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1.
Food Res Int ; 148: 110597, 2021 10.
Artigo em Inglês | MEDLINE | ID: mdl-34507742

RESUMO

This work is aimed to obtain nanocomplexes based on egg white protein nanoparticles (EWPn) and bioactive compounds (BC), carvacrol (CAR), thymol (THY) and trans-cinnamaldehyde (CIN), and evaluate their application as antifungal edible coatings on preservative-free breads. The nanocomplex formation was studied through stoichiometry, affinity, colloidal behavior, morphology, and encapsulation efficiency (EE, %). Rounded-shape nanocomplexes with particle sizes < 100 nm were obtained. The EE values were similar for all BC (>83%). Furthermore, the in vitro antifungal activity of the nanocomplexes was verified using the Aspergillus niger species. The nanocomplexes were applied as coatings onto the crust of preservative-free breads, which were stored for 7 days (at 25 °C). The coatings had no impact on the physicochemical properties of the bread loaves (moisture, aw, texture, and color). Finally, the coatings based on EWPn-THY and EWPn-CAR nanocomplexes showed higher antifungal efficacy, extending the bread shelf life after 7 days.


Assuntos
Filmes Comestíveis , Nanopartículas , Antifúngicos/farmacologia , Pão , Proteínas do Ovo , Conservantes de Alimentos/farmacologia
2.
Molecules ; 26(15)2021 Aug 03.
Artigo em Inglês | MEDLINE | ID: mdl-34361842

RESUMO

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 ß-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.


Assuntos
Galinhas/microbiologia , Conservantes de Alimentos , Carne/microbiologia , Phaseolus/química , Hidrolisados de Proteína , Subtilisinas/química , Animais , Microbiologia de Alimentos , Conservantes de Alimentos/química , Conservantes de Alimentos/farmacologia , Hidrolisados de Proteína/química , Hidrolisados de Proteína/farmacologia
3.
Int J Mol Sci ; 22(15)2021 Jul 29.
Artigo em Inglês | MEDLINE | ID: mdl-34360903

RESUMO

Despite the fact that many studies have examined the effectiveness of different gaseous postharvest treatments applied at low temperature to maintain table grape quality, the use of ethanol vapor has hardly been investigated. Thus, this work has studied the effectiveness of ethanol vapor-generating sachets in the maintenance of It 681-30 table grape quality, a new cultivar, during storage at low temperature and after the shelf-life period at 20 °C. To this end, various quality assessments have been carried out and the effect of the ethanol treatment on the expression of different genes (phenylpropanoids, transcription factors, PRs, and aquaporins) was determined. The results indicated that the application of ethanol vapor reduced the total decay incidence, weight loss, and the rachis browning index in It 681-30 grapes stored at 0 °C and after the shelf-life period at 20 °C, as compared to non-treated samples. Moreover, the modulation of STS7 and the different PR genes analyzed seems to play a part in the molecular mechanisms activated to cope with fungal attacks during the postharvest of It 681-30 grapes, and particularly during the shelf-life period at 20 °C. Furthermore, the expression of aquaporin transcripts was activated in samples showing higher weight loss. Although further work is needed to elucidate the role of ethanol in table grape quality, the results obtained in this work provide new insight into the transcriptional regulation triggered by ethanol treatment.


Assuntos
Temperatura Baixa , Etanol/farmacologia , Conservação de Alimentos/métodos , Conservantes de Alimentos/farmacologia , Qualidade dos Alimentos , Armazenamento de Alimentos/métodos , Frutas/efeitos dos fármacos , Gases/farmacologia , Vitis/efeitos dos fármacos , Aquaporinas/genética , Frutas/genética , Expressão Gênica/efeitos dos fármacos , Reação de Maillard/efeitos dos fármacos , Proteínas de Plantas/genética , Fatores de Transcrição/genética , Transcrição Genética/efeitos dos fármacos , Vitis/genética , Volatilização
4.
Molecules ; 26(13)2021 Jun 22.
Artigo em Inglês | MEDLINE | ID: mdl-34206449

RESUMO

Essential oils (EOs) have been used for centuries, and interest in these compounds has been revived in recent years. Due to their unique chemical composition as well as antimicrobial, immunostimulatory, anti-inflammatory and antioxidant properties, EOs are used in pharmacology, cosmetology and, increasingly, in animal breeding and rearing, and processing of animal raw materials. Essential oils have become a natural alternative to preservatives, taste enhancers and, most importantly, antibiotics, because the European Union banned the use of antibiotics in metaphylaxis in animal husbandry in 2006. In the animal production chain, EOs are used mainly as feed additives to improve feed palatability and increase feed intake, improve animal resistance and health status, and to prevent and treat diseases. Recent research indicates that EOs can also be applied to sanitize poultry houses, and they can be used as biopesticides in organic farming. Essential oils effectively preserve meat and milk and, consequently, improve the safety, hygiene and quality of animal-based foods. Novel technologies such as encapsulation may increase the bioavailability of EOs and their application in the production of food and feed additives.


