Effectiveness of Lactobacilli cell-free supernatant and propolis extract microcapsules on oxidation and microbiological growth in sardine burger

Küley, Esmeray; Yazgan, Hatice; Özoğul, Yeşim; Uçar, Yılmaz; Durmuş, Mustafa; Özyurt, Gülsün; Ayas, Deniz

doi:10.1016/j.fbio.2021.101417

Cited by 14 publications

(3 citation statements)

References 40 publications

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“…Also, Iseppi et al (2020) suggested that the combination of natural agents such as Thymus vulgaris , Salvia officinalis EOs and bacteriocin bacLP17, produced by Enterococcus mundtii LP17, had the best antibiofilm effect due to a possible synergistic activity and maybe a new promising natural way in controlling 12 Listeria monocytogenes in planktonic and sessile forms in seafood products. In another study (Kuley et al , 2021), microencapsulated CFS from L. reuteri and mainly propolis water extract combinations induced a lower bacterial growth in fish burgers. The microbiological upper limit of 7 log CFU/g did not exceed for all groups during storage.…”

Section: Evidence Acquisitionmentioning

confidence: 93%

Postbiotics: an innovative approach to increase shelf life and quality of foods

Nikravan,

Zamanpour,

Noori

2023

NFS

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Purpose The purpose of this paper is to provide an overview of the antimicrobial and antioxidant properties of postbiotics and the use of postbiotics to increase the shelf life and quality of food. Design/methodology/approach In this review paper, all articles from five electronic databases containing Google Scholar, Web of Science, PubMed, Scopus and Science Direct were considered and selected according to the purpose of the study. Findings In addition to improving food safety and increasing its shelf life, natural food preservation using biological preservatives also has a positive effect on improving consumer health. As a result, protection using natural antioxidants and antimicrobial agents seems essential. Postbiotics, having favorable characteristics such as nontoxicity, long shelf life and ease of standardization and transportation, are known as suitable antioxidant and antimicrobial, and there is an interest in making antioxidant and antimicrobial active films containing postbiotics to delay spoilage, increase the shelf life of perishable foods without changing their sensory characteristics. Originality/value Postbiotic refers to all soluble factors that are either secreted from living probiotic cells or released after cell lysis. These compounds include enzymes, peptides, polysaccharides, organic acids, teichoic acids and cell surface proteins, and their effects have been proven to improve some human and animal diseases. Probiotic bacteria must survive unfavorable conditions such as processing, storage, distribution, preparation and the digestive system to exert their health-giving effects, whereas their metabolites (postbiotics) have overcome these adverse conditions well and may be a good substitute for probiotics.

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Section: Evidence Acquisitionmentioning

confidence: 93%

Postbiotics: an innovative approach to increase shelf life and quality of foods

Nikravan,

Zamanpour,

Noori

2023

NFS

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“…The control group had the highest TBARS value (1.54 μmol/kg) at the end of storage (p>0.05). Kuley et al [27] (2021) reported that Lactobacilli reuteri supernatant alone had a weak antioxidative effect on sardine burger.…”

Section: Ph Tbars and Water Holding Capacity (Whc)mentioning

confidence: 99%

Effect of Alginate Coating Enriched with Postbiotics Derived from Bifidobacterium bifidum Strains on Microbial and Physicochemical Quality of Turkey Breast Meat

Cengiz Kaynakci

2024

Preprint

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The aim of this study was to determine the microbial stability, challenge to L. monocytogenes, and some physicochemical properties of turkey breast meat by alginate-based coating enriched with postbiotics (8% concentration, CFS) of Bifidobacterium bifidum DSM 20456 and Bifidobacterium bifidum BB12 strains. For this purpose, firstly, some antimicrobial and total phenolic matter, flavonoid, and DPPH activity values of postbiotics were determined. In addition, FTIR analysis was performed to see the intermolecular interactions of the biological coating agent. As a result of the study, alginate solution with postbiotic showed significant differences in pH, a*, b*, yeast-mold values of turkey meat during storage (7 days), while L* value, total aerobic mesophilic bacteria count (TMAP), psychrotrophic bacteria (PAB), lactic acid bacteria (LAB) and Listeria monocytogenes count were not effective (p&gt;0.05).

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“…In recent years, there have been some reports about the preparation of propolis microcapsule powder or propolis microparticle liquid. Propolis microcapsules/microparticles are developed using maltodextrin by spray-drying [24], isolated soy protein and pectin by freeze-drying [25], poly (ε-caprolactone) by emulsification-solvent evaporation techniques [26], and so on. These propolis microcapsules/microparticles were used as antimicrobial agents and anticancer material and in controlled-release drugs.…”

Section: Introductionmentioning

confidence: 99%

Development, Physicochemical Properties, and Antibacterial Activity of Propolis Microcapsules

Zhang,

Yang,

Tan

et al. 2023

Foods

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Propolis is a well-known natural antibacterial substance with various biological activities, such as anti-inflammatory and antioxidant activity. However, applications of propolis are limited due to its low water solubility. In this study, propolis microcapsules were developed with a core material of ethanol extract of propolis and shell materials of gum arabic and β-cyclodextrin using a spray-drying technique. The optional processing formula, particle size distribution, morphology, dissolution property, and antibacterial activity of propolis microcapsules were determined. The results showed that the optional processing obtained an embedding rate of 90.99% propolis microcapsules with an average particle size of 445.66 ± 16.96 nm. The infrared spectrogram and thermogravimetric analyses showed that propolis was embedded in the shell materials. The propolis microcapsules were continuously released in water and fully released on the eighth day, and compared to propolis, the microcapsules exhibited weaker antibacterial activity. The minimum inhibitory concentrations (MICs) of propolis microcapsules against Escherichia coli and Staphylococcus aureus were 0.15 and 1.25 mg/mL, and their minimum bactericidal concentrations (MBCs) were 0.3 and 1.25 mg/mL, respectively. This water-soluble propolis microcapsule shows the potential for use as a sustained-release food additive, preservative, or drug.

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Effectiveness of Lactobacilli cell-free supernatant and propolis extract microcapsules on oxidation and microbiological growth in sardine burger

Cited by 14 publications

References 40 publications

Postbiotics: an innovative approach to increase shelf life and quality of foods

Postbiotics: an innovative approach to increase shelf life and quality of foods

Effect of Alginate Coating Enriched with Postbiotics Derived from Bifidobacterium bifidum Strains on Microbial and Physicochemical Quality of Turkey Breast Meat

Development, Physicochemical Properties, and Antibacterial Activity of Propolis Microcapsules

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