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Giri NA, Bhangale A, Gaikwad NN, Manjunatha N, Raigond P, Marathe RA. Comparative study on effect of pomegranate peel powder as natural preservative and chemical preservatives on quality and shelf life of muffins. Sci Rep 2024; 14:10307. [PMID: 38705878 PMCID: PMC11070418 DOI: 10.1038/s41598-024-61085-4] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Accepted: 04/30/2024] [Indexed: 05/07/2024] Open
Abstract
This research aims to investigate the potential of utilizing pomegranate peel powder (PPP) as a natural preservative in muffin preparation. Pomegranate peel is a rich source of bioactive compounds, including phenolics, flavonoids, and tannins, which possess high antioxidant and antimicrobial properties. The In-Vitro antifungal activity of pomegranate peel powder (8% PPP), potassium sorbate (0.1% PS) and calcium propionate (0.5% CP) was assessed against Penicillium sp. and Aspergillus sp. using poison food technique. The PPP showed the anti-fungal activity by delaying the growth of microorganism on media plate similar to the PS and CP. The effect of utilization of PPP on quality characteristics of muffins were compared with the muffins with chemical preservatives (0.1% PS and 0.5% CP). The viscosity and specific gravity of batter significantly increased from 7.98 to 11.87 Pa s and 1.089-1.398 respectively on addition of 8% PPP. The optical microscopic structure of PPP added batter revealed the decrease in the number of air cells from 24 to 12 with radius range of 6.42-72.72 μm and area range of 511.03-15,383.17 µm2. The functional properties of flour with PPP had higher water absorption capacity, foaming stability, emulsification activity and emulsion stability than others. The addition of PPP significantly increase the weight (32.83 g), and decrease the height (31.3 mm), volume (61.43 cm3), specific volume (1.67 cm3/g) and baking loss (10.19%). The 418.36% increase in fibre content, 14.46% and 18.46% decrease in carbohydrates and energy value was observed in muffin with 8% PPP as compared to control respectively. The total phenols was increased from 0.92 to 12.5 mg GAE/100 g, total tannin from 0.2 to 8.27 mg GAE/100 g, In-vitro antioxidant activity by DPPH from 6.97 to 29.34% and In-vitro antioxidant activity by FRAP from 0.497 to 2.934 mg AAE/100 g in muffins added with 8% PPP. The muffin with PPP was softer than control and muffin with 0.1% PS. The addition of PPP resulted to improve in muffin texture but taste slightly bitter. During the storage of muffins at room temperature (27-30 °C), the moisture content of muffin with PPP was reduced from 17.04 to 13.23% which was higher than the rest of the treatments. Similarly, the hardness of sample with PPP was higher than the sample with 0.5% CP, but lowers than control and sample with 0.1% PS throughout the storage period. The results suggest that pomegranate peel powder can be successfully used as a natural preservative in place of chemical preservatives in muffins, to extend the shelf life. This study provides the opportunity to use PPP as functional ingredient and natural preservative in different bakery products.
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Affiliation(s)
- Namrata Ankush Giri
- ICAR-National Research Centre on Pomegranate, NH-65, Solapur-Pune Highway, Kegaon, Solapur, 413 255, Maharashtra, India.
| | - Aditi Bhangale
- ICAR-National Research Centre on Pomegranate, NH-65, Solapur-Pune Highway, Kegaon, Solapur, 413 255, Maharashtra, India
| | - Nilesh N Gaikwad
- ICAR-National Research Centre on Pomegranate, NH-65, Solapur-Pune Highway, Kegaon, Solapur, 413 255, Maharashtra, India
| | - N Manjunatha
- ICAR-National Research Centre on Pomegranate, NH-65, Solapur-Pune Highway, Kegaon, Solapur, 413 255, Maharashtra, India
| | - Pinky Raigond
- ICAR-National Research Centre on Pomegranate, NH-65, Solapur-Pune Highway, Kegaon, Solapur, 413 255, Maharashtra, India
| | - R A Marathe
- ICAR-National Research Centre on Pomegranate, NH-65, Solapur-Pune Highway, Kegaon, Solapur, 413 255, Maharashtra, India.
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Wu P, Yang J, Meng X, Weng Y, Lin Y, Li R, Lv X, Ni L, Han JZ, Fu C. The inhibitory action of lactocin 63 on deterioration of seabass (Lateolabrax japonicus) during chilled storage. J Sci Food Agric 2024; 104:4015-4027. [PMID: 38294304 DOI: 10.1002/jsfa.13284] [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] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 12/29/2023] [Accepted: 01/04/2024] [Indexed: 02/01/2024]
Abstract
BACKGROUND The bacteriocins, particularly derived from lactic acid bacteria, currently exhibit potential as a promising food preservative owing to their low toxicity and potent antimicrobial activity. This study aimed to evaluate the efficacy of lactocin 63, produced by Lactobacillus coryniformis, in inhibiting the deterioration of Lateolabrax japonicas during chilled storage, while also investigating its underlying inhibitory mechanism. The measurement of total viable count, biogenic amines, and volatile organic compounds were conducted, along with high-throughput sequencing and sensory evaluation. RESULTS The findings demonstrated that treatment with lactocin 63 resulted in a notable retardation of bacterial growth in L. japonicas fish fillet during refrigerated storage compared with the water-treated and nisin-treated groups. Moreover, lactocin 63 effectively maintained the microbial flora balance in the fish fillet and inhibited the proliferation and metabolic activity of specific spoilage microorganisms, particularly Shewanella, Pseudomonas, and Acinetobacter. Furthermore, the production of unacceptable volatile organic compounds (e.g. 1-octen-3-ol, hexanal, nonanal), as well as the biogenic amines derived from the bacterial metabolism, could be hindered, thus preventing the degradation in the quality of fish fillets and sustaining relatively high sensory quality. CONCLUSION The results of this study provide valuable theoretical support for the development and application of lactocin 63, or other bacteriocins derived from lactic acid bacteria, as potential bio-preservatives in aquatic food. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Peifen Wu
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Jie Yang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Xiaojie Meng
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Yanlin Weng
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Yayi Lin
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Ruili Li
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Xucong Lv
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Li Ni
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Jin-Zhi Han
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Caili Fu
- Fujian Key Laboratory of Inspection and Quarantine Technology Research, Fuzhou, China
- College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
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Prakash B, Singh PP, Gupta V, Raghuvanshi TS. Essential oils as green promising alternatives to chemical preservatives for agri-food products: New insight into molecular mechanism, toxicity assessment, and safety profile. Food Chem Toxicol 2024; 183:114241. [PMID: 38013001 DOI: 10.1016/j.fct.2023.114241] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 10/27/2023] [Accepted: 11/20/2023] [Indexed: 11/29/2023]
Abstract
Microbial food spoilage caused by food-borne bacteria, molds, and associated toxic chemicals significantly alters the nutritional quality of food products and makes them unpalatable to the consumer. In view of potential adverse effects (resistance development, residual toxicity, and negative effects on consumer health) of some of the currently used preservative agents and consumer preferences towards safe, minimally processed, and chemical-free products, food industries are looking for natural alternatives to the chemical preservatives. In this context, essential oils (EOs) showed broad-range antimicrobial effectiveness, low toxicity, and diverse mechanisms of action, and could be considered promising natural plant-based antimicrobials. The existing technical barriers related to the screening of plants, extraction methods, characterization, dose optimization, and unpredicted mechanism of toxicity in the food system, could be overcome using recent scientific and technological advancements, especially bioinformatics, nanotechnology, and mathematical approaches. The review focused on the potential antimicrobial efficacy of EOs against food-borne microbes and the role of recent scientific technology and social networking platform in addressing the major obstacles with EOs-based antimicrobial agents. In addition, a detailed mechanistic understanding of the antimicrobial efficacy of EOs, safety profile, and risk assessment using bioinformatics approaches are summarized to explore their potential application as food preservatives.
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Affiliation(s)
- Bhanu Prakash
- Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India.
| | - Prem Pratap Singh
- Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Vishal Gupta
- Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Tanya Singh Raghuvanshi
- Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
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Chaudhari AK, Das S, Dwivedi A, Dubey NK. Application of chitosan and other biopolymers based edible coatings containing essential oils as green and innovative strategy for preservation of perishable food products: A review. Int J Biol Macromol 2023; 253:127688. [PMID: 37890742 DOI: 10.1016/j.ijbiomac.2023.127688] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2023] [Revised: 10/16/2023] [Accepted: 10/24/2023] [Indexed: 10/29/2023]
Abstract
Deterioration of perishable foods due to fungal contamination and lipid peroxidation are the most threatened concern to food industry. Different chemical preservatives have been used to overcome these constrains; however their repetitive use has been cautioned owing to their negative impact after consumption. Therefore, attention has been paid to essential oils (EOs) because of their natural origin and proven antifungal and antioxidant activities. Many EO-based formulations have been in use but their industrial-scale application is still limited, possibly due to its poor solubility, vulnerability towards oxidation, and aroma effect on treated foods. In this sense, active food packaging using biopolymers could be considered as promising approach. The biopolymers can enhance the stability and effectiveness of EOs through controlled release, thus minimizes the deterioration of foods caused by fungal pathogens and oxidation without compromising their sensory properties. This review gives a concise appraisal on latest advances in active food packaging, particularly developed from natural polymers (chitosan, cellulose, cyclodextrins etc.), characteristics of biopolymers, and current status of EOs. Then, different packaging and their effectiveness against fungal pathogens, lipid-oxidation, and sensory properties with recent previous works has been discussed. Finally, effort was made to highlights their safety and commercialization aspects towards market solutions.
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Affiliation(s)
- Anand Kumar Chaudhari
- Department of Botany, Rajkiya Mahila Snatkottar Mahavidyalaya, Ghazipur, Uttar Pradesh 233001, India.
| | - Somenath Das
- Department of Botany, Burdwan Raj College, Purba Bardhaman, West Bengal 713104, India
| | - Awanindra Dwivedi
- National Centre for Disease Control, Ministry of Health and Family Welfare, New Delhi 110054, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India.
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Habibvand M, Yousefi M, Ahmed SA, Hassanzadeh H. Formulation of nanoemulsion carriers containing Pennyroyal (Mentha pulegium) and Gijavash (Froriepia subpinnata) essential oils for enriching Doogh (Iranian dairy drink). IET Nanobiotechnol 2023; 17:80-90. [PMID: 36478175 PMCID: PMC10116015 DOI: 10.1049/nbt2.12106] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/31/2022] [Accepted: 11/10/2022] [Indexed: 12/12/2022] Open
Abstract
Today, the increasing use of chemical preservatives in foods is considered one of the main problems in food industries. This study aimed to produce the pasteurised Doogh (Iranian yogurt drink) containing a nanoemulsion of essential oil (EO) with appropriate quality. A factorial test based on a completely randomised design with two treatments in three levels, including EO type (pennyroyal, Gijavash, and their equal combination) and a control sample was applied to assess the physicochemical and sensory properties of Doogh. The highest negative zeta potential and antioxidant activity percentage were observed in the sample containing the nanoemulsion of pennyroyal and enriched with a combination of two essential oils. The microbial evaluation results indicated that the total microorganism count was minimised in the Doogh containing the nanoemulsion of Gijavash. The nanoemulsions of pennyroyal and Gijavash can be added into Doogh formulation to produce a new product with maximum sensory acceptability.
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Affiliation(s)
| | - Mahsa Yousefi
- Food Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
| | - Salar Ali Ahmed
- Department of Food TechnologyFaculty of Agricultural Engineering ScienceSalahaddin University‐ErbilErbilIraq
| | - Hamed Hassanzadeh
- Department of Food Science and HygieneFaculty of Para‐VeterinaryIlam UniversityIlamIran
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Singh BK, Chaudhari AK, Das S, Tiwari S, Dubey NK. Preparation and characterization of a novel nanoemulsion consisting of chitosan and Cinnamomum tamala essential oil and its effect on shelf-life lengthening of stored millets. Pestic Biochem Physiol 2022; 187:105214. [PMID: 36127040 DOI: 10.1016/j.pestbp.2022.105214] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [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: 04/20/2022] [Revised: 08/03/2022] [Accepted: 08/16/2022] [Indexed: 06/15/2023]
Abstract
This study aimed to improve the stability of Cinnamomum tamala essential oil (CTEO) via encapsulating into chitosan nanoemulsion (CsNe) through an ionic-gelation technique and explore its food preservative efficacy against aflatoxigenic strain of Aspergillus flavus (AFLHPSi-1, isolated from stored millet), aflatoxin B1 (AFB1) contamination, and lipid peroxidation, causing qualitative deterioration of stored millets. The CTEO was characterized through gas chromatography-mass spectrometry (GC-MS) analysis that confirmed the presence of linalool as a major component occupying approximately 82.64% of the total oil. The synthesized nanoparticles were characterized through scanning electron microscopy (SEM), fourier transform infrared (FTIR) spectroscopy, and X-ray diffraction (XRD) analysis. The encapsulation efficiency (EE) and loading capacity (LC) of CTEO-CsNe were found to be 97.71% and 3.33%, respectively. In vitro release study showed a biphasic release pattern: with an initial burst release followed by a controlled release of CTEO. During investigation of efficacy, the CTEO-CsNe caused complete inhibition of A. flavus growth, and AFB1 biosynthesis at 1.0 and 0.8 μL/mL, respectively. The CTEO-CsNe exhibited its antifungal mode of action by altering fungal plasma membrane integrity (ergosterol inhibition) and permeability (leakage of important cellular constituents), and antiaflatoxigenic mode of action by inhibiting cellular methylglyoxal biosynthesis. CTEO-CsNe showed high free radical scavenging capacity (IC50 = 5.08 and 2.56 μL/mL) against DPPH•+ and ABTS•+ radicals, respectively. In addition, CTEO-CsNe presented remarkable preservative efficacy, inhibiting AFB1 and lipid peroxidation in model food system (Setaria italica) without altering their organoleptic properties. Based on overall results, CTEO-CsNe can be recommended as a novel shelf-life enhancer of stored millet samples.
