Alternative Preservatives Research Articles

The Effect of Vegetable Oil and Shea Butter Coating on the Physical Characteristics and Protein Content of Chicken Eggs Stored under Room Temperature at Different Storage Length

Chicken eggs are rich in protein, vitamins, and minerals, containing all essential amino acids. They can complement other food proteins with lower biological values. This study explored the effectiveness of vegetable oil (olive oil) and shea butter in preserving the internal quality of eggs under room temperature. Ninety (90) White Leghorn eggs were sourced from the TANUVAS poultry farm and divided into three groups (T1- vegetable oil, T2- shea butter and T3- control) of 30 eggs each. The first two groups received treatments with olive oil and shea butter respectively, while the third served as the control group. The eggs in each treatment group were stored at room temperature for six weeks. Weekly assessment s of the physical and protein content was measured using the Haugh unit and the Biuret Method for protein concentration. The eggs showed less weight loss in the treated groups at T1 (vegetable oil) and T2 (shea butter) compared to the control group (T3). The vegetable oil-coated-eggs maintained their quality more than 43 days compared to those coated with shea butter and the untreated ones. Internally, both albumen height and Haugh unit values decreased over the storage time, with the vegetable-oil-treated eggs retaining quality for the longest duration, followed by the shea butter treated group. Eggs in the control group showed decline in quality after 22 days. Protein levels in the albumen decreased in all groups with storage, but the vegetable oil and shea butter coated groups recorded led to less reduction in protein content than the control group. The study indicates that olive oil and shea butter can effectively preserve the physical and protein content of chicken eggs under different storage conditions, with olive oil demonstrating a greater efficacy upto 43 days. These findings support the use of these natural oils as alternative preservatives for prolong egg storage in regions where refrigeration is not feasible.

Effects of turmeric extracts (Curcuma domestica) on the quality of octopus (Octopus sp.) crackers

Although octopus is an economically valuable fishery commodity, it is underutilized with some popular processes such as boiling, frying and salting. The octopus-based product development of octopus can be extended through preservation using natural preservatives including turmeric extract. The use of turmeric water extract is expected to be an alternative preservative as well as a seasoning in the production of octopus crackers. The purpose of this study was to determine the best formulation of turmeric extracts (Curcuma sp.) on the quality of octopus crackers (Octopus sp.). The cracker’s formula was added with different levels of turmeric extracts as follows: K.0 (no turmeric extract), K.1 (3%), K.2 (6%), K.3 (9%). The parameters studied were organoleptic quality (appearance, odor, taste and texture) and TPC (Total Plate Count). The results showed that the best quality of octopus crackers on organoleptic parameters was at a concentration of 3%, resulting in appearance (7.2703), odor (7.316), taste (8.03), and texture (8.2802), while the score for the shape reached 9. TPC test at sample with turmeric extract of 9% was 2.7 x 102.

Evaluating the Compatibility of Three Aluminum Salt-Adjuvanted Recombinant Protein Antigens (Trivalent NRRV) Combined with a Mock Trivalent Sabin-IPV Vaccine: Analytical and Formulation Challenges.

In this work, we describe compatibility assessments of a recombinant, trivalent non-replicating rotavirus vaccine (t-NRRV) candidate with a mock trivalent Sabin inactivated polio vaccine (t-sIPV). Both t-sIPV and t-NRRV are incompatible with thimerosal (TH), a preservative commonly used in pediatric pentavalent combination vaccines (DTwP-Hib-HepB) distributed in low- and middle-income countries (LMICs), preventing the development of a heptavalent combination. The compatibility of t-NRRV with a mock DTwP-Hib-HepB formulation is described in a companion paper. This case study highlights the analytical and formulation challenges encountered when combining a mock t-sIPV vaccine (unadjuvanted) with Alhydrogel® (AH) adjuvanted t-NRRV. Selective and stability-indicating competition ELISAs were implemented to monitor antibody binding to each of the six antigens (±AH). Simple mixing caused the undesired desorption of t-NRRV from AH with the concomitant binding of t-sIPV to AH. Although the former effect was mitigated by dialyzing sIPV bulks, decreased sIPV storage stability was observed at accelerated temperatures in the bivalent combination with a rank-ordering of P[8] > P[6] > P[4] and sIPV3 > sIPV2 > sIPV1. The compatibility of AH-adsorbed t-sIPV with alternative preservatives was evaluated, and parabens (methyl, propyl) were identified for potential use in this multi-dose bivalent formulation. Along with a companion paper, the lessons learned are discussed to facilitate the future formulation development of pediatric combination vaccines with new antigens.

