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Zuo H, Wang B, Zhang J, Zhong Z, Tang Z. Research Progress on Bacteria-Reducing Pretreatment Technology of Meat. Foods 2024; 13:2361. [PMID: 39123553 PMCID: PMC11312254 DOI: 10.3390/foods13152361] [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: 05/21/2024] [Revised: 07/24/2024] [Accepted: 07/24/2024] [Indexed: 08/12/2024] Open
Abstract
Reducing the initial bacteria number from meat and extending its shelf life are crucial factors for ensuring product safety and enhancing economic benefits for enterprises. Currently, controlling enzyme activity and the microbial survival environment is a common approach to reducing the rate of deterioration in raw meat materials, thereby achieving the goal of bacteria reduction during storage and preservation. This review summarizes the commonly used technologies for reducing bacteria in meat, including slightly acidic electrolyzed water (SAEW), organic acids, ozone (O3), ultrasound, irradiation, ultraviolet (UV), cold plasma, high-pressure processing (HPP), and biological bacterial reduction agents. This review outlines the mechanisms and main features of these technologies for reducing bacteria in meat processing. Additionally, it discusses the status of these technologies in meat storage and preservation applications while analyzing associated problems and proposing solutions. The aim is to provide valuable references for research on meat preservation technology.
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Affiliation(s)
- Hong Zuo
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China; (H.Z.); (B.W.)
| | - Bo Wang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China; (H.Z.); (B.W.)
| | - Jiamin Zhang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China; (H.Z.); (B.W.)
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Zheng L, Guo H, Zhu M, Xie L, Jin J, Korma SA, Jin Q, Wang X, Cacciotti I. Intrinsic properties and extrinsic factors of food matrix system affecting the effectiveness of essential oils in foods: a comprehensive review. Crit Rev Food Sci Nutr 2024; 64:7363-7396. [PMID: 36861257 DOI: 10.1080/10408398.2023.2184767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
Abstract
Essential oils (EOs) have been proved as natural food preservatives because of their effective and wide-spectrum antimicrobial activity. They have been extensively explored for potential applications in food industry, and substantial progresses have been achieved. However well EOs perform in antibacterial tests in vitro, it has generally been found that a higher level of EOs is needed to achieve the same effect in foods. Nevertheless, this unsimilar effect has not been clearly quantified and elaborated, as well as the underlying mechanisms. This review highlights the influence of intrinsic properties (e.g., oils and fats, carbohydrates, proteins, pH, physical structure, water, and salt) and extrinsic factors (e.g., temperature, bacteria characteristics, and packaging in vacuum/gas/air) of food matrix systems on EOs action. Controversy findings and possible mechanism hypotheses are also systematically discussed. Furthermore, the organoleptic aspects of EOs in foods and promising strategies to address this hurdle are reviewed. Finally, some considerations about the EOs safety are presented, as well as the future trends and research prospects of EOs applications in foods. The present review aims to fill the evidenced gap, providing a comprehensive overview about the influence of the intrinsic and extrinsic factors of food matrix systems to efficiently orientate EOs applications.
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Affiliation(s)
- Liyou Zheng
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Hongyan Guo
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Miaomiao Zhu
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Liangliang Xie
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Jun Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Sameh A Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Sharkia, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, P. R. China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome "Niccolò Cusano", Roma, Italy
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Charest AM, Reed E, Bozorgzadeh S, Hernandez L, Getsey NV, Smith L, Galperina A, Beauregard HE, Charest HA, Mitchell M, Riley MA. Nisin Inhibition of Gram-Negative Bacteria. Microorganisms 2024; 12:1230. [PMID: 38930612 PMCID: PMC11205666 DOI: 10.3390/microorganisms12061230] [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: 05/24/2024] [Revised: 06/11/2024] [Accepted: 06/17/2024] [Indexed: 06/28/2024] Open
Abstract
Aims: This study investigates the activity of the broad-spectrum bacteriocin nisin against a large panel of Gram-negative bacterial isolates, including relevant plant, animal, and human pathogens. The aim is to generate supportive evidence towards the use/inclusion of bacteriocin-based therapeutics and open avenues for their continued development. Methods and Results: Nisin inhibitory activity was screened against a panel of 575 strains of Gram-negative bacteria, encompassing 17 genera. Nisin inhibition was observed in 309 out of 575 strains, challenging the prevailing belief that nisin lacks effectiveness against Gram-negative bacteria. The genera Acinetobacter, Helicobacter, Erwinia, and Xanthomonas exhibited particularly high nisin sensitivity. Conclusions: The findings of this study highlight the promising potential of nisin as a therapeutic agent for several key Gram-negative plant, animal, and human pathogens. These results challenge the prevailing notion that nisin is less effective or ineffective against Gram-negative pathogens when compared to Gram-positive pathogens and support future pursuits of nisin as a complementary therapy to existing antibiotics. Significance and Impact of Study: This research supports further exploration of nisin as a promising therapeutic agent for numerous human, animal, and plant health applications, offering a complementary tool for infection control in the face of multidrug-resistant bacteria.
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Affiliation(s)
- Adam M. Charest
- Department of Biology, University of Massachusetts, Amherst, MA 01002, USA; (A.M.C.); (E.R.); (S.B.); (L.H.); (N.V.G.); (L.S.); (A.G.); (H.E.B.); (H.A.C.)
| | - Ethan Reed
- Department of Biology, University of Massachusetts, Amherst, MA 01002, USA; (A.M.C.); (E.R.); (S.B.); (L.H.); (N.V.G.); (L.S.); (A.G.); (H.E.B.); (H.A.C.)
| | - Samantha Bozorgzadeh
- Department of Biology, University of Massachusetts, Amherst, MA 01002, USA; (A.M.C.); (E.R.); (S.B.); (L.H.); (N.V.G.); (L.S.); (A.G.); (H.E.B.); (H.A.C.)
| | - Lorenzo Hernandez
- Department of Biology, University of Massachusetts, Amherst, MA 01002, USA; (A.M.C.); (E.R.); (S.B.); (L.H.); (N.V.G.); (L.S.); (A.G.); (H.E.B.); (H.A.C.)
| | - Natalie V. Getsey
- Department of Biology, University of Massachusetts, Amherst, MA 01002, USA; (A.M.C.); (E.R.); (S.B.); (L.H.); (N.V.G.); (L.S.); (A.G.); (H.E.B.); (H.A.C.)
