1
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Chen D, Wang Q, Yang Y, Zhang Y, Zuo P, Guo Y, Shen Z. Preservative effects of Osmanthus fragrans flower flavonoids on fresh-cut Yuluxiang pear. Heliyon 2024; 10:e29748. [PMID: 38694105 PMCID: PMC11058293 DOI: 10.1016/j.heliyon.2024.e29748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 04/13/2024] [Accepted: 04/15/2024] [Indexed: 05/03/2024] Open
Abstract
Osmanthus fragrans flower flavonoids (OFFF) possess superior antioxidant and antibacterial activities. However, scant information exists on the efficacy of these secondary metabolites as preservatives for fresh-cut fruits and vegetables. Here, OFFF were tested as a natural preservative for the first time in fresh-cut Yuluxiang pear (Pyrus bretschneideri Rehd.) to assess effects on fruit quality. OFFF-treated samples showed significant retention of firmness, titratable acid, soluble solid content, and weight. Moreover, OFFF maintained the original fruit color, inhibited the decline of total phenol, reducing power and 2,2-diphenyl-1-picrylhydrazyl radical scavenging power, and diminished polyphenol oxidase and peroxidase oxidase activities. Furthermore, OFFF treatment effectively inhibited microbial growth. OFFF-treated samples also displayed better sensory quality. Considering cost and effectiveness, the most suitable concentrations of OFFF extract for fresh-cut Yuluxiang pear preservation were 0.7 and 0.9 mg/mL. The results indicate that OFFF treatment may be a potent strategy to inhibit browning and enhance nutritional properties of fresh-cut pear fruit.
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Affiliation(s)
- Dixin Chen
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang, 471000, China
| | - Qian Wang
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang, 471000, China
| | - Yingjun Yang
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang, 471000, China
| | - Yang Zhang
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang, 471000, China
| | - Peijie Zuo
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang, 471000, China
| | - Yujie Guo
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang, 471000, China
| | - Zhiguo Shen
- Henan Academy of Forestry, Zhengzhou, Henan, 450008, China
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2
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Chang S, Guo Q, Du G, Tang J, Liu B, Shao K, Zhao X. Probiotic-loaded edible films made from proteins, polysaccharides, and prebiotics as a quality factor for minimally processed fruits and vegetables: A review. Int J Biol Macromol 2023; 253:127226. [PMID: 37802455 DOI: 10.1016/j.ijbiomac.2023.127226] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 09/24/2023] [Accepted: 10/01/2023] [Indexed: 10/10/2023]
Abstract
Minimally processed fruits and vegetables (MPFVs) are gaining popularity in households because of their freshness, convenience, and rapid consumption, all of which align with today's busy lifestyles. However, their exposure of large surface areas during peeling and slicing can result in contamination by foodborne pathogens and spoilage bacteria, posing potential food safety concerns. In addition, enzymatic browning of MPFVs can significantly reduce their consumer appeal. Therefore, it is necessary to adopt certain methods to protect MPFVs. Recent studies have shown that utilizing biopolymer-based edible films containing probiotics is a promising approach to preserving MPFVs. These active food packaging films exhibit barrier function, antioxidant function, and antimicrobial function while protecting the viability of probiotics, which is essential to maintain the nutritional value and quality of MPFVs. This paper reviews microbial contamination in MPFVs and the preparation of probiotic-loaded edible films with common polysaccharides (alginate, gellan gum, and starch), proteins (zein, gelatin, and whey protein isolate), prebiotics (oligofructose, inulin, and fructooligosaccharides). It also explores the potential application of probiotic-loaded biopolymer films/coatings on MPFVs, and finally examines the practical application requirements from a consumer perspective.
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Affiliation(s)
- Shuaidan Chang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China; School of Public Health (Shenzhen), Sun Yat-sen University, Shenzhen, China
| | - Qi Guo
- Henan Agr Univ, Coll Food Sci & Technol, Zhengzhou 450002, China
| | - Gengan Du
- Henan Univ Technol, Sch Food & Strateg Reserv, Zhengzhou 450001, China
| | - Jiayao Tang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Bin Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Kan Shao
- Department of Environmental and Occupational Health, School of Public Health - Bloomington, Indiana University, Bloomington, Indiana 47405, United States
| | - Xubo Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China.
