Preservatives from food—For food: Pea protein hydrolysate as a novel bio‐preservative against Escherichia coli O157:H7 on a lettuce leaf

Abstract Fresh‐cut fruits and vegetables are becoming particularly popular as healthy fast‐food options; however, they present challenges such as accelerated rates of decay and increased risk for contamination when compared to whole produce. Given that food safety must remain paramount for producers...

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Autores principales:	Niamh M. Mohan, Amine Zorgani, Leah Earley, Sweeny Chauhan, Sanja Trajkovic, John Savage, Alessandro Adelfio, Nora Khaldi, Marta Martins
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	bio‐preservation E. coli O157:H7 food preservation Pisum sativum protein hydrolysates Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/82eb191634cd48919923a932b95eb85c
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spelling	oai:doaj.org-article:82eb191634cd48919923a932b95eb85c2021-11-04T13:06:43ZPreservatives from food—For food: Pea protein hydrolysate as a novel bio‐preservative against Escherichia coli O157:H7 on a lettuce leaf2048-717710.1002/fsn3.2489https://doaj.org/article/82eb191634cd48919923a932b95eb85c2021-11-01T00:00:00Zhttps://doi.org/10.1002/fsn3.2489https://doaj.org/toc/2048-7177Abstract Fresh‐cut fruits and vegetables are becoming particularly popular as healthy fast‐food options; however, they present challenges such as accelerated rates of decay and increased risk for contamination when compared to whole produce. Given that food safety must remain paramount for producers and manufacturers, research into novel, natural food preservation solutions which can help to ensure food safety and protect against spoilage is on the rise. In this work, we investigated the potential of using a novel protein hydrolysate, produced by the enzymatic hydrolysis of Pisum sativum (PSH), as a novel bio‐preservative and its abilities to reduce populations of Escherichia coli O157:H7 after inoculation on a lettuce leaf. While unhydrolyzed P. sativum proteins show no antimicrobial activity, once digested, and purified, the enzymatically released peptides induced in vitro bactericidal effects on the foodborne pathogen at 8 mg/ml. When applied on an infected lettuce leaf, the PSH significantly reduced the number of bacteria recovered after 2 hr of treatment. PSH may be preferred over other preservation strategies based on its natural, inexpensive, sustainable source, environmentally friendly process, nontoxic nature, good batch to batch consistency, and ability to significantly reduce counts of E. coli both in vitro and in a lettuce leaf.Niamh M. MohanAmine ZorganiLeah EarleySweeny ChauhanSanja TrajkovicJohn SavageAlessandro AdelfioNora KhaldiMarta MartinsWileyarticlebio‐preservationE. coli O157:H7food preservationPisum sativumprotein hydrolysatesNutrition. Foods and food supplyTX341-641ENFood Science & Nutrition, Vol 9, Iss 11, Pp 5946-5958 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	bio‐preservation E. coli O157:H7 food preservation Pisum sativum protein hydrolysates Nutrition. Foods and food supply TX341-641
spellingShingle	bio‐preservation E. coli O157:H7 food preservation Pisum sativum protein hydrolysates Nutrition. Foods and food supply TX341-641 Niamh M. Mohan Amine Zorgani Leah Earley Sweeny Chauhan Sanja Trajkovic John Savage Alessandro Adelfio Nora Khaldi Marta Martins Preservatives from food—For food: Pea protein hydrolysate as a novel bio‐preservative against Escherichia coli O157:H7 on a lettuce leaf
description	Abstract Fresh‐cut fruits and vegetables are becoming particularly popular as healthy fast‐food options; however, they present challenges such as accelerated rates of decay and increased risk for contamination when compared to whole produce. Given that food safety must remain paramount for producers and manufacturers, research into novel, natural food preservation solutions which can help to ensure food safety and protect against spoilage is on the rise. In this work, we investigated the potential of using a novel protein hydrolysate, produced by the enzymatic hydrolysis of Pisum sativum (PSH), as a novel bio‐preservative and its abilities to reduce populations of Escherichia coli O157:H7 after inoculation on a lettuce leaf. While unhydrolyzed P. sativum proteins show no antimicrobial activity, once digested, and purified, the enzymatically released peptides induced in vitro bactericidal effects on the foodborne pathogen at 8 mg/ml. When applied on an infected lettuce leaf, the PSH significantly reduced the number of bacteria recovered after 2 hr of treatment. PSH may be preferred over other preservation strategies based on its natural, inexpensive, sustainable source, environmentally friendly process, nontoxic nature, good batch to batch consistency, and ability to significantly reduce counts of E. coli both in vitro and in a lettuce leaf.
format	article
author	Niamh M. Mohan Amine Zorgani Leah Earley Sweeny Chauhan Sanja Trajkovic John Savage Alessandro Adelfio Nora Khaldi Marta Martins
author_facet	Niamh M. Mohan Amine Zorgani Leah Earley Sweeny Chauhan Sanja Trajkovic John Savage Alessandro Adelfio Nora Khaldi Marta Martins
author_sort	Niamh M. Mohan
title	Preservatives from food—For food: Pea protein hydrolysate as a novel bio‐preservative against Escherichia coli O157:H7 on a lettuce leaf
title_short	Preservatives from food—For food: Pea protein hydrolysate as a novel bio‐preservative against Escherichia coli O157:H7 on a lettuce leaf
title_full	Preservatives from food—For food: Pea protein hydrolysate as a novel bio‐preservative against Escherichia coli O157:H7 on a lettuce leaf
title_fullStr	Preservatives from food—For food: Pea protein hydrolysate as a novel bio‐preservative against Escherichia coli O157:H7 on a lettuce leaf
title_full_unstemmed	Preservatives from food—For food: Pea protein hydrolysate as a novel bio‐preservative against Escherichia coli O157:H7 on a lettuce leaf
title_sort	preservatives from food—for food: pea protein hydrolysate as a novel bio‐preservative against escherichia coli o157:h7 on a lettuce leaf
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/82eb191634cd48919923a932b95eb85c
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Preservatives from food—For food: Pea protein hydrolysate as a novel bio‐preservative against Escherichia coli O157:H7 on a lettuce leaf

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