Antibacterial PVP/cinnamon essential oil nanofibers by emulsion electrospinning

This study presents the production of antibacterial Polyvinylpyrrolidone/cinnamon essential oil (PVP/CEO) nanofibers by oil-in-water emulsion electrospinning, with solution properties such as GC-MS, conductivity, viscosity, and characterization using SEM (fiber morphology), FT-IR (chemical structure), UV-vis (release properties of CEO). In addition, the antimicrobial properties of the nanofibers are also investigated by the disc diffusion method (antimicrobial properties) using Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Candida albicans. According to the results, the viscosity values increase with the addition of surfactant and with increased CEO concentration, but the conductivity increases until PVP1 then has decrease tendency. As concerns the fiber properties, the average fiber diameter increased with surfactant addition and CEO concentration except for PVP4. Also, the spinnability and fiber smoothness were enhanced significantly with surfactant and CEO. FT-IR analysis results verified the existence of CEO and PVP in the structure of the nanofibers. The absorbance values increased with the CEO concentration except for PVP4. Lastly, the antimicrobial results showed that 2, 3, and 4 wt% CEO concentration values are suitable for good antibacterial properties, while there is no zone formation with 1 wt% CEO concentration of PVP nanofibers. It is another important result that the antibacterial activity increases with the size of the nanofibrous material.     

Functionalisation of rice bran assisted by ultrasonication and fermentation for the production of rice bran–lingonberry pulp-based probiotic nutraceutical

A probiotic nutraceutical based on functionalised rice bran (RB) supplemented with lingonberry (Vaccinium vitis-idaea L.) pulp (LP) at various levels (10–50 g/100 g d.w.) was developed. Prior to immobilisation of lactic acid bacteria (LAB) cells, RB-LP matrix was structured by ultrasound (US) (850 kHz; power 160 W) for 20 min at 40 °C. Xanthan gum and sodium alginate were used for the stabilisation of RB-LP matrix. Survival and fermentative activity of the immobilised LAB cells was studied by monitoring pH, cell number, antimicrobial activity, lactic acid and acetic acid production. US treatment increased by 17.5% soluble dietary fibre (SDS) contents in RB but reduced on average by 49.9% hyperoside, quercetin, quercitrin and coumaric acid contents in LP material. RB substrate supplemented with LP (20–50 g/100 g d.w.) resulted in higher antimicrobial activity against Escherichia coli, Salmonella typhimurium and Staphylococcus aureus for Lactobacillus brevis, and against Bacillus cereus and Staphylococcus aureus for Pediococcus acidilactici. RB-LP matrix stabilised with alginate–xanthan and alginate maintained 8.09–8.67 log CFU g⁻¹ live cells of immobilised L. brevis after 7 weeks of storage at 4 °C. In the case of protection under simulated in vitro digestion conditions, RB-LP gels with sodium alginate demonstrated the highest cell survival with 4.25 CFU g⁻¹ viable cells remaining in the product and 5.23 log CFU g⁻¹ live cells in the digestion medium.     

豌豆分离蛋白-普鲁兰多糖共混溶液性质及静电纺丝纳米纤维形貌的研究

为制备基于天然聚合物(蛋白质、多糖)静电纺丝纳米纤维,本文将豌豆分离蛋白和普鲁兰多糖以质量比1:1混合制备共混溶液,研究共混溶液的浓度(10.0%~25.0%,w/v)对共混溶液性质及静电纺丝纳米纤维形貌结构的影响。通过测定共混溶液的性质(包括pH、表面张力、电导率以及表观粘度)以及静电纺丝纳米纤维的微观结构,来确定最佳的共混溶液浓度。结果表明,不同浓度的共混溶液pH基本维持中性范围内,表面张力在37~47 mN/m范围内波动,随着共混溶液浓度的增加,其电导率显著降低(P<0.05),而且表观粘度显著增加(P<0.05)。与此同时,当共混液浓度大于20.0%时,才开始形成静电纺丝纳米纤维,其中以22.5%和25.0%的共混液制备出的静电纺丝纳米纤维具有形貌良好和直径均匀的特征。     

