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Hazam PK, Selvaraj SP, Negi A, Lin WC, Chen JY. Use of natural peptide TP4 as a food preservative prevents contamination by fungal pathogens. Food Chem 2024; 455:139874. [PMID: 38838624 DOI: 10.1016/j.foodchem.2024.139874] [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: 01/23/2024] [Revised: 05/10/2024] [Accepted: 05/26/2024] [Indexed: 06/07/2024]
Abstract
Molecules of natural origin often possess useful biological activities. For instance, the natural peptide Tilapia Piscidin 4 (TP4) exhibits potent antimicrobial activity against a broad spectrum of pathogens. In this study, we explored the potential application of TP4 as a food preservative, asking whether it can prevent spoilage due to microbial contamination. A preliminary in silico analysis indicated that TP4 should interact strongly with fungal cell membrane components. Hence, we tested the activity of TP4 toward Candida albicans within fruit juice and found that the addition of TP4 could abolish fungal growth. We further determined that the peptide acts via a membranolytic mechanism and displays concentration-dependent killing efficiency. In addition, we showed that TP4 inhibited growth of Rhizopus oryzae in whole fruit (tomato) samples. Based on these findings, we conclude that TP4 should be further evaluated as a potentially safe and green solution to prevent food spoilage.
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Affiliation(s)
- Prakash Kishore Hazam
- Marine Research Station, Institute of Cellular and Organismic Biology, Academia Sinica, 23-10 Dahuen Rd., Jiaushi, Ilan 262, Taiwan
| | - Sanjay Prasad Selvaraj
- Molecular and Biological Agricultural Science Program, Taiwan International Graduate Program, Academia Sinica, Taipei 11529, Taiwan; Graduate Institute of Biotechnology, National Chung Hsing University, Taichung 402, Taiwan
| | - Abhishek Negi
- Molecular and Biological Agricultural Science Program, Taiwan International Graduate Program, Academia Sinica, Taipei 11529, Taiwan; Graduate Institute of Biotechnology, National Chung Hsing University, Taichung 402, Taiwan
| | - Wen-Chun Lin
- Marine Research Station, Institute of Cellular and Organismic Biology, Academia Sinica, 23-10 Dahuen Rd., Jiaushi, Ilan 262, Taiwan
| | - Jyh-Yih Chen
- Marine Research Station, Institute of Cellular and Organismic Biology, Academia Sinica, 23-10 Dahuen Rd., Jiaushi, Ilan 262, Taiwan; The iEGG and Animal Biotechnology Center and the Rong Hsing Research Center for Translational Medicine, National Chung Hsing University, Taichung 402, Taiwan.
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2
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Yang JJ, Yu H, Wu K, He D, Zhang H, Cui ZX, Chai X, Duan X. Potential Anti-Gouty Arthritis of Citronella Essential Oil and Nutmeg Essential Oil through Reducing Oxidative Stress and Inhibiting PI3K/Akt/mTOR Activation-Induced NLRP3 Activity. Chem Biodivers 2024; 21:e202400448. [PMID: 38498112 DOI: 10.1002/cbdv.202400448] [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: 02/23/2024] [Revised: 03/15/2024] [Accepted: 03/16/2024] [Indexed: 03/20/2024]
Abstract
Citronella and Nutmeg are two common spices used for seasoning and medicinal purposes, both of which have significant economic value. This study aimed to investigate whether Citronella essential oil and Nutmeg essential oil (NEO) can ameliorate monosodium urate (MSU)-induced gouty arthritis in rats and the potential mechanisms. The results showed that CEO and NEO reduced swelling and redness at joint sites, inhibited neutrophil infiltration, and limited proinflammatory mediator secretion in mice with MSU-induced gouty arthritis. Based on the results of network pharmacology, molecular docking, and western blotting, CEO and NEO may exert anti-gouty arthritis effects by reducing the expression of reactive oxygen species and oxidative stress and downregulating the phosphorylation of the PI3K/AKT/mTOR signaling pathway, thereby inhibiting the production of the NLRP3 inflammasome and inhibiting the production of inflammatory cytokines. Therefore, these two essential oils show potential for use as adjuvant treatments for gouty arthritis in specific aromatherapy products or food seasonings.
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Affiliation(s)
- Jin Jin Yang
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou, 510006, People's Republic of China
| | - Hongpeng Yu
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou, 510006, People's Republic of China
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou, 510006, China
| | - Kegang Wu
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou, 510006, People's Republic of China
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou, 510006, China
| | - Dong He
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou, 510006, People's Republic of China
- Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangzhou, 510006, China
| | - Huadan Zhang
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou, 510006, People's Republic of China
| | - Zheng Xiang Cui
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou, 510006, People's Republic of China
| | - Xianghua Chai
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou, 510006, People's Republic of China
| | - Xuejuan Duan
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, No. 100 Waihuan Xi Road, Panyu District, Guangzhou, 510006, People's Republic of China
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3
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Zou Z, Guo B, Guo Y, Ma X, Luo S, Feng L, Pan Z, Deng L, Pan S, Wei J, Su Z. A comprehensive "quality-quantity-activity" approach based on portable near-infrared spectrometer and membership function analysis to systematically evaluate spice quality: Cinnamomum cassia as an example. Food Chem 2024; 439:138142. [PMID: 38081096 DOI: 10.1016/j.foodchem.2023.138142] [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: 09/14/2023] [Revised: 11/22/2023] [Accepted: 12/02/2023] [Indexed: 01/10/2024]
Abstract
Spices have long been popular worldwide. Besides serving as aromatic and flavorful food and cooking ingredients, many spices exhibit notable bioactivity. Quality evaluation methods are essential for ensuring the quality and flavor of spices. However, existing methods typically focus on the content of particular components or certain aspects of bioactivity. For a systematic evaluation of spice quality, we herein propose a comprehensive "quality-quantity-activity" approach based on portable near-infrared spectrometer and membership function analysis. Cinnamomum cassia was used as a representative example to illustrate this approach. Near-infrared spectroscopy and chemometric methods were combined to predict the geographical origin, cinnamaldehyde content, ash content, antioxidant activity, and integrated membership function value. All the optimal prediction models displayed good predictive ability (correlation coefficient of prediction > 0.9, residual predictive deviation > 2.1). The proposed approach can provide a valuable reference for the rapid and comprehensive quality evaluation of spices.
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Affiliation(s)
- Ziwei Zou
- Pharmaceutical College, Guangxi Medical University, Nanning 530021, China
| | - Bingjian Guo
- Pharmaceutical College, Guangxi Medical University, Nanning 530021, China
| | - Yue Guo
- Pharmaceutical College, Guangxi Medical University, Nanning 530021, China; Guangxi Key Laboratory of Traditional Chinese Medicine Quality Standards, Guangxi Institute of Traditional Medical and Pharmaceutical Sciences, Nanning 530022, China; College of Pharmaceutical Science, Zhejiang Chinese Medical University, Hangzhou 310053, China
| | - Xiaolong Ma
- Pharmaceutical College, Guangxi Medical University, Nanning 530021, China
| | - Sanshan Luo
- Pharmaceutical College, Guangxi Medical University, Nanning 530021, China
| | - Linlin Feng
- Pharmaceutical College, Guangxi Medical University, Nanning 530021, China
| | - Ziping Pan
- Pharmaceutical College, Guangxi Medical University, Nanning 530021, China
| | - Lijun Deng
- Pharmaceutical College, Guangxi Medical University, Nanning 530021, China
| | - Shihan Pan
- Pharmaceutical College, Guangxi Medical University, Nanning 530021, China; Guangxi Beibu Gulf Marine Biomedicine Precision Development and High-value Utilization Engineering Research Center, Nanning 530021, China
| | - Jinbin Wei
- Pharmaceutical College, Guangxi Medical University, Nanning 530021, China; Guangxi Beibu Gulf Marine Biomedicine Precision Development and High-value Utilization Engineering Research Center, Nanning 530021, China
| | - Zhiheng Su
- Pharmaceutical College, Guangxi Medical University, Nanning 530021, China; Guangxi Key Laboratory of Bioactive Molecules Research and Evaluation, Nanning 530021, China; Guangxi Beibu Gulf Marine Biomedicine Precision Development and High-value Utilization Engineering Research Center, Nanning 530021, China; Guangxi Health Commission Key Laboratory of Basic Research on Antigeriatric Drugs, Nanning 530021, China.
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4
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Edis Z, Bloukh SH. Thymol, a Monoterpenoid within Polymeric Iodophor Formulations and Their Antimicrobial Activities. Int J Mol Sci 2024; 25:4949. [PMID: 38732168 PMCID: PMC11084924 DOI: 10.3390/ijms25094949] [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: 03/31/2024] [Revised: 04/18/2024] [Accepted: 04/30/2024] [Indexed: 05/13/2024] Open
Abstract
Antimicrobial resistance (AMR) poses an emanating threat to humanity's future. The effectiveness of commonly used antibiotics against microbial infections is declining at an alarming rate. As a result, morbidity and mortality rates are soaring, particularly among immunocompromised populations. Exploring alternative solutions, such as medicinal plants and iodine, shows promise in combating resistant pathogens. Such antimicrobials could effectively inhibit microbial proliferation through synergistic combinations. In our study, we prepared a formulation consisting of Aloe barbadensis Miller (AV), Thymol, iodine (I2), and polyvinylpyrrolidone (PVP). Various analytical methods including SEM/EDS, UV-vis, Raman, FTIR, and XRD were carried out to verify the purity, composition, and morphology of AV-PVP-Thymol-I2. We evaluated the inhibitory effects of this formulation against 10 selected reference strains using impregnated sterile discs, surgical sutures, gauze bandages, surgical face masks, and KN95 masks. The antimicrobial properties of AV-PVP-Thymol-I2 were assessed through disc diffusion methods against 10 reference strains in comparison with two common antibiotics. The 25-month-old formulation exhibited slightly lower inhibitory zones, indicating changes in the sustained-iodine-release reservoir. Our findings confirm AV-PVP-Thymol-I2 as a potent antifungal and antibacterial agent against the reference strains, demonstrating particularly strong inhibitory action on surgical sutures, cotton bandages, and face masks. These results enable the potential use of the formulation AV-PVP-Thymol-I2 as a promising antimicrobial agent against wound infections and as a spray-on contact-killing agent.
