scholarly journals Food Antimicrobials Nanocarriers

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Adriana Blanco-Padilla ◽  
Karen M. Soto ◽  
Montserrat Hernández Iturriaga ◽  
Sandra Mendoza
Keyword(s):  
Antimicrobial Activity ◽  
Bioactive Compounds ◽  
Present State ◽  
Environmental Conditions ◽  
State Of The Art ◽  
Natural Food ◽  
Food Spoilage ◽  
Food Borne ◽  
Food Borne Illness ◽  
Stability Issues

Natural food antimicrobials are bioactive compounds that inhibit the growth of microorganisms involved in food spoilage or food-borne illness. However, stability issues result in degradation and loss of antimicrobial activity. Nanoencapsulation allows protection of antimicrobial food agents from unfavorable environmental conditions and incompatibilities. Encapsulation of food antimicrobials control delivery increasing the concentration of the antimicrobials in specific areas and the improvement of passive cellular absorption mechanisms resulted in higher antimicrobial activity. This paper reviews the present state of the art of the nanostructures used as food antimicrobial carriers including nanoemulsions, nanoliposomes, nanoparticles, and nanofibers.

scholarly journals In Silico Characterization of Toxin-Antitoxin Systems in Campylobacter Isolates Recovered from Food Sources and Sporadic Human Illness

Genes ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 72
Author(s):  
Bishoy Wadie ◽  
Mohamed A. Abdel-Fattah ◽  
Alshymaa Yousef ◽  
Shaimaa F. Mouftah ◽  
Mohamed Elhadidy ◽  
...  
Keyword(s):  
Environmental Conditions ◽  
In Silico ◽  
Antimicrobial Agents ◽  
Food Sources ◽  
Model Organisms ◽  
Food Borne ◽  
Food Borne Illness ◽  
Human Illness ◽  
Clonal Population Structure ◽  
In Silico Characterization

Campylobacter spp. represents the most common cause of gastroenteritis worldwide with the potential to cause serious sequelae. The ability of Campylobacter to survive stressful environmental conditions has been directly linked with food-borne illness. Toxin-antitoxin (TA) modules play an important role as defense systems against antimicrobial agents and are considered an invaluable strategy harnessed by bacterial pathogens to survive in stressful environments. Although TA modules have been extensively studied in model organisms such as Escherichia coli K12, the TA landscape in Campylobacter remains largely unexplored. Therefore, in this study, a comprehensive in silico screen of 111 Campylobacter (90 C.jejuni and 21 C.coli) isolates recovered from different food and clinical sources was performed. We identified 10 type II TA systems belonging to four TA families predicted in Campylobacter genomes. Furthermore, there was a significant association between the clonal population structure and distribution of TA modules; more specifically, most (12/13) of the Campylobacter isolates belonging to ST-21 isolates possess HicB-HicA TA modules. Finally, we observed a high degree of shared synteny among isolates bearing certain TA systems or even coexisting pairs of TA systems. Collectively, these findings provide useful insights about the distribution of TA modules in a heterogeneous pool of Campylobacter isolates from different sources, thus developing a better understanding regarding the mechanisms by which these pathogens survive stressful environmental conditions, which will further aid in the future designing of more targeted antimicrobials.

scholarly journals Phytochemical Characteristics and Antimicrobial Activity of Australian Grown Garlic (Allium Sativum L.) Cultivars

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 358 ◽  
Author(s):  
Anh Dao Thi Phan ◽  
Gabriele Netzel ◽  
Panhchapor Chhim ◽  
Michael E. Netzel ◽  
Yasmina Sultanbawa
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Principal Component ◽  
Industrial Applications ◽  
Natural Food ◽  
Organosulfur Compounds ◽  
Photodiode Array Detection ◽  
Commercial Sample ◽  
Skin Samples

This study systematically evaluated the main bioactive compounds and associated biological properties of two Australian grown garlic cultivars and commercial non-Australian grown garlic (for comparison purposes only). Additionally, the distribution of bioactive compounds in garlic skin and clove samples was determined to obtain a better understanding of the potential biological functionality of the different garlic parts. The identification and quantification of bioactive compounds was performed by ultra-high performance liquid chromatography with mass spectrometry and photodiode array detection (UHPLC-PDA-MS). A principal component analysis was applied to assess the correlation between the determined bioactive compounds and antioxidant capacity as well as antimicrobial activity. The content of phenolic compounds (free and bound forms) in the garlic skin samples was significantly (p < 0.05) higher than that of the garlic cloves, and was also higher (p < 0.05) in the Australian grown cultivars compared to the commercial non-Australian grown garlic. Anthocyanins were found in the skin samples of the Australian grown garlic cultivars. The organosulfur compounds were higher (p < 0.05) in the cloves compared to the skin samples and higher (p < 0.05) in the Australian grown cultivars compared to the studied commercial sample. As the richer source of bioactive compounds, the Australian grown garlic cultivars exhibited a significantly (p < 0.05) higher antioxidant capacity and stronger (p < 0.05) antimicrobial activity than the commercial non-Australian grown garlic. The potential of garlic cultivars rich in bioactive compounds for domestic and industrial applications, e.g., condiment and natural food preservative, should be explored further.