Assuntos
Ração Animal , Conservação de Alimentos , Conservantes de Alimentos/farmacologia , Óleos Voláteis/farmacologia , Animais
5.
Molecules ; 26(11)2021 Jun 06.
Artigo em Inglês | MEDLINE | ID: mdl-34204121

RESUMO

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.


Assuntos
Bactérias/efeitos dos fármacos , Frutas/química , Polifenóis/farmacologia , Antibacterianos/química , Antibacterianos/farmacologia , Bactérias/metabolismo , Biofilmes/efeitos dos fármacos , Microbiologia de Alimentos , Conservantes de Alimentos/química , Conservantes de Alimentos/farmacologia , Humanos , Nanopartículas , Extratos Vegetais/química , Extratos Vegetais/farmacologia , Polifenóis/química
6.
Molecules ; 26(12)2021 Jun 21.
Artigo em Inglês | MEDLINE | ID: mdl-34205746

RESUMO

This work addressed the preservative behaviour of different icing media containing extracts from the alga Bifurcaria bifurcata. A comparative study of the antimicrobial and antioxidant effects of aqueous and ethanolic extracts of this macroalga was carried out. Whole hake (Merluccius merluccius) pieces were stored in ice containing either kind of extract and analysed for quality changes throughout a 13-day storage period. A progressive loss of microbial and biochemical quality was detected in all batches as chilling time increased. A significant inhibitory effect (p < 0.05) on microbial activity could be observed as a result of including the aqueous (lowering of psychrotrophic and lipolytic counts and pH value) and ethanolic (lowering of psychrotrophic and lipolytic counts) extracts. Additionally, both kinds of extract led to a substantial inhibition (p < 0.05) in the lipid hydrolysis rate (formation of free fatty acids), greater in the case of the batch containing ethanolic extract. Concerning lipid oxidation, a similar inhibitory effect (p < 0.05) on the formation of secondary compounds (thiobarbituric acid substances) was noticed in fish specimens corresponding to both alga extracts; however, more (p < 0.05) peroxide formation was detected in fish corresponding to the ethanolic extract batch. A preservative effect can be concluded for both kinds of extract; this effect agrees with previous studies reporting the presence of hydrophilic and lipophilic bioactive compounds in B. bifurcata.


Assuntos
Produtos Biológicos/farmacologia , Conservantes de Alimentos/farmacologia , Feófitas/efeitos dos fármacos , Alga Marinha/química , Animais , Antioxidantes/farmacologia , Produtos Biológicos/química , Etanol/química , Peixes , Conservação de Alimentos/métodos , Gadiformes , Oxirredução/efeitos dos fármacos , Alimentos Marinhos , Água/química
7.
J Food Sci ; 86(7): 2910-2923, 2021 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-34147039

RESUMO

The effect of pine needle extract from Cedrus deodara (PNE) on the quality of salted meat was reported, and its action mechanism was further investigated. With the treatment of PNE, the physicochemical properties of salted meat were improved. The peroxide value decreased from 16.18 to 6.78 mmol O2 /kg, while the thiobarbituric acid value decreased from 0.79 to 0.40 mg MDA/kg. Moreover, the salted meat with PNE also had the better texture, color, and volatile compositions. The 0.2% PNE group showed the highest ΔE value (63.16 ± 0.56), hardness (813.5 ± 48.7 g), and volatility (45.86 ± 0.39), while the control group showed the lowest ΔE value (43.92 ± 2.13), hardness (515.8 ± 17.3 g) and volatility (29.97 ± 0.56). In addition, with the analysis of fluorescence and circular dichroism spectroscopy, the spatial structures of myofibrillar protein (MP) in salted meat were obviously changed by PNE. Meanwhile, methylconiferin, 1-O-feruloyl-ß-D-glucose, nortrachelogenin, secoxyloganin, 1-O-(4-coumaroyl)-ß-D-glucose and pelargonidin-3-O-glucoside were identified from PNE. Furthermore, according to the analysis of molecular docking, hydrogen bond, hydrophobic force, and electrostatic force were obtained as the main molecular forces between MP and the phenolic compounds of PNE, while arginine, glutamic acid, and glycine residues were the main binding sites. All results suggested that PNE might be a potential candidate to improve the quality of salted meat in the food industry. PRACTICAL APPLICATION: The quality deterioration of meat may not only affect its further processing and consumption but also may lead to some food safety problems. In present study, PNE exhibited the fine capability to inhibit the oxidation of meat, while it could ameliorate the texture, color, and physicochemical properties of meat due to its tightly interaction with myofibrillar protein. All result suggested that PNE could be potentially utilized to improve the quality of meat in food industry.


