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Bozzini MF, Pieracci Y, Ascrizzi R, Najar B, D'Antraccoli M, Ciampi L, Peruzzi L, Turchi B, Pedonese F, Alleva A, Flamini G, Fratini F. Chemical Composition and Antimicrobial Activity against the Listeria monocytogenes of Essential Oils from Seven Salvia Species. Foods 2023; 12:4235. [PMID: 38231686 DOI: 10.3390/foods12234235] [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: 09/30/2023] [Revised: 11/14/2023] [Accepted: 11/21/2023] [Indexed: 01/19/2024] Open
Abstract
In recent years, essential oils (EOs) have received interest due to their antibacterial properties. Accordingly, the present study aimed to investigate the effectiveness of the EOs obtained from seven species of Salvia on three strains of Listeria monocytogenes (two serotyped wild strains and one ATCC strain), a bacterium able to contaminate food products and cause foodborne disease in humans. The Salvia species analysed in the present study were cultivated at the Botanic Garden and Museum of the University of Pisa, and their air-dried aerial parts were subjected to hydrodistillation using a Clevenger apparatus. The obtained EOs were analysed via gas chromatography coupled with mass spectrometry for the evaluation of their chemical composition, and they were tested for their inhibitory and bactericidal activities by means of MIC and MBC. The tested Eos showed promising results, and the best outcomes were reached by S. chamaedryoides EO, showing an MIC of 1:256 and an MBC of 1:64. The predominant compounds of this EO were the sesquiterpenes caryophyllene oxide and β-caryophyllene, together with the monoterpenes bornyl acetate and borneol. These results suggest that these EOs may possibly be used in the food industry as preservatives of natural origins.
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Affiliation(s)
| | - Ylenia Pieracci
- Dipartimento di Farmacia, Università di Pisa, Via Bonanno 6, 56126 Pisa, Italy
| | - Roberta Ascrizzi
- Dipartimento di Farmacia, Università di Pisa, Via Bonanno 6, 56126 Pisa, Italy
- Centro Interdipartimentale 'NUTRAFOOD', Università di Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Basma Najar
- Pharmacognosy, Bioanalysis & Drug Discovery Unit, Faculty of Pharmacy, Free University of Bruxelles, Bld Triomphe, Campus Plaine, CP 205/9, B-1050 Bruxelles, Belgium
| | - Marco D'Antraccoli
- Orto e Museo Botanico, Università di Pisa, Via Luca Ghini 13, 56126 Pisa, Italy
| | - Luca Ciampi
- Orto e Museo Botanico, Università di Pisa, Via Luca Ghini 13, 56126 Pisa, Italy
| | - Lorenzo Peruzzi
- Orto e Museo Botanico, Università di Pisa, Via Luca Ghini 13, 56126 Pisa, Italy
- Dipartimento di Biologia, Università di Pisa, Via Derna 1, 56126 Pisa, Italy
| | - Barbara Turchi
- Centro Interdipartimentale 'NUTRAFOOD', Università di Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Dipartimento di Scienze Veterinarie, Università di Pisa, Viale delle Piagge 2, 56124 Pisa, Italy
| | - Francesca Pedonese
- Centro Interdipartimentale 'NUTRAFOOD', Università di Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Dipartimento di Scienze Veterinarie, Università di Pisa, Viale delle Piagge 2, 56124 Pisa, Italy
| | - Alice Alleva
- Dipartimento di Scienze Agrarie, Alimentari e Agro-Ambientali, Università di Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Guido Flamini
- Dipartimento di Farmacia, Università di Pisa, Via Bonanno 6, 56126 Pisa, Italy
- Centro Interdipartimentale 'NUTRAFOOD', Università di Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Filippo Fratini
- Centro Interdipartimentale 'NUTRAFOOD', Università di Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Dipartimento di Scienze Veterinarie, Università di Pisa, Viale delle Piagge 2, 56124 Pisa, Italy
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Nieto G, Peñalver R, Ortuño C, Hernández JD, Guillén I. Control of the Growth of Listeria monocytogenes in Cooked Ham through Combinations of Natural Ingredients. Foods 2023; 12:3416. [PMID: 37761125 PMCID: PMC10528306 DOI: 10.3390/foods12183416] [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: 06/30/2023] [Revised: 09/01/2023] [Accepted: 09/11/2023] [Indexed: 09/29/2023] Open
Abstract
In the ready-to-eat food industry, Listeria control is mandatory to ensure the food safety of the products since its presence could cause a disease called listeriosis. The objective of the present study was to carry out a challenge test to verify the efficiency of different combinations of natural antimicrobial ingredients against Listeria monocytogenes to be used in ready-to-eat foods. Six different formulations of cooked ham were prepared: a control formulation and five different formulations. An initial inoculation of 2 log cycles was used in the different products, and the growth of Listeria was monitored at different temperatures and times (4 °C for 17 w and 7 °C for 12 w). Control samples showed a progressive growth, reaching 5-6 log after 3 or 4 weeks. The rest of the samples showed constant counts of Listeria during the entire study. Only samples containing 100 ppm nitrite + 250 PPM ascorbic acid + 0.7% PRS-DV-5 did not control the growth of Listeria at 7 °C after 7 w of storage. The results obtained allowed us to classify the cooked ham prepared using natural ingredient combinations as a "Ready-to-eat food unable to support the growth of L. monocytogenes other than those intended for infants and for special medical purposes".
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Affiliation(s)
- Gema Nieto
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence “Campus Mare Nostrum”, Campus de Espinardo, 30100 Murcia, Spain
| | - Rocío Peñalver
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence “Campus Mare Nostrum”, Campus de Espinardo, 30100 Murcia, Spain
| | - Carmen Ortuño
- Cathedra Biotechnology PROSUR, Regional Campus of International Excellence “Campus Mare Nostrum”, Campus de Espinardo, 30100 Murcia, Spain (J.D.H.)
| | - Juan D. Hernández
- Cathedra Biotechnology PROSUR, Regional Campus of International Excellence “Campus Mare Nostrum”, Campus de Espinardo, 30100 Murcia, Spain (J.D.H.)
| | - Isidro Guillén
- Cathedra Biotechnology PROSUR, Regional Campus of International Excellence “Campus Mare Nostrum”, Campus de Espinardo, 30100 Murcia, Spain (J.D.H.)
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Rendueles E, Mauriz E, Sanz-Gómez J, Adanero-Jorge F, García-Fernandez C. Antimicrobial Activity of Spanish Propolis against Listeria monocytogenes and Other Listeria Strains. Microorganisms 2023; 11:1429. [PMID: 37374931 DOI: 10.3390/microorganisms11061429] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/19/2023] [Accepted: 05/25/2023] [Indexed: 06/29/2023] Open
Abstract
The outbreaks of Listeria associated with food consumption are increasing worldwide concurrently with public concern about the need for natural growth inhibitors. In this context, propolis seems to be a promising bioactive product collected by honeybees, due to its antimicrobial activity against different food pathogens. This study aims to evaluate the efficacy of hydroalcoholic propolis extracts for controlling Listeria under several pH conditions. The physicochemical properties (wax, resins, ashes, impurities), the bioactive compounds (phenolic and flavonoid content), and the antimicrobial activity of 31 propolis samples collected from the half North of Spain were determined. Results showed similar trends in the physicochemical composition and bioactive properties, regardless of the harvesting area. Non-limiting pH conditions (7.04, 6.01, 5.01) in 11 Listeria strains (5 from collection and 6 wild strains from meat products) exhibited MICs (Minimum inhibition concentration) and MBCs (Minimum bactericidal concentration) ranging from 39.09 to 625 μg/mL. The antibacterial activity increased under acidic pH conditions, showing a synergistic effect at pH = 5.01 (p < 0.05). These findings suggest the potential of Spanish propolis as a natural antibacterial inhibitor to control Listeria growth in food products.
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Affiliation(s)
- Eugenia Rendueles
- Institute of Food Science and Technology (ICTAL), La Serna 58, 24007 León, Spain
- ALINS, Food Nutrition and Safety Investigation Group, Universidad de León (ICTAL), La Serna 58, 24007 León, Spain
| | - Elba Mauriz
- Institute of Food Science and Technology (ICTAL), La Serna 58, 24007 León, Spain
- ALINS, Food Nutrition and Safety Investigation Group, Universidad de León (ICTAL), La Serna 58, 24007 León, Spain
| | - Javier Sanz-Gómez
- Institute of Food Science and Technology (ICTAL), La Serna 58, 24007 León, Spain
- ALINS, Food Nutrition and Safety Investigation Group, Universidad de León (ICTAL), La Serna 58, 24007 León, Spain
| | - Félix Adanero-Jorge
- Institute of Food Science and Technology (ICTAL), La Serna 58, 24007 León, Spain
| | - Camino García-Fernandez
- Institute of Food Science and Technology (ICTAL), La Serna 58, 24007 León, Spain
- ALINS, Food Nutrition and Safety Investigation Group, Universidad de León (ICTAL), La Serna 58, 24007 León, Spain
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Schneider G, Steinbach A, Putics Á, Solti-Hodován Á, Palkovics T. Potential of Essential Oils in the Control of Listeria monocytogenes. Microorganisms 2023; 11:1364. [PMID: 37374865 DOI: 10.3390/microorganisms11061364] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 05/03/2023] [Accepted: 05/20/2023] [Indexed: 06/29/2023] Open
Abstract
Listeria monocytogenes is a foodborne pathogen, the causative agent of listeriosis. Infections typically occur through consumption of foods, such as meats, fisheries, milk, vegetables, and fruits. Today, chemical preservatives are used in foods; however, due to their effects on human health, attention is increasingly turning to natural decontamination practices. One option is the application of essential oils (EOs) with antibacterial features, since EOs are considered by many authorities as being safe. In this review, we aimed to summarize the results of recent research focusing on EOs with antilisterial activity. We review different methods via which the antilisterial effect and the antimicrobial mode of action of EOs or their compounds can be investigated. In the second part of the review, results of those studies from the last 10 years are summarized, in which EOs with antilisterial effects were applied in and on different food matrices. This section only included those studies in which EOs or their pure compounds were tested alone, without combining them with any additional physical or chemical procedure or additive. Tests were performed at different temperatures and, in certain cases, by applying different coating materials. Although certain coatings can enhance the antilisterial effect of an EO, the most effective way is to mix the EO into the food matrix. In conclusion, the application of EOs is justified in the food industry as food preservatives and could help to eliminate this zoonotic bacterium from the food chain.
