Effects of a lactoperoxidase–thiocyanate–hydrogen peroxide system on Salmonella enteritidis in animal or vegetable foods

Touch, Visalsok; Hayakawa, Shigeru; Yamada, Satoshi; Kaneko, S.

doi:10.1016/j.ijfoodmicro.2003.11.004

Cited by 70 publications

(48 citation statements)

References 37 publications

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“…This addition is necessary, due to amount of thiocyanate present in the milk not being enough to trigger the antimicrobial activity. Newer applications have been suggested for this enzyme, such as preservation of fruit juices (Touch et al, 2004), and also as coating of foodstuffs (Cissé et al, 2015). Lactoferrin, a GRAS, iron binding glycoprotein very abundant in milk also displays antimicrobial activity.…”

Section: Natural Antimicrobialsmentioning

confidence: 99%

Natural food additives: Quo vadis?

Carocho

Morales

Ferreira

2015

Trends in Food Science & Technology

421

254

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In a time where the public is more aware and interested with what they eat, natural additives have been gaining interest both from the food industries and the consumers.Some studies show that consumers prefer food prepared with natural additives rather than chemical ones, due to health reasons. Although quite promising, natural additives still face some drawbacks and limitations as well as conflicting information. In this manuscript, the most important natural additives are overviewed, as well as their use, benefits and risks. The future of these molecules along with new types of additives are also summarized. Keywords: natural food additives, antimicrobials, antioxidants, sweeteners, colorings Food as a basic needThe importance of food for mankind is undeniable; there is still no way of living without eating, therefore, this commodity is of utmost importance for the well-being of every man, woman and child across the world. Although the need to feed has maintained itself immutable across the ages, the way we consume foodstuffs has seen deep changes. From the local gatherers in the Paleolithic to the domestications of animals and vegetables there was a huge leap, only surpassed by the commercial trading of spices and other goods in the fifteenth century. Today, in modern countries food is produced in specific facilities and then transported to markets that can be within the same country or even in distant ones (Atkins and Bowler, 2001). Delivering food in good conditions from the production site to the consumer requires a great load of energy, either by refrigeration, controlled packaging or the use of additives to avoid spoilage and reduce food alteration. In a competitive global market, the least expensive method of food preservation is always favored, and in most cases, food additives are 3 chosen over the others. Furthermore, food additives are essential to enable the food industry to make food meet the increasingly challenging market and legal demands (Saltmarsh et al., 2013). Food additivesThe Codex Alimentarius defines a food additive as "any substance not normally consumed as a food itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result, (directly or indirectly) in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include contaminants, or substances added to food for maintaining or improving nutritional qualities, or sodium chloride" (Codex Alimentarius; Motarjemi, Moy and Todd, 2014). The Food and Drug Administration of the United States (FDA) defines a food additive as "any substance the intended use of which results or may reasonably be expected to result --directly or indirectly --in its becoming a component or otherwise aff...

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Section: Natural Antimicrobialsmentioning

confidence: 99%

Natural food additives: Quo vadis?

Carocho

Morales

Ferreira

2015

Trends in Food Science & Technology

421

254

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“…Not much information had been found on the application of lactoperoxidase in fruit juices. Until recently, it was used for the preservation of tomato juice and mongo fruits (Touch et al 2004, Le Nguyen et al 2005.…”

Section: Lactoperoxidasementioning

confidence: 99%

Emerging Preservation Methods for Fruit Juices and Beverages

Rupasinghe¹,

Yu²

2012

Food Additive

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“…Several studies have shown the effectiveness of this antimicrobial system against several germs, such as Salmonella enterica [17] and Escherichia coli O157:H7 [18].…”

Section: Introductionmentioning

confidence: 99%

Synergistic Effect of the Lactoperoxidase System and Cinnamon Essential Oil on Total Flora andSalmonellaGrowth Inhibition in Raw Milk

Abbes

Mansouri

Landoulsi

2018

Journal of Food Quality

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Despite its antibacterial and antipathogenic effects, the heat treatment of milk induces undesirable changes that can be noted in the overall properties of ultrahigh temperature (UHT) milk, such as changes in nutritional and organoleptic properties. Our goal is to find new nonthermal antibacterial technologies for the preservation of raw milk (RM). This study investigates the possible synergistic effect of using a combination of the lactoperoxidase system (LS) and 3 g mL −1 of cinnamon essential oil (cinnamon EO) to inactivate the total flora of milk and Salmonella Hadar (S. Hadar). The LS was activated with 30 mg L −1 sodium percarbonate and 14 mg L −1 of sodium thiocyanate. Using this approach, we obtained a synergistic effect with a complete inhibition of the activity of the total flora of the milk and . Hadar after 12 hours at 25 ∘ C. In addition, the attainment of synergy was defined when the inhibitory effect of the two compounds together was greater than the effect observed by each compound added alone. Moreover, the monitoring of the synergistic effect at 4 ∘ C for 5 days showed complete inhibition of total flora for 3 days and for . Hadar it was up to 5 days. To summarize, the current study clearly identified a new inhibitory combination that may be used in food-based applications.

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Effects of a lactoperoxidase–thiocyanate–hydrogen peroxide system on Salmonella enteritidis in animal or vegetable foods

Cited by 70 publications

References 37 publications

Natural food additives: Quo vadis?

Natural food additives: Quo vadis?

Emerging Preservation Methods for Fruit Juices and Beverages

Synergistic Effect of the Lactoperoxidase System and Cinnamon Essential Oil on Total Flora andSalmonellaGrowth Inhibition in Raw Milk

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