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Rajendran DS, Venkataraman S, Jha SK, Chakrabarty D, Kumar VV. A review on bio-based polymer polylactic acid potential on sustainable food packaging. Food Sci Biotechnol 2024; 33:1759-1788. [PMID: 38752115 PMCID: PMC11091039 DOI: 10.1007/s10068-024-01543-x] [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: 07/12/2023] [Revised: 01/31/2024] [Accepted: 02/05/2024] [Indexed: 05/18/2024] Open
Abstract
Poly(lactic acid) (PLA) stands as a compelling alternative to conventional plastic-based packaging, signifying a notable shift toward sustainable material utilization. This comprehensive analysis illuminates the manifold applications of PLA composites within the realm of the food industry, emphasizing its pivotal role in food packaging and preservation. Noteworthy attributes of PLA composites with phenolic active compounds (phenolic acid and aldehyde, terpenes, carotenoid, and so on) include robust antimicrobial and antioxidant properties, significantly enhancing its capability to bolster adherence to stringent food safety standards. The incorporation of microbial and synthetic biopolymers, polysaccharides, oligosaccharides, oils, proteins and peptides to PLA in packaging solutions arises from its inherent non-toxicity and outstanding mechanical as well as thermal resilience. Functioning as a proficient film producer, PLA constructs an ideal preservation environment by merging optical and permeability traits. Esteemed as a pioneer in environmentally mindful packaging, PLA diminishes ecological footprints owing to its innate biodegradability. Primarily, the adoption of PLA extends the shelf life of products and encourages an eco-centric approach, marking a significant stride toward the food industry's embrace of sustainable packaging methodologies. Graphical abstract
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Affiliation(s)
- Devi Sri Rajendran
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology (SRM IST), Chengalpattu District, Kattankulathur, Tamil Nadu 603203 India
| | - Swethaa Venkataraman
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology (SRM IST), Chengalpattu District, Kattankulathur, Tamil Nadu 603203 India
| | - Satyendra Kumar Jha
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology (SRM IST), Chengalpattu District, Kattankulathur, Tamil Nadu 603203 India
| | - Disha Chakrabarty
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology (SRM IST), Chengalpattu District, Kattankulathur, Tamil Nadu 603203 India
| | - Vaidyanathan Vinoth Kumar
- Integrated Bioprocessing Laboratory, Department of Biotechnology, School of Bioengineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology (SRM IST), Chengalpattu District, Kattankulathur, Tamil Nadu 603203 India
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2
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Lima PHCD, Ribeiro-Viana RM, Plath AMS, Grillo R. Lignocellulosic-biomolecules conjugated systems: green-engineered complexes modified by covalent linkers. J Mater Chem B 2024; 12:2471-2480. [PMID: 38345783 DOI: 10.1039/d3tb02581k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2024]
Abstract
Lignocellulosic biomass represents an abundant and eco-friendly material widely explored in recent years. The main lignocellulosic fractions include cellulose, hemicellulose, and lignin. Nonetheless, the heterogeneity and complexity of these components pose challenges in achieving the desired properties. Conversely, their attractive functional groups can covalently link with other biomolecules, facilitating the creation and enhancement of material properties. Lignocellulosic molecules can form different linkages with other biomolecules through classic and modern methods. Bioconjugation has emerged as a suitable alternative to create new nuances, empowering the linkage between lignocellulosic materials and biomolecules through linkers. These conjugates (lignocellulosic-linkers-biomolecules) attract attention from stakeholders in medicine, chemistry, biology, and agriculture. The plural formations of these biocomplexes highlight the significance of these arrangements. Therefore, this review provides an overview of the progress of lignocellulosic-biomolecule complexes and discusses different types of covalent bioconjugated systems, considering the formation of linkers, applicability, toxicity, and future challenges.
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Affiliation(s)
- Pedro Henrique Correia de Lima
- São Paulo State University (UNESP), Department of Physics and Chemistry, School of Engineering, Ilha Solteira, SP 15385-000, Brazil.
| | - Renato Márcio Ribeiro-Viana
- Departamento Acadêmico de Química, Universidade Tecnológica Federal do Paraná, UTFPR-Ld, CEP 86036-370, Londrina, PR, Brazil
| | | | - Renato Grillo
- São Paulo State University (UNESP), Department of Physics and Chemistry, School of Engineering, Ilha Solteira, SP 15385-000, Brazil.
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3
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Qiao J, Dong Y, Chen C, Xie J. Development and characterization of starch/PVA antimicrobial active films with controlled release property by utilizing electrostatic interactions between nanocellulose and lauroyl arginate ethyl ester. Int J Biol Macromol 2024; 261:129415. [PMID: 38224809 DOI: 10.1016/j.ijbiomac.2024.129415] [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: 09/07/2023] [Revised: 01/03/2024] [Accepted: 01/09/2024] [Indexed: 01/17/2024]
Abstract
The two nanocellulose (nanofibrillated cellulose (NFC) and carboxylated nanofibrillated cellulose (C-NFC)) could interact with lauryl arginine ethyl ester hydrochloride (LAE) through electrostatic bonding. The zeta potential (absolute value) of C-NFC (-27.80 mV) was higher than that of NFC (-10.07 mV). The starch/polyvinyl alcohol active films with controlled release property by utilizing electrostatic interactions between nanocellulose and LAE were prepared and their properties were investigated. For incorporation of the NFC or C-NFC, the cross-section of the films became slightly uneven and some fibrils were observed, the films exhibited an increase in strength, while the film water vapor and oxygen barrier properties decreased. The release of LAE from the films to food simulants (10 % ethanol) decelerated with increasing of NFC or C-NFC. These might be mainly attributed to the enhanced electrostatic interaction between NFC or C-NFC and LAE. It demonstrated that nanocellulose with higher negative charges would exhibit stronger electrostatic interaction with LAE, thus slowing the release of LAE. The film with highest C-NFC content exhibited smallest inhibition zone among LAE-containing films, which was related with its slowest release rate of LAE. It showed a great prospect to develop controlled release active packaging films by utilizing electrostatic interactions between substances.
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Affiliation(s)
- Junxiao Qiao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yiyan Dong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Chenwei Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China.
