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The objective of this study was to evaluate the antimicrobial effectiveness of cinnamaldehyde (CIN) and potassium sorbate (P.S.), alone and in combination, against Salmonella Typhimurium and Staphylococcus aureus in vitro and in apple jam. Antimicrobial activity in vitro was investigated by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), time-kill assay and determination of fractional inhibitory concentration index. CIN MIC and MBC was 312 μg/mL. P.S. MIC and MBC were 2500 and 5000 μg/mL, respectively, against S. Typhimurium; and 10,000 and 20,000 μg/mL, respectively, against S. aureus. The compounds combined exhibited a synergistic effect (FIC < 0.5), inhibiting S. Typhimurium growth after 12 h and S. aureus after 24 h. The effect of CIN and P.S., at sub-inhibitory concentrations, against bacterial strains in apple jam was evaluated during storage. Physicochemical and sensory analyses were also performed. No cultivable S. Typhimurium or S. aureus cells were recovered in apple jam supplemented with CIN + P.S. on the third day of storage. The addition of CIN and P.S. did not affect the physicochemical properties and sensory evaluation showed a score above 7.0. CIN and P.S. association at sub-inhibitory concentrations was effective in controlling foodborne pathogens and improved the shelf life of apple jam. [ABSTRACT FROM AUTHOR]

The mango fruit is widely recognized as one of the most delectable, popular, and vital fruit crops in tropical and subtropical regions. Its renowned taste is celebrated worldwide, whether enjoyed fresh or in processed forms. This research was undertaken to assess the efficacy of employing both natural olive leaves extract (OLE) and minimal chemical preservatives (sodium benzoate and potassium sorbate) for preserving mango OLE blend over a 90 days period. The findings demonstrated that the inclusion of OLE effectively preserved the chemical quality and sensory characteristics of mango OLE blend with added chemical preservatives. Results showed that all samples retained total soluble solids between (17.89-20.80°Brix), pH (4.06-4.91), color (6.94 to 8.01), flavor (5.34 to 6.34) and taste (5.59-6.99). The results concluded that OLE can serve as a dual-purpose solution, acting as a natural antioxidant and antimicrobial preservative for refrigerated mango OLE blend. [ABSTRACT FROM AUTHOR]

Natural compounds are a suitable alternative to synthetic food preservatives due to their natural origin and health-promoting properties. In the current study, phenolic–phenolic and phenolic–synthetic combinations were tested for their antibiofilm formation, anti-planktonic growth, and anti-adhesion properties against Debaryomyces hansenii, Wickerhamomyces anomalus (formerly Pichia anomala), Schizosaccharomyces pombe, and Saccharomyces cerevisiae. The phenolics were vanillin and cinnamic acid, while the synthetic preservatives were sodium benzoate, potassium sorbate, and sodium diacetate. The vanillin–cinnamic acid combination had synergistic effect in all the tested yeasts for the biofilm inhibition with a fractional inhibitory concentration index (FICI) of ≤0.19 for W. anomalus, 0.25 for S. pombe, 0.31 for S. cerevisiae, and 0.5 for D. hansenii. Most of the phenolic–synthetic combinations had indifferent interaction regarding biofilm formation. The vanillin–cinnamic acid combination also had higher activity against spoilage yeasts adhesion on the abiotic surface and planktonic growth compared to the phenolic–synthetic combinations. For the phenolic–synthetic anti-planktonic activity, synergistic interaction was present in all the vanillin–synthetic combinations in S. pombe, vanillin–sodium benzoate and vanillin–potassium sorbate in S. cerevisiae, vanillin–sodium benzoate in W. anomalus, and cinnamic acid–sodium diacetate in S. pombe. These results suggest a novel antimicrobial strategy that may broaden the antimicrobial spectrum and reduce compound toxicity against food spoilage yeasts. [ABSTRACT FROM AUTHOR]