Antimicrobial metabolites from Probiotics, Pleurotus ostreatus and their co-cultures against foodborne pathogens isolated from ready-to-eat foods

BackgroundThe incidence of foodborne pathogens in ready- to-eat (RTE) can be attributed to various foodborne diseases. Most of the isolated microorganisms from RTE foods are resistant to common antibiotics and thus, resulted to treatment failure when commercially available antibiotics are administered. However, the secondary metabolites secreted by microorganisms can serve as alternative therapy that are reliable and safe. Secondary metabolites obtained from mono- and co-culture microorganisms can inhibit the growth of antibiotic-resistant microorganisms. Bioactive compounds in the secreted metabolites can be identified and utilized as sources of new antibiotics. In this study, antimicrobial activity of secondary metabolites from Lactobacillus fermentum, Saccharomyces cerevisiae, Pleurotus ostreatus, and their co-cultures were tested against foodborne pathogens isolated from RTE foods using agar well diffusion. The bioactive compounds in the metabolites were identified using gas chromatography-mass spectrometry.ResultsFrom a total of 100 RTE foods examined, Salmonella enterica, Shigella dysenteriae, Escherichia coli, Klebsiella pneumoniae (subsp ozaenae), Pseudomonas fluorescens, Clostridium perfringes, Bacillus cereus, Listeria monocytogens, and Staphylococcus aureus, Penicillium chrysogenum, Aspergillus flavus, and Aspergillus niger were isolated and displayed multiple antibiotic resistance. The secondary metabolites secreted by co-culture of L. fermentum + P. ostreatus + S. cerevisiae, and co-culture of P. ostreatus + S. cerevisiae have the highest (P ≤ 0.05) zones of inhibition (23.70 mm) and (21.10 mm) against E. coli, respectively. Metabolites from mono-cultured L. fermentum, P. ostreatus, and S. cerevisiae showed zones of inhibition against indicator microorganisms with values ranging from 8.80 to 11.70 mm, 9.00 to 14.30 mm, and 9.30 to 13.00 mm, respectively. Some of the bioactive compounds found in the metabolites of co-cultured microorganisms were alpha-linolenic acid (25.71%), acetic acid 3-methylbutyl ester (13.83%), trans-squalene (12.39%), pentadecylic acid (11.68%), 3- phenyllactic acid (30.13%), linolelaidic acid methyl ester (15.63%), and 4-O-methylmannose (53.74%).ConclusionRTE foods contain multiple antibiotics resistance pathogens. The pronounced antimicrobial activity of the secondary metabolites against microorganisms from RTE foods could be attributed to the presence of bioactive compounds in the metabolites. These metabolites can be exploited as alternative food preservatives, biopharmaceuticals and can be used towards better health delivering systems.

Isolation and Identification of the Antibacterial Compounds Produced by Maillard Reaction of Xylose with Phenylalanine or Proline.