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Affiliation(s)
- Zehra Edis
- Department of Pharmaceutical Sciences, College of Pharmacy and Health Science, Ajman University, Ajman P.O. Box 346, United Arab Emirates
- Center of Medical and Bio-allied Health Sciences Research, Ajman University, Ajman P.O. Box 346, United Arab Emirates;
| | - Samir Haj Bloukh
- Center of Medical and Bio-allied Health Sciences Research, Ajman University, Ajman P.O. Box 346, United Arab Emirates;
- Department of Clinical Sciences, College of Pharmacy and Health Science, Ajman University, Ajman P.O. Box 346, United Arab Emirates
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5
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Zhuo Q, Shi C, Geng Q, Wang S, Wang B, Zhang N, Yang K, Tian J. Role of mitochondrial farnesyltransferase gene in the prevention of the food spoilage fungi Aspergillus flavus by the antimicrobial natural preservative perillaldehyde. Food Microbiol 2024; 118:104422. [PMID: 38049276 DOI: 10.1016/j.fm.2023.104422] [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: 09/08/2023] [Revised: 10/24/2023] [Accepted: 11/03/2023] [Indexed: 12/06/2023]
Abstract
Aspergillus flavus, one of the most widely distributed and abundant genus of Aspergillus worldwide, poses an evident threat as a source of food contamination in grains and cereals. Perillaldehyde (PAE), a volatile essential oil extracted from the stem and leaves of Perilla frutescens L., exhibits potent antifungal activity. In our study, we investigated the role of Cox10, a key enzyme in the heme A synthesis pathway crucial for maintaining mitochondrial function. We found that cox10 is a sensitive gene of A. flavus in response to PAE by gene expression assay and GFP fluorescent localization tagging, and then we found that the deletion of this gene affects the growth and development of A. flavus, but the drug resistance is elevated. Through transcriptome sequencing and its experimental validation, the molecular mechanisms of stress triggered by the deletion of cox10 were further clarified, such as the decrease in intracellular drug content due to the increase in the expression of drug efflux proteins, and the increase in the thickness of cell wall due to the increase in the content of cell wall chitin. Clearly, cox10 plays a critical role in regulating various cellular processes of A. flavus, including growth, reproduction, development, as well as pathogenicity and drug resistance. These significant findings establish a solid theoretical foundation for the development of environmentally friendly, safe, and effective antifungal agents to combat A. flavus contamination.
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Affiliation(s)
- Qiuhan Zhuo
- School of Life Science, Jiangsu Normal University, Xuzhou, 221116, Jiangsu Province, China.
| | - Chenchen Shi
- School of Life Science, Jiangsu Normal University, Xuzhou, 221116, Jiangsu Province, China.
| | - Qingru Geng
- School of Life Science, Jiangsu Normal University, Xuzhou, 221116, Jiangsu Province, China.
| | - Shan Wang
- School of Life Science, Jiangsu Normal University, Xuzhou, 221116, Jiangsu Province, China.
| | - Bo Wang
- School of Life Science, Jiangsu Normal University, Xuzhou, 221116, Jiangsu Province, China.
| | - Ninghui Zhang
- School of Life Science, Jiangsu Normal University, Xuzhou, 221116, Jiangsu Province, China.
| | - Kunlong Yang
- School of Life Science, Jiangsu Normal University, Xuzhou, 221116, Jiangsu Province, China.
| | - Jun Tian
- School of Life Science, Jiangsu Normal University, Xuzhou, 221116, Jiangsu Province, China.
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Kiani BH, Sagheer A, Erum S, Haque MIU, Okla MK, Kataya ARA, Al-Qahtani WH, Abdel-Maksoud MA. Biocontrol of Rice Seed-Associated Fungal Pathogens Using Green Synthesis Approaches. Foodborne Pathog Dis 2024; 21:183-193. [PMID: 37917090 DOI: 10.1089/fpd.2023.0083] [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] [Indexed: 11/03/2023] Open
Abstract
Rice (Oryza sativa) is a major cereal crop that balances the food demand of the worldwide population. The crop quality drops daily due to their exposure to biotic and abiotic stresses, especially pathogens. It needs to be improved to maintain the consumption level to cope with increasing population demands for food. The current study was designed to analyze the comparison of the effects of green synthesis approaches on pathogens associated with rice seeds. In this study, essential oils were extracted from Cymbopogon citratus, Thymus vulgaris, and Origanum vulgaris medicinal plants and used as fungicides on fungal strains of Aspergillus spp. T. vulgaris effectively controlled the growth of Aspergillus niger, Aspergillus flavus, and Aspergillus terreus as compared with O. vulgaris and Cymbopogon. Further, silica nanoparticles (SiNPs) were synthesized from rice husk to evaluate their antifungal activities. SiNPs were characterized by ultraviolet-visible spectroscopy with a broad peak at 281.62 nm. Fourier-transform infrared spectroscopy spectrum confirms the presence of Si-H, Si-OH, and Si-O-Si bonds functional groups, and SiO4 tetrahedral coordination unit. X-ray diffraction pattern describes the crystalline structure with a sharp peak at 2θ = 22°. Scanning electron microscopy and energy-dispersive spectroscopy confirmed the spherical shape, size 70-115 nm, and elemental composition with pure silica contents. SiNPs showed no significant antifungal activity against Aspergillus strains. Moreover, Trichoderma was isolated from the rhizosphere of rice fields and showed a surprising antifungal effect against A. terreus, A. niger, and A. flavus. The current study successfully revealed environment-friendly and cost-effective green synthesizing approaches for analyzing biocontrol potential against rice seed-related Aspergillus spp. They will also help to improve pathogen control strategies in other cereals.
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Affiliation(s)
- Bushra Hafeez Kiani
- Department of Biological Sciences (Female Campus), Faculty of Basic and Applied Sciences, International Islamic University, Islamabad, Pakistan
| | - Aneeqa Sagheer
- Department of Biological Sciences (Female Campus), Faculty of Basic and Applied Sciences, International Islamic University, Islamabad, Pakistan
| | - Shazia Erum
- Department of Bioresource Conservation Institute, Plant Genetic Resource Institute, National Agricultural Research Centre, Islamabad, Pakistan
| | - Muhammad Izhar Ul Haque
- Department of Infectious Diseases, College of Veterinary Medicine, The University of Georgia, Athens, Georgia, USA
| | - Mohammad K Okla
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Amr R A Kataya
- Department of Biological Sciences, University of Calgary, Calgary, Alberta, Canada
| | - Wahidah H Al-Qahtani
- Department of Food Sciences and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mostafa A Abdel-Maksoud
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi Arabia
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Manjankattil S, Dewi G, Peichel C, Creek M, Bina P, Cox R, Noll S, Kollanoor Johny A. Effect of pimenta essential oil against Salmonella Agona and Salmonella Saintpaul in ground turkey meat and nonprocessed turkey breast meat. Poult Sci 2024; 103:103279. [PMID: 38100945 PMCID: PMC10764266 DOI: 10.1016/j.psj.2023.103279] [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: 06/28/2023] [Revised: 11/07/2023] [Accepted: 11/12/2023] [Indexed: 12/17/2023] Open
Abstract
Salmonella enterica Agona (S. Agona) and Salmonella enterica Saintpaul (S. Saintpaul) are among the emerging drug-resistant Salmonella in turkey production and processing. Rapid solutions to control emerging and uncommon serotypes such as S. Agona and S. Saintpaul are needed. This study tested pimenta essential oil (PEO) as a processing antibacterial against S. Agona and S. Saintpaul in experiments representative of different stages of turkey processing. The compound effectively reduced S. Agona and S. Saintpaul in nutrient broth studies and with mature biofilm assays. PEO was tested against a combination of S. Agona and S. Saintpaul in ground turkey meat and nonprocessed breast meat. In the first experiment with ground turkey, samples were inoculated with a mixture of S. Agona and S. Saintpaul (∼3 log10 CFU/g) and treated with PEO at different concentrations (0% PEO, 0.25% PEO, 0.5% PEO, 1% PEO, 2% PEO, and 2.5% PEO). In the second experiment with turkey breast, samples inoculated with ∼3 log10 CFU/g (SA+SP) were dipped in different concentrations of PEO with chitosan (CN) for 2 min. In both these experiments, samples were stored at 4°C, and Salmonella recovery was carried out at 0, 1, 3, 5, and 7 d. All experiments followed a completely randomized design and were repeated 6 times (n = 6). Statistical analysis was done using the PROC-ANOVA procedure of SAS. In the ground turkey meat, PEO at or above 2% reduced 2 log10 CFU/g of Salmonella by day 1. PEO at 2.5% in ground turkey meat resulted in enrichment-negative samples by 1 min, indicative of the rapid killing effect of the compound at a high concentration of PEO (P ≤ 0.05). A maximum reduction of 1.7 log10 CFU Salmonella/g of turkey breast meat was obtained after 2 min of dip treatment containing CN and 2.5% PEO. Results indicate that PEO could be used as a plant-based processing antibacterial against S. Agona and S. Saintpaul in turkey processing. Upscaling to plant-level studies is necessary before recommending its usage.
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Affiliation(s)
| | - Grace Dewi
- Department of Animal Science, University of Minnesota, Saint Paul, MN 55108, USA
| | - Claire Peichel
- Department of Animal Science, University of Minnesota, Saint Paul, MN 55108, USA
| | - Medora Creek
- Department of Animal Science, University of Minnesota, Saint Paul, MN 55108, USA
| | - Peter Bina
- Department of Animal Science, University of Minnesota, Saint Paul, MN 55108, USA
| | - Ryan Cox
- Department of Animal Science, University of Minnesota, Saint Paul, MN 55108, USA
| | - Sally Noll
- Department of Animal Science, University of Minnesota, Saint Paul, MN 55108, USA
| | - Anup Kollanoor Johny
- Department of Animal Science, University of Minnesota, Saint Paul, MN 55108, USA.
