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Duda-Chodak A, Tarko T, Petka-Poniatowska K. Antimicrobial Compounds in Food Packaging. Int J Mol Sci 2023; 24:ijms24032457. [PMID: 36768788 PMCID: PMC9917197 DOI: 10.3390/ijms24032457] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/22/2023] [Accepted: 01/25/2023] [Indexed: 01/31/2023] Open
Abstract
This review presents current knowledge on antimicrobial agents that are already used in the food packaging industry. At the beginning, innovative ways of food packaging were discussed, including how smart packaging differs from active packaging, and what functions they perform. Next, the focus was on one of the groups of bioactive components that are used in these packaging, namely antimicrobial agents. Among the antimicrobial agents, we selected those that have already been used in packaging and that promise to be used elsewhere, e.g., in the production of antimicrobial biomaterials. Main groups of antimicrobial agents (i.e., metals and metal oxides, organic acids, antimicrobial peptides and bacteriocins, antimicrobial agents of plant origin, enzymes, lactoferrin, chitosan, allyl isothiocyanate, the reuterin system and bacteriophages) that are incorporated or combined with various types of packaging materials to extend the shelf life of food are described. The further development of perspectives and setting of new research directions were also presented.
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Affiliation(s)
- Aleksandra Duda-Chodak
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
- Correspondence: ; Tel.: +48-12-662-4792
| | - Tomasz Tarko
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Katarzyna Petka-Poniatowska
- Department of Plant Products Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
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Naveed M, Wang Y, Yin X, Chan MWH, Aslam S, Wang F, Xu B, Ullah A. Purification, Characterization and Bactericidal Action of Lysozyme, Isolated from Bacillus subtillis BSN314: A Disintegrating Effect of Lysozyme on Gram-Positive and Gram-Negative Bacteria. Molecules 2023; 28:molecules28031058. [PMID: 36770725 PMCID: PMC9919333 DOI: 10.3390/molecules28031058] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 01/12/2023] [Accepted: 01/17/2023] [Indexed: 01/21/2023] Open
Abstract
In the present study, lysozyme was purified by the following multi-step methodology: salt (ammonium sulfate) precipitation, dialysis, and ultrafiltration. The lysozyme potential was measured by enzymatic activity after each purification step. However, after ultrafiltration, the resulting material was considered extra purified. It was concentrated in an ultrafiltration centrifuge tube, and the resulting protein/lysozyme was used to determine its bactericidal potential against five bacterial strains, including three gram-positive (Bacillus subtilis 168, Micrococcus luteus, and Bacillus cereus) and two gram-negative (Salmonella typhimurium and Pseudomonas aeruginosa) strains. The results of ZOI and MIC/MBC showed that lysozyme had a higher antimicrobial activity against gram-positive than gram-negative bacterial strains. The results of the antibacterial activity of lysozyme were compared with those of ciprofloxacin (antibiotic). For this purpose, two indices were applied in the present study: antimicrobial index (AMI) and percent activity index (PAI). It was found that the purified lysozyme had a higher antibacterial activity against Bacillus cereus (AMI/PAI; 1.01/101) and Bacillus subtilis 168 (AMI/PAI; 1.03/103), compared to the antibiotic (ciprofloxacin) used in this study. Atomic force microscopy (AFM) was used to determine the bactericidal action of the lysozyme on the bacterial cell. The purified protein was further processed by gel column chromatography and the eluate was collected, its enzymatic activity was 21.93 U/mL, while the eluate was processed by native-PAGE. By this analysis, the un-denatured protein with enzymatic activity of 40.9 U/mL was obtained. This step shows that the protein (lysozyme) has an even higher enzymatic potential. To determine the specific peptides (in lysozyme) that may cause the bactericidal potential and cell lytic/enzymatic activity, the isolated protein (lysozyme) was further processed by the SDS-PAGE technique. SDS-PAGE analysis revealed different bands with sizes of 34 kDa, 24 kDa, and 10 kDa, respectively. To determine the chemical composition of the peptides, the bands (from SDS-PAGE) were cut, enzymatically digested, desalted, and analyzed by LC-MS (liquid chromatography-mass spectrometry). LC-MS analysis showed that the purified lysozyme had the following composition: the number of proteins in the sample was 56, the number of peptides was 124, and the number of PSMs (peptide spectrum matches) was 309. Among them, two peptides related to lysozyme and bactericidal activities were identified as: A0A1Q9G213 (N-acetylmuramoyl-L-alanine amidase) and A0A1Q9FRD3 (D-alanyl-D-alanine carboxypeptidase). The corresponding protein sequence and nucleic acid sequence were determined by comparison with the database.
