Effective control of antibiotic resistance using a sonication-based combinational treatment and its application to fresh food

Ko, Eun-Jin; Bai, Jaewoo

doi:10.1016/j.ultsonch.2022.106198

Cited by 3 publications

(3 citation statements)

References 69 publications

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“…This response was similar to that of fresh Bacillus culture (8 log CFU g À1 ), as previously reported by Khullar et al (2022). Although several reports insisted that heat treatment could induce antibiotic and antimicrobial resistance in cells (James et al, 2021;Ko & Bai, 2022), the results from this study demonstrated that the drying process did not deleteriously affect AMR and/or ARGs properties of Bacillus 63-11 strain.…”

Section: Effect Of Drying On General Probiotic Properties Of Bacillus...supporting

confidence: 89%

Development of microencapsulated dried Bacillus sp. 63‐11 with enhanced shelf stability and bioactivity for use as a food supplement

Khullar,

Karami,

Prakitchaiwattana

2024

Int J of Food Sci Tech

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SummaryThe impact of drying and encapsulation of Bacillus sp. 63‐11 on stability and bioactive properties was explored, by using modified starch (MS) or maltodextrin (MD); via freeze drying (FD) or hot‐air drying (HD). Significantly improved viability and appearance were observed in HD‐dried cells as compared to FD. HD‐MD cells exhibited 2 log CFU higher viability, lower contamination, and deeper pigmentation than HD‐MS, and superior gastrointestinal tolerance as compared to fresh cells during storage, enhanced it's probiotic potential. HD‐MD cells also exhibited dose‐dependent antibiotic susceptibility, strong antagonistic activities and consistently high antioxidant activity, i.e., Trolox equivalent antioxidant capacity at 0.4 g/mL. Additional shelf‐life testing in five food models for 90 days revealed remarkable bio‐preservative potential, particularly in high‐fat models. The study highlights the impact on probiotic potential and bioactivity of hot air‐dried encapsulated Bacillus species.

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Section: Effect Of Drying On General Probiotic Properties Of Bacillus...supporting

confidence: 89%

Development of microencapsulated dried Bacillus sp. 63‐11 with enhanced shelf stability and bioactivity for use as a food supplement

Khullar,

Karami,

Prakitchaiwattana

2024

Int J of Food Sci Tech

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“…Additionally, the study challenges the notion that heat treatment necessarily leads to deleterious effects on antibiotic and antimicrobial resistance in bacteria, as suggested in previous report (Ko & Bai, 2022). This observation suggests that the drying and wet coating processes employed in the production of probiotic jelly candies did not adversely affect the antimicrobial resistance properties of Bacillus 63‐11, providing valuable insights into the safety and efficacy of such products.…”

Section: Resultsmentioning

confidence: 53%

Probiotic orange Bacillus‐infused jelly candies: development and effect on food borne, oral pathogen and commercial probiotics

Khullar,

Nayem,

Kanyakam

et al. 2024

Int J of Food Sci Tech

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SummaryThis research presents a novel approach to develop pigmented probiotic jelly candies by incorporating an orange pigment‐producing Bacillus 63‐11 strain, encapsulated with surface maltodextrin (MDs) or internal coating maltodextrin (MDi) or sodium alginate (SA). The study evaluated the impact of different coating methods on probiotic activities, antagonistic effects, physical properties and consumer acceptance. Results indicated that coating methods did not compromise the probiotic and antagonistic properties of the Bacillus 63‐11 strain. Over a 6‐month period, all coating methods exhibited increased water activity with minimal microbiological changes. MD‐coated candies demonstrated optimal probiotic viability, tolerance and sensory appeal, emphasising colour preferences. SA‐coated candies exhibited lower viability but superior texture. This study demonstrated the successful development of an unconventional jelly candy prototype with implications for commercialisation. The findings underscore the pivotal role of coating material and method in influencing crucial aspects of the candy, offering valuable insights for the market potential of such innovative products.

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“…Carrots were obtained from the local market (Yangling, China) and stored at 4 °C, and were prepared according to the method of Ko et al [27] with slight modifications. The carrots were cut into slices of 2.0 × 2.0 × 0.5 cm before sprayed with 75% ( v / v ) alcohol, then was irradiated with UV-C for 10 min and were kept untill dry.…”

Section: Methodsmentioning

confidence: 99%

Antibacterial effect of ultrasound and β-citronellol against Listeria monocytogenes and its application in carrot preservation

Li,

Sun,

Kong

et al. 2024

Ultrasonics Sonochemistry

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Effective control of antibiotic resistance using a sonication-based combinational treatment and its application to fresh food

Cited by 3 publications

References 69 publications

Development of microencapsulated dried Bacillus sp. 63‐11 with enhanced shelf stability and bioactivity for use as a food supplement

Development of microencapsulated dried Bacillus sp. 63‐11 with enhanced shelf stability and bioactivity for use as a food supplement

Probiotic orange Bacillus‐infused jelly candies: development and effect on food borne, oral pathogen and commercial probiotics

Antibacterial effect of ultrasound and β-citronellol against Listeria monocytogenes and its application in carrot preservation

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