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Amassmoud O, Abbad I, Iriti M, Hassani L, Mezrioui N, Abbad A. Antibacterial Activity of Essential Oils Combinations based on Thymus broussonnetii, and Their Synergism with some Antibiotics. Curr Microbiol 2023; 80:398. [PMID: 37910319 PMCID: PMC10620311 DOI: 10.1007/s00284-023-03510-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Accepted: 09/29/2023] [Indexed: 11/03/2023]
Abstract
The present study aimed to evaluate the antibacterial activity of the essential oil (EO) of Moroccan endemic Thymus broussonnetii alone, and in combination with EOs obtained from selected medicinal plants, namely Myrtus communis, Artemisia herba alba, Thymus pallidus, Thymus satureioides, Teucrium polium, and Rosmarinus officinalis. The synergistic interactions between the most effective combinations based on T. broussonnetii EO with two conventional antibiotics (streptomycin and ciprofloxacin) were also investigated. T. broussonnetii EO possessed a higher inhibitory activity against tested pathogenic bacteria with inhibition zone diameter (IZ) ranging from 21.61 ± 0.03 to 40.09 ± 0.02 mm, and MIC values between 0.140 mg/mL and 0.280 mg/mL. M. communis, A. herba alba, T. pallidus, T. satureioides, T. polium, and R. officinalis EOs showed moderate to weak antibacterial activity. Among tested EO mixtures, the highest synergistic antibacterial effect was recorded with the EO combination of T. broussonnetii and T. pallidus against S. aureus, E. coli, and S. enterica (FICI = 0.258). This EO combination was also the most effective mixture to synergistically enhance the antibacterial activity of the two antibiotics with up to a 128-fold increase, particularly against the gram-negative E. coli. These findings suggest that T. broussonnetii EO may be an interesting source of natural antimicrobials, for use in combination therapies with other plant EOs, and with conventional antimicrobial drugs to tackle the emergence of multidrug-resistant bacteria.
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Affiliation(s)
- Oumaima Amassmoud
- Laboratory of Microbial Biotechnologies, Agrosciences and Environment, Faculty of Sciences Semlalia, (Labeled Research Unit‑CNRST N°4), Cadi Ayyad University, Marrakech, Morocco
| | - Imane Abbad
- Faculty of Sciences Semlalia, University Cadi Ayyad, Marrakech, Morocco
| | - Marcello Iriti
- Department of Biomedical, Surgical and Dental Sciences, Università Degli Studi Di Milano, 20142, Milan, Italy.
- National Interuniversity Consortium of Materials Science and Technology, Via G. Giusti 9, 50121, Florence, Italy.
| | - Lahcen Hassani
- Laboratory of Microbial Biotechnologies, Agrosciences and Environment, Faculty of Sciences Semlalia, (Labeled Research Unit‑CNRST N°4), Cadi Ayyad University, Marrakech, Morocco
| | - Noureddine Mezrioui
- Laboratory of Microbial Biotechnologies, Agrosciences and Environment, Faculty of Sciences Semlalia, (Labeled Research Unit‑CNRST N°4), Cadi Ayyad University, Marrakech, Morocco
| | - Abdelaziz Abbad
- Laboratory of Microbial Biotechnologies, Agrosciences and Environment, Faculty of Sciences Semlalia, (Labeled Research Unit‑CNRST N°4), Cadi Ayyad University, Marrakech, Morocco
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Hassanein MM, Abdel-Razek AG, Al-Amrousi EF, Badr AN. Application of lime peel oil composite nanoemulsion to prevent toxigenic fungi in nuts. Heliyon 2023; 9:e18620. [PMID: 37554840 PMCID: PMC10404952 DOI: 10.1016/j.heliyon.2023.e18620] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2023] [Revised: 07/23/2023] [Accepted: 07/24/2023] [Indexed: 08/10/2023] Open
Abstract
Food byproduct oils may have antimicrobial impacts when used in coating and preservation. Nuts are known to suffer from toxigenic fungi and their related mycotoxins. The present study utilized lime oil emulsion to minimize fungal infection and reduce aflatoxin B1 (AFB1). Besides, it evaluated lime oil's impact on nuts' protection against oxidation and deterioration during storage. Lime oil was extracted using hydrodistillation, and gas chromatography (GC-MS) evaluated volatile constituents. Oil was loaded into a composite emulsion of whey protein, Arabic gum, gelatin, and carboxymethyl cellulose. The antimicrobial and antifungal properties of the nut-coating emulsion were evaluated. A simulated Aspergillus flavus infection experiment evaluated composite resistance for fungal infection and AFB1 production. Oxidation and acidity changes in nuts oil composition were evaluated by proximate analysis, fatty acid composition, and induction period. The oil majority was recorded for terpenes and monoterpenes, including limonene (44.69 ± 2.11%). The emulsion was characterized by zeta potential (-21.16 ± 1.28 mV), stability (99.61 ± 0.02%), and polydispersity index (0.41 ± 0.05). Antimicrobial properties recorded a high antibacterial inhibition zone (up to 28.37 ± 0.11 mm) and anti-mycotoxigenic fungi (up to 37.61 ± 0.24 mm). For the simulated experiment, fungal growth reduction ranged between 78.02% for filmed-peanut and 84.5% for filmed-almond, while AFB1 was not detected in filmed hazelnut and almond. During the one-year storage of samples, there was a slight change in nut oil composition and oxidation progress in filmed nuts, while there was a significant change in non-filmed nuts. The result recommended lime-composite as an edible nut coating that prevents aflatoxigenic contamination, oxidation changes, and improved shelf life.