Assuntos
Cedrus/química , Conservantes de Alimentos/farmacologia , Qualidade dos Alimentos , Carne/análise , Extratos Vegetais/farmacologia , Sensação , Cloreto de Sódio/química , Animais , Conservantes de Alimentos/química , Humanos , Simulação de Acoplamento Molecular , Extratos Vegetais/química
8.
Food Microbiol ; 99: 103804, 2021 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-34119097

RESUMO

The effectiveness of three novel "host defence peptides" identified in human Apolipoprotein B (ApoB) as novel antimicrobial and antibiofilm agents to be employed in food industry is reported. ApoB-derived peptides have been found to exert significant antimicrobial effects towards Salmonella typhimurium ATCC® 14028 and Salmonella enteritidis 706 RIVM strains. Furthermore, they have been found to retain antimicrobial activity under experimental conditions selected to simulate those occurring during food storage, transportation and heat treatment, and have been found to be endowed with antibiofilm properties. Based on these findings, to evaluate the applicability of ApoB-derived peptides as food biopreservatives, coating solutions composed by chitosan (CH) and an ApoB-derived peptide have been prepared and found to be able to prevent Salmonella cells attachment to different kinds of surfaces employed in food industry. Finally, obtained coating solution has been demonstrated to hinder microbial proliferation in chicken meat samples. Altogether, obtained findings indicate that ApoB-derived peptides are promising candidates as novel biopreservatives for food packaging.


Assuntos
Antibacterianos/farmacologia , Peptídeos Catiônicos Antimicrobianos/farmacologia , Apolipoproteínas B/química , Conservantes de Alimentos/farmacologia , Animais , Antibacterianos/química , Peptídeos Catiônicos Antimicrobianos/química , Galinhas , Embalagem de Alimentos , Conservação de Alimentos , Conservantes de Alimentos/química , Armazenamento de Alimentos , Carne/microbiologia , Testes de Sensibilidade Microbiana , Salmonella enteritidis/efeitos dos fármacos , Salmonella enteritidis/crescimento & desenvolvimento , Salmonella typhimurium/efeitos dos fármacos , Salmonella typhimurium/crescimento & desenvolvimento
9.
Food Microbiol ; 99: 103817, 2021 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-34119102

RESUMO

The objective of this study was to investigate antibacterial activities and action mode of alkyl gallates against three food-related bacteria. Results show that the length of the alkyl chain plays a critical role in eliciting their antibacterial activities and octyl gallate (GAC8) exhibited an outstanding bactericidal effect against these strains. A possible bactericidal mechanism of GAC8 against E. coli was fully elucidated by analyzing associated changes in cellular functions of E. coli, including assessments of membrane modification and intracellular oxidation state. Our data strongly suggested that GAC8 functions outside and inside the bacterial membrane and causes increased intracellular reactive oxygen species (hydroxyl radicals) and subsequent oxidative damage. We demonstrated that the hydroxyl radical formation induced by GAC8 is the end product of an oxidative damage cellular death pathway involving a transient depletion of NADH, the tricarboxylic acid cycle, intrinsic redox cycling activities, and stimulation of the Fenton reaction. Also, chitosan-based edible films containing GAC8 have unique superiorities for icefish preservation at 4 °C. This research highlights the effectiveness of GAC8 as an attractive antibacterial, which possesses both antioxidant and antibacterial activities and can be used as a multifunctional food additive combined with the benefit of active packaging for food preservations.


