Enhancement of Antimicrobial Activities of Naturally Occurring Phenolic Compounds by Nanoscale Delivery Against Listeria Monocytogenes, Escherichia Coli O157:h7 and Salmonella Typhimurium in Broth and Chicken Meat System

Abstract

Phenolic compounds commonly occurring in fruits, vegetables and tea were studied for their effects on Listeria monocytogenes (L.m.), Escherichia coli O157:H7 (E.c.) and Salmonella Typhimurium (S.T.) in brain–heart infusion broth (BHI) and meat system. Incubated at 37C for 72 h in BHI, gentistic, benzoic and vanillic acids inhibited L.m., E.c and S.T. at 5,000 µg/mL by 2.8 to 3.0 log CFU/mL, 2.8 to 3.0 log CFU/mL and 2.7 to 2.9 log CFU/mL, respectively. Encapsulation of benzoic acid (1,100 µg/mL) in polylactic‐co‐glycolic acid nanoparticles inhibited 6.5 log CFU/mL of L.m. and S.T., and 6.0 log CFU/mL of E.c. at 48 h. In raw and cooked chicken meat systems, nanoparticle delivery of benzoic acid was effective against S.T. and L.m. (1.0 and 1.6 log CFU/g reduction of S.T. and 1.1 and 3.2 log CFU/g reduction of L.m. compared with 1.2 log CFU/g without nanoparticles on the days 9 and 14 of storage, respectively). These findings demonstrate the efficacy of phenolics on pathogen reduction delivered by nanoparticles and their potential for commercial food safety applications. PRACTICAL APPLICATIONS Nanotechnology is an emerging and promising technology that has been advocated for the delivery of antimicrobial phenolic compound extracts to effectively inhibit foodborne pathogens. The method improves the rate of inhibition compared with conventional delivery and retains the antimicrobial efficacy for a longer time. This hurdle technology using natural antimicrobials (phenolic compounds) and nanoparticle‐mediated delivery system can effectively decontaminate foodborne pathogens and improve food safety. Phenolic compounds can be used as natural and safer alternatives to chemical disinfectants in food systems and delivered using nanoparticles to better control pathogens for commercial food safety applications.

Grape Phenolic Extract Potentially Useful in the Control of Antibiotic Resistant Strains of <i>Campylobacter</i>

“…The total phenolic compounds in the grape extract were quantified in 300 mg GAE/L. Vanillic and gallic acid moieties have been associated before with a loss of cytoplasmic membrane integrity, with the resultant loss of ion gradients, pH homeostasis and inhibition of respiratory activity [27]. On the other hand, the mechanisms of action proposed for the antibacterial activity of catechins have been mainly attributed to cytoplasmic membrane damage, although other mechanisms could be involved [28].…”

Evaluación de la capacidad inhibitoria de aceites esenciales en Staphylococcus aureus y Escherichia coli

“…La interacción de los componentes de los aceites esenciales con membranas celulares microbianas permite la inhibición del crecimiento de algunas bacterias Gram-positivas y Gram-negativas, por ejemplo en el primer grupo se destacan Staphylococcus aureus, Listeria monocytogenes y Bacillus cereus las cuales son más susceptibles a los aceites esenciales que las bacterias Gram-negativas como Escherichia coli y Salmonella Enteritidis, que son más resistentes a la acción de los aceites esenciales debido a que poseen una pared celular exterior hidrofílica, que ayuda a prevenir la penetración de compuestos hidrofóbicos [18].…”

Stability of Nano Encapsulated Rice Bran Derived Bioactive Pentapeptide inApple Juice

“…Nano-precipitation method developed by Ravichandran et al was used to prepare the nanoparticles [8]. The method consisted of two phases: organic and aqueous phases.…”