Maillard reaction products (MRPs) of xylose with phenylalanine and xylose with proline exhibit high antibacterial activity. However, the active antibacterial compounds in MRPs have not yet been identified or isolated. This study aimed to isolate the active compounds in the two antibacterial MRPs. The organic layer of the MRP solution was separated and purified using silica gel chromatography and high-performance liquid chromatography. The chemical structures of the isolated compounds were determined by mass spectrometry and nuclear magnetic resonance spectroscopy. The compounds inhibited the growth of Bacillus cereus and Salmonella Typhimurium at 25 °C for 7 days at a concentration of 0.25 mM. Furthermore, the isolated compounds inhibited the growth of naturally occurring microflora of lettuce and chicken thighs at 25 °C for 2 days at a concentration of 0.5-1.0 mM. The antibacterial compounds found in MRPs demonstrated a wide range of effectiveness and indicated their potential as alternative preservatives.

Effect of adding bacteriocin from Lactobacillus pentosus strain MIL 195 on the quality of chicken sausage as an alternative natural preservative

One of the preservatives often used in processed meat, such as sausages, is nitrite; however, bacteriocins produced by lactic acid bacteria (LAB) offer a natural concentration of bacteriocin from Lactobacillus pentosus st MIL 195 to use as a natural preservative for chicken sausages. A completely randomized design was employed with five bacteriocin concentrations (0.0%, 0.2%, 0.3%, 0.4%, and 0.5% v/w) and three replications. Parameters analyzed included water content, ash, fat, protein, total LAB count, and sensory characteristics. The results indicated that 0.4% bacteriocin provided the most effective preservation. After nine days, these sausages met SNI-01-3820-2015 quality standards, exhibiting 57.52% water content, 2.54% ash, 15.40% protein, 5.55% fat, and a total microbial count of 5.23 log cfu.g-1. Sensory analysis revealed a grayish-white color, a slightly chicken aroma, a slightly meaty taste, and a chewy texture. Importantly, consumer preference was highest for sausages treated with 0.4% bacteriocin. Bacteriocins can inhibit the growth of spoilage bacteria; therefore, the effect can extend the shelf life of food goods and improve food security.

IN VITRO ANTIFUNGAL EFFECT OF TWELVE ESSENTIAL OILS ON PENICILLIUM EXPANSUM GROWTH

The questionable safety of food spoiled by microorganisms is and should be the subject of attention and investigation. Pathogens such as Penicillium expansum are more difficult to control due to their resistance and ubiquity. Awareness of plant essential oils (EOs) as alternative natural preservatives is increasing because of their significant antimicrobial activity. The aim of this research work was therefore to contribute to this topic with new results. The antifungal activity of twelve EOs was tested in vitro against five strains of Penicillium expansum, using the vapour-phase diffusion method. Three EOs, from bergamot, star anise and rosaline, inhibited colony growth during two-week cultivation with a partial efficacy, all other EOs showed complete (100%) inhibitory activity at a concentration of 625 μL.L-1. These (EOs from clove, cinnamon, cinnamon bark, laurel, lemongrass, peppermint, Mitcham mint, spearmint, and lavender) were included in the second part of the trial, the aim of which was to determine their minimum inhibitory doses (MIDs). In the case of peppermint, Mitcham mint, spearmint and lavender EOs, some strains of P. expansum grew already at a concentration of 500 μL.L-1. Clove EO stopped the fungal growth of two strains at 250 μL.L-1. Laurel EO was 100% effective at MID 250 μL.L-1 throughout the cultivation period. EOs from lemongrass and cinnamon bark had similar efficacy on the strains. Both EOs were able to inhibit one strain at a MID of 125 μL.L-1, cinnamon bark EO inhibited the remaining strains at 250 μL.L-1, lemongrass EO inhibited three strains at 250 μL.L-1 and one at 500 μL.L-1. The lowest MID was recorded for cinnamon EO, which effectively inhibited two strains at 125 μL.L-1, two strains at 62.5 μL.L-1 and one strain even at 31.25 μL.L-1. The sensitivity of the strains used in this study varied according to the EOs used.

Contaminated fungi in dried salted fishes: Isolation, identification, and their inhibition by chitooligosaccharide-gallic acid conjugate.