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3
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Feng K, Huangfu L, Liu C, Bonfili L, Xiang Q, Wu H, Bai Y. Electrospinning and Electrospraying: Emerging Techniques for Probiotic Stabilization and Application. Polymers (Basel) 2023; 15:polym15102402. [PMID: 37242977 DOI: 10.3390/polym15102402] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/11/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
Probiotics are beneficial for human health. However, they are vulnerable to adverse effects during processing, storage, and passage through the gastrointestinal tract, thus reducing their viability. The exploration of strategies for probiotic stabilization is essential for application and function. Electrospinning and electrospraying, two electrohydrodynamic techniques with simple, mild, and versatile characteristics, have recently attracted increased interest for encapsulating and immobilizing probiotics to improve their survivability under harsh conditions and promoting high-viability delivery in the gastrointestinal tract. This review begins with a more detailed classification of electrospinning and electrospraying, especially dry electrospraying and wet electrospraying. The feasibility of electrospinning and electrospraying in the construction of probiotic carriers, as well as the efficacy of various formulations on the stabilization and colonic delivery of probiotics, are then discussed. Meanwhile, the current application of electrospun and electrosprayed probiotic formulations is introduced. Finally, the existing limitations and future opportunities for electrohydrodynamic techniques in probiotic stabilization are proposed and analyzed. This work comprehensively explains how electrospinning and electrospraying are used to stabilize probiotics, which may aid in their development in probiotic therapy and nutrition.
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Affiliation(s)
- Kun Feng
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Lulu Huangfu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Chuanduo Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Laura Bonfili
- School of Biosciences and Veterinary Medicine, University of Camerino, 62032 Camerino, Italy
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
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Colás-Medà P, Viñas I, Alegre I. Evaluation of Commercial Anti-Listerial Products for Improvement of Food Safety in Ready-to-Eat Meat and Dairy Products. Antibiotics (Basel) 2023; 12:antibiotics12020414. [PMID: 36830324 PMCID: PMC9952070 DOI: 10.3390/antibiotics12020414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 02/10/2023] [Accepted: 02/17/2023] [Indexed: 02/22/2023] Open
Abstract
In ready-to-eat products, such as cooked ham, fresh cheese, and fuet in which Listeria monocytogenes is a concern, the use of biopreservation techniques represents an additional hurdle to inhibit pathogen growth during storage. The objective of this study was to apply several biopreservation techniques in three different food matrices to reduce the growth of Listeria innocua, used as a surrogate of L. monocytogenes. Several lactic acid bacteria, the bacteriocin nisin, the bacteriophage PhageGuard ListexTM P100, and the enzyme lysozyme were evaluated. Cooked ham treated with the bacteriophage PhageGuard ListexTM at 0.5% or with the lactic acid bacteria SafePro® B-SF-43 (25 g/100 kg) reduced L. innocua population to below the detection limit after 7 days of storage (4 °C plus modified atmosphere packaging). In fresh cheese, the application of PhageGuard ListexTM at 0.2 and 0.5% reduced L. innocua counts by more than 3.4 logarithmic units after 6 days at 4 °C. In fuet, the 1.0% of PhageGuard ListexTM reduced L. innocua population by 0.7 ± 0.2 logarithmic units in front of control with no significant differences to other evaluated biopreservative agents. The present results confirm that the application of biopreservation techniques was able to inhibit L. innocua in fuet, cooked ham, and fresh cheese, and suggest that the type of food matrix and its physicochemical characteristics influence the biopreservative efficacy.
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5
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Bhatkar NS, Shirkole SS, Brennan C, Thorat BN. Pre‐processed
fruits as raw materials: part
II
—process conditions, demand and safety aspects. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Nikita S. Bhatkar
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai ICT‐IOC Campus Bhubaneswar 751013 India
| | - Shivanand S. Shirkole
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai ICT‐IOC Campus Bhubaneswar 751013 India
| | - Charles Brennan
- School of Science STEM College, RMIT University Melbourne Australia
| | - Bhaskar N. Thorat
- Department of Chemical Engineering Institute of Chemical Technology Mumbai ICT‐IOC Campus Bhubaneswar 751013 India
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6
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Zhao Q, Tang S, Fang X, Wang Z, Jiang Y, Guo X, Zhu J, Zhang Y. The Effect of Lactiplantibacillus plantarum BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage. Microorganisms 2021; 9:2404. [PMID: 34835529 DOI: 10.3390/microorganisms9112404] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 11/17/2021] [Accepted: 11/20/2021] [Indexed: 12/11/2022] Open
Abstract
In order to explore whether beneficial lactic acid bacteria (LAB) could prolong the shelf life and improve the quality of fresh-cut apples, Lactiplantibacillus plantarum BX62, which was isolated from traditional fermented yak yogurt, and chitosan (CT), were applied to fresh-cut apples, subsequently stored at 4 °C. On days 0, 2, 4, 6, and 8, apple slices were taken for physicochemical, microbiological analysis, and sensory evaluation. The results showed that apple slices coated with L. plantarum BX62 (8 log CFU/mL) presented lower weight loss and browning rate, higher DPPH scavenging capacity, and achieved more effective inhibition of polyphenol oxidase (PPO) and peroxidase (POD) activities compared to the control samples. The application of CT alone or in combination with L. plantarum BX62 resulted in a significant reduction in aerobic mesophilic bacteria (AMB), aerobic psychrophilic bacterial (APB), yeast and molds (YAMs) counts (2.31 log CFU/g for AMB, 2.55 for APB, and 1.58 for YAMs). In addition, L. plantarum BX62 coated apples showed acceptable sensory properties in terms of color, flavor, taste, texture, and overall visual quality during 8 d of storage. On this basis, L. plantarum BX62 could be used as an excellent bio-preservative to extend the shelf life and improve the quality of fresh-cut apples.
