Natural Preservatives to Improve Food Quality and Safety

Bondi, Moreno; Lauková, Andrea; Niederhäusern, Simona De; Messi, Patrizia; Papadopoulou, Chrissanthy

doi:10.1155/2017/1090932

Cited by 70 publications

(57 citation statements)

References 9 publications

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“…Chemical preservatives have been widely used as antimicrobial substances in the food industry; however, much attention has been paid to the use of natural preservatives and antimicrobials as safe alternatives to meet the consumer preferences (Bondi et al, ). In addition, the intensive usage of the current preservatives has eventually led to the development of more resistant food spoilage microorganisms and pathogens to those preservatives (Capita and Alonso‐Calleja, ).…”

Section: Antimicrobial Activitymentioning

confidence: 99%

Rice‐Endosperm and Rice‐Bran Proteins: A Review

Al-Doury

Hettiarachchy

Horax

2018

J Americ Oil Chem Soc

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Rice protein is the most preferred protein among all other cereal proteins in terms of its amino acid structure, and it contains the second highest content of lysine, the limiting amino acid in cereals. Processing rough rice into edible rice yields different by-products including rice bran. Rice-endosperm and rice-bran proteins are known to be hypoallergenic, nutritious, and healthful, which gives them high potential in the food-ingredient industry, especially in gluten-free preparations and in infant formulas. Multiple methods can be used for the extraction of rice-endosperm and rice-bran proteins, including chemical and enzymatic extraction methods. The functional properties, including emulsification, foaming, gelation, and water and oil absorption, of rice-endosperm and rice-bran proteins require enhancement before utilizing them in food applications because of their low solubilities, which affects the other functionalities. Enhancement methods include manipulating pH and salt concentration of extracting solvents and selecting specific extraction procedures. Riceendosperm and rice-bran peptides are known to exhibit different bioactivities. These peptides can be generated by different hydrolysis approaches, including the enzymatic, chemical, or microbial assays. Some of the confirmed bioactivities of rice-endosperm and rice-bran peptides are the antioxidant, antihypertensive, anticancer, anti-inflammatory, and antimicrobial activities. These bioactivities increase the potential of rice-endosperm and rice-bran proteins to be utilized in food applications, as natural preservatives, or in pharmaceutical applications. Keywords Rice protein Á Rice bran Á Peptide Á Hydrolysate Á Functional property Á Bioactivity J Am Oil Chem Soc (2018) 95: 943-956. J Am Oil Chem Soc (2018) 95: 943-956 J Am Oil Chem Soc (2018) 95: 943-956 944 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 943-956 946 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 943-956

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Section: Antimicrobial Activitymentioning

confidence: 99%

Rice‐Endosperm and Rice‐Bran Proteins: A Review

Al-Doury

Hettiarachchy

Horax

2018

J Americ Oil Chem Soc

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“…Many chemicals, such as nitrates, organic acids, and their salts, butylated hydroxytoluene (BHT) formaldehyde, and butylated hydroxyanisole (BHA) are effectively used as food preservatives, to reduce the microbial load and prolong food lifetime and vitality. Despite their antioxidant and antimicrobial activity [3,4], preservatives' various undesirable effects on human health, including allergy, headache, asthma, hyperactivity, hypersensitivity, cancer, neurological damage, and dermatitis, have been investigated, [5][6][7]. Carocho et al [8] confirmed that the extreme consumption of chemical additives is expounded to gastrointestinal, respiratory, dermatological, and neural opposing responses.…”

Section: Introductionmentioning

confidence: 99%

Effects of Chemical and Natural Additives on Cucumber Juice’s Quality, Shelf Life, and Safety

