1
|
Li M, Yang Z, Zhai X, Li Z, Huang X, Shi J, Zou X, Lv G. Incorporation of Lactococcus lactis and Chia Mucilage for Improving the Physical and Biological Properties of Gelatin-Based Coating: Application for Strawberry Preservation. Foods 2024; 13:1102. [PMID: 38611406 PMCID: PMC11011328 DOI: 10.3390/foods13071102] [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: 02/21/2024] [Revised: 03/27/2024] [Accepted: 03/30/2024] [Indexed: 04/14/2024] Open
Abstract
In this work, a gelatin/chia mucilage (GN/CM) composite coating material doped with Lactococcus lactis (LS) was developed for strawberry preservation applications. The results of the scanning electron microscope and Fourier transform infrared spectroscopy stated that the enhanced molecular interaction between the CM and GN matrix strengthened the density and compactness of the GN film. Antifungal results indicated that the addition of LS significantly (p < 0.05) improved the ability of the GN coating to inhibit the growth of Botrytis cinerea (inhibition percentage = 62.0 ± 4.6%). Adding CM significantly (p < 0.05) decreased the water vapour permeability and oxygen permeability of the GN coating by 32.7 ± 4.0% and 15.76 ± 1.89%, respectively. In addition, the incorporated CM also significantly (p < 0.05) improved the LS viability and elongation at break of the film by 13.11 ± 2.05% and 42.58 ± 1.21%, respectively. The GN/CM/LS composite coating material also exhibited an excellent washability. The results of this study indicated that the developed GN/CM/LS coating could be used as a novel active material for strawberry preservation.
Collapse
Affiliation(s)
- Mingrui Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.L.); (Z.Y.); (X.Z.); (Z.L.); (X.H.); (G.L.)
- Institute of Future Food Technology, JITRI, Yixing 214200, China
| | - Zhikun Yang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.L.); (Z.Y.); (X.Z.); (Z.L.); (X.H.); (G.L.)
| | - Xiaodong Zhai
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.L.); (Z.Y.); (X.Z.); (Z.L.); (X.H.); (G.L.)
| | - Zhihua Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.L.); (Z.Y.); (X.Z.); (Z.L.); (X.H.); (G.L.)
| | - Xiaowei Huang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.L.); (Z.Y.); (X.Z.); (Z.L.); (X.H.); (G.L.)
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.L.); (Z.Y.); (X.Z.); (Z.L.); (X.H.); (G.L.)
| | - Xiaobo Zou
- Institute of Future Food Technology, JITRI, Yixing 214200, China
- International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu University, Zhenjiang 212013, China
| | - Guanhua Lv
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (M.L.); (Z.Y.); (X.Z.); (Z.L.); (X.H.); (G.L.)
| |
Collapse
|
2
|
Chauhan J, Sharma RK. Synbiotic formulations with microbial biofilm, animal derived (casein, collagen, chitosan) and plant derived (starch, cellulose, alginate) prebiotic polymers: A review. Int J Biol Macromol 2023; 248:125873. [PMID: 37473897 DOI: 10.1016/j.ijbiomac.2023.125873] [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] [Received: 05/04/2023] [Revised: 06/29/2023] [Accepted: 07/15/2023] [Indexed: 07/22/2023]
Abstract
The need for a broader range of probiotics, prebiotics, and synbiotics to improve the activity and functioning of gut microbiota has led to the development of new nutraceuticals formulations. These techniques majorly depend on the type of the concerned food, inclusive factors i.e. application of biotic components, probiotics, and synbiotics along with the type of encapsulation involved. For improvisation of the oral transfer mode of synbiotics delivery within the intestine along with viability, efficacy, and stability co-encapsulation is required. The present study explores encapsulation materials, probiotics and prebiotics in the form of synbiotics. The emphasis was given to the selection and usage of probiotic delivery matrix or prebiotic polymers, which primarily include animal derived (gelatine, casein, collagen, chitosan) and plant derived (starch, cellulose, pectin, alginate) materials. Beside this, the role of microbial polymers and biofilms (exopolysaccharides, extracellular polymeric substances) has also been discussed in the formation of probiotic functional foods. In this instance, the microbial biofilm is also used as suitable polymeric compound for encapsulation providing stability, viability, and efficacy. Thus, the review highlights the utilization of diverse prebiotic polymers in synbiotic formulations, along with microbial biofilms, which hold great potential for enhancing gut microbiota activity and improving overall health.
