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Foods
Special Issues
Natural Antimicrobial Agents Utilized in Food Preservation
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Natural Antimicrobial Agents Utilized in Food Preservation

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".

Deadline for manuscript submissions: 5 August 2024 | Viewed by 7870

Special Issue Editors

Dr. Sunčica Kocić-Tanackov

E-Mail Website
Guest Editor
Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
Interests: food microbiology; food mycology; food mycotoxicology; food bacteriology; food preservation with natural antimicrobial agents
Prof. Dr. Hrvoje Pavlović

E-Mail Website
Guest Editor
Faculty of Food Technology, JJ Strossmayer University in Osijek, F. Kuhača 18, pp 709, 31000 Osijek, Croatia
Interests: food microbiology; natural preservatives; minimally processed food; interactions of probiotics and pathogens

Special Issue Information

Dear Colleagues,

Since today's consumers, especially in developed countries, are interested into more natural or minimally technologically processed food without the addition of synthetic preservatives or additives due to their possible adverse health effects, the modern food industry is facing a big challenge. Obesity, metabolic syndrome, allergic reactions, as well as undesired effects on the nutritional and/or organoleptic aspects of food make synthetic preservatives increasingly undesirable in our food. To fully satisfy the “more natural food” criteria while retaining food safety during production, transport or storage, the food industry is now focused on finding long-term healthier solutions. One possibility is the application of natural antimicrobial agents (such as plant extracts, essential oils, their components, agents of animal or microorganism origin) that could significantly help reduce the dependency on chemical preservatives, while producing safe and healthy food products. Natural compounds or their combination may be beneficial as additives in limiting or preventing the presence and growth of pathogenic and food-spoilage microorganisms in food (via direct addition to food or application to the surface of the product). Further, they can be incorporated into active packaging systems or applied in the micro form, both as nanocapsules and nanoemulsions. Products with a short shelf life are particularly affected by this problem due to their short storage and distribution. Moreover, in comparison to synthetic preservatives, natural products with different origins can exhibit additional beneficial effects alongside antimicrobial activity, including antioxidant activity, pharmacological activity, low toxicity, better biodegradability and a favorable sensory impact on the food product.

The goal of this Special Issue is to publish current original research papers on the use of natural antimicrobial agents of plant, animal and microorganism origin in food preservation, with a particular emphasis on antimicrobial, antioxidative activity, food safety, nutritive quality, food quality and sensory properties.

Dr. Sunčica Kocić-Tanackov
Prof. Dr. Hrvoje Pavlović
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • antimicrobial agents from plant, animal and microorganism origins
  • antimicrobial, antioxidative and pharmacological activity
  • mechanisam of action
  • application in food preservation
  • food safety/safety assessment of food
  • nutritive quality
  • food quality
  • senzory properties

Published Papers (6 papers)

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Editorial

Jump to: Research, Review

2 pages, 167 KiB  
Editorial
Natural Antimicrobial Agents Utilized in Food Preservation
by Sunčica Kocić-Tanackov and Hrvoje Pavlović
Foods 2023, 12(18), 3484; https://doi.org/10.3390/foods12183484 - 19 Sep 2023
Cited by 1 | Viewed by 1353
Abstract
Since the initial transformation of food surpluses, improving food quality and safety are of principal importance to human health [...] Full article
(This article belongs to the Special Issue Natural Antimicrobial Agents Utilized in Food Preservation)

