Antimicrobial activity of alginate/clay nanocomposite films enriched with essential oils against three common foodborne pathogens

Alboofetileh, Mehdi; Rezaei, Masoud; Hosseini, Hedayat; Abdollahi, Mehdi

doi:10.1016/j.foodcont.2013.07.037

Cited by 167 publications

(74 citation statements)

References 35 publications

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“…Studies on clove essential oil incorporated into an alginate-based edible film assured the safety and quality of fresh-cut 'Fuji' apples [88] and silver carp fillet [89]. The observed increase in shelf life extension of fresh-cut food products packed in alginate-based active nanocomposite was due to the antimicrobial activity of clove essential oils against common foodborne pathogens [90]. Turmeric essential oil is another widely studied active components having ar-turmerone (2-methyl-6-(4-methylphenyl)-2-hepten-4-one) as the main constituent.…”

Section: Seaweed and Essential Oil Based Composite Materialsmentioning

confidence: 99%

“…A similar methodology was used for the preparation of edible alginate based film incorporated with malic acid and essential oils of cinnamon, palmarosa, and lemongrass for the shelf life extension of fresh-cut melon [99]. In another study, an aqueous solution of sodium alginate was prepared and added into the MMT clay solution followed by incorporation of marjoram, clove, and cinnamon essential oils already mixed with tween-80 [90]. The final solution was homogenized, degassed, casted, dried, and later conditioned at 25°C and 52.89% relative humidity prior to testing.…”

Section: Preparation Procedures Of Seaweed/essential Oil Based Active mentioning

confidence: 99%

See 1 more Smart Citation

Seaweed based sustainable films and composites for food and pharmaceutical applications: A review

Khalil

Saurabh

Tye

et al. 2017

Renewable and Sustainable Energy Reviews

143

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Section: Seaweed and Essential Oil Based Composite Materialsmentioning

confidence: 99%

Section: Preparation Procedures Of Seaweed/essential Oil Based Active mentioning

confidence: 99%

Seaweed based sustainable films and composites for food and pharmaceutical applications: A review

Khalil

Saurabh

Tye

et al. 2017

Renewable and Sustainable Energy Reviews

143

View full text Add to dashboard Cite

“…It has been suggested that Bacillus cereus ( B. cereus ) should be controlled and might be a suitable microbiological safety indicator for food products, as it causes food poisoning and some severe human infectious diseases [5]. Food manufacturers attempt to reduce or eliminate microorganisms from food products to avoid spoilage and deterioration of the quality of food products, foodborne infections, and illnesses [6]. Pseudomonas spp.…”

Section: Introductionmentioning

confidence: 99%

Cytotoxicity, Bactericidal, and Antioxidant Activity of Sodium Alginate Hydrosols Treated with Direct Electric Current

Król

Marycz

Kulig

et al. 2017

IJMS

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The aim of the study was to investigate the effect of using direct electric current (DC) of 0, 200, and 400 mA for five minutes on the physiochemical properties, cytotoxicity, antibacterial, and antioxidant activity of sodium alginate hydrosols with different sodium chloride concentrations. The pH, oxidation-reduction potential (ORP), electrical conductivity (EC), and available chlorine concentration (ACC) were measured. The effect of sodium alginate hydrosols treated with DC on Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Micrococcus luteus, Escherichia coli, Salmonella enteritidis, Yersinia enterocolitica, Pseudomonas fluorescence, and RAW 264.7 and L929 cells was investigated. Subsequently, the antioxidant properties of hydrosols were evaluated by determining the scavenging ability of 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH) and ferric reducing antioxidant power (FRAP). The results have shown that after applying 400 mA in hydrosol samples with 0.1% and 0.2% NaCl all tested bacteria were inactivated. The ACC concentration of C400 samples with NaCl was equal to 13.95 and 19.71 mg/L, respectively. The cytotoxicity analysis revealed that optimized electric field conditions and the addition of sodium chloride allow for the avoidance of toxicity effects on normal cells without disturbing the antibacterial effects. Due to the presence of oxidizing substances, the DPPH of variants treated with DC was lower than the DPPH of control samples.

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“…Among the many materials that could form the edible films, alginate is the appealing film forming compound, as it is non-toxic, biodegradable, and biocompatible (Zactiti and Kieckbusch 2009). Alginates are linear polymers comprising residues of α-Lguluronic (G) and β-D-mannuronic (M) present in variable proportions and sequences in the cell wall and intercellular space of brown algae and could be synthesized from microorganisms (Alboofetileh et al 2014). The edible films and coatings made from only one kind of natural film-forming polymer displays good properties in some aspects but are poor in the others.…”

Section: Introductionmentioning

confidence: 99%

Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage

2015

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The effects of alginate/carboxyl methylcellulose composite coating incorporated with clove essential oil on quality of silver carp fillet chilled storage (4 + 1°C) were examined over a period of 16 days. The control samples (c), alginate/carboxyl methylcellulose coating (C-A), alginate/ carboxyl methylcellulose composite coating incorporated with clove essential oil (with different concentration 1 and 1.5 %) (C-A + CEO1 % and C-A + CEO 15 % respectively) were analyzed by bacteriological (total viable counts (TVC) and total psychrotrophic counts (TPC)), biochemical (Peroxide value (PV), free fatty acid (FFA), total volatile base nitrogen (TVB-N), and pH) and sensory characteristics. Also, the efficacy of these treatments was investigated in control of the population of Eschershia coli O157:H7 inoculated in silver carp fillet. According to the obtained results, C-A + CEO 1.5 % showed lowest (p < 0.05) and acceptable biochemical, bacteriological and sensory characteristics attributes up to 16 days storage at 4°C compared to the others. Also, this treated sample was acceptable even at the end of the 16-day storage and it could reduce the population of E. coli O157:H7 below the acceptable level (<2) from day 4 until the end of the storage period. The results indicate Alginate/carboxyl methylcellulose composite coating with clove essential oil might be recommended as a preservative in the meat products.

show abstract

Antimicrobial activity of alginate/clay nanocomposite films enriched with essential oils against three common foodborne pathogens

Cited by 167 publications

References 35 publications

Seaweed based sustainable films and composites for food and pharmaceutical applications: A review

Seaweed based sustainable films and composites for food and pharmaceutical applications: A review

Cytotoxicity, Bactericidal, and Antioxidant Activity of Sodium Alginate Hydrosols Treated with Direct Electric Current

Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage

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