1
|
Her E, Han S, Ha SD. Development of poly(lactic acid)-based natural antimicrobial film incorporated with caprylic acid against Salmonella biofilm contamination in the meat industry. Int J Food Microbiol 2024; 425:110871. [PMID: 39178662 DOI: 10.1016/j.ijfoodmicro.2024.110871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 08/11/2024] [Accepted: 08/14/2024] [Indexed: 08/26/2024]
Abstract
Using a solvent-casting method, a poly(lactic acid) (PLA) film incorporated with caprylic acid (CA) was developed as an active packaging against Salmonella enterica ser. Typhimurium and S. enteritidis to reduce the risk of microbial contamination during distribution and storage of meat. According to the minimum inhibitory concentration (MIC) test results of the natural antimicrobial, CA was introduced at 0.6, 1.2, 2.4, and 4.8 % (v/v) into neat PLA. The biofilm inhibitory effect and antimicrobial efficacy of CA-PLA film against both Salmonella strains, as well as the intermolecular interactions and barrier properties of CA-PLA film, were evaluated. Biofilm formation was reduced to below the detection limit (<1.0 log CFU/cm2) for both S. typhimurium and S. enteritidis when co-cultured overnight with 4.8 % CA-PLA film. The 4.8 % CA-PLA film achieved maximum log reductions of 2.58 and 1.65 CFU/g for S. typhimurium and 2.59 and 1.76 CFU/g for S. enteritidis on inoculated chicken breast and beef stored at 25 °C overnight, respectively, without any quality (color and texture) losses. CA maintained its typical chemical structure in the film, as confirmed by attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectra. Furthermore, film surface morphology observations by field emission scanning electron microscopy (FESEM) showed that CA-PLA film was smoother than neat PLA film. No significant (P > 0.05) changes were observed for water vapor permeability and oxygen permeability by the addition of CA into PLA film, suggesting that CA-PLA film is a promising strategy for active packaging to control Salmonella contamination in the meat industry.
Collapse
Affiliation(s)
- Eun Her
- Department of Food Safety and Regulatory Science, Advanced Food Safety Research Group, Chung-Ang University, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Sangha Han
- Department of Food Safety and Regulatory Science, Advanced Food Safety Research Group, Chung-Ang University, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Sang-Do Ha
- Department of Food Safety and Regulatory Science, Advanced Food Safety Research Group, Chung-Ang University, Anseong-si, Gyeonggi-do 17546, Republic of Korea.
| |
Collapse
|
2
|
Erceg T, Aćimović M, Šovljanski O, Lončar B, Tomić A, Pavlović M, Vukić V, Hadnađev M. Preparation and characterization of carboxymethylated pullulan/butyric acid-modified chitosan active sustainable bi-layer coatings intended for packaging of cheese slices. Int J Biol Macromol 2024; 277:134053. [PMID: 39069034 DOI: 10.1016/j.ijbiomac.2024.134053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 07/14/2024] [Accepted: 07/18/2024] [Indexed: 07/30/2024]
Abstract
Dependence of the food industry on conventional plastic and the generation of enormous amounts of food waste caused by microbiological spoilage have been imposed as inspiration for this work, to develop active sustainable packaging for sliced cheese using the bi-layer design. Pullulan was modified using a green approach to obtain a polyanionic character in the coating formulation. Chitosan, which has a cationic character in an acidic environment, has been modified using a butyric acid to obtain an amphiphilic character. The formed active bi-layer has demonstrated an improved barrier (decreased permeability for moisture vapor 72.2 and 77.7 times) and mechanical properties (increased tensile strength value up to 3.9 and 9.4 times) compared to the monolayer films. A novel approach to microbiological control of sliced cheese has been established, which implies a synergistic effect of Helichrysum italicum essential oil (EO) and corresponding hydrolate (HY) incorporated in separated layers. This design has ensured avoiding surfactants and preserving cheese's sensory properties, prolonging its shelf-life by 50 % at least. Improvements in cheese storage conditions using this packaging lie in the improved barrier, mechanical and antimicrobial properties, the order of lamination, and a good covering of the cheese surface by spraying.
Collapse
Affiliation(s)
- Tamara Erceg
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia.
| | - Milica Aćimović
- Institute of Field and Vegetable Crops Novi Sad, Maksima Gorkog 30, 21000 Novi Sad, Serbia
| | - Olja Šovljanski
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Biljana Lončar
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Ana Tomić
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Marko Pavlović
- BioSense Institute, University of Novi Sad, 21000 Novi Sad, Serbia; Department of Physics and John A. Paulson School of Engineering and Applied Sciences, Harvard University, MA-02138 Cambridge, USA
| | - Vladimir Vukić
- Faculty of Technology Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Miroslav Hadnađev
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| |
Collapse
|
3
|
Maifreni M, Di Bonaventura G, Marino M, Guarnieri S, Frigo F, Pompilio A. Biofilm formation under food-relevant conditions and sanitizers' tolerance of a Pseudomonas fluorescens group strain. J Appl Microbiol 2023; 134:lxad117. [PMID: 37279902 DOI: 10.1093/jambio/lxad117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 05/17/2023] [Accepted: 06/04/2023] [Indexed: 06/08/2023]
Abstract
AIMS The aim of this study was to determine the biofilm-forming ability of a strain belonging to the Pseudomonas fluorescens group isolated from the dairy environment under food-relevant conditions. Moreover, the effects of commercial sanitizers against preformed biofilms were assessed both in terms of viability and structure. METHODS AND RESULTS The biofilms were formed on polystyrene, stainless steel (SS), and polytetrafluoroethylene (PTFE) in a wide range of temperatures (4-25°C) and were subjected to the action of 10 different sanitizers. The strain under study showed to be a strong biofilm-former regardless of temperature, particularly on polystyrene. The biofilms were mostly sensitive to chlorine and peracetic acid-based sanitizers. For some sanitizers (e.g. amphoteric), a relationship was observed between the material and the tolerance, while the temperature was not statistically significant. The formation of long-term biofilms on SS was also structurally affected by the temperature, showing microcolonies more irregular in shape and with lower cellularity at 4°C compared to 15°C, where the biofilm was more compact and with a high presence of EPS. CONCLUSIONS The strain belonging to the P. fluorescens group was shown to quickly adhere and form mature biofilm at temperatures and on materials relevant to the food sector; however, biofilms formed under different conditions were differently tolerant to disinfectants. SIGNIFICANCE AND IMPACT OF THE STUDY Findings from this study could provide a basis for developing targeted sanitation protocols in food plants.