Research

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16 pages, 8884 KiB  
Article
Nanocomposite Films of Babassu Coconut Mesocarp and Green ZnO Nanoparticles for Application in Antimicrobial Food Packaging
by Ana Carolina de Morais Mirres, Italo Rennan Sousa Vieira, Leticia Tessaro, Bruno Dutra da Silva, Jelmir Craveiro de Andrade, Arianne Aparecida da Silva, Nakédia M. F. Carvalho, Ana Maria Furtado de Sousa and Carlos Adam Conte-Junior
Foods 2024, 13(12), 1895; https://doi.org/10.3390/foods13121895 - 16 Jun 2024
Viewed by 656
Abstract
In this work, novel nanocomposite films based on babassu coconut mesocarp and zinc oxide nanoparticles (ZnO NPs), synthesized by a green route, were produced for application as food packaging films. The films were prepared using the casting method containing different contents of ZnO [...] Read more.
In this work, novel nanocomposite films based on babassu coconut mesocarp and zinc oxide nanoparticles (ZnO NPs), synthesized by a green route, were produced for application as food packaging films. The films were prepared using the casting method containing different contents of ZnO NPs (0 wt%, 0.1 wt%, 0.5 wt%, and 1.0 wt%). The films were characterized by Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), instrumental color analysis, and optical properties. The water vapor permeability (WVP) and tensile strength of films were also determined. The antimicrobial activity of the films against cooked turkey ham samples contaminated with Staphylococcus aureus was investigated. The results showed that incorporating ZnO NPs into babassu mesocarp matrices influenced the structure of the biopolymer chains and the color of the films. The BM/ZnO-0.5 film (0.5 wt% ZnO NPs) showed better thermal, mechanical, and WVP properties. Furthermore, the synergistic effect of babassu mesocarp and ZnO NPs in the BM/ZnO-0.5 film improved the antimicrobial properties of the material, reducing the microbial count of S. aureus in cooked turkey ham samples stored under refrigeration for 7 days. Thus, the films produced in this study showed promising antimicrobial packaging materials for processed foods. Full article
(This article belongs to the Special Issue Natural Antimicrobial Agents Utilized in Food Preservation)
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18 pages, 1073 KiB  
Article
Fabrication and Characterization of Chitosan and Gelatin-Based Antimicrobial Films Incorporated with Different Essential Oils
by Laiba Asghar, Amna Sahar, Muhammad Issa Khan and Muhammad Shahid
Foods 2024, 13(12), 1796; https://doi.org/10.3390/foods13121796 - 7 Jun 2024
Viewed by 340
Abstract
This study was performed to check the effect of different essential oils on chitosan and gelatin-based antimicrobial films. Films prepared from biopolymers contain better mechanical strength but lack in moisture barrier properties. In order to increase the moisture barrier properties of chitosan and [...] Read more.
This study was performed to check the effect of different essential oils on chitosan and gelatin-based antimicrobial films. Films prepared from biopolymers contain better mechanical strength but lack in moisture barrier properties. In order to increase the moisture barrier properties of chitosan and gelatin-based films in the current research work, different essential oils, i.e., thyme, cinnamon, basil, ginger, and cumin, at varying concentrations (1.0, 1.5, and 2.0%) were incorporated. Moreover, the concentrations of glycerol (plasticizer) and emulsifier (Tween 20) were kept constant to maintain homogeneity in the research. Antimicrobial films composed of gelatin and chitosan infused with essential oils were evaluated for their physicochemical (emulsion stability, particle size, and viscosity), FT-IR, microstructural (scanning electron microscopy), moisture barrier (water vapor permeability), and antimicrobial properties (E. coli, Salmonella, and S. aureus). Study outcomes elucidated significant variations (p < 0.05) as the concentration of essential oil was increased in the film solutions. An increased concentration of essential oil (2.0%) significantly enhanced the moisture barrier properties (1.12 ± 0.03 g.mm/kPa.h.m2). Nevertheless, the tensile strength decreased (38.60 ± 1.4 to 31.50 ± 1.5 MPa) from 1 to 2%. The increase in essential oil concentration in the emulsion-based films also influenced their physicochemical characteristics, such as droplet size, viscosity, and emulsion stability. At lower concentrations (1.0%), films exhibited a uniform microstructure but lacked moisture barrier properties. Antimicrobial properties against E. coli, Salmonella, and S. aureus showed an increased inhibition effect as the concentration of essential oil was increased. Of the essential oil-based films, ginger- and basil-based films showed greater inhibition effects as compared to the other essential oils. Overall, antimicrobial films containing a 1.5% concentration of ginger and basil oil showed better results as compared to the other treatments for mechanical, moisture barrier, and antimicrobial properties, while films with a 2.0% oil concentration showed better antimicrobial and moisture barrier properties but lacked in mechanical properties. Essential oil-based antimicrobial films have prospective applications in foods, specifically in fresh and processed food items such as seafood, meat, chicken, and sausages. Full article
(This article belongs to the Special Issue Natural Antimicrobial Agents Utilized in Food Preservation)
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12 pages, 765 KiB  
Article
Using Essential Oils to Reduce Yersinia enterocolitica in Minced Meat and in Biofilms
by Suzana Vidaković Knežević, Slobodan Knežević, Jelena Vranešević, Dubravka Milanov, Zoran Ružić, Nedjeljko Karabasil and Sunčica Kocić-Tanackov
Foods 2024, 13(5), 806; https://doi.org/10.3390/foods13050806 - 6 Mar 2024
Viewed by 995
Abstract
Yersiniosis, one of the leading foodborne infections in the European Union, is caused by Yersinia enterocolitica. In this study, the antibacterial and antibiofilm effects of cinnamon (Cinnamomum zeylanicum Nees), clove (Syzygium aromaticum L.), oregano (Origanum vulgare L.), rosemary (Rosmarinus [...] Read more.
Yersiniosis, one of the leading foodborne infections in the European Union, is caused by Yersinia enterocolitica. In this study, the antibacterial and antibiofilm effects of cinnamon (Cinnamomum zeylanicum Nees), clove (Syzygium aromaticum L.), oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.), thyme (Thymus vulgaris L.), and winter savory (Satureja montana L.) essential oils were investigated against Y. enterocolitica strains belonging to the bioserotype 4/O:3. Cinnamon essential oil showed the highest antibacterial activity, with an MIC value 0.09 µL/mL, followed by oregano and thyme essential oils, with MIC values from 0.09 to 0.18 µL/mL, and from 0.18 to 0.23 µL/mL, respectively. Thyme essential oil at 0.23 µL/g (MIC) and at 0.46 µL/g (2MIC) significantly (p < 0.05) reduced the number of Y. enterocolitica by 0.38 log CFU/g and 0.64 log CFU/g, respectively, in minced pork meat during storage at 4 °C for 4 days. The Y. enterocolitica strains formed biofilms at 15 °C and 37 °C in tryptic soy broth and Luria–Bertani broth, while no biofilms were obtained at 5 °C, and in meat broth nutrient media. Applying the minimum bactericidal concentrations of cinnamon, clove, oregano, rosemary, thyme, and winter savory essential oils on preformed biofilms led to significant reductions being observed in the range from 45.34% to 78.89%. A scanning electron microscopy assay showed the devastating impact of oregano and thyme essential oils on the morphology of Y. enterocolitica bacterial cells. In conclusion, the results of this study show that essential oils possess high anti-Yersinia and antibiofilm effects. Full article
(This article belongs to the Special Issue Natural Antimicrobial Agents Utilized in Food Preservation)
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Review

