scholarly journals Antioxidant and Antimicrobial Properties of Semi-Processed Frozen Prickly Pear Juice as Affected by Cultivar and Harvest Time

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 235 ◽  
Author(s):  
Rosa Palmeri ◽  
Lucia Parafati ◽  
Elena Arena ◽  
Emanuela Grassenio ◽  
Cristina Restuccia ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Food Industry ◽  
Pathogenic Bacteria ◽  
Total Phenolics ◽  
Antimicrobial Properties ◽  
Prickly Pear ◽  
Total Polyphenols ◽  
Antimicrobial Potential ◽  
Good Antibacterial Activity ◽  
Foodborne Pathogenic Bacteria

Consumer interest toward natural ingredients is creating a growing trend in the food industry and research for the development of natural products such as colorants, antimicrobials and antioxidants. Semi-processed frozen prickly pear (Opuntia ficus-indica (L.) Mill.) juices (PPJs), obtained from three cultivars with white, red and yellow pulp, with different harvest times (“Agostani” and “Bastardoni”), were characterized for betalains, total phenolics, flavonoids, carotenoids, antioxidant capacity (by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH)) and antimicrobial potential against foodborne pathogenic bacteria. Through chemical assays, PPJs showed high contents of total polyphenols, flavonoids and betalains and marked antioxidant capacity. PPJs from the first harvest (“Agostani”) revealed the significantly highest amount of polyphenols in white cultivar and of betacyanin and betaxanthin in yellow and red cultivars; antioxidant capacity was significantly higher in “Agostani” PPJs than in “Bastardoni” ones. Regarding antimicrobial potential, all PPJs revealed good antibacterial activity, particularly against Salmonella enterica as evidenced by the widest inhibition haloes. These results encourage the suitability of the first flowering prickly pear fruits, with low market value as fresh fruit but with high nutritional features, to be processed as semi-finished product. In particular, its use as ingredient in foods with high risk of Salmonella contamination may act as a natural preservative.

scholarly journals Antimicrobial Efficacy and Spectrum of Phosphorous-Fluorine Co-Doped TiO2 Nanoparticles on the Foodborne Pathogenic Bacteria Campylobacter jejuni, Salmonella Typhimurium, Enterohaemorrhagic E. coli, Yersinia enterocolitica, Shewanella putrefaciens, Listeria monocytogenes and Staphylococcus aureus

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1786
Author(s):  
György Schneider ◽  
Bettina Schweitzer ◽  
Anita Steinbach ◽  
Botond Zsombor Pertics ◽  
Alysia Cox ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Campylobacter Jejuni ◽  
Food Industry ◽  
Pathogenic Bacteria ◽  
Antibacterial Activities ◽  
Tio2 Nps ◽  
E Coli ◽  
Foodborne Pathogenic Bacteria ◽  
And Staphylococcus Aureus ◽  
Co Doped

Contamination of meats and meat products with foodborne pathogenic bacteria raises serious safety issues in the food industry. The antibacterial activities of phosphorous-fluorine co-doped TiO2 nanoparticles (PF-TiO2) were investigated against seven foodborne pathogenic bacteria: Campylobacter jejuni, Salmonella Typhimurium, Enterohaemorrhagic E. coli, Yersinia enterocolitica, Shewanella putrefaciens, Listeria monocytogenes and Staphylococcus aureus. PF-TiO2 NPs were synthesized hydrothermally at 250 °C for 1, 3, 6 or 12 h, and then tested at three different concentrations (500 μg/mL, 100 μg/mL, 20 μg/mL) for the inactivation of foodborne bacteria under UVA irradiation, daylight exposure or dark conditions. The antibacterial efficacies were compared after 30 min of exposure to light. Distinct differences in the antibacterial activities of the PF-TiO2 NPs, and the susceptibilities of tested foodborne pathogenic bacterium species were found. PF-TiO2/3 h and PF-TiO2/6 h showed the highest antibacterial activity by decreasing the living bacterial cell number from ~106 by ~5 log (L. monocytogenes), ~4 log (EHEC), ~3 log (Y. enterolcolitca, S. putrefaciens) and ~2.5 log (S. aureus), along with complete eradication of C. jejuni and S. Typhimurium. Efficacy of PF-TiO2/1 h and PF-TiO2/12 h NPs was lower, typically causing a ~2–4 log decrease in colony forming units depending on the tested bacterium while the effect of PF-TiO2/0 h was comparable to P25 TiO2, a commercial TiO2 with high photocatalytic activity. Our results show that PF-co-doping of TiO2 NPs enhanced the antibacterial action against foodborne pathogenic bacteria and are potential candidates for use in the food industry as active surface components, potentially contributing to the production of meats that are safe for consumption.