| | - Liam Smith
- Department of Biology, University of Massachusetts, Amherst, MA 01002, USA; (A.M.C.); (E.R.); (S.B.); (L.H.); (N.V.G.); (L.S.); (A.G.); (H.E.B.); (H.A.C.)
| | - Anastasia Galperina
- Department of Biology, University of Massachusetts, Amherst, MA 01002, USA; (A.M.C.); (E.R.); (S.B.); (L.H.); (N.V.G.); (L.S.); (A.G.); (H.E.B.); (H.A.C.)
| | - Hadley E. Beauregard
- Department of Biology, University of Massachusetts, Amherst, MA 01002, USA; (A.M.C.); (E.R.); (S.B.); (L.H.); (N.V.G.); (L.S.); (A.G.); (H.E.B.); (H.A.C.)
| | - Hailey A. Charest
- Department of Biology, University of Massachusetts, Amherst, MA 01002, USA; (A.M.C.); (E.R.); (S.B.); (L.H.); (N.V.G.); (L.S.); (A.G.); (H.E.B.); (H.A.C.)
| | - Mathew Mitchell
- Organicin Scientific, 240 Thatcher Road, Amherst, MA 01003, USA;
| | - Margaret A. Riley
- Department of Biology, University of Massachusetts, Amherst, MA 01002, USA; (A.M.C.); (E.R.); (S.B.); (L.H.); (N.V.G.); (L.S.); (A.G.); (H.E.B.); (H.A.C.)
- Organicin Scientific, 240 Thatcher Road, Amherst, MA 01003, USA;
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da Silva BD, Rosario DKAD, Conte-Junior CA. Can droplet size influence antibacterial activity in ultrasound-prepared essential oil nanoemulsions? Crit Rev Food Sci Nutr 2023; 63:12567-12577. [PMID: 35900149 DOI: 10.1080/10408398.2022.2103089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Essential oil nanoemulsion may have improved antibacterial properties over pure oil and can be used for food preservation. Ultrasonic cavitation is the most common mechanism for producing nanoemulsions, and the impact of processing parameters on droplet properties needs to be elucidated. A systematic literature search was performed in four databases (Science Direct, Web of Science, Scopus and PubMed), and 987 articles were found, 16 of which were eligible for the present study. A meta-analysis was performed to qualitatively assess which process parameters (power, sonication time, essential oil, and tween 80 concentration) can influence the final droplet size and polydispersity and how droplet size is associated with antibacterial activity. We observed that power, essential oil, and tween 80 concentrations added during processing are the critical variables for forming smaller droplets. Ratios of up to 3:1 (surfactant:oil) can produce droplets smaller than 180 nm with antibacterial properties superior to pure oil or isolated compounds. The improved properties of nanoemulsions are associated with the size and chemical composition of the droplet since the proportion of the hydrophobic core (EO) and the hydrophilic outer layer (Tween 80) directly influences the antibacterial mechanism of action.
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Affiliation(s)
- Bruno Dutra da Silva
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Universidade Federal do Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), Universidade Federal do Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
| | - Denes Kaic Alves do Rosario
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Universidade Federal do Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Department of Food Engineering, Center for Agrarian Sciences and Engineering, Universidade Federal do Espírito Santo (UFES), Alto Universitário, Alegre, ES, Brazil
| | - Carlos Adam Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Universidade Federal do Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Universidade Federal do Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil
- Department of Food Engineering, Center for Agrarian Sciences and Engineering, Universidade Federal do Espírito Santo (UFES), Alto Universitário, Alegre, ES, Brazil
- Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, RJ, Brazil
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Dos Santos BA, da Fontoura AM, Correa LP, Pinton MB, Padilha M, Fracari PR, Ribeiro SR, Wagner R, Cichoski AJ, Barin JS, Campagnol PCB. Jabuticaba peel extract and nisin: A promising combination for reducing sodium nitrite in Bologna-type sausages. Meat Sci 2023; 204:109273. [PMID: 37419026 DOI: 10.1016/j.meatsci.2023.109273] [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: 04/27/2023] [Revised: 06/28/2023] [Accepted: 06/29/2023] [Indexed: 07/09/2023]
Abstract
This study investigated the effect of a 50% reduction in sodium nitrite and the addition of nisin (200 mg/kg) and different concentrations (0, 0.5%, 0.75%, and 1%) of jabuticaba peel extract (JPE) on the main attributes affected by this chemical additive in Bologna-type sausages. The modified treatments showed approximately 50% lower residual nitrite than the control throughout the storage (60 days at 4 °C). The proposed reformulation did not affect the color (L*, a*, and b*), and the ΔE values (< 2) demonstrated high color stability during storage. Physicochemical (TBARS and volatile compounds) and sensory analyses performed to evaluate oxidative stability indicated that JPE exhibited antioxidant activity comparable to sodium nitrite. The microbiological quality of the reformulated products was similar to the control, but further studies should be conducted to assess the effect of this reformulation strategy on the growth of pathogenic microorganisms impacted by nitrite.
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Affiliation(s)
| | | | - Leticia Pereira Correa
- Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil
| | - Mariana Basso Pinton
- Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil
| | - Milena Padilha
- Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil
| | | | - Stephanie Reis Ribeiro
- Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil
| | - Roger Wagner
- Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil
| | | | - Juliano Smanioto Barin
- Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil
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6
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Faisal M, Kamaruzzaman S, Mukhlishien. Application of durian rind smoke powder to preserve chicken meatballs at room temperature. Heliyon 2023; 9:e19576. [PMID: 37681161 PMCID: PMC10481290 DOI: 10.1016/j.heliyon.2023.e19576] [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: 12/23/2022] [Revised: 08/22/2023] [Accepted: 08/26/2023] [Indexed: 09/09/2023] Open
Abstract
Smoke powder is a natural alternative to artificial preservatives for extending the shelf life of food products. This study assessed the use of smoke powder derived from durian rinds as a preservative for chicken meatballs. Durian rinds were pyrolyzed at 300 °C (T1), 340 °C (T2), and 380 °C (T3) to produce liquid smoke. After filtration to separate the remaining carbon, the resulting liquid smoke was purified by distillation at 190 °C and then converted into a smoke powder through the addition of maltodextrin and spray drying. The feasibility of smoke powder as a preservative for chicken meatballs was tested using total volatile base (TVB), total plate count (TPC), pH, and most probable number (MPN) tests for Escherichia coli. The findings demonstrated an upward trend in TVB, TPC, and MPN values over the storage duration. The TVB and TPC tests revealed that meatballs preserved with T3 smoke powder retained acceptable quality upon 64 h of storage. The MPN value of the T3 sample showed that E. coli bacterial contamination could still be tolerated up to 68 h of storage.