Collapse
Affiliation(s)
- Michela Maifreni
- Dipartimento di Scienze AgroAlimentari Ambientali e Animali, Università degli Studi di Udine, Udine 33100, Italy
| | - Giovanni Di Bonaventura
- Dipartimento di Scienze Mediche, Orali e Biotecnologiche, Università degli Studi "G. d'Annunzio" Chieti-Pescara, Chieti 66100, Italy
- Centro di Studi e Tecnologie Avanzate (CAST), Università degli Studi "G. d'Annunzio" Chieti-Pescara, Chieti 66100, Italy
| | - Marilena Marino
- Dipartimento di Scienze AgroAlimentari Ambientali e Animali, Università degli Studi di Udine, Udine 33100, Italy
| | - Simone Guarnieri
- Centro di Studi e Tecnologie Avanzate (CAST), Università degli Studi "G. d'Annunzio" Chieti-Pescara, Chieti 66100, Italy
- Dipartimento di Neuroscienze, Imaging e Scienze Cliniche, Università degli Studi "G. d'Annunzio" Chieti-Pescara, Chieti 66100, Italy
| | - Francesca Frigo
- Dipartimento di Scienze AgroAlimentari Ambientali e Animali, Università degli Studi di Udine, Udine 33100, Italy
| | - Arianna Pompilio
- Dipartimento di Scienze Mediche, Orali e Biotecnologiche, Università degli Studi "G. d'Annunzio" Chieti-Pescara, Chieti 66100, Italy
- Centro di Studi e Tecnologie Avanzate (CAST), Università degli Studi "G. d'Annunzio" Chieti-Pescara, Chieti 66100, Italy
| |
Collapse
|
4
|
Amer DA, Albadri AAM, El-Hamshary HA, Nehela Y, Makhlouf AH, El-Hawary MY, Awad SA. Changes in Sensory Properties, Physico-Chemical Characteristics, and Aromas of Ras Cheese under Different Coating Techniques. Foods 2023; 12:foods12102023. [PMID: 37238841 DOI: 10.3390/foods12102023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 04/30/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Ras cheese is one of the main hard cheeses in Egypt and is well-known worldwide. Herein, we investigated the potential effects of different coating techniques on the physico-chemical characteristics, sensory properties, and aroma-related volatile organic compounds (VOCs) of Ras cheese over a six-month ripening period. Four coating techniques were tested, including (I) uncoated Ras cheese (the benchmark control), (II) Ras cheese coated with paraffin wax (T1), (III) Ras cheese coated with a plastic film under a vacuum (PFUV; T2), and (IV) Ras cheese coated with a plastic film treated with natamycin (T3). Although none of the treatments significantly affected the salt content, Ras cheese coated with a plastic film treated with natamycin (T3) slightly reduced the moisture content over the ripening period. Moreover, our findings revealed that while T3 had the highest ash content, it showed the same positive correlation profiles of fat content, total nitrogen, and acidity % as the control cheese sample, indicating no significant effect on the physico-chemical characteristics of the coated cheese. Furthermore, there were significant differences in the composition of VOCs among all tested treatments. The control cheese sample had the lowest percentage of other VOCs. T1 cheese, coated with paraffin wax, had the highest percentage of other volatile compounds. T2 and T3 were quite similar in their VOC profiles. According to our GC-MS findings, thirty-five VOCs were identified in Ras cheese treatments after six months of ripening, including twenty-three fatty acids, six esters, three alcohols, and three other compounds identified in most treatments. T2 cheese had the highest fatty acid % and T3 cheese had the highest ester %. The development of volatile compounds was affected by the coating material and the ripening period of the cheeses, which played a major role in the quantity and quality of volatile compounds.
Collapse
Affiliation(s)
- Dina A Amer
- Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt
| | - Abdinn A M Albadri
- Department of Biology, College of Science, King Khalid University, Abha 62529, Saudi Arabia
| | - Hanaa A El-Hamshary
- Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt
| | - Yasser Nehela
- Department of Agricultural Botany, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt
- Department of Plant Pathology, Citrus Research and Education Center, University of Florida, Lake Alfred, FL 33850, USA
| | - Abeer H Makhlouf
- Department of Agricultural Botany, Faculty of Agriculture, Minufiya University, Shibin El-Kom 32511, Egypt
| | - Mohamed Y El-Hawary
- Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt
| | - Sameh A Awad
- Dairy Microorganisms and Cheese Research Laboratory (DMCR), Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Alexandria 21545, Egypt
| |
Collapse
|
5
|
Silva BN, Bonilla-Luque OM, Possas A, Ezzaky Y, Elmoslih A, Teixeira JA, Achemchem F, Valero A, Cadavez V, Gonzales-Barron U. Meta-Analysis of In Vitro Antimicrobial Capacity of Extracts and Essential Oils of Syzygium aromaticum, Citrus L. and Origanum L.: Contrasting the Results of Different Antimicrobial Susceptibility Methods. Foods 2023; 12:foods12061265. [PMID: 36981191 PMCID: PMC10048651 DOI: 10.3390/foods12061265] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/13/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023] Open
Abstract
Diffusion methods, including agar disk-diffusion and agar well-diffusion, as well as dilution methods such as broth and agar dilution, are frequently employed to evaluate the antimicrobial capacity of extracts and essential oils (EOs) derived from Origanum L., Syzygium aromaticum, and Citrus L. The results are reported as inhibition diameters (IDs) and minimum inhibitory concentrations (MICs), respectively. In order to investigate potential sources of variability in antimicrobial susceptibility testing results and to assess whether a correlation exists between ID and MIC measurements, meta-analytical regression models were built using in vitro data obtained through a systematic literature search. The pooled ID models revealed varied bacterial susceptibilities to the extracts and in some cases, the plant species and methodology utilised impacted the measurements obtained (p < 0.05). Lemon and orange extracts were found to be most effective against E. coli (24.4 ± 1.21 and 16.5 ± 0.84 mm, respectively), while oregano extracts exhibited the highest level of effectiveness against B. cereus (22.3 ± 1.73 mm). Clove extracts were observed to be most effective against B. cereus and demonstrated the general trend that the well-diffusion method tends to produce higher ID (20.5 ± 1.36 mm) than the disk-diffusion method (16.3 ± 1.40 mm). Although the plant species had an impact on MIC, there is no evidence to suggest that the methodology employed had an effect on MIC (p > 0.05). The ID–MIC model revealed an inverse correlation (R2 = 47.7%) and highlighted the fact that the extract dose highly modulated the relationship (p < 0.0001). The findings of this study encourage the use of extracts and EOs derived from Origanum, Syzygium aromaticum, and Citrus to prevent bacterial growth. Additionally, this study underscores several variables that can impact ID and MIC measurements and expose the correlation between the two types of results.
