Review
Chemistry, Organic
Tianqi Zhang, Shuang Hao, Zhiqian Jia, Xin Xu, Wenjuan Peng, Yili Chen, Suoding Li, Jianping Wen
Summary: This review summarizes the synthesis and applications of N-halamines antimicrobial agents in the past five years. It includes an introduction to the classification of antimicrobial agents, antimicrobial mechanisms, syntheses, and applications of small molecular N-halamines and N-halamines polymers. The conclusion and outlooks of N-halamines antimicrobial agents are provided.
MINI-REVIEWS IN ORGANIC CHEMISTRY
(2022)
Article
Chemistry, Applied
Martha Y. Garcia Cervantes, Li Han, Jean Kim, Basant Chitara, Nathan Wymer, Fei Yan
Summary: This study reported a method for preparing antimicrobial nanofibrous membranes with rapid, low-cost, and excellent antimicrobial efficacy. Experimental results showed that these membranes can quickly kill a variety of common bacteria, making them suitable for water disinfection and inactivating airborne microorganisms.
REACTIVE & FUNCTIONAL POLYMERS
(2021)
Review
Food Science & Technology
Catarina Nunes, Mafalda Silva, Diana Farinha, Helia Sales, Rita Pontes, Joao Nunes
Summary: The global food production industry is facing environmental concerns due to substantial food waste. Researchers are developing sustainable active packaging systems, such as edible packaging made from industry residues, to address environmental issues and reduce plastic waste. Edible coatings have emerged as a potential solution to maintain fruit quality and extend shelf life, as well as preserve meat quality and freshness, while contributing to a circular bioeconomy and promoting sustainability in the food industry.
Article
Chemistry, Multidisciplinary
Yingfeng Wang, Wenya Zhang, Jun Hong, Yuting Xia, Yuhan Zhu, Gun Yang, Maoli Yin, Wei Li, Zhipeng Ma, Zhenzhen Xu
Summary: This study showed that combining the disinfecting compounds DCDMH and BCDMH with PAN polymers through electrospinning can create nanofibrous membranes with antimicrobial properties. Both types of membranes exhibited excellent antimicrobial activity against E.coli O157:H7 and S.aureus in both aqueous and aerosol phases. They also showed promising potential as filtration materials to remove microorganisms from water and air conditions.
Article
Food Science & Technology
Rosa Luisa Ambrosio, Marta Gogliettino, Bruna Agrillo, Yolande T. R. Proroga, Marco Balestrieri, Lorena Gratino, Daniela Cristiano, Gianna Palmieri, Aniello Anastasio
Summary: Fresh fish are highly perishable, but antimicrobial active packaging can inhibit microbial growth and maintain freshness and sensory attributes of fish products.
Article
Polymer Science
Monica A. Marks, Kyriaki Kalaitzidou, Will R. Gutekunst
Summary: A modular strategy for synthesizing dendron-linear polymer hybrids was developed, allowing for the creation of a 12-membered family of materials with variable properties. The physical behavior of these hybrids significantly changed after introducing cationic dendron end-groups, resulting in soft-solid materials with inhibited chain mobility. These hybrids are expected to act as surface-active antimicrobial additives in bulk cross-linked silicone systems.
MACROMOLECULAR RAPID COMMUNICATIONS
(2021)
Article
Materials Science, Multidisciplinary
Issa M. El Nahhal, Mustafa Al Aqad, Fawzi S. Kodeh, Zaki S. Safi, Nuha Wazzan
Summary: Mesoporous silica materials modified with amines-amides and glycinate N-halamine were prepared through various methods. These materials demonstrated potent antibacterial activity and were instantly rechargeable for water disinfection. Among them, amine N-halamine showed better sterilization effectiveness against E. Coli in water samples than amide N-halamine.
MATERIALS CHEMISTRY AND PHYSICS
(2023)
Article
Biotechnology & Applied Microbiology
Bohdan Murashevych, Dmytro Stepanskyi, Volodymyr Toropin, Alla Mironenko, Hanna Maslak, Konstantin Burmistrov, Nataliia Teteriuk
Summary: The virucidal properties of N-chlorosulfonamides immobilized on fibrous styrene-divinylbenzene copolymers have been studied and found to exhibit pronounced virucidal activity. Sodium N-chlorosulfonamides inactivated both viruses in less than 30 seconds, regardless of the carrier polymer form. The main mechanism of action involves the emission of active chlorine from the functional group into the treated medium.
