Abstract
A novel type of packaging that combines food packaging materials with antimicrobial substances to control microbial surface contamination of foods to enhance product microbial safety and to extend shelf-life is attracting interest in the packaging industry. In agreement with the current trend of giving value to natural and renewable resources, the use of natural antimicrobial compounds, particularly in food and biomedical applications, becomes very frequent. The direct addition of natural compounds to food is the most common method of application, even if numerous efforts have been made to find alternative solutions to the aim of avoiding undesirable inactivation. Dipping, spraying, and coating treatment of food with active solutions are currently applied to product prior to packaging as valid options.
Keywords: Antimicrobial compounds; Food preservation; Natural compounds; Food packaging; Natural antimicrobials
Prolonged Storage of Different Food by Using Citrus as Antimicrobial
At its known, the main factors that cause the deterioration in food quality and reduced their shelf life are bacterial growth and lipid oxidation [1,2]. So, there are demand for use chemical additives as a preservative to inhibit the spoilage of food by microorganism and lipid oxidation process. Nevertheless, nowadays the consumers become more aware about the defect of synthetic antimicrobial and antioxidants substances and their relationship about human health risk, which used for extend food shelf life [3]. So, the current tend to use the natural antimicrobial compounds for extend the shelf life of food [4]. Among of them, the antimicrobial and antioxidant that have been extracted from citrus, whether from peel, seed, pulp and essential oils and applied them in food products. Since its will known that the extracts consider as a high source of bio phytochemicals substances against microorganism, also they could be added in the food system to improve the quality and extend the shelf life [3].
A lot of phenolic compounds that have been reported in the citrus peels include flavonoids (flavonols, flavones, flavonones and coumarins), phenolic acids and monoterpene hydrocarbons [5]. Many studies have been conducted by using essential oils extracts from citrus peels, the results exhibited that the antimicrobial activity against Salmonella typhi, Bacillus cereus and Staphylococcus aureus [6], also in fruit products [7], chicken products [8]. Extracted bio phytochemical from citrus can be added to food either directly or incorporated in packaging system [9]. A new preservation method that used to improve the quality of food products, it’s called Edible Films and Coating (EFC) by added with natural antimicrobial to inhibited food spoilage and growth of pathogenic microorganism [10].
Meat and meat products
Meat and meat products are considered a good source of protein and other nutrients like vitamin and minerals. It’s defined by the codex alimentarius [11] as a safe source and suitable for human consumption. Many of the factors that effect on the quality of meat such as pH, temperature, microbial growth and lipid oxidation … etc. [12]. The deterioration that occur during the processing and storage of meat ref come back to three mechanisms: lipid oxidation, microbial spoilage and enzymatic autolysis [10].
Ethanol and ethyl acetate extraction of three type of citrus peel (kaffir lime, lime and pomelo) were studied in stored raw chicken drumettes at 4°c as antimicrobial and antioxidants for extension their shelf life. They were found to be more effective against pathogenic bacteria at level ranged from 0.4-50 mg/ml. also, they found that the treated chicken wing samples with ethyl acetate extracted from kaffir lime peel were lower than those of control sample in their values of total viable counts, 2-Thiobarbituric Acid Reactive Substances (TBARS) and increased the sensory properties during the period of storage (14 days) [13] (Table 1). In another study conducted by [14], investigate the effect of Citrus limon Essential Oil (CLEO) in situ against L. monocytogenes, as well as evaluated the physicochemical parameters (pH and TBARS) in minced beef meat model. They found that the CLEO was more effective against gram positive and negative bacteria at concentration varied from 0.039 to 1.25 mg/ml and 0.25 to 2.5 mg/ml respectively. Also, they assessed the CLEO as preservative substances in minced beef meet during storage at 4°c. The results showed that added 0.06 and 0.312 mg/g from CLEO were prohibit the contamination in pathogenic bacteria, particularly L. monocytogenes. Additionally, the values pf pH and TBARS were lower than those, which found in control meat. Ibrahim and Salem studied adding lemon grass and lime peel extracts (fresh and oil) to the prepared chicken patties during the storage for 9 days at 4°c, 0.25% of tested oil extracts ere an optimum concentration that have been effective against TBARS and lipid oxidation [15]. As well as, reduce the pH, aerobic plate count, mould and yeast in the treated chicken patties comparing the untreated (control). Additionally, the treated chicken patties were lower than in their content of Volatile Basic Nitrogen (VBN) of control. On the other hand, they reported that addition the same concentration of lemo grass and lime peel extracts reduced the histamine, tyramine and putrescine formation in refrigerated chicken patties.