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Affiliation(s)
- Bijendra Kumar Singh
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India
| | - Anand Kumar Chaudhari
- Department of Botany, Government Girls' P.G. College, Ghazipur 233001, Uttar Pradesh, India
| | - Somenath Das
- Department of Botany, Burdwan Raj College, Purba Bardhaman, West Bengal 713104, India
| | - Shikha Tiwari
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Centre of Advanced Study (CAS) in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India.
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Sweet R, Kroon PA, Webber MA. Activity of antibacterial phytochemicals and their potential use as natural food preservatives. Crit Rev Food Sci Nutr 2022; 64:2076-2087. [PMID: 36121430 DOI: 10.1080/10408398.2022.2121255] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The risk to human health from bacterial foodborne infection is presently controlled by the addition of antimicrobial preservatives to food. However, the use of chemical preservatives such as sodium nitrite poses a health risk in themselves with concerns around carcinogenic effects. This makes the development of improved preservatives a priority for the food industry. One promising source of novel antimicrobial compounds can be found in nature; phytochemicals, in particular polyphenols are secondary metabolites produced by plants for numerous purposes including antimicrobial defence. There has been significant study of phytochemicals; including quantifying their antimicrobial activity, potential to synergise with current antibiotics and the feasibility of their application as natural food preservatives. However, there remains significant uncertainty about the relative antimicrobial efficacy of different phytochemicals, their mechanisms of action (MOA) and the potential for emergence of bacterial resistance to their effects. This review summarizes recent work relevant to the potential development of phytochemicals as antimicrobial agents.
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Affiliation(s)
- Ryan Sweet
- Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
| | - Paul A Kroon
- Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
| | - Mark A Webber
- Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
- Norwich Medical School, Norwich Research Park, Norwich, UK
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Das S, Singh VK, Chaudhari AK, Dwivedy AK, Dubey NK. Co-encapsulation of Pimpinella anisum and Coriandrum sativum essential oils based synergistic formulation through binary mixture: Physico-chemical characterization, appraisal of antifungal mechanism of action, and application as natural food preservative. Pestic Biochem Physiol 2022; 184:105066. [PMID: 35715028 DOI: 10.1016/j.pestbp.2022.105066] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [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: 11/23/2021] [Revised: 02/06/2022] [Accepted: 02/23/2022] [Indexed: 06/15/2023]
Abstract
The present study aimed to co-encapsulate binary synergistic formulation of Pimpinella anisum and Coriandrum sativum (PC) essential oils (0.75:0.25) into chitosan nanoemulsion (Nm-PC) with effective inhibition against fungal proliferation, aflatoxin B1 (AFB1) secretion, and lipid peroxidation in stored rice. Physico-chemical characterization of Nm-PC by SEM, FTIR, and XRD confirmed successful encompassment of PC inside the chitosan nanomatrix with efficient interaction by functional groups and reduction in crystallinity. Nm-PC showed superior antifungal, antiaflatoxigenic, and antioxidant activities over unencapsulated PC. Reduction in ergosterol biosynthesis and enhanced leakage of Ca2+, K+, Mg2+ ions and 260, 280 nm absorbing materials by Nm-PC fumigation confirmed irreversible damage of plasma membrane in toxigenic Aspergillus flavus cells. Significant diminution of methylglyoxal in A. flavus cells by Nm-PC fumigation illustrated biochemical mechanism for antiaflatoxigenic activity, suggesting future exploitation for development of aflatoxin resistant rice varieties through green transgenic technology. In silico findings indicated specific stereo-spatial interaction of anethole and linalool with Nor-1 protein, validating molecular mechanism for AFB1 inhibition. In addition, in situ investigation revealed effective protection of stored rice against fungal occurrence, AFB1 biosynthesis, and lipid peroxidation without affecting organoleptic attributes. Moreover, mammalian non-toxicity of chitosan entrapped PC synergistic nanoformulation could provide exciting potential for application as eco-smart safe nano-green food preservative.
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Affiliation(s)
- Somenath Das
- Department of Botany, Burdwan Raj College, Purba Bardhaman, West Bengal 713104, India
| | - Vipin Kumar Singh
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India
| | - Anand Kumar Chaudhari
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India
| | - Abhishek Kumar Dwivedy
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi 221005, India.
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Zhang Y, Spitzer L, Rui X, Fernandes SCM, Vaugeois R, Simpson BK. Evaluation of the Preservation and Digestion of Seal Meat Processed with Heating and Antioxidant Seal Meat Hydrolysates. Mar Drugs 2022; 20:md20030204. [PMID: 35323504 PMCID: PMC8953424 DOI: 10.3390/md20030204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 02/22/2022] [Accepted: 03/08/2022] [Indexed: 11/18/2022] Open
Abstract
Seal meat is of high nutritive value but is not highly exploited for human food due to ethical issues, undesirable flavors, and loss of nutrients during the processing/cooking step. In this work, commercially available processed seal meat was treated with its hydrolysates as preservatives with the aim of improving nutrient bioavailability. The contents of the nutrients were analyzed after digestion using a simulated dynamic digestion model, and the effects of different processing conditions, i.e., low-temperature processing and storage (25 °C) and high-temperature cooking (100 °C), of seal meat were investigated. Hydrolysates with antioxidant activity decreased the amounts of the less desirable Fe3+ ions in the seal meat digests. After treatment with hydrolysates at room temperature, a much higher total Fe content of 781.99 mg/kg was observed compared to other treatment conditions. The release of amino acids increased with temperature and was 520.54 mg/g for the hydrolysate-treated sample versus 413.12 mg/g for the control seal meat sample treated in buffer. Overall, this study provides useful data on the potential use of seal meat as a food product with high nutritive value and seal meat hydrolysates with antioxidant activity as preservatives to control oxidation in food.
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Affiliation(s)
- Yi Zhang
- Department of Food and Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada
- E2S UPPA, CNRS, IPREM, Université de Pau et des Pays de l’Adour, 64000 Pau, France; (L.S.); (S.C.M.F.)
- Correspondence: (Y.Z.); (B.K.S.); Tel.: +1-514-398-7737 (B.K.S.)
| | - Lea Spitzer
- E2S UPPA, CNRS, IPREM, Université de Pau et des Pays de l’Adour, 64000 Pau, France; (L.S.); (S.C.M.F.)
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
| | - Susana C. M. Fernandes
- E2S UPPA, CNRS, IPREM, Université de Pau et des Pays de l’Adour, 64000 Pau, France; (L.S.); (S.C.M.F.)
| | - Romy Vaugeois
- Les Entreprises SeaDNA Canada Inc., Sainte-Brigitte-de-Laval, QC G0A 3K0, Canada;
| | - Benjamin K. Simpson
- Department of Food and Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada
- Correspondence: (Y.Z.); (B.K.S.); Tel.: +1-514-398-7737 (B.K.S.)
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Zhao L, Zhang M, Mujumdar AS, Wang H. Application of carbon dots in food preservation: a critical review for packaging enhancers and food preservatives. Crit Rev Food Sci Nutr 2022; 63:6738-6756. [PMID: 35174744 DOI: 10.1080/10408398.2022.2039896] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [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] [Indexed: 02/06/2023]
Abstract
Carbon dots (CDs) have two unique advantages: one is ease of synthesis at low price, the other is desirable physical and chemical properties, such as ultra-small size, abundant surface functional groups, nontoxic/low-toxicity, good biocompatibility, excellent antibacterial and antioxidant activities etc. These advantages provide opportunities for the development of new food packaging enhancers and food preservatives. This paper systematically reviews the studies of CDs used to strengthen the physical properties of food packaging, including strengthen mechanical strength, ultraviolet (UV) barrier properties and water barrier properties. It also reviews the researches of CDs used to fabricate active packaging with antioxidant and/or antibacterial properties and intelligent packaging with the capacity of sensing the freshness of food. In addition, it analyzes the antioxidant and antibacterial properties of CDs as preservatives, and discusses the effect of CDs applied as coating agents and nano-level food additives for extension the shelf life of food samples. It also provides a brief review on the security and the release behavior of CDs.
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Affiliation(s)
- Linlin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
| | - Haixiang Wang
- Yechun Food Production and Distribution Co., Ltd, Yangzhou, Jiangsu, China
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Shreelakshmi SV, Nazareth MS, Matam P, Dorairaj D, Shetty NP. Chemometric evaluation of functional components and anti-quorum sensing activity of mulberry leaves from Indian cultivars: a potential contribution to the food industry. J Sci Food Agric 2022; 102:567-574. [PMID: 34148238 DOI: 10.1002/jsfa.11385] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [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: 03/04/2021] [Revised: 05/27/2021] [Accepted: 06/19/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Potential use of many native, easily available vegetal materials for human consumption and value addition is not well recognized. Mulberry, being a traditional industrial crop rich in nutrients and nutraceuticals can be of great importance for the food industry. However, mulberry leaves are mainly being utilized in sericulture and are not exploited for their functional components. Thus, the selection of promising mulberry cultivars, rich in bioactive compounds, like resveratrol and 1-deoxynojirimycin, increase their potential use in functional foods. RESULTS Chlorogenic acid, myricetin and kaempferol were the major polyphenols present in the nine selected cultivars, in the range 0.001-0.086, 0.003-0.079 and 0.003-0.163 g kg-1 fresh weight (FW), respectively. Protocatechuic acid, epicatechin and rutin were predominantly present in cultivars V-1, G-2 and ML (0.103, 0.080 and 0.121 g kg-1 FW, respectively). Similarly, resveratrol and 1-deoxynojirimycin were highest in cultivars ML and K-2 (0.078 and 0.079 g kg-1 FW, respectively). Leaf extracts of cultivars G-2 and ML were able to effectively inhibit the violacein production with 64.08% and 70.04%, respectively at the concentration of 6 mg mL-1 presumably due to a higher content of polyphenols. Chemometric evaluation of chromatographic data showed the intraspecific variability and secondary metabolite co-existence in different cultivars. CONCLUSIONS Considering phytoconstituents, cultivars G-2, ML, K-2 and V-1 could contribute efficiently to the rational utilization of mulberry in agro-food industries. Furthermore, cultivars G-2 and ML leaves can be a new source of quorum sensing inhibitory agents. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Saligrama Viswanath Shreelakshmi
- Plant Cell Biotechnology Department, Council of Scientific and Industrial Research, Central Food Technological Research Institute, Mysuru, India
- Department of Bioscience, Mangalore University, Mangalagangotri, Mangaluru, India
| | - Maria Sheeba Nazareth
- Plant Cell Biotechnology Department, Council of Scientific and Industrial Research, Central Food Technological Research Institute, Mysuru, India
| | - Pradeep Matam
- Plant Cell Biotechnology Department, Council of Scientific and Industrial Research, Central Food Technological Research Institute, Mysuru, India
| | - Darshan Dorairaj
- Plant Cell Biotechnology Department, Council of Scientific and Industrial Research, Central Food Technological Research Institute, Mysuru, India
| | - Nandini P Shetty
- Plant Cell Biotechnology Department, Council of Scientific and Industrial Research, Central Food Technological Research Institute, Mysuru, India
- Department of Bioscience, Mangalore University, Mangalagangotri, Mangaluru, India
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12
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Malga JM, Trigo M, Martínez B, Aubourg SP. Preservative Effect on Canned Mackerel ( Scomber colias) Lipids by Addition of Octopus ( Octopus vulgaris) Cooking Liquor in the Packaging Medium. Molecules 2022; 27:molecules27030739. [PMID: 35164004 PMCID: PMC8840104 DOI: 10.3390/molecules27030739] [Citation(s) in RCA: 2] [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] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/18/2022] [Accepted: 01/21/2022] [Indexed: 01/01/2023]
Abstract
The preservative properties of waste liquor obtained from octopus (Octopus vulgaris) cooking were investigated. Three different concentrations (high, medium, and low) of octopus cooking liquor (OCL) were included, respectively, in the aqueous packaging medium employed for mackerel (Scomber colias) canning. As a result, the canning process led to an increase (p < 0.05) of lipid content, lipid oxidation (development of fluorescent compounds and thiobarbituric acid reactive substances, TBARS), lipid hydrolysis (formation of free fatty acids, FFA) and ω3/ω6 ratio in fish muscle. In all canned samples, primary (peroxides) and secondary (TBARS) levels of lipid oxidation were low. Remarkably, the presence in the packaging medium of the high and medium OCL concentrations led to lower (p < 0.05) lipid oxidation development (fluorescent compound and TBARS detection, respectively). Furthermore, an increasing OCL presence led to an average decrease of peroxide and FFA content and to an average increase of the polyene index (PI). All OCL-packaged muscle showed lower average values of saturated fatty acids and ω3/ω6 ratio and higher average values of PI and monounsaturated fatty acid presence. This study provides a first approach to novel and beneficial use of the present marine waste to inhibit lipid damage of commercial canned fish.
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Affiliation(s)
- José M. Malga
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (J.M.M.); (M.T.)
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (J.M.M.); (M.T.)
| | - Beatriz Martínez
- Department of Food Technologies, CIFP Coroso, Avda. da Coruña, 174, 15960 Ribeira, Spain;
| | - Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/Eduardo Cabello, 6, 36208 Vigo, Spain; (J.M.M.); (M.T.)
- Correspondence:
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13
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Abstract
Antioxidant active food packaging can extend the shelf life of foods by retarding the rate of oxidation reactions of food components. Although significant advances in the design and development of polymeric packaging films loaded with antioxidants have been achieved over the last several decades, few of these films have successfully been translated from the laboratory to commercial applications. This article presents a snapshot of the latest advances in the design and applications of polymeric films for antioxidant active food packaging. It is hoped that this article will offer insights into the optimisation of the performance of polymeric films for food packaging purposes and will facilitate the translation of those polymeric films from the laboratory to commercial applications in the food industry.
