Biological properties of Thymus zygis essential oil with emphasis on antimicrobial activity and food application. Food Chem 2022; 393:133370. [PMID: 35667177 DOI: 10.1016/j.foodchem.2022.133370] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 05/02/2022] [Accepted: 05/29/2022] [Indexed: 11/19/2022]
Abstract
The Thymus plants have been used for centuries in traditional medicine and as a food spice, among this genus, Thymus zygis (red thyme) is a widespread plant, vastly used as a culinary flavouring agent. Its essential oil has demonstrated diverse bioactive properties, such as antimicrobial, insecticidal, larvicidal and antiparasitic activities. Numerous studies have characterized this essential oil showing that it possesses a broad antimicrobial spectrum and may even enhance the effect of certain antimicrobial agents. Its potential application as a food preservative has been analysed on different matrixes pointing to its antimicrobial activity against spoilage and pathogenic microorganisms in food. This review provides an insight in the chemical composition, antimicrobial, insecticidal, larvicidal and antiparasitic activities and toxicity of T. zygis essential oil, as well as its potential application in food as a preservative.
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Affiliation(s)
- Alexandra Coimbra
- CICS-UBI Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal
| | - Susana Ferreira
- CICS-UBI Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal.
| | - Ana Paula Duarte
- CICS-UBI Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilhã, Portugal.
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Elafify M, Sadoma NM, Abd El Aal SFA, Bayoumi MA, Ahmed Ismail T. Occurrence and D-Tryptophan Application for Controlling the Growth of Multidrug-Resistant Non-O157 Shiga Toxin-Producing Escherichia coli in Dairy Products. Animals (Basel) 2022; 12:ani12070922. [PMID: 35405910 PMCID: PMC8996961 DOI: 10.3390/ani12070922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 04/01/2022] [Accepted: 04/01/2022] [Indexed: 12/04/2022] Open
Abstract
The objectives of the current study were first to determine the prevalence of non O157:H7E. coli, especially Shiga toxin-producing Escherichia coli (STEC) in retailed milk and dairy products in Egypt. Second, the antimicrobial resistance profiling and virulence genes of the isolated E. coli strains were screened. Third, evaluation of the inhibitory effects of D-tryptophan against E. coli O26:H11 was further performed. The results revealed that 20% (30/150) of the samples were STEC positive, with 64 isolates harboring some virulent genes, such as Stx1, Stx2, eaeA, and hylA. Serological identification revealed four different pathotypes belonging to EPEC, ETEC, EHEC, and EIEC. Antimicrobial susceptibility testing revealed that 100%, 98.44%, 92.19%, 71.87%, 65.63% and 64.06% of the isolates had a resistance against tetracycline, oxacillin, erythromycin, nalidixic acid, sulphamethoxazol, and ampicillin, respectively. D-tryptophan addition (40 mM) to E. coli O26:H11-inoculated soft cheese and ice cream revealed a significant reduction (p < 0.05) in bacterial growth, especially when accompanied with other food stressors. D-Tryptophan is considered as an effective food preservative and as a promising alternative candidate in the dairy industry.
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Affiliation(s)
- Mahmoud Elafify
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura 35516, Egypt;
| | - Noha M. Sadoma
- Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt; (N.M.S.); (S.F.A.A.E.A.)
| | - Salah F. A. Abd El Aal
- Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt; (N.M.S.); (S.F.A.A.E.A.)
| | - Mohamed A. Bayoumi
- Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt; (N.M.S.); (S.F.A.A.E.A.)
- Correspondence: ; Tel.: +20-1000526062
| | - Tamer Ahmed Ismail
- Department of Clinical Laboratory Sciences, Turabah University College, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
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Applications of Essential Oils as Antibacterial Agents in Minimally Processed Fruits and Vegetables—A Review. Microorganisms 2022; 10:microorganisms10040760. [PMID: 35456810 PMCID: PMC9032070 DOI: 10.3390/microorganisms10040760] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 03/25/2022] [Accepted: 03/29/2022] [Indexed: 02/04/2023] Open
Abstract
Microbial foodborne diseases are a major health concern. In this regard, one of the major risk factors is related to consumer preferences for “ready-to-eat” or minimally processed (MP) fruits and vegetables. Essential oil (EO) is a viable alternative used to reduce pathogenic bacteria and increase the shelf-life of MP foods, due to the health risks associated with food chlorine. Indeed, there has been increased interest in using EO in fresh produce. However, more information about EO applications in MP foods is necessary. For instance, although in vitro tests have defined EO as a valuable antimicrobial agent, its practical use in MP foods can be hampered by unrealistic concentrations, as most studies focus on growth reductions instead of bactericidal activity, which, in the case of MP foods, is of utmost importance. The present review focuses on the effects of EO in MP food pathogens, including the more realistic applications. Overall, due to this type of information, EO could be better regarded as an “added value” to the food industry.