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7
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de Oliveira KÁR, Fernandes KFD, de Souza EL. Current Advances on the Development and Application of Probiotic-Loaded Edible Films and Coatings for the Bioprotection of Fresh and Minimally Processed Fruit and Vegetables. Foods 2021; 10:2207. [PMID: 34574315 DOI: 10.3390/foods10092207] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/10/2021] [Accepted: 09/16/2021] [Indexed: 11/21/2022] Open
Abstract
The application of probiotics has emerged as an innovative bioprotection technology to preserve fresh and minimally processed fruit and vegetables. This review discusses the most recent advances on the development and application of probiotic-loaded edible films/coatings as a strategy to preserve fresh or minimally processed fruit and vegetables. Available studies have shown a variety of materials, including hydrocolloids (polysaccharides and proteins) and lipids, used alone or in combination to formulate edible films/coatings loaded with probiotics. Plasticizers and surfactants are usually required to formulate these edible films/coatings. The reported antimicrobial effects of probiotic-loaded edible films/coating and quality parameters of coated fruit and vegetables could vary according to the characteristics of the materials used in their formulation, loaded probiotic strain and its dose. The antimicrobial effects of these films/coatings could be linked to the action of various metabolites produced by embedded probiotic cells with inhibitory effects on microorganisms contaminating fruit and vegetable surfaces. The implication of the use of probiotic-loaded edible films/coatings should be their antimicrobial effects against pathogenic and spoilage microorganisms and efficacy to control the ripening of fruit and vegetables, helping the coated products to maintain their safety, quality, nutritional and functional characteristics for a more prolonged storage period.
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8
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Saravanakumar K, Sathiyaseelan A, Mariadoss AVA, Chelliah R, Shin S, Park S, Oh DH, Wang MH. Slightly acidic electrolyzed water combination with antioxidants and fumaric acid treatment to maintain the quality of fresh-cut bell peppers. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111565] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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9
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Nie P, Wang M, Zhao Y, Liu S, Chen L, Xu H. Protective Effect of Lactobacillus rhamnosus GG on TiO 2 Nanoparticles-Induced Oxidative Stress Damage in the Liver of Young Rats. Nanomaterials (Basel) 2021; 11:803. [PMID: 33801059 DOI: 10.3390/nano11030803] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 03/13/2021] [Accepted: 03/18/2021] [Indexed: 12/17/2022]
Abstract
The potential toxicity of titanium dioxide nanoparticles (TiO2 NPs) to mammals has become a widespread concern. Young individuals exposed to TiO2 NPs have a higher risk than adults. In this study, the protective effects of Lactobacillus rhamnosus GG (LGG) on liver toxicity in young rats induced by TiO2 NPs were explored. Results show that the four-week-old rats that underwent LGG after the oral intake of TiO2 NPs could prevent weight loss, reduce hematological indicators (WBC and NEUT) and serum biochemical indicators (AST, ALT, AST/ALT, and ALP). Moreover, it alleviated the pathological damage of the liver (as indicated by the disordered hepatocytes, more eosinophilic, ballooning degeneration, and accompany with blood cells), but it did not reduce the Ti contents in the liver. In addition, RT-qPCR results indicated that LGG restored the expression of anti-oxidative stress-related genes, such as SOD1, SOD2, CAT, HO-1, GSH, GCLC, and GCLM in the liver. In summary, the hepatotoxicity of TiO2 NPs in young rats is closely related to oxidative stress, and the antioxidant effect of LGG might protect the harmful effects caused by TiO2 NPs.