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Affiliation(s)
- György Schneider
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti St. 12, H-7624 Pécs, Hungary
| | - Anita Steinbach
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti St. 12, H-7624 Pécs, Hungary
| | - Ákos Putics
- Central Laboratory, Aladár Petz Teaching Hospital, Vasvári Pál Street 2-4, H-9024 Győr, Hungary
| | - Ágnes Solti-Hodován
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti St. 12, H-7624 Pécs, Hungary
| | - Tamás Palkovics
- Department of Medical Microbiology and Immunology, Medical School, University of Pécs, Szigeti St. 12, H-7624 Pécs, Hungary
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An Origanum majorana Leaf Diet Influences Myogenin Gene Expression, Performance, and Carcass Characteristics in Lambs. Animals (Basel) 2022; 13:ani13010014. [PMID: 36611623 PMCID: PMC9817680 DOI: 10.3390/ani13010014] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 11/30/2022] [Accepted: 12/06/2022] [Indexed: 12/24/2022] Open
Abstract
Myogenin is a protein in the myogenic regulatory factor family that plays an important role in determining carcass and meat traits and is vital for the growth and development of livestock muscles. The objective of this study was to determine the impact of Origanum majorana leaf (MOL) on the myogenin gene expression of lambs. Twenty-four male Kermani lambs were used in a completely randomized design using two experimental groups (0% Origanum majorana L. = MOL0 and 4% Origanum majorana L. = MOL4). Final weight, average daily gain, hot and cold carcass weight, feed conversion ratio, empty body weight, hot and cold dressing percentage, the weight of the shoulder, loin, leg, and lean meat, and the lean/bone ratio were measured. A standard kit was used for extracting total RNA from the loin, leg, and shoulder muscles of the lambs’ tissues. The cDNA was synthesized, a real-time PCR was performed, and the obtained data were analyzed. The results of this study showed that the effect of MOL4 on dry matter intake is not significant. The MOL4 diet increased final weight by 8.22%, average daily gain by 28.57%, hot carcass weight by 11.38%, cold carcass weight by 13.43%, feed conversion ratio by 31.03%, empty body weight by 9.38%, hot dressing percentage by 2.92%, cold dressing percentage by 3.75%, shoulder weight by 56.70%, loin weight by 8.98%, leg weight by 10.90%, lean meat weight by 14.62%, and the lean/bone ratio by 2.85% (p < 0.05) compared to the MOL0. Along with adding MOL4 in the lambs’ diets, in comparison with MOL0, there was higher expression of myogenin in the loin (3.5 times), leg (3.9 times), and shoulder (3.6 times) muscles of the lambs. Due to the fact that adding Origanum majorana to the diet of the lambs enhanced the expression of the myogenin gene in the loin, leg, and shoulder muscles and increased parameters related to growth, it can be used to improve the parameters related to growth and to increase myogenin gene expression in the muscle of lambs.
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Premanath R, James JP, Karunasagar I, Vaňková E, Scholtz V. Tropical plant products as biopreservatives and their application in food safety. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109185] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Nakamura A, Ishii C, Yoshinaga K, Kuda T, Takahashi H. Growth Inhibition of Listeria monocytogenes in Fresh White Cheese by Mustard Oil Microemulsion. J Food Prot 2022; 85:1404-1409. [PMID: 35749697 DOI: 10.4315/jfp-22-115] [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: 04/14/2022] [Accepted: 06/17/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT Although essential oils exhibit antimicrobial properties, their application is limited, owing to their strong volatility and poor water solubility. Emulsification is a valid strategy for improving chemical stability. In this study, we prepared a mustard oil (MO) emulsion with egg yolk lecithin and evaluated its antimicrobial activity against Listeria monocytogenes in vitro and in cheese curd. The particle size of the MO emulsion was approximately 0.19 μm and remained stable for 30 days of storage. The MO emulsion showed strong antimicrobial activity against L. monocytogenes in vitro. Moreover, 40 ppm of MO was sufficient to inhibit the growth of L. monocytogenes in culture, and the addition of 160 ppm of MO decreased the population of L. monocytogenes. When 50 ppm of emulsified MO was added to milk during cheese curd production and it was stored at 10°C for 10 days, the growth of L. monocytogenes was suppressed. When the cheese curd with MO emulsion was stored at 4°C, the bacterial count was significantly decreased (P < 0.05), and no bacterial growth was observed after 14 days of storage. Furthermore, the sensory characteristics of cheese curd with the MO emulsion were acceptable. These results indicate MO emulsions may be useful in controlling the growth of L. monocytogenes in fresh cheese. HIGHLIGHTS
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Affiliation(s)
- Ayaka Nakamura
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Chie Ishii
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Kazuaki Yoshinaga
- Department of Food and Agricultural Sciences, Fukushima University, 1 Kanayagawa, Fukushima, 960-1248, Japan
| | - Takashi Kuda
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Hajime Takahashi
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
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Posgay M, Greff B, Kapcsándi V, Lakatos E. Effect of Thymus vulgaris L. essential oil and thymol on the microbiological properties of meat and meat products: A review. Heliyon 2022; 8:e10812. [PMID: 36247140 PMCID: PMC9562244 DOI: 10.1016/j.heliyon.2022.e10812] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 06/10/2022] [Accepted: 09/23/2022] [Indexed: 01/06/2023] Open
Abstract
Since foodborne diseases are often considered as one of the biggest public health threats worldwide, effective preservation strategies are needed to inhibit the growth of undesirable microorganisms in food commodities. Up to now, several techniques have been adopted for the production of safe and high-quality products. Although the traditional methods can improve the reliability, safety, and shelf-life of food, some of them cannot be applied without rising health concerns. Thereby, the addition of various phytochemicals has gained much attention during the last decades, especially for meat products that may be contaminated with pathogenic and spoilage organisms. Thyme (Thymus vulgaris L.), as an important medicinal and culinary herb, is a promising source of bioactive compounds that have a great impact on the microbiological stability of meat by suppressing the undesirable microflora. However, the use of these antimicrobials is still facing difficulties due to their aromatic properties and variable efficacy against targeted species. In this paper, we provide an overview on the potential effects of thyme essential oil (EO) and thymol as bio-preservative agents in meat products. Furthermore, this paper provides insights into the limitations and current challenges of the addition of EOs and their constituents to meat commodities and suggests viable solutions that can improve the applicability of these phytochemicals.
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Application of Quantitative Microbiology and Challenge Tests to Reach a Suggested Food Safety Objective in a Middle Eastern-Style Ready-to-Cook Chicken Product. Foods 2022; 11:foods11131900. [PMID: 35804716 PMCID: PMC9265984 DOI: 10.3390/foods11131900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 06/15/2022] [Accepted: 06/17/2022] [Indexed: 12/03/2022] Open
Abstract
The contamination of ready-to-eat (RTE) and ready-to-cook (RTC) food products is a major global issue raising worry to consumers. Therefore, the behavior of Listeria monocytogenes and Salmonella spp., inoculated on a traditional Middle Eastern (M.E.) ready-to-cook (RTC) chicken product (“Taouk”-style), using the Risk Ranger® tool and the necessary management options (to accomplish the hypothetical food safety objectives (FSO)), when unsuspecting consumers may taste such a product were the primary subjects of our study. The behavior of the aforementioned pathogens was studied in the presence and absence of a selected natural antimicrobial combination (chitosan [CH] and thyme oil [T]), and were added as a combined treatment (M-CH-T) to the RTs chicken samples, stored at 4 or 8 °C for a period of 8 d. In the product, wherein no antimicrobials were added (control treatment, M), the initial counts of L. monocytogenes increased by ca. 1.5 (4 °C) and 3.0 (8 °C) log colony-forming units (CFU)/g during an 8-d storage. Salmonella spp. numbers did not increase during storage at 4 °C in the non-treated product, but at 8 °C, an increase of ca. 2.5 log CFU/g occurred. Addition of CH in combination with T to the RTC product (M-CH-T) inhibited the growth of L. monocytogenes and produced lower counts of Salmonella at 4 °C. However, M-CH-T treatment was less effective against both pathogens compared to the control after the 6th day of storage (8 °C). Predictive models based on quantitative microbiology, combined with hazard identification applied in the present study, may be potential means of assessing the safety of the RTC chicken products. It must be noted that for warranting the food safety of especially perishable items (e.g., chicken products), an efficient food safety management system must be applied, in addition to testing of the finished product, (e.g., based on the HACCP principles).
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Marc (Vlaic) RA, Mureșan V, Mureșan AE, Mureșan CC, Tanislav AE, Pușcaș A, Marţiș (Petruţ) GS, Ungur RA. Spicy and Aromatic Plants for Meat and Meat Analogues Applications. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11070960. [PMID: 35406940 PMCID: PMC9002745 DOI: 10.3390/plants11070960] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Revised: 03/30/2022] [Accepted: 03/30/2022] [Indexed: 05/15/2023]
Abstract
Aromatic and spicy plants are an important factor that contributes not only to improving the taste of meat, meat products, and meat analogues, but also to increasing the nutritional value of the products to which they are added. The aim of this paper is to present the latest information on the bioactive antioxidant and antimicrobial properties of the most commonly used herbs and spices (parsley, dill, basil, oregano, sage, coriander, rosemary, marjoram, tarragon, bay, thyme, and mint) used in the meat and meat analogues industry, or proposed to be used for meat analogues.
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Affiliation(s)
- Romina Alina Marc (Vlaic)
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania; (R.A.M.); (C.C.M.); (A.E.T.); (A.P.); (G.S.M.)
| | - Vlad Mureșan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania; (R.A.M.); (C.C.M.); (A.E.T.); (A.P.); (G.S.M.)
- Correspondence: (V.M.); (A.E.M.)
| | - Andruţa E. Mureșan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania; (R.A.M.); (C.C.M.); (A.E.T.); (A.P.); (G.S.M.)