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15
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Biocontrol Approaches against Escherichia coli O157:H7 in Foods. Foods 2022; 11:foods11050756. [PMID: 35267389 PMCID: PMC8909014 DOI: 10.3390/foods11050756] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 02/24/2022] [Accepted: 03/02/2022] [Indexed: 12/11/2022] Open
Abstract
Shiga-toxin-producing Escherichia coli O157:H7 is a well-known water- and food-borne zoonotic pathogen that can cause gastroenteritis in humans. It threatens the health of millions of people each year; several outbreaks of E. coli O157:H7 infections have been linked to the consumption of contaminated plant foods (e.g., lettuce, spinach, tomato, and fresh fruits) and beef-based products. To control E. coli O157:H7 in foods, several physical (e.g., irradiation, pasteurization, pulsed electric field, and high-pressure processing) and chemical (e.g., using peroxyacetic acid; chlorine dioxide; sodium hypochlorite; and organic acids, such as acetic, lactic, and citric) methods have been widely used. Although the methods are quite effective, they are not applicable to all foods and carry intrinsic disadvantages (alteration of sensory properties, toxicity, etc.). Therefore, the development of safe and effective alternative methods has gained increased attention recently. Biocontrol agents, including bacteriophages, probiotics, antagonistic bacteria, plant-derived natural compounds, bacteriocins, endolysins, and enzymes, are rapidly emerging as effective, selective, relatively safe for human consumption, and environmentally friendly alternatives. This paper summarizes advances in the application of biocontrol agents for E. coli O157:H7 control in foods.
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Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031424] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.
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Song R, Lin Y, Li Z. Ultrasonic-assisted preparation of eucalyptus oil nanoemulsion: Process optimization, in vitro digestive stability, and anti-Escherichia coli activity. ULTRASONICS SONOCHEMISTRY 2022; 82:105904. [PMID: 34979457 PMCID: PMC8799746 DOI: 10.1016/j.ultsonch.2021.105904] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Revised: 12/26/2021] [Accepted: 12/28/2021] [Indexed: 06/01/2023]
Abstract
Eucalyptus oil (EO) is a natural and effective antimicrobial agent; however, it has disadvantages such as poor water solubility and instability. The aim of this study was to investigate the effect of process vessels and preparation process parameters on the particle size of the emulsion droplets using ultrasonic technique and response surface methodology to prepare eucalyptus oil nanoemulsion (EONE). The optimal sonication process parameters in conical centrifuge tubes were confirmed: sonication distance of 0.9 cm, sonication amplitude of 18%, and sonication time of 2 min. Under these conditions, the particle size of EONE was 18.96 ± 4.66 nm, the polydispersity index was 0.39 ± 0.09, and the zeta potential was -31.17 ± 2.15 mV. In addition, the changes in particle size, potential, micromorphology, and anti-Escherichia coli activity of EONE during digestion were investigated by in vitro simulated digestion. The emulsion was stable in simulated salivary fluid, tended to aggregate in simulated gastric fluid, and increased in particle size and potential value in simulated intestinal fluid. EONE showed higher anti-E. coli activity than EO by simulated digestion. These results provide a useful reference for the in vivo antimicrobial application of the essential oil.
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Affiliation(s)
- Ruiteng Song
- School of Pharmacy, Weifang Medical University, Weifang, Shandong 261053, PR China
| | - Yongqi Lin
- School of Pharmacy, Weifang Medical University, Weifang, Shandong 261053, PR China
| | - Zhenzhen Li
- Department of Pharmacy, Affiliated Hospital of Weifang Medical University, Weifang, Shandong 261053, PR China.
