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Xia S, Fang D, Shi C, Wang J, Lyu L, Wu W, Lu T, Song Y, Guo Y, Huang C, Li W. Preparation of a thermosensitive nanofibre membrane for blackberry preservation. Food Chem 2023; 415:135752. [PMID: 36881958 DOI: 10.1016/j.foodchem.2023.135752] [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: 09/30/2022] [Revised: 01/16/2023] [Accepted: 02/17/2023] [Indexed: 02/25/2023]
Abstract
Blackberries provide multiple health benefits. However, they deteriorate easily during harvesting, storage, and transportation (temperature-changing). Therefore, to extend their shelf-life under variable temperature conditions, a temperature-sensitive nanofibre-based material with good preservation attributes was developed, composed of polylactic acid (PLA) electrospun fibres, loaded with lemon essential oil (LEO) and covered with poly (N-isopropylacrylamide) (PNIPAAm). Compared with PLA and PLA/LEO nanofibres, PLA/LEO/PNIPAAm exhibited good mechanical properties, oxidation resistance, antibacterial ability, and controlled release of LEO. The PNIPAAm layer prevented rapid LEO release below the low critical solution temperature (32 °C). When the temperature exceeded 32 °C, the PNIPAAm layer underwent a chain-to-globule transition and accelerated LEO release (slower than PLA/LEO). The temperature-controlled release of LEO via PLA/LEO/PNIPAAm membrane prolongs its action time. Therefore, PLA/LEO/PNIPAAm effectively maintained the appearance and nutritive quality of blackberries during variable storage temperatures. Our research demonstrated that active fibre membranes have great potential applications in preserving fresh products.
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Affiliation(s)
- Shuqiong Xia
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Donglu Fang
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
| | - Chong Shi
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Junying Wang
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Lianfei Lyu
- Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, Jiangsu 210014, China
| | - Wenlong Wu
- Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing, Jiangsu 210014, China
| | - Tao Lu
- Jiangsu Provincial Key Lab for the Chemistry and Utilization of Agro-forest Biomass, Jiangsu Provincial Key Lab of Biomass-based Green Fuels and Chemicals, College of Chemical Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Yuanyuan Song
- Jiangsu Provincial Key Lab for the Chemistry and Utilization of Agro-forest Biomass, Jiangsu Provincial Key Lab of Biomass-based Green Fuels and Chemicals, College of Chemical Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Yalong Guo
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Chaobo Huang
- Jiangsu Provincial Key Lab for the Chemistry and Utilization of Agro-forest Biomass, Jiangsu Provincial Key Lab of Biomass-based Green Fuels and Chemicals, College of Chemical Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, China
| | - Weilin Li
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, Jiangsu 210037, China.
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Application of enterocin-whey films to reduce Listeria monocytogenes contamination on ripened cheese. Food Microbiol 2023; 109:104134. [DOI: 10.1016/j.fm.2022.104134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/27/2022] [Accepted: 09/05/2022] [Indexed: 11/19/2022]
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Contesa CR, de Souza NB, Gonçalo GB, Almeida L, Manera Ziotti AP, Moraes CC. A New Bacteriocin from Latilactobacillus sakei: In vitro and In situ Application. Curr Drug Discov Technol 2023; 20:9-13. [PMID: 36330639 DOI: 10.2174/1567201820666221102095749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 08/22/2022] [Accepted: 10/06/2022] [Indexed: 06/16/2023]
Abstract
AIMS AND BACKGROUND Natural preservatives are a viable alternative to replace chemical preservatives that have potential toxicity and carcinogenic effects. OBJECTIVE To prove the effectiveness in increasing the microbiological stability of Minas Frescal cheese with the addition of a bacteriocin obtained from Latilactobacillus sakei as a natural preservative. METHODS A new broad-spectrum bacteriocin was evaluated for its functional activity in vitro and in situ when applied in the formulation of Minas Frescal cheese. A commercial bacteriocin was used as a positive control. RESULTS The inhibitory action of the bacteriocin studied was confirmed, with a reduction of 42.86% in the count of coagulase-positive Staphylococcus in relation to the negative control, at the end of the 30 days of study. For the group of thermotolerant coliforms, the bacteriocin studied showed greater efficiency than the commercial preservative. In vitro analyzes showed the inhibitory action of bacteriocin, above 87% inhibition against S. aureus, E. coli and Salmonela enteritidis, and approximately 90% against Listeria monocytogenes. CONCLUSION It was concluded that the bacteriocin produced by the Latilactobacillus sakei strain has great potential for application in foods such as Minas Frescal cheese.