scholarly journals Incidence and characterisation of Bacillus cereus bacteriophages from Thua Nao, a Thai fermented soybean product

2021 ◽  
Vol 12 (1) ◽  
pp. 85-93
Author(s):  
Wallapat Phongtang ◽  
Ekachai Chukeatirote
Keyword(s):  
Bacillus Cereus ◽  
Food Industry ◽  
Pathogenic Bacteria ◽  
Morphological Analysis ◽  
Food Poisoning ◽  
Fermented Soybean ◽  
Foodborne Pathogenic Bacteria ◽  
Ph Range ◽  
Potential Use

Abstract Bacillus cereus is considered to be an important food poisoning agent causing diarrhea and vomiting. In this study, the occurrence of B. cereus bacteriophages in Thai fermented soybean products (Thua Nao) was studied using five B. cereus sensu lato indicator strains (four B. cereus strains and one B. thuringiensis strain). In a total of 26 Thua Nao samples, there were only two bacteriophages namely BaceFT01 and BaceCM02 exhibiting lytic activity against B. cereus. Morphological analysis revealed that these two bacteriophages belonged to the Myoviridae. Both phages were specific to B. cereus and not able to lyse other tested bacteria including B. licheniformis and B. subtilis. The two phages were able to survive in a pH range between 5 and 12. However, both phages were inactive either by treatment of 50°C for 2 h or exposure of UV for 2 h. It should be noted that both phages were chloroform-insensitive, however. This is the first report describing the presence of bacteriophages in Thua Nao products. The characterization of these two phages is expected to be useful in the food industry for an alternative strategy including the potential use of the phages as a biocontrol candidate against foodborne pathogenic bacteria.

scholarly journals Point-of-Need DNA Testing for Detection of Foodborne Pathogenic Bacteria

Sensors ◽  
2019 ◽  
Vol 19 (5) ◽  
pp. 1100 ◽  
Author(s):  
Jasmina Vidic ◽  
Priya Vizzini ◽  
Marisa Manzano ◽  
Devon Kavanaugh ◽  
Nalini Ramarao ◽  
...  
Keyword(s):  
Food Industry ◽  
Pathogenic Bacteria ◽  
Safety Issue ◽  
Low Cost ◽  
High Sensitivity ◽  
Diagnostic Methods ◽  
Portable Devices ◽  
Acid Extraction ◽  
Dna Testing ◽  
Foodborne Pathogenic Bacteria

Foodborne pathogenic bacteria present a crucial food safety issue. Conventional diagnostic methods are time-consuming and can be only performed on previously produced food. The advancing field of point-of-need diagnostic devices integrating molecular methods, biosensors, microfluidics, and nanomaterials offers new avenues for swift, low-cost detection of pathogens with high sensitivity and specificity. These analyses and screening of food items can be performed during all phases of production. This review presents major developments achieved in recent years in point-of-need diagnostics in land-based sector and sheds light on current challenges in achieving wider acceptance of portable devices in the food industry. Particular emphasis is placed on methods for testing nucleic acids, protocols for portable nucleic acid extraction and amplification, as well as on the means for low-cost detection and read-out signal amplification.

scholarly journals Antimicrobial Activity of Six Essential Oils Against a Group of Human Pathogens: A Comparative Study

Pathogens ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 15 ◽  
Author(s):  
Adrian Man ◽  
Luigi Santacroce ◽  
Romeo Iacob ◽  
Anca Mare ◽  
Lidia Man
Keyword(s):  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Antimicrobial Properties ◽  
Aqueous Extracts ◽  
Human Pathogens ◽  
Good Antibacterial Activity ◽  
Lemon Oil ◽  
Oregano Oil ◽  
Gram Positive Cocci

Essential oils are concentrated natural extracts derived from plants, which were proved to be good sources of bioactive compounds with antioxidative and antimicrobial properties. This study followed the effect of some commonly used essential oils in micellar and aqueous extract on some of the most common pathogenic bacteria. Frankincense, myrtle, thyme, lemon, oregano and lavender essential oils were tested against Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Klebsiella pneumoniae and Pseudomonas aeruginosa. Both micellar and aqueous extracts were used for determination of their minimal inhibitory (MIC) and bactericidal concentrations (MBC). The most active oils were oregano, thyme, lemon and lavender, while the least active were frankincense and myrtle. Oregano oil presented up to 64 times lower MICs/MBCs than ethylic alcohol, if considered as standard, on all bacteria. Most susceptible bacteria were the Gram-positive cocci, including methicillin resistant S. aureus, while the most resistant was P. aeruginosa. With some exceptions, the best activity was achieved by micelles suspension of essential oils, with MICs and MBCs ranging from 0.1% to > 50% v/v. Only oregano and lavender aqueous extracts presented bactericidal activity and only on K. pneumoniae (MIC = 6.3%). Thyme, lemon and oregano oils present significantly lower overall average MICs for their micellar form than for their aqueous extracts. The present results may suggest some formulas of colloid or micelle suspensions of whole essential oils such as oregano, thyme or lemon oil, that may help in antimicrobial fight. Aqueous extracts of oregano or thyme oil with good antibacterial activity could also be used in selected cases.