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Affiliation(s)
- Wing-Fu Lai
- Department of Applied Biology and Chemical Technology, Hong Kong Polytechnic University, Hong Kong, China;
- Ciechanover Institute of Precision and Regenerative Medicine, The Chinese University of Hong Kong (Shenzhen), Shenzhen 518172, China
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14
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Kuang M, Yu H, Qiao S, Huang T, Zhang J, Sun M, Shi X, Chen H. A Novel Nano-Antimicrobial Polymer Engineered with Chitosan Nanoparticles and Bioactive Peptides as Promising Food Biopreservative Effective against Foodborne Pathogen E. coli O157-Caused Epithelial Barrier Dysfunction and Inflammatory Responses. Int J Mol Sci 2021; 22:ijms222413580. [PMID: 34948377 PMCID: PMC8706205 DOI: 10.3390/ijms222413580] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/15/2021] [Accepted: 12/15/2021] [Indexed: 12/19/2022] Open
Abstract
For food quality and safety issues, the emergence of foodborne pathogenic bacteria has further accelerated the spread of antibiotic residues and drug resistance genes. To alleviate the harm caused by bacterial infections, it is necessary to seek novel antimicrobial agents as biopreservatives to prevent microbial spoilage. Nanoantimicrobials have been widely used in the direct treatment of bacterial infections. CNMs, formed by chitosan nanoparticles and peptides, are promising antibiotic alternatives for use as excellent new antibacterial drugs against pathogenic bacteria. Herein, the current study evaluated the function of CNMs in the protection of foodborne pathogen Escherichia coli (E. coli) O157 infection using an intestinal epithelial cell model. Antibacterial activity assays indicated that CNMs exerted excellent bactericidal activity against E. coli O157. Assessment of the cytotoxicity risks toward cells demonstrated that 0.0125–0.02% of CNMs did not cause toxicity, but 0.4% of CNMs caused cytotoxicity. Additionally, CNMs did not induced genotoxicity either. CNMs protected against E. coli O157-induced barrier dysfunction by increasing transepithelial electrical resistance, decreasing lactate dehydrogenase and promoting the protein expression of occludin. CNMs were further found to ameliorate inflammation via modulation of tumor factor α, toll-like receptor 4 and nuclear factor κB (NF-κB) expression via inhibition of mitogen-activated protein kinase and NF-κB activation and improved antioxidant activity. Taken together, CNMs could protect the host against E. coli O157-induced intestinal barrier damage and inflammation, showing that CNMs have great advantages and potential application as novel antimicrobial polymers in the food industry as food biopreservatives, bringing new hope for the treatment of bacterial infections.
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Affiliation(s)
- Ming Kuang
- Institute of Systems Biomedicine, Department of Immunology, School of Basic Medical Sciences, Beijing Key Laboratory of Tumor Systems Biology, Peking University Health Science Center, Beijing 100191, China;
| | - Haitao Yu
- Institute of Systems Biomedicine, Department of Immunology, School of Basic Medical Sciences, Beijing Key Laboratory of Tumor Systems Biology, Peking University Health Science Center, Beijing 100191, China;
- Correspondence:
| | - Shiyan Qiao
- State Key Laboratory of Animal Nutrition, Ministry of Agriculture and Rural Affairs Feed Industry Center, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China;
| | - Tao Huang
- Beijing Key Laboratory of Urban Hydrological Cycle and Sponge City Technology, College of Water Sciences, Beijing Normal University, Beijing 100875, China;
| | - Jiaqi Zhang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; (J.Z.); (M.S.); (X.S.); (H.C.)
| | - Mingchao Sun
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; (J.Z.); (M.S.); (X.S.); (H.C.)
| | - Xiumei Shi
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; (J.Z.); (M.S.); (X.S.); (H.C.)
| | - Han Chen
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; (J.Z.); (M.S.); (X.S.); (H.C.)
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15
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Sheikh M, Mehnaz S, Sadiq MB. Prevalence of fungi in fresh tomatoes and their control by chitosan and sweet orange (Citrus sinensis) peel essential oil coating. J Sci Food Agric 2021; 101:6248-6257. [PMID: 33937995 DOI: 10.1002/jsfa.11291] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [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: 01/19/2021] [Revised: 03/23/2021] [Accepted: 05/03/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Fungal contamination is a major cause of food spoilage. There is an urgent need to find and characterize natural preservatives. This study evaluates the prevalence of fungi in tomatoes and their control by using essential oil (EO) from sweet orange peel. Essential oils were extracted from dried and fresh sweet orange peels by using n-hexane and ethanol as extraction solvents. Fourier transform infrared spectroscopy (FTIR) and gas chromatography-mass spectrometry (GC-MS) analyses were performed to identify the chemical composition of the EO. A combination of chitosan (CS) and EO was used to control the fungal decay of tomatoes inoculated with Aspergillus niger and Penicillium citrinum. RESULTS Tomatoes obtained from local markets and supermarkets showed a high prevalence of Aspergillus and Penicillium spp. Essential oils extracted by ethanol from dried peels showed complete inhibition of A. niger and P. citrinum and hyphal degradation at a minimum inhibitory concentration (MIC) of 100 μL mL-1 . The combination of EO with chitosan (2%) as a coating, effectively controlled the fungal decay of tomatoes until the eighth day of storage at 25 °C. CONCLUSION Due to their edible nature, and their antifungal and preservative potential, EO- and CS-based coatings can be used to extend the shelf life of tomatoes and other agriculture commodities. Essential oil- and CS-based coating can be used as alternative to synthetic preservatives, which are associated with various health hazards. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Mehrunisa Sheikh
- School of Life Sciences, Forman Christian College (A Chartered University), Lahore, Pakistan
| | - Samina Mehnaz
- School of Life Sciences, Forman Christian College (A Chartered University), Lahore, Pakistan
| | - Muhammad Bilal Sadiq
- School of Life Sciences, Forman Christian College (A Chartered University), Lahore, Pakistan
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16
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Du YN, Han JR, Yin ZK, Yan JN, Jiang XY, Wu HT. Conjugation of (-)-epigallocatechin-3-gallate and protein isolate from large yellow croaker (Pseudosciaena crocea) roe: improvement of antioxidant activity and structural characteristics. J Sci Food Agric 2021; 101:5948-5955. [PMID: 33838054 DOI: 10.1002/jsfa.11247] [Citation(s) in RCA: 3] [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] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 03/27/2021] [Accepted: 04/10/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Large yellow croaker (Pseudosciaena crocea) roe is the main by-product in the processing of large yellow croaker. Previous studies have found that its protein isolates are composed of vitellogenin, as well as vitellogenin B and C, having good functional properties. (-)-Epigallocatechin-3-gallate (EGCG) is a natural antioxidant component that can be combined with protein to improve antioxidant activity and structural characteristics of protein. RESULTS EGCG was bound with the P. crocea roe protein isolate (pcRPI) by the free radical method to prepare the conjugate. The formation of pcRPI-EGCG conjugates was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and gel permeation chromatography, which showed that the calculated weight-average molar masses of native-pcRPI and pcRPI-EGCG conjugates were 86.9 and 215.3 kDa, respectively. The results of fluorescence, ultraviolet, circular and infrared spectra indicated that the conjugation of EGCG with native-pcRPI changed the secondary and tertiary structure of native-pcRPI. The pcRPI-EGCG conjugates exhibited higher thermal stability than native-pcRPI. The radical scavenging and reducing power of native-pcRPI were increased by 2.0-2.5- and 1.4-fold, respectively, after the EGCG-grafting reaction. CONCLUSION These results indicate that the binding of pcRPI and EGCG effectively improved the antioxidant properties and structural characteristics of the pcRPI. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Jia-Run Han
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Zhi-Kang Yin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xin-Yu Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
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17
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Stoleru E, Brebu M. Stabilization Techniques of Essential Oils by Incorporation into Biodegradable Polymeric Materials for Food Packaging. Molecules 2021; 26:6307. [PMID: 34684888 PMCID: PMC8540487 DOI: 10.3390/molecules26206307] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/12/2021] [Accepted: 10/15/2021] [Indexed: 12/25/2022] Open
Abstract
Human health, food spoilage, and plastic waste, which are three great topical concerns, intersect in the field of food packaging. This has created a trend to replace synthetic food preservatives with natural ones, to produce bio-functional food packaging, and to shift towards biodegradable polymeric materials. Among the natural bioactive agents, essential oils are gaining more and more attention in food packaging applications due to their various benefits and fewer side-effects. However, their volatility, hydrophobicity, and strong odor and taste limit the direct use in food-related applications. Fixation into polymeric matrices represents a suitable strategy to promote the benefits and reduce the drawbacks. Emulsification and electrospinning are largely used techniques for protection and stabilization of essential oils. These methods offer various advantages in active food packaging, such as controlled release, ensuring long-term performance, decreased amounts of active agents that gain enhanced functionality through increased available surface area in contact with food, and versatility in packaging design. This review focuses on creating correlations between the use of essential oils as natural additives, stabilization methods, and biodegradable polymeric matrices or substrates in developing bioactive food packaging materials. Documentation was performed via the Scopus, ScienceDirect, and PubMed databases, selecting the publications after the year 2018. Particular attention was given to the publications that tested materials on food/food pathogens to evaluate their performances in retarding spoilage. Research gaps were also identified on the topic, materials being tested mainly at short time after preparation without considering the long-term storage that usually occurs in actual practice between production and use, and insufficient research related to upscaling.
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Affiliation(s)
- Elena Stoleru
- Laboratory of Physical Chemistry of Polymers, “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, 700487 Iaşi, Romania
| | - Mihai Brebu
- Laboratory of Physical Chemistry of Polymers, “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica Voda Alley, 700487 Iaşi, Romania
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18
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Singh BK, Tiwari S, Dubey NK. Essential oils and their nanoformulations as green preservatives to boost food safety against mycotoxin contamination of food commodities: a review. J Sci Food Agric 2021; 101:4879-4890. [PMID: 33852733 DOI: 10.1002/jsfa.11255] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [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: 12/19/2020] [Revised: 04/02/2021] [Accepted: 04/14/2021] [Indexed: 06/12/2023]
Abstract
Postharvest food spoilage due to fungal and mycotoxin contamination is a major challenge in tropical countries, leading to severe adverse effects on human health. Because of the negative effects of synthetic preservatives on both human health and the environment, it has been recommended that chemicals that have a botanical origin, with an eco-friendly nature and a favorable safety profile, should be used as green preservatives. Recently, the food industry and consumers have been shifting drastically towards green consumerism because of their increased concerns about health and the environment. Among different plant-based products, essential oils (EOs) and their bioactive components are strongly preferred as antimicrobial food preservatives. Despite having potent antimicrobial efficacy and preservation potential against fungal and mycotoxin contamination, essential oils and their bioactive components have limited practical applicability caused by their high volatility and their instability, implying the development of techniques to overcome the challenges associated with EO application. Essential oils and their bioactive components are promising alternatives to synthetic preservatives. To overcome challenges associated with EOs, nanotechnology has emerged as a novel technology in the food industries. Nanoencapsulation may boost the preservative potential of different essential oils by improving their solubility, stability, and targeted sustainable release. Nanoencapsulation of EOs is therefore currently being practiced to improve the stability and bioactivity of natural products. The present review has dealt extensively with the application of EOs and their nanoformulated products encapsulated in suitable polymeric matrices, so as to recommend them as novel green preservatives against foodborne molds and mycotoxin-induced deterioration of stored food commodities. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Bijendra Kumar Singh
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Shikha Tiwari
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Nawal Kishore Dubey
- Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, India
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19
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Fadda A, Sarais G, Lai C, Sale L, Mulas M. Control of postharvest diseases caused by Penicillium spp. with myrtle leaf phenolic extracts: in vitro and in vivo study on mandarin fruit during storage. J Sci Food Agric 2021; 101:4229-4240. [PMID: 33426638 DOI: 10.1002/jsfa.11062] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [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: 09/17/2020] [Revised: 11/18/2020] [Accepted: 01/10/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND In the postharvest handling of horticultural commodities, plant extracts with fungicidal activity are a valid alternative to synthetic fungicides. The fungicidal activity of myrtle leaf extracts from eight cultivars was studied in vitro against Penicillium digitatum, Penicillium italicum, and Penicillium expansum and on artificially inoculated mandarins with green and blue molds during storage for 12 days at 20 °C and 90% RH. RESULTS Hydroxybenzoic acids, hydrolysable tannins, and flavonols were identified by high-performance liquid chromatography (HPLC). Despite sharing the same phenolic profile, extracts of eight myrtle cultivars significantly differed in the concentration of phenolics. Hydrolysable tannins are the principal subclass representing nearly 44.9% of the total polyphenols, whereas myricitrin was the most abundant flavonol in all cultivars. Myrtle extracts strongly inhibited conidial germination of the pathogens tested, although the greatest efficacy was observed against P. digitatum. At a concentration of 20 g L-1 , all the extracts completely inhibited fungi growth; only 'Angela', 'Tonina' and 'Grazia' extracts were effective at lower concentrations (15 g L-1 ). On inoculated fruit, myrtle extracts significantly controlled rot development. As a preventive treatment, 'Ilaria' and 'Maria Rita' extracts significantly reduced the rate of fruit with green mold decay lesions. When applied as a curative treatment, all the exacts decreased the incidence of decay. Against P. italicum, all the extracts applied as preventive treatments controlled decay effectively, while as curative treatment some of the extracts were not effective. All the extracts reduced the size of the infected areas. CONCLUSION The results propose myrtle extracts as a possible natural alternative to synthetic fungicides. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Angela Fadda
- Institute of Sciences of Food Production, National Research Council, Sassari, Italy
| | - Giorgia Sarais
- Department of Life and Environmental Sciences, University of Cagliari, University Campus, Monserrato, Italy
| | - Carla Lai
- Department of Life and Environmental Sciences, University of Cagliari, University Campus, Monserrato, Italy
| | - Luana Sale
- Department of Agriculture, University of Sassari, Sassari, Italy
| | - Maurizio Mulas
- Department of Agriculture, University of Sassari, Sassari, Italy
- Centre for Conservation and Evaluation of Plant Biodiversity, University of Sassari, Sassari, Italy
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20
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Saad AM, Sitohy MZ, Ahmed AI, Rabie NA, Amin SA, Aboelenin SM, Soliman MM, El-Saadony MT. Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat. Molecules 2021; 26:4690. [PMID: 34361842 PMCID: PMC8347104 DOI: 10.3390/molecules26154690] [Citation(s) in RCA: 56] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/25/2021] [Accepted: 07/27/2021] [Indexed: 11/16/2022] Open
Abstract
A new preservation approach is presented in this article to prolong the lifetime of raw chicken meat and enhance its quality at 4 °C via coating with highly soluble kidney bean protein hydrolysate. The hydrolysates of the black, red, and white kidney protein (BKH, RKH, and WKH) were obtained after 30 min enzymatic hydrolysis with Alcalase (E/S ratio of 1:100, hydrolysis degree 25-29%). The different phaseolin subunits (8S) appeared in SDS-PAGE in 35-45 kD molecular weight range while vicilin appeared in the molecular weight range of 55-75 kD. The kidney bean protein hydrolysates have considerable antioxidant activity as evidenced by the DPPH-scavenging activity and β-carotine-linolenic assay, as well as antimicrobial activity evaluated by disc diffusion assay. BKH followed by RKH (800 µg/mL) significantly (p ≤ 0.05) scavenged 95, 91% of DPPH and inhibited 82-88% of linoleic oxidation. The three studied hydrolysates significantly inhibited the growth of bacteria, yeast, and fungi, where BKH was the most performing. Kidney bean protein hydrolysates could shield the chicken meat because of their amphoteric nature and many functional properties (water and oil-absorbing capacity and foaming stability). The quality of chicken meat was assessed by tracing the fluctuations in the chemical parameters (pH, met-myoglobin, lipid oxidation, and TVBN), bacterial load (total bacterial count, and psychrophilic count), color parameters and sensorial traits during cold preservation (4 °C). The hydrolysates (800 µg/g) significantly p ≤ 0.05 reduced the increment in meat pH and TVBN values, inhibited 59-70% of lipid oxidation as compared to control during 30 days of cold storage via eliminating 50% of bacterial load and maintained secured storage for 30 days. RKH and WKH significantly (p ≤ 0.05) enhanced L*, a* values, thus augmented the meat whiteness and redness, while, BKH increased b* values, declining all color parameters during meat storage. RKH and WKH (800 µg/g) (p ≤ 0.05) maintained 50-71% and 69-75% of meat color and odor, respectively, increased the meat juiciness after 30 days of cold storage. BKH, RKH and WKH can be safely incorporated into novel foods.