Collapse
Affiliation(s)
- Beatriz Nunes Silva
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.N.S.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
| | - Olga María Bonilla-Luque
- Departamento de Bromatología y Tecnología de los Alimentos, UIC Zoonosis y Enfermedades Emergentes ENZOEM, ceiA3, Campus Rabanales, Universidad de Córdoba, 14014 Córdoba, Spain
| | - Arícia Possas
- Departamento de Bromatología y Tecnología de los Alimentos, UIC Zoonosis y Enfermedades Emergentes ENZOEM, ceiA3, Campus Rabanales, Universidad de Córdoba, 14014 Córdoba, Spain
| | - Youssef Ezzaky
- Bioprocess and Environment Team, LASIME Lab., Agadir Superior School of Technology, Ibn Zohr University, Agadir 80150, Morocco
| | - Abdelkhaleq Elmoslih
- Bioprocess and Environment Team, LASIME Lab., Agadir Superior School of Technology, Ibn Zohr University, Agadir 80150, Morocco
| | - José António Teixeira
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- LABBELS—Associate Laboratory, 4710-057 Braga, Portugal
| | - Fouad Achemchem
- Bioprocess and Environment Team, LASIME Lab., Agadir Superior School of Technology, Ibn Zohr University, Agadir 80150, Morocco
| | - Antonio Valero
- Departamento de Bromatología y Tecnología de los Alimentos, UIC Zoonosis y Enfermedades Emergentes ENZOEM, ceiA3, Campus Rabanales, Universidad de Córdoba, 14014 Córdoba, Spain
| | - Vasco Cadavez
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.N.S.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ursula Gonzales-Barron
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.N.S.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Correspondence: ; Tel.: +351-273-303-325
| |
Collapse
|
6
|
A Review on Antimicrobial Packaging for Extending the Shelf Life of Food. Processes (Basel) 2023. [DOI: 10.3390/pr11020590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023] Open
Abstract
Food packaging systems are continually impacted by the growing demand for minimally processed foods, changing eating habits, and food safety risks. Minimally processed foods are prone to the growth of harmful microbes, compromising quality and safety. As a result, the need for improved food shelf life and protection against foodborne diseases alongside consumer preference for minimally processed foods with no or lesser synthetic additives foster the development of innovative technologies such as antimicrobial packaging. It is a form of active packaging that can release antimicrobial substances to suppress the activities of specific microorganisms, thereby improving food quality and safety during long-term storage. However, antimicrobial packaging continues to be a very challenging technology. This study highlights antimicrobial packaging concepts, providing different antimicrobial substances used in food packaging. We review various types of antimicrobial systems. Emphasis is given to the effectiveness of antimicrobial packaging in various food applications, including fresh and minimally processed fruit and vegetables and meat and dairy products. For the development of antimicrobial packaging, several approaches have been used, including the use of antimicrobial sachets inside packaging, packaging films, and coatings incorporating active antimicrobial agents. Due to their antimicrobial activity and capacity to extend food shelf life, regulate or inhibit the growth of microorganisms and ultimately reduce the potential risk of health hazards, natural antimicrobial agents are gaining significant importance and attention in developing antimicrobial packaging systems. Selecting the best antimicrobial packaging system for a particular product depends on its nature, desired shelf life, storage requirements, and legal considerations. The current review is expected to contribute to research on the potential of antimicrobial packaging to extend the shelf life of food and also serves as a good reference for food innovation information.
Collapse
|
7
|
Ma Y, Ma Y, Chi L, Wang S, Zhang D, Xiang Q. Lauric arginate ethyl ester: An update on the antimicrobial potential and application in the food systems. Front Microbiol 2023; 14:1125808. [PMID: 36910208 PMCID: PMC9995605 DOI: 10.3389/fmicb.2023.1125808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 02/03/2023] [Indexed: 02/25/2023] Open
Abstract
Lauric arginate ethyl ester (LAE), a cationic surfactant with low toxicity, displays excellent antimicrobial activity against a broad range of microorganisms. LAE has been approved as generally recognized as safe (GRAS) for widespread application in certain foods at a maximum concentration of 200 ppm. In this context, extensive research has been carried out on the application of LAE in food preservation for improving the microbiological safety and quality characteristics of various food products. This study aims to present a general review of recent research progress on the antimicrobial efficacy of LAE and its application in the food industry. It covers the physicochemical properties, antimicrobial efficacy of LAE, and the underlying mechanism of its action. This review also summarizes the application of LAE in various foods products as well as its influence on the nutritional and sensory properties of such foods. Additionally, the main factors influencing the antimicrobial efficacy of LAE are reviewed in this work, and combination strategies are provided to enhance the antimicrobial potency of LAE. Finally, the concluding remarks and possible recommendations for the future research are also presented in this review. In summary, LAE has the great potential application in the food industry. Overall, the present review intends to improve the application of LAE in food preservation.
Collapse
Affiliation(s)
- Yunfang Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Yanqing Ma
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Lei Chi
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Shaodan Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Dianhe Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.,Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
| |
Collapse
|
8
|
Rüegg N, Teixeira SR, Beck BM, Monnard FW, Menard R, Yildirim S. Application of antimicrobial packaging based on modified calcium carbonate and EOs for RTE meat products. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
9
|
Chacha JS, Ofoedu CE, Xiao K. Essential
Oil‐Based
Active
Polymer‐Based
Packaging System: A Review on its Effect on the Antimicrobial, Antioxidant, and Sensory Properties of Beef and Chicken Meat. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- James S. Chacha
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
- Department of Food Science and Agroprocessing School of Engineering and Technology Sokoine University of Agriculture, P.O. Box 3006, Chuo Kikuu Morogoro Tanzania
| | - Chigozie E. Ofoedu
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
- Department of Food Science and Technology, School of Engineering and Engineering Technology Federal University of Technology Imo State Owerri Nigeria
| | - Kaijun Xiao
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong China
| |
Collapse
|
10
|
Khalil RK, Abdelrahim DS, Sharaby MR. Novel active edible food packaging films based entirely on citrus peel wastes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107961] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
11
|
Zhao D, Wang S, Hu Y, Liu X, Tao J, Sagratini G, Xiang Q. Insight into the antibacterial activity of lauric arginate against Escherichia coli O157:H7: Membrane disruption and oxidative stress. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113449] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
12
|
Rodrigues Arruda T, Campos Bernardes P, Robledo Fialho e Moraes A, de Fátima Ferreira Soares N. Natural bioactives in perspective: The future of active packaging based on essential oils and plant extracts themselves and those complexed by cyclodextrins. Food Res Int 2022; 156:111160. [DOI: 10.1016/j.foodres.2022.111160] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 03/14/2022] [Accepted: 03/15/2022] [Indexed: 12/15/2022]
|
13
|
Jafarzadeh S, Hadidi M, Forough M, Nafchi AM, Mousavi Khaneghah A. The control of fungi and mycotoxins by food active packaging: a review. Crit Rev Food Sci Nutr 2022; 63:6393-6411. [PMID: 35089844 DOI: 10.1080/10408398.2022.2031099] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Conventionally used petrochemical-based plastics are poorly degradable and cause severe environmental pollution. Alternatively, biopolymers (e.g., polysaccharides, proteins, lipids, and their blends) are biodegradable and environment-friendly, and thus their use in packaging technologies has been on the rise. Spoilage of food by mycotoxigenic fungi poses a severe threat to human and animal health. Hence, because of the adverse effects of synthetic preservatives, active packaging as an effective technique for controlling and decontaminating fungi and related mycotoxins has attracted considerable interest. The current review aims to provide an overview of the prevention of fungi and mycotoxins through active packaging. The impact of different additives on the antifungal and anti-mycotoxigenic functionality of packaging incorporating active films/coatings is also investigated. In addition, active packaging applications to control and decontaminate common fungi and mycotoxins in bakery products, cereal grains, fruits, nuts, and dairy products are also introduced. The results of recent studies have confirmed that biopolymer films and coatings incorporating antimicrobial agents provide great potential for controlling common fungi and mycotoxins and enhancing food quality and safety.