Assuntos
Antibacterianos/farmacologia , Ésteres/farmacologia , Conservação de Alimentos/métodos , Conservantes de Alimentos/farmacologia , Ácido Gálico/análogos & derivados , Animais , China , Escherichia coli/efeitos dos fármacos , Escherichia coli/crescimento & desenvolvimento , Escherichia coli/metabolismo , Peixes/microbiologia , Conservação de Alimentos/instrumentação , Ácido Gálico/farmacologia , Testes de Sensibilidade Microbiana , Estresse Oxidativo/efeitos dos fármacos
10.
Food Microbiol ; 99: 103819, 2021 Oct.
Artigo em Inglês | MEDLINE | ID: mdl-34119104

RESUMO

Nuts, including almonds, are occasionally contaminated with Salmonella spp. In this study, we used chlorine dioxide (ClO2) gas to inactivate S. enterica subsp. Enterica serovar Enteritidis on almonds. Almonds inoculated with a single strain of S. Enteritidis (8.95 log cfu/mL) were exposed to ClO2 gas generated from 1.0 or 1.5 mL ClO2 solution in a sealed container at 50 or 60 °C (43% relative humidity) for up to 10 h. The concentration of ClO2 gas peaked at 354-510 and 750-786 ppm within 0.5 h upon deposition of 1.0 and 1.5 mL of aqueous ClO2, respectively, and gradually decreased thereafter. Population of S. Enteritidis on almonds treated at 50 °C decreased to 1.70-2.32 log cfu/sample within 1 h of exposure to ClO2 gas and decreased to below the detection limit (1.7 log cfu/sample) at all ClO2 concentrations after 8 h. At 60 °C, the microbial population fell below the detection limit within 1 h, regardless of the volume of ClO2 solution supplied. Microbial survival on almonds treated with ClO2 gas and stored at 12 or 25 °C was observed for up to 8 weeks and the organism was not recovered from the almonds treated for 10 h and stored at 12 °C for 2-8 weeks. The lightness (L value) and redness (a value) of almonds treated for 10 h were not changed by ClO2 gas treatment, but yellowness (b value) increased. Results showed that Salmonella on almonds was successfully inactivated by ClO2 gas treatment and the microbial survival did not occur during storage.


Assuntos
Compostos Clorados/farmacologia , Conservação de Alimentos/métodos , Conservantes de Alimentos/farmacologia , Óxidos/farmacologia , Prunus dulcis/microbiologia , Salmonella enteritidis/efeitos dos fármacos , Compostos Clorados/química , Conservação de Alimentos/instrumentação , Armazenamento de Alimentos , Gases/farmacologia , Viabilidade Microbiana/efeitos dos fármacos , Nozes/microbiologia , Óxidos/química , Salmonella enteritidis/crescimento & desenvolvimento
11.
Int J Food Microbiol ; 352: 109281, 2021 Aug 16.
Artigo em Inglês | MEDLINE | ID: mdl-34126526

RESUMO

Food-borne pathogenic bacteria are dispersed throughout the entire chain of the food industry. However, many food preservatives are limited by poor biocompatibility such as cumulative poisoning. The antimicrobial peptide is increasingly regarded as a promising preservative in food research due to its high bioactivity and low cytotoxicity. In this study, thirteen peptides were designed, synthesized, and screened for application as food preservatives. One of them, termed zp65, whose sequence is GIOAOIIIOIOO-NH2, demonstrated potent bactericidal effect against common Gram-negative strains including enterohemorrhagic Escherichia coli, Salmonella, and Citrobacter freundii. Encouragingly, zp65 showed negligible cytotoxicity to both mammalian cells and Galleria mellonella larvae. Peptide zp65 was prone to form α-helix structure in amphiphilic environments, facilitating its affinity with bacterial membrane. Furthermore, the proteolytic stability of zp65 was much higher than its derivatives consisting of totally natural amino acids. Isothermal titration calorimetry indicated that zp65 has a strong binding affinity to lipopolysaccharide with Kd = 1.3 µM, suggesting its possible action target on the bacterial envelope. Mechanistic studies revealed that this peptide also influenced the membrane potential of E.coli O157:H7 (O157) in a dose-dependent manner. Surprisingly, peptide zp65 did not induce disruption of membrane permeability even at a higher concentration of 4-fold minimal inhibitory concentration. By employing confocal microscopy, peptide zp65 labeled by fluorescein isothiocyanate mainly aggregated on the bacterial membrane. These results suggested that the bactericidal mode of action of zp65 is likely attributed to depolarization of the cell membrane. The minced lean beef experiment indicated that the maximum reduction of O157 reached 1.46 log colony-forming unit (CFU) per gram on day 1 after zp65 treatment at the dosage of 40 µg/g. Compared with the untreated cooked beef sample, the CFU of the zp65-treated group remained at a much lower level after 10-day storage. Subsequently, treatment with zp65 at concentrations above 32 µM also significantly reduced O157 viable counts in fresh tomato juice. And the zp65 treatment could rescue about 40% of Galleria mellonella larvae injected with O157-contaminated tomato juice. The peptide zp65 exhibits great potential and deserves further study as a candidate for food preservative.


