Physicochemical and antimicrobial properties of ε-polylysine/carboxymethyl chitosan polyelectrolyte complexes and their effect against spoilage microorganisms in raw pork

2017 ◽  
Vol 8 (6) ◽  
pp. 2243-2248 ◽  
Author(s):  
Liang Guo ◽  
Yuecheng Meng ◽  
Sheng Fang
Keyword(s):  
Antimicrobial Properties ◽  
Carboxymethyl Chitosan ◽  
Polyelectrolyte Complexes ◽  
Spoilage Microorganisms

scholarly journals Nanovesicles Loaded with Origanum onites and Satureja thymbra Essential Oils and Their Activity against Food-Borne Pathogens and Spoilage Microorganisms

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2124
Author(s):  
Giulia Vanti ◽  
Ekaterina-Michaela Tomou ◽  
Dejan Stojković ◽  
Ana Ćirić ◽  
Anna Rita Bilia ◽  
...  
Keyword(s):  
Essential Oils ◽  
Propylene Glycol ◽  
Antimicrobial Properties ◽  
Spherical Shape ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Spoilage Microorganisms ◽  
Satureja Thymbra ◽  
Origanum Onites

Food poisoning is a common cause of illness and death in developing countries. Essential oils (EOs) could be effective and safe natural preservatives to prevent and control bacterial contamination of foods. However, their high sensitivity and strong flavor limit their application and biological effectiveness. The aim of this study was firstly the chemical analysis and the antimicrobial evaluation of the EOs of Origanum onites L. and Satureja thymbra L. obtained from Symi island (Greece), and, secondly, the formulation of propylene glycol-nanovesicles loaded with these EOs to improve their antimicrobial properties. The EOs were analyzed by GC-MS and their chemical contents are presented herein. Different nanovesicles were formulated with small average sizes, high homogeneity, and optimal ζ-potential. Microscopic observation confirmed their small and spherical shape. Antibacterial and antifungal activities of the formulated EOs were evaluated against food-borne pathogens and spoilage microorganisms compared to pure EOs. Propylene glycol-nanovesicles loaded with O. onites EO were found to be the most active formulation against all tested strains. Additionally, in vitro studies on the HaCaT cell line showed that nanovesicles encapsulated with EOs had no toxic effect. The present study revealed that both EOs can be used as alternative sanitizers and preservatives in the food industry, and that their formulation in nanovesicles can provide a suitable approach as food-grade delivery system.

scholarly journals Biodegradable Rice Starch/Carboxymethyl Chitosan Films with Added Propolis Extract for Potential Use as Active Food Packaging

Polymers ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 954 ◽  
Author(s):  
Rungsiri Suriyatem ◽  
Rafael Auras ◽  
Chitsiri Rachtanapun ◽  
Pornchai Rachtanapun
Keyword(s):  
Thermal Stability ◽  
Food Packaging ◽  
Radical Scavenging ◽  
Antimicrobial Properties ◽  
Carboxymethyl Chitosan ◽  
Rice Starch ◽  
Propolis Extract ◽  
Gram Positive Bacteria ◽  
Active Food Packaging ◽  
Potential Use

Active films from rice starch/carboxymethyl chitosan (RS/CMCh) incorporated with propolis extract (ppl) were developed and characterized. The effect of the ppl content (0–10% w/w based on RS/CMCh) on the developed films’ properties were determined by measuring the optical, mechanical, thermal, swelling, barrier, antimicrobial, and antioxidant attributes. The thermal stability and biodegradability of the films were also investigated. As the ppl content increased, free radical scavenging and a* and b* color values increased, whereas luminosity (L*) and swellability of the films decreased. The active films with 5–10% ppl possessed antimicrobial ability against Gram-positive bacteria (Staphylococcus aureus and Bacillus cereus). The active film with 10% ppl displayed increased flexibility and thermal stability, without a change in oxygen permeability. The results indicated that incorporation of ppl into RS/CMCh film could enhance the films’ antioxidant and antimicrobial properties.

scholarly journals Evaluation of Antimicrobial Activity of Buforin I and Nisin and the Synergistic Effect of Their Combination as a Novel Antimicrobial Preservative

2020 ◽  
Vol 83 (11) ◽  
pp. 2018-2025 ◽  
Author(s):  
SAHAR ROSHANAK ◽  
FAKHRI SHAHIDI ◽  
FARIDEH TABATABAEI YAZDI ◽  
ALI JAVADMANESH ◽  
JEBRAEIL MOVAFFAGH
Keyword(s):  
Antimicrobial Activity ◽  
Synergistic Effect ◽  
Antimicrobial Peptides ◽  
Antimicrobial Agents ◽  
Antimicrobial Properties ◽  
Food Spoilage ◽  
Food Preservatives ◽  
Minimum Fungicidal Concentration ◽  
E Coli ◽  
Spoilage Microorganisms

