Use of nanoencapsulated curcumin against vegetative cells and spores of Alicyclobacillus spp. in industrialized orange juice

Dutra, Tatiane Viana; Menezes, Jéssica Lima de; Mizuta, Amanda Gouveia; Oliveira, Anielle de; Moreira, Thaysa Fernandes Moya; Barros, Lillian; Mandim, Filipa; Pereira, Carla; Gonçalves, Odinei Hess; Leimann, Fernanda Vitória; Mikcha, Jane Martha Graton; Machinski, Miguel; Filho, Benício Alves de Abreu

doi:10.1016/j.ijfoodmicro.2021.109442

Cited by 8 publications

(3 citation statements)

References 43 publications

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“…Additionally, the MBCs were 0.5, 4.0, 0.2, and >1.0 mg/mL. Previously, as for A. acidoterrestris, it was reported that the MICs of cinnamic acid, chlorogenic [19], p-coumaric acid [20], and curcumin [29] were 0.375, 2.0, 0.2, and 1.0 mg/mL, respectively. These results suggest that hesperetin exhibited stronger antibacterial activity towards A. acidoterrestris vegetative cells, providing a highly effective option for controlling and preventing A. acidoterrestris vegetative cells, resulting in juice contamination.…”

Section: Discussionmentioning

confidence: 81%

Antibacterial Activity and Transcriptomic Analysis of Hesperetin against Alicyclobacillus acidoterrestris Vegetative Cells

Zhao,

Nan,

Yao

et al. 2023

Foods

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The aim of this research was to investigate the antimicrobial characteristics and mechanism of hesperetin against Alicyclobacillus acidoterrestris vegetative cells. The results presented show that hesperetin had effective antimicrobial activity on Alicyclobacillus acidoterrestris vegetative cells, minimum inhibition concentration (MIC) of 0.0625 g/L, and minimum bacterial concentration (MBC) greater than 2 g/L. Moreover, treatment of hesperetin caused significant damage to cell integrity, preventing the growth of Alicyclobacillus acidoterrestris vegetative cells, enhancing the leakage of nucleic acid and proteins, and destroying the vegetative cell morphology. To further investigate the mechanism, transcriptomic analysis was carried out, and 3056 differentially expressed genes (DEGs) were detected. Gene ontology (GO) enrichment analysis revealed that hesperetin inhibits Alicyclobacillus acidoterrestris by affecting the intracellular nitrogen metabolism and amino acid metabolism. The Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis explained that hesperetin was also able to prevent the growth of Alicyclobacillus acidoterrestris by affecting the processes of nutrient transport, energy metabolism, and flagella motility. These results provide new insights into the antimicrobial effects and mechanism of hesperetin against Alicyclobacillus acidoterrestris, which provides a new method for inactive Alicyclobacillus acidoterrestris in the juice industry.

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Section: Discussionmentioning

confidence: 81%

Antibacterial Activity and Transcriptomic Analysis of Hesperetin against Alicyclobacillus acidoterrestris Vegetative Cells

Zhao,

Nan,

Yao

et al. 2023

Foods

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“…For the same advantage cited previously, the nanoencapsulation of bioactive compounds has been applied in beverages. Curcumin was incorporated in orange juice, maintaining satisfactory pH, • Brix, and color stability, during three days of storage (8 • C) [108]. The bioactive compounds extracted from Egyptian prickly pear peel were encapsulated in sodium alginate and chitosan, and their antioxidant activity and application in guava juice were evaluated [109].…”

Section: Dairy Products and Beveragesmentioning

confidence: 99%

Trends of Nanoencapsulation Strategy for Natural Compounds in the Food Industry

et al. 2023

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Nanotechnology is an emerging field in the food industry that will be important for future industrial production to address rising customer concerns and expectations for natural, nutritious, and healthful food items. People are increasingly motivated to purchase unprocessed food or even high-quality processed foods with minimum chemical additives, highlighting the need to investigate natural alternatives for commercial purposes. Natural compounds are becoming more popular among consumers since they are safer than synthetic chemical additions; however, their most functional compounds are sensitive to the adverse conditions of processing and the digestive tract, impairing their use in food matrices, and industrial-scale applications. Nowadays, nanoencapsulation of natural products can be the most suitable nanotechnology to improve stability, solubility, and bioavailability. The nanostructure can be incorporated into food during production, processing, packaging, and security. Despite the many studies on nanoencapsulation, there is still some misunderstanding about nanoencapsulation systems and preparation techniques. This review aims to categorize different nanoencapsulation techniques (chemical, physicochemical, and physicomechanical), highlight eco-friendly methods, and classify the nanoencapsulation systems as groups (polymer, lipidic and metallic). The current review summarizes recent data on the nanoencapsulation of natural compounds in the food industry that has been published since 2015 until now. Finally, this review presents the challenges and future perspectives on the nanoencapsulation of bioactive compounds in food science.

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“…This spoiler is frequently associated with fruit juices and acidic drinks and its presence is often attributed to inefficient pasteurization processes. Among the various species in this genus, A. acidoterrestris is the major species responsible for causing spoilage in juices [2]. The spores of A. acidoterrestris can survive pasteurization and subsequently germinate, leading to the production of compounds such as guaiacol and halophenols, resulting in undesirable sensory characteristics such as sediment, cloudiness, or discoloration in the affected products [3].…”

Section: Introductionmentioning

confidence: 99%

Potential Antimicrobial Activity of Weak Acids in Combination with pH and Temperature on Alicyclobacillus acidoterrestris

De Santis,

Speranza,

Corbo

2023

Foods 2023

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Use of nanoencapsulated curcumin against vegetative cells and spores of Alicyclobacillus spp. in industrialized orange juice

Cited by 8 publications

References 43 publications

Antibacterial Activity and Transcriptomic Analysis of Hesperetin against Alicyclobacillus acidoterrestris Vegetative Cells

Antibacterial Activity and Transcriptomic Analysis of Hesperetin against Alicyclobacillus acidoterrestris Vegetative Cells

Trends of Nanoencapsulation Strategy for Natural Compounds in the Food Industry

Potential Antimicrobial Activity of Weak Acids in Combination with pH and Temperature on Alicyclobacillus acidoterrestris

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