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Edis Z, Bloukh SH, Sara HA, Bloukh IH. Green Synthesized Polymeric Iodophors with Thyme as Antimicrobial Agents. Int J Mol Sci 2024; 25:1133. [PMID: 38256211 PMCID: PMC10815993 DOI: 10.3390/ijms25021133] [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: 12/30/2023] [Revised: 01/14/2024] [Accepted: 01/15/2024] [Indexed: 01/24/2024] Open
Abstract
Antimicrobial resistance (AMR) is a growing concern for the future of mankind. Common antibiotics fail in the treatment of microbial infections at an alarming rate. Morbidity and mortality rates increase, especially among immune-compromised populations. Medicinal plants and their essential oils, as well as iodine could be potential solutions against resistant pathogens. These natural antimicrobials abate microbial proliferation, especially in synergistic combinations. We performed a simple, one-pot synthesis to prepare our formulation with polyvinylpyrrolidone (PVP)-complexed iodine (I2), Thymus Vulgaris L. (Thyme), and Aloe Barbadensis Miller (AV). SEM/EDS, UV-vis, Raman, FTIR, and XRD analyses verified the purity, composition, and morphology of AV-PVP-Thyme-I2. We investigated the inhibitory action of the bio-formulation AV-PVP-Thyme-I2 against 10 selected reference pathogens on impregnated sterile discs, surgical sutures, cotton gauze bandages, surgical face masks, and KN95 masks. The antimicrobial properties of AV-PVP-Thyme-I2 were studied by disc diffusion methods and compared with those of the antibiotics gentamycin and nystatin. The results confirm AV-PVP-Thyme-I2 as a strong antifungal and antibacterial agent against the majority of the tested microorganisms with excellent results on cotton bandages and face masks. After storing AV-PVP-Thyme-I2 for 18 months, the inhibitory action was augmented compared to the fresh formulation. Consequently, we suggest AV-PVP-Thyme-I2 as an antimicrobial agent against wound infections and a spray-on contact killing agent.
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Affiliation(s)
- Zehra Edis
- Department of Pharmaceutical Sciences, College of Pharmacy and Health Science, Ajman University, Ajman P.O. Box 346, United Arab Emirates
- Center of Medical and Bio-Allied Health Sciences Research, Ajman University, Ajman P.O. Box 346, United Arab Emirates; (S.H.B.); (H.A.S.)
| | - Samir Haj Bloukh
- Center of Medical and Bio-Allied Health Sciences Research, Ajman University, Ajman P.O. Box 346, United Arab Emirates; (S.H.B.); (H.A.S.)
- Department of Clinical Sciences, College of Pharmacy and Health Science, Ajman University, Ajman P.O. Box 346, United Arab Emirates
| | - Hamed Abu Sara
- Center of Medical and Bio-Allied Health Sciences Research, Ajman University, Ajman P.O. Box 346, United Arab Emirates; (S.H.B.); (H.A.S.)
- Department of Clinical Sciences, College of Pharmacy and Health Science, Ajman University, Ajman P.O. Box 346, United Arab Emirates
| | - Iman Haj Bloukh
- College of Dentistry, Ajman University, Ajman P.O. Box 346, United Arab Emirates;
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9
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Mukarumbwa P, Taruvinga A. Landrace and GM maize cultivars' selection choices among rural farming households in the Eastern Cape Province, South Africa. GM CROPS & FOOD 2023; 14:1-15. [PMID: 37210729 DOI: 10.1080/21645698.2023.2215146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 05/05/2023] [Accepted: 05/11/2023] [Indexed: 05/23/2023]
Abstract
Maize plays a significant role among rural farming households in South Africa. The study therefore estimated the drivers of maize cultivars' selection choices among rural farming households focusing on the commonly grown cultivars from the study area (Landrace and genetically modifies [GM] maize). A cross-sectional survey of 650 respondents randomly selected from Port St Johns and King Sabata Dalindyebo Local Municipalities of the Eastern Cape Province of South Africa were used. Descriptive results revealed that a significant number of the respondents from the study area (65%) were growing Landrace maize cultivars, followed by GM maize (31%), improved OPVs (3%) and conventional hybrids (1%). Multivariate Probit regression estimates show that GM maize cultivars' selection is positively influenced by the amount of rainfall (1% level), household size (5% level), education (1% level), size of arable land (10% level) and access to cell phones (5% level), whilst negatively influenced by the employment status (5%). Conversely, the selection of Landrace maize cultivars is negatively influenced by the of amount rainfall (1% level), education (1% level), income (10% level), access to cell phone (10% level) and radio (10% level) whilst positively influenced by the number of livestock (5% level). The study therefore argues that GM maize cultivars may be meaningfully promoted in high rainfall areas, focusing on arable land sizes and targeted awareness campaigns. The promotion of Landrace maize cultivars may be targeted in low rainfall areas in a mixed farming setting to enhance the complementarity of maize and livestock.
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Affiliation(s)
- Peter Mukarumbwa
- Department of Agricultural Economics and Extension, National University of Lesotho, Lesotho
| | - Amon Taruvinga
- Department of Agricultural Economics and Extension, National University of Lesotho, Lesotho
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10
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Nieto G, Martínez-Zamora L, Peñalver R, Marín-Iniesta F, Taboada-Rodríguez A, López-Gómez A, Martínez-Hernández GB. Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry. Foods 2023; 13:47. [PMID: 38201075 PMCID: PMC10778451 DOI: 10.3390/foods13010047] [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: 11/16/2023] [Revised: 12/11/2023] [Accepted: 12/17/2023] [Indexed: 01/12/2024] Open
Abstract
According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several scientific evidence (in vitro studies and epidemiological studies like the controversial Southampton study published in 2007) have pointed out that several synthetic additives may lead to health issues for consumers. In that sense, the actual consumer searches for "Clean Label" foods with ingredient lists clean of coded additives, which are rejected by the actual consumer, highlighting the need to distinguish synthetic and natural codded additives from the ingredient lists. However, this natural approach must focus on an integrated vision of the replacement of chemical substances from the food ingredients, food contact materials (packaging), and their application on the final product. Hence, natural plant alternatives are hereby presented, analyzing their potential success in replacing common synthetic emulsifiers, colorants, flavorings, inhibitors of quality-degrading enzymes, antimicrobials, and antioxidants. In addition, the need for a complete absence of chemical additive migration to the food is approached through the use of plant-origin bioactive compounds (e.g., plant essential oils) incorporated in active packaging.
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Affiliation(s)
- Gema Nieto
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Lorena Martínez-Zamora
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Rocío Peñalver
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Fulgencio Marín-Iniesta
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Amaury Taboada-Rodríguez
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
- Agrosingularity, Calle Pintor Aurelio Pérez 12, 30006 Murcia, Spain
| | - Antonio López-Gómez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Spain;
| | - Ginés Benito Martínez-Hernández
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Spain;
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11
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Romero-Montero A, Melgoza-Ramírez LJ, Ruíz-Aguirre JA, Chávez-Santoscoy A, Magaña JJ, Cortés H, Leyva-Gómez G, Del Prado-Audelo ML. Essential-Oils-Loaded Biopolymeric Nanoparticles as Strategies for Microbial and Biofilm Control: A Current Status. Int J Mol Sci 2023; 25:82. [PMID: 38203252 PMCID: PMC10778842 DOI: 10.3390/ijms25010082] [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: 11/09/2023] [Revised: 12/01/2023] [Accepted: 12/06/2023] [Indexed: 01/12/2024] Open
Abstract
The emergence of bacterial strains displaying resistance to the currently available antibiotics is a critical global concern. These resilient bacteria can form biofilms that play a pivotal role in the failure of bacterial infection treatments as antibiotics struggle to penetrate all biofilm regions. Consequently, eradicating bacteria residing within biofilms becomes considerably more challenging than their planktonic counterparts, leading to persistent and chronic infections. Among various approaches explored, essential oils loaded in nanoparticles based on biopolymers have emerged, promising strategies that enhance bioavailability and biological activities, minimize side effects, and control release through regulated pharmacokinetics. Different available reviews analyze nanosystems and essential oils; however, usually, their main goal is the analysis of their antimicrobial properties, and progress in biofilm combat is rarely discussed, or it is not the primary objective. This review aims to provide a global vision of biofilm conformation and describes mechanisms of action attributed to each EO. Furthermore, we present a comprehensive overview of the latest developments in biopolymeric nanoparticles research, especially in chitosan- and zein-based nanosystems, targeting multidrug-resistant bacteria in both their sessile and biofilm forms, which will help to design precise strategies for combating biofilms.
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Affiliation(s)
- Alejandra Romero-Montero
- Departamento de Farmacia, Facultad de Química, Universidad Nacional Autónoma de México, Mexico City 04510, Mexico; (A.R.-M.); (G.L.-G.)
| | - Luis Javier Melgoza-Ramírez
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Mexico City 14380, Mexico; (L.J.M.-R.); (J.A.R.-A.); (J.J.M.)
| | - Jesús Augusto Ruíz-Aguirre
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Mexico City 14380, Mexico; (L.J.M.-R.); (J.A.R.-A.); (J.J.M.)
| | - Alejandra Chávez-Santoscoy
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Monterrey, Ave. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Mexico;
| | - Jonathan Javier Magaña
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Mexico City 14380, Mexico; (L.J.M.-R.); (J.A.R.-A.); (J.J.M.)
- Laboratorio de Medicina Genómica, Departamento de Genómica, Instituto Nacional de Rehabilitación Luis Guillermo Ibarra Ibarra, Mexico City 14389, Mexico;
| | - Hernán Cortés
- Laboratorio de Medicina Genómica, Departamento de Genómica, Instituto Nacional de Rehabilitación Luis Guillermo Ibarra Ibarra, Mexico City 14389, Mexico;
| | - Gerardo Leyva-Gómez
- Departamento de Farmacia, Facultad de Química, Universidad Nacional Autónoma de México, Mexico City 04510, Mexico; (A.R.-M.); (G.L.-G.)
| | - María Luisa Del Prado-Audelo
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Mexico City 14380, Mexico; (L.J.M.-R.); (J.A.R.-A.); (J.J.M.)