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4
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Pelyuntha W, Vongkamjan K. Control of Salmonella in Chicken Meat by a Phage Cocktail in Combination with Propionic Acid and Modified Atmosphere Packaging. Foods 2023; 12:4181. [PMID: 38002238 PMCID: PMC10670840 DOI: 10.3390/foods12224181] [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: 10/26/2023] [Revised: 11/14/2023] [Accepted: 11/16/2023] [Indexed: 11/26/2023] Open
Abstract
Salmonella contamination in poultry meat is an important food safety issue as this pathogen can lead to serious illness and economic losses worldwide. In poultry meat processing, a variety of strong bacteriostatic agents has been introduced for controlling Salmonella including bacteriophages (phages), organic acids, and modified atmosphere packaging (MAP). In our study, two selected phages including vB_SenM_P7 and vB_SenP_P32 were used in combination with propionic acid (PA) and MAP for controlling Salmonella of multiple serovars on chicken meat under storage at 4 °C. The two phages showed strong lytic activity against over 72 serovars of Salmonella tested (25.0 to 80.6%). Phages, vB_SenM_P7 and vB_SenP_P32 showed 40% and 60% survival rates, respectively, after the exposure to temperatures up to 70 °C. Both phages remained active, with nearly 100% survival at a wide range of pH (2 to 12) and 15% NaCl (w/v). The available chlorine up to 0.3% (v/v) led to a phage survival rate of 80-100%. A combination of Salmonella phage cocktail and 0.5% PA could reduce Salmonella counts in vitro by 4 log CFU/mL on day 3 whereas a phage cocktail and 0.25% PA showed a 4-log reduction on day 5 during storage at 4 °C. For the phage treatment alone, a 0.3-log reduction of Salmonella was observed on day 1 of storage at 4 °C. In the chicken meat model, treatment by a phage cocktail and PA at both concentrations in MAP conditions resulted in a complete reduction of Salmonella cells (4-5 log unit/g) on day 2 of storage whereas each single treatment under MAP conditions showed a complete cell reduction on day 4. For the meat sensory evaluation, chicken meat treated with a phage cocktail-PA (0.5%) in MAP condition showed the highest preference scores, suggesting highly acceptability and satisfactory. These findings suggest that a combined treatment using a phage cocktail and PA in MAP conditions effectively control Salmonella in poultry meat during storage at low temperature to improve the quality and safety of food.
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Affiliation(s)
| | - Kitiya Vongkamjan
- Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand;
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5
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Jacinto-Valderrama RA, Andrade CT, Pateiro M, Lorenzo JM, Conte-Junior CA. Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods. Foods 2023; 12:3662. [PMID: 37835315 PMCID: PMC10572785 DOI: 10.3390/foods12193662] [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: 08/08/2023] [Revised: 09/17/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Muscle foods are highly perishable products that require the use of additives to inhibit lipid and protein oxidation and/or the growth of spoilage and pathogenic microorganisms. The reduction or replacement of additives used in the food industry is a current trend that requires the support of active-packaging technology to overcome novel challenges in muscle-food preservation. Several nano-sized active substances incorporated in the polymeric matrix of muscle-food packaging were discussed (nanocarriers and nanoparticles of essential oils, metal oxide, extracts, enzymes, bioactive peptides, surfactants, and bacteriophages). In addition, the extension of the shelf life and the inhibitory effects of oxidation and microbial growth obtained during storage were also extensively revised. The use of active packaging in muscle foods to inhibit oxidation and microbial growth is an alternative in the development of clean-label meat and meat products. Although the studies presented serve as a basis for future research, it is important to emphasize the importance of carrying out detailed studies of the possible migration of potentially toxic additives, incorporated in active packaging developed for muscle foods under different storage conditions.
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Affiliation(s)
- Rickyn A. Jacinto-Valderrama
- Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Centro de Tecnologia, Avenida Athos da Silveira Ramos 149, Rio de Janeiro 21941-909, RJ, Brazil; (R.A.J.-V.); (C.T.A.)
| | - Cristina T. Andrade
- Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Centro de Tecnologia, Avenida Athos da Silveira Ramos 149, Rio de Janeiro 21941-909, RJ, Brazil; (R.A.J.-V.); (C.T.A.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (J.M.L.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (J.M.L.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Carlos Adam Conte-Junior
- Programa de Pós-Graduação em Ciência de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Centro de Tecnologia, Avenida Athos da Silveira Ramos 149, Rio de Janeiro 21941-909, RJ, Brazil; (R.A.J.-V.); (C.T.A.)
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6
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Bombelli A, Araya-Cloutier C, Vincken JP, Abee T, den Besten HMW. Impact of food-relevant conditions and food matrix on the efficacy of prenylated isoflavonoids glabridin and 6,8-diprenylgenistein as potential natural preservatives against Listeria monocytogenes. Int J Food Microbiol 2023; 390:110109. [PMID: 36806890 DOI: 10.1016/j.ijfoodmicro.2023.110109] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/23/2022] [Accepted: 01/25/2023] [Indexed: 02/05/2023]
Abstract
Prenylated isoflavonoids can be extracted from plants of the Leguminosae/Fabaceae family and have shown remarkable antimicrobial activity against Gram-positive food-borne pathogens, such as Listeria monocytogenes. Promising candidates from this class of compounds are glabridin and 6,8-diprenylgenistein. This research aimed to investigate the potential of glabridin and 6,8-diprenylgenistein as food preservatives against L. monocytogenes. Their antimicrobial activity was tested in vitro at various conditions relevant for food application, such as different temperatures (from 10 °C to 37 °C), pH (5 and 7.2), and in the presence or absence of oxygen. The minimum inhibitory concentrations of glabridin and 6,8-diprenylgenistein in vitro were between 0.8 and 12.5 μg/mL in all tested conditions. Growth inhibitory activities were similar at 10 °C compared to higher temperatures, although bactericidal activities decreased when the temperature decreased. Notably, lower pH (pH 5) increased the growth inhibitory and bactericidal activity of the compounds, especially for 6,8-diprenylgenistein. Furthermore, similar antimicrobial efficacies were shown anaerobically compared to aerobically at the tested conditions. Glabridin showed a more stable inhibitory and bactericidal activity when the temperature decreased compared to 6,8-diprenylgenistein. Therefore, we further determined the antimicrobial efficacy of glabridin against L. monocytogenes growth on fresh-cut cantaloupe at 10 °C. In these conditions, concentrations of glabridin of 50, 100 and 250 μg/g significantly reduced the growth of L. monocytogenes compared to the control, resulting on average in >1 Log CFU/g difference after 4 days compared to the control. Our results further underscored the importance of considering the food matrix when assessing the activity of novel antimicrobials. Overall, this study highlights the potential of prenylated isoflavonoids as naturally derived food preservatives.
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Affiliation(s)
- Alberto Bombelli
- Food Microbiology, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands; Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Carla Araya-Cloutier
- Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Jean-Paul Vincken
- Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Tjakko Abee
- Food Microbiology, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Heidy M W den Besten
- Food Microbiology, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands.
