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Park JH, Kim S, Chang Y, Imm JY. Synergistic antimicrobial effect and mode of action of palmarosa oil-loaded nanoemulsion and citric acid against Pectobacterium carotovorum. Food Sci Biotechnol 2022; 32:823-831. [PMID: 37041810 PMCID: PMC10082693 DOI: 10.1007/s10068-022-01217-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 11/08/2022] [Accepted: 11/21/2022] [Indexed: 12/13/2022] Open
Abstract
The synergistic antimicrobial activity of palmarosa oil (Cymbopogon martini, PO)-loaded nanoemulsion (PO-NE) and citric acid (CA) against Pectobacterium, the major pathogen for soft-rot disease, was evaluated. The combination of PO-NE and CA (PO-NE + CA) significantly improved the storage stability of PO-NE at 30 °C. Compared to the anti-Pectobacterium activity of alone, PO-NE + CA reduced the minimum inhibitory concentration (MIC) by 1/4 and 1/2, respectively. Bactericidal efficacy of PO-NE + CA against P. carotovorum PCC3 was similar of PO-NE alone in the MIC in time-kill kinetic assay. PO-NE treatment mainly influenced membrane integrity, while CA treatment strongly stimulated intracellular ATP depletion. This synergistic combination effectively reduced the use of PO-NE, imparting a strong flavor note without sacrificing the antimicrobial efficacy against Pectobacterium. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01217-6.
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Jamali SN, Assadpour E, Feng J, Jafari SM. Natural antimicrobial-loaded nanoemulsions for the control of food spoilage/pathogenic microorganisms. Adv Colloid Interface Sci 2021; 295:102504. [PMID: 34384999 DOI: 10.1016/j.cis.2021.102504] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 07/27/2021] [Accepted: 08/04/2021] [Indexed: 02/07/2023]
Abstract
Both consumers and producers of food products are looking for natural ingredients and efficient formulation strategies to improve the shelf life of final products. Natural antimicrobial ingredients such as essential oils can be applied as alternatives to synthetic preservatives, but their main challenge is low stability, adverse effects on sensory properties, low solubility, high needed doses, etc. Formulation of these bioactive compounds into nanoemulsions can be an efficient strategy to improve their properties and practical applications in food products. In this review, after an overview on nanoemulsion formulation, ingredients and fabrication methods, different types of natural antimicrobial agents have been discussed briefly. In addition, properties and action mechanisms of antimicrobial-loaded nanoemulsions, along with their application in preservation and shelf life improvement of different food products have been explained. Finally, safety and regulatory issues of antimicrobial delivery via nanoemulsions have been examined. As a conclusion antimicrobial-loaded nanoemulsions can be promising candidates and alternatives for common synthetic preservatives in real food systems.
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McClements DJ. Advances in edible nanoemulsions: Digestion, bioavailability, and potential toxicity. Prog Lipid Res 2020; 81:101081. [PMID: 33373615 DOI: 10.1016/j.plipres.2020.101081] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 12/13/2020] [Accepted: 12/17/2020] [Indexed: 12/20/2022]
Abstract
The design, fabrication, and application of edible nanoemulsions for the encapsulation and delivery of bioactive agents has been a highly active research field over the past decade or so. In particular, they have been widely used for the encapsulation and delivery of hydrophobic bioactive substances, such as hydrophobic drugs, lipids, vitamins, and phytochemicals. A great deal of progress has been made in creating stable edible nanoemulsions that can increase the stability and efficacy of these bioactive agents. This article highlights some of the most important recent advances within this area, including increasing the water-dispersibility of bioactives, protecting bioactives from chemical degradation during storage, increasing the bioavailability of bioactives after ingestion, and targeting the release of bioactives within the gastrointestinal tract. Moreover, it highlights progress that is being made in creating plant-based edible nanoemulsions. Finally, the potential toxicity of edible nanoemulsions is considered.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China.
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Das AK, Nanda PK, Bandyopadhyay S, Banerjee R, Biswas S, McClements DJ. Application of nanoemulsion-based approaches for improving the quality and safety of muscle foods: A comprehensive review. Compr Rev Food Sci Food Saf 2020; 19:2677-2700. [PMID: 33336977 DOI: 10.1111/1541-4337.12604] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 06/16/2020] [Accepted: 06/23/2020] [Indexed: 12/15/2022]
Abstract
Recently, there has been growing interest in implementing innovative nanoscience-based technologies to improve the health, safety, and quality of food products. A major thrust in this area has been to use nanoemulsions because they can easily be formulated with existing food ingredients and technologies. In particular, oil-in-water nanoemulsions, which consist of small oil droplets (<200 nm) dispersed in water, are being utilized as delivery systems for various hydrophobic substances in foods, including nutrients, nutraceuticals, antioxidants, antimicrobials, colors, and flavors. In this article, we focus on the application of nanoemulsion-based delivery systems for improving the quality, safety, nutritional profile, and sensory attributes of muscle foods, such as meat and fish. The article also critically reviews the formulation and fabrication of food-grade nanoemulsions, their potential benefits and limitations in muscle food systems.