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12
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Rayess YE, Nehme L, Ghanem C, Beyrouthy ME, Sadaka C, Azzi-Achkouty S, Nehme N, Gürer ES, Sharifi-Rad J. Phenolic content, antioxidant and antimicrobial activities evaluation and relationship of commercial spices in the lebanese market. BMC Chem 2023; 17:157. [PMID: 37986193 PMCID: PMC10662694 DOI: 10.1186/s13065-023-01074-2] [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: 02/03/2023] [Accepted: 10/31/2023] [Indexed: 11/22/2023] Open
Abstract
Lebanese cuisine is renowned for its distinctive flavours and vibrant aromas. In Lebanese cuisine, spices are not just used for their flavour; they are also valued for their medicinal properties. This study consists of evaluating and comparing the total phenolic content and the antioxidant capacity of 21 samples of spices used in the Lebanese daily diet, such as cinnamon, allspice, coriander, cloves, etc. and the mixtures prepared in well-defined proportions. Several solvents were tested for the extraction of the phenolic compounds from spices, and the water and ethanol (v/v) mixture were retained for this study. Results showed that clove presented the highest polyphenol content (173.7 ± 2.98 mg Gallic Acid Equivalent (GAE)/g Dry Matter (DM)) and the highest antioxidant capacity by ABTS test (4875.68 ± 480.40 µmol trolox / g DM). and DPPH test (85.84 ± 0.5%). The examination of the results showed a positive significant correlation between the polyphenol contents and the antioxidant activity of the spices. The antimicrobial activity tested by the broth microdilution method was determined against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella Enteritidis. The results showed high antimicrobial activity manifested by low value of minimum inhibitory concentration (MIC) (MIC < 2.4 µg/mL) for cinnamon, turmeric, white pepper, red pepper, allspice, clove and nutmeg. In conclusion, spices used in Lebanese cuisine, such as clove, cinnamon, allspice and spices, were rich in phenolic compounds and presented important potential health benefits.
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Affiliation(s)
- Youssef El Rayess
- Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik (USEK), Jounieh, Lebanon.
| | - Lea Nehme
- Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik (USEK), Jounieh, Lebanon
| | - Chantal Ghanem
- Lebanese Agricultural Research Institute, Fanar Station, Fanar, Lebanon
| | - Marc El Beyrouthy
- Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik (USEK), Jounieh, Lebanon
| | | | - Samar Azzi-Achkouty
- Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik (USEK), Jounieh, Lebanon
| | - Nancy Nehme
- Faculty of Agricultural Engineering and Veterinary Medicine, Lebanese University, Dekwaneh, Lebanon
| | - Eda Sönmez Gürer
- Faculty of Pharmacy, Department of Pharmacognosy, Sivas Cumhuriyet University, Sivas, Turkey
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13
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Zhang J, Zhang M, Ju R, Chen K, Bhandari B, Wang H. Advances in efficient extraction of essential oils from spices and its application in food industry: A critical review. Crit Rev Food Sci Nutr 2023; 63:11482-11503. [PMID: 35766478 DOI: 10.1080/10408398.2022.2092834] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
With the increase of people's awareness of food safety, it is crucial to find natural and green antimicrobial agents to replace traditional antimicrobial agents. Essential oils of spices (SEOs) are low toxicity or nontoxic, which exhibited antioxidants and antimicrobial activity according to many in vitro and in situ experiments. Spices are widely available and low cost as a plant raw material for the extraction of SEOs. This review summarized highly efficient extraction techniques for SEOs, such as physical field assisted extraction technology, supercritical fluid extraction, and biological-based techniques. Furthermore, purification of SEOs and components were also recapitulated. Purification techniques of SEOs improve their utilization value due to the increased content of bioactive components. Finally, the review concentrated on the applications of SEOs in food industry, including food preservation, food active packaging by means of films or coatings, antioxidant properties. In addition, addressing the problem of unstability of SEOs and its role to inhibit the pathogenic bacteria, the encapsulation of SEOs for use in the food industrial sectors reduces the safety risk to human health.
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Affiliation(s)
- Jiong Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Kai Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia
| | - Haixiang Wang
- Yechun Food Production and Distribution Co., Ltd., Yangzhou, Jiangsu, China
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14
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Yang X, Zhao D, Ge S, Bian P, Xue H, Lang Y. Alginate-based edible coating with oregano essential oil/β-cyclodextrin inclusion complex for chicken breast preservation. Int J Biol Macromol 2023; 251:126126. [PMID: 37541460 DOI: 10.1016/j.ijbiomac.2023.126126] [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: 12/18/2022] [Revised: 07/13/2023] [Accepted: 08/01/2023] [Indexed: 08/06/2023]
Abstract
A sodium alginate (SA) edible coating containing oregano essential oil (OEO)/β-cyclodextrin (β-CD) inclusion complexes (SA/OEO-MP coating) was developed to extend the shelf life of fresh chicken breast during refrigeration storage. First, OEO was inserted into the hydrophobic interior of β-CD to form an inclusion complex (OEO-MP) that maintained its excellent antioxidant and antibacterial activities. The formed OEO-MP was characterized using fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM). In addition, thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) results demonstrated that β-CD could improve the thermal stability of OEO. The encapsulation efficiency reached 71.6 %, and OEO was released continuously from the OEO-MP. The lipid oxidation, total viable count (TVC) and sensory properties of chicken breasts were regularly monitored when OEO-MP was incorporated into the SA coating for chicken breast preservation. Compared with the uncoated group, the SA/OEO-MP-coated groups showed significantly reduced increases in pH, thiobarbituric acid reactive substances (TBARS), total volatile base nitrogen (TVB-N), and TVC, especially in the SA/OEO-MP1 group. In summary, the SA/OEO-MP coating could preserve the chicken breast by reducing lipid oxidation and inhibiting the proliferation of microorganisms. It would be developed as a prospective edible packaging for chicken preservation.
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Affiliation(s)
- Xiaoxi Yang
- Hebei Key Laboratory of Public Health Safety, School of Public Health, Hebei University, Baoding 071002, China.
| | - Dongxue Zhao
- Hebei Key Laboratory of Public Health Safety, School of Public Health, Hebei University, Baoding 071002, China
| | - Shaohui Ge
- Hebei Key Laboratory of Public Health Safety, School of Public Health, Hebei University, Baoding 071002, China
| | - Pengsha Bian
- Hebei Research Center for Geoanalysis, Baoding 071051, China
| | - Hongmei Xue
- Department of Clinical Nutrition, The First Hospital of Hebei Medical University, Shijiazhuang 050031, China
| | - Yumiao Lang
- Hebei Key Laboratory of Public Health Safety, School of Public Health, Hebei University, Baoding 071002, China.
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15
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Battistini R, Masotti C, Bianchi DM, Decastelli L, Garcia-Vozmediano A, Maurella C, Fauconnier ML, Paparella A, Serracca L. In Vivo Evaluation of the Potential of Thyme and Lemon Hydrolates as Processing Aids to Reduce Norovirus Concentration during Oyster Depuration. Foods 2023; 12:3976. [PMID: 37959094 PMCID: PMC10647395 DOI: 10.3390/foods12213976] [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: 09/05/2023] [Revised: 10/24/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
In this study, we evaluated the use of hydrolates, co-products of essential oil distillation, as processing aids to improve the depuration process of Pacific oysters (Crassostrea gigas) as a post-harvest method aimed at reducing the norovirus (NoV) viral load. Live oysters were kept in water to which hydrolates of Thymus serpyllum and Citrus limon at 1% were added for 24 h. The concentration of NoV was quantified using the ISO 15216-1 quantitative real-time RT-PCR method in the oyster digestive tissue both before and after the treatment. The results showed a significant reduction of 0.2 log in the NoV GII concentration after 24 h of treatment with 1% C. limon hydrolate. Conversely, treatment with T. serpyllum did not appear to reduce the concentration of NoV compared to the control. Additionally, a sensory analysis was conducted through a blind survey comparing untreated and treated oysters. No changes in the sensory and physical characteristics of the oysters were observed, except for a decrease in the marine flavour intensity, which was positively perceived by consumers. These results indicate that the addition of hydrolates of C. limon at 1% during depuration might represent a promising processing aid for enhancing both the safety and acceptability of live oysters.
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Affiliation(s)
- Roberta Battistini
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Chiara Masotti
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Daniela Manila Bianchi
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Lucia Decastelli
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Aitor Garcia-Vozmediano
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Cristiana Maurella
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, 5030 Gembloux, Belgium;
| | - Antonello Paparella
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy;
| | - Laura Serracca
- Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta, 10154 Turin, Italy; (R.B.); (D.M.B.); (L.D.); (A.G.-V.); (C.M.); (L.S.)
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16
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Li L, Lin Y, Agyekumwaa Addo K, Yu Y, Liao C. Effect of allyl isothiocyanate on the growth and virulence of Clostridium perfringens and its application on cooked pork. Food Res Int 2023; 172:113110. [PMID: 37689877 DOI: 10.1016/j.foodres.2023.113110] [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: 01/16/2023] [Revised: 06/02/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
The objective of this study is to explore the antibacterial action modes and virulence-inhibitory effects of allyl isothiocyanate (AITC) against Clostridium perfringens (C. perfringens). The minimum inhibitory concentration (MIC) of AITC against vegetative cells of Cp 13124 was 0.1 μL/mL, and the time-kill kinetics analysis revealed that AITC could significantly suppress the growth of Cp 13124. According to the results from scanning electron microscopy (SEM), fluorescence microscopy, and UV absorbance substance detection, the cell membrane of Cp 13124 was damaged upon AITC treatment, causing a loss of integrity and the release of intracellular substances. Meanwhile, the fluorescence quenching experiment indicated the interaction of AIT-C with membrane proteins, which caused changes in the conformation of membrane proteins. Measurement of reactive oxygen species (ROS) and flow cytometry analysis demonstrated that AITC could induce apoptosis through oxidative stress. The formation of Cp 13124 biofilms was inhibited by AITC using the crystalline violet method, which was possibly related to the inhibition of sliding motility. Finally, low concentrations of AITC could be used as an antibacterial agent to inhibit the outgrowth of Cp 13124 in cooked pork, suggesting that AITC is a promising candidate for novel preservatives in the meat business.