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Domínguez R, Pateiro M, Munekata PES, McClements DJ, Lorenzo JM. Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products. Molecules 2021; 26:3984. [PMID: 34210093 PMCID: PMC8272106 DOI: 10.3390/molecules26133984] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 06/25/2021] [Accepted: 06/27/2021] [Indexed: 12/01/2022] Open
Abstract
The development of plant-based functional food ingredients has become a major focus of the modern food industry as a response to changes in consumer attitudes. In particular, many consumers are switching to a plant-based diet because of their concerns about animal-derived foods on the environment, human health, and animal welfare. There has therefore been great interest in identifying, isolating, and characterizing functional ingredients from botanical sources, especially waste streams from food and agricultural production. However, many of these functional ingredients cannot simply be incorporated into foods because of their poor solubility, stability, or activity characteristics. In this article, we begin by reviewing conventional and emerging methods of extracting plant-based bioactive agents from natural resources including ultrasound-, microwave-, pulsed electric field- and supercritical fluid-based methods. We then provide a brief overview of different methods to characterize these plant-derived ingredients, including conventional, chromatographic, spectroscopic, and mass spectrometry methods. Finally, we discuss the design of plant-based delivery systems to encapsulate, protect, and deliver these functional ingredients, including micelles, liposomes, emulsions, solid lipid nanoparticles, and microgels. The potential benefits of these plant-based delivery systems are highlighted by discussing their use for incorporating functional ingredients into traditional meat products. However, the same technologies could also be employed to introduce functional ingredients into plant-based meat analogs.
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Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (P.E.S.M.); (J.M.L.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (P.E.S.M.); (J.M.L.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (P.E.S.M.); (J.M.L.)
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, 100 Holdsworth Way, Amherst, MA 01003, USA
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (R.D.); (M.P.); (P.E.S.M.); (J.M.L.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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Valdivieso-Ugarte M, Plaza-Diaz J, Gomez-Llorente C, Lucas Gómez E, Sabés-Alsina M, Gil Á. In vitro examination of antibacterial and immunomodulatory activities of cinnamon, white thyme, and clove essential oils. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104436] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
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20
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Khan MR, Chonhenchob V, Huang C, Suwanamornlert P. Antifungal Activity of Propyl Disulfide from Neem ( Azadirachta indica) in Vapor and Agar Diffusion Assays against Anthracnose Pathogens ( Colletotrichum gloeosporioides and Colletotrichum acutatum) in Mango Fruit. Microorganisms 2021; 9:microorganisms9040839. [PMID: 33920016 PMCID: PMC8070996 DOI: 10.3390/microorganisms9040839] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 04/09/2021] [Accepted: 04/13/2021] [Indexed: 01/09/2023] Open
Abstract
Microorganisms causing anthracnose diseases have a medium to a high level of resistance to the existing fungicides. This study aimed to investigate neem plant extract (propyl disulfide, PD) as an alternative to the current fungicides against mango’s anthracnose. Microorganisms were isolated from decayed mango and identified as Colletotrichum gloeosporioides and Colletotrichum acutatum. Next, a pathogenicity test was conducted and after fulfilling Koch’s postulates, fungi were reisolated from these symptomatic fruits and we thus obtained pure cultures. Then, different concentrations of PD were used against these fungi in vapor and agar diffusion assays. Ethanol and distilled water were served as control treatments. PD significantly (p ≤ 0.05) inhibited more of the mycelial growth of these fungi than both controls. The antifungal activity of PD increased with increasing concentrations. The vapor diffusion assay was more effective in inhibiting the mycelial growth of these fungi than the agar diffusion assay. A good fit (R2, 0.950) of the experimental data in the Gompertz growth model and a significant difference in the model parameters, i.e., lag phase (λ), stationary phase (A) and mycelial growth rate, further showed the antifungal efficacy of PD. Therefore, PD could be the best antimicrobial compound against a wide range of microorganisms.
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Affiliation(s)
- Muhammad Rafiullah Khan
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China;
- Department of Packaging and Materials Technology, Kasetsart University, Bangkok 10900, Thailand
- Center for Advanced Studies for Agriculture and Food, KU Institute for Advanced Studies, Kasetsart University (CASAF, NRU-KU, Thailand), Bangkok 10900, Thailand
| | - Vanee Chonhenchob
- Department of Packaging and Materials Technology, Kasetsart University, Bangkok 10900, Thailand
- Center for Advanced Studies for Agriculture and Food, KU Institute for Advanced Studies, Kasetsart University (CASAF, NRU-KU, Thailand), Bangkok 10900, Thailand
- Correspondence: (V.C.); (C.H.)
| | - Chongxing Huang
- School of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China;
- Correspondence: (V.C.); (C.H.)
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21
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Zamuz S, Munekata PE, Dzuvor CK, Zhang W, Sant'Ana AS, Lorenzo JM. The role of phenolic compounds against Listeria monocytogenes in food. A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.068] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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