Contaminated fungi on dried salted fish of three species including Talang queenfish (TQF, Scomberroides commersonianus), Hamilton's thryssa fish (HTF, Thryssa hamiltonii), and Cobia fish (CF, Rachycentron canadum) were isolated and identified. One hundred and sixty-nine isolates were obtained from TQF and HTF, respectively, while no fungi were detected in CF. The dominant genera were Aspergillus spp. (n =79), Penicillium spp. (n =60), and non-sporulating fungi (n =30). The representative groups of Aspergillus spp. (n =6) and Penicillium spp. (n =3) based on different morphological characteristics were selected for species identification by molecular methods involving ITS1-5.8s-ITS2 region and Matrix-Assisted Laser Desorption/Ionization Time-of Flight Mass Spectrometer (MALDI-TOF MS)analysis. The nine isolates were identified to be Aspergillus versicolor (n =2), Aspergillus montevidensis (n =3), Penicillium citrinum (n =3), and Aspergillus sp. (n =1). The antifungal activity of chitooligosaccharide-gallic acid (COS-GAL) conjugate against A. versicolor F1/10M9, A. montevidensis F1/30M20, and P. citrinum F1/23M14 was examined. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) values were in the range of 0.625-2.5mg/mL and 1.25-10mg/mL, respectively. COS-GAL conjugate at the concentration of 5mg/mL completely inhibited the spore germination of A. versicolor F1/10M9 and P. citrinum F1/23M14 after 72h of treatment. COS-GAL conjugate at 4×MIC mainly affected the mycelium of A. versicolor F1/10M9 and P. citrinum F1/23M14 after treatment with COS-GAL conjugate for 3 days by coating mycelium surface and reducing the size of mycelium. Therefore, COS-GAL conjugate could be used as a food additive to inhibit or prevent the growth of fungi contaminated in dried salted fish or other relevant products. PRACTICAL APPLICATION: During processing, dried salted fish can be contaminated with fungi, which may cause food poisoning and food spoilage. The contaminated fungi are capable of producing mycotoxin that is harmful to consumers. Synthetic food preservatives have long been used to inhibit fungal growth, but the side effects to consumers are of concern. Chitooligosaccharide is a nontoxic chitosan derivative produced from shrimp shell and its conjugate namely chitooligosaccharide-gallic acid conjugate showed high efficacy in inhibiting the growth of fungi including Aspergillus spp. and Penicillium spp. Therefore, it can serve as a natural alternative preservative for the prevention of fungal growth in dried salted fish.

Bacteriocın, Plantaricin and Pediocin Bıosynthesis in Lactic Acid Bacteria, Antimicrobial Mechanism and Applications as Food Preservatives: Review

Bacteriocins are antimicrobial peptide compounds derived from gram-positive and gram-negative bacteria. Bacteriocins can be cationic, anionic, and neutral. These compounds are synthesized in bacterial ribosomes and have a broad spectrum of activity against pathogenic bacteria. Some bacteriocins from lactic acid bacteria used in the food industry are nisin, diplococcin, acidochilin, bulgarican, helventicin, lactacin, and plantaricin. Bacteriocins produced by Pediococcus spp., which are known as pediocins, can be used as alternative preservatives in the food industry. Another type of bacteriocin is plantaricin, which is produced by a group of gram-positive bacteria, Lactobacillus plantarum, and can inhibit growth and kill a group of gram-negative bacteria that are pathogenic. Bacteriocins derived from lactic acid bacteria and used as biopreservatives have several advantages, namely a) they are not toxic and biodegrade easily because they are protein compounds; b) they do not harm the intestinal microflora because they are easily digested by enzymes in the digestive tract; c) they can reduce the use of chemical food preservatives; and d) they are highly versatile and can be utilized in various forms such as the form of bacteriocin-producing bacterial culture strains or purified or semi-purified bacteriocin compounds.

