Active films based on cocoa extract with antioxidant, antimicrobial and biological applications

Dietary Compounds in the Prevention of Arsenic Induced Intestinal Toxicity In Vitro

Recent studies show that inorganic arsenic (As) exerts a toxic effect on the intestinal epithelium, causing a significant increase in its permeability. This disruption of the epithelial barrier may favor the entry of contaminants or toxins into the systemic circulation, thus causing toxicity not only at the intestinal level but possibly also at the systemic level. The present study conducts an in vitro evaluation of the protective effect of various dietary supplements and plant extracts against the intestinal toxicity of inorganic As. Some of these compounds were found to exert a protective effect. A significant decrease was observed in intracellular reactive oxygen/nitrogen species (10-31%), as well as a lower secretion of the pro-inflammatory cytokine IL-8 (25-41%) in the intestinal monolayers treated with the supplements and extracts, compared with those exposed only to As(III). The most effective supplements (glutathione/cysteine/vitamin C and lipoic acid) also normalized the distribution of tight junction protein zonula occludens-1, with partial restoration of the paracellular permeability and cell regeneration capacity of the intestinal epithelial cells. The results obtained show that dietary supplements and plant extracts can reduce the intestinal barrier disruption caused by inorganic As, and this may have a positive impact at both local and systemic levels.

Survival and thermal resistance of Salmonella in chocolate products with different water activities

Contamination of Salmonella in chocolate products has caused worldwide outbreaks and recalls. There is a lack of information on the impact of water activity (aw) on the stability of Salmonella in chocolate products during storage and thermal treatments. In this research, the survival and thermal resistance of a Salmonella cocktail (S. Enteritidis PT30, S. Tennessee K4643, S. Typhimurium S544) was examined in different chocolate products (dark chocolate, white chocolate, milk chocolate) at two aw levels (0.25, 0.50) over 12 months at 22 °C. A reduction of 4.19 log10 CFU/gof Salmonella was obtained in dark chocolate after 12 months (aw = 0.50, at 22 °C); less reductions were observed in white and milk chocolates. In all three products, more reductions were observed ataw = 0.50 than at aw = 0.25 over the 12-months storage. When treated at 80 °C, the D-values (time required to cause 1 log reduction) of the Salmonella cocktail in the chocolate samples with initial aw of 0.25 were 35.7, 25.2 and 11.6 min in dark, white and milk chocolate, respectively, before the storage. The D80°C -values of Salmonella cocktail in the samples with initial aw of 0.50 were 6.45, 7.46, and 3.98 min in dark, white and milk chocolate, respectively. After 12 months of storage at 22 °C, the D80°C-value of Salmonella cocktail decreased to 9.43 min (p < 0.05) in milk chocolate but remained 22.7 min in white chocolate with an aw of 0.25 at 22 °C. The data suggests that Salmonella can survive in chocolate products for up to 12 months, and its thermal resistance remained relatively stable. Thus, Salmonella is resistant to desiccation in chocolates, particularly in milk and white chocolates, and its thermal resistance remains during one-year storage, which could pose a potential threat for future outbreaks.

LDPE-Natural Rubber Composite Film as Active Packaging: A Paradigm Shift in Oxygen Scavengers

Oxygen scavenging films, an emerging type of active packaging, play a crucial role in preserving the freshness and quality of food products. In this study, we proposed an extruded film made of low-density polyethylene (LDPE) with 5% natural rubber (NR) as the oxygen scavenging film. Characterization of the film revealed that its morphological and barrier properties remained intact, while the elongation attribute was enhanced. The obtained film was standardized for activation scavenging kinetics by varying the UV dose (time and distance). At the optimal UV dose, the film exhibited a total scavenging capacity of 61 cc/g. To assess the film's functionality, FTIR spectra were analyzed before and after exposure to oxygen, confirming the film's ability to scavenge oxygen based on observed peaks at 1718 and 3425 cm-1. Considering that bread and khoa (fatty food) are sensitive to oxygen, they were selected for testing the application of the oxygen scavenging film. Sensory analysis of bread samples, including appearance and mold formation, as well as microbial load studies, indicated that the shelf life of bread increased from 2-3 days (control) to 4-5 days when packed in the NR-based film and stored at 27 ± 2 °C. Similarly, when applied to khoa, the film extended its shelf life by 3 days compared to the control while maintaining sensory attributes and preserving nutritional value, such as fatty acids. In general, the developed oxygen scavenging film effectively prevents the detrimental effects of oxygen on food products, leading to an extension of their shelf life. This has significant implications for the food industry, as it helps mitigate the negative consequences of oxygen exposure and enhances the product shelf life.