Collapse
Affiliation(s)
- Shima Jafarzadeh
- School of Engineering, Edith Cowan University, Joondalup, Western Australia, Australia
| | - Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain
| | - Mehrdad Forough
- Department of Chemistry, Middle East Technical University, Çankaya, Ankara, Turkey
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
- Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
| |
Collapse
|
14
|
Marzlan AA, Hussin ASM, Bourke P, Chaple S, Barroug S, Muhialdin BJ. Combination of Green Extraction Techniques and Essential Oils to Develop Active Packaging for Improving the Quality and Shelf Life for Chicken Meat. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2013499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Anis Asyila Marzlan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| | - Anis Shobirin Meor Hussin
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Seri Kembangan, Malaysia
- Halal Products Research Institute, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| | - Paula Bourke
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
- School of Biological Science, Institute for Global Food Security, Queens University Belfast, Belfast, Northern Ireland
| | - Sonal Chaple
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - Soukaina Barroug
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - Belal J Muhialdin
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota, USA
| |
Collapse
|
15
|
Li T, Liu Y, Qin Q, Zhao L, Wang Y, Wu X, Liao X. Development of electrospun films enriched with ethyl lauroyl arginate as novel antimicrobial food packaging materials for fresh strawberry preservation. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108371] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
16
|
Azizi-Lalabadi M, Rahimzadeh-Sani Z, Feng J, Hosseini H, Jafari SM. The impact of essential oils on the qualitative properties, release profile, and stimuli-responsiveness of active food packaging nanocomposites. Crit Rev Food Sci Nutr 2021; 63:1822-1845. [PMID: 34486886 DOI: 10.1080/10408398.2021.1971154] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Food industries attempt to introduce a new food packaging by blending essential oils (EOs) into the polymeric matrix as an active packaging, which has great ability to preserve the quality of food and increase its shelf life by releasing active compounds within storage. The main point in designing the active packaging is controlled-release of active substances for their enhanced activity. Biopolymers are functional substances, which suggest structural integrity to sense external stimuli like temperature, pH, or ionic strength. The controlled release of EOs from active packaging and their stimuli-responsive properties can be very important for practical applications of these novel biocomposites. EOs can affect the uniformity of the polymeric matrix and physical and structural characteristics of the composites, such as moisture content, solubility in water, water vapor transmission rate, elongation at break, and tensile strength. To measure the ingredients of EOs and their migration from food packaging, chromatographic methods can be used. A head-space-solid phase micro-extraction coupled to gas chromatography (HS-SPME-GC-MS) technique is as a good process for evaluating the release of Eos. Therefore, the aims of this review were to evaluate the qualitative characteristics, release profile, and stimuli-responsiveness of active and smart food packaging nanocomposites loaded with essential oils and developing such multi-faceted packaging for advanced applications.
Collapse
Affiliation(s)
- Maryam Azizi-Lalabadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Zeinab Rahimzadeh-Sani
- Nutrition Research Center, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Jianguo Feng
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China
| | - Hamed Hosseini
- Department of Mechanical Engineering, Faculty of Engineering, Golestan University, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| |
Collapse
|
17
|
Fu Y, Dudley EG. Antimicrobial-coated films as food packaging: A review. Compr Rev Food Sci Food Saf 2021; 20:3404-3437. [PMID: 34056844 DOI: 10.1111/1541-4337.12769] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Revised: 04/08/2021] [Accepted: 04/20/2021] [Indexed: 11/30/2022]
Abstract
Antimicrobial food packaging involves packaging the foods with antimicrobials to protect them from harmful microorganisms. In general, antimicrobials can be integrated with packaging materials via direct incorporation of antimicrobial agents into polymers or application of antimicrobial coating onto polymer surfaces. The former option is generally achieved through thermal film-making technology such as compression molding or film extrusion, which is primarily suitable for heat-stable antimicrobials. As a nonthermal technology, surface coating is more promising compared to molding or extrusion for manufacturing food packaging containing heat-sensitive antimicrobials. In addition, it also has advantages over direct incorporation to preserve the packaging materials' bulk properties (e.g., mechanical and physical properties) and minimize the amount of antimicrobials to reach sufficient efficacy. Herein, antimicrobial food packaging films achieved through surface coating is explored and discussed. The two components (i.e., film substrate and antimicrobials) consisting of the antimicrobial-coated films are reviewed as plastic/biopolymer films; and synthetic/naturally occurring antimicrobials. Furthermore, special emphasis is given to different coating technologies to deposit antimicrobials onto film substrate. Laboratory coating techniques (e.g., knife coating, bar coating, and spray coating) commonly applied in academic research are introduced briefly, and scalable coating methods (i.e., electrospinning/spraying, gravure roll coating, flexography coating) that have the potential to bring laboratory-developed antimicrobial-coated films to an industrial level are explained in detail. The migration profile, advantages/drawbacks of antimicrobial-coated films for food applications, and quantitative analyses of the reviewed antimicrobial-coated films from different aspects are also covered in this review. A conclusion is made with a discussion of the challenges that remain in bringing the production of antimicrobial-coated films to an industrial level.
Collapse
Affiliation(s)
- Yezhi Fu
- Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, USA
| | - Edward G Dudley
- Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, USA
| |
Collapse
|
18
|
Gulin-Sarfraz T, Kalantzopoulos GN, Kvalvåg Pettersen M, Wold Åsli A, Tho I, Axelsson L, Sarfraz J. Inorganic Nanocarriers for Encapsulation of Natural Antimicrobial Compounds for Potential Food Packaging Application: A Comparative Study. NANOMATERIALS 2021; 11:nano11020379. [PMID: 33540744 PMCID: PMC7913054 DOI: 10.3390/nano11020379] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 01/26/2021] [Accepted: 01/27/2021] [Indexed: 12/16/2022]
Abstract
Design and development of novel inorganic nanocarriers for encapsulation of natural antimicrobial substances for food packaging applications have received great interest during the last years. Natural nanoclays are the most investigated nanocarriers and recently interest has also grown in the synthetically produced porous silica particles. However, these different carrier matrices have not been compared in terms of their loading capability and subsequent release. In this study, the feasibility of porous silica particles (with different pore structures and/or surface functionalities) and commercially available nanoclays were evaluated as encapsulation matrices. Two well-studied antimicrobial substances, thymol and curcumin, were chosen as volatile and non-volatile model compounds, respectively. The encapsulation efficiency, and the subsequent dispersibility and release, of these substances differed significantly among the nanocarriers. Encapsulation of the volatile compound highly depends on the inner surface area, i.e., the protective pore environment, and an optimal nanocarrier can protect the encapsulated thymol from volatilization. For the non-volatile compound, only the release rate and dispersibility are affected by the pore structure. Further, water-activated release of the volatile compound was demonstrated and exhibited good antimicrobial efficacy in the vapor phase against Staphylococcus aureus. This comparative study can provide a base for selecting the right nanocarrier aimed at a specific food packaging application. No nanocarrier can be considered as a universally applicable one.
Collapse
Affiliation(s)
- Tina Gulin-Sarfraz
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway; (M.K.P.); (A.W.Å.); (L.A.)