- Correspondence: (V.M.); (A.E.M.)
| | - Crina Carmen Mureșan
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania; (R.A.M.); (C.C.M.); (A.E.T.); (A.P.); (G.S.M.)
| | - Anda E. Tanislav
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania; (R.A.M.); (C.C.M.); (A.E.T.); (A.P.); (G.S.M.)
| | - Andreea Pușcaș
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania; (R.A.M.); (C.C.M.); (A.E.T.); (A.P.); (G.S.M.)
| | - Georgiana Smaranda Marţiș (Petruţ)
- Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, Romania; (R.A.M.); (C.C.M.); (A.E.T.); (A.P.); (G.S.M.)
| | - Rodica Ana Ungur
- Department of Rehabilitation Iuliu-Haţieganu, Faculty of General Medicine, University of Medicine and Pharmacy, 8 Victor Babes Street, 400012 Cluj-Napoca, Romania;
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Multifunctional Therapeutic Potential of Phytocomplexes and Natural Extracts for Antimicrobial Properties. Antibiotics (Basel) 2021; 10:antibiotics10091076. [PMID: 34572660 PMCID: PMC8468069 DOI: 10.3390/antibiotics10091076] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 08/30/2021] [Accepted: 09/03/2021] [Indexed: 12/21/2022] Open
Abstract
Natural products have been known for their antimicrobial factors since time immemorial. Infectious diseases are a worldwide burden that have been deteriorating because of the improvement of species impervious to various anti-infection agents. Hence, the distinguishing proof of antimicrobial specialists with high-power dynamic against MDR microorganisms is central to conquer this issue. Successful treatment of infection involves the improvement of new drugs or some common source of novel medications. Numerous naturally occurring antimicrobial agents can be of plant origin, animal origin, microbial origin, etc. Many plant and animal products have antimicrobial activities due to various active principles, secondary metabolites, or phytochemicals like alkaloids, tannins, terpenoids, essential oils, flavonoids, lectins, phagocytic cells, and many other organic constituents. Phytocomplexes’ antimicrobial movement frequently results from a few particles acting in cooperative energy, and the clinical impacts might be because of the direct effects against microorganisms. The restorative plants that may furnish novel medication lead the antimicrobial movement. The purpose of this study is to investigate the antimicrobial properties of the phytocomplexes and natural extracts of the plants that are ordinarily being utilized as conventional medications and then recommended the chance of utilizing them in drugs for the treatment of multiple drug-resistant disease.
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Jang YS, Moon JS, Kang HJ, Bae D, Seo KH. Prevalence, Characterization, and Antimicrobial Susceptibility of Listeria monocytogenes from Raw Beef and Slaughterhouse Environments in Korea. Foodborne Pathog Dis 2021; 18:419-425. [PMID: 33900862 DOI: 10.1089/fpd.2020.2903] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The prevalence of Listeria monocytogenes in raw beef and in slaughterhouse environments was investigated from April 2019 to February 2020. Three hundred raw beef samples were purchased from 50 retailers and 10 restaurants (5 samples per source). One hundred and thirty-four samples from slaughterhouse environments were collected by swabbing (10 × 10 cm) the surfaces, gloves, splitting saw, and drains. L. monocytogenes was detected and identified according to the method described in ISO 11290-1, and confirmed by 16S rRNA sequencing. L. monocytogenes was detected in raw beef (2/300, 0.7%), gloves used in carcass splitting (6/21, 28.6%), the splitting saw (1/18, 5.6%), and the drain zone (1/15, 6.7%). All isolates were serotype 1/2a or 1/2c, based on screening using multiplex PCR-based serogrouping assay and serotyping kit for O-H antigens. Pulsed-field gel electrophoresis (PFGE) following ApaI digestion of eight PFGE pulsotypes and four PFGE groups were identified. Biofilm formation analysis using Crystal Violet staining revealed the highest biofilm formation in strain LM-16, followed by D190613. Although L. monocytogenes isolates were susceptible to most antimicrobials, some resistance to penicillin (8/15, 53.3%) and tetracycline (2/15, 13.3%) was observed. Through PFGE, G190426, G190829, and G200210 isolated from the same location in this study were genetically homologous similar to the LM-16 strain, previously isolated from beef carcass in 2006. These results suggest that LM-16 has been continuously present in biofilms in the slaughterhouse environments since 2006. Our study indicates that L. monocytogenes contamination in raw beef could consistently occur during beef processing in slaughterhouse environments through contact with gloves, splitting saws, and drains.
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Affiliation(s)
- Yong-Seok Jang
- Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul, South Korea
| | - Jin-San Moon
- Bacterial Disease Division, Animal and Plant Quarantine Agency, Gimcheon, South Korea
| | - Hye Jeong Kang
- Bacterial Disease Division, Animal and Plant Quarantine Agency, Gimcheon, South Korea
| | - Dongryeoul Bae
- Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul, South Korea
| | - Kun-Ho Seo
- Center for One Health, College of Veterinary Medicine, Konkuk University, Seoul, South Korea
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Effect of yogurt-based marinade combined with essential oils on the behavior of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in camel meat chunks during storage. Int J Food Microbiol 2021; 343:109106. [PMID: 33640573 DOI: 10.1016/j.ijfoodmicro.2021.109106] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 02/04/2021] [Accepted: 02/10/2021] [Indexed: 11/20/2022]
Abstract
The present study evaluated the effect of yogurt-based marinade combined with active essential oil components (EOs) namely: thymol (TH), carvacrol (CA), and cinnamaldehyde (CI) on Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in camel meat (CM) chunks during storage at 4 and 10 °C. Fresh cocktail mixtures of L.monocytogenes, E. coli O157:H7 and Salmonella spp. strains were inoculated on CM samples. Subsequently, a yogurt-based marinade, with or without 1% or 2% of the added EOs, was mixed with the CM chunks. After treatment, marinated camel samples were stored at 4 and 10 °C for 0, 1, 4 and 7 days. Adding yogurt-based marinade to the CM samples did not cause any significant changes in L.monocytogenes, E. coli O157:H7 and Salmonella spp. numbers at 4 °C, but at 10 °C resulted in a significant decrease in numbers on day 4 and 7 of storage by 1.4-1.5; 2.7-2.1 and 2.5-2.8 log CFU/g, respectively, compared to untreated CM samples. The incorporation of EOs into the CM with marination (CMM) further enhanced the microbial reduction of E. coli O157:H7 and Salmonella. At 10 °C, the synergistic effect of EOs with marinade was greater than at 4 °C. Increasing the concentration of the EOs used in this study from 1% to 2%, enhanced E. coli O157:H7 and Salmonella spp. reduction during storage at 4 and 10 °C while L.monocytogenes numbers were not affected. Increasing active EO component concentrations to 2% caused further significant reductions in Salmonella spp. in the CMM samples during storage by 1.0-2.7 log CFU/g (P ˂ 0.05) at 4 and 10 °C. At 10 °C, increasing the concentration of CI and TH to 2% caused a further reduction (P ˂ 0.05) of E. coli O157:H7 numbers by days 4 and 7 in the range of 3.6-4.4 log CFU/g. Among all tested EOs, 2% TH and 2% CI had the greatest effect against E. coli O157:H7 and Salmonella spp. in CMM during storage at 4 and 10 °C. In comparison to CMM, the highest scores of all examined sensory attributes were found in CMM samples with 1% and 2% CI added. Results indicate that the EO component CI can be used as an effective tool to decrease populations of E. coli O157:H7 and Salmonella spp. in CM with minor sensory changes.
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Amin N, Tagliapietra F, Arango S, Guzzo N, Bailoni L. Free and Microencapsulated Essential Oils Incubated In Vitro: Ruminal Stability and Fermentation Parameters. Animals (Basel) 2021; 11:180. [PMID: 33466658 PMCID: PMC7828777 DOI: 10.3390/ani11010180] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 01/10/2021] [Accepted: 01/11/2021] [Indexed: 11/16/2022] Open
Abstract
Essential oils (EOs) are generally considered as an alternative to antibiotics because of their antimicrobial properties. Despite their vast variety, their volatile nature poses hindrance on their use in animal feeds, which demands a high degree of stability. This study aimed at testing the susceptibility of three EOs (mixtures of EOs based on cinnamaldehyde, named Olistat-Cyn, Olistat-G, and Olistat-P) in two forms (free: fEOs; and microencapsulated: mEOs) to in vitro ruminal degradation using the Ankom DaisyII technique. The microencapsulation was made using a matrix based on vegetable hydrogenated fatty acids. Compared to the fEOs, which were completely degraded within 48 h of in vitro incubation, the mEOs showed a low ruminal disappearance. In comparison to the fermentation profile at 0 h, Olistat-G significantly decreased the pH and the total protozoa number after 48 h, while the total VFAs increased. However, the other EOs (Olistat-Cyn and Olistat-P) had no effect on the rumen fermentation parameters. In conclusion, the protection of EOs from ruminal degradation by microencapsulation was found to be very effective to ensure rumen by-pass. Among the EOs, Olistat-G was capable of changing rumen fermentation, potentially reducing methane emissions.
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Affiliation(s)
- Nida Amin
- Department of Comparative Biomedicine and Food Science (BCA), University of Padua, Viale dell’Università, 16, 35020 Legnaro, Italy; (N.A.); (S.A.); (N.G.)
| | - Franco Tagliapietra
- Department of Agronomy Animals Food Natural Resources and Environment (DAFNAE), University of Padua, Viale dell’Università, 16, 35020 Legnaro, Italy;
| | - Sheyla Arango
- Department of Comparative Biomedicine and Food Science (BCA), University of Padua, Viale dell’Università, 16, 35020 Legnaro, Italy; (N.A.); (S.A.); (N.G.)
| | - Nadia Guzzo
- Department of Comparative Biomedicine and Food Science (BCA), University of Padua, Viale dell’Università, 16, 35020 Legnaro, Italy; (N.A.); (S.A.); (N.G.)
| | - Lucia Bailoni
- Department of Comparative Biomedicine and Food Science (BCA), University of Padua, Viale dell’Università, 16, 35020 Legnaro, Italy; (N.A.); (S.A.); (N.G.)
