Abstract:Nontoxic conserving agents are in demand by the food industry due to consumers concern about synthetic conservatives, especially in minimally processed food. The antimicrobial activity of curcumin, a natural phenolic compound, has been extensively investigated but hydrophobicity is an issue when applying curcumin to foodstuff. The objective of this work was to evaluate curcumin microcrystals as an antimicrobial agent in minimally processed carrots. The antimicrobial activity of curcumin microcrystals was evalu… Show more
“…Other authors have also reported a high sensitivity of these pathogens to curcumin, although the above-mentioned species have been examined to varying degrees. A lot of data exists for S. aureus (e.g., [ 20 , 32 , 34 , 35 , 37 , 54 ]), while in the case of S. pyogenes [ 20 , 31 , 33 , 55 ], and A. lwoffii [ 20 ], they are few. The very strong antimicrobial activity of curcumin, probably due to the use of acetone as a solvent, was shown in the studies of Lutomski et al [ 20 ].…”
Section: Discussionmentioning
confidence: 99%
“…In turn, this activity of curcumin against such bacteria as A. lwoffii [ 20 ], Proteus mirabilis [ 24 , 30 ], Serratia marcescens [ 20 , 24 ], Stenotrophomonas maltophilia [ 31 ], and Streptococcus agalactiae [ 30 ] has been examined sporadically. In the contemporary research, the in vitro ability of curcumin to inhibit microbial growth has frequently been tested against a small (4–6) number of species representing a small group of taxa, mostly E. coli , P. aeruginosa , and S. aureus , and less often Bacillus subtilis and Enterococcus faecalis (e.g., [ 32 , 33 , 34 , 35 , 36 , 37 , 38 ]). Some works have reported the minimum inhibitory concentration (MIC) value for only one species and a single, usually reference, strain (e.g., [ 39 , 40 , 41 , 42 ]).…”
Curcumin, a principal bioactive substance of turmeric (Curcuma longa L.), is reported as a strong antioxidant, anti-inflammatory, antibacterial, antifungal, and antiviral agent. However, its antimicrobial properties require further detailed investigations into clinical and multidrug-resistant (MDR) isolates. In this work, we tested curcumin’s efficacy against over 100 strains of pathogens belonging to 19 species. This activity was determined by the broth microdilution method and by calculating the minimum inhibitory concentration (MIC). Our findings confirmed a much greater sensitivity of Gram-positive than Gram-negative bacteria. This study exhibited a significantly larger variation in the curcumin activity than previous works and suggested that numerous clinical strains of widespread pathogens have a poor sensitivity to curcumin. Similarly, the MICs of the MDR types of Staphylococcus aureus, S. haemolyticus, Escherichia coli, and Proteus mirabilis were high (≥2000 µg/mL). However, curcumin was effective against some species and strains: Streptococcus pyogenes (median MIC = 31.25 µg/mL), methicillin-sensitive S. aureus (250 µg/mL), Acinetobacter lwoffii (250 µg/mL), and individual strains of Enterococcus faecalis and Pseudomonas aeruginosa (62.5 µg/mL). The sensitivity of species was not associated with its affiliation to the genus, and it could differ a lot (e.g., S. pyogenes, S. agalactiae and A. lwoffii, A. baumannii). Hence, curcumin can be considered as a promising antibacterial agent, but with a very selective activity.