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Affiliation(s)
- Ahmed M. Saad
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt;
| | - Mahmoud Z. Sitohy
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt;
| | - Alshaymaa I. Ahmed
- Department of Agricultural Microbiology, Faculty of Agriculture, Beni-Suef University, Beni-Suef 62511, Egypt;
| | - Nourhan A. Rabie
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt;
| | - Shimaa A. Amin
- Department of Agricultural Microbiology, Faculty of Agriculture, Ain-Shams University, Cairo 11566, Egypt;
| | - Salama M. Aboelenin
- Biology Department, Turabah University College, Taif University, P.O. Box 1109, Taif 21944, Saudi Arabia;
| | - Mohamed M. Soliman
- Clinical Laboratory Sciences Department, Turabah University College, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Mohamed T. El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt;
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Yuan D, Meng H, Huang Q, Li C, Fu X. Preparation and characterization of chitosan-based edible active films incorporated with Sargassum pallidum polysaccharides by ultrasound treatment. Int J Biol Macromol 2021; 183:473-480. [PMID: 33915213 DOI: 10.1016/j.ijbiomac.2021.04.147] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [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: 02/04/2021] [Revised: 03/17/2021] [Accepted: 04/23/2021] [Indexed: 11/17/2022]
Abstract
In this study, Sargassum pallidum polysaccharides (SPPs) were incorporated into chitosan (CH) to develop a novel edible active film (CH/SPPs-US) via ultrasonication. The mechanical, water vapor permeability, surface morphology, crystallinity, antioxidant, and fruit preservation properties of CH/SPPs-US films prepared under sequences of matrix ratios and ultrasound treatment were investigated. The results revealed that the addition of SPPs combined with ultrasonic treatment could significantly enhance the transparency, elongation and tensile strength of the films whereas the water vapor permeability was decreased. Tensile strength and elongation at break of the C2/SP1.2-US film were 12.07 N and 54.18%, respectively, which were significantly higher than those for CH film. Meanwhile, the water vapor permeability value of C2/SP1.2-US was reduced by as high as 40.2% compared with that of chitosan film. In addition, antioxidant effect evaluation showed that the CH-based films added with SPPs exhibited better antioxidant activity than CH film, and ultrasonic treatment could further strengthen the antioxidant activity of the film. The CH/SPPs-US films could effectively extend the shelf life and inhibit the deterioration of the strawberry at room temperature (25 ± 1 °C) and 70% ± 5% relative humidity for 7 days. These results indicated that the CH/SPPs edible films via ultrasonication could be developed as edible packaging films for the preservation of fresh fruits.
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Affiliation(s)
- Dan Yuan
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Hecheng Meng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Qiang Huang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; SCUT-Zhuhai Institute of Modern Industrial Innovation, Zhuhai 519715, China
| | - Chao Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; SCUT-Zhuhai Institute of Modern Industrial Innovation, Zhuhai 519715, China.
| | - Xiong Fu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; SCUT-Zhuhai Institute of Modern Industrial Innovation, Zhuhai 519715, China.
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Amiri A, Ramezanian A, Mortazavi SMH, Hosseini SMH, Yahia E. Shelf-life extension of pomegranate arils using chitosan nanoparticles loaded with Satureja hortensis essential oil. J Sci Food Agric 2021; 101:3778-3786. [PMID: 33300626 DOI: 10.1002/jsfa.11010] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [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: 07/02/2020] [Revised: 11/01/2020] [Accepted: 12/10/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND This study was conducted in two parts to improve the antimicrobial activity and stability of Satureja hortensis essential oil (SEO) and its impacts on the quality of pomegranate arils. In the first part, SEO was encapsulated by an ionic gelation technique into 142.2-267.7 nm chitosan nanoparticles (CSNPs). In the second part of the experiment, the CSNPs and CSNPs-SEO were applied to improve storability of pomegranate arils. Arils were dipped in water (control), CSNPs and CSNPs-SEO for 5 min. After superficial water removal, arils were packed into polystyrene boxes and stored at 5 °C for 18 days. RESULTS Based on spectrophotometry analysis, the encapsulation efficiency (EE) of SEO-loaded CSNPs (CSNPs-SEO) decreased from 26.57% to 7.41% and their loading capacity (LC) increased from 4.72% to 6.17%, respectively, upon increasing the initial SEO content from 0.125 to 0.5 g g-1 of chitosan. Phytochemicals and water content were maintained, and microbial counts were reduced in the coated arils during storage. Total phenol and antioxidant activity decreased during storage. At the end of storage, the highest total phenol content (2980.0 mg gallic acid equivalents L-1 ) was found in arils treated with CSNPs-SEO, whereas ascorbic acid content was maximal (6.32 mg L-1 ) in arils treated with CSNPs. The encapsulation of savory essential oil in chitosan nanoparticles did not have undesirable effects in pomegranate arils. CONCLUSION Pre-storage treatment of pomegranate arils with CSNPs-SEO could be considered a beneficial treatment to better maintain the biochemical and sensorial quality during storage. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Azam Amiri
- Department of Horticultural Science, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Ahvaz, Iran
| | - Asghar Ramezanian
- Department of Horticultural Science, School of Agriculture, Shiraz University, Shiraz, Iran
| | | | | | - Elhadi Yahia
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Querétaro, Mexico
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Kumar H, Bhardwaj K, Cruz-Martins N, Nepovimova E, Oleksak P, Dhanjal DS, Bhardwaj S, Singh R, Chopra C, Verma R, Chauhan PP, Kumar D, Kuča K. Applications of Fruit Polyphenols and Their Functionalized Nanoparticles Against Foodborne Bacteria: A Mini Review. Molecules 2021; 26:molecules26113447. [PMID: 34204121 PMCID: PMC8201231 DOI: 10.3390/molecules26113447] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Revised: 06/03/2021] [Accepted: 06/03/2021] [Indexed: 12/13/2022] Open
Abstract
The ingestion of contaminated water and food is known to cause food illness. Moreover, on assessing the patients suffering from foodborne disease has revealed the role of microbes in such diseases. Concerning which different methods have been developed for protecting food from microbes, the treatment of food with chemicals has been reported to exhibit an unwanted organoleptic effect while also affecting the nutritional value of food. Owing to these challenges, the demand for natural food preservatives has substantially increased. Therefore, the interest of researchers and food industries has shifted towards fruit polyphenols as potent inhibitors of foodborne bacteria. Recently, numerous fruit polyphenols have been acclaimed for their ability to avert toxin production and biofilm formation. Furthermore, various studies have recommended using fruit polyphenols solely or in combination with chemical disinfectants and food preservatives. Currently, different nanoparticles have been synthesized using fruit polyphenols to curb the growth of pathogenic microbes. Hence, this review intends to summarize the current knowledge about fruit polyphenols as antibacterial agents against foodborne pathogens. Additionally, the application of different fruit extracts in synthesizing functionalized nanoparticles has also been discussed.
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Affiliation(s)
- Harsh Kumar
- School of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India;
| | - Kanchan Bhardwaj
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (K.B.); (R.V.)
| | - Natália Cruz-Martins
- Faculty of Medicine, University of Porto, Alameda Prof. Hernani Monteiro, 4200-319 Porto, Portugal;
- Institute for Research and Innovation in Health (i3S), University of Porto, 4200-135 Porto, Portugal
- Laboratory of Neuropsychophysiology, Faculty of Psychology and Education Sciences, University of Porto, 4200-135 Porto, Portugal
| | - Eugenie Nepovimova
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic; (E.N.); (P.O.)
| | - Patrik Oleksak
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic; (E.N.); (P.O.)
| | - Daljeet Singh Dhanjal
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (D.S.D.); (S.B.); (R.S.); (C.C.)
| | - Sonali Bhardwaj
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (D.S.D.); (S.B.); (R.S.); (C.C.)
| | - Reena Singh
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (D.S.D.); (S.B.); (R.S.); (C.C.)
| | - Chirag Chopra
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (D.S.D.); (S.B.); (R.S.); (C.C.)
| | - Rachna Verma
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (K.B.); (R.V.)
| | - Prem Parkash Chauhan
- Lal Bahadur Shashtri, Government Degree College, Saraswati Nagar, Shimla 171206, India;
| | - Dinesh Kumar
- School of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India;
- Correspondence: (D.K.); (K.K.); Tel.: +420-603-289-166 (K.K.)
| | - Kamil Kuča
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic; (E.N.); (P.O.)
- Biomedical Research Center, University Hospital Hradec Kralove, 50003 Hradec Kralove, Czech Republic
- Correspondence: (D.K.); (K.K.); Tel.: +420-603-289-166 (K.K.)
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Annous BA, Buckley DA, Kingsley DH. Efficacy of Chlorine Dioxide Gas Against Hepatitis A Virus on Blueberries, Blackberries, Raspberries, and Strawberries. Food Environ Virol 2021; 13:241-247. [PMID: 33689143 DOI: 10.1007/s12560-021-09465-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [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: 08/19/2020] [Accepted: 02/02/2021] [Indexed: 06/12/2023]
Abstract
Seeking a means of sanitizing berries, the effectiveness of steady state levels of gaseous chlorine dioxide (ClO2) against hepatitis A virus (HAV) on laboratory-contaminated berries was determined. The generated ClO2 was maintained with 1 or 2 mg/l air inside a 269-l glove box to treat 50 g batches of blueberries, raspberries, and blackberries, and 100 g batches of strawberries that were immersion coated with HAV. Normalized data for ClO2 (ppm-h/g product) is reported as a function of ClO2 concentration, treatment time, and weight of treated product. Treatments of ClO2 ranging from 1.00 to 6.27 ppm-h/g berry were evaluated. When compared to untreated HAV-contaminated berries, log reductions of HAV were > 2.1 for all berry types and conditions tested indicating the gaseous ClO2 was effective. The average log reduction with strawberries, raspberries, blueberries and blackberries treated with 1.00 ppm-h/g, the lowest ClO2 treatment tested, were 2.44, 2.49, 3.23, and 3.45, respectively. The highest treatment of 6.27 ppm-h/g was applied at two different gas concentrations of 1 mg/l and 2 mg/l. Average log reductions for blueberries and strawberries treated with 6.27 ppm-h/g were 4.34 and 4.42, and 4.03 and 3.51, applied at 1 mg/l and 2 mg/l, respectively. For blackberries and raspberries 3.20 and 3.24, and 3.23 and 3.97 log reductions were observed for 6.27 ppm-h/g treatments applied at 1 mg/l and 2 mg/l, respectively. Results indicate that HAV contamination of berries can be substantially reduced by gaseous ClO2 and offer industry a waterless means of sanitizing berries against HAV.
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Affiliation(s)
- Bassam A Annous
- U.S. Department of Agriculture, Agricultural Research Service, Food Safety and Intervention Technologies Research Unit, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA, 19038, USA
| | - David A Buckley
- U.S. Department of Agriculture, Agricultural Research Service, Food Safety and Intervention Technologies Research Unit, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA, 19038, USA
- Diversey, Inc, 1300 Altura Road, Fort Mill, SC, 29708, USA
| | - David H Kingsley
- U.S. Department of Agriculture, Agricultural Research Service, Food Safety and Intervention Technologies Research Unit, Delaware State University, 1200 North DuPont Hwy, Dover, DE, 19901, USA.