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7
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Patiño Vidal C, Luzi F, Puglia D, López-Carballo G, Rojas A, Galotto MJ, López de Dicastillo C. Development of a sustainable and antibacterial food packaging material based in a biopolymeric multilayer system composed by polylactic acid, chitosan, cellulose nanocrystals and ethyl lauroyl arginate. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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8
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Mansour HA, Abdelrahman HA, Zayed NE, Abdel-Naeem HH. The effects of novel alginate-lauric arginate coatings with temperature on bacterial quality, oxidative stability, and organoleptic characteristics of frozen stored chicken drumsticks. Int J Biol Macromol 2023; 239:124242. [PMID: 37001774 DOI: 10.1016/j.ijbiomac.2023.124242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 03/24/2023] [Accepted: 03/26/2023] [Indexed: 03/31/2023]
Abstract
Although alginate has been reported to be used as an edible film and coating in food, to the best of our knowledge, this study is the first to investigate the individual effects of coatings, temperatures, storage times, as well as their interactions, on the bacterial quality, deterioration criteria, and sensory attributes of chicken drumsticks. To accomplish this, six groups of chicken drumsticks were treated with different coatings, temperatures, and storage conditions. The groups included 2 % alginate at 25 °C (Alg25) and 50 °C (Alg50), a mixture of 2 % alginate and 2 % LAE at 25 °C (M25) and 50 °C (M50), besides control untreated samples in distilled water at 25 °C (C25) and 50 °C (C50). The chicken drumsticks were stored at -18 °C for 3 months. The results showed that all treated chicken drumsticks induced a significant reduction in all bacterial counts, as well as a significant decrease in pH and thiobarbituric acid values, with an improvement in all sensory attributes, particularly in the M25 and M50 coated samples compared to the C25 and C50. Furthermore, exposing alginate and LAE to a temperature of 50 °C can increase their antimicrobial activity. In conclusion, the innovative combinations of LAE and alginate can be used successfully to decontaminate chicken carcasses in poultry processing plants.
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9
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Li Y, Wang M, Li Y, Hong B, Kang D, Ma Y, Wang J. Two novel antimicrobial peptides against vegetative cells, spores and biofilm of Bacillus cereus. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
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10
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Perez L, Hafidi Z, Pinazo A, García MT, Martín-Pastor M, de Sousa FFO. Zein Nanoparticles Containing Arginine-Phenylalanine-Based Surfactants: Stability, Antimicrobial and Hemolytic Activity. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:200. [PMID: 36616110 PMCID: PMC9824401 DOI: 10.3390/nano13010200] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/26/2022] [Accepted: 12/27/2022] [Indexed: 06/17/2023]
Abstract
Although cationic surfactants have a remarkable antimicrobial activity, they present an intrinsic toxicity that discourages their usage. In this work novel zein nanoparticles loaded with arginine-phenylalanine-based surfactants are presented. The nanoparticles were loaded with two single polar head (LAM and PNHC12) and two with double amino acid polar head surfactants, arginine-phenylalanine (C12PAM, PANHC12). The formulations were characterized and their stability checked up to 365 days. Furthermore, the antimicrobial and hemolytic activities were investigated. Finally, NMR and molecular docking studies were carried out to elucidate the possible interaction mechanisms of surfactant-zein. The nanoparticles were obtained with satisfactory size, zeta potential and dispersibility. The surfactants containing arginine-phenylalanine residues were found to be more stable. The nanoencapsulation maintained the antimicrobial activities unaltered in comparison to the surfactants' solutions. These results are in agreement with the NMR and docking findings, suggesting that zein interacts with the surfactants by the aromatic rings of phenylalanine. As a result, the cationic charges and part of the aliphatic chains are freely available to attack the bacteria and fungi, while not available to disrupt the cellular membranes. This approach opens new possibilities for using cationic surfactants and benefits from their extraordinary antimicrobial responses for several applications.
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Affiliation(s)
- Lourdes Perez
- Department of Surfactants and Nanobiotechnology, Institute for Advanced Chemistry of Catalonia (IQAC-CSIC), 08034 Barcelona, Spain
| | - Zakaria Hafidi
- Department of Surfactants and Nanobiotechnology, Institute for Advanced Chemistry of Catalonia (IQAC-CSIC), 08034 Barcelona, Spain
| | - Aurora Pinazo
- Department of Surfactants and Nanobiotechnology, Institute for Advanced Chemistry of Catalonia (IQAC-CSIC), 08034 Barcelona, Spain
| | - Maria Teresa García
- Department of Surfactants and Nanobiotechnology, Institute for Advanced Chemistry of Catalonia (IQAC-CSIC), 08034 Barcelona, Spain
| | - Manuel Martín-Pastor
- Unidad de Resonancia Magnética, Área de Infraestructuras de Investigación, Universidad de Santiago de Compostela, Santiago de Compostela, 15782 A Coruña, Spain
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11
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Ma Y, Ma Y, Chi L, Wang S, Zhang D, Xiang Q. Lauric arginate ethyl ester: An update on the antimicrobial potential and application in the food systems. Front Microbiol 2023; 14:1125808. [PMID: 36910208 PMCID: PMC9995605 DOI: 10.3389/fmicb.2023.1125808] [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: 12/16/2022] [Accepted: 02/03/2023] [Indexed: 02/25/2023] Open
Abstract
Lauric arginate ethyl ester (LAE), a cationic surfactant with low toxicity, displays excellent antimicrobial activity against a broad range of microorganisms. LAE has been approved as generally recognized as safe (GRAS) for widespread application in certain foods at a maximum concentration of 200 ppm. In this context, extensive research has been carried out on the application of LAE in food preservation for improving the microbiological safety and quality characteristics of various food products. This study aims to present a general review of recent research progress on the antimicrobial efficacy of LAE and its application in the food industry. It covers the physicochemical properties, antimicrobial efficacy of LAE, and the underlying mechanism of its action. This review also summarizes the application of LAE in various foods products as well as its influence on the nutritional and sensory properties of such foods. Additionally, the main factors influencing the antimicrobial efficacy of LAE are reviewed in this work, and combination strategies are provided to enhance the antimicrobial potency of LAE. Finally, the concluding remarks and possible recommendations for the future research are also presented in this review. In summary, LAE has the great potential application in the food industry. Overall, the present review intends to improve the application of LAE in food preservation.
