1
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Photodynamic inactivation of Staphylococcus aureus in the system of titanium dioxide nanoparticles sensitized by hypocrellin B and its application in food preservation. Food Res Int 2022; 156:111141. [DOI: 10.1016/j.foodres.2022.111141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 03/11/2022] [Accepted: 03/13/2022] [Indexed: 11/20/2022]
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2
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Optimization of Pinhão Extract Encapsulation by Solid Dispersion and Application to Cookies as a Bioactive Ingredient. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02817-0] [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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3
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Ma T, Chen Y, Zhi X, Du B. Cellulose laurate films containing curcumin as photoinduced antibacterial agent for meat preservation. Int J Biol Macromol 2021; 193:1986-1995. [PMID: 34767881 DOI: 10.1016/j.ijbiomac.2021.11.029] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 10/28/2021] [Accepted: 11/03/2021] [Indexed: 01/13/2023]
Abstract
Hydrophobic cellulose laurate (CL) with high degree of substitution has been successfully synthesized. The mechanical property, water-resistance, antimicrobial activity, barrier properties and food decontamination of cellulose-laurate-curcumin films (CL-Cux, x = 0.1, 0.5, and 1) were investigated. The results showed that the mechanical properties of CL-Cux hardly change after soaking in water for 24 h, probably due to the strong hydrophobicity of cellulose laurate. CL-Cu1 represented a good photoinduced antibacterial effect against S. aureus. After irradiation of white light at 60 mW·cm-2 for 20 min, the inhibition efficiency reached to 95 ± 2.02%, probably owing to the generated active 1O2. In comparison with CL-Cu1 stored in natural light, the bacteriostatic effect of CL-Cu1 in dark storage was better, and the inhibition rate of CL-Cu1 remained 80 ± 1.22 at 60th day. The stabler excited state of curcumin in hydrophobic cellulose laurate was probably assigned to inhibition of tautomerism or conformational transition, which was beneficial to the generation of singlet oxygen. CL-Cu1 can significantly inhibit the growth of TVBN and TVC values of chilled meat upon white light irradiation, indicating the potential application of cellulose-laurate-curcumin films in food decontamination.
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Affiliation(s)
- Tiancong Ma
- Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China
| | - Yan Chen
- Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China
| | - Xiujuan Zhi
- Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China.
| | - Bin Du
- Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China.
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4
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Querido MM, Paulo I, Hariharakrishnan S, Rocha D, Barbosa N, Galhano dos Santos R, Bordado JM, Teixeira JP, Pereira CC. Self-Disinfecting Paints with the Natural Antimicrobial Substances: Colophony and Curcumin. Antibiotics (Basel) 2021; 10:antibiotics10111351. [PMID: 34827290 PMCID: PMC8615116 DOI: 10.3390/antibiotics10111351] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 10/26/2021] [Accepted: 11/02/2021] [Indexed: 11/16/2022] Open
Abstract
The risk of infection arising from indirect sources-namely, contaminated surfaces-has been proved, particularly in healthcare facilities. In the attempt to minimize this problem, innumerable research projects involving the development of surfaces with self-disinfecting properties are being conducted. In this work, wall-paints with self-disinfecting properties were developed with the scope of being applied in environments prone to contamination, such as those at healthcare settings. Our approach was to develop new paint formulations containing two natural plant-based products with known antimicrobial activity-colophony (CLF) and curcumin (CUR). The natural substances were separately incorporated on a commercial paint and their antibacterial activity was evaluated with several bacterial species following ISO 22196. To assess the paints' safety, cytotoxicity tests were performed on HaCaT and A549 cell lines, using tests on extracts and direct contact tests, as suggested by the standardized protocol ISO 10993. In general, both paints containing CLF and CUR were able to reduce the bacterial growth after 24 h, compared with the control, the commercial unmodified paint. Colophony was even able to reduce the number of culturable bacteria by over 2 log for Staphylococcus aureus, Escherichia coli, and Bacillus cereus. Regarding the cytotoxicity tests performed (WST-1, NRU, and LDH), both formulations revealed promising results regardless of the methodology used.