Essential Oils Against Pathogen and Spoilage Microorganisms of Fruit Juices: Use of Versatile Antimicrobial Delivery Systems

Essential oils (EO) are increasingly used as natural antimicrobial compounds, however the effect of delivery system to enhance their antimicrobial activity has not been widely studied. Limonene (0 to 10 μL/mL) was added to microbial suspensions (～10⁵ CFU/mL) of selected foodborne pathogens (Listeria monocytogenes Scott A, Salmonella enterica Typhimurium, Escherichia coli and Staphylococcus aureus), and spoilage microorganisms (Lactobacillus plantarum, Saccharomyces cerevisiae, and Candida albicans). S. aureus was found to be the most sensitive foodborne pathogen while Salmonella enterica showed continued growth under all concentrations. Stable nanoemulsions and solid lipid nanoparticles (SLN) (d ～ 170 nm) were prepared using an alkane carrier oil (n‐tetradecane and n‐eicosane, respectively). Interfacial effects and homogenous distribution of limonene in nanoemulsions improved its (8 and 12 μL/mL) antimicrobial effect against S. aureus. Higher aqueous concentrations as a result of expulsion from SLN further enhanced the antimicrobial activity pronounced at higher limonene concentrations. Therefore, our findings confirm that the emulsion‐based delivery systems are able to effectively distribute limonene inside a microbial suspension to improve its antimicrobial activity.     

Electrospinning of food-grade nanofibers from cellulose acetate and egg albumen blends

Edible nanofibrous thin films were fabricated for the first time from blend solutions of cellulose acetate (CA) in 85% acetic acid and egg albumen (EA) in 50% formic acid by electrospinning. The mass percentage ratios of CA–EA in the mixed solvents varied from 100:0 to 91:9, 77:23, 66:34 and 0:100. Effects of the blend ratios on the solution properties and morphology of the resulting electrospun products were studied. The results showed that EA lacked sufficient entanglement and also possessed very high surface tension, thereby being unable to form nanofibers. The addition of CA and surfactant (Tween40®) decreased both the electrical conductivity and the surface tension of the blends (p < 0.05), which facilitated the formation of CA–EA blend nanofibers. Scanning electron microscopic images showed that the continuity of the blend fibers was improved with an increase in the EA ratio. Fourier-transformed infrared spectroscopy and thermo-gravimetric analysis results indicated that the obtained fibers were composed of both CA and EA constituents. This study demonstrated a potential to fabricate edible nanofibers from natural food biopolymers using the electrospinning technique. Due to the properties of EA, these nanofibers could provide new functionalities with respect to in vivo-controlled release of nutraceuticals and drugs.     

Properties of electrospun PVA/nanoclay composites

Laponite^® nanoclay was added to poly(vinyl alcohol) (PVA) solution which was electrospun to make PVA/Laponite^® nanocomposites. After adding Laponite^® nanoclay, fibers were observed to be warped, making their surface rougher. The addition of Laponite^® resulted in less water solubility of electrospun PVA web. PVA/Laponite^® nanocomposite disintegrated after exposure to heat and agitation in water reducing its filtration capability. PVA/Laponite^® nanocomposites showed lower air permeability than electrospun PVA webs probably because of more resistance to air stream caused by rougher and less uniform fiber surface. Tensile and tear strength were weakened by Laponite^® nanoclay due to several reasons: random orientation of nanoclay along fiber axial direction, and fiber discontinuity caused by nanoclay and inhomogeneous distribution of nanoclay.     