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25
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Nakhaee Moghadam M, Jamshidi A, Fazly Bazzaz BS, Azizzadeh M, Movaffagh J. Saccharomyces cerevisiae as a delivery system of Zataria multiflora Boiss. essential oil as a natural preservative for food applications: Encapsulation of Iranian Zataria multiflora Boiss. essential oil. J Sci Food Agric 2021; 101:2006-2013. [PMID: 32949151 DOI: 10.1002/jsfa.10818] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [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: 04/03/2020] [Revised: 08/10/2020] [Accepted: 09/19/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The following study is an evaluation of the encapsulation, stability and release profile of Iranian Zateria multiflora boiss essential oil (ZEO) in Saccharomyces cerevisiae yeast cells. Encapsulation was performed with different essential oil / yeast weight ratios at different temperatures. The encapsulation efficiency and stability of the loaded yeasts and the release profiles of carvacrol and thymol (as the main active ingredients of ZEO) were also investigated. RESULT The encapsulation efficiencies of carvacrol and thymol at a ZEO / yeast weight ratio of 1.25 were 30.9% ± 0.01% and 44.5% ± 0.02%, respectively. Loaded yeast cells were stable during the 4-week storage period. Both carvacrol and thymol showed substantial releases of around 60% during the first hour and around 70% during the second hour at two different water temperatures, followed by steady release. CONCLUSION Zateria multiflora boiss essential oil can be encapsulated effectively in S. cerevisiae yeast cells, refrigerated without degradation, and released efficiently. Zateria multiflora boiss essential oil encapsulated into S. cerevisiae yeast may be used as a potential preservative for the food and drug industry. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Maryam Nakhaee Moghadam
- Department of Food Hygiene, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Abdollah Jamshidi
- Department of Food Hygiene, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - BiBi Sedigheh Fazly Bazzaz
- Biotechnology Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
- School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Mohammad Azizzadeh
- Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Jebrail Movaffagh
- Targeted Drug Delivery Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
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26
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Adiletta G, Di Matteo M, Petriccione M. Multifunctional Role of Chitosan Edible Coatings on Antioxidant Systems in Fruit Crops: A Review. Int J Mol Sci 2021; 22:2633. [PMID: 33807862 PMCID: PMC7961546 DOI: 10.3390/ijms22052633] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Accepted: 03/02/2021] [Indexed: 12/02/2022] Open
Abstract
Chitosan-based edible coatings represent an eco-friendly and biologically safe preservative tool to reduce qualitative decay of fresh and ready-to-eat fruits during post-harvest life due to their lack of toxicity, biodegradability, film-forming properties, and antimicrobial actions. Chitosan-based coatings modulate or control oxidative stress maintaining in different manner the appropriate balance of reactive oxygen species (ROS) in fruit cells, by the interplay of pathways and enzymes involved in ROS production and the scavenging mechanisms which essentially constitute the basic ROS cycle. This review is carried out with the aim to provide comprehensive and updated over-view of the state of the art related to the effects of chitosan-based edible coatings on anti-oxidant systems, enzymatic and non-enzymatic, evaluating the induced oxidative damages during storage in whole and ready-to-eat fruits. All these aspects are broadly reviewed in this review, with particular emphasis on the literature published during the last five years.
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Affiliation(s)
- Giuseppina Adiletta
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy; (G.A.); (M.D.M.)
| | - Marisa Di Matteo
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, Italy; (G.A.); (M.D.M.)
| | - Milena Petriccione
- CREA-Centre for Olive, Fruit and Citrus Crops, Via Torrino 3, 81100 Caserta, Italy
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Nasheri N, Harlow J, Chen A, Corneau N, Bidawid S. Survival and Inactivation by Advanced Oxidative Process of Foodborne Viruses in Model Low-Moisture Foods. Food Environ Virol 2021; 13:107-116. [PMID: 33501613 PMCID: PMC7882587 DOI: 10.1007/s12560-020-09457-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Accepted: 12/20/2020] [Indexed: 06/12/2023]
Abstract
Enteric viruses, such as human norovirus (NoV) and hepatitis A virus (HAV), are the major causes of foodborne illnesses worldwide. These viruses have low infectious dose, and may remain infectious for weeks in the environment and food. Limited information is available regarding viral survival and transmission in low-moisture foods (LMF). LMFs are generally considered as ready-to-eat products, which undergo no or minimal pathogen reduction steps. However, numerous foodborne viral outbreaks associated with LMFs have been reported in recent years. The objective of this study was to examine the survival of foodborne viruses in LMFs during 4-week storage at ambient temperature and to evaluate the efficacy of advanced oxidative process (AOP) treatment in the inactivation of these viruses. For this purpose, select LMFs such as pistachios, chocolate, and cereal were inoculated with HAV and the norovirus surrogates, murine norovirus (MNV) and feline calicivirus (FCV), then viral survival on these food matrices was measured over a four-week incubation at ambient temperature, by both plaque assay and droplet-digital RT-PCR (ddRT-PCR) using the modified ISO-15216 method as well as the magnetic bead assay for viral recovery. We observed an approximately 0.5 log reduction in viral genome copies, and 1 log reduction in viral infectivity for all three tested viruses following storage of select inoculated LMFs for 4 weeks. Therefore, the present study shows that the examined foodborne viruses can persist for a long time in LMFs. Next, we examined the inactivation efficacy of AOP treatment, which combines UV-C, ozone, and hydrogen peroxide vapor, and observed that while approximately 100% (4 log) inactivation can be achieved for FCV, and MNV in chocolate, the inactivation efficiency diminishes to approximately 90% (1 log) in pistachios and 70% (< 1 log) in cereal. AOP treatment could therefore be a good candidate for risk reduction of foodborne viruses from certain LMFs depending on the food matrix and surface of treatment.
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Affiliation(s)
- Neda Nasheri
- National Food Virology Reference Centre, Bureau of Microbial Hazards, Food Directorate, Health Canada 251 Sir Frederick Banting Driveway, Ottawa, ON, K1A 0K9, Canada.
- Department of Biochemistry, Microbiology and Immunology, Faculty of Medicine, University of Ottawa, Ottawa, ON, Canada.
| | - Jennifer Harlow
- National Food Virology Reference Centre, Bureau of Microbial Hazards, Food Directorate, Health Canada 251 Sir Frederick Banting Driveway, Ottawa, ON, K1A 0K9, Canada
| | - Angela Chen
- National Food Virology Reference Centre, Bureau of Microbial Hazards, Food Directorate, Health Canada 251 Sir Frederick Banting Driveway, Ottawa, ON, K1A 0K9, Canada
| | - Nathalie Corneau
- National Food Virology Reference Centre, Bureau of Microbial Hazards, Food Directorate, Health Canada 251 Sir Frederick Banting Driveway, Ottawa, ON, K1A 0K9, Canada
| | - Sabah Bidawid
- National Food Virology Reference Centre, Bureau of Microbial Hazards, Food Directorate, Health Canada 251 Sir Frederick Banting Driveway, Ottawa, ON, K1A 0K9, Canada
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Das AK, Nanda PK, Chowdhury NR, Dandapat P, Gagaoua M, Chauhan P, Pateiro M, Lorenzo JM. Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits. Molecules 2021; 26:467. [PMID: 33477314 PMCID: PMC7830841 DOI: 10.3390/molecules26020467] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 01/14/2021] [Accepted: 01/14/2021] [Indexed: 02/06/2023] Open
Abstract
In recent years, considerable importance is given to the use of agrifood wastes as they contain several groups of substances that are useful for development of functional foods. As muscle foods are prone to lipid and protein oxidation and perishable in nature, the industry is in constant search of synthetic free additives that help in retarding the oxidation process, leading to the development of healthier and shelf stable products. The by-products or residues of pomegranate fruit (seeds, pomace, and peel) are reported to contain bioactive compounds, including phenolic and polyphenolic compounds, dietary fibre, complex polysaccharides, minerals, vitamins, etc. Such compounds extracted from the by-products of pomegranate can be used as functional ingredients or food additives to harness the antioxidant, antimicrobial potential, or as substitutes for fat, and protein in various muscle food products. Besides, these natural additives are reported to improve the quality, safety, and extend the shelf life of different types of food products, including meat and fish. Although studies on application of pomegranate by-products on various foods are available, their effect on the physicochemical, oxidative changes, microbial, colour stabilizing, sensory acceptability, and shelf life of muscle foods are not comprehensively discussed previously. In this review, we vividly discuss these issues, and highlight the benefits of pomegranate by-products and their phenolic composition on human health.
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Affiliation(s)
- Arun K. Das
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata 700037, India; (A.K.D.); (P.D.)
| | - Pramod Kumar Nanda
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata 700037, India; (A.K.D.); (P.D.)
| | - Nilabja Roy Chowdhury
- Department of Veterinary Biochemistry, West Bengal University of Animal and Fishery Sciences, Kolkata 700037, India;
| | - Premanshu Dandapat
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata 700037, India; (A.K.D.); (P.D.)
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15 D15 DY05, Ireland;
| | - Pranav Chauhan
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243122, India;
| | - Mirian Pateiro
- Centro Tecnologico de la Carne de Galicia, Rua Galicia N° 4, Parque Tecnologico de Galicia, San Cibrao das Vinas, 32900 Ourense, Spain;
| | - Jose M. Lorenzo
- Centro Tecnologico de la Carne de Galicia, Rua Galicia N° 4, Parque Tecnologico de Galicia, San Cibrao das Vinas, 32900 Ourense, Spain;
- Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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Wei X, Li Q, Wu C, Sun T, Li X. Preparation, characterization and antibacterial mechanism of the chitosan coatings modified by Ag/ZnO microspheres. J Sci Food Agric 2020; 100:5527-5538. [PMID: 32567068 DOI: 10.1002/jsfa.10605] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [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: 02/04/2020] [Revised: 05/09/2020] [Accepted: 06/21/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND To improve the physicochemical and antibacterial properties of coatings, the chitosan (CS) coatings were respectively prepared by a casting method with zinc oxide (ZnO) and silver (Ag)/ZnO microspheres as modifiers. The chemical structures and micromorphology of ZnO, Ag/ZnO microspheres and CS coatings were characterized by X-ray diffraction, Fourier-transform infrared spectroscopy, scanning electron microscopy, transmission electron microscopy and energy dispersive X-ray spectroscopy. Furthermore, using the dominant spoilage bacteria of aquatic products, Shewanella putrefaciens and Pseudomonas aeruginosa, as objects, the antibacterial activities and mechanism of the CS coatings were investigated. RESULTS The results show that ZnO and Ag/ZnO microspheres are dispersed homogeneously in the CS coatings. After modified by ZnO and Ag/ZnO microspheres, the mechanical properties and antibacterial abilities of the CS coatings are improved, and that of 0.5% Ag/ZnO-CS coating is the optimal. For pure CS coating, the bacterial cell membrane is damaged slightly because of the electrostatic interaction between NH3+ of CS and the negative charge on bacterial surface. After treated by ZnO-CS composite coating, the bacterial cell membrane is destroyed badly on account of the earlier-mentioned ion interaction and disturbing the synthesis of high molecular weight total protein. CONCLUSION With regard to Ag/ZnO-CS composite coating, the bacterial cell membrane is damaged seriously and cell contents are completely released due to ion interaction, disturbing the synthesis of high molecular weight total protein and low molecular weight membrane protein. Hence, Ag/ZnO-CS composite coatings are antimicrobial materials and food preservative materials with great potential application. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xuqing Wei
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, China
| | - Qiuying Li
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, China
| | - Chaoling Wu
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, China
- Jiangxi Jiangteng Environmental Testing Technology Co., Ltd., Shangrao, China
| | - Tong Sun
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, China
| | - Xuepeng Li
- College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, China
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Rico D, Albertos I, Martinez-Alvarez O, Lopez-Caballero ME, Martin-Diana AB. Use of Sea Fennel as a Natural Ingredient of Edible Films for Extending the Shelf Life of Fresh Fish Burgers. Molecules 2020; 25:molecules25225260. [PMID: 33187370 PMCID: PMC7696230 DOI: 10.3390/molecules25225260] [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] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 11/06/2020] [Accepted: 11/09/2020] [Indexed: 11/21/2022] Open
Abstract
The growing interest from consumers toward healthy and nutritious products and their benefits for health has increased the consumption of whole and processed fish. One of the main problems of fish is the short shelf life, especially when it is processed as in the case of burgers. The use of edible coating is an interesting strategy to extend the quality and safety of the product, reducing the need for artificial preservatives. This study evaluated the use of chitosan-based edible film formulated with sea fennel plant and sea fennel extracts. The analyses showed than the use of edible film extended the shelf life of fish burgers regardless of the incorporation of sea fennel mainly associated to the gas barrier properties and selective permeability of the film applied to the fish surface. The incorporation of sea fennel in the films did not produce any antimicrobial enhancement, although sea fennel (mostly extract) produced a better pH and enhanced the antioxidant properties and lipid oxidation of fish burgers. However, sensory analyses showed than fish burgers coated with sea fennel film plant had better acceptability than those with sea fennel extracts, probably due to the better odour and colour of the whole plant during storage. The study showed that the use of sea fennel plant at 12.5% extended the shelf life of fish burgers using a safe and clean label strategy.
