Article
Food Science & Technology
Rossella Festa, Rosa Luisa Ambrosio, Alexandre Lamas, Lorena Gratino, Gianna Palmieri, Carlos Manuel Franco, Alberto Cepeda, Aniello Anastasio
Summary: Antimicrobial peptide 1018-K6 showed broad-spectrum antimicrobial activity against Salmonella enterica at relatively low concentrations, with most strains having minimum inhibitory concentrations between 16 and 32 µg/mL. Additionally, sub-inhibitory concentrations of 1018-K6 significantly reduced biofilm formation in several Salmonella enterica strains, demonstrating great potential for applications in active packaging and water disinfectants.
Article
Biology
Mohammad A. Alshuniaber, Rajapandiyan Krishnamoorthy, Wahida H. AlQhtani
Summary: Food-borne drug-resistant bacteria pose challenges for food manufacturers and consumers. This study focused on isolating polyphenolic compounds from Spirulina and investigating their antibacterial potential against drug-resistant food-borne bacterial pathogens. Results showed that polyphenols from Spirulina exhibited broad spectrum antimicrobial effects against drug-resistant pathogens, with the identification of various potential secondary metabolites through GCMS analysis. The findings suggest that phenolic compounds from Spirulina could serve as a natural and sustainable source of food preservatives for future applications.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES
(2021)
Article
Chemistry, Applied
Francesca Annunziata, Martina L. Contente, Valentina Anzi, Silvia Donzella, Paola Conti, Francesco Molinari, Piera Anna Martino, Gabriele Meroni, Valerio Massimo Sora, Lucia Tamborini, Andrea Pinto
Summary: This study synthesized a collection of nature-inspired lipophilic phenolic esters using immobilized lipase in cyclopentyl methyl ether. The obtained compounds showed enhanced lipophilicity compared to the parent non-esterified compounds, making them potential additives in the food industry.
Review
Food Science & Technology
Hwan Hee Yu, Young-Wook Chin, Hyun-Dong Paik
Summary: Natural preservatives are gaining attention as alternatives to synthetic preservatives due to their ability to inhibit microbial growth. However, they may affect the sensory properties of food. Researchers have explored various combinations and encapsulation techniques to enhance the applicability of natural preservatives.
Article
Engineering, Biomedical
Rahul Bhattacharjee, Aditya Nandi, Priya Mitra, Koustav Saha, Paritosh Patel, Ealisha Jha, Pritam Kumar Panda, Sushil Kumar Singh, Ateet Dutt, Yogendra Kumar Mishra, Suresh K. Verma
Summary: Foodborne infection is a major source of infections worldwide, especially from multidrug-resistant (MDR) pathogens in the food industry. The use of CRISPR-Cas system and nanoparticles has gained interest as enhanced microbial detection tools. Nanoparticles can overcome the diagnostic limitations of the CRISPR-Cas system by acting as vehicles. The application of CRISPR-Cas technologies includes phage resistance, phage vaccination, strain typing, genome editing, and antimicrobial, while nanoparticles are effective in detecting and combating MDR pathogens in food.
MATERIALS TODAY BIO
(2022)
Article
Food Science & Technology
Xiaofang Luo, Yannan Song, Zhenmin Cao, Zuodong Qin, Wubliker Dessie, Nongyue He, Zongcheng Wang, Yimin Tan
Summary: In this study, the potential of antimicrobial peptide HX-12C as a food antimicrobial agent was evaluated. The results showed that HX-12C has strong, rapid, and broad-spectrum antimicrobial activity against various bacteria. It kills food-borne pathogens by inducing membrane permeability and also exhibits anti-biofilm ability.
Review
Multidisciplinary Sciences
Neha Farid, Amna Waheed, Simran Motwani
Summary: Foodborne pathogens are a common and concerning cause of illnesses worldwide. Current treatment relies on antibiotics, but the increase in antibiotic resistance and side effects necessitate the development of alternate therapies. This review provides information on common foodborne diseases, their treatment options, including natural alternatives such as phytochemicals and bacteriocins, as well as synthetic treatments like antibiotics.
