Essential oils as food eco-preservatives: Model system studies on the effect of temperature on limonene antibacterial activity

Hąc-Wydro, Katarzyna; Flasiński, Michał; Romanczuk, Karolina

doi:10.1016/j.foodchem.2017.05.051

Cited by 62 publications

(45 citation statements)

References 28 publications

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“…Intracellular material leakage is a general phenomenon results in cell death. The hydrophobic nature of EOs could interfere with bacterial lipid membrane resulting in increased permeability of the cell constituents [102,103], which is in agreement with other phenolic compounds [104,105,106,107]. So far, most studies concerning the antimicrobial action mode of EOs have been carried out on bacteria, while less is known about their effects on molds and yeast.…”

Section: Natural Preservatives For Fishmentioning

confidence: 90%

Review on Natural Preservatives for Extending Fish Shelf Life

Mei

Xie

2019

Foods

173

120

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Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, consumer preferences for natural preservatives and concerns about the safety of synthetic preservatives have prompted the food industry to search natural preservatives. Natural preservatives from microorganisms, plants, and animals have been shown potential in replacing the chemical antimicrobials. Bacteriocins and organic acids from bacteria showed good antimicrobial activities against spoilage bacteria. Plant-derived antimicrobials could prolong fish shelf life and decrease lipid oxidation. Animal-derived antimicrobials also have good antimicrobial activities; however, their allergen risk should be paid attention. Moreover, some algae and mushroom species can also provide a potential source of new natural preservatives. Obviously, the natural preservatives could perform better in fish storage by combining with other hurdles such as non-thermal sterilization processing, modified atmosphere packaging, edible films and coatings.

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Section: Natural Preservatives For Fishmentioning

confidence: 90%

Review on Natural Preservatives for Extending Fish Shelf Life

Mei

Xie

2019

Foods

173

120

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“…Natural ingredients in many plants can kill or inhibit the growth of harmful microorganisms in food. There is an increased interest focusing on essential oils as alternative agents for the control of food corruption and harmful microbial reproduction [ 8 , 9 , 10 ]. A number of reports have demonstrated the antibacterial properties of the SAEO [ 11 , 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Selective Encapsulation of Hydroxypropyl-β-cyclodextrin on Components and Antibacterial Properties of Star Anise Essential Oil

2018

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Star anise essential oil (SAEO) is a plant essential oil with good antibacterial activity, but its applications are limited due to its high volatility, strong smell, and unstable physical and chemical properties. The effect of selective encapsulation of SAEO by hydroxypropyl-β-cyclodextrin (HPCD) on its compositions, volatility stability and antibacterial activity was investigated. The GC-MS results indicated that the compositions reduced and content of the compositions of SAEO changed after encapsulation. Most of the components in SAEO were successfully encapsulated by HPCD, which can be supported by data from FTIR and 1H NMR. According to the molecular modeling results, the three guest molecules (trans-anethole, estragole and trans-foeniculin) were all docked in the cavity of HPCD on the isoallyl (or allyl) side. The volatile stability of SAEO before and after encapsulation was evaluated by electronic nose, and the results confirmed that encapsulation significantly reduced the irritating smell of SAEO and makes the clathrate have a sustained release effect. Furthermore, in the antibacterial test, the selective encapsulation of HPCD improved the inhibition effect of SAEO on Rhizopus stolonoifer, Saccharomyces cerevisiae, and E. coli and its antibacterial stability in 24 h.

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“… Park et al (2008) reported that the essential oil extracted from chopi exhibited antimicrobial activity against Bacillus cereus , Staphylococcus aureus , Salmonella cholerawsuis , and Vibrio parahaemolyticus with limonene as the major compound. The antimicrobial activity of limonene has been confirmed in model bacteria membranes through membrane fluidization ( Hąc-Wydro et al, 2017 ).…”

Section: Resultsmentioning

confidence: 99%

Effect of Ground Chopi (Zanthoxylum piperitum) on Physicochemical Traits and Microbial Community of Chicken Summer Sausage during Manufacture

Utama

Park

Kim³

et al. 2018

Korean J Food Sci Anim Resour

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Changes in microbial community and physicochemical traits of chicken summer sausage made from spent layer thigh added with different level (0%, 0.1%, 0.3%, and 0.5% w/w) of ground chopi (Zanthoxylum piperitum) during manufacture were analyzed. The microbial community was profiled and analyzed by sequencing 16S rRNA gene using Illumina MiSeq. Samples were taken from raw sausage batter, after 15 h of fermentation, 8 h of cooking including cooling down, and 7 d of drying. The final pH of the sausage was reduced by the addition of ground chopi. However, no clear effect on water activity was observed. Ground chopi inhibited the development of red curing color after fermentation as it exhibited antimicrobial effect. However, the effect on species richness and microbial composition after cooking was unclear. Ground chopi delayed lipid oxidation during manufacture and the effect was dependent on the addition level. Fermentation reduced the species richness with a dominancy of lactic acid bacteria. The profile of microbiota in the raw batter was different from other stages, while the closest relationship was observed after cooking and drying. Proteobacteria was predominant, followed by Firmicutes and Bacteroidetes in raw samples. Firmicutes became dominating after fermentation and so forth, whereas other predominant phylum decreased. At genus level, unclassified Lactobacillales was the most abundant group found after fermentation and so forth. Therefore, the overall microbial composition aspects were mainly controlled during fermentation by the abundance of lactic acid bacteria, while bacterial counts and lipid oxidation were controlled by cooking and the addition of ground chopi.

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Essential oils as food eco-preservatives: Model system studies on the effect of temperature on limonene antibacterial activity

Cited by 62 publications

References 28 publications

Review on Natural Preservatives for Extending Fish Shelf Life

Review on Natural Preservatives for Extending Fish Shelf Life

Effect of Selective Encapsulation of Hydroxypropyl-β-cyclodextrin on Components and Antibacterial Properties of Star Anise Essential Oil

Effect of Ground Chopi (Zanthoxylum piperitum) on Physicochemical Traits and Microbial Community of Chicken Summer Sausage during Manufacture

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