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Journal ArticleDOI: 10.1016/J.IJFOODMICRO.2021.109047

Effects of nano-chitosan coatings incorporating with free /nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet.

02 Mar 2021-International Journal of Food Microbiology (Elsevier)-Vol. 341, pp 109047
Abstract: Nowadays, adding biological compounds to food packaging is one of the types of active packaging. The aim of this study was to prepare a new degradable coating with free and nano-encapsulated Cumino cyminum L. essential oil (CCEO) with nanochitosan (Nch) base to evaluate the microbial, chemical and sensory properties of sardine fillet samples for 16 days at 4 °C. Nanoliposome using different soy lecithin ratios and cholesterol concentrations (60:0, 50:10, 40:20, and 30:30) and technique of thin-film hydration-sonication, were prepared with a range of 140–164 nm size. Encapsulation efficiency (EE) and distribution of nanoliposomes size were calculated 0.80–0.90 and 49.85–73.01% respectively. To coat sardine fillet samples, nanoliposomes with the lower size of droplet and higher EE percent were selected. The outcomes indicated that coating treatments can effectively inhibit microbial growth and chemical spoilage reflected at lower pH, peroxide value (PV) and thiobarbituric acid reactive substances (TBARs) (P

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Topics: Cuminum (51%)
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5 results found


Journal ArticleDOI: 10.1002/JSFA.11255
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.

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Topics: Food Preservatives (64%), Food safety (54%), Food spoilage (51%) ... show more

3 Citations


Open accessJournal ArticleDOI: 10.3389/FNUT.2021.678643
Abstract: Active coating could improve the fish quality and extend the shelf life. This study investigates the effect of locust bean gum (LBG) and sodium alginate (SA) active coatings containing lemon verbena (Lippa citriodora Kunth.) essential oil (LVEO) emulsions on microbiological, physicochemical and organoleptic evaluation of large yellow croaker (Larimichthys crocea) samples during refrigerated storage at 4°C. Results showed that LBG-SA coatings incorporated with 0.30 or 0.60% LVEO emulsions significantly inhibited the growth of mesophile bacteria, Pseudomonas spp., H2S-producing bacteria, lactic acid bacteria (LAB) and psychrophilic bacteria, and reduce the productions of trimethylamine (TMA), total volatile basic nitrogen (TVB-N) and ATP-related compounds. Further, the LVEO treatments also retarded the water migration and maintained the organoleptic evaluation results of large yellow croaker during storage at 4°C. In conclusion, the LBG-SA active coatings incorporated with LVEO emulsions maintained the quality and extended the shelf life of large yellow croaker during refrigerated storage.

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Topics: Lemon verbena (60%), Larimichthys crocea (59%)


Open accessJournal ArticleDOI: 10.3390/POLYM13111787
Bo Li1, Xuesong Wang1, Xin Gao1, Jun Mei1  +1 moreInstitutions (1)
28 May 2021-Polymers
Abstract: The research evaluated the effects of locust bean gum (LBG) and sodium alginate (SA) active coatings containing 0.15, 0.30 or 0.60% lemon verbena (Lippa citriodora Kunth.) essential oil (LVEO) on the bacterial diversity and myofibrillar proteins (MPs) of large yellow croaker during refrigerated storage at 4 °C for 18 days. Variability in the dominant bacterial community in different samples on the 0, 9th and 18th day was observed. Pseudomonas and Shewanella were the two major genera identified during refrigerated storage. At the beginning, the richness of Pseudomonas was about 37.31% and increased for control (CK) samples during refrigerated storage, however, the LVEO-treated samples increased sharply from day 0 to the 9th day and then decreased. LBG-SA coatings containing LVEO treatments significantly delayed MPs oxidation by retarding the formation of free carbonyl compounds and maintaining higher sulfhydryl content, higher Ca2+-ATPase activity, better organized secondary (higher contents of α-helix and β-sheet) and tertiary structures during refrigerated storage. The transmission electron microscope (TEM) images showed that the integrity of the sarcomere was damaged; the boundaries of the H-, A-, and I-bands, Z-disk, and M-line were fuzzy in the CK samples at the end of storage. However, the LVEO-treated samples were still regular in appearance with distinct dark A-bands, light I-bands, and Z-disk. In brief, LBG-SA active coatings containing LVEO treatments suggested a feasible method for protecting the MPs of large yellow croaker during refrigerated storage.

