Antibacterial efficacy of chemically and plant-synthesized zinc oxide nanocomposite against Staphylococcus aureus and Escherichia coli inoculated in Tilapia fillet

Aims@#Edible coatings developed from biodegradable materials such as starch and zinc oxide nanoparticles (ZnO-NPS) are efficient antimicrobials that could be used as a food additive to reduce the bacterial load on the food surface. Therefore, this study was aimed to examine the effect of chemical and green synthesized ZnO-NPS with different concentrations on the survival of Escherichia coli and Staphylococcus aureus in fish fillets during chilling storage at 4 ± 1°C.@*Methodology and results@#ZnO-NPS were chemically prepared by mixing zinc acetate dihydrate with sodium hydroxide. Lavandula officinalis was used for the green synthesis of ZnO-NPS. The sterile biodegradable coating containing 2 and 5% of both chemically and green synthesized ZnO-NPS were made using starch, gelatin, xanthan gum and glycerol. Different bacterial cocktail strains of both E. coli and S. aureus were inoculated onto Tilapia fillet samples. The coating solution with different antimicrobials was aseptically spread in Tilapia fillets and examined periodically within two days intervals for the survival of S. aureus and E. coli during chilling at 4 ± 1 °C. Both chemically and plantsynthesized ZnO-NPS reduced the growth of both S. aureus and E. coli by about 3.7 log10 CFU/cm2 of Tilapia fillet. The incorporation of L. officinalis increased the antibacterial activity of ZnO-NPS. Staphylococcus aureus was more sensitive than E. coli for both chemically and plant-synthesized ZnO-NPS. Moreover, zinc oxide biodegradable coating extended the shelf-life of chilled Tilapia fillets by about 4 days.@*Conclusion, significance and impact of study@#The results of the current study demonstrated the incorporation of L. officinalis into ZnO-NPS biodegradable coating which may be promising in reducing microbial growth on food surfaces.

Au@PVP Core-Shell Nanoparticles Used as Surface-Enhanced Raman Spectroscopic Substrate to Detect Malachite Green / 分析化学

The core-shell nanopaticles of Au@polyvinyl-pyrrolidone ( PVP) with uniform size and controllabe shell-thickness were prepared by hydrothermal method. The core-shell nanoparticles could be assembled to be the monolayer array on Si substrate relying on the dispersion of core-shell nanoparticles arising from PVP shell. The malachite green ( MG ) absorbed by H-bond could be detected on the array under the electromagnetic enhancement of inner-core Au nanoparticles. Under the conditions of the optimum shell-thickness of Au@PVP and the appropriate absorbed time of MG, the detection of MG could be realized in the linear range from 1 × 10-10 mol/L to 1 × 10-5 mol/L with the correlation coefficient ( R2 ) of 0. 98. The detection limit was 10-12 mol/L. This method was applied to the determination of MG in tilapia fish fillets of Xiagang market. No MG was found in this real sample. The spiked recoveries of the sample ranged from 70. 8% to 126. 0%. This method is simple and accurate, and can be used for detection of MG in the fish.

Efecto del tiempo de almacenamiento a -18ºC sobre las características bacteriológicas y físico-químicas de filetes de pez volador (Dactylopterus volitans) / The Effect of Time on Bacteriological, Physical and Chemical Characteristics of Flying Gurnards Fish´s Fillets (Dactylopterus volitans) under Frozen Storage at -18°C

Parte del producto de la pesca se devuelve al mar aunque pudiera comercializarse. Tal es el caso del pez volador (Dactylopterus volitans), debido a que su morfología dificulta su manipulación. Este estudio tuvo por objetivo evaluar el efecto del tiempo sobre las características bacterianas y físico-químicas en filetes del pez volador almacenados a -18°C durante 6; 39; 67 y 95 días. Se realizaron recuentos (UFC/g) de aerobios mesófilos a 25 y 32°C y de Staphylococcus aureus y determinación del NMP/g de coliformes fecales y Escherichia coli. También se determinó humedad, pH y el índice de rancidez. El tiempo de almacenamiento bajo congelación no ejerció ningún efecto en los recuentos bacterianos, pues no se halló evidencia significativa (P > 0,05) de multiplicación o disminución de los mismos. Los recuentos de aerobios mesófilos en placa fueron bajos, no hubo crecimiento de S. aureus y el valor más alto de coliformes fecales fue de 240 NMP/g. Sin embargo, los valores de rancidez oxidativa y de pH si fueron significativamente diferentes (P < 0,05) durante el lapso de almacenamiento. El índice del ácido tiobarbitúrico varió de 0,27 hasta 3,12 mg de malonaldehído/kg debido, probablemente a la interacción de diversos factores, entre ellos, a los fragmentos de piel que quedaron en los filetes, presencia de sustancias pro-oxidantes y a las fluctuaciones de temperatura durante el almacenamiento. A pesar del incremento de la rancidez, la apariencia y el olor no indicaron deterioro. Se concluye que esta especie pudiera comercializarse bajo la modalidad de filetes siempre y cuando a los filetes se les elimine completamente la piel, se glaseen, se empaquen herméticamente y se vigilen las temperaturas de almacenamiento.

A part of the fish captured is discarded despite the fact that it could be commercialized. This is the case of flying gurnards´s fish (Dactylopterus volitans) because its morphology difficults its handling, even though it is eaten in differents forms. The objective of this research was to determine the effect of time on the bacteriological, physical and chemical characteristics of gurnard fillets kept in storage at -18°C during 6; 39; 67 and 95 days. Mesophilic aerobic plate counts (CFU/g) were made at 25 and 32°C and S. aureus. Also the most probable number (MPN/g) of fecal coliforms and E. coli was determined. Humidity was likewise determined, together with pH and the rancidity index. There was not evidence that the frozen storage´s days are a significant factor (P > 0.05) in the bacterial counts. Bacteriological results confirmed that during the processing steps hygienic and temperature norms were followed, since the aerobic plate counts were low, S. aureus did not grow and the highest number of fecal coliforms was 240 MPN/g. On the other hand, the frozen storage´s time influences significantly (P < 0.05) the lipid oxidation´s rate in frozen fillets because the thiobarbituric acid index oscillated from 0.27 to 3.12 mg malonaldehyde/kg, probably due to some skin fragments in the fillets, substances with pro-oxidative propierties and for temperature fluctuations in the storage. Nevertheless, in despite of rancidity increase, the appearance and the odor did not show signs of spoiling. In conclusion, this species could be commercialized in the form of fillets provided that the freezing, defrosting and storage temperatures are watched at all times. It is highly recommended that the fillets are fully peeled, glazed and packed air tight.