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Affiliation(s)
- Linying Li
- Research Center of Food Safety and Detection, College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Yilin Lin
- Research Center of Food Safety and Detection, College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Keren Agyekumwaa Addo
- Research Center of Food Safety and Detection, College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Yigang Yu
- Research Center of Food Safety and Detection, College of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
| | - Caihu Liao
- Yingdong Food Science and Engineering Institute, Shaoguan University, Shaoguan 512005, China; Provincial Key Laboratory for Utilization and Conservation of Food and Medicinal Resourcesin Northern Guangdong, Shaoguan 512005, China.
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17
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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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18
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Feng J, Yanshao B, Wang H, Zhang X, Wang F. Recent advancements on use of essential oils as preservatives against fungi and mycotoxins spoiling food grains. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2023; 40:1242-1263. [PMID: 37549249 DOI: 10.1080/19440049.2023.2240894] [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: 03/28/2023] [Revised: 07/07/2023] [Accepted: 07/13/2023] [Indexed: 08/09/2023]
Abstract
Spoilage of grains by mycotoxigenic fungi poses a great threat to food security and human health. Conventionally used chemical agents to prevent grain fungi contamination cause increasingly significant problems such as microbial resistance, residual toxicity and environmental unfriendliness. In recent years, plant essential oils (EOs) have become a hot spot in the research of control of grain fungi and mycotoxins, due to their extensive sources, non-toxicity, environmental friendliness and good antifungal efficiency. The current review aims to provide an overview of the prevention of fungi and mycotoxins in grain through EOs. The antifungal and toxin inhibition efficiency of different EOs and their effective components are investigated. The inhibition mechanism of EOs on fungi and mycotoxins in grains is introduced. The influence of EOs treatment on the change of grain quality is also discussed. In addition, the formulations and techniques used to overcome the disadvantages of EOs application are introduced. The results of recent studies have confirmed that EOs provide great potential for controlling common fungi and mycotoxins in grains, and enhancing quantity and quality safety of grains.
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Affiliation(s)
- Jiachang Feng
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Bowen Yanshao
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - He Wang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Xiaowei Zhang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Fenghe Wang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
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19
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Ratajczak K, Piotrowska-Cyplik A, Cyplik P. Analysis of the Effect of Various Potential Antimicrobial Agents on the Quality of the Unpasteurized Carrot Juice. Molecules 2023; 28:6297. [PMID: 37687126 PMCID: PMC10488548 DOI: 10.3390/molecules28176297] [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: 06/26/2023] [Revised: 08/07/2023] [Accepted: 08/15/2023] [Indexed: 09/10/2023] Open
Abstract
Short shelf-life and poor microbial quality of minimally processed foods of plant origin pose a serious problem for the food industry. Novel techniques of minimal treatment combined with disinfection are being researched, and, for fresh juice, the addition of antimicrobial agents appears to be a promising route. In this research, fresh, nonfiltered, unpasteurized carrot juice was mixed with four potential antimicrobials (bourbon vanilla extract, peppermint extract, cannabidiol oil, and grapefruit extract). All four variants and the reference pure carrot juice were analyzed for metapopulational changes, microbial changes, and physicochemical changes. The potential antimicrobials used in the research have improved the overall microbial quality of carrot juice across 4 days of storage. However, it is important to notice that each of the four agents had a different spectrum of effectiveness towards the groups identified in the microflora of carrot juice. Additionally, the antimicrobials have increased the diversity of the carrot juice microbiome but did not prevent the occurrence of pathogenic bacteria. In conclusion, the use of antimicrobial agents such as essential oils or their derivatives may be a promising way of improving the microbial quality and prolonging the shelf-life of minimally processed foods, such as fresh juices, but the technique requires further research.
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Affiliation(s)
- Katarzyna Ratajczak
- Department of Food Technology of Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland;
| | - Agnieszka Piotrowska-Cyplik
- Department of Food Technology of Plant Origin, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland;
| | - Paweł Cyplik
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Wojska Polskiego 48, 60-627 Poznań, Poland;
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20
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Yu W, Guo J, Liu Y, Xue X, Wang X, Wei L, Ma J. Potential Impact of Combined Inhibition by Bacteriocins and Chemical Substances of Foodborne Pathogenic and Spoilage Bacteria: A Review. Foods 2023; 12:3128. [PMID: 37628127 PMCID: PMC10453098 DOI: 10.3390/foods12163128] [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: 07/07/2023] [Revised: 08/11/2023] [Accepted: 08/18/2023] [Indexed: 08/27/2023] Open
Abstract
In recent years, food safety caused by foodborne pathogens and spoilage bacteria has become a major public health problem worldwide. Bacteriocins are a kind of antibacterial peptide synthesized by microbial ribosomes, and are widely used as food preservatives. However, when used individually bacteriocins may have limitations such as high cost of isolation and purification, narrow inhibitory spectrum, easy degradation by enzymes, and vulnerability to complex food environments. Numerous studies have demonstrated that co-treatment with bacteriocins and a variety of chemical substances can have synergistic antibacterial effects on spoilage microorganisms and foodborne pathogens, effectively prolonging the shelf life of food and ensuring food safety. Therefore, this paper systematically summarizes the synergistic bacteriostatic strategies of bacteriocins in combination with chemical substances such as essential oils, plant extracts, and organic acids. The impacts of bacteriocins when used individually and in combination with other chemical substances on different food substrates are clarified, and bacteriocin-chemical substance compositions that enhance antibacterial effectiveness and reduce the potential negative effects of chemical preservatives are highlighted and discussed. Combined treatments involving bacteriocins and different kinds of chemical substances are expected to be a promising new antibacterial method and to become widely used in both the food industry and biological medicine.
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Affiliation(s)
| | | | | | | | | | | | - Jiage Ma
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, China; (W.Y.); (J.G.); (Y.L.); (X.X.); (X.W.); (L.W.)
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21
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Ardali FR, Sharifan A, Mosavi SME, Mortazavian AM, Jannat B. Production of fermented milk analogs using subcritical water extraction of rice by-products and investigation of its physicochemical, microbial, rheological, and sensory properties. FOOD SCI TECHNOL INT 2023:10820132231186170. [PMID: 37424287 DOI: 10.1177/10820132231186170] [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: 07/11/2023]
Abstract
Rice milling by-products extract and Persian grape syrup (Persian grape molasses), as the proper alternatives for milk ingredients and sucrose, respectively, can be considered a promising way to produce functional milk analogs. In this study, we studied the production of rice milling by-product extracts via the subcritical water extraction method, as a green method. The optimum extract was then fermented by Lactobacillus casei and Lactobacillus plantarum, and the different physicochemical, sensory, and rheological properties and the viability of these lactic acid bacteria were assessed during fermentation and certain intervals of 28-day storage. Considering rheological properties, the optimum rice milling by-product extract was recognized based on DOE analysis and the rheological curves of fermented drinks and Persian grape molasses were fitted by Herschel-Bulkley and Bingham models, respectively. The extract and also milk analog had excellent fitness with Herschel-Bulkley model, and this fermented milk analog showed a drop in the consistency index, flow behavior, and yield stress during the 28-day storage. According to the results, the viable cell count of Lactobacillus plantarum and Lactobacillus casei remained at 106-108 colony forming unit/ml after 28-day storage, which showed a combination of rice milling by-product ingredients and inulin had a positive effect on the survival rate of lactic acid bacteria. An increase in values of total phenolic compounds, as well as antioxidant activity observed during fermentation; however, these compounds dropped considerably during storage as a result of degradation and interaction with other compounds. Moreover, in terms of sensory evaluation, Lactobacillus plantarum drinks provided the highest overall acceptability among other samples on the 28th day.
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Affiliation(s)
- Fatemeh Raiesi Ardali
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Anousheh Sharifan
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Seyed M E Mosavi
- Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Tehran, Iran
| | - Amir M Mortazavian
- Faculty of Nutrition Sciences, Food Science Technology/National Nutrition and Food Technology Research, Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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22
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Romanescu M, Oprean C, Lombrea A, Badescu B, Teodor A, Constantin GD, Andor M, Folescu R, Muntean D, Danciu C, Dalleur O, Batrina SL, Cretu O, Buda VO. Current State of Knowledge Regarding WHO High Priority Pathogens-Resistance Mechanisms and Proposed Solutions through Candidates Such as Essential Oils: A Systematic Review. Int J Mol Sci 2023; 24:ijms24119727. [PMID: 37298678 DOI: 10.3390/ijms24119727] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 05/31/2023] [Accepted: 06/02/2023] [Indexed: 06/12/2023] Open
Abstract
Combating antimicrobial resistance (AMR) is among the 10 global health issues identified by the World Health Organization (WHO) in 2021. While AMR is a naturally occurring process, the inappropriate use of antibiotics in different settings and legislative gaps has led to its rapid progression. As a result, AMR has grown into a serious global menace that impacts not only humans but also animals and, ultimately, the entire environment. Thus, effective prophylactic measures, as well as more potent and non-toxic antimicrobial agents, are pressingly needed. The antimicrobial activity of essential oils (EOs) is supported by consistent research in the field. Although EOs have been used for centuries, they are newcomers when it comes to managing infections in clinical settings; it is mainly because methodological settings are largely non-overlapping and there are insufficient data regarding EOs' in vivo activity and toxicity. This review considers the concept of AMR and its main determinants, the modality by which the issue has been globally addressed and the potential of EOs as alternative or auxiliary therapy. The focus is shifted towards the pathogenesis, mechanism of resistance and activity of several EOs against the six high priority pathogens listed by WHO in 2017, for which new therapeutic solutions are pressingly required.