scholarly journals Nutritional Characteristics and Antimicrobial Activity of Australian Grown Feijoa (Acca sellowiana)

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 376 ◽  
Author(s):  
Anh Dao Thi Phan ◽  
Mridusmita Chaliha ◽  
Yasmina Sultanbawa ◽  
Michael E. Netzel
Keyword(s):  
Antimicrobial Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Pantothenic Acid ◽  
Biological Properties ◽  
Natural Food ◽  
Fruit Peel ◽  
Wide Range ◽  
Nutritional Characteristics ◽  
Acca Sellowiana

The present study determined the chemical composition, bioactive compounds and biological properties of Australian grown feijoa (Acca sellowiana), including whole fruit with peel, fruit peel and pulp, in order to assess the nutritional quality and antimicrobial activity of this emerging subtropical fruit. Polyphenolic compounds and vitamins were determined by UHPLC-PDA-MS/MS, showing that the feijoa fruit not only contains high amounts of antioxidant flavonoids, but is also a valuable source of vitamin C (63 mg/100 g FW (fresh weight)) and pantothenic acid (0.2 mg/100 g FW). Feijoa fruit is also a good source of dietary fibre (6.8 g/100 g FW) and potassium (255 mg/100 g FW). The edible fruit peel possesses significantly (p < 0.05) higher amounts of antioxidant flavonoids and vitamin C than the fruit pulp. This is most likely the reason for the observed strong antimicrobial activity of the peel-extracts against a wide-range of food-spoilage microorganism. The consumption of feijoa fruit can deliver a considerable amount of bioactive compounds such as vitamin C, flavonoids and fibre, and therefore, may contribute to a healthy diet. Furthermore, the potential use of feijoa-peel as a natural food perseverative needs to be investigated in follow-up studies.

scholarly journals Nutritional Characteristics of Australian Grown Feijoa (Acca sellowiana) and Its Antimicrobial Activity

Proceedings ◽  
2020 ◽  
Vol 36 (1) ◽  
pp. 100
Author(s):  
Anh Dao Thi Phan ◽  
Mridusmita Chaliha ◽  
Rohan Bicknel ◽  
Yasmina Sultanbawa ◽  
Michael E. Netzel
Keyword(s):  
Antimicrobial Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Food Poisoning ◽  
Biological Properties ◽  
Natural Food ◽  
Fruit Peel ◽  
Tropical Fruit ◽  
Wide Range ◽  
Acca Sellowiana

The present study determined the chemical composition, bioactive compounds and biological properties of Australian grown feijoa (Acca sellowiana) (including whole fruit with peel, fruit peel and pulp) in order to assess the nutritional quality and antimicrobial activity of this tropical fruit. Polyphenolic compounds and vitamins were determined by UHPLC-PDA-MS/MS, showing that the feijoa fruit not only contains a high amount of antioxidant flavonoids, but is also a rich source of vitamin C (63 mg/100 g FW in the whole fruit and 95 mg/100 g FW in the peel; Recommended Dietary Intake (RDI) for adults: 45 mg/day). The proximate, essential minerals and selected trace elements indicate that feijoa fruit is a valuable source of dietary fibre and potassium. The edible fruit peel possesses significantly more antioxidant flavonoids and vitamin C than the fruit pulp. This is most probably the reason for the observed strong antimicrobial activity of feijoa peel-extracts against a wide-range of microorganism responsible for food spoilage and food poisoning. The consumption of feijoa, whole fruit with peel, can deliver a considerable amount of bioactive compounds such as vitamin C, flavonoids and fibre, and therefore, may contribute to a healthy diet. Furthermore, the potential use of feijoa-peel as a natural food perseverative needs to be investigated in follow-up studies.

Biopreservatives for Improved Shelf-Life and Safety of Dairy Products

2021 ◽  
pp. 198-215
Author(s):  
Tejinder Pal Singh ◽  
Sarang Dilip Pophaly ◽  
Ruby Siwach
Keyword(s):  
Shelf Life ◽  
Food Spoilage ◽  
Minimally Processed ◽  
Fresh Food ◽  
Food Borne ◽  
Food Borne Illness ◽  
Food Applications ◽  
Increasing Demand ◽  
Food Safety And Quality ◽  
Microbial Sources

Globally, there is an increasing demand for minimally processed, easily prepared, and ready-to-eat fresh food, globalization of food trade, and distribution from centralized processing which pose major challenges for food safety and quality because perishable food may get contaminated with undesirable microorganisms. Food spoilage adversely affects the economy and also erodes the consumer's confidence. On other hand, food-borne illness leads to loss of earnings and productivity, unemployment and litigation, and weakens trade and tourism. Another challenge for the food producers is to produce less stable foods by processes that confer less harm to the detrimental microflora. A challenge for food producers is to develop products with a sufficiently longer shelf-life and at a competitive price. This brings them to the most promising approach to this end, the so-called biopreservation. This chapter provides a scientific background, functionality, as well as food applications and further commercial aspects of biopreservatives derived from microbial sources.

