Action of ginger essential oil (Zingiber officinale) encapsulated in proteins ultrafine fibers on the antimicrobial control in situ

International Journal of Biological Macromolecules

Volumn 118, Issue , 2018, Pages 107-115

  Silva, Francine Tavares da ^a   Cunha, Kamila Furtado da ^a   Fonseca, Laura Martins ^a   Antunes, Mariana Dias ^a   Halal, Shanise Lisie Mello El ^a   Fiorentini, Ângela Maria ^a   Zavareze, Elessandra da Rosa ^a   Dias, Alvaro Renato Guerra ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

Author keywords

Antimicrobial activity; Soy protein isolate; Zein

Indexed keywords

ESSENTIAL OIL; GINGER ESSENTIAL OIL; MACROGOL; SOYBEAN PROTEIN; UNCLASSIFIED DRUG; ZEIN; ANTIINFECTIVE AGENT;

ANTIMICROBIAL ACTIVITY; ARTICLE; ATMOSPHERE; CHEESE; CONCENTRATION RESPONSE; DRUG SCREENING; ELECTROSPINNING; ENCAPSULATION; ESCHERICHIA COLI O157; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GINGER; LISTERIA MONOCYTOGENES; NONHUMAN; POLYMERIZATION; PROTEIN ISOLATION; PSEUDOMONAS AERUGINOSA; SALMONELLA ENTERICA SEROVAR TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; THERMOSTABILITY; ULTRAFINE FIBER; BACTERIAL COUNT; CHEMISTRY; DRUG EFFECT; ESCHERICHIA COLI; FOOD CONTROL; FOOD PACKAGING; HUMAN; INFRARED SPECTROSCOPY; PATHOGENICITY;

ANTI-INFECTIVE AGENTS; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI; FOOD MICROBIOLOGY; FOOD PACKAGING; GINGER; HUMANS; LISTERIA MONOCYTOGENES; OILS, VOLATILE; PSEUDOMONAS AERUGINOSA; SALMONELLA TYPHIMURIUM; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STAPHYLOCOCCUS AUREUS;

EID: 85048751557     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2018.06.079     Document Type: Article

References (44)

