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Studies of Antioxidant and Antimicrobial Properties of Food Bioactive Compounds

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (5 August 2024) | Viewed by 10918

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Prof. Dr. Greicy Michelle Marafiga Conterato

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Departamento de Agricultura, Federal University of Santa Catarina, Florianopolis, Brazil
Interests: toxicity studies; biomarkers; heavy metal toxicity; oxidative stress biomarkers; reactive oxygen species; antioxidant activity; lipid peroxidation; free radicals; free radical scavengers; anthocyanins
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Prof. Dr. Cristiane Casagrande Denardin

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Campus Uruguaiana, Universidade Federal do Pampa, RS, Brazil
Interests: food chemistry; biochemistry; bioactive compounds
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Special Issue Information

Dear Colleagues,

Currently, the use of synthetic preservatives has been one of the main strategies of the food industry to prevent food deterioration caused by chemical, physical or microbial agents. However, there is an increasingly negative perception of consumers regarding these chemical additives, besides the growing concern for the consumption of foods that may contribute to the promotion of health. In this context, there is an eminent need for the development of more effective food preservation strategies that can also contribute to additional beneficial effects on human health. The extraction and evaluation of the antioxidant and antimicrobial properties of food bioactive compounds is an emerging strategy in the search for the replacement of chemical preservatives and for the development of nutraceutical and functional foods. Additionally, there are concerns with regards ensuring the safety of these products for human consumption. Therefore, the use of solvents and techniques that prioritize obtaining biosustainable, biocompatible products with high potential for application for food and pharmacological purposes should be encouraged.

Prof. Dr. Greicy Michelle Marafiga Conterato
Prof. Dr. Cristiane Casagrande Denardin
Guest Editors

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Keywords

food bioactive compounds
antimicrobial
antioxidant
foods
preservatives
health promotion

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Published Papers (9 papers)

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Research

14 pages, 3369 KiB

Open AccessArticle

Phytochemical Profile of Cymbopogon citratus (DC.) Stapf Lemongrass Essential Oil from Northeastern Thailand and Its Antioxidant and Antimicrobial Attributes and Cytotoxic Effects on HT-29 Human Colorectal Adenocarcinoma Cells

by Vijitra Luang-In, Worachot Saengha, Thipphiya Karirat, Chadaporn Senakun and Sirithon Siriamornpun

Foods 2024, 13(18), 2928; https://doi.org/10.3390/foods13182928 - 15 Sep 2024

Viewed by 434

Abstract

Colorectal cancer is the third most prevalent cancer in Thailand, prompting the search for alternative or preventive treatments using natural constituents. In this study, the authors employed hydrodistillation to extract Cymbopogon citratus (DC.) Stapf (lemongrass) essential oil (LEO) from plants in northeastern Thailand and assessed its chemical profile, antioxidant, antimicrobial, and anticancer properties. The LEO displayed potent antioxidant activities in DPPH and hydroxyl scavenging assays with IC₅₀ values of 2.58 ± 0.08 and 4.05 ± 0.12 mg/mL, respectively, and demonstrated antimicrobial activities against Escherichia coli, Cutibacterium acnes, Streptococcus agalactiae, and Staphylococcus aureus at 8–10 µg/mL. At 48 h, the 3-[4,5-dimethylthiazol-2-yl]-2,5 diphenyl tetrazolium bromide (MTT) assay showed the LEO exhibiting low cell viability (3%) at concentrations of 200–400 µg/mL, with an IC₅₀ value of 82.46 ± 1.73 µg/mL, while in the clonogenic assay it exhibited a lower IC₅₀ value of 23.11 ± 1.80 µg/mL. The GC-MS analysis identified citral (79.24%) consisting of 44.52% geranial and 34.72% neral, and β-myrcene (5.56%). The addition of LEO significantly influenced apoptotic genes (Bcl-2, Bax, p21, and Caspase-3) and proteins, as indicated by real-time polymerase chain reaction (RT-PCR) and Western blot studies. Results suggested that LEO initiated apoptosis through intrinsic pathways and demonstrated potential as a chemopreventive, antimicrobial, and antioxidant agent with substantial health advantages. Full article

(This article belongs to the Special Issue Studies of Antioxidant and Antimicrobial Properties of Food Bioactive Compounds)

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18 pages, 8359 KiB

Open AccessArticle

Membrane Damage and Metabolic Disruption as the Mechanisms of Linalool against Pseudomonas fragi: An Amino Acid Metabolomics Study

by Jiaxin Cai, Haiming Chen, Runqiu Wang, Qiuping Zhong, Weijun Chen, Ming Zhang, Rongrong He and Wenxue Chen

