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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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Pažarauskaitė A, Noriega Fernández E, Sone I, Sivertsvik M, Sharmin N. Combined Effect of Citric Acid and Polyphenol-Rich Grape Seed Extract towards Bioactive Smart Food Packaging Systems. Polymers (Basel) 2023; 15:3118. [PMID: 37514506 PMCID: PMC10385157 DOI: 10.3390/polym15143118] [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: 06/14/2023] [Revised: 06/29/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
Alginate films (2% w·v-1) were prepared with varying concentrations (5-20% w/w) of citric acid and aqueous grape seed extract (GSE) filtrate (11.66 ± 1.32 g GAE/L) using the solvent-evaporation method. Crosslinking alginate via ester bonds (FTIR analysis) with citric acid up to 10% (w/w) led to a 33% increase in tensile strength, a 34% reduction in water vapor transmission rate (WVTR), and had no impact on elongation at break. Crosslinking alginate with citric acid in the presence of GSE increased the tensile strength by 17%, decreased WVTR by 21%, and significantly improved DPPH scavenging activity. Moreover, after incubation for 24 h at 37 °C, the film-forming solutions exhibited increased antimicrobial activity, resulting in 0.5- and 2.5-log reductions for Escherichia coli and Staphylococcus aureus, respectively, compared to the values obtained without the addition of GSE. The stronger inhibitory effect observed against Gram-positive bacteria can be attributed to the unique composition and structure of their cell walls, which creates a barrier that restricts the penetration of polyphenols into the cells. The pH adjustment of the GSE film-forming solution from 2.0 to 10.0 shifted the UV/VIS absorption spectra, resulting in a colour change from yellow to red. The findings of this study have showcased the potential of combining GSE and citric acid to enhance the functionality and bioactivity of alginate films for applications in smart food packaging.
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Affiliation(s)
- Akvilė Pažarauskaitė
- Department of Chemistry, Bioscience and Environmental Engineering, University of Stavanger, Richard Johnsensgate 4, 4021 Stavanger, Norway
| | - Estefanía Noriega Fernández
- Department of Processing Technology, Nofima AS, Richard Johnsensgate 4, 4021 Stavanger, Norway
- European Food Safety Authority, Via Carlo Magno 1A, 43126 Parma, Italy
| | - Izumi Sone
- Department of Processing Technology, Nofima AS, Richard Johnsensgate 4, 4021 Stavanger, Norway
| | - Morten Sivertsvik
- Department of Processing Technology, Nofima AS, Richard Johnsensgate 4, 4021 Stavanger, Norway
| | - Nusrat Sharmin
- Department of Food Safety and Quality, Nofima AS, Osloveien 1, 1430 Ås, Norway
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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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Jeon YJ, Lee H, Min SC. Effects of in-package atmospheric dielectric barrier discharge cold plasma treatment on the antimicrobial efficacy of whey protein isolate-based edible films that incorporate malic acid against Salmonella in chicken breast processed meat. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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Al-Khalili M, Al-Habsi N, Rahman MS. Applications of date pits in foods to enhance their functionality and quality: A review. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023. [DOI: 10.3389/fsufs.2022.1101043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
Abstract
Graphical AbstractSummary of the abstract
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Jeon YJ, Myung GE, Min SC. In-package cold plasma treatment enhances the antimicrobial efficacy of malic acid-incorporated whey protein edible coating against Salmonella and Listeria monocytogenes in steamed fish paste. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Effect of Low Concentration of SiO2 Nanoparticles on Grape Seed Essential Oil/PBAT Composite Films for Sustainable Food Packaging Application. SUSTAINABILITY 2022. [DOI: 10.3390/su14138073] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Active packaging material has been used in the food industry to maintain the quality of packaged foods. The use of conventional polymers has serious environmental consequences due to improper disposal or recycling methods. Therefore, active packaging films based on biopolymers have been developed due to their excellent biocompatibility, degradability, and eco-friendliness. Amongst all essential oils, grape seed oil is considered to be a promising antimicrobial agent. It comprises large quantities of flavonoids, tocopherols, and other antimicrobial compounds. Grape seed essential oil has good antimicrobial and antioxidant activity. As a film, it is used to preserve food items such as poultry products, fish, and tomatoes. This work aimed to develop a polybutylene adipate terephthalate (PBAT) biocomposite film incorporated with natural grape seed essential oil (GEO) in addition to silica nanoparticles (SiO2 NPs) using the solution casting process. To achieve the desired packaging properties of the prepared PBAT-based film, the concentrations of grape seed essential oil as a plasticizer and nanosilica as a filler material were varied. The optical, physical, barrier, mechanical, surface hydrophobicity, and antibacterial properties of the PBAT/GEO/SiO2NP films were assessed. The FT-IR and XRD results indicated that GEO had effective miscibility with the PBAT/SiO2NP matrix. The addition of GEO increased the film flexibility, opacity, and antimicrobial activity, but the incorporation of SiO2NPs in the PBAT/GEO blend increased the tensile strength, thermal stability, and antimicrobial activities. The PBAT/GEO/SiO2NP films exhibited excellent antibacterial activity against food spoilage microorganisms. Finally, due to improved antimicrobial activities, film flexibility, optical, and heat resistance properties, the PBAT/GEO/NP nanocomposite films were found to have high potential for usage in active food packaging applications.
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Mahlake SK, Mnisi CM, Kumanda C, Mthiyane DMN, Montso PK. Green Tea ( Camellia sinensis) Products as Alternatives to Antibiotics in Poultry Nutrition: A Review. Antibiotics (Basel) 2022; 11:565. [PMID: 35625209 PMCID: PMC9137694 DOI: 10.3390/antibiotics11050565] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 04/19/2022] [Accepted: 04/20/2022] [Indexed: 01/27/2023] Open
Abstract
The overuse and misuse of antibiotics in poultry feeds increase the total cost of production and compromise the quality of poultry products, which poses a serious threat to human health. Globally, health-conscious poultry consumers have long called for the alternate use of natural additives to mitigate the development and spread of multidrug resistant pathogens. Phytogenic plants, such as green tea (Camellia sinensis) products, contain putative nutraceuticals with antibiotic properties that can be used as alternatives to therapeutic, metaphylactic, prophylactic, and growth-promoting antibiotics. However, there are limited studies in the literature that have evaluated the potential of green tea (GT) products when used as replacements to in-feed antibiotics, with most studies focusing on their potential as sources of dietary nutrients in poultry feeds. Thus, this review paper discusses the potential of GT products to replace various antibiotics in poultry diets while presenting GT bioactive substances that can improve the growth performance, carcass and meat quality traits, and health status of the birds. We postulate that the utilisation of GT products in place of antibiotics could deliver sustainable, organic poultry production systems that would contribute significantly to global food and nutrition security.
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Affiliation(s)
- Steve Kgotlelelo Mahlake
- Department of Animal Science, School of Agricultural Science, North-West University, Mafikeng 2745, South Africa; (S.K.M.); (D.M.N.M.)
| | - Caven Mguvane Mnisi
- Department of Animal Science, School of Agricultural Science, North-West University, Mafikeng 2745, South Africa; (S.K.M.); (D.M.N.M.)
