Potential application of natural phenolic antimicrobials and edible film technology against bacterial plant pathogens

Abstract

a b s t r a c tThe aim of the present study is to use antimicrobial edible film technology and natural phenolic antimicrobials for inhibition of major bacterial plant pathogens such as Erwinia amylovora, Erwinia carotovora, Xanthomonas vesicatoria and Pseudomonas syringae. For this purpose phenolic acids (PAs) (gallic (GA), vanillic (VA), cinnamic acids (CA)), essential oils (EOs) (carvacrol (CAR), thymol (THY), eugenol (EUG) citral (CIT)), phenolic extracts (PEs) from clove (CE), oregano (OE), artichoke stem (ASE) and walnut shells (WSE) were evaluated as antimicrobial zein film components. Films containing PAs between 1 and 4 mg/cm 2 inhibited all pathogens while EOs between 1 and 4 mg/cm 2 and CE between 4 and 8 mg/cm 2 inhibited pathogens except P. syringae. The most potent films were obtained by using GA against E. amylovora and P. syringae, VA against E. carotovora, and CA, THY or CAR against X. vesicatoria. The addition of phenolic compounds into films increased the porosity of films. The phenolic containing films also become more flexible and lost their brittleness. This study is important in that it prepared the basis of using edible antimicrobial coatings in outdoor applications on infected tree stems, soil surfaces and agronomy tools or in classical fruit and seedling coating applications to control bacterial contamination or spoilage.

Plant antimicrobial polyphenols as potential natural food preservatives

“…Various studies on the use of active films and edible coatings to deliver antimicrobial agents to the surface of a wide range of foods in contact (fruit, vegetables, and meat products) have been conducted . The delivery of phenolic compounds from edible coatings is mainly described as a sequence of material transfer movement starting with diffusion, followed by desorption from the film's or coating's surface, sorption of the compounds at the interface and finally sorption into the food . It has been acknowledged that the delivery rate of bioactive compounds from films or edible coatings to food is faster when the release is a consequence of their swelling or dissolution, which is conditioned by the nature of the food matrix in direct contact and the polymer matrix of film or coating .…”

“…Another potential advantage of edible coatings/packaging materials incorporating antimicrobial plant phenolics is their increased stability to oxidation in these polymeric matrices. Packaging materials made of edible biopolymers combined with natural antimicrobials are favorable for making foods safer and of higher quality . The association of antimicrobial agents with edible coatings has thus increasingly been considered a favorable approach to increase the shelf life and/or enhance the safety of perishable foods in recent decades.…”

Anti-Diabetic Effects of Phenolic Extract from Rambutan Peels (Nephelium lappaceum) in High-Fat Diet and Streptozotocin-Induced Diabetic Mice

“…Phenolic compounds are important secondary plant metabolites that determine the sensory and nutritional qualities of fruits, vegetables, and other plant products. Phenolics have received attention in recent years because of their antioxidant [5], antimicrobial [6], antimelanogenesis [7], hepatoprotective [8] and anti-inflammatory [9] effects. Studies suggest that a large number of phenolic extracts from plants, including mulberry leaf [10], Pistachia lentiscus L. leaves from Algeria [11], Astilboides tabularis [12], mate tea [13], Korean sorghum [14], Pongamia pinnata Pierreseeds [15], and Pseuduvaria monticola bark [16], demonstrate anti-diabetic properties.…”

Transformation of food packaging from passive to innovative via nanotechnology: concepts and critiques

“…It aims on safety assurance, quality maintenance and extending the shelf life of the food products by killing or preventing the growth and entrance of spoilage and pathogenic microorganisms (Alkan and Yemenicioglu 2016). Broadly antimicrobial substances including enzymes, organic salts and their acids, macromolecules (chitosan), bacteriocins, natural extracts, essential oils (EOs), fungicides, metallic salts and nanomaterials, are common antimicrobial susbstances used in food packaging industry.…”