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4 pages, 200 KiB

Open AccessEditorial

Applications of Natural Antimicrobials in Food Packaging and Preservation

by Dolores Rodrigo and Alfredo Palop

Foods 2021, 10(3), 568; https://doi.org/10.3390/foods10030568 - 9 Mar 2021

Cited by 3 | Viewed by 2604

Abstract

In the food science field, the term “antimicrobial” basically refers to active substances of synthetic or natural origin, that are directly or indirectly present in a specific food, packaging material or food contact surface that affect the viability or the growth of microorganisms [...] Read more.

In the food science field, the term “antimicrobial” basically refers to active substances of synthetic or natural origin, that are directly or indirectly present in a specific food, packaging material or food contact surface that affect the viability or the growth of microorganisms in that matrix [...] Full article

(This article belongs to the Special Issue Applications of Natural Antimicrobials in Food Packaging and Preservation)

Research

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16 pages, 4930 KiB

Open AccessEditor’s ChoiceArticle

Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging

by Ghita Amor, Mohammed Sabbah, Lucia Caputo, Mohamed Idbella, Vincenzo De Feo, Raffaele Porta, Taoufiq Fechtali and Gianluigi Mauriello

Foods 2021, 10(1), 121; https://doi.org/10.3390/foods10010121 - 8 Jan 2021

Cited by 80 | Viewed by 8910

Abstract

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, [...] Read more.

The essential oil (EO) from basil—Ocimum basilicum—was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food. Full article

(This article belongs to the Special Issue Applications of Natural Antimicrobials in Food Packaging and Preservation)

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26 pages, 14727 KiB

Open AccessEditor’s ChoiceArticle

Innovative Antimicrobial Chitosan/ZnO/Ag NPs/Citronella Essential Oil Nanocomposite—Potential Coating for Grapes

by Ludmila Motelica, Denisa Ficai, Anton Ficai, Roxana-Doina Truşcă, Cornelia-Ioana Ilie, Ovidiu-Cristian Oprea and Ecaterina Andronescu

Foods 2020, 9(12), 1801; https://doi.org/10.3390/foods9121801 - 4 Dec 2020

Cited by 98 | Viewed by 4974

Abstract

New packaging materials based on biopolymers are gaining increasing attention due to many advantages like biodegradability or existence of renewable sources. Grouping more antimicrobials agents in the same packaging can create a synergic effect, resulting in either a better antimicrobial activity against a [...] Read more.

New packaging materials based on biopolymers are gaining increasing attention due to many advantages like biodegradability or existence of renewable sources. Grouping more antimicrobials agents in the same packaging can create a synergic effect, resulting in either a better antimicrobial activity against a wider spectrum of spoilage agents or a lower required quantity of antimicrobials. In the present work, we obtained a biodegradable antimicrobial film that can be used as packaging material for food. Films based on chitosan as biodegradable polymer, with ZnO and Ag nanoparticles as filler/antimicrobial agents were fabricated by a casting method. The nanoparticles were loaded with citronella essential oil (CEO) in order to enhance the antimicrobial activity of the nanocomposite films. The tests made on Gram-positive, Gram-negative, and fungal strains indicated a broad-spectrum antimicrobial activity, with inhibition diameters of over 30 mm for bacterial strains and over 20 mm for fungal strains. The synergic effect was evidenced by comparing the antimicrobial results with chitosan/ZnO/CEO or chitosan/Ag/CEO simple films. According to the literature and our preliminary studies, these formulations are suitable as coating for fruits. The obtained nanocomposite films presented lower water vapor permeability values when compared with the chitosan control film. The samples were characterized by SEM, fluorescence and UV-Vis spectroscopy, FTIR spectroscopy and microscopy, and thermal analysis. Full article

(This article belongs to the Special Issue Applications of Natural Antimicrobials in Food Packaging and Preservation)

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21 pages, 1674 KiB

Open AccessArticle

Novel Biodegradable Starch Film for Food Packaging with Antimicrobial Chicory Root Extract and Phytic Acid as a Cross-Linking Agent

by Andrzej Jaśkiewicz, Grażyna Budryn, Agnieszka Nowak and Magdalena Efenberger-Szmechtyk

Foods 2020, 9(11), 1696; https://doi.org/10.3390/foods9111696 - 19 Nov 2020

Cited by 24 | Viewed by 4146

Abstract

The aim of the study was to obtain and evaluate the properties of biodegradable starch film with the addition of phytic acid (0.05%) as a cross-linking agent and chicory root extract (1–5%) as an antimicrobial agent. To prepare biodegradable film, extracts from chicory [...] Read more.