- Food Security and Safety Focus Area, Faculty of Natural and Agricultural Science, North-West University, Mafikeng 2745, South Africa;
| | - Cebisa Kumanda
- Department of Animal Sciences, University of Pretoria, Pretoria 0002, South Africa;
| | - Doctor Mziwenkosi Nhlanhla Mthiyane
- Department of Animal Science, School of Agricultural Science, North-West University, Mafikeng 2745, South Africa; (S.K.M.); (D.M.N.M.)
- Food Security and Safety Focus Area, Faculty of Natural and Agricultural Science, North-West University, Mafikeng 2745, South Africa;
| | - Peter Kotsoana Montso
- Food Security and Safety Focus Area, Faculty of Natural and Agricultural Science, North-West University, Mafikeng 2745, South Africa;
- Department of Microbiology, School of Biological Sciences, North-West University, Mafikeng 2745, South Africa
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Meng Y, Xue Q, Chen J, Li Y, Shao Z. Structure, stability, rheology, and texture properties of ε-polylysine-whey protein complexes. J Dairy Sci 2022; 105:3746-3757. [DOI: 10.3168/jds.2021-21219] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Accepted: 01/22/2022] [Indexed: 01/13/2023]
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10
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Impact of chitosan embedded with postbiotics from Pediococcus acidilactici against emerging foodborne pathogens in vacuum-packaged frankfurters during refrigerated storage. Meat Sci 2022; 188:108786. [DOI: 10.1016/j.meatsci.2022.108786] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/23/2022] [Accepted: 03/02/2022] [Indexed: 12/22/2022]
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11
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Gedikoğlu A. The effect of Thymus vulgaris and Thymbra spicata essential oils and/or extracts in pectin edible coating on the preservation of sliced bolognas. Meat Sci 2021; 184:108697. [PMID: 34687928 DOI: 10.1016/j.meatsci.2021.108697] [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: 05/31/2021] [Revised: 08/22/2021] [Accepted: 10/12/2021] [Indexed: 01/04/2023]
Abstract
The aim of this research was to determine the effect of pectin coating made with essential oils and/or extracts of Thymus vulgaris (thyme) and Thymbra spicata (thymbra) on the preservation of aerobically packaged sliced bolognas during cold storage. The treatment made with essential oils resulted in a reduction of 1.73 log CFU/g of Salmonella typhimurium ATCC 14028. Also, pectin coating made with essential oil-treated sliced bolognas had the lowest total mesophilic bacteria (6.27 log CFU/g), and total lactic acid bacteria (1.72 CFU/g), in comparison to non-treated bolognas, with 7.65 log CFU/g for total mesophilic bacteria and 4.99 log CFU/g for lactic acid bacteria. Application of an emulsion significantly (P < 0.05) affected L*(lightness), a*(redness), and b*(yellowness) values. The essential oil treatment had the highest TBARS values at the end of the storage period. The pH was not affected by the treatment (P > 0.05), but storage had a significant (P < 0.05) effect on the pH values.
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Affiliation(s)
- Ayça Gedikoğlu
- Assistant Professor, Konya Food and Agriculture University, Faculty of Engineering and Architecture, Department of Food Engineering, Melikşah Mah. Beyşehir Cd. No:9, Meram, Konya, Turkey.
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12
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Elaboration of Whey Protein-Based Films in Food Products: Emphasis on the Addition of Natural Edible Bio-nanocomposites With Antioxidant and Antimicrobial Activity. Jundishapur J Nat Pharm Prod 2021. [DOI: 10.5812/jjnpp.117046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
: Food spoilage is one of the major elements of food insecurity that has acquired significant attention over recent decades due to global human population growth. Several studies have investigated increasing shelf life of food products using natural and environmentally friendly compounds. Whey protein (WP) can be an important additive material because it is well-known for its high value of nutrition and well characteristics for the formation of edible films. Furthermore, natural bioactive compounds have been incorporated with WP-based films to confer their antioxidant and antimicrobial activities. Herein, nanotechnology has been effectively potentiated the antimicrobial and antioxidant properties of WP films. A wide range of bioactive agents has been embedded in the WP films, such as essential oils (EOs), TiO2, nano-clay, and even lactic acid bacteria. The current paper reviews the antioxidant and antimicrobial effects of different types of WP films and their applications in food products. This study also discussed the impact of WP films on shelf life, chemical and microbiological quality indices of meats, processed meats, poultry meat products, and fish.
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Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview. COATINGS 2021. [DOI: 10.3390/coatings11091056] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The recent surge in environmental awareness and consumer demand for stable, healthy, and safe foods has led the packaging and food sectors to focus on developing edible packaging materials to reduce waste. Edible films and coatings as a modern sustainable packaging solution offer significant potential to serve as a functional barrier between the food and environment ensuring food safety and quality. Whey protein is one of the most promising edible biopolymers in the food packaging industry that has recently gained much attention for its abundant nature, safety, and biodegradability and as an ecofriendly alternative of synthetic polymers. Whey protein isolate and whey protein concentrate are the two major forms of whey protein involved in the formation of edible films and coatings. An edible whey film is a dry, highly interacting polymer network with a three-dimensional gel-type structure. Films/coatings made from whey proteins are colorless, odorless, flexible, and transparent with outstanding mechanical and barrier properties compared with polysaccharide and other-protein polymers. They have high water vapor permeability, low tensile strength, and excellent oxygen permeability compared with other protein films. Whey protein-based films/coatings have been successfully demonstrated in certain foods as vehicles of active ingredients (antimicrobials, antioxidants, probiotics, etc.), without considerably altering the desired properties of packaging films that adds value for subsequent industrial applications. This review provides an overview of the recent advances on the formation and processing technologies of whey protein-based edible films/coatings, the incorporation of additives/active ingredients for improvement, their technological properties, and potential applications in food packaging.
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Jama-Kmiecik A, Sarowska J, Wojnicz D, Choroszy-Król I, Frej-Mądrzak M. Natural Products and Their Potential Anti-HAV Activity. Pathogens 2021; 10:1095. [PMID: 34578128 PMCID: PMC8469781 DOI: 10.3390/pathogens10091095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/20/2021] [Accepted: 08/26/2021] [Indexed: 11/17/2022] Open
Abstract
The role of purified natural products in the prevention and treatment of countless diseases of bacterial, fungal, and viral origin cannot be overestimated. New antiviral drugs have been obtained from natural sources and transformed into preparations for prophylactic and therapeutic purposes. Flavonoids, polyphenols, saponins, proanthocyanins, polysaccharides, organic acids, proteins, polypeptides, and essential oils derived from plants, animals, or microorganisms can control and combat foodborne viral infections, including hepatitis A. The components of essential oils are characterized by numerous therapeutic and antioxidant properties and exhibit a broad spectrum of antimicrobial and antiviral activity. Due to these properties, they can be used to preserve meat, fruit, vegetables, and their products. Over the past two decades, much effort has been made to identify natural products, mostly of plant origin, to combat foodborne viruses. Natural plant extracts have several potential uses, not limited to increasing the safety of food products and improving their quality, but also as natural antiviral agents.
