Bioactive Peptides: A Promising Alternative to Chemical Preservatives for Food Preservation

2021 ◽  
Author(s):  
Shuhui Zhang ◽  
Lu Luo ◽  
Xueyan Sun ◽  
Aimin Ma
Keyword(s):  
Bioactive Peptides ◽  
Food Preservation ◽  
Promising Alternative ◽  
Chemical Preservatives

scholarly journals Lantibiotics: A Candidate for Future Generation of Antibiotics

1970 ◽  
Vol 1 (1) ◽  
pp. 1-12 ◽  
Author(s):  
SM Asaduzzaman ◽  
Abdullah Al-Mahin ◽  
Tanvir Bashar ◽  
Rashed Noor
Keyword(s):  
Future Generation ◽  
Food Preservation ◽  
Natural Resistance ◽  
Resistant Bacteria ◽  
Peptide Antibiotic ◽  
Safe Alternative ◽  
Promising Alternative ◽  
Chemical Reagents ◽  
Gram Positive Bacteria ◽  
Modes Of Action

Emergence of multi-resistant pathogens has urged the exploration of antibiotic repertoires. The long reliability on the glycopeptide antibiotic vancomycin against fatal diseases caused by Gram-positive bacteria is also in wrecked to insist on finding more promising alternative antibiotics. The peptide antibiotic nisin is effective against vancomycin resistant bacteria. Nisin is the first lantibiotic that was discovered before penicillin and has been widely used as a safe alternative for chemical reagents in food preservation in around 50 countries for over 40 years without natural resistance development. Therefore, lantibiotics are one of the most promising alternative candidate for future antibiotics that maintain their antibacterial efficacy by many modes of action. Till now, more than 60 lantibiotics have been isolated, identified and characterized. We explained various aspects of biosynthesis, grouping, mutagenesis, activities and modes of action of lantibiotics in this review. DOI: http://dx.doi.org/10.3329/sjm.v1i1.9096 Stamford Journal of Microbiology, Vol.1(1), July 2011, p.1-12

Revisión: Irradiación de alimentos.—aspectos generales/Review: Food irradiation.—General aspects

1996 ◽  
Vol 2 (1) ◽  
pp. 1-11 ◽  
Author(s):  
E. Sendra ◽  
M. Capellas ◽  
B. Guamis ◽  
X. Felipe ◽  
M. Mor-Mur ◽  
...  
Keyword(s):  
European Community ◽  
Food Preservation ◽  
Food Irradiation ◽  
Political Debate ◽  
Frozen Foods ◽  
Nutritional Evaluation ◽  
The Public ◽  
Irradiated Foods ◽  
Chemical Preservatives ◽  
General Aspects

Irradiation has been proposed for disinfestation, inhibition of sprouting, destruction of parasites in meat and fish, to delay maturation of fruit and pasteurization and sterilization. In some applications it could replace or supplement chemical preservatives; in other cases it may have unique advantages (dry or frozen foods). Generalizations about effects of irradiation may be misleading if the dose and commodities are not specified. Radioactivity cannot be induced in foods by treatment with approved sources. Toxicological and nutritional evaluation has confirmed the safety of irradiated foods at doses below 10 KGy. Food irradiation is limited by organoleptical changes; irradiation in the absence of oxygen and at the frozen state could reduce undesirable changes. Food irradiation is not a panacea for all food preservation; it cannot replace proper food sanitation, packaging, storage and preparation. The public and political debate of whether or not irradiation of foods should be permitted in the European Community has become a confused dialogue about the real consequences of food irradiation. Owing to the timeliness of the question, it is important to present and discuss the results of this research.