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Affiliation(s)
- Arun K Das
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata, West Bengal, 700 037, India
| | - Pramod Kumar Nanda
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata, West Bengal, 700 037, India
| | - Samiran Bandyopadhyay
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata, West Bengal, 700 037, India
| | - Rituparna Banerjee
- Department of Livestock Products Technology, West Bengal University of Animal & Fishery Sciences, 37 & 68 K B Sarani, Kolkata, West Bengal, 700 037, India
| | - Subhasish Biswas
- Department of Livestock Products Technology, West Bengal University of Animal & Fishery Sciences, 37 & 68 K B Sarani, Kolkata, West Bengal, 700 037, India
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, 102 Holdsworth Way, Amherst, Massachusetts, MA 01003, USA
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Landry KS, Morey JM, Bharat B, Haney NM, Panesar SS. Biofilms-Impacts on Human Health and Its Relevance to Space Travel. Microorganisms 2020; 8:microorganisms8070998. [PMID: 32635371 PMCID: PMC7409192 DOI: 10.3390/microorganisms8070998] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 06/19/2020] [Accepted: 07/01/2020] [Indexed: 01/08/2023] Open
Abstract
As the world looks towards the stars, the impacts of endogenous and exogenous microorganisms on human health during long-duration space flight are subjects of increased interest within the space community. The presence and continued growth of bacterial biofilms about spacecraft has been documented for decades; however, the impact on crew health is in its infancy. The impacts of biofilms are well known in the medical, agricultural, commercial, and industrial spaces. It less known that biofilms are undermining many facets of space travel and that their effects need to be understood and addressed for future space missions. Biofilms can damage space crew health and spoil limited food supply. Yet, at the same time, they can benefit plant systems for food growth, nutrient development, and other biological systems that are being explored for use in space travel. Various biofilm removal techniques have been studied to mitigate the hazards posed by biofilm persistence during space travel. Because the presence of biofilms can advance or hinder humanity’s space exploration efforts, an understanding of their impacts over the duration of space flights is of paramount importance.
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Affiliation(s)
- Kyle S Landry
- Liberty Biosecurity, Expeditionary and Special Programs Division, Worcester, MA 01605, USA;
- Correspondence:
| | - Jose M Morey
- Liberty Biosecurity, Expeditionary and Special Programs Division, Worcester, MA 01605, USA;
| | - Bharat Bharat
- Department of Psychology, University of South Florida, St. Petersburg, FL 33620, USA;
| | - Nora M Haney
- Department of Urology, Johns Hopkins University, Baltimore, MD 21218, USA;
| | - Sandip S Panesar
- Department of Neurosurgery, Stanford University, Stanford, CA 94305, USA;
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Inhibition of Escherichia coli O157:H7 and Salmonella enterica Isolates on Spinach Leaf Surfaces Using Eugenol-Loaded Surfactant Micelles. Foods 2019; 8:foods8110575. [PMID: 31731592 PMCID: PMC6915615 DOI: 10.3390/foods8110575] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 11/06/2019] [Accepted: 11/12/2019] [Indexed: 01/16/2023] Open
Abstract
Spinach and other leafy green vegetables have been linked to foodborne disease outbreaks of Escherichia coli O157:H7 and Salmonellaenterica around the globe. In this study, the antimicrobial activities of surfactant micelles formed from the anionic surfactant sodium dodecyl sulfate (SDS), SDS micelle-loaded eugenol (1.0% eugenol), 1.0% free eugenol, 200 ppm free chlorine, and sterile water were tested against the human pathogens E. coli O157:H7 and Salmonella Saintpaul, and naturally occurring microorganisms, on spinach leaf surfaces during storage at 5 °C over 10 days. Spinach samples were immersed in antimicrobial treatment solution for 2.0 min at 25 °C, after which treatment solutions were drained off and samples were either subjected to analysis or prepared for refrigerated storage. Whereas empty SDS micelles produced moderate reductions in counts of both pathogens (2.1–3.2 log10 CFU/cm2), free and micelle-entrapped eugenol treatments reduced pathogens by >5.0 log10 CFU/cm2 to below the limit of detection (<0.5 log10 CFU/cm2). Micelle-loaded eugenol produced the greatest numerical reductions in naturally contaminating aerobic bacteria, Enterobacteriaceae, and fungi, though these reductions did not differ statistically from reductions achieved by un-encapsulated eugenol and 200 ppm chlorine. Micelles-loaded eugenol could be used as a novel antimicrobial technology to decontaminate fresh spinach from microbial pathogens.