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Affiliation(s)
- Agnieszka Jama-Kmiecik
- Department of Basic Sciences, Faculty of Health Sciences, Wroclaw Medical University, Chalubinskiego 4, 50-368 Wroclaw, Poland; (A.J.-K.); (J.S.); (I.C.-K.)
| | - Jolanta Sarowska
- Department of Basic Sciences, Faculty of Health Sciences, Wroclaw Medical University, Chalubinskiego 4, 50-368 Wroclaw, Poland; (A.J.-K.); (J.S.); (I.C.-K.)
| | - Dorota Wojnicz
- Department of Medical Biology and Parasitology, Faculty of Medicine, Wroclaw Medical University, J. Mikulicza-Radeckiego 9, 50-345 Wroclaw, Poland;
| | - Irena Choroszy-Król
- Department of Basic Sciences, Faculty of Health Sciences, Wroclaw Medical University, Chalubinskiego 4, 50-368 Wroclaw, Poland; (A.J.-K.); (J.S.); (I.C.-K.)
| | - Magdalena Frej-Mądrzak
- Department of Basic Sciences, Faculty of Health Sciences, Wroclaw Medical University, Chalubinskiego 4, 50-368 Wroclaw, Poland; (A.J.-K.); (J.S.); (I.C.-K.)
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Amine-Rich Coatings to Potentially Promote Cell Adhesion, Proliferation and Differentiation, and Reduce Microbial Colonization: Strategies for Generation and Characterization. COATINGS 2021. [DOI: 10.3390/coatings11080983] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Biomaterial surface modification represents an important approach to obtain a better integration of the material in surrounding tissues. Different techniques are focused on improving cell support as well as avoiding efficiently the development of infections, such as by modifying the biomaterial surface with amine groups (–NH2). Previous studies showed that –NH2 groups could promote cell adhesion and proliferation. Moreover, these chemical functionalities may be used to facilitate the attachment of molecules such as proteins or to endow antimicrobial properties. This mini-review gives an overview of different techniques which have been used to obtain amine-rich coatings such as plasma methods and adsorption of biomolecules. In fact, different plasma treatment methods are commonly used with ammonia gas or by polymerization of precursors such as allylamine, as well as coatings of proteins (for example, collagen) or polymers containing –NH2 groups (for example, polyethyleneimine). Moreover, this mini-review will present the methods used to characterize such coatings and, in particular, quantify the –NH2 groups present on the surface by using dyes or chemical derivatization methods.
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Gilani SMH, Rashid Z, Galani S, Ilyas S, Sahar S, Zahoor-ul-Hassan, Al-Ghanim K, Zehra S, Azhar A, Al-Misned F, Ahmed Z, Al-Mulham N, Mahboob S. Growth performance, intestinal histomorphology, gut microflora and ghrelin gene expression analysis of broiler by supplementing natural growth promoters: A nutrigenomics approach. Saudi J Biol Sci 2021; 28:3438-3447. [PMID: 34121882 PMCID: PMC8176037 DOI: 10.1016/j.sjbs.2021.03.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 03/01/2021] [Accepted: 03/02/2021] [Indexed: 12/12/2022] Open
Abstract
In an epoch of escalating number of antibiotic-resistance bacteria, there is a dire need to develop efficient and novel feeding strategies for animal nutrition as alternatives to antibiotics. Here, implicating nutrigenomic approach, phytobiotics and organic acids were used to evaluate ghrelin gene expression levels, gut microflora composition, performance parameters and intestinal histomorphological changes in broiler chickens. One-day-old chicks (n = 315) were reared for 42 days and distributed randomly into five experimental groups; each with three replicates (21 birds per replicate). Experimental groups were control: basal diet only, antimicrobial growth promoter: 40 g/metric ton of basal diet (virginiamycin), organic acids: 4 kg/metric ton of basal diet, phytobiotics: 3 kg/metric ton of basal diet, combination: 7 kg/metric ton of basal diet (organic acids 4 kg and phytobiotics 3 kg metric ton of feed). Growth performance, histological and ghrelin gene expression analysis were executed on 21 and 42 days while, quantitative bacterial analysis of cecum and ileum was performed on day 42. Increased feed intake and body weight (p < 0.05) were noticed in phytobiotics group. Addition of phytobiotics significantly improved (p < 0.05) villus height and ratio of villus height/crypt depth in ileum, jejunum, and duodenum and down-regulated ghrelin gene expression levels. Total coliform and Escherichia coli in cecal and ileal digesta were decreased significantly (p < 0.05) in organic acids group. Correlation analysis revealed Lactobacillus spp. were positively correlated to villus height/crypt depth ration in duodenum. The findings indicated the importance of gene-nutrient-microbiota interactions based on nutrigenomics approach. Hence, phytobiotics and organic acids might be suitable alternatives to antibiotics for improved performance and immunity, along with healthier meat production in poultry.
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Affiliation(s)
| | - Zubia Rashid
- Department of Bio-medical Engineering, Ziauddin University Faculty of Engineering, Science, Technology and Management, Karachi, Pakistan
| | - Saddia Galani
- The Karachi Institute of Biotechnology and Genetic Engineering (KIBGE), University of Karachi, Pakistan
| | - Sahar Ilyas
- The Karachi Institute of Biotechnology and Genetic Engineering (KIBGE), University of Karachi, Pakistan
| | - Shagufta Sahar
- Department of Agriculture and Agribusiness Management, University of Karachi, Pakistan
| | - Zahoor-ul-Hassan
- Department of Biological & Environmental Sciences, College of Arts and Sciences, Qatar University, Doha, Qatar
| | - Khalid Al-Ghanim
- Department of Zoology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Sitwat Zehra
- The Karachi Institute of Biotechnology and Genetic Engineering (KIBGE), University of Karachi, Pakistan
| | - Abid Azhar
- The Karachi Institute of Biotechnology and Genetic Engineering (KIBGE), University of Karachi, Pakistan
| | - F. Al-Misned
- Department of Zoology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Z. Ahmed
- Department of Zoology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - N. Al-Mulham
- Department of Zoology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - S. Mahboob
- Department of Zoology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
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Barkhordari P, Bazargani-Gilani B. Effect of apple peel extract and zein coating enriched with ginger essential oil on the shelf life of chicken thigh meat. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00863-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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18
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Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review. Antioxidants (Basel) 2021; 10:antiox10020263. [PMID: 33572049 PMCID: PMC7915777 DOI: 10.3390/antiox10020263] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 01/30/2021] [Accepted: 02/01/2021] [Indexed: 02/01/2023] Open
Abstract
Comminuted meat products are highly susceptible to safety and quality degradation partly because of their large interfacial area in the emulsion. The food industry extensively uses synthetic chemical preservatives to delay that degradation which is caused by microbial growth, enzyme activities and oxidation reactions. However, due to the potential health damage (e.g., cardiovascular diseases, neurodegenerative diseases, cancers among others) synthetic preservatives in meat may cause, consumers are becoming skeptical to buy meat products containing such additives. In the meat industry, the interest of finding natural food preservatives is intensifying. Polyphenolic-rich plants used as natural food preservatives offer the best alternative for a partial or a complete replacement of their synthetic counterparts. They can be extracted from natural sources such as olives, fruits, grapes, vegetables, spices, herbs, and algae, and among others. The common feature of these phenolic compounds is that they have one or more aromatic rings with one or more -OH group which are essential for their antimicrobial and antioxidant properties. This review article is intended to provide an overview of the plant-based phenolic molecules used as natural food preservative, their antimicrobial and antioxidant mechanism of action, and their potential application in comminuted meat.