Abstract Today, a few hundred mycotoxins have been identified and the number is rising. Mycotoxin detoxification of food and feed has been a technically uphill task for the industry. In the twenty-first century, the public demand is healthy food with minimum use of chemicals and preservatives. Among all the fungal inhibition and mycotoxin detoxification methods so far developed for food, biopreservation and biodetoxification have been found safe and reliable. Nowadays, lactic acid bacteria (LAB) are of great interest as biological additives in food owing to their Generally Recognized as Safe (GRAS) classification and mycotoxin detoxification capability. The occurrence of fungul growth in the food chain can lead to health problems such as mycotoxicosis and cancer to humans due to producing mycotoxins such as aflatoxins. Biopreservation is among the safest and most reliable methods for inhibition of fungi in food. This review highlights the great potential of LAB as biodetoxificant by summarizing various reported detoxification activities of LAB against fungal mycotoxins released into foods. Mechanisms of mycotoxin detoxification, also the inherent and environmental factors affecting detoxifying properties of LAB are also covered.

Natural compounds are a suitable alternative to synthetic food preservatives due to their natural origin and health-promoting properties. In the current study, phenolic–phenolic and phenolic–synthetic combinations were tested for their antibiofilm formation, anti-planktonic growth, and anti-adhesion properties against Debaryomyces hansenii, Wickerhamomyces anomalus (formerly Pichia anomala), Schizosaccharomyces pombe, and Saccharomyces cerevisiae. The phenolics were vanillin and cinnamic acid, while the synthetic preservatives were sodium benzoate, potassium sorbate, and sodium diacetate. The vanillin–cinnamic acid combination had synergistic effect in all the tested yeasts for the biofilm inhibition with a fractional inhibitory concentration index (FICI) of ≤0.19 for W. anomalus, 0.25 for S. pombe, 0.31 for S. cerevisiae, and 0.5 for D. hansenii. Most of the phenolic–synthetic combinations had indifferent interaction regarding biofilm formation. The vanillin–cinnamic acid combination also had higher activity against spoilage yeasts adhesion on the abiotic surface and planktonic growth compared to the phenolic–synthetic combinations. For the phenolic–synthetic anti-planktonic activity, synergistic interaction was present in all the vanillin–synthetic combinations in S. pombe, vanillin–sodium benzoate and vanillin–potassium sorbate in S. cerevisiae, vanillin–sodium benzoate in W. anomalus, and cinnamic acid–sodium diacetate in S. pombe. These results suggest a novel antimicrobial strategy that may broaden the antimicrobial spectrum and reduce compound toxicity against food spoilage yeasts.

Today, a few hundred mycotoxins have been identified and the number is rising. Mycotoxin detoxification of food and feed has been a technically uphill task for the industry. In the twenty-first century, the public demand is healthy food with minimum use of chemicals and preservatives. Among all the fungal inhibition and mycotoxin detoxification methods so far developed for food, biopreservation and biodetoxification have been found safe and reliable. Nowadays, lactic acid bacteria (LAB) are of great interest as biological additives in food owing to their Generally Recognized as Safe (GRAS) classification and mycotoxin detoxification capability. The occurrence of fungul growth in the food chain can lead to health problems such as mycotoxicosis and cancer to humans due to producing mycotoxins such as aflatoxins. Biopreservation is among the safest and most reliable methods for inhibition of fungi in food. This review highlights the great potential of LAB as biodetoxificant by summarizing various reported detoxification activities of LAB against fungal mycotoxins released into foods. Mechanisms of mycotoxin detoxification, also the inherent and environmental factors affecting detoxifying properties of LAB are also covered. [ABSTRACT FROM AUTHOR]

Fungal growth and consequent mycotoxin release in food and feed threatens human health, which might even, in acute cases, lead to death. Control and prevention of foodborne poisoning is a major task of public health that will be faced in the 21st century. Nowadays, consumers increasingly demand healthier and more natural food with minimal use of chemical preservatives, whose negative effects on human health are well known. Biopreservation is among the safest and most reliable methods for inhibiting fungi in food. Lactic acid bacteria (LAB) are of great interest as biological additives in food owing to their Generally Recognized as Safe (GRAS) classification and probiotic properties. LAB produce bioactive compounds such as reuterin, cyclic peptides, fatty acids, etc., with antifungal properties. This review highlights the great potential of LAB as biopreservatives by summarizing various reported antifungal activities/metabolites of LAB against fungal growth into foods. In the end, it provides profound insight into the possibilities and different factors to be considered in the application of LAB in different foods as well as enhancing their efficiency in biodetoxification and biopreservative activities.

