Journal ArticleDOI
The antimicrobial effect of grapefruit peel essential oil and its nanoemulsion on fish spoilage bacteria and food-borne pathogens
TLDR
In this paper, the improvement in antibacterial properties of grapefruit peel essential oil after the nano-emulsification process was investigated, and the essential oil composition was characterized using GC-MS, with d -Limonene being the main identified compound (82.86%).Abstract:
In the study, improvement in antibacterial properties of grapefruit peel essential oil after the nanoemulsification process was investigated. The essential oil composition was characterized using GC-MS, with d -Limonene being the main identified compound (82.86%). The antibacterial properties against common food-borne pathogens (Staphylococcus aureus, Enterococcus faecalis, Klebsiella pneumoniaand Salmonella Paratyphi A) as well as 6 fish-spoilage bacteria isolated from 4 spoiled fish species: mackerel, sardine, anchovy and rainbow trout, have been evaluated using paper disc diffusion, MIC and MBC methods. The grapefruit peel essential oil showed bacteriostatic properties against the majority of tested bacterial strains, however, only the growth of Salmonella parathypi A, Vibrio vulnificus and Seratialique faciens was inhibited by the essential oil in the concentration up to 25 mg/mL. Incorporation of essential oil into the nanoemulsion system resulted in increased bacteriostatic potency when the oil concentration in the nanoemulsion were considered, however, no bactericidal effect was observed, which was probably due to too low concentration of essential oil in the nanoemulsion system. The improvement in the nanoemulsion preparation method and formulation should be investigated to further improve its antibacterial properties.read more
Citations
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Insights into the chemical composition and bioactivities of citrus peel essential oils
TL;DR: The health promoting biological activities of CPEO are functioning as antioxidant, anti-inflammatory, analgesic, antimicrobial and anticancer agents, thereby can be used as a source of functional components and preservatives for the development of nutritionally safe newer food products.
Journal ArticleDOI
Lipid-Based Nanostructures for the Delivery of Natural Antimicrobials
TL;DR: In this article, the potential of lipid-based formulations for co-encapsulation of natural antimicrobials, improving their potential to control microbial pathogens, was investigated using solid lipid nanoparticles (SLNs) and nanostructured lipid nanocarriers (NLCs).
Journal ArticleDOI
Antibacterial activity of grapefruit peel extracts and green-synthesized silver nanoparticles.
Mbarga Manga Joseph Arsene,I. V. Podoprigora,Anyutoulou Kitio Linda Davares,Marouf Razan,M S Das,A N Senyagin +5 more
TL;DR: In this article, the antibacterial properties of aqueous and hydroalcoholic extracts of grapefruit peels as well as their inclusion in green-synthesized silver nanoparticles (AgNPs) were evaluated.
Journal ArticleDOI
Antibacterial Effect of Oregano Essential Oil against Vibrio vulnificus and Its Mechanism
Kunyao Luo,Pengyu Zhao,Yifei He,She Hoon Kang,Chenyu Shen,Shuo Wang,Meixian Guo,Lehui Wang,Chao Shi +8 more
TL;DR: It was indicated that OEO inactivated V. vulnificus by generating ROS which caused lipid peroxidation of cell membranes, thereby reducing the permeability and integrity ofcell membranes and causing morphological changes to cells, but there was no obvious damage to DNA.
Journal ArticleDOI
Applications of plant-derived food by-products to maintain quality of postharvest fruits and vegetables
TL;DR: In this paper, a review of the preservation effects of materials obtained from PDFBPs on post-harvest fruits and vegetables is comprehensively reviewed, which mainly consist of extracts of bioactive compounds, polysaccharides, oligosaccharides and proteins, essential oils, and nanoparticles greenly synthesized by extracts.
References
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Journal ArticleDOI
Antimicrobial Properties of Plant Essential Oils against Human Pathogens and Their Mode of Action: An Updated Review.
TL;DR: This comprehensive review will benefit researchers who wish to explore the potential of essential oils in the development of novel broad-spectrum key molecules against a broad range of drug-resistant pathogenic microbes.
Journal ArticleDOI
Essential oil nanoemulsions as antimicrobial agents in food.
Francesco Donsì,Giovanna Ferrari +1 more
TL;DR: This review focuses on the enabling contribution of nanoemulsions to the use of EOs as natural preservative agents in food by critically analyzing the reported antimicrobial activity data, both in vitro and in product, and discussing the regulatory issues associated with their use in food systems.
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Design of nanoemulsion-based delivery systems of natural antimicrobials: Effect of the emulsifier
TL;DR: The results suggest that the ability of the active molecules to interact with cell membranes is associated to their dissolution in the aqueous phase, which can lead to a more rational design of the nanoemulsion-based delivery systems for essential oils, based on the opportune choice of the emulsifiers in dependence of the desired function of the antimicrobials within the food system.
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Essential Oils: Sources of Antimicrobials and Food Preservatives
TL;DR: The various properties of essential oils offer the possibility of using natural, safe, eco-friendly, cost-effective, renewable, and easily biodegradable antimicrobials for food commodity preservation in the near future.
Journal ArticleDOI
Plant Essential Oils as Active Antimicrobial Agents
TL;DR: The combinations of different types of essential oils or with other food additives have been found to potentially exhibit synergistic if not additive effects, and this suggests a cost-efficient and wholesome alternative to both food industry and consumers, at the same time adhering to the hurdle technology in inhibiting proliferation of foodborne pathogens.