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Kang JW, Lee JI, Jeong SY, Kim YM, Kang DH. Effect of 222-nm krypton-chloride excilamp treatment on inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on alfalfa seeds and seed germination. Food Microbiol 2019; 82:171-176. [DOI: 10.1016/j.fm.2019.01.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2018] [Revised: 07/17/2018] [Accepted: 01/26/2019] [Indexed: 11/25/2022]
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Mazarei Z, Rafati H. Nanoemulsification of Satureja khuzestanica essential oil and pure carvacrol; comparison of physicochemical properties and antimicrobial activity against food pathogens. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.094] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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McClements DJ. Recent developments in encapsulation and release of functional food ingredients: delivery by design. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.06.008] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Prakash A, Baskaran R, Paramasivam N, Vadivel V. Essential oil based nanoemulsions to improve the microbial quality of minimally processed fruits and vegetables: A review. Food Res Int 2018; 111:509-523. [PMID: 30007714 DOI: 10.1016/j.foodres.2018.05.066] [Citation(s) in RCA: 114] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Revised: 05/07/2018] [Accepted: 05/28/2018] [Indexed: 12/25/2022]
Abstract
Due to the convenience and nutritional value, minimally processed fruits and vegetables (MPFV) are one of the rapid growing sectors in the food industry. However, their microbiological safety is a cause of great concern. Essential oils (EOs), known for potent antimicrobial efficacy have been shown to reduce microbial load in MPFV, but their low water solubility, high volatility and strong organoleptic properties limit their wide use. Encapsulating EOs to nanoemulsion offers a viable remedy for such limitations. Due to the unique properties of the EOs nanoemulsion, there has been an increasing interest in their fabrication and use in food system. The present review article encompasses the overview of the prominent microflora present in MPFV, the recent developments on the fabrication and stability of EOs based nanoemulsion, their in vitro antimicrobial activity and their application in MPFV. This review also discusses the EOs based nanoemulsions antimicrobial mechanism of action and their regulatory issues related to their use. Application of EOs based nanoemulsion either as washing disinfectant or with incorporation into edible coatings have been shown to considerably improve the microbial quality and safety of MPFV. This efficacy has been further shown to increase when combined with other hurdles. However, further studies are required on the toxicity of EOs based nanoemulsion to assure its commercial exploitation.
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Affiliation(s)
- Anand Prakash
- Chemical Biology Lab (ASK-II), School of Chemical and Biotechnology, SASTRA Deemed University, Thanjavur, 613401, Tamilnadu, India
| | - Revathy Baskaran
- Department of Fruit and Vegetable Technology, Central Food Technological Research Institute (CFTRI), Mysore 570020, India
| | - Nithyanand Paramasivam
- Biofilm Biology Lab, Centre for Research on Infectious Diseases (CRID), School of Chemical and Biotechnology, SASTRA Deemed University, Thanjavur 613 401,Tamil Nadu, India
| | - Vellingiri Vadivel
- Chemical Biology Lab (ASK-II), School of Chemical and Biotechnology, SASTRA Deemed University, Thanjavur, 613401, Tamilnadu, India.
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Dispersed phase volume fraction, weak acids and Tween 80 in a model emulsion: Effect on the germination and growth of Bacillus weihenstephanensis KBAB4 spores. Food Res Int 2018; 109:288-297. [PMID: 29803452 DOI: 10.1016/j.foodres.2018.04.016] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Revised: 04/12/2018] [Accepted: 04/12/2018] [Indexed: 11/21/2022]
Abstract
In foodstuffs, physico-chemical interactions and/or physical constraints between spores, inhibitors and food components may exist. Thus, the objective of this study was to investigate such interactions using a model emulsion as a microbial medium in order to improve bacterial spore control with better knowledge of the interactions in the formulation. Emulsions were prepared with hexadecane mixed with nutrient broth using sonication and were stabilized by Tween 80 and Span 80. The hexadecane ratio was either 35% (v/v) or 50% (v/v) and each emulsion was studied in the presence of organic acid (acetic, lactic or hexanoic) at two pH levels (5.5 and 6). Self-diffusion coefficients of emulsion components and the organic acids were measured by Pulsed Field Gradient-Nuclear Magnetic Resonance (PFG-NMR). The inhibition effect on the spore germination and cell growth of Bacillus weihenstephanensis KBAB4 was characterized by the measure of the probability of growth using the most probable number methodology, and the measure of the time taken for the cells to germinate and grow using a single cell Bioscreen® method and using flow cytometry. The inhibition of spore germination and growth in the model emulsion depended on the dispersed phase volume fraction and the pH value. The effect of the dispersed phase volume fraction was due to a combination of (i) the lipophilicity of the biocide, hexanoic acid, that may have had an impact on the distribution of organic acid between hexadecane and the aqueous phases and (ii) the antimicrobial activity of the emulsifier Tween 80 detected at the acidic pH value. The interface phenomena seemed to have a major influence. Future work will focus on the exploration of these phenomena at the interface.
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Landry KS, Sela DA, McLandsborough L. Influence of sprouting environment on the microbiota of sprouts. J Food Saf 2017. [DOI: 10.1111/jfs.12380] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Kyle S. Landry
- Department of Food ScienceUniversity of MassachusettsAmherst Massachusetts
- Department of GeneticsHarvard Medical SchoolBoston Massachusetts
- Department of Health SciencesBoston UniversityBoston Massachusetts
| | - David A. Sela
- Department of Food ScienceUniversity of MassachusettsAmherst Massachusetts
- Department of MicrobiologyUniversity of MassachusettsAmherst Massachusetts
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