Pleurotus eryngii polysaccharide nanofiber containing pomegranate peel polyphenol/chitosan nanoparticles for control of E. coli O157:H7

Cai, Mingjun; Gang, Zhang; Li, Changzhu; Chen, Xiaochen; Cui, Haiying; Lin, Lin

doi:10.1016/j.ijbiomac.2021.10.069

Cited by 26 publications

(6 citation statements)

References 58 publications

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“…Samples coated with distilled water were regarded as the control groups, and the measurement of the salmon texture was progressed with a texture analyzer with the P/50 probe (TA-XT2i, Stable Micro Systems Ltd., Godalming, UK). Salmon samples were compressed twice with 30% compression, and the experimental results were exported for data analysis using EXPONENT software [ 33 ].…”

Section: Methodsmentioning

confidence: 99%

Application of Xanthan-Gum-Based Edible Coating Incorporated with Litsea cubeba Essential Oil Nanoliposomes in Salmon Preservation

Cui

Yang

Shi

et al. 2022

Foods

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Salmon is prone to be contaminated by Vibrio parahaemolyticus (V. parahaemolyticus), leading to the deterioration of salmon quality and the occurrence of food-borne diseases. In this study, we aimed to develop a novel xanthan-gum-based edible coating embedded with nano-encapsulated Litsea cubeba essential oil (LC-EO) for salmon preservation at 4 °C. First, the results of the growth curves and scanning electron microscopy (SEM) showed that LC-EO displayed potent antibacterial activity against V. parahaemolyticus; the optimal concentration of LC-EO in the liposomes was 5 mg/mL, and the maximal encapsulation efficiency (EE) was 37.8%. The particle size, polydispersity coefficient (PDI), and zeta potential of the liposomes were 168.10 nm, 0.250, and −32.14 mV, respectively. The rheological test results of xanthan-gum-based edible coatings incorporating liposomes showed that the prepared coating was suitable for applying on food surfaces. The results in the challenge test at 4 °C demonstrated that the treatment of 1:3 (liposome: xanthan gum, v/v) coating performed the best preservative properties, the coating treatment delayed the oxidation of salmon, and controlled the growth of V. parahaemolyticus. These findings suggest that the coatings formulated in this study could be used as a promising approach to control V. parahaemolyticus contamination and maintain salmon quality.

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Section: Methodsmentioning

confidence: 99%

Application of Xanthan-Gum-Based Edible Coating Incorporated with Litsea cubeba Essential Oil Nanoliposomes in Salmon Preservation

Cui

Yang

Shi

et al. 2022

Foods

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“…Tensile strength was obtained as described in previous reports. 32 The tensile strength of these different drug content nanofibers (was measured using a Texture Analyzer (TA-XT2i, Micro-systems, UK) with preset conditions: (1) pressure sensor (5 kg, (2) tensile load (10 g), (3) fixture spacing (20 mm), and (4) test speed (5 mm/s).…”

Section: Methodsmentioning

confidence: 99%

In vitro and in vivo Evaluation of the Bioactive Nanofibers-Encapsulated Benzalkonium Bromide for Accelerating Wound Repair with MRSA Skin Infection

Ran¹,

Peng²,

Wang³

et al. 2022

IJN

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Purpose Developing the ideal drug or dressing is a serious challenge to controlling the occurrence of antibacterial infection during wound healing. Thus, it is important to prepare novel nanofibers for a wound dressing that can control bacterial infections. In our study, the novel self-assembled nanofibers of benzalkonium bromide with bioactive peptide materials of IKVAV and RGD were designed and fabricated. Methods Different drug concentration effects of encapsulation efficacy, swelling ratio and strength were determined. Its release profile in simulated wound fluid and its cytotoxicity were studied in vitro. Importantly, the antibacterial efficacy, inhibition of biofilm formation effect and wound healing against MRSA infections in vitro and in vivo were performed after observing the tissue toxicity in vivo. Results It was found that the optimized drug load (0.8%) was affected by the encapsulation efficacy, swelling ratio, and strength. In addition, the novel nanofibers with average diameter (222.0 nm) and stabile zeta potential (−11.2 mV) have good morphology and characteristics. It has a delayed released profile in the simulated wound fluid and good biocompatibility with L929 cells and most tissues. Importantly, the nanofibers were shown to improve antibacterial efficacy, inhibit biofilm formation, and lead to accelerated wound healing following infection with methicillin-resistant Staphylococcus aureus . Conclusion These data suggest that novel nanofibers could effectively shorten the wound-healing time by inhibiting biofilm formation, which make it promising candidates for treatment of MRSA-induced wound infections.

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“…Yu et al (2022) prepared a combination of PPP and CS as a preservation solution for different types of fish; the results indicated that the composite membrane solution could effectively delay spoilage deterioration, and prolong the shelf life of fish meat. Cai et al (2021) reported that nanofibers prepared from PPP with CS and Pleurotus eryngii polysaccharides effectively inhibited the growth of E. coli O157:H7 on the surface of cucumber and pork. Consequently, the shelf life of meat products can be effectively extended using composite materials prepared using PPP and CS as raw materials.…”

Section: Pomegranatementioning

confidence: 99%

Preservative effect of chitosan-gelatine composite incorporated with pomegranate peel polyphenol on fresh meat

Zhang,

Zhu,

et al. 2024

IFRJ

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The present work aimed to prepare a pomegranate peel polyphenol (PPP)-chitosan (CS) composite membrane solution to preserve fresh beef. Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), viscometer, colorimeter, and pH meter were used to determine the physicochemical properties of the PPP-CS composite membrane solution, and evaluate its antioxidant properties. Additionally, the effect of the PPP-CS composite membrane solution on fresh beef preservation was investigated. Results showed that the in vitro antioxidant activity, viscosity, a* value, and b* value of the composite membrane solution increased significantly. In contrast, the pH and L* values decreased significantly after adding PPP (p < 0.05). FTIR analysis showed that the interaction between PPP and CS might have been physical. XRD analysis showed that the composite membrane solution had an amorphous structure after the addition of PPP. The pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactants (TBARS), hardness, and colour of the 0.2, 0.4, 0.6, and 0.8% composite membrane solutions were better than those of the control group when stored at 4°C for 12 d. The 0.6% PPP-CS treatment group had the best preservation effect, and the shelf life of beef was extended by 2 - 3 d. Therefore, the PPP-CS membrane solution could be a promising method for preserving fresh beef.

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Pleurotus eryngii polysaccharide nanofiber containing pomegranate peel polyphenol/chitosan nanoparticles for control of E. coli O157:H7

Cited by 26 publications

References 58 publications

Application of Xanthan-Gum-Based Edible Coating Incorporated with Litsea cubeba Essential Oil Nanoliposomes in Salmon Preservation

Application of Xanthan-Gum-Based Edible Coating Incorporated with Litsea cubeba Essential Oil Nanoliposomes in Salmon Preservation

In vitro and in vivo Evaluation of the Bioactive Nanofibers-Encapsulated Benzalkonium Bromide for Accelerating Wound Repair with MRSA Skin Infection

Preservative effect of chitosan-gelatine composite incorporated with pomegranate peel polyphenol on fresh meat

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