Application of preliminary high-pressure processing for improving bioactive characteristics and reducing antigenicity of whey protein hydrolysates

2021 ◽  
pp. 108201322110221
Author(s):  
Ana PM Landim ◽  
Natália K Matsubara ◽  
José E da Silva-Santos ◽  
Caroline Mellinger-Silva ◽  
Amauri Rosenthal
Keyword(s):  
Hydrostatic Pressure ◽  
Antioxidant Capacity ◽  
Whey Protein ◽  
High Hydrostatic Pressure ◽  
Bioactive Peptides ◽  
Soluble Proteins ◽  
High Pressure Processing ◽  
Promising Alternative ◽  
Pre Treatment

This study investigated the use of Novo Pro-D® (NPD) and Ficin (FC) as alternative proteases for the production of bioactive peptides with reduced allergenicity from whey protein concentrate (WPC). In addition, the use of high hydrostatic pressure processing as pre-treatment of WPC and its impact on the final characteristics of hydrolysates were also evaluated. NPD treatments generated hydrolysates with a 98% reduction of soluble proteins, greater in vitro antioxidant capacity, and less immunoreactivity when compared to FC ones. However, pre-treatment was an essential tool to improve WPC hydrolysis when FC was used, resulting in hydrolysates with less soluble proteins, enhanced antioxidant capacity, and less allergenicity compared with conventional hydrolysis. As for NPD, the pre-treatment of WPC improved the in vitro antioxidant capacity and resulted in a 100% reduction in immunoreactivity to β-lactoglobulin in a shorter processing time. Importantly, bioactive peptides generated by FC displayed an improved ability to induce in vitro arterial relaxation, compared with those obtained from NPD process. Therefore, this study provides innovative evidence regarding how the proteases used for production of whey hydrolysates can improve its biological effects, and discloses the use of high hydrostatic pressure combined with enzymatic hydrolysis as a promising alternative to produce hydrolysates with improved properties.

Antibacterial Activities of Chemical and Biological Food Preservatives towards Food Spoilage Bacillus among and within Species

2013 ◽  
Vol 790 ◽  
pp. 598-606
Author(s):  
Xiao Tao Yang ◽  
Jie Wang ◽  
Yong Hong Liao ◽  
Imdad Kaleem ◽  
Chun Li ◽  
...  
Keyword(s):  
Statistical Analysis ◽  
Wide Spectrum ◽  
Antibacterial Activities ◽  
Food Preservation ◽  
Antibacterial Mechanism ◽  
Food Spoilage ◽  
Food Preservatives ◽  
Microbial Group ◽  
Chemical Preservatives ◽  
Different Strains

Food preservatives could cause a wide spectrum of antibacterial efficacies against different spoilage microbial species or strains; however, the mode of variation in antibacterial activities among and within species is still unclear which limits their effective applications in food preservation. In this study, ten thermoresistant spore-forming Bacillus strains as a typical spoilage microbial group were used to evaluate the variances of antibacterial activities of three chemical and three biological food preservatives among these species or strains by the statistical analysis of MIC using SAS 9.2 software. The biological preservatives exhibited much higher anti-bacillus activities compared to the chemical preservatives, and significant variances of MICs were observed among different Bacillus species for chemical preservatives while no variances were observed for biological preservatives. Variances of MICs among different strains in a species were not observed for both chemical and biological preservatives. The possible antibacterial mechanism has also been discussed to encounter food spoilage.

scholarly journals Propolis extract in postharvest conservation Solo papaya cv. 'Golden'

2016 ◽  
Vol 37 (6) ◽  
pp. 4039 ◽  
Author(s):  
Flávia Regina Passos ◽  
Fabrícia Queiroz Mendes ◽  
Marina de Carvalho Eufrásio Pinto ◽  
Emiliane Andrade Araújo ◽  
André Mundstock Xavier de Carvalho
Keyword(s):  
Weight Loss ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Dip Coating ◽  
Food Preservation ◽  
Soluble Solids ◽  
Acceptance Testing ◽  
Promising Alternative ◽  
Hydroalcoholic Extract ◽  
Propolis Extract