Types of Citrus
Type of Extracts
Parts
Applied in foods
Results
References
Citrus (kaffir lime, lime and pomelo)
Ethanol and Ethyl acetate
Peel
Stored raw chicken drumettes
More effective against pathogenic bacteria at level ranged from 0.4-50 mg/ml. The sensory properties have been increased than the control during the period of storage (14 days)
[13]
Citrus limon
extracts
essential oil
Minced beef meat
CLEO was more effective against gram positive and negative bacteria at concentration varied from 0.039 to 1.25 mg/ml and 0.25 to 2.5 mg/ml respectively. Adding 0.06 and 0.312 mg/g from CLEO were prohibit the contamination in pathogenic bacteria, particularly L. monocytogenes.
The values pf pH and TBARS were lower than those which found in control meat.[14]
Lemon grass and lime peel
extracts
fresh and oil
chicken patties
The optimum concentration that have been effective against TBARS and lipid oxidation was 0.25% of tested oil extracts. Reduce the pH, aerobic plate count, mould and yeast.
[15]
Kinnow
extract
rind powder
salted chicken patties
Adding both of the kinnow rind powder extract and salt at the same time led to reduce the TBARS formation to 90%. Reducing the lipid oxidation during the storage to 39%.
[16]
Citrus sinensis
Powder
Peel
chickens
More significantly affected on Escherichia coli in the caecum.
[18]
Citrus wilsonii tanaka
methanol extract
white shrimps (Litopenaeus vannamei)
Increase the time of storage of shrimps. Improve the quality.
[19]
Lemon
extract
essential oil
salted sardines
Decrease the concentration microbial groups. Decrease the accumulation of histamine. The acceptability of sensory evaluation of sardines were observed higher than those of control.
[20]
Citrus
essential oil
pork sausages, soap and cheese
Increase the concentration of 10-fold, 50-fold and 25-100-fold that have been used in pork sausages, soap and cheese respectively, gave similar effect such those in vitro.
[22]
Orange and lemon
extract
cooked Swedish style meat balls
Enhance the rancidity-susceptible meat products.
[24]
Citrus
waste water
waste water (5-10%) obtained during the dietary fiber extraction
bologna sausage
Reduce the lipid oxidation and residual nitrite levels.
[25]
Orange peel (Citrus aurantium L.), lemon peel (Citrus limonum L.) and bergamot peel (Citrus aurantium L.)
extract
essential oils
Sardine pilchardus
Adding EOs from bergamot citrus peel at concentration 4 × 0.25-0.4 µL/ml completely reduced the growth of inoculated S. aureus at a level of 3.5 log10 cfu/g.
[26]
Orange
extract
essential oil
kashar cheese
Extend the storage period. Inhibit the growth of pathogenic bacteria such as S. aureus, L. monocytogenes and E. coli o157:H7.
[27]
Citrus aurantium L.
Bahanarang extract (BE)
flowers
Traditional yoghurt stew
BE had strong effect on the growth of pathogenic bacteria (i.e. Pseudomonas aeruginosa, Escherichia coli o157:H7, Bacillus cereus and Staphylococcus aureus). Decrease the protein and lipid oxidation during storage.
[28]
Citrus unshiu
acid hydrolysis extract
peel
Low fat, whole and skim milk
Potentially using the acid hydrolysis extract from citrus peel as natural antimicrobial.
[29]
Citrus
extracts
milk
A combination of 75Mpa homogenization with either 150 ppm citrus extract or 0.12% vanillic acid, could be extend the shelf life by 4 days. Inhibit the growth all of enterobacteria, Pseudomonas and Lactic acid bacteria.
[30]
Bergamot (Citrus bergamia), lemon (Citrus lemon) and sweet orange (Citrus sinensis)
extract
essential oils
cabbage leaf and chicken skin
Showed antimicrobial effective against pathogenic bacteria, i.e. Staphylococcus aureus, Escherichia coli o157:H7, Bacillus cereus, Campylobacter jejuni and Listeria monocytogenes.
[21]
Citrus of mandarin
wastes (both of peel and leaf)
Food grade kraft paper
The Water Vapor Permeability (WVP), Peroxide Value (PV) and air transmission for the treated papers were reduced than those in original papers. Possibility using the treated paper as food packaging and food coating to protect and extend the shelf life of food from deterioration that caused by moisture and oxygen.