- Correspondence: (T.G.-S.); (J.S.)
| | - Georgios N. Kalantzopoulos
- Center for Materials Science and Nanotechnology (SMN), Department of Chemistry, University of Oslo, P.O. Box 1033, Blindern, NO-0315 Oslo, Norway;
| | - Marit Kvalvåg Pettersen
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway; (M.K.P.); (A.W.Å.); (L.A.)
| | - Anette Wold Åsli
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway; (M.K.P.); (A.W.Å.); (L.A.)
| | - Ingunn Tho
- Department of Pharmacy, University of Oslo, P.O. Box 1068, Blindern, NO-0316 Oslo, Norway;
| | - Lars Axelsson
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway; (M.K.P.); (A.W.Å.); (L.A.)
| | - Jawad Sarfraz
- Nofima-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, NO-1431 Ås, Norway; (M.K.P.); (A.W.Å.); (L.A.)
- Correspondence: (T.G.-S.); (J.S.)
| |
Collapse
|
19
|
Choi I, Yoo DS, Chang Y, Kim SY, Han J. Polycaprolactone film functionalized with bacteriophage T4 promotes antibacterial activity of food packaging toward Escherichia coli. Food Chem 2020; 346:128883. [PMID: 33434864 DOI: 10.1016/j.foodchem.2020.128883] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 11/16/2020] [Accepted: 12/11/2020] [Indexed: 12/28/2022]
Abstract
Bacteriophages (phages) have been extensively utilized as antibacterial agents in the food industry because of their host-specificity. However, their application in polymer films has been limited because of the lack of a strong attachment method for phage to the surface. We developed an antibacterial film by covalently immobilizing Escherichia coli (E. coli)-specific phage T4 on a polycaprolactone (PCL) film. The chemical bond formation was confirmed by XPS analysis, and the covalent attachment of phage T4 effectively inhibited E. coli growth even after external stimulation of the film by sonication. When applied as a packaging film for raw beef inoculated with E. coli O157:H7, the chemically functionalized PCL film showed approximately 30-fold higher bacterial inhibitory effects than the film with physically adsorbed phage T4. These results indicate the promising application potential of chemically functionalized PCL film with phage T4 as an antibacterial food packaging material against the foodborne pathogen E. coli.
Collapse
Affiliation(s)
- Inyoung Choi
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Da Som Yoo
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Yoonjee Chang
- Department of Food and Nutrition, Kookmin University, Seoul 02707, Republic of Korea
| | - So Yeon Kim
- Center for Theragnosis, Biomedical Research Institute, Korea Institute of Science and Technology, Seoul 02792, Republic of Korea; Division of Bio-Medical Science and Technology, KIST School, Korea University of Science and Technology (UST), Seoul 02792, Republic of Korea.
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea; Department of Food Biosciences and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
| |
Collapse
|
20
|
Poly(hydroxybutyrate-co-hydroxyvalerate)-based nanocomposites for antimicrobial active food packaging containing oregano essential oil. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100602] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
21
|
Antimicrobial Activities of Starch-Based Biopolymers and Biocomposites Incorporated with Plant Essential Oils: A Review. Polymers (Basel) 2020; 12:polym12102403. [PMID: 33086533 PMCID: PMC7603116 DOI: 10.3390/polym12102403] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 09/19/2020] [Accepted: 09/24/2020] [Indexed: 01/09/2023] Open
Abstract
Recently, many scientists and polymer engineers have been working on eco-friendly materials for starch-based food packaging purposes, which are based on biopolymers, due to the health and environmental issues caused by the non-biodegradable food packaging. However, to maintain food freshness and quality, it is necessary to choose the correct materials and packaging technologies. On the other hand, the starch-based film’s biggest flaws are high permeability to water vapor transfer and the ease of spoilage by bacteria and fungi. One of the several possibilities that are being extensively studied is the incorporation of essential oils (EOs) into the packaging material. The EOs used in food packaging films actively prevent inhibition of bacteria and fungi and have a positive effect on food storage. This work intended to present their mechanical and barrier properties, as well as the antimicrobial activity of anti-microbacterial agent reinforced starch composites for extending product shelf life. A better inhibition of zone of antimicrobial activity was observed with higher content of essential oil. Besides that, the mechanical properties of starch-based polymer was slightly decreased for tensile strength as the increasing of essential oil while elongation at break was increased. The increasing of essential oil would cause the reduction of the cohesion forces of polymer chain, creating heterogeneous matrix and subsequently lowering the tensile strength and increasing the elongation (E%) of the films. The present review demonstrated that the use of essential oil represents an interesting alternative for the production of active packaging and for the development of eco-friendly technologies.
Collapse
|
22
|
Dos Santos Rosario AIL, da Silva Mutz Y, Castro VS, da Silva MCA, Conte-Junior CA, da Costa MP. Everybody loves cheese: crosslink between persistence and virulence of Shiga-toxin Escherichia coli. Crit Rev Food Sci Nutr 2020; 61:1877-1899. [PMID: 32519880 DOI: 10.1080/10408398.2020.1767033] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
General cheese manufacturing involves high temperatures, fermentation and ripening steps that function as hurdles to microbial growth. On the other hand, the application of several different formulations and manufacturing techniques may create a bacterial protective environment. In cheese, the persistent behavior of Shiga toxin-producing Escherichia coli (STEC) relies on complex mechanisms that enable bacteria to respond to stressful conditions found in cheese matrix. In this review, we discuss how STEC manages to survive to high and low temperatures, hyperosmotic conditions, exposure to weak organic acids, and pH decreasing related to cheese manufacturing, the cheese matrix itself and storage. Moreover, we discuss how these stress responses interact with each other by enhancing adaptation and consequently, the persistence of STEC in cheese. Further, we show how virulence genes eae and tir are affected by stress response mechanisms, increasing either cell adherence or virulence factors production, which leads to a selection of more resistant and virulent pathogens in the cheese industry, leading to a public health issue.