The high perishability of papaya (Carica papaya L.) reduces its lifespan as well as limits marketing. Coating the fruits is an alternative to aid food preservation. We aimed to evaluate the effects of coating propolis extract on the physicochemical characteristics of papaya stored at room temperature. Solo papayas cv. 'Golden' were randomly divided into five postharvest treatment groups, three forms of dip-coating (70% alcohol, hydroalcoholic extract of propolis to 2.5%, and hydroalcoholic extract of propolis to 5%) and two controls (one uncoated and one with refrigerated uncoated fruits). The weight loss, firmness, soluble solids (SS), titratable acidity (TA), SS/TA, and hydrogen potential (pH) were evaluated at the intervals of 4 days every 12th storage day. Sensory analysis was performed on the 4th day of storage of papayas and evaluated by untrained through the acceptance testing. Treatments “refrigerated”, “propolis 2.5%”, and “5% propolis” presented with the lowest weight loss. The firmness level for treatment propolis 5% was superior to that of control, alcohol, and 2.5% propolis treatments. The SS was greater for propolis 5% treatment, which only differed from the alcohol treatment. The TA and SS/TA did not vary with the treatments, but with the storage time. The pH of refrigerated papaya showed significant differences in relation to other treatments. The fruits subjected to refrigerated treatment presented with chilling injury. Papayas coated with propolis extract showed sensory acceptability similar to that in other treatments on the 4th day of storage. The coating of propolis extract is a promising alternative for the control of weight loss and for the maintenance of firmness in Solo papaya cv. 'Golden'.

Effect of Physical and Chemical Treatments on Campylobacter Spiked into Food Samples

2007 ◽  
Vol 13 (4) ◽  
pp. 277-283
Author(s):  
S.P. Bhavsar ◽  
S.K. Augustine ◽  
B.P. Kapadnis
Keyword(s):  
Gamma Radiation ◽  
Food Samples ◽  
Chicken Meat ◽  
Food Preservation ◽  
Water Bath ◽  
Cow Milk ◽  
Meat Extract ◽  
Chemical Preservatives ◽  
Water Bath Heating ◽  
Campylobacter Spp

Campylobacter spp. were isolated from rivers Mula, Mutha and Pavana by preT-Kapadnis Baseri and Preston enrichment-modified charcoal cefoperazone deoxycholate agar methods. Survival studies were conducted in fresh skim cow milk, chicken meat extract and mushroom extract at various temperatures. The sensitivity of Campylobacter strains inoculated in the food samples, to chemical preservatives, gamma radiation, microwave heating and water bath heating was studied. Campylobacter strains survived well in milk and chicken extract; however, temperature significantly affected their survival in those food samples. Although most of the chemical preservatives were effective against Campylobacter isolates, the sub-inhibitory values of acetic acid and lactic acid were relatively lower against these isolates. All the strains investigated for the effect of gamma radiation, were sensitive to doses less than 3 kGy. In case of heat preservation, around 9 min was required to eliminate Campylobacter spp. by heating in water bath at 50°C while approximately 13 s from food samples exposed to heating in a microwave oven. The effect of food preservation techniques on Campylobacter varied with the temperature and type of the food. Microwave treatment appeared to be much more effective than water bath heating and that chicken meat extract conferred an additional protection to Campylobacter as compared to milk or PBS.

Intensive Cognitive Therapy for PTSD may be a promising alternative to traditional CBT

2010 ◽  
Author(s):  
A. Ehlers ◽  
D. M. Clark ◽  
A. Hackmann ◽  
N. Grey ◽  
S. Liness ◽  
...  
Keyword(s):  
Cognitive Therapy ◽  
Promising Alternative

RAPID IN VITRO PROPAGATION OF WESTERN GHATS CULTIVAR - COLOCASIA ESCULENTA FOR THE HIGH FREQUENCY OF PLANTLETS

2019 ◽  
Vol 7 (2) ◽  
Author(s):  
Jyothi R ◽  
Srinivasa Murthy K M ◽  
Hossein . ◽  
Veena .
Keyword(s):  
Tissue Culture ◽  
Wide Distribution ◽  
Colocasia Esculenta ◽  
Limiting Factor ◽  
Promising Alternative ◽  
Rapid Multiplication ◽  
Medical Plant ◽  
Total Fat ◽  
Planting Materials