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Affiliation(s)
- Muhammad Naveed
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yadong Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Xian Yin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Malik Wajid Hussain Chan
- Department of Chemistry, Faculty of Science, Federal Urdu University of Arts, Science and Technology, Campus Gulshan-e-Iqbal, Karachi 75300, Pakistan
| | - Sadar Aslam
- Department of Biological Science, University of Baltistan, Skardu 16400, Pakistan
| | - Fenghuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Correspondence: (F.W.); (B.X.)
| | - Baocai Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Correspondence: (F.W.); (B.X.)
| | - Asad Ullah
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Food and Marine Resources Research Center, Pakistan Council of Scientific and Industrial Research Laboratories Complex, Karachi 75280, Pakistan
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The Effect of Modified Lysozyme Treatment on the Microflora, Physicochemical and Sensory Characteristics of Pork Packaged in Preservative Gas Atmospheres. COATINGS 2021. [DOI: 10.3390/coatings11050488] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of the study was to investigate the effect of modified lysozyme on the microflora, physicochemical and sensory characteristics of pork loin packaged in modified atmospheres and stored at 4 ± 1 °C. Different gas compositions (M1 65:25:10 O2:CO2:N2; M2 50:40:10 O2:CO2:N2; M3 80:20 O2:CO2) were used. The microbiological parameters (APC, Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria), physicochemical indexes (pH, colour) as well as a sensory attribute, i.e., aroma were analysed. Meat samples were tested after five, 12, 19, 23, and 28 days of storage. Changes in the qualities of pork were determined throughout the storage. The proportions of polymeric forms, hydrolytic activity and hydrophobicity were determined in the lysozyme preparation. Modified lysozyme exhibited higher hydrophobicity and lower hydrolytic activity than lysozyme monomer. The colour parameters L* and a* were not considerably affected by the addition of modified lysozyme. The sample with the modified lysozyme was given the highest score for aroma. In comparison with the monomer, the modified lysozyme exhibited greater antibacterial effect, especially against Pseudomonas and Enterobacteriaceae. Microbial growth rates in the sample with modified lysozyme, packaged in an atmosphere with the highest content of CO2 (total plate count 4.59 log CFU/cm2; moulds and yeasts 2.17 log CFU/cm2) were lower than those observed in the sample without lysozyme packed under M1 and M3 (20−25% CO2). The use of an atmosphere with gas composition and modified lysozyme considerably extended the shelf life of pork. The combination of the atmosphere with the highest content of carbon dioxide (50% O2, 40% CO2, 10% N2) and modified lysozyme resulted in the best effect. This strategy extended the shelf-life by more than 20%, as compared with the control sample without lysozyme, packaged in an atmosphere of 50:40:10 O2:CO2:N2.