Electrospinning of Poly(vinyl alcohol) Nanofibers Loaded with Hexadecane Nanodroplets

Abstract: The feasibility of producing poly(vinyl alcohol) (PVA) nanofibers containing fine-disperse hexadecane droplets by electrospinning a blend of hexadecane-in-water emulsions and PVA was investigated. Hexadecane oil-in-water nanoemulsions (d₁₀= 181.2 ± 0.1 nm) were mixed with PVA at pH 4.5 to yield polymer-emulsion blends containing 0.5 to 1.5 wt% oil droplets and 8-wt% PVA. The solution properties of emulsions and emulsion-PVA blends (viscosity, conductivity, surface tension) were determined. Solutions were electrospun and the morphology and thermal properties of deposited fiber mats characterized by scanning electron microscopy and differential scanning calorimetry. Fiber mats were dissolved in buffer to liberate incorporated hexadecane droplets and the buffer solutions analyzed by optical microscopy, UV-spectroscopy, and light scattering. Analysis of dry fiber mats and their solutions showed that emulsion droplets were indeed part of the electrospun fiber structures. Depending on the concentration of hexadecane in the initial emulsion-polymer blends, droplets were dispersed in the fibers as individual droplets or in form of aggregated flocs of hexadecane droplets. Nanofibers with spindle-like perturbations or nanofibers containing bead-like structures with approximately 5 times larger than the size of droplets in the original nanoemulsion were obtained. Remarkably, incorporation of hexadecane droplets in fibers did not alter size of individual droplets, that is, no coalescence occurred. The manufacture of solid matrix containing nanodroplets could be of substantial interest for manufacturers wishing to develop encapsulation system for lipophilic functional compounds such as lipid-soluble flavors, antimicrobials, antioxidants, and bioactives with tailored release kinetics. Practical Applications: The paper describes the formation of electrospun nanofibers from hydrophilic polymers that contain fine-disperse emulsion droplets. By incorporating emulsion droplets, a large variety of lipophilic ingredients can be easily loaded into the fibers’ hydrophilic polymer matrix. This is of practical importance as to date the only way to include a lipophilic ingredient in a nanofibers is by dissolving the lipophilic ingredient and polymer in an organic solvent followed by electrospinning. However, use of an organic solvent is (a) not feasible if one wants to electrospin hydrophilic polymers, and (b) use of organic solvents is generally highly undesirable in the food industry. Our results should be of interest to a number of industries such as the food, pharmaceutical, chemical, and personal care industries that are generally in need of novel matrices that can serve as carrier vehicles and release functional components such as flavors, antimicrobials, antioxidants, drugs, and bioactives.     

Electrospinning and characterization of poly (vinyl alcohol)–sericin nanofibers as a potential for tissue engineering applications

Poly vinyl alcohol (PVA) is a hydrophilic, biocompatible, and biodegradable polymer which has found application in biodrugs and tissue engineering. Sericin accompanying silk is a waste which is produced in scouring silk and has interesting properties which has attracted the attention of researchers. Silk sericin is also hydrophilic, biodegradable, and biocompatible. Moreover, it is cheap and anti-cancerous. Mixture of PVA and sericin in the form of 2D membrane or 3D hydrogels has been employed to heal skin damages. This research aimed at electrospinning PVA–sericin blend nanofibers in the form of a mat which has applications in tissue engineering, using dimethyl sulfoxide (DMSO) as an organic solvent. This research showed that the solution of PVA–sericin in DMSO was electrospinnable; however, the addition of urea to the solution made the electrospinning easier. The electrospinning solution contained ratio of 0:100, 10:90, 15:85, 20:80, and 25:75 sericin (%w/w)–PVA (%w/w). The electrospun PVA–sericin nanofibers had an average diameter in the range of 179–285 nm. X-ray diffractometer and differential scanning calorimetry investigations showed no reaction occurring between PVA and sericin. Polyvinyl alcohol 100% was also electrospun in DMSO. Up to now, the electrospinning of PVA in non-aqueous media has not been reported in the literature.     