Collapse
Affiliation(s)
- Juhi Chauhan
- Department of Biosciences, Manipal University Jaipur, Jaipur 303007, Rajasthan, India
| | - Rakesh Kumar Sharma
- Department of Biosciences, Manipal University Jaipur, Jaipur 303007, Rajasthan, India.
| |
Collapse
|
3
|
Potočnik V, Gorgieva S, Trček J. From Nature to Lab: Sustainable Bacterial Cellulose Production and Modification with Synthetic Biology. Polymers (Basel) 2023; 15:3466. [PMID: 37631523 PMCID: PMC10459212 DOI: 10.3390/polym15163466] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 08/08/2023] [Accepted: 08/15/2023] [Indexed: 08/27/2023] Open
Abstract
Bacterial cellulose (BC) is a macromolecule with versatile applications in medicine, pharmacy, biotechnology, cosmetology, food and food packaging, ecology, and electronics. Although many bacteria synthesize BC, the most efficient BC producers are certain species of the genera Komagataeibacter and Novacetimonas. These are also food-grade bacteria, simplifying their utilization at industrial facilities. The basic principles of BC synthesis are known from studies of Komagataeibacter xylinus, which became a model species for studying BC at genetic and molecular levels. Cellulose can also be of plant origin, but BC surpasses its purity. Moreover, the laboratory production of BC enables in situ modification into functionalized material with incorporated molecules during its synthesis. The possibility of growing Komagataeibacter and Novacetimonas species on various organic substrates and agricultural and food waste compounds also follows the green and sustainable economy principles. Further intervention into BC synthesis was enabled by genetic engineering tools, subsequently directing it into the field of synthetic biology. This review paper presents the development of the fascinating field of BC synthesis at the molecular level, seeking sustainable ways for its production and its applications towards genetic modifications of bacterial strains for producing novel types of living biomaterials using the flexible metabolic machinery of bacteria.
Collapse
Affiliation(s)
- Vid Potočnik
- Department of Biology, Faculty of Natural Sciences and Mathematics, University of Maribor, 2000 Maribor, Slovenia;
| | - Selestina Gorgieva
- Faculty of Mechanical Engineering, Institute of Engineering Materials and Design, University of Maribor, 2000 Maribor, Slovenia;
| | - Janja Trček
- Department of Biology, Faculty of Natural Sciences and Mathematics, University of Maribor, 2000 Maribor, Slovenia;
- Faculty of Chemistry and Chemical Engineering, University of Maribor, 2000 Maribor, Slovenia
| |
Collapse
|
4
|
New Bioactive Edible Packing Systems: Synbiotic Edible Films/Coatings as Carries of Probiotics and Prebiotics. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02983-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
5
|
Ghalehjooghi HD, Tajik H, Shahbazi Y. Development and characterization of active packaging nanofiber mats based on gelatin‑sodium alginate containing probiotic microorganisms to improve the shelf-life and safety quality of silver carp fillets. Int J Food Microbiol 2023; 384:109984. [DOI: 10.1016/j.ijfoodmicro.2022.109984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 10/11/2022] [Accepted: 10/18/2022] [Indexed: 11/05/2022]
|
6
|
Płoska J, Garbowska M, Pluta A, Stasiak-Różańska L. Bacterial cellulose - innovative biopolymer and possibilities of its applications in dairy industry. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
7
|
Poshadri A, H. W D, U. M K, S.D K. Bacillus Coagulans and its Spore as Potential Probiotics in the Production of Novel Shelf- Stable Foods. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2022. [DOI: 10.12944/crnfsj.10.3.4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