Article
Chemistry, Applied
Ayu Masyita, Reka Mustika Sari, Ayun Dwi Astuti, Budiman Yasir, Nur Rahma Rumata, Talha Bin Emran, Firzan Nainu, Jesus Simal-Gandara
Summary: Essential oils are concentrated liquids extracted from plants, containing bioactive compounds that have various biological activities. They have potential applications in pharmaceutical, medical, and food industries, particularly as antimicrobial agents and food preservatives.
Article
Chemistry, Applied
Yesim Ozogul, Nariman El Abed, Fatih Ozogul
Summary: This study aimed to nanoformulate Laurus nobilis essential oil (EO) using nanotechnology and investigate its antimicrobial activity. The results showed that nanoemulsion of laurel EO (LEON) was more effective against Gram-positive pathogen bacteria and can be developed as a natural antimicrobial agent in the food industry.
Article
Food Science & Technology
Ioanna Mantzourani, Maria Daoutidou, Marilena Dasenaki, Anastasios Nikolaou, Athanasios Alexopoulos, Antonia Terpou, Nikolaos Thomaidis, Stavros Plessas
Summary: This study found that aqueous and ethanolic extracts from pomegranate and cranberry plants have promising antimicrobial activity and can be used as natural preservatives in meat products.
Article
Agriculture, Multidisciplinary
Shulin Deng, Shu Liu, Xiang Li, Hualin Liu, Feng Li, Kexin Liu, Huawei Zeng, Xin Zeng, Bingyue Xin
Summary: A novel bacteriocin called thuricin A5 was identified, which exhibited remarkable antimicrobial activity against various foodborne pathogens. It showed good thermal and pH stability, no hemolytic activity, and cytotoxicity, indicating its potential as a food preservative.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Review
Food Science & Technology
Danka Bukvicki, Margherita D'Alessandro, Samantha Rossi, Lorenzo Siroli, Davide Gottardi, Giacomo Braschi, Francesca Patrignani, Rosalba Lanciotti
Summary: The use of plant extracts, such as essential oils, as alternatives to chemical additives and preservatives in food storage has gained significant attention. Essential oils are valuable sources of food preservatives due to their natural antimicrobial properties, providing a healthier alternative without compromising food quality. Combining biocontrol agents, like bacteriocin-producing LAB, with essential oils can enhance the safety and shelf life of food products while preserving their sensory and nutritional quality. This review critically examines the application of essential oils in various food sectors, as well as their combination with biocontrol agents and bacteriocins.
Review
Chemistry, Multidisciplinary
A. Saravanan, P. Senthil Kumar, R. V. Hemavathy, S. Jeevanantham, R. Kamalesh, S. Sneha, P. R. Yaashikaa
Summary: Food safety is a major concern due to contamination by bacteria, viruses, fungi, and parasites, leading to diseases such as hemolytic uremic, irritable bowel and Guillain-Barre syndromes. Detection of pathogenic microbes is crucial, and current methods include biological methods, biosensors, spectroscopy, immunology, and nucleic acid techniques. Advanced detection technologies are essential for analyzing toxic substances in food.
ENVIRONMENTAL CHEMISTRY LETTERS
(2021)
Review
Public, Environmental & Occupational Health
Sultan Ali, Abdullah F. F. Alsayeqh
Summary: The importance of meat-borne pathogens to global disease transmission and food safety is significant, with bacteria being the main pathogens. Consuming contaminated meat or meat products can lead to various diseases.