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Vahabzadeh M, Chamani M, Dayani O, Sadeghi AA, Mohammadabadi MR. Effect of Origanum majorana leaf (Sweet marjoram) feeding on lamb’s growth, carcass characteristics and blood biochemical parameters. Small Rumin Res 2020. [DOI: 10.1016/j.smallrumres.2020.106233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Effect of addition sesame seeds powder with different ratio on microstructural and some properties of low fat Labneh. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2020.08.032] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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17
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Gong S, Fei P, Sun Q, Guo L, Jiang L, Duo K, Bi X, Yun X. Action mode of cranberry anthocyanin on physiological and morphological properties of Staphylococcus aureus and its application in cooked meat. Food Microbiol 2020; 94:103632. [PMID: 33279064 DOI: 10.1016/j.fm.2020.103632] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 07/23/2020] [Accepted: 08/05/2020] [Indexed: 12/17/2022]
Abstract
This study researched the action mode of cranberry anthocyanin (CA) against Staphylococcus aureus and the effect of CA on the counts of S. aureus and the quantity of cooked meat during storage. The antibacterial effect was assessed by minimum inhibitory concentration (MIC) and survival populations of S. aureus strains after CA treatments. The changes in intracellular adenosine 5'-triphosphate (ATP) concentration, cell membrane potential, content of bacterial protein and cell morphology were analyzed to reveal possible action mode. Application potentials of CA as antimicrobial agent were assessed during storage of cooked pork and beef. The result showed that the MIC of CA against S. aureus strains was 5 mg/mL. Approximately 8 log CFU/mL of S. aureus strains can be completely inhibited after treatment with 2.0 MIC of CA for 0.5 h. Treatments of CA resulted in lower intracellular ATP and soluble protein levels, damaged membrane structure and leakage of cytoplasmic. Application of CA on cooked pork and beef caused a significant decrease in S. aureus counts and pH values, and color-darkening compared with control samples. These findings demonstrated that CA played an effective antimicrobial against S. aureus and had a potential as natural preservative to inhibit the growth of food pathogens.
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Affiliation(s)
- Shaoying Gong
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Peng Fei
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China
| | - Qi Sun
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Ling Guo
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China.
| | - Liange Jiang
- Heilongjiang Institute for Food and Drug Control, Harbin, 150001, China
| | - Kai Duo
- Heilongjiang Institute for Food and Drug Control, Harbin, 150001, China
| | - Xue Bi
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Xueqi Yun
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, China
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Nieto G. A Review on Applications and Uses of Thymus in the Food Industry. PLANTS (BASEL, SWITZERLAND) 2020; 9:E961. [PMID: 32751488 PMCID: PMC7464319 DOI: 10.3390/plants9080961] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 07/28/2020] [Accepted: 07/28/2020] [Indexed: 02/07/2023]
Abstract
Thyme is one of the most important medicinal plants because of its ethnopharmacological relevance and high content of bioactive compounds. This review focuses particularly on thyme as an alternative natural antioxidant and antimicrobial with potential use in the food industry. This is in line with the preferences of the current consumer, who demands healthier and more natural products. Different studies have concluded that the use of thyme increases stability and reduces lipid oxidation during the shelf-life period of foods (meat, meat products, milk, fish or fish products), which makes thyme a promising source of natural additives. Despite these findings, the use of Thymus extracts or essential oils as natural additives in foods is reduced in comparison with other natural preservative extracts. This review provides an overview of the most important information on the positive effect of the bioactive compounds of thyme and its uses as a preservative in foods, taking into account its origin (from plants, plant extracts or essential oils).
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Affiliation(s)
- Gema Nieto
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare Nostrum", Espinardo, 30071 Murcia, Spain
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Sharma R, Gal L, Garmyn D, Bisaria VS, Sharma S, Piveteau P. Evidence of Biocontrol Activity of Bioinoculants Against a Human Pathogen, Listeria monocytogenes. Front Microbiol 2020; 11:350. [PMID: 32218775 PMCID: PMC7078112 DOI: 10.3389/fmicb.2020.00350] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Accepted: 02/17/2020] [Indexed: 11/13/2022] Open
Abstract
Due to rhizodeposits and various microbial interactions, the rhizosphere is an extremely dynamic system, which provides a conductive niche not only for bacteria beneficial to plants but also for those that might pose a potential threat to humans. The importance of bioinoculants as biocontrol agents to combat phytopathogens has been widely recognized. However, little information exists with respect to their role in inhibiting human pathogens in the rhizosphere. The present study is an attempt to understand the impact of an established bacterial consortium, Azotobacter chroococcum, Bacillus megaterium, and Pseudomonas fluorescens, on the survivability of Listeria monocytogenes in the rhizosphere of Cajanus cajan and Festuca arundinacea. An experiment conducted in Hoagland's medium in the presence of C. cajan demonstrated that the presence of bioinoculants impaired growth of L. monocytogenes compared to that observed in their absence. On the other hand, in the presence of F. arundinacea, no significant differences were observed in the population dynamics of L. monocytogenes in the presence or absence of the bioinoculants. Agar plate assay through cross streak method revealed the inhibition of L. monocytogenes by bioinoculants. Potential bioactive compounds were identified by ultra-performance liquid chromatography-mass spectrometry (UPLC-MS). These results suggest that agricultural amendments can act as protective agents against human pathogens while enforcing plant growth promotion.
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Affiliation(s)
- Richa Sharma
- Department of Biochemical Engineering and Biotechnology, Indian Institute of Technology Delhi, New Delhi, India
| | - Laurent Gal
- Agroécologie, AgroSup Dijon, Institut National de la Recherche Agronomique, Université Bourgogne – Franche-Comté, Dijon, France
| | - Dominique Garmyn
- Agroécologie, AgroSup Dijon, Institut National de la Recherche Agronomique, Université Bourgogne – Franche-Comté, Dijon, France
| | - V. S. Bisaria
- Department of Biochemical Engineering and Biotechnology, Indian Institute of Technology Delhi, New Delhi, India
| | - Shilpi Sharma
- Department of Biochemical Engineering and Biotechnology, Indian Institute of Technology Delhi, New Delhi, India
| | - Pascal Piveteau
- Agroécologie, AgroSup Dijon, Institut National de la Recherche Agronomique, Université Bourgogne – Franche-Comté, Dijon, France
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20
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Sharma A, Shivaprasad D, Chauhan K, Taneja NK. Control of E. coli growth and survival in Indian soft cheese (paneer) using multiple hurdles: Phytochemicals, temperature and vacuum. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108350] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Guo L, Sun Q, Gong S, Bi X, Jiang W, Xue W, Fei P. Antimicrobial Activity and Action Approach of the Olive Oil Polyphenol Extract Against Listeria monocytogenes. Front Microbiol 2019; 10:1586. [PMID: 31396167 PMCID: PMC6663969 DOI: 10.3389/fmicb.2019.01586] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Accepted: 06/25/2019] [Indexed: 12/20/2022] Open
Abstract
Olive oil polyphenol extract (OOPE) has been reported to have antibacterial activity; however, its effect on Listeria monocytogenes is less studied so far. This study, thus, aimed to reveal its antimicrobial activity and action approach against L. monocytogenes via evaluating the minimum inhibitory concentration (MIC) as well as the changes of intracellular adenosine 5′-triphosphate (ATP) concentration, cell membrane potential, bacterial protein, DNA, and cell morphology. The results showed that OOPE could inhibit the growth of L. monocytogenes with a measured MIC of 1.25 mg/ml. L. monocytogenes cells treated by OOPE showed significant reduction in intracellular ATP concentrations, bacterial protein, or DNA (p < 0.05), in comparison with those without any treatment. In addition, OOPE was observed to depolarize strain cells and alter cell morphology, resulting in damaged cell membrane and, thereby, leakage of cell fluid. These findings demonstrated that OOPE had inhibition on L. monocytogenes via its action on cells, suggesting its potential as a natural preservative.
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Affiliation(s)
- Ling Guo
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Qi Sun
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shaoying Gong
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xue Bi
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Wen Jiang
- National Agricultural Standardization Monitoring and Research Center (Heilongjiang), Harbin, China
| | - Wei Xue
- Metrology Institute of Measurement and Verification (Heilongjiang), Harbin, China
| | - Peng Fei
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China
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Mahgoub SA, El-Mekkawy RM, Abd El-Hack ME, El-Ghareeb WR, Suliman GM, Alowaimer AN, Swelum AA. Inactivation of Listeria monocytogenes in ready-to-eat smoked turkey meat by combination with packaging atmosphere, oregano essential oil and cold temperature. AMB Express 2019; 9:54. [PMID: 31004222 PMCID: PMC6474889 DOI: 10.1186/s13568-019-0775-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Accepted: 04/09/2019] [Indexed: 11/24/2022] Open
Abstract
The effects of packaging atmosphere, storage temperature and oregano essential oil (EO) on growth of Listeria monocytogenes on ready-to-eat smoked turkey were studied. Smoked turkey slices were inoculated with a strain of Listeria monocytogenes Scott A (5.95, 5.28 and 5.26 log CFU/g) then vacuum packaged (VP), modified atmosphere packaging (MAP: 40% CO2 and 60% N2) and MAP with oregano essential oil (MAPEO), respectively. The treated slices were then stored at 0, 5, 10 and 15 °C for 179.88 days and the L. monocytogenes Scott A's growth and microbial shelf life were monitored. The combination of MAP or MAPEO and storage temperature did not allow growth of L. monocytogenes higher than log 1 CFU/g during all storage periods. While in VP temperature combinations, the multiplication of bacteria were ≥ 1 log CFU/g. In VP, MAP and MAPEO smoked turkey, the growth of L. monocytogenes increased regardless of storage temperature. In MAPEO samples the inoculum in the product was suppressed by ca. 5 log CFU/g at 0, 10 and 15 °C at 180, 117 and 81 days of storage, respectively. The inhibition of L. monocytogenes in ready-to-eat smoked turkey by the combinations of MAP and MAPEO was enhanced by storage at 0 or 5 °C. The MAPEO system can be used effectively to control growth of pathogen in processed food when maintaining fixed temperature measures is difficult.