1. El-Baroty, G.S., El-baky, H.H., Farag, R.S., Saleh, M.A., Characterization of antioxidant and antimicrobial compounds of cinnamon and ginger essential oils. Afr. J. Biochem. Res. 4 (2010), 167–174.
2. Noori, S., Zeynali, F., Almasi, H., Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets. Food Control 84 (2018), 312–320.
3. Wen, P., Zhu, D.-H., Wu, H., Zong, M.-H., Jing, Y.-R., Han, S.-Y., Encapsulation of cinnamon essential oil in electrospun nanofibrous film for active food packaging. Food Control 59 (2016), 366–376.
4. D, M., Antunes, G.S., Dannenberg, A.M., Fiorentini, V.Z., Pinto, L.-T., Lim, E.R., Zavareze, A.R.G. Dias, Antimicrobial electrospun ultrafine fibers from zein containing eucalyptus essential oil/cyclodextrin inclusion complex. Int. J. Biol. Macromol. 104 ((2017), 874–882.
5. Restuccia, D., Spizzirri, G.U., Parisi, O.I., Cirillo, G., Iemma, F., Puoci, F., Vinci, G., Picci, N., New EU regulation aspects and global market of active and intelligent packaging for food industry applications. Food Control 21 (2010), 1425–1435.
6. Kong, L., Ziegler, G.R., Fabrication of pure starch fibers by electrospinning. Food Hydrocoll. 36 (2014), 20–25.
7. Lee, K.Y., Jeong, L., Kang, Y.O.O., Lee, S.J., Park, W.H., Electrospinning of polysaccharides for regenerative medicine. Adv. Drug Deliv. Rev. 61 (2009), 1020–1032.
8. Xue, J., He, M., Liu, H., Niu, Y., Crawford, A., Coates, P.D., Chen, D., Shi, R., Zhang, L., Drug loaded homogeneous electrospun PCL/gelatin hybrid nanofiber structures for antiinfective tissue regeneration membranes. Biomaterials 35 (2014), 9395–9405.
9. Xu, X., Jiang, L., Zhou, Z., Wu, X., Wang, Y., Preparation and properties of electrospun soy protein isolate/polyethylene oxide nanofiber membranes. Appl. Mater. Interfaces 4 (2012), 4331–4337.
10. 2 nanofibrous membranes. J. Mater. Sci. Mater. Med. 50 (2015), 5068–5078.
11. Moomand, K., Lim, L.T., Oxidative stability of encapsulated fish oil in electrospun zein fibres. Food Res. Int. 62 (2014), 523–532.
12. Vega-Lugo, A.C., Lim, L.T., Effects of poly(ethylene oxide) and pH on the electrospinning of whey protein isolate. J. Polym. Sci. B Polym. Phys. 50 (2012), 1188–1197.
13. Cho, D., Nnadi, O., Netravali, A., Joo, Y.L., Electrospun hybrid soy protein/PVA fibers. Macromol. Mater. Eng. 295 (2010), 763–773.
14. Song, F., Tang, D.L., Wang, X.L., Wang, Y.Z., Biodegradable soy protein isolate-based materials: a review. Biomacromolecules 12 (2011), 3369–3380.
15. Alborzi, S., Lim, L.-T., Kakuda, Y., Electrospinning of sodium alginate-pectin ultrafine fibers. J. Food Sci. 75 (2010), 101–107.
16. Aytac, Z., Ipek, S., Durgun, E., Tekinay, T., Uyar, T., Antibacterial electrospun zein nanofibrous web encapsulating thymol/cyclodextrin-inclusion complex for food packaging. Food Chem. 233 (2017), 117–124.
17. Carvalho, R.J., Souza, G.T., Honório, V.G., Sousa, J.P., Conceição, M.L., Maganani, M., Souza, E.L., Comparative inhibitory effects of Thymus vulgaris L. essential oil against Staphylococcus aureus, Listeria monocytogenes and mesophilic starter co-culture in cheese-mimicking models. Food Microbiol. 52 (2015), 59–65.
18. Dannenberg, G.S., Funck, G.D., Cruxen, C.E.S., Marques, J.L., Silva, W.P.S., Fiorentini, A.M., Essential oil from pink pepper as an antimicrobial component in cellulose acetate film: potential for application as active packaging for sliced cheese. LWT Food Sci. Technol. 81 (2017), 314–318.
19. Juliani, R.H., Simon, J.E., Quansah, C., Asare, E., Akromah, R., Acquaye, D., Asante-Dartey, J., Mensah, M.L.K., Fleischer, T.C., Dickson, R., Annan, K., Mensah, A.Y., Chemical diversity of Lippia multiflora essential oils from West Africa. J. Essent. Oil Res. 20 (2011), 49–55.
20. CLSI, Performance Standards for Antimicrobial Disk Susceptibility Tests, Approved Standard. Eleventh Edition, 2015.
21. CLSI, Methods for Dilution Antimicrobial Susceptibility Tests for Bacteria that Grow Aerobically, Approved Standard. Ninth Edition, 2015.
22. Ghabraie, M., Vu, K.D., Tata, L., Salmieri, S., Lacroix, M., Antimicrobial effect of essential oils in combinations against five bacteria and their effect on sensorial quality of ground meat. LWT Food Sci. Technol. 66 (2016), 332–339.