JOURNAL OF BIOACTIVE AND COMPATIBLE POLYMERS
(2022)
Article
Chemistry, Physical
Yao Luo, Guoyi Yu, Xiaobo Liu, Yanwen Feng, Pei Zhao, Jun Yue
Summary: Cationic hyperbranched polyureas are effective in killing bacteria and inhibiting biofilm formation. They can penetrate biofilms and eradicate them, making them promising in treating chronic wounds infected with bacteria.
CHEMISTRY OF MATERIALS
(2023)
Article
Agronomy
Laura Settier-Ramirez, Gracia Lopez-Carballo, Pilar Hernandez-Munoz, Angelique Fontana-Tachon, Caroline Strub, Sabine Schorr-Galindo
Summary: The study aimed to prevent the growth of Penicillium expansum on apples through the use of biocontrol agents and edible coatings. Results showed that incorporating Metschnikowia pulcherrima yeast in different matrices effectively reduced the growth of the fungus and the production of patulin.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Materials Science, Multidisciplinary
Yuliya K. Yushina, Andrey V. Sybachin, Oksana A. Kuznecova, Anastasia A. Semenova, Eteri R. Tolordava, Vladislava A. Pigareva, Anastasiya V. Bolshakova, Vyacheslav M. Misin, Alexey A. Zezin, Alexander A. Yaroslavov, Dagmara S. Bataeva, Elena A. Kotenkova, Elena V. Demkina, Maksim D. Reshchikov
Summary: This paper studied the biocidal activity of seven cationic (co)polymers with amino groups toward Gram-positive and Gram-negative cells. The polymers showed significant biocidal effect in both aqueous solution and after forming polymer films. Water can remove parts of the polymer films, resulting in ultrathin monolayers with a nanoscale thickness. Polyethyleneimine film showed the highest resistance to water.
Review
Food Science & Technology
Saeed Ahmed, Dur E. Sameen, Rui Lu, Rui Li, Jianwu Dai, Wen Qin, Yaowen Liu
Summary: Microbial contamination is a major cause of food spoilage, and the use of antimicrobial agents can reduce food spoilage and contamination. Antimicrobial packaging is a highly demanded technique in the field of food preservation, as it helps maintain the structure, texture, color, and nutrition value of food. This article summarizes research on antimicrobial agents, focusing on recent findings to highlight the importance of new developments in this field.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Multidisciplinary
Tong Zhang, Wei An, Jiawei Sun, Fei Duan, Zeyu Shao, Fan Zhang, Ting Jiang, Xuliang Deng, Cyrille Boyer, Weiping Gao
Summary: Microbial resistance to antibiotics is a major challenge in global healthcare. A study found that a photoinduced cationic polymer conjugated with lysozyme can effectively overcome bacterial resistance and improve therapeutic efficacy in a rat periodontitis model. This discovery provides an efficient strategy to enhance antimicrobial activities and overcome antimicrobial resistance.
Article
Biochemistry & Molecular Biology
Shuxiu Wang, Jinsong Zeng, Pengfei Li, Jinpeng Li, Bin Wang, Wenhua Gao, Jun Xu
Summary: In this study, a high-strength broad-spectrum antibacterial CNF/CS composite membrane was successfully fabricated by utilizing cellulose nanofibers to reinforce the structure of chitosan. The resulting composite membrane showed impressive strength, stability, and chlorine rechargeability, while also exhibiting rapid sterilization, sustained release of active chlorine, and efficient inhibition of biofilm formation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Energy & Fuels
Prachi Jain, Shefali Tripathi, Ram Kumar Deshmukh, Kirtiraj K. Gaikwad, Suman Singh
Summary: In this study, sugarcane bagasse and amla pomace were used to develop packaging paper, with the investigation of the synergistic effect of nanoparticle TiO2 and amla pomace. It was found that the utilization of sugarcane bagasse could bring a sustainable solution for non-wood pulp, while the addition of TiO2 did not significantly affect the mechanical properties of the paper. The water vapor barrier quality and crystallinity of the paper were improved.