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Affiliation(s)
- Samir A. Mahgoub
- Microbiology Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511 Egypt
| | - Rasha M. El-Mekkawy
- Botany and Microbiology Department, Faculty of Science, Zagazig University, Zagazig, 44511 Egypt
| | | | - Waleed R. El-Ghareeb
- Department of Veterinary Public Health and Animal Husbandry, College of Veterinary Medicine, King Faisal University, Hofuf, Saudi Arabia
- Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Gamaleldin M. Suliman
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, Riyadh, 11451 Saudi Arabia
| | - Abdullah N. Alowaimer
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, Riyadh, 11451 Saudi Arabia
| | - Ayman A. Swelum
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, Riyadh, 11451 Saudi Arabia
- Department of Theriogenology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, 44519 Egypt
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Bahmani M, Taherikalani M, Khaksarian M, Rafieian-Kopaei M, Ashrafi B, Nazer M, Soroush S, Abbasi N, Rashidipour M. The synergistic effect of hydroalcoholic extracts of Origanum vulgare, Hypericum perforatum and their active components carvacrol and hypericin against Staphylococcus aureus. Future Sci OA 2019; 5:FSO371. [PMID: 30906567 PMCID: PMC6426173 DOI: 10.4155/fsoa-2018-0096] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Accepted: 12/20/2018] [Indexed: 11/17/2022] Open
Abstract
AIM This study was designed to evaluate the synergistic activities of hydroalcoholic extracts of medicinal plants Origanum vulgare and Hypericum perforatum and their active components, carvacrol and hypericin against Staphylococcus aureus. METHODS The synergistic effects of the plants, as well as carvacrol and hypericin, were examined using a checkered method against S. aureus (ATCC 12600). RESULTS A fractional inhibitory concentration of 0.5 was obtained for combination of O. vulgare and H. perforatum and 0.49 for combination of the active ingredients carvacrol and hypericin, both of which indicated a synergistic effect. CONCLUSION This preliminary evaluation demonstrated a synergistic property of O. vulgare and H. perforatum extracts in treating S. aureus infection. This study indicates that combination of the plants, as well as combination of carvacrol and hypericin, might be used as a new antibacterial strategy against S. aureus.
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Affiliation(s)
- Mahmoud Bahmani
- Razi Herbal Medicines Research Center, Department of Medicinal Plants, Lorestan University of Medical Sciences, Khorramabad, Iran
| | - Morovat Taherikalani
- Razi Herbal Medicines Research Center & Department of Microbiology, School of Medicine, Lorestan University of Medical Sciences, Khorramabad, Iran
| | - Mojtaba Khaksarian
- Razi Herbal Medicines Research Center & Physiology Department, School of Medicine, Lorestan University of Medical Sciences, Khorrmabad, Iran
| | - Mahmoud Rafieian-Kopaei
- Medical Plants Research Center, Department of Pharmacology, Basic Health Sciences Institute, Shahrekord University of Medical Sciences, Shahrekord, Iran
| | - Behnam Ashrafi
- Razi Herbal Medicines Research Center, Department of Medicinal Plants, Lorestan University of Medical Sciences, Khorramabad, Iran
| | - Mohammadreza Nazer
- Razi Herbal Medicines Research Center, Department of Medicinal Plants, Lorestan University of Medical Sciences, Khorramabad, Iran
| | - Setareh Soroush
- Razi Herbal Medicines Research Center & Department of Microbiology, School of Medicine, Lorestan University of Medical Sciences, Khorramabad, Iran
| | - Naser Abbasi
- Biotechnology & Medicinal Plants Research Center, Department of Pharmacology, Ilam University of Medical Sciences, Ilam, Iran
| | - Marzieh Rashidipour
- Razi Herbal Medicines Research Center, Department of Medicinal Plants, Lorestan University of Medical Sciences, Khorramabad, Iran
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Pereira LAS, Silva PDCE, Pagnossa JP, Miranda KWE, Medeiros ES, Piccoli RH, Oliveira JED. Antimicrobial zein coatings plasticized with garlic and thyme essential oils. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.13518] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Essential oils with antimicrobial properties are widely used in the food industry. This study aimed to evaluate the influence of a blend of garlic (Allium sativum) and thyme (Thymus vulgaris) essential oils on the antimicrobial and mechanical properties of zein films. Four bacteria (Enteropathogenic Escherichia coli (EPEC), Listeria monocytogenes, Salmonella Enteritidis and Staphylococcus aureus) related to food contamination were chosen to evaluate the antimicrobial properties. The results indicated that the oil blend acted as a plasticizer, decreasing the glass transition temperature and the Young’s Modulus of the films. The addition of the oil blend also resulted in lower solubility and water absorption. The addition of the oil blend (0, 2%, 3% and 5% (v/v)) to the zein films showed inhibitory activity against all the bacteria tested, with inhibitory halos of between 6.5 mm and 8.27 mm. The results showed that the coating could be applied as a support to increase the shelf life of food products.
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PATHANIA RUHI, KHAN HUMA, KAUSHIK RAVINDER, KHAN MOHAMMEDAZHAR. Essential Oil Nanoemulsions and their Antimicrobial and Food Applications. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2018. [DOI: 10.12944/crnfsj.6.3.05] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The consumer awareness for secure insignificantly handled food has constrained the food dealers either to decrease the measure of chemically synthetic antimicrobial substances or to replace them with natural ones. Essential oils (EO) extracted from edible, therapeutic and herbal plants have been well recognized as natural antimicrobial additives. As characteristic then viable antimicrobials, EO have been progressively observed towards control of foodborne microbes and progression of nourishment wellbeing. It is ordinarily hard to achieve high antimicrobial vulnerability when mixing with EO in nourishment based items because of low dissolvability of water and interactive binding. Subsequently, the delivery system of nanoemulsion-based EO is emerging as aviable solution to control the growth of foodborne pathogens. Lipophilic compounds are distributed uniformly in the aqueous phase with the help of nanoemulsion technique. Therefore, the nanoemulsion formulation is generally comprised of mainly three constituents i.e. oil phase, aqueous and a surfactant. Nanoemulsions droplet average diameters should below 100 nm. According to previous studies, the clove, cinnamon and thyme oil nanoemulsions which were formulated with non ionic surfactants (Spans and Tweens) were having droplet size less than 100nm. The current review emphases on essential oil based nanoemulsions which are prepared with different ingredients which hence, enhance the antimicrobial action in food items.
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Affiliation(s)
- RUHI PATHANIA
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, Himachal Pradesh, India
| | - HUMA KHAN
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, Himachal Pradesh, India
| | - RAVINDER KAUSHIK
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, Himachal Pradesh, India
| | - MOHAMMED AZHAR KHAN
- Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan, Himachal Pradesh, India
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Pu C, Tang W. The antibacterial and antibiofilm efficacies of a liposomal peptide originating from rice bran protein against Listeria monocytogenes. Food Funct 2018; 8:4159-4169. [PMID: 29022979 DOI: 10.1039/c7fo00994a] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
With the aim of exploring a natural antilisterial peptide from food-derived origin, an antibacterial peptide named as Alpep7 was purified from the bromelain hydrolysate of rice bran protein (RBP) in this study. The resulting amino acid consequence was identified as KVDHFPL (Lys-Val-Asp-His-Phe-Pro-Leu) by ultraperformance liquid chromatography tandem matrix-assisted laser desorption/ionisation quadrupole time-of-flight mass spectrometry (MALDI Q-TOF MS). In addition, to assess the probability of the targeted delivery of liposome encapsulation of the peptide to Listeria biofilm, Alpep7-loaded liposomes were further prepared from a mixture of dipalmitoylphosphatidylcholine, stearylamine and cholesterol in a molar ratio of 10 : 3 : 2 and characterised by the analysis of particle size, zeta potential, microtopography and storage stability. The results showed that the liposomes exhibited a well-defined spherical shape, with an average diameter below 200 nm. The liposomes maintained favourable stability after storage at 4 °C for 4 weeks. Comparisons between the activities of free and liposomal Alpep7 via microbroth dilution, regrowth analysis and confocal scanning laser microscopy suggested that liposomal delivery was more effective during the initial exposure of the liposomes to the biofilms. The thermodynamic analysis indicated that the adsorption of liposomal Alpep7 to the listerial biofilm was a spontaneous, exothermic process. The results may provide a natural means for the treatment of listerial contamination and guide the potential application of liposomes for the targeted delivery of antimicrobials to pathogenic biofilms in the food industry.
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Affiliation(s)
- Chuanfen Pu
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
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Altop A, Erener G, Duru ME, Isik K. Effects of essential oils from Liquidambar orientalis Mill. leaves on growth performance, carcass and some organ traits, some blood metabolites and intestinal microbiota in broilers. Br Poult Sci 2017; 59:121-127. [DOI: 10.1080/00071668.2017.1400657] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- A. Altop
- Department of Animal Science, Faculty of Agriculture, Ondokuz Mayis University, Samsun, Turkey
| | - G. Erener
- Department of Animal Science, Faculty of Agriculture, Ondokuz Mayis University, Samsun, Turkey
| | - M. E. Duru
- Department of Chemistry, Faculty of Science, Mugla Sitki Kocman University, Mugla, Turkey
| | - K. Isik
- Department of Biology, Faculty of Art and Science, Ondokuz Mayis University, Samsun, Turkey
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Nair DVT, Kollanoor Johny A. Food Grade Pimenta Leaf Essential Oil Reduces the Attachment of Salmonella enterica Heidelberg (2011 Ground Turkey Outbreak Isolate) on to Turkey Skin. Front Microbiol 2017; 8:2328. [PMID: 29234313 PMCID: PMC5712355 DOI: 10.3389/fmicb.2017.02328] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2017] [Accepted: 11/13/2017] [Indexed: 11/13/2022] Open
Abstract
Salmonella attached to the poultry skin is a major source of carcass contamination during processing. Once attached to the poultry skin, it is difficult to detach and inactivate Salmonella by commonly used antimicrobial agents since the pathogen is entrapped deeply in the feather follicles and the crevices on the skin. Essential oils could be natural, safe, and effective alternatives to synthetic antimicrobial agents during commercial and organic processing setup. The present study evaluated the efficacy of pimenta (Pimenta officinalis Lindl.) leaf essential oil (PEO), and its nanoemulsion in reducing Salmonella Heidelberg attachment on to turkey (Meleagris gallopavo) skin during simulated scalding (65°C) and chilling (4°C) steps in poultry processing. A multidrug resistant S. Heidelberg isolate from the 2011 ground turkey outbreak in the United States was used in the study. Results showed that PEO and the nanoemulsion resulted in significant reduction of S. Heidelberg attachment on turkey skin. Turkey skin samples treated with 1.0% PEO for 5 min resulted in >2 log10 CFU/sq. inch reduction of S. Heidelberg at 65 and 4°C, respectively (n = 6; P < 0.05). Similarly, skin samples treated with 1.0% pimenta nanoemulsion (PNE) for 5 min resulted in 1.5- and 1.8- log10 CFU/sq. inch reduction of S. Heidelberg at 65 and 4°C, respectively (n = 6; P < 0.05). In addition, PEO and PNE were effective in reducing S. Heidelberg on skin during short-term storage at 4 and 10°C (temperature abuse) (n = 6; P < 0.05). No Salmonella was detected in the dipping solution containing 0.5 or 1.0% PEO or PNE, whereas a substantial population of the pathogen survived in the control dipping solution. The results were validated using scanning electron -, and confocal - microscopy techniques. PEO or PNE could be utilized as an effective antimicrobial agent to reduce S. Heidelberg attachment to turkey skin during poultry processing.