Electrospun Nanofibers Loaded with Plantago major L. Extract for Potential Use in Cutaneous Wound Healing

Plantago major L. is a plant available worldwide that has been traditionally used for several medical applications due to its wound healing, anti-inflammatory, and antimicrobial properties. This work aimed to develop and evaluate a nanostructured PCL electrospun dressing with P. major extract encapsulated in nanofibers for applications in wound healing. The extract from leaves was obtained by extraction in a mixture of water:ethanol = 1:1. The freeze-dried extract presented a minimum inhibitory concentration (MIC) for Staphylococcus Aureus susceptible and resistant to methicillin of 5.3 mg/mL, a high antioxidant capacity, but a low content of total flavonoids. Electrospun mats without defects were successfully produced using two P. major extract concentrations based on the MIC value. The extract incorporation in PCL nanofibers was confirmed using FTIR and contact angle measurements. The PCL/P. major extract was evaluated using DSC and TGA demonstrating that the incorporation of the extract decreases the thermal stability of the mats as well as the degree of crystallinity of PCL-based fibers. The P. major extract incorporation on electrospun mats produced a significant swelling degree (more than 400%) and increased the capacity of adsorbing wound exudates and moisture, important characteristics for skin healing. The extract-controlled release evaluated using in vitro study in PBS (pH, 7.4) shows that the P. major extract delivery from the mats occurs in the first 24 h, demonstrating their potential capacity to be used in wound healing.

Efficacy of Biopolymer/Starch Based Antimicrobial Packaging for Chicken Breast Fillets

Food contamination leading to the spoilage and growth of undesirable bacteria, which can occur at any stage along the food chain, is a significant problem in the food industry. In the present work, biopolymer polybutylene succinate (PBS) and polybutylene succinate/tapioca starch (PBS/TPS) films incorporating Biomaster-silver (BM) and SANAFOR^® (SAN) were prepared and tested as food packaging to improve the lifespan of fresh chicken breast fillets when kept in a chiller for seven days. The incorporation of BM and SAN into both films demonstrated antimicrobial activity and could prolong the storability of chicken breast fillets until day 7. However, PBS + SAN 2%, PBS/TPS + SAN 1%, and PBS/TPS + SAN 2% films showed the lowest microbial log growth. In quality assessment, incorporation of BM and SAN into both film types enhanced the quality of the chicken breast fillets. However, PBS + SAN 1% film showed the most notable enhancement of chicken breast fillet quality, as it minimized color variation, slowed pH increment, decreased weight loss, and decelerated the hardening process of the chicken breast fillets. Therefore, we suggest that the PBS + SAN and PBS/TPS + SAN films produced in this work have potential use as antimicrobial packaging in the future.

Preparation and Characterization of Bio-Nanocomposites Film of Chitosan and Montmorillonite Incorporated with Ginger Essential Oil and Its Application in Chilled Beef Preservation

In this study, bio-nanocomposite films containing different proportions of ginger essential oil (GEO), chitosan (Ch), and montmorillonite (MMT) were prepared and characterized, and the antibacterial effect of bio-nanocomposite films on chilled beef was evaluated. Fourier transform infrared analysis showed a series of intense interactions among the components of the bio-nanocomposite films. The infiltration of GEO increased the thickness of the film, reduced the tensile strength of the film, and increased the percentage of breaking elongation and the water vapor permeability. The migration of phenols in the films began to increase exponentially and reached equilibrium at about 48 h. The bio-nanocomposite films (Ch +0.5% GEO group, and Ch + MMT + 0.5% GEO group) effectively delayed the rise of pH, hue angle, and moisture values of chilled beef with time and slowed down the lipid oxidation and the growth of surface microorganisms on chilled beef. Altogether, the prepared biological nanocomposites can be used as promising materials to replace commercial and non-degradable plastic films.