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Affiliation(s)
- Camila Ramão Contesa
- Laboratory of Microbiology and Food Toxicology, Federal University of Pampa, Bagé, RS 96413170, Brazil
| | - Nathieli Bastos de Souza
- Laboratory of Microbiology and Food Toxicology, Federal University of Pampa, Bagé, RS 96413170, Brazil
| | - Guilherme Battú Gonçalo
- Laboratory of Microbiology and Food Toxicology, Federal University of Pampa, Bagé, RS 96413170, Brazil
| | - Luciano Almeida
- Laboratory of Microbiology and Food Toxicology, Federal University of Pampa, Bagé, RS 96413170, Brazil
| | - Ana Paula Manera Ziotti
- Laboratory of Microbiology and Food Toxicology, Federal University of Pampa, Bagé, RS 96413170, Brazil
| | - Caroline Costa Moraes
- Laboratory of Microbiology and Food Toxicology, Federal University of Pampa, Bagé, RS 96413170, Brazil
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Terra ALM, Contessa CR, Rasia TA, Vaz BDS, Moraes CC, de Medeiros Burkert JF, Costa JAV, de Morais MG, Moreira JB. Nanotechnology Perspectives for Bacteriocin Applications in Active Food Packaging. Ind Biotechnol (New Rochelle N Y) 2022. [DOI: 10.1089/ind.2022.0014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Ana Luiza Machado Terra
- Laboratory of Microbiology and Biochemistry, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, Brazil
| | - Camila Ramão Contessa
- Laboratory Bioprocess Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, RS Brazil
| | - Thays Arpino Rasia
- Laboratory of Microbiology and Biochemistry, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, Brazil
| | - Bruna da Silva Vaz
- Laboratory of Microbiology and Biochemistry, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, Brazil
| | - Caroline Costa Moraes
- Laboratory of Microbiology and Food Toxicology, Federal University of Pampa, Bagé, Brazil
| | | | - Jorge Alberto Vieira Costa
- Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, Brazil
| | - Michele Greque de Morais
- Laboratory of Microbiology and Biochemistry, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, Brazil
| | - Juliana Botelho Moreira
- Laboratory of Microbiology and Biochemistry, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, Brazil
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Nie J, Wu Z, Pang B, Guo Y, Li S, Pan Q. Fabrication of ZnO@Plant Polyphenols/Cellulose as Active Food Packaging and Its Enhanced Antibacterial Activity. Int J Mol Sci 2022; 23:ijms23095218. [PMID: 35563609 PMCID: PMC9104473 DOI: 10.3390/ijms23095218] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 05/04/2022] [Accepted: 05/05/2022] [Indexed: 02/01/2023] Open
Abstract
To investigate the efficient use of bioresources and bioproducts, plant polyphenol (PPL) was extracted from larch bark and further applied to prepare ZnO@PPL/Cel with cellulose to examine its potential as an active package material. The structure and morphology were fully characterized by XRD, SEM, FTIR, XPS and Raman spectra. It was found that PPL is able to cover ZnO and form a coating layer. In addition, PPL cross-links with cellulose and makes ZnO distribute evenly on the cellulose fibers. Coating with PPL creates a pinecone-like morphology in ZnO, which is constructed by subunits of 50 nm ZnO slices. The interactions among ZnO, PPL and cellulose have been attributed to hydrogen bonding, which plays an important role in guiding the formation of composites. The antibacterial properties against Gram-negative Escherichia coli (E. coli) and Gram-positive Staphylococcus aureus (S. aureus) were tested by the inhibition zone method. Our composite ZnO@PPL/Cel has superior antibacterial activity compared to ZnO/Cel. The antibacterial mechanism has also been elaborated on. The low cost, simple preparation method and good performance of ZnO@PPL/Cel suggest the potential for it to be applied as active food packaging.
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Affiliation(s)
- Jingheng Nie
- Key Laboratory of Bio-Based Material Science & Technology (Ministry of Education), College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China; (J.N.); (Z.W.); (B.P.); (S.L.)
| | - Ziyang Wu
- Key Laboratory of Bio-Based Material Science & Technology (Ministry of Education), College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China; (J.N.); (Z.W.); (B.P.); (S.L.)
| | - Bo Pang
- Key Laboratory of Bio-Based Material Science & Technology (Ministry of Education), College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China; (J.N.); (Z.W.); (B.P.); (S.L.)
| | - Yuanru Guo
- Key Laboratory of Bio-Based Material Science & Technology (Ministry of Education), College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China; (J.N.); (Z.W.); (B.P.); (S.L.)
- Correspondence: (Y.G.); (Q.P.)
| | - Shujun Li
- Key Laboratory of Bio-Based Material Science & Technology (Ministry of Education), College of Material Science and Engineering, Northeast Forestry University, Harbin 150040, China; (J.N.); (Z.W.); (B.P.); (S.L.)
| | - Qingjiang Pan
- Key Laboratory of Functional Inorganic Material Chemistry (Ministry of Education), School of Chemistry and Materials Science, Heilongjiang University, Harbin 150080, China
- Correspondence: (Y.G.); (Q.P.)
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