The current study was conducted to evaluate the impact of active edible coating containing natural essential oils (EOs) on the storage stability of butter and soft cheese (SC). The major issue in storage stability of butter is lipid oxidation due to high fat content while in soft cheese is mold growth due to its high moisture content. SC samples (T0, whey powder based edible coating of SC; T1, whey powder based edible coating of SC containing 0.5% clove oil; T2, whey powder based edible coating of SC containing 0.75% clove oil; T3, whey powder based edible coating of SC containing clove oil 1.0%; T4, whey powder based edible coating of SC containing 1.5% pepper mint oil; T5, whey powder based edible coating of SC containing 2.0% pepper mint oil and T6, whey powder based edible coating of SC containing 2.5% pepper mint oil) were analyzed for antioxidant activity during 30 days of storage. Similarly butter samples (T0,corn starch based edible coating of butter; T1; corn starch based edible coating of butter containing 0.2% black cumin oil; T2, corn starch based edible coating of butter containing 0.3% black cumin oil; T3, corn starch based edible coating of butter containing 0.4% black cumin oil; T4, corn starch based edible coating of butter containing 1.5% ginger oil; T5, corn starch based edible coating of butter containing 2.0% ginger oil; T6, corn starch based edible coating of butter containing 2.5% ginger oil) were analyzed for antioxidant activity, FFA, fat and water activity (aw) during 90 days of storage period at 2-5°C. Sensory evaluation of SC and butter was also done to determine the overall acceptability. Active edible coated SC samples containing clove oil and coated butter samples containing ginger oil showed the highly significant (p<0.01) results. So, the storage stability of SC and butter can be enhanced by using active edible coating containing EOs with better sensory attributes. [ABSTRACT FROM AUTHOR]

Recently, the use of chemical and synthetic preservatives for the control of microbial pathogenesis growth has been remarkably decreased. Today, essential oils (EOs) have been considered to be natural preservatives. Fennel is among the aromatic medicinal plant that can be used as a natural preservative. In this study, to investigate the antimicrobial activity of fennel essential oil on some pathogenic microorganisms causing infection and food poisoning (Escherichia coli, Staphylococcus aureus and Candida albicans) were used disk diffusion agar (Kirby-Bauer), well diffusion agar, minimum inhibitory concentration and minimum bactericidal/fungicidal concentration methods. The interaction of fennel essential oil (FEO) with kanamycin antibiotic was investigated. The results disc diffusion agar and well diffusion agar antimicrobial assays showed that S. aureus was the most sensitive bacteria with the highest inhibition zone compared to the other microorganisms. The effects of interaction of FEO with kanamycin antibiotic on E. coli, S. aureus showed synergistic status. In general, FEO was able to prevent the growth of E. coli, S. aureus and C. albicans “in vitro”. [ABSTRACT FROM AUTHOR]

Abstract The efficiency of carvacrol and potassium sorbate (P.S.) alone and in combination was assessed against Salmonella enterica serotype Typhimurium in acidic pH in vitro and in tomato paste. Their effects on physicochemical and sensory characteristics of tomato paste were also evaluated. Carvacrol and P.S. showed Minimal Inhibitory Concentration at 312 μg/mL and 1250 μg/mL, and Minimal Bactericidal Concentration at 312 μg/mL and 10000 μg/mL, respectively. Carvacrol and P.S. combination presented additive interaction in checkerboard assay. In time-kill curve, no viable cells were recovered with carvacrol (78 μg/mL) + P.S. (39 μg/mL) after 48 h. In tomato paste, carvacrol + P.S. at the same concentrations completely inhibited bacterial growth on the third day of storage. Physicochemical properties did not change and sensory evaluation presented an acceptance index of 67% for overall acceptance. The combined use of these compounds improved their antimicrobial activity and eliminated Salmonella spp. from tomato paste. Highlights • Carvacrol plus P.S. at sub-inhibitory concentrations showed antibacterial activity in vitro. • Mixture of carvacrol and P.S. completely inhibited bacterial growth in tomato paste. • Tomato paste with Carvacrol and P.S. revealed good acceptability in sensorial analysis. [ABSTRACT FROM AUTHOR]

