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Wu H, Liu Z, Zhang Y, Gao B, Li Y, He X, Sun J, Choe U, Chen P, Blaustein RA, Yu L. Chemical Composition of Turmeric ( Curcuma longa L.) Ethanol Extract and Its Antimicrobial Activities and Free Radical Scavenging Capacities. Foods 2024; 13:1550. [PMID: 38790848 PMCID: PMC11121704 DOI: 10.3390/foods13101550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2024] [Revised: 05/07/2024] [Accepted: 05/10/2024] [Indexed: 05/26/2024] Open
Abstract
Turmeric (Curcuma longa L.) is a perennial tuberous plant from the genus Curcuma (Zingiberaceae) and has been widely used in foods for thousands of years. The present study examined the ethanol extract of turmeric for its chemical composition, antimicrobial activity, and free radical scavenging properties. UHPLC-MS/MS analysis tentatively identified eight compounds in the turmeric extract. Potential antimicrobial effects of 0.1, 1.0, and 10 mg turmeric equivalents (TE)/mL were evaluated in vitro against a variety of Gram-negative bacteria (i.e., Escherichia coli, Klebsiella pneumoniae, and Pseudomonas sp.) and Gram-positive bacteria (i.e., Enterococcus faecalis, Listeria innocua, and Staphylococcus aureus). Concentrations of 0.1 and 1.0 mg TE/mL inhibited the growth of S. aureus and significantly suppressed that of Pseudomonas sp., E. faecalis, and L. innocua. The growth of all strains, including E. coli, was inhibited by 10 mg TE/mL. Moreover, free radical scavenging capacities were determined using HO●, ABTS●+, and DPPH● (HOSC, ABTS, and RDSC, respectively) radicals. The turmeric ethanol extract had a TPC value of 27.12 mg GAE/g, together with HOSC, RDSC, and ABTS values of 1524.59, 56.38, and 1.70 μmol TE/g, respectively. Our results suggest that turmeric extract has potential applications for use in functional foods to reduce microbial burdens and oxidative stress-related health problems.
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Affiliation(s)
- Huan Wu
- Key Laboratory of Xin’an Medicine, Ministry of Education, Anhui University of Chinese Medicine, Hefei 230038, China
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA; (Z.L.); (Y.L.); (U.C.); (R.A.B.); (L.Y.)
| | - Zhihao Liu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA; (Z.L.); (Y.L.); (U.C.); (R.A.B.); (L.Y.)
- Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, MD 20705, USA; (J.S.); (P.C.)
| | - Yaqiong Zhang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.Z.); (B.G.)
| | - Boyan Gao
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (Y.Z.); (B.G.)
| | - Yanfang Li
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA; (Z.L.); (Y.L.); (U.C.); (R.A.B.); (L.Y.)
| | - Xiaohua He
- Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA;
| | - Jianghao Sun
- Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, MD 20705, USA; (J.S.); (P.C.)
| | - Uyory Choe
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA; (Z.L.); (Y.L.); (U.C.); (R.A.B.); (L.Y.)
| | - Pei Chen
- Methods and Application of Food Composition Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, MD 20705, USA; (J.S.); (P.C.)
| | - Ryan A. Blaustein
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA; (Z.L.); (Y.L.); (U.C.); (R.A.B.); (L.Y.)
| | - Liangli Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA; (Z.L.); (Y.L.); (U.C.); (R.A.B.); (L.Y.)
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Ceylan E, Amezquita A, Anderson N, Betts R, Blayo L, Garces-Vega F, Gkogka E, Harris LJ, McClure P, Winkler A, den Besten HMW. Guidance on validation of lethal control measures for foodborne pathogens in foods. Compr Rev Food Sci Food Saf 2021; 20:2825-2881. [PMID: 33960599 DOI: 10.1111/1541-4337.12746] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 02/03/2021] [Accepted: 03/03/2021] [Indexed: 11/30/2022]
Abstract
Food manufacturers are required to obtain scientific and technical evidence that a control measure or combination of control measures is capable of reducing a significant hazard to an acceptable level that does not pose a public health risk under normal conditions of distribution and storage. A validation study provides evidence that a control measure is capable of controlling the identified hazard under a worst-case scenario for process and product parameters tested. It also defines the critical parameters that must be controlled, monitored, and verified during processing. This review document is intended as guidance for the food industry to support appropriate validation studies, and aims to limit methodological discrepancies in validation studies that can occur among food safety professionals, consultants, and third-party laboratories. The document describes product and process factors that are essential when designing a validation study, and gives selection criteria for identifying an appropriate target pathogen or surrogate organism for a food product and process validation. Guidance is provided for approaches to evaluate available microbiological data for the target pathogen or surrogate organism in the product type of interest that can serve as part of the weight of evidence to support a validation study. The document intends to help food manufacturers, processors, and food safety professionals to better understand, plan, and perform validation studies by offering an overview of the choices and key technical elements of a validation plan, the necessary preparations including assembling the validation team and establishing prerequisite programs, and the elements of a validation report.