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Affiliation(s)
- Daniel Rico
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, Ctra. Burgos km. 119, 47171 Valladolid, Spain;
- Correspondence: ; Tel.: +34-983-415307
| | - Irene Albertos
- Santa Teresa de Jesús Catholic University of Ávila (UCAV), Calle Canteros s/n, 05005 Ávila, Spain;
| | - Oscar Martinez-Alvarez
- Institute of Food Science, Technology and Nutrition (ICTAN, CSIC), 10, Jose Antonio Novais, St., 28040 Madrid, Spain; (O.M.-A.); (M.E.L.-C.)
| | - M. Elvira Lopez-Caballero
- Institute of Food Science, Technology and Nutrition (ICTAN, CSIC), 10, Jose Antonio Novais, St., 28040 Madrid, Spain; (O.M.-A.); (M.E.L.-C.)
| | - Ana Belen Martin-Diana
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, Ctra. Burgos km. 119, 47171 Valladolid, Spain;
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Cascajosa-Lira A, Ai P, M P, A B, E V, A J, Cameán AM. Mutagenicity and genotoxicity assessment of a new biopreservative product rich in Enterocin AS-48. Food Chem Toxicol 2020; 146:111846. [PMID: 33166674 DOI: 10.1016/j.fct.2020.111846] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [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: 10/02/2020] [Revised: 10/22/2020] [Accepted: 10/31/2020] [Indexed: 11/17/2022]
Abstract
A biopreservative derived from the fermentation of a dairy byproduct by Enterococcus faecalis UGRA10 strains being developed. This product possesses a strong and wide antibacterial spectrum mainly due to the presence of Enterocin AS-48 in its composition. To assess its potential as food additive, the mutagenicicity and genotoxicity has been assayed by means of the bacterial reverse-mutation assay in Salmonella typhimurium TA97A, TA98, TA100, TA102, TA1535 strains (Ames test, OECD 471, 2020) and the micronucleus test (MN) (OECD 487, 2016) in L5178Y/Tk ± cells. The results in the Ames test after exposure to the byproduct (6.75-100 μg/plate) with absence and presence of the metabolic activation system from rat liver (S9 fraction), revealed not mutagenicity at the conditions tested. For the MN test, the exposition to five enterocin AS-48 concentrations (0.2-1 μg/μl) was tested in the absence and presence of S9 fraction, with no evidence of genotoxicity. Negative results in the mutagenicity and genotoxicity assays point out the good safety profile of the byproduct and support its use as additive. Further toxicological studies are required before its approval and commercial application.
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Affiliation(s)
- A Cascajosa-Lira
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Professor García González N°2, 41012, Sevilla, Spain
| | - Prieto Ai
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Professor García González N°2, 41012, Sevilla, Spain.
| | - Puerto M
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Professor García González N°2, 41012, Sevilla, Spain
| | - Baños A
- Department of Microbiology, University of Granada, Fuente Nueva S/n, 19071, Granada, Spain
| | - Valdivia E
- Department of Microbiology, University of Granada, Fuente Nueva S/n, 19071, Granada, Spain
| | - Jos A
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Professor García González N°2, 41012, Sevilla, Spain
| | - A M Cameán
- Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Professor García González N°2, 41012, Sevilla, Spain
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Sharfalddin A, Davaasuren B, Emwas AH, Jaremko M, Jaremko Ł, Hussien M. Single crystal, Hirshfeld surface and theoretical analysis of methyl 4-hydroxybenzoate, a common cosmetic, drug and food preservative-Experiment versus theory. PLoS One 2020; 15:e0239200. [PMID: 33021975 PMCID: PMC7537869 DOI: 10.1371/journal.pone.0239200] [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] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Accepted: 09/01/2020] [Indexed: 11/18/2022] Open
Abstract
Methyl 4-hydroxybenzoate, commonly known as methyl paraben, is an anti-microbial agent used in cosmetics and personal-care products, and as a food preservative. In this study, the single crystal X-ray structure of methyl 4-hydroxybenzoate was determined at 120 K. The crystal structure comprises three methyl 4-hydroxybenzoate molecules condensed to a 3D framework via extensive intermolecular hydrogen bonding. Hirshfeld surface analysis was performed to determine the intermolecular interactions and the crystal packing. In addition, computational calculations of methyl 4-hydroxybenzoate were obtained using the Gaussian 09W program, and by quantum mechanical methods, Hartree Fock (HF) and Density Functional Theory (DFT) with the 6–311G(d,p) basis set. The experimental FT-IR spectrum strongly correlated with the computed vibrational spectra (R2 = 0.995). The energies of the frontier orbitals, HOMO and LUMO, were used to calculate the chemical quantum parameters. The lower band gap value (ΔE) indicates the molecular determinants underlying the known pharmaceutical activity of the molecule.
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Affiliation(s)
- Abeer Sharfalddin
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Bambar Davaasuren
- Core Labs, King Abdullah University of Science and Technology (KAUST), Thuwal, Saudi Arabia
| | - Abdul-Hamid Emwas
- Core Labs, King Abdullah University of Science and Technology (KAUST), Thuwal, Saudi Arabia
| | - Mariusz Jaremko
- Biological and Environmental Science and Engineering (BESE), King Abdullah University of Science and Technology (KAUST), Thuwal, Saudi Arabia
| | - Łukasz Jaremko
- Biological and Environmental Science and Engineering (BESE), King Abdullah University of Science and Technology (KAUST), Thuwal, Saudi Arabia
- * E-mail: (MH); (LJ)
| | - Mostafa Hussien
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
- Department of Chemistry, Faculty of Science, Port Said University, Port Said, Egypt
- * E-mail: (MH); (LJ)
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Huang H, Huang C, Yin C, Khan MR, Zhao H, Xu Y, Huang L, Zheng D, Qi M. Preparation and characterization of β-cyclodextrin-oregano essential oil microcapsule and its effect on storage behavior of purple yam. J Sci Food Agric 2020; 100:4849-4857. [PMID: 32476141 DOI: 10.1002/jsfa.10545] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [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: 02/13/2020] [Revised: 04/06/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Natural plant essential oils have antimicrobial properties; however, essential oils are difficult to maintain in a system because of their volatile nature. First, we prepared microcapsules from β-cyclodextrin and oregano essential oil and characterized their properties. Second, the effect of microcapsules on the preservation of freshly cut purple yam was studied using an edible coating technique. Purple yams immersed in distilled water were used as control, and their characteristics were compared with yams coated with citric acid, citric acid + sodium alginate, and citric acid + sodium alginate + β-cyclodextrin-oregano essential oil microcapsules (CA-SA-MC) and stored at 4 °C for 5 days. RESULTS Microcapsules of oregano essential oil and β-cyclodextrin solution were successfully prepared via the inclusion method, with an optimal encapsulation efficiency of 55.14%. Scanning electron microscopy, Fourier transform infrared spectroscopy, and thermogravimetric analysis showed strong bonds between β-cyclodextrin and oregano essential oil. All edible coatings, particularly CA-SA-MC, significantly (P ≤ 0.05) maintained firmness, total soluble solids, ascorbic acid content, and anthocyanin content compared with control treatment. This treatment also prevented browning and extended the shelf life of purple yam. CONCLUSION Oregano essential oil can be successfully encapsulated into cyclodextrin microcapsules. It has a great impact on the shelf life extension of purple yam and could be successfully applied to other fresh produce. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Haohe Huang
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Chongxing Huang
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Cheng Yin
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
- School of Mechanical Engineering, Jiangnan University, Wuxi, China
| | - Muhammad Ru Khan
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Hui Zhao
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Yangfan Xu
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Lijie Huang
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Dantong Zheng
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Minghui Qi
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
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Madhusha C, Munaweera I, Karunaratne V, Kottegoda N. Facile Mechanochemical Approach To Synthesizing Edible Food Preservation Coatings Based On Alginate/Ascorbic Acid-Layered Double Hydroxide Bio-Nanohybrids. J Agric Food Chem 2020; 68:8962-8975. [PMID: 32806127 DOI: 10.1021/acs.jafc.0c01879] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
A bionanohybrid based on ascorbic acid-intercalated layered double hydroxides (LDHs) was synthesized using a facile and novel mechanochemical grinding technique, and its efficacy as an edible food coating is reported. Ascorbic acid-intercalated Mg-Al-LDHs (AA-LDHs) are synthesized using a green water-assisted grinding approach. The successful synthesis of the mechanochemically ground AA-LDHs was confirmed by the shifts observed in the basal peaks of the LDHs based on a powder X-ray diffraction, changes in the positions of vibrational frequencies of ascorbic acid based on Fourier Transform Infrared Spectroscopy, and significant changes in the intensity and peak positions of the core-shell bands based on X-ray photoelectron spectroscopy. The resulting nanohybrid further demonstrates thermal stability in thermogravimetric and derivative thermogravimetric analysis. Transmission electron microscopy images of the mechanochemically synthesized AA-LDHs reveal a plate-like morphology, which is a characteristic of the hydrotalcite-like structure. In a novel application, an edible coating was prepared by blending the AA-LDHs into a biocompatible alginate matrix, and the coating was developed on freshly plucked strawberries using the dip-coating method. In order to evaluate the efficacy of the coating, the total phenolic content, pH, microbial growth, weight loss, titratable acidity, and ascorbic acid content were monitored in the coated and uncoated fruits for a period of 18 days. The results reveal that the shelf life of strawberries increases from 9 days to 15 days for the nanohybrid coated fruits, suggesting the potential food preservation applications of the nanohybrid.
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Affiliation(s)
- Chamalki Madhusha
- Department of Chemistry, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - Imalka Munaweera
- Department of Chemistry, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
- Instrument Center, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
| | - Veranja Karunaratne
- Department of Chemistry, Faculty of Science, University of Peradeniya, Peradeniya 20400, Sri Lanka
| | - Nilwala Kottegoda
- Department of Chemistry, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
- Center for Advanced Materials Research (CAMR), Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila 10250, Nugegoda, Sri Lanka
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de Jesus JHF, Szilágyi IM, Regdon G, Cavalheiro ETG. Thermal behavior of food preservative sorbic acid and its derivates. Food Chem 2020; 337:127770. [PMID: 32795858 DOI: 10.1016/j.foodchem.2020.127770] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Revised: 07/31/2020] [Accepted: 08/02/2020] [Indexed: 11/19/2022]
Abstract
Sorbic acid and its potassium and calcium salts used as food preservatives and sorbic chloride were submitted to thermal analysis in order to characterize their thermal behavior on heating and cooling processes, using TG/DTG/DTA, TG-MS, DSC, hot stage microscopy and DRX analysis. Sorbic acid melted and decomposed under dynamic heating. Under isothermal it sublimated without decomposition before melting (T < 134 °C). The potassium salt presented a solid-solid phase transition before decomposition. Both potassium and calcium salts decomposed in temperatures higher than the acid without melting, producing the respective carbonates and oxides as final residues. Sorbic chloride evaporate without condensation, on dynamic heating.
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Affiliation(s)
- J H F de Jesus
- São Carlos Institute of Chemistry, University of São Paulo, Avenida Trabalhador São-carlense, 400, CEP 13566590, São Carlos, São Paulo, Brazil; Department of Inorganic and Analytical Chemistry, Budapest University of Technology and Economics, 1111 Budapest, Muegyetem rakpart 3., Budapest, Hungary
| | - I M Szilágyi
- Department of Inorganic and Analytical Chemistry, Budapest University of Technology and Economics, 1111 Budapest, Muegyetem rakpart 3., Budapest, Hungary
| | - G Regdon
- Institute of Pharmaceutical Technology and Regulatory Affairs, University of Szeged, Szeged, Hungary
| | - E T G Cavalheiro
- São Carlos Institute of Chemistry, University of São Paulo, Avenida Trabalhador São-carlense, 400, CEP 13566590, São Carlos, São Paulo, Brazil.
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Gullón P, Astray G, Gullón B, Tomasevic I, Lorenzo JM. Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products. Molecules 2020; 25:E2859. [PMID: 32575814 PMCID: PMC7355679 DOI: 10.3390/molecules25122859] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 06/16/2020] [Accepted: 06/19/2020] [Indexed: 01/02/2023] Open
Abstract
In the last few years, the consumer's concern with the relationship between health and diet has led to the search of foods with functional properties beyond the nutritional. In this framework, the consumption of pomegranate has increased due to their sensorial attributes and remarkable amounts of bioactive compounds, which generate, at the same time, huge amounts of by-products. A search in the Scopus database for the last 10 years has revealed the rising interest in pomegranate peel (PP), the main residue from this fruit. The meat industry is a food sector that has had to search for new alternatives to substitute the use of synthetic preservatives by new natural additives, to extend the self-life and keep the quality attributes of their processed products. This review sets out the main bioactivities of PP extracts, and their incorporation in meat products is elaborated. PP is a good source of bioactive compounds, including phenolic acids, flavonoids and hydrolyzable tannins, which have beneficial health effects. It can be concluded that the reformulation of meat products with PP extracts is a suitable strategy for enhancing their technological characteristics, in addition to conferring functional properties that make them healthier and potentially more acceptable for the consumer.
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Affiliation(s)
- Patricia Gullón
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain;
| | - Gonzalo Astray
- Department of Physical Chemistry, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain;
- CITACA, Agri-Food Research and Transfer Cluster, Campus Auga, University of Vigo, 32004 Ourense, Spain
| | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain;
| | - Igor Tomasevic
- Department of Animal Source Food Technology, University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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37
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Zhang D, Li H, Wang Z, Emara AM, He Z. Effects of NaCl substitutes on physicochemical properties of salted pork. Meat Sci 2020; 169:108205. [PMID: 32599419 DOI: 10.1016/j.meatsci.2020.108205] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [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: 12/06/2019] [Revised: 05/26/2020] [Accepted: 05/27/2020] [Indexed: 11/17/2022]
Abstract
The effects of NaCl substitutes (KCl and Ca-ascorbate) at a certain concentration (15%) on the salted pork microstructure were investigated. The changes of water, salt, element (Na, K and Ca) content and total weight in salted pork under different kinds of salts, concentration and salting time were also discussed. Results show the different treatments significantly affected the element content of salted pork. Under high concentration (20%) salting, the relationship with corresponding element content is K (5.08%) > Na (2.73%) > Ca (0.82%). In the mixed salt solution, Ca element significantly inhibited the content increases of Na than K, and sodium salt substitution with potassium and calcium salts significantly reduced the sodium content in salted pork. The relationship of specific surface area in pork salted with three kinds of salts (15% concentration) is KCl group (4.3011 m2/g) > NaCl group (4.2902 m2/g) > Ca-ascorbate group (4.2319 m2/g). K, Na, and Ca have a certain impact on the microstructure, which affects the increase of salt content in salted pork.
