Laser-Induced Graphene Electrochemical Immunosensors for Rapid and Label-Free Monitoring of Salmonella enterica in Chicken Broth.

Food-borne illnesses are a growing concern for the food industry and consumers, with millions of cases reported every year. Consequently, there is a critical need to develop rapid, sensitive, and inexpensive techniques for pathogen detection in order to mitigate this problem. However, current pathogen detection strategies mainly include time-consuming laboratory methods and highly trained personnel. Electrochemical in-field biosensors offer a rapid, low-cost alternative to laboratory techniques, but the electrodes used in these biosensors require expensive nanomaterials to increase their sensitivity, such as noble metals (e.g., platinum, gold) or carbon nanomaterials (e.g., carbon nanotubes, or graphene). Herein, we report the fabrication of a highly sensitive and label-free laser-induced graphene (LIG) electrode that is subsequently functionalized with antibodies to electrochemically quantify the food-borne pathogen Salmonella enterica serovar Typhimurium. The LIG electrodes were produced by laser induction on the polyimide film in ambient conditions and, hence, circumvent the need for high-temperature, vacuum environment, and metal seed catalysts commonly associated with graphene-based electrodes fabricated via chemical vapor deposition processes. After functionalization with Salmonella antibodies, the LIG biosensors were able to detect live Salmonella in chicken broth across a wide linear range (25 to 105 CFU mL-1) and with a low detection limit (13 ± 7 CFU mL-1; n = 3, mean ± standard deviation). These results were acquired with an average response time of 22 min without the need for sample preconcentration or redox labeling techniques. Moreover, these LIG immunosensors displayed high selectivity as demonstrated by nonsignificant response to other bacteria strains. These results demonstrate how LIG-based electrodes can be used for electrochemical immunosensing in general and, more specifically, could be used as a viable option for rapid and low-cost pathogen detection in food processing facilities before contaminated foods reach the consumer.

Development and optimization of pH-responsive PLGA-chitosan nanoparticles for triggered release of antimicrobials.

The aim of this work was to develop and optimize a pH-responsive nanoparticle based on poly(D,L-lactide-co-glycolide) (PLGA) and chitosan (CHIT) for delivery of natural antimicrobial using trans-cinnamaldehyde (TCIN) as a model compound. The optimization was performed using a central composite design and the desirability function approach. The optimized levels of variables considering all significant responses were 4% (w/w) of TCIN and 6.75% (w/w) of CHIT. After, optimized nanoparticles were produced and characterized according to their physicochemical properties and their antimicrobial activity against Salmonella Typhimurium and Staphylococcus aureus. Optimized nanoparticles characterization indicated a satisfactory TCIN encapsulation (33.20 ±â€¯0.85%), spherical shape, pH-responsive controlled release, with faster release in the presence of CHIT at low pH, and enhanced antimicrobial activity against both pathogens. TCIN encapsulation using PLGA coated with CHIT enhanced its antimicrobial activity and generated a delivery system with pH-sensitivity for controlled release with promising properties for food safety applications.

Physical and antibacterial properties of açaí edible films formulated with thyme essential oil and apple skin polyphenols.

UNLABELLED: Thyme essential oil (TEO) and apple skin polyphenols (ASP) are natural compounds considered as generally recognized as safe by FDA, with biological effects against bacteria and fungi. This work aimed to evaluate physical and antimicrobial properties of açaí edible films formulated with TEO and ASP at 3% and 6% (w/w) individually or combined at 3% (w/w) each. Physical properties studied include mechanical resistance, water vapor permeability (WVP), color, and thermal resistance. Antimicrobial activity against Listeria monocytogenes was determined using the overlay diffusion test. Addition of ASP resulted in improved mechanical properties. TEO at 6% (w/w) resulted in increased elongation. ASP films had significant higher WVP than control film. ASP films were lighter and had more red color than other films. Incorporation of ASP resulted in improved film thermal stability, whereas TEO caused rapid thermal decomposition. Presence of clusters was observed on the surface of films. Addition of ASP resulted in a smoother surface, whereas addition of TEO led to the formation of crater-like pits on the film surface. Açaí edible film incorporated with 6% (w/w) TEO presented the highest antimicrobial activity. However, both antimicrobials are necessary in the açaí films in order to obtain edible films with suitable physical-mechanical properties. The results of the present study showed that TEO and ASP can be used to prepare açaí edible films with adequate physical-mechanical properties and antimicrobial activity for food applications by direct contact. PRACTICAL APPLICATION: Developed açaí edible films presented antimicrobial activity against L. monocytogenes and good physical-mechanical properties, showing the potential use of açaí edible films in food preservation.