Lemon grass (LG) is found to be effective in retarding mould growth. Spices such as clove and cinnamon (CC) have good antioxidant and antimicrobial properties. Muffins were prepared using synthetic (calcium propionate/potassium sorbate) and natural-preservatives namely LG (0.1, 0.2, and 0.3%), and CC mix in the ratio of 1:1 (CC 1, 2, and 3%). However, addition of natural ingredients/preservatives increased the viscosity of muffin batter from 113,600 (centipoise, cP) (control) to 124,000 cP (samples). Sensory evaluation showed that addition of 0.2% LG and 2% CC had acceptable overall quality. Although total aerobic mesophilic count (1.67-2.19 log CFU/g), yeast and mould count (1.13-2.34 log CFU/g) were not much different in all the samples throughout the storage. The visible mould growth was observed on the 24th day of storage in muffins containing either natural or synthetic preservatives. Pathogenic organisms such as Escherichia coli and Salmonella were absent in all the muffins. Practical applications Lemon grass, clove, and cinnamon can be used as natural preservatives in muffins, and the muffins can be stored up to 24 days without mould growth. However, there is more beneficial health effects for the consumers with naturally added preservatives those who care about the shelf life. [ABSTRACT FROM AUTHOR]

Sensory evaluation is a critical process in product development and consumer research. It is a fastly growing field due to innovation of novel techniques. The objective of this study was determination of sensory properties of red raspberry extract in fruity flavoured beverages comparison to the synthetic preservatives. For this purpose, an organoleptic stability study on fruity flavoured beverages was conducted storing them at several temperatures (room temperature, 2 ± 2 °C and 40 ± 2 °C) in the dark for 3 months. Sensory quality of beverages was analysed. Difference in pH and data obtained from °Brix measurements during storage was evaluated statistically. Room temperature and 40 ± 2 °C were detected to affect sensory characteristics of beverages. Highest variations were observed at 40 ± 2 °C. Beverages stored at 2 ± 2 °C displayed most acceptable appearance in organoleptic evaluation and insignificant change occured. It was also found that red raspberry extract provided stable sensory effects, color, flavour and taste, in beverages compared to synthetic preservatives at 2 ± 2 °C. [ABSTRACT FROM AUTHOR]

In order to investigate the use of semi-synthetic antimicrobial compounds, the objective of this study was to evaluate the 3-( p -chlorophenyl)thio citronellal, a novel compound that is derived from the essential oil of Cymbopogon citratus , against spoilage and pathogenic bacteria in food. This study also evaluated the possible mechanisms of action and cellular targets. Qualitative and quantitative tests and scanning electron microscopy were used to compare 3-( p -chlorophenyl)thio citronellal with citral and ( R )-citronellal. It was observed that 3-( p -chlorophenyl)thio citronellal is a potent antimicrobial agent with bactericidal activity against different pathogenic and spoilage bacteria, of which the Gram-positive species were the most sensitive. The minimal inhibitory concentration for 3-( p -chlorophenyl)thio citronellal was approximately 100 times lower than that of citral, and this was corroborated by the kinetic curve of action, demonstrating that cell death was faster when the bacterial cells were treated with 3-( p -chlorophenyl)thio citronellal. This finding showed that the addition of thiol enhances the bioactivity of citral. In vitro testing showed that the compound does not show toxicity. The SEM images showed cell damage with the formation of pores in the cell wall and membrane, which are possibly the cellular targets of the compound. [ABSTRACT FROM AUTHOR]

Fungal growth and consequent mycotoxin release in food and feed threatens human health, which might even, in acute cases, lead to death. Control and prevention of foodborne poisoning is a major task of public health that will be faced in the 21st century. Nowadays, consumers increasingly demand healthier and more natural food with minimal use of chemical preservatives, whose negative effects on human health are well known. Biopreservation is among the safest and most reliable methods for inhibiting fungi in food. Lactic acid bacteria (LAB) are of great interest as biological additives in food owing to their Generally Recognized as Safe (GRAS) classification and probiotic properties. LAB produce bioactive compounds such as reuterin, cyclic peptides, fatty acids, etc., with antifungal properties. This review highlights the great potential of LAB as biopreservatives by summarizing various reported antifungal activities/metabolites of LAB against fungal growth into foods. In the end, it provides profound insight into the possibilities and different factors to be considered in the application of LAB in different foods as well as enhancing their efficiency in biodetoxification and biopreservative activities. [ABSTRACT FROM AUTHOR]