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Affiliation(s)
- Dong Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjun Li
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China
| | - Zefu Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - A M Emara
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhifei He
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China.
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Badawy MEI, Lotfy TMR, Shawir SMS. Facile synthesis and characterizations of antibacterial and antioxidant of chitosan monoterpene nanoparticles and their applications in preserving minced meat. Int J Biol Macromol 2020; 156:127-136. [PMID: 32289415 DOI: 10.1016/j.ijbiomac.2020.04.044] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [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: 02/27/2020] [Revised: 03/22/2020] [Accepted: 04/03/2020] [Indexed: 12/27/2022]
Abstract
Chitosan nanoparticles loaded monoterpenes (ChMNPs) were prepared for preservation of minced meat from oxidative changes and growth of microorganisms. Four monoterpenes (limonene, linalool, menthol and thymol) were used to synthesis of four different types of ChMNPs. The physicochemical characteristics of nanoparticles were analyzed using Scanning electron microscopy (SEM) and Zeta potential. SEM showed that the nanoparticles were nearly uniformly shape and size and the zeta potential values ranged between 0.0346 and -0.1690 mV. In vitro antimicrobial activity of Ch, monoterpenes (M) and ChMNPs against Gram (-) bacteria Escherichia coli (ATCC 8739) and Salmonella typhimurium (ATCC 1402) was analyzed using serial dilution test. E. coli was more susceptible than S. typhimurium to these products. ChMNPs exhibited good in vivo antimicrobial and antioxidant property for the minced meat samples during refrigerated storage. Verification of testing hypothesis was performed by assessing a DPPH radical scavenging activity, peroxide value and E. coli reduction of experimental nanoparticles. Significant effects of ChMNPs were observed at 1000 and 2500 mg/kg on the total number of E. coli in meat samples during storage time. The results indicate that ChMNPs can be used to preserve food as antimicrobial agents and to extend shelf life.
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Affiliation(s)
- Mohamed E I Badawy
- Department of Pesticide Chemistry and Technology, Faculty of Agriculture, El-Shatby, Alexandria University, 21545 Alexandria, Egypt.
| | - Tesby M R Lotfy
- Home Economics Department, Faculty of Specific Education, Alexandria University, Alexandria, Egypt
| | - Samar M S Shawir
- Home Economics Department, Faculty of Specific Education, Alexandria University, Alexandria, Egypt
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Romero I, Domínguez I, Doménech-Carbó A, Gavara R, Escribano MI, Merodio C, Sanchez-Ballesta MT. Effect of high levels of CO 2 on the electrochemical behavior and the enzymatic and non-enzymatic antioxidant systems in black and white table grapes stored at 0 °C. J Sci Food Agric 2019; 99:6859-6867. [PMID: 31385314 DOI: 10.1002/jsfa.9971] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [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: 04/09/2019] [Revised: 06/11/2019] [Accepted: 07/30/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND In this study, we analyzed the effect of the application of high levels of CO2 (20 kPa CO2 + 20 kPa O2 + 60 kPa N2 ) for 3 days at low temperature on a white table-grape cultivar (Superior Seedless) in comparison with a black one (cv. Autumn Royal) in terms of quality parameters. We also used a solid-state voltammetry methodology to analyze the effect of the 3-day gaseous treatment in berry tissues from both cultivars in the first stage of storage. We determined the role of the non-enzymatic (total phenols, total anthocyanins, and antioxidant activity) and the enzymatic antioxidant (catalase (GCAT), ascorbate peroxidase (VcAPX) gene expression) systems in the behaviors of both cultivars. RESULTS Our results indicate that the application of a 3-day gaseous treatment was effective in maintaining the quality of black and white table grapes for up to 28 days of storage at 0 °C. The electrochemical methodology applied was useful for differentiating between skin and pulp samples, and between black and white table grape cultivars. Some molecular mechanisms were modulated in the skin of both cultivars to overcome oxidative stress, which was not manifested with the same intensity in grapes treated with CO2 for 3 days. However, some differences were observed in relation to the non-enzymatic system. CONCLUSION The 3-day gaseous treatment was useful to maintain black and white table grape quality at 0 °C. The voltammetry analysis indicated that CO2 -treated samples from the skin and pulp showed more similarity to freshly harvested ones. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Irene Romero
- Institute of Food Science Food Technology and Nutrition (ICTAN - CSIC), Madrid, Spain
| | - Irene Domínguez
- Packaging Lab, IATA-CSIC Instituto de Agroquímica y Tecnología de Alimentos, Valencia, Spain
| | | | - Rafael Gavara
- Packaging Lab, IATA-CSIC Instituto de Agroquímica y Tecnología de Alimentos, Valencia, Spain
| | | | - Carmen Merodio
- Institute of Food Science Food Technology and Nutrition (ICTAN - CSIC), Madrid, Spain
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Luo L, Wu Y, Liu C, Huang L, Zou Y, Shen Y, Lin Q. Designing soluble soybean polysaccharides-based nanoparticles to improve sustained antimicrobial activity of nisin. Carbohydr Polym 2019; 225:115251. [PMID: 31521298 DOI: 10.1016/j.carbpol.2019.115251] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [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: 06/30/2019] [Revised: 08/18/2019] [Accepted: 08/25/2019] [Indexed: 02/01/2023]
Abstract
Nisin is a natural antimicrobial agent and food-grade material, while the poor stability and short duration of antimicrobial activity limit its widespread use in the food industry. In the present work, soluble soybean polysaccharide (SSPS)-based nanoparticles have been developed to improve the stability and sustained antimicrobial activity of nisin. The encapsulation efficiency (EE) of nisin-loaded SSPS nanoparticles (Nisin-SSPS-NPs) prepared under the optimized conditions can be up to 99.8%, and the particle size is about 112 nm. The formation of Nisin-SSPS-NPs was mainly mediated by the electrostatic interactions and hydrogen bonding, which was evidenced by the results of zeta potential and Fourier Transform infrared spectroscopy (FTIR). Agar diffusion assay exhibited that Nisin-SSPS-NPs had confirmed antimicrobial activity against Gram-positive bacteria, such as Listeria monocytogenes, Bacillus subtilis, and Staphylococcus aureus. The sustained release of nisin in Nisin-SSPS-NPs endows nisin with a long-lasting antimicrobial activity, which increases the shelf-life of the fresh tomato juice.
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Affiliation(s)
- Lijuan Luo
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, School of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, China
| | - Ying Wu
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, School of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, China
| | - Chun Liu
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, School of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, China.
| | - Liang Huang
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, School of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, China
| | - Yuan Zou
- School of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yingbin Shen
- School of Life Science, Guangzhou University, Guangzhou 510006, China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-product Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, School of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, China.
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Abstract
Food safety is a global health and socioeconomic concern since many people still suffer from various acute and life-long diseases, which are caused by consumption of unsafe food. Therefore, ensuring safety of the food is one of the most essential issues in the food industry, which needs to be considered during not only food composition formulation but also handling and storage. For safety purpose, various chemical preservatives have been used so far in the foods. Recently, there has been renewed interest in replacing chemically originated food safety compounds with natural ones in the industry, which can also serve as antimicrobial agents. Among these natural compounds, organic acids possess the major portion. Therefore, in this paper, it is aimed to review and compile the applications, effectiveness, and microbial productions of various widely used organic acids as antimicrobial agents in the food industry.
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Affiliation(s)
- Hasan Bugra Coban
- Izmir International Biomedicine and Genome Institute, Dokuz Eylul University Health Campus, Balcova, 35340, Izmir, Turkey.
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42
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Fan K, Zhang M, Fan D, Jiang F. Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified-atmosphere-packaged fresh-cut cucumber. J Sci Food Agric 2019; 99:6032-6041. [PMID: 31226218 DOI: 10.1002/jsfa.9879] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [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: 05/08/2019] [Revised: 06/17/2019] [Accepted: 06/17/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND In order to inhibit microorganisms and improve storage quality of fresh-cut cucumber, fresh-cut cucumber was treated by carbon dots (CDs) from kelp/chitosan (CH) coating solution with CD concentrations of 0%, 1.5%, 3% and 4.5% and then packaged as well as stored at 4 °C for 15 days. The effect of CDs/CH coating on microorganisms and the quality of modified-atmosphere-packaged fresh-cut cucumber during storage were investigated. RESULTS The CDs was monodispersed spherical morphology with size distribution of 0.54-0.83 nm. Interaction of CDs and CH had the generation of strong hydrogen bond. Inhibition zone diameters of CDs/CH coating against Staphylococcus aureus and Escherichia coli were enhanced with the increase of CD concentrations. Moreover, CDs/CH coating inhibited the growth of total number of colonies, mold, and yeast in modified-atmosphere-packaged fresh-cut cucumber during storage. A coating of 4.5% CDs/CH effectively reduced the losses of weight, firmness, and total soluble solids, the degradation of ascorbic acid content and flavor, and inhibited peroxidases activity, as well as decreased water mobility in fresh-cut cucumber during storage. CONCLUSION The results indicated that a CDs/CH coating was helpful for inhibiting microorganisms and improving storage quality, and could be an effective method to prolong shelf life of fresh-cut cucumber. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Kai Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China
| | - Dongcui Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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Vettraino AM, Bianchini L, Caradonna V, Forniti R, Goffi V, Zambelli M, Testa A, Vinciguerra V, Botondi R. Ozone gas as a storage treatment to control Gnomoniopsis castanea, preserving chestnut quality. J Sci Food Agric 2019; 99:6060-6065. [PMID: 31226223 DOI: 10.1002/jsfa.9883] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [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: 02/28/2019] [Revised: 06/10/2019] [Accepted: 06/14/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Chestnuts are gluten-free, low-fat, cholesterol-free products. Postharvest decay reduces chestnut shelf life and can cause severe economic losses. In this study we investigated the effect of ozone (O3 ) gaseous treatment on chestnut rot caused by Gnomoniopsis castanea and the quality parameters of chestnuts. RESULTS The results showed that ozone treatment (150 ppb during the day, and 300 ppb during the night) reduced the decay of chestnuts and had a fungistatic effect on isolates of G. castanea. The exposure of chestnuts to ozone did not alter weight losses, sugar content and titratable acidity. The concentration of total phenolics decreased during the storage period, both for treated and untreated nuts. However, after 150 days of treatment the polyphenol content of the chestnuts exposed to ozone was significantly higher than in control nuts. CONCLUSIONS Our results suggested that ozone is an appropriate and economical tool to maximize the quality of chestnut shelf life, enabling it to be stored for long periods. © 2019 Society of Chemical Industry.
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Affiliation(s)
| | | | | | - Roberto Forniti
- DIBAF, University of Tuscia, Via S. Camillo de Lellis, Viterbo, Italy
| | - Valentina Goffi
- DIBAF, University of Tuscia, Via S. Camillo de Lellis, Viterbo, Italy
| | - Marta Zambelli
- DIBAF, University of Tuscia, Via S. Camillo de Lellis, Viterbo, Italy
| | - Antonino Testa
- Department of Agriculture, University of Naples Federico II, Portici, Italy
| | | | - Rinaldo Botondi
- DIBAF, University of Tuscia, Via S. Camillo de Lellis, Viterbo, Italy
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Mapelli C, Musatti A, Barbiroli A, Saini S, Bras J, Cavicchioli D, Rollini M. Cellulose nanofiber (CNF)-sakacin-A active material: production, characterization and application in storage trials of smoked salmon. J Sci Food Agric 2019; 99:4731-4738. [PMID: 30924936 PMCID: PMC6618110 DOI: 10.1002/jsfa.9715] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [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: 12/21/2018] [Revised: 03/15/2019] [Accepted: 03/27/2019] [Indexed: 05/09/2023]
Abstract
BACKGROUND Sakacin-A due to its specific antimicrobial activity may represent a good candidate to develop active packaging solutions for food items supporting Listeria growth. In the present study a protein extract containing the bacteriocin sakacin-A, produced by Lactobacillus sakei Lb 706 in a low-cost culture medium containing deproteinized cheese whey, was adsorbed onto cellulose nanofibers (CNFs) to obtain an active material to be used as a mat (or a separator) in direct contact with foods. RESULTS The applied fermentation conditions allowed 4.51 g L-1 of freeze-dried protein extract to be obtained, characterized by an antimicrobial activity of near 16 700 AU g-1 , that was used for the preparation of the active material by casting. The active material was then characterized by infrared spectra and thermogravimetric analyses. Antimicrobial trials were carried out in vitro using Listeria innocua as indicator strain; results were also confirmed in vivo, employing smoked salmon fillets intentionally inoculated with Listeria innocua: its final population was reduced to about 2.5-3 Log cycles after 28 days of storage at 6 °C in presence of sakacin-A, compared with negative control mats produced without the bacteriocin extract. CONCLUSION This study demonstrates the possibility of producing an antimicrobial active material containing sakacin-A absorbed onto CNFs to decrease Listeria population in smoked salmon, a ready-to eat-food product. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Chiara Mapelli
- DeFENS, Department of Food, Environmental and Nutritional Sciences.Università degli Studi di MilanoMilanItaly
| | - Alida Musatti
- DeFENS, Department of Food, Environmental and Nutritional Sciences.Università degli Studi di MilanoMilanItaly
| | - Alberto Barbiroli
- DeFENS, Department of Food, Environmental and Nutritional Sciences.Università degli Studi di MilanoMilanItaly
| | - Seema Saini
- LGP2, Laboratory of Pulp & Paper ScienceInstitut Polytechnique de GrenobleGrenobleFrance
| | - Julien Bras
- LGP2, Laboratory of Pulp & Paper ScienceInstitut Polytechnique de GrenobleGrenobleFrance
| | - Daniele Cavicchioli
- ESP, Department of Environmental Science and PolicyUniversità degli Studi di MilanoMilanItaly
| | - Manuela Rollini
- DeFENS, Department of Food, Environmental and Nutritional Sciences.Università degli Studi di MilanoMilanItaly
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do Evangelho JA, da Silva Dannenberg G, Biduski B, El Halal SLM, Kringel DH, Gularte MA, Fiorentini AM, da Rosa Zavareze E. Antibacterial activity, optical, mechanical, and barrier properties of corn starch films containing orange essential oil. Carbohydr Polym 2019; 222:114981. [PMID: 31320073 DOI: 10.1016/j.carbpol.2019.114981] [Citation(s) in RCA: 111] [Impact Index Per Article: 22.2] [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: 04/04/2019] [Revised: 06/06/2019] [Accepted: 06/06/2019] [Indexed: 01/15/2023]
Abstract
The incorporation of antimicrobial compounds into natural polymers can promote increased shelf life and ensure food safety. The aim of this study was to evaluate the antibacterial activity, morphological, optical, mechanical, and barrier properties of corn starch films containing orange (Citrus sinensis var. Valencia) essential oil (OEO). The corn starch films were prepared using the casting method. OEO and the corn starch films incorporated with OEO showed higher antibacterial activity against Staphylococcus aureus and Listeria monocytogenes. The addition of OEO to the films increased the morphological heterogeneity and contributed to the reduction of the tensile strength and elongation of the films, and it increased the moisture content, water solubility, and water vapor permeability. The water vapor permeability and partial or total solubility of a film in water prior to consumption of a product are of interest when the film is used as food coating or for encapsulation of specific molecules.
