Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review

Baptista, Rafaela C.; Horita, Cláudia; Sant’Ana, Anderson S.

doi:10.1016/j.foodres.2019.108762

Cited by 175 publications

(112 citation statements)

References 289 publications

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“…The same was verified in a study conducted by Battey et al (2001) that reported the resistance of molds to acidic media and the efficiency of potassium sorbate as a growth inhibitory agent for molds [33]. Regarding the chestnut flower and the citric acid, the most promising agents in this study, their efficacy as antimicrobial agents has already been described in literature, and this work highlights the antimicrobial potential of these ingredients as valuable preservative candidates [34][35][36]. Overall, except for the molds, the chestnut flower seemed to be a suitable antimicrobial preservative for this nutraceutical, being at times better than the commercially used sodium benzoate.…”

Section: Microbiological Analysissupporting

confidence: 80%

Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens

et al. 2020

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Citric acid, quercetin, dried chestnut flowers and an aqueous extract of chestnut flowers were screened as candidates for preserving a drinkable nutraceutical preparation for 45 days. The assays encompassed antioxidant and antimicrobial activities, nutritional and chemical profiles, and individual profiles of fatty acids and mineral composition, all of which in comparison with a sodium benzoate, a synthetic preservative. The centesimal composition of the nutraceutical formulation was mainly composed of carbohydrates, followed by proteins and fat, with moisture levels between 66% and 71%. Palmitic and stearic acid were the most abundant fatty acids, while calcium and magnesium where the minerals in higher amount. Anthroquinones, followed by flavonoids where the most abundant groups of phenolic compounds. In terms of the preserving effects of the extracts, the chestnut flowers and the citric acid were the most effective natural preservatives, which better preserved phenolic compounds. Furthermore, these two ingredients also revealed the strongest capacity to control the microbial growth in the formulation by inhibiting the growth of food contaminants. In general, these ingredients revealed higher preservation capacity than sodium benzoate, while not altering the nutritional and fatty acid profile. The chestnut flowers and citric acid could be used to preserve foods, food supplements, and nutraceutical formulations after passing the required regulatory procedures for food additives.

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Section: Microbiological Analysissupporting

confidence: 80%

Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens

et al. 2020

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“…Freshly procured raw thigh samples (25 samples × 3 trials) and tray-packed thighs (n = 1 thigh/tray × 5 trays/treatment/sampling time/trial × 3 trials) were analyzed for color, cook loss and texture. The objective analysis for color (3 measurements/thigh) was conducted using a Minolta colorimeter (Minolta Corp., model CR-300 / DP301, Ramsey, NJ, U.S.A.) using the CIE: L � (lightness), a � (redness), and b � (yellowness) color spectra [23]. The colorimeter was calibrated with the white calibration plate, with a diffuse illuminant (D65) and 0˚viewing geometry and had an 8 mm measurement area.…”

Section: Effect Of Fice On the Microbial Shelf Life And Quality Of Trmentioning

confidence: 99%

“…Besides, sodium lactate and sodium diacetate have been reported to give higher cooking yields and improved textural properties of meat [21,22]. These ingredients have demonstrated antimicrobial and other functional properties such as antioxidant activity, chelation, and preservative properties in food, but there is limited research on their use in the form of ice in the poultry meat [23].…”

Section: Introductionmentioning

confidence: 99%

Investigating the effects of Functional Ice (FICE) on Salmonella-food safety, microbial spoilage and quality of raw poultry thigh meat during refrigerated storage

et al. 2020

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In meat processing, antimicrobial treatment applied during slaughter and deboning may not control pathogens and spoilage organisms during subsequent transportation and storage. "Functional Ice" (FICE), an innovation over traditional ice, was investigated for its effects on food safety, shelf life, and quality of raw poultry thigh meat during refrigerated storage. FICE was prepared by freezing aqueous solutions of sodium tripolyphosphate (STPP) (2.5% and 5% w/v) and sodium lactate-sodium diacetate (SL-SD) (1% and 2.5% v/v). Potable water was used to prepare ice for the control treatment. Thigh meat inoculated with Salmonella Typhimurium (10 8 CFU/sample) was placed in FICE treatments, stored at 4˚C and sampled at 0, 12, 24, 36 and 48 h (n = 375). Weight pickup was recorded for the uninoculated thighs. Additionally, shelf life and quality were evaluated for 8 days on tray-packed thighs that were stored in FICE treatments for 48 h (STPP 5%, and SL-SD 2.5%). Differences among treatments were determined using ANOVA with LSMeans (p � 0.05). Results indicated that inoculated thighs stored in individual STPP 5%, and SL-SD 2.5% treatments lead to a significant reduction in Salmonella Typhimurium compared to the control (p � 0.05) after 48 h of storage. FICE treated thighs showed higher yields, lower cook loss, and an extended shelf life of 1-2 days, without any color changes. FICE has the potential to improve food safety and shelf life while improving the yields and quality during storage and transportation of raw poultry meat.

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“…To meet the consumers' requirements of high quality, minimally processed and additive free foods, new and natural technological approaches for food preservation must be found. Several natural preservatives from different sources have been widely studied, such as herbs and medical plants, microorganisms and animals, therefore gaining considerable attention [16,17]. For this reason, two types of natural compounds are proposed in this study: bacteriocins and essential oils (EOs).…”

Section: Introductionmentioning

confidence: 99%

Combined antimicrobial use of essential oils and bacteriocin bacLP17 as seafood biopreservative to control Listeria monocytogenes both in planktonic and in sessile forms

Iseppi

Camellini

Sabia

et al. 2020

Research in Microbiology

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The antilisterial activity of Thymus vulgaris, Salvia officinalis essential oils (EOs) and bacteriocin bacLP17 (previously isolated from seafood) was determined, using the compounds alone and in combination. The Disk Diffusion, Minimal Inhibitory Concentration (MIC) and Agar Well Diffusion assays were used to evaluate the effectiveness of the compounds against 12 Listeria monocytogenes in planktonic form, whereas the anti-Listeria biofilm activity was determined against the same strains in optical density (O.D.) at 570 nm, with crystal violet staining method. The lowest MIC values resulted for T. vulgaris EO and bacLp17 (0.5 ml/ml and 2 ml/ml, respectively). The combinations with the best results, expressed as FIC-Index, were T. vulgaris/S. officinalis EOs and EOs/bacLp17. The anti-biofilm activity of single EOs and bacLP17 was similar, whereas the combined use of the two kinds of EOs led to a synergistic activity. Lastly, the best anti-biofilm effect was observed with the combination bacLP17/S. officinalis and bacLP17/ T. vulgaris, compared to both control and the single use of the EOs. The present study suggests that the combination of natural compounds such as T. vulgaris, S. officinalis EOs and bacLp17 may be a useful approach to the control of planktonic and sessile cells of L. monocytogenes in seafood products.

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Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review

Cited by 175 publications

References 289 publications

Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens

Effect of Natural Preservatives on the Nutritional Profile, Chemical Composition, Bioactivity and Stability of a Nutraceutical Preparation of Aloe arborescens

Investigating the effects of Functional Ice (FICE) on Salmonella-food safety, microbial spoilage and quality of raw poultry thigh meat during refrigerated storage

Combined antimicrobial use of essential oils and bacteriocin bacLP17 as seafood biopreservative to control Listeria monocytogenes both in planktonic and in sessile forms

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