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Yousefi M, Nematollahi A, Shadnoush M, Mortazavian AM, Khorshidian N. Antimicrobial Activity of Films and Coatings Containing Lactoperoxidase System: A Review. Front Nutr 2022; 9:828065. [PMID: 35308287 PMCID: PMC8931696 DOI: 10.3389/fnut.2022.828065] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Accepted: 01/31/2022] [Indexed: 11/13/2022] Open
Abstract
The production of safe and healthy foodstuffs is considered as one of the most important challenges in the food industry, and achieving this important goal is impossible without using various processes and preservatives. However, recently, there has been a growing concern about the use of chemical preservatives and attention has been focused on minimal process and/or free of chemical preservatives in food products. Therefore, researchers and food manufacturers have been induced to utilize natural-based preservatives such as antimicrobial enzymes in their production. Lactoperoxidase, as an example of antimicrobial enzymes, is the second most abundant natural enzyme in the milk and due to its wide range of antibacterial activities, it could be potentially applied as a natural preservative in various food products. On the other hand, due to the diffusion of lactoperoxidase into the whole food matrix and its interaction and/or neutralization with food components, the direct use of lactoperoxidase in food can sometimes be restricted. In this regard, lactoperoxidase can be used as a part of packaging material, especially edible and coating, to keep its antimicrobial properties to extend food shelf-life and food safety maintenance. Therefore, this study aims to review various antimicrobial enzymes and introduce lactoperoxidase as a natural antimicrobial enzyme, its antimicrobial properties, and its functionality in combination with an edible film to extend the shelf-life of food products.
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Affiliation(s)
- Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran
| | - Mahdi Shadnoush
- Department of Clinical Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amir M. Mortazavian
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nasim Khorshidian
- Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- *Correspondence: Nasim Khorshidian
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2
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Chaijan S, Panpipat W, Panya A, Cheong LZ, Chaijan M. Preservation of chilled Asian sea bass (Lates calcarifer) steak by whey protein isolate coating containing polyphenol extract from ginger, lemongrass, or green tea. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107400] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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NAKILCIOğLU-TAş E, ÖTLEş S. Kinetics of colour and texture changes of button mushrooms (Agaricus bisporus) coated with chitosan during storage at low temperature. AN ACAD BRAS CIENC 2020; 92:e20181387. [PMID: 32556048 DOI: 10.1590/0001-3765202020181387] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Accepted: 07/18/2019] [Indexed: 01/02/2023] Open
Abstract
Kinetics of color and texture changes in coated button mushrooms were investigated as a function of coating agent's rate (1%, 2% and 3% w/v chitosan). The inner and outer surface colours of mushrooms in terms of CIELAB parameters L*, a*, b*, C*, ° h, ∆E, and Browning Index (BI), and their textural properties in terms of firmness were evaluated. The color values on both sides of the mushrooms except for L* values increased and their firmness decreased with the coating treatment. The color changes of the inner and outer surface of mushrooms and their texture changes followed zero-order reaction models with higher R2 (0.9987-0.9999) and lower RMSE (4.8448 x 10-5-1.6690) and χ2 values (3.9120 x 10-9-4.6425). The 2% chitosan solution was determined to be the most effective coating agent among the coating agents used to extend the post-harvest shelf life by optimally preserving the color parameters of the mushrooms together with their texture properties.
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Affiliation(s)
- Emine NAKILCIOğLU-TAş
- Ege University, Department of Food Engineering, Faculty of Engineering, 35040 Izmir, Turkey
| | - Semih ÖTLEş
- Ege University, Department of Food Engineering, Faculty of Engineering, 35040 Izmir, Turkey
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Pop OL, Pop CR, Dufrechou M, Vodnar DC, Socaci SA, Dulf FV, Minervini F, Suharoschi R. Edible Films and Coatings Functionalization by Probiotic Incorporation: A Review. Polymers (Basel) 2019; 12:E12. [PMID: 31861657 PMCID: PMC7022843 DOI: 10.3390/polym12010012] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 12/15/2019] [Accepted: 12/17/2019] [Indexed: 12/15/2022] Open
Abstract
Edible coatings and films represent an alternative packaging system characterized by being more environment- and customer-friendly than conventional systems of food protection. Research on edible coatings requires multidisciplinary efforts by food engineers, biopolymer specialists and biotechnologists. Entrapment of probiotic cells in edible films or coatings is a favorable approach that may overcome the limitations linked with the use of bioactive compounds in or on food products. The recognition of several health advantages associated with probiotics ingestion is worldwide accepted and well documented. Nevertheless, due to the low stability of probiotics in the food processing steps, in the food matrices and in the gastrointestinal tract, this kind of encapsulation is of high relevance. The development of new and functional edible packaging may lead to new functional foods. This review will focus on edible coatings and films containing probiotic cells (obtaining techniques, materials, characteristics, and applications) and the innovative entrapment techniques use to obtained such packaging.