The aim of the study was to obtain and evaluate the properties of biodegradable starch film with the addition of phytic acid (0.05%) as a cross-linking agent and chicory root extract (1–5%) as an antimicrobial agent. To prepare biodegradable film, extracts from chicory root obtained with water or methanol were used. The content of bioactive compounds (sesquiterpene lactones and total polyphenols) was evaluated in chicory extracts. The antibacterial activity of the extracts was tested against Gram-negative bacteria (Pseudomonas fluorescens, Escherichia coli) and Gram-positive bacteria (Bacillus subtilis, Staphylococcus aureus) using the microculture method. The extracts acted as bacteriostatic agents, decreasing the growth rate (µ_max), and extending the lag phase (t_lag). The most sensitive bacterium in terms of film bacteriostatic activity was P. fluorescens; all extracts, irrespective of the solvent used, decreased its µ_max value. S. aureus was the least sensitive. The obtained films were tested for their properties as food packaging (color, thickness, permeability, mechanical strength). Phytic acid improved the tensile strength and barrier properties of the films. The antimicrobial activity of the films was studied by the disk diffusion method against Gram-negative (P. fluorescens, E. coli) and Gram-positive (B. subtilis, S. aureus) bacteria, as well as fungi (Candida albicans, Aspergillus niger). The growth-inhibiting activity of each obtained film was observed for all tested microorganisms, and the most beneficial effect was observed for films with the 5% level of added extracts obtained with water. The growth-inhibiting activity for fungi, in particular for the yeast C. albicans, was low. Full article

(This article belongs to the Special Issue Applications of Natural Antimicrobials in Food Packaging and Preservation)

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13 pages, 2245 KiB

Open AccessArticle

Fabrication of Functional Bioelastomer for Food Packaging from Aronia (Aronia melanocarpa) Juice Processing By-Products

by Kang Hyun Lee, Youngsang Chun, Ye Won Jang, Soo Kweon Lee, Hyeong Ryeol Kim, Ju Hun Lee, Seung Wook Kim, Chulhwan Park and Hah Young Yoo

Foods 2020, 9(11), 1565; https://doi.org/10.3390/foods9111565 - 28 Oct 2020

Cited by 28 | Viewed by 3186

Abstract

Carbon-neutral and eco-friendly biomass-based processes are recognized as a frontier technology for sustainable development. In particular, biopolymers are expected to replace petrochemical-based films that are widely used in food packaging. In this study, the fabrication conditions of functional (antioxidant and antibacterial) bioelastomers were [...] Read more.

Carbon-neutral and eco-friendly biomass-based processes are recognized as a frontier technology for sustainable development. In particular, biopolymers are expected to replace petrochemical-based films that are widely used in food packaging. In this study, the fabrication conditions of functional (antioxidant and antibacterial) bioelastomers were investigated using by-products from the juice processing (experimental group) and freeze-dried whole fruit (control group). Bioelastomer was fabricated by a casting method in which polydimethylsiloxane (PDMS) was mixed with 25 or 50 wt% aronia powder (juice processing by-products and freeze-dried whole fruit). The mechanical properties of the bioelastomers were measured based on tensile strength and Young’s modulus. When the mixture contained 50 wt% aronia powder, the strength was not appropriate for the intended purpose. Next, the surface and chemical properties of the bioelastomer were analyzed; the addition of aronia powder did not significantly change these properties when compared to PDMS film (no aronia powder). However, the addition of aronia powder had a significant effect on antioxidant and antimicrobial activities and showed higher activity with 50 wt% than with 25 wt%. In particular, bioelastomers fabricated from aronia juice processing by-products exhibited approximately 1.4-fold lower and 1.5-fold higher antioxidant and antimicrobial activities, respectively, than the control group (bioelastomers fabricated from freeze-dried aronia powder). Full article

(This article belongs to the Special Issue Applications of Natural Antimicrobials in Food Packaging and Preservation)

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15 pages, 1326 KiB

Open AccessArticle

Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria

by Francesco Martelli, Martina Cirlini, Camilla Lazzi, Erasmo Neviani and Valentina Bernini

Foods 2020, 9(10), 1442; https://doi.org/10.3390/foods9101442 - 12 Oct 2020

Cited by 42 | Viewed by 4953

Abstract

Research is more and more focused on studying and selecting food preservatives of natural origin. In this scenario, algae are an excellent source of bioactive compounds, among which are antimicrobials, whose presence is variable depending on the algal species and environmental conditions. The [...] Read more.

Research is more and more focused on studying and selecting food preservatives of natural origin. In this scenario, algae are an excellent source of bioactive compounds, among which are antimicrobials, whose presence is variable depending on the algal species and environmental conditions. The aim of the present study was to obtain, by a food grade approach, antimicrobial extracts from five species already approved as foods and to test their efficacy in vitro (agar well diffusion assay) and in situ (microbial challenge test) towards foodborne pathogenic bacteria. Moreover, the total phenolic compounds of the extracts were determined in order to evaluate possible correlations with the antimicrobial activity. Strains belonging to Salmonella spp., Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Bacillus cereus were considered. Overall, the extracts showed a good antimicrobial activity in vitro towards all the tested microorganisms, especially L. monocytogenes (15 mm of inhibition diameter). The effect of inhibition was monitored during 24, 48 and 120 h showing a good persistence in time. Arthrospira platensis exerted the highest efficacy, further revealed towards L. monocytogenes on salmon tartare as bacteriostatic using 0.45% of the extract and bactericidal using 0.90%. The presence of phenolic compounds could be related to the antimicrobial activity but was not revealed as the main component of this activity. The extract with the highest phenolic content (18.79 ± 1.90 mg GAE/g) was obtained from Himanthalia elongata. The efficacy, confirmed also in a food matrix, might open perspectives for their application as food preservative. Full article

