Antioxidant Capacity and Food Pathogenic Bacteria Inhibition of Citrus limetta and Citrus reticulata

In this study, phenolic compounds in the juice, seed and bagasse of C. limetta and C. reticulata cultivated in Mexico at two ripening stages were determined, and their antioxidant capacities were evaluated using 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 2,2′-azin-bis-(3-etilbenzotiazolin-6-sulfonic acid) (ABTS) and oxygen radical absorption capacity test (ORAC) methods, as well as their antibacterial growth inhibition. We found that bagasse had the highest total phenol content and the highest total flavonoid content. The dominant flavonoid, hesperidin, was observed to be the highest in bagasse. Ascorbic acid was analyzed and C. limetta juice and C. reticulata bagasse had the highest contents. Antioxidant capacity showed variations in both, C. limetta and C. reticulata, juices which had the highest ABTS value; C. limetta juice and C. reticulata bagasse had the highest DPPH value; C. limetta juice and C. reticulata bagasse had the highest ORAC value. C. limetta and C. reticulata extracts showed the bactericidal effect at the range of 4–40 mg/mL, assayed against Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella enterica and Staphylococcus aureus. Overall, ripeness increased total phenol content (TPC), total flavonoid content (TFC), hesperidin content, antioxidant capacity and bactericidal effect. These results may provide useful information for future utilization of C. limetta and C. reticulata

Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents

Edible films can be used as carriers for antimicrobial compounds to assure food safety andquality; in addition, pathogenesis of food bacteria is related to a cell to cell communicationmechanism calledquorum sensing(QS). Oregano essential oil (OEO) has proved to beuseful as food antimicrobial; however, its foodapplications can be compromised by thevolatile character of its active constituents.Therefore, formulation of edible films containingOEO can be an alternative to improve its food usages. QS inhibitory activity of OEO andpectin-OEO films was evaluated usingChromobacterium violaceumas bacterial model.Additionally, antibacterial activity was tested againstEscherichia coliO157:H7,SalmonellaCholeraesuis,Staphylococcus aureus,andListeria monocytogenes. OEO was effective toinhibit bacterial growth at MIC of 0.24 mg/mL for all tested bacteria and MBC of 0.24,0.24, 0.48, and 0.24 mg/mL againstE. coliO157:H7,S.Choleraesuis,S. aureus, andL.monocytogenes, respectively. Pectin-films incorporated with 36.1 and 25.9 mg/mL of OEOshowed inhibition diameters of 16.3 and 15.2 mm forE. coliO157:H7; 18.1 and 24.2 mm forS.Choleraesuis; 20.8 and 20.3 mm forS. aureus; 21.3 and 19.3 mm forL. monocytogenes,respectively. Pectin-OEO film (15.7 mg/mL) was effective againstE. coliO157:H7 (9.3 mm),S. aureus(9.7 mm), andL. monocytogenes(9.2 mm), but not forS.Choleraesuis. Allconcentrations of OEO (0.0156, 0.0312, 0.0625 and 0.125 mg/mL) and pectin-OEO films(15.7, 25.9 and 36.1 mg/mL) showed a significant anti-QS activity expressed as inhibition ofviolacein production byC. violaceum. Additionally, the application of pectin-OEO films waseffective reducing total coliforms, yeast, and molds of shrimp and cucumber slices storedat 4◦C during 15 d.These results demonstrated the potential of pectin films enriched withOEO as food related microorganisms and QS inhibitorsFil: Alvarez, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; ArgentinaFil: Ortega Ramirez, Luis Alberto. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; MéxicoFil: Gutierrez Pacheco, Maria Melissa. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; MéxicoFil: Bernal Mercado, Thalia. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; MéxicoFil: Rodriguez Garcia, Isela. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; MéxicoFil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; ArgentinaFil: Moreira, Maria del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; ArgentinaFil: Roura, Sara Ines. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería En Alimentos; ArgentinaFil: Ayala Zavala, Jesús Fernando. Centro de Investigación en Alimentación y Desarrollo. Hermosillo; Méxic

4to. Congreso Internacional de Ciencia, Tecnología e Innovación para la Sociedad. Memoria académica