[32]
Citrus C. limon C. limonia C. latifolia and C. aurantifolia
extract
essential oils
fruit fungal diseases
The MIC was effective against B. cinerea, inwhichthe extracts from C. limon and C. limonia displayed 312µg/ml. whereas, the extracts from C. latifolia and C. aurantifolia were 625µg/ml.
[32]
Lemon grass
extract
essential oils
food spoiling yeast
Using thermal and lemon grass oil together have been showed a high preservative quality.
[33]
Citrus (lemon, biocitro and neroli)
extracts
apple juice
The MIC ranged from 160 to 500 ppm against two strains forming the spores (Alicyclobacillus acidoterrestris), when the biocitro and lemon extracts were used.
[34]
Citrus
lemon fruit
essential oil
apple juice
Adding 200 µL of lemon EO combined with temperature of 54-60ºc have been shown inactivation of E. coli O157:H7.
[35]
Citrus
extract
pineapple juice
Using of citrus extract and sodium-benzoate reduced the presence of spores (Fusarium oxysporum).
[36]
Lime
juice
honey and lime juice mixes
The antibacterial in the mixture have been affected against the bacteria that causes of cough (S. aureus and S. pyogenes).
[37]
Lemon juice citrus juice
juice
pistachio nuts
The heating treatment with 15 ml of lemon, 30 ml of water and 2.25 g of citric acid at 120ºc for 1 h have been decreased the AFB1 level into 49.2%.
[38]
Citrus
extract
essential oil vapor
cucumber and lettuce
The Enterococcus faecalis and Enterococcus faecium, were reduced.
[7]
Lime
extract
essential oil
pastries and cream-filled cakes
MIC of the EO against the pathogenic were found 8 and 4 µL/disc.
[39]
Citrus
extract
essential oils
dates
The citrus oils coated by chitosan inhibit the incidence of fungal decay at 12 days of storage on the average of 52-62%.
[40]
Orange peel sweet
extract
essential oils
food contact surfaces (plastic cutting board pieces and stainless steel)
The essential oil has been showed inactivate for Vibrio parahaemolyticus, E. coli and Salmonella typhimurium. Whereas no effect on Staphylococcus aureus, on the food contact surfaces.
[44]
Table 1:
The extract of kinnow have been added as a source of antioxidant in salted chicken patties during storage. The results showed that the presence of salt alone improved the TBARS formation (114%), whereas adding both of the kinnow rind powder extract and salt at the same time led to reduced it to 90%. Also, the lipid oxidation was significantly reduced during the storage to 39% [16]. The effect of kinnow rind powder extract as a source of antioxidants in cooked goat’s meat patties were investigated by Devatkal et al. [17]. The peel of citrus sinensis was dried and studied their effect on gastrointestinal microbiota and immune system of broiler chickens was conducted by Ebrahimi et al [18]. The results showed that the different amount of dried citrus sinensis peel was significantly affected on Escherichia coli in the caecum, but no effective in other microbial population that present in the gastrointestinal. Liu et al. studied the effect of combined of alginate-calcium and the extract from citrus wilsonii tanaka on microbiological and sensory change of white shrimps (Litopenaeus vannamei) during the storage at 4°c. They suggested that the methanol extract can be used as a new eco-friendly preservative that might use to increase the time of storage of shrimps and improve the quality.
Alfonzo et al., have been studied the effect of essential oil that extracted from lemon on the quality of salted sardines [20]. They found that the concentration of all microbial group under study were decreased during the entire period of monitoring. Also, the accumulation of histamine in sardines was decreased. On the contrast, the acceptability of sensory evaluation of sardines were observed higher than those of control due to their content of several volatile organic compounds. Fisher and Phillips reported that the citrus oils were more effective on the bacteria when we’re adding to the cabbage leaf than on chicken skin [21]. Also, Tassou and Nychas found that the high effective for the essential oil were when they applied in vitro studies compared with in food system [22]. Furthermore, they noted that to obtain the similar effect such those in vitro, an increase in concentration of 10-fold, 50-fold and 25-100-fold have been used in pork sausages, soap and cheese respectively, due to that there is a large of nutrients which available in food than in culture medium, since those nutrients enabling the cells to repair themselves. Smith- Palmer et al. suggested that the concentration required on salad and vegetables is less than that on high lipid foodstuffs [23]. The effect of orange and lemon extracts in cooked Swedish style meat balls was investigated by Fernàndez-Lòpez et al. [24], the rancidity-susceptible meat products have significant advantages.
