[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 14, Issue 4 (Winter 2020) ::
2020, 14(4): 103-111 Back to browse issues page
Antimicrobial Activity of Nanoclay Films Enriched with Citrus aurantium Essential Oil against Indicator FoodBorne Pathogens in Fishery Products
H Dehghan, L Roomiani *
Abstract:   (1174 Views)
Background and Objectives: In recent years, edible films and coatings that are nutritious and able to significantly control microbial loads for the food safety have been further popular. In this study, effects of nanoclay film of citrus essential oil on bacterial pathogens of Listeria monocytogenes, Vibrio parahaemolyticus, Streptococcus iniae and Salmonella typhi were investigated in fishery products, including silver carp surimi, grass carp sausages and common carp tofu.
Materials and Methods: The nanoclay film was prepared using solution of sodium alginate and solid sodium gelatin. The film solution was mixed with 0.2, 0.4 and 0.6% of citrus essential oil. Bacterial load in fish products was investigated on Days 0, 7 and 14.
Results: The microbial load significantly increased by 0.2, 0.4 and 0.6% (p < 0.05) in nanoclay treatment of the citrus essential oil in silver surimi, grass carp sausage and common carp tofu from Day 0 to Day 14. Load of bacteria in fishery products included 0.4 and 0.6% in nanoclay treated with citrus essential oil until Day 14, compared to controls. The exceptions included common carp tofu contaminated with Salmonella typhi and Streptococcus iniae and grass carp sausages contaminated with Streptococcus iniae treated with 0.6% citrus essential oil contained nanoclay; in which, the bacterial load increased up to Day 14.
Discussion: Results showed that nanoclay with 0.4 and 0.6% of citrus essential oil was able to control the microbial load in fisheries products. This activity depended on the bacterial species as well as percentage of the citrus essential oil.
Keywords: Nanoclay film, Citrus essential oil, Foodborne pathogens, Fishery products
Full-Text [PDF 753 kb]   (682 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2018/12/8 | Accepted: 2019/04/7 | Published: 2020/01/11
References
1. Abdollahi M, Rezaei M, Gholamali F. A novel active bionanocomposite film incorporating rosemary essential oil and nanoclay into chitosan. J Food Engineering 2012; 111:343-350. [DOI:10.1016/j.jfoodeng.2012.02.012]
2. Alboofetileh M, Rezaei M, Hosseini H, Abdollahi M. Antimicrobial activity of alginate/clay nanocomposite films enriched with essential oils against three common foodborne pathogens. Food Control 2014; 36:1-7. [DOI:10.1016/j.foodcont.2013.07.037]
3. Alboofetileh M, Rezaei M, Hosseini H, Abdollah M. Efficacy of activated alginate-based nanocomposite films to control Listeria monocytogenes and spoilage flora in rainbow trout slice. J Food Sci Tech 2016; 53(1):521-530. [DOI:10.1007/s13197-015-2015-9]
4. Appendini P, Hotchkiss JH. Immobilization of lysozyme on food contact polymers as potential antimicrobial films. Pack Tech Sci 1997; 10(5):271-279. https://doi.org/10.1002/(SICI)1099-1522(199709/10)10:5<271::AID-PTS412>3.0.CO;2-R [DOI:10.1002/(SICI)1099-1522(199709/10)10:53.0.CO;2-R]
5. Azadi B, Nichavar B, Amin CH. Voltivated constituent of the peel and leaf of Citrus aurantium.L. cultivated in the north of Iran. J Pharm Health Sci 2012; 1(3): 37-41.
6. Singh S, Lee M, Park I, Shin Y, Lee, YS. Antimicrobial properties of polypropylene films containing AgSiO2, AgZn and AgZ for returnable packaging in seafood distribution. J Food Measurement and Charac 2016; 10: 781-793. [DOI:10.1007/s11694-016-9363-7]
7. Benavides S, Villalobos-Carvajal R, Reyes J, Physical. Mechanical and antibacterial properties of alginate film: effect of the crosslinking degree and oregano essential oil concentration. J Food Eng 2012; 110(2): 232-239. [DOI:10.1016/j.jfoodeng.2011.05.023]
8. Essadik FZ, Haida S, Kribi A, Kribi AR, Ounine K, Habsaoui A. Antioxidant activity of Citrus aurantium L. var. amara Peel from western of Morocco, identification of volatile compounds of its essential oil by GC-MS and a preliminary study of their antibacterial activity. Int J Innovation Sci Res 2015; 16: 425-432.