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Affiliation(s)
- Mirabela Romanescu
- Doctoral School, "Victor Babeş" University of Medicine and Pharmacy, 2 Eftimie Murgu Street, 300041 Timisoara, Romania
- Faculty of Medicine, "Victor Babeş" University of Medicine and Pharmacy, 2 Eftimie Murgu Street, 300041 Timisoara, Romania
| | - Camelia Oprean
- Faculty of Pharmacy, "Victor Babeş" University of Medicine and Pharmacy, 2 Eftimie Murgu Street, 300041 Timisoara, Romania
- OncoGen Centre, County Hospital 'Pius Branzeu', Blvd. Liviu Rebreanu 156, 300723 Timisoara, Romania
| | - Adelina Lombrea
- Doctoral School, "Victor Babeş" University of Medicine and Pharmacy, 2 Eftimie Murgu Street, 300041 Timisoara, Romania
| | - Bianca Badescu
- Doctoral School, "Victor Babeş" University of Medicine and Pharmacy, 2 Eftimie Murgu Street, 300041 Timisoara, Romania
| | - Ana Teodor
- Doctoral School, "Victor Babeş" University of Medicine and Pharmacy, 2 Eftimie Murgu Street, 300041 Timisoara, Romania
| | - George D Constantin
- Doctoral School, "Victor Babeş" University of Medicine and Pharmacy, 2 Eftimie Murgu Street, 300041 Timisoara, Romania
| | - Minodora Andor
- Faculty of Medicine, "Victor Babeş" University of Medicine and Pharmacy, 2 Eftimie Murgu Street, 300041 Timisoara, Romania
| | - Roxana Folescu
- Faculty of Medicine, "Victor Babeş" University of Medicine and Pharmacy, 2 Eftimie Murgu Street, 300041 Timisoara, Romania
| | - Delia Muntean
- Faculty of Medicine, "Victor Babeş" University of Medicine and Pharmacy, 2 Eftimie Murgu Street, 300041 Timisoara, Romania
- Multidisciplinary Research Center on Antimicrobial Resistance, "Victor Babes" University of Medicine and Pharmacy, 2 Eftimie Murgu Square, 300041 Timisoara, Romania
| | - Corina Danciu
- Faculty of Pharmacy, "Victor Babeş" University of Medicine and Pharmacy, 2 Eftimie Murgu Street, 300041 Timisoara, Romania
- Research Center for Pharmaco-Toxicological Evaluation, "Victor Babes" University of Medicine and Pharmacy, 2 Eftimie Murgu Square, 300041 Timisoara, Romania
| | - Olivia Dalleur
- Louvain Drug Research Institute, Université Catholique de Louvain, Avenue Emmanuel Mounier 73, 1200 Brussels, Belgium
| | - Stefan Laurentiu Batrina
- Faculty of Agriculture, University of Life Sciences "King Mihai I" from Timisoara, Calea Aradului 119, 300645 Timisoara, Romania
| | - Octavian Cretu
- Faculty of Medicine, "Victor Babeş" University of Medicine and Pharmacy, 2 Eftimie Murgu Street, 300041 Timisoara, Romania
| | - Valentina Oana Buda
- Faculty of Pharmacy, "Victor Babeş" University of Medicine and Pharmacy, 2 Eftimie Murgu Street, 300041 Timisoara, Romania
- Research Center for Pharmaco-Toxicological Evaluation, "Victor Babes" University of Medicine and Pharmacy, 2 Eftimie Murgu Square, 300041 Timisoara, Romania
- Ineu City Hospital, 2 Republicii Street, 315300 Ineu, Romania
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23
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Hu J, Zhu H, Feng Y, Yu M, Xu Y, Zhao Y, Zheng B, Lin J, Miao W, Zhou R, Cullen PJ. Emulsions containing composite (clove, oregano, and cinnamon) essential oils: Phase inversion preparation, physicochemical properties and antibacterial mechanism. Food Chem 2023; 421:136201. [PMID: 37105117 DOI: 10.1016/j.foodchem.2023.136201] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 03/05/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023]
Abstract
Natural essential oils (EOs), especially those combining different individual EOs (also termed composite EOs) with enhanced performance, are becoming healthy, market-sought food preservatives/additives. This study aims to provide insights into the challenge regarding EOs processing due to their low solubility and the elusive mechanism under the enhanced bio-reactivity of composite EOs. A unique oil/water interacting network was created by phase-inversion processing, which enhances EO solubilization and emulsification to form composite EO formulations (EOFs) containing ordinary cinnamon, oregano and clove EOs. These EOFs mainly contained cinnamaldehyde, carvacrol and eugenol and exhibited excellent post-storage stability. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability of EOFs (at 15.880 μL/mL) was > 88%, and the Ferric reducing antioxidant power (FRAP) was 1.8 mM FeSO4·7H2O. The minimum inhibitory concentration (MIC) of EOFs against E. coli and S. aureus was ∼7.940 μL/mL. The EOFs could cause quick deterioration of bacterial structures, demonstrating high efficacy in bacteria-killing and anti-biofilm formation.
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Affiliation(s)
- Jiajie Hu
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Hangxin Zhu
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Yuwei Feng
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Mijia Yu
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Yueqiang Xu
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Yadong Zhao
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Bin Zheng
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China
| | - Jiheng Lin
- Zhoushan Institute for Food and Drug Control, 316022 Zhoushan, China
| | - Wenhua Miao
- Department of Food Science and Pharmaceutics, Zhejiang Ocean University, 316022 Zhoushan, China.
| | - Rusen Zhou
- School of Chemical and Biomolecular Engineering, University of Sydney, Sydney, NSW 2006, Australia.
| | - Patrick J Cullen
- School of Chemical and Biomolecular Engineering, University of Sydney, Sydney, NSW 2006, Australia
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24
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Lai WF. Design and application of self-healable polymeric films and coatings for smart food packaging. NPJ Sci Food 2023; 7:11. [PMID: 36991042 DOI: 10.1038/s41538-023-00185-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Accepted: 03/01/2023] [Indexed: 03/31/2023] Open
Abstract
Smart packaging materials enable active control of parameters that potentially influence the quality of a packaged food product. One type of these that have attracted extensive interest is self-healable films and coatings, which show the elegant, autonomous crack repairing ability upon the presence of appropriate stimuli. They exhibit increased durability and effectively lengthen the usage lifespan of the package. Over the years, extensive efforts have been paid to the design and development of polymeric materials that show self-healing properties; however, till now most of the discussions focus on the design of self-healable hydrogels. Efforts devoted to delineating related advances in the context of polymeric films and coatings are scant, not to mention works reviewing the use of self-healable polymeric materials for smart food packaging. This article fills this gap by offering a review of not only the major strategies for fabrication of self-healable polymeric films and coatings but also the mechanisms of the self-healing process. It is hoped that this article cannot only provide a snapshot of the recent development of self-healable food packaging materials, but insights into the optimization and design of new polymeric films and coatings with self-healing properties can also be gained for future research.
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Affiliation(s)
- Wing-Fu Lai
- Department of Applied Biology and Chemical Technology, Hong Kong Polytechnic University, Hong Kong Special Administrative Region, China.
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25
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Piasecki B, Balázs VL, Kieltyka-Dadasiewicz A, Szabó P, Kocsis B, Horváth G, Ludwiczuk A. Microbiological Studies on the Influence of Essential Oils from Several Origanum Species on Respiratory Pathogens. Molecules 2023; 28:molecules28073044. [PMID: 37049808 PMCID: PMC10096388 DOI: 10.3390/molecules28073044] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/27/2023] [Accepted: 03/27/2023] [Indexed: 04/03/2023] Open
Abstract
Essential oils (EOs) with established and well-known activities against human pathogens might become new therapeutics in multidrug-resistant bacterial infections, including respiratory tract infections. The aim of this study was to evaluate the antimicrobial activity of EOs obtained from several samples of Origanum vulgare, O. syriacum, and O. majorana cultivated in Poland. EOs were analyzed by GC-MS and tested against four bacterial strains: Staphylococcus aureus (MRSA), Haemophilus influenzae, Haemophilus parainfluenzae, and Pseudomonas aeruginosa. Chemical analyses showed that the Eos were characterized by a high diversity in composition. Based on the chemical data, four chemotypes of Origanum EOs were confirmed. These were carvacrol, terpineol/sabinene hydrate, caryophyllene oxide, and thymol chemotypes. Thin-layer chromatography-bioautography confirmed the presence of biologically active antibacterial components in all tested EOs. The highest number of active spots were found among EOs with cis-sabinene hydrate as the major compound. On the other hand, the largest spots of inhibition were characteristic to EOs of the carvacrol chemotype. Minimal inhibitory concentrations (MICs) were evaluated for the most active EOs: O. vulgare ‘Hirtum’, O. vulgare ‘Margarita’, O. vulgare ‘Hot & Spicy’, O. majorana, and O. syriacum (I) and (II); it was shown that both Haemophilus strains were the most sensitive with an MIC value of 0.15 mg/mL for all EOs. O. majorana EO was also the most active in the MIC assay and had the highest inhibitory rate in the anti-biofilm assay against all strains. The most characteristic components present in this EO were the trans-sabinene hydrate and terpinen-4-ol. The strain with the least sensitivity was the MRSA with an MIC of 0.6 mg/mL for all EOs except for O. majorana, where the MIC value reached 0.3 mg/mL. Scanning electron microscopy performed on the Haemophilus influenzae and Haemophilus parainfluenzae biofilms showed a visible decrease in the appearance of bacterial clusters under the influence of O. majorana EO.
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26
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Chávez-Delgado EL, Jacobo-Velázquez DA. Essential Oils: Recent Advances on Their Dual Role as Food Preservatives and Nutraceuticals against the Metabolic Syndrome. Foods 2023; 12:foods12051079. [PMID: 36900596 PMCID: PMC10000519 DOI: 10.3390/foods12051079] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 02/28/2023] [Accepted: 03/01/2023] [Indexed: 03/06/2023] Open
Abstract
Essential oils (EO) are compounds synthesized by plants as secondary products and are a complex mixture of volatile molecules. Studies have demonstrated their pharmacological activity in the prevention and treatment of metabolic syndrome (MetS). Moreover, they have been used as antimicrobial and antioxidant food additives. The first part of this review discusses the role of EO as nutraceuticals to prevent metabolic syndrome-related disorders (i.e., obesity, diabetes, and neurodegenerative diseases), showing results from in vitro and in vivo studies. Likewise, the second part describes the bioavailability and mechanisms of action of EO in preventing chronic diseases. The third part presents the application of EO as food additives, pointing out their antimicrobial and antioxidant activity in food formulations. Finally, the last part explains the stability and methods for encapsulating EO. In conclusion, EO dual role as nutraceuticals and food additives makes them excellent candidates to formulate dietary supplements and functional foods. However, further investigation is needed to understand EO interaction mechanisms with human metabolic pathways and to develop novel technological approaches to enhance EO stability in food systems to scale up these processes and, in this way, to overcome current health problems.
