1
|
Beganovic S, Wittmann C. Medical properties, market potential, and microbial production of golden polyketide curcumin for food, biomedical, and cosmetic applications. Curr Opin Biotechnol 2024; 87:103112. [PMID: 38518404 DOI: 10.1016/j.copbio.2024.103112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2023] [Revised: 03/01/2024] [Accepted: 03/03/2024] [Indexed: 03/24/2024]
Abstract
Curcumin, a potent plant polyketide in turmeric, has gained recognition for its outstanding health benefits, including anti-inflammatory, antioxidant, and anticancer effects. Classical turmeric farming, which is widely used to produce curcumin, is linked to deforestation, soil degradation, excessive water use, and reduced biodiversity. In recent years, the microbial synthesis of curcumin has been achieved and optimized through novel strategies, offering increased safety, improved sustainability, and the potential to revolutionize production. Here, we discuss recent breakthroughs in microbial engineering and fermentation techniques, as well as their capacity to increase the yield, purity, and cost-effectiveness of curcumin production. The utilization of microbial systems not only addresses supply chain limitations but also helps meet the growing demand for curcumin in various industries, including pharmaceuticals, foods, and cosmetics.
Collapse
Affiliation(s)
- Selma Beganovic
- Institute of Systems Biotechnology, Saarland University, Germany
| | | |
Collapse
|
2
|
Wang F, Xiao M, Qi J, Zhu L. Paper-based fluorescence sensor array with functionalized carbon quantum dots for bacterial discrimination using a machine learning algorithm. Anal Bioanal Chem 2024; 416:3139-3148. [PMID: 38632131 PMCID: PMC11068836 DOI: 10.1007/s00216-024-05262-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 03/05/2024] [Accepted: 03/21/2024] [Indexed: 04/19/2024]
Abstract
The rapid discrimination of bacteria is currently an emerging trend in the fields of food safety, medical detection, and environmental observation. Traditional methods often require lengthy culturing processes, specialized analytical equipment, and bacterial recognition receptors. In response to this need, we have developed a paper-based fluorescence sensor array platform for identifying different bacteria. The sensor array is based on three unique carbon quantum dots (CQDs) as sensing units, each modified with a different antibiotic (polymyxin B, ampicillin, and gentamicin). These antibiotic-modified CQDs can aggregate on the bacterial surface, triggering aggregation-induced fluorescence quenching. The sensor array exhibits varying fluorescent responses to different bacterial species. To achieve low-cost and portable detection, CQDs were formulated into fluorescent ink and used with an inkjet printer to manufacture paper-based sensor arrays. A smartphone was used to collect the responses generated by the bacteria and platform. Diverse machine learning algorithms were utilized to discriminate bacterial types. Our findings showcase the platform's remarkable capability to differentiate among five bacterial strains, within a detection range spanning from 1.0 × 103 CFU/mL to 1.0 × 107 CFU/mL. Its practicality is further validated through the accurate identification of blind bacterial samples. With its cost-effectiveness, ease of fabrication, and high degree of integration, this platform holds significant promise for on-site detection of diverse bacteria.
Collapse
Affiliation(s)
- Fangbin Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Minghui Xiao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
| | - Jing Qi
- Department of Chemistry, National University of Singapore, Singapore, 117543, Singapore.
| | - Liang Zhu
- Department of Biomedical Engineering, The Hong Kong Polytechnic University, Hong Kong, 999077, China.
