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1.
Compr Rev Food Sci Food Saf ; 23(4): e13394, 2024 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-38925624

RESUMO

Lipopeptides are a class of lipid-peptide-conjugated compounds with differing structural features. This structural diversity is responsible for their diverse range of biological properties, including antimicrobial, antioxidant, and anti-inflammatory activities. Lipopeptides have been attracting the attention of food scientists due to their potential as food additives and preservatives. This review provides a comprehensive overview of lipopeptides, their production, structural characteristics, and functional properties. First, the classes, chemical features, structure-activity relationships, and sources of lipopeptides are summarized. Then, the gene expression and biosynthesis of lipopeptides in microbial cell factories and strategies to optimize lipopeptide production are discussed. In addition, the main methods of purification and characterization of lipopeptides have been described. Finally, some biological activities of the lipopeptides, especially those relevant to food systems along with their mechanism of action, are critically examined.


Assuntos
Lipopeptídeos , Lipopeptídeos/química , Lipopeptídeos/biossíntese , Antioxidantes/química , Anti-Infecciosos/química , Anti-Infecciosos/farmacologia , Aditivos Alimentares/química , Conservantes de Alimentos/química , Relação Estrutura-Atividade , Anti-Inflamatórios/química , Anti-Inflamatórios/farmacologia
2.
Food Res Int ; 190: 114548, 2024 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-38945593

RESUMO

Synthetic preservatives are widely used in the food industry to control spoilage and growth of pathogenic microorganisms, inhibit lipid oxidation processes and extend the shelf life of food. However, synthetic preservatives have some side effects that can lead to poisoning, cancer and other degenerative diseases. With the improvement of living standards, people are developing safer natural preservatives to replace synthetic preservatives, including plant derived preservatives (polyphenols, essential oils, flavonoids), animal derived preservatives (lysozyme, antimicrobial peptide, chitosan) and microorganism derived preservatives (nisin, natamycin, ε-polylysine, phage). These natural preservatives exert antibacterial effects by disrupting microbial cell wall/membrane structures, interfering with DNA/RNA replication and transcription, and affecting protein synthesis and metabolism. This review summarizes the natural bioactive compounds (polyphenols, flavonoids and terpenoids, etc.) in these preservatives, their antioxidant and antibacterial activities, and safety evaluation in various products.


Assuntos
Antioxidantes , Conservantes de Alimentos , Conservantes de Alimentos/farmacologia , Antioxidantes/farmacologia , Antibacterianos/farmacologia , Conservação de Alimentos/métodos , Animais , Inocuidade dos Alimentos , Humanos , Flavonoides/farmacologia , Polifenóis/farmacologia , Óleos Voláteis/farmacologia , Óleos Voláteis/química , Terpenos/farmacologia
3.
Food Chem ; 455: 139905, 2024 Oct 15.
Artigo em Inglês | MEDLINE | ID: mdl-38833870

RESUMO

Pomegranate are often treated with preservatives during storage. This study investigated the effects of storage and food processing on the residual behavior of the five commonly used preservatives (prochloraz, thiophanate-methyl, pyrimethanil, imazalil, and difenoconazole) and their metabolites in pomegranate and its products. The LOQs for all target compounds were 0.001 mg kg-1. The residue levels of five preservatives in the calyx was highest, followed by the peel, stalk, septum, umbilicus, and seed. For the migration ability, the five preservatives from pomegranate peel to seed was negatively correlated with their octanol/water partition coefficients. The processing factors of each procedures of juice, wine, vinegar, and pectin processing were <1. Nevertheless, the PF values in drying peel during the overall process ranged from 1.26 to 4.09. Hence, it is worth noting that consumption of pomegranate essential oil and drying peel may pose a potential risk to the health of consumers.