The synbiotic foods with therapeutic activities have been beneficial to gut health and immunity development, including Bacillus coagulans as the probiotic microorganism. It is preferred over other lactic acid bacteria (LAB) as it can produce spores. It is grown in the pH range of 5.5 to 6.2 and releases spores at 37 °C. These microbial spores can withstand environments with high temperatures, acidic conditions, and salinity, making it a viable probiotic organism for production of novel shelf-stable foods. It has become an essential ingredient in the functional food industry due to its probiotic characteristics and great resistance to stressful conditions. For extensive commercial use and a wide range of food applications, apart from probiotic characteristics, a probiotic organism must be cost-effective, convenient and remain viable throughout the processing, storage and consumption. The non-spore- forming lactic acid bacteria can be utilized to make probiotic products and fermented dairy products under controlled processing and storage conditions. The spore- forming probiotic organism can be delivered into the human gut through novel food products derived from cereals, legumes, fruits and vegetables, confectionery products, and meat and non-dairy products. This has led to the development of convenient and shelf-stable non-dairy probiotics. These non-dairy-based probiotics are cheaper, resilient against various processing conditions, high in bioactive components, and can mitigate the risk of lifestyle diseases and reduce. Further, lactose intolerance is associated with the consumption of dairy probiotics. Therefore, this review aimed to assess the utilization of probiotic Bacillus coagulans spores in emerging shelf-stable novel non-dairy products with probiotic potential.
Collapse
Affiliation(s)
- A. Poshadri
- 1Department of Food Processing Technology, Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
| | - Deshpande H. W
- 2Department of Food Microbiology and Safety, Vasantrao Naik Marathwada Agricultural University, Parbhani, India
| | - Khodke U. M
- 3College of Food Technology, Vasantrao Naik Marathwada Agricultural University, Parbhani, India
| | - Katke S.D
- 1Department of Food Processing Technology, Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
| |
Collapse
|
8
|
Medeiros JA, Otoni CG, Niro CM, Sivieri K, Barud HS, Guimarães FE, Alonso JD, Azeredo HM. Alginate films as carriers of probiotic bacteria and Pickering emulsion. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
9
|
Characterization of synbiotic films based on carboxymethyl cellulose/β-glucan and development of a shelf life prediction model. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
10
|
Lappa IK, Kachrimanidou V, Alexandri M, Papadaki A, Kopsahelis N. Novel Probiotic/Bacterial Cellulose Biocatalyst for the Development of Functional Dairy Beverage. Foods 2022; 11:foods11172586. [PMID: 36076772 PMCID: PMC9455237 DOI: 10.3390/foods11172586] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/18/2022] [Accepted: 08/23/2022] [Indexed: 11/16/2022] Open
Abstract
The development of innovative functional products with potential health benefits, under the concept of bio-economy, is flourishing. This study undertook an evaluation of non-dairy lactobacilli Lactiplantibacillus pentosus B329 and Lactiplantibacillus plantarum 820 as “ready to use” starter cultures. Lactic acid bacteria (LAB) cultures were evaluated for their fermentation efficiency, before and after freeze-drying, using cheese whey (CW) as a fermentation substrate and subsequent immobilization on bacteria cellulose (BC) to produce a novel biocatalyst. The biocatalyst was applied in functional sour milk production and compared with free cells via the assessment of physicochemical and microbiological properties and sensory evaluation. Evidently, LAB strains exhibited high fermentative activity before and after freeze-drying. Results of a 5-month storage stability test showed that viability was 19% enhanced by immobilization on BC, supporting the concept of “ready to use” cultures for the production of fermented beverages. Likewise, sour milk produced by the BC biocatalyst presented higher organoleptic scores, compared to the free cells case, whereas immobilization on BC enhanced probiotic viability during post-fermentation storage (4 °C, 28 days). The obtained high viability (>107 log cfu/g) demonstrated the efficacy of the proposed bioprocess for the production of functional/probiotic-rich beverages. Ultimately, this work presents a consolidated scheme that includes the advantages and the cooperative effect of probiotic LAB strains combined with a functional biopolymer (BC) towards the formulation of novel functional products that coincide with the pillars of food systems sustainability.