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10
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Hashemi SMB, Jafarpour D. Bioactive edible film based on Konjac glucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh-cut kiwis. J Food Sci 2021; 86:513-522. [PMID: 33415755 DOI: 10.1111/1750-3841.15568] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2020] [Revised: 11/28/2020] [Accepted: 12/01/2020] [Indexed: 01/16/2023]
Abstract
This study investigates the efficacy of Lactobacillus plantarum strains (L. plantarum LP3, L. plantarum AF1, and L. plantarum LU5) incorporated into a Konjac-based edible coating in order to prevent fungi growth and retain physicochemical characteristics of fresh-cut kiwis kept at 4 °C for 5 days. For this purpose, probiotic survivability, fungi counts, decay percentage, color changes, titratable acidity (TA), total soluble solids (TSS), ascorbic acid content, chlorophyll amount, total phenolics, and DPPH radical scavenging of fresh-cut kiwis were evaluated. Results indicated that the population of L. plantarum strains in all treated groups retained at sufficient amounts of probiotic consumption (above 6 and 7 log CFU/g) at the end of the storage period and L. plantarum LP3 had the highest viability in comparison to other strains. The incorporation of L. plantarum in Konjac coatings markedly reduced the amount of decay and color changes and maintained the chlorophyll and ascorbic acid contents of fresh-cut kiwis compared to control samples. After 5 days of storage, total phenol content and the DPPH antiradical activities of coated kiwi slices treated with probiotics were observed about 1.2 and 10.23 g/kg compared to the pure Konjac-coated (0.84 and 7.6 g/kg) and Konjac-uncoated samples (0.44 and 4.1 g/kg), respectively. No significant difference in TSS and TA of various treatments was detected. Coated kiwi slices loaded with probiotics had higher overall acceptability compared to Konjac-coated and control samples. In addition, probiotic treatment significantly reduced mold and yeast counts compared to the control group. PRACTICAL APPLICATIONS: Recently, edible films have received more consideration as a promising method to enhance the shelf life of fresh-cut fruit. The presence of probiotics in edible films reduces the growth of spoilage microorganisms and improves consumer health. Our findings encourage the application of edible coating incorporated with L. plantarum to design multifunctional foods and preserve the qualities of fresh-cut kiwifruit.
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Affiliation(s)
| | - Dornoush Jafarpour
- Department of Food Science and Technology, College of Agriculture, Islamic Azad University of Fasa Branch, Fasa, Iran
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11
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Yousuf B, Srivastava AK, Ahmad S. Application of natural fruit extract and hydrocolloid-based coating to retain quality of fresh-cut melon. J Food Sci Technol 2020; 57:3647-3658. [PMID: 32903859 PMCID: PMC7447745 DOI: 10.1007/s13197-020-04397-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/06/2020] [Accepted: 04/01/2020] [Indexed: 11/25/2022]
Abstract
Application of hydrocolloid based edible coatings is widely investigated as a promising means to retain quality and to extend the shelf life of food products. Present investigation was aimed to analyze influence of treatments, with different concentrations of lemon extract (0, 5, 10 and 15)% and coating with (0 and 5)% soy protein isolate (SPI), on fresh-cut melons. After the treatments, the samples were packed in polypropylene containers and kept at 4 °C for quality and shelf life analyses. The study involved 8 combinations of melon samples which were monitored in triplicate on specific days for different quality parameters including headspace gases, physicochemical, sensory and microbiological changes over the storage period. Lowest weight loss was indicated by samples treated with both lemon extract and soy protein isolate. When compared to control, coated samples indicated 4.36 log CFU/g lesser total plate count, and 2.39 log CFU/g lesser yeast and mold count at the completion of storage. Treatments showed effectiveness to retain vitamin C of melon samples. Total soluble solids, pH and titratable acidity varied remarkably through the storage life. Significant differences were observed in sensory attributes of control and coated samples. Chroma and color change (ΔE) values also reflected the potential of soy protein isolate coating to protect foods. Overall, the results suggested that lemon extract and soy protein isolate can help in retaining quality and extending the shelf life of fresh-cut melon.