Assuntos
Conservantes de Alimentos , Armazenamento de Alimentos , Frutas , Punica granatum , Punica granatum/química , Punica granatum/metabolismo , Conservantes de Alimentos/química , Conservantes de Alimentos/análise , Conservantes de Alimentos/metabolismo , Frutas/química , Frutas/metabolismo , Manipulação de Alimentos
4.
Food Chem ; 455: 139874, 2024 Oct 15.
Artigo em Inglês | MEDLINE | ID: mdl-38838624

RESUMO

Molecules of natural origin often possess useful biological activities. For instance, the natural peptide Tilapia Piscidin 4 (TP4) exhibits potent antimicrobial activity against a broad spectrum of pathogens. In this study, we explored the potential application of TP4 as a food preservative, asking whether it can prevent spoilage due to microbial contamination. A preliminary in silico analysis indicated that TP4 should interact strongly with fungal cell membrane components. Hence, we tested the activity of TP4 toward Candida albicans within fruit juice and found that the addition of TP4 could abolish fungal growth. We further determined that the peptide acts via a membranolytic mechanism and displays concentration-dependent killing efficiency. In addition, we showed that TP4 inhibited growth of Rhizopus oryzae in whole fruit (tomato) samples. Based on these findings, we conclude that TP4 should be further evaluated as a potentially safe and green solution to prevent food spoilage.


Assuntos
Candida albicans , Conservantes de Alimentos , Rhizopus , Animais , Candida albicans/efeitos dos fármacos , Rhizopus/efeitos dos fármacos , Rhizopus/crescimento & desenvolvimento , Conservantes de Alimentos/farmacologia , Conservantes de Alimentos/química , Tilápia/microbiologia , Tilápia/crescimento & desenvolvimento , Proteínas de Peixes/farmacologia , Proteínas de Peixes/química , Conservação de Alimentos/métodos , Contaminação de Alimentos/prevenção & controle , Contaminação de Alimentos/análise , Antifúngicos/farmacologia , Antifúngicos/química , Peptídeos Catiônicos Antimicrobianos/farmacologia , Peptídeos Catiônicos Antimicrobianos/química
5.
Food Chem ; 453: 139583, 2024 Sep 30.
Artigo em Inglês | MEDLINE | ID: mdl-38772305

RESUMO

Food preservatives are crucial in fruit production, but fungal resistance is a challenge. The main objective was to compare the sensitivity of Neosartorya spp. isolates to preservatives used in food security applications and to assess the role of metabolic properties in shaping Neosartorya spp. resistance. Sodium metabisulfite, potassium sorbate, sodium bisulfite and sorbic acid showed inhibitory effects, with sodium metabisulfite the most effective. Tested metabolic profiles included fungal growth intensity and utilization of amines and amides, amino acids, polymers, carbohydrates and carboxylic acids. Significant decreases in the utilization of all tested organic compound guilds were observed after fungal exposure to food preservatives compared to the control. Although the current investigation was limited in the number of predominately carbohydrate substrates and the breadth of metabolic responses, extensive sensitivity panels are logical step in establishing a course of action against spoilage agents in food production being important approach for innovative food chemistry.


Assuntos
Contaminação de Alimentos , Conservantes de Alimentos , Conservantes de Alimentos/farmacologia , Conservantes de Alimentos/química , Contaminação de Alimentos/análise , Neosartorya/metabolismo , Neosartorya/química , Neosartorya/crescimento & desenvolvimento , Metaboloma
6.
Food Chem ; 453: 139669, 2024 Sep 30.
Artigo em Inglês | MEDLINE | ID: mdl-38781900

RESUMO

Green mold is a common postharvest disease infected by Penicillium digitatum that causes citrus fruit decay, and severely affects fruit storage quality. This work aimed to investigate the antifungal activity of Sanxiapeptin against P. digitatum, and elucidate the possible mechanisms involved. Sanxiapeptin was capable of inhibiting spore germination, germ tube length and mycelial growth. The SYTOX green staining assay revealed that Sanxiapeptin targeted the fungal membrane, and changed the membrane permeability, leading to the leakage of cell constituents. Meanwhile, Sanxiapeptin could influence the cell wall permeability and integrity by increasing the activities of chitinase and glucanase, resulting in abnormal chitin consumption and the decrease of glucan. Intriguingly, Sanxiapeptin could effectively control postharvest decay in citrus fruits, and activate the host resistance responses by regulating the phenylpropanoid pathway. In conclusion, Sanxiapeptin exhibits multiphasic antifungal mechanisms of action to control green mold in citrus fruits, shows great potential as novel food preservatives.


