Coconut husk extract: antibacterial properties and its application for shelf‐life extension of Asian sea bass slices

Journal of Food Science

2019

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Impact of dielectric barrier discharge high‐voltage cold atmospheric plasma (DBD‐HVCAP) generated with the mixture of oxygen and argon (10:90) for various treatment times (2.5 to 10 min) on the qualities of Asian sea bass slices during 4 °C storage was investigated. Microbial load of slices treated with DBD‐HVCAP were lower than the control. The efficacy of bacteria reduction by DBD‐HVCAP was dependent on the treatment times (P < 0.05). Total viable bacteria count (TVBC) was more than 6.0 Log CFU/g at day 6 for the control kept in air. Slices treated with DBD‐HVCAP for all treatment times used had TVBC lower than the limit at day 12. Total volatile nitrogen base content (TVNB) as well as trimethylamine (TMA) content in slices treated with DBD‐HVCAP were lower than that of the control throughout the storage. TVNB as well as TMA contents were lower in HVCAP treated slices in a treatment time‐dependent manner. Nevertheless, lipid oxidation in samples treated with DBD‐HVCAP was higher than that of the control. Polyunsaturated fatty acids were decreased in slices treated with DBD‐HVCAP for more than 5 min after 12 days of storage. Therefore DBD‐HVCAP treatment for 5 min was demonstrated to be potential means for increasing the shelf‐life of Asian sea bass slices with minimal negative effect on chemical and sensory properties, in which they could be stored longer than 12 days at 4 °C. Practical Application Microbial inactivation capacity of dielectric barrier discharge high‐voltage cold atmospheric plasma (DBD‐HVCAP) has been documented with limited information on its application in extending the shelf‐life of foods. DBD‐HVCAP was demonstrated as an innovative technology for extending the shelf‐life of Asian sea bass slices, which could be implemented in seafood industries for assuring safety and extending shelf‐life of products. The shelf‐life of the slices treated with DBD‐HVCAP was extended to 12 days of storage at 4 °C as compared to the 6 days of the untreated counterpart.

Section: Impact Of Dbd-hvcap Treatment On Quality Of Asian Sea Bass Smentioning

confidence: 99%

Dielectric Barrier Discharge High Voltage Cold Atmospheric Plasma: An Innovative Nonthermal Technology for Extending the Shelf‐Life of Asian Sea Bass Slices

Journal of Food Science

2019

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“…Han et al () and Lu, Patil, Keener, Cullen, and Bourke () documented that the mode of bacterial inactivation by plasma generated using atmospheric air varied with the type of bacteria. GPB are more resilient to antimicrobial agent treatment, which is attributed to their cell wall containing several layers of peptidoglycan in comparison with GNB with single layer of peptidoglycan and several layers of lipopolysaccharide (Olatunde, Benjakul, & Vongkamjan, , ). Modes of bacteria inactivation demonstrated by plasma produced by either closed reactors or jets cold plasma using atmospheric air have been comprehensively reported (Han et al, ; Smet et al, ), However, no information on inactivation mechanism toward bacteria, particularly Vibrio parahaemolyticus , Pseudomonas aeruginosa , and Listeria monocytogenes , which are common food spoilage and safety indicators by dielectric barrier discharge (DBD) cold plasma generated using the mixture of argon and oxygen exists.…”

Section: Introductionmentioning

confidence: 99%

“…Han et al (2016) and Lu, Patil, Keener, Cullen, and Bourke (2014) documented that the mode of bacterial inactivation by plasma generated using atmospheric air varied with the type of bacteria. GPB are more resilient to antimicrobial agent treatment, which is attributed to their cell wall containing several layers of peptidoglycan in comparison with GNB with single layer of peptidoglycan and several layers of lipopolysaccharide (Olatunde, Benjakul, & Vongkamjan, 2018, 2019c.…”

Section: Introductionmentioning

confidence: 99%

Dielectric barrier discharge cold atmospheric plasma: Bacterial inactivation mechanism