23. Marques, J.L., Funck, G.D., Dannenberg, G.S., Cruxen, C.E.S., Halal, S.L.M., Dias, A.G.R., Fiorentini, A.M., Silva, W.P., Bacteriocin-like substances of Lactobacillus curvatus P99: characterization and application in biodegradable films for control of Listeria monocytogenes in cheese. Int. J. Food Microbiol. 63 (2017), 159–163.
24. Lee, J.-H., Lee, J., Song, K.B., Development of a chicken feet protein film containing essential oils. Food Hydrocoll. 46 (2015), 208–215.
25. Menut, C., Lanaty, G., Bessiere, J.M., Kowdav, J., Aromatic plants of tropical Central Africa. XIII. Rhizomes volatile components of two Zingiberales from the Central Africa Republic. J. Essent. Oil Res. 6 (1994), 101–108.
26. Bakkali, F., Averbeck, S., Averbeck, D., Idaomar, M., Biological effects of essential oils – a review. Food Chem. Toxicol. 46 (2008), 446–475.
27. Bag, A., Chattopadhyay, R.R., Evaluation of synergistic antibacterial and antioxidant efficacy of essential oils of spices and herbs in combination. PLoS One 10 (2015), 1–17.
28. Sivasothy, Y., Chong, W.K., Hamid, A., Eldeen, I.M., Sulaiman, S.F., Awang, K., Essential oils of Zingiber officinale var. rubrum Theilade and their antibacterial activities. Food Chem. 124 (2011), 514–517, 2011.
29. Turina, A.V., Nolan, M.V., Zygadlo, J.A., Perillo, M.A., Natural terpenes: self assembly and membrane partitioning. Biophys. Chem. 122 (2006), 101–113.
30. Goñi, P., López, P., Sanchez, C., Gomez-Lus, R., Becerril, R., Nerín, C., Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils. Food Chem. 116 (2009), 982–989.
31. Fong, H., Chun, I., Reneker, D.H., Beaded nanofibers formed during electrospinning. Polymer 40 (1999), 4585–4592.
32. Wang, S., Marcone, M.F., Barbut, S., Lim, L.T., Electrospun soy protein isolate-based fiber fortified with anthocyanin-rich red raspberry (Rubus strigosus) extracts. Food Res. Int. 52 (2013), 467–472.
33. Bhardwaj, N., Kundu, S.C., Electrospinning: a fascinating fiber fabrication technique. Biotechnol. Adv. 28 (2010), 325–347.
34. Neo, Y.P., Ray, S., Easteal, A.J., Nikolaidis, M.G., Queck, S.Y., Influence of solution and processing parameters towards the fabrication of electrospun zein fibers with sub-micron diameter. J. Food Eng. 109 (2012), 645–665.
35. Neo, Y.P., Swift, S., Ray, S., Gizdavic-Nikolaidis, M., Jin, J., Perera, C.O., Evaluation of Gallic acid loaded zein sub-micron electrospun fibre mats as novel active packaging materials. Food Chem. 141 (2013), 3192–3200.
36. Schulz, H., Özkan, G., Baranska, M., Krüger, H., Özcan, M., Characterization of essential oil plants from Turkey by IR and Raman spectroscopy. Internet J. Vib. Spectro. 39 (2005), 249–256.
37. Dashdorj, U., Reyes, M.K., Unnithan, A.R., Tiwari, A.-P., Tumurbaatar, B., Park, C.H., Kim, C.S., Fabrication and characterization of electrospun zein/Ag nanocomposite mats for wound dressing applications. Int. J. Biol. Macromol. 80 (2015), 1–7.
38. Deng, L., Zhang, X., Li, Y., Que, F., Kang, X., Liu, Y., Feng, F., Zhang, H., Characterization of gelatin/zein nanofibers by hybrid electrospinning. Food Hydrocoll. 75 (2008), 72–80.
39. Morsy, R., Hosny, M., Reicha, F., Elnimr, T., Developing and physicochemical evaluation of cross-linked electrospun gelatin–glycerol nanofibrous membranes for medical applications. J. Mol. Struct. 1135 (2017), 222–227.
40. Kayaci, T., Uyar, T., Electrospun zein nanofibers incorporating cyclodextrins. Carbohydr. Polym. 90 (2012), 558–568.
41. Deitzel, J.M., Kleinmeyer, J., Harris, D., Beck-Tan, N.C., The effect of processing variables on the morphology of electrospun nanofibers and textiles. Polymer 42 (2001), 261–272.
42. Zhao, R., Li, X., Sun, B., Zhang, Y., Zhang, D., Tang, Z., Chen, X., Wang, C., Electrospun chitosan/sericin composite nanofibers with antibacterial property as potential wound dressings. Int. J. Biol. Macromol. 68 (2014), 92–97.
43. Lim, C.T., Tan, E.P., Ng, S.Y., Effects of crystalline morphology on the tensile properties of electrospun polymer nanofibers. Appl. Phys. Lett., 92, 2008, 141908.
44. Pan, K., Chen, H., Davidson, P.M., Zhong, Q., Thymol nanoencapsulated by sodium caseinate: physical and antilisterial properties. J. Agric. Food Chem. 62 (2014), 1649–1657.