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Affiliation(s)
- Muhammad Faisal
- Department of Chemical Engineering, Faculty of Engineering, Universitas Syiah Kuala, Banda Aceh, Indonesia
- Center for Sustainable Agricultural and Rural Development, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
- Halal Research Center, Universitas Syiah Kuala, Banda Aceh, 23111, Indonesia
| | - Suraiya Kamaruzzaman
- Department of Chemical Engineering, Faculty of Engineering, Universitas Syiah Kuala, Banda Aceh, Indonesia
| | - Mukhlishien
- Department of Chemical Engineering, Faculty of Engineering, Universitas Syiah Kuala, Banda Aceh, Indonesia
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7
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Zibaee P, Shamekhi M. Physicochemical properties of Kakol ( Suaeda aegyptiaca) essential oil nanoemulsion and its effect on the storage quality of rainbow trout ( Oncorhynchus mykiss) during cold storage. Food Sci Nutr 2023; 11:5209-5222. [PMID: 37701194 PMCID: PMC10494664 DOI: 10.1002/fsn3.3480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 05/14/2023] [Accepted: 05/25/2023] [Indexed: 09/14/2023] Open
Abstract
The study aims to analyze the chemical composition of Suaeda aegyptiaca essential oil (PSAE) by GC-MS, produce the nanoemulsified essential oil (NSAE) using ultrasound, and compare the antimicrobial and antioxidant activity of the PSAE and NSAE in laboratory medium and rainbow trout fish (Oncorhynchus mykiss). Geranyl-acetone (30.52%) and p-Vinylguaiacol (10.66%), and (e)-β-ionone (7.79%) were the main PSAE chemical compounds. The mean droplet size diameter, polydispersity index, and viscosity of NSAE were 179.67 nm, 0.255, and 0.96 cP, respectively. PSAE and NSAE showed a moderate antiradical potential against DPPH- and ABTS-free radicals (50 < IC50 < 250 μg mL-1). There was no significant difference between antiradical scavenging of PSAE and NSAE (p > .05). E. faecalis and K. pneumonia were the most and lowest sensitive bacteria to PSAE and NSAE, respectively. Examining different treatments on the shelf-life of minced fish showed that Kakol essential oil could improve the shelf-life of fish between 12.5% and 60% (depending on quality index). There was no significant difference between the bioactivity of PSAE and NSAE, which means that the nanoemulsion showed acceptable performance at lower essential oil concentrations.
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Affiliation(s)
- Payam Zibaee
- Department of Food Science and Technology, Sarvestan BranchIslamic Azad UniversitySarvestanIran
| | - Mohammad‐Amin Shamekhi
- Department of Food Science and Technology, Sarvestan BranchIslamic Azad UniversitySarvestanIran
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8
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Wu J, Zang M, Wang S, Zhao B, Bai J, Xu C, Shi Y, Qiao X. Nisin: From a structural and meat preservation perspective. Food Microbiol 2023; 111:104207. [PMID: 36681394 DOI: 10.1016/j.fm.2022.104207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 12/07/2022] [Accepted: 12/09/2022] [Indexed: 12/14/2022]
Abstract
Nisin is a posttranslationally modified antimicrobial peptide that is widely used as a food preservative. It contains five cyclic thioethers of varying sizes. Nisin activity and stability are closely related to its primary and three dimensional structures. It has nine reported natural variants. Nisin A is the most studied nisin as it was the first one purified. Here, we review the sequence feature of nisin A and its natural variants, and their biosynthesis pathway, mode of action and application as a meat preservative. We systematically illustrate the functional domains of the main enzymes (NisB, NisC, and NisP) involved in nisin synthesis. NisB was shown to dehydrate its substrate NisA via a tRNA associated glutamylation mechanism. NisC catalysed the cyclization of the didehydro amino acids with the neighboring cysteine residues. After cyclization, the leader peptide is removed by the protease NisP. According to multiple sequence alignments, we detected five conserved sites Dha5, Pro9, Gly14, Leu16, and Lys22. These residues are probably the structural and functional important ones that can be modified to produce peptides versions with enhanced antimicrobial activity. Through comparing various application methods of nisin in different meats, the antimicrobial effects of nisin used individually or in combination with other natural substances were clarified.
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Affiliation(s)
- Jiajia Wu
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China
| | - Mingwu Zang
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China.
| | - Shouwei Wang
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China
| | - Bing Zhao
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China
| | - Jing Bai
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China
| | - Chenchen Xu
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China
| | - Yuxuan Shi
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China
| | - Xiaoling Qiao
- China Meat Research Center, Beijing Academy of Food Sciences, Beijing Key Laboratory of Meat Processing Technology, 100068, Beijing, China.
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Shen Q, Zeng X, Kong L, Sun X, Shi J, Wu Z, Guo Y, Pan D. Research Progress of Nitrite Metabolism in Fermented Meat Products. Foods 2023; 12:foods12071485. [PMID: 37048306 PMCID: PMC10094046 DOI: 10.3390/foods12071485] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/14/2023] [Accepted: 03/21/2023] [Indexed: 04/05/2023] Open
Abstract
Nitrite is a common color and flavor enhancer in fermented meat products, but its secondary amines may transfer to the carcinogen N-nitrosamines. This review focuses on the sources, degradation, limitations, and alteration techniques of nitrite. The transition among NO3− and NO2−, NH4+, and N2 constitutes the balance of nitrogen. Exogenous addition is the most common source of nitrite in fermented meat products, but it can also be produced by contamination and endogenous microbial synthesis. While nitrite is degraded by acids, enzymes, and other metabolites produced by lactic acid bacteria (LAB), four nitrite reductase enzymes play a leading role. At a deeper level, nitrite metabolism is primarily regulated by the genes found in these bacteria. By incorporating antioxidants, chromogenic agents, bacteriostats, LAB, or non-thermal plasma sterilization, the amount of nitrite supplied can be decreased, or even eliminated. Finally, the aim of producing low-nitrite fermented meat products is expected to be achieved.