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Affiliation(s)
- Yunfang Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Yanqing Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Lei Chi
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Shaodan Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Dianhe Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
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12
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Ryu V, Chuesiang P, Ngo H, Ashby RD, Fan X. Sustainable bio-based antimicrobials derived from fatty acids: Synthesis, safety, and efficacy. Crit Rev Food Sci Nutr 2022:1-13. [PMID: 36571149 DOI: 10.1080/10408398.2022.2160430] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Some conventional sanitizers and antibiotics used in food industry may be of concerns due to generation of toxic byproducts, impact on the environment, and the emergence of antibiotic resistance bacteria. Bio-based antimicrobials can be an alternative to conventional sanitizers since they are produced from renewable resources, and the bacterial resistance to these compounds is of less concern than those of currently used antibiotics. Among the bio-based antimicrobial compounds, those produced via either fermentation or chemical synthesis by covalently or electrovalently attaching specific moieties to the fatty acid have drawn attention in recent years. Disaccharide, arginine, vitamin B1, and phenolics are linked to fatty acids resulting in the production of sophorolipid, lauric arginate ethyl ester, thiamin dilauryl sulfate, and phenolic branched-chain fatty acid, respectively, all of which are reported to exhibit antimicrobial activity by targeting the cell membrane of the bacteria. Also, studies that applied these compounds as food preservatives by combining them with other compounds or treatments have been reviewed regarding extending the shelf life and inactivating foodborne pathogens of foods and food products. In addition, the phenolic branched-chain fatty acids, which are relatively new compounds compared to the others, are highlighted in this review.
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Affiliation(s)
- Victor Ryu
- USDA, ARS, Eastern Regional Research Center, Wyndmoor, PA, USA
| | - Piyanan Chuesiang
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Helen Ngo
- USDA, ARS, Eastern Regional Research Center, Wyndmoor, PA, USA
| | - Richard D Ashby
- USDA, ARS, Eastern Regional Research Center, Wyndmoor, PA, USA
| | - Xuetong Fan
- USDA, ARS, Eastern Regional Research Center, Wyndmoor, PA, USA
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13
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Shim JH, Gwak S, Ahn BK, Han H, Hong Y, Shin OS. Investigation of d-Amino Acid-Based Surfactants and Nanocomposites with Gold and Silica Nanoparticles as against Multidrug-Resistant Bacteria Agents. ACS OMEGA 2022; 7:46146-46155. [PMID: 36570237 PMCID: PMC9773340 DOI: 10.1021/acsomega.2c04220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Accepted: 11/23/2022] [Indexed: 06/17/2023]
Abstract
d-amino acid-based surfactants (d-AASs) were synthesized and their antimicrobial activity was evaluated. N-α-lauroyl-d-arginine ethyl ester hydrochloride (d-LAE), d-proline dodecyl ester (d-PD), and d-alanine dodecyl ester (d-AD) were found to have antibacterial activity against both Gram-positive and -negative bacteria, but less efficacy against Gram-negative bacteria. For these reasons, combining antimicrobial agents with nanoparticles is a promising technique for improving their antibacterial properties to eliminate drug-resistant pathogens. d-LAE coated on gold (AuNP) and silica (SiNP) nanoparticles has more efficient antibacterial activity than that of d-LAE alone. However, unlike d-LAE, d-PD has enhanced antibacterial activity upon being coated on AuNP. The antibacterial d-AASs and their nanocomposites with nanoparticles were synthesized in an environmentally friendly manner and are expected to be valuable new antimicrobial agents against multidrug-resistant (MDR) pathogens.
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Affiliation(s)
- Jae Ho Shim
- Department
of Anatomy, Korea University College of
Medicine, Seoul 02842, Korea
| | - Sungduk Gwak
- Department
of Chemistry, Korea University, Seoul 02841, Korea
| | - Byung Kook Ahn
- Department
of Anatomy, Korea University College of
Medicine, Seoul 02842, Korea
| | - Hogyu Han
- Department
of Chemistry, Korea University, Seoul 02841, Korea
| | - Yeonsun Hong
- Department
of Microbiology and Immunology, David H. Smith Center for Vaccine
Biology and Immunology, University of Rochester, Rochester, New York 14642, United States
| | - Ok Sarah Shin
- BK21
Graduate Program, Department of Biomedical Sciences, College of Medicine, Korea University Guro Hospital, Seoul 08308, Korea
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14
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Ryu V, Chuesiang P, Corradini MG, McLandsborough L, Jin T, Ngo H, Fan X. Synergistic photoinactivation of Escherichia coli and Listeria innocua by curcumin and lauric arginate ethyl ester micelles. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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15
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Micallef SA, Han S, Martinez L. Tomato Cultivar Nyagous Fruit Surface Metabolite Changes during Ripening Affect Salmonella Newport. J Food Prot 2022; 85:1604-1613. [PMID: 36048925 DOI: 10.4315/jfp-22-160] [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: 05/25/2022] [Accepted: 08/30/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Tomatoes are a valuable crop consumed year-round. Ripe fruit is picked for local sale, whereas tomatoes intended for transit may be harvested at late mature green or breaker stages when fruit firmness preserves quality. In this study, we evaluated Solanum lycopersicum cv. BHN602 association with three Salmonella serotypes and S. lycopersicum cv. Nyagous with Salmonella Newport using fruit at two ripeness stages. Counts of Salmonella Javiana and Typhimurium were higher from red ripe fruit surfaces of BHN602, and counts of Salmonella Newport were higher from ripe Nyagous fruit than from mature green fruit (P < 0.05). Aqueous fruit washes containing fruit surface compounds collected from ripe Nyagous fruit supported more Salmonella Newport growth than green fruit washes (P < 0.05). Growth curve analysis showed that between 2 and 6 h, Salmonella Newport grew at a rate of 0.25 log CFU/h in red fruit wash compared with 0.17 log CFU/h in green fruit wash (P < 0.05). The parallel trend in Salmonella interaction between fruit and wash suggested that surface metabolite differences between unripe and ripe fruit affect Salmonella dynamics. Untargeted phytochemical profiling of tomato fruit surface washes with gas chromatography time-of-flight mass spectrometry showed that ripe fruit had threefold-lower amino acid and fourfold-higher sugar (fructose, glucose, and xylose) levels than green fruit. Green fruit had higher levels of lauric, palmitic, margaric, and arachidic acids, whereas red fruit had more capric acid. The phenolics ferulic, chlorogenic, and vanillic acid, as well as tyrosol, also decreased with ripening. Although limitations of this study preclude conclusions on how specific compounds affect Salmonella, our study highlights the complexity of the plant niche for foodborne pathogens and the importance of understanding the metabolite landscape Salmonella encounters on fresh produce. Fruit surface phytochemical profiling generated testable hypotheses for future studies exploring the differential Salmonella interactions with tomato varieties and fruit at various ripeness stages. HIGHLIGHTS
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Affiliation(s)
- Shirley A Micallef
- Department of Plant Science and Landscape Architecture, University of Maryland, College Park, Maryland 20742, USA.,Center for Food Safety and Security Systems, University of Maryland, College Park, Maryland 20742, USA
| | - Sanghyun Han
- Department of Plant Science and Landscape Architecture, University of Maryland, College Park, Maryland 20742, USA
| | - Louisa Martinez
- Department of Plant Science and Landscape Architecture, University of Maryland, College Park, Maryland 20742, USA
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16
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Effects of lauroyl arginate ethyl (LAE) on pathogen inactivation and quality attributes of spinach leaves. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01661-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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17
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Takhar SR, Ibarra-Sánchez LA, Miller MJ. Effect of antimicrobial treatments applied individually and in combination on the growth of Listeria monocytogenes in Queso Fresco at 3 different temperatures. JDS COMMUNICATIONS 2022; 3:307-311. [PMID: 36340902 PMCID: PMC9623663 DOI: 10.3168/jdsc.2022-0219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Accepted: 05/07/2022] [Indexed: 12/02/2022]
Abstract
A combination of antimicrobial treatments provides a more effective approach against L. monocytogenes growth in QF. PlyP100 + NIS was the most effective treatment for L. monocytogenes growth in QF. Listeria monocytogenes can grow up to dangerously high levels regardless of the storage temperature in untreated QF. EPL + LAE are good candidates to further evaluate for improving safety of QF during cold storage. Temperature abuse dramatically reduces the effectiveness of the tested antilisterials in QF.