El‐Saadony

Elsadek

Mohamed

et al. 2020

Foods

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Microbial contamination affects beverages’ lifetime, quality, and safety. Cucumber crops are seasonally spoiled because of the overproduction. The current study aimed to maximize the importance of natural preservatives and reduce the usage of artificial ones to prolong the cucumber juice’s storage life, enhance flavor, and control the microorganisms after protein isolate and organic acids supplementation. The additions included control (no addition), citric, benzoic acid, sodium salts, kidney bean pepsin hydrolysate (KPH), chicken egg protein isolate (CEPI), duck egg protein isolate (DEPI), and quail egg protein isolate (QEPI) as J-Control, J-Citric, J-Benzoic, J-sod. Citrate, J-sod. Benzoate, J-KPH, J-CEPI, J-DEPI, and J-QEPI, respectively. The antioxidant activity of these additives and juices was evaluated by DPPH radical scavenging activity. The antimicrobial activity, including antibacterial and antifungal activities, was evaluated by using disc assay and the radial growth of fungal mycelium, respectively. The phenolic compounds and flavonoids were estimated by a spectrophotometer as Gallic acid equivalent (GAE) and quercetin equivalent (QE), respectively. Moreover, chemical parameters such as pH, total soluble solids (TSS), Titratable acidity (TTA), and Vitamin C were evaluated by AOAC. Finally, the color properties were estimated by a spectrophotometer, using the Hunter method. KPH had higher significant (p ≤ 0.05) antioxidant activity (88%), along with antimicrobial activity. It significantly (p ≤ 0.05) reduced the growth of G+ and G− bacteria by 71–97% and 58–66% respectively. Furthermore, it significantly (p ≤ 0.05) inhibited the tested fungi growth by 70–88% and the other additives less than that. During the storage of cucumber juice for an interval of zero, two, four, and six months, the phenolic compounds and flavonoids were significantly (p ≤ 0.05) decreased. Consequently, the potential activity of the juice was reduced; in addition, pH and vitamin C were significantly (p ≤ 0.05) decreased during the storage period. Meanwhile, the TSS and Titratable acidity were significantly raised. As for color and sensory properties, J-sod. Benzoate, J-KPH, J-CEPI, and J-DEPI had significantly (p ≤ 0.05) high scores in color, taste, and flavor against the control. Generally, the usage of natural additives extends the cucumber juice’s lifetime and increased the manufacture of high-quality and valuable juice.

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“…Food spoilage is often caused by the growth of many pathogenic bacterial strains. As a rule, prevention of foodstuff is mainly based on the application of chemical preservatives, whose adverse effects on human health have increased the demand for finding effective, healthy safer and natural compounds [43]. In this context, the plants and their products are gaining a wide interest in the food industry for their potential as decontaminating agents, as they are Generally Recognized as Safe (GRAS) [44].…”

Section: Discussionmentioning

confidence: 99%

The Bactericidal Activity of Protein Extracts from Loranthus europaeus Berries: A Natural Resource of Bioactive Compounds

et al. 2020

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Loranthus europaeus is a well-known and important medicinal plant, with a long history of traditional medicine use. Several studies showed that it contains many bioactive compounds with a wide range of pharmacological effects. In light of these past researches, L. europaeus were chosen to consider its potential antimicrobial action. To this aim, different protocols were performed to selectively extract protein compounds, from L. europaeus yellow fruits, and evaluate the antimicrobial activity against four phytopathogenic fungi (Aspergillus niger, Alternaria spp., Penicillium spp., Botritis cinereus) and a number of foodborne bacterial pathogens (Listeria monocytogenes, Staphylococcus aureus strains, Salmonella Typhimurium and Escherichia coli) by using serial dilutions and colony formation assays. Results evidenced no antifungal activity but a notable bactericidal efficiency of a crude protein extract against two foodborne pathogens, with minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values between 0.2 and 0.5 mg/mL, being S. aureus strains the most susceptible bacteria. Moreover, a strong bactericidal activity against S. aureus M7 was observed by two partially purified protein fractions of about 600 and 60 kDa molecular mass in native conditions. Therefore, these plant protein extracts could be used as natural alternative preventives to control food poisoning diseases and preserve foodstuff avoiding health hazards of chemically antimicrobial applications.

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Natural Preservatives to Improve Food Quality and Safety

Cited by 70 publications

References 9 publications

Rice‐Endosperm and Rice‐Bran Proteins: A Review

Rice‐Endosperm and Rice‐Bran Proteins: A Review

Effects of Chemical and Natural Additives on Cucumber Juice’s Quality, Shelf Life, and Safety

The Bactericidal Activity of Protein Extracts from Loranthus europaeus Berries: A Natural Resource of Bioactive Compounds

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