scholarly journals Antibacterial activity of shrimp chitosan against some local food spoilage bacteria and food borne pathogens

2012 ◽  
Vol 28 (1) ◽  
pp. 45-47 ◽  
Author(s):  
M A Morhsed ◽  
AA Bashir ◽  
M H K Khan ◽  
M K Alam
Keyword(s):  
Molecular Weight ◽  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Lactic Acid ◽  
Food Spoilage ◽  
Chemical Treatments ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Spoilage Bacteria ◽  
Different Strains

The objective of this study was to determine the more efficient antibacterial activity of chitosan among irradiated and nonirradiated form. Chitin was isolated from shrimp and then converted into chitosan. The initial molecular weight of chitosan was 1.6 X 106 Da and after step by step pretreatments using alkali, acid and H2O2, the final molecular weight was found to be reduced to 2.7 X 104 Da and the degree of deacetylation (DD) was 70%. Chemical treatments deproteinated and decalcified the chitin. Chitosan, the deacetylated form of chitin, was dissolved in lactic acid and then irradiated to perform antimicrobial activity. To conduct the experiment, seven different strains of bacteria were isolated from spoiled orange and it was found that chitosan was more effective to inhibit the growth of these bacteria. The more efficient result was found with irradiated chitosan than the non-irradiated one and the efficiency was consistently along with the increasing   of the radiation dose. The best antimicrobial activity was observed with 32 kGy. DOI: http://dx.doi.org/10.3329/bjm.v28i1.11809 Bangladesh J Microbiol, Volume 28, Number 1, June 2011, pp 45-47

scholarly journals Comparative antimicrobial activity of clove and fennel essential oils against food borne pathogenic fungi and food spoilage bacteria

2012 ◽  
Vol 11 (94) ◽  
pp. 16065-16070 ◽  
Author(s):  
Javed Shabnam ◽  
Mushtaq Sobia ◽  
Khokhar Ibatsam ◽  
Ahmad Rauf ◽  
Saleem Haider M
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Pathogenic Fungi ◽  
Food Spoilage ◽  
Food Borne ◽  
Spoilage Bacteria

scholarly journals Biological Potential of Semi-Purified Enterocin of Enterococcus Sp. Yt3 Against Selected Food Pathogens

2019 ◽  
Vol 35 (5) ◽  
pp. 1584-1596
Author(s):  
Charu Khanna ◽  
Shalini Singh ◽  
Manish Vyas ◽  
Sujata Das
Keyword(s):  
Shelf Life ◽  
Food Samples ◽  
Natural Food ◽  
Local Market ◽  
Potential Health ◽  
Cultural Conditions ◽  
Food Borne ◽  
Biological Potential ◽  
Food Borne Illness ◽  
Life Improvement

The efforts for prevention of food borne illness and infections draw great attention, worldwide. Different methods, both physical as well as chemical, are commonly used for improving shelf life of food, but limited efficiency of physical methods, and potential health hazards associated with chemical methods, have brought biological processes in the limelight. One such natural, environment friendly, highly effective natural food preservants are, bacteriocins. Thus, there is a continuous need for better bacteriocin producers in the search for more effective bacteriocins than what are already available in the market. In the current study, food samples were collected from local market of Jalandhar, Punjab, and evaluated for bacteriocin producing Lactic acid bacteria. Enterococcus sp. YT3 was found to be the most efficient bacteriocin producer among the isolates, with higher bacteriocin activity exhibited by the given strain under optimized cultural conditions. The partially purified bacteriocin have molecular weight between 35kDa & 48kDa, possess pH (2-10) and thermal stability (even at 121o C for 20 minutes), and exhibit biological potential against different bacteria (E. coli, P. aeruginosa, L. monocytogenes, S. aureus and B. subtilis). Future studies will focus on checking different food samples for real time evaluation of shelf life improvement.

Biopreservatives for Improved Shelf-Life and Safety of Dairy Products

2018 ◽  
pp. 69-86
Author(s):  
Tejinder Pal Singh ◽  
Sarang Dilip Pophaly ◽  
Ruby Siwach
Keyword(s):  
Shelf Life ◽  
Food Spoilage ◽  
Minimally Processed ◽  
Fresh Food ◽  
Food Borne ◽  
Food Borne Illness ◽  
Food Applications ◽  
Increasing Demand ◽  
Food Safety And Quality ◽  
Microbial Sources

Globally, there is an increasing demand for minimally processed, easily prepared, and ready-to-eat fresh food, globalization of food trade, and distribution from centralized processing which pose major challenges for food safety and quality because perishable food may get contaminated with undesirable microorganisms. Food spoilage adversely affects the economy and also erodes the consumer's confidence. On other hand, food-borne illness leads to loss of earnings and productivity, unemployment and litigation, and weakens trade and tourism. Another challenge for the food producers is to produce less stable foods by processes that confer less harm to the detrimental microflora. A challenge for food producers is to develop products with a sufficiently longer shelf-life and at a competitive price. This brings them to the most promising approach to this end, the so-called biopreservation. This chapter provides a scientific background, functionality, as well as food applications and further commercial aspects of biopreservatives derived from microbial sources.

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