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18 pages, 835 KiB  
Review
Essential Oil Nanoemulsions—A New Strategy to Extend the Shelf Life of Smoothies
by Alicja Napiórkowska, Amin Mousavi Khaneghah and Marcin Andrzej Kurek
Foods 2024, 13(12), 1854; https://doi.org/10.3390/foods13121854 - 13 Jun 2024
Viewed by 630
Abstract
Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the [...] Read more.
Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the nutritional benefits of the raw ingredients from which they are made. Furthermore, they cater to the growing demand for quick and nutritious meal options. To meet consumer expectations, current trends in the food market are shifting towards natural, high-quality products with minimal processing and extended shelf life. Food manufacturers are increasingly aiming to reduce or eliminate synthetic preservatives, replacing them with plant-based alternatives. Plant-based preservatives are particularly appealing to consumers, who often view them as natural and organic substitutes for conventional preservatives. Essential oils, known for their antibacterial and antifungal properties, are effective against the microorganisms and fungi present in fruit and vegetable smoothies. However, the strong taste and aroma of essential oils can be a significant drawback, as the concentrations needed for microbiological stability are often unpalatable to consumers. Encapsulation of essential oils in nanoemulsions offers a promising and effective solution to these challenges, allowing for their use in food production without compromising sensory qualities. Full article
(This article belongs to the Special Issue Natural Antimicrobial Agents Utilized in Food Preservation)
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27 pages, 862 KiB  
Review
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review
by Danka Bukvicki, Margherita D’Alessandro, Samantha Rossi, Lorenzo Siroli, Davide Gottardi, Giacomo Braschi, Francesca Patrignani and Rosalba Lanciotti
Foods 2023, 12(17), 3288; https://doi.org/10.3390/foods12173288 - 1 Sep 2023
Cited by 6 | Viewed by 3325
Abstract
The use of plant extracts (e.g., essential oils and their active compounds) represents an interesting alternative to chemical additives and preservatives applied to delay the alteration and oxidation of foods during their storage. Essential oils (EO) are nowadays considered valuable sources of food [...] Read more.
The use of plant extracts (e.g., essential oils and their active compounds) represents an interesting alternative to chemical additives and preservatives applied to delay the alteration and oxidation of foods during their storage. Essential oils (EO) are nowadays considered valuable sources of food preservatives as they provide a healthier alternative to synthetic chemicals while serving the same purpose without affecting food quality parameters. The natural antimicrobial molecules found in medicinal plants represent a possible solution against drug-resistant bacteria, which represent a global health problem, especially for foodborne infections. Several solutions related to their application on food have been described, such as incorporation in active packaging or edible film and direct encapsulation. However, the use of bioactive concentrations of plant derivatives may negatively impact the sensorial characteristics of the final product, and to solve this problem, their application has been proposed in combination with other hurdles, including biocontrol agents. Biocontrol agents are microbial cultures capable of producing natural antimicrobials, including bacteriocins, organic acids, volatile organic compounds, and hydrolytic enzymes. The major effect of bacteriocins or bacteriocin-producing LAB (lactic acid bacteria) on food is obtained when their use is combined with other preservation methods. The combined use of EOs and biocontrol agents in fruit and vegetables, meat, and dairy products is becoming more and more important due to growing concerns about potentially dangerous and toxic synthetic additives. The combination of these two hurdles can improve the safety and shelf life (inactivation of spoilage or pathogenic microorganisms) of the final products while maintaining or stabilizing their sensory and nutritional quality. This review critically describes and collects the most updated works regarding the application of EOs in different food sectors and their combination with biocontrol agents and bacteriocins. Full article
(This article belongs to the Special Issue Natural Antimicrobial Agents Utilized in Food Preservation)
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