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Affiliation(s)
- Oana L. Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania (C.R.P.); (D.C.V.); (S.A.S.)
| | - Carmen R. Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania (C.R.P.); (D.C.V.); (S.A.S.)
| | - Marie Dufrechou
- USC 1422 GRAPPE, INRA, Ecole Supérieur d’Agriculture, SFR 4207 QUASAV, 55 rue Rabelais, BP 30748, 4900 Agnes Cedex 01, France;
| | - Dan C. Vodnar
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania (C.R.P.); (D.C.V.); (S.A.S.)
| | - Sonia A. Socaci
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania (C.R.P.); (D.C.V.); (S.A.S.)
| | - Francisc V. Dulf
- Department of Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania;
| | - Fabio Minervini
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70121 Bari, Italy
| | - Ramona Suharoschi
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania (C.R.P.); (D.C.V.); (S.A.S.)
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Tomat D, Soazo M, Verdini R, Casabonne C, Aquili V, Balagué C, Quiberoni A. Evaluation of an WPC edible film added with a cocktail of six lytic phages against foodborne pathogens such as enteropathogenic and Shigatoxigenic Escherichia coli. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108316] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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6
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Bugnicourt E, Brzoska N, Kucukpinar E, Philippe S, Forlin E, Bianchin A, Schmid M. Dispersion and Performance of a Nanoclay/Whey Protein Isolate Coating upon its Upscaling as a Novel Ready-to-Use Formulation for Packaging Converters. Polymers (Basel) 2019; 11:E1410. [PMID: 31466245 PMCID: PMC6780576 DOI: 10.3390/polym11091410] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 08/23/2019] [Accepted: 08/23/2019] [Indexed: 11/25/2022] Open
Abstract
Studies on composition optimisation showed that the mixing of nanoclays to whey protein-isolate (WPI)-based coating formulations offers an effective strategy to reduce the oxygen permeability of coated polymer films. The scaling up of the various processing stages of these formulations was undertaken to prove their industrial feasibility. The aim was to investigate the effect of various preparation methods at different production scales (pilot- and semi-industrial scale) on the barrier performance and morphological properties of the applied nanocomposites. A nano-enhanced composition was converted into a so-called "ready-to-use" formulation by means of a solid-state pre-dispersion process using ball-milling. The process yielded a nearly dust-free, free-flowing powder containing agglomerated particles, which can easily be mixed with water. The preparation of a coating formulation using the ready-to-use granules and its upscaling for roll-to-roll converting at pilot- and semi-industrial scale was also successfully implemented. The effects of both the production at various scales and ultrasound treatment on the morphology and barrier performance of the nanocomposites were characterized by transmission electron microscopy, scanning electron microscopy, as well as oxygen permeability measurements. Results have shown that the addition of nanoclays to WPI-based coating formulations ultimately led to significantly reduced oxygen permeabilities to 0.59 cm3, 100 µm·m-2·d-1·bar-1 (barrier improvement factor, BIF of 5.4) and 0.62 cm3, 100 µm·m-2·d-1·bar-1 (BIF of 5.1) in cases of pilot- and semi-industrial-processed coatings, respectively, compared to a reference without nanoclay. In both cases, a similar degree of nanoparticle orientation was achieved. It was concluded that the solid state pre-dispersion of the nanoplatelets during the production of the ready-to-use formulation is the predominant process determining the ultimate degree of nanoparticle orientation and dispersion state.
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Affiliation(s)
- Elodie Bugnicourt
- IRIS Technology Solutions S.L., Parc Mediterrani de la Tecnologia, 08860 Barcelona, Spain.