Assuntos
Escherichia coli O157/efeitos dos fármacos , Microbiologia de Alimentos , Conservantes de Alimentos/farmacologia , Bactérias Gram-Negativas/efeitos dos fármacos , Proteínas Citotóxicas Formadoras de Poros/farmacologia , Animais , Antibacterianos/farmacologia , Bovinos , Contagem de Colônia Microbiana , Larva/efeitos dos fármacos , Potenciais da Membrana/efeitos dos fármacos , Testes de Sensibilidade Microbiana , Mariposas/efeitos dos fármacos , Ornitina/química , Carne Vermelha/microbiologia
12.
Int J Food Microbiol ; 349: 109227, 2021 Jul 02.
Artigo em Inglês | MEDLINE | ID: mdl-34022613

RESUMO

The present work mainly investigated the effects of prepared chitosan­sodium alginate-nisin (CS-SA-N) preservatives on the quality and bacterial phase of Penaeus vannamei shrimp during cold storage. Results showed that CS-SA-N preservatives treated samples had the lower pH, total volatile basic nitrogen (TVB-N), total viable count (TVC), and freeness (K) values than those of untreated ones during cold storage. The sensory evaluation results indicated that CS-SA-N preservatives treated shrimps had the higher comprehensive scores than those of untreated ones during whole storage. Microbial community of all samples was dominated by Proteobacteria. The initial predominant bacteria of fresh shrimps were Sphingomonas, Carnobacterium and Psychrobacter. Psychrobacter, Pseudomonas, and Shewanella, Acinetobacter and Vibrio were the predominant bacteria of untreated samples. CS-SA-N preservatives significantly decreased predominant microbial numbers by inhibiting the growth of Psychrobacter, Vibrio, Acinetobacter and Carnobacterium during cold storage. Therefore, the CS-SA-N preservatives could be used to prolong the shelf life of shrimp and guarantee its quality.


Assuntos
Conservantes de Alimentos/farmacologia , Armazenamento de Alimentos/métodos , Microbiota/efeitos dos fármacos , Penaeidae/microbiologia , Alimentos Marinhos/microbiologia , Alginatos/farmacologia , Animais , Bactérias/classificação , Bactérias/efeitos dos fármacos , Bactérias/crescimento & desenvolvimento , Quitosana/farmacologia , Nisina/farmacologia , Nitrogênio/análise , Alimentos Marinhos/análise
13.
J Sci Food Agric ; 101(12): 4879-4890, 2021 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-33852733

RESUMO

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.


Assuntos
Antifúngicos/farmacologia , Conservação de Alimentos/métodos , Conservantes de Alimentos/farmacologia , Óleos Voláteis/farmacologia , Animais , Antifúngicos/química , Microbiologia de Alimentos , Conservação de Alimentos/instrumentação , Conservantes de Alimentos/química , Inocuidade dos Alimentos , Fungos/efeitos dos fármacos , Fungos/crescimento & desenvolvimento , Fungos/metabolismo , Humanos , Óleos Voláteis/química
14.
Appl Environ Microbiol ; 87(12): e0018521, 2021 05 26.
Artigo em Inglês | MEDLINE | ID: mdl-33811023