Assuntos
Citrus , Conservantes de Alimentos , Frutas , Penicillium , Doenças das Plantas , Citrus/microbiologia , Citrus/química , Penicillium/crescimento & desenvolvimento , Penicillium/efeitos dos fármacos , Doenças das Plantas/microbiologia , Frutas/microbiologia , Frutas/química , Frutas/crescimento & desenvolvimento , Frutas/efeitos dos fármacos , Conservantes de Alimentos/farmacologia , Antifúngicos/farmacologia , Antifúngicos/química , Conservação de Alimentos/métodos , Fungicidas Industriais/farmacologia , Fungicidas Industriais/química
7.
Food Chem Toxicol ; 189: 114715, 2024 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-38729342

RESUMO

As a commonly used food preservative, glycerol monocaprylate (GMC) has limited information and lacked a comprehensive risk assessment. In this study, we conducted in vitro genotoxicity tests, a 90-day subchronic toxicity study, and dietary exposure assessment in China. Rats (n = 10/sex/group) were orally administered GMC at doses of 1.02, 2.04, and 4.08 g/kg BW/day along with a water and corn oil for 90 days, including satellite groups (n = 5/sex/group) in the control groups and 4.08 g/kg BW dose group for observation after 90 days. Body weight, food consumption, hematology, serum biochemistry, urinalysis, endocrine hormone level and other metrics were examined. GMC did not exhibit genotoxicity based on the genotoxicity tests results, and an acceptable daily intake (ADI) of 40.8 mg/kg BW/day was established based on the 90-day subchronic toxicity study. Estimated daily intake of GMC for general population and consumer population in China were 0.99 mg/kg BW/day and 3.19 mg/kg BW/day respectively, which were significantly lower than the ADI. Our findings suggest that GMC does not pose a known health risk to Chinese consumers at the current usage level.


Assuntos
Glicerol , Ratos Sprague-Dawley , Animais , Masculino , Glicerol/toxicidade , Feminino , Ratos , Testes de Toxicidade Subcrônica , Testes de Mutagenicidade , Conservantes de Alimentos/toxicidade , Exposição Dietética , Peso Corporal/efeitos dos fármacos , China
8.
BMC Vet Res ; 20(1): 192, 2024 May 11.
Artigo em Inglês | MEDLINE | ID: mdl-38734600

RESUMO

BACKGROUND: Natural antimicrobial agents such as nisin were used to control the growth of foodborne pathogens in dairy products. The current study aimed to examine the inhibitory effect of pure nisin and nisin nanoparticles (nisin NPs) against methicillin resistant Staphylococcus aureus (MRSA) and E.coli O157:H7 during the manufacturing and storage of yoghurt. Nisin NPs were prepared using new, natural, and safe nano-precipitation method by acetic acid. The prepared NPs were characterized using zeta-sizer and transmission electron microscopy (TEM). In addition, the cytotoxicity of nisin NPs on vero cells was assessed using the 3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. The minimum inhibitory concentrations (MICs) of nisin and its nanoparticles were determined using agar well-diffusion method. Further, fresh buffalo's milk was inoculated with MRSA or E.coli O157:H7 (1 × 106 CFU/ml) with the addition of either nisin or nisin NPs, and then the inoculated milk was used for yoghurt making. The organoleptic properties, pH and bacterial load of the obtained yoghurt were evaluated during storage in comparison to control group. RESULTS: The obtained results showed a strong antibacterial activity of nisin NPs (0.125 mg/mL) against MRSA and E.coli O157:H7 in comparison with control and pure nisin groups. Notably, complete eradication of MRSA and E.coli O157:H7 was observed in yoghurt formulated with nisin NPs after 24 h and 5th day of storage, respectively. The shelf life of yoghurt inoculated with nisin nanoparticles was extended than those manufactured without addition of such nanoparticles. CONCLUSIONS: Overall, the present study indicated that the addition of nisin NPs during processing of yoghurt could be a useful tool for food preservation against MRSA and E.coli O157:H7 in dairy industry.