Collapse
|
11
|
Seyedzade Hashemi S, Khorshidian N, Mohammadi M. An insight to potential application of synbiotic edible films and coatings in food products. Front Nutr 2022; 9:875368. [PMID: 35967779 PMCID: PMC9363822 DOI: 10.3389/fnut.2022.875368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Accepted: 07/04/2022] [Indexed: 11/13/2022] Open
Abstract
Edible films and coatings have gained significant consideration in recent years due to their low cost and decreasing environmental pollution. Several bioactive compounds can be incorporated into films and coatings, including antioxidants, antimicrobials, flavoring agents, colors, probiotics and prebiotics. The addition of probiotics to edible films and coatings is an alternative approach for direct application in food matrices that enhances their stability and functional properties. Also, it has been noted that the influence of probiotics on the film properties was dependent on the composition, biopolymer structure, and intermolecular interactions. Recently, the incorporation of probiotics along with prebiotic compounds such as inulin, starch, fructooligosaccharide, polydextrose and wheat dextrin has emerged as new bioactive packaging. The simultaneous application of probiotics and prebiotics improved the viability of probiotic strains and elevated their colonization in the intestinal tract and provided health benefits to humans. Moreover, prebiotics created a uniform and compact structure by filling the spaces within the polymer matrix and increased opacity of edible films. The effects of prebiotics on mechanical and barrier properties of edible films was dependent on the nature of prebiotic compounds. This review aims to discuss the concept of edible films and coatings, synbiotic, recent research on synbiotic edible films and coatings as well as their application in food products.
Collapse
Affiliation(s)
- Sahar Seyedzade Hashemi
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nasim Khorshidian
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mehrdad Mohammadi
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| |
Collapse
|
12
|
Optimisation and characterisation of prebiotic concentration of edible films containing Bifidobacterium animalis subsp. lactis BB-12® and its application to block type processed cheese. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
13
|
Edible Bioactive Film with Curcumin: A Potential "Functional" Packaging? Int J Mol Sci 2022; 23:ijms23105638. [PMID: 35628450 PMCID: PMC9147907 DOI: 10.3390/ijms23105638] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 05/11/2022] [Accepted: 05/16/2022] [Indexed: 02/04/2023] Open
Abstract
Edible packaging has been developed as a biodegradable and non-toxic alternative to traditional petroleum-based food packaging. Biopolymeric edible films, in addition to their passive protective function, may also play a bioactive role as vehicles for bioactive compounds of importance to human health. In recent years, a new generation of edible food packaging has been developed to incorporate ingredients with functional potential that have beneficial effects on consumer health. Curcumin, a bioactive compound widely used as a natural dye obtained from turmeric rhizomes (Curcuma longa L.), has a broad spectrum of beneficial properties for human health, such as anti-inflammatory, anti-hypertensive, antioxidant, anti-cancer, and other activities. To demonstrate these properties, curcumin has been explored as a bioactive agent for the development of bioactive packaging, which can be referred to as functional packaging and used in food. The aim of this review was to describe the current and potential research on the development of functional-edible-films incorporating curcumin for applications such as food packaging.