BIOMASS CONVERSION AND BIOREFINERY
(2023)
Article
Food Science & Technology
Luis J. Bastarrachea
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Food Science & Technology
Piyanan Chuesiang, Ubonrat Siripatrawan, Romanee Sanguandeekul, Jason Szuhao Yang, David Julian McClements, Lynne McLandsborough
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Physics, Applied
Pingshan Luan, Luis J. Bastarrachea, Andrea R. Gilbert, Rohan Tikekar, Gottlieb S. Oehrlein
PLASMA PROCESSES AND POLYMERS
(2019)
Article
Food Science & Technology
Piyanan Chuesiang, Ubonrat Siripatrawan, Romanee Sanguandeekul, David Julian McClements, Lynne McLandsborough
Article
Chemistry, Physical
Victor Ryu, Maria G. Corradini, David J. McClements, Lynne McLandsborough
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2019)
Article
Agriculture, Multidisciplinary
Andrew T. Gagon, David W. Britt, Luis J. Bastarrachea
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Food Science & Technology
Andrew T. Gagon, David W. Britt, Luis J. Bastarrachea
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Biotechnology & Applied Microbiology
Luis J. Bastarrachea, David W. Britt, Robert E. Ward, Ali Demirci
Summary: The modification of polypropylene with chitosan was found to enhance the generation of Lactobacillus casei biofilms and their lactic acid production. Biofilms grown in rich media produced significantly more lactic acid, while the chitosan-modified polypropylene harbored more cells compared to the control. The deposition of nutrients and biomass on the chitosan-modified polypropylene was confirmed to be higher, with thicker biofilms observed when grown in rich media.
BIOPROCESS AND BIOSYSTEMS ENGINEERING
(2022)
Article
Food Science & Technology
Luis J. Bastarrachea, David W. Britt, Ali Demirci
Summary: The study successfully produced antimicrobial peptide nisin by incorporating Lactococcus lactis biofilms on modified polypropylene supports. The modified polypropylene support increased microbial population and facilitated nutrient and biomass deposition.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Food Science & Technology
Bryce R. Hales, Marie K. Walsh, Luis J. Bastarrachea
Summary: The synergistic effect of high-intensity ultrasound, UV-A light, and natural antimicrobials on microbial inactivation in milk was studied. The combination resulted in a reduction of up to 99.99% in the initial microbial population, with further reduction possible after 24 hours of refrigerated storage. The treatments had marginal effect on the color and pH of the milk.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Piyanan Chuesiang, Victor Ryu, Ubonrat Siripatrawan, Lili He, Lynne McLandsborough
Summary: An aptamer-based SERS method was developed for the specific detection of S. enterica at a serovar level. The method can differentiate between different serovars of S. enterica and detect the presence of S. Enteritidis in vitro. The efficacy of the method in detecting S. Enteritidis contaminated ground beef was also demonstrated.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Mrinalini Ghoshal, Shihyu Chuang, Ying Zhang, Lynne MCLandsborough
Summary: This study demonstrates the effectiveness of using acidified oils, specifically acetic acid in peanut oil, for the sanitization of desiccated Salmonella. Acidified oils can replace dry sanitizers and improve food safety by increasing the frequency of sanitization.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2022)
Article
Microbiology
Shihyu Chuang, Mrinalini Ghoshal, Lynne McLandsborough
Summary: Alcohol-based sanitization is not suitable for processing facilities that manufacture low-moisture foods due to flammability. This study found that acetic acid dissolved in oil and formulated into a water-in-oil emulsion can effectively kill Salmonella and Listeria.
MICROBIOLOGY SPECTRUM
(2023)
Article
Food Science & Technology
Bryce R. Hales, Luis J. Bastarrachea
Summary: The study demonstrates that UV-A light has good antimicrobial effects on processed cheese, requiring a certain exposure time to achieve microbial inactivation. The exposure causes color changes in the cheese surface and increases oxidative stress and membrane damage, especially with a more pronounced effect on E. coli K12.
ACS FOOD SCIENCE & TECHNOLOGY
(2021)