Abstract: The application of high performance liquid chromatography time-of-flight mass spectrometry (HPLC/TOF-MS) for the qualitation and quantitation of 11 synthetic antioxidants and preservatives in edible vegetable oil samples is reported here. The qualitation by HPLC/TOF-MS is accomplished with the accurate mass of the deprotonated molecules [M−H]−, along with the accurate mass of their main fragment ion. In order to obtain sufficient sensitivity for quantitation purposes (using deprotonated molecule), segment programme of fragmentor voltage is designed in negative ion mode. The mass accuracy typically obtained is routinely better than 5ppm. The 11 compounds behave linearly in the 0.05–5.0mg/kg concentration range, with correlation coefficient >0.997. The recoveries at the tested concentrations of 0.1–2.0mg/kg are 65.8–106.9%, with coefficients of variation <8.1%. The method illustrated is suitable for routine qualitative and quantitative analyses of synthetic antioxidants and preservatives in edible vegetable oils. [Copyright &y& Elsevier]

A novel and quick ultra performance liquid chromatography-photo diode array detector method has been developed and validated for the simultaneous determination of ten synthetic preservatives in foodstuff. An Acquity BEH C18 column (50 × 2.1 mm i.d., 1.7 μm particle size) was used. The mobile phase consisted of a mixture of acetonitrile and 20 mM potassium dihydrogen phosphate/phosphoric acid (pH 4.29) buffer at the gradient elution program. The ten compounds behaved linearly in the 0.100–20.0 μg mL−1 concentration range, with correlation coefficient >0.999. The precision inter- and intra-day of the ten synthetic preservatives at three concentration levels were 0.11–5.75% (RSD). The recoveries at three different concentrations were 88.7–99.0%, with coefficients of variation <6.3%. The method was applied to the determination of preservatives in cola beverages, fruit-flavoured carbonate beverages and fruit juice beverages, and proved its suitability for quick and reliable quality control. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the potential of adding fermented cantaloupe juice at different concentrations to extend the shelf life of fresh cantaloupe juice stored at 8 °C for six months. Cantaloupe juice was fermented with Lactobacillus plantarum FBS05 for 48 h at 37 °C. The antimicrobial activity of the fermented juice was determined using microtiter plate assays, and the bioactive metabolites were identified using 1H NMR metabolomics analysis. Fermented juice was added to fresh juice at different ratios including 10:90, 20:80 and 30:70 (v/v) to determine the effects on the shelf life and sensory properties. Fermented cantaloupe juice demonstrated strong antibacterial activity against Escherichia coli, Salmonella typhimurium, Aspergillus flavus and Penicillium spp. The 1H NMR metabolomics profiling identified 23 metabolites in fermented and non-fermented cantaloupe juice. The PCA model demonstrated significant discrimination level between the fermented and non-fermented cantaloupe juice. The metabolites responsible for the discrimination were lactic acid, GABA, acetoin, acetoacetate, cellobiose and alanine in the fermented cantaloupe juice, and sucrose, glucose, mannose and epicatechin in non-fermented cantaloupe juice. The ratio 20:80 of fermented cantaloupe juice to the fresh juice extended the shelf life for 6 months at 8 °C and sustained good sensory properties for cantaloupe juice. The findings of this study showed high potential for the fermented cantaloupe juice to be added to the fresh cantaloupe juice as natural preservative to extend the shelf life and improve the sensory properties. • Lacto-fermented cantaloupe juice demonstrated strong antimicrobial activity. • Fermentation process enhanced the bioactive metabolites. • Lacto-fermented cantaloupe added to fresh cantaloupe juice as natural preservative. • Fermented cantaloupe juice extended the shelf life of fresh juice. • High consumer acceptability was observed for the juice mixture at 20:80 ratio. [ABSTRACT FROM AUTHOR]