Collapse
|
14
|
Zong X, Zhang X, Bi K, Zhou Y, Zhang M, Qi J, Xu X, Mei L, Xiong G, Fu M. Novel emulsion film based on gelatin/polydextrose/camellia oil incorporated with Lactobacillus pentosus: Physical, structural, and antibacterial properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107063] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
|
15
|
Davachi SM, Pottackal N, Torabi H, Abbaspourrad A. Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables. Sci Rep 2021; 11:16608. [PMID: 34400694 PMCID: PMC8368057 DOI: 10.1038/s41598-021-95994-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Accepted: 07/28/2021] [Indexed: 02/07/2023] Open
Abstract
There is growing interest among the public and scientific community toward the use of probiotics to potentially restore the composition of the gut microbiome. With the aim of preparing eco-friendly probiotic edible films, we explored the addition of probiotics to the seed mucilage films of quince, flax, and basil. These mucilages are natural and compatible blends of different polysaccharides that have demonstrated medical benefits. All three seed mucilage films exhibited high moisture retention regardless of the presence of probiotics, which is needed to help preserve the moisture/freshness of food. Films from flax and quince mucilage were found to be more thermally stable and mechanically robust with higher elastic moduli and elongation at break than basil mucilage films. These films effectively protected fruits against UV light, maintaining the probiotics viability and inactivation rate during storage. Coated fruits and vegetables retained their freshness longer than uncoated produce, while quince-based probiotic films showed the best mechanical, physical, morphological and bacterial viability. This is the first report of the development, characterization and production of 100% natural mucilage-based probiotic edible coatings with enhanced barrier properties for food preservation applications containing probiotics.
Collapse
Affiliation(s)
- Seyed Mohammad Davachi
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Stocking Hall, Ithaca, NY, 14853, USA
| | - Neethu Pottackal
- Department of Materials Science and Engineering, College of Engineering, Cornell University, Bard Hall, Ithaca, NY, 14853, USA
| | - Hooman Torabi
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Stocking Hall, Ithaca, NY, 14853, USA
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Stocking Hall, Ithaca, NY, 14853, USA.
| |
Collapse
|
16
|
Silva SMF, Ribeiro HL, Mattos ALA, Borges MDF, Rosa MDF, de Azeredo HMC. Films from cashew byproducts: cashew gum and bacterial cellulose from cashew apple juice. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1979-1986. [PMID: 33897034 DOI: 10.1007/s13197-020-04709-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/10/2020] [Accepted: 08/11/2020] [Indexed: 11/26/2022]
Abstract
ABSTRACT Cashew is a major crop in several tropical countries. Its cultivation is mostly aimed to the production of cashew nuts, whereas its byproducts (including cashew tree gum and cashew apples) are underutilized. In this study, cashew tree gum (CG) has been combined to nanofibrillated bacterial cellulose (NFBC) produced from cashew apple juice, at different ratios (from CG-only to NFBC-only), to produce edible films. While the CG-only dispersion (at 1 wt%) behaved as a quasi-Newtonian fluid, the addition of NFBC provided a shear-thinning behavior, making the dispersions easier to process, especially to cast. Moreover, the films containing increasing NFBC contents exhibited better physico-mechanical performance. When compared to the CG-only film, the films containing at least 25% NFBC presented remarkably higher strength and modulus (even similar to some conventional petroleum-derived polymers), lower water vapor permeability (WVP), and lower water solubility, although at the expense of lower elongation and higher opacity values. The combined use of both polysaccharides was demonstrated to be useful to overcome the limitations of both CG-only films (very low viscosity, poor tensile properties and very high WVP) and NFBC-only films (very high viscosity, making the dispersions difficult to mix and spread). Moreover, the use of different NFBC/CG ratios allow properties to be tuned to meet specific demands for different food packaging or coating purposes. GRAPHIC ABSTRACT
Collapse
Affiliation(s)
- Sarah Maria Frota Silva
- Chemical Engineering Department, Federal University of Ceara, Campus Pici, Fortaleza, CE 60455-760 Brazil