Queso fresco (QF), a fresh soft cheese, is one of the most popular Hispanic cheeses in the United States and is frequently associated with Listeria monocytogenes outbreaks. Listeria monocytogenes can grow and thrive at room temperature as well as refrigeration temperatures. A combination of antimicrobial agents provides a larger spectrum of listeriostatic and listeriocidal activity resulting in a more effective approach toward the control of L. monocytogenes. In this study, we evaluated the efficacy of 3 Food and Drug Administration-approved generally recognized as safe (GRAS) antimicrobials, nisin (NIS), lauric arginate ethyl ester (LAE), and ε-polylysine (EPL), and the endolysin PlyP100 individually and in combination for control of L. monocytogenes in QF at 4°C, 7°C, and 10°C. Additionally, growth curves of L. monocytogenes were obtained in BHI broth and QF at these temperatures. In order for an antimicrobial to be considered a postlethality treatment for L. monocytogenes, it should not allow an increase of more than 2-log over the product's shelf life. Three treatments, PlyP100, PlyP100 + NIS, and EPL + LAE, effectively kept the pathogen below the 2 log growth threshold at 4°C. However, at 7°C and 10°C, none of the antimicrobial treatments could inhibit L. monocytogenes growth (i.e., <2 log). Overall, our results suggest the importance of considering the effect of cold storage temperatures above 4°C on the antilisterial efficacy of antimicrobial treatments in QF.
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18
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Zhao D, Wang S, Hu Y, Liu X, Tao J, Sagratini G, Xiang Q. Insight into the antibacterial activity of lauric arginate against Escherichia coli O157:H7: Membrane disruption and oxidative stress. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113449] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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19
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Shahbazi M, Jäger H, Ettelaie R. Dual-Grafting of Microcrystalline Cellulose by Tea Polyphenols and Cationic ε-Polylysine to Tailor a Structured Antimicrobial Soy-Based Emulsion for 3D Printing. ACS APPLIED MATERIALS & INTERFACES 2022; 14:21392-21405. [PMID: 35476424 PMCID: PMC9100494 DOI: 10.1021/acsami.1c19430] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Accepted: 04/12/2022] [Indexed: 06/02/2023]
Abstract
An imperative processing way to produce 3D printed structures with enhanced multifunctional properties is printing inks in the form of a gel-like colloidal emulsion. The surface-modified microcrystalline cellulose (MCC) is an excipient of outstanding merit as a particulate emulsifier to manufacture a stable Pickering emulsion gel. The tuning of the MCC structure by cationic antimicrobial compounds, such as ε-polylysine (ε-PL), can offer a surface activity with an antimicrobial effect. However, the MCC/ε-PL lacks the appropriate emulsifying ability due to the development of electrostatic complexes. To overcome this challenge, (i) a surface-active MCC conjugate was synthesized by a sustainable dual-grafting technique (ii) to produce a highly stable therapeutic soy-based Pickering emulsion gel (iii) for potential application in 3D printing. In this regard, the tea polyphenols were initially introduced into MCC by the free-radical grafting method to decrease the charge density of anionic MCC. Then, the antioxidative MCC-g-tea polyphenols were reacted by ε-PL to produce a dual-grafted therapeutic MCC conjugate (micro-biosurfactant), stabilizing the soy-based emulsion system. The results indicated that the dual-grafted micro-biosurfactant formed a viscoelastic and thixotropic soy-based emulsion gel with reduced droplet size and long-term stability. Besides, there was an improvement in the interfacial adsorption features of soy-protein particles after micro-biosurfactant incorporation, where the interfacial pressure and surface dilatational viscoelastic moduli were enhanced. Consequently, it was revealed that the therapeutic Pickering emulsion gel was more suitable to manufacture a well-defined 3D architecture with high resolution and retained permanent deformation after unloading (i.e., a recoverable matrix). This work established that the modification of the MCC backbone by tea polyphenols and ε-PL advances its bioactive properties and emulsifying performance, which finally obtains a soy-based 3D printed structure with noteworthy mechanical strength.
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Affiliation(s)
- Mahdiyar Shahbazi
- Institute
of Food Technology, University of Natural
Resources and Life Sciences (BOKU), Muthgasse 18, Vienna 1190, Austria
| | - Henry Jäger
- Institute
of Food Technology, University of Natural
Resources and Life Sciences (BOKU), Muthgasse 18, Vienna 1190, Austria
| | - Rammile Ettelaie
- Food
Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K.
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20
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Pena RV, Machado RC, Caixeta MB, Araújo PS, de Oliveira EC, da Silva SM, Rocha TL. Lauric acid bilayer-functionalized iron oxide nanoparticles disrupt early development of freshwater snail Biomphalaria glabrata (Say, 1818). Acta Trop 2022; 229:106362. [PMID: 35150640 DOI: 10.1016/j.actatropica.2022.106362] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 01/12/2022] [Accepted: 02/07/2022] [Indexed: 01/03/2023]
Abstract
Iron oxide nanoparticles (IONPs) have been indicated for the control of parasites and intermediate hosts, as well as applications in several sectors of nanomedicine. However, knowledge regarding its toxicity, mechanisms of action and the role of functionalization in gastropods that act as intermediate hosts of neglected disease parasites is still scarce. The present study aimed to evaluate the toxicity of lauric acid bilayer-functionalized IONPs (LA-IONPs), lauric acid isolated (LA) and iron ions in embryos and newly-hatched Biomphalaria glabrata. The snails were exposed to different concentrations of IONPs, LA and iron ions (1.0-97.65 mg L-1) during 144 h (embryos) and 96 h (newly-hatched) and multiple parameters were analyzed, such as mortality, hatching rate, developmental delay, and morphological changes. The results showed that both iron forms (LA-IONPs and iron ions) and LA promoted mortality, hatching inhibition and morphological changes in snail embryos in a concentration-dependent patterns. Embryos also showed iron bioaccumulation after exposure to both iron forms. High toxicity was observed in newly-hatched snails compared to embryos, indicating the protective role of ovigerous masses during the early developmental stages. LA induced high developmental toxicity compared to LA-IONPs and iron ions. Results showed the molluscicide activity of LA-IONPs and isolated LA, indicating their potential use as molluscicide in the snail control program.