FRONTIERS IN PUBLIC HEALTH
(2022)
Article
Biochemistry & Molecular Biology
Ondrej Chlumsky, Sabina Purkrtova, Hana Michova, Hana Sykorova, Petr Slepicka, Dominik Fajstavr, Pavel Ulbrich, Jitka Viktorova, Katerina Demnerova
Summary: This study found that palladium and platinum nanoparticles have good antibacterial effects against common foodborne pathogens, but are less effective in reducing biofilm formation. Transmission electron microscopy showed that NPs can enter bacteria and directly damage cell walls. In addition, NPs showed no acute toxicity to human cells.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Biotechnology & Applied Microbiology
Narendran Rajendran, Shankar Subramaniam, Mamilla R. Charan Raja, Pemaiah Brindha, Santanu Kar Mahapatra, Aravind Sivasubramanian
ARTIFICIAL CELLS NANOMEDICINE AND BIOTECHNOLOGY
(2017)
Article
Biochemistry & Molecular Biology
A. Shajahan, S. Shankar, A. Sathiyaseelan, Karthik S. Narayan, V. Narayanan, V. Kaviyarasan, S. Ignacimuthu
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2017)
Article
Food Science & Technology
Shankar Subramaniam, Ravikumar Raju, Aravind Sivasubramanian
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2017)
Article
Chemistry, Multidisciplinary
Shankar Subramaniam, Aravind Sivasubramanian
GREEN PROCESSING AND SYNTHESIS
(2017)
Article
Immunology
Niranjana Sri Sundaramoorthy, Kartik Mitra, Jayasankari Senthil Ganesh, Himesh Makala, Robert Lotha, Shamprasad R. Bhanuvalli, Venkatasubramanian Ulaganathan, Vaidehi Tiru, Aravind Sivasubramanian, Saisubramanian Nagarajan
MICROBIAL PATHOGENESIS
(2018)
Article
Immunology
Robert Lotha, Bhanuvalli R. Shamprasad, Niranjana Sri Sundaramoorthy, Ragavi Ganapathy, Saisubramanian Nagarajan, Aravind Sivasubramanian
MICROBIAL PATHOGENESIS
(2018)
Article
Biotechnology & Applied Microbiology
Niranjana Sri Sundaramoorthy, Harihar M. Mohan, Shankar Subramaniam, Thiagarajan Raman, Subramaniapillai Selva Ganesan, Aravind Sivasubamanian, Saisubramanian Nagarajan
Article
Engineering, Chemical
Shankar Subramaniam, Xin-Yao Wen, Zhen-Tao Zhang, Pu Jing
Summary: The study investigated the effects of combined humid-convective drying (CHCD) on shiitake mushrooms, which resulted in mushrooms with less surface color changes, softer texture, decreased shrinkage, higher yield of polysaccharides, and honeycomb-like pore structure. Additionally, CHCD process also led to increased rehydration and volatile compounds compared to conventional hot air drying (HAD).
Article
Chemistry, Medicinal
Himesh Makala, Venkatasubramanian Ulaganathan, Aravind Sivasubramanian, Narendran Rajendran, Shankar Subramanian
LETTERS IN DRUG DESIGN & DISCOVERY
(2020)
Article
Agricultural Engineering
Shankar Subramaniam, Xin-Yao Wen, Pu Jing
INDUSTRIAL CROPS AND PRODUCTS
(2020)
Review
Food Science & Technology
Shankar Subramaniam, Shunshun Jiao, Zhentao Zhang, Pu Jing
Summary: This review examines the factors affecting the quality decline of fresh and dried shiitake mushrooms, discusses various methods for preserving their quality, and evaluates the efficiency and impact of these methods.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Energy & Fuels
Bhanuvalli R. Shamprasad, Shankar Subramaniam, Robert Lotha, Saisubramanian Nagarajan, Arvind Sivasubramanian
Summary: In this study, phenylpropanoids were successfully extracted from Citrus peels using a water-ethanol extraction process and further optimized with a Box-Behnken experimental design. The extracted phenylpropanoids were used to functionalize silver nanoparticles, resulting in antimicrobial activity against Pseudomonas aeruginosa biofilms.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Chemistry, Multidisciplinary
Bhanuvalli R. Shamprasad, Ramya Subramani, Shankar Subramaniam, Arvind Sivasubramanian
Summary: A greener valorization process for Daucosterol from heartwood of invasive weed P. juliflora was developed, and the optimized conditions were obtained through ultrasound-assisted valorization. This method provides an efficient and environmentally-friendly way to extract Daucosterol.
SUSTAINABLE CHEMISTRY AND PHARMACY
(2022)