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Affiliation(s)
- Qiyuan Shen
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China
| | - Lingyu Kong
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China
| | - Xiaoqian Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China
| | - Jingjing Shi
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China
| | - Yuxing Guo
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China
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Improvement of Physicochemical and Antibacterial Properties of Nanoemulsified Origanum vulgare Essential Oil Through Optimization of Ultrasound Processing Variables. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03050-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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11
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Evangelista AG, Janotto LDS, Matté EHC, Perry CC, Ribeiro FL, Luciano FB. In vitro interaction between essential oil compounds and halquinol against zoonotic pathogenic bacteria. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2023. [DOI: 10.1016/j.bcab.2023.102672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
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12
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Šojić B, Milošević S, Savanović D, Zeković Z, Tomović V, Pavlić B. Isolation, Bioactive Potential, and Application of Essential Oils and Terpenoid-Rich Extracts as Effective Antioxidant and Antimicrobial Agents in Meat and Meat Products. Molecules 2023; 28:molecules28052293. [PMID: 36903538 PMCID: PMC10005741 DOI: 10.3390/molecules28052293] [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: 02/03/2023] [Revised: 02/27/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023] Open
Abstract
Using food additives (e.g., preservatives, antioxidants) is one of the main methods for preserving meat and meat product quality (edible, sensory, and technological) during processing and storage. Conversely, they show negative health implications, so meat technology scientists are focusing on finding alternatives for these compounds. Terpenoid-rich extracts, including essential oils (EOs), are remarkable since they are generally marked as GRAS (generally recognized as safe) and have a wide ranging acceptance from consumers. EOs obtained by conventional or non-conventional methods possess different preservative potentials. Hence, the first goal of this review is to summarize the technical-technology characteristics of different procedures for terpenoid-rich extract recovery and their effects on the environment in order to obtain safe, highly valuable extracts for further application in the meat industry. Isolation and purification of terpenoids, as the main constituents of EOs, are essential due to their wide range of bioactivity and potential for utilization as natural food additives. Therefore, the second goal of this review is to summarize the antioxidant and antimicrobial potential of EOs and terpenoid-rich extracts obtained from different plant materials in meat and various meat products. The results of these investigations suggest that terpenoid-rich extracts, including EOs obtained from several spices and medicinal herbs (black pepper, caraway, Coreopsis tinctoria Nutt., coriander, garlic, oregano, sage, sweet basil, thyme, and winter savory) can be successfully used as natural antioxidants and antimicrobials in order to prolong the shelf-life of meat and processed meat products. These results could be encouraged for higher exploitation of EOs and terpenoid-rich extracts in the meat industry.
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Affiliation(s)
- Branislav Šojić
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Sanja Milošević
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Danica Savanović
- Faculty of Technology, University of Banja Luka, 78000 Banja Luka, Bosnia and Herzegovina
| | - Zoran Zeković
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Vladimir Tomović
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Branimir Pavlić
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
- Correspondence:
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13
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Antibacterial Activity of Selected Essential Oils against Foodborne Pathogens and Their Application in Fresh Turkey Sausages. Antibiotics (Basel) 2023; 12:antibiotics12010182. [PMID: 36671383 PMCID: PMC9855142 DOI: 10.3390/antibiotics12010182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/09/2023] [Accepted: 01/12/2023] [Indexed: 01/19/2023] Open
Abstract
Essential oils (EOs) isolated from different plant materials, namely Origanum majorana L., Satureja hortensis L., and Satureja montana L. (OMEO, SHEO, and SMEO, respectively), were used in fresh turkey sausage processing. The chemical composition and in vitro antimicrobial potential of selected EOs and their mixture were determined. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against foodborne pathogens (Escherichia coli, Salmonella Enteritidis, and Listeria monocytogenes) ranged in the interval of 0.44-7.1 µL/mL. Fresh turkey sausages were produced with EOs addition and marked as follows: TOMEO-0.150 µL/g OMEO; TSHEO-0.150 µL/g SHEO; TSMEO-0.150 µL/g SMEO; TEOM-0.050 µL/g OMEO, 0.050 µL/g SHEO and 0.050 µL/g SMEO, and control (C) (without EOs). Microbiological profile and biogenic amines content in fresh turkey sausages were recorded during storage. The selected EOs and their mixture efficiently reduced bacterial growth and biogenic amines formation and accumulation. The lowest Enterobacteriaceae count and total biogenic amine (BA) concentration were determined through treatment TSHEO. The results of this study show that selected EOs could be useful in fresh turkey sausage processing in order to improve safety and shelf-life.
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14
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Recent advances in biomolecule-based films and coatings for active and smart food packaging applications. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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15
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Torrijos R, Righetti L, Cirlini M, Calani L, Mañes J, Meca G, Dall’Asta C. Phytochemical profiling of volatile and bioactive compounds in yellow mustard (Sinapis alba) and oriental mustard (Brassica juncea) seed flour and bran. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Zhang L, Zhang M, Ju R, Mujumdar AS, Liu K. Synergistic antibacterial mechanism of different essential oils and their effect on quality attributes of ready-to-eat pakchoi (Brassica campestris L. ssp. chinensis). Int J Food Microbiol 2022; 379:109845. [PMID: 35940117 DOI: 10.1016/j.ijfoodmicro.2022.109845] [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: 05/10/2022] [Revised: 06/21/2022] [Accepted: 07/18/2022] [Indexed: 10/16/2022]
Abstract
The mixture of garlic essential oil (GEO), ginger essential oil (GIEO) and litsea cubeba essential oil (LCEO) was prepared and its effect on the antibacterial activity of E. coli, S. aureus and P. aeruginosa, as well as properties of ready-to-eat pakchoi during storage were assessed. GEO, GIEO or LCEO treatment significantly enhanced the accumulation of reactive oxygen species (ROS) levels, resulting in disruption of the permeability of cell membrane, the leakage of cytoplasmic contents, and the alteration of the secondary structure of bacterial proteins. Meanwhile, GEO, GIEO or LCEO treatment repressed the key enzyme in tricarboxylic acid (TCA) and Hexose monophosphate pathway (HMP) cycle of E. coli, S. aureus and P. aeruginosa. Essential oil treatments (p < 0.05) could significantly prolong the shelf life of pakchoi, total bacterial count (TBC) values and chlorophyll content of GEO/GIEO/LCEO sample were 3.47 log cfu/g and 0.82 mg/g, respectively, after storage for 7 days. E. coli, S. aureus and P. aeruginosa counts in GEO/GIEO/LCEO samples decreased by 56.76 %, 70.10 %, 73.95 % compared to CK (no essential oil) samples. The comprehensive results from the sensory (flavor and color) and microbial analysis (especially TBC) showed that GEO/GIEO/LCEO could extend the shelf life of ready-to-eat pakchoi from 4 d to 7 d. As compared with GEO, GIEO or LCEO individually, the combination of GEO, GIEO and LCEO exhibited synergistic effect and more pronouncedly antibacterial activity to improve quality of ready-to-eat pakchoi.