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Affiliation(s)
| | - Adel G. Abdel-Razek
- Fats and Oils Department, National Research Center, Dokki 12622, Cairo, Egypt
| | - Eman F. Al-Amrousi
- Fats and Oils Department, National Research Center, Dokki 12622, Cairo, Egypt
| | - Ahmed N. Badr
- Food Toxicology and Contaminants Department, National Research Centre, Dokki 12622, Cairo, Egypt
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Roth K, Tran D, Joelsson A, Green S, Snyder AB. Detection of Alicyclobacillus spp. and Identification of Guaiacol Production Using the GENE-UP® PRO ACB, IFU Method No. 12, and Cosmo Bio Assays. J Food Prot 2023; 86:100114. [PMID: 37295499 DOI: 10.1016/j.jfp.2023.100114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 05/31/2023] [Accepted: 06/02/2023] [Indexed: 06/12/2023]
Abstract
Some species of Alicyclobacillus spoil beverages by producing guaiacol. Current culture-based methods detect the presence of Alicyclobacillus spp. and a subsequent peroxidase assay determines if the isolate can produce guaiacol. However, these methods are time-consuming and can yield false negatives due to differences in growth optima among species. The purpose of this study was to compare a RT-PCR-based method, the GENE-UP® PRO ACB assay, to the IFU Method No. 12 Enumeration and Enrichment methods. Ten species of Alicyclobacillus were detected using the tested RT-PCR assay, while A. dauci and A. kakegewensis were not detected using either IFU protocol. Low concentrations (1-10, 10-100, and 100-1,000 CFU/10 mL) of A. acidoterrestris, A. suci, and A. acidocaldarius were tested in five matrices. The proportion of positive samples identified using the tested RT-PCR assay (62/84) or the IFU Enrichment protocol (62/84) did not differ significantly from the proportion of inoculated samples (63/84). However, the IFU Enumeration method (32/84) detected statistically fewer positives. Additionally, methods identifying guaiacol production were compared. The proportion of correctly identified guaiacol producers using the tested RT-PCR assay (51/63) was not significantly different than those identified using the 3 h Cosmo Bio assay (54/63). Finally, four commercial samples of orange juice and sucrose solution were tested. Alicyclobacillus spp. were identified in all four samples using the IFU Enrichment method and in two samples using the tested RT-PCR assay. However, Alicyclobacillus was not detected in any sample using the IFU Enumeration method. Overall, this study showed consistent detection of Alicyclobacillus spp. using either the IFU Enrichment protocol or the tested RT-PCR assay, which both outperformed the IFU Enumeration protocol. Both the 3 h guaiacol bioassay and the tested RT-PCR assays consistently differentiated guaiacol-producing and nonproducing strains.