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Affiliation(s)
- Emily L. Chávez-Delgado
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. General Ramon Corona 2514, Zapopan 45138, Jalisco, Mexico
| | - Daniel A. Jacobo-Velázquez
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Ave. General Ramon Corona 2514, Zapopan 45138, Jalisco, Mexico
- Tecnologico de Monterrey, The Institute for Obesity Research, Ave. General Ramon Corona 2514, Zapopan 45201, Jalisco, Mexico
- Correspondence:
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27
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Chemical Composition, Antioxidant and Antibacterial Activities of Essential Oil Obtained from Chincho ( Tagetes elliptica Sm) Leaves Grown in the Peruvian Andes. Foods 2023; 12:foods12040894. [PMID: 36832969 PMCID: PMC9956136 DOI: 10.3390/foods12040894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 02/14/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
The chemical composition, antioxidant, and antibacterial properties of the essential oil from the leaves of Tagetes elliptica Sm., grown in Peru, were studied. The EO was extracted using steam distillation, and its chemical composition was analyzed using GC-MS, while the antioxidant activity was evaluated using the radical, scavenging capacity (DPPH and ABTS assays), and ferric reducing antioxidant power (FRAP) assays, ferrous ion chelating (FIC) activity, and the Rancimat test. The antibacterial activity against Staphylococcus aureus, Escherichia coli, and Salmonella infantis was studied using the agar well diffusion method. Twenty-seven compounds were identified in the essential oil, and the major components were cis-tagetenone (37.27%), trans-tagetenone (18.84%), dihydrotagetone (14.38%), and trans-tagetone (5.15%). With regard to antioxidant properties, the IC50 values obtained for the DPPH, ABTS, and FIC assays were 53.37, 46.38, and 22.65 mg/mL, respectively. These values were lower than those obtained for standard butylated hydroxytoluene and ascorbic acid. In the Rancimat test, antioxidant activity was achieved only at high concentration. T. elliptica essential oil showed a marked antibacterial activity against all bacterial strains at all concentrations assayed. This study demonstrated that T. elliptica essential oil could be considered as an alternative to synthetic antioxidants and antimicrobial agents in the food industry.
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28
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Zhang J, Zhang M, Bhandari B, Wang M. Basic sensory properties of essential oils from aromatic plants and their applications: a critical review. Crit Rev Food Sci Nutr 2023:1-14. [PMID: 36803316 DOI: 10.1080/10408398.2023.2177611] [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: 02/22/2023]
Abstract
With higher standards in terms of diet and leisure enjoyment, spices and essential oils of aromatic plants (APEOs) are no longer confined to the food industry. The essential oils (EOs) produced from them are the active ingredients that contribute to different flavors. The multiple odor sensory properties and their taste characteristics of APEOs are responsible for their widespread use. The research on the flavor of APEOs is an evolving process attracting the attention among scientists in the past decades. For APEOs, which are used for a long time in the catering and leisure industries, it is necessary to analyze the components associated with the aromas and the tastes. It is important to identify the volatile components and assure quality of APEOs in order to expand their application. It is worth celebrating the different means by which the loss of flavor of APEOs can be retarded in practice. Unfortunately, relatively little research has been done on the structure and flavor mechanisms of APEOs. This also points the way to future research on APEOs.Therefore, this paper reviews the principles of flavor, identification of components and sensory pathways in humans for APEOs. Moreover, the article outlines the means of increasing the efficiency of using of APEOs. Finally, with respect to the sensory applications of APEOs, the review focuses on the practical application of APEOs in food sector and in aromatherapy.
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Affiliation(s)
- Jiong Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Queensland, Australia
| | - Mingqi Wang
- R & D Center, Zhengzhou Xuemailong Food Flavor Co, Zhengzhou, China
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29
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Antifungal Activity of Perillaldehyde on Fusarium solani and Its Control Effect on Postharvest Decay of Sweet Potatoes. J Fungi (Basel) 2023; 9:jof9020257. [PMID: 36836371 PMCID: PMC9964956 DOI: 10.3390/jof9020257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 02/13/2023] [Accepted: 02/13/2023] [Indexed: 02/17/2023] Open
Abstract
Root rot caused by Fusarium solani is one of the major postharvest diseases limiting sweet potato production. Here, antifungal activity and the action mode of perillaldehyde (PAE) against F. solani were investigated. A PAE concentration of 0.15 mL/L in air (mL/L air) markedly inhibited the mycelial growth, spore reproduction and spore viability of F. solani. A PAE vapor of 0.25 mL/L in air could control the F. solani development in sweet potatoes during storage for 9 days at 28 °C. Moreover, the results of a flow cytometer demonstrated that PAE drove an increase in cell membrane permeability, reduction of mitochondrial membrane potential (MMP) and accumulation of reactive oxygen species (ROS) in F. solani spores. Subsequently, a fluorescence microscopy assay demonstrated that PAE caused serious damage to the cell nuclei in F. solani by inducing chromatin condensation. Further, the spread plate method showed that the spore survival rate was negatively correlated with the level of ROS and nuclear damage, of which the results indicated that PAE-driven ROS accumulation plays a critical role in contributing to cell death in F. solani. In all, the results revealed a specific antifungal mechanism of PAE against F. solani, and suggest that PAE could be a useful fumigant for controlling the postharvest diseases of sweet potatoes.
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30
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Wang J, Zhao F, Huang J, Li Q, Yang Q, Ju J. Application of essential oils as slow-release antimicrobial agents in food preservation: Preparation strategies, release mechanisms and application cases. Crit Rev Food Sci Nutr 2023:1-26. [PMID: 36651301 DOI: 10.1080/10408398.2023.2167066] [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: 01/19/2023]
Abstract
Food spoilage caused by foodborne microorganisms will not only cause significant economic losses, but also the toxins produced by some microorganisms will also pose a serious threat to human health. Essential oil (EOs) has significant antimicrobial activity, but its application in the field of food preservation is limited because of its volatile, insoluble in water and sensitive to light and heat. Therefore, in order to solve these problems effectively, this paper first analyzed the antibacterial effect of EOs as an antimicrobial agent on foodborne bacteria and its mechanism. Then, the application strategies of EOs as a sustained-release antimicrobial agent in food preservation were reviewed. On this basis, the release mechanism and application cases of EOs in different antibacterial composites were analyzed. The purpose of this paper is to provide technical support and solutions for the preparation of new antibacterial packaging materials based on plant active components to ensure food safety and reduce food waste.
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Affiliation(s)
- Jindi Wang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Fangyuan Zhao
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Jinglin Huang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Qianyu Li
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Qingli Yang
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
| | - Jian Ju
- Special Food Research Institute, Qingdao Agricultural University, Qingdao, People's Republic of China
- Qingdao Special Food Research Institute, Qingdao, People's Republic of China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People's Republic of China
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31
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Pervaiz S, Bibi I, Hussain Shah SW, Wahab ZU, Ilyas H, Khan A, Khan M, Zada A. Oil mediated green synthesis of nano silver in the presence of surfactants for catalytic and food preservation application. Z PHYS CHEM 2022. [DOI: 10.1515/zpch-2022-0100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
Abstract
The present study details the green synthesis of silver nanoparticles using clove oil as a reducing and stabilizing agent. Cationic, anionic, nonionic and zwitterionic surfactants were introduced to study the change in size, shape, and morphology of nanoparticles. The nanoparticles were characterized using different techniques. The nanoparticles had shown specific surface Plasmon resonance band with absorbance between 380 and 385 nm. The X-ray diffraction study revealed that the nanoparticles are composed of spherical cubic crystals with average size between 136 and 180 nm while Dynamic Laser scattering (DLS) studies revealed an effective diameter of 82 nm and polydispersity index of 0.005. Thermogravimetric analysis suggested that the particles are stable even at 600 °C. All the samples presented good antibacterial and antifungal efficacies against Staphylococcus aureus, Klebsiella pneumonia and Candida albicans and good catalytic activities for the degradation of fast green and Allura red dyes. Further, thin edible films of the nanoparticles were prepared using sodium alginate for food preservation. The films were coated on fruits and vegetables for extending their shelf life to cope with demand and supply gap.
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Affiliation(s)
- Seemab Pervaiz
- Department of Conservation Studies , Hazara University , Mansehra , Pakistan
- Department of Chemistry , Hazara University , Mansehra , Pakistan
- Department of Chemistry , Quaid e Azam University , Islamabad , Pakistan
| | - Iram Bibi
- Department of Chemistry , Hazara University , Mansehra , Pakistan
| | | | - Zain Ul Wahab
- Department of Conservation Studies , Hazara University , Mansehra , Pakistan
| | - Hafsa Ilyas
- Department of Chemistry , Quaid e Azam University , Islamabad , Pakistan
| | - Ahmad Khan
- Department of Oral and Maxillofacial Surgery Bacha Khan Medical College Mardan , Khyber Pakhtunkhwa , 23200 Pakistan
| | - Muhammad Khan
- School of Materials Science and Engineering , Northwestern Polytechnical University , Xian , 710072 , P. R. China
| | - Amir Zada
- Department of Chemistry , Abdul Wali Khan University Mardan , Khyber Pakhtunkhwa , 23200 Pakistan
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32
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Phytochemical Characterization of Chamomile ( Matricaria recutita L.) Roots and Evaluation of Their Antioxidant and Antibacterial Potential. Molecules 2022; 27:molecules27238508. [PMID: 36500602 PMCID: PMC9736673 DOI: 10.3390/molecules27238508] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 11/17/2022] [Accepted: 11/24/2022] [Indexed: 12/12/2022] Open
Abstract
Matricaria recutita L., German chamomile, is one of the most widely used medicinal plants, whose efficacy has been proven in numerous studies. However, its roots have attracted only little interest so far, since mainly above-ground plant parts are used for medicinal purposes. To broaden the knowledge of chamomile roots, a profound phytochemical characterization was performed along with a bioactivity screening of corresponding root extracts. While volatile constituents such as chamomillol and polyynes were detected using GC-MS, HPLC-MSn analyses revealed the occurrence of four coumarin glycosides, more than ten phenolic acid esters and five glyceroglycolipids. Furthermore, the antioxidant activity of the extracts was evaluated. Polar extracts revealed IC50 values ranging from 13 to 57 µg/mL in the DPPH radical scavenging assay, which is in the same range as reported for chamomile flower extracts. In addition, superoxide radical scavenging potential and mild antibacterial effects against S. aureus und B. subtilis were demonstrated. Moreover, to assess interspecies variation in chamomile roots, extracts of M. recutita were compared to those of M. discoidea DC. Interestingly, the latter revealed stronger antioxidant activity. The presented results aim at the valorization of chamomile roots, previously discarded as by-product of chamomile flower production, as a sustainable source of bioactive phytochemicals.