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Affiliation(s)
| | - Anup Kollanoor Johny
- Department of Animal Science, University of Minnesota, Saint Paul, MN, United States
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özkan G, Sagdiç O, Baydar NG, Baydar H. Note: Antioxidant and Antibacterial Activities of Rosa Damascena Flower Extracts. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013204045882] [Citation(s) in RCA: 105] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Rosa damascena Mill. is one of the most important Rosa species for the flavour and fragrance industries. The high amount of residues of spent flowers after steam distillation and the potential use of their essential oils as natural antioxidants and antimicrobials lead to determine the antioxidant and antibacterial activities of fresh and spent Rosa damascena flower extracts. The total phenolic contents were 276.02±2.93mg gallic acid equivalent (GAE)/g in FF (fresh flower) extract and 248.97±2.96mg GAE/g in SF (spent flower) extract. FF and SF extracts showed 74.51±1.65 and 75.94±1.72% antiradical activities at 100ppm. The antioxidant activity of FF extract (372.26±0.96mg/g) was higher than that of SF extract (351.36± 0.84mg/g). Antibacterial activity of the extracts was determined by the agar diffusion method against 15 species of bacteria: Aeromonas hydrophila, Bacillus cereus, Enterobacter aerogenes, Enterococcus feacalis, Escherichia coli, Escherichia coli O157:H7, Klebsiella pneumoniae, Mycobacterium smegmatis, Proteus vulgaris, Pseudomonas aeruginosa, Pseudomonas fluorescens, Salmonella enteritidis, Salmonella typhimurium, Staphylococcus aureus and Yersinia enterocolitica. Statistical differences among bacteria were significant at p 0.05. Both extracts were effective against all the bacteria except E. coli O157:H7, although the FF extract was more effective than the SF extract. FF and SF extracts showed the strongest effects against S. enteritidis and M. smegmatis, respectively.
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Affiliation(s)
- G. özkan
- Agricultural Faculty, University of Süleyman Demirel, 32260 Isparta, Turkey
| | - O. Sagdiç
- Department of Food Engineering, Engineering Faculty, University of Erciyes, 38039, Kayseri, Turkey
| | - N. G. Baydar
- Department of Horticulture, Agricultural Faculty, University of Süleyman Demirel, 32260 Isparta, Turkey,
| | - H. Baydar
- Department of Field Crops, Agricultural Faculty, University of Süleyman Demirel, 32260 Isparta, Turkey
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Özkan G, Sağdiç O, Özcan M. Note: Inhibition of Pathogenic Bacteria by Essential Oils at Different Concentrations. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013203009002003] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The antimicrobial effect of 11 selected Turkish spice essential oils was investigated against seventeen pathogenic bacteria. The antimicrobial activity of the essential oils of six spices (cumin, fennel, laurel, mint, marjoram, oregano, pickling herb, sage, savory, thyme (black) and thyme) was tested at four concentrations (0.2, 0.4, 1 and 2%) on various microorganisms ( E. aerogenes, E. coli, E. coli O157:H7, K. pneumoniae, P. vulgaris, S. enteritidis, S. gallinarum, S. typhimurium, S. aureus, Y. enterocolitica, A. hydrophila, C. xerosis, M. luteus, M. smegmatis, E. feacalis, P. aeruginosa and P. fluorescens). All preparations showed antibacterial activity against at least one or more bacteria. The inhibitory effect of the essential oils was evaluated through paper disc diffusion method. In general, the essential oils at 1 and 2% levels were effective. The most active essential oils were marjoram, thyme and oregano. According to the results, the studied essential oils potentially might be used as antibacterial agents to prevent the spoilage of food products, although further research is needed.
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Affiliation(s)
- G. Özkan
- Agricultural Faculty, University of Suleyman Demirel, 32260 Isparta-Turkey
| | - O. Sağdiç
- Department of Food Engineering, Agricultural Faculty, University of Suleyman Demirel 32260, Isparta-Turkey
| | - M. Özcan
- Department of Food Engineering, Agricultural Faculty, University of Selcuk 42031, Konya-Turkey
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Sagdic O, Karahan AG, Ozcan M, Ozkan G. Note: Effect of Some Spice Extracts on Bacterial Inhibition. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013203038976] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Eighteen extracts of spices commonly consumed worldwide and grown naturally in Turkey were tested against twenty three bacterial strains to compare their antibacterial effects with eleven antibiotics. Eight pathogens and fifteen lactobacilli isolated from chick intestine were used as the test microorganisms. Pathogens (six different Staphylococcus aureus strains, Escherichia coli ATCC 25922 and Yersinia enterocolitica ATCC 1501) were grown in Nutrient broth and lactobacilli in MRS broth. Hop extracts formed inhibition zones against S. aureus strains of upto 36 mm. Inhibitory effects of hop extracts against S. aureuswere generally higher than that of erythromycin as antibiotic. Helichrysum compactum extract produced an inhibition zone of 23mm to E. coli ATCC 25922 and 26mm to Y. enterocolitica ATCC 1501. Helichrysum compactum extract inhibited the growth of Y. enterocolitica ATCC 1501 more than other spice extracts. While inhibition zones of these extracts against lactobacilli were found smaller than on S. aureus strains, inhibition zones of the same extracts against lactobacilli were found similar to those of E. coli ATCC 25922 and Y. enterocolitica ATCC 1501.
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Affiliation(s)
| | - A. G. Karahan
- Faculty of Agriculture, Department of Food Engineering, Suleyman Demirel University, 32260 Isparta, Turkey
| | - M. Ozcan
- Faculty of Agriculture, Department of Food Engineering, Selcuk University, 42031Konya, Turkey
| | - G. Ozkan
- Faculty of Agriculture, Suleyman Demirel University, 32260 Isparta, Turkey
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Petrová J, Terentjeva M, Puchalski C, Hutková J, Kántor A, Mellen M, Čuboň J, Haščík P, Kluz M, Kordiaka R, Kunová S, Kačániová M. Application of lavender and rosemary essential oils improvement of the microbiological quality of chicken quarters. POTRAVINARSTVO 2015. [DOI: 10.5219/550] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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Meng R, Zhao Z, Guo N, Liu Z, Zhao X, Li W, Li X, Shi C, Nie D, Wang W, Liu T, Ma W, Yu L, Li J. Effect of honokiol on exotoxin proteins listeriolysin O and p60 secreted by Listeria monocytogenes. J Med Microbiol 2015; 64:1474-1480. [DOI: 10.1099/jmm.0.000183] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Affiliation(s)
- Rizeng Meng
- Public Health College, Jilin University, 130062 Changchun, PR China
- Jilin Enrty-exit Inspection and Quarantine Bureau, Changchun, 130062, PR China
| | - Ziwen Zhao
- Public Health College, Jilin University, 130062 Changchun, PR China
- Department of Food Quality and Safety, Jilin University, 130062 Changchun, PR China
| | - Na Guo
- Public Health College, Jilin University, 130062 Changchun, PR China
- Department of Food Quality and Safety, Jilin University, 130062 Changchun, PR China
| | - Zonghui Liu
- Department of Food Quality and Safety, Jilin University, 130062 Changchun, PR China
| | - Xingchen Zhao
- Department of Food Quality and Safety, Jilin University, 130062 Changchun, PR China
| | - Wenli Li
- Department of Food Quality and Safety, Jilin University, 130062 Changchun, PR China
| | - Xiaoxu Li
- Department of Food Quality and Safety, Jilin University, 130062 Changchun, PR China
| | - Ce Shi
- Department of Food Quality and Safety, Jilin University, 130062 Changchun, PR China
| | - Dandan Nie
- Jilin Enrty-exit Inspection and Quarantine Bureau, Changchun, 130062, PR China
| | - Weilin Wang
- Jilin Enrty-exit Inspection and Quarantine Bureau, Changchun, 130062, PR China
| | - Tao Liu
- Key Laboratory of Zoonosis Research, Ministry of Education, Institute of Zoonosis, College of Veterinary Medicine, Jilin University, 130062 Changchun, PR China
| | - Wenchen Ma
- Jilin Enrty-exit Inspection and Quarantine Bureau, Changchun, 130062, PR China
| | - Lu Yu
- Key Laboratory of Zoonosis Research, Ministry of Education, Institute of Zoonosis, College of Veterinary Medicine, Jilin University, 130062 Changchun, PR China
- Public Health College, Jilin University, 130062 Changchun, PR China
| | - Juan Li
- Public Health College, Jilin University, 130062 Changchun, PR China
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Hintz T, Matthews KK, Di R. The Use of Plant Antimicrobial Compounds for Food Preservation. BIOMED RESEARCH INTERNATIONAL 2015; 2015:246264. [PMID: 26539472 PMCID: PMC4619768 DOI: 10.1155/2015/246264] [Citation(s) in RCA: 101] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 04/03/2015] [Accepted: 07/08/2015] [Indexed: 12/14/2022]
Abstract
Foodborne disease is a global issue with significant impact on human health. With the growing consumer demand for natural preservatives to replace chemical compounds, plant antimicrobial compounds must be thoroughly investigated for their potential to serve as biopreservatives. This review paper will focus on the plant-derived products as antimicrobial agents for use in food preservation and to control foodborne pathogens in foods. Structure, modes of action, stability, and resistance to these plant compounds will be discussed as well as their application in food industries and possible technologies by which they can be delivered. Benefits as well as challenges, such as the need for further research for implementation and governmental regulation, will be highlighted.
