Antibacterial effects of chitosan coating containing Mentha aquatica L. essence against Escherichia coli, Staphylococcus aureus and Listeria monocytogenes in Iranian white cheese

Zavareh, Seyed Ahmad Hani Tabaie; Ardestani, Fatemeh

doi:10.1111/1471-0307.12678

Cited by 16 publications

(10 citation statements)

References 25 publications

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“…Polyphenols were reported to possess a broad antimicrobial spectrum against microorganisms, including yeast, fungi, bacterium, and even molds (Moreno et al, 2006;Orhan et al, 2010;Zola et al, 2019). As regard to certain class of polyphenols, the antimicrobial properties have been proposed either to develop innovative therapies for the treatment of various microbial infections (Rizvi & Saleh, 2018;Saavedra et al, 2010), or to develop new food preservatives (Alonso & Kabuki, 2019;Bouarab Chibane et al, 2019;Zavareh et al, 2020;Wang et al, 2019a). Moreover, the functional compounds of flavonoids are also regarded as a starting point for the development of optimal derivatives in traditional pharmaceutical industry owing to their interesting pharmacological activities (Havsteen, 2002).…”

Section: Introductionmentioning

confidence: 99%

Antibacterial mechanism of apple phloretin on physiological and morphological properties of Listeria monocytogenes

et al. 2022

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Green bactericides are excellent strategies for reducing food spoilage. Phloretin was regarded as efficient, broad-spectrum and safe preservative, which showed enormous potential in food industry. Inhibitory mechanism of phloretin on Listeria monocytogenes was systematically elucidated through integrity of cell membrane, intracellular protein content, energy level, and nucleic acid morphological character. SEM and TEM results showed minimal injury of cell membrane, which was further proved by a leakage of potassium ions, ATP and little protein and nucleic acid. There were drastic reduction of intracellular or total protein and ATP compared to cell without phloretin treatment. However, the specific activity of hexokinase and isocitrate dehydrogenase were unaffected after phloretin treatment. From these results, we concluded that phloretin's bacteriostatic mechanism is decreasing the intracellular protein content and energy level resulting from DNA aggregation. This finding was prospective to fully illustrate the phloretin's mechanism and develop it into a natural preservative in food industry.

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Section: Introductionmentioning

confidence: 99%

Antibacterial mechanism of apple phloretin on physiological and morphological properties of Listeria monocytogenes

et al. 2022

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“…The S.aureus strain can contaminate dairy products during processing and infect humans, so this bacterium plays a significant role in public health (Unlu et al, 2018). In addition, diseases caused by the presence of pathogens in dairy products due to inadequate hygiene practices are the greatest concerns of consumers, researchers and food regulatory agencies (Zavareh & Ardestani, 2020). Also, the greatest concern regarding its presence is the occurrence of strains that produce toxins resistant to pasteurization.…”

Section: Introductionmentioning

confidence: 99%

Impact of ultrasound treatment on viability of Staphylococcus aureus and the human milk antioxidant activity

et al. 2022

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This study aimed to evaluate the application of thermosonication for the viability of Staphylococcus aureus and the antioxidant activity of HM. The US effect on the S. aureus was measured by counting viable cells in discarded HM immediately before and after different treatments varying time (1, 5 and 10 minutes) and temperature (20, 30, 40, 50 and 60 °C) through surface plating on standard agar. The antioxidant activity evaluation was carried out by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging method. With Regarding microbiological quality, it can be concluded that treatment with US at 60 °C for 10 minutes was the most effective in terms of reducing the viability of S. aureus, in addition to presenting a significant increase in the content of antioxidants when compared to raw and pasteurized milk samples.

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“…Despite these measures, cheese is still a food susceptible to contamination by pathogenic and spoilage microorganisms, which lead from reduced commercial validity to serious risks to the consumer's health [8]. To improve the safety of cheese, some techniques such as thermal processing, high hydrostatic pressure, high voltage atmospheric cold plasma, several types of packaging as well as the use of active compounds such as chitosan, bacteriocins or essential oils have been studied to control foodborne and spoilage bacteria [9][10][11][12][13].…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Activity of Myrtus communis L. and Rosmarinus officinalis L. Essential Oils against Listeria monocytogenes in Cheese

Saraiva

Silva

García‐Díez

et al. 2021

Foods

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Listeria monocytogenes has been referred to as a concern microorganism in cheese making due to its ability to survive and grow in a wide range of environmental conditions, such as refrigeration temperatures, low pH and high salt concentration at the end of the production process. Since cheese may be a potential hazard for consumers, especially high-risk consumers (e.g., pregnant, young children, the elderly, people with medical conditions), efforts of the dairy industry have been aimed at investigating new conservation techniques based on natural additives to meet consumers’ demands on less processed foods without compromising the food safety. Thus, the aim of this study was to evaluate the efficacy of Myrtus communis L. (myrtle) and Rosmarinus officinalis L. (rosemary) essential oils (EO) against Listeria monocytogenes ATCC 679 spiked in sheep cheese before ripening. After the cheesemaking process, the samples were stored at 8 °C for 2 h, 1 d, 3 d, 14 d and 28 d. The composition of EO was identified by gas chromatography-mass spectrometry (GC-MS) analysis. Constituents such as 1,8-cineole, limonene, methyl-eugenol, α-pinene, α-terpineol, α-terpinolene and β-pinene were present in both EO, accounting for 44.61% and 39.76% from the total of chemical compounds identified for myrtle and rosemary EO, respectively. According to the chemical classification, both EO were mainly composed of monoterpenes. Minimum inhibitory concentration (MIC) against L. monocytogenes was obtained at 31.25 μL/mL to myrtle EO and at 0.40 μL/mL to rosemary EO. Then, cheeses were inoculated with L. monocytogenes (Ca. 6 log CFU/mL) and EO was added at MIC value. The addition of rosemary and myrtle EO displayed lower counts of L. monocytogenes (p < 0.01) (about 1–2 log CFU/g) during the ripening period compared to control samples. Ripening only influences (p < 0.001) the growth of L. monocytogenes in control samples. Since rosemary and myrtle EO do not exert any negative impact on the growth of native microflora (p > 0.05), their use as natural antimicrobial additives in cheese demonstrated a potential for dairy processors to assure safety against L. monocytogenes.

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Antibacterial effects of chitosan coating containing Mentha aquatica L. essence against Escherichia coli, Staphylococcus aureus and Listeria monocytogenes in Iranian white cheese

Cited by 16 publications

References 25 publications

Antibacterial mechanism of apple phloretin on physiological and morphological properties of Listeria monocytogenes

Antibacterial mechanism of apple phloretin on physiological and morphological properties of Listeria monocytogenes

Impact of ultrasound treatment on viability of Staphylococcus aureus and the human milk antioxidant activity

Antimicrobial Activity of Myrtus communis L. and Rosmarinus officinalis L. Essential Oils against Listeria monocytogenes in Cheese

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