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Diken Gür S, Bakhshpour M, Bereli N, Denizli A. Antibacterial effect against both Gram-positive and Gram-negative bacteria via lysozyme imprinted cryogel membranes. JOURNAL OF BIOMATERIALS SCIENCE-POLYMER EDITION 2021; 32:1024-1039. [PMID: 33704023 DOI: 10.1080/09205063.2021.1892472] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The development of novel biocompatible and cost effective cryogel membrane which shows enhanced antimicrobial properties in order to use for several approaches such as wound dressing, scaffold or food packaging was aimed in this study. A super macro porous lysozyme imprinted cryogel membranes showing antibacterial effect against both Gram-positive and Gram-negative bacteria were prepared by using molecular imprinting technique. N-methacryloyl-(L)-histidine methyl ester (MAH) was used as the pseudo specific ligand and complexed with Cu++ in order to provide metal ion coordination between MAH and template molecule (lysozyme). Comparing the antibacterial activity of different lysozyme concentrations, cryogel membranes were prepared in three different concentrations. To synthesize Poly (hydroxyethyl methacrylate-N-methacryloyl-(L)-histidine methylester) P(HEMA-MAH) cryogel membrane, free radical polymerization initiated by N, N, N', N'-tetramethylene diamine (TEMED) and ammonium persulfate (APS) was carried out at -12 °C. The characterization of the lysozyme imprinted cryogel membrane was accomplished by using scanning electron microscopy (SEM), swelling degree measurements and Fourier transform infrared spectroscopy-attenuated total reflectance (FTIR-ATR) spectroscopy. The cytotoxicity test of produced membrane was performed by using mouse fibroblast cell line L929. The antibacterial activity of P(HEMA-MAH) lysozyme molecular imprinted [P(HEMA-MAH) Lyz-MIP] cryogel membranes against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) were determined by Kirby-Bauer membranes diffusion and viable cell counting methods. When the antibacterial effect of P(HEMA-MAH) Lyz-MIP cryogel membranes were evaluated, it was found that P(HEMA-MAH) Lyz-MIP cryogel membranes had stronger antibacterial effects against Gram-negative E. coli bacteria even in low lysozyme concentrations. In addition, 100% bacterial inhibition was detected for both of two bacteria at increasing lysozyme concentrations.
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Affiliation(s)
| | | | - Nilay Bereli
- Department of Chemistry, Hacettepe University, Ankara, Turkey
| | - Adil Denizli
- Department of Chemistry, Hacettepe University, Ankara, Turkey
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Sozbilen GS, Yemenicioğlu A. Antilisterial effects of lysozyme-nisin combination at temperature and pH ranges optimal for lysozyme activity: Test of key findings to inactivate Listeria in raw milk. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110447] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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6
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Kavur PB, Yemenicioğlu A. An innovative design and application of natural antimicrobial gelatin based filling to control risk of listeriosis from caramel apples. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105938] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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7
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Decontamination of seeds destined for edible sprout production from Listeria by using chitosan coating with synergetic lysozyme-nisin mixture. Carbohydr Polym 2020; 235:115968. [DOI: 10.1016/j.carbpol.2020.115968] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 02/06/2020] [Accepted: 02/07/2020] [Indexed: 11/17/2022]
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8
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Meral R, Alav A, Karakas C, Dertli E, Yilmaz MT, Ceylan Z. Effect of electrospun nisin and curcumin loaded nanomats on the microbial quality, hardness and sensory characteristics of rainbow trout fillet. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108292] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Khorsandi A, Eskandari MH, Aminlari M, Shekarforoush SS, Golmakani MT. Shelf-life extension of vacuum packed emulsion-type sausage using combination of natural antimicrobials. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.04.040] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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de Oliveira ACF, Neves ICO, Saraiva JAM, de Carvalho MFF, Batista GA, Veríssimo LAA, Resende JVD. Capture of lysozyme on macroporous cryogels by hydrophobic affinity chromatography. SEP SCI TECHNOL 2019. [DOI: 10.1080/01496395.2019.1617743] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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12