Antibacterial Effect of Melanoidins Derived From Xylose and Phenylalanine Against Bacillus cereus and Clostridium perfringens

Melanoidins produced from the combination of D-xylose and L-phenylalanine have been reported to exhibit strong antibacterial effects. This study investigated the influence of environmental factors, such as temperatures (10, 15, 20, 25, 30, 35, 40, and 45°C), pH (5.5, 6.0, 6.5, 7.0, 7.5, and 8.0), and water activity (aw: 0.99, 0.96, and 0.93), on the antibacterial effect of the melanoidins produced from the combination of D-xylose with L-phenylalanine against Bacillus cereus and Clostridium perfringens in culture media. Furthermore, freeze-dried powdered melanoidin was used to determine the minimum concentration for growth inhibition, to compare the antibacterial effect of the melanoidin with conventional food preservatives. The liquid melanoidins significantly inhibited the growth of B. cereus (up to 4 log CFU/mL at the maximum) and C. perfringens (up to 6.5 log CFU/mL at the maximum) regardless of the incubation temperatures. However, the remarkable difference between the presence and absence of the melanoidins was demonstrated in the range of 20–35°C as 4 log-cycle lower in B. cereus and 2 log-cycle lower in C. perfringens than those without the melanoidins. The antibacterial effect of the melanoidin on B. cereus was not influenced by pH from 5.5 to 7.0, which exhibited 2–3 log-cycle lower viable counts than those without the melanoidin. Only one log-cycle difference between with and without the melanoidin was shown in C. perfringens growth under the pH range of 5.5–7.0. Although there was no significant difference in the growth of B. cereus between three aw conditions, the melanoidin exhibited a significant antibacterial effect at aw 0.99 demonstrating 4 log-cycle lower viable numbers than those without the melanoidin. Minimum inhibitory concentration of the melanoidin powder for B. cereus and C. perfringens was 7 mg/mL and 15 mg/mL, respectively, regardless of the kind of foods. Furthermore, the melanoidin exhibited comparable antibacterial effect on B. cereus and C. perfringens to potassium sorbate and sodium benzoate under the same concentration as the minimum inhibitory concentration of the melanoidin, demonstrating 2 log-cycle reduction during 3 days of incubation period at 25°C. The results presented here suggest that the xylose- and phenylalanine-based melanoidin demonstrates the possibility to be an alternative food preservative.

Virtual screening of quorum sensing inhibitors for Salmonella Typhimurium and their application as preservatives in chicken breast

Quorum sensing inhibitors (QSIs) have been used to inhibit the formation of biofilms produced by foodborne pathogens like Salmonella Typhimurium to improve food safety. However, conventional approaches for screening QSIs are time-consuming and yields random findings. In this study, virtual screening was applied to discover QSIs by targeting LuxS and LsrB, two quorum sensing-related proteins of Salmonella. Twelve QSIs that meet the use in the food industry were identified and their antimicrobial effects were further determined. Esculetin showing the lowest minimum inhibitory concentration (MIC, 500 μ g/mL) was demonstrated to be the most effective antimicrobial against Salmonella Typhimurium. Esculetin displayed significant inhibitory effect on the motility, biofilm formation, extracellular polymer and Autoinducer-2 signaling molecule production of Salmonella Typhimurium. The expression of adrA, lsrb, luxs and rpoS genes related to quorum sensing and biofilm formation was down-regulated by esculetin. This may be because esculetin and LsrB proteins compete to bind, thereby preventing the Autoinducer-2 signaling molecule from entering the membrane and disrupting quorum sensing behavior of Salmonella Typhimurium. After 30 min of treatment, 8 MIC of esculetin could kill 2 log CFU/mL of Salmonella Typhimurium. The study demonstrated that virtual screening employing LuxS and LsrB represented a novel strategy for identifying QSIs for Salmonella. Moreover, the findings indicated that esculetin possessed a quality preservation effect during chicken storage, thereby highlighting its potential as an alternative preservative in the food industry.

Gallic and ferulic acids suppress proteolytic activities and volatile trimethylamine production in the food-borne spoiler Rahnella aquatilis KM05.