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Affiliation(s)
- Erdogan Ceylan
- Silliker Food Science Center, Merieux NutriSciences, Crete, Illinois, USA
| | - Alejandro Amezquita
- Safety and Environmental Assurance Centre, Unilever R&D Colworth, Sharnbrook, Bedfordshire, UK
| | - Nathan Anderson
- U.S. Food and Drug Administration, Bedford Park, Illinois, USA
| | - Roy Betts
- Campden BRI, Chipping Campden, Gloucestershire, UK
| | - Laurence Blayo
- Société des Produits Nestlé S.A, Nestlé Research, Lausanne, Switzerland
| | | | - Elissavet Gkogka
- Arla R&D, Arla Innovation Centre, Aarhus N, Central Jutland Region, Denmark
| | - Linda J Harris
- Department of Food Science and Technology, University of California, Davis, Davis, California, USA
| | - Peter McClure
- Mondelēz International, Mondelēz R&D UK, Birmingham, UK
| | - Anett Winkler
- Microbiology and Food Safety CoE, Cargill Deutschland GmbH, Krefeld, Germany
| | - Heidy M W den Besten
- Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands
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Allison A, Fouladkhah AC. Sensitivity of wild-type and rifampicin-resistant O157 and non-O157 Shiga toxin-producing Escherichia coli to elevated hydrostatic pressure and lactic acid in ground meat and meat homogenate. PLoS One 2021; 16:e0246735. [PMID: 33600440 PMCID: PMC7891723 DOI: 10.1371/journal.pone.0246735] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Accepted: 01/25/2021] [Indexed: 11/19/2022] Open
Abstract
Various serogroups of Shiga toxin-producing Escherichia coli have been epidemiologically associated with foodborne disease episodes in the United States and around the globe, with E. coli O157: H7 as the dominant serogroup of public health concern. Serogroups other than O157 are currently associated with about 60% of Shiga toxin-producing E. coli related foodborne illness episodes. Current study evaluated sensitivity of the O157 and epidemiologically important non-O157 serogroups of the pathogen to elevated hydrostatic pressure and 1% lactic acid. Pressure intensity of 250 to 650 MPa were applied for 0 to 7 min for inactivation of strain mixtures of wild-type and rifampicin-resistant E. coli O157, as well as O26, O45, O103, O111, O121, and O145 serogroups and ATCC® 43895™ strain in ground meat and 10% meat homogenate. E. coli O157 were reduced (p < 0.05) from 6.86 ± 0.2 to 4.56 ± 0.1 log CFU/g when exposed to pressure of 650 MPa for 7 min. Corresponding reductions (p < 0.05) for non-O157 E. coli were from 6.98 ± 0.3 to 4.72 ± 0.1. The D-values at 650 MPa were 3.71 and 3.47 min for O157 and non-O157 serogroups, respectively. Presence of 1% lactic acid to a great extent augmented (p < 0.05) decontamination efficacy of the treatment in meat homogenate resulting in up to 5.6 and 6.0 log CFU/mL reductions for O157 and non-O157 serogroups, respectively. Among the tested serogroups, the wild-type and rifampicin-resistant phenotypes exhibited (p ≥ 0.05) comparable pressure sensitivity. Thus, these two phenotypes could be used interchangeably in validation studies. Our results also illustrate that, application of elevated hydrostatic pressure could be utilized for assuring safety of ground and non-intact meat products against various serogroups of Shiga toxin-producing E. coli. Addition of 1% lactic acid additionally provided industrially appreciable augmentation in efficacy of the pressure-based treatments.
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Affiliation(s)
- Abimbola Allison
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, Tennessee, United States of America
| | - Aliyar Cyrus Fouladkhah
- Public Health Microbiology Laboratory, Tennessee State University, Nashville, Tennessee, United States of America
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