Foods 2024, 13(16), 2501; https://doi.org/10.3390/foods13162501 - 9 Aug 2024

Viewed by 885

Abstract

Pseudomonas fragi (P. fragi) is usually detected in low-temperature meat products, and seriously threatens food safety and human health. Therefore, the study investigated the antibacterial mechanism of linalool against P. fragi from membrane damage and metabolic disruption. Results from field-emission transmission electron microscopy (FETEM) and atomic force microscopy (AFM) showed that linalool damage membrane integrity increases surface shrinkage and roughness. According to Fourier transform infrared (FTIR) spectra results, the components in the membrane underwent significant changes, including nucleic acid leakage, carbohydrate production, protein denaturation and modification, and fatty acid content reduction. The data obtained from amino acid metabolomics indicated that linalool caused excessive synthesis and metabolism of specific amino acids, particularly tryptophan metabolism and arginine biosynthesis. The reduced activities of glucose 6-phosphate dehydrogenase (G6PDH), malate dehydrogenase (MDH), and phosphofructokinase (PFK) suggested that linalool impair the respiratory chain and energy metabolism. Meanwhile, genes encoding the above enzymes were differentially expressed, with pfkB overexpression and zwf and mqo downregulation. Furthermore, molecular docking revealed that linalool can interact with the amino acid residues of G6DPH, MDH and PFK through hydrogen bonds. Therefore, it is hypothesized that the mechanism of linalool against P. fragi may involve cell membrane damage (structure and morphology), disturbance of energy metabolism (TCA cycle, EMP and HMP pathway) and amino acid metabolism (cysteine, glutamic acid and citrulline). These findings contribute to the development of linalool as a promising antibacterial agent in response to the food security challenge. Full article

(This article belongs to the Special Issue Studies of Antioxidant and Antimicrobial Properties of Food Bioactive Compounds)

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25 pages, 2892 KiB

Open AccessArticle

Ratanjot (Alkanna tinctoria L.) Root Extract, Rich in Antioxidants, Exhibits Strong Antimicrobial Activity against Foodborne Pathogens and Is a Potential Food Preservative

by Annada Das, Subhasish Biswas, Kaushik Satyaprakash, Dipanwita Bhattacharya, Pramod Kumar Nanda, Gopal Patra, Sushmita Moirangthem, Santanu Nath, Pubali Dhar, Arun K. Verma, Olipriya Biswas, Nicole Irizarry Tardi, Arun K. Bhunia and Arun K. Das

Foods 2024, 13(14), 2254; https://doi.org/10.3390/foods13142254 - 17 Jul 2024

Viewed by 1171

Abstract

Natural and sustainable plant-based antioxidants and antimicrobials are highly desirable for improving food quality and safety. The present investigation assessed the antimicrobial and antioxidant properties of active components from Alkanna tinctoria L. (herb) roots, also known as Ratanjot root. Two methods were used to extract active components: microwave-assisted hot water (MAHW) and ethanolic extraction. MAHW extract yielded 6.29%, while the ethanol extract yielded 18.27%, suggesting superior Ratanjot root extract powder (RRP) solubility in ethanol over water. The ethanol extract showed significantly higher antioxidant activity than the MAHW extract. Gas Chromatography–Mass Spectrometry analysis revealed three major phenolic compounds: butanoic acid, 3-hydroxy-3-methyl-; arnebin 7, and diisooctyl pthalate. The color attributes (L*, a*, b*, H°ab, C*_ab) for the ethanolic and MAHW extracts revealed significant differences (p < 0.05) in all the above parameters for both types of extracts, except for yellowness (b*) and chroma (C*_ab) values. The ethanol extract exhibited antimicrobial activity against 14 foodborne bacteria, with a significantly higher inhibitory effect against Gram-positive bacteria (Listeria monocytogenes and Staphylococcus aureus) than the Gram-negative bacteria (Salmonella enterica serovar Typhimurium and Escherichia coli). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were both 25 mg/mL for the Gram-negative bacteria, while the MIC and MBC concentrations varied for Gram-positive bacteria (0.049–0.098 mg/mL and 0.098–0.195 mg/mL) and the antimicrobial effect was bactericidal. The antimicrobial activities of RRP extract remained stable under broad temperature (37–100 °C) and pH (2–6) conditions, as well as during refrigerated storage for 30 days. Application of RRP at 1% (10 mg/g) and 2.5% (25 mg/g) levels in a cooked chicken meatball model system prevented lipid oxidation and improved sensory attributes and retarded microbial growth during refrigerated (4 °C) storage for 20 days. Furthermore, the RRP extract was non-toxic when tested with sheep erythrocytes and did not inhibit the growth of probiotics, Lacticaseibacillus casei, and Lactiplantibacillus plantarum. In conclusion, the study suggests that RRP possesses excellent antimicrobial and antioxidant activities, thus making it suitable for food preservation. Full article