RESUMO

Bacteriocins have attracted increasing interest because of their potential as natural preservatives. Recent studies showed that the Bacillus cereus group is a prominent producer of bacteriocins. Using a laboratory-based screening strategy, we identified a strain in the B. cereus group, Bacillus toyonensis XIN-YC13, with antimicrobial activity against B. cereus. A novel, 70-amino-acid-long leaderless bacteriocin, toyoncin, was purified from the culture supernatant of strain XIN-YC13, and its molecular mass was found to be 7,817.1012 Da. Toyoncin shares no similarity with any other known bacteriocins, and its N-terminal amino acid is formylmethionine rather than methionine. Toyoncin shows good pH and heat stability and exhibits specific antimicrobial activity against two important foodborne pathogens, B. cereus and Listeria monocytogenes. Additionally, toyoncin exerts bactericidal activity and induces cell membrane damage. Toyoncin can also inhibit the outgrowth of B. cereus spores. Preservation assays showed that toyoncin effectively suppressed or eradicated B. cereus and L. monocytogenes in pasteurized skim milk. These results suggest that toyoncin can be used as a new biopreservative against B. cereus and L. monocytogenes in the food industry. IMPORTANCE We identified a novel leaderless bacteriocin, toyoncin, produced by B. toyonensis XIN-YC13. Toyoncin shows good pH and heat stability, and it has specific antimicrobial activity against B. cereus and L. monocytogenes (two important foodborne pathogens), likely by destroying their cell membrane integrity. Toyoncin inhibited the outgrowth of B. cereus spores and effectively inhibited or eliminated B. cereus and L. monocytogenes in a milk model system. These results indicate the potential of toyoncin as a food preservative.


Assuntos
Bacillus cereus/efeitos dos fármacos , Bacillus/metabolismo , Bacteriocinas/farmacologia , Agentes de Controle Biológico , Conservantes de Alimentos/farmacologia , Listeria monocytogenes/efeitos dos fármacos , Sequência de Aminoácidos , Animais , Bacillus cereus/crescimento & desenvolvimento , Bacteriocinas/química , Bacteriocinas/genética , Bacteriocinas/isolamento & purificação , Microbiologia de Alimentos , Conservantes de Alimentos/química , Conservantes de Alimentos/isolamento & purificação , Concentração de Íons de Hidrogênio , Listeria monocytogenes/crescimento & desenvolvimento , Leite/microbiologia , Família Multigênica , Esporos Bacterianos/efeitos dos fármacos , Esporos Bacterianos/crescimento & desenvolvimento , Temperatura
15.
Meat Sci ; 178: 108509, 2021 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-33857706

RESUMO

The effect of bioprotective extracts (BEs) from Lactobacillus acidophilus CRL641 (BE-1) and Latilactobacillus curvatus CRL705 (BE-2) against the exopolysaccharide producer Latilactobacillus sakei CRL1407 in vacuum-packaged meat discs at 4 °C was evaluated. Lat. sakei CRL1407 was able to grow in control samples from 2.80 to 7.77 log CFU/g after 38 days. BE-1 and BE-2 reduced bacterial growth by 2.11 and 1.35 log CFU/g, respectively, but their combination led to a greater growth reduction (3.31 log CFU/g). The antimicrobial activity was detected in treated samples with BE-1 and BE-1 + BE-2 until day 16, while with BE-2 only at the initial time. The pH values remained constant in the discs treated with the BEs combination, whereas the greatest drop in pH was observed in control samples. The minor lipid oxidation without perceptible color changes was detected in the presence of BE-1 and BE-1 + BE-2. The combination of BEs as biocontrol agent plus conventional preservation barriers could extend the fresh meat shelf-life without quality loss.


Assuntos
Conservantes de Alimentos/farmacologia , Lactobacillaceae/química , Lactobacillaceae/efeitos dos fármacos , Lactobacillus acidophilus/química , Carne Vermelha/microbiologia , Animais , Bovinos , Microbiologia de Alimentos , Embalagem de Alimentos , Conservação de Alimentos/métodos , Concentração de Íons de Hidrogênio , Lactobacillaceae/crescimento & desenvolvimento , Carne Vermelha/análise , Vácuo
16.
Int J Biol Macromol ; 183: 473-480, 2021 Jul 31.
Artigo em Inglês | MEDLINE | ID: mdl-33915213

RESUMO

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.


Assuntos
Antioxidantes/química , Quitosana/química , Filmes Comestíveis , Embalagem de Alimentos , Conservação de Alimentos , Conservantes de Alimentos/química , Polissacarídeos/química , Sargassum , Ultrassom , Antioxidantes/farmacologia , Quitosana/análogos & derivados , Quitosana/farmacologia , Conservantes de Alimentos/farmacologia , Permeabilidade , Polissacarídeos/isolamento & purificação , Polissacarídeos/farmacologia , Sargassum/química , Resistência à Tração
17.
Molecules ; 26(8)2021 Apr 20.
Artigo em Inglês | MEDLINE | ID: mdl-33923979