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Affiliation(s)
- Micaela Machado Querido
- Environmental Health Department, National Institute of Health, 4000-055 Porto, Portugal; (M.M.Q.); (C.C.P.)
- EPIUnit, Institute of Public Health, University of Porto, 4050-600 Porto, Portugal
- Laboratory for Integrative and Translational Research in Population Health (ITR), 4050-600 Porto, Portugal
- Instituto Ciências Biomédicas Abel Salazar, University of Porto, 4050-313 Porto, Portugal
| | - Ivo Paulo
- CERENA—Centre for Natural Resources and the Environment, Instituto Superior Técnico, 1049-001 Lisboa, Portugal; (I.P.); (S.H.); (R.G.d.S.); (J.M.B.)
| | - Sriram Hariharakrishnan
- CERENA—Centre for Natural Resources and the Environment, Instituto Superior Técnico, 1049-001 Lisboa, Portugal; (I.P.); (S.H.); (R.G.d.S.); (J.M.B.)
| | - Daniel Rocha
- Barbot—Indústria de Tintas, S.A., 4410-295 Vila Nova de Gaia, Portugal; (D.R.); (N.B.)
| | - Nuno Barbosa
- Barbot—Indústria de Tintas, S.A., 4410-295 Vila Nova de Gaia, Portugal; (D.R.); (N.B.)
| | - Rui Galhano dos Santos
- CERENA—Centre for Natural Resources and the Environment, Instituto Superior Técnico, 1049-001 Lisboa, Portugal; (I.P.); (S.H.); (R.G.d.S.); (J.M.B.)
| | - João Moura Bordado
- CERENA—Centre for Natural Resources and the Environment, Instituto Superior Técnico, 1049-001 Lisboa, Portugal; (I.P.); (S.H.); (R.G.d.S.); (J.M.B.)
| | - João Paulo Teixeira
- Environmental Health Department, National Institute of Health, 4000-055 Porto, Portugal; (M.M.Q.); (C.C.P.)
- EPIUnit, Institute of Public Health, University of Porto, 4050-600 Porto, Portugal
- Laboratory for Integrative and Translational Research in Population Health (ITR), 4050-600 Porto, Portugal
- Correspondence:
| | - Cristiana Costa Pereira
- Environmental Health Department, National Institute of Health, 4000-055 Porto, Portugal; (M.M.Q.); (C.C.P.)
- EPIUnit, Institute of Public Health, University of Porto, 4050-600 Porto, Portugal
- Laboratory for Integrative and Translational Research in Population Health (ITR), 4050-600 Porto, Portugal
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5
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Curcumin loaded iron functionalized biopolymeric nanofibre reinforced edible nanocoatings for improved shelf life of cut pineapples. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100658] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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6
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KEYVAN E, TUTUN H, KAHRAMAN HA, ŞEN E, DEMİRTAŞ A, DÖNMEZ S, AKYÜZ AÖ. Determination of Time Dependent Antibacterial Activities of Curcumin, Carvacrol and Styrax Liquidus on Salmonella Enteritidis. ANKARA ÜNIVERSITESI VETERINER FAKÜLTESI DERGISI 2021. [DOI: 10.33988/auvfd.911244] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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7
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Alanchari M, Mohammadi M, Yazdian F, Ahangari H, Ahmadi N, Emam-Djomeh Z, Homayouni-Rad A, Ehsani A. Optimization and antimicrobial efficacy of curcumin loaded solid lipid nanoparticles against foodborne bacteria in hamburger patty. J Food Sci 2021; 86:2242-2254. [PMID: 33931881 DOI: 10.1111/1750-3841.15732] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 03/15/2021] [Accepted: 03/17/2021] [Indexed: 11/28/2022]
Abstract
The aim of the present study was to design a delivery system of curcumin (CU) loaded solid lipid nanoparticles (CU-CSLNs) for evaluating the antimicrobial properties in hamburger patty. Solid lipid nanoparticle (SLN) was prepared through a homogenizing technique. A response surface methodology was applied to optimize the CU-CSLNs to minimize the particle size (PS), polydispersity index (PDI), as well as to maximize the zeta potential to avoid aggregation of particles. The optimized sample revealed a spherical morphology under scanning electron microscope (SEM) and dynamic light scattering (DLS) with particle sizes of 126.87 ± 0.94 nm and 0.21 ± 0.025 PDI. The zeta potential and encapsulation efficiency (EE %) were found to be -30 ± 0.3 mV and 99.96 ± 0.01%, respectively. The CSLNs exhibited higher in vitro antimicrobial effect (142 µg·ml-1 ) against Staphylococcus aureus and generic Escherichia coli as compared to free CU (1000 µg·ml-1 ). Finally, the CSLNs antimicrobial effect was tested in hamburger patty inoculated with foodborne pathogens during eight days of storage at 4 °C. The results indicated that CSLNs had a higher antimicrobial effect than free CU. This study provides insight into the preparation of the novel antimicrobial nanoparticles for food safety applications.
