Bioactive packaging using antioxidant extracts for the prevention of microbial food-spoilage

2016 ◽  
Vol 7 (7) ◽  
pp. 3273-3282 ◽  
Author(s):  
Diana Moreira ◽  
Beatriz Gullón ◽  
Patricia Gullón ◽  
Ana Gomes ◽  
Freni Tavaria
Keyword(s):  
Food Packaging ◽  
Innovative Approach ◽  
Food Spoilage ◽  
Spoilage Microorganisms

Bioactive food packaging is an innovative approach for the prevention of the growth of food-spoilage microorganisms.

scholarly journals Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 7055
Author(s):  
Mduduzi P. Mokoena ◽  
Cornelius A. Omatola ◽  
Ademola O. Olaniran
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Food Packaging ◽  
Viral Infections ◽  
Empirical Studies ◽  
Fermented Foods ◽  
Food Spoilage ◽  
Food Preservatives ◽  
Spoilage Microorganisms

Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to produce fermented foods. They appear morphologically as cocci or rods and they do not form spores. LAB used in food fermentation are from the Lactobacillus and Bifidobacterium genera and are useful in controlling spoilage and pathogenic microbes, due to the bacteriocins and acids that they produce. Consequently, LAB and their bacteriocins have emerged as viable alternatives to chemical food preservatives, curtesy of their qualified presumption of safety (QPS) status. There is growing interest regarding updated literature on the applications of LAB and their products in food safety, inhibition of the proliferation of food spoilage microbes and foodborne pathogens, and the mitigation of viral infections associated with food, as well as in the development of creative food packaging materials. Therefore, this review explores empirical studies, documenting applications and the extent to which LAB isolates and their bacteriocins have been used in the food industry against food spoilage microorganisms and foodborne pathogens including viruses; as well as to highlight the prospects of their numerous novel applications as components of hurdle technology to provide safe and quality food products.

scholarly journals Copper and copper nanoparticles: role in management of insect-pests and pathogenic microbes

2018 ◽  
Vol 7 (4) ◽  
pp. 303-315 ◽  
Author(s):  
Mahendra Rai ◽  
Avinash P. Ingle ◽  
Raksha Pandit ◽  
Priti Paralikar ◽  
Sudhir Shende ◽  
...  
Keyword(s):  
Copper Nanoparticles ◽  
Food Industry ◽  
Food Packaging ◽  
Insect Pests ◽  
Biotic Factors ◽  
Food Spoilage ◽  
Food And Agriculture ◽  
Major Loss ◽  
Pathogenic Microbes ◽  
Spoilage Microorganisms

Abstract Crop losses mainly occur due to biotic factors, which include soil-borne phytopathogens, insect pests, parasites, and predators. The major loss of food in the food industry is due to its spoilage by various microorganisms. With advancement in nanotechnology, the use of nanoparticles in food and agriculture crop yield can be improved. In this context, copper nanoparticles (CuNPs) have attracted a great deal of attention from all over the world due to their broad-spectrum antimicrobial activity. Copper is one of the key micronutrients, which plays an important role in growth and development of plants. CuNP-based fertilizer and herbicide can be used in agriculture. The small size of CuNPs facilitates their easy absorption by the plants. CuNPs can be promisingly used in the food packaging to avoid the growth of food spoilage microorganisms. The use of CuNP-based agar packaging materials has substantial potential to increase the shelf-life of food. The present review focuses on the application of Cu and CuNPs in food and agriculture. Moreover, antimicrobial and pesticidal properties of CuNPs are also discussed.

scholarly journals Study on the Inhibitory Activity of a Synthetic Defensin Derived from Barley Endosperm against Common Food Spoilage Yeast

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 165
Author(s):  
Laila N. Shwaiki ◽  
Aylin W. Sahin ◽  
Elke K. Arendt
Keyword(s):  
Apple Juice ◽  
Digestive Enzyme ◽  
Inhibitory Effect ◽  
Food Preservation ◽  
Food Spoilage ◽  
Inhibitory Effects ◽  
Barley Endosperm ◽  
Spoilage Yeast ◽  
Spoilage Yeasts ◽  
Spoilage Microorganisms

In the food industry, food spoilage is a real issue that can lead to a significant amount of waste. Although current preservation techniques are being applied to reduce the occurrence of spoilage microorganisms, the problem persists. Food spoilage yeast are part of this dilemma, with common spoilers such as Zygosaccharomyces, Kluyveromyces, Debaryomyces and Saccharomyces frequently encountered. Antimicrobial peptides derived from plants have risen in popularity due to their ability to reduce spoilage. This study examines the potential application of a synthetic defensin peptide derived from barley endosperm. Its inhibitory effect against common spoilage yeasts, its mechanisms of action (membrane permeabilisation and overproduction of reactive oxygen species), and its stability in different conditions were characterised. The safety of the peptide was evaluated through a haemolysis and cytotoxicity assay, and no adverse effects were found. Both assays were performed to understand the effect of the peptide if it were to be consumed. Its ability to be degraded by a digestive enzyme was also examined for its safety. Finally, the peptide was successfully applied to different beverages and maintained the same inhibitory effects in apple juice as was observed in the antiyeast assays, providing further support for its application in food preservation.