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Affiliation(s)
- Basharat Yousuf
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, 202002 India
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai, 200240 China
| | - Abhaya Kumar Srivastava
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, 202002 India
| | - Saghir Ahmad
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, 202002 India
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12
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Saravanakumar K, Sathiyaseelan A, Mariadoss AVA, Chelliah R, Hu X, Oh DH, Wang MH. Lactobacillus rhamnosus GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper ( Capsicum annuum L. var. grossum (L.) Sendt). Foods 2020; 9:E1252. [PMID: 32906734 DOI: 10.3390/foods9091252] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 08/21/2020] [Accepted: 09/02/2020] [Indexed: 11/29/2022] Open
Abstract
This work analyzed the individual and combined effects of biochemical additives and probiotic strain Lactobacillus rhamnosus GG on red and yellow fresh-cut bell pepper (R- and Y-FCBP, respectively) stored at two different temperatures (4 °C and 15 °C) for 15 days. The results revealed that the combined application of biochemical additives and L. rhamnosus GG inhibited the colonization of total bacterial counts (25.10%), total Salmonella counts (38.32%), total Listeria counts (23.75%), and total fungal counts (61.90%) in FCBP. Total bacterial colonization was found to be higher in R-FCBP (1188.09 ± 9.25 CFU g−1) than Y-FCBP (863.96 ± 7.21 CFU g−1). The storage at 4 °C was prevented 35.38% of microbial colonization in FCBP. Importantly, the L. rhamnosus GG count remained for up to 12 days. Moreover, the combined inoculation of the biochemical additives and L. rhamnosus GG treatments (T3) maintained the quality of R- and Y-FCBP for up to 12 days at 4 °C without any loss of antioxidant properties. This work reports the successful utilization of L. rhamnosus GG as a preservative agent for maintaining the quality of FCBP by preventing microbial colonization.
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Hellebois T, Tsevdou M, Soukoulis C. Functionalizing and bio-preserving processed food products via probiotic and synbiotic edible films and coatings. Adv Food Nutr Res 2020; 94:161-221. [PMID: 32892833 DOI: 10.1016/bs.afnr.2020.06.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Edible films and coatings constitute an appealing concept of innovative, cost-effective, sustainable and eco-friendly packaging solution for food industry applications. Edible packaging needs to comply with several technological pre-requisites such as mechanical durability, low permeability to water vapor and gases, good optical properties, low susceptibility to chemical or microbiological alterations and neutral sensory profile. Over the past few years, functionalization of edible films and coatings via the inclusion of bioactive compounds (antioxidants, micronutrients, antimicrobials, natural coloring and pigmentation agents) and beneficial living microorganisms has received much attention. As for living microorganisms, probiotic bacterial cells, primarily belonging to the Lactobacilli or Bifidobacteria genera, have been exploited to impart bespoke health and biopreservation benefits to processed food. Given that the health benefit conferring and biopreservation potential of probiotics is dependent on several extrinsic and intrinsic parameters, the development of probiotic and synbiotic edible packaging concepts is a quite challenging task. In the present chapter, we aimed at a timely overview of the technological advances in the field of probiotic, symbiotic and synbiotic edible films and coatings. The individual or combined effects of intrinsic (matrix composition and physical state, pH, dissolved oxygen, water activity, presence of growth stimulants or inhibitors) and extrinsic (film forming method, food processing, storage time and conditions, exposure to gastrointestinal conditions) factors on maintaining the biological activity of probiotic cells were addressed. Moreover, the impact of living cells inclusion on the mechanical, physicochemical and barrier properties of the edible packaging material as well as on the shelf-life and quality of the coated or wrapped food products, were duly discussed.
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Affiliation(s)
- Thierry Hellebois
- Environmental Research and Innovation (ERIN) Department, Systems and Bioprocessing Engineering Group, Luxembourg Institute of Science and Technology (LIST), Esch-sur-Alzette, Luxembourg; Université de Lorraine, LIBio, Nancy, France
| | - Maria Tsevdou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
| | - Christos Soukoulis
- Environmental Research and Innovation (ERIN) Department, Systems and Bioprocessing Engineering Group, Luxembourg Institute of Science and Technology (LIST), Esch-sur-Alzette, Luxembourg.
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14
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Agriopoulou S, Stamatelopoulou E, Sachadyn-Król M, Varzakas T. Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects. Microorganisms 2020; 8:E952. [PMID: 32599824 PMCID: PMC7356186 DOI: 10.3390/microorganisms8060952] [Citation(s) in RCA: 68] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 06/16/2020] [Accepted: 06/22/2020] [Indexed: 02/07/2023] Open
Abstract
Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by everyone (particularly due to the nutrients and functional properties of fruits and vegetables). However, at the same time, due to their production in the external environment, there is an increased risk of their being infected with various pathogenic microorganisms, some of which cause serious foodborne illnesses. In order to preserve and distribute safe, raw, and minimally processed fruits and vegetables, many strategies have been proposed, including bioprotection. The use of lactic acid bacteria in raw and minimally processed fruits and vegetables helps to better maintain their quality by extending their shelf life, causing a significant reduction and inhibition of the action of important foodborne pathogens. The antibacterial effect of lactic acid bacteria is attributed to its ability to produce antimicrobial compounds, including bacteriocins, with strong competitive action against many microorganisms. The use of bacteriocins, both separately and in combination with edible coatings, is considered a very promising approach for microbiological quality, and safety for postharvest storage of raw and minimally processed fruits and vegetables. Therefore, the purpose of the review is to discuss the biopreservation of fresh fruits and vegetables through the use of lactic acid bacteria as a green and safe technique.
