Effects of <scp>ZnO</scp> nanoparticle‐coated packaging film on pork meat quality during cold storage

Suo, Biao; Li, Huarong; Wang, Yuexia; Li, Zhen; Zhili, Pan; Ai, Zhilu

doi:10.1002/jsfa.8003

Cited by 56 publications

(35 citation statements)

References 33 publications

(62 reference statements)

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“…The cell morphology of S. aureus after 90 days of storage at -18°C and 2 h of resuscitation at 37°C was compared with late exponential phase cells as described in our previously reported method ( Suo et al, 2017 ). The cells were washed twice using phosphate-buffered saline (PBS) and fixed overnight with 4% glutaraldehyde.…”

Section: Methodsmentioning

confidence: 99%

Comparative Proteomic and Morphological Change Analyses of Staphylococcus aureus During Resuscitation From Prolonged Freezing

Suo

Yang

Wang³

et al. 2018

Front. Microbiol.

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When frozen, Staphylococcus aureus survives in a sublethally injured state. However, S. aureus can recover at a suitable temperature, which poses a threat to food safety. To elucidate the resuscitation mechanism of freezing survived S. aureus, we used cells stored at -18°C for 90 days as controls. After resuscitating the survived cells at 37°C, the viable cell numbers were determined on tryptic soy agar with 0.6% yeast extract (TSAYE), and the non-injured-cell numbers were determined on TSAYE supplemented with 10% NaCl. The results showed that the total viable cell number did not increase within the first 3 h of resuscitation, but the osmotic regulation ability of freezing survived cells gradually recovered to the level of healthy cells, which was evidenced by the lack of difference between the two samples seen by differential cell enumeration. Scanning electron microscopy (SEM) showed that, compared to late exponential stage cells, some frozen survived cells underwent splitting and cell lysis due to deep distortion and membrane rupture. Transmission electron microscopy (TEM) showed that, in most of the frozen survived cells, the nucleoids (low electronic density area) were loose, and the cytoplasmic matrices (high electronic density area) were sparse. Additionally, a gap was seen to form between the cytoplasmic membranes and the cell walls in the frozen survived cells. The morphological changes were restored when the survived cells were resuscitated at 37°C. We also analyzed the differential proteome after resuscitation using non-labeled high-performance liquid chromatography–mass spectrometry (HPLC-MS). The results showed that, compared with freezing survived S. aureus cells, the cells resuscitated for 1 h had 45 upregulated and 73 downregulated proteins. The differentially expressed proteins were functionally categorized by gene ontology enrichment, KEGG pathway, and STRING analyses. Cell membrane synthesis-related proteins, oxidative stress resistance-related proteins, metabolism-related proteins, and virulence factors exhibited distinct expression patterns during resuscitation. These findings have implications in the understanding of the resuscitation mechanism of freezing survived S. aureus, which may facilitate the development of novel technologies for improved detection and control of foodborne pathogens in frozen food.

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Section: Methodsmentioning

confidence: 99%

Comparative Proteomic and Morphological Change Analyses of Staphylococcus aureus During Resuscitation From Prolonged Freezing

Suo

Yang

Wang³

et al. 2018

Front. Microbiol.

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“…[84] Thus, the application of packaging nanocomposite containing ZnO nanofillers possesses strong application potential for perishable or short shelf-life products such as fresh juice, [84] vegetable or fruit and meat-based products. [82,117] The multifunctional properties can be expected from ZnO NPs such as antimicrobial activity as the primary property as well as light blocking, barrier, and thermal as the secondary properties. [118] Packaging disposal, as a main waste in landfill, is still a big challenge in the waste management so that active packaging bionanocompsoite can not only prolong the shelf life of fresh food but also reduce the food packaging disposal.…”

Section: Future Prospects and Challengesmentioning

confidence: 99%

ZnO Nanostructures in Active Antibacterial Food Packaging: Preparation Methods, Antimicrobial Mechanisms, Safety Issues, Future Prospects, and Challenges