2019

Journal of Food Safety

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The mechanisms of inactivation against Gram‐negative bacteria (GNB) including Pseudomonas aeruginosa, Escherichia coli, and Vibrio parahaemolyticus, and Gram‐positive bacteria (GPB) involving Listeria monocytogenes and Staphylococcus aureus, by dielectric barrier discharge cold atmospheric plasma were elucidated. Both GNB and GPB were exposed to treatment with cold plasma produced from argon/oxygen mixture (90:10) as the working gas for different treatment times (1, 2.5, and 5 min). Survival counts were reduced with augmenting treatment time (TT; p < .05). All tested bacteria were not detected after TT of 5 min. There was an irreversible poration in cell wall of GNB. Meanwhile, GPB were partially shrunken after TT of 5 min. Therefore, irreversible cell wall damage, oxidation, and release of intracellular compounds including lipids, proteins and DNA were the proposed mode of action of cold plasma against GNB, whereas, oxidation and release of intracellular components played a major role in GPB. Practical applications This current research provides background knowledge about the bacterial inactivation efficacy of cold plasma, which could be used as a nonthermal technology for assuring food safety and for extending the shelf‐life of food.

“…Many phenolic compounds (more than 800), existing in diverse forms such as aglycone, methylated, and glycosides derivatives have been extracted from different parts of plant (Ahmed et al., ). In addition to antibacterial and antioxidant properties, which makes them an interesting candidate for food preservation (Mazandrani, Javadian, & Bahram, ; Olatunde, Benjakul, & Vongkamjan, ), plant extracts have created their niche for pharmaceutical and medical uses as anticancer, cardioprotective agent, anti‐inflammation, antiproliferative, and immune system promoting agents, etc. (Tungmunnithum et al., ).…”

Section: Introductionmentioning

confidence: 99%

“…Phlobatannins, tannic acid, flavonoids, as well as tannins have been reported in ethanolic extract prepared from coconut husk (ECHE), which contributed significantly to the excellent antioxidant activities (Buamard & Benjakul, ). The proliferation of Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa , and Vibrio parahaemolyticus was greatly inhibited by ECHE (Olatunde et al., ). However, the use of ECHE in food has not been fully exploited due to its inherent dark brown color, Olatunde, Benjakul, and Vongkamjan () documented color changes with increasing concentration of ECHE when Asian sea bass slices (ASBS) were treated with the extract.…”

Section: Introductionmentioning

confidence: 99%

Liposomal Encapsulated Ethanolic Coconut Husk Extract: Antioxidant and Antibacterial Properties

Journal of Food Science

et al. 2019

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Characteristics of liposomal encapsulated ethanolic coconut husk extract (LE-ECHE) prepared using two levels of lipid phase (LP) containing soybean phosphatidylcholine/cholesterol mixture of 4:1 mol ratio (60 and 80 µmol/mL) and two ECHE concentrations (1% and 2%) were investigated. Poly-dispersity index, zeta-potential, and particle size of LE-ECHE samples were 0.22% to 0.28%, −70.4 to −53.63 mV, and 232 to 697.65 nm, respectively. Encapsulation efficiency of all samples was 75.25% to 90.11%. LE-ECHE prepared with LP content of 60 µmol/mL and 1% ECHE (LP60-EC1) was milky, whereas UN-EC1 (un-encapsulated ECHE) was brownish in color. ECHE retained its antioxidant activity even after entrapment in liposome, although higher activity was recorded for UN-EC1. Encapsulation of ECHE in liposome enhanced antibacterial properties of ECHE. Hence, LP60-EC1 showed promising potential as a delivery based system for lowering dark color, a drawback associated with ECHE as well as improving the antibacterial properties of ECHE.Practical Application: Ethanolic coconut husk extract (ECHE) contains polyphenols with diverse biological activities such as antimicrobial and antioxidant properties. However, there are limited applications of ECHE in food industries, mainly because of its distinctive dark brown color. A homogeneous and stable liposomal system was demonstrated to be an efficient delivery based system for ECHE. Remarkably, antimicrobial property of ECHE was enhanced with liposomal encapsulation, whereas antioxidant activities of ECHE were retained. Also, liposomal encapsulation was shown as the potential technique to mask the undesirable dark brown, a drawback associated with ECHE for wider application.