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Affiliation(s)
- Masoumeh Alanchari
- Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Maryam Mohammadi
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.,Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Fatemeh Yazdian
- Department of Life Science of Engineering, Faculty of New Science and Technology, Tehran, Iran
| | - Hossein Ahangari
- Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Nahid Ahmadi
- Department of Chemistry, University of Sistan and Baluchestan, Zahedan, Iran
| | - Zahra Emam-Djomeh
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Aziz Homayouni-Rad
- Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ali Ehsani
- Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.,Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
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8
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Sethiya A, Agarwal DK, Agarwal S. Current Trends in Drug Delivery System of Curcumin and its Therapeutic Applications. Mini Rev Med Chem 2021; 20:1190-1232. [PMID: 32348221 DOI: 10.2174/1389557520666200429103647] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 03/30/2020] [Accepted: 04/09/2020] [Indexed: 02/07/2023]
Abstract
Curcumin is a poly phenolic compound extracted from turmeric. Over the past years, it has acquired significant interest among researchers due to its numerous pharmacological activities like anti- cancer, anti-alzheimer, anti-diabetic, anti-bacterial, anti-inflammatory and so on. However, the clinical use of curcumin is still obstructed due to tremendously poor bioavailability, rapid metabolism, lower gastrointestinal absorption, and low permeability through cell that makes its pharmacology thrilling. These issues have led to enormous surge of investigation to develop curcumin nano formulations which can overcome these restrictive causes. The scientists all across the universe are working on designing several drug delivery systems viz. liposomes, micelles, magnetic nano carriers, etc. for curcumin and its composites which not only improve its physiochemical properties but also enhanced its therapeutic applications. The review aims to systematically examine the treasure of information about the medicinal use of curcumin. This article delivers a general idea of the current study piloted to overwhelm the complications with the bioavailability of curcumin which have exhibited an enhanced biological activity than curcumin. This article explains the latest and detailed study of curcumin and its conjugates, its phytochemistry and biological perspectives and also proved curcumin as an efficient drug candidate for the treatment of numerous diseases. Recent advancements and futuristic viewpoints are also deliberated, which shall help researchers and foster commercial translations of improved nanosized curcumin combination for the treatment of various diseases.