Kim

Karthika

Gopinath

et al. 2020

Food Reviews International

229

119

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Packaging of food products is one of the most important stages of the food supply chain. Nano-size materials for packing food substances with appropriate properties result in better packaging performance and longer food shelf-life. In this review, the application of ZnO nano-size in active packaging of foods is discussed to identify gaps in applications for food packaging and safety. First, the crystal structures and morphologies of modified ZnO nanoparticles (ZnO NPs) are presented, and their synergistic effects on antimicrobial activities are discussed. This review also provides an overview of antimicrobial packaging containing ZnO NPs with a focus on preparation methods, antimicrobial mechanisms, and recent progress in packaging applications. The generation of reactive oxygen species (ROS) is the primary antimicrobial mechanism, which can be varied depending on morphology and size. Generally, ZnO NPs can inactivate fungi or Gram-positive and Gram-negative bacteria growth, which reduce the risk of cross-contamination, thereby extending the shelf life of products. Notably, the health concerns and hazards regarding the safety and migration of ZnO NPs application are also elaborated. Unintentional migration, inhalation, skin penetration, and ingestion may result in human health hazards. Therefore, to provide safety regulations, further investigations such as case by case study are recommended. KEYWORDSZinc oxide nanostructure; shelf life; safety; antimicrobial activity; food packaging CONTACT Jongchul Seo

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“…According to the previously reported method [45], a cover glass was placed in a 6-well microtitration plate, and S. typhimurium bacteria and certain nutrients were added for overnight coculture. Different concentrations of BITC were added until the final concentrations reached 1/4 MIC and 1/8 MIC.…”

Section: Scanning Electron Microscopy (Sem)mentioning

confidence: 99%

Transcriptomic Analysis, Motility and Biofilm Formation Characteristics of Salmonella typhimurium Exposed to Benzyl Isothiocyanate Treatment

Niu

Wang

et al. 2020

IJMS

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Salmonella typhimurium (S. typhimurium) is a common foodborne pathogen that not only causes diseases and contaminates food, but also causes considerable economic losses. Therefore, it is necessary to find effective and feasible methods to control S. typhimurium. In this study, changes in S. typhimurium after treatment with benzyl isothiocyanate (BITC) were detected by transcriptomics to explore the antibacterial effect of BITC at subinhibitory concentration. The results showed that, in contrast to the control group (SC), the BITC-treated group (SQ_BITC) had 197 differentially expressed genes (DEGs), of which 115 were downregulated and 82 were upregulated. We screened out eight significantly downregulated virulence-related genes and verified gene expression by quantitative Real-time Polymerase Chain Reaction (qRT-PCR). We also selected motility and biofilm formation to observe the effects of BITC on the other virulence related factors of S. typhimurium. The results showed that both swimming and swarming were significantly inhibited. BITC also had a significant inhibitory effect on biofilm formation, and showed an effect on bacterial morphology. These results will be helpful for understanding the mechanism of the antibacterial action of BITC against S. typhimurium and other foodborne pathogens.

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Effects of ZnO nanoparticle‐coated packaging film on pork meat quality during cold storage

Abstract: ZnO nanoparticle-coated film helps retain the quality of pork meat during cold storage by increasing the occurrence of microorganism injury. © 2016 Society of Chemical Industry.

Cited by 56 publications

References 33 publications

Comparative Proteomic and Morphological Change Analyses of Staphylococcus aureus During Resuscitation From Prolonged Freezing

Comparative Proteomic and Morphological Change Analyses of Staphylococcus aureus During Resuscitation From Prolonged Freezing

ZnO Nanostructures in Active Antibacterial Food Packaging: Preparation Methods, Antimicrobial Mechanisms, Safety Issues, Future Prospects, and Challenges

Transcriptomic Analysis, Motility and Biofilm Formation Characteristics of Salmonella typhimurium Exposed to Benzyl Isothiocyanate Treatment

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