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Amankwaah C, Li J, Lee J, Pascall MA. Development of antiviral and bacteriostatic chitosan-based food packaging material with grape seed extract for murine norovirus, Escherichia coli and Listeria innocua control. Food Sci Nutr 2020; 8:6174-6181. [PMID: 33282268 PMCID: PMC7684593 DOI: 10.1002/fsn3.1910] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 09/03/2020] [Accepted: 09/04/2020] [Indexed: 12/18/2022] Open
Abstract
Edible coatings and films based on chitosan, and containing grape seed extract (GSE), were developed and their activities tested against murine norovirus (MNV-1), Listeria innocua and Escherichia coli K12. Grape seed extract concentrations of 1%, 1.5%, and 2.5% dissolved in deionized water resulted in MNV-1 plaque reductions (p < .05) of 1.75, 2.60, and 3.58 log PFU/ml, respectively after 3 hr. Two percent (w/w) chitosan solutions incorporated with 2.5% and 5% GSE also significantly (p < .05) reduced MNV-1 titers by 2.68 and 4.00 log PFU/ml, respectively after 3 hr. Additionally, incorporation of the GSE into the chitosan films also showed antimicrobial efficacy against MNV-1, L. innocua, and E. coli K12. Chitosan films containing 5%, 10%, and 15% GSE caused MNV-1 reductions of 0.92, 1.89, and 2.27 log PFU/ml, respectively, after 4 hr of incubation. Also, after 24 hr, the 5% and 10% GSE films reduced MNV-1 titers by 1.90 and 3.26 log PFU/ml, respectively, while the 15% GSE film reduced MNV-1 to undetectable levels. For E. coli K12, there were reductions of 2.28, 5.18, and 7.14 log CFU/ml after 24 hr exposure by the 5%, 10%, and 15% GSE films, respectively. Also, L. innocua counts were reduced by 3.06, 6.15, and 6.91 log CFU/ml by the 5%, 10%, and 15% GSE films, respectively. This study demonstrated that GSE in edible films and coatings is effective against the organisms tested, and this shows that they are effective against foodborne microbes of public health concerns.
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Affiliation(s)
- Collins Amankwaah
- Department of Food Science and TechnologyThe Ohio State UniversityColumbusOHUSA
| | - Jianrong Li
- Department of Veterinary BiosciencesThe Ohio State UniversityColumbusOHUSA
| | - Jaesung Lee
- Department of Food Science and TechnologyThe Ohio State UniversityColumbusOHUSA
| | - Melvin A. Pascall
- Department of Food Science and TechnologyThe Ohio State UniversityColumbusOHUSA
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Preparation and Incorporation of Functional Ingredients in Edible Films and Coatings. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02528-4] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Abstract
In recent years, food packaging has evolved from an inert and polluting waste that remains after using the product toward an active item that can be consumed along with the food it contains. Edible films and coatings represent a healthy alternative to classic food packaging. Therefore, a significant number of studies have focused on the development of biodegradable enveloping materials based on biopolymers. Animal and vegetal proteins, starch, and chitosan from different sources have been used to prepare adequate packaging for perishable food. Moreover, these edible layers have the ability to carry different active substances such as essential oils—plant extracts containing polyphenols—which bring them considerable antioxidant and antimicrobial activity. This review presents the latest updates on the use of edible films/coatings with different compositions with a focus on natural compounds from plants, and it also includes an assessment of their mechanical and physicochemical features. The plant compounds are essential in many cases for considerable improvement of the organoleptic qualities of embedded food, since they protect the food from different aggressive pathogens. Moreover, some of these useful compounds can be extracted from waste such as pomace, peels etc., which contributes to the sustainable development of this industry.
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Antimicrobial Activity of Chitosan-Based Films Enriched with Green Tea Extracts on Murine Norovirus, Escherichia coli, and Listeria innocua. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:3941924. [PMID: 32714970 PMCID: PMC7355381 DOI: 10.1155/2020/3941924] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 05/21/2020] [Accepted: 06/02/2020] [Indexed: 11/17/2022]
Abstract
Edible films can be designed to serve as carriers of antimicrobial agents and be used to control pathogenic foodborne viruses and bacteria. This research tested this concept by dissolving green tea extract (GTE) in chitosan film-forming solutions (FFS) and using it to prepare dried chitosan edible films. As a control, the GTE was also dissolved in deionized water (DW). The FFS and the dried chitosan films with the GTE and the DW without chitosan were all evaluated against murine norovirus (MNV-1), Escherichia coli K12, and Listeria innocua. Both the FFS and the DW with GTE were incubated with ~107 PFU/ml of the virus suspensions for 3 h. The chitosan films with GTE were incubated for 4 and 24 h at 23 ± 1°C. The results showed that the DW containing 1, 1.5, and 2.5% aqueous GTE, significantly (p < 0.05) reduced MNV-1 plaques by 1.7, 2.5, and 3.3 logs after 3 h exposure, respectively. Similarly, FFS containing 2.5 and 5.0% GTE reduced MNV-1 counts by 2.5 and 4.0 logs, respectively, after 3 h exposure. The dried chitosan films with 5, 10, and 15% GTE were also effective against MNV-1 infectivity. After 24 h incubation, the 5 and 10% chitosan GTE films produced significant (p < 0.05) titer reductions of 1.6 and 4.5 logs, respectively. Chitosan films containing 15% GTE reduced MNV-1 plaques to undetectable levels in 24 h. All chitosan GTE films reduced E. coli K12 and L. innocua populations to undetectable levels in tryptic soy broth after 24 h exposure. The results of this study showed that edible films enriched with GTE have potential to reduce both foodborne viruses and bacteria.
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Reddy PRK, Elghandour M, Salem A, Yasaswini D, Reddy PPR, Reddy AN, Hyder I. Plant secondary metabolites as feed additives in calves for antimicrobial stewardship. Anim Feed Sci Technol 2020. [DOI: 10.1016/j.anifeedsci.2020.114469] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Radfar R, Hosseini H, Farhodi M, Ghasemi I, Średnicka-Tober D, Shamloo E, Khaneghah AM. Optimization of antibacterial and mechanical properties of an active LDPE/starch/nanoclay nanocomposite film incorporated with date palm seed extract using D-optimal mixture design approach. Int J Biol Macromol 2020; 158:S0141-8130(20)33003-8. [PMID: 32380104 DOI: 10.1016/j.ijbiomac.2020.04.139] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 03/19/2020] [Accepted: 04/18/2020] [Indexed: 11/16/2022]
Abstract
A novel active LDPE/TPS nanocomposite films containing date palm seed extracts (Kabkab variety) were developed using D-optimal mixture design. 20 different blends of components including LDPE, TPS, Cloisite 20A, PE-g-MA, EDTA and date palm seed extracts in different proportions were prepared. Using trace and counter plots the effects of each component on the mechanical and antibacterial properties of the composites were studied. The results showed that the films containing a mixture of date seed extract and EDTA had notable antibacterial activity against E. coli and S. aureus; however, these components weakened the mechanical properties of the prepared films. At the same time Cloisite 20A nanoparticles strengthened the films mechanical properties. The optimized formulation for the overall best antibacterial and mechanical properties was 67.5 wt% for LDPE, 4.1 wt% for date seed extract, 2.8 wt% for Cloisite 20A and 2.5 wt% for EDTA. The studied properties of the manufactured film samples were close to the values predicted by the model.