Morphological, Structural, Thermal, Permeability, and Antimicrobial Activity of PBS and PBS/TPS Films Incorporated with Biomaster-Silver for Food Packaging Application

The development of antimicrobial film for food packaging application had become the focus for researchers and scientists. This research aims to study the characteristics and antimicrobial activity of novel biofilms made of poly (butylene succinate) (PBS) and tapioca starch (TPS) added with 1.5% or 3% of Biomaster-silver (BM) particle. In morphological examination, the incorporation of 3% BM particle was considerably good in forming well-structured PBS film. Meanwhile, the functional groups analysis revealed the 3% BM particle was effectively interacted with PBS molecular chains. The flame retard behavior of BM metal particle also helped in enhancing the thermal stability for pure PBS and PBS/TPS films. The nucleating effect of BM particles had improved the films crystallinity. Small pore size features with high barrier property for gas permeability was obtained for BM filled PBS/TPS films. From antimicrobial analysis, the BM particles possessed antimicrobial activity against three bacteria Staphylococcus aureus, Escherichia coli, and Salmonella Typhimurium in which PBS/TPS 3% BM film exhibited strong antimicrobial activity against all tested bacteria, however, PBS/TPS 1.5% BM film exhibited strong antimicrobial activity against E. coli only. Hence, the incorporation of BM into PBS/TPS film could be a sustainable way for developing packaging films to preserve food products.

Microbial Colorants Production in Stirred-Tank Bioreactor and Their Incorporation in an Alternative Food Packaging Biomaterial

Natural colorants from microbial fermentation have gained significant attention in the market to replace the synthetic ones. Talaromyces spp. produce yellow-orange-red colorants, appearing as a potential microorganism to be used for this purpose. In this work, the production of natural colorants by T. amestolkiae in a stirred-tank bioreactor is studied, followed by its application as additives in bio-based films. The effect of the pH-shift control strategy from 4.5 to 8.0 after 96 h of cultivation is evaluated at 500 rpm, resulting in an improvement of natural colorant production, with this increase being more significant for the orange and red ones, both close to 4-fold. Next, the fermented broth containing the colorants is applied to the preparation of cassava starch-based films in order to incorporate functional activity in biodegradable films for food packaging. The presence of fermented broth did not affect the water activity and total solids of biodegradable films as compared with the standard one. In the end, the films are used to pack butter samples (for 45 days) showing excellent results regarding antioxidant activity. It is demonstrated that the presence of natural colorants is obtained by a biotechnology process, which can provide protection against oxidative action, as well as be a functional food additive in food packing biomaterials.

Reducing Meat Perishability through Pullulan Active Packaging

The provision of safe products from the meat industry has been considered as the major source of protein for maintaining human health. Meat-borne outbreaks are mainly due to Salmonella typhimurium (S. typhimurium), Staphylococcus aureus (S. aureus), Escherichia coli (E. coli), and Clostridium perfringens (C. perfringens), reducing the shelf life and consumer demands. A variety of vulnerable substances, including cholesterol oxidation products (COPs), are generated by the oxidation of meat induced by the microbial infestations. The use of certain biodegradable active packaging, including pullulan active packaging, is being focused by the meat industry due to their safety, stability, and negligible health risks. The potential of pullulan active packaging, incorporated with silver nanoparticles and essential oils, against E. coli, S. typhimurium, Mycoplasma, and other bacterial species is exclusive. Similarly, maintenance of organoleptic properties of meat with nominal oxidative rancidity and limited human health issues can be acquired by pullulan active packaging.

