Control of Aspergillus niger with garlic, onion and leek extracts

Antifungal activity of “Allium” vegetables that is garlic (Allium sativum L.), onion (Allium cepa L.) and leek (Allium porrum L.) were investigated against Aspergillus niger. Minimal inhibitory concentrations (MIC) and minimal fungicidal concentrations (MFC) of aqueous, ethyl alcohol and acetone extracts were determined by disc diffusion and broth dilution methods in the test tubes. Onion extract with ethyl alcohol (275 mg/mL MFC), aqueous garlic extract (325 mg/mL MFC) and aqueous leek extract (900 mg/mL MFC) found the most inhibitory against A. niger

Bacterial cellulose-lactoferrin as an antimicrobial edible packaging

Bacterial cellulose (BC) films from two distinct sources (obtained by static culture with Gluconacetobacter xylinus ATCC 53582 (BC1) and from a commercial source (BC2)) were modified by bovine lactoferrin (bLF) adsorption. The functionalized films (BC+bLF) were assessed as edible antimicrobial packaging, for use in direct contact with highly perishable foods, specifically fresh sausage as a model of meat products. BC+bLF films and sausage casings were characterized regarding their water vapour permeability (WVP), mechanical properties, and bactericidal efficiency against two food pathogens, Escherichia coli and Staphylococcus aureus. Considering their edibility, an in vitro gastrointestinal tract model was used to study the changes occurring in the BC films during passage through the gastrointestinal tract. Moreover, the cytotoxicity of the BC films against 3T3 mouse embryo fibroblasts was evaluated. BC1 and BC2 showed equivalent density, WVP and maximum tensile strength. The percentage of bactericidal efficiency of BC1 and BC2 with adsorbed bLF (BC1+bLF and BC2+bLF, respectively) in the standalone films and in inoculated fresh sausages, was similar against E. coli (mean reduction 69 % in the films per se versus 94 % in the sausages) and S. aureus (mean reduction 97 % in the films per se versus 36 % in the case sausages). Moreover, the BC1+bLF and BC2+bLF films significantly hindered the specific growth rate of both bacteria. Finally, no relevant cytotoxicity against 3T3 fibroblasts was found for the films before and after the simulated digestion. BC films with adsorbed bLF may constitute an approach in the development of bio-based edible antimicrobial packaging systems.The authors would like to acknowledge Portuguese Foundation for Science and Technology (Fundação para a Ciência e Tecnologia) for the research grants: Jorge Padrão SFRH/BD/64901/2009, Sara Gonçalves SFRH/BD/63578/2009, João Pedro Silva SFRH/BPD/ 64958/2009, Ana Cristina Pinheiro SFRH/BPD/101181/2014. V. Sencadas thanks support from the COST Action MP1206: “Electrospun nano-fibres for bio inspired composite materials and innovative industrial applications” and MP1301: “New Generation Biomimetic and Customized Implants for Bone Engineering”. The authors would also like to thank the co-funded by the Programa Operacional Regional do Norte (ON.2 e O Novo Norte), QREN, FEDER Projects “BioHealth e Biotechnology and Bioengineering approaches to improve health quality”, Ref. NORTE-07-0124- FEDER-000027; “BioInd e Biotechnology and Bioengineering for improved Industrial and Agro-Food processes”, REF. NORTE-07- 0124-FEDER-000028; Strategic Project PEST-C/FIS/UI607/2014; Matepro eOptimizing Materials and Processes”, ref. NORTE-07- 0124-FEDER-000037; Strategic Project PEst-OE/EQB/LA0023/2013 and project ref. RECI/BBB-EBI/0179/2012 (project number FCOMP- 01-0124-FEDER-027462). Finally, the authors thank the Fundação para a Ciência e Tecnologia for the strategic funding from the UID/ BIO/04469/2013 unit

Influence of packaging conditions on some microbial properties of minced beef meat at 4°C storage

In this study, the effect of initial head-spaces of atmospheric air, vacuum packaging and modified atmospheres packaging (MAP) containing 70% CO 2/30% O 2 (MAP1); 50% O 2/50% CO 2 (MAP2); 30% CO2/70% O 2 (MAP3); 50% O 2/30% CO2/20% N 2 (MAP4); 30% O 2/ 30% CO 2 /40% N 2 (MAP5) on some microbiological quality of minced beef meat stored at 4 °C were investigated with pH changes in time intervals (1, 3, 5, 7, 9, 11 and 14 d). At the results, total viable counts were different significantly (P < 0.01) for packaged with MAP2. Psychrotrophs, yeasts and molds counts were smaller for packaged with MAP1 than the others, packaging with MAP5 and MAP4 were also different significantly (P < 0.01) from the other samples for inhibiting coliform counts. Vacuum packaging was not different significantly (P > 0.05) for total viable counts and psychrotrophs counts

INFLUENCE OF PACKAGING CONDITIONS ON SOME MICROBIAL PROPERTIES OF MINCED BEEF MEAT AT 4 degrees C STORAGE

WOS: 000299494200012In this study, the effect of initial head-spaces of atmospheric air, vacuum packaging and modified atmospheres packaging (MAP) containing 70% CO(2)/30% O(2) (MAP1); 50% O(2)/50% CO(2) (MAP2); 30% CO(2)/70% O(2) (MAP3); 50% O(2)/30% CO(2)/20% N(2) (MAP4); 30% O(2)/30% CO(2)/40% N(2) (MAPS) on some microbiological quality of minced beef meat stored at 4 degrees C were investigated with pH changes in time intervals (1, 3, 5, 7, 9, 11 and 14 d). At the results, total viable counts were different significantly (P 0.05) for total viable counts and psychrotrophs counts