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Affiliation(s)
- Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece; (S.A.); (E.S.)
| | - Eygenia Stamatelopoulou
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece; (S.A.); (E.S.)
| | - Monika Sachadyn-Król
- Department of Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, 20950 Lublin, Poland;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece; (S.A.); (E.S.)
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Zudaire L, Viñas I, Abadias M, Lafarga T, Bobo G, Simó J, Aguiló-Aguayo I. Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots ( Allium cepa L.). FOOD SCI TECHNOL INT 2019; 26:403-412. [PMID: 31870190 DOI: 10.1177/1082013219891007] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Calçots are the immature floral stems of the second-year onion (Allium cepa L.) resprouts. Modified atmosphere packaging or vacuum packaging are suitable alternatives to preserve fresh-cut vegetables. The objective of this study was to evaluate the effect of postharvest storage time of raw vegetable stored under controlled atmosphere and used packaging system after minimal processing on the quality of fresh-cut calçots. Calçots used for minimal processing were stored under 1.0 kPa O2 + 2.0 kPa CO2 at 1 ℃ for 30 and 60 days. Fresh-cut calçots were packaged using passive modified atmosphere packaging or vacuum packaging and were stored at 4 ℃ for 15 days. Calçots stored under controlled atmosphere for 30 days presented better retention of quality and in turn, being more suitable for minimally processing. Vacuum packaging preserved the physicochemical quality of fresh-cut calçots better after 15 days. Mesophilic aerobic counts were also higher in fresh-cut calçots stored under modified atmosphere packaging, but all counts were below the recommended limits during and at the end of their shelf-life (15 days). The most suitable conservation strategy might be to store whole calçots under controlled atmosphere for 30 days and after minimally processing, packaged under vacuum in order to extend the shelf-life of fresh-cut calçots.
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Affiliation(s)
- Lorena Zudaire
- IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari, Parc de Gardeny, Lleida, Spain
| | - Inmaculada Viñas
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Lleida, Spain
| | - Maribel Abadias
- IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari, Parc de Gardeny, Lleida, Spain
| | - Tomás Lafarga
- IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari, Parc de Gardeny, Lleida, Spain
| | - Gloria Bobo
- IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari, Parc de Gardeny, Lleida, Spain
| | - Joan Simó
- Fundació Miquel Agustí, Castelldefels, Spain.,Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, Castelldefels, Spain
| | - Ingrid Aguiló-Aguayo
- IRTA, XaRTA-Postharvest, Parc Científic i Tecnològic Agroalimentari, Parc de Gardeny, Lleida, Spain
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Leneveu-Jenvrin C, Charles F, Barba FJ, Remize F. Role of biological control agents and physical treatments in maintaining the quality of fresh and minimally-processed fruit and vegetables. Crit Rev Food Sci Nutr 2019; 60:2837-2855. [PMID: 31547681 DOI: 10.1080/10408398.2019.1664979] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Fruit and vegetables are an important part of human diets and provide multiple health benefits. However, due to the short shelf-life of fresh and minimally-processed fruit and vegetables, significant losses occur throughout the food distribution chain. Shelf-life extension requires preserving both the quality and safety of food products. The quality of fruit and vegetables, either fresh or fresh-cut, depends on many factors and can be determined by analytical or sensory evaluation methods. Among the various technologies used to maintain the quality and increase shelf-life of fresh and minimally-processed fruit and vegetables, biological control is a promising approach. Biological control refers to postharvest control of pathogens using microbial cultures. With respect to application of biological control for increasing the shelf-life of food, the term biopreservation is favored, although the approach is identical. The methods for screening and development of biocontrol agents differ greatly according to their intended application, but the efficacy of all current approaches following scale-up to commercial conditions is recognized as insufficient. The combination of biological and physical methods to maintain quality has the potential to overcome the limitations of current approaches. This review compares biocontrol and biopreservation approaches, alone and in combination with physical methods. The recent increase in the use of meta-omics approaches and other innovative technologies, has led to the emergence of new strategies to increase the shelf-life of fruit and vegetables, which are also discussed herein.