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Affiliation(s)
- Tana Hintz
- Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, USA
| | - Karl K. Matthews
- Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, USA
| | - Rong Di
- Department of Plant Biology, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, USA
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Ruengvisesh S, Loquercio A, Castell-Perez E, Taylor TM. Inhibition of Bacterial Pathogens in Medium and on Spinach Leaf Surfaces using Plant-Derived Antimicrobials Loaded in Surfactant Micelles. J Food Sci 2015; 80:M2522-9. [PMID: 26444985 DOI: 10.1111/1750-3841.13085] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2015] [Accepted: 08/22/2015] [Indexed: 11/28/2022]
Abstract
UNLABELLED Encapsulation of hydrophobic plant essential oil components (EOC) into surfactant micelles can assist the decontamination of fresh produce surfaces from bacterial pathogens during postharvest washing. Loading of eugenol and carvacrol into surfactant micelles of polysorbate 20 (Tween 20), Surfynol® 485W, sodium dodecyl sulfate (SDS), and CytoGuard® LA 20 (CG20) was determined by identification of the EOC/surfactant-specific maximum additive concentration (MAC). Rheological behavior of dilute EOC-containing micelles was then tested to determine micelle tolerance to shearing. Antimicrobial efficacy of EOC micelles against Escherichia coli O157:H7 and Salmonella enterica serotype Saintpaul was first evaluated by the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Pathogen-inoculated spinach was treated with eugenol-containing micelles applied via spraying or immersion methods. SDS micelles produced the highest MACs for EOCs, while Tween 20 loaded the lowest amount of EOCs. Micelles demonstrated Newtonian behavior in response to shearing. SDS and CG20-derived micelles containing EOCs produced the lowest MICs and MBCs for pathogens. E. coli O157:H7 and S. Saintpaul were reduced on spinach surfaces by application of eugenol micelles, though no differences in numbers of surviving pathogens were observed when methods of antimicrobial micelle application (spraying, immersion) was compared (P ≥ 0.05). Data suggest eugenol in SDS and CG20 micelles may be useful for produce surface decontamination from bacterial pathogens during postharvest washing. PRACTICAL APPLICATION Antimicrobial essential oil component (EOC)-containing micelles assist the delivery of natural food antimicrobials to food surfaces, including fresh produce, for decontamination of microbial foodborne pathogens. Antimicrobial EOC-loaded micelles were able to inhibit the enteric pathogens Escherichia coli O157:H7 and Salmonella Saintpaul in liquid medium and on spinach surfaces. However, pathogen reduction generally was not impacted by the method of micelle application (spraying, immersion washing) on spinach surfaces.
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Affiliation(s)
- Songsirin Ruengvisesh
- Dept. of Nutrition and Food Science, Texas A&M Univ, College Station, TX, 77843-2253, U.S.A
| | - Andre Loquercio
- Dept. of Nutrition and Food Science, Texas A&M Univ, College Station, TX, 77843-2253, U.S.A
| | - Elena Castell-Perez
- Dept. of Biological and Agricultural Engineering, Texas A&M Univ, College Station, TX, 77843-2117, U.S.A
| | - T Matthew Taylor
- Dept. of Animal Science, Texas A&M Univ, College Station, TX, 77843-2471, U.S.A
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Sharifi-Rad J, Hoseini-Alfatemi SM, Sharifi-Rad M, Teixeira da Silva JA. Antibacterial, antioxidant, antifungal and anti-inflammatory activities of crude extract from Nitraria schoberi fruits. 3 Biotech 2015; 5:677-684. [PMID: 28324518 PMCID: PMC4569636 DOI: 10.1007/s13205-014-0266-1] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2014] [Accepted: 10/31/2014] [Indexed: 01/30/2023] Open
Abstract
This study is the first comprehensive investigation of the antibacterial, antioxidant, antifungal and anti-inflammatory activities of a crude extract from Nitraria schoberi L. (Zygophyllaceae) fruits. The extract was tested against four Gram-negative (Pseudomonas aeruginosa, Enterobacter aerogenes, Klebsiella pneumoniae and Acinetobacter lwoffii) and one Gram-positive (Staphylococcus aureus) bacteria using the agar disc diffusion and microdilution methods. P. aeruginosa was inhibited the most (widest inhibition zone) while K. pneumonia showed the largest MIC value. The antioxidant activity of fruits (0.02 mg/mL vs. 0.04, 0.06 and 1.00 mg/mL for α-tocopherol, butylated hydroxyanisole and ascorbic acid, respectively) was determined by the paired diene method. The antifungal activity of N. schoberi fruits was tested against different fungi, including Aspergillus niger and Candida albicans, with 300 µg/mL of fruit extract being the most effective concentration. The percentage of anti-inflammatory activity assayed for N. schoberi fruit extract at 100, 200 and 500 µg/mL was 36.12, 59.89 and 88.33 %, respectively. N. schoberi fruits possess potent antibacterial, antioxidant, antifungal and anti-inflammatory properties, and may be used as an antibacterial and antifungal to treat diseases and/or as a protective agent against disorders associated with oxidative stress and inflammation.
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Affiliation(s)
- Javad Sharifi-Rad
- Zabol Medicinal Plants Research Center, Zabol University of Medical Sciences, Zabol, Iran.
- Department of Pharmacognosy, Faculty of Pharmacy, Zabol University of Medical Sciences, Zabol, Iran.
| | - Seyedeh Mahsan Hoseini-Alfatemi
- Pediatric Infections Research Center, Mofid Children Hospital, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Majid Sharifi-Rad
- Department of Range and Watershed Management, Faculty of Natural Resources, University of Zabol, Zabol, Iran
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Eresam EKK, Pinto S, Aparnathi KD. Concise and informative title: evaluation of selected spices in extending shelf life of paneer. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:2043-52. [PMID: 25829584 PMCID: PMC4375179 DOI: 10.1007/s13197-013-1226-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/10/2013] [Accepted: 11/26/2013] [Indexed: 10/25/2022]
Abstract
Black pepper, cardamom, cinnamon and clove were tested for their relative efficacy in improving shelf life of paneer. All the spices were incorporated in paneer @ 0 (control), 0.2, 0.4, 0.6, 0.8 and 1.0 % by wt. of expected yield of paneer. Addition of black pepper, cardamom or clove at the rate of 0.6 % by weight or cinnamon at the rate of 0.4 % by weight was found to be acceptable. Therefore, paneer was prepared by incorporating black pepper, cardamom and clove i.e. Bp, Ca and Cl @ 0.6 % and cinnamon (Ci) @ 0.4 % by wt. of expected yield of paneer. All the paneer samples viz. Bp, Ca, Cl and Ci were subjected to sensory evaluation when fresh and after interval of 7 days during storage at 7 ± 1 °C up to 28 days. Results indicated that control remained acceptable up to 7 days, Bp up to 14 days of storage and Cl up to 21st day of storage. The overall acceptability score of Ca remained well above the acceptable level even on 28th day of the storage. Results of changes in chemical characteristics indicate that amongst all the spices studied, cardamom had maximum ability to control the rate of increase in acidity, free fatty acids content and soluble nitrogen content in paneer during storage. The order of the relative effectiveness in enhancing shelf life of paneer was cardamom > cinnamon > clove > black pepper. The effect of cardamom on microbial counts of paneer viz. standard plate counts (SPC), yeast and mould count and coliform count were evaluated. Among the spices studied, cardamom was found to be the best spice to improve shelf life of paneer up to 28 days of storage at 7 ± 1 °C.
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Affiliation(s)
- E. Krishna Kumari Eresam
- />Dairy Chemistry Department, SMC College of Dairy Science, Anand Agricultural University, Anand, 388 110 India
| | - Suneeta Pinto
- />Dairy Technology Department, SMC College of Dairy Science, Anand Agricultural University, Anand, 388 110 India
| | - K. D. Aparnathi
- />Dairy Chemistry Department, SMC College of Dairy Science, Anand Agricultural University, Anand, 388 110 India
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Park SY, Bae SC, Ha SD. Heat inactivation of a norovirus surrogate in cell culture lysate, abalone meat, and abalone viscera. FOOD AND ENVIRONMENTAL VIROLOGY 2015; 7:58-66. [PMID: 25526718 DOI: 10.1007/s12560-014-9176-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2014] [Accepted: 12/08/2014] [Indexed: 06/04/2023]
Abstract
The current study examined the effects of temperature and heat treatment duration on murine norovirus-1 (MNV-1) from both viral cell culture lysate (7-8 log10 PFU) and experimentally contaminated abalone meat and viscera (5-6 log10 PFU) as a model of human norovirus (NoV). MNV-1 titers in cell culture lysate, abalone meat, and abalone viscera were gradually reduced to 1.93-4.55, 1.79-3.00, and 2.26-3.26 log10 PFU/ml, respectively, after treatment at 70 °C for 1-10 min. Treatment at 85 °C for 1-5 min gradually reduced MNV-1 titers in abalone meat to 2.71-4.15 log10 PFU/ml. MNV-1 titers in abalone viscera were gradually reduced to 2.91-3.46 log10 PFU/ml after treatment at 85 °C for 1-3 min. No significant difference (P > 0.05) was found in MNV-1 titers in the abalone meat and viscera among treatment groups (70 °C for 5 min, 70 °C for 3 min, and 85 °C for 1 min). Complete inactivation of MNV-1 in cell culture lysate was determined at 85 °C for ≥1 min and 100 °C for ≥0.5 min. Complete inactivation of MNV-1 in abalone was determined at 100 °C for ≥0.5 min for meat, and 85 °C for 5 min and 100 °C for ≥0.5 min for viscera. At treatments at 70 °C, the Td-values (3 log reduction time) were significantly lower (P < 0.05) in the cell culture lysate (3.38) than for the abalone meat (6.07) and viscera (10.73). Td = 3 values were not significantly different (P > 0.05) between abalone meat (1.78) and abalone viscera (1.33) at treatments at 85 °C. This study suggests that 100 °C for ≥0.5 min could potentially be used to inactivate NoV in molluscan shellfishes, including viscera.