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Affiliation(s)
- Ayushi Sethiya
- Department of Chemistry, Synthetic Organic Chemistry Laboratory, MLS University, Udaipur, 313001, India
| | | | - Shikha Agarwal
- Department of Chemistry, Synthetic Organic Chemistry Laboratory, MLS University, Udaipur, 313001, India
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9
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Li Y, Xu Y, Liao Q, Xie M, Tao H, Wang HL. Synergistic effect of hypocrellin B and curcumin on photodynamic inactivation of Staphylococcus aureus. Microb Biotechnol 2021; 14:692-707. [PMID: 33465291 PMCID: PMC7936292 DOI: 10.1111/1751-7915.13734] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 10/22/2020] [Accepted: 12/06/2020] [Indexed: 01/09/2023] Open
Abstract
Antimicrobial photodynamic inactivation (aPDI) serves as a new approach to control the growth of foodborne bacteria. It remains elusive if the photodynamic efficacy of hypocrellin B (HB) can be potentiated by joint action with curcumin. In this study, we measured the survival rate of Staphylococcus aureus strains under the varying photodynamic conditions. According to our data, a maximum of 5–6 log10 decrease of bacterial survival can be achieved under the tested conditions (500 nM, 9 J cm‒2). Regarding the bactericidal mechanisms, HB‐based aPDI disrupted the membrane integrity of staphylococcal cells, probably owing to the stimulated reactive oxygen species (ROS). In addition, aPDI disrupted the enzymatic activities of bacterial antioxidant proteins and caused the leakage of multiple intracellular substances. The HB‐mediated photodynamic efficacy was potentiated by the addition of curcumin with a sublethal dose. This dual‐photon synergy arose from unique aPDI conditions (100 nM each and 9 J cm‒2). The synergistic action might be accounted for by the increased type I/type II ratio of ROS, as evidenced by the effect of different quenchers. Finally, the joint use of photosensitizers reduced the microbial contamination of the tested apple while maintaining its quality. In summary, photodynamic inactivation based on dual photons showed synergistic activity in controlling the growth of Staphylococcal aureus, which provided a novel approach to maintain food safety.
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Affiliation(s)
- Yali Li
- School of Food and Bioengineering, Hefei University of Technology, Hefei, 230009, China
| | - Yi Xu
- School of Food and Bioengineering, Hefei University of Technology, Hefei, 230009, China
| | - Qiaoming Liao
- School of Food and Bioengineering, Hefei University of Technology, Hefei, 230009, China
| | - Mengmeng Xie
- School of Food and Bioengineering, Hefei University of Technology, Hefei, 230009, China
| | - Han Tao
- School of Food and Bioengineering, Hefei University of Technology, Hefei, 230009, China
| | - Hui-Li Wang
- School of Food and Bioengineering, Hefei University of Technology, Hefei, 230009, China.,Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, 230009, China
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10
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Chen L, Song Z, Zhi X, Du B. Photoinduced Antimicrobial Activity of Curcumin-Containing Coatings: Molecular Interaction, Stability and Potential Application in Food Decontamination. ACS OMEGA 2020; 5:31044-31054. [PMID: 33324812 PMCID: PMC7726744 DOI: 10.1021/acsomega.0c04065] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/22/2020] [Accepted: 10/26/2020] [Indexed: 06/01/2023]
Abstract
Polyvinyl acetate (PVAc) and curcumin (Cu) were utilized for preparing new protecting PVAc-Cu x (x = 1, 5 and 10) coatings exerting antimicrobial photodynamic activity upon white light irradiation. Toward Salmonella typhimurium or Staphylococcus aureus, the killing efficiency represented the dependence on the Cu concentration and irradiation intensity. Toward S. aureus, the killing efficiency of PVAc-Cu 10 coating reached 93% at an energy density of 72 J/cm2. With the change in storage time of coating, the results implied significant stability of photosterilization efficiency within 60 days. Compared with the control experiment, lower total viable counts (TVCs) and total volatile basic nitrogen (TVB-N) values in fresh meat packaged by PVDC films with PVAc-Cu 10 coatings during storage at 4 °C demonstrated the practicability of the PVAc-Cu x coatings in decontaminating fresh pork. PVAc packed curcumin tightly within polymer chains, thus preventing tautomerization or, more probably, conformational transition, which is advantageous for improving photostability and emission lifetime.