Rahnella aquatilis is a recognized microbial threat that alters the sensory properties of seafood. The high frequency with which R. aquatilis is isolated from fish has prompted a search for alternative preservatives. In this work, in vitro and fish-based ecosystem (RS) approaches were used to validate the antimicrobial effects of gallic (GA) and ferulic (FA) acids against R. aquatilis KM05. The results were compared with data describing the response of KM05 to sodium benzoate (SB). Bioinformatics data of the whole genome was used to analyze the potential for fish spoilage by KM05 in detail, and the results revealed the main physiological characteristics that underlie reduced seafood quality. In the KM05 genome, the most abundantly enriched GO terms were 'metabolic process', 'organic substance metabolic process' and 'cellular process'. Through an evaluation of the Pfam annotations, 15 annotations were found to be directly involved in the proteolytic activity of KM05. Peptidase_M20 was the most abundantly represented (abundance value of 14 060). Proteins representing the CutC family (abundance value of 427) indicated the potential for KM05 degradation of TMAO. Subinhibitory concentrations of GA and FA suppressed the proteolytic activities of KM05 both in vitro and in RS medium by an average of 33-45%. These results were confirmed by RT-qPCR experiments, which also showed that the expression levels of genes involved in proteolytic activities and volatile TMA production were also decreased. Phenolic compounds can be used as potential food additives for preventing quality deterioration of fish products. This article is protected by copyright. All rights reserved.

Inhibitive effect and mechanism of cinnamaldehyde on growth and OTA production of Aspergillus niger in vitro and in dried red chilies

Mould and mycotoxin contamination is an ongoing issue in agriculture and food industry. Production by Aspergillus niger DTZ-12 in Guizhou dried red chilies was found, leading to significant economic losses. In this study, the inhibitive efficacy (Effective Concentration, EC) of cinnamaldehyde (CIN), eugenol (EUG), carvacrol (CAR), and linalool (LIN) against A. niger DTZ-12 were evaluated. CIN with the best antifungal capacity was then investigated for the comprehensive inhibitory activity against A. niger DTZ-12 including mycelia, spores, and physiological activities. Results showed that CIN can effectively retard mycelial growth, spore germination, and OTA production of A. niger DTZ-12 in vitro and in dried red chilies during storage. At physiological level, CIN can increase cell membrane permeability by reducing the ergosterol, decrease ATP content and ATPase activity, and promote the accumulation of reactive oxygen species (ROS) and malondialdehyde (MDA) in cell. These results suggested that CIN displayed a great potential to be employed as a natural and effective alternative preservative during dried red chili storage.

Neoagaro-oligosaccharides Improve the Postharvest Flower Quality and Vase Life of Cut Rose ‘Gaoyuanhong’

Rose is among the most important cut flower crops worldwide. The vase life is an important indicator of cut rose quality. The composition of the vase solution directly affects vase life. Neoagaro-oligosaccharides (NAOS) are degraded seaweed-derived polysaccharides that constitute a group of compounds with small molecular weight and good water solubility. Oligosaccharide treatment can extend the postharvest longevity of certain types of cut flowers; however, little information is available on the utility of NAOS for preservation of cut rose flowers. To explore the effects of NAOS on the longevity and quality of cut flowers of rose ‘Gaoyuanhong’, 100 mg·L−1 NAOS alone and in combination with 10 g·L−1 sucrose were incorporated in the vase solution. Distilled water was used as the control. Physiological indicators, comprising maximum flower diameter, fresh weight, water balance, vase life, bacteria number in the vase solution, and hormone contents of the outer petals, were determined in fresh cut flowers and analyzed. Compared with the control, 100 mg·L−1 NAOS treatment increased the maximum flower diameter (mean 8.21 cm), induced the maximum rates of change in flower diameter and cut flower fresh weight, maintained the best water balance, significantly extended the vase life to 16 days, and reduced the number of bacteria in the vase solution. The abscisic acid content of the outer petals in the control and 100 mg·L−1 NAOS treatments were significantly lower than that of the other treatments on day 9. The results showed that NAOS is useful to improve the postharvest quality and extend the vase life of cut rose flowers, and might contribute to the development of novel alternative preservatives for the cut rose industry.

