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Moreira-Leite B, Antunes R, Cotas J, Martins N, Costa N, Noronha JP, Mata P, Diniz M. Modified Atmosphere Packaging (MAP) for Seaweed Conservation: Impact on Physicochemical Characteristics and Microbiological Activity. Foods 2023; 12:2736. [PMID: 37509828 PMCID: PMC10379051 DOI: 10.3390/foods12142736] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 07/12/2023] [Accepted: 07/14/2023] [Indexed: 07/30/2023] Open
Abstract
Conventional conservation techniques such as drying, salting or freezing do not allow for preserving the original characteristics of seaweeds. The present work aims to study the impact of minimal processing, in particular "Modified Atmosphere Packaging" (MAP), on the physicochemical characteristics and food safety of two seaweed species, "laver" (Porphyra umbilicalis) and "sea-lettuce" (Ulva lactuca), stored at 6 °C for 15 days. Different parameters were evaluated using analytical methods, namely the composition of headspace gases, color, texture, microorganisms, and volatile organic compounds (VOCs). The main findings of this study were that the MAP treatment was able to inhibit the respiration rate of minimally processed seaweeds, also preserving their color and texture. There was a remarkable reduction in the microbial load for P. umbilicalis treated under modified and vacuum atmospheres, and U. lactuca exhibited relatively steady values with no notable differences between the treatments and the control. Therefore, during the 15-day study period, both seaweeds met the requirements for food safety. GC-TOF-MS allowed to conclude that both MAP and vacuum treatments were more efficient in maintaining the odor characteristics of U. lactuca compared to P. umbilicalis with no significant differences throughout the storage days. Metabolic responses to diverse sources of abiotic stress seemed to account for most of the changes observed.
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Affiliation(s)
- Bruno Moreira-Leite
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal
| | - Rafael Antunes
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal
| | - João Cotas
- Department of Life Sciences, Faculty of Science and Technology (FCTUC), Universidade de Coimbra, 3030-790 Coimbra, Portugal
| | - Nuno Martins
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE, Universidade de Évora, Pólo da Mitra, Apartado 94, 7006-554 Évora, Portugal
| | - Nuno Costa
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal
| | - João P Noronha
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal
| | - Paulina Mata
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal
| | - Mário Diniz
- UCIBIO-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal
- Associate Laboratory i4HB, Institute for Health and Bioeconomy, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2819-516 Caparica, Portugal
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Cagnini CZ, Dias AB, Vilas Boas MR, Batista FPR, Faria MGI, Glamočlija J, Soković M, Tešević V, Ferreira EDS, Colauto NB, Linde GA, Gazim ZC. Antimicrobial activity of Annona muricata leaf oleoresin. Nat Prod Res 2021; 36:4787-4793. [PMID: 34866508 DOI: 10.1080/14786419.2021.2011270] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Bioactive compounds extracted from plants such as antimicrobials have attracted the attention of consumers and the food industry. This study aimed to determine the antimicrobial activity and chemical composition of Annona muricata leaf oleoresin obtained by supercritical CO2 extraction. The oleoresin was obtained by supercritical CO2 extraction and the chemical identification by gas chromatography coupled to mass spectrometry. Antimicrobial activity was evaluated by broth microdilution method against 14 foodborne fungi and bacteria. The oleoresin major chemical class was phytosterols (22.7%) and the major compounds were γ-sitosterol (15.7%), α-tocopherol (13.7%), phytol (13.1%), and hexadecanoic acid (11.5%). Minimum inhibitory concentration against bacteria ranged from 0.0025 to 0.010 mg mL-1. The oleoresin had high bactericidal activity against all bacteria, mainly Enterobacter cloacae and Pseudomonas aeruginosa with 0.005 mg mL-1 minimum bactericidal concentration. However, it had low fungicidal activity. The leaf oleoresin of A. muricata has promising applications in food, cosmetic, and pharmaceutical industries.
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Affiliation(s)
- Caroline Zanella Cagnini
- Graduate Program in Biotechnology Applied to Agriculture, Paranaense University, Umuarama, Brazil
| | - Angélica Barbosa Dias
- Graduate Program in Biotechnology Applied to Agriculture, Paranaense University, Umuarama, Brazil
| | | | | | | | - Jasmina Glamočlija
- Institute for Biological Research "Siniša Stankovic", National Institute of Republic of Serbia, University of Belgrade, Belgrade, Serbia
| | - Marina Soković
- Institute for Biological Research "Siniša Stankovic", National Institute of Republic of Serbia, University of Belgrade, Belgrade, Serbia
| | - Vele Tešević
- Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
| | | | - Nelson Barros Colauto
- Graduate Program in Biotechnology Applied to Agriculture, Paranaense University, Umuarama, Brazil.,Graduate Program in Food Science, School of Pharmacy, Federal University of Bahia, Salvador, Brazil
| | - Giani Andrea Linde
- Graduate Program in Biotechnology Applied to Agriculture, Paranaense University, Umuarama, Brazil.,Graduate Program in Food, Nutrition and Health, School of Nutrition, Federal University of Bahia, Salvador, Brazil
| | - Zilda Cristiani Gazim
- Graduate Program in Biotechnology Applied to Agriculture, Paranaense University, Umuarama, Brazil
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