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Affiliation(s)
- Charlène Leneveu-Jenvrin
- QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d'Avignon, Sainte Clotilde, France
| | - Florence Charles
- QualiSud, Université d'Avignon, CIRAD, Université Montpellier, Montpellier SupAgro, Université de La Réunion, Avignon, France
| | - Francisco J Barba
- Faculty of Pharmacy, Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Universitat de València, Burjassot, València, Spain
| | - Fabienne Remize
- QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d'Avignon, Sainte Clotilde, France
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Abstract
Foodborne pathogens are serious challenges to food safety and public health worldwide. Fermentation is one of many methods that may be used to inactivate and control foodborne pathogens. Many studies have reported that lactic acid bacteria (LAB) can have significant antimicrobial effects. The current review mainly focuses on the antimicrobial activity of LAB, the mechanisms of this activity, competitive growth models, and application of LAB for inhibition of foodborne pathogens.
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Affiliation(s)
- Zhenhong Gao
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China.,2 Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, and Key Laboratory of Industrial Microbiology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Eric Banan-Mwine Daliri
- 3 Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200-701, South Korea
| | - Jun Wang
- 4 College of Food Science and Engineering, Qingdao Agricultural University, Chengyang, Qingdao 266109, People's Republic of China (ORCID: http://orcid.org/0000-0001-7676-0493 )
| | - Donghong Liu
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Shiguo Chen
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Xingqian Ye
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Tian Ding
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China.,2 Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, and Key Laboratory of Industrial Microbiology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
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Zudaire L, Viñas I, Plaza L, Iglesias MB, Abadias M, Aguiló-Aguayo I. Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh-cut 'Conference' pears. J Sci Food Agric 2018; 98:4978-4987. [PMID: 29577335 DOI: 10.1002/jsfa.9031] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Revised: 02/28/2018] [Accepted: 03/23/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Biological preservation with probiotic bacteria has arisen as an alternative to control the growth of foodborne pathogens on food. The objective of this work was to evaluate the effect of postharvest calcium application and biopreservation with Lactobacillus rhamnosus GG on the quality and bioaccessibility of total phenolic content and antioxidant activity in fresh-cut pears. RESULTS The immersion of whole pears in a calcium chloride solution did not provide added value. Despite the increase in observed activity of PME and PPO enzymes in fresh-cut pears during storage, the browning index and firmness values were constant for all samples. The antioxidant properties, including antioxidant activity, total phenolic content and vitamin C content, were maintained during storage, but a significant decrease was observed after in vitro simulated digestion. Ca/LGG samples showed the lowest calcium content (1.75 ± 0.00 g kg-1 ) after 9 d of storage at 4 °C. In general, the overall visual quality scores were higher in fresh-cut pears treated with L. rhamnosus GG than in non-treated pears, with the highest values in the NoCa/LGG (7.7 ± 0.2) samples after 9 d at 4 °C. CONCLUSION Fresh-cut pears with a postharvest treatment of calcium and immersed in a solution containing antioxidant agents and probiotic bacteria could be a suitable alternative to dairy products for maintaining the overall quality of fruit for up to 9 d of storage. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Lorena Zudaire
- IRTA, XaRTA-Postharvest, Fruitcentre Building, Parc Científic i Tecnològic Agroalimentari. Parc de Gardeny, Lleida, Catalonia, Spain
| | - Inmaculada Viñas
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Lleida, Catalonia, Spain
| | - Lucía Plaza
- IRTA, XaRTA-Postharvest, Fruitcentre Building, Parc Científic i Tecnològic Agroalimentari. Parc de Gardeny, Lleida, Catalonia, Spain
- Cinca Group, Huesca, Spain
| | - María Belén Iglesias
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Lleida, Catalonia, Spain
| | - Maribel Abadias
- IRTA, XaRTA-Postharvest, Fruitcentre Building, Parc Científic i Tecnològic Agroalimentari. Parc de Gardeny, Lleida, Catalonia, Spain
| | - Ingrid Aguiló-Aguayo
- IRTA, XaRTA-Postharvest, Fruitcentre Building, Parc Científic i Tecnològic Agroalimentari. Parc de Gardeny, Lleida, Catalonia, Spain
