Innovative Natural-Derived Preservative Systems and Formulations for Food Application

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".

Deadline for manuscript submissions: closed (29 February 2024) | Viewed by 2922

Special Issue Editors


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Guest Editor
Tree Flowers Solutions, Lda, Bragança, Portugal
Interests: natural derived preservatives; natural multifuncional extracts; micro and nanoencapsulation; emulsions; biobased films; natural polymer systems
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Guest Editor
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Interests: bio-based ingredients; stabilization of natural additives; functional foods; extraction optimization; food science and technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Naturally derived preservatives are presently becoming a highly concerning subject, mainly due to the legal restrictions imposed on the consumption of the synthetic counterparts at the European level. Indeed, during recent years, several studies have pointed out the allergenic character of several synthetic food preservatives, with sulphur-based compounds are the target of European authorities’ concerns. In addition, the growing consumer awareness regarding the side effects of these food additives on health has redirected the product’s demand towards naturally based ones. In this context, the research and development on naturally based suitable solutions have been strongly growing at the academic level, with emphasis on vegetable, microbial and animal-based derivatives, or formulations based on distinct combinations of those. The multifunctionality of these preservatives, where antimicrobial and antioxidant activities are the most highlighted properties, together with enzymatic inhibition, can contribute to an efficient solution regarding food and beverages preservation. Yet, depending on the food matrix chemical composition and hydrophilic/hydrophobic character, stabilization and compatibilization strategies might be required to guarantee the preservative stability, efficacy, extended shelf-life, and impact on the final product sensorial properties (colour, flavour, or even smell). In this regard, strategies such the formulation of simple or double emulsions, polymeric films or even micro/nanoencapsulation may be required for the development of an efficient solution. Herein, this Special Issue is devoted to the innovative naturally derived preservatives and related formulations, and also to their impact on the added food product´s properties and shelf-life. 

Dr. Isabel P. Fernandes
Dr. Sandrina A. Heleno
Guest Editors

Manuscript Submission Information

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Keywords

  • plants extracts
  • essential oils
  • biobased polymers
  • bacteriocin
  • organic acids
  • stable food products
  • beverages
  • extended shelf-life

Published Papers (2 papers)

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Research

25 pages, 3301 KiB  
Article
Disclosing the Functional Potency of Three Oxygenated Monoterpenes in Combating Microbial Pathogenesis: From Targeting Virulence Factors to Chicken Meat Preservation
by Sarra Akermi, Moufida Chaari, Khaoula Elhadef, Mariam Fourati, Ahlem Chakchouk Mtibaa, Sofia Agriopoulou, Slim Smaoui and Lotfi Mellouli
Foods 2024, 13(6), 965; https://doi.org/10.3390/foods13060965 - 21 Mar 2024
Viewed by 910
Abstract
During the last few decades, there has existed an increased interest in and considerable consumer preference towards using natural and safe compounds derived from medicinal plants as alternatives to synthetic preservatives to combat microbial pathogenicity. In this regard, the present study investigated the [...] Read more.
During the last few decades, there has existed an increased interest in and considerable consumer preference towards using natural and safe compounds derived from medicinal plants as alternatives to synthetic preservatives to combat microbial pathogenicity. In this regard, the present study investigated the possible synergistic interactions of the anti-foodborne bacterial capacity of linalool (L), eucalyptol (E), and camphor (C). The antibacterial synergistic effect was determined against Staphylococcus aureus, Listeria monocytogenes, Salmonella enterica Typhimurium, and Escherichia coli. The optimal predicted mixture showed the highest antibacterial activity at 33.5%, 33.2%, and 33.4% of L, E, and C, respectively. Molecular docking simulations displayed that the studied monoterpenes have effective antibacterial inhibitory effects by impeding specific virulence factors such as sortase A, listeriolysin O, L, D-Transpeptidase, and polyphosphate kinase. The selected triple combination of L, E, and C was applied as a natural preservative in minced chicken breast meat. In this regard, 1 MIC (16 µg/mL), 1.5 MIC (24 µg/mL), and 2 MIC (32 µg/mL) of L. monocytogenes were used, and the microbiological, physicochemical, and sensory analyses were monitored for 14 days of storage at 4 °C. The L/E/C mixture at different levels could delay lipid and protein oxidation, inhibit the microorganisms, and maintain the sensory attributes. Additionally, by using chemometric tools, strong connections between physicochemical properties, microbiological parameters, and organoleptic attributes were established. Concisely, this research confers the importance of the use of blended monoterpenes and highlights their antibacterial mode of action, effectiveness, and synergistic effects as a powerful and safe bio-preservative formulation in chicken meat products. Full article
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12 pages, 1674 KiB  
Article
Natural Aldehyde-Chitosan Schiff Base: Fabrication, pH-Responsive Properties, and Vegetable Preservation
by Jiawei Lin, Hecheng Meng, Xiaobing Guo, Zhongsheng Tang and Shujuan Yu
Foods 2023, 12(15), 2921; https://doi.org/10.3390/foods12152921 - 31 Jul 2023
Cited by 2 | Viewed by 1358
Abstract
The aim of the present work was to fabricate Schiff base compounds between chitosan and aldehydes and use the resultant aldehyde-chitosan Schiff bases for broccoli preservation. Using an element analyzer, the degree of substitution was calculated as 68.27–94.65%. The aldehyde-chitosan Schiff bases showed [...] Read more.
The aim of the present work was to fabricate Schiff base compounds between chitosan and aldehydes and use the resultant aldehyde-chitosan Schiff bases for broccoli preservation. Using an element analyzer, the degree of substitution was calculated as 68.27–94.65%. The aldehyde-chitosan Schiff bases showed acidic sensitivity to rapid hydrolysis for releasing aldehyde at a buffer solution of pH 4–6, in which more than 39% of the aldehydes were released within 10 h. The release of aldehydes endows the aldehyde-chitosan Schiff bases with a better antibacterial activity at pH 5 than at pH 7. In a simulated CO2 (5–15%) atmosphere with high humidity (92%), the hydrolysis of imine bonds (C=N) was triggered and continuously released aldehyde, even without direct contact with the aqueous phase. The application of aldehyde-chitosan Schiff bases significantly extended the shelf life of broccoli from 4 d to 5–7 d and decreased the weight loss of broccoli during storage. In summary, the fabrication of aldehyde-chitosan Schiff bases and the strategy of using pH-response imine bond (C=N) hydrolysis (thus releasing aldehyde to kill microorganisms) were feasible for use in developing EO-incorporated intelligent food packages for vegetable preservation. Full article
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