Assuntos
Antibacterianos , Escherichia coli O157 , Staphylococcus aureus Resistente à Meticilina , Testes de Sensibilidade Microbiana , Nanopartículas , Nisina , Iogurte , Nisina/farmacologia , Nisina/química , Iogurte/microbiologia , Staphylococcus aureus Resistente à Meticilina/efeitos dos fármacos , Escherichia coli O157/efeitos dos fármacos , Nanopartículas/química , Animais , Antibacterianos/farmacologia , Antibacterianos/química , Conservantes de Alimentos/farmacologia , Células Vero , Microbiologia de Alimentos , Chlorocebus aethiops , Conservação de Alimentos/métodos
9.
Int J Food Microbiol ; 419: 110751, 2024 Jul 16.
Artigo em Inglês | MEDLINE | ID: mdl-38781648

RESUMO

Nisin is the first FDA-approved antimicrobial peptide and shows significant antimicrobial activity against Gram-positive bacteria, but only a weakly inhibitory effect on Gram-negative bacteria. The aim of this study was to prepare whey protein-based edible films with the incorporation of milk-derived antimicrobial peptides (αs2-casein151-181 and αs2-casein182-207) and compare their mechanical properties and potential application in cheese packaging with films containing nisin. These two antimicrobial peptides showed similar activity against B. subtilis and much higher activity against E. coli than bacteriocin nisin, representing that these milk-derived peptides had great potential to be applied as food preservatives. Antimicrobial peptides in whey protein films caused an increase in film opaqueness and water vapor barrier properties but decreased the tensile strength and elongation at break. Compared to other films, the whey protein film containing αs2-casein151-181 had good stability in salt or acidic solution, as evidenced by the results from scanning electron microscope and Fourier transform infrared spectroscopy. Whey protein film incorporated with αs2-casein151-181 could inhibit the growth of yeasts and molds, and control the growth of psychrotrophic bacteria present originally in the soft cheese at refrigerated temperature. It also exhibited significant inhibitory activity against the development of mixed culture (E. coli and B. subtilis) in the cheese due to superficial contamination during storage. Antimicrobial peptides immobilized in whey protein films showed a higher effectiveness than their direct application in solution. In addition, films containing αs2-casein151-181 could act as a hurdle inhibiting the development of postprocessing contamination on the cheese surface during the 28 days of storage. The films in this study exhibited the characteristics desired for active packaging materials.


Assuntos
Queijo , Proteínas do Soro do Leite , Queijo/microbiologia , Proteínas do Soro do Leite/farmacologia , Proteínas do Soro do Leite/química , Peptídeos Antimicrobianos/farmacologia , Peptídeos Antimicrobianos/química , Conservação de Alimentos/métodos , Embalagem de Alimentos/métodos , Nisina/farmacologia , Nisina/química , Microbiologia de Alimentos , Escherichia coli/efeitos dos fármacos , Escherichia coli/crescimento & desenvolvimento , Filmes Comestíveis , Conservantes de Alimentos/farmacologia , Conservantes de Alimentos/química , Antibacterianos/farmacologia , Antibacterianos/química , Proteínas do Leite/farmacologia , Proteínas do Leite/química
10.
Int J Mol Sci ; 25(10)2024 May 18.
Artigo em Inglês | MEDLINE | ID: mdl-38791548

RESUMO

Post-fermentation wastes are rich sources of various biologically active compounds with antimicrobial activity, whose potential is not being fully exploited. One of the possible applications of post-fermentation waste may be its use as a natural preservative that effectively combats pathogens found in formulations. The study aims included the following: (1) compare the antimicrobial and antioxidant activity of fermented vegetable extracts (FVEs), (2) examine the inhibition of cosmetic-borne pathogens by FVEs, and (3) estimate the preservative effectiveness of FVEs in o/w emulsions. It was found that fermented white cabbage, cucumber, celery, and the mixture of fermented white cabbage, cucumber, and celery (1:1:1) showed antibacterial and antifungal activity against all the tested reference microbial strains. The addition of fermented cucumber, celery, and the mixture of fermented white cabbage, cucumber, and celery (1:1:1) to the o/w emulsion fulfilled criterion A of the preservative effectiveness test for S. aureus, E. coli, and A. brasiliensis, but did not fulfill the criterion for P. aeruginosa and C. albicans. The tested FVEs have comparable activity to inhibit pathogens in o/w emulsion as sodium benzoate. The results of our study prove that FVEs can be valuable raw materials supporting the preservative system, which, in turn, can significantly reduce the concentration of preservatives used in o/w emulsion.


