Active packaging with antifungal activities

Long, Nicolas; Joly, Catherine; Dantigny, Philippe

doi:10.1016/j.ijfoodmicro.2016.01.001

Cited by 137 publications

(42 citation statements)

References 175 publications

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Section: Prevention and Control Of Fungal Spoilage In Dairy Producmentioning

confidence: 99%

“…As extensively reviewed by Nguyen Van Long et al [ 105 ] on a large number of fungal species, lowering the oxygen level below 1% will result in the partial growth inhibition of strict aerobic fungi, while it will slow down facultative anaerobes’ growth as it enables O 2 use as a final electron acceptor. However, for many species including Penicillium and Mucor spp., only 0% O 2 concentration can totally inhibit growth [ 105 ]. It is worth mentioning that such an O 2 level will favor the growth of facultative or strict anaerobes and that it can have a detrimental effect on products such as mold-ripened cheeses, for which a certain oxygen level is necessary to maintain their organoleptic properties [ 106 ].…”

Section: Prevention and Control Of Fungal Spoilage In Dairy Producmentioning

confidence: 99%

“…It is worth mentioning that such an O 2 level will favor the growth of facultative or strict anaerobes and that it can have a detrimental effect on products such as mold-ripened cheeses, for which a certain oxygen level is necessary to maintain their organoleptic properties [ 106 ]. An increase of the CO 2 level in package atmosphere can have an inhibitory effect, thus further extending product shelf-life [ 105 ]. In their extensive review, Nguyen Van Long et al [ 105 ] indicated that, independent of the fungal species, a CO 2 level above 50% was necessary to achieve fungal growth inhibition and that, depending on the fungal species, 50–90% were necessary to completely inhibit fungal growth in solid matrices.…”

Section: Prevention and Control Of Fungal Spoilage In Dairy Producmentioning

confidence: 99%

See 2 more Smart Citations

Diversity and Control of Spoilage Fungi in Dairy Products: An Update

2017

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Fungi are common contaminants of dairy products, which provide a favorable niche for their growth. They are responsible for visible or non-visible defects, such as off-odor and -flavor, and lead to significant food waste and losses as well as important economic losses. Control of fungal spoilage is a major concern for industrials and scientists that are looking for efficient solutions to prevent and/or limit fungal spoilage in dairy products. Several traditional methods also called traditional hurdle technologies are implemented and combined to prevent and control such contaminations. Prevention methods include good manufacturing and hygiene practices, air filtration, and decontamination systems, while control methods include inactivation treatments, temperature control, and modified atmosphere packaging. However, despite technology advances in existing preservation methods, fungal spoilage is still an issue for dairy manufacturers and in recent years, new (bio) preservation technologies are being developed such as the use of bioprotective cultures. This review summarizes our current knowledge on the diversity of spoilage fungi in dairy products and the traditional and (potentially) new hurdle technologies to control their occurrence in dairy foods.

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Section: Prevention and Control Of Fungal Spoilage In Dairy Producmentioning

confidence: 99%

Section: Prevention and Control Of Fungal Spoilage In Dairy Producmentioning

confidence: 99%

Section: Prevention and Control Of Fungal Spoilage In Dairy Producmentioning

confidence: 99%

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Diversity and Control of Spoilage Fungi in Dairy Products: An Update

2017

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“…Until now, a wide variety of reports have shown that fungal growth may be inhibited by plant EOs and some reviews about this topic have been published (da Cruz Cabral et al, 2013;Nguyen Van Long et al, 2016). However, in these reports, the methods used for monitoring fungal growth have been very dissimilar.…”

Section: Discussionmentioning

confidence: 99%

Impact of bioactive packaging systems based on EVOH films and essential oils in the control of aflatoxigenic fungi and aflatoxin production in maize