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Ananou S, Rivera S, Madrid MI, Maqueda M, Martínez-Bueno M, Valdivia E. Application of enterocin AS-48 as biopreservative in eggs and egg fractions: Synergism through lysozyme. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.018] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Bagheripoor N, Khoshgozaran-Abras S, Sohrabvandi S, Khorshidian N, Mortazavian AM, MollaKhalili N, Jazaeri S. Application of Active Edible Coatings to Improve the Shelf-life of Cheese. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.949] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Niloofar Bagheripoor
- Student Research Committee, Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | | | - Sara Sohrabvandi
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), School of Nutrition and Food Sciences, Semnan University of Medical Sciences
| | - Amir Mohammad Mortazavian
- Food Safety Research center, Shahid Beheshti University of Medical Sciences
- Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | - Neda MollaKhalili
- Student Research Committee, Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | - Sahar Jazaeri
- Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
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Rivas FP, Cayré ME, Campos CA, Castro MP. Natural and artificial casings as bacteriocin carriers for the biopreservation of meats products. J Food Saf 2017. [DOI: 10.1111/jfs.12419] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Franco Paolo Rivas
- Laboratorio de Microbiología de AlimentosUniversidad Nacional del Chaco AustralSáenz Peña Argentina
- Members of Consejo Nacional de Investigaciones Científicas y TécnicasBuenos Aires Argentina
| | - María Elisa Cayré
- Laboratorio de Microbiología de AlimentosUniversidad Nacional del Chaco AustralSáenz Peña Argentina
| | - Carmen A. Campos
- Members of Consejo Nacional de Investigaciones Científicas y TécnicasBuenos Aires Argentina
- Facultad de Ciencias Exactas y Naturales, Departamento de IndustriasUniversidad de Buenos AiresBuenos Aires Argentina
| | - Marcela P. Castro
- Laboratorio de Microbiología de AlimentosUniversidad Nacional del Chaco AustralSáenz Peña Argentina
- Members of Consejo Nacional de Investigaciones Científicas y TécnicasBuenos Aires Argentina
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15
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16
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Naderi N, House JD, Pouliot Y, Doyen A. Effects of High Hydrostatic Pressure Processing on Hen Egg Compounds and Egg Products. Compr Rev Food Sci Food Saf 2017; 16:707-720. [DOI: 10.1111/1541-4337.12273] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2017] [Revised: 05/10/2017] [Accepted: 05/17/2017] [Indexed: 11/29/2022]
Affiliation(s)
- Nassim Naderi
- Inst. of Nutrition and Functional Foods (INAF), Dept. of Food Science; Univ. Laval; Québec QC Canada G1V 0A6
- Dept. of Human Nutritional Sciences; Univ. of Manitoba; Winnipeg MB Canada R3T 2N2
| | - James D. House
- Inst. of Nutrition and Functional Foods (INAF), Dept. of Food Science; Univ. Laval; Québec QC Canada G1V 0A6
- Dept. of Human Nutritional Sciences; Univ. of Manitoba; Winnipeg MB Canada R3T 2N2
| | - Yves Pouliot
- Inst. of Nutrition and Functional Foods (INAF), Dept. of Food Science; Univ. Laval; Québec QC Canada G1V 0A6
| | - Alain Doyen
- Inst. of Nutrition and Functional Foods (INAF), Dept. of Food Science; Univ. Laval; Québec QC Canada G1V 0A6
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Batpho K, Boonsupthip W, Rachtanapun C. Antimicrobial activity of collagen casing impregnated with nisin against foodborne microorganisms associated with ready-to-eat sausage. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.10.053] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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Feng K, Wen P, Yang H, Li N, Lou WY, Zong MH, Wu H. Enhancement of the antimicrobial activity of cinnamon essential oil-loaded electrospun nanofilm by the incorporation of lysozyme. RSC Adv 2017. [DOI: 10.1039/c6ra25977d] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The antimicrobial activity of cinnamon essential oil-based electrospun nanofilm is enhanced by the combination of lysozyme.