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Affiliation(s)
- Ramin Radfar
- Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Department of Agricultural and Food Policy, Agricultural Planning and Economics Researches Institute (APERI), Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Mehdi Farhodi
- Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Ismail Ghasemi
- Department of Plastics, Iran Polymer and Petrochemical Institute (IPPI), Tehran, Iran
| | - Dominika Średnicka-Tober
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Ehsan Shamloo
- Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Sao Paulo, Brazil
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Zhang Y, Liao YT, Salvador A, Sun X, Wu VCH. Prediction, Diversity, and Genomic Analysis of Temperate Phages Induced From Shiga Toxin-Producing Escherichia coli Strains. Front Microbiol 2020; 10:3093. [PMID: 32038541 PMCID: PMC6986202 DOI: 10.3389/fmicb.2019.03093] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Accepted: 12/20/2019] [Indexed: 12/11/2022] Open
Abstract
Shiga toxin-producing Escherichia coli (STEC) is a notorious foodborne pathogen containing stx genes located in the sequence region of Shiga toxin (Stx) prophages. Stx prophages, as one of the mobile elements, are involved in the transfer of virulence genes to other strains. However, little is known about the diversity of prophages among STEC strains. The objectives of this study were to predict various prophages from different STEC genomes and to evaluate the effect of different stress factors on Stx prophage induction. Forty bacterial whole-genome sequences of STEC strains obtained from National Center for Biotechnology Information (NCBI) were used for the prophage prediction using PHASTER webserver. Eight of the STEC strains from different serotypes were subsequently selected to quantify the induction of Stx prophages by various treatments, including antibiotics, temperature, irradiation, and antimicrobial agents. After induction, Stx1-converting phage Lys8385Vzw and Stx2-converting phage Lys12581Vzw were isolated and further confirmed for the presence of stx genes using conventional PCR. Phage morphology was observed by transmission electron microscopy. The prediction results showed an average of 8–22 prophages, with one or more encoding stx, were predicted from each STEC genome obtained in this study. Additionally, the phylogenetic analysis revealed high genetic diversity of Stx prophages among the 40 STEC genomes. However, the sequences of Stx prophages in the genomes of STEC O45, O111, and O121 strains, in general, shared higher genetic homology than those in other serotypes. Interestingly, most STEC strains with two or more stx genes carried at least one each of Stx1 and Stx2 prophages. The induction results indicated EDTA and UV were the most effective inducers of Stx1 and Stx2 prophages of the 8 selected STECs, respectively. Additionally, both Stx-converting phages could infect non-pathogenic E. coli (WG5, DH5α, and MG1655) and form new lysogens. The findings of this study confirm that Stx prophages can be induced by environmental stress, such as exposure to solar radiation, and lysogenize other commensal E. coli strains.
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Affiliation(s)
- Yujie Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.,Produce Safety and Microbiology Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Western Regional Research Center, Albany, CA, United States
| | - Yen-Te Liao
- Produce Safety and Microbiology Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Western Regional Research Center, Albany, CA, United States
| | - Alexandra Salvador
- Produce Safety and Microbiology Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Western Regional Research Center, Albany, CA, United States
| | - Xiaohong Sun
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Vivian C H Wu
- Produce Safety and Microbiology Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Western Regional Research Center, Albany, CA, United States
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Chen H, Wang J, Cheng Y, Wang C, Liu H, Bian H, Pan Y, Sun J, Han W. Application of Protein-Based Films and Coatings for Food Packaging: A Review. Polymers (Basel) 2019; 11:E2039. [PMID: 31835317 PMCID: PMC6960667 DOI: 10.3390/polym11122039] [Citation(s) in RCA: 132] [Impact Index Per Article: 26.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2019] [Revised: 12/01/2019] [Accepted: 12/02/2019] [Indexed: 12/25/2022] Open
Abstract
As the IV generation of packaging, biopolymers, with the advantages of biodegradability, process ability, combination possibilities and no pollution to food, have become the leading food packaging materials. Biopolymers can be directly extracted from biomass, synthesized from bioderived monomers and produced directly by microorganisms which are all abundant and renewable. The raw materials used to produce biopolymers are low-cost, some even coming from agrion dustrial waste. This review summarized the advances in protein-based films and coatings for food packaging. The materials studied to develop protein-based packaging films and coatings can be divided into two classes: plant proteins and animal proteins. Parts of proteins are referred in this review, including plant proteins i.e., gluten, soy proteins and zein, and animal proteins i.e., casein, whey and gelatin. Films and coatings based on these proteins have excellent gas barrier properties and satisfactory mechanical properties. However, the hydrophilicity of proteins makes the protein-based films present poor water barrier characteristics. The application of plasticizers and the corresponding post-treatments can make the properties of the protein-based films and coatings improved. The addition of active compounds into protein-based films can effectively inhibit or delay the growth of microorganisms and the oxidation of lipids. The review also summarized the research about the storage requirements of various foods that can provide corresponding guidance for the preparation of food packaging materials. Numerous application examples of protein-based films and coatings in food packaging also confirm their important role in food packaging materials.
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Affiliation(s)
- Hongbo Chen
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Jingjing Wang
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Yaohua Cheng
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Chuansheng Wang
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
- Shandong Provincial Key Laboratory of Polymer Material Advanced Manufactorings Technology, Qingdao University of Science and Technology, Qingdao 266061, China
| | - Haichao Liu
- Academic Division of Engineering, Qingdao University of Science & Technology, Qingdao 266061, China; (H.L.)
| | - Huiguang Bian
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Yiren Pan
- College of Electromechanical Engineering, Qingdao University of Science and Technology, Qingdao 266061, China; (H.C.); (J.W.); (Y.C.); (C.W.); (H.B.); (Y.P.)
| | - Jingyao Sun
- Academic Division of Engineering, Qingdao University of Science & Technology, Qingdao 266061, China; (H.L.)
- College of Mechanical and Electrical Engineering, Beijing University of Chemical Technology, Beijing 100029, China
| | - Wenwen Han
- Academic Division of Engineering, Qingdao University of Science & Technology, Qingdao 266061, China; (H.L.)
- National Engineering Laboratory for Advanced Tire Equipment and Key Materials, Qingdao University of Science and Technology, Qingdao 266061, China
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Coban HB. Organic acids as antimicrobial food agents: applications and microbial productions. Bioprocess Biosyst Eng 2019; 43:569-591. [PMID: 31758240 DOI: 10.1007/s00449-019-02256-w] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 11/11/2019] [Indexed: 12/30/2022]
Abstract
Food safety is a global health and socioeconomic concern since many people still suffer from various acute and life-long diseases, which are caused by consumption of unsafe food. Therefore, ensuring safety of the food is one of the most essential issues in the food industry, which needs to be considered during not only food composition formulation but also handling and storage. For safety purpose, various chemical preservatives have been used so far in the foods. Recently, there has been renewed interest in replacing chemically originated food safety compounds with natural ones in the industry, which can also serve as antimicrobial agents. Among these natural compounds, organic acids possess the major portion. Therefore, in this paper, it is aimed to review and compile the applications, effectiveness, and microbial productions of various widely used organic acids as antimicrobial agents in the food industry.