Collapse
Affiliation(s)
- Anisio Iuri Lima Dos Santos Rosario
- Postgraduate Program in Food Science, Faculty of Pharmacy, Universidade Federal da Bahia, Salvador, Brazil.,Department of Preventive Veterinary Medicine and Animal Production, School of Veterinary Medicine and Zootechnics of Veterinary, Universidade Federal da Bahia, Salvador, Brazil
| | - Yhan da Silva Mutz
- Postgraduate Program in Food Science, Chemistry Institute, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.,Department of Food Technology, Faculty of Veterinary, Universidade Federal Fluminense, Niterói, Brazil
| | - Vinícius Silva Castro
- Postgraduate Program in Food Science, Chemistry Institute, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Maurício Costa Alves da Silva
- Department of Preventive Veterinary Medicine and Animal Production, School of Veterinary Medicine and Zootechnics of Veterinary, Universidade Federal da Bahia, Salvador, Brazil
| | - Carlos Adam Conte-Junior
- Postgraduate Program in Food Science, Chemistry Institute, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.,Department of Food Technology, Faculty of Veterinary, Universidade Federal Fluminense, Niterói, Brazil.,National Institute for Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro, Brazil
| | - Marion Pereira da Costa
- Postgraduate Program in Food Science, Faculty of Pharmacy, Universidade Federal da Bahia, Salvador, Brazil.,Department of Preventive Veterinary Medicine and Animal Production, School of Veterinary Medicine and Zootechnics of Veterinary, Universidade Federal da Bahia, Salvador, Brazil
| |
Collapse
|
23
|
Nunes Silva B, Cadavez V, Teixeira JA, Gonzales-Barron U. Effects of Essential Oils on Escherichia coli Inactivation in Cheese as Described by Meta-Regression Modelling. Foods 2020; 9:foods9060716. [PMID: 32498276 PMCID: PMC7353537 DOI: 10.3390/foods9060716] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 05/24/2020] [Accepted: 05/27/2020] [Indexed: 12/22/2022] Open
Abstract
The growing intention to replace chemical food preservatives with plant-based antimicrobials that pose lower risks to human health has produced numerous studies describing the bactericidal properties of biopreservatives such as essential oils (EOs) in a variety of products, including cheese. This study aimed to perform a meta-analysis of literature data that could summarize the inactivation of Escherichia coli in cheese achieved by added EOs; and compare its inhibitory effectiveness by application method, antimicrobial concentration, and specific antimicrobials. After a systematic review, 362 observations on log reduction data and study characteristics were extracted from 16 studies. The meta-regression model suggested that pathogenic E. coli is more resistant to EO action than the non-pathogenic type (p < 0.0001), although in both cases the higher the EO dose, the greater the mean log reduction achieved (p < 0.0001). It also showed that, among the factual application methods, EOs' incorporation in films render a steadier inactivation (p < 0.0001) than when directly applied to milk or smeared on cheese surface. Lemon balm, sage, shallot, and anise EOs showed the best inhibitory outcomes against the pathogen. The model also revealed the inadequacy of inoculating antimicrobials in cheese purposely grated for performing challenge studies, as this non-realistic application overestimates (p < 0.0001) the inhibitory effects of EOs.
Collapse
Affiliation(s)
- Beatriz Nunes Silva
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.N.S.); (V.C.)
- CEB – Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710–057 Braga, Portugal;
| | - Vasco Cadavez
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.N.S.); (V.C.)
| | - José António Teixeira
- CEB – Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710–057 Braga, Portugal;
| | - Ursula Gonzales-Barron
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.N.S.); (V.C.)
- Correspondence: ; Tel.: +35-12-7330-3325
| |
Collapse
|
24
|
Essential Oils-Loaded Electrospun Biopolymers: A Future Perspective for Active Food Packaging. ADVANCES IN POLYMER TECHNOLOGY 2020. [DOI: 10.1155/2020/9040535] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The growth of global food demand combined with the increased appeal to access different foods from every corner of the globe is forcing the food industry to look for alternative technologies to increase the shelf life. Essential oils (EOs) as naturally occurring functional ingredients have shown great prospects in active food packaging. EOs can inhibit the growth of superficial food pathogens, modify nutritious values without affecting the sensory qualities of food, and prolong the shelf life when used in food packaging as an active ingredient. Since 2016, various reports have demonstrated that combinations of electrospun fibers and encapsulated EOs could offer promising results when used as food packaging. Such electrospun platforms have encapsulated either pure EOs or their complexation with other antibacterial agents to prolong the shelf life of food products through sustained release of active ingredients. This paper presents a comprehensive review of the essential oil-loaded electrospun fibers that have been applied as active food packaging material.
Collapse
|
25
|
Ojogbo E, Ward V, Mekonnen TH. Functionalized starch microparticles for contact-active antimicrobial polymer surfaces. Carbohydr Polym 2020; 229:115422. [DOI: 10.1016/j.carbpol.2019.115422] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 09/28/2019] [Accepted: 10/01/2019] [Indexed: 01/22/2023]
|
26
|
Preservation of phytosterol and PUFA during ready-to-eat lettuce shelf-life in active bio-package. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100410] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
27
|
Effectiveness of edible coating based on chitosan and Natamycin on biological, physico-chemical and organoleptic attributes of Iranian ultra-filtrated cheese. Biologia (Bratisl) 2019. [DOI: 10.2478/s11756-019-00378-w] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
28
|
Ju J, Chen X, Xie Y, Yu H, Guo Y, Cheng Y, Qian H, Yao W. Application of essential oil as a sustained release preparation in food packaging. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.08.005] [Citation(s) in RCA: 132] [Impact Index Per Article: 26.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
29
|
JIMÉNEZ-VILLEDA PY, RODRÍGUEZ-HERNÁNDEZ AI, LÓPEZ-CUELLAR MDR, FRANCO-FERNÁNDEZ MJ, CHAVARRÍA-HERNÁNDEZ N. Elaboration and characterization of pectin-gellan films added with concentrated supernatant of Streptococcus infantarius fermentations, and EDTA: effects on the growth of Escherichia coli, Staphylococcus aureus and Listeria monocytogenes in a Mexican cheese medium, and physical-mechanical properties. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.32717] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
30
|
Talebi F, Misaghi A, Khanjari A, Kamkar A, Gandomi H, Rezaeigolestani M. Incorporation of spice essential oils into poly-lactic acid film matrix with the aim of extending microbiological and sensorial shelf life of ground beef. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.067] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
31
|
Ionic coupling of hyaluronic acid with ethyl N-lauroyl l-arginate (LAE): Structure, properties and biocide activity of complexes. Carbohydr Polym 2018; 197:109-116. [DOI: 10.1016/j.carbpol.2018.05.057] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2018] [Revised: 05/13/2018] [Accepted: 05/16/2018] [Indexed: 11/24/2022]
|
32
|
Marino M, Maifreni M, Baggio A, Innocente N. Inactivation of Foodborne Bacteria Biofilms by Aqueous and Gaseous Ozone. Front Microbiol 2018; 9:2024. [PMID: 30210486 PMCID: PMC6120990 DOI: 10.3389/fmicb.2018.02024] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Accepted: 08/09/2018] [Indexed: 11/13/2022] Open
Abstract
In this study, the efficacy of treatments with ozone in water and gaseous ozone against attached cells and microbial biofilms of three foodborne species, Pseudomonas fluorescens, Staphylococcus aureus, and Listeria monocytogenes, was investigated. Biofilms formed on AISI 304 stainless steel coupons from a mixture of three strains (one reference and two wild strains) of each microbial species were subjected to three types of treatment for increasing times: (i) ozonized water (0.5 ppm) by immersion in static condition, (ii) ozonized water under flow conditions, and (iii) gaseous ozone at different concentrations (0.1-20 ppm). The Excel add-in GinaFit tool allowed to estimate the survival curves of attached cells and microbial biofilms, highlighting that, regardless of the treatment, the antimicrobial effect occurred in the first minutes of treatment, while by increasing contact times probably the residual biofilm population acquired greater resistance to ozonation. Treatment with aqueous ozone under static conditions resulted in an estimated viability reduction of 1.61-2.14 Log CFU/cm2 after 20 min, while reduction values were higher (3.26-5.23 Log CFU/cm2) for biofilms treated in dynamic conditions. S. aureus was the most sensitive species to aqueous ozone under dynamic conditions. With regard to the use of gaseous ozone, at low concentrations (up to 0.2 ppm), estimated inactivations of 2.01-2.46 Log CFU/cm2 were obtained after 60 min, while at the highest concentrations a complete inactivation (<10 CFU/cm2) of the biofilms of L. monocytogenes and the reduction of 5.51 and 4.72 Log CFU/cm2 of P. fluorescens and S. aureus respectively after 60 and 20 min were achieved. Considering the results, ozone in water form might be used in daily sanitation protocols at the end of the day or during process downtime, while gaseous ozone might be used for the treatment of confined spaces for longer times (e.g., overnight) and in the absence of personnel, to allow an eco-friendly control of microbial biofilms and consequently reduce the risk of cross-contamination in the food industry.