Lactic Acid Fermentation Using High Levels of Culture and the Fate of Staphylococcus aureus in Meat

The fermentation period of beaker sausage was reduced by 39% when the inoculation level of pediococci was increased from log 7.5 to 8.8 CFU/g. Inoculation levels of log ≥ 8.0 CFU/g reduced threefold the lag period of measurable change in the pH value of meat. S. aureus FRI 100 in beaker sausage decreased in population at all levels of pediococci. Pediococci (log 8.8 CFU/g) in regular sausage controlled the aerobic and anaerobic growth of S. aureus Z-88. Nitrite-free regular sausage supported the largest increase in the aerobic population of this strain. S. aureus FRI 100 and 722 decreased in population in both the aerobic and anaerobic portions of regular sausage.     

Characterization of solution blown thermoplastic polyurethane nanofibers modified with Szygium aromaticum extract

Abstract

Antibacterial wound dressing mats were produced via coating solution blown TPU nanofiber mats with Szygium aromaticum extract (clove oil). Soxhlet extraction was used to obtain clove oil (CO) and according to gas chromatography–mass spectrometry analysis, it was shown that extract was mostly composed of eugenol and β-caryophylene, which exhibit superior antimicrobial activity. TPU nanofiber mats were coated with obtained clove oil in order to obtain antibacterial nanofibers. Even 2?mg/cm² clove oil coated TPU nanofibers (E2/TPU) exhibited a zone of inhibition around 24 and 22?mm against S. aureus and E. coli, respectively. On the other hand, air permeability of nanofibrous mats decreased with the increasing amount of clove oil over 5?mg/cm², because clove oil caused changes in nanofiber morphology. However, the presence of clove oil did not affect the morphology of E2/TPU, where air permeability values of those dressings were close to that of neat TPU nanofiber mats.     

Rapid and Sensitive Detection of Staphylococcus aureus in Food Using Selective Enrichment and Real-Time PCR Targeting a New Gene Marker

Staphylococcus aureus is a bacterial pathogen considered a principal etiological agent of food poisoning. The aim of this study was to develop and evaluate a rapid and sensitive method for the detection of S. aureus in food by using selective enrichment and a new species-specific real-time polymerase chain reaction (PCR). Specific primers and a TaqMan probe targeted to specific S. aureus gene encoding for acriflavine resistance protein were designed. The real-time PCR was highly specific for S. aureus with 100% inclusivity and 100% exclusivity determined using 83 S. aureus strains and 64 non-S.-aureus strains. PCR detection limit of 6.8 × 10¹ and 3.4 × 10¹ CFU ml⁻¹ were obtained with 100% and 70% detection probability, respectively. The single selective enrichment based on the study of different enrichment conditions was selected and a lysis by boiling was used to obtain bacterial DNA. Out of 112 food samples analyzed, 61 were positive by the PCR-based method and 53 by the standard method. Out of ten food matrices artificially contaminated at a level of 10° CFU g⁻¹, ten and six were positive by the respective methods. Moreover, 10° CFU 10 g⁻¹ was detected in all ten artificially contaminated samples after a large-scale enrichment using PCR-based detection, in contrast to seven false negative by standard detection. The developed method facilitated the detection of S. aureus on the next day after the sample reception. This method can be used for S. aureus detection as a faster, highly specific, and more sensitive alternative to microbiological method with the potential for providing of improved food-processing hygiene control.     

Characteristics of microcapsule of red ginger (Zingiber officinale var. Rubrum) essential oil produced from different Arabic gum ratios on antimicrobial activity toward Escherichia coli and Staphylococcus aureus

Essential oil has antimicrobial activity. Encapsulation of essential oil might affect its antimicrobial activity. The present study was aimed to study the characteristic of red ginger essential oil microcapsule obtained from varying Arabic gum ratios on the growth inhibition of E. coli dan S. aureus. Red ginger essential oil from steam distillation was coated using Arabic gum with ratio 1:3, 1:4, 1:5 (w/b). The 1:3 (v/w) ratio of red ginger essential oil and Arabic gum showed the best microcapsule characteristics with average inhibition diameter zones 5.67 mm for E. coli and 6.67 mm for S. aureus, and reduction of bacterial count for E. coli 1.8 log CFU/g and S. aureus 2.3 log CFU/g, yield of microcapsule 51.54%, water activity 0.207, water content 3.57%, solubility 97.46%, surface oil 0.08%, and particle size 258.2 µm. The major component of red ginger essential oil was ar-curcumene, zingiberen, β-bisabolene, β-sesquiphellandrene, and camphene.     