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Affiliation(s)
- Kun Feng
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
| | - Peng Wen
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
| | - Huan Yang
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
| | - Ning Li
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
| | - Wen Y. Lou
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
| | - Min H. Zong
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
| | - Hong Wu
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
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Gorrasi G, Bugatti V, Tammaro L, Vertuccio L, Vigliotta G, Vittoria V. Active coating for storage of Mozzarella cheese packaged under thermal abuse. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.12.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Vasilopoulos C, De Vuyst L, Leroy F. Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies. Crit Rev Food Sci Nutr 2016; 55:1425-43. [PMID: 24915326 DOI: 10.1080/10408398.2012.695413] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Cooked hams have gained an important position within the delicatessen market. Nowadays, consumers not only demand superior sensory properties but also request low levels of sodium and fat and the absence of conventional chemicals and preservatives used for the increase of the technological yield and shelf-life of the products. As a result, products that apply strict quality certificates or ''clean'' labels become increasingly important. However, such cooked hams suffer from a limited shelf-life. Besides some physicochemical effects, this is mainly due to microbial impact, despite the application of modified-atmosphere-packaging and chilling. Microbial spoilage is mostly due to the metabolic manifestation of lactic acid bacteria and Brochothrix thermosphacta, although Enterobacteriaceae and yeasts may occur too. Several preservation strategies have been developed to prolong the shelf-life of such vulnerable cooked meat products by targeting the microbial communities, with different rates of success. Whereas high-pressure treatments do not always pose a straightforward solution, a promising strategy relates to the use of bioprotective cultures containing lactic acid bacteria. The latter consist of strains that are deliberately added to the ham to outcompete undesirable microorganisms. Spoilage problems seem, however, to be specific for each product and processing line, underlining the importance of tailor-made solutions.
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Affiliation(s)
- Charalampos Vasilopoulos
- a Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences , Vrije Universiteit Brussel , Pleinlaan 2, B-1050 , Brussels , Belgium
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21
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Effect of GTP-binding protein (YPT1 protein) on the enhanced yeast vacuolar activity. Mol Cell Biochem 2016; 414:179-86. [DOI: 10.1007/s11010-016-2670-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2015] [Accepted: 02/13/2016] [Indexed: 10/22/2022]
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22
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23
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Ahmadi S, Soleimanian-Zad S, Sheikh-Zeinoddin M. Effect of heat, nisin and ethylene diamine tetra-acetate treatments on shelf life extension of liquid whole egg. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.13003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shokouh Ahmadi
- Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Isfahan 84156-83111 Iran
| | - Sabihe Soleimanian-Zad
- Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Isfahan 84156-83111 Iran
| | - Mahmoud Sheikh-Zeinoddin
- Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Isfahan 84156-83111 Iran
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24
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Moreno O, Atarés L, Chiralt A. Effect of the incorporation of antimicrobial/antioxidant proteins on the properties of potato starch films. Carbohydr Polym 2015; 133:353-64. [DOI: 10.1016/j.carbpol.2015.07.047] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2015] [Revised: 07/07/2015] [Accepted: 07/11/2015] [Indexed: 01/06/2023]
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25
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Kameník J, Saláková A, Hulánková R, Borilova G. The effect of high pressure on the microbiological quality and other characteristics of cooked sausages packed in a modified atmosphere or vacuum. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.04.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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26
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Ercan D, Demirci A. Recent advances for the production and recovery methods of lysozyme. Crit Rev Biotechnol 2015; 36:1078-1088. [PMID: 26383819 DOI: 10.3109/07388551.2015.1084263] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Lysozyme is an antimicrobial peptide with a high enzymatic activity and positive charges. Therefore, it has applications in food and pharmaceutical industries as an antimicrobial agent. Lysozyme is ubiquitous in both animal and plant kingdoms. Currently, egg-white lysozyme is the most commercially available form of lysozyme. The main concerns of egg-white lysozyme are high recovery cost, low activity and most importantly the immunological problems to some people. Therefore, human lysozyme production has gained importance in recent years. Scientists have developed transgenic plants, animals and microorganisms that can produce human lysozyme. Out of these, microbial production has advantages for commercial productions, because high production levels are achievable in a relatively short time. It has been reported that fermentation parameters, such as pH, temperature, aeration, are key factors to increase the effectiveness of the human lysozyme production. Moreover, purification of the lysozyme from the fermentation broth needs to be optimized for the economical production. In conclusion, this review paper covers the mechanism of lysozyme, its sources, production methods and recovery of lysozyme.