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Lavermicocca P, Angiolillo L, Lonigro SL, Valerio F, Bevilacqua A, Perricone M, Del Nobile MA, Corbo MR, Conte A. Lactobacillus plantarum 5BG Survives During Refrigerated Storage Bio-Preserving Packaged Spanish-Style Table Olives (cv. Bella di Cerignola). Front Microbiol 2018; 9:889. [PMID: 29867802 PMCID: PMC5949355 DOI: 10.3389/fmicb.2018.00889] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Accepted: 04/18/2018] [Indexed: 11/13/2022] Open
Abstract
This paper proposes bio-preservation as a tool to assure quality and safety of Spanish-style table olives cv. Bella di Cerignola. Lactobacillus plantarum 5BG was inoculated in ready to sell olives packaged in an industrial plant by using a half-volume brine (4% NaCl; 2% sucrose). The samples were stored at 4°C. The survival of the inoculated strain, the microbiological quality, the sensory scores and the survival of a strain of Listeria monocytogenes inoculated in brines were evaluated. The persistence of the Lb. plantarum bio-preserving culture was confirmed on olives (≥6.5 Log CFU/g) and in brine (≥7 Log CFU/ml). Bio-preserved olives (SET1) showed a better sensory profile than chemically acidified control olives (SET2) and the texture was the real discriminative parameter among samples. Bio-preserved olives recorded better scores during storage because of their ability to retain good hardness, crunchiness, and fibrousness without cracks. The inoculation of Lb. plantarum positively acted on the safety of olives, as the D-value of L. monocytogenes was reduced from 40 (SET2) to 5 days (SET1). In conclusion, Lb. plantarum 5BG and the physico-chemical conditions achieved in the settled procedure are suitable for the industrial packaging of Bella di Cerignola table olives, improving the process by halving brining volumes and avoiding chemical stabilizers, and significantly reducing the salt concentration. The final product is also safely preserved for almost 5 months as suggested by the reduction of the survival rate of L. monocytogenes.
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Affiliation(s)
- Paola Lavermicocca
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | - Luisa Angiolillo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Stella L. Lonigro
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | - Francesca Valerio
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | - Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Marianne Perricone
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Matteo A. Del Nobile
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Maria R. Corbo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Amalia Conte
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
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Wayah SB, Philip K. Pentocin MQ1: A Novel, Broad-Spectrum, Pore-Forming Bacteriocin From Lactobacillus pentosus CS2 With Quorum Sensing Regulatory Mechanism and Biopreservative Potential. Front Microbiol 2018; 9:564. [PMID: 29636737 PMCID: PMC5880951 DOI: 10.3389/fmicb.2018.00564] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Accepted: 03/12/2018] [Indexed: 01/08/2023] Open
Abstract
Micrococcus luteus, Listeria monocytogenes, and Bacillus cereus are major food-borne pathogenic and spoilage bacteria. Emergence of antibiotic resistance and consumer demand for foods containing less of chemical preservatives led to a search for natural antimicrobials. A study aimed at characterizing, investigating the mechanism of action and regulation of biosynthesis and evaluating the biopreservative potential of pentocin from Lactobacillus pentosus CS2 was conducted. Pentocin MQ1 is a novel bacteriocin isolated from L. pentosus CS2 of coconut shake origin. The purification strategy involved adsorption-desorption of bacteriocin followed by RP-HPLC. It has a molecular weight of 2110.672 Da as determined by MALDI-TOF mass spectrometry and a molar extinction value of 298.82 M−1 cm−1. Pentocin MQ1 is not plasmid-borne and its biosynthesis is regulated by a quorum sensing mechanism. It has a broad spectrum of antibacterial activity, exhibited high chemical, thermal and pH stability but proved sensitive to proteolytic enzymes. It is potent against M. luteus, B. cereus, and L. monocytogenes at micromolar concentrations. It is quick-acting and exhibited a bactericidal mode of action against its targets. Target killing was mediated by pore formation. We report for the first time membrane permeabilization as a mechanism of action of the pentocin from the study against Gram-positive bacteria. Pentocin MQ1 is a cell wall-associated bacteriocin. Application of pentocin MQ1 improved the microbiological quality and extended the shelf life of fresh banana. This is the first report on the biopreservation of banana using bacteriocin. These findings place pentocin MQ1 as a potential biopreservative for further evaluation in food and medical applications.
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Affiliation(s)
- Samson B Wayah
- Microbiology Division, Faculty of Science, Institute of Biological Sciences, University of Malaya, Kuala Lumpur, Malaysia
| | - Koshy Philip
- Microbiology Division, Faculty of Science, Institute of Biological Sciences, University of Malaya, Kuala Lumpur, Malaysia
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