The Effect of Basil Leaves (Ocimum sanctum L.) as Natural Preservative for Mackerel (Rastrellinger sp.)

Basil is a plant that can be used as a traditional medicine. One part of the basil plant used as an alternative medicine is the leaves. Basil leaves contain active compounds, including flavonoids, saponins, tanins, and essensial oils. These active compounds is able to prevent the presence of pathogenic bacteria that can accelerate food spoilage, so that basil leaves can be used as an alternative natural preservative. The objective of the study was to determine the ability of basil leaves as a natural preservative for mackerel. The research was carried out in vitro, by observing the physical, chemical, and microbiological characteristicts of mackerel which were treated 8 hours of soaking basil leaf extract. Variations in the concentration of basil leaves used were 0, 25, 50, 75 and 100%. The results showed that the physical quality of the 8-hour storage samples showed changes in the physical quality of the fish, as seen from the color, eyes, gills, mucus, aroma and texture. The microbioloical quality of fish was analyzed by the total plate number method. The total number of bacteria decreased as the concentration of basil leaf extract increased

Biodegradable starch-based packaging films incorporated with polyurethane-encapsulated essential-oil microcapsules for sustained food preservation

Novel starch-based packaging films with sustained antibacterial activity were successfully made by incorporating polyurethane-encapsulated essential-oil microcapsules (EOs@PU) as an alternative synthetic preservative for food preservation. Herein, three essential oils (EOs) were blended to make composite essential oils with a more harmonious aroma and higher antibacterial ability and encapsulated into polyurethane (PU) to form EOs@PU microcapsules based on interfacial polymerization. The morphology of the constructed EOs@PU microcapsules was regular and uniform with an average size of approximately 3 μm, thus enabling high loading capacity (59.01 %). As such, we further integrated the obtained EOs@PU microcapsules into potato starch to prepare food packaging films for sustained food preservation. Consequently, the prepared starch-based packaging films incorporated with EOs@PU microcapsules had an excellent UV blocking rate (>90 %) and low cell toxicity. Notably, the long-term release of EOs@PU microcapsules gave the packaging films a sustained antibacterial ability, prolonging the shelf life of fresh blueberries and raspberries at 25 °C (> 7 days). Furthermore, the biodegradation rate of food packaging films cultured with natural soil was 95 % after 8 days, clarifying the excellent biodegradability of the packaging films for environmental protection. As demonstrated, the biodegradable packaging films provided a natural and safe strategy for food preservation.

Citrus Waste as Source of Bioactive Compounds: Extraction and Utilization in Health and Food Industry.

The current research was conducted to extract the bioactive compounds from citrus waste and assess their role in the development of functional foods to treat different disorders. The scientific name of citrus is Citrus L. and it belongs to the Rutaceae family. It is one of the most important fruit crops that is grown throughout the world. During processing, a large amount of waste is produced from citrus fruits in the form of peel, seeds, and pomace. Every year, the citrus processing industry creates a large amount of waste. The citrus waste is composed of highly bioactive substances and phytochemicals, including essential oils (EOs), ascorbic acid, sugars, carotenoids, flavonoids, dietary fiber, polyphenols, and a range of trace elements. These valuable compounds are used to develop functional foods, including baked products, beverages, meat products, and dairy products. Moreover, these functional foods play an important role in treating various disorders, including anti-aging, anti-mutagenic, antidiabetic, anti-carcinogenic, anti-allergenic, anti-oxidative, anti-inflammatory, neuroprotective, and cardiovascular-protective activity. EOs are complex and contain several naturally occurring bioactive compounds that are frequently used as the best substitutes in the food industry. Citrus essential oils have many uses in the packaging and food safety industries. They can also be used as an alternative preservative to extend the shelf lives of different food products.