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Affiliation(s)
- Rafael Veloso Pena
- Laboratory of Environmental Biotechnology and Ecotoxicology, Institute of Tropical Pathology and Public Health, Federal University of Goiás, Rua 235, Setor Universitário, Goiânia, Goiás CEP 74605050, Brazil
| | - Rafael Cosme Machado
- Laboratory of Environmental Biotechnology and Ecotoxicology, Institute of Tropical Pathology and Public Health, Federal University of Goiás, Rua 235, Setor Universitário, Goiânia, Goiás CEP 74605050, Brazil
| | - Maxwell Batista Caixeta
- Laboratory of Environmental Biotechnology and Ecotoxicology, Institute of Tropical Pathology and Public Health, Federal University of Goiás, Rua 235, Setor Universitário, Goiânia, Goiás CEP 74605050, Brazil
| | - Paula Sampaio Araújo
- Laboratory of Environmental Biotechnology and Ecotoxicology, Institute of Tropical Pathology and Public Health, Federal University of Goiás, Rua 235, Setor Universitário, Goiânia, Goiás CEP 74605050, Brazil
| | | | | | - Thiago Lopes Rocha
- Laboratory of Environmental Biotechnology and Ecotoxicology, Institute of Tropical Pathology and Public Health, Federal University of Goiás, Rua 235, Setor Universitário, Goiânia, Goiás CEP 74605050, Brazil.
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21
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Patiño Vidal C, Velásquez E, Galotto MJ, López de Dicastillo C. Development of an antibacterial coaxial bionanocomposite based on electrospun core/shell fibers loaded with ethyl lauroyl arginate and cellulose nanocrystals for active food packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100802] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Shahbazi M, Jäger H, Ettelaie R. A Promising Therapeutic Soy-Based Pickering Emulsion Gel Stabilized by a Multifunctional Microcrystalline Cellulose: Application in 3D Food Printing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2374-2388. [PMID: 35143723 PMCID: PMC8880380 DOI: 10.1021/acs.jafc.1c05644] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 01/12/2022] [Accepted: 01/13/2022] [Indexed: 05/29/2023]
Abstract
The feasible application of additive manufacturing in the food and pharmaceutical industries strongly depends on the development of highly stable inks with bioactive properties. Surface-modified microcrystalline cellulose (MCC) shows the potential of being a useful particulate (i.e., Pickering)-type emulsifier to stabilize emulsions. To attain desired therapeutic properties, MCC can also be tuned with cationic antimicrobial compounds to fabricate an antimicrobial printable ink. However, due to the formation of complex coacervates between the two, the Pickering emulsion is very susceptible to phase separation with an insufficient therapeutic effect. To address this drawback, we reported a green method to produce antioxidant and antimicrobial three-dimensional (3D)-printed objects, illustrated here using a printable ink based on a soy-based particulate-type emulsion gel stabilized by a surface-active MCC conjugate (micro-biosurfactant). A sustainable method for the modification of MCC is investigated by grafting gallic acid onto the MCC backbone, followed by in situ reacting via lauric arginate through Schiff-base formation and/or Michael-type addition. Our results show that the grafted micro-biosurfactant was more efficient in providing the necessary physical stability of soy-based emulsion gel. The grafted micro-biosurfactant produced a multifunctional ink with viscoelastic behavior, thixotropic property, and outstanding bioactivities. Following the 3D printing process, highly porous 3D structures with a more precise geometry were fabricated after addition of the micro-biosurfactant. Dynamic sensory evaluation showed that the micro-biosurfactant has a remarkable ability to improve the temporal perceptions of fibrousness and juiciness in printed meat analogue. The results of this study showed the possibility of the development of a therapeutic 3D-printed meat analogue with desired sensory properties, conceiving it as a promising meat analogue product.
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Affiliation(s)
- Mahdiyar Shahbazi
- Institute
of Food Technology, University of Natural
Resources and Life Sciences (BOKU), Muthgasse 18, 1190 Vienna, Austria
| | - Henry Jäger
- Institute
of Food Technology, University of Natural
Resources and Life Sciences (BOKU), Muthgasse 18, 1190 Vienna, Austria
| | - Rammile Ettelaie
- Food
Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K.