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Affiliation(s)
- Katerina Roth
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Derrick Tran
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | | | | | - Abigail B Snyder
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
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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 2023:1-34. [PMID: 36861257 DOI: 10.1080/10408398.2023.2184767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 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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Essential Oil of Greek Citrus sinensis cv New Hall - Citrus aurantium Pericarp: Effect upon Cellular Lipid Composition and Growth of Saccharomyces cerevisiae and Antimicrobial Activity against Bacteria, Fungi, and Human Pathogenic Microorganisms. Processes (Basel) 2023. [DOI: 10.3390/pr11020394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
In this study, the essential oil (EO) from the peel of the Greek citrus hybrid Citrus sinensis cv New Hall - Citrus aurantium was studied in terms of its antimicrobial properties as well as its effect on Saccharomyces cerevisiae. According to the analysis of the EO, 48 compounds are contained in it, with the main compounds being limonene, β-pinene, myrcene, α-pinene, valencene, and α-terpineol. As regards its antimicrobial properties, the EO was evaluated against nine human pathogenic microorganisms, six bacteria, and three fungi. Taking the results into account, it was apparent that Gram-negative bacteria were the most susceptible to the addition of the EO, followed by the Gram-positive bacteria, and finally the examined yeasts. The minimum inhibitory concentrations were found to be lower compared to other studies. Finally, the effect of the EO on the biochemical behavior of the yeast Saccharomyces cerevisiae LMBF Y-16 was investigated. As the concentration of the EO increased, the more the exponential phase of the microbial growth decreased; furthermore, the biomass yield on the glucose consumed significantly decreased with the addition of the oil on the medium. The addition of the EO in small concentrations (e.g., 0.3 mL/L) did not present a remarkable negative effect on both the final biomass concentration and maximum ethanol quantity produced. In contrast, utilization of the extract in higher concentrations (e.g., 1.2 mL/L) noticeably inhibited microbial growth as the highest biomass concentration achieved, maximum ethanol production, and yield of ethanol produced per glucose consumed drastically declined. Concerning the composition of cellular lipids, the addition of the EO induced an increment in the concentration of cellular palmitic, stearic, and linoleic acids, with a concomitant decrease in the cellular palmitoleic acid and oleic acids.
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Nirmal NP, Khanashyam AC, Mundanat AS, Shah K, Babu KS, Thorakkattu P, Al-Asmari F, Pandiselvam R. Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry. Foods 2023; 12:foods12030556. [PMID: 36766085 PMCID: PMC9914274 DOI: 10.3390/foods12030556] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 01/19/2023] [Accepted: 01/23/2023] [Indexed: 01/31/2023] Open
Abstract
The fruit production and processing sectors produce tremendous amounts of by-products and waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help to reduce the carbon footprint and greenhouse gas emissions, thereby achieving sustainable development goals. These by-products contain a variety of bioactive compounds, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and several other health-promoting nutrients and phytochemicals. These bioactive compounds can be extracted and used as value-added products in different industrial applications. The bioactive components extracted can be used in developing nutraceutical products, functional foods, or food additives. This review provides a comprehensive review of the recent developments in fruit waste valorization techniques and their application in food industries. The various extraction techniques, including conventional and emerging methods, have been discussed. The antioxidant and antimicrobial activities of the active compounds extracted and isolated from fruit waste have been described. The most important food industrial application of bioactive compounds extracted from fruit waste (FW) has been provided. Finally, challenges, future direction, and concluding remarks on the topic are summarized.
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Affiliation(s)
- Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
- Correspondence: (N.P.N.); (R.P.); Tel.: +66-28002380-429 (N.P.N.)
| | | | - Anjaly Shanker Mundanat
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat 131028, India
| | - Kartik Shah
- Sargento Foods, 305 Pine Street, Elkhart Lake, WI 53020, USA
| | | | - Priyamvada Thorakkattu
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan, KS 66506, USA
| | - Fahad Al-Asmari
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671124, India
- Correspondence: (N.P.N.); (R.P.); Tel.: +66-28002380-429 (N.P.N.)
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Ceccato-Antonini SR, Shirahigue LD, Varano A, da Silva BN, Brianti CS, de Azevedo FA. Citrus essential oil: would it be feasible as antimicrobial in the bioethanol industry? Biotechnol Lett 2023; 45:1-12. [PMID: 36333539 DOI: 10.1007/s10529-022-03320-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 10/23/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022]
Abstract
Essential oils (EOs) extracted from Citrus peels contain 85%-99% volatile components (a mixture of monoterpenes, sesquiterpenes, and their oxygenated derivatives) and 1%-15% non-volatile compounds. Citrus EOs have been long known for their antimicrobial properties, owing to which these EOs have a diverse range of applications. However, no studies have reported the applicability of Citrus EOs for the control of bacterial and yeast contaminants in the bioethanol industry. In this regard, the present review aimed to explore the feasibility of Citrus EOs in this industry. The Web of Science database was searched for reports that described the association of Citrus EOs with the most common microorganisms in the bioethanol industry to evaluate the efficacy of these EOs as antimicrobial agents in this context. The objective of the review was to suggest a novel antimicrobial that could replace sulfuric acid and antibiotics as the commonly used antimicrobial agents in the bioethanol industry. Citrus EOs exhibit antibacterial activity against Lactobacillus, which is the main bacterial genus that contaminates this fermentation process. The present report also confirms the selective action of these EOs on the contaminating yeasts and not/less on ethanol-producing yeast Saccharomyces cerevisiae, however further studies should be conducted to investigate the effects of Citrus EOs in yeast-bacterium co-culture.