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Affiliation(s)
- Liwei Chen
- Beijing Laboratory of Food Quality
and Safety, Beijing Key Laboratory of Agricultural Product Detection
and Control of Spoilage Organisms and Pesticide Residue, Faculty of
Food Science and Engineering, Beijing University
of Agriculture, Beijing 102206, China
| | - Ziyue Song
- Beijing Laboratory of Food Quality
and Safety, Beijing Key Laboratory of Agricultural Product Detection
and Control of Spoilage Organisms and Pesticide Residue, Faculty of
Food Science and Engineering, Beijing University
of Agriculture, Beijing 102206, China
| | - Xiujuan Zhi
- Beijing Laboratory of Food Quality
and Safety, Beijing Key Laboratory of Agricultural Product Detection
and Control of Spoilage Organisms and Pesticide Residue, Faculty of
Food Science and Engineering, Beijing University
of Agriculture, Beijing 102206, China
| | - Bin Du
- Beijing Laboratory of Food Quality
and Safety, Beijing Key Laboratory of Agricultural Product Detection
and Control of Spoilage Organisms and Pesticide Residue, Faculty of
Food Science and Engineering, Beijing University
of Agriculture, Beijing 102206, China
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11
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Adamczak A, Ożarowski M, Karpiński TM. Curcumin, a Natural Antimicrobial Agent with Strain-Specific Activity. Pharmaceuticals (Basel) 2020; 13:ph13070153. [PMID: 32708619 PMCID: PMC7408453 DOI: 10.3390/ph13070153] [Citation(s) in RCA: 104] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 07/10/2020] [Accepted: 07/14/2020] [Indexed: 12/14/2022] Open
Abstract
Curcumin, a principal bioactive substance of turmeric (Curcuma longa L.), is reported as a strong antioxidant, anti-inflammatory, antibacterial, antifungal, and antiviral agent. However, its antimicrobial properties require further detailed investigations into clinical and multidrug-resistant (MDR) isolates. In this work, we tested curcumin's efficacy against over 100 strains of pathogens belonging to 19 species. This activity was determined by the broth microdilution method and by calculating the minimum inhibitory concentration (MIC). Our findings confirmed a much greater sensitivity of Gram-positive than Gram-negative bacteria. This study exhibited a significantly larger variation in the curcumin activity than previous works and suggested that numerous clinical strains of widespread pathogens have a poor sensitivity to curcumin. Similarly, the MICs of the MDR types of Staphylococcus aureus, S. haemolyticus, Escherichia coli, and Proteus mirabilis were high (≥2000 µg/mL). However, curcumin was effective against some species and strains: Streptococcus pyogenes (median MIC = 31.25 µg/mL), methicillin-sensitive S. aureus (250 µg/mL), Acinetobacter lwoffii (250 µg/mL), and individual strains of Enterococcus faecalis and Pseudomonas aeruginosa (62.5 µg/mL). The sensitivity of species was not associated with its affiliation to the genus, and it could differ a lot (e.g., S. pyogenes, S. agalactiae and A. lwoffii, A. baumannii). Hence, curcumin can be considered as a promising antibacterial agent, but with a very selective activity.
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Affiliation(s)
- Artur Adamczak
- Department of Botany, Breeding and Agricultural Technology of Medicinal Plants, Institute of Natural Fibres and Medicinal Plants, Kolejowa 2, 62-064 Plewiska, Poland;
| | - Marcin Ożarowski
- Department of Biotechnology, Institute of Natural Fibres and Medicinal Plants, Wojska Polskiego 71b, 60-630 Poznań, Poland;
| | - Tomasz M. Karpiński
- Chair and Department of Medical Microbiology, Poznań University of Medical Sciences, Wieniawskiego 3, 61-712 Poznań, Poland
- Correspondence:
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12
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Júnior MM, de Oliveira TP, Gonçalves OH, Leimann FV, Medeiros Marques LL, Fuchs RHB, Cardoso FAR, Droval AA. Substitution of synthetic antioxidant by curcumin microcrystals in mortadella formulations. Food Chem 2019; 300:125231. [PMID: 31374430 DOI: 10.1016/j.foodchem.2019.125231] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 07/16/2019] [Accepted: 07/22/2019] [Indexed: 12/18/2022]
Abstract
This research was to compare mortadella elaborated with synthetic antioxidant and microcrystals of curcumin in relation to its physicochemical and sensorial characteristics for a period of 90 days. It was detect no differences between the three evaluated treatments in relation to the pH, color, and texture profile features. The mortadella with curcumin microcrystals showed significantly lower TBARS values at the end of the storage when compared to the other treatments. In the sensory analysis, the addition of curcumin decreased the acceptance of color's sample and the purchase intention, but no significant difference was observed among the other attributes. The color of the sample containing curcumin also became worse than its day-of-production standard during storage. The results obtained suggest the potential of curcumin in replacing synthetic antioxidants in cooked meat sausage, since it practically does not modify its physicochemical characteristics, besides preventing the oxidation of the food.