| |
Collapse
|
3
|
Rathnakumar K, Jain S, Awasti N, Vashisht P, Thorakkattu P, Ramesh B, Balakrishnan G, Sajith Babu K, Ramniwas S, Rustagi S, Pandiselvam R. Ultrasonic processing: effects on the physicochemical and microbiological aspects of dairy products. Crit Rev Biotechnol 2024:1-15. [PMID: 38644353 DOI: 10.1080/07388551.2024.2332941] [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: 09/11/2023] [Accepted: 02/21/2024] [Indexed: 04/23/2024]
Abstract
Dairy products that are contaminated by pathogenic microorganisms through unhygienic farm practices, improper transportation, and inadequate quality control can cause foodborne illness. Furthermore, inadequate storage conditions can increase the microflora of natural spoilage, leading to rapid deterioration. Ultrasound processing is a popular technology used to improve the quality of milk products using high-frequency sound waves. It can improve food safety and shelf life by modifying milk protein and fats without negatively affecting nutritional profile and sensory properties, such as taste, texture, and flavor. Ultrasound processing is effective in eliminating pathogenic microorganisms, such as Salmonella, Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes. However, the efficiency of processing is determined by the type of microorganism, pH, and temperature of the milk product, the frequency and intensity of the applied waves, as well as the sonication time. Ultrasound processing has been established to be a safe and environmentally friendly alternative to conventional heat-based processing technologies that lead to the degradation of milk quality. There are some disadvantages to using ultrasound processing, such as the initial high cost of setting it up, the production of free radicals, the deterioration of sensory properties, and the development of off-flavors with lengthened processing times. The aim of this review is to summarize current research in the field of ultrasound processing and discuss future directions.
Collapse
Affiliation(s)
| | - Surangna Jain
- Department of Food Science, University of TN, Knoxville, TN, USA
| | | | - Pranav Vashisht
- Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, TN, USA
| | - Priyamvada Thorakkattu
- Department of Animal Sciences and Industry/Food Science Institute, KS State University, Manhattan, KS, USA
| | | | | | - Karthik Sajith Babu
- Department of Animal Sciences and Industry/Food Science Institute, KS State University, Manhattan, KS, USA
| | - Seema Ramniwas
- University Centre for Research and Development, University of Biotechnology, Chandigarh University, Gharuan, Mohali, India
| | - Sarvesh Rustagi
- School of Applied and Life sciences, Uttaranchal University, Dehradun, India
| | - R Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasargod, India
| |
Collapse
|
4
|
Ramesh T, Hariram U, Srimagal A, Sahu JK. Applications of light emitting diodes and their mechanism for food preservation. J Food Saf 2023. [DOI: 10.1111/jfs.13040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
| | | | - A. Srimagal
- Department of Food Technology Rajalakshmi Engineering College Chennai India
| | - Jatindra K. Sahu
- Centre for Rural Development and Technology, Indian Institute of Technology Delhi New Delhi India
| |
Collapse
|
5
|
Yuan Y, Liu Q, Huang Y, Qi M, Yan H, Li W, Zhuang H. Antibacterial Efficacy and Mechanisms of Curcumin-Based Photodynamic Treatment against Staphylococcus aureus and Its Application in Juices. Molecules 2022; 27:molecules27207136. [PMID: 36296729 PMCID: PMC9612228 DOI: 10.3390/molecules27207136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 10/18/2022] [Accepted: 10/18/2022] [Indexed: 11/16/2022] Open
Abstract
Antimicrobial Photodynamic Treatment (aPDT) is a non-thermal sterilization technology, which can inactivate common foodborne pathogens. In the present study, photodynamic inactivation on Staphylococcus aureus (S. aureus) with different concentrations of curcumin and light dose was evaluated and the mechanisms were also investigated. The results showed that curcumin-based aPDT could inactivate S. aureus cells by 6.9 log CFU/mL in phosphate buffered saline (PBS). Moreover, the modified Gompertz model presented a good fit at the inactivation data of S. aureus. Photodynamic treatment caused cell membrane damage as revealed by analyzing scanning electron microscopy (SEM) images. Leakage of intracellular constituents further indicated that cell membrane permeability was changed. Flow cytometry with double staining demonstrated that cell membrane integrity and the activity of nonspecific esterase were destroyed. Compared with the control group, intracellular reactive oxygen species (ROS) levels caused by photodynamic treatment significantly increased. Furthermore, curcumin-based aPDT reduced S. aureus by 5 log CFU/mL in juices. The color of the juices was also tested using a Chromatic meter, and it was found that b* values were the most markedly influenced by photodynamic treatment. Overall, curcumin-based aPDT had strong antibacterial activity against S. aureus. This approach has the potential to remove foodborne pathogens from liquid food.