| | - Hálisson Lucas Ribeiro
- Chemical Engineering Department, Federal University of Ceara, Campus Pici, Fortaleza, CE 60455-760 Brazil
| | | | - Maria de Fátima Borges
- Embrapa Agroindústria Tropical, R. Dra. Sara Mesquita, 2270, Pici, Fortaleza, CE 60511-110 Brazil
| | | | - Henriette Monteiro Cordeiro de Azeredo
- Embrapa Agroindústria Tropical, R. Dra. Sara Mesquita, 2270, Pici, Fortaleza, CE 60511-110 Brazil
- Embrapa Instrumentação, R. 15 de novembro, 1452, São Carlos, SP 13560-970 Brazil
| |
Collapse
|
17
|
Khezerlou A, Zolfaghari H, Banihashemi SA, Forghani S, Ehsani A. Plant gums as the functional compounds for edible films and coatings in the food industry: A review. POLYM ADVAN TECHNOL 2021. [DOI: 10.1002/pat.5293] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Arezou Khezerlou
- Students Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Hajar Zolfaghari
- Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Seyed Alireza Banihashemi
- Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Samira Forghani
- Department of Food Science and Technology, Faculty of Agriculture Urmia University Urmia Iran
| | - Ali Ehsani
- Nutrition Research Center, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| |
Collapse
|
18
|
Sabio L, González A, Ramírez-Rodríguez GB, Gutiérrez-Fernández J, Bañuelo O, Olivares M, Gálvez N, Delgado-López JM, Dominguez-Vera JM. Probiotic cellulose: Antibiotic-free biomaterials with enhanced antibacterial activity. Acta Biomater 2021; 124:244-253. [PMID: 33524562 DOI: 10.1016/j.actbio.2021.01.039] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 01/25/2021] [Accepted: 01/26/2021] [Indexed: 02/07/2023]
Abstract
The alarming increase of antibiotic-resistant bacteria, causing conventional treatments of bacterial infections to become increasingly inefficient, is one of the biggest threats to global health. Here, we have developed probiotic cellulose, an antibiotic-free biomaterial for the treatment of severe skin infections and chronic wounds. This composite biomaterial was in-depth characterized by Gram stain, scanning electron microscopy (SEM) and confocal fluorescence microscopy. Results demonstrated that probiotic cellulose consists of dense films of cellulose nanofibers, free of cellulose-producing bacteria, completely invaded by live probiotics (Lactobacillus fermentum or Lactobacillus gasseri). Viability assays, including time evolution of pH and reducing capacity against electrochromic polyoxometalate, confirmed that probiotics within the cellulose matrix are not only alive but also metabolically active, a key point for the use of probiotic cellulose as an antibiotic-free antibacterial biomaterial. Antibacterial assays in pathogen-favorable media, a real-life infection scenario, demonstrated that probiotic cellulose strongly reduces the viability of Staphylococcus aureus (SA) and Pseudomonas aeruginosa (PA), the most active pathogens in severe skin infections and chronic wounds. Likewise, probiotic cellulose was also found to be effective to inhibit the proliferation of methicillin-resistant SA (MRSA). The combination of the properties of bacterial cellulose as wound dressing biomaterial and the antibacterial activity of probiotics makes probiotic cellulose an alternative to antibiotics for the treatment of topical infections, including severe and hard-to-heal chronic wounds. In addition, probiotic cellulose was obtained by a one-pot synthetic approach under mild conditions, not requiring the long and expensive chemical treatments to purify the genuine bacterial cellulose.
Collapse
Affiliation(s)
- Laura Sabio
- Departamento de Química Inorgánica, Universidad de Granada, 18071 Granada, Spain
| | - Ana González
- Departamento de Química Inorgánica, Universidad de Granada, 18071 Granada, Spain
| | | | | | - Oscar Bañuelo
- Biosearch S. A. Camino de Purchil, 66, 18004 Granada, Spain
| | | | - Natividad Gálvez
- Departamento de Química Inorgánica, Universidad de Granada, 18071 Granada, Spain
| | - José M Delgado-López
- Departamento de Química Inorgánica, Universidad de Granada, 18071 Granada, Spain.
| | | |
Collapse
|
19
|
Pimentel TC, Costa WKAD, Barão CE, Rosset M, Magnani M. Vegan probiotic products: A modern tendency or the newest challenge in functional foods. Food Res Int 2021; 140:110033. [DOI: 10.1016/j.foodres.2020.110033] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 12/02/2020] [Accepted: 12/13/2020] [Indexed: 02/06/2023]
|