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Affiliation(s)
- Jarine Amaral do Evangelho
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil.
| | - Guilherme da Silva Dannenberg
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil.
| | - Barbara Biduski
- University of Passo Fundo (UPF), Faculty of Agronomy and Veterinary Medicine, Brazil.
| | - Shanise Lisie Mello El Halal
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil.
| | - Dianini Hüttner Kringel
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil.
| | - Marcia Arocha Gularte
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil.
| | - Angela Maria Fiorentini
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil.
| | - Elessandra da Rosa Zavareze
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Rio Grande do Sul, Pelotas, RS 96010-900, Brazil.
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Basiak E, Geyer M, Debeaufort F, Lenart A, Linke M. Relevance of Interactions between Starch-based Coatings and Plum Fruit Surfaces: A Physical-Chemical Analysis. Int J Mol Sci 2019; 20:E2220. [PMID: 31064114 PMCID: PMC6539741 DOI: 10.3390/ijms20092220] [Citation(s) in RCA: 5] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 04/22/2019] [Accepted: 04/23/2019] [Indexed: 12/18/2022] Open
Abstract
In order to extend the shelf life of the fruit, improve appearance, and to keep all nutrition properties of the plum from diminishing, edible coatings comprised of wheat starch and wheat starch-whey protein isolate (in ratio 80/20) were created. Stand-alone films were produced to assess properties which helped to understand the phenomena occurring on the surface level of coated plums. The properties of coatings based on starch are similar to starch coatings containing oil because the natural epicuticular wax layer of plums merges with coating materials. Adding oil doubled the contact angle value and the dispersive component of the surface tension. The workings of adhesion and cohesion, spreading coefficient, water absorption, water content, and solubility in water of the films decreased. Similar processes were observed on the fruits' surface. In appearance, the coating process is similar to polishing the plum surface for removing crystalline wax. The color parameters of coated fruits did not significantly change. Newly formed bonds or interactions established between starch, whey proteins, water, glycerol, and oil are displayed by Fourier transform infrared (FTIR) analysis. This work revealed how the interactions between the epicuticular wax on the fruit's surface and the hydrocolloid-based coatings affect the efficiency of the coatings.
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Affiliation(s)
- Ewelina Basiak
- Department of Horticultural Engineering, Leibniz-Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany.
- UMR PAM 102.02 Food and Wine Physical Chemistry Lab, Univ. Bourgogne Franche-Comté, 1 Esplanade Erasme, 21000 Dijon, France.
- Department of BioEngineering, IUT Dijon-Auxerre, University of Burgundy, BP17867, 21078 Dijon Cedex, France.
| | - Martin Geyer
- Department of Horticultural Engineering, Leibniz-Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany.
| | - Frédéric Debeaufort
- UMR PAM 102.02 Food and Wine Physical Chemistry Lab, Univ. Bourgogne Franche-Comté, 1 Esplanade Erasme, 21000 Dijon, France.
- Department of BioEngineering, IUT Dijon-Auxerre, University of Burgundy, BP17867, 21078 Dijon Cedex, France.
| | - Andrzej Lenart
- Department of Food Eng. and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c Street, 02-786 Warsaw, Poland.
| | - Manfred Linke
- Department of Horticultural Engineering, Leibniz-Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany.
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Tzeng JH, Weng CH, Huang JW, Shiesh CC, Lin YH, Lin YT. Application of palladium-modified zeolite for prolonging post-harvest shelf life of banana. J Sci Food Agric 2019; 99:3467-3474. [PMID: 30623439 DOI: 10.1002/jsfa.9565] [Citation(s) in RCA: 6] [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: 11/29/2017] [Revised: 10/11/2018] [Accepted: 01/04/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The marketability of banana is limited by the rapid rate of ripening. However, the traditional post-harvest technologies may not be desirable. The aim of this study was to investigate the potential of a reusable material for the food preservation industry. RESULTS The nanocomposite-based palladium (Pd)-modified zeolite (Pd/zeolite) was prepared by impregnating Pd into zeolite. Pd/zeolite had a Brunauer-Emmett-Teller dinitrogen specific surface area of 475 m2 g-1 with crystal structure similar to Y-zeolite. Transmission electron microscopy images showed the dispersion of Pd particles over the multi-pore zeolite support. Pd/zeolite uniquely acted as an adsorbent and a catalyst and was able to remove ethylene even after reaching breakthrough point. To prove Pd/zeolite is reusable, a 99 ± 0.8% ethylene removal efficiency still remained even after five consecutive cycles with repeated use of Pd/zeolite. The presence of Pd/zeolite significantly decreased the ethylene concentration during 18 days of storage at 20 ± 2 °C. CONCLUSIONS Pd/zeolite could delay the ripening of banana and improve its firmness and the peel color significantly. Findings indicated that the as-prepared Pd/zeolite is an effective adsorbent/catalyst with high potential for practical application in ethylene removal, especially for the post-harvest period. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Jing-Hua Tzeng
- Department of Soil and Environmental Sciences, National Chung Hsing University, Taichung, Taiwan
- Department of Civil and Environmental Engineering, University of Delaware, Newark, DE, USA
| | - Chih-Huang Weng
- Department of Civil and Ecological Engineering, I-Shou University, Kaohsiung City, Taiwan
| | - Jenn-Wen Huang
- Department of Plant Pathology, National Chung Hsing University, Taichung, Taiwan
| | - Ching-Chang Shiesh
- Department of Horticulture, National Chung Hsing University, Taichung, Taiwan
| | - Yu-Hao Lin
- Environmental Restoration Disaster Reduction Research Center, National Chung Hsing University, Taichung, Taiwan
| | - Yao-Tung Lin
- Department of Soil and Environmental Sciences, National Chung Hsing University, Taichung, Taiwan
- Innovation and Development Center of Sustainable Agriculture, Taichung, Taiwan
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Bakry AM, Ma C, Xiong S, Yin T, Zhang B, Huang Q. Chitosan-glucose Maillard reaction products and their preservative effects on fresh grass carp (Ctenopharyngodon idellus) fillets during cold storage. J Sci Food Agric 2019; 99:2158-2164. [PMID: 30302766 DOI: 10.1002/jsfa.9408] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [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: 07/25/2018] [Revised: 09/30/2018] [Accepted: 10/05/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND A decreasing freshness occurrs in Ctenopharyngodon (C.) idellus during post-mortem storage. In the present study, chitosan-glucose Maillard reaction products (CG-MRPs) were prepared by heating chitosan and glucose at different reaction temperatures and then used for preserving the freshness and quality of C. idellus fillets during cold storage (4 °C). RESULTS High temperature enhanced the chitosan-glucose Maillard reaction and promoted the accumulation of melanoidins and intermediate compounds. The reducing power of CG-MRPs increased with an increasing reaction temperature. CG-MRPs inhibited the microbial growth rate and retarded the oxidation of proteins, lipids and nucleotides in C. idellus fillets by suppressing total bacterial count, total volatile basic nitrogen, thiobarbituric acid reactive substances and K values during cold storage. Furthermore, CG-MRPs prolonged shelf-life. The fillets treated with the CG-MRPs prepared at 120 °C showed an especially longer shelf-life (7 days). The preservative effect of CG-MRPs on fillets was the result of antibacterial components (melanoidins, reductone and furfural) in CG-MRPs and a reducing power against the oxidative degradation of proteins, nucleotides and lipids in C. idellus fillets. CONCLUSION The present study demonstrates that, for C. idellus fillets, treatment with CG-MRPs prepared at 120 °C for 40 min could be a feasible approach for maintaining the freshness of C. idellus fillets and prolonging shelf-life during cold storage. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Amr M Bakry
- College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- The Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan, China
- Department of Dairy Science, Faculty of Agriculture, Suez Canal University, Ismailia, Egypt
| | - Chang Ma
- College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- The Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan, China
| | - Shanbai Xiong
- College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- The Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan, China
| | - Tao Yin
- College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- The Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan, China
| | - Binjia Zhang
- College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- The Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan, China
| | - Qilin Huang
- College of Food Science and Technology and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- The Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan, China
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Girardi NS, Garcia D, Passone MA, Nesci A, García J, Etcheverry M. Microencapsulated food-grade antioxidant applied as a preservative of peanut seed quality in microcosm- and pilot-scale trials. J Sci Food Agric 2019; 99:2473-2480. [PMID: 30367496 DOI: 10.1002/jsfa.9456] [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] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2018] [Revised: 10/23/2018] [Accepted: 10/23/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND In Argentina, peanuts are stored for 3-6 months. It is important to avoid proliferation of fungi and insect pests during this period. In this study, the potential of butylated hydroxyanisole (BHA) microcapsules to conserve peanut kernels was evaluated in microcosms and on a pilot scale. RESULTS In microcosm assays, microcapsules containing BHA at a dose of 1802 µg g-1 reduced 37% of total fungal count. Higher reductions (77-100%) were obtained with a combined treatment with BHA formulation (1802 µg g-1 ) plus fungicide (methyl thiophanate 0.0100 g L-1 and metalaxyl 0.0133 g L-1 ). However, germination levels of peanut seeds treated with the BHA formulation were less than 6% throughout the incubation time. In pilot-scale trials, the storage conditions allowed the control of fungal development and insect proliferation. Quantifiable levels of BHA were also detected throughout the entire storage period. The combined treatment significantly reduced fungal contamination at 2 months of storage (C1-2015: 37.41%; C1-2016: 28.48%; C2-2016: 45.02%). Seed germination of unshelled stored peanuts was not affected by the formulation. CONCLUSION The application of the BHA formulation during storage combined with pre-seeding treatment could be an appropriate strategy to maintain the quality of the peanut kernels destined for seed. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Natalia Soledad Girardi
- Laboratorio de Ecología Microbiana, Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas Físico Químicas y Naturales, Universidad Nacional de Río Cuarto, Río Cuarto, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - Daiana Garcia
- Laboratorio de Ecología Microbiana, Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas Físico Químicas y Naturales, Universidad Nacional de Río Cuarto, Río Cuarto, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - María Alejandra Passone
- Laboratorio de Ecología Microbiana, Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas Físico Químicas y Naturales, Universidad Nacional de Río Cuarto, Río Cuarto, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - Andrea Nesci
- Laboratorio de Ecología Microbiana, Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas Físico Químicas y Naturales, Universidad Nacional de Río Cuarto, Río Cuarto, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - Julián García
- Oro Verde Servicios Fitosanitarios, Río Cuarto, Argentina
| | - Miriam Etcheverry
- Laboratorio de Ecología Microbiana, Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas Físico Químicas y Naturales, Universidad Nacional de Río Cuarto, Río Cuarto, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
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Bouarab Chibane L, Degraeve P, Ferhout H, Bouajila J, Oulahal N. Plant antimicrobial polyphenols as potential natural food preservatives. J Sci Food Agric 2019; 99:1457-1474. [PMID: 30206947 DOI: 10.1002/jsfa.9357] [Citation(s) in RCA: 202] [Impact Index Per Article: 40.4] [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: 01/24/2018] [Revised: 09/03/2018] [Accepted: 09/03/2018] [Indexed: 05/17/2023]
Abstract
BACKGROUND The growing demand for natural food preservatives in the last decade has promoted investigations on their application for preserving perishable foods. In this context, the present review is focused on discussing the prospective application of plant extracts containing phenolics or isolated plant phenolics as natural antimicrobials in foods. Plant essential oils are outside the scope of this review since utilization of their antimicrobial activity for food preservation has been extensively reviewed. RESULTS Although the exact antimicrobial mechanisms of action of phenolic compounds are not yet fully understood, it is commonly acknowledged that they have diverse sites of action at the cellular level. Antimicrobial phenolics can be added directly to the formulation of perishable food products or incorporated into food-contact materials to release them in the immediate zone of perishable foods. Edible coatings or active food packaging materials can thus be used as carriers of plant bioactive compounds. CONCLUSION These materials could be an interesting delivery system to improve the stability of phenolics in foods and to improve the shelf life of perishable foods. This review will thus provide an overview of current knowledge of the antimicrobial activity of phenolic-rich plant extracts and of the promises and limits of their exploitation for the preservation of perishable foods. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Lynda Bouarab Chibane
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
| | - Pascal Degraeve
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
| | | | - Jalloul Bouajila
- Faculté de Pharmacie de Toulouse, Laboratoire de Génie Chimique, UMR CNRS 5503, Université Paul Sabatier, Toulouse, France
| | - Nadia Oulahal
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
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