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Affiliation(s)
- Duygu Ercan
- a Department of Agricultural and Biological Engineering , The Pennsylvania State University, University Park , Pennsylvania , USA and
| | - Ali Demirci
- a Department of Agricultural and Biological Engineering , The Pennsylvania State University, University Park , Pennsylvania , USA and.,b The Huck Institutes of Life Sciences, The Pennsylvania State University, University Park , Pennsylvania , USA
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27
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Enhanced human lysozyme production by Kluyveromyces lactis K7 in biofilm reactor coupled with online recovery system. Biochem Eng J 2015. [DOI: 10.1016/j.bej.2015.02.032] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Tolerance of Salmonella enterica serovar Typhimurium to nisin combined with EDTA is accompanied by changes in cellular composition. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.12.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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29
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Kaewprachu P, Osako K, Benjakul S, Rawdkuen S. Quality attributes of minced pork wrapped with catechin–lysozyme incorporated gelatin film. Food Packag Shelf Life 2015. [DOI: 10.1016/j.fpsl.2014.11.002] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Liburdi K, Benucci I, Esti M. Lysozyme in Wine: An Overview of Current and Future Applications. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12102] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- K. Liburdi
- Dept. for Innovation in Biological; Agro-food Food and Forest systems Systems (DIBAF); Univ. of Tuscia; via S. Camillo de Lellis 01100 Viterbo Italy
| | - I. Benucci
- Dept. for Innovation in Biological; Agro-food Food and Forest systems Systems (DIBAF); Univ. of Tuscia; via S. Camillo de Lellis 01100 Viterbo Italy
| | - M. Esti
- Dept. for Innovation in Biological; Agro-food Food and Forest systems Systems (DIBAF); Univ. of Tuscia; via S. Camillo de Lellis 01100 Viterbo Italy
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31
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Khare AK, Biswas AK, Sahoo J. Comparison study of chitosan, EDTA, eugenol and peppermint oil for antioxidant and antimicrobial potentials in chicken noodles and their effect on colour and oxidative stability at ambient temperature storage. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.08.024] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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33
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Muriel-Galet V, Talbert JN, Hernandez-Munoz P, Gavara R, Goddard JM. Covalent immobilization of lysozyme on ethylene vinyl alcohol films for nonmigrating antimicrobial packaging applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:6720-6727. [PMID: 23815412 DOI: 10.1021/jf401818u] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The objective of this study was to develop a new antimicrobial film, in which lysozyme was covalently attached onto two different ethylene vinyl alcohol copolymers (EVOH 29 and EVOH 44). The EVOH surface was modified with UV irradiation treatment to generate carboxylic acid groups, and lysozyme was covalently attached to the functionalized polymer surface. Surface characterization of control and modified films was performed using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) and dye assay. The value of protein loading after attachment on the surface was 8.49 μg protein/cm(2) and 5.74 μg protein/cm(2) for EVOH 29 and EVOH 44, respectively, after 10 min UV irradiation and bioconjugation. The efficacy of the EVOH-lysozyme films was assessed using Micrococcus lysodeikticus. The antimicrobial activity of the films was tested against Listeria monocytogenes and was similar to an equivalent amount of free enzyme. The reduction was 1.08 log for EVOH 29-lysozyme, 0.95 log for EVOH 44-lysozyme, and 1.34 log for free lysozyme. This work confirmed the successful use of lysozyme immobilization on the EVOH surface for antimicrobial packaging.