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Relationship between microbial community and flavor profile during the fermentation of chopped red chili (Capsicum annuum L.). FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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Feng X, Feng K, Zheng Q, Tan W, Zhong W, Liao C, Liu Y, Li S, Hu W. Preparation and characterization of geraniol nanoemulsions and its antibacterial activity. Front Microbiol 2022; 13:1080300. [PMID: 36523845 PMCID: PMC9745324 DOI: 10.3389/fmicb.2022.1080300] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Accepted: 11/14/2022] [Indexed: 10/14/2023] Open
Abstract
Geraniol nanoemulsions (G-NE) based on Tween 80 and medium chain triglyceride (MCT) as surfactant and co-surfactant, respectively, has been prepared by the spontaneous emulsification method. Its physical and chemical properties such as mean particle size, zeta potential, PDI, pH, viscosity, contact angle, appearance morphology, and stability (storage stability, thermal stability, centrifugal properties, acid-base stability, and freeze-thaw properties) of the droplet were analyzed. The results showed that the mean particle size of G-NE was 90.33 ± 5.23 nm, the PDI was 0.058 ± 0.0007, the zeta potential was -17.95 ± 5.85 mV and the encapsulation efficiency was >90%. The produced G-NE has been demonstrated to be fairly stable in long-term storage at 4°C, pH = 5 and high-speed centrifuges. Moreover, G-NE had a significant inhibition effect on Staphylococcus aureus, Escherichia coli, Salmonella typhimurium and Listeria monocytogenes (p < 0.05). The bacterial inhibition rates of G-NE at a concentration of 1 MIC were 48, 99, 71.73, and 99% after 12 h of action against these four foodborne pathogenic bacteria, respectively. Therefore, the results obtained indicated that nanoemulsification enhanced the stability and antibacterial activity of geraniol to some extent, which will promote the utilization of geraniol in food preservation.
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Affiliation(s)
- Xiaolin Feng
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Kexin Feng
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Qinhua Zheng
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Weijian Tan
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Wenting Zhong
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Caiyu Liao
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Yuntong Liu
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Shangjian Li
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Wenzhong Hu
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
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Rout S, Tambe S, Deshmukh RK, Mali S, Cruz J, Srivastav PP, Amin PD, Gaikwad KK, Andrade EHDA, Oliveira MSD. Recent trends in the application of essential oils: The next generation of food preservation and food packaging. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Shao L, Xi Y, Weng Y. Recent Advances in PLA-Based Antibacterial Food Packaging and Its Applications. Molecules 2022; 27:molecules27185953. [PMID: 36144687 PMCID: PMC9502505 DOI: 10.3390/molecules27185953] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 09/06/2022] [Accepted: 09/09/2022] [Indexed: 11/20/2022] Open
Abstract
In order to reduce environmental pollution and resource waste, food packaging materials should not only have good biodegradable ability but also effective antibacterial properties. Poly(lactic acid) (PLA) is the most commonly used biopolymer for food packaging applications. PLA has good physical properties, mechanical properties, biodegradability, and cell compatibility but does not have inherent antibacterial properties. Therefore, antibacterial packaging materials based on PLA need to add antibacterial agents to the polymer matrix. Natural antibacterial agents are widely used in food packaging materials due to their low toxicity. The high volatility of natural antibacterial agents restricts their application in food packaging materials. Therefore, appropriate processing methods are particularly important. This review introduces PLA-based natural antibacterial food packaging, and the composition and application of natural antibacterial agents are discussed. The properties of natural antibacterial agents, the technology of binding with the matrix, and the effect of inhibiting various bacteria are summarized.
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Affiliation(s)
- Linying Shao
- College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
| | - Yuewei Xi
- College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
- Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: (Y.X.); (Y.W.)
| | - Yunxuan Weng
- College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
- Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: (Y.X.); (Y.W.)
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Modeling the effect of Croton blanchetianus Baill essential oil on pathogenic and spoilage bacteria. Arch Microbiol 2022; 204:618. [PMID: 36098860 DOI: 10.1007/s00203-022-03235-8] [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: 06/13/2022] [Revised: 08/26/2022] [Accepted: 09/01/2022] [Indexed: 11/02/2022]
Abstract
This study aimed to evaluate and model the antimicrobial action of different concentrations of Croton blanchetianus essential oil (CBEO) on the behavior of six bacterial species in vitro. CBEO extraction was performed by hydrodistillation and characterized by CG-MS. CBEO solutions in culture media were tested at 0.90, 1.80, 2.71, and 4.51 mg of CBEO/mL, against foodborne bacteria: pathogenic bacteria (Staphylococcus aureus, Listeria monocytogenes and Salmonella Enteritidis at 35 °C), a non-pathogenic Escherichia coli (at 35 °C), and spoilage bacteria (Weissella viridescens and Leuconostoc mesenteroides at 30 °C). The CBEO major compounds were eucalyptol, α-pinene, sativene, E-caryophyllene, bicyclogermacrene, and spatulenol. Baranyi and Roberts (growth) and Weibull (inactivation) primary models, along with power and hyperbolic secondary models, were able to describe the data. CBEO inactivated L. monocytogenes, S. aureus, L. mesenteroides and W. viridescens at all applied concentrations. CBEO did not inactivate S. Enteritidis and E. coli, but their growth rates were reduced.
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Formation of cinnamon essential oil/xanthan gum/chitosan composite microcapsules basing on Pickering emulsions. Colloid Polym Sci 2022; 300:1187-1195. [PMID: 36090674 PMCID: PMC9446719 DOI: 10.1007/s00396-022-05019-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 08/25/2022] [Accepted: 08/26/2022] [Indexed: 12/02/2022]
Abstract
Cinnamon essential oil (CNO) is a natural and renewable antibacterial agent. However, CNO is highly volatile and unstable, which limits its practical application as a long-term and wide antibacterial agent. In order to improve the CNO stability, we have microencapsulated CNO into composite microcapsules basing on Pickering emulsion stabilized by silica (SiO2) nanoparticles. The CNO-loaded composite microcapsules possess the hybrid microcapsule shell including SiO2, xanthan gum and chitosan. Moreover, the results show that the microcapsules have spherical appearance. Microencapsulation technique effectively promotes the CNO stability, and the loaded CNO is slowly released from microcapsules. The antibacterial test indicates that the minimal inhibitory concentration of microcapsules was 2 mg mL−1 against Escherichia coli and Staphylococcus aureus, and the microcapsules can play an effective long-term antibacterial effect. Thus, Pickering emulsion templates is a convenient and effective technique to construct antibacterial essential oil-contained microcapsules, which can be used as long-term antibacterial agents.
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Altay Ö, Köprüalan Ö, İlter I, Koç M, Ertekin FK, Jafari SM. Spray drying encapsulation of essential oils; process efficiency, formulation strategies, and applications. Crit Rev Food Sci Nutr 2022; 64:1139-1157. [PMID: 36004620 DOI: 10.1080/10408398.2022.2113364] [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] [Indexed: 11/03/2022]
Abstract
Essential oils (EOs) have many beneficial qualities, including antimicrobial, antioxidant, antiviral, and antifungal activities, along with good aroma, which have played a significant role in pharmaceutical, textile, and food industries. However, their high volatility and sensibility to external factors, as well as susceptibility to deterioration caused by environmental and storage conditions, or even common processing, and consequently limited water solubility, makes it difficult to incorporate them into aqueous food matrices and limits their industrial application. Spray-drying encapsulation has been proposed as a solution and a challenging research field to retard oil oxidation, extend EO's shelf life, improve their physicochemical stability, achieve controlled release, suggest novel uses, and therefore boost their added value. The objective of this review is to discuss various used wall materials, infeed emulsion properties, the main formulation and process variables affecting the physicochemical properties and release characteristics of the EOs-loaded particles obtained by spray-drying, the stability of EOs during storage, and the applications of encapsulated EOs powders in foods and nutrition, pharmaceuticals, and textile industries. The current review also summarizes recent advances in spray drying approaches for improving encapsulation efficiency, flavor retention, controlled release, and applicability of encapsulated EOs, thereby expanding their use and functionalities.
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Affiliation(s)
- Özgül Altay
- Department of Food Engineering, Faculty of Engineering, Ege University, İzmir, Türkiye
| | - Özgün Köprüalan
- Department of Food Engineering, Faculty of Engineering, Ege University, İzmir, Türkiye
| | - Işıl İlter
- Department of Food Engineering, Faculty of Engineering, Ege University, İzmir, Türkiye
- Department of Food Engineering, Faculty of Engineering, Manisa Celal Bayar University, Manisa, Türkiye
| | - Mehmet Koç
- Department of Food Engineering, Faculty of Engineering, Aydın Adnan Menderes University, Aydın, Türkiye
| | - Figen Kaymak Ertekin
- Department of Food Engineering, Faculty of Engineering, Ege University, İzmir, Türkiye
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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