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Affiliation(s)
- Lihui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Ronghua Ju
- Agricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, 210037 Nanjing, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
| | - Kun Liu
- Sichuan Tianwei Food Group Co., Ltd., 610000 Chengdu, China
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17
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Aminzare M, Hashemi M, Afshari A, Mokhtari M, Noori SMA. Impact of microencapsulated Ziziphora tenuior essential oil and orange fiber as natural-functional additives on chemical and microbial qualities of cooked beef sausage. Food Sci Nutr 2022; 10:3424-3435. [PMID: 36249980 PMCID: PMC9548366 DOI: 10.1002/fsn3.2943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 04/01/2022] [Accepted: 04/30/2022] [Indexed: 12/03/2022] Open
Abstract
The aim of the current study was to investigate the suitability of Ziziphora tenuior essential oil (ZEO) as a preservative. For this purpose, the effect of free and microencapsulated ZEO, combined with orange fiber, was determined on the chemical and microbial qualities of cooked beef sausage. In this study, modified starch was used for encapsulation of essential oil, and subsequently, 0.5% ZEO and 1% orange fiber were used for preparing cooked beef sausages during 60 days of storage at 4°C. To assess the microbial quality of samples, total viable count (TVC), psychrophilic count (PSY), and lactic acid bacteria (LAB) were analyzed. Furthermore, peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were tested to examine lipid oxidation. The most components of ZEO were pulegone (47.12%), isomenthone (14.57%), and 1,8-cineole (12.84%) according to GC-MS analysis. The reducing power, DPPH radical scavenging activity, MIC, and MBC of ZEO were 16.44 (EC50), 8.36 (IC50), 0.625-2.5, and 1.25-5 mg/ml, respectively. Moreover, sausage containing 0.5% microencapsulated ZEO in combination with 1% orange fiber showed the best results with the following values (p ≤ .05): TVC (3.69 log CFU/g), PSY (3.51 log CFU/g), LAB (3.1 log CFU/g), PV (10.41 meq/kg lipid), and TBARS (3.1 mg MDA/kg). This is due to the antimicrobial and antioxidant properties of microencapsulated essential oil. Therefore, the results of the present study can be applied in the meat industries as a new natural preservation method.
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Affiliation(s)
- Majid Aminzare
- Department of Food Safety and Hygiene, School of Public HealthZanjan University of Medical SciencesZanjanIran
| | - Mohammad Hashemi
- Medical Toxicology Research CenterMashhad University of Medical SciencesMashhadIran
- Department of Nutrition, Faculty of MedicineMashhad University of Medical SciencesMashhadIran
| | - Asma Afshari
- Department of Nutrition, Faculty of MedicineMashhad University of Medical SciencesMashhadIran
| | - Mohammad Hossein Mokhtari
- Department of Food and Drug Control, School of PharmacyAhvaz Jundishapur University of Medical SciencesAhvazIran
| | - Seyyed Mohammad Ali Noori
- Toxicology Research Center, Medical Basic Sciences Research InstituteAhvaz Jundishapur University of Medical SciencesAhvazIran
- Department of Nutrition, School of Allied Medical SciencesAhvaz Jundishapur University of Medical SciencesAhvazIran
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18
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Chacha JS, Ofoedu CE, Xiao K. Essential
Oil‐Based
Active
Polymer‐Based
Packaging System: A Review on its Effect on the Antimicrobial, Antioxidant, and Sensory Properties of Beef and Chicken Meat. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- James S. Chacha
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
- Department of Food Science and Agroprocessing School of Engineering and Technology Sokoine University of Agriculture, P.O. Box 3006, Chuo Kikuu Morogoro Tanzania
| | - Chigozie E. Ofoedu
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
- Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Imo State Owerri Nigeria
| | - Kaijun Xiao
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
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19
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de Oliveira LM, Matos RS, Ţălu Ş, Rocha ALF, de Aguiar Nunes RZ, Bezerra JDA, Campelo Felix PH, Inada NM, Sanches EA, da Fonseca Filho HD. Three-Dimensional Nanoscale Morphological Surface Analysis of Polymeric Particles Containing Allium sativum Essential Oil. MATERIALS 2022; 15:ma15072635. [PMID: 35407970 PMCID: PMC9000302 DOI: 10.3390/ma15072635] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/22/2022] [Accepted: 03/31/2022] [Indexed: 02/07/2023]
Abstract
Biodegradable particles were developed using poly-ε-caprolactone and gelatin carriers containing different concentrations of Allium sativum essential oil (EO) (360 µg/mL, 420 µg/mL, and 460 µg/mL). Atomic force microscopy was useful to evaluate the particles' surface based on morphological parameters. The particles' size varied from 150 nm to 300 nm. The diameter was related to the increase of the particles' height as a function of the EO concentration, influencing the roughness of the surface core values (from 20 to 30 nm) and surface irregularity. The spatial parameters Str (texture aspect ratio) and Std (texture direction) revealed low spatial frequency components. The hybrid parameters Sdq (root mean square gradient) and Sdr (interfacial area ratio) also increased as a function of the EO concentration, revealing fewer flat particles. On the other hand, the functional parameters (inverse areal material ratio and peak extreme height) suggested differences in surface irregularities. Higher concentrations of EO resulted in greater microtexture asperity on the particles' surface, as well as sharper peaks. The nanoscale morphological surface analysis allowed the determination of the most appropriate concentration of encapsulated EO, influencing statistical surface parameters.