RESUMO

This work evaluated the efficacy of pomegranate byproducts, specifically peel powder, as valid preservatives for food quality. Ready-to-cook cod sticks breaded with pomegranate peel powder were prepared. Shelf-life tests were conducted on breaded cod sticks during refrigerated storage (17 days) at 4 °C, monitoring the pH, microbiological and sensory quality. In addition, the nutritional quality of both the breaded and control samples was assessed. The results highlighted that active samples showed higher phenol and flavonoid content and higher antioxidant activity compared to the control fish, suggesting that pomegranate peel powder was responsible for a significant increase in cod stick nutritional quality. Furthermore, the cod stick active breading led to a delay in microbial growth without affecting the sensory properties; rather, it helped slow down the sensory attribute decline during the refrigerated storage. The data suggest that using pomegranate byproducts in breaded cod stick was effective in prolonging its shelf life, as well as improving its nutritional quality. Therefore, pomegranate peel powder can be considered as a potential resource as natural food preservative.


Assuntos
Conservantes de Alimentos/química , Armazenamento de Alimentos , Extratos Vegetais/química , Romã (Fruta)/química , Antioxidantes/química , Antioxidantes/farmacologia , Conservação de Alimentos/métodos , Conservantes de Alimentos/farmacologia , Frutas/química , Humanos , Fenóis/química , Fenóis/farmacologia , Extratos Vegetais/farmacologia
18.
J Food Sci ; 86(5): 2035-2044, 2021 May.
Artigo em Inglês | MEDLINE | ID: mdl-33876846

RESUMO

To improve fresh-cut produce quality and shelf life, 0.5% or 1.0% MicroGARD® 730 (MG) as a natural alternative to synthetic chemical preservatives, 2.5% NatureSeal® (NS) product (vitamin/mineral-based blends), 0.5% MG combined with 2.5% NS, and 1% MG combined with 2.5% NS were used to treat fresh-cut butternut squash (Cucurbita moschata). The 240 g samples were put into food grade bags and stored at 4 or 7 °C. Microbial population, including aerobic plate counts (APCs), yeast and molds, total coliforms, and quality parameters, including head space O2 /CO2 concentration in package, pH, soluble solids, color, and conductivity, were evaluated after 0, 3, 6, 9, 12, and 20 days of storage. Results showed that after 6 days of storage at 7 °C, APC of check and control samples reached to 2.6 × 108 and 1.5 × 107 CFU/g, respectively; while they were kept at 104 CFU/g (3 to 4 log reduction) in the squash samples treated with 0.5% or 1% MG combined with NS at 7 °C. Similar results were found on squash samples stored at 4 °C for 9 days. The cut squash treated with MG combined with NS had APC ≤ 107 CFU/g at 4 °C for about 20 days compared to 9 days in controls or 0.5% MG-treated samples, and 12 days in 1% MG-treated or NS-treated samples, respectively. Considering overall quality and extended shelf life, MG combined with NS was recommended to apply to cut squashes stored at 4 °C. PRACTICAL APPLICATION: This research provided useful information and practical treatment application for developing fresh-cut produce with good quality and extended shelf life up to 20 days at 4 °C.


Assuntos
Anti-Infecciosos/farmacologia , Cucurbita/química , Filmes Comestíveis/estatística & dados numéricos , Conservação de Alimentos/métodos , Conservantes de Alimentos/farmacologia , Fungos/efeitos dos fármacos , Contagem de Colônia Microbiana , Cucurbita/efeitos dos fármacos
19.
Int J Food Microbiol ; 347: 109193, 2021 Jun 02.
Artigo em Inglês | MEDLINE | ID: mdl-33836443

RESUMO

Current consumer preferences for both clean label food ingredients and convenience-based foods has provided a unique opportunity to explore the application of novel natural food preservatives in sous vide products. The anaerobic environment and relatively low thermal processing of the sous vide process creates a favorable environment for the survival, germination, and outgrowth of spore-forming bacterium Clostridium perfringens. The aim of this study was to identify effective novel natural ingredient formulations against C. perfringens and apply them within a vacuum-sealed sous vide chicken model exposed to abusive storage and chilling conditions. Among six commercial vinegar-based formulations, liquid vinegar with citrus extract (CE; 1.0%) and with lemon juice concentrate (LJC; 1.5%) were identified as the most effective at inhibiting three individual C. perfringens strains. Both reduced viable cell counts by 5 log CFU/mL (P < 0.05), whereas reductions in spore counts ranged from 2 to 4 log CFU/mL depending on formulation and concentration used. Once incorporated to chicken meat 1.0% CE and 1.5% LJC before sous-vide cooking, completely inhibited the growth of mixed C. perfringens strains (P < 0.05) during storage for 16 days at 12 and 16 °C. Exponential cooling from 54 to 4 °C was performed for 18 h to imitate abusive storage conditions. CE and LJC at 3.0% inhibited growth and reduced counts by 3.4 and 2.9 log CFU/g compared to respective controls. Treatments CE and LJC could be implemented within the formulation of a sous vide chicken product to provide an effective protection against C. perfringens meeting clean label expectations.