Inactivation of Foodborne Pathogens by NiO/TiO2 Composite Nanofibers: A Novel Biomaterial System

This study presents the fabrication and characterization of novel NiO/TiO₂ composite nanofibers and their antibacterial activity. The utilized NiO/TiO₂ composite nanofibers were prepared by electrospinning of a sol–gel composed of nickel nitrate hexahydrate, titanium isopropoxide and poly(vinyl acetate). The obtained electrospun nanofiberous mat was vacuum dried at 80 °C and then calcined at 600 °C in air for 2 h. The physicochemical properties of the synthesized nanofibers were determined by X-ray diffraction pattern, field emission scanning electron microscopy, energy-dispersive X-ray spectroscopy, electron probe microanalysis and transmission electron microscopy. The antibacterial activity was tested against four common foodborne pathogenic bacteria viz., Staphylococcus aureus, Escherichia coli, Salmonella typhimurium and Klebsiella pneumoniae by minimum inhibitory concentration (MIC) method taking five different concentrations (5–45 μg/ml). Our investigation reveals that the lowest concentration of NiO/TiO₂ composite solution inhibiting the growth of tested strains was found to be 5 μg/ml. TEM analysis demonstrated that the exposure of the selected microbial strains to the composite nanofibers led to disruption of cell membranes and depressed the activity of some membranous enzymes, which caused bacteria to die eventually. Furthermore, the results illustrate that the combination of NiO and TiO₂ can be synergistic and resulted in superior antimicrobial activity of NiO/TiO₂ composite nanofibers. To sum up, novel NiO/TiO₂ composite nanofibers that possess large surface-to-volume ratio with excellent antimicrobial activity were fabricated that can be used to inhibit the microbial growth associated with food stuff.     

Preparation Methods for Monodispersed Garlic Oil Microspheres in Water Using the Microemulsion Technique and Their Potential as Antimicrobials

Garlic oil is considered as a natural broad‐spectrum antibiotic because of its well‐known antimicrobial activity. However, the characteristics of easy volatility and poor aqueous solubility limit the application of garlic oil in industry. The purpose of the present work is to develop and evaluate an oil‐free microemulsion by loading garlic oil in microemulsion system. Microemulsions were prepared with ethoxylated hydrogenated castor (Cremophor RH40) as surfactant, n‐butanol (or ethanol) as cosurfactant, oleic acid‐containing garlic oil as oil phase, and ultrapure water as water phase. The effects of the ratio of surfactant to cosurfactant and different oil concentration on the area of oil‐in‐water (O/W) microemulsion region in pseudoternary phase diagrams were investigated. The particle size and garlic oil encapsulation efficiency of the formed microemulsions with different formulations were also investigated. In addition, the antimicrobial activity in vitro against Escherichia coli and Staphylococcus aureus was assessed. The experimental results show that a stable microemulsion region can be obtained when the mass ratio of surfactant to cosurfactant is, respectively, 1:1, 2:1, and 3:1. Especially, when the mixture surfactants of RH40/n‐butanol 2/1 (w/w) is used in the microemulsion formulation, the area of O/W microemulsion region is 0.089 with the particle size 13.29 to 13.85 nm and garlic oil encapsulation efficiency 99.5%. The prepared microemulsion solution exhibits remarkable antibacterial activity against S. aureus.     