scholarly journals Profile of phenolic compounds and antimicrobial potential of hydroalcoholic extracts from cashew-apple coproducts

2021 ◽  
pp. 139
Author(s):  
Amanda Germano Silveira ◽  
Mônica Maria de Almeida Lopes ◽  
Elaine Cristina Pereira ◽  
George Meredite Cunha de Castro ◽  
Thais Andrade Germano ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Pathogenic Bacteria ◽  
Extraction Process ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Ultrasound Assisted Extraction ◽  
Ultrasonic Bath ◽  
Antimicrobial Potential ◽  
Cashew Apple ◽  
Foodborne Pathogenic Bacteria

Phytochemicals from tropical fruits and their by-products have shown the potential to use as antimicrobial natural. This study aimed to optimize the recovery of phenolic compounds (total polyphenols and flavonoids) from cashew apple using ultrasound-assisted extraction to promote the functional attributes to its coproducts and to evaluate their antioxidant and antimicrobial potential. An experimental design applying a response surface methodology was used for the extraction process. The ethanol concentration (13.76 % to 56.21 %) and the ultrasonic bath time (21.71 to 78.28 min.) were considered as independent variables, and the polyphenols content, total flavonoids as dependent variables. The phenolic profile of optimized hydroalcoholic extracts (UPLC-QToF-MSE) and their antimicrobial potential against foodborne pathogenic bacteria was assessed. The optimized conditions for a total phenolic extract of 750 mg GAE 100 g-1 were 42.16 % ethanol and 37.34 min in an ultrasonic bath, and for total flavonoids of 479.07 mg of quercetin per 100 g-1 were 37.15 % ethanol and 25.13 min. A total of 15 compounds including quercetin and myricetin derivatives, gallic acid, and anacardic acid were identified. The extracts displayed effective action against Staphylococcus aureus and Listeria monocytogenes. The extracts were effective against foodborne pathogenic bacteria thus demonstrating their potential to be a good natural alternative to synthetic additives in the food industry.

scholarly journals Phenolics and anthocyanins in berries of European cranberry and their antimicrobial activity

Medicina ◽  
2009 ◽  
Vol 45 (12) ◽  
pp. 992 ◽  
Author(s):  
Laima Česonienė ◽  
Ina Jasutienė ◽  
Antanas Šarkinas
Keyword(s):  
Pathogenic Bacteria ◽  
Total Phenolics ◽  
Antimicrobial Properties ◽  
Biologically Active ◽  
Diffusion Method ◽  
Strong Negative Correlation ◽  
Food Industries ◽  
Berry Weight ◽  
Wide Range ◽  
Total Anthocyanins

European cranberry is a berry plant rich in biologically active substances, making it valued by both the phyto-pharmaceutical and food industries. The aim of this study was to examine the accumulation of phenolic compounds and anthocyanins in berries of European cranberry and to assess their antibacterial activity. Material and methods. Different wild clones of European cranberry were investigated according to berry weight and the amounts of total phenolics and anthocyanins. Anthocyanin profiles of extracts were evaluated by HPLC, whereas the antimicrobial properties were determined by the agar well diffusion method. A strong negative correlation between berry weight and the amount of anthocyanins was found. The amount of total phenolics among different cranberry clones in the field collection ranged from 224.0 mg/100 g to 498.0 mg/100 g, and the amount of total anthocyanins ranged from 40.7 mg/100 g to 207.3 mg/100 g. Quantitative HPLC-UV analysis revealed six anthocyanins in the berries of European cranberry, among which the anthocyanin peonidin-3-galactoside was most prevalent. Conclusions. Investigation of the antimicrobial properties showed that European cranberry extracts inhibited the growth of wide range of human pathogenic bacteria, both gram-negative (Escherichia coli and Salmonella typhimurium) and gram-positive (Enterococcus faecalis, Listeria monocytogenes, Staphylococcus aureus, and Bacillus subtilis).