(This article belongs to the Special Issue Studies of Antioxidant and Antimicrobial Properties of Food Bioactive Compounds)

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23 pages, 6165 KiB

Open AccessArticle

Effect of Essential Oils and Dried Herbs on the Shelf Life of Fresh Goat Lump Cheese

by Miroslava Kačániová, Patrícia Joanidis, Jana Lakatošová, Simona Kunová, Lucia Benešová, Khurshed Ikromi, Farkhod Akhmedov, Khayyol Boboev, Mirzozoda Gulmahmad, Fariza Niyatbekzoda, Nasimjon Toshkhodjaev, Farkhod Bobokalonov, Nasimdzhon Kamolov and Natália Čmiková

Foods 2024, 13(13), 2016; https://doi.org/10.3390/foods13132016 - 26 Jun 2024

Viewed by 1313

Abstract

In recent years, the use of natural preservatives in food products has gained significant attention due to their potential health benefits and effectiveness. A standardized microbiological analysis was conducted on Slovak farm-produced lump goat cheese samples to determine the antibacterial activity of dry herbs and essential oils added to vacuum-packed goat cheese. We employed five dried herbs and five essential oils derived from the same plants. The microbiological quality of 145 fresh and vacuum-packed goat cheese samples was assessed. The number of coliform bacteria, total viable count, lactic acid bacteria, and microscopic filamentous fungi were examined in raw cheese samples stored for 12 days at 4 °C. All cheese samples were vacuum-packed (control samples were packed without vacuum). This study evaluated the potential benefits of using essential oils and dried herbs from thyme (Thymus serpyllum L.), black pepper (Piper nigrum L.), clove (Eugenia caryophyllus Thunb.), mint (Mentha × piperita L.), and basil (Ocimum basilicum L.) as preservatives. The essential oils were obtained from Hanus Ltd., Nitra, Slovakia, and were applied at a concentration of 2%. The dried herbs were obtained from Popradský čaj (Poprad, Slovakia) and Mäspoma Ltd. (Zvolen, Slovakia). The results showed that all microorganism groups were significantly reduced in cheese samples following the application of essential oils throughout the entire storage period. During the preservation of cheese samples in polyethylene bags used for vacuum packing food, Lactococcus garvieae, L. lactis, Enterobacter cloacae, and Serratia liquefaciens were the most frequently isolated microbiota. Essential oils and dried herbs demonstrated antimicrobial potential during the storage of vacuum-packed goat cheese. Full article

(This article belongs to the Special Issue Studies of Antioxidant and Antimicrobial Properties of Food Bioactive Compounds)

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22 pages, 3341 KiB

Open AccessArticle

Biological Activity and Phytochemical Characteristics of Star Anise (Illicium verum) Essential Oil and Its Anti-Salmonella Activity on Sous Vide Pumpkin Model

by Miroslava Kačániová, Nenad L. Vukovic, Natália Čmiková, Alessandro Bianchi, Stefania Garzoli, Rania Ben Saad, Anis Ben Hsouna, Joel Horacio Elizondo-Luévano, Hussein A. H. Said-Al Ahl, Wafaa M. Hikal and Milena D. Vukic