Gamma Ray Processing to Destroy Staphylococcus aureus in Mechanically Deboned Chicken Meat

Gamma radiation doses of 0.26 kGy and 0.36 kGy, administered in vacuo at 0°C, destroyed 90% of log-phase and stationary-phase colony forming units (CFU) of Staphylococcus aureus ATCC 13565 (FDA 196E), respectively, in mechanically deboned chicken meat (MDCM). Samples inoculated with 10^3.9 CFU/g of S. aureus were treated with gamma radiation in vacuo at 0°C and then held for 20 hr at 35°C (abusive storage). Viable CFU were found in samples irradiated to 0.75 kGy but not in those irradiated to 1.50 kGy either before or after storage. Enterotoxin was not detected in irradiated MDCM. A predictive equation was developed for the response of S. aureus in MDCM to radiation dose and irradiation temperature.     

Comparison of Decontamination Efficacy of Antimicrobial Treatments for Beef Trimmings against Escherichia coli O157:H7 and 6 Non-O157 Shiga Toxin-Producing E. coli Serogroups

Abstract: The decontamination efficacy of 6 chemical treatments for beef trimmings were evaluated against Escherichia coli O157:H7 and 6 non‐O157 Shiga toxin‐producing E. coli (nSTEC) serogroups. Rifampicin‐resistant 4‐strain mixtures of E. coli O157:H7 and nSTEC serogroups O26, O45, O103, O111, O121, and O145 were separately inoculated (3 to 4 log CFU/cm²) onto trimmings (10 × 5 × 1 cm; approximately 100 g) fabricated from beef chuck rolls, and were immersed for 30 s in solutions of acidified sodium chlorite (0.1%, pH 2.5), peroxyacetic acid (0.02%, pH 3.8), sodium metasilicate (4%, pH 12.5), Bromitize^® Plus (0.0225% active bromine, pH 6.6), or AFTEC 3000 (pH 1.2), or for 5 s in SYNTRx 3300 (pH 1.0). Each antimicrobial was tested independently together with an untreated control. Results showed that all tested decontamination treatments were similarly effective against the 6 nSTEC serogroups as they were against E. coli O157:H7. Irrespective of pathogen inoculum, treatment of beef trimmings with acidified sodium chlorite, peroxyacetic acid, or sodium metasilicate effectively (P < 0.05) reduced initial pathogen counts (3.4 to 3.9 log CFU/cm²) by 0.7 to 1.0, 0.6 to 1.0, and 1.3 to 1.5 log CFU/cm², respectively. Reductions of pathogen counts (3.1 to 3.2 log CFU/cm²) by Bromitize Plus, AFTEC 3000, and SYNTRx 3300 were 0.1 to 0.4 log CFU/cm², depending on treatment. Findings of this study should be useful to regulatory authorities and the meat industry as they consider nSTEC contamination in beef trimmings. Practical Applications: Findings of this study should be useful to: (i) meat processors as they design and conduct studies to validate the efficacy of antimicrobial treatments to control pathogen contamination on fresh beef products; and (ii) regulatory agencies as they consider approaches for better control of the studied pathogens.     

溶液性质对静电纺纤维形态的影响

以聚乙烯醇和聚丙烯腈溶液为原料进行静电纺丝,采用扫描电镜观察纳米级纤维的形态.在影响静电纺纳米级纤维的众多参数中,分析了溶液质量分数及其导电性对串珠和纤维直径的影响.研究发现随着溶液质量分数的增加,串珠明显减少,纤维直径增加,并得出溶液质量分数是影响串珠和纤维直径大小的主要因素;通过添加不同质量分数的盐,改善溶液的导电性,研究发现随着溶液导电性的增加,纤维直径离散度明显减少,从而得出溶液导电性是影响纤维直径离散度的主要因素.     