| | - Nicola Brzoska
- Fraunhofer-Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany
| | - Esra Kucukpinar
- Fraunhofer-Institute for Process Engineering and Packaging IVV, 85354 Freising, Germany
| | - Severine Philippe
- Visum, NexusUCD, University College Dublin, D04 V1W8 Dublin, Ireland
| | - Enrico Forlin
- MBN Nanomaterialia S.p.A., 31050 Vascon di Carbonera (TV), Italy
| | - Alvise Bianchin
- MBN Nanomaterialia S.p.A., 31050 Vascon di Carbonera (TV), Italy
| | - Markus Schmid
- Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
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Gokoglu N. Novel natural food preservatives and applications in seafood preservation: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2068-2077. [PMID: 30318589 DOI: 10.1002/jsfa.9416] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 09/26/2018] [Accepted: 10/10/2018] [Indexed: 05/09/2023]
Abstract
Food preservative additives are natural or synthetic substances which delay degradation in foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of synthetic additives in food was more common. However, synthetic additives have not been widely accepted by consumers in recent years due to their assumed adverse effects on their health. Therefore, the tendency of consumers to natural additives is increasing day-by-day. Seafood is an easily perishable food due to its chemical composition. Immediately after harvest, changes in odor, taste, and texture in fishery products can be noticed. For this reason, measures to protect the product must be taken immediately after harvest or catching. Various preservation methods have been developed. In addition to various technological methods, preservative additives are used in fresh or processed seafood as well as in other foods. This review focuses on novel natural preservatives from different sources such as plants, bacteria, fungi, animals and algae, and their use in seafood to protect quality and prolong shelf life. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Nalan Gokoglu
- Department of Fish Processing Technology, Fisheries Faculty, Akdeniz University, Antalya, Turkey
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8
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Farshidi M, Yousefi M, Ehsani A. The combined effects of lactoperoxidase system and whey protein coating on microbial, chemical, textural, and sensory quality of shrimp ( Penaeus merguiensis) during cold storage (4 ± 1°C). Food Sci Nutr 2018; 6:1378-1386. [PMID: 30258579 PMCID: PMC6145278 DOI: 10.1002/fsn3.669] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Revised: 03/30/2018] [Accepted: 04/08/2018] [Indexed: 11/25/2022] Open
Abstract
Growth and reproduction of gram-negative bacteria has a pivotal role in spoilage of seafood products. In order to identify the effect of lactoperoxidase system (LPOS), an antimicrobial activity was added to whey protein solution at the levels of 0 (control group), 1.25%, 2.5%, 5%, and 7.5%. Then, the shrimp samples were coated with immersion method and stored in the refrigerator for 16 days. In this period, the microbial tests of psychrotrophic bacteria, mesophilic bacteria, Pseudomonas fluorescens, Pseudomonas spp., and Shewanella putrefaciens, chemical tests of total volatile basic nitrogen, thiobarbituric acid, and pH, and sensory evaluation were carried out on the days of 0, 4, 8, 12, and 16. Adding LPOS in the coating resulted in a decrease in the total specific spoilage organisms and TVB-N. There was no significant effect for the TBA test. The levels of LPOS showed a positive correlation with the acceptable measurement in the sensory evaluation.
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Affiliation(s)
- Maryam Farshidi
- Faculty of Nutrition and Food SciencesDepartment of Food Science and TechnologyTabriz University of Medical SciencesTabrizIran
| | - Mohammad Yousefi
- Faculty of Nutrition and Food SciencesDepartment of Food Science and TechnologyTabriz University of Medical SciencesTabrizIran
| | - Ali Ehsani
- Faculty of Nutrition and Food SciencesDepartment of Food Science and TechnologyTabriz University of Medical SciencesTabrizIran
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9
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Molayi R, Ehsani A, Yousefi M. The antibacterial effect of whey protein-alginate coating incorporated with the lactoperoxidase system on chicken thigh meat. Food Sci Nutr 2018; 6:878-883. [PMID: 29983950 PMCID: PMC6021703 DOI: 10.1002/fsn3.634] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2018] [Revised: 02/19/2018] [Accepted: 02/22/2018] [Indexed: 11/25/2022] Open
Abstract
Nowadays, the environmental problems due to the use of synthetic films and packages have caused the production of natural edible coatings or films. The aim of this study was to produce an edible whey protein-alginate coating with different concentrations of lactoperoxidase system to control the microbial load and increase the shelf life of chicken thigh meat stored in refrigerated condition (4 ± 1°C). So, after the provision of the alginate-whey protein coating incorporated with the lactoperoxidase system (at concentrations of 2%, 4%, and 6% in alginate-whey protein solution), microbial experiments were conducted for the period of 8 days. Three batches of organisms, including total aerobic mesophilic bacteria, Enterobacteriaceae, and Pseudomonas aeruginosa in samples, were tested by culturing in appropriate conditions. Results indicated that the coating had a substantial inhibitory effect on all lots. Also, the antimicrobial activity of coating increased with increase in lactoperoxidase system concentration in alginate-whey protein coating.