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Affiliation(s)
- Mário Muraoka Júnior
- Department of Food Engineering, Federal University of Technology - Paraná (UTFPR), Campo Mourão 87301-005, Brazil
| | - Thaise Pascoato de Oliveira
- Post-Graduation Program of Technological Innovation (PPGIT), Federal University of Technology - Paraná (UTFPR), Campo Mourão 87301-005, Brazil
| | - Odinei Hess Gonçalves
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão 87301-005, Brazil
| | - Fernanda Vitória Leimann
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão 87301-005, Brazil
| | | | - Renata Hernandez Barros Fuchs
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão 87301-005, Brazil
| | - Flávia Aparecida Reitz Cardoso
- Post-Graduation Program of Technological Innovation (PPGIT), Federal University of Technology - Paraná (UTFPR), Campo Mourão 87301-005, Brazil.
| | - Adriana Aparecida Droval
- Department of Food Engineering, Federal University of Technology - Paraná (UTFPR), Campo Mourão 87301-005, Brazil
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13
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Ben-Fadhel Y, Maherani B, Aragones M, Lacroix M. Antimicrobial Properties of Encapsulated Antimicrobial Natural Plant Products for Ready-to-Eat Carrots. Foods 2019; 8:E535. [PMID: 31683824 PMCID: PMC6915581 DOI: 10.3390/foods8110535] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 10/25/2019] [Accepted: 10/28/2019] [Indexed: 12/27/2022] Open
Abstract
The antimicrobial activity of natural antimicrobials (fruit extracts, essential oils and derivates), was assessed against six bacteria species (E. coli O157:H7, L. monocytogenes, S. Typhimurium, B. subtilis, E. faecium and S. aureus), two molds (A. flavus and P. chrysogenum) and a yeast (C. albicans) using disk diffusion method. Then, the antimicrobial compounds having high inhibitory capacity were evaluated for the determination of their minimum inhibitory, bactericidal and fungicidal concentration (MIC, MBC and MFC respectively). Total phenols and flavonoids content, radical scavenging activity and ferric reducing antioxidant power of selected compounds were also evaluated. Based on in vitro assays, five antimicrobial compounds were selected for their lowest effective concentration. Results showed that, most of these antimicrobial compounds had a high concentration of total phenols and flavonoids and a good anti-oxidant and anti-radical activity. In situ study showed that natural antimicrobials mix, applied on the carrot surface, reduced significantly the count of the initial mesophilic total flora (TMF), molds and yeasts and allowed an extension of the shelf-life of carrots by two days as compared to the control. However, the chemical treatment (mix of peroxyacetic acid and hydrogen peroxide) showed antifungal activity and a slight reduction of TMF.