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23
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Punchihewage-Don AJ, Parveen S, Schwarz J, Hamill L, Nindo C, Hall P, Vimini B. Efficacy and Quality Attributes of Antimicrobial Agent Application via a Commercial Electrostatic Spray Cabinet To Inactivate Salmonella on Chicken Thigh Meat. J Food Prot 2021; 84:2221-2228. [PMID: 34410413 DOI: 10.4315/jfp-21-206] [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: 05/11/2021] [Accepted: 08/17/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Salmonella is a foodborne pathogen associated with poultry meat. This study aimed to determine the efficiency and quality attributes of two antimicrobial agents to reduce Salmonella on raw chicken meat when applied individually and in combination using an electrostatic spray cabinet. Thus, 5 log CFU/g of nonpathogenic, rifampin-resistant Salmonella Typhimurium was inoculated on skinless, boneless, raw chicken thigh meat and passed through an electrostatic spray cabinet while being sprayed with 5% lauric arginate (LAE), and 100, 1,000, 1,500, and 1,750 ppm of peracetic acid (PAA). Spraying of 5% LAE for 45 s significantly reduced Salmonella by 5 log (P < 0.05). The 1,500 ppm of PAA reduced Salmonella significantly within 45 s (1.157 log). Spraying of 1,500 ppm of PAA followed by LAE within 15 s reduced Salmonella significantly more than vice versa (P < 0.05). The color, water holding capacity, and texture did not differ significantly but resulted in significantly strong aroma and flavor. Both LAE and PAA efficiently reduced Salmonella when applied in an electrostatic spray cabinet on raw chicken thigh meat. The results suggest that the sequential order of application of antimicrobial agents is important to improve the safety and quality of raw chicken thigh meat. HIGHLIGHTS
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Affiliation(s)
| | - Salina Parveen
- University of Maryland Eastern Shore, Princess Anne, Maryland 21853
| | - Jurgen Schwarz
- University of Maryland Eastern Shore, Princess Anne, Maryland 21853
| | - Lindsey Hamill
- Perdue Farms Inc., P.O. Box 1537, Salisbury, Maryland 21802, USA
| | - Caleb Nindo
- University of Maryland Eastern Shore, Princess Anne, Maryland 21853
| | - Parker Hall
- Perdue Farms Inc., P.O. Box 1537, Salisbury, Maryland 21802, USA
| | - Bob Vimini
- Perdue Farms Inc., P.O. Box 1537, Salisbury, Maryland 21802, USA
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24
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Li T, Liu Y, Qin Q, Zhao L, Wang Y, Wu X, Liao X. Development of electrospun films enriched with ethyl lauroyl arginate as novel antimicrobial food packaging materials for fresh strawberry preservation. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108371] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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25
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Ethyl Lauroyl Arginate, an Inherently Multicomponent Surfactant System. Molecules 2021; 26:molecules26195894. [PMID: 34641438 PMCID: PMC8512375 DOI: 10.3390/molecules26195894] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 09/23/2021] [Accepted: 09/25/2021] [Indexed: 11/24/2022] Open
Abstract
Ethyl lauroyl arginate (LAE) is an amino acid-based cationic surfactant with low toxicity and antimicrobial activity. It is widely used as a food preservative and component for food packaging. When stored, LAE decomposes by hydrolysis into surface-active components Nα-lauroyl–l-arginine (LAS) or dodecanoic (lauric) acid. There are only a limited number of reports considering the mechanism of surface activity of LAE. Thus, we analysed the surface tension isotherm of LAE with analytical standard purity in relation to LAE after prolonged storage. We used quantum mechanical density functional theory (DFT) computations to determine the preferred hydrolysis path and discuss the possibility of forming highly surface-active heterodimers, LAE-dodecanoate anion, or LAE-LAS. Applying molecular dynamics simulations, we determined the stability of those dimers linked by electrostatic interactions and hydrogen bonds. We used the adsorption model of surfactant mixtures to successfully describe the experimental surface tension isotherms. The real part surface dilational modulus determined by the oscillation drop method follows a diffusional transport mechanism. However, the nonlinear response of the surface tension could be observed for LAE concentration close to and above Critical Micelle Concentration (CMC). Nonlinearity originates from the presence of micelles and the reorganisation of the interfacial layer.
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26
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Jamali SN, Assadpour E, Feng J, Jafari SM. Natural antimicrobial-loaded nanoemulsions for the control of food spoilage/pathogenic microorganisms. Adv Colloid Interface Sci 2021; 295:102504. [PMID: 34384999 DOI: 10.1016/j.cis.2021.102504] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 07/27/2021] [Accepted: 08/04/2021] [Indexed: 02/07/2023]
Abstract
Both consumers and producers of food products are looking for natural ingredients and efficient formulation strategies to improve the shelf life of final products. Natural antimicrobial ingredients such as essential oils can be applied as alternatives to synthetic preservatives, but their main challenge is low stability, adverse effects on sensory properties, low solubility, high needed doses, etc. Formulation of these bioactive compounds into nanoemulsions can be an efficient strategy to improve their properties and practical applications in food products. In this review, after an overview on nanoemulsion formulation, ingredients and fabrication methods, different types of natural antimicrobial agents have been discussed briefly. In addition, properties and action mechanisms of antimicrobial-loaded nanoemulsions, along with their application in preservation and shelf life improvement of different food products have been explained. Finally, safety and regulatory issues of antimicrobial delivery via nanoemulsions have been examined. As a conclusion antimicrobial-loaded nanoemulsions can be promising candidates and alternatives for common synthetic preservatives in real food systems.
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27
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Demircan B, Özdestan Ocak Ö. The effects of ethyl lauroyl arginate and lemon essential oil added edible chitosan film coating on biogenic amines formation during storage in mackerel fillets. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15454] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bahar Demircan
- Department of Food Engineering Ankara University Gölbaşı Turkey
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28
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Ethyl Lauroyl Arginate (LAE): Antimicrobial Activity of LAE-Coated Film for the Packaging of Raw Beef and Pork. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6643717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In this study, the antimicrobial activity of an ethyl lauroyl arginate- (LAE®-) coated film applied to the packaging of raw beef and pork was evaluated. Two different trials were performed for each meat species, aiming to evaluate the functionality of the film in contrasting the development of the natural microflora and of a specific target agent, Escherichia coli ATCC 25922. In the first trial, LAE-coated packaging was applied to test its activity towards the natural meat microflora over a period of 24 days at 6-7°C. The comparison with the control sample series showed a slight initial inhibitory activity on total viable count, followed by a growing trend. In the second trial, the antimicrobial activity of the LAE-coated film was evaluated on raw beef and pork voluntarily inoculated with Escherichia coli: an initial killing effect on E. coli was detected in both pork and beef meat (reduction around 0.7 and 1 log CFU/g, respectively), followed by a stable trend for the following storage period (24 days).
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29
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Nallamilli T, Ketomaeki M, Prozeller D, Mars J, Morsbach S, Mezger M, Vilgis T. Complex coacervation of food grade antimicrobial lauric arginate with lambda carrageenan. Curr Res Food Sci 2021; 4:53-62. [PMID: 33665619 PMCID: PMC7902899 DOI: 10.1016/j.crfs.2021.01.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 01/23/2021] [Accepted: 01/29/2021] [Indexed: 11/29/2022] Open
Abstract
In this study, the complex coacervation mechanism of Lauric arginate ester (LAE) with λ-carrageenan was studied using turbidimetry, light scattering and electrophoresis. The complexes formed were found to have a bilayer-like structure using small angle X-ray scattering (SAXS) and cryo-TEM (transmission electron microscopy). It was observed that mixing LAE with Sodium dodecyl sulfate (SDS) could significantly reduce the interactions between mixed micelles and λ-carrageenan. The interactions between LAE/SDS and λ-carrageenan were found to be predominantly entropy driven. Mixed micelles of LAE/Tween 20 and LAE/SDS showed significantly less interactions with carrageenan compared to pure LAE micelles. Interfacial properties of complexes were measured using surface tension measurements. It was observed that pure LAE showed good foaming behavior and when mixed with increasing amounts of carrageenan the foaming capacity decreased. Reduction in foam volume was due to reduced availability of free LAE molecules for foam stabilization and due to hydrophilic nature of complexes. Lauric arginate forms complex coacervates with Lambda carrageenan due to combination of electrostatic and hydrophobic interactions. Coacervation leads to both soluble and insoluble coacervates depending on the mixing ratio. The complex coacervates show a lamellar microstructure with certain degree of disorder in the lamellar layers. Interactions of Lauric arginate with Lambda carrageenan decrease when it is mixed with either non ionic or anionic surfactant due to formation of mixed micelles.