Plant antimicrobial polyphenols as potential natural food preservatives

BACKGROUND

The growing demand for natural food preservatives in the last decade has promoted investigations on their application for preserving perishable foods. In this context, the present review is focused on discussing the prospective application of plant extracts containing phenolics or isolated plant phenolics as natural antimicrobials in foods. Plant essential oils are outside the scope of this review since utilization of their antimicrobial activity for food preservation has been extensively reviewed.

RESULTS

Although the exact antimicrobial mechanisms of action of phenolic compounds are not yet fully understood, it is commonly acknowledged that they have diverse sites of action at the cellular level. Antimicrobial phenolics can be added directly to the formulation of perishable food products or incorporated into food-contact materials to release them in the immediate zone of perishable foods. Edible coatings or active food packaging materials can thus be used as carriers of plant bioactive compounds.

CONCLUSION

These materials could be an interesting delivery system to improve the stability of phenolics in foods and to improve the shelf life of perishable foods. This review will thus provide an overview of current knowledge of the antimicrobial activity of phenolic-rich plant extracts and of the promises and limits of their exploitation for the preservation of perishable foods. © 2018 Society of Chemical Industry.

Current Challenges and Perspectives for the Use of Aqueous Plant Extracts in the Management of Bacterial Infections: The Case-Study of Salmonella enterica Serovars

Worldwide, foodborne diseases are a growing public health problem. Among the infectious bacteria, non-typhoidal Salmonella enterica serovars (NTS) are the major cause of hospitalization and death, and the emergence and spread of their antibiotic-resistance is becoming a worldwide health issue. This, coupled with the restrictions of antibiotics use in agriculture and animal production, calls for alternative approaches to solve this problem. Plant-derived aqueous extracts compounds could provide novel straightforward approaches to control pathogenic bacteria. This review discusses the antimicrobial activity of aqueous plant extracts against Salmonella serovars, the possible mechanisms of action involved, which components/structures might be responsible for such activity, and the current challenges for the use of these extracts/components in Salmonella infection management and their application perspectives.

Shelf Life Assessment of Fresh Poultry Meat Packaged in Novel Bionanocomposite of Chitosan/Montmorillonite Incorporated with Ginger Essential Oil

Active packaging incorporated with natural extracts is a promising technology to extend shelf life of perishable food. Therefore, this study aimed to produce a bionanocomposite based on chitosan reinforced with sodium montmorillonite (MMT) and incorporated with ginger essential oil (GEO). In vitro activity was assessed through migration assay and antimicrobial study against foodborne bacteria. Phenolic compounds were diffused within 48 h of contact, and retained some of their antioxidant activity. Films demonstrated antimicrobial activity against both Gram-positive and -negative bacteria tested. The effect on the shelf life of fresh poultry meat was determined on samples wrapped in the biopolymers and stored under refrigeration for 15 days, through physicochemical and microbiological analyses. Compared to unwrapped poultry meat, samples wrapped in the bionanocomposites showed a reduction in microorganisms count of 1.2–2.6 log CFU/g, maintained color and pH values and thiobarbituric acid reactive substances (TBARS) index increased at a lower rate, extending fresh poultry meat shelf life. The incorporation of GEO enhanced the biopolymer activity, by reducing lipid oxidation and microbiological growth of the poultry meat. In contrast, reinforcement with MMT imprisoned the active compounds in the polymeric chain, hindering its activity. In conclusion, the bionanocomposites tested represent promising substitutes to commercial and unsustainable plastic films.

Enhanced antioxidant activity of polyolefin films integrated with grape tannins

BACKGROUND

A natural antioxidant derived from an agro-waste of the wine industry, grape tannin, was incorporated by melt blending into three different polyolefins (high-density polyethylene, linear low-density polyethylene and polypropylene) to introduce antioxidant functionality.

RESULTS

Significant antioxidant activity was observed at 1% tannin inclusion in all polymer blends. The antioxidant activity was observed to increase steadily with a greater concentration of grape tannins, the highest increases being seen with polypropylene. The mechanical and thermal properties of the polymer films following antioxidant incorporation were minimally altered with up to 3% grape tannins. All of the polyolefin-grape tannin films successfully passed the leachability test following USP661 standard protocol.