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Affiliation(s)
- Hasan Bugra Coban
- Izmir International Biomedicine and Genome Institute, Dokuz Eylul University Health Campus, Balcova, 35340, Izmir, Turkey.
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28
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Sublethal Injury Caused to Listeria monocytogenes by Natural Plant Extracts: Case Study on Grape Seed Extract and Garlic Extract. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9132731] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Natural antimicrobials, such as grape seed extract (GSE) and garlic extract (GE), are often used as (a part of) novel food preservation technologies, especially due to their antilisterial effect. However, little is known on the extent of sublethal injury (SI) these extracts cause to Listeria monocytogenes, possibly leading to overestimated efficacies for such novel technologies. The influence of both extracts on the sublethal injury of L. monocytogenes strain LMG23775 was investigated, also using propidium iodide staining to investigate the nature of the injury. Minimum inhibitory concentrations were 500 mg gallic acid equivalents (GAE)/L and 7.5 μg allicin/mL for GSE and GE, respectively. These concentrations slowed down the growth of L. monocytogenes, while only causing a significant amount of SI for GSE. Pure extracts caused inactivation of the cells, with GSE being the most effective. Sublethal injury from pure GSE was mainly caused by membrane damage. In pure GE, a significant amount of SI, not caused by membrane damage, was also present, albeit less pronounced than in pure GSE. In conclusion, both extracts cause a significant amount of sublethal injury to L. monocytogenes, which is not taken into account in relevant studies investigating novel food preservation applications involving natural plant extracts.
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Brink I, Šipailienė A, Leskauskaitė D. Antimicrobial properties of chitosan and whey protein films applied on fresh cut turkey pieces. Int J Biol Macromol 2019; 130:810-817. [DOI: 10.1016/j.ijbiomac.2019.03.021] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 02/25/2019] [Accepted: 03/02/2019] [Indexed: 11/29/2022]
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30
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Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-09189-w] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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31
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Nikmaram N, Budaraju S, Barba FJ, Lorenzo JM, Cox RB, Mallikarjunan K, Roohinejad S. Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products. Meat Sci 2018; 145:245-255. [DOI: 10.1016/j.meatsci.2018.06.031] [Citation(s) in RCA: 80] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Revised: 05/21/2018] [Accepted: 06/25/2018] [Indexed: 10/28/2022]
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Fernandez-Bats I, Di Pierro P, Villalonga-Santana R, Garcia-Almendarez B, Porta R. Bioactive mesoporous silica nanocomposite films obtained from native and transglutaminase-crosslinked bitter vetch proteins. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.041] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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The Usefulness of Non-Toxic Plant Metabolites in the Control of Bacterial Proliferation. Probiotics Antimicrob Proteins 2018; 9:323-333. [PMID: 28357646 DOI: 10.1007/s12602-017-9259-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
The effect of generally recognised as safe (GRAS) plant metabolites in regulating the growth of human pathogenic and probiotic bacteria and in the formation of biofilm was investigated. Thymol, carvacrol and eugenol showed the strongest antibacterial action against both pathogenic and probiotic microorganisms, at a subinhibitory concentration (SIC) of ≤50 μg ml-1. Genistein, hydroquinone, p-hydroxybenzoic acid and resveratrol also showed antibacterial effects but at a wide concentration range (SIC = 50-1000 μg ml-1). Catechin, gallic acid, protocatechuic acid and cranberry extracts were the most biologically compatible molecules (SIC ≥ 1000 μg ml-1). Regarding the effect on biofilm, it was observed that thymol, carvacrol and eugenol showed antibiofilm activity against all potential pathogenic bacteria tested whilst specifically enhancing probiotic aggregation. Catechin, genistein and cranberry extracts did not inhibit the pathogenic aggregation but they stimulated probiotic biofilm formation, whilst gallic acid, protocateuchic acid, hydroquinone, p-hydroxybenzoic acid and resveratrol did not show opposite effect on biofilm formation between pathogenic and probiotic microorganisms. These results indicate that an appropriate combination of GRAS plant metabolites, which have traditionally been used as dietary constituents due to their health-promoting characteristics, can also be extremely useful in the regulation of bacterial proliferation in the intestinal microbiota. Hence, it is suggested to apply these natural GRAS molecules as dietary supplements in the food industry in order to promote probiotic viability and to prevent or reduce colonisation or proliferation of intestinal pathogens.
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St-Pierre A, Blondeau D, Lajeunesse A, Bley J, Bourdeau N, Desgagné-Penix I. Phytochemical Screening of Quaking Aspen ( Populus tremuloides) Extracts by UPLC-QTOF-MS and Evaluation of their Antimicrobial Activity. Molecules 2018; 23:E1739. [PMID: 30013009 PMCID: PMC6099928 DOI: 10.3390/molecules23071739] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Revised: 07/09/2018] [Accepted: 07/12/2018] [Indexed: 12/15/2022] Open
Abstract
The continual emergence of pathogen resistance is a recurring challenge and pushes for the development of antimicrobial compounds. Here, we investigated compounds from quaking aspen trees (Populus tremuloides) as potential antimicrobial agents. Several extractions using different solvents were realized, and corresponding antimicrobial activity was tested against eight microorganisms. Results revealed that polar extraction solvents including water, ethanol and methanol gave the best extraction yields (>15.07%). Minimal inhibition concentration (MIC) and minimal bactericidal/fungicidal concentration (MBC/MFC) demonstrated that water extracts had the best antimicrobial activity by a weak to moderate inhibition of growth of all eight tested microorganisms in addition to having a bactericidal effect on three of them. The quaking aspen methanol extract also displayed antimicrobial activity but to a lower level than the water extract. Ultra-performance liquid chromatography quadrupole time-of flight mass spectrometry (UPLC-QTOF-MS) analysis led to the identification of 92 compounds, mainly polyphenols in both extracts, with 22 molecules previously known for their antimicrobial properties. According to the relative abundance, 4-hydroxybenzaldehyde (5.44% in methanol extract) and kaempferol (5.03% in water extract) were the most abundant antimicrobial compounds. Among antimicrobial molecules identified, nine were from the flavonoid family. The results of our study demonstrate the interest of using quaking aspen as source of antimicrobial compounds.
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Affiliation(s)
- Annabelle St-Pierre
- Department of Chemistry, Biochemistry and Physics, Université du Québec à Trois-Rivières, Trois-Rivières, QC G9A 5H7, Canada.
| | - Dorian Blondeau
- Department of Chemistry, Biochemistry and Physics, Université du Québec à Trois-Rivières, Trois-Rivières, QC G9A 5H7, Canada.
| | - André Lajeunesse
- Department of Chemistry, Biochemistry and Physics, Université du Québec à Trois-Rivières, Trois-Rivières, QC G9A 5H7, Canada.
| | - Julien Bley
- Innofibre, Trois-Rivières, QC G9A 5H7, Canada.
| | | | - Isabel Desgagné-Penix
- Department of Chemistry, Biochemistry and Physics, Université du Québec à Trois-Rivières, Trois-Rivières, QC G9A 5H7, Canada.