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Affiliation(s)
- Larissa Medeiros de Oliveira
- Laboratory of Nanostructured Polymers (NANOPOL—@nanopol_ufam), Department of Physics, Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil; (L.M.d.O.); (A.L.F.R.); (R.Z.d.A.N.); (E.A.S.)
| | - Robert Saraiva Matos
- Amazonian Materials Group, Department of Physics, Federal University of Amapá (UNIFAP), Macapá 68903-419, AP, Brazil;
- Graduate Program in Materials Science and Engineering, Department of Materials Science and Engineering, Federal University of Sergipe (UFS), São Cristóvão 49100-000, SE, Brazil
| | - Ştefan Ţălu
- The Directorate of Research, Development and Innovation Management (DMCDI), Technical University of Cluj-Napoca, 15 Constantin Daicoviciu St., 400020 Cluj-Napoca, Romania
- Correspondence: or (Ş.Ţ.); (H.D.d.F.F.)
| | - Ana Luisa Farias Rocha
- Laboratory of Nanostructured Polymers (NANOPOL—@nanopol_ufam), Department of Physics, Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil; (L.M.d.O.); (A.L.F.R.); (R.Z.d.A.N.); (E.A.S.)
| | - Ronald Zico de Aguiar Nunes
- Laboratory of Nanostructured Polymers (NANOPOL—@nanopol_ufam), Department of Physics, Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil; (L.M.d.O.); (A.L.F.R.); (R.Z.d.A.N.); (E.A.S.)
| | - Jaqueline de Araújo Bezerra
- Federal Institute of Education, Science and Technology of Amazonas (IFAM), IFAM Analytical Center, Manaus Centro Campus, Manaus 69067-005, AM, Brazil;
| | | | - Natália Mayumi Inada
- São Carlos Institute of Physics (IFSC), University of São Paulo (USP), São Carlos 13566-590, SP, Brazil;
| | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL—@nanopol_ufam), Department of Physics, Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil; (L.M.d.O.); (A.L.F.R.); (R.Z.d.A.N.); (E.A.S.)
| | - Henrique Duarte da Fonseca Filho
- Laboratory of Synthesis of Nanomaterials and Nanoscopy (LSNN), Department of Physics, Federal University of Amazonas (UFAM), Manaus 69067-005, AM, Brazil
- Correspondence: or (Ş.Ţ.); (H.D.d.F.F.)
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20
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da Silva BD, do Rosário DKA, Weitz DA, Conte-Junior CA. Essential oil nanoemulsions: Properties, development, and application in meat and meat products. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.01.026] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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21
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YASIN G, JASIM SA, MAHMUDIONO T, AL-SHAWI SG, SHICHIYAKH RA, SHOUKAT S, KADHIM AJ, ISWANTO AH, SALEH MM, FENJAN M. Investigating the effect of garlic (Allium sativum) essential oil on foodborne pathogenic microorganisms. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.03822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | | | - Shehla SHOUKAT
- National Institute of Genomics and Advanced Bio-Technology, Pakistan
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22
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Abstract
In 2018, the worldwide consumption of meat was 346.14 million tonnes, and this is expected to increase in the future. As meat consumption increases, the use of packaging materials is expected to increase along with it. Petrochemical packaging materials which are widely used in the meat processing industry, take a long time to regenerate and biodegrade, thus they adversely affect the environment. Therefore, the necessity for the development of eco-friendly packaging materials for meat processing, which are easily degradable and recyclable, came to the fore. The objective of this review is to describe the application of natural compound-derived edible films with their antioxidant and antibacterial activities in meat and meat products. For several decades, polysaccharides (cellulose, starch, pectin, gum, alginate, carrageenan and chitosan), proteins (milk, collagen and isolated soy protein) and lipids (essential oil, waxes, emulsifiers, plasticizers and resins) were studied as basic materials for edible films to reduce plastic packaging. There are still high consumer demands for eco-friendly alternatives to petrochemical-based plastic packaging, and edible films can be used in a variety of ways in meat processing. More efforts to enhance the physiological and functional properties of edible films are needed for commercial application to meat and meat products.
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23
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Corrêa JAF, Santos JVGD, Evangelista AG, Pinto ACSM, Macedo REFD, Luciano FB. Combined application of phenolic acids and essential oil components against Salmonella Enteritidis and Listeria monocytogenes in vitro and in ready-to-eat cooked ham. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111881] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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24
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Antimicrobial peptide zp37 inhibits Escherichia coli O157:H7 in alfalfa sprouts by inflicting damage in cell membrane and binding to DNA. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111392] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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25
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Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage. Foods 2021; 10:foods10051003. [PMID: 34064386 PMCID: PMC8147807 DOI: 10.3390/foods10051003] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/28/2021] [Accepted: 05/01/2021] [Indexed: 01/22/2023] Open
Abstract
The effects of combining a polyamide-alginate casing incorporated with nisin (100 ppm and 200 ppm) and ε-polylysine (500 ppm and 1000 ppm) nanoparticles and a mixed plant extract as ingredient in sausage formulation (500 ppm; composed of olive leaves (OLE), green tea (GTE) and stinging nettle extracts (SNE) in equal rates) were studied to improve the shelf life and safety of frankfurter-type sausage. The film characteristics and microbiological properties of sausage samples were evaluated. Sausage samples were packaged in polyethylene bags (vacuum condition) and analysed during 45 days of storage at 4 °C. Control sausages were also treated with 120 ppm sodium nitrite. Polyamide-alginate films containing 100 ppm nisin and 500 ε-PL nanoparticles had the highest ultimate tensile strength compared to other films. However, 100 ppm nisin and 500 ε-PL nanoparticles decreased water vapour permeability of films. The results also revealed that nisin nanoparticles had significantly (p < 0.05) low inhibitory effects against Escherichia coli, Staphylococcus aureus, molds and yeasts and total viable counts compared to control and ε-PL nanoparticles. Furthermore, 1000 ppm ε-PL nanoparticles displayed the highest antimicrobial activity. Based on the obtained results, the films containing ε-PL nanoparticle could be considered as a promising packaging for frankfurter-type sausages.
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26
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Zhu Y, Li C, Cui H, Lin L. Encapsulation strategies to enhance the antibacterial properties of essential oils in food system. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107856] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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27
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Salehi B, Quispe C, Butnariu M, Sarac I, Marmouzi I, Kamle M, Tripathi V, Kumar P, Bouyahya A, Capanoglu E, Ceylan FD, Singh L, Bhatt ID, Sawicka B, Krochmal-Marczak B, Skiba D, El Jemli M, El Jemli Y, Coy-Barrera E, Sharifi-Rad J, Kamiloglu S, Cádiz-Gurrea MDLL, Segura-Carretero A, Kumar M, Martorell M. Phytotherapy and food applications from Brassica genus. Phytother Res 2021; 35:3590-3609. [PMID: 33666283 DOI: 10.1002/ptr.7048] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 12/28/2020] [Accepted: 01/25/2021] [Indexed: 01/26/2023]
Abstract
Plants of the genus Brassica occupy the top place among vegetables in the world. This genus, which contains a group of six related species of a global economic significance, three of which are diploid: Brassica nigra (L.) K. Koch, Brassica oleracea L., and Brassica rapa L. and three are amphidiploid species: Brassica carinata A. Braun, Brassica juncea (L.) Czern., and Brassica napus L. These varieties are divided into oily, fodder, spice, and vegetable based on their morphological structure, chemical composition, and usefulness of plant organs. The present review provides information about habitat, phytochemical composition, and the bioactive potential of Brassica plants, mainly antioxidant, antimicrobial, anticancer activities, and clinical studies in human. Brassica vegetables are of great economic importance around the world. At present, Brassica plants are grown together with cereals and form the basis of global food supplies. They are distinguished by high nutritional properties from other vegetable plants, such as low fat and protein content and high value of vitamins, fibers along with minerals. In addition, they possess several phenolic compounds and have a unique type of compounds namely glucosinolates that differentiate these crops from other vegetables. These compounds are also responsible for numerous biological activities to the genus Brassica as described in this review.