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Affiliation(s)
- Roghayeh Molayi
- Department of NutritionFaculty of Nutrition and Food ScienceTabriz University of Medical SciencesTabrizIran
| | - Ali Ehsani
- Department of Food Science and TechnologyFaculty of Nutrition and Food ScienceTabriz University of Medical SciencesTabrizIran
| | - Mohammad Yousefi
- Department of Food Science and TechnologyFaculty of Nutrition and Food ScienceTalented Students CenterStudent Research CommitteeTabriz University of Medical SciencesTabrizIran
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10
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Edible films and coatings in seafood preservation: A review. Food Chem 2018; 240:505-513. [DOI: 10.1016/j.foodchem.2017.07.034] [Citation(s) in RCA: 283] [Impact Index Per Article: 47.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2017] [Revised: 06/29/2017] [Accepted: 07/10/2017] [Indexed: 11/20/2022]
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11
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Yousefi M, Farshidi M, Ehsani A. Effects of lactoperoxidase system-alginate coating on chemical, microbial, and sensory properties of chicken breast fillets during cold storage. J Food Saf 2018. [DOI: 10.1111/jfs.12449] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mohammad Yousefi
- Talented Students Center, Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Science; Tabriz University of Medical Sciences; Tabriz Iran
| | - Maryam Farshidi
- Department of Food Science and Technology, Faculty of Nutrition and Food Science; Tabriz University of Medical Sciences; Tabriz Iran
| | - Ali Ehsani
- Department of Food Science and Technology, Faculty of Nutrition and Food Science; Tabriz University of Medical Sciences; Tabriz Iran
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12
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Sharifi F, Khanzadi S, Hashemi M, Azizzadeh M. Control of Listeria Monocytogenes and Escherichia coli O157:H7 Inoculated on Fish Fillets Using Alginate Coating Containing Lactoperoxidase System and Zataria multiflora Boiss Essential Oil. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1375057] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Fateme Sharifi
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Saeid Khanzadi
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mohammad Hashemi
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Mohammad Azizzadeh
- Department of Clinical Sciences, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
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Rostami H, Abbaszadeh S, Shokri S. Combined effects of lactoperoxidase system-whey protein coating and modified atmosphere packaging on the microbiological, chemical and sensory attributes of Pike-Perch fillets. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3243-3250. [PMID: 28974809 PMCID: PMC5602987 DOI: 10.1007/s13197-017-2767-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 07/18/2017] [Indexed: 10/19/2022]
Abstract
The present study aimed to evaluate the efficacy of lactoperoxidase system-whey protein coating and modified atmosphere packaging (60% CO2, 30% N2, 10% O2) combination (LPOS + WPS + MAP) on the microbiological, chemical and sensory specifications of Pike-Perch (Sander Lucioperca, Linnaeus 1758) fillets. The highest bacterial count was observed in the fish fillets packaged with whey protein coating solutions (WPS) in compare with the other groups. Combination of WPS + LPOS and MAP packaging could significantly inhibit bacterial growth. Total volatile basic nitrogen (TVB-N), as a quality index of flesh, had strong correlation (r = 0.98-0.99) with microbial load, so that the highest and the lowest TVB-N values were observed in WPS and WPS + LPOS + MAP batches, respectively. Assessments of thiobarbituric acid reactive substances index showed that incorporation of LPOS with WPS or MAP did not have remarkable effect on lipid oxidation, but combined effect of MAP and WPS + LPOS on reducing fat oxidation was significant. The pH values in WPS + LPOS, WPS + MAP and WPS + LPOS + MAP were significantly lower than WPS. Sensory evaluations indicated that LPOS + WPS + MAP kept Pike-Perch fillets at high sensory acceptability for at least 16 days in refrigerated temperature. In conclusion, combination of MAP and WPS + LPOS showed synergistic effects on shelf-life extension of Pike-Perch fillets under refrigerated storage.