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Affiliation(s)
- V Muriel-Galet
- Packaging Lab, Instituo de Agroquímica y Tecnología de los Alimentos, CSIC, Avenida Agustín Escardino 7, 46980 Paterna, Spain
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Davidson PM, Critzer FJ, Taylor TM. Naturally Occurring Antimicrobials for Minimally Processed Foods. Annu Rev Food Sci Technol 2013; 4:163-90. [DOI: 10.1146/annurev-food-030212-182535] [Citation(s) in RCA: 107] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- P. Michael Davidson
- Department of Food Science & Technology, University of Tennessee, Knoxville, Tennessee 37996-4591; ,
| | - Faith J. Critzer
- Department of Food Science & Technology, University of Tennessee, Knoxville, Tennessee 37996-4591; ,
| | - T. Matthew Taylor
- Department of Animal Science, Texas A&M University, College Station, Texas 77843;
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Cegielska-Radziejewska R, Szablewski T. Effect of modified lysozyme on the microflora and sensory attributes of ground pork. J Food Prot 2013; 76:338-42. [PMID: 23433385 DOI: 10.4315/0362-028x.jfp-12-075] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of lysozyme monomer and thermochemically modified lysozyme on the microflora and sensory attributes of heated and unheated ground pork were investigated in this study. The dimer and trimer fractions of the modified lysozyme were 36.1 and 33.5%, respectively. The modified lysozyme exhibited higher hydrophobicity (40,600 U/mg of protein) and lower enzymatic activity (1,020 U/mg of protein) than the hydrophobicity (890 U/mg of protein) and activity (17,950 U/mg of protein) of the lysozyme monomer. Portions of ground pork (150 g) without lysozyme or supplemented with 5 mg/g lysozyme or modified lysozyme and either not heated or heated at 60°C for 10 min were stored at 4 ± 1°C and sampled at various times between 1 and 144 h. Meat color was not affected by either additive. After storage for 72 h, the mean odor score for meat supplemented with modified lysozyme and heated decreased from 5.0 at 1 h to 4.1, while the scores for all the other preparations were ≤3.2. After 144 h, the counts of Pseudomonas and Enterobacteriaceae in meat that was supplemented with modified lysozyme and not heated were, respectively, 1.1 and 0.9 log less than in the controls, and the numbers in such meat that was heated were, respectively, 1.2 and 2.4 log less than the numbers in the controls. The counts in meat supplemented with lysozyme and the controls were comparable. Heat treatment increased the bacteriostatic effect of modified lysozyme on gram-negative bacteria.
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36
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Barbiroli A, Bonomi F, Capretti G, Iametti S, Manzoni M, Piergiovanni L, Rollini M. Antimicrobial activity of lysozyme and lactoferrin incorporated in cellulose-based food packaging. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.01.046] [Citation(s) in RCA: 123] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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La Storia A, Mauriello G, Villani F, Ercolini D. Coating-Activation and Antimicrobial Efficacy of Different Polyethylene Films with a Nisin-Based Solution. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0902-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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38
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Antibacterial potential of Enterococcus faecium strains isolated from ewes’ milk and cheese. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.12.005] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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39
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Pereira de Abreu DA, Cruz JM, Paseiro Losada P. Active and Intelligent Packaging for the Food Industry. FOOD REVIEWS INTERNATIONAL 2012. [DOI: 10.1080/87559129.2011.595022] [Citation(s) in RCA: 104] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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40
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Prevention of spoilage by enterocin AS-48 combined with chemical preservatives, under vacuum, or modified atmosphere in a cooked ham model. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.08.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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41
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Moon SH, Paik HD, White S, Daraba A, Mendonca AF, Ahn DU. Influence of nisin and selected meat additives on the antimicrobial effect of ovotransferrin against Listeria monocytogenes. Poult Sci 2011; 90:2584-91. [PMID: 22010245 DOI: 10.3382/ps.2010-01275] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Affiliation(s)
- S H Moon
- Division of Animal Life Science, Konkuk University, Seoul, South Korea
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42
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Ntzimani A, Giatrakou V, Savvaidis I. Combined natural antimicrobial treatments on a ready-to-eat poultry product stored at 4 and 8°C. Poult Sci 2011; 90:880-8. [DOI: 10.3382/ps.2010-00816] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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43