Assuntos
Emulsões , Fermentação , Verduras , Verduras/química , Verduras/microbiologia , Conservantes de Alimentos/farmacologia , Conservantes de Alimentos/química , Antioxidantes/farmacologia , Anti-Infecciosos/farmacologia , Anti-Infecciosos/química , Extratos Vegetais/farmacologia , Extratos Vegetais/química , Testes de Sensibilidade Microbiana , Staphylococcus aureus/efeitos dos fármacos
11.
Sci Rep ; 14(1): 10307, 2024 05 05.
Artigo em Inglês | MEDLINE | ID: mdl-38705878

RESUMO

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.


Assuntos
Conservação de Alimentos , Conservantes de Alimentos , Punica granatum , Pós , Conservantes de Alimentos/farmacologia , Conservantes de Alimentos/química , Punica granatum/química , Conservação de Alimentos/métodos , Penicillium/efeitos dos fármacos , Antioxidantes/farmacologia , Antioxidantes/química , Antifúngicos/farmacologia , Antifúngicos/química , Aspergillus/efeitos dos fármacos , Aspergillus/crescimento & desenvolvimento , Frutas/química , Armazenamento de Alimentos/métodos , Extratos Vegetais/farmacologia , Extratos Vegetais/química
12.
Food Chem ; 451: 139440, 2024 Sep 01.
Artigo em Inglês | MEDLINE | ID: mdl-38692245

RESUMO

The preservation of fresh-cut fruits and vegetables has attracted attention to the shelf-life reduction caused by high humidity. Herein, alginate/copper ions cross-linking, in-situ growth and self-assembly techniques of metal-organic frameworks (MOFs) were utilized to prepare a moisture responsive hydrogel bead (HKUST-1@ALG). As the multistage porous structure formation, tea tree essential oil (TTO) load capacity in hydrogel bead (TTO-HKUST-1@ALG) was increased from 6.1% to 21.6%. TTO-HKUST-1@ALG had excellent moisture response performance, and the release rates of TTO increased from 33.89% to 70.98% with moisture increasing from 45% to 95%. Besides, TTO-HKUST-1@ALG exhibited excellent antimicrobial, antioxidant capacity, and biocompatibility. During storage, TTO-HKUST-1@ALG effectively improved the cell membrane integrity by maintaining the balance of reactive oxygen species metabolism. The degradation of cell wall structure and tissue softening were delayed by inhibiting the cell wall-degrading enzymes activity. Briefly, TTO-HKUST-1@ALG improved the storage quality and extended shelf-life of fresh-cut pineapple, which was a promising preservative.


Assuntos
Ananas , Conservação de Alimentos , Hidrogéis , Estruturas Metalorgânicas , Óleos Voláteis , Ananas/química , Óleos Voláteis/química , Hidrogéis/química , Estruturas Metalorgânicas/química , Conservação de Alimentos/métodos , Conservação de Alimentos/instrumentação , Frutas/química , Antioxidantes/química , Conservantes de Alimentos/farmacologia , Conservantes de Alimentos/química
13.
Food Chem ; 450: 139345, 2024 Aug 30.
Artigo em Inglês | MEDLINE | ID: mdl-38640524

RESUMO

The protective mode of PostbioYDFF-3 (referred to as postbiotics) on the quality stability of refrigerated fillets was explored from the aspects of endogenous enzyme activity and the abundance of spoilage microorganisms. Compared to the control group, the samples soaked in postbiotics showed significant reductions in TVC, TVB-N and TBARS values by 39.6%, 58.6% and 25.5% on day 5, respectively. In addition, the color changes, biogenic amine accumulation and texture softening of the fish fillets soaked in postbiotics were effectively suppressed. Furthermore, the activity of endogenous enzyme activities was detected. The calpain activities were significantly inhibited (p < 0.05) after soaking in postbiotics, which declined by 23%. Meanwhile, high throughput sequencing analysis further indicated that the growth of spoilage microorganism such as Acinetobacter and Pseudomonas were suppressed. Overall, the PostbioYDFF-3 was suitable for preserving fish meat.