Activity of Brassica oleracea Leaf Juice on Foodborne Pathogenic Bacteria

2006 ◽  
Vol 69 (9) ◽  
pp. 2274-2279 ◽  
Author(s):  
GIORGIO BRANDI ◽  
GIULIA AMAGLIANI ◽  
GIUDITTA F. SCHIAVANO ◽  
MAURO DE SANTI ◽  
MAURIZIO SISTI
Keyword(s):  
Brassica Oleracea ◽  
Salmonella Enteritidis ◽  
Pathogenic Bacteria ◽  
Antimicrobial Properties ◽  
Clinical Importance ◽  
Antimicrobial Effect ◽  
Dependent Manner ◽  
E Coli ◽  
Food Borne ◽  
Foodborne Pathogenic Bacteria

Many vegetables of the Cruciferae family have been found to possess antimicrobial properties against several microorganism MS of clinical importance. In this study, we reported the antibacterial effect of Brassica oleracea juice on several food-borne pathogens. The juice was found to be effective in inhibiting the growth of Salmonella Enteritidis, verotoxigenic Escherichia coli O157:H7, E. coli HB producing thermolabile toxin, nontoxigenic E. coli, and Listeria monocytogenes, but not Enterococcus faecalis. All cauliflower cultivars tested suppressed bacterial growth in a dose-dependent manner after 5 h of treatments, and the reduction in the number of viable cells ranged from 1 log with a 10% juice concentration to more than 3 log with a 20% juice concentration. The foodborne bacteria tested were also markedly reduced by isothiocyanates, natural components abundant in the genus Brassica, indicating that glucosinolate-derived isothiocyanates can play a major role in the antimicrobial activity of cauliflower. The antimicrobial effect of juice was reduced in presence of cysteine, suggesting that one mechanism of action of the juice involves blocking bacterial sulfhydryl groups.

scholarly journals Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 570
Author(s):  
Elisabete M. C. Alexandre ◽  
Marta C. Coelho ◽  
Kardelen Ozcan ◽  
Carlos A. Pinto ◽  
José A. Teixeira ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Total Phenolics ◽  
Ohmic Heating ◽  
Antimicrobial Properties ◽  
Growth Curves ◽  
Extraction Methods ◽  
Prickly Pear ◽  
Emergent Technologies ◽  
Viable Cells ◽  
Thermal Extraction

Phenolic compounds are important bioactive compounds identified in prickly pear peel that have important antioxidant and antimicrobial properties. However, conventional thermal extraction methods may reduce their bioactivity, and technologies such as high pressure (HP) and ohmic heating (OH) may help preserve them. In this study, both technologies were analyzed, individually and combined (250/500 MPa; 40/70 °C; ethanol concentration 30/70%), and compared with Soxhlet with regard to total phenolics, flavonoids, and carotenoids as well as antioxidant (ABTS, DPPH, ORAC), DNA pro-oxidant, and antimicrobial (inhibition halos, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), growth curves, and viable cells) activities of prickly pear peel extracts. Total phenolics extracted by each technology increased 103% (OH) and 98% (HP) with regard to Soxhlet, but the contents of total flavonoids and carotenoids were similar. Antioxidant activity increased with HP and OH (between 35% and 63%), and OH (70 °C) did not induce DNA degradation. The phenolic compound present in higher amounts was piscidic acid, followed by eucomic acid and citrate. In general, their extraction was significantly favored by HP and OH. Antimicrobial activity against 7 types of bacteria showed effective results only against S. aureus, S. enteritidis, and B. cereus. No synergetic or additive effect was observed for HP/OH.

scholarly journals Characterisation of Pseudomonas lundensis CP-P-5 as a potential antagonist of foodborne pathogenic bacteria

2021 ◽  
Author(s):  
B. Baráti-Deák ◽  
Á. Belák ◽  
Cs. Mohácsi-Farkas
Keyword(s):  
Escherichia Coli ◽  
Foodborne Pathogens ◽  
Food Processing ◽  
Food Industry ◽  
Pathogenic Bacteria ◽  
Antagonistic Activity ◽  
Potential Applicability ◽  
Foodborne Pathogenic Bacteria ◽  
Potential Antagonist

AbstractPreviously isolated Pseudomonas lundensis CP-P-5 had antagonistic activity against Salmonella Hartford, Yersinia enterocolitica, and Escherichia coli. In this study, determination of its antagonistic mechanism and potential field of application in food industry was aimed. Using cellophane-test and microcultures of the test strain's cell-free supernatant mixed with the pathogens, our results showed that cells of P. lundensis CP-P-5 and its concentrated cell-free supernatants were effective against the foodborne bacteria, and the supernatants contained more than one compound responsible for inhibitory activity. Searching for the antagonistic compound, NaOH, protease, and heat treatments were done to the supernatants, and proteolytic activity and siderophore production were also tested using the antagonistic strain. Our results support the potential applicability of P. lundensis CP-P-5 as a bioprotective agent against foodborne pathogens in food processing environments.

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