Assuntos
Anti-Infecciosos/farmacologia , Clostridium perfringens/efeitos dos fármacos , Culinária/métodos , Conservantes de Alimentos/farmacologia , Produtos Avícolas/microbiologia , Animais , Anti-Infecciosos/análise , Galinhas , Clostridium perfringens/crescimento & desenvolvimento , Contagem de Colônia Microbiana , Manipulação de Alimentos , Microbiologia de Alimentos , Conservantes de Alimentos/análise , Viabilidade Microbiana/efeitos dos fármacos , Esporos Bacterianos/efeitos dos fármacos , Esporos Bacterianos/crescimento & desenvolvimento
20.
Int J Food Microbiol ; 347: 109189, 2021 Jun 02.
Artigo em Inglês | MEDLINE | ID: mdl-33838479

RESUMO

Salmonella enterica serovar Typhimurium can survive some extreme environment in food processing, and vanillin generally recognized as safe is bactericidal to pathogens. Thus, we need to explore the responses of S. Typhimurium to vanillin in order to apply this antimicrobial agent in food processing. In this study, we exposed S. Typhimurium to commercial apple juice with/without vanillin (3.2 mg/mL) at 45 °C for 75 min to determine the survival rate. Subsequently, the 10-min cultures were selected for transcriptomic analysis. Using high-throughput RNA sequencing, genes related to vanillin resistance and their expression changes of S. Typhimurium were identified. The survival curve showed that S. Typhimurium treated with vanillin were inactivated by 5.5 log after 75 min, while the control group only decreased by 2.3 log. Such a discrepancy showed the significant antibacterial effect of vanillin on S. Typhimurium. As a result, 265 differentially expressed genes (DEGs) were found when coping with vanillin, among which, 225 showed up-regulation and 40 DEGs were down-regulated. Treated with vanillin, S. Typhimurium significantly up-regulated genes involved in cell membrane, acid tolerance response (ATR) and oxidative stress response, cold shock cross-protection, DNA repair, virulence factors and some key regulators. Firstly, membrane-related genes, including outer membrane (bamE, mepS, ygdI, lolB), inner membrane (yaiY, yicS) and other proteins (yciC, yjcH), were significantly up-regulated because of the damaged cell membrane. Then, up-regulated proteins associated with arginine synthesis (ArgABCDIG) and inward transportation (ArtI, ArtJ, ArtP and HisP), participated in ATR to pump out the protons inside the cell in this scenario. Next, superoxide stress response triggered by vanillin was found to have a significant up-regulation as well, which was controlled by SoxRS regulon. Besides, NADH-associated (nuoA, nuoB, nuoK, nadE, fre and STM3021), thioredoxin (trxA, trxC, tpx and bcp) and glutaredoxin (grxC and grxD) DEGs led to the increase of the oxidative stress response. Cold shock proteins such as CspA and CspC showed an up-regulation, suggesting it might play a role in cross-protecting S. Typhimurium from vanillin stress. Furthermore, DEGs in DNA repair and virulence factors, including flagellar assembly, adhesins and type III secretion system were up-regulated. Some regulators like fur, rpoE and csrA played a pivotal role in response to the stress caused by vanillin. Therefore, this study sounds an alarm for the risks caused by stress tolerance of S. Typhimurium in food industry.


Assuntos
Benzaldeídos/farmacologia , Conservantes de Alimentos/farmacologia , Sucos de Frutas e Vegetais/microbiologia , Malus/microbiologia , Salmonella typhimurium/efeitos dos fármacos , Adaptação Fisiológica/efeitos dos fármacos , Adaptação Fisiológica/genética , Proteínas de Bactérias/genética , Benzaldeídos/análise , Conservantes de Alimentos/análise , Sucos de Frutas e Vegetais/análise , Regulação Bacteriana da Expressão Gênica/efeitos dos fármacos , Viabilidade Microbiana/efeitos dos fármacos , Salmonella typhimurium/genética , Transcriptoma/efeitos dos fármacos
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