Poly(hydroxybutyrate-co-hydroxyvalerate)-based nanocomposites for antimicrobial active food packaging containing oregano essential oil

Costa, Renata Cerruti da; Daitx, Tales S.; Mauler, Raquel Santos; Silva, Natália M. da; Miotto, Marília; Crespo, Janaína da Silva; Carli, Larissa N.

doi:10.1016/j.fpsl.2020.100602

Cited by 40 publications

(24 citation statements)

References 37 publications

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“…Consequently, some scholars have proposed possible solutions to better employ the antibacterial properties of OEO in complex media. Both the OEO Pickering extrusion with good biocompatibility and chemical stability prepared by Zhou et al [57] and poly (hydroxybutyrate-co-hydroxyvalerate)-based nanocomposites prepared by Costa et al [58] for the packaging of antibacterial active food containing OEO can effectively inhibit the growth of tested Gram-positive and Gram-negative bacteria. In the future, the preparation of OEO-Pickering emulsion and the use of nano-embedding technology will be explored to further improve the antibacterial activity of OEO in food, and sensory changes will be comprehensively explored through new antimicrobial methods based on OEO.…”

Section: Discussionmentioning

confidence: 99%

Antibacterial Effect of Oregano Essential Oil against Vibrio vulnificus and Its Mechanism

Luo

Zhao

et al. 2022

Foods

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Oregano essential oil (OEO) is an effective natural antibacterial agent, but its antibacterial activity against Vibrio vulnificus has not been widely studied. The aim of this study was to investigate the inhibitory effect and germicidal activity of OEO on V. vulnificus and its possible inhibition mechanism. The minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of OEO against four V. vulnificus strains (ATCC 27562 and three isolates from seafoods) were from 0.06 to 0.15 μL/mL. Compared with untreated bacteria, OEO reduced the concentration of intracellular adenosine triphosphate (ATP), hyperpolarized the cell membrane, increased the level of reactive oxygen species (ROS), and increased the concentration of intracellular malondialdehyde (MDA), but there was no obvious DNA damage at the OEO test concentration. It was indicated that OEO inactivated V. vulnificus by generating ROS which caused lipid peroxidation of cell membranes, thereby reducing the permeability and integrity of cell membranes and causing morphological changes to cells, but there was no obvious damage to DNA. In addition, OEO could effectively kill V. vulnificus in oysters at 25 °C, and the number of bacteria decreased by 48.2% after 0.09% OEO treatment for 10 h. The good inhibitory effect and bactericidal activity of OEO showed in this study, and the economy and security of OEO make it possible to apply OEO to control V. vulnificus contamination in oysters and other seafoods.

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Section: Discussionmentioning

confidence: 99%

Antibacterial Effect of Oregano Essential Oil against Vibrio vulnificus and Its Mechanism

Luo

Zhao

et al. 2022

Foods

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“…EOs are volatile compounds obtained as secondary metabolites of herbs and spices widely applied as antioxidant and antimicrobial actives, exhibiting antibacterial and antifungal activities in food packaging systems (Chen et al., 2018; Da Costa et al., 2020; Galvan et al., 2021). These compounds are FDA approved for food use as GRAS (Dwivedy et al., 2016).…”

Section: Overview Of Natural Antioxidants Applied In Nanocompositesmentioning

confidence: 99%

Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications

Vieira

Carvalho

Conté-Júnior

2022

Comp Rev Food Sci Food Safe

106

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Inorganic nanoparticles (NPs) and natural antioxidant compounds are an emerging trend in the food industry. Incorporating these substances in biobased and biodegradable matrices as polysaccharides (e.g., starch, cellulose, and chitosan) and proteins has highlighted the potential in active food packaging applications due to more significant antimicrobial, antioxidant, UV blocking, oxygen scavenging, water vapor permeability effects, and low environmental impact. In recent

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“…PHBV, as well as other biomaterials, showed its potential in NFP by carrying nanoclay functionalized by oregano EO. It showed better oxygen barrier properties with higher antimicrobial activity (da Costa et al, 2020). PHA may be a rigid, brittle, or rubber-like polymer depending on the carbon source and the bacterial type (Sharif et al, 2020).…”

Section: Biomaterials For Nfpmentioning

confidence: 99%

Smart and Active Food Packaging: Insights in Novel Food Packaging

Ahari

Soufiani

2021

Front. Microbiol.

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Poly(hydroxybutyrate-co-hydroxyvalerate)-based nanocomposites for antimicrobial active food packaging containing oregano essential oil

Cited by 40 publications

References 37 publications

Antibacterial Effect of Oregano Essential Oil against Vibrio vulnificus and Its Mechanism

Antibacterial Effect of Oregano Essential Oil against Vibrio vulnificus and Its Mechanism

Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications

Smart and Active Food Packaging: Insights in Novel Food Packaging

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