- Plant Biology Research Group, Trois-Rivières, QC G9A 5H7, Canada.
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35
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Synthesis and antibacterial activity of iron-hexacyanocobaltate nanoparticles. J Biol Inorg Chem 2018; 23:385-398. [PMID: 29478176 DOI: 10.1007/s00775-018-1544-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2017] [Accepted: 02/12/2018] [Indexed: 12/11/2022]
Abstract
This paper deals with the synthesis and characterization of iron-hexacyanocobaltate (FeHCC) and its antibacterial properties. The nanoparticles were prepared by a facile co-precipitation technique. Crystal structure, particle morphology, and elemental composition were determined using X-ray Powder Diffraction, X-ray fluorescence spectroscopy, Transmission Electron Microscopy (TEM), and Infrared Spectroscopy (IR). The antibacterial activity of the FeHCC nanoparticles was tested against Escherichia coli and Staphylococcus aureus as models for Gram-negative and Gram-positive bacteria, respectively, by bacterial counting method and microscopic visualization (TEM, FEG-SEM, and fluorescence microscopy). The results showed that the FeHCC nanoparticles bind to the bacterial cells, inhibit bacterial growth in a dose- and time-dependent manner, inducing a loss of the membrane potential, the production of reactive oxygen species and the release of macromolecules (nucleic acids and proteins) in the extracellular environment. To the best of our knowledge, this is the first study reporting the antimicrobial effects of metal-hexacyanometallates suggesting practical uses of these materials in different areas, such as self-cleaning surfaces or food packaging.
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Trejo-González L, Rodríguez-Hernández AI, del Rocío López-Cuellar M, Martínez-Juárez VM, Chavarría-Hernández N. Antimicrobial pectin-gellan films: effects on three foodborne pathogens in a meat medium, and selected physical-mechanical properties. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1422278] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Lorena Trejo-González
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Hidalgo, México
| | - Adriana-Inés Rodríguez-Hernández
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Hidalgo, México
| | - Ma. del Rocío López-Cuellar
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Hidalgo, México
| | - Víctor-Manuel Martínez-Juárez
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Hidalgo, México
| | - Norberto Chavarría-Hernández
- Cuerpo Académico de Biotecnología Agroalimentaria, Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Hidalgo, México
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Tosati JV, de Oliveira EF, Oliveira JV, Nitin N, Monteiro AR. Light-activated antimicrobial activity of turmeric residue edible coatings against cross-contamination of Listeria innocua on sausages. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.07.026] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Pisoschi AM, Pop A, Georgescu C, Turcuş V, Olah NK, Mathe E. An overview of natural antimicrobials role in food. Eur J Med Chem 2017; 143:922-935. [PMID: 29227932 DOI: 10.1016/j.ejmech.2017.11.095] [Citation(s) in RCA: 201] [Impact Index Per Article: 28.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2017] [Accepted: 11/28/2017] [Indexed: 02/07/2023]
Abstract
The present paper aims to review the natural food preservatives with antimicrobial properties emphasizing their importance for the future of food manufacturing and consumers' health. The extraction procedures applied to natural antimicrobials will be considered, followed by the description of some natural preservatives' antimicrobial mechanism of action, including (i) membrane rupture with ATP-ase activity inhibition, (ii) leakage of essential biomolecules from the cell, (iii) disruption of the proton motive force and (iiii) enzyme inactivation. Moreover, a provenance-based classification of natural antimicrobials is discussed by considering the sources of origin for the major natural preservative categories: plants, animals, microbes and fungi. As well, the structure influence on the antimicrobial potential is considered. Natural preservatives could also constitute a viable alternative to address the critical problem of microbial resistance, and to hamper the negative side effects of some synthetic compounds, while meeting the requirements for food safety, and exerting no negative impact on nutritional and sensory attributes of foodstuffs.
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Affiliation(s)
- Aurelia Magdalena Pisoschi
- University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 050097, Sector 5, Bucharest, Romania.
| | - Aneta Pop
- University of Agronomic Sciences and Veterinary Medicine of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 050097, Sector 5, Bucharest, Romania
| | - Cecilia Georgescu
- "Lucian Blaga" University of Sibiu, Faculty of Agriculture Science, Food Industry and Environmental Protection, Dr. I. Ratiu str.7-9, 550012, Sibiu, Romania
| | - Violeta Turcuş
- Vasile Goldiş Western University of Arad, Faculty of Medicine, Department of Life Sciences, Liviu Rebreanu str.91-93, 310414, Arad, Romania
| | - Neli Kinga Olah
- Vasile Goldiş Western University of Arad, Faculty of Medicine, Department of Life Sciences, Liviu Rebreanu str.91-93, 310414, Arad, Romania
| | - Endre Mathe
- Vasile Goldiş Western University of Arad, Faculty of Medicine, Department of Life Sciences, Liviu Rebreanu str.91-93, 310414, Arad, Romania; University of Debrecen, Faculty of Agriculture and Food Sciences and Environmental Management, Institute of Food Technology, Böszörményi út 138, H-4032, Debrecen, Hungary
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Biopolymer Composite Materials with Antimicrobial Effects Applied to the Food Industry. ACTA ACUST UNITED AC 2017. [DOI: 10.1007/978-3-319-66417-0_3] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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40
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Shin SH, Chang Y, Lacroix M, Han J. Control of microbial growth and lipid oxidation on beef product using an apple peel-based edible coating treatment. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.054] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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41
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Tosati JV, Messias VC, Carvalho PIN, Rodrigues Pollonio MA, Meireles MAA, Monteiro AR. Antimicrobial Effect of Edible Coating Blend Based on Turmeric Starch Residue and Gelatin Applied onto Fresh Frankfurter Sausage. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1985-1] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Hussain Z, Thu HE, Shuid AN, Kesharwani P, Khan S, Hussain F. Phytotherapeutic potential of natural herbal medicines for the treatment of mild-to-severe atopic dermatitis: A review of human clinical studies. Biomed Pharmacother 2017; 93:596-608. [DOI: 10.1016/j.biopha.2017.06.087] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2017] [Revised: 06/18/2017] [Accepted: 06/23/2017] [Indexed: 02/07/2023] Open
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Randazzo W, Falcó I, Aznar R, Sánchez G. Effect of green tea extract on enteric viruses and its application as natural sanitizer. Food Microbiol 2017; 66:150-156. [PMID: 28576363 DOI: 10.1016/j.fm.2017.04.018] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2016] [Revised: 04/25/2017] [Accepted: 04/28/2017] [Indexed: 11/20/2022]
Abstract
In this work, the effect of green tea extract (GTE) was assessed against murine norovirus (MNV) and hepatitis A virus (HAV) at different temperatures, exposure times and pH conditions. Initially, GTE at 0.5 and 5 mg/ml were individually mixed with each virus at 5 log TCID50/ml and incubated 2 h at 37 °C at different pHs (from 5.5 to 8.5). GTE affected both viruses depending on pH with higher reductions observed in alkaline conditions. Secondly, different concentrations of GTE (0.5 and 5 mg/ml) were mixed with viral suspensions and incubated for 2 or 16 h at 4, 25 and 37 °C at pH 7.2. A concentration-, temperature- and exposure time-dependent response was showed by GTE in suspension tests, where complete inactivation was achieved after overnight exposure at 37 °C for both viruses and also at 25 °C for HAV. In addition, antiviral effect of GTE proved efficient in the surface disinfection tests since 1.5 log reduction and complete inactivation were recorded for MNV and HAV on stainless steel and glass surfaces treated with 10 mg/ml GTE for 30 min, analyzed in accordance with ISO 13697:2001. GTE was also evaluated as a natural disinfectant of produce, showing 10 mg/ml GTE reduced MNV and HAV titers in lettuce and spinach by more than 1.5 log after 30 min treatment. The results show a potential of GTE as natural disinfectant able to limit enteric viral (cross-)contaminations conveyed by food and food-contact surfaces.