Production of whey protein nanofiber as a carrier for copper entrapment

Novel electrospun fibers from aqueous whey protein solution with and without a carrier polymer have been developed and characterized, exploring the ability of those fibers to carry nutrients that are considered attractive. In this study, whey protein concentrate (WPC) solution electrospun into nanofibers in conjunction with (1% w/w in solution) and without a spinnable polymer, polyethylene oxide (PEO), for carrying copper. The electrospun fibers were successfully produced from WPC/copper and a PEO/WPC/copper polymer solution under the applied voltage of 15–23 kV, when the copper concentration was relatively low. The applied voltage has no significant effect on the size of the fibers produced by WPC/copper and PEO/WPC/copper polymer systems (p > 0.05). The copper concentration in WPC/copper and the PEO/WPC/copper polymer solution significantly affect the viscosity of the solution and the size of the fiber (p < 0.05), but it has no observable change on the morphology of the fiber. The addition of PEO in the polymer solution slightly increases the solution viscosity, but the fiber of the polymer solution with PEO was 100–400times smaller than that without PEO. Micron fibers prepared by WPC polymer solution and nanofibers prepared by PEO/WPC polymer solution successfully carried copper.     

Assessment of Enterotoxin Production and Cross‐Contamination of Staphylococcus aureus between Food Processing Materials and Ready‐To‐Eat Cooked Fish Paste

This study evaluated Staphylococcus aureus growth and subsequent staphylococcal enterotoxin A production in tryptone soy broth and on ready‐to‐eat cooked fish paste at 12 to 37 °C, as well as cross‐contamination between stainless steel, polyethylene, and latex glove at room temperature. A model was developed using Barany and Roberts's growth model, which satisfactorily described the suitable growth of S. aureus with R²‐adj from 0.94 to 0.99. Except at 12 °C, S. aureus cells in TSB presented a lag time lower (14.64 to 1.65 h), grew faster (0.08 to 0.31 log CFU/h) and produced SEA at lower cell density levels (5.65 to 6.44 log CFU/mL) compare to those inoculated on cooked fish paste with data of 16.920 to 1.985 h, 0.02 to 0.23 log CFU/h, and 6.19 to 7.11 log CFU/g, respectively. Staphylococcal enterotoxin type A (SEA) visual immunoassay test showed that primary SEA detection varied considerably among different storage temperature degrees and media. For example, it occurred only during exponential phase at 30 and 37 °C in TSB, but in cooked fish paste it took place at late exponential phase of S. aureus growth at 20 and 25 °C. The SEA detection test was negative on presence of S. aureus on cooked fish paste stored at 12 and 15°C, although cell density reached level of 6.12 log CFU/g at 15 °C. Cross‐contamination expressed as transfer rate of S. aureus from polyethylene surface to cooked fish paste surface was slower than that observed with steel surface to cooked fish paste under same conditions. These results provide helpful information for controlling S. aureus growth, SEA production and cross‐contamination during processing of cooked fish paste.     

Electrospun nanofibers based on zein and red onion bulb extract (Allium cepa,L.): Volatile compounds,hydrophilicity, and antioxidant activity

Onion is rich in bioactive and volatile compounds with antioxidant activity. However, the pungent odor of volatile compounds (VOCs) released restricts its use. The encapsulation of red onion extract by electrospinning is an alternative to mask this odor and protect its bioactive compounds. The main objective of this study was to encapsulate red onion bulb extract (ROE) in different concentrations into zein nanofibers by electrospinning and evaluate their thermal, antioxidant, and hydrophilicity properties. The major VOC in ROE was 3(2H)-furanone, 2-hexyl-5-methyl. Incorporating ROE into the polymeric solutions increased electrical conductivity and decreased apparent viscosity, rendering nanofibers with a lower average diameter. The loading capacity of ROE on fibers was high, reaching 91.5% (10% ROE). The morphology of the nanofibers was random and continuous; however, it showed beads at the highest ROE concentration (40%). The addition of ROE to the nanofibers increased their hydrophilicity. The nanofibers’ antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl, nitric oxide, and hydroxyl radicals ranged from 32.5% to 57.3%. The electrospun nanofibers have the potential to protect and mask VOCs. In addition, they offer a sustainable alternative to the synthetic antioxidants commonly employed in the food and packaging industry due to their antioxidant activities.