9. Gómez-Estaca J, López de Lacey A, López-Caballero M, Gómez-Guillén M, Montero P. Biodegradable gelatinechitosan films incorporated with essential oils as antimicrobial agents for fish preservation. Food Microbio 2010; 27(7):889-896. [DOI:10.1016/j.fm.2010.05.012]
10. Hsouna A, Hamdi N, Ben Halima N, Abdelkafi, S. Characterization of essential oil from Citrus aurantium L. flowers: Antimicrobial and antioxidant activities. J Oleo Sci 2013; 62(10):763-72. [DOI:10.5650/jos.62.763]
11. Pandit R, Rai M, Santos CA. Enhanced antimicrobial activity of the food protecting nisin peptide by bioconjugation with silver nanoparticles. Environmental Chemistry Letters 2017; 1-10. [DOI:10.1007/s10311-017-0626-2]
12. Ketnawa S, Benjakul S, Martinez-Alvarez O, Rawdkuen S. Physical, chemical, and microbiological properties of fish tofu containing shrimp hydrolysate. Fish Sci 2016; 82:379-389. [DOI:10.1007/s12562-015-0954-8]
13. Hashemi A, Jafarpour A. Physico chemical and textural attributes of frankfurter sausage formulate with talang qeenfish fillet mince. J of Research of Food Science 2017; 27: 47-64.
14. Novoslavskij A, Terentjeva M, Eizenberga I,Valciņa O, Bartkevičs V, Bērziņš A. Major foodborne pathogens in fish and fish products: a review. Ann Microbiol 2016; 66:1-15. [DOI:10.1007/s13213-015-1102-5]
15. Soltani M, Pirali E, Shayan P, Eckert B, Rouholahi S, Sadr Shirazi N. Development of a reverse line blot hybridization method for detection of some Streptococcal/ Lactococcal Species, the causative agents of Zoonotic Streptococosis/Lactococosis in farmed fish. J Microbiol 2012; 4(2): 70-74.
16. Sánchez-González L, Cháfer M, Hernández M, Chiralt A, González-Martínez C. Antimicrobial ctivity of polysaccharide films containing essential oils. Food Control 2011; 22(8): 1302-1310. [DOI:10.1016/j.foodcont.2011.02.004]
17. Tajkarimi M, Ibrahim S, Cliver D. Antimicrobial herb and spice compounds in food. Food Control 2010; 21(9): 1199-1218. [DOI:10.1016/j.foodcont.2010.02.003]
18. Karimi E, Oskoueian E, Hendra R, Oskoueian A, Hawa ZE. Phenolic compounds characterization and biological activities of Citrus aurantium Bloom. Molecules 2012; 17:1203-1218. [DOI:10.3390/molecules17021203]
19. Solomakos N, Govaris A, Koidis P, Botsoglou N. The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage. Food Microbiol 2013; 25:120-127. [DOI:10.1016/j.fm.2007.07.002]
20. Tunc S, Duman O. Preparation of active antimicrobial methyl cellulose/ carvacrol/ montmorillonite nanocomposite films and investigation of carvacrol release. LWT 2011; 44:465-472. [DOI:10.1016/j.lwt.2010.08.018]
21. Azeredo H. Nanocomposites for food packaging applications. Food Res Int 2009; 42(9):1240-1253. [DOI:10.1016/j.foodres.2009.03.019]
22. Shams B, Golshan Ebrahimi N, Khodaiyan F. Development of Antibacterial Nanocomposite: Whey Protein-Gelatin-Nanoclay Films with Orange Peel Extract and Tripolyphosphate as Potential Food Packaging. J Advances in Polymer Tech 2019; doi.org/10.1155/2019/1973184 [DOI:10.1155/2019/1973184]
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA


XML   Persian Abstract   Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Dehghan H, Roomiani L. Antimicrobial Activity of Nanoclay Films Enriched with Citrus aurantium Essential Oil against Indicator FoodBorne Pathogens in Fishery Products. Iranian Journal of Nutrition Sciences & Food Technology. 2020; 14 (4) :103-111
URL: http://nsft.sbmu.ac.ir/article-1-2721-en.html


Volume 14, Issue 4 (Winter 2020) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
Persian site map - English site map - Created in 0.05 seconds with 30 queries by YEKTAWEB 4227