Insight into the antibacterial property of chitosan nanoparticles against Escherichia coli and Salmonella Typhimurium and their application as vegetable wash disinfectant

Paomephan, Pathompong; Assavanig, Apinya; Chaturongakul, Soraya; Cady, Nathaniel C.; Bergkvist, Magnus; Niamsiri, Nuttawee

doi:10.1016/j.foodcont.2017.09.021

Cited by 38 publications

(28 citation statements)

References 38 publications

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“…S . typhimurium was more susceptible to chitosan compared to E. coli possibly due to the more negative cell membrane composition (Paomephan et al ., ), which can facilitate the interaction with positive charge of chitosan, resulting in greater cell death (Chung et al ., ). Inconsistent antimicrobial activities of chitosans against S .…”

Section: Resultsmentioning

confidence: 99%

Inhibition of selected pathogens inoculated on the surface of catfish fillets by high molecular weight chitosan coating

Karsli

Çağlak

et al. 2018

Int J of Food Sci Tech

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Antibacterial activity of high molecular weight water-soluble (HMWWS) chitosan (800 kDa) was investigated against four Gram-negative (Escherichia coli, Salmonella typhimurium, Vibrio cholerae and Vibrio parahaemolyticus) and two Gram-positive (Staphylococcus aureus and Listeria monocytogenes) bacteria. Catfish fillets were surface-inoculated with these food-borne pathogens and coated with chitosan dissolved in aspartic acid (AS) or acetic acid (AC) solution at different concentrations (1% or 3%). Samples were stored at 4°C for 8 days, except for those inoculated with Vibrio species (10°C for 6 days). Overall, the most effective coating treatment was the 3% HMWWS chitosan in AS solution (800AS3%). Compared with the control, significant (P < 0.05) reductions caused by 800AS3% were observed for all tested pathogens at the end of storage. The growth of V. parahaemolyticus was completely suppressed by 800AS3%. This study demonstrated that HMWWS chitosan in AS solution could be used as an alternative antimicrobial coating for catfish fillets.

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Section: Resultsmentioning

confidence: 99%

Inhibition of selected pathogens inoculated on the surface of catfish fillets by high molecular weight chitosan coating

Karsli

Çağlak

et al. 2018

Int J of Food Sci Tech

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“…; Paomephan et al . ), however, there is no evidence that CN/CM have superior antimicrobial activity when compared to chitosan solutions. Chitosan can also be depolymerized by chitosanases and chitinases (Aam et al .…”

Section: Preparation Of Chitosanmentioning

confidence: 98%

“…Chitosan has also been converted to chitosan nanoparticles or microparticles (CN/CM) through ionic cross-linking with polyanionic sodium triphosphate (TPP) (Ch avez de Paz et al 2011;Zhao et al 2011). CN/CM were reported to be effective food preservatives (Fang et al 2015;Pilon et al 2015;Chouljenko et al 2017;Paomephan et al 2018), however, there is no evidence that CN/CM have superior antimicrobial activity when compared to chitosan solutions. Chitosan can also be depolymerized by chitosanases and chitinases (Aam et al 2010).…”

Section: Preparation Of Chitosanmentioning

confidence: 99%

Challenges and opportunities related to the use of chitosan as a food preservative

Gänzle

2018

J Appl Microbiol

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Summary Chitosan has attracted a growing attention as a food preservative due to its versatility, nontoxicity, biodegradability and biocompatibility. This review aims to provide a critical appraisal of the limitations and opportunities of the use of chitosan as a food preservative. The application of chitosan as a food preservative necessitates insights into mechanisms of chitosan‐mediated cell death and injury, factors affecting chitosan activity and effects of chitosan on food safety and quality. Chitosan exerts antimicrobial activity by perturbing the negatively charged cell envelope of micro‐organisms with its polycationic structure. Intrinsic characteristics, including molecular weight and degree of deacetylation (DD), and other ambient conditions, including pH, temperature and neighbouring components, affect chitosan activity. Because the antimicrobial activity of chitosan is mainly based on ionic interactions with negatively charged components of the bacterial cell envelope, the food matrix can strongly interfere with the antimicrobial activity of chitosan. Despite its limited antimicrobial efficacy, chitosan demonstrates both bactericidal and bacteriostatic effects in specific food products. Moreover, chitosan can also enhance the efficacy of commercial intervention technologies, such as heat and pressure treatment, and aid the preservation of food quality, including retardation of lipid oxidation, weight loss and deterioration in sensory attributes.

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“…According to Paomephan et al (2018), S. Typhimurium was found to be more susceptible to chitosan nanoparticles compared with E. coli possibly due to the more negative cell membrane composition, which can facilitate the interaction with positively charged of chitosan, resulting in a higher degree of cell death (Chung et al, 2004). The composition of the cell envelope of S. Typhimurium and E. coli is different, hence different sensitivity towards chitosan (Chung et al, 2004).…”

Section: Salmonella Typhimuriummentioning

confidence: 99%

Antimicrobial activities of high molecular weight water‐soluble chitosans against selected gram‐negative and gram‐positive foodborne pathogens

Rubio

Quintero

Fuentes

et al. 2018

Int J of Food Sci Tech

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Summary Antimicrobial activities of high molecular weight water‐soluble chitosans (HMWWS) against selected Gram‐negative and Gram‐positive foodborne pathogens (initial inoculation of ca. 6.5 Log CFU mL−1) were evaluated. Chitosans with 789 kDa and/or 1017 kDa were dissolved in aspartic acid (AS) to obtain 1–4% w/v solutions. Among HMWWS, only 4% 789 kDa AS chitosan reduced E. coli counts by 2 Log CFU mL−1 from 7.33 at 0 h to 5.16 Log CFU mL−1 at 96 h, and they were not effective against S. Typhimurium. Depending on the concentrations, HMWWS completely inhibited V. cholerae, V. vulnificus and V. parahaemolyticus as well as B. cereus and L. monocytogenes after 48 h or 96 h of incubation. Compared with the control (no HMWWS), 2% or 3% 1017 kDa AS chitosans showed about 3 Log CFU mL−1 lower (4.72–4.86 vs. 7.71) for S. aureus at 96 h of incubation.

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Insight into the antibacterial property of chitosan nanoparticles against Escherichia coli and Salmonella Typhimurium and their application as vegetable wash disinfectant

Cited by 38 publications

References 38 publications

Inhibition of selected pathogens inoculated on the surface of catfish fillets by high molecular weight chitosan coating

Inhibition of selected pathogens inoculated on the surface of catfish fillets by high molecular weight chitosan coating

Challenges and opportunities related to the use of chitosan as a food preservative

Antimicrobial activities of high molecular weight water‐soluble chitosans against selected gram‐negative and gram‐positive foodborne pathogens

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