Collapse
|
6
|
Nassarawa SS, Luo Z. Effect of Light Irradiation on Sugar, Phenolics, and GABA Metabolism on Postharvest Grape (Vitis vinifera L.) During Storage. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02919-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
7
|
Development of phase change material assisted evacuated tube solar dryer: Investigation of thermal profile, drying characteristics, and functional properties of pumpkin slices. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103109] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
8
|
Yu X, Zou Y, Zhang Z, Wei T, Ye Z, Yuk HG, Zheng Q. Recent advances in antimicrobial applications of curcumin-mediated photodynamic inactivation in foods. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108986] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
9
|
Haghighi TM, Saharkhiz MJ, Khalesi M, Mousavi SS, Ramezanian A. Eco-friendly 'ochratoxin A' control in stored licorice roots - quality assurance perspective. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:1321-1336. [PMID: 35594289 DOI: 10.1080/19440049.2022.2077460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
According to toxicity data, ochratoxin A (OTA) is the second most important mycotoxin and is produced by Aspergillus and Penicillium. As a natural antifungal agent, clove essential oil (CEO) is a substance generally recognised as safe (GRAS) and shows strong activity against fungal pathogens. Here, we aimed to investigate the control efficacy of CEO in nano-emulsions (CEN) against OTA production in licorice roots and rhizomes during storage. The experiments were performed under simulated conditions of all four seasons (i.e. Spring, Summer, Autumn and Winter). Relative humidity (RH) and temperature were simulated in desiccators along with various salt solutions in incubators. Fresh licorice roots were immersed in CEN at various concentrations (150, 300, 600, 1200 and 2400 µl/l). Before utilising the nano-emulsions, we measured their polydispersity index and mean droplet size by the dynamic light scattering (DLS) technique. Also, the chemical composition of the CEO was determined using GC and GC-MS analyses. Sampling was carried out to monitor OTA once every five days. The samples were dried immediately and analysed by high-performance liquid chromatography (HPLC). Results showed that various concentrations of CEN inhibited the growth of fungi and OTA production. The most effective CEN concentrations were 1200 and 2400 µl/l, which reduced OTA production to 19 and 20 ppb under Winter and Autumn conditions, respectively. These results suggest an effective eco-friendly method for the storage of licorice to reduce postharvest fungal decay.
Collapse
Affiliation(s)
| | - Mohammad Jamal Saharkhiz
- Department of Horticultural Science, School of Agriculture, Shiraz University, Shiraz, Iran.,Medicinal Plants Processing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mohammadreza Khalesi
- Department of Biological Sciences, School of Natural Sciences, University of Limerick, Limerick, Ireland
| | - Seyyed Sasan Mousavi
- Department of Horticultural Science, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Asghar Ramezanian
- Department of Horticultural Science, School of Agriculture, Shiraz University, Shiraz, Iran
| |
Collapse
|
10
|
Nassarawa SS, Belwal T, Javed M, Luo Z. Influence of the Red LEDs Light Irradiation on the Quality and Chemical Attributes of Postharvest Table Grape (Vitis vinifera L.) During Storage. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02824-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
|
11
|
Zhang XJ, Zhang M, Chitrakar B, Devahastin S, Guo Z. Novel Combined Use of Red-White LED Illumination and Modified Atmosphere Packaging for Maintaining Storage Quality of Postharvest Pakchoi. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02771-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
12
|
Prasad A, Gänzle M, Roopesh MS. Antimicrobial activity and drying potential of high intensity blue light pulses (455 nm) emitted from LEDs. Food Res Int 2021; 148:110601. [PMID: 34507746 DOI: 10.1016/j.foodres.2021.110601] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 07/06/2021] [Accepted: 07/08/2021] [Indexed: 01/30/2023]
Abstract
Decontamination of low water activity (aw) foods, like pet foods is a challenging task. Treatment using light emitting diode (LED) is an emerging decontamination method, that can induce photodynamic inactivation in bacteria. The objective of this study was to understand the effect of selected product and process parameters on the antibacterial efficacy of treatment using light pulses of 455 nm wavelength on dry powdered Salmonella and pet foods equilibrated to 0.75 aw. The surface temperature increase, weight loss, and aw decrease in the samples were determined after LED treatments with different doses. S. Typhimurium on pet foods showed better sensitivity to 455 nm LED treatment than the powdered S. Typhimurium. For instance, 455 nm LED treatment with 785.7 J/cm2 dose produced a log reduction of 1.44 log (CFU/g) in powdered S. Typhimurium population compared to 3.22 log (CFU/g) on pet food. The LED treatment was less effective against 5-strain cocktail of Salmonella in low aw pet foods. The treated samples showed significant reduction in weight and aw showing the heating and drying potential of 455 nm LED treatment. Significant lipid oxidation was observed in the treated pet foods. Overall, the dose, treatment time, and sample type influenced the Salmonella inactivation efficacy of 455 nm LED treatment in low aw conditions.