Collapse
Affiliation(s)
| | - Michela Maifreni
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università degli Studi di Udine, Udine, Italy
| | | | | |
Collapse
|
33
|
Randazzo W, Fabra MJ, Falcó I, López-Rubio A, Sánchez G. Polymers and Biopolymers with Antiviral Activity: Potential Applications for Improving Food Safety. Compr Rev Food Sci Food Saf 2018; 17:754-768. [DOI: 10.1111/1541-4337.12349] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Revised: 03/08/2018] [Accepted: 03/10/2018] [Indexed: 12/12/2022]
Affiliation(s)
- Walter Randazzo
- Dept. of Microbiology and Ecology; Univ. of Valencia.; Av. Dr. Moliner, 50. 46100 Burjassot Valencia Spain
- Dept. of Preservation and Food Safety Technologies; IATA-CSIC; Avda. Agustin Escardino 7 46980 Paterna Valencia Spain
| | - María José Fabra
- Dept. of Preservation and Food Safety Technologies; IATA-CSIC; Avda. Agustin Escardino 7 46980 Paterna Valencia Spain
| | - Irene Falcó
- Dept. of Microbiology and Ecology; Univ. of Valencia.; Av. Dr. Moliner, 50. 46100 Burjassot Valencia Spain
- Dept. of Preservation and Food Safety Technologies; IATA-CSIC; Avda. Agustin Escardino 7 46980 Paterna Valencia Spain
| | - Amparo López-Rubio
- Dept. of Preservation and Food Safety Technologies; IATA-CSIC; Avda. Agustin Escardino 7 46980 Paterna Valencia Spain
| | - Gloria Sánchez
- Dept. of Preservation and Food Safety Technologies; IATA-CSIC; Avda. Agustin Escardino 7 46980 Paterna Valencia Spain
| |
Collapse
|
34
|
Brown SRB, Kozak SM, D’Amico DJ. Applications of Edible Coatings Formulated with Antimicrobials Inhibit Listeria monocytogenes Growth on Queso Fresco. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
|
35
|
Antibacterial Films Made of Ionic Complexes of Poly(γ-glutamic acid) and Ethyl Lauroyl Arginate. Polymers (Basel) 2017; 10:polym10010021. [PMID: 30966055 PMCID: PMC6414889 DOI: 10.3390/polym10010021] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2017] [Revised: 12/15/2017] [Accepted: 12/20/2017] [Indexed: 11/21/2022] Open
Abstract
The biocide agent LAE (ethyl αN-lauroyl l-arginate chloride) was coupled with poly(γ-glutamic acid) (PGGA) to form stable ionic complexes with LAE:PGGA ratios of 1 and 0.5. The nanostructure adopted by these complexes and its response to thermal changes were examined in detail by Differential scanning calorimetry (DSC) and X-ray diffraction (XRD) using synchrotron radiation in real time. A layered biphasic structure with LAE filling the space between the polypeptidic sheets was adopted in these complexes. The complexes were stable up to above 250 °C, non-water soluble, and were able to form consistent transparent films. The release of LAE from the complexes upon incubation in aqueous buffer was examined and found to depend on both pH and complex composition. The antibacterial activity of films made of these complexes against Gram-positive (L. monocytogenes and S. aureus) and Gram-negative (E. coli and S. enterica) bacteria was preliminary evaluated and was found to be very high against the formers and only moderate against the later. The bactericide activity displayed by the LAE·PGGA complexes was directly related with the amount of LAE that was released from the film to the environment.
Collapse
|
36
|
Inactivation of Listeria in Foods Packed in Films Activated with Enterocin AS-48 plus Thymol Singly or in Combination with High-Hydrostatic Pressure Treatment. COATINGS 2017. [DOI: 10.3390/coatings7110204] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of the present study was to determine the efficacy of films activated with enterocin AS-48 plus thymol singly, or in combination with high-hydrostatic pressure (HHP) on the inactivation of Listeria innocua in sea bream fillets and in fruit puree stored under refrigeration for 10 days. L. innocua proliferated in control fish fillets during storage. The activated film reduced viable Listeria counts in fillets by 1.76 log cycles and prevented growth of survivors until mid-storage. Application of HHP treatment to fillets packed in films without antimicrobials reduced Listeria counts by 1.83 log cycles, but did not prevent the growth of survivors during storage. The combined treatment reduced viable counts by 1.88 log cycles and delayed growth of survivors during the whole storage period. L. innocua survived in puree during storage. The activated film reduced Listeria counts by 1.80 and 2.0 log cycles at days 0 and 3. After that point, Listeria were below the detection limit. No viable Listeria were detected in the purees after application of HHP treatment singly, or in combination with the activated film. Results from the study indicate that the efficacy of activated films against Listeria is markedly influenced by the food type.