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Topics: Lemon verbena (55%)

Journal ArticleDOI: 10.1007/S00289-021-03901-9
26 Sep 2021-Polymer Bulletin
Abstract: With increasing population and growing demands for ‘ready-to-consume’ high-quality fresh produce with longer shelf life, development of smart and intelligent food packaging systems has garnered extensive attention. Chitosan is a linear polysaccharide obtained from chitin, the second most abundant natural biopolymer on earth. Chitosan nanoparticles possess excellent physico-chemical, antimicrobial properties and are versatile due to their surface functionality. Though well-established research on chitosan nanocoatings in aquaculture, meat and meat products are in process, the use of nanochitosan edible formulations—films and coatings with the incorporation of essential oils and extracts for the shelf life extension of fruits remain largely unexplored. This review aims to highlight the significance of nanochitosan and its edible films and coating formulations with a particular focus on edible coatings of nanochitosan supplemented with essential oils and plant extracts to encourage more research work to further explore and develop better coatings for the shelf life extension of fresh produce.

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Topics: Population (51%)
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38 results found


Journal ArticleDOI: 10.1038/NRD1632
Vladimir P. Torchilin1Institutions (1)
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.

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4,185 Citations


Journal ArticleDOI: 10.1016/S0168-1605(01)00609-2
Abstract: The mode of antimicrobial action of chitosan (polymeric β-1,4-N-acetylglucosamine) on Gram-negative bacteria was studied with special emphasis on its ability to bind to and weaken the barrier function of the outer membrane (OM). Chitosan (250 ppm) at pH 5.3 induced significant uptake of the hydrophobic probe 1-N-phenylnaphthylamine (NPN) in Escherichia coli, Pseudomonas aeruginosa and Salmonella typhimurium. The effect was reduced (E. coli, salmonellae) or abolished (P. aeruginosa) by MgCl2. No NPN uptake was observed during exposure of the salmonellae to chitosan at pH 7.2. Chitosan also sensitized P. aeruginosa and the salmonellae to the lytic effect of sodium dodecyl sulfate (SDS); such sensitization was not blocked by MgCl2 and was reversible by washing chitosan-treated cells prior to SDS exposure. Chemical and electrophoretic analyses of cell-free supernatants of chitosan-treated cell suspensions showed that interaction of chitosan with E. coli and the salmonellae involved no release of lipopolysaccharide (LPS) or other membrane lipids. However, chitosan rendered E. coli more sensitive to the inhibitory action of dyes and bile acids used in selective media. Highly cationic mutants of S. typhimurium were more resistant to chitosan than the parent strains. Electron microscopy showed that chitosan caused extensive cell surface alterations and covered the OM with vesicular structures. Chitosan thus appeared to bind to the outer membrane, explaining the loss of the barrier function. This property makes chitosan a potentially useful indirect antimicrobial for food protection.

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Topics: Chitosan (54%), Bacterial outer membrane (53%), Gram-negative bacteria (51%) ... show more

1,068 Citations


Journal ArticleDOI: 10.1016/J.CARBPOL.2003.07.009
Lian-Ying Zheng1, Jiang-Feng Zhu1Institutions (1)
Abstract: E. coli and Staphylococcus aureus are used to study the antimicrobial activity of chitosan of different molecular weights (MW). The effect of the concentration and MW of chitosan were investigated, respectively, and the antimicrobial mechanism was discussed. For chitosan with MW below 300 kDa, the antimicrobial effect on S. aureus was strengthened as the MW increased. In contrast, the effect on E. coli was weakened.

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Topics: Antimicrobial (54%), Chitosan (51%)

770 Citations


Journal ArticleDOI: 10.1016/J.FOODCHEM.2009.10.006
01 May 2010-Food Chemistry
Abstract: The effects of a chitosan (Ch) coating enriched with cinnamon oil (Ch + C) on quality of rainbow trout ( Oncorhynchus mykiss ) during refrigerated storage (4 ± 1 °C) were examined over a period of 16 days. A solution of Ch (2%, w/v) and Ch + C (2%, w/v Ch + 1.5%, v/v C) was used for the coating. The control and the coated fish samples were analysed periodically for microbiological (total viable count, psychrotrophic count), chemical (TVB-N, PV, TBA), and sensory (raw and cooked fish) characteristics. 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.

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Topics: Cold storage (52%), Food coating (50%)

677 Citations


Journal ArticleDOI: 10.1016/J.LWT.2011.03.003
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.

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587 Citations