Assuntos
Bactérias , Carpas , Conservação de Alimentos , Alimentos Marinhos , Animais , Alimentos Marinhos/análise , Alimentos Marinhos/microbiologia , Conservação de Alimentos/métodos , Bactérias/genética , Bactérias/isolamento & purificação , Bactérias/classificação , Bactérias/enzimologia , Refrigeração , Conservantes de Alimentos/farmacologia , Carne/análise , Carne/microbiologia , Pseudomonas/enzimologia , Pseudomonas/crescimento & desenvolvimento
14.
J Food Sci ; 89(6): 3591-3602, 2024 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-38685863

RESUMO

Lipid oxidation often accompanies the processing and storage of peanuts, which causes a serious waste of peanut resources. To solve the problem of being prone to oxidation in peanut processing, a ternary complex antioxidant based on rosemary extract (RE) was constructed to investigate its effect on the oxidative and thermal stability of peanuts, and the inhibition of peanut oxidation by compound antioxidants was revealed by dynamic Arrhenius formula and complexation theory. The results showed that there was a synergistic effect between RE and Tert-butyl hydroquinone (TBHQ), and the antioxidant effects of RE and TBHQ were 4.86 and 1.45 times higher when used in combination than when used alone, respectively. In addition, RE-TBHQ-CA (citric acid) effectively inhibited primary and secondary oxidation of peanuts with a shelf life 8.7 times longer than that of control peanuts. This study provides a novel antioxidant compounding idea, which has a positive effect on improving the quality of peanut and other nut products, prolonging the shelf life and reducing the waste of resources. PRACTICAL APPLICATION: Compounding a complex antioxidant that permits its use in peanuts. It was found that rosemary and TBHQ might have synergistic antioxidant effects. Meanwhile, this combination of RE-TBHQ-CA effectively inhibited the oxidation of peanut oils and prolonged the shelf life of peanuts. RE-TBHQ-CA is a highly efficient complex antioxidant that can reduce the amounts of antioxidants added while maintaining high antioxidant efficiency, which may be useful for the future preservation and storage of nut products as it positively affects the quality and shelf life of the product.


Assuntos
Antioxidantes , Arachis , Ácido Cítrico , Armazenamento de Alimentos , Hidroquinonas , Oxirredução , Extratos Vegetais , Rosmarinus , Rosmarinus/química , Hidroquinonas/química , Armazenamento de Alimentos/métodos , Antioxidantes/farmacologia , Extratos Vegetais/farmacologia , Extratos Vegetais/química , Arachis/química , Ácido Cítrico/farmacologia , Ácido Cítrico/química , Conservação de Alimentos/métodos , Conservantes de Alimentos/química , Conservantes de Alimentos/farmacologia
15.
Food Microbiol ; 121: 104517, 2024 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-38637079

RESUMO

Food preservatives are crucial in controlling microbial growth in processed foods to maintain food safety. Bacterial biofilms pose a threat in the food chain by facilitating persistence on a range of surfaces and food products. Cells in a biofilm are often highly tolerant of antimicrobials and can evolve in response to antimicrobial exposure. Little is known about the efficacy of preservatives against biofilms and their potential impact on the evolution of antimicrobial resistance. In this study we investigated how Salmonella enterica serovar Typhimurium responded to subinhibitory concentrations of four food preservatives (sodium chloride, potassium chloride, sodium nitrite or sodium lactate) when grown planktonically and in biofilms. We found that each preservative exerted a unique selective pressure on S. Typhimurium populations. There was a trade-off between biofilm formation and growth in the presence of three of the four preservatives, where prolonged preservative exposure resulted in reduced biofilm biomass and matrix production over time. All three preservatives selected for mutations in global stress response regulators rpoS and crp. There was no evidence for any selection of cross-resistance to antibiotics after preservative exposure. In conclusion, we showed that preservatives affect biofilm formation and bacterial growth in a compound specific manner. We showed trade-offs between biofilm formation and preservative tolerance, but no antibiotic cross-tolerance. This indicates that bacterial adaptation to continuous preservative exposure, is unlikely to affect food safety or contribute to antibiotic resistance.