Colocasia esculenta is commonly known as Taro, it is referred to as cocoyam in Nigeria. They are cherished for their rich taste, nutritional and medicinal properties. Every 100 g of taro corms possess 112 Kcal, 26.46 g carbohydrate, 1.50 g protein, 0.20 g total fat and 4.1g fiber (USDA National Nutrient Data Base). Besides its nutritional value, taro is used as a medical plant and provides bioactive compounds used as an anti-cancer drugs. Traditionally, cocoyams are vegetative propagated from tuber fragments, a practice that encourages pathogen distribution. Colocasia esculenta is a widely distributed food crop in the humid tropics and subtropics. Despite of its wide distribution, Taro plants are commonly infected with DsMV and other pathogens. This virus induces conspicuous mosaic, malformation, dwarfing or feathering on leaves in taro. As the results of infection, it reduces the quality and yield of taro production greatly. This virus is thus considered as a major limiting factor in the production of taro. Here plays the importance of  tissue culture plays a major role in producing the disease resistant plants round the year with high quality. For rapid multiplication and production of quality planting materials, tissue culture technology offers promising alternative compared to the traditional production methods. KEYWORDS: Colocasia esculenta, Virus, Pathogens, Conventional propagation, Micropropagation, Yield, Rapid multiplication, Quality

PEMANFAATAN KARBON AKTIF UNTUK MENGURANGI CEMARAN FORMALIN PADA IKAN ASIN JAMBAL ROTI

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Erma Ayu Nurcahyani ◽  
Merkuria Karyantina ◽  
Nanik Suhartatik
Keyword(s):  
Active Carbon ◽  
Food Preservation ◽  
Hazardous Substances ◽  
Salted Fish ◽  
Hazardous Chemical ◽  
The People ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Safe Food ◽  
Chemical Material

Ikan asin adalah metode untuk pengawetan makanan menggunakan kombinasi penggaraman dan pengeringan matahari. Di kalangan masyarakat, pembuatan ikan asin banyak menggunakan bahan kimia berbahaya seperti formalin. Penambahan bahan berbahaya mempengaruhi kualitas terutama keamanan. Makanan yang aman didefinisikan sebagai makanan yang terbebas dari cemaran biologi, kimia, mikrobiologi, yang dapat mempengaruhi kesehatan. Karbon aktif diduga bersifat polar yang mampu mengadsorpsi formalin. Tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian karbon aktif dalam mengurangi cemaran formalin pada “jambal roti”. Rancangan percobaan yang digunakan untuk percobaan yaitu Rancangan Acak Lengkap (RAL) 2 faktorial, dengan faktor pertama yaitu konsentrasi karbon aktif 0, 3, dan 6% serta perlakuan kedua yaitu lama perebusan selama 5, 10, dan 15 menit. Penelitian ini dimulai dari pembuatan “jambal roti” dengan penambahan formalin dan perebusan dengan karbon aktif kemudian dianalisis uji kadar formalin, NaCl, protein, dan air. Hasil penelitian menunjukkan bahwa konsentrasi karbon aktif dan lama perebusan memberikan pengaruh yang signifikan pada kualitas jambal roti. Semakin tinggi konsentrasi karbon aktif dan lama perebusan maka semakin berkurangnya kadar formalin pada jambal roti. Hasil terbaik penelitian ini adalah karbon aktif 6% dan lama perebusan 15 menit. Menghasilkan formalin 3.21 ppm, NaCl 9.40%, protein 42.00%, dan air 30.02%. Kata kunci: Karbon Aktif, Formalin, Jambal Roti, Lama Perebusan. ABSTRACT                 Salted fish was a method for food preservation using combination of salting and sun drying. Among the people, the manufacture of salted fish use hazardous chemical material such as formaldehyde. The addition of hazardous substances affects the quality especially the safety. Safe food define as food that free from biological, chemical, microbiological contaminants that can affect health. Active carbon suspected to be polar which able to adsorb formaldehyde. The purpose of this research was to determine the influence of active carbon in reducing formaldehyde in salted fish “jambal roti”. The research used completely randomized design (CRD) with 2 factors, the first factor was the concentration of active carbon 0, 3, and 6% and the second was the boiling time (for 5, 10, and 15 min). This research was started from making “jambal roti” with the addition of formaldehyde and boiling with active carbon then analyzed for formaldehyde content, NaCl, protein, and moisture. The result showed that the concentration of active carbon and boiling time had a significant effect in quality salted fish “jambal roti”. The higher the concentration of active carbon and boiling time the more formaldehyde in “jambal roti” were removed. The best results of the research was 6% active carbon and 15 min of boiling time. Resulting 3.21 ppm of formaldehyde, 9.40% of NaCl, 42.00% of protein, and 30.02% of moisture. Keywords: Active Carbon, Formaldehyde, Jambal Roti, Boiling Time

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