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Affiliation(s)
- Sandra Regina Ceccato-Antonini
- Dept Tecnologia Agroindustrial e Socio-Economia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, Campus de Araras, Via Anhanguera Km 174, Araras, SP, 13600-970, Brasil.
| | - Ligianne Din Shirahigue
- Dept Tecnologia Agroindustrial e Socio-Economia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, Campus de Araras, Via Anhanguera Km 174, Araras, SP, 13600-970, Brasil
| | - Amanda Varano
- Dept Tecnologia Agroindustrial e Socio-Economia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, Campus de Araras, Via Anhanguera Km 174, Araras, SP, 13600-970, Brasil
| | - Bianca Novaes da Silva
- Dept Tecnologia Agroindustrial e Socio-Economia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, Campus de Araras, Via Anhanguera Km 174, Araras, SP, 13600-970, Brasil
| | - Carina Sawaya Brianti
- Dept Tecnologia Agroindustrial e Socio-Economia Rural, Centro de Ciências Agrárias, Universidade Federal de São Carlos, Campus de Araras, Via Anhanguera Km 174, Araras, SP, 13600-970, Brasil
| | - Fernando Alves de Azevedo
- Centro de Citricultura Sylvio Moreira, Instituto Agronômico (IAC), Via Anhanguera Km 158, Cordeirópolis, SP, 13490-970, Brasil
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Burkholderia cenocepacia ETR-B22 volatile organic compounds suppress postharvest grey mould infection and maintain aroma quality of tomato fruit. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Synergistic Action of Mild Heat and Essential Oil Treatments on Culturability and Viability of Escherichia coli ATCC 25922 Tested In Vitro and in Fruit Juice. Foods 2022; 11:foods11111615. [PMID: 35681366 PMCID: PMC9180004 DOI: 10.3390/foods11111615] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/24/2022] [Accepted: 05/26/2022] [Indexed: 02/05/2023] Open
Abstract
The strengthening effect of a mild temperature treatment on the antimicrobial efficacy of essential oils has been widely reported, often leading to an underestimation or a misinterpretation of the product’s microbial status. In the present study, both a traditional culture-based method and Flow Cytometry (FCM) were applied to monitor the individual or combined effect of Origanum vulgare essential oil (OEO) and mild heat treatment on the culturability and viability of Escherichia coli in a conventional culture medium and in a fruit juice challenge test. The results obtained in the culture medium showed bacterial inactivation with an increasing treatment temperature (55 °C, 60 °C, 65 °C), highlighting an overestimation of the dead population using the culture-based method; in fact, when the FCM method was applied, the prevalence of injured bacterial cells in a viable but non-culturable (VBNC) state was observed. When commercial fruit juice with a pH of 3.8 and buffered at pH 7.0 was inoculated with E. coli ATCC 25922, a bactericidal action of OEO and a higher efficiency of the mild heat at 65 °C for 5′ combined with OEO were found. Overall, the combination of mild heat and OEO treatment represents a promising antimicrobial alternative to improve the safety of fruit juice.
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Targino de Souza Pedrosa G, Pimentel TC, Gavahian M, Lucena de Medeiros L, Pagán R, Magnani M. The combined effect of essential oils and emerging technologies on food safety and quality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111593] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Razola-Díaz MDC, Guerra-Hernández EJ, García-Villanova B, Verardo V. Recent developments in extraction and encapsulation techniques of orange essential oil. Food Chem 2021; 354:129575. [PMID: 33761335 DOI: 10.1016/j.foodchem.2021.129575] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 02/19/2021] [Accepted: 03/06/2021] [Indexed: 12/24/2022]
Abstract
Orange production is constantly growing. The main orange by-product, the orange peel, is a usable source of essential oils with a lot of health benefits. Because of that, it is important to find the best recovery and encapsulation techniques in order to get the best bioavailability for human and to ensure the highest quality for food applications. Thus, the aim of this work is to summarize the complete process needed to obtain orange essential oil, from the pre-treatments to the encapsulation steps, carried out in the last years. This review is focused on the comparison of new and more innovative techniques in front of the most conventional ones used for extracting and encapsulating the orange essential oil.
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Affiliation(s)
| | | | - Belén García-Villanova
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain.
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain.