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Affiliation(s)
- Yosra Ben-Fadhel
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
| | - Behnoush Maherani
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
| | - Melinda Aragones
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
| | - Monique Lacroix
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Armand Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
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14
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Koop BL, Cargnin MA, Fidler F, Ribeiro DHB, Campos CEM, Soares LS, Monteiro AR. Vacuum curcumin infusion in cooked oysters (
Crassostrea gigas
) to increase their shelf life. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Betina L. Koop
- Department of Food and Chemical Engineering, Laboratory of Physical PropertiesFederal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - Mariana A. Cargnin
- Department of Food and Chemical Engineering, Laboratory of Physical PropertiesFederal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - Fernanda Fidler
- Department of Food and Chemical Engineering, Laboratory of Physical PropertiesFederal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - Deise H. B. Ribeiro
- Department of Food Science, Agriculture CenterFederal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - Carlos E. M. Campos
- Department of PhysicalFederal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - Lenilton S. Soares
- Department of Food and Chemical Engineering, Laboratory of Physical PropertiesFederal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - Alcilene R. Monteiro
- Department of Food and Chemical Engineering, Laboratory of Physical PropertiesFederal University of Santa Catarina Florianópolis Santa Catarina Brazil
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dos Santos PDF, Francisco CRL, Coqueiro A, Leimann FV, Pinela J, Calhelha RC, Porto Ineu R, Ferreira ICFR, Bona E, Gonçalves OH. The nanoencapsulation of curcuminoids extracted from Curcuma longa L. and an evaluation of their cytotoxic, enzymatic, antioxidant and anti-inflammatory activities. Food Funct 2019; 10:573-582. [DOI: 10.1039/c8fo02431f] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Curcumin, bisdemethoxycurcumin and demethoxycurcumin are known for their bioactivity.
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Affiliation(s)
| | | | - Aline Coqueiro
- Post-Graduation Program of Food Technology (PPGTA)
- Federal University of Technology – Paraná – UTFPR
- Campo Mourão
- Brazil
| | - Fernanda Vitória Leimann
- Post-Graduation Program of Food Technology (PPGTA)
- Federal University of Technology – Paraná – UTFPR
- Campo Mourão
- Brazil
- Laboratory of Separation and Reaction Engineering – Laboratory of Catalysis and Materials (LSRE-LCM)
| | - José Pinela
- Centro de Investigação de Montanha (CIMO)
- Instituto Politécnico de Bragança
- 5300-253 Bragança
- Portugal
| | - Ricardo C. Calhelha
- Centro de Investigação de Montanha (CIMO)
- Instituto Politécnico de Bragança
- 5300-253 Bragança
- Portugal
| | - Rafael Porto Ineu
- Post-Graduation Program of Food Technology (PPGTA)
- Federal University of Technology – Paraná – UTFPR
- Campo Mourão
- Brazil
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO)
- Instituto Politécnico de Bragança
- 5300-253 Bragança
- Portugal
| | - Evandro Bona
- Post-Graduation Program of Food Technology (PPGTA)
- Federal University of Technology – Paraná – UTFPR
- Campo Mourão
- Brazil
| | - Odinei Hess Gonçalves
- Post-Graduation Program of Food Technology (PPGTA)
- Federal University of Technology – Paraná – UTFPR
- Campo Mourão
- Brazil
- Laboratory of Separation and Reaction Engineering – Laboratory of Catalysis and Materials (LSRE-LCM)
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de Almeida M, da Rocha BA, Francisco CRL, Miranda CG, Santos PDDF, de Araújo PHH, Sayer C, Leimann FV, Gonçalves OH, Bersani-Amado CA. Evaluation of thein vivoacute antiinflammatory response of curcumin-loaded nanoparticles. Food Funct 2018; 9:440-449. [DOI: 10.1039/c7fo01616f] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Improved antiinflammatory activity of curcumin NPs.
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Affiliation(s)
- Mariana de Almeida
- State University of Maringá (UEM)
- Department of Pharmacology and Therapeutics
- Maringá
- Brazil
| | | | | | | | | | | | - Claudia Sayer
- Federal University of Santa Catarina (UFSC)
- Department of Chemical Engineering and Food Engineering
- Florianópolis
- Brazil
| | - Fernanda Vitória Leimann
- Federal University of Technology – Paraná (UTFPR)
- Post-Graduation Program of Food Technology (PPGTA)
- Campo Mourão
- Brazil
| | - Odinei Hess Gonçalves
- Federal University of Technology – Paraná (UTFPR)
- Post-Graduation Program of Food Technology (PPGTA)
- Campo Mourão
- Brazil
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