scholarly journals Preparation of Self-supporting Bagasse Cellulose Nanofibrils Hydrogels Induced by Zinc Ions

Nanomaterials ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 800 ◽  
Author(s):  
Peng Lu ◽  
Ren Liu ◽  
Xin Liu ◽  
Min Wu
Keyword(s):  
Food Packaging ◽  
Cellulose Nanofibrils ◽  
Solvent Recovery ◽  
Zinc Ions ◽  
Cellulose Dissolution ◽  
Food Spoilage ◽  
Carboxylate Groups ◽  
Cellulose Hydrogel ◽  
Colorimetric Indicator ◽  
Binding Capability

Cellulose hydrogels are often prepared from native cellulose through a direct cellulose dissolution approach that often involves tedious process and solvent recovery problems. A self-supporting cellulose hydrogel was prepared by gelation of the TEMPO-oxidized bagasse cellulose nanofibrils (CNF) triggered by strong crosslinking between carboxylate groups and Zn2+. TEMPO process was used to generate negatively charged carboxylate groups on CNF surface to provide a high binding capability to Zn2+. Three TEMPO-oxidized CNFs of different carboxylate contents were prepared and characterized. TEM and AFM microscopes suggested that the sizes of CNFs were fined down and carboxylated cellulose nanofibrils (TOCNFs) of 5–10 nm wide, 200–500 nm long, and carboxylate contents 0.73–1.29 mmol/g were obtained. The final structures and compressive strength of hydrogels were primarily influenced by interfibril Zn2+-carboxylate interactions, following the order of TOCNFs concentration > content of carboxylate groups > concentration of zinc ions. A CO2 sensitive self-supporting cellulose hydrogel was developed as a colorimetric indicator of food spoilage for intelligent food packaging applications.

scholarly journals Antimicrobial Activity of neo-Clerodane Diterpenoids isolated from Lamiaceae Species against Pathogenic and Food Spoilage Microorganisms

2015 ◽  
Vol 10 (11) ◽  
pp. 1934578X1501001 ◽  
Author(s):  
Petko Bozov ◽  
Tania Girova ◽  
Natalia Prisadova ◽  
Yana Hristova ◽  
Velizar Gochev
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Food Spoilage ◽  
Aerial Parts ◽  
Spoilage Bacteria ◽  
Microbial Strains ◽  
Clerodane Diterpenoids ◽  
Acetone Extracts ◽  
And Staphylococcus Aureus ◽  
Spoilage Microorganisms

Antimicrobial activity of nineteen neo-clerodane diterpenoids, isolated from the acetone extracts of the aerial parts of Scutellaria and Salvia species (Lamiaceae) were tested against thirteen strains belonging to nine different species of pathogenic and food spoilage bacteria Aeromonas hydrophila, Bacillus cereus, Escherichia coli, Listeria monocytogenes, Proteus vulgaris, Pseudomonas aeruginosa, Pseudomonas fluorescens, Salmonella abony and Staphylococcus aureus as well as against two yeast strains belonging to species Candida albicans. Seven of the evaluated compounds scutalpin A, scutalpin E, scutalpin F, salviarin, splenolide A, splenolide B and splendidin demonstrated antimicrobial activity against used test microbial strains, the rest of the compounds were inactive within the studied concentration range. Among all of the tested compounds the highest antimicrobial activity was detected for scutalpin A against Staphylococcus aureus (MIC 25 μg/mL).

The Use of qPCR-based Methods to Identify and Quantify Food Spoilage Microorganisms

2014 ◽  
pp. 313-334
Author(s):  
Daniel Linares ◽  
Beatriz del Rio ◽  
Begoña Redruello ◽  
María Fernández ◽  
María Martín ◽  
...  
Keyword(s):  
Food Spoilage ◽  
Spoilage Microorganisms

Antimicrobial Characteristics of Chitosans against Food Spoilage Microorganisms in Liquid Media and Mayonnaise

2001 ◽  
Vol 65 (11) ◽  
pp. 2378-2383 ◽  
Author(s):  
Hoon Il OH ◽  
Yong Jin KIM ◽  
Eun Jung CHANG ◽  
Jee Young KIM
Keyword(s):  
Food Spoilage ◽  
Liquid Media ◽  
Spoilage Microorganisms
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