CONCLUSION

Superior antioxidant activity was established in polyolefin thin films by utilization of a bulk grape extract obtained from winery waste. Significant increases in antioxidant activity were seen with 1% extract inclusion. This not only demonstrates the potential for food packaging applications of the polyolefin blends, but also valorizes the agro-waste. © 2015 Society of Chemical Industry.

Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage

Procyanidins, which are natural antioxidants and antimicrobials found in grapes, enhance the quality and extend the shelf life of meat. We explored the effects of edible films incorporating procyanidins on pork loin stored for various times. Procyanidins (0, 0.1, and 0.3%, w/w) were incorporated into the edible films. We assessed meat color, pH, levels of volatile basic nitrogen (VBN) and 2-thiobarbituric acid-reactive substances (TBARS), and microbial populations for 14 d. The chromaticities and pH values of pork loin wrapped in film containing procyanidins (0.1% and 0.3%) generally increased (p<0.05) with storage time. VBN and TBARS levels, and total bacterial and Escherichia coli (E. coli) counts, significantly decreased (p<0.05) in the procyanidin groups. In particular, procyanidins strongly inhibited TBARS formation. Thus, our findings suggest that edible film impregnated with procyanidins inhibits lipid oxidation and microbial growth, thereby enhancing the quality and shelf life of pork meat.

Development of antioxidant active films containing sodium ascorbate (SA) and ethylene vinyl alcohol (EVOH) to extend the shelf life of peanut

In this study, low-density polyethylene (LDPE) containing oxygen scavenger based on sodium ascorbate (SA) and ethylene vinyl alcohol (EVOH) at 5, 10 and 15 % concentrations were produced through extrusion method. In addition, the effect of size of SA, thickness LDPE (7.5, 15, 30 and 45 μm), and number of layers (monolayer, two-layers, three-layers and four-layers) were investigated. Oxygen and water vapor permeability, tensile stress, SA migration and antioxidant activity, thermal stability, scan electron microscopy (SEM), and FT-IR of the films were measured. Moreover, the performance of produced films to prevent of oxidation of packaged peanuts during storage at 40 °C was studied. The results revealed that the active films containing SA (especially at 10 % SA) present suitable performance and features to increase the shelf-life of peanuts.

Antioxidant Intake and Antitumor Therapy: Toward Nutritional Recommendations for Optimal Results

The role of the induction of oxidative stress as the mechanism of action of many antitumor drugs is acquiring an increasing interest. In such cases, the antitumor therapy success may be conditioned by the antioxidants present in our own body, which can be synthesized de novo (endogenous) or incorporated through the diet and nutritional supplements (exogenous). In this paper, we have reviewed different aspects of antioxidants, including their classification, natural sources, importance in diet, consumption of nutritional supplements, and the impact of antioxidants on health. Moreover, we have focused especially on the study of the interaction between antioxidants and antitumor therapy, considering both radiotherapy and chemotherapy. In this regard, we found that the convenience of administration of antioxidants during cancer treatment still remains a very controversial issue. In general terms, antioxidants could promote or suppress the effectiveness of antitumor treatment and even protect healthy tissues against damage induced by oxidative stress. The effects may depend on many factors discussed in the paper. These factors should be taken into consideration in order to achieve precise nutritional recommendations for patients. The evidence at the moment suggests that the supplementation or restriction of exogenous antioxidants during cancer treatment, as appropriate, could contribute to improving its efficiency.

Dynamic collection and analysis of volatile organic compounds from the headspace of cell cultures