Este volumen acoge la memoria académica de la Cuarta edición del Congreso Internacional de Ciencia, Tecnología e Innovación para la Sociedad, CITIS 2017, desarrollado entre el 29 de noviembre y el 1 de diciembre de 2017 y organizado por la Universidad Politécnica Salesiana (UPS) en su sede de Guayaquil. El Congreso ofreció un espacio para la presentación, difusión e intercambio de importantes investigaciones nacionales e internacionales ante la comunidad universitaria que se dio cita en el encuentro. El uso de herramientas tecnológicas para la gestión de los trabajos de investigación como la plataforma Open Conference Systems y la web de presentación del Congreso http://citis.blog.ups.edu.ec/, hicieron de CITIS 2017 un verdadero referente entre los congresos que se desarrollaron en el país. La preocupación de nuestra Universidad, de presentar espacios que ayuden a generar nuevos y mejores cambios en la dimensión humana y social de nuestro entorno, hace que se persiga en cada edición del evento la presentación de trabajos con calidad creciente en cuanto a su producción científica. Quienes estuvimos al frente de la organización, dejamos plasmado en estas memorias académicas el intenso y prolífico trabajo de los días de realización del Congreso Internacional de Ciencia, Tecnología e Innovación para la Sociedad al alcance de todos y todas

Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges

The increasing demand for natural, safe, and sustainable food preservation methods drove research towards the use of plant antimicrobials as an alternative to synthetic preservatives. This review article comprehensively discussed the potential applications of plant extracts, essential oils, and their compounds as antimicrobial agents in the food industry. The antimicrobial properties of several plant-derived substances against foodborne pathogens and spoilage microorganisms, along with their modes of action, factors affecting their efficacy, and potential negative sensory impacts, were presented. The review highlighted the synergistic or additive effects displayed by combinations of plant antimicrobials, as well as the successful integration of plant extracts with food technologies ensuring an improved hurdle effect, which can enhance food safety and shelf life. The review likewise emphasized the need for further research in fields such as mode of action, optimized formulations, sensory properties, safety assessment, regulatory aspects, eco-friendly production methods, and consumer education. By addressing these gaps, plant antimicrobials can pave the way for more effective, safe, and sustainable food preservation strategies in the future

Nanotechnology Trends in the Food Industry: Recent Developments, Risks, and Regulation

Research in nanotechnology has extremely high potential to benefit society through the food industry. Results indicate that the current focus of nanotechnology research for this sector is in five areas: (1) food processing, (2) packaging, (3) quality and safety, (4) nutraceuticals, and (5) functional foods. All of these have major implications for the food system and impact the economic outlook for this sector. Nanotechnology offers opportunities for research in food nanoscience and provides new chances for innovation with tremendous possibilities in bringing solutions for the food industry. Although much work has been done worldwide on the applications of nanofood technology, there is still limited understanding on the toxicological aspects of nanoparticles. A major issue for the safety of these materials is the increased bioavailability and modified biokinetics due to the different size. Some other factors, such as the food matrix and biochemical and metabolic factors may however also influence the behavior. The safety assessment must take into account the influence of the food matrix and modifications in the gastrointestinal tract of engineered nanoscale food ingredients (Szakal et al., 2014). Consumer acceptance has been shown to be higher for nanotechnology in the development of novel packaging with distinct benefits when integrated directly in food (Gupta et al., 2015). The application of nanomaterials needs to demonstrate the safety of new products for the consumer and for the environment (Amenta et al., 2015). Much more research is needed to develop nanofood technology into a fully functional branch of modern science.Fil: Ponce, Alejandra Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; ArgentinaFil: Ayala Zavala, Jesús Fernando. Centro de Investigación en Alimentación y Desarrollo; MéxicoFil: Marcovich, Norma Esther. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Vázquez, Francisco Javier. Centro de Investigación en Alimentación y Desarrollo; MéxicoFil: Ansorena, Maria Roberta. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentin

Antimicrobial, antioxidant, and sensorial impacts of oregano and rosemary essential oils over broccoli florets