Foods 2024, 13(10), 1505; https://doi.org/10.3390/foods13101505 - 13 May 2024

Cited by 1 | Viewed by 1520

Abstract

Illicium verum, commonly known as star anise, represents one of the notable botanical species and is recognized for its rich reservoir of diverse bioactive compounds. Beyond its culinary application as a spice, this plant has been extensively utilized in traditional medicine. Given the contemporary emphasis on incorporating natural resources into food production, particularly essential oils, to enhance sensory attributes and extend shelf life, our study seeks to elucidate the chemical composition and evaluate the antibacterial (in vitro, in situ) and insecticidal properties of Illicium verum essential oil (IVEO). Also, microbiological analyses of pumpkin sous vide treated with IVEO after inoculation of Salmonella enterica were evaluated after 1 and 7 days of study. GC/MS analysis revealed a significantly high amount of (E)-anethole (88.4%) in the investigated EO. The disc diffusion method shows that the antibacterial activity of the IVEO ranged from 5.33 (Streptococcus constellatus) to 10.33 mm (Citrobacter freundii). The lowest minimal inhibition concentration was found against E. coli and the minimum biofilm inhibition concertation was found against S. enterica. In the vapor phase, the best antimicrobial activity was found against E. coli in the pears model and against S. sonei in the beetroot model. The application of the sous vide method in combination with IVEO application decreased the number of microbial counts and eliminated the growth of S. enterica. The most isolated microbiota identified from the sous vide pumpkin were Bacillus amyloliquefaciens, B. cereus, B. licheniformis, and Ralstonia picketii. Modifications to the protein composition of biofilm-forming bacteria S. enterica were suggested by the MALDI TOF MS instigations. The IVEO showed insecticidal potential against Harmonia axyridis. Thanks to the properties of IVEO, our results suggest it can be used in the food industry as a natural supplement to extend the shelf life of foods and as a natural insecticide. Full article

(This article belongs to the Special Issue Studies of Antioxidant and Antimicrobial Properties of Food Bioactive Compounds)

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17 pages, 967 KiB

Open AccessArticle

Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo

by Marina Kravets, Francisco Javier García-Alonso, Andrés Abea, Maria Dolors Guàrdia, Israel Muñoz and Sancho Bañón

Foods 2024, 13(2), 349; https://doi.org/10.3390/foods13020349 - 22 Jan 2024

Cited by 1 | Viewed by 1221

Abstract

Salmorejo, a Mediterranean tomato-oil puree, is considered a dietary source of antioxidant vitamins C and E and carotenoids lycopene and β-carotene, the latter endowed with provitamin A activity. However, these antioxidants can be degraded in oxidation reactions catalysed or not by enzymes during pasteurisation and storage treatments used to stabilise the salmorejo before consumption. Due to its better penetration, the use of dielectric heating by radiofrequency (RF) may improve results of pasteurisation in this product. The objective was to assess the effects of pasteurisation temperature (70–100 °C, at 5 °C intervals) and storage time (0–5 months, at one-month intervals) on levels of ascorbic acid, α-tocopherol and carotenoids and antioxidant capacity (AC) in salmorejo pasteurised (over 10 s) by conventional (CH) or RF continuous heating. Two successive experiments were conducted to select an adequate pasteurisation temperature for use in the shelf-life study. Pasteurisation upon tested conditions allows a good retention of salmorejo antioxidants. Either CH or RF pasteurisers can be used with similar results. Vitamin C (L-ascorbic + dehydroascorbic acids) was more abundant (15–19 mg 100 g⁻¹) than carotenoids (0.9–2.6 mg 100 g⁻¹) (all-trans + cis lycopene and β-carotene) and α-tocopherol (0.8–1.2 mg 100 g⁻¹) in the pasteurised product. Using excessively low temperatures (70 °C) resulted in partial losses of the three antioxidants, possibly due to oxidase residual activities. Intensifying thermal treatment improved this issue with minor losses of the thermolabile vitamin C and increased carotenoid content. Using a suitable temperature (80 °C) did not prevent most vitamin C from being degraded by the first month, while α-tocopherol, and, to a lesser extent, carotenoids, showed good retention levels during shelf life under refrigeration. Vitamins C and E and carotenoids, either by degradation, regeneration or releasing, likely contribute to the AC in salmorejo. Phenolic antioxidant response, radical-scavenging activities and redox potential values confirmed this finding. The pasteurised-chilled salmorejo shows good antioxidant properties with potential health implications, a positive nutritional aspect for consumers of this tomato-oil homogenate. The losses of antioxidants and AC due to pasteurization would be of little relevance compared to the losses accumulated during shelf life. Full article

(This article belongs to the Special Issue Studies of Antioxidant and Antimicrobial Properties of Food Bioactive Compounds)

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12 pages, 982 KiB

Open AccessArticle

Antiproliferative Cancer Cell and Fungicidal Effects of Yellow and Red Araçá (Psidium cattleianum Sabine) Fruit Extract

by Félix Roman Munieweg, Ana Luisa Reetz Poletto, Jean Ramos Boldori, Cheila Denise Ottonelli Stopiglia, Felipe Barbosa de Carvalho, Sandra Elisa Haas, Nathane Rosa Rodrigues, Márcia Vizzotto and Cristiane Casagrande Denardin