Assuntos
Anti-Infecciosos , Salmonella typhimurium , Conservantes de Alimentos/farmacologia , Biofilmes , Antibacterianos/farmacologia , Bactérias
16.
Food Chem ; 450: 139392, 2024 Aug 30.
Artigo em Inglês | MEDLINE | ID: mdl-38640546

RESUMO

The combinational effects of kojic acid and lauroyl arginine ethyl ester hydrochloride (ELAH) on fresh-cut potatoes were investigated. Kojic acid of 0.6% (w/w) effectively inhibited the browning of fresh-cut potatoes and displayed antimicrobial capacity. The color difference value of samples was decreased from 175 to 26 by kojic acid. In contrast, ELAH could not effectively bind with the active sites of tyrosinase and catechol oxidase at molecular level. Although 0.5% (w/w) of ELAH prominently inhibited the microbial growth, it promoted the browning of samples. However, combining kojic acid and ELAH effectively inhibited the browning of samples and microbial growth during the storage and the color difference value of samples was decreased to 52. This amount of kojic acid inhibited enzyme activities toward phenolic compounds. The results indicated that combination of kojic acid and ELAH could provide a potential strategy to extend the shelf life of fresh-cut products.


Assuntos
Arginina , Monofenol Mono-Oxigenase , Pironas , Solanum tuberosum , Pironas/farmacologia , Pironas/química , Arginina/química , Arginina/análogos & derivados , Arginina/farmacologia , Solanum tuberosum/química , Solanum tuberosum/crescimento & desenvolvimento , Monofenol Mono-Oxigenase/metabolismo , Conservação de Alimentos/métodos , Catecol Oxidase/metabolismo , Conservantes de Alimentos/farmacologia , Conservantes de Alimentos/química , Bactérias/efeitos dos fármacos , Bactérias/genética
17.
Meat Sci ; 213: 109481, 2024 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-38461675

RESUMO

Beef is a popular meat product that can spoil and lose quality during postharvest handling and storage. This review examines different preservation methods for beef, from conventional techniques like low-temperature preservation, irradiation, vacuum packing, and chemical preservatives, to novel approaches like bacteriocin, essential oil, and non-thermal technologies. It also discusses how these methods work and affect beef quality. The review shows that beef spoilage is mainly due to enzymatic and microbial activities that impact beef freshness, texture, and quality. Although traditional preservation methods can extend beef shelf life, they have some drawbacks and limitations. Therefore, innovative preservation methods have been created and tested to improve beef quality and safety. These methods have promising results and potential applications in the beef industry. However, more research is needed to overcome the challenges and barriers for their commercialization. This review gives a comprehensive and critical overview of the current and emerging preservation methods for beef and their implications for the beef supply chain.


Assuntos
Conservação de Alimentos , Carne Vermelha , Animais , Bovinos , Conservação de Alimentos/métodos , Carne Vermelha/microbiologia , Armazenamento de Alimentos/métodos , Conservantes de Alimentos/farmacologia , Microbiologia de Alimentos , Vácuo , Manipulação de Alimentos/métodos
18.
J Agric Food Chem ; 72(14): 7894-7905, 2024 Apr 10.
Artigo em Inglês | MEDLINE | ID: mdl-38551085

RESUMO

Antimicrobial peptides are potent food additive candidates, but most of them are sensitive to proteases, which limits their application. Therefore, we substituted arginine for lysine and introduced a lysine isopeptide bond to peptide IDR-1018 in order to improve its enzymatic stability. Subsequently, the protease stability and antimicrobial/antibiofilm activity of the novel peptides (1018K2-1018KI11) were investigated. The data revealed that the antienzymatic potential of 1018KI11 to bromelain and papain increased by 2-8 folds and 16 folds, respectively. The minimum inhibitory concentration (MIC) of 1018KI11 against methicillin-resistant Staphylococcus aureus (MRSA) ATCC43300 and Escherichia coli (E. coli) ATCC25922 was reduced 2-fold compared to 1018K11. Mechanism exploration suggested that 1018KI11 was more effective than 1018K11 in disrupting the cell barrier and damaging genomic DNA. Additionally, 1018KI11 at certain concentration conditions (2-64 µg/mL) reduced biofilm development of MRSA ATCC43300 by 4.9-85.9%. These data indicated that novel peptide 1018KI11 is a potential food preservative candidate.