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Lima Filho T, de Souza LBA, Della Lucia SM, Minim LA, Minim VPR. The hedonic thresholds methodology varying two stimuli: Extending the range of sensory threshold applications. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.104003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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13
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de Souza Pedrosa GT, de Souza EL, de Melo ANF, da Cruz Almeida ET, de Sousa Guedes JP, de Carvalho RJ, Pagán R, Magnani M. Physiological alterations involved in inactivation of autochthonous spoilage bacteria in orange juice caused by Citrus essential oils and mild heat. Int J Food Microbiol 2020; 334:108837. [PMID: 32890943 DOI: 10.1016/j.ijfoodmicro.2020.108837] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2020] [Revised: 07/21/2020] [Accepted: 08/19/2020] [Indexed: 12/29/2022]
Abstract
This study investigated physiological alterations involved in the inactivation of Levilactobacillus (L.) brevis and Leuconostoc (Lc.) mesenteroides in orange juice caused by Citrus lemon essential oil (CLEO) and C. reticulata essential oil (CREO) alone and combined with mild heat treatment (MHT). Damage in DNA, membrane integrity, membrane potential, metabolic and efflux activity of bacterial cells were measured after exposure (6 and 12 min) to CLEO or CREO (0.5 μL/mL) and/or MHT (54 °C) using flow cytometry. Limonene was the major constituent in CLEO (66.4%) and CREO (89.4%). The size of the damaged cell subpopulations increased (p < 0.05) after longer exposure time and varied with the tested essential oil and/or bacterial isolate. After exposure to CLEO and CREO alone, the cell subpopulations with damage in measured physiological functions were in a range of 19.6-66.8% and 23.8-75.9%, respectively. Exposure to CREO resulted in larger Lc. mesenteroides cell subpopulations (35.4-68.7%) with damaged DNA, permeabilized and depolarized membrane and compromised metabolic or efflux activity compared to L. brevis (23.8-58.0%). In contrast, exposure to CLEO led to higher damaged L. brevis cell subpopulations (35.1-77%) compared to Lc. mesenteroides (25.3-36.6%). Exposure to combined treatments (CLEO or CREO and MHT) affected the measured physiological functions in almost the entire L. brevis and Lc. mesenteroides cell population (up to 99%), although the damage extension on each isolate varied with tested essential oil. Results show that inactivation of L. brevis and Lc. mesenteroides cells caused by CLEO and CREO alone and combined with MHT in orange juice involves a multi-target action, which causes DNA damage, altered permeability and depolarization of membrane and compromised metabolic and efflux activities.
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Affiliation(s)
- Geany Targino de Souza Pedrosa
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Adma Nadja Ferreira de Melo
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Erika Tayse da Cruz Almeida
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Jossana Pereira de Sousa Guedes
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Rayssa Julliane de Carvalho
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Rafael Pagán
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil.
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Chitosan nanoemulsions of cold-pressed orange essential oil to preserve fruit juices. Int J Food Microbiol 2020; 331:108786. [PMID: 32659617 DOI: 10.1016/j.ijfoodmicro.2020.108786] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 06/05/2020] [Accepted: 07/03/2020] [Indexed: 12/17/2022]
Abstract
Sweet orange essential oil is obtained from the peels of Citrus sinensis (CSEO) by cold pressing, and used as a valuable product by the food industry. Nanoencapsulation is known as a valid strategy to improve chemical stability, organoleptic properties, and delivery of EO-based products. In the present study we encapsulated CSEO using chitosan nanoemulsions (cn) as nanocarrier, and evaluated its antimicrobial activity in combination with mild heat, as well as its sensorial acceptability in orange and apple juices. CSEO composition was analyzed by GC-MS, and 19 components were identified, with limonene as the predominant constituent (95.1%). cn-CSEO was prepared under low shear conditions and characterized according to droplet size (<60 nm) and polydispersity index (<0.260 nm). Nanoemulsions were stable for at least 3 months at 4 ± 2 °C. cn-CSEO were compared with suspensions of CSEO (s-CSEO) (0.2 μL of CSEO/mL) in terms of antibacterial activity in combination with mild heat (52 °C) against Escherichia coli O157:H7 Sakai. cn-CSEO displayed a greater bactericidal activity than s-CSEO at pH 7.0 and pH 4.0. The validation in fruit juices showed an improved bactericidal effect of cn-CSEO in comparison with s-CSEO when combined with mild heat in apple juice, but not in orange juice. In both juices, the combination of CSEO and mild heat exerted synergistic lethal effects, reducing the treatment time to cause the inactivation of up to 5 Log10 cycles of E. coli O157:H7 Sakai cells. Finally, the sensory characteristics of both juices were acceptable either when using s-CSEO or CSEO nanoemulsified with chitosan. Therefore, as a promising carrier for lipophilic substances, the encapsulation of EOs with chitosan nanoemulsions might represent an advantageous alternative when combined with mild heat to preserve fruit juices.
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