Collapse
Affiliation(s)
- Amritha Prasad
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2R3, Canada
| | - Michael Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2R3, Canada; College of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430086, China
| | - M S Roopesh
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2R3, Canada.
| |
Collapse
|
13
|
Liu D, Gu W, Wang L, Sun J. Photodynamic inactivation and its application in food preservation. Crit Rev Food Sci Nutr 2021; 63:2042-2056. [PMID: 34459290 DOI: 10.1080/10408398.2021.1969892] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Food incidents caused by various foodborne pathogenic bacteria are posing a major threat to human health. The traditional thermal and chemical-based procedures applied for microbial control in the food industry cause adverse effects on food quality and bacterial resistance. As a new means of innovative sterilization technology, photodynamic inactivation (PDI) has gained significant attention due to excellent sterilization effect, environmental friendliness, safety, and low cost. This review analyses new developments in recent years for PDI systems applied to the food preservation. The fundamentals of photosensitization mechanism, the development of photosensitizers and light source selection are discussed. The application of PDI in food preservation are presented, with the main emphasis on the natural photosensitizers and its application to inactivate in vitro and in vivo microorganisms in food matrixes such as fresh vegetable, fruits, seafood, and poultry. The challenges and future research directions facing the application of this technology to food systems have been proposed. This review will provide reference for combating microbial contamination in food industry.
Collapse
Affiliation(s)
- Dan Liu
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, PR China
| | - Weiming Gu
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, PR China
| | - Lu Wang
- College of Food Science and Engineering, Jilin University, Changchun, PR China
| | - Jianxia Sun
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, PR China
| |
Collapse
|
14
|
Jin S, Ding Z, Xie J. Study of Postharvest Quality and Antioxidant Capacity of Freshly Cut Amaranth after Blue LED Light Treatment. PLANTS (BASEL, SWITZERLAND) 2021; 10:1614. [PMID: 34451660 PMCID: PMC8400882 DOI: 10.3390/plants10081614] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 08/02/2021] [Accepted: 08/03/2021] [Indexed: 11/16/2022]
Abstract
Freshly cut vegetables are susceptible to microbial contamination and oxidation during handling and storage. Hence, light-emitting diode technology can effectively inhibit microbial growth and improve antioxidant enzyme activity. In this paper, the freshly cut amaranth was treated with different intensities of blue light-emitting diode (LED460nm) over 12 days. Chlorophyll content, ascorbic acid content, antioxidant capacity, antioxidant enzymes activity, the changes in microbial count, and sensorial evaluation were measured to analyze the effects of LED treatment on the amaranth. Blue LED460nm light irradiation improved the vital signs of the samples and extended the shelf life by 2-3 days. The AsA-GSH cycle was effectively activated with the irradiation of 30 μmol/(m2·s) blue LED460nm light. According to the results, the LED460nm light could retard the growth of colonies and the main spoilage bacteria, Pseudomonas aeruginosa, of freshly cut amaranth.
Collapse
Affiliation(s)
- Siyuan Jin
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (S.J.); (Z.D.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
| | - Zhaoyang Ding
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (S.J.); (Z.D.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; (S.J.); (Z.D.)
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
| |
Collapse
|