(This article belongs to the Special Issue Applications of Natural Antimicrobials in Food Packaging and Preservation)

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21 pages, 2036 KiB

Open AccessArticle

Improvement of the Shelf-Life Status of Modified Atmosphere Packaged Camel Meat Using Nisin and Olea europaea Subsp. laperrinei Leaf Extract

by Djamel Djenane, Malek Aboudaou, Fatiha Djenane, Diego García-Gonzalo and Rafael Pagán

Foods 2020, 9(9), 1336; https://doi.org/10.3390/foods9091336 - 22 Sep 2020

Cited by 16 | Viewed by 4389

Abstract

The impact of combined biopreservation treatment with Olea europaea subsp. laperrinei leave extracts (laper.OLE) and nisin on the quality attributes of camel steaks packaged under high O₂ (80%) and CO₂ (20%) atmosphere was investigated during refrigerated (1 ± 1 [...] Read more.

The impact of combined biopreservation treatment with Olea europaea subsp. laperrinei leave extracts (laper.OLE) and nisin on the quality attributes of camel steaks packaged under high O₂ (80%) and CO₂ (20%) atmosphere was investigated during refrigerated (1 ± 1 °C) long-term storage. As measured by reversed phase HPLC/DAD analysis, oleuropein is the phenolic compound most present in the chemical composition of laper.OLE (63.03%). Camel steaks treated with laper.OLE had a lower concentration of thiobarbituric acid-reactive substances (TBA-RSs) in the course of 30 days of storage. Surface metmyoglobin (MetMb) increased at a reduced rate in laper.OLE-treated samples compared to control samples. Neither modified atmosphere packaging (MAP) nor biopreservation treatments significantly altered the tenderness of camel steaks, expressed in terms of Warner-Bratzler shear force (WBSF), as compared to control samples. After 30 days of storage, psychrotrophic bacteria and Pseudomonas spp. counts were significantly lower in camel steaks treated with a combination of laper.OLE and nisin than in untreated steaks. Moreover, samples treated with laper.OLE received higher scores on bitterness acceptability. In sum, the use of combined biopreservation methods could be a sustainable solution for the preservation and promotion of the quality characteristics of camel meat in arid regions. Full article

(This article belongs to the Special Issue Applications of Natural Antimicrobials in Food Packaging and Preservation)

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12 pages, 587 KiB

Open AccessArticle

Garlic, Onion, and Cinnamon Essential Oil Anti-Biofilms’ Effect against Listeria monocytogenes

by Mariem Somrani, María-Carmen Inglés, Hajer Debbabi, Ferid Abidi and Alfredo Palop

Foods 2020, 9(5), 567; https://doi.org/10.3390/foods9050567 - 4 May 2020

Cited by 51 | Viewed by 6621

Abstract

Biofilms represent a serious problem for food industries due to their persistence in processing surfaces, from which they can cause food spoilage or, even worse, lead to foodborne diseases. Microorganisms immersed in biofilms are more resistant to biocides. The search for natural effective [...] Read more.

Biofilms represent a serious problem for food industries due to their persistence in processing surfaces, from which they can cause food spoilage or, even worse, lead to foodborne diseases. Microorganisms immersed in biofilms are more resistant to biocides. The search for natural effective alternatives for the prevention and the control of biofilms has increased lately. The aim of this research was to test the antibacterial and the anti-biofilm activities of cinnamon, onion, and garlic essential oils against Listeria monocytogenes. The methodology highlighted first the effect of these essential oils on L. monocytogenes using disc diffusion and minimum inhibitory concentration (MIC) methods and then on initial cell attachment and six hours preformed biofilms. The inhibition of biofilms was assessed by crystal violet assay. Sulfides were the most abundant compounds present in onion and garlic essential oils, while cinnamaldehyde was predominant in cinnamon essential oil. MIC values were of 0.025 mg mL⁻¹ for onion essential oil and 0.100 mg mL⁻¹ for cinnamon and garlic. Onion essential oil inhibited initial cell attachment by 77% at 0.5 of the MIC dose, while at MIC, cinnamon and garlic essential oils inhibited the initial microbial adhesion completely. All three essential oils completely inhibited initial cell attachment when applied at 2 MIC. On the contrary, preformed biofilms were more resistant, and the inhibition rate ranged from 33% to 78%. In summary, this investigation revealed that the essential oils of garlic, onion, and cinnamon show an effective antibiofilm activity against L. monocytogenes and are promising natural antimicrobial alternatives for food processing facilities. Full article

(This article belongs to the Special Issue Applications of Natural Antimicrobials in Food Packaging and Preservation)

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