{"title":"Inactivation of listerial biofilm on the food-contact surface using thymol and bio-modulated yeast microcarriers","authors":"","doi":"10.1016/j.foodcont.2024.110743","DOIUrl":null,"url":null,"abstract":"<div><p>Decontamination of bacterial biofilms formed on food-contact surfaces is a serious challenge in the food industry. In this study, a food-grade antimicrobial system was developed using yeast-based microcarriers and essential oil (EOs; thymol) to inactivate bacterial biofilms on food-contact surfaces. A bio-inspired method that involves pre-treatment of yeast microcarriers with simulated intestinal fluid (SIF) was employed to modulate the release of the encapsulated EOs. The effectiveness of the developed antimicrobial delivery system was evaluated based on physicochemical characterization, antimicrobial activities against planktonic bacterial cells in the presence of organic matter, affinity to bind bacterial biofilms, and co-incubation and residual antimicrobial activities against bacterial biofilms. The results illustrate that pre-treatment of yeast-based microcarriers with SIF significantly (<em>p</em> < 0.05) enhanced the release of the encapsulated EOs without influencing the encapsulation yield and binding of yeast-based microcarriers with bacterial biofilms. Strong antibiofilm activities were exhibited by the thymol encapsulated in the pre-digested yeast cells (pdYC@Thymol) compared to free thymol or thymol encapsulated in the undigested yeast microcarriers. Populations of <em>Listeria innocua</em> in biofilms (ca. 7.54 log CFU/cm<sup>2</sup>) decreased to ca. 2.63 log CFU/cm<sup>2</sup> after 1 h of co-incubation with the pdYC@Thymol suspensions and further decreased to ca. 0.85 log CFU/cm<sup>2</sup> after removal of the loosely bound pdYC@Thymol particles. Overall, this study suggests that the combined effects of the targeted delivery of the EOs via encapsulation in yeast-based microcarriers and facilitated release of the encapsulated EOs upon binding with bacterial biofilms can effectively inactivate the bacterial biofilms formed on food-contact surfaces, thereby enhancing the microbiological safety of the food-related environments.</p></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":null,"pages":null},"PeriodicalIF":5.6000,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Control","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0956713524004602","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Decontamination of bacterial biofilms formed on food-contact surfaces is a serious challenge in the food industry. In this study, a food-grade antimicrobial system was developed using yeast-based microcarriers and essential oil (EOs; thymol) to inactivate bacterial biofilms on food-contact surfaces. A bio-inspired method that involves pre-treatment of yeast microcarriers with simulated intestinal fluid (SIF) was employed to modulate the release of the encapsulated EOs. The effectiveness of the developed antimicrobial delivery system was evaluated based on physicochemical characterization, antimicrobial activities against planktonic bacterial cells in the presence of organic matter, affinity to bind bacterial biofilms, and co-incubation and residual antimicrobial activities against bacterial biofilms. The results illustrate that pre-treatment of yeast-based microcarriers with SIF significantly (p < 0.05) enhanced the release of the encapsulated EOs without influencing the encapsulation yield and binding of yeast-based microcarriers with bacterial biofilms. Strong antibiofilm activities were exhibited by the thymol encapsulated in the pre-digested yeast cells (pdYC@Thymol) compared to free thymol or thymol encapsulated in the undigested yeast microcarriers. Populations of Listeria innocua in biofilms (ca. 7.54 log CFU/cm2) decreased to ca. 2.63 log CFU/cm2 after 1 h of co-incubation with the pdYC@Thymol suspensions and further decreased to ca. 0.85 log CFU/cm2 after removal of the loosely bound pdYC@Thymol particles. Overall, this study suggests that the combined effects of the targeted delivery of the EOs via encapsulation in yeast-based microcarriers and facilitated release of the encapsulated EOs upon binding with bacterial biofilms can effectively inactivate the bacterial biofilms formed on food-contact surfaces, thereby enhancing the microbiological safety of the food-related environments.
期刊介绍:
Food Control is an international journal that provides essential information for those involved in food safety and process control.
Food Control covers the below areas that relate to food process control or to food safety of human foods:
• Microbial food safety and antimicrobial systems
• Mycotoxins
• Hazard analysis, HACCP and food safety objectives
• Risk assessment, including microbial and chemical hazards
• Quality assurance
• Good manufacturing practices
• Food process systems design and control
• Food Packaging technology and materials in contact with foods
• Rapid methods of analysis and detection, including sensor technology
• Codes of practice, legislation and international harmonization
• Consumer issues
• Education, training and research needs.
The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.