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Affiliation(s)
- Bahare Salehi
- Medical Ethics and Law Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Cristina Quispe
- Facultad de Ciencias de la Salud, Universidad Arturo Prat, Iquique, Chile
| | - Monica Butnariu
- Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania", Timisoara, Romania
| | - Ioan Sarac
- Banat's University of Agricultural Sciences and Veterinary Medicine "King Michael I of Romania", Timisoara, Romania
| | - Ilias Marmouzi
- Laboratoire de Pharmacologie et Toxicologie, Faculté de Médecine et de Pharmacie, Mohammed V University in Rabat, Rabat, Morocco
| | - Madhu Kamle
- Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli, India
| | - Vijay Tripathi
- Department of Molecular and Cellular Engineering, Jacob Institute of Biotechnology and Bioengineering, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, India
| | - Pradeep Kumar
- Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli, India
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, and Genomic Center of Human Pathologies, Mohammed V University, Rabat, Morocco
| | - Esra Capanoglu
- Faculty of Chemical & Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Istanbul, Turkey
| | - Fatma Duygu Ceylan
- Faculty of Chemical & Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Istanbul, Turkey
| | - Laxman Singh
- G.B. Pant National Institute of Himalayan Environment and Sustainable Development, Almora, India
| | - Indra D Bhatt
- G.B. Pant National Institute of Himalayan Environment and Sustainable Development, Almora, India
| | - Barbara Sawicka
- Department of Plant Production Technology and Commodities Science, University of Life Sciences, Lublin, Poland
| | - Barbara Krochmal-Marczak
- Department of Production and Food Safety, State Higher Vocational School named after Stanislaw Pigon, Krosno, Poland
| | - Dominika Skiba
- Department of Plant Production Technology and Commodities Science, University of Life Sciences, Lublin, Poland
| | - Meryem El Jemli
- Pharmacodynamy Research Team ERP, Laboratory of Pharmacology and Toxicology, Faculty of Medicine and Pharmacy, Mohammed V University in Rabat, Rabat, Morocco
| | - Yousra El Jemli
- Faculty of Science and Technology, University of Cadi Ayyad Marrakech, Marrakesh, Morocco
| | - Ericsson Coy-Barrera
- Bioorganic Chemistry Laboratory, Facultad de Ciencias Básicas y Aplicadas, Universidad Militar Nueva Granada, Campus Nueva Granada, Cajicá, Colombia
| | - Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.,Facultad de Medicina, Universidad del Azuay, Cuenca, Ecuador
| | - Senem Kamiloglu
- Science and Technology Application and Research Center (BITAUM), Bursa Uludag University, Bursa, Turkey
| | - María de la Luz Cádiz-Gurrea
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Granada, Spain.,Research and Development Functional Food Centre (CIDAF), University of Granada, Granada, Spain
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Granada, Spain.,Research and Development Functional Food Centre (CIDAF), University of Granada, Granada, Spain
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Mumbai, India
| | - Miquel Martorell
- Department of Nutrition and Dietetics, Faculty of Pharmacy, and Centre for Healthy Living, University of Concepción, Concepción, Chile.,Universidad de Concepción, Unidad de Desarrollo Tecnológico, UDT, Concepcion, Chile
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Ajourloo M, Khanjari A, Misaghi A, Akhondzadeh Basti A, Kamkar A, Yadegar F, Gholami F, Khansavar F, Fallah F. Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan-style fresh sausage. Food Sci Nutr 2021; 9:1665-1675. [PMID: 33747477 PMCID: PMC7958551 DOI: 10.1002/fsn3.2141] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 01/05/2021] [Accepted: 01/06/2021] [Indexed: 01/14/2023] Open
Abstract
This study was done to evaluate the effects of different concentrations of Ziziphora clinopodioides essential oil (ZCEO) (0, 0.1, and 0.3%) and lysozyme (0 and 400 µg/g) on control of Listeria (L.) monocytogenes and also microbial, chemical, and organoleptic properties of Balkan type fresh sausage under modified atmosphere packaging (MAP) during 13-day storage at refrigerated condition. Results revealed that treated sausages had a slower rate of increase in microbial count than control and sausages containing ZCEO (0.3%) and lysozyme (400 µg/g) possess the lowest microbial count at the end of the storage period. A reduction between 0.90 and 2.05 log CFU/g in L. monocytogenes was recorded for the treated sausage samples in comparison with control samples after 13 days of storage. Based on chemical findings, at the end of the storage, TVB-N value in the control sample gradually increased to 34.30 mg/100 g, whereas TVB-N values of the treated samples with each of the lysozyme and ZCEO alone or in combination were below 25 mg/100 g during the entire storage period. The final TBARS value for the control sample was 0.58 mg malondialdehyde/kg, while the TBARS values for the treated samples remained lower as 0.46 mg malondialdehyde/kg. Regarding sensory attributes, adding ZCEO results in insignificant lower scores in odor and taste than control in the early days of the study (p > .05). It can be argued that ZCEO alone or in combination with lysozyme showed good antimicrobial and antioxidant activities and may have this potential to be used as a preservative in fresh sausage without any significant adverse sensory effects (p > .05).