Assuntos
Anti-Infecciosos , Staphylococcus aureus Resistente à Meticilina , Conservantes de Alimentos/farmacologia , Lisina/farmacologia , Escherichia coli , Testes de Sensibilidade Microbiana , Anti-Infecciosos/farmacologia , Antibacterianos/farmacologia , Biofilmes
19.
J Sci Food Agric ; 104(10): 6045-6052, 2024 Aug 15.
Artigo em Inglês | MEDLINE | ID: mdl-38445761

RESUMO

BACKGROUND: Papaya, a highly nutritious and economically significant fruit, is susceptible to infections caused by phytopathogenic fungi. Cinnamon essential oil, derived from Cinnamomum cassia (CC), shows promise in preserving papaya due to its antifungal properties. However, CC is volatile, sensitive to environmental factors, and carries a strong aroma. γ-Cyclodextrin (γ-CD) is known for encapsulating hydrophilic molecules, shielding them from environmental influences, reducing odor, and enabling controlled release due to its unique channel structure. This study aimed to tackle these challenges by preparing and characterizing an inclusion complex of CC with γ-CD (CC-γ-CD), and subsequently evaluating its efficacy in preserving papaya fruits. RESULTS: Analyses, including Fourier-infrared, powder X-ray diffraction, thermal gravity analysis, differential scanning calorimeter, and scanning electron microscopy, revealed successful encapsulation of CC components within the γ-CD cavity. Evaluations of the CC-γ-CD complex's impact on papaya fruit shelf life and quality showed notable enhancements. Fruits treated with CC-γ-CD inclusion complex at a dose of 10 g kg-1 exhibited a 55% extension in shelf-life, evidenced by reduced disease severity index compared with untreated fruit in the same storage conditions. Detailed physicochemical and bromatological assessments highlighted significant improvements, particularly in fruit treated with CC-γ-CD inclusion complex at a dose of 10 g kg-1. CONCLUSION: The application of CC-γ-CD inclusion complex at 10 g kg-1 extended the shelf-life of papaya fruit, significantly and markedly improved the overall quality. These findings underscore the potential of the CC-γ-CD inclusion complex as an effective preservative for papaya, offering a promising solution for its postharvest management and marketability. © 2024 Society of Chemical Industry.


Assuntos
Carica , Cinnamomum zeylanicum , Conservação de Alimentos , Armazenamento de Alimentos , Frutas , Óleos Voláteis , gama-Ciclodextrinas , Carica/química , Frutas/química , Frutas/microbiologia , Conservação de Alimentos/métodos , Óleos Voláteis/química , Óleos Voláteis/farmacologia , gama-Ciclodextrinas/química , gama-Ciclodextrinas/farmacologia , Cinnamomum zeylanicum/química , Conservantes de Alimentos/farmacologia , Conservantes de Alimentos/química
20.
Int J Infect Dis ; 140: 119-123, 2024 Mar.
Artigo em Inglês | MEDLINE | ID: mdl-38325748

RESUMO

Carboxylic organic acids are intermediates of central carbon metabolic pathways (e.g. acetic, propionic, citric, and lactic acid) long known to have potent antimicrobial potential, mainly at acidic pHs. The food industry has been leveraging those properties for years, using many of these acids as preservatives to inhibit the growth of pathogenic and/or spoilage fungal and bacterial species. A few of these molecules (the most prominent being acetic acid) have been used as antiseptics since Hippocratic medicine, mainly to treat infected wounds in patients with burns. With the growth of antibiotic therapy, the use of carboxylic acids (and other chemical antiseptics) in clinical settings lost relevance; however, with the continuous emergence of multi-antibiotic/antifungal resistant strains, the search for alternatives has intensified. This prospective article raises awareness of the potential of carboxylic acids to control infections in clinical settings, considering not only their previous exploitation in this context (which we overview) but also the positive experience of their safe use in food preservation. At a time of great concern with antimicrobial resistance and the slow arrival of new antimicrobial therapeutics to the market, further exploration of organic acids as anti-infective molecules may pave the way to more sustainable prophylactic and therapeutic approaches.


Assuntos
Anti-Infecciosos , Ácidos Carboxílicos , Humanos , Anti-Infecciosos/farmacologia , Anti-Infecciosos/uso terapêutico , Ácidos Carboxílicos/farmacologia , Ácidos Carboxílicos/uso terapêutico , Conservantes de Alimentos/farmacologia , Estudos Prospectivos
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