Combination of oregano and rosemary essential oils (EOs) was proposed to obtain a better antimicrobial and antioxidant effect on fresh‐cut broccoli compared to the use of individual oils. In in vitro assays, EOs combinations (oregano + rosemary) were more effective to inhibit the growth of Escherichia coli O157:H7, Salmonella Choleraesuis, Listeria monocytogenes, and Staphylococcus aureus compared to individual EOs doses. Oregano EO showed a higher antioxidant power compared to rosemary tested by DPPH and TEAC methods. Moreover, oregano + rosemary EOs (concentrations of 0.24 + 0.91 mg/ml) added within pectin coatings reduced coliform counts by 1 log unit and yeasts and molds by 1.8 log of coated broccoli; meanwhile, individual application of EOs (oregano at 0.48 and rosemary at 1.82 mg/ml) was not as effective. It was demonstrated that a mixture of EOs offered antimicrobial protection to fresh‐cut broccoli without negatively affecting its sensorial acceptability, even when no significant increment in its antioxidant capacity was observed.Practical applicationsCombination of essentials oils with different composition reduces the amount andcosts of agents needed to inhibit bacterial growth and survival. The use of essential oils as oregano (Lippia graveolens) and rosemary (Rosmarinus officinalis) combined a diverse mixture of antibacterial compounds that could be a solution to avoid bacterial resistance developed for the treatment with single compounds. Additionally, the negative sensorial impact of higher single oils doses could be reduced when combined, creating a new range of flavors and odors.Fil: Alvarez, María Victoria. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Ortega Ramírez, Luis A.. Centro de Investigación E/alimentos y Desarrollo A.c; MéxicoFil: Silva Espinoza, Brenda A.. Centro de Investigación E/alimentos y Desarrollo A.c; MéxicoFil: González Aguilar, Gustavo Adolfo. Centro de Investigación E/alimentos y Desarrollo A.c; MéxicoFil: Ayala Zavala, Jesús Fernando. Centro de Investigación E/alimentos y Desarrollo A.c; Méxic

Added dietary fiber reduces the antioxidant capacity of phenolic compounds extracted from tropical fruit

The effect of dietary fiber (DF) from tropical fruits on the antioxidant capacity of phenolic compounds (PC) present in the same fruits was investigated. DF obtained from tropical fruits pulp (FDF) was incubated with methanolic extracts (ME) containing PC, at pH 2.5 and room temperature for 2 h. The total soluble phenols (TSP) content and antioxidant capacity (DPPH assay) were analyzed in the resulting supernatants. Results show that the addition of FDF significantly (p<0.05) decreased the antioxidant capacity of ME from 5-20%. Among the FDF, the mango fiber affected in higher extent the antioxidant capacity. Wheat dietary fiber (WDF) was used as control. The addition of WDF decreased significantly (p<0.05) the antioxidant capacity ranging from 23-45%. The bioactive compounds bioaccesibility was also reduced with both types of fiber, being the WDF the most effective to trapping the PC. This suggests that apparently some type of physic-chemical interaction between DF and PC are occurring consequently affecting the bioaccesibility and action of antioxidants

Mango “Ataulfo” Peel Extract Improves Metabolic Dysregulation in Prediabetic Wistar Rats

The hypoglycemic effect of functional phytochemicals has been evaluated in diabetic rodents but scarcely in its premorbid condition (prediabetes; PD). This study aimed to evaluate a mango (cv. Ataulfo) peel hydroethanolic (20:80) extract (MPE) for in vivo glycemic/lipidemic-normalizing effect and in vitro enzyme inhibitory (α-amylase/α-glucosidase) activity. The polyphenolic MPE (138 mg EAG.g−1, mainly gallic acid and mangiferin) with antioxidant capacity (DPPH• 34 mgTE.g−1) was fed to PD rats (induction: high-fat diet (60% energy) + single dose streptozotocin (35 mg·kg−1), 4 weeks). At the 8th week, fasting glycemia (FG), oral glucose tolerance test, and insulin sensitivity indexes (HOMA-IR, HOMA-β) > blood lipid-normalizing effect were documented as healthy controls > MPE > disease (PD) controls, which was possibly related to the extract’s concentration–response in vitro enzyme inhibitory activity (IC50 ≈ 0.085 mg·mL−1). MPE is a rich source of glucose-lowering phytochemicals for the primary prevention of type 2 diabetes