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Affiliation(s)
- W Randazzo
- Department of Microbiology and Ecology, University of Valencia Av. Dr. Moliner, 50. 46100 Burjassot, Valencia, Spain
| | - I Falcó
- Department of Microbiology and Ecology, University of Valencia Av. Dr. Moliner, 50. 46100 Burjassot, Valencia, Spain
| | - R Aznar
- Department of Microbiology and Ecology, University of Valencia Av. Dr. Moliner, 50. 46100 Burjassot, Valencia, Spain; Department of Preservation and Food Safety Technologies, IATA-CSIC, Av. Agustín Escardino 7. 46980 Paterna Valencia, Spain
| | - G Sánchez
- Department of Microbiology and Ecology, University of Valencia Av. Dr. Moliner, 50. 46100 Burjassot, Valencia, Spain; Department of Preservation and Food Safety Technologies, IATA-CSIC, Av. Agustín Escardino 7. 46980 Paterna Valencia, Spain.
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Ribeiro-Santos R, Sanches-Silva A, Motta JFG, Andrade M, Neves IDA, Teófilo RF, Carvalho MGD, Melo NRD. Combined use of essential oils applied to protein base active food packaging: Study in vitro and in a food simulant. Eur Polym J 2017. [DOI: 10.1016/j.eurpolymj.2017.03.055] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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45
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Mercan E, Sert D, Karakavuk E, Akın Nİ. Effect of different levels of grapeseed (Vitis vinifera
) oil addition on physicochemical, microbiological and sensory properties of set-type yoghurt. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12415] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Emİn Mercan
- Department of Food Engineering; Faculty of Engineering; Bayburt University; Bayburt 69000 Turkey
| | - Durmuş Sert
- Department of Food Engineering; Faculty of Engineering and Architecture; Necmettin Erbakan University; Konya 42090 Turkey
| | - Emrah Karakavuk
- Department of Food Engineering; Faculty of Engineering; Munzur University; Tunceli 62000 Turkey
| | - Nİhat Akın
- Department of Food Engineering; Faculty of Agriculture; Selcuk University; Konya 42075 Turkey
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Nealon NJ, Worcester CR, Ryan EP. Lactobacillus paracasei metabolism of rice bran reveals metabolome associated with Salmonella Typhimurium growth reduction. J Appl Microbiol 2017; 122:1639-1656. [PMID: 28371001 PMCID: PMC5518229 DOI: 10.1111/jam.13459] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2016] [Revised: 03/07/2017] [Accepted: 03/13/2017] [Indexed: 12/20/2022]
Abstract
AIMS This study aimed to determine the effect of a cell-free supernatant of Lactobacillus paracasei ATCC 27092 with and without rice bran extract (RBE) on Salmonella Typhimurium 14028s growth, and to identify a metabolite profile with antimicrobial functions. METHODS AND RESULTS Supernatant was collected from overnight cultures of L. paracasei incubated in the presence (LP+RBE) or absence (LP) of RBE and applied to S. Typhimurium. LP+RBE reduced 13·1% more S. Typhimurium growth than LP after 16 h (P < 0·05). Metabolite profiles of LP and LP+RBE were examined using nontargeted global metabolomics consisting of ultra-high-performance liquid chromatography coupled with tandem mass spectrometry. A comparison of LP and LP+RBE revealed 84 statistically significant metabolites (P < 0·05), where 20 were classified with antimicrobial functions. CONCLUSIONS LP+RBE reduced S. Typhimurium growth to a greater extent than LP, and the metabolite profile distinctions suggested that RBE favourably modulates the metabolism of L. paracasei. These findings warrant continued investigation of probiotic and RBE antimicrobial activities across microenvironments and matrices where S. Typhimurium exposure is problematic. SIGNIFICANCE AND IMPACT OF THE STUDY This study showed a novel metabolite profile of probiotic L. paracasei and prebiotic rice bran that increased antimicrobial activity against S. Typhimurium.
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Affiliation(s)
- N J Nealon
- Department of Environmental and Radiological Health Sciences, College of Veterinary Medicine and Biomedical Sciences, Colorado State University, Fort Collins, CO, USA
| | - C R Worcester
- Department of Environmental and Radiological Health Sciences, College of Veterinary Medicine and Biomedical Sciences, Colorado State University, Fort Collins, CO, USA
| | - E P Ryan
- Department of Environmental and Radiological Health Sciences, College of Veterinary Medicine and Biomedical Sciences, Colorado State University, Fort Collins, CO, USA
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Yang A, Cheng F, Tong P, Chen H. Effect of tea polyphenol and nisin on the quality of tortoise (Trachemys scripta elegans
) meat during chilled storage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13308] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Anshu Yang
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; Nanchang 330047 China
| | - Fenfen Cheng
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; Nanchang 330047 China
| | - Ping Tong
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 China
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; Nanchang 330047 China
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48
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Beristain-Bauza SDC, Mani-López E, Palou E, López-Malo A. Antimicrobial activity of whey protein films supplemented with Lactobacillus sakei cell-free supernatant on fresh beef. Food Microbiol 2017; 62:207-211. [DOI: 10.1016/j.fm.2016.10.024] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2015] [Revised: 10/11/2016] [Accepted: 10/12/2016] [Indexed: 01/12/2023]
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49
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De Candia S, Quintieri L, Caputo L, Baruzzi F. Antimicrobial Activity of Processed Spices Used in Traditional Southern Italian Sausage Processing. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13022] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Silvia De Candia
- Institute of Sciences of Food Production; National Research Council of Italy; Via G. Amendola 122/o 70126 Bari Italy
| | - Laura Quintieri
- Institute of Sciences of Food Production; National Research Council of Italy; Via G. Amendola 122/o 70126 Bari Italy
| | - Leonardo Caputo
- Institute of Sciences of Food Production; National Research Council of Italy; Via G. Amendola 122/o 70126 Bari Italy
| | - Federico Baruzzi
- Institute of Sciences of Food Production; National Research Council of Italy; Via G. Amendola 122/o 70126 Bari Italy
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50
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Kapetanakou AE, Karyotis D, Skandamis PN. Control of Listeria monocytogenes by applying ethanol-based antimicrobial edible films on ham slices and microwave-reheated frankfurters. Food Microbiol 2016. [DOI: 10.1016/j.fm.2015.10.013] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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