Exhaled breath has proven to be a valuable source of information about human bodies. Subtle differences between volatile organic compounds (VOCs) formed endogenously can be detected and become a base for a potential monitoring tool for health and disease. Until now, there has been a lack of biological and mechanistic knowledge of the processes involved in the production of relevant VOCs. Among the possible sources of health-related and disease-related VOCs are microorganisms found in the respiratory tract and in the gut. Other VOCs in the body are produced by cells that are influenced by the disease, for instance, due to metabolic disorders and/or inflammation. To gain insight into the in vivo production of VOCs by human cells and thus the exhaled breath composition, in vitro experiments involving relevant cells should be studied because they may provide valuable information on the production of VOCs by the affected cells. To this aim we developed and validated a system for dynamically (continuously) collecting headspace air in vitro using a Caco-2 cell line. The system allows the application of different cell lines as well as different experimental setups, including varying exposure times and treatment options while preserving cell viability. Significant correlation (p  ⩽  0.0001) between collection outputs within each studied group confirmed high reproducibility of the collection system. An example of such an application is presented here. We studied the influence of oxidative stress on the VOC composition of the headspace air of Caco-2 cells. By comparing the VOC composition of air flushed through empty culture flasks (n  =  35), flasks with culture medium (n  =  35), flasks with medium and cells (n  =  20), flasks with medium and an oxidative stressor (H2O2) (n  =  20), and flasks with medium, stressor, and cells (n  =  20), we were able to separate the effects from the stressor on the cells from all other interactions. Measurements were performed with gas chromatography time-of-flight mass spectrometry. Multivariate data analysis allowed detection of significant altered compounds in the compared groups. We found a significant change (p  ⩽  0.001) of the composition of VOCs due to the stressing of the Caco-2 cells by H2O2. A total of ten VOCs showed either increased or decreased abundance in the headspace of the cell cultures due to the presence of the H2O2 stressor.

Development of Biocomposites with Antioxidant Activity Based on Red Onion Extract and Acetate Cellulose

Antioxidant biocomposites have been successfully developed from cellulose acetate, eco-friendly triethyl citrate plasticizer and onion extract as a source of natural antioxidants. First, an onion extraction process was optimized to obtain the extract with highest antioxidant power. Extracts under absolute ethanol and ethanol 85% were the extracts with the highest antioxidant activity, which were the characterized through different methods, DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azinobis(3-ethylbenzothiazoline-6-sulphonate)), that measure radical scavenger activity, and polyphenolic and flavonoid content. Afterwards, the extract was incorporated in cellulose acetate as polymer matrix owing to develop an active material intended to oxidative sensitive food products packaging. Different concentrations of onion extract and plasticizer were statistically studied by using response surface methodology in order to analyze the influence of both factors on the release of active compounds and therefore the antioxidant activity of these materials.

Active and intelligent packaging systems for a modern society

Active and intelligent packaging systems are continuously evolving in response to growing challenges from a modern society. This article reviews: (1) the different categories of active and intelligent packaging concepts and currently available commercial applications, (2) latest packaging research trends and innovations, and (3) the growth perspectives of the active and intelligent packaging market. Active packaging aiming at extending shelf life or improving safety while maintaining quality is progressing towards the incorporation of natural active agents into more sustainable packaging materials. Intelligent packaging systems which monitor the condition of the packed food or its environment are progressing towards more cost-effective, convenient and integrated systems to provide innovative packaging solutions. Market growth is expected for active packaging with leading shares for moisture absorbers, oxygen scavengers, microwave susceptors and antimicrobial packaging. The market for intelligent packaging is also promising with strong gains for time-temperature indicator labels and advancements in the integration of intelligent concepts into packaging materials.

Use of allyl isothiocyanate and carbon nanotubes in an antimicrobial film to package shredded, cooked chicken meat

We developed antimicrobial packaging incorporated with allyl isothiocyanate (AIT) and carbon nanotube (CNT), and this packaging was used for shredded cooked chicken meat inoculated with Salmonella Choleraesuis. The following parameters were analysed during the 40 days of storage: microbial counts, colour characteristics and changes in the oxidation of the meat as well as changes in the mechanical properties of the film, the structure of the antimicrobial film and the diffusion of the antimicrobial agent into the food. The incorporation of AIT into the films increased the elongation at the break (E) value of the films and decreased the tensile strength (TS) value of the films. The CNT was important to retain the AIT which is a volatile substance in the film. The diffusion of the AIT from the film into the chicken reduced the microbial contamination, controlled oxidation and reduced the colour changes. Thus, these packages were effective for the 40 days of storage.