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Affiliation(s)
- Trivikram Nallamilli
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
| | - Markus Ketomaeki
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
| | - Domenik Prozeller
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
| | - Julian Mars
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
| | - Svenja Morsbach
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
| | - Markus Mezger
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
| | - Thomas Vilgis
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
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30
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Martínez-Ramos AR, Ibarra-Sánchez LA, Amaya-Llano SL, Miller MJ. Evaluation of combinations of nisin, lauric arginate, and ε-polylysine to control Listeria monocytogenes in queso fresco. J Dairy Sci 2020; 103:11152-11162. [DOI: 10.3168/jds.2020-19001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Accepted: 08/01/2020] [Indexed: 12/17/2022]
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31
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Zhang H, Wang P, Zhang Y, Cheng B, Zhu R, Li F. Synthesis of a novel arginine-modified starch resin and its adsorption of dye wastewater. RSC Adv 2020; 10:41251-41263. [PMID: 35519183 PMCID: PMC9057786 DOI: 10.1039/d0ra05727d] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Accepted: 10/08/2020] [Indexed: 11/21/2022] Open
Abstract
In this work, corn starch (St) was firstly grafted with polyacrylamide (PAM) to obtain StAM, which was subsequently immobilized with arginine to obtain a guanidine-containing starch-based resin, StAM–Arg. The synthesized products were characterized via Fourier transform infrared spectroscopy (FT-IR), 13C-NMR nuclear magnetic resonance (13C-NMR), scanning electron microscopy (SEM), X-ray diffraction (XRD), gel permeation chromatography (GPC), X-ray photoelectron spectroscopy (XPS) and thermogravimetric analysis (TGA). StAM–Arg exhibited a significantly enhanced adsorption capacity for acid fuchsin (AF), acid orange G (AOG), and acid blue 80 (AB80) compared with zeolite, diatomite, St and StAM, and it also exhibited broad-spectrum adsorption for different dyes. Weak acidic conditions were favorable for the resin to adsorb acid dyes. The decolorization rate (DR) by StAM–Arg for mixed wastewater reached 82.49%, which was higher than that of activated carbon (DR = 58.09%). StAM–Arg showed high resistance to microbial degradation, resulting in significantly improved structural stability for the resin. Its antibacterial rate (AR) for E. coli was up to 99.73%. After 7 days in simulated natural water, the weight loss ratio (WR) of StAM–Arg was 14.5%, which was much lower than that of St (WR = 66.53%). The introduced guanidine groups were considered to be the major reason for the observed improvements. Furthermore, the cationic guanidine could trap the acid dyes via ion-exchange reactions, while effectively inhibiting or eliminating the growth of bacteria on the adsorbent surface. The above advantages, including good dyestuff adsorption properties, high structural stability and prolonged service life, make StAM–Arg overcome the inherent drawbacks of the existing natural polymer adsorbents and have good application prospect in the treatment of textile wastewater. In the side reaction, the two aldehyde groups in the glutaraldehyde molecules should undergo an aldol condensation reaction with the hydroxyl group in the starch molecule, which has been corrected.![]()
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Affiliation(s)
- Hao Zhang
- School of Textile Science and Engineering, Tiangong University 300387 Tianjin China .,Tianjin Key Science and Technology Program Foundation Tianjin 300387 China
| | - Panlei Wang
- School of Textile Science and Engineering, Tiangong University 300387 Tianjin China .,Tianjin Key Science and Technology Program Foundation Tianjin 300387 China
| | - Yi Zhang
- School of Textile Science and Engineering, Tiangong University 300387 Tianjin China
| | - Bowen Cheng
- State Key Laboratory of Separation Membranes and Membrane Processes, Tiangong University 300387 China
| | - Ruoying Zhu
- School of Textile Science and Engineering, Tiangong University 300387 Tianjin China
| | - Fan Li
- School of Textile Science and Engineering, Tiangong University 300387 Tianjin China
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Motta JFG, de Souza AR, Gonçalves SM, Madella DKSF, de Carvalho CWP, Vitorazi L, de Melo NR. Development of active films based on modified starches incorporating the antimicrobial agent lauroyl arginate (LAE) for the food industry. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02548-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Angkuratipakorn T, Chung C, Koo CK, Mundo JLM, McClements DJ, Decker EA, Singkhonrat J. Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate. Food Chem 2020; 327:127039. [DOI: 10.1016/j.foodchem.2020.127039] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 05/08/2020] [Accepted: 05/10/2020] [Indexed: 11/27/2022]
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Loeffler M, Schwab V, Terjung N, Weiss J, McClements DJ. Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with Methylparaben. Foods 2020; 9:E270. [PMID: 32131440 PMCID: PMC7143257 DOI: 10.3390/foods9030270] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 02/21/2020] [Accepted: 02/21/2020] [Indexed: 11/25/2022] Open
Abstract
The cationic surfactant Lauric arginate (LAE) has gained approval for utilization in meat products (limit: 200 mg/kg). However, as for other antimicrobials, its activity is reduced when applied to complex food matrices. The current study therefore aims to better understand protein-antimicrobial agent-interactions and their influence on the antimicrobial activity of (i) LAE and (ii) methylparaben against Listeria innocua and Pseudomonas fluorescens in defined model systems (pH 6). Antimicrobials were utilized alone or in combination with nutrient broth containing either no protein or 2% bovine serum albumin, whey protein isolate, or soy protein hydrolysate. LAE was found to form complexes with all proteins due to electrostatic attraction, determined using microelectrophoretic and turbidity measurements. Minimal lethal concentrations of LAE were remarkably increased (4-13 fold) in the presence of proteins, with globular proteins having the strongest impact. Combinations of LAE (0-200 µg/mL) with the less structure-sensitive component methylparaben (approved concentration 0.1%) remarkably decreased the concentrations of LAE needed to strongly inhibit or even kill both, L. innocua and P. fluorescens in the presence of proteins. The study highlights the importance of ingredient interactions impacting microbial activity that are often not taken into account when examining antimicrobial components having different structure sensitivities.
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Affiliation(s)
- Myriam Loeffler
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany; (M.L.); (V.S.); (N.T.); (J.W.)
| | - Verena Schwab
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany; (M.L.); (V.S.); (N.T.); (J.W.)
| | - Nino Terjung
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany; (M.L.); (V.S.); (N.T.); (J.W.)
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany; (M.L.); (V.S.); (N.T.); (J.W.)
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