The Inhibition of Escherichia coli O157:H7 Inoculated in Hamburger Using a Chitosan/Cellulose Nanofiber Film Containing the Nanoemulsion of Trachyspermum ammi and Bunium persicum Essential Oils

Soltaninezhad, Batool; Khanzadi, Saeid; Hashemi, Mohammad; Azizzadeh, Mohammad

doi:10.29252/jhehp.6.1.6

Cited by 10 publications

(3 citation statements)

References 28 publications

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“…It has been observed that the basal diet give satisfactory results [ 823 ]. The Trachyspermum ammi EO (NTEO), and Bunium persicum EO (NBPEO) have been used to prepare chitosan based nanoemulsions and chitosan based nanoemulsions have been applied to hamburgers to improve its microbial quality [ 875 ]. 1–2% of Bunium persicum EO along with tween 80 (emulsifier), and glycerol (plasticizer) have been used to make chitosan films and the films have been applied on chicken fillet to retard its chemical spoilage and to improve its microbial quality [ 425 ]…”

Section: Food Industry Application Of Selected Spicesmentioning

confidence: 99%

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology

Mandal

Sarkar

Chakraborty

2022

Appl Biochem Biotechnol

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Medicinal or herbal spices are grown in tropical moist evergreen forestland, surrounding most of the tropical and subtropical regions of Eastern Himalayas in India (Sikkim, Darjeeling regions), Bhutan, Nepal, Pakistan, Iran, Afghanistan, a few Central Asian countries, Middle East, USA, Europe, South East Asia, Japan, Malaysia, and Indonesia. According to the cultivation region surrounded, economic value, and vogue, these spices can be classified into major, minor, and colored tropical spices. In total, 24 tropical spices and herbs (cardamom, black jeera, fennel, poppy, coriander, fenugreek, bay leaves, clove, chili, cassia bark, black pepper, nutmeg, black mustard, turmeric, saffron, star anise, onion, dill, asafoetida, celery, allspice, kokum, greater galangal, and sweet flag) are described in this review. These spices show many pharmacological activities like anti-inflammatory, antimicrobial, anti-diabetic, anti-obesity, cardiovascular, gastrointestinal, central nervous system, and antioxidant activities. Numerous bioactive compounds are present in these selected spices, such as 1,8-cineole, monoterpene hydrocarbons, γ-terpinene, cuminaldehyde, trans-anethole, fenchone, estragole, benzylisoquinoline alkaloids, eugenol, cinnamaldehyde, piperine, linalool, malabaricone C, safrole, myristicin, elemicin, sinigrin, curcumin, bidemethoxycurcumin, dimethoxycurcumin, crocin, picrocrocin, quercetin, quercetin 4’-O-β-glucoside, apiol, carvone, limonene, α-phellandrene, galactomannan, rosmarinic acid, limonene, capsaicinoids, eugenol, garcinol, and α-asarone. Other than that, various spices are used to synthesize different types of metal-based and polymer-based nanoparticles like zinc oxide, gold, silver, selenium, silica, and chitosan nanoparticles which provide beneficial health effects such as antioxidant, anti-carcinogenic, anti-diabetic, enzyme retardation effect, and antimicrobial activity. The nanoparticles can also be used in environmental pollution management like dye decolorization and in chemical industries to enhance the rate of reaction by the use of catalytic activity of the nanoparticles. The nutritional value, phytochemical properties, health advantages, and both traditional and modern applications of these spices, along with their functions in food fortification, have been thoroughly discussed in this review

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Section: Food Industry Application Of Selected Spicesmentioning

confidence: 99%

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology

Mandal

Sarkar

Chakraborty

2022

Appl Biochem Biotechnol

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“…Pathogenic strains of Escherichia coli and Staphylococcus aureus can compromise the microbial safety of food products due to improper preparation and distribution practices (Haghi et al, 2019;Lee & Yoon, 2021;Newell et al, 2010;Soltaninezhad et al, 2020). Another concern that threatens consumer safety is the oxidation process in foods.…”

Section: Introductionmentioning

confidence: 99%

“…Despite the efforts of regulatory bodies, scientists, and industrialists, foodborne pathogens continue to cause significant damage to national economies and the social welfare of populations. Pathogenic strains of Escherichia coli and Staphylococcus aureus can compromise the microbial safety of food products due to improper preparation and distribution practices (Haghi et al., 2019 ; Lee & Yoon, 2021 ; Newell et al., 2010 ; Soltaninezhad et al., 2020 ). Another concern that threatens consumer safety is the oxidation process in foods.…”

Section: Introductionmentioning

confidence: 99%

Characteristics, antimicrobial capacity, and antioxidant potential of electrospun zein/polyvinyl alcohol nanofibers containing thymoquinone and electrosprayed resveratrol nanoparticles

Aminzare,

Soltan Ahmadi,

Azar

et al. 2023

Food Science & Nutrition

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The aim of the present study was to fabricate, characterize, and evaluate the in vitro antimicrobial and antioxidant properties of zein/polyvinyl alcohol (ZN/PVA) nanofibers containing 2% and 4% of thymoquinone (TQ), either alone or in combination with electrosprayed ZN nanoparticles containing 1% and 2% of resveratrol (RS). According to scanning electron microscopy analysis, the diameter of nanofibers and nanoparticles increased with increasing TQ and RS concentrations, respectively. The molecular interaction between ZN or PVA polymers and TQ or RS was confirmed by Fourier transform infrared spectroscopy. Thermogravimetric analysis showed that the thermal stability of nanofibers did not change with the addition of TQ and RS. Moreover, incorporation of TQ in nanofibers along with RS nanoparticles increased their antibacterial and free radical scavenging activities based on broth dilution and DPPH methods, respectively (p ≤ .05). Escherichia coli O157:H7 (as a Gram‐negative pathogenic bacteria) was more resistant to all treatments than Staphylococcus aureus (as a Gram‐positive pathogenic bacteria). In addition, the combined use of TQ in nanofibers and RS nanoparticles had antagonistic antibacterial and synergistic antioxidant effects. The best results were obtained with ZN/PVA nanofiber containing 4% TQ and electrosprayed with 2% RS nanoparticles (p ≤ .05). According to the results of the present study, biodegradable ZN/PVA nanofiber containing TQ and electrosprayed with RS nanoparticles can be used as a novel active packaging material in the food industry.

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Nanoemulsions of Trachyspermum copticum, Mentha pulegium and Satureja hortensis essential oils: formulation, physicochemical properties, antimicrobial and antioxidant efficiency

et al. 2022

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The Inhibition of Escherichia coli O157:H7 Inoculated in Hamburger Using a Chitosan/Cellulose Nanofiber Film Containing the Nanoemulsion of Trachyspermum ammi and Bunium persicum Essential Oils

Abstract: The Inhibition of E. coli O157:H7 in Hamburger Using a Chitosan Film Soltaninezhad B, et al.

Cited by 10 publications

References 28 publications

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology

Characteristics, antimicrobial capacity, and antioxidant potential of electrospun zein/polyvinyl alcohol nanofibers containing thymoquinone and electrosprayed resveratrol nanoparticles

Nanoemulsions of Trachyspermum copticum, Mentha pulegium and Satureja hortensis essential oils: formulation, physicochemical properties, antimicrobial and antioxidant efficiency

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