Ingredient Technology for Food Preservation

ZhengZuoxing,

doi:10.1089/ind.2013.0023

Cited by 10 publications

(6 citation statements)

References 38 publications

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“…At present, many animal-derived antimicrobial compounds have also been used for fish preservation. Such examples include chitosan from shellfish, lactoperoxidase, and lactoferrin from milk, and lysozymes from hen eggs [198]. However, one of the major problems associated with animal-derived antimicrobials is their allergen risk; the sources of such ingredients are often allergen-containing foods including shellfish, milk, and egg [199].…”

Section: Natural Preservatives For Fishmentioning

confidence: 99%

Review on Natural Preservatives for Extending Fish Shelf Life

Mei

Xie

2019

Foods

191

120

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Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or from contamination. Synthetic preservatives are widely used in fish storage to extend shelf life and maintain quality and safety. However, consumer preferences for natural preservatives and concerns about the safety of synthetic preservatives have prompted the food industry to search natural preservatives. Natural preservatives from microorganisms, plants, and animals have been shown potential in replacing the chemical antimicrobials. Bacteriocins and organic acids from bacteria showed good antimicrobial activities against spoilage bacteria. Plant-derived antimicrobials could prolong fish shelf life and decrease lipid oxidation. Animal-derived antimicrobials also have good antimicrobial activities; however, their allergen risk should be paid attention. Moreover, some algae and mushroom species can also provide a potential source of new natural preservatives. Obviously, the natural preservatives could perform better in fish storage by combining with other hurdles such as non-thermal sterilization processing, modified atmosphere packaging, edible films and coatings.

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Section: Natural Preservatives For Fishmentioning

confidence: 99%

Review on Natural Preservatives for Extending Fish Shelf Life

Mei

Xie

2019

Foods

191

120

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“…However, a much higher amount (> 200 mg/L) of LAE is needed in complex food matrices due to its interaction with negatively charged food components (Bonnaud et al, 2010 andMa et al, 2013). Because a high concentration (> 50 mg/L) of LAE can lead to a bitter taste (Zheng, 2014), strategies are needed to lower the LAE level used in food products.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial activities of lauric arginate and cinnamon oil combination against foodborne pathogens: Improvement by ethylenediaminetetraacetate and possible mechanisms

Davidson

Critzer

et al. 2016

LWT - Food Science and Technology

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The objective of this work was to study if ethylenediaminetetraacetate (EDTA) could enhance the antimicrobial activity of lauric arginate (LAE) and cinnamon oil (CO) combination, and the possible mechanisms. With 500 mg/L of EDTA, 5 mg/L of LAE and 200 mg/L of CO showed an increased log reduction of Escherichia coli O157: H7, Salmonella Enteritidis, and Listeria monocytogenes by ca. 4, 5, and 1 log CFU/mL, respectively. EDTA at 500 mg/L significantly increased the permeability of outer membrane of E. coli O157: H7 based on a crystal violet assay. Scanning electron microscopy (SEM) showed that 600 mg/L CO damaged the cell membrane of S. Enteritidis, while 40 mg/L LAE did not. Atomic force microscopy demonstrated that LAE caused the aggregation of DNA molecules. It was hypothesized that EDTA increased the permeability of the outer membrane of Gram-negative bacteria to facilitate the penetration of LAE and CO enabling enhanced antimicrobial activity. Compared to the treatment with LAE or CO alone, severe damage of L. monocytogenes membrane occurred with LAE and CO in combination based on SEM, increase in loss of intracellular nucleic acids, and increase of extracellular ATP level, suggesting LAE and CO acted synergistically on L. monocytogenes cell membranes.

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“…The half-life of LAE is greater than 1 year at pH 4, 57 d at pH 7, and 34 h at pH 9 during 25°C storage, indicating that the hydrolysis of LAE is accelerated in alkaline conditions (EFSA, 2007). However, LAE has a bitter taste above 50 ppm in food and beverage products (Zheng, 2014), which may adversely influence the taste and flavor of food products.…”

Section: Basis Of Lae Properties and Synthesis Of Laementioning

confidence: 99%

Ethyl lauroyl arginate: An update on the antimicrobial potential and application in the food systems: a review

Chi

et al. 2023

Front. Microbiol.

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Lauric arginate ethyl ester (LAE), a cationic surfactant with low toxicity, displays excellent antimicrobial activity against a broad range of microorganisms. LAE has been approved as generally recognized as safe (GRAS) for widespread application in certain foods at a maximum concentration of 200 ppm. In this context, extensive research has been carried out on the application of LAE in food preservation for improving the microbiological safety and quality characteristics of various food products. This study aims to present a general review of recent research progress on the antimicrobial efficacy of LAE and its application in the food industry. It covers the physicochemical properties, antimicrobial efficacy of LAE, and the underlying mechanism of its action. This review also summarizes the application of LAE in various foods products as well as its influence on the nutritional and sensory properties of such foods. Additionally, the main factors influencing the antimicrobial efficacy of LAE are reviewed in this work, and combination strategies are provided to enhance the antimicrobial potency of LAE. Finally, the concluding remarks and possible recommendations for the future research are also presented in this review. In summary, LAE has the great potential application in the food industry. Overall, the present review intends to improve the application of LAE in food preservation.

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Ingredient Technology for Food Preservation

Cited by 10 publications

References 38 publications

Review on Natural Preservatives for Extending Fish Shelf Life

Review on Natural Preservatives for Extending Fish Shelf Life

Antimicrobial activities of lauric arginate and cinnamon oil combination against foodborne pathogens: Improvement by ethylenediaminetetraacetate and possible mechanisms

Ethyl lauroyl arginate: An update on the antimicrobial potential and application in the food systems: a review

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