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Affiliation(s)
- Shin Young Park
- Department of Food Science and Technology, Chung-Ang University, 72-1 Nae-Ri, Daeduck-Myun, Ansung, Gyeounggi-do, 456-756, Republic of Korea
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Tao F, Hill LE, Peng Y, Gomes CL. Synthesis and characterization of β-cyclodextrin inclusion complexes of thymol and thyme oil for antimicrobial delivery applications. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.037] [Citation(s) in RCA: 117] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Buch S, Pinto S, Aparnathi KD. Evaluation of efficacy of turmeric as a preservative in paneer. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:3226-34. [PMID: 26396315 PMCID: PMC4571264 DOI: 10.1007/s13197-012-0871-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/20/2012] [Accepted: 10/08/2012] [Indexed: 11/28/2022]
Abstract
A study was conducted to evaluate turmeric as a preservative for extending shelf life of paneer. In the first part of the study, turmeric was incorporated in the product at the rate of 0.0 (control), 0.2, 0.4, 0.6, 0.8 and 1.0 % by weight of expected yield of paneer. Based on changes in sensory score of paneer, the rate of addition of turmeric to milk was selected as 0.4 % by weight of expected yield of paneer. In the next part the effect of addition of turmeric at the rate of 0.4 % by weight of expected yield of paneer before heat treatment of milk and after heat treatment of milk was studied. The prepared samples of paneer were subjected to sensory evaluation when fresh and after the interval and during storage for 12 days at 7±1 °C. The samples of stored paneer obtained in case of turmeric added before heating of milk scored higher. It was observed that the addition of turmeric before heat treatment of milk markedly reduced taste of raw turmeric in resultant samples of paneer. Therefore, it was decided to try one higher (0.6 %) concentration of turmeric along with 0.4 % in the next part where the effectiveness of turmeric in extending the shelf life of paneer was evaluated. The samples of paneer with 0.6 % turmeric by weight of expected yield of paneer remain acceptable up to 12 days on storage at 7±1 °C. The present study entailed to conclude that addition of turmeric in paneer at the rate greater than 0.6 % by weight of expected yield of paneer results into sharp decline in sensory score of paneer. Addition of turmeric at the rate of 0.6 % by weight of expected yield of paneer extends the shelf life of paneer up to 12 days on storage at 7±1 °C.
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Affiliation(s)
- Shweta Buch
- />34, Balleshwar Bunglows, Opp. India Colony, Bopal, Ahmedabad 380 058 India
| | - Suneeta Pinto
- />Dairy Technology Department, SMC College of Dairy Science, Anand Agricultural University, Anand, 388 110 India
| | - K. D. Aparnathi
- />Dairy Chemistry Department, SMC College of Dairy Science, Anand Agricultural University, Anand, 388 110 India
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Es'haghi Gorji M, Noori N, Nabizadeh Nodehi R, Jahed Khaniki G, Rastkari N, Alimohammadi M. The evaluation of Zataria multiflora Boiss. essential oil effect on biogenic amines formation and microbiological profile in Gouda cheese. Lett Appl Microbiol 2014; 59:621-30. [PMID: 25163583 DOI: 10.1111/lam.12319] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2014] [Revised: 08/14/2014] [Accepted: 08/23/2014] [Indexed: 11/30/2022]
Abstract
UNLABELLED The effect of Zataria multiflora Boiss. (Z. multiflora) essential oils (EO) on biogenic amines (BAs) production and microbial counts in Gouda cheese has been investigated. Zataria multiflora was added to milk in different concentrations (0·05, 0·1, 0·2 and 0·4% (v/v)). The BAs (tyramine and histamine) were measured by RP-HPLC, following extraction from the cheese. Various microbiological analyses (aerobic mesophilic bacteria, enterococci, mesophilic lactobacilli, Enterobacteriaceae, lactococci and yeasts) were performed during ripening using the viable plate count method on specific culture media. The overall acceptability of cheeses was investigated by seven panellists. All the samples containing different concentrations of EO were acceptable to the panellists. Also, Gouda cheeses with 0·2% Z. multiflora EO showed the highest acceptability among all the samples. At the end of maturation period, 0·1, 0·2 and 0·4% Z. multiflora EO reduced tyramine and histamine significantly to 5%, 22% and 44% for tyramine and 14%, 29% and 46% for histamine, respectively, when compared to the control group. The increase of Z. multiflora EO concentrations led to further decrease in BAs content and microbial counts. The maximum microbiological reduction was observed in yeasts, and minimum microbiological reduction was seen in Enterobacteriaceae counts. Zataria multiflora EO could be used for reduction of BAs and also as a flavouring agent in Gouda cheese and could contribute to consumers' health. SIGNIFICANCE AND IMPACT OF THE STUDY The presence of biogenic amines in cheese has a serious impact on public health. Besides, there is growing concern about the use of chemical preservatives and the food industry is looking for new natural preservation methods. Zataria multiflora Boiss. essential oil is well known for its antimicrobial effects, and we attempted to reduce biogenic amines formation in Gouda cheese using Z. multiflora Boiss. essential oil as a natural additive. Furthermore, the desirable organoleptic qualities such as flavour, odour, texture and colour were achieved by adding Z. multiflora Boiss. to cheese.
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Affiliation(s)
- M Es'haghi Gorji
- Environmental Health Department, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
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Park S, Kim SH, Ju IS, Cho JI, Ha SD. Thermal Inactivation of Murine Norovirus-1 in Suspension and in Dried Mussels (M
ytilus edulis
). J Food Saf 2014. [DOI: 10.1111/jfs.12113] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- S.Y. Park
- School of Food Science and Technology; Chung-Ang University; 72-1 Nae-Ri, Daeduck-Myun Ansung Kyunggido 456-756 Korea
| | - S.-H. Kim
- Ministry of Food and Drug Safety; Chungbuk Korea
| | - I.-S. Ju
- Ministry of Food and Drug Safety; Chungbuk Korea
| | - J.-I. Cho
- Ministry of Food and Drug Safety; Chungbuk Korea
| | - S.-D. Ha
- School of Food Science and Technology; Chung-Ang University; 72-1 Nae-Ri, Daeduck-Myun Ansung Kyunggido 456-756 Korea
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Bonilla J, Vargas M, Atarés L, Chiralt A. Effect of Chitosan Essential Oil Films on the Storage-Keeping Quality of Pork Meat Products. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1329-3] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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El Abed N, Kaabi B, Smaali MI, Chabbouh M, Habibi K, Mejri M, Marzouki MN, Ben Hadj Ahmed S. Chemical Composition, Antioxidant and Antimicrobial Activities of Thymus capitata Essential Oil with Its Preservative Effect against Listeria monocytogenes Inoculated in Minced Beef Meat. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2014; 2014:152487. [PMID: 24719640 PMCID: PMC3955612 DOI: 10.1155/2014/152487] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2013] [Accepted: 01/10/2014] [Indexed: 01/05/2023]
Abstract
The chemical composition, antioxidant and antimicrobial activities, and the preservative effect of Thymus capitata essential oil against Listeria monocytogenes inoculated in minced beef meat were evaluated. The essential oil extracted was chemically analyzed by gas chromatography-mass spectrometry. Nineteen components were identified, of which carvacrol represented (88.89%) of the oil. The antioxidant activity was assessed in vitro by using both the DPPH and the ABTS assays. The findings showed that the essential oil exhibited high antioxidant activity, which was comparable to the reference standards (BHT and ascorbic acid) with IC50 values of 44.16 and 0.463 μ g/mL determined by the free-radical scavenging DPPH and ABTS assays, respectively. Furthermore, the essential oil was evaluated for its antimicrobial activity using disc agar diffusion and microdilution methods. The results demonstrated that the zone of inhibition varied from moderate to strong (15-80 mm) and the minimum inhibition concentration values ranged from 0.32 to 20 mg/mL. In addition, essential oil evaluated in vivo against Listeria monocytogenes showed clear and strong inhibitory effect. The application of 0.25 or 1% (v/w) essential oil of T. capitata to minced beef significantly reduced the L. monocytogenes population when compared to those of control samples (P-value <0.01).
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Affiliation(s)
- Nariman El Abed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), Institut National de Sciences Appliquées et de Technologie (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Belhassen Kaabi
- Laboratoire d'Epidémiologie et d'Ecologie des Parasites, Institut Pasteur de Tunis, BP 74, 1002 Tunis Belvédère, Tunisia
| | - Mohamed Issam Smaali
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), Institut National de Sciences Appliquées et de Technologie (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Meriem Chabbouh
- Institut National Agronomique de Tunisie, 1002 Tunis, Tunisia
| | - Kamel Habibi
- Institut Supérieur des Etudes Technologiques de Zaghouan, 1121 Mograne, Tunisia
| | - Mondher Mejri
- Institut Supérieur des Etudes Technologiques de Zaghouan, 1121 Mograne, Tunisia
| | - Mohamed Nejib Marzouki
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), Institut National de Sciences Appliquées et de Technologie (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
| | - Sami Ben Hadj Ahmed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), Institut National de Sciences Appliquées et de Technologie (INSAT), BP 676, 1080 Tunis Cedex, Tunisia
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Abdollahzadeh E, Rezaei M, Hosseini H. Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.07.004] [Citation(s) in RCA: 127] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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48
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Jayasena DD, Jo C. Essential oils as potential antimicrobial agents in meat and meat products: A review. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.09.002] [Citation(s) in RCA: 218] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Rahman A, Al-Reza SM, Kang SC. Antilisterial Effect of Essential Oil and Extracts of Poncirus trifoliate
Rafin. Seeds. J Food Biochem 2013. [DOI: 10.1111/jfbc.12024] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Atiqur Rahman
- Department of Applied Chemistry and Chemical Technology; Islamic University; Kushtia Bangladesh
| | - Sharif M. Al-Reza
- Department of Applied Chemistry and Chemical Technology; Islamic University; Kushtia Bangladesh
| | - Sun Chul Kang
- Department of Biotechnology; Daegu University; Kyoungsan Kyoungbook 712-714 Republic of Korea
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Effect of Achyranthes asperaRoot and Terminalia arjunaBark on Aerotolerant Responses in Streptococcus mutans. J CHEM-NY 2013. [DOI: 10.1155/2013/345059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In the present study, the effect of hydroalcoholic extract ofAchyranthes asperaroot (AAR) andTerminalia arjunabark (TAB) on the aerotolerant capacities ofStreptococcus mutanswas examined. AAR and TAB extracts were found to inhibit the prime antioxidant enzymes like manganese superoxide dismutase (MnSOD), NADH oxidases, and glutathione peroxidase (GPx), altering the aerotolerant responses inS. mutans. Consequently,S. mutansare unable to withstand the oxidative stress and thus are made more susceptible to the antimicrobial activity.
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