Collapse
|
37
|
Wu YM, Wang ZW, Hu CY, Nerín C. Influence of factors on release of antimicrobials from antimicrobial packaging materials. Crit Rev Food Sci Nutr 2017; 58:1108-1121. [DOI: 10.1080/10408398.2016.1241215] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yu-Mei Wu
- Packaging Engineering Institute, Jinan University, Zhuhai, China
- Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes, Jinan University, Zhuhai, China
- Zhuhai Key Laboratory of Product Packaging and Logistics, Jinan University, Zhuhai, China
| | - Zhi-Wei Wang
- Packaging Engineering Institute, Jinan University, Zhuhai, China
- Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes, Jinan University, Zhuhai, China
- Zhuhai Key Laboratory of Product Packaging and Logistics, Jinan University, Zhuhai, China
| | - Chang-Ying Hu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Cristina Nerín
- I3A, Department of Analytical Chemistry, University of Zaragoza, Campus Rio Ebro, Zaragoza, Spain
| |
Collapse
|
38
|
Development of Antimicrobial Gelatin-Based Edible Films by Incorporation of Trans-Anethole/β-Cyclodextrin Inclusion Complex. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1954-8] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
39
|
Essential Oils for Food Application: Natural Substances with Established Biological Activities. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1948-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
40
|
Ribeiro-Santos R, Andrade M, Melo NRD, Sanches-Silva A. Use of essential oils in active food packaging: Recent advances and future trends. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.11.021] [Citation(s) in RCA: 185] [Impact Index Per Article: 26.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
41
|
Experimental studies and modeling the behavior of anaerobic growth of Clostridium perfringens in cooked rice under non-isothermal conditions. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.06.029] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
42
|
|
43
|
Li T, Jiang Y, Li J, Hu W. An Investigation on Quality of Japanese Sea Bass (Lateolabrax japonicas) Using Chitosan Assisted withOriganum vulgareOil and Allicin. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12918] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Tingting Li
- College of Food Science; Southwest University; Chongqing 400715 China
- College of Life Science; Dalian Nationalities University; Dalian 116029 China
| | - Yang Jiang
- College of Food Science and Engineering Technology; Bohai University; Jinzhou 121013 China
| | - Jianrong Li
- College of Food Science; Southwest University; Chongqing 400715 China
- College of Food Science and Engineering Technology; Bohai University; Jinzhou 121013 China
| | - Wenzhong Hu
- College of Life Science; Dalian Nationalities University; Dalian 116029 China
| |
Collapse
|
44
|
Coronel-León J, López A, Espuny M, Beltran M, Molinos-Gómez A, Rocabayera X, Manresa A. Assessment of antimicrobial activity of Nα -lauroyl arginate ethylester (LAE®) against Yersinia enterocolitica and Lactobacillus plantarum by flow cytometry and transmission electron microscopy. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.10.050] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
45
|
Maisanaba S, Llana-Ruiz-Cabello M, Gutiérrez-Praena D, Pichardo S, Puerto M, Prieto AI, Jos A, Cameán AM. New advances in active packaging incorporated with essential oils or their main components for food preservation. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1175010] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
46
|
|
47
|
Wang H, Wei D, Ziaee Z, Xiao H, Zheng A, Zhao Y. Preparation and Properties of Nonleaching Antimicrobial Linear Low-Density Polyethylene Films. Ind Eng Chem Res 2015. [DOI: 10.1021/ie504393t] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Hao Wang
- Department
of Chemical Engineering, University of New Brunswick, Fredericton, New Brunswick E3B 5A3, Canada
| | - Dafu Wei
- Department
of Chemical Engineering, University of New Brunswick, Fredericton, New Brunswick E3B 5A3, Canada
- School
of Materials Science and Engineering, Key Laboratory for Ultrafine
Materials of Ministry of Education, East China University of Science and Technology, Shanghai 200237, P. R. China
| | - Zainab Ziaee
- Department
of Chemical Engineering, University of New Brunswick, Fredericton, New Brunswick E3B 5A3, Canada
| | - Huining Xiao
- Department
of Chemical Engineering, University of New Brunswick, Fredericton, New Brunswick E3B 5A3, Canada
- School
of Environmental Science and Engineering, North China Electric Power University, Baoding 071003, P. R. China
| | - Anna Zheng
- School
of Materials Science and Engineering, Key Laboratory for Ultrafine
Materials of Ministry of Education, East China University of Science and Technology, Shanghai 200237, P. R. China
| | - Yi Zhao
- School
of Environmental Science and Engineering, North China Electric Power University, Baoding 071003, P. R. China
| |
Collapse
|
48
|
Shemesh R, Krepker M, Natan M, Danin-Poleg Y, Banin E, Kashi Y, Nitzan N, Vaxman A, Segal E. Novel LDPE/halloysite nanotube films with sustained carvacrol release for broad-spectrum antimicrobial activity. RSC Adv 2015. [DOI: 10.1039/c5ra16583k] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Halloysite nanotubes are employed as nanocarriers of carvacrol, allowing for its high-temperature melt compounding with polyethylene, and resulting in highly potent antimicrobial films.
Collapse
Affiliation(s)
- R. Shemesh
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000
- Israel
- Carmel Olefins Ltd
| | - M. Krepker
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000
- Israel
| | - M. Natan
- Institute for Nanotechnology and Advanced Materials
- The Mina and Everard Goodman Faculty of Life Sciences
- Bar-Ilan University
- Ramat-Gan 52900
- Israel
| | - Y. Danin-Poleg
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000
- Israel
| | - E. Banin
- Institute for Nanotechnology and Advanced Materials
- The Mina and Everard Goodman Faculty of Life Sciences
- Bar-Ilan University
- Ramat-Gan 52900
- Israel
| | - Y. Kashi
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000
- Israel
| | - N. Nitzan
- StePac L.A./DS Smith Plastics
- Western Galilee 24959
- Israel
| | | | - E. Segal
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000
- Israel
| |
Collapse
|
49
|
Valdés A, Mellinas AC, Ramos M, Burgos N, Jiménez A, Garrigós MC. Use of herbs, spices and their bioactive compounds in active food packaging. RSC Adv 2015. [DOI: 10.1039/c4ra17286h] [Citation(s) in RCA: 81] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
Natural additives obtained from herbs and spices are being increasingly used in the food packaging industry.
Collapse
Affiliation(s)
- A. Valdés
- University of Alicante
- Dpt. Analytical Chemistry, Nutrition & Food Sciences
- San Vicente del Raspeig
- Spain
| | - A. C. Mellinas
- University of Alicante
- Dpt. Analytical Chemistry, Nutrition & Food Sciences
- San Vicente del Raspeig
- Spain
| | - M. Ramos
- University of Alicante
- Dpt. Analytical Chemistry, Nutrition & Food Sciences
- San Vicente del Raspeig
- Spain
| | - N. Burgos
- University of Alicante
- Dpt. Analytical Chemistry, Nutrition & Food Sciences
- San Vicente del Raspeig
- Spain
| | - A. Jiménez
- University of Alicante
- Dpt. Analytical Chemistry, Nutrition & Food Sciences
- San Vicente del Raspeig
- Spain
| | - M. C. Garrigós
- University of Alicante
- Dpt. Analytical Chemistry, Nutrition & Food Sciences
- San Vicente del Raspeig
- Spain
| |
Collapse
|
50
|
Shemesh R, Krepker M, Goldman D, Danin-Poleg Y, Kashi Y, Nitzan N, Vaxman A, Segal E. Antibacterial and antifungal LDPE films for active packaging. POLYM ADVAN TECHNOL 2014. [DOI: 10.1002/pat.3434] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Rotem Shemesh
- Department of Biotechnology and Food Engineering; Technion-Israel Institute of Technology; Haifa 32000 Israel
- Carmel Olefins Ltd.; P.O. Box 1468 Haifa 31014 Israel
| | - Maksym Krepker
- Department of Biotechnology and Food Engineering; Technion-Israel Institute of Technology; Haifa 32000 Israel
| | - Diana Goldman
- Department of Biotechnology and Food Engineering; Technion-Israel Institute of Technology; Haifa 32000 Israel
| | - Yael Danin-Poleg
- Department of Biotechnology and Food Engineering; Technion-Israel Institute of Technology; Haifa 32000 Israel
| | - Yechezkel Kashi
- Department of Biotechnology and Food Engineering; Technion-Israel Institute of Technology; Haifa 32000 Israel
| | - Nadav Nitzan
- D.S. Smith Plastics/StePac L.A.; Tefen Industrial Park Tefen Western Galilee 24959 Israel
| | - Anita Vaxman
- Carmel Olefins Ltd.; P.O. Box 1468 Haifa 31014 Israel
| | - Ester Segal
- Department of Biotechnology and Food Engineering; Technion-Israel Institute of Technology; Haifa 32000 Israel
| |
Collapse
|