After 24 hours of storage, bologna sausage sample that have been treated with the waste water (5-10%) obtained during the dietary fiber extraction from citrus exhibited to reduce the lipid oxidation and residual nitrite levels [25]. In another study, investigated the effect of three Essential Oils (EOs) have been extracted from orange peel (Citrus aurantium L.), lemon peel (Citrus limonum L.) and bergamot peel (Citrus aurantium L.), as antimicrobial and antioxidant in quality of sardine pilchardus. The results showed that the growth of inoculated S. aureus at a level of 3.5 log10 cfu/g were reduced completely from second day until the end of storage at 8°c as a result of added the EOs from bergamot citrus peel at concentration 4×0.25- 0.4 μL/ml. these result suggested that the EOs could be used as a potent natural preservative to improve the quality of sardines [26].
Milk and milk products
Kavas and Kavas, revealed that adding the orange Essential Oil (EO) to egg white protein powder as based film reduced the growth of microorganism in kashar cheese [27]. Thereby, extend the storage period than the film without EO. The phenolic compounds that present in EO inhibit the growth of pathogenic bacteria such as S. aureus, L. monocytogenes and E. coli O157:H7. In another study reported that using of citrus aurantium L. flowers (Bahanarang Extract (BE)) as a source of antioxidant and antimicrobial at different concentration 500 to 2000 ppm to improve the quality and extend the storage period for traditional yoghurt stew. They found that the BE had strong effect on the growth of pathogenic bacteria (i.e. Pseudomonas aeruginosa, Escherichia coli O157:H7, Bacillus cereus and Staphylococcus aureus). Also, decreased the protein and lipid oxidation during storage [28].
Min et al. divulge that potentially use the acid hydrolysis extract from Citrus unshiu peel as a natural antimicrobial for low fat, whole and skim milk [29]. A study was conducted by [30] to explores investigate the combination of homogenization, citrus extracts and vanillic acid, to inhibit the growth all of enterobacteria, Pseudomonas and Lactic acid bacteria. The result highlighted that a combination of 75Mpa homogenization with either 150ppm citrus extract or 0.12% vanillic acid, could be extend the shelf life by 4 days in milk.
Fruits and vegetables
The Essential Oils (EOs) that extracted from bergamot (Citrus bergamia), lemon (Citrus lemon) and sweet orange (Citrus sinensis) have been showed antimicrobial effective against pathogenic bacteria, i.e. Staphylococcus aureus, Escherichia coli o157:H7, Bacillus cereus, Campylobacter jejuni and Listeria monocytogenes. In the food system, all the assessed bacteria were less susceptible in food system (cabbage leaf and chicken skin) comparing to their susceptibility in vitro [21]. In another study was conducted by Kasaai and Moosavi [31] to investigate the citrus wastes (both of peel and leaf of mandarin), and used it to treat food grade kraft paper. The result showed that the Water Vapor Permeability (WVP), Peroxide Value (PV) and air transmission for the treated papers were reduced than those in original papers. They concluded that a possibility using the citrus waste to treat the paper used it for food packaging and food coating to protect and extend the shelf life of food from deterioration that caused by moisture and oxygen. Simas et al. [32], studied the effect of essential oils that extracted from citrus against fruit fungal diseases. The results showed that the minimum inhibitory concentration was effective against B. cinerea, in which the extracts from C. limon and C. limonia displayed 312μg/ml. whereas, the extracts from C. latifolia and C. aurantifolia were 625μg/ml. The effect of lemon grass oil against several yeast that cause food spoiling was investigated by [33]. Both of lemon grass oil alone and a mixture of all oil and thermal treatment were applied in mixed fruit juices. The result showed that using the thermal and lemon grass oil together have been established a high preservative quality than using the individual exposure.
