Effects of nano-chitosan coatings incorporating with free /nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet.
About: This article is published in International Journal of Food Microbiology.The article was published on 2021-03-02. It has received 49 citations till now. The article focuses on the topics: Cuminum.
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TL;DR: In this paper, a review of the application of essential oils and their nano-formulated 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.
Abstract: 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.
36 citations
TL;DR: A review article as discussed by the authors provides an overview of the factors responsible for fish spoilage and the mechanisms involved, and then reviews advances in effective measures for preserving fish quality, including modified atmosphere packaging, the use of natural compounds (e.g., plant/algal extracts, biopolymers, gelatin, microbial-derived compounds, temperature/pressure treatments, and various combinations of these approaches), and the impact of these technologies on the resident microbiota of fish is also presented.
24 citations
TL;DR: In this article , the benefits of released active compound-loaded nanocarriers in developing sustainable biopolymeric-based active packaging with antimicrobial and antioxidant properties were discussed, and challenges during the COVID-19 pandemic and a brief post-COVID-2019 scenario were also mentioned.
Abstract: Lockdown has been installed due to the fast spread of COVID-19, and several challenges have occurred. Active packaging was considered a sustainable option for mitigating risks to food systems during COVID-19. Biopolymeric-based active packaging incorporating the release of active compounds with antimicrobial and antioxidant activity represents an innovative solution for increasing shelf life and maintaining food quality during transportation from producers to consumers. However, food packaging requires certain physical, chemical, and mechanical performances, which biopolymers such as proteins, polysaccharides, and lipids have not satisfied. In addition, active compounds have low stability and can easily burst when added directly into biopolymeric materials. Due to these drawbacks, encapsulation into lipid-based, polymeric-based, and nanoclay-based nanocarriers has currently captured increased interest. Nanocarriers can protect and control the release of active compounds and can enhance the performance of biopolymeric matrices. The aim of this manuscript is to provide an overview regarding the benefits of released active compound-loaded nanocarriers in developing sustainable biopolymeric-based active packaging with antimicrobial and antioxidant properties. Nanocarriers improve physical, chemical, and mechanical properties of the biopolymeric matrix and increase the bioactivity of released active compounds. Furthermore, challenges during the COVID-19 pandemic and a brief post-COVID-19 scenario were also mentioned.
21 citations
TL;DR: In this article , the potential of nanotechnology in active food packaging by applying cyclodextrins as a carrier for natural active compounds, which can be provided by conventional sources and alternatively (and cost-effectively) agro-food by-products.
21 citations
TL;DR: Wang et al. as discussed by the authors demonstrated that grafted films are a promising non-migrating packaging material for providing antibacterial effects in packaging for fresh fish, and they demonstrated that the grafted PLA film inhibited the growth of bacteria more efficiently than PLA and LYS-g-PLA films.
16 citations
References
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TL;DR: For further successful development of this field, promising trends must be identified and exploited, albeit with a clear understanding of the limitations of these approaches.
Abstract: Liposomes — microscopic phospholipid bubbles with a bilayered membrane structure — have received a lot of attention during the past 30 years as pharmaceutical carriers of great potential. More recently, many new developments have been seen in the area of liposomal drugs — from clinically approved products to new experimental applications, with gene delivery and cancer therapy still being the principal areas of interest. For further successful development of this field, promising trends must be identified and exploited, albeit with a clear understanding of the limitations of these approaches.
4,572 citations
TL;DR: Electron microscopy showed that chitosan caused extensive cell surface alterations and covered the OM with vesicular structures, explaining the loss of the barrier function of the outer membrane, which makes chitOSan a potentially useful indirect antimicrobial for food protection.
1,173 citations
TL;DR: In this paper, the antimicrobial activity of chitosan of different molecular weights (MW) was investigated, and the effect of the concentration and MW on E. coli and Staphylococcus aureus was investigated.
888 citations
TL;DR: The results indicated that the effect of the Ch + C coating on the fish samples was to enable the good quality characteristics to be retained longer and to extend the shelf life during the refrigerated storage.
774 citations
TL;DR: In this article, a terpenes mixture and d-limonene were encapsulated into nano-emulsions based on food-grade ingredients, prepared by high pressure homogenization at 300 MPa.
Abstract: This work focuses on the encapsulation of essential oils into nanometric delivery systems for incorporation into fruit juices, in order to enhance their antimicrobial activity while minimizing the impact on the quality attributes of the final product. A terpenes mixture and d -limonene were encapsulated into nanoemulsions based on food-grade ingredients, prepared by high pressure homogenization at 300 MPa. The effect of the delivery systems on the antimicrobial activity of terpenes was investigated by determining the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for three different classes of microorganisms (Lactobacillus delbrueckii, Saccharomyces cerevisiae, Escherichia coli). The increase of the antimicrobial activity resulted to depend on the formulation and mean diameter of the delivery systems as well as on the microorganisms class. Additionally, GC–MS analysis revealed that high intensity processing for nanoemulsion production may affect the chemical stability of several active compounds. The application of the most efficient antimicrobial nanocapsules was tested in pear and orange juices inoculated with L. delbrueckii. Due to the higher antimicrobial activity of the nanoencapsulated compounds, lower antimicrobial concentrations are required for a bactericidal action under accelerated aging at 32 °C, with a minimal alteration of the organoleptic properties of the juice.
704 citations