Foods 2023, 12(23), 4307; https://doi.org/10.3390/foods12234307 - 29 Nov 2023

Viewed by 1089

Abstract

Araçá is a native Brazil fruit, and has two morphological types, yellow and red; however, it is still little consumed by the population. Although there are few studies on the araçá fruit, some phytochemical propriety benefits have been described for this plant, such as antioxidant effects. To explore the benefits of araçá fruit, the physicochemical characteristics and in vitro toxicological effects of red and yellow araçá fruit were evaluated. In this work, the toxicity of araçá extracts in NIH/3T3 cell lines, the antiproliferative effects in cancer cell lines (C6, HT-29, and DU149), and the overall antifungal effects were evaluated. The irritant potential of araçá extracts was assessed by the HET-CAM test. The results demonstrated that the fruits are rich in fiber content and showed high phenols content. In addition, the araçá extracts had no present toxicity effects in cell lines; however, the red araçá extracts showed antiproliferative effects in HT-29 cancer cells at 50 mg/mL. The antifungal effects of araçá extract were promising in 23 isolates of Candida spp., and both araçá extracts showed no irritant effects. Therefore, this study demonstrated that red and yellow araçá fruit extract has promising biological and pharmacological effects that should be further explored. Full article

(This article belongs to the Special Issue Studies of Antioxidant and Antimicrobial Properties of Food Bioactive Compounds)

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18 pages, 11990 KiB

Open AccessArticle

Mechanism of Synergistic Photoinactivation Utilizing Curcumin and Lauric Arginate Ethyl Ester against Escherichia coli and Listeria innocua

by Victor Ryu, Joseph Uknalis, Maria G. Corradini, Piyanan Chuesiang, Lynne McLandsborough, Helen Ngo, Tony Jin and Xuetong Fan

Foods 2023, 12(23), 4195; https://doi.org/10.3390/foods12234195 - 21 Nov 2023

Cited by 2 | Viewed by 972

Abstract

This study investigated the mechanism of how lauric arginate ethyl ester (LAE) improves the photoinactivation of bacteria by curcumin after diluting the 100 µmol/L stock curcumin-LAE micelle solution to the concentration used during the treatment based on the curcumin concentration. The photoinactivation of bacteria was conducted by irradiating the 1 µmol/L curcumin-LAE solution containing cocktails of Escherichia coli and Listeria innocua strains (7 log CFU/mL) for 5 min with UV-A light (λ = 365 nm). The changes in solution turbidity, curcumin stability, and bacterial morphology, viability, and recovery were observed using SEM, TEM, and live/dead cell assays. The study found that LAE enhances the photoinactivation of bacteria by increasing the permeability of cell membranes which could promote the interaction of reactive oxygen species produced by photosensitized curcumin with the cell components. The combination of curcumin and LAE was demonstrated to be more effective in inhibiting bacterial recovery at pH 3.5 for E. coli, while LAE alone was more effective at pH 7.0 for L. innocua. Full article

(This article belongs to the Special Issue Studies of Antioxidant and Antimicrobial Properties of Food Bioactive Compounds)

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10 pages, 1604 KiB

Open AccessArticle

Antibacterial Effect of Pomegranate Juice on Listeria innocua and E. coli in Different Media

by Zhaojun Ban, Lihua Fan, Jun Song, Sherry Fillmore and Junfeng Guan

Foods 2023, 12(17), 3247; https://doi.org/10.3390/foods12173247 - 29 Aug 2023

Cited by 3 | Viewed by 1453

Abstract

The antibacterial effect of pomegranate juice (PJ) at six concentrations (0, 10, 20, 30, 40, and 50%) against Listeria innocua and Escherichia coli was investigated in distilled water (DW) and bacterial culture broth. L. innocua and E. coli at approximately 10⁵ cfu mL⁻¹ were inoculated in PJ samples and incubated at 4, 25, and 37 °C for 0, 6, 24, and 48 h. The bacterial population and pH of culture media were measured at each removal. Results indicated that the antibacterial effect of PJ was dependent upon bacteria species, juice concentration, incubation temperature, and growth medium. Higher juice concentration and incubation temperature resulted in increased antibacterial effects. Bacterial populations were decreased more significantly in DW systems than in the culture broth, while L. innocua was more sensitive to PJ than E. coli in the DW systems. Regardless of PJ concentrations in DW systems, L. innocua, initially inoculated at approximately 10⁵ cfu mL⁻¹, was reduced to undetectable levels at 25 and 37 °C within 24 h. The growth of L. innocua and E. coli was significantly inhibited in bacterial culture broth containing ≥ 20% PJ (p < 0.001). This study provides insight into the potential application of PJ in food and beverage products for food protection. Full article

(This article belongs to the Special Issue Studies of Antioxidant and Antimicrobial Properties of Food Bioactive Compounds)

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