ABSTRACT One of the most effective methods for increasing the antimicrobial activity of a substance is to combine it with one or more other antimicrobial agents. The aim of the present study was to evaluate the antimicrobial effect of buforin I and nisin alone and investigate the synergistic action of these compounds against the most important food spoilage microorganisms, including Bacillus subtilis, Staphylococcus epidermidis, Listeria innocua, Escherichia coli, Salmonella serovar Enteritidis, Aspergillus oryzae, Rhodotorula glutinis, and Geotrichum candidum. The results of MIC and MBC or minimum fungicidal concentration examinations showed that buforin I had higher antimicrobial activity than nisin on all microbial strains used in this study (P ≤ 0.5). E. coli was the most resistant to both antimicrobial agents, whereas L. innocua and S. epidermidis were the most sensitive to nisin and buforin I, respectively. The results of synergistic interaction between buforin I and nisin indicated that the combination of buforin I and nisin on B. subtilis, S. epidermidis, and A. oryzae showed a synergistic effect, whereas it had no effect on Salmonella serovar Enteritidis and G. candidum. The combination of buforin I and nisin showed a partial synergistic effect on L. innocua, E. coli, and R. glutinis. Assessment of viability of the microorganisms under the antimicrobial agents alone and in combination with each other at MICs and fraction inhibitory concentrations indicated that use of these antimicrobial agents in combination enhances antimicrobial activity at lower concentrations of both agents. The present study investigated the antimicrobial properties of buforin I against food spoilage microorganisms for the first time and suggests that its use alone or with nisin may provide a clear horizon for the application of antimicrobial peptides as natural preservatives. Thus, the combination of antimicrobial peptides and traditional antimicrobial food preservatives could be a promising option for the prevention of contamination, spoilage, and infestation of food and beverage products. HIGHLIGHTS

scholarly journals pH-Sensitive Alginate/Carboxymethyl Chitosan/Aminated Chitosan Microcapsules for Efficient Encapsulation and Delivery of Diclofenac Sodium

Pharmaceutics ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 338
Author(s):  
Ahmed M. Omer ◽  
Maha S. Ahmed ◽  
Gehan M. El-Subruiti ◽  
Randa E. Khalifa ◽  
Abdelazeem S. Eltaweil
Keyword(s):  
Drug Carrier ◽  
Diclofenac Sodium ◽  
Gastric Fluid ◽  
Carboxymethyl Chitosan ◽  
Ph Sensitive ◽  
Simulated Gastric Fluid ◽  
Burst Release ◽  
Polyelectrolyte Complexes ◽  
Thermogravimetric Analyzer ◽  
Ft Ir

To develop an effective pH-sensitive drug carrier, alginate (Alg), carboxymethyl chitosan (CMCs), and aminated chitosan (AmCs) derivatives were employed in this study. A simple ionic gelation technique was employed to formulate Alg-CMCs@AmCs dual polyelectrolyte complexes (PECs) microcapsules as a pH-sensitive carrier for efficient encapsulation and release of diclofenac sodium (DS) drug. The developed microcapsules were characterized by Fourier transform infrared spectroscopy (FT-IR), thermogravimetric analyzer (TGA), and scanning electron microscope (SEM). The results clarified that formation of dual PECs significantly protected Alg microcapsules from rapid disintegration at colon conditions (pH 7.4), and greatly reduced their porosity. In addition, the dual PECs microcapsules can effectively encapsulate 95.4% of DS-drug compared to 86.3 and 68.6% for Alg and Alg-CMCs microcapsules, respectively. Higher DS-release values were achieved in simulated colonic fluid [SCF; pH 7.4] compared to those obtained in simulated gastric fluid [SGF; pH 1.2]. Moreover, the drug burst release was prevented and a sustained DS-release was achieved as the AmCs concentration increased. The results confirmed also that the developed microcapsules were biodegradable in the presence of the lysozyme enzyme. These findings emphasize that the formulated pH-sensitive microcapsules could be applied for the delivery of diclofenac sodium.

Application of Bacteriocins in Meat and Meat Products: An Update

2020 ◽  
Vol 16 (2) ◽  
pp. 120-133 ◽  
Author(s):  
Zahra Pilevar ◽  
Hedayat Hosseini ◽  
Samira Beikzadeh ◽  
Elham Khanniri ◽  
Adel Mirza Alizadeh
Keyword(s):  
Shelf Life ◽  
Mechanism Of Action ◽  
Microbial Contamination ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
Meat Industry ◽  
Enteric Diseases ◽  
Microbial Stability ◽  
Spoilage Microorganisms

: Being an important source of human enteric diseases, microbiological safety is one of the major risk concerns in the meat industry. In order to inhibit and inactivate microbial contamination and extend the shelf life of meat products, different procedures have been practiced, including the addition of bacteriocins as proteinaceous antagonistic preservatives. This article discusses the application of bacteriocins which are capable of controlling the growth of pathogenic and spoilage microorganisms in meat and meat products. We identify possible ways to improve the performance of bacteriocins ensuring food safety and toxicity. We first provide a brief introduction to the classification of bacteriocins and then discuss their antimicrobial properties and mechanism of action alone and in combination with other hurdles in meat and meat products. Moreover, application methods of bacteriocins in meat products are described and cross-compared, introducing emerging meat products containing bacteriocins. : Despite the existence of many reports related to the application of bacteriocin-producing strains of lactic acid bacteria in meat products, very few review articles have attempted at evaluating the application of bacteriocins in the red meat while observing their antimicrobial mechanism of action as well as evaluating their applications in meat products. The application of these proteins in meat products has received considerable attention; however, there are still some drawbacks and limitations for their application. Characterization, identification, toxicity evaluation and investigating application level of bacteriocins produced by meat borne/non-meat borne bacteria appears to be necessary in order to increase the efficiency of extending shelf life and improving the microbial stability of meat products.

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