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Mastromatteo M, Lucera A, Sinigaglia M, Corbo MR. Use of lysozyme, nisin, and EDTA combined treatments for maintaining quality of packed ostrich patties. J Food Sci 2010; 75:M178-86. [PMID: 20492308 DOI: 10.1111/j.1750-3841.2010.01556.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
UNLABELLED The antimicrobial effectiveness of lysozyme, nisin, and ethylene diamine tetraacetic acid (EDTA) combination treatments (Mix(1): 250 ppm lysozyme, 250 ppm nisin, 5 mM EDTA; Mix(2): 500 ppm lysozyme, 500 ppm nisin, 5 mM EDTA) on bacterial growth of ostrich patties packaged in air, vacuum, and 2 different modified atmospheres (MAP(1): 80% O(2), 20% CO(2); MAP(2): 5% O(2), 30% CO(2), 65% N(2)) was evaluated. Moreover, the lipid oxidation was evaluated as well as color and sensory characteristics. The growth of total viable counts and lactic acid bacteria were strongly inhibited by the antimicrobial treatments in all the running time (Inhibition Index >97%) whereas for Enterobacteriaceae and Pseudomonas spp. lower inhibition indices from 12% to about 28% were observed. The lipid oxidation was more pronounced in the control respect to the treated meat patties. Moreover, the mixture at low concentration of lysozyme and nisin showed the best antioxidative effect. High concentrations of lysozyme and nisin showed the greatest color loss. Also, off-odors for the untreated patties developed faster than the treated samples. PRACTICAL APPLICATION Great interest is developing in food bio-preservation, because of the ever-increasing needs to protect consumers' health and to valorize the naturalness and safety of food products.
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Affiliation(s)
- Marianna Mastromatteo
- Dept. of Food Science, Faculty of Agricultural Science, Foggia Univ., Via Napoli 25, 71100, Foggia, Italy
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44
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Cegielska-Radziejewska R, Lesnierowski G, Szablewski T, Kijowski J. Physico-chemical properties and antibacterial activity of modified egg white—lysozyme. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1347-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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45
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Ruiz A, Williams S, Djeri N, Hinton A, Rodrick G. Nisin affects the growth ofListeria monocytogenes on ready-to-eat turkey ham stored at four degrees Celsius for sixty-three days. Poult Sci 2010; 89:353-8. [DOI: 10.3382/ps.2008-00503] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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46
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Cai J, Yang J, Wang C, Hu Y, Lin J, Fan L. Structural characterization and antimicrobial activity of chitosan (CS-40)/nisin complexes. J Appl Polym Sci 2010. [DOI: 10.1002/app.31936] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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47
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Combined natural antimicrobial treatments (EDTA, lysozyme, rosemary and oregano oil) on semi cooked coated chicken meat stored in vacuum packages at 4°C: Microbiological and sensory evaluation. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.09.004] [Citation(s) in RCA: 91] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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48
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Perspectives for the Active Packaging of Meat Products. ACTA ACUST UNITED AC 2009. [DOI: 10.1201/9781420017311.ch18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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49
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Abstract
This study explains how active coating can serve to prolong the shelf life of Fior di latte cheese. The active coating was prepared by dissolving, in two sodium alginic acid solutions (5 and 8% w/v), different concentrations of lysozyme (0·25, 0·50 and 1·00 mg ml−1)+50 mmof Ethylene-Diamine Tetraacetic Acid (EDTA). Samples of Fior di latte cheese packaged in brine and active brine (lysozyme+EDTA, at the above concentrations) were also used as controls. The quality decay of the Fior di latte cheese stored at 10°C was assessed by monitoring the viable cell concentration of the main spoilage microorganism, as well as its sensory quality (i.e., external appearance, consistency, colour and flavour). The concentration of rod-or coccus-shaped Lactic Acid Bacteria (LAB) was also monitored to assess the effect of the proposed packaging strategies on the flora type of Fior di latte cheese. The results show that an increase in the shelf life equal to 104% was recorded for the coated samples, compared with controls packaged in brine without active compounds. This shelf life increase is slightly lower than that recorded with samples packaged in the active brine (151%), as a result of a more pronounced microbial proliferation; however, the coating could be a better packaging solution for the reduced weight of tray.
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50
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