Olive tree polyphenols as effective and sustainable grain preservatives

Whole grains play a crucial role in the human diet. Despite being cultivated in distinct regions, they are shipped everywhere, therefore making biosafety and security essential throughout the grain industry, from harvest to distribution. Phytopathogens, which have an impact on crop yield, induce grain spoiling and reduce grain quality in a number of ways, providing a constant danger to crop storage and distribution. Chemical control approaches, such as the use of pesticides and fungicides, are detrimental to the environment and hazardous to human health. The development of alternative, environmentally friendly, and generally acceptable solutions to ensure increased grain yield, biosafety, and quality during storage is crucial in order to guarantee sufficient food and feed supplies. As a means of self-defense against microbial infection and spoilage, plant matrices feature antimicrobial natural chemicals, which have led to their widespread usage as food preservatives in recent decades. Olive tree extracts, known for their high polyphenol content, have been widely used in the food preservation industry with great success, and are highly welcomed by people all over the world. In addition to their well-known health advantages, polyphenols are a valuable plant secondary metabolite because of their great antibacterial capabilities as natural preservatives. This article discusses the promising usage of polyphenols from olive trees as a natural alternative preservative, while also highlighting the future of olive eaves in the food industry.

Antimicrobial Activity of Essential Oils and Single Fragrance Ingredients for Cosmetic Applications

Purpose: Plant-derived essential oils are widely used as pharmacological drugs and fragrances. In this study, 16 natural essential oils and 14 single fragrance ingredients were investigated for their potential as antimicrobial agents.Methods: Paper disk diffusion assays were performed to assess the antimicrobial activities of the essential oils and single fragrance ingredients against Staphylococcus aureus , Staphylococcus epidermidis , Escherichia coli , Pseudomonas aeruginosa , Bacillus subtilis , Candida albicans , Aspergillus niger , and Malassezia furfur.Results: Cinnamon bark and neroli essential oils, which contain linalool, exhibited significant antimicrobial activities against S. aureus and C. albicans. The single fragrance ingredients citral, D -limonene, and hydroxycitronellal exhibited antibacterial effects against S. aureus and C. albicans. Cinnamon bark oil also showed good antifungal effects against A. niger and M. furfur . Clove essential oil, which contains eugenol as the main ingredient, showed antifungal effects against M. furfur, and aurantiol also exhibited antibacterial effects against M. furfur . S. aureus , E. coli, and P. aeruginosa , which are regulated in distributed cosmetics, were susceptible to the effects of cinnamon bark oil and phenylethyl alcohol. Bergamot and lavender oils exerted good antibacterial effects against S. aureus , but not S. epidermidis . In addition, rosemary oil, rose absolute, and phenylethyl alcohol, which showed good antifungal effects against C. albicans , had no or little antibacterial effect on S. epidermidis .Conclusion: Our results suggest that essential oils can be used as alternative preservatives and antimicrobial agents for atopic dermatitis and dandruff.

Effects of preservatives in pitfall traps for collecting arthropods: A comparison of ethylene glycol and five alternative preservatives

Pitfall traps using ethylene glycol as a preservative are widely used to investigate arthropods in forests. However, recently, pitfall traps have been reported to be damaged by wild vertebrates because of the sweetness of ethylene glycol. Therefore, this study compared ethylene glycol with five potential alternative preservatives for the selection of an alternative preservative for use in pitfall traps. Field experiments were conducted at the Namhae Long Term Ecological Research (LTER) site in the southernmost part of South Korea. The five alternative preservatives included salt solution with bleach, which is considered to repel wild animals because of its smell; formalin solution with bleach; salt solution without bleach; formalin solution without bleach; and alcohol solution with a small amount of added glycerin. The number of arthropods collected differed with the type of preservative used; the composition of arthropod assemblages was also different. Among the two alternative preservative solutions expected to repel wild animals, formalin+bleach, and salt water+bleach, the latter was found to be better for arthropod collection.