Fruit juices
Different type of citrus extracts (lemon, biocitro and neroli) investigated to their ability for the inhibition of the two strains forming the spores (Alicyclobacillus acidoterrestris). The results showed that the MIC ranged from 160 to 500ppm when the biocitro and lemon extracts were used; additionally, the using of thermal treatment at 80°C for 3-6 min enhanced their effect in apple juice and in vitro condition [34]. In another study conducted by Espina et al. [35], to investigated effect the combined treatment of thermal treatment and citrus fruit essential oil in apple juice to inactivate of Escherichia coli O157:H7. They observed that the adding 200μL of lemon EO combined with temperature of 54-60°C in the inactivation of E. coli O157:H7, might suppose a reduction in the treatment time and temperature (5.7 min and 4.5°C) respectively. [36], stated that the using of citrus extract and sodium-benzoate reduced the presence of spores (Fusarium oxysporum) in pineapple juice and improved the effect of homogenization in the same beverage.
Honey
The stability of antibacterial activity in the honey and lime juice mixes was conducted by [37]. The heating to 100°C for 15 min did not effect in antibacterial activity of the mixture. The antibacterial in the mixture have been affected against the bacteria that causes of cough (S. aureus and S. pyogenes).
Nut
The combined effect between lemon juice, citrus juice and heating was investigated in pistachio nuts to decrease of Aflatoxin B1 (AFB1). The result showed that the heating treatment with 15ml of lemon, 30ml of water and 2.25g of citric acid at 120°C for 1 h have been decreased the AFB1 level into 49.2% matching to their level before treatment, without altering in the physical properties of pistachios nuts [38].
Salad
Fisher K et al., divulge the effect of blend of citrus essential oil vapor against Vancomycin Susceptible (VSE) and Vancomycin Resistant (VRE), i.e. Enterococcus faecalis and Enterococcus faecium, on cucumber and lettuce [7]. The result display that the VSE and VRE strains were reduced comparing to their load before expose to the essential oil vapor. Also, they advised that using essential oil vapor as alternative to chemical antibacterial.
Cake and pastries
The effect of lime Essential Oil (EO) was studied against Staphylococcus epidermidis and Bacillus subtilis whose isolated from pastries and cream-filled cakes by [39]. MIC of the EO against the pathogenic were found 8 and 4 μL/disc. Also, they recommended that using of citrus aurantifolia EO in high concentration can improve the storage period for pastries and cream-filled cake.
Dates and others
The effect of different type of citrus Essential Oils (EO), combined with locust bean gum and chitosan on the Aspergillus flavus that caused postharvest spoilage in dates was conducted by [40]. They found that the citrus oils coated by chitosan inhibit the incidence of fungal decay at 12 days of storage on the average of 52-62%. [41], conducted the effect of Freeze Dried Citrus Peel (FDCP) at different levels (5.55, 11.1 and 22.2 g/kg) during the storage periods of feed, comparing to feed treated with an Antifungal Agent (AA) at 0.05g/ kg and the untreated feed. The results showed sign of adding FDCP inhibit the deterioration and infection with aflatoxin over 21 days, whereas AA treatment and untreated were deteriorated after 16 days. In another study was conducted by [42], they stated that the effect of sweet lime peel oil and orange peel oil were lower than lemon peel oil in the inhibitory effect of food borne pathogens. Also, Ramadan et al. [43] assessed the effect methanol and ethanol peel extracts (orange, lemon and pomegranate) against food borne pathogens, which has been taken from rinsate of chicken skin. The results showed that the treated of skin chicken with 5mg/ml of the extracts gave significant reduction in food borne pathogens (Figure 1) [44], investigated the effect of essential oils extracted from orange peel sweet against some type of pathogenic bacteria, which were inoculated on the food contact surfaces (plastic cutting board pieces and stainless steel). They observed that the essential oil extracted from orange showed inactivate for Vibrio parahaemolyticus, E. coli and Salmonella typhimurium. Whereas no effect on Staphylococcus aureus, on the food contact surfaces.
Figure 1:
Conclusion
A tale sort of bundling that consolidates dinners bundling substances with antimicrobial assets to control microbial floor pollution of fixings to upgrade item microbial wellbeing and to extend timeframe of realistic usability is pulling in leisure activity in the bundling business. In concurrence with the advanced pattern of offering cost to normal and sustainable assets, the utilization of natural antimicrobial mixes, exceptionally in sustenance and biomedical applications, will turn out to be extremely visit. The immediate expansion of common mixes to sustenance is the most regular methodology of utilization, regardless of whether severa endeavors have been settled on to find decision answers for the goal of keeping away from bothersome inactivation. Plunging, showering, and covering treatment of suppers with enthusiastic alternatives are right now used to item preceding bundling as genuine choices.
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