Mateo

Gómez

Domínguez

et al. 2017

International Journal of Food Microbiology

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Aspergillus flavus and A. parasiticus are the most common fungal species associated with aflatoxin (AF) contamination of cereals, especially maize, and other agricultural commodities. AFB the most frequent and toxic metabolite, is a powerful hepatotoxic, teratogenic and mutagenic compound. Effective strategies to control these fungal species and AFs in food and feed are required. Active packaging film containing essential oils (EO) is one of the most innovative food packaging concepts. In this study, ethylene-vinyl alcohol (EVOH) copolymer films incorporating EO from Origanum vulgare (ORE), Cinnamomum zeylanicum (CIN) or their major active constituents, carvacrol (CAR) and cinnamaldehyde (CINHO), respectively, were developed and assayed to control growth of A. flavus and A. parasiticus and AF production in maize grains under different a and temperature regimens. EO doses assayed in cultures were in the range 0.25-4.0mg/Petri dish. The factors a, temperature, type of EVOH-EO film and fungal species significantly influenced the ED values of all assayed films. Growth rate (GR) of both species was usually higher at 0.99 than at 0.96 a and at 37°C than at 25°C. However, the contrary was found with regard to AF production. The order of efficacy of EVOH-EO films to control growth of both species and AF production was EVOH-CINHO>EVOH-CAR>EVOH-ORE>EVOH-CIN. The effective dose (ED) (mg EO/plate) for EVOH-CINHO and EVOH-CIN films against A. flavus were in the ranges of 0.125 and 2.475-3.500 and against A. parasiticus in the ranges of 0.121-0.133 and 2.275-3.625, respectively. Under the assayed conditions, the ED for EVOH-CINHO film were 0.22-0.23mg/plate for both species. It was the most effective bioactive film to control fungal growth (vapour phase) and AF production, regardless of a and temperature. This is the first study about the impact that interacting environmental conditions and bioactive EVOH-CINHO, EVOH-ORE, EVOH-CIN EVOH-CAR films have on the growth of aflatoxigenic fungi and on AF production in maize grains.

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“…Despite the extensive research carried out to evaluate the efficacy of antimicrobial packaging on foodborne pathogenic bacteria (Brandelli et al., ; Maisanaba et al., ; Sardarodiyan & Mahdian, ) and molds (Nguyen Van Long, Joly, & Dantigny, ), only limited information is available for their use against human enteric viruses (Table ).…”

Section: Introductionmentioning

confidence: 99%

Polymers and Biopolymers with Antiviral Activity: Potential Applications for Improving Food Safety

Randazzo

Fabra

Falcó

et al. 2018

Comp Rev Food Sci Food Safe

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Gastroenteritis and hepatitis, caused by human noroviruses (HuNoVs) and hepatitis A virus (HAV), respectively, are the most common illnesses resulting from the consumption of food contaminated with human enteric viruses. Food-grade polymers can be tailor designed to improve food safety, either as novel food-packaging materials imparting active antimicrobial properties, applied in food contact surfaces to avoid cross-contamination, or as edible coatings to increase fresh produce's shelf life. The incorporation of antimicrobial agents into food-grade polymers can be used to control the food microbiota and even target specific foodborne pathogens to improve microbiological food safety and to enhance food quality. Enteric viruses are responsible for one fifth of acute gastroenteritis cases worldwide and the development of food-grade polymers and biopolymers with antiviral activity for food applications is a topic of increased interest, both for academia and the food industry, even though developments are still limited. This review compiles existing studies in this widely unexplored area and highlights the potential of these developments to improve viral food safety.

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Active packaging with antifungal activities

Cited by 137 publications

References 175 publications

Diversity and Control of Spoilage Fungi in Dairy Products: An Update

Diversity and Control of Spoilage Fungi in Dairy Products: An Update

Impact of bioactive packaging systems based on EVOH films and essential oils in the control of aflatoxigenic fungi and aflatoxin production in maize

Polymers and Biopolymers with Antiviral Activity: Potential Applications for Improving Food Safety

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