Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: In vitro and in vivo studies

Ponce, Alejandra Graciela; Roura, Sara I.; Valle, C.E. del; Moreira, M.R.

doi:10.1016/j.postharvbio.2008.02.013

Cited by 311 publications

(173 citation statements)

References 27 publications

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“…One inconvenience of EO direct application on surfaces by dipping, powdering, or spraying is that antimicrobial compounds can be neutralized or diffuse rapidly from the surface into the product [30]. Our results demonstrate that edible films can serve as carriers releasing EO onto the surface controlling bacterial growth and reducing diffusion into the agar since the EO chemically forms part of the structure of the film and interacts with the polymer and the plasticizer [31].…”

Section: Resultsmentioning

confidence: 85%

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Navarro-Cruz

Ochoa‐Velasco

Caballero-Alvarez

et al. 2018

Journal of Food Quality

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e aim of this work was to evaluate the e ect of pH and Mexican oregano essential oil (MOEO) added to carboxymethyl cellulose (CMC) and starch (S) edible lms on Listeria monocytogenes and Staphylococcus aureus. CMC and S edible lms were formulated with di erent concentrations (0%, 0.25%, 0.50%, 0.75%, and 1%) of MOEO at di erent pH (5, 6, or 7). Antimicrobial assay was performed. Inhibition curves were tted to the Fermi model. Signi cant di erences (p < 0.05) were found in t c (time to reduce 50% of microbial population) and a (slope of the curve around t c ), being lower at acidic pH. For L. monocytogenes, CMC lms exhibited a higher antimicrobial e ectiveness (0.50% of MOEO) compared to S lms which need a higher concentration of MOEO (0.75%). S. aureus was inhibited with CMC lms at 0.50% MOEO and pH 5 and 6. Microbial modeling has allowed estimating key intrinsic factors as pH and MOEO concentration with the synergistic e ect against two important food-borne pathogens.

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Section: Resultsmentioning

confidence: 85%

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Navarro-Cruz

Ochoa‐Velasco

Caballero-Alvarez

et al. 2018

Journal of Food Quality

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“…In recent years, due to withdrawal of conventional chemical fungicides from the market, vast efforts have been shifted to biocontrol, fungicide mixture [17][18][19] or naturally occurring fungicides, especially those derived from medicinal plants [6,7]. Here, both berberine and chitosan belong to natural compounds.…”

Section: Discussionmentioning

confidence: 99%

“…In recent years, natural fungicides from medicinal plants have been greatly investigated [6,7]. Our previous study reported the notable inhibition of berberine against M. fructicola [8].…”

Section: Introductionmentioning

confidence: 99%

Disease control during peach preservation with a berberine-chitosan composite membrane

Yan¹,

Tian³

2012

Fruits

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Disease control during peach preservation with a berberine-chitosan composite membrane.Abstract -Introduction. Peach brown rot caused by the fungus Monilinia fructicola is a major disease leading to considerable economic loss during storage. Our previous study uncovered the striking inhibition of the natural alkaloid berberine against M. fructicola. Materials and methods. A berberine-chitosan composite membrane (BCCM) able to slowly release berberine was prepared and used for peach preservation. The examined fruits were stored at 4°C and treated as follows: (I) control fruits without packaging; (ii) fruits that were transiently immersed in pre-solidified BCCM liquid and taken out; (iii) fruit coating either with a BCCM, or with a membrane containing chitosan only (without berberine), and (iv) fruit coating with a PVC membrane. Results and discussion. The group immersed in BCCM showed a high infection rate due to the cytotoxicity of acetic acid, but the coating group showed only a 10% infection rate after 40 days of storage. Moreover, the BCCM-coating group showed a significantly lower infection rate than that coated with chitosan membrane (without berberine), clearly indicating the antimicrobial activity of berberine therein. Consequently, packed in BCCM and stored at 4°C, peach fruits could be well preserved over 40 days with very low infection. Conclusion. Considering its safety and low cost, the berberine-containing chitosan composite membrane could be applicable in controlling diseases during peach storage.China / Prunus persica / peaches / storage / disease control / Monilinia fructicola / postharvest technology / coating / membranes Protection sanitaire de la pêche en cours de stockage à l'aide d'une membrane composite de berbérine-chitosane.Résumé -Introduction. La pourriture brune de la pêche causée par le champignon Monilinia fructicola est une maladie grave entraînant une perte économique considérable pendant le stockage. L'une de nos études précédentes avait mis en évidence l'inhibition surprenante de la berbérine, alcaloïde naturel, contre M. fructicola. Matériel et méthodes. Une membrane composite de berbérine-chitosane (BCCM) capable de libérer lentement de la berbérine a été préparée et utilisée pour la protection de pêches. Les fruits étudiés ont été stockés à 4°C et ont subi les traitements suivant : (i) fruits témoins sans emballage; (ii) fruits transitoirement immergés dans une solution de BCCM pré-solidifiée, puis sortis; (iii) fruits revêtus soit avec une membrane BCCM, soit avec une membrane à base de chitosane seule (sans berbérine), et (iv) fruits revêtus avec un film de PVC. Résultats et discussion. Les fruits immergés dans une solution de BCCM ont montré un taux d'infection élevé du fait de la cytotoxicité de l'acide acétique présent dans le liquide, mais les fruits avec revêtement n'ont présenté que 10 % de fruits infectés après 40 jours de stockage. De plus, les fruits revêtus d'une membrane BCCM ont présenté un taux d'infection significativement plus faible que celui des fruits revêt...

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“…Ponce et al (2008) observed an improved of the antioxidant protection of the minimally processed squash using chitosan enriched with essential oils. Song et al (2010) observed a retarded of fish spoilage using alginate-based edible coating containing vitamin C and tea polyphenols for shelf life extension.…”

Section: Antioxidantsmentioning

confidence: 94%

Edible coatings as encapsulating matrices for bioactive compounds: a review

et al. 2014

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Edible coatings can extend the shelf-life of many foods, controlling moisture and solute migration, gas exchange and oxidative reaction rates. Besides, edible coatings can be used as carriers of bioactive compounds to improve the quality of food products such as antioxidants, antimicrobials, flavors and probiotics. These approaches can be useful to extend shelflife as well as provide a functional product. When edible coatings are used as a matrix holding bioactive compounds remarkable benefits arise; off odors and flavors can be masked, bioactive compounds are protected from the environment, and controlled release is allowed. In this sense, the present review will be focused on analyzing the potential use of encapsulation with edible coatings to incorporate bioactive compounds, solving the disadvantages of direct application.

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Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: In vitro and in vivo studies

Cited by 311 publications

References 27 publications

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Effect of pH and Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Carboxymethyl Cellulose and Starch Edible Films on Listeria monocytogenes and Staphylococcus aureus

Disease control during peach preservation with a berberine-chitosan composite membrane

Edible coatings as encapsulating matrices for bioactive compounds: a review

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