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Affiliation(s)
- Maryam Ajourloo
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Ali Khanjari
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Ali Misaghi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Afshin Akhondzadeh Basti
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Abolfazl Kamkar
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Faezeh Yadegar
- Department of Food Hygiene and Quality Control, Faculty of Veterinary MedicineUniversity of TehranTehranIran
| | - Fatemeh Gholami
- Faculty of Veterinary MedicineUniversity of TehranTehranIran
| | | | - Fazel Fallah
- Research and Development CenterSolico Meat Products CompanyAmolIran
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da Silva BD, Bernardes PC, Pinheiro PF, Fantuzzi E, Roberto CD. Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products. Meat Sci 2021; 176:108463. [PMID: 33640647 DOI: 10.1016/j.meatsci.2021.108463] [Citation(s) in RCA: 63] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 02/05/2021] [Accepted: 02/09/2021] [Indexed: 12/29/2022]
Abstract
The antimicrobial activity of essential oils (EO) is associated with the presence of secondary metabolites synthesized by plants. Its mechanism of action involves the interaction of its hydrophobic components with the lipids present in the cell membrane of microorganism, resulting in metabolic damages and cell death. Spoilage and pathogenic microorganisms are contaminants in meat and meat products with considerable impacts on food quality and safety. Research shows the potential of applying essential oils in the preservation of meat food systems as compounds of low toxicity, extracted from a natural source, and as an alternative to consumer demand for healthy foods with a more natural appeal. In addition, there is a great diversity of plants from which essential oils can be extracted, whose antimicrobial activity in vitro and in meat and meat products has been proven.
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Affiliation(s)
- Bruno Dutra da Silva
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil
| | - Patrícia Campos Bernardes
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil
| | - Patrícia Fontes Pinheiro
- Departamento de Química e Física, Centro de Ciências Exatas, Naturais e da Saúde, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil
| | - Elisabete Fantuzzi
- Departamento de Agronomia, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil
| | - Consuelo Domenici Roberto
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alegre, Espírito Santo, Brazil.
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Yu HH, Kim YJ, Park YJ, Shin DM, Choi YS, Lee NK, Paik HD. Application of mixed natural preservatives to improve the quality of vacuum skin packaged beef during refrigerated storage. Meat Sci 2020; 169:108219. [DOI: 10.1016/j.meatsci.2020.108219] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 05/06/2020] [Accepted: 06/09/2020] [Indexed: 12/22/2022]
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Liu J, Meng F, Du Y, Nelson E, Zhao G, Zhu H, Caiyin Q, Zhang Z, Qiao J. Co-production of Nisin and γ-Aminobutyric Acid by Engineered Lactococcus lactis for Potential Application in Food Preservation. Front Microbiol 2020; 11:49. [PMID: 32063895 PMCID: PMC7000361 DOI: 10.3389/fmicb.2020.00049] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Accepted: 01/10/2020] [Indexed: 02/05/2023] Open
Abstract
Microbiological contamination and oxidative damage are the two main challenges in maintaining quality and improving shelf-life of foods. Here, we developed a Lactococcus lactis fermentation system that could simultaneously produce nisin, an antimicrobial peptide, and γ-aminobutyric acid (GABA), an antioxidant agent. In this system, we metabolically engineered a nisin producing strain L. lactis F44 for GABA production by expression of glutamate decarboxylase and glutamate/GABA antiporter. GABA biosynthesis could facilitate nisin production through enhancing acid resistance of the strain. By applying a two-stage pH-control fermentation strategy, the engineered strain yielded up to 9.12 g/L GABA, which was 2.2 times higher than that of pH-constant fermentation. Furthermore, we demonstrated the potential application of the freeze-dried fermentation product as a preservative to improve the storage performance of meat and fruit. These results suggested that the fermentation product of nisin-GABA co-producing strain could serve as a cost-effective, easily prepared, and high-performance food preservative.
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Affiliation(s)
- Jiaheng Liu
- Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin, China
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
- SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering, Tianjin, China
| | - Furong Meng
- Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin, China
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
- SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering, Tianjin, China
| | - Yuhui Du
- Key Laboratory of Molecular Medicine and Biotherapy, School of Life Sciences, Beijing Institute of Technology, Beijing, China
| | - Edwina Nelson
- Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin, China
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
| | - Guangrong Zhao
- Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin, China
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
- SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering, Tianjin, China
| | - Hongji Zhu
- Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin, China
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
| | - Qinggele Caiyin
- Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin, China
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
| | - Zhijun Zhang
- Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin, China
| | - Jianjun Qiao
- Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin, China
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
- SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering, Tianjin, China
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Khorsandi A, Eskandari MH, Aminlari M, Shekarforoush SS, Golmakani MT. Shelf-life extension of vacuum packed emulsion-type sausage using combination of natural antimicrobials. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.040] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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33
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Maruthupandy M, Seo J. Allyl isothiocyanate encapsulated halloysite covered with polyacrylate as a potential antibacterial agent against food spoilage bacteria. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2019; 105:110016. [PMID: 31546351 DOI: 10.1016/j.msec.2019.110016] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2018] [Revised: 03/20/2019] [Accepted: 07/25/2019] [Indexed: 01/23/2023]
Abstract
Allyl isothiocyanate (AITC) is a highly volatile organic compound that is a potential antibacterial agent against food spoilage bacteria. Naturally formed halloysite nanotubes (HNTs) have a length of 1 μm and diameter ranging from 10 to 50 nm. The biocompatibility of HNT allows safe release of drugs to bacterial cells at a relatively low concentration compared to other systems. We encapsulated AITC inside HNTs that were then coated with sodium polyacrylate (PA). The HNT-AITC-PA nanocomposites (NCs) were characterized by Fourier-transform infrared spectroscopy, thermal gravimetric, X-ray diffraction, scanning electron microscopy, and transmission electron microscopy analyses. In vitro antibacterial activity was evaluated against gram positive (Staphylococcus aureus) and gram negative (Escherichia coli) bacteria capable of food spoilage. HNT-AITC-PA NCs effectively inhibited the growth of both bacteria. The activity was pronounced against E. coli at 100 μg/mL, with concentrations of 25 μg/mL and 200 μg/mL reducing the viable cell population by 41% and 96%, respectively. Thus, HNT-AITC-PA NCs are a novel and promising material against food spoilage bacteria for use in active antibacterial food packaging.
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Affiliation(s)
- Muthuchamy Maruthupandy
- Department of Packaging, Yonsei University, 1 Yonseidae-gil, Wonju-si, Gangwon-do 26493, South Korea
| | - Jongchul Seo
- Department of Packaging, Yonsei University, 1 Yonseidae-gil, Wonju-si, Gangwon-do 26493, South Korea.
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Bolívar-Monsalve J, Ramírez-Toro C, Bolívar G, Ceballos-González C. Mechanisms of action of novel ingredients used in edible films to preserve microbial quality and oxidative stability in sausages - A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.05.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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