Control of Listeria Monocytogenes and Escherichia coli O157:H7 Inoculated on Fish Fillets Using Alginate Coating Containing Lactoperoxidase System and Zataria multiflora Boiss Essential Oil

Sharifi, Fateme; Khanzadi, Saeid; Hashemi, Mohammad; Azizzadeh, Mohammad

doi:10.1080/10498850.2017.1375057

Cited by 36 publications

(37 citation statements)

References 26 publications

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“…The TVC in ALG samples was significantly higher than that in Con samples probably due to the protective effect of alginate coating without antibacterial. A similar result was previously reported by Sharifi et al () about the effect of alginate on controlling inoculated L. monocytogenes on the surface of fish fillets with alginate coating containing the lactoperoxidase system and ZEO.…”

Section: Resultssupporting

confidence: 90%

“…For microbial enumeration, a 10 g fish sample was placed in 90 ml of 0.1% sterile peptone water and homogenized using a stomacher for 1 min at a speed of 2,000 g (Seward Ltd.). Serial dilutions of 1:10 were prepared in sterile peptone water (0.1%) and well plated (10 μl) on media cultures using the drop plate method (Sharifi et al, ). The total viable count (TVC) was determined by nutrient agar after incubation at 37°C for 24 hr (Jasour, Ehsani, Mehryar, & Naghibi, ).…”

Section: Methodsmentioning

confidence: 99%

“…Recent studies have evidenced shelf life extension using alginate solutions as edible coating with essential oils (EOs) in meat and seafood products, such as northern snakehead (Lu, Ding, Ye, & Liu, ; Lu, Liu, Ye, Wei, & Liu, ), salmon (Datta, Janes, Xue, Losso, & Peyre, ; Neetoo, Ye, & Chen, ), rainbow trout (Hamzeh & Rezaei, ; Sharifi, Khanzadi, Hashemi, & Azizzadeh, ), bream (Song, Liu, Shen, You, & Luo, ), chicken (Raeisi et al, ) and pork (Yu, Li, Xu, & Zhou, ).…”

Section: Introductionmentioning

confidence: 99%

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Alginate coarse/nanoemulsions containing Zataria multiflora Boiss essential oil as edible coatings and the impact on microbial quality of trout fillet

et al. 2020

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In this study, the effect of edible coarse/nanoemulsions of alginate as coating containing Zataria multiflora Boiss essential oil (ZEO) on the microbial quality of fish fillets was investigated at three concentrations (i.e. 0.25%, 0.5% and 1% [w/v]) in 16 days of storage at 4°C. Moreover, a comparison was made between the fabricated coarse emulsion and nanoemulsion coatings by particle size and polydispersity index analyses. Sample analysis was performed with regard to total viable count (TVC), total psychrophilic count (TPC), hydrogen sulphide‐producing bacteria count (HSC) and Enterobacteriaceae count (ENC) on days 0, 4, 8, 12 and 16. According to the findings, all the samples showed increased microbial counts during the storage periods. The highest reduction rates of TVC (about 2 log CFU/g), TPC (about 1 log CFU/g), HSC (about 1.5 log CFU/g) and ENC (about 3 log CFU/g) were observed in the nanoemulsion of alginate containing 1% w/v ZEO (NE 1%) samples, compared with alginate and control samples. The microbial growth was significantly inhibited in all treatments, compared with that in the control (p < .05). Accordingly, it can be concluded that nanoemulsion coating was more effective than coarse emulsion to prolong the durability of fish fillets and revealed a faster and greater inhibition of microbial flora, compared with coarse emulsions during the storage time.

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Section: Resultssupporting

confidence: 90%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Alginate coarse/nanoemulsions containing Zataria multiflora Boiss essential oil as edible coatings and the impact on microbial quality of trout fillet

et al. 2020

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“…On the other hand, it has been reported that lactoperoxidase system (LPOS), alone and in combination with some plants and their derivatives, can provide beneficial effects for the food industry. For instance, Sharifi, Khanzadi, Hashemi, and Azizzadeh () reported that Zataria multiflora Boiss EO and LPOS, when used in combination in alginate solution, had stronger antibacterial effects against L. monocytogenes and E. coli O157:H7 in rainbow trout fillets during 16 days of storage in comparison with each alone.…”

Section: Resultsmentioning

confidence: 99%

“…For instance, Sharifi, Khanzadi, Hashemi, and Azizzadeh (2017) reported that Zataria multiflora Boiss EO and LPOS, when used in combination in alginate solution, had stronger antibacterial effects against L. monocytogenes and E. coli O157:H7 in rainbow trout fillets during 16 days of storage in comparison with each alone.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

Saravani

Ehsani

Aliakbarlu

et al. 2019

Food Science & Nutrition

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This study aimed to prepare an inhibitory edible coating for Gouda cheese based on whey protein containing lactoperoxidase system ( LPOS ) and Bunium persicum essential oil ( EO ) in order to control postpasteurization contamination. Using a full factorial design, the effects of LPOS and EO on microbiological characteristics and chemical indices of manufactured Gouda cheeses were evaluated during 90 days of storage time. Listeria , lactic acid bacteria , Enterobacter , Escherichia , and Pseudomonas species were considered as potential pathogenic and spoilage indicators of produced Gouda cheese samples. Chemical properties of cheeses were assessed using the free fatty acid, peroxide value, and thiobarbituric acid experiments. The results showed that bacteria counts remained constant in cheese samples coated with EO and also EO – LPOS . However, the survival of gram‐positive lactic acid bacteria and Enterobacter spp. was more pronounced in LPOS ‐based coating. The most effective treatments on oxidation stability parameters in cheese samples were EO ‐ and EO – LPOS coatings. By the addition of B. persicum EO and LPOS , further inhibition of the lipid oxidation of the cheese samples was achieved. Lipolysis, as a result of lipid degradation, was more pronounced in the control, whey‐coated, and whey– LPOS ‐coated samples in comparison with whey– EO ‐ and whey– EO – LPOS ‐coated samples during the final days of storage time. These results indicate that antibacterial, lipid oxidation, and oxygen barrier properties of the coatings were developed by the addition of B. persicum EO and LPOS .

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Impact of alginate coating combined with free and nanoencapsulated Carum copticum essential oil on rainbow trout burgers

Hashemi

Adibi

Hojjati

et al. 2022

Food Science & Nutrition

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Control of Listeria Monocytogenes and Escherichia coli O₁₅₇:H₇ Inoculated on Fish Fillets Using Alginate Coating Containing Lactoperoxidase System and Zataria multiflora Boiss Essential Oil

Cited by 36 publications

References 26 publications

Alginate coarse/nanoemulsions containing Zataria multiflora Boiss essential oil as edible coatings and the impact on microbial quality of trout fillet

Alginate coarse/nanoemulsions containing Zataria multiflora Boiss essential oil as edible coatings and the impact on microbial quality of trout fillet

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

Impact of alginate coating combined with free and nanoencapsulated Carum copticum essential oil on rainbow trout burgers

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