“…Other authors have also reported a high sensitivity of these pathogens to curcumin, although the above-mentioned species have been examined to varying degrees. A lot of data exists for S. aureus (e.g., [ 20 , 32 , 34 , 35 , 37 , 54 ]), while in the case of S. pyogenes [ 20 , 31 , 33 , 55 ], and A. lwoffii [ 20 ], they are few. The very strong antimicrobial activity of curcumin, probably due to the use of acetone as a solvent, was shown in the studies of Lutomski et al [ 20 ].…”
Section: Discussionmentioning
confidence: 99%
“…In turn, this activity of curcumin against such bacteria as A. lwoffii [ 20 ], Proteus mirabilis [ 24 , 30 ], Serratia marcescens [ 20 , 24 ], Stenotrophomonas maltophilia [ 31 ], and Streptococcus agalactiae [ 30 ] has been examined sporadically. In the contemporary research, the in vitro ability of curcumin to inhibit microbial growth has frequently been tested against a small (4–6) number of species representing a small group of taxa, mostly E. coli , P. aeruginosa , and S. aureus , and less often Bacillus subtilis and Enterococcus faecalis (e.g., [ 32 , 33 , 34 , 35 , 36 , 37 , 38 ]). Some works have reported the minimum inhibitory concentration (MIC) value for only one species and a single, usually reference, strain (e.g., [ 39 , 40 , 41 , 42 ]).…”
Curcumin, a principal bioactive substance of turmeric (Curcuma longa L.), is reported as a strong antioxidant, anti-inflammatory, antibacterial, antifungal, and antiviral agent. However, its antimicrobial properties require further detailed investigations into clinical and multidrug-resistant (MDR) isolates. In this work, we tested curcumin’s efficacy against over 100 strains of pathogens belonging to 19 species. This activity was determined by the broth microdilution method and by calculating the minimum inhibitory concentration (MIC). Our findings confirmed a much greater sensitivity of Gram-positive than Gram-negative bacteria. This study exhibited a significantly larger variation in the curcumin activity than previous works and suggested that numerous clinical strains of widespread pathogens have a poor sensitivity to curcumin. Similarly, the MICs of the MDR types of Staphylococcus aureus, S. haemolyticus, Escherichia coli, and Proteus mirabilis were high (≥2000 µg/mL). However, curcumin was effective against some species and strains: Streptococcus pyogenes (median MIC = 31.25 µg/mL), methicillin-sensitive S. aureus (250 µg/mL), Acinetobacter lwoffii (250 µg/mL), and individual strains of Enterococcus faecalis and Pseudomonas aeruginosa (62.5 µg/mL). The sensitivity of species was not associated with its affiliation to the genus, and it could differ a lot (e.g., S. pyogenes, S. agalactiae and A. lwoffii, A. baumannii). Hence, curcumin can be considered as a promising antibacterial agent, but with a very selective activity.
“…In comparison with the literature, our results showed that curcumin wine solution should be an alternative to prolong the shelf life of oysters. Da Silva et al () evaluated the antimicrobial activity of curcumin microcrystals in minimally processed carrots, with a concentration of 1.3 ± 0.6 mg curcumin/g carrot. Curcumin microcrystals significantly reduced the count of total psychrophilic and mesophilic microorganisms during 15 days of storage.…”
Section: Resultsmentioning
confidence: 99%
“…Bellary, Indiramma, Prakash, Sowbhagya, and Rastogi (2017) used curcumin as a natural dye on coconut slices and banana slices; Kaba, Özer, and Çorapcı (2017) used curcumin on smoked fish as a natural colorant. Da Silva et al (2017) used curcumin as a natural antimicrobial agent on freshly cut carrots.…”
Curcumin solutions were infused into cooked oysters by vacuum and the best solution was chosen to inhibit growth of total mesophilic and total psychrophilic bacteria in oysters during storage. Shelled cooked oysters were immersed in three different curcumin solutions (130 μg/mL): tween, ethanol (3.5% of alcohol), and white wine (3.5% of alcohol). Oysters immersed in curcumin solution were subjected to vacuum‐infusion at 200 mbar for 20 min. Raman spectra showed that curcumin was present in all solutions. However, the oysters infused with curcumin white wine solution showed best results. After that, oysters were immersed in curcumin white wine solution and vacuum‐infused under 200 mbar for 1, 3, and 20 min, packaged and stored at 4°C for 14 days. 27.30 μg of curcumin/g of oyster infused into oysters for 20 min was the most effective concentration against mesophilic and psychrophilic bacteria during storage. The physicochemical characteristics of oysters were preserved.
Practical Application
Curcumin is a bioactive compound with antimicrobial and antioxidant properties and was used in this research. Positive antimicrobial effect was observed through increased shelf life of cooked oysters, opening up possibilities for industrial purposes. In addition, the vacuum infusion can be an alternative for incorporation of natural additives in food products as a substitute with chemical additives.
“…Curcumin is a polyphenol with remarkable properties like endogenous antioxidant (Jaiswal et al, 2016), anti-inflammatory (Aggarwal and Harikumar, 2009), and antimicrobial activities (Bajpai et al, 2015;da Silva et al, 2017), together with the ability to modulate the action of important enzymes like the ones involved in the cholinergic equilibrium (Ahmed and Gilani, 2009). Curcumin bioactivity has been subjected to extensive studies and reviewed in detail (Prasad et al, 2014), but only recently its colorant ability caught the attention of the industrial sector, particularly the food industry, which urges for alternatives to synthetic colorants.…”
h i g h l i g h t s Hydrophilic formulations containing curcumin were obtained for colorant use. Final product was a free flow powder readily dispersible in water. Chemometric analyses identified the conditions leading to the most stable products. Stability depended on the encapsulant material, chemicals contents and pH.
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