Natural plant‐based compounds applied in antimicrobial active packaging and storage of berries

Cortés, Lesley A.; Herrera, Aníbal O.; Castellanos, Diego A.

doi:10.1111/jfpp.16995

Cited by 3 publications

(2 citation statements)

References 128 publications

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“…These peptides can be employed in food preservation since they have broad antibacterial action against S. typhimurium, L. monocytogens, and E. coli O157: H7. Plant antimicrobial peptides include Lipid Transfer Protein 2, Snakin1, Kalata B1, Thionin, and Potato Defensins 33 .…”

Section: Antimicrobial Peptides Produced From Plantsmentioning

confidence: 99%

Untitled

2023

IJPSR

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Antimicrobial proteins and peptides are also known as Host defense system. Recently, research in the food industry and therapeutic fields has seen a considerable expansion in the use of antimicrobial proteins. It has a wide spectrum of antibacterial and immunomodulatory properties against infectious bacteria, viruses, fungus, etc., obtained from microbes, plants, animals, and even humans. Antimicrobial peptides can potentially improve the specificity and efficacy of antibiotics by being a promising alternative because microorganisms can't metabolize them. Regulation, post-transduction modification, ribosome synthesis, etc. are the essential components of the AMP (Antimicrobial protein and peptide) biosynthesis process. Today, AMPs can be developed synthetically based on their activity, source, structure, and species of amino acids. They have the unique ability to rupture the cell wall, which results in cell death. As a novel approach, scientists have determined a few strategies to administer AMPs by formulating with chitosan nanoparticles, gold and silver nanoparticles, and peptide-assembly by producing microgels, mesoporous materials, and other substances that can be applied in the fields of skin disease, cancer therapy, food preservation, and processing. This overview covers the biosynthesis mechanism, its structure, classification, and mode of action, particularly emphasizing how AMP is used in the food industry, medicine, ophthalmology, and other fields.

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Section: Antimicrobial Peptides Produced From Plantsmentioning

confidence: 99%

Untitled

2023

IJPSR

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“…On the last day of the tested period, a higher spoilage of the raspberries packed in CH films could be observed. Considering the grey color of the mycelia observed on the raspberry surface, the spoilage can be probably due to the presence of Botrytis cinerea, which is one of the main microorganisms responsible for the spoilage of raspberries after harvest [81]. All the fruit packaged into the control CH film showed an absence of firmness and appearance on exude, while the CH-MLE film only showed a 55.5% amount of spoiled raspberries (Table 3).…”

Section: Raspberry Preservation Over Storage Timementioning

confidence: 99%

Functional, Physical, and Volatile Characterization of Chitosan/Starch Food Films Functionalized with Mango Leaf Extract

Cejudo,

Ferreiro,

Romera

et al. 2023

Foods

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Active packaging is one of the currently thriving methods to preserve highly perishable foods. Nonetheless, the integration of active substances into the formulation of the packaging may alter their properties—particularly mass transfer properties—and therefore, the active compounds acting. Different formulations of chitosan (CH), starch (ST), and their blends (CH-ST), with the addition of mango leaf extract (MLE) have been polymerized by casting to evaluate their food preservation efficiency. A CH-ST blend with 3% MLE using 7.5 mL of the filmogenic solution proved to be the most effective formulation because of its high bioactivity (ca. 80% and 74% of inhibition growth of S. aureus and E. coli, respectively, and 40% antioxidant capacity). The formulation reduced the water solubility and water vapor permeability while increasing UV protection, properties that provide a better preservation of raspberry fruit after 13 days than the control. Moreover, a novel method of Headspace-Gas Chromatography-Ion Mobility Spectrometry to analyze the volatile profiles of the films is employed, to study the potential modification of the food in contact with the active film. These migrated compounds were shown to be closely related to both the mango extract additions and the film’s formulation themselves, showing different fingerprints depending on the film.

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