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Affiliation(s)
- Hosein Rostami
- Health Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Sepideh Abbaszadeh
- Health Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Sajad Shokri
- Department of Food Hygiene and Control, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
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Aloui H, Khwaldia K. Natural Antimicrobial Edible Coatings for Microbial Safety and Food Quality Enhancement. Compr Rev Food Sci Food Saf 2016; 15:1080-1103. [DOI: 10.1111/1541-4337.12226] [Citation(s) in RCA: 100] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2016] [Revised: 07/27/2016] [Accepted: 08/04/2016] [Indexed: 12/20/2022]
Affiliation(s)
- Hajer Aloui
- Laboratoire des Substances Naturelles (LSN, LR10 INRAP02), Inst. Natl. de Recherche et d'Analyse Physico-chimique (INRAP); Pôle Technologique de Sidi Thabet; 2020 Sidi Thabet Tunisia
| | - Khaoula Khwaldia
- Laboratoire des Substances Naturelles (LSN, LR10 INRAP02), Inst. Natl. de Recherche et d'Analyse Physico-chimique (INRAP); Pôle Technologique de Sidi Thabet; 2020 Sidi Thabet Tunisia
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15
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Zink J, Wyrobnik T, Prinz T, Schmid M. Physical, Chemical and Biochemical Modifications of Protein-Based Films and Coatings: An Extensive Review. Int J Mol Sci 2016; 17:E1376. [PMID: 27563881 PMCID: PMC5037656 DOI: 10.3390/ijms17091376] [Citation(s) in RCA: 119] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2016] [Revised: 07/17/2016] [Accepted: 08/15/2016] [Indexed: 12/03/2022] Open
Abstract
Protein-based films and coatings are an interesting alternative to traditional petroleum-based materials. However, their mechanical and barrier properties need to be enhanced in order to match those of the latter. Physical, chemical, and biochemical methods can be used for this purpose. The aim of this article is to provide an overview of the effects of various treatments on whey, soy, and wheat gluten protein-based films and coatings. These three protein sources have been chosen since they are among the most abundantly used and are well described in the literature. Similar behavior might be expected for other protein sources. Most of the modifications are still not fully understood at a fundamental level, but all the methods discussed change the properties of the proteins and resulting products. Mastering these modifications is an important step towards the industrial implementation of protein-based films.
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Affiliation(s)
- Joël Zink
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Tom Wyrobnik
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Tobias Prinz
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
| | - Markus Schmid
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Strasse 35, Freising 85354, Germany.
- Chair of Food Packaging Technology, Technische Universität München, Weihenstephaner Steig 22, Freising 85354, Germany.
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Jasour MS, Ehsani A, Mehryar L, Naghibi SS. Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1373-8. [PMID: 25060563 DOI: 10.1002/jsfa.6838] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2014] [Revised: 07/17/2014] [Accepted: 07/18/2014] [Indexed: 05/09/2023]
Abstract
BACKGROUND As a result of consumers' concerns about chemicals there is a particular interest in the food industry to use natural bio-preservatives such as antimicrobial enzymes for antimicrobial packaging. Based on the antimicrobial activity of the lactoperoxidase system (LPOS), the present study evaluated the coating effect of LPOS incorporated into chitosan solution (CH) on the quality and shelf life extension of rainbow trout during refrigerated storage (4 ± 1 °C), for a period of 16 days. RESULTS The results indicated that samples of the CH+LPOS group had significantly lower numbers of Shewanella putrefaciens, Pseudomonas fluorescens, and psychrotrophic and mesophilic bacteria than did the CH and control group during the entire storage period. Total volatile basic nitrogen (TVB-N) levels for the CH+LPOS samples (22.07 mg 100 g(-1)) did not exceed the limit of consumption (30-35 mg N 100 g(-1)), while the CH (31.03 mg 100 g(-1) ) and control groups (37.78 mg 100 g(-1) ) reached this level at days 12 and 16, respectively. Thiobarbituric acid values of the CH and CH+LPOS samples, ranged between 0.49 and 0.51 on day 0 and 4.59-4.66 mg kg(-1) on day 16, were significantly lower (P < 0.05) than the corresponding values of the control samples (0.47 on day 0 to 4.78 mg kg(-1) on day 16 of storage) during the chilled storage period. CONCLUSION The coating treatments (CH and CH+LPOS) extended the shelf life of trout fillets by at least 4 days as compared to the control samples, so that they showed moderate to high acceptability in all investigated sensory attributes even on the 16th day of storage.
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17
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Shokri S, Ehsani A, Jasour MS. Efficacy of Lactoperoxidase System-Whey Protein Coating on Shelf-life Extension of Rainbow Trout Fillets During Cold Storage(4 °C). FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1378-7] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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18
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Moditsi M, Lazaridou A, Moschakis T, Biliaderis CG. Modifying the physical properties of dairy protein films for controlled release of antifungal agents. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.01.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Sánchez-Ortega I, García-Almendárez BE, Santos-López EM, Amaro-Reyes A, Barboza-Corona JE, Regalado C. Antimicrobial edible films and coatings for meat and meat products preservation. ScientificWorldJournal 2014; 2014:248935. [PMID: 25050387 PMCID: PMC4094707 DOI: 10.1155/2014/248935] [Citation(s) in RCA: 105] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2014] [Revised: 05/26/2014] [Accepted: 06/04/2014] [Indexed: 11/18/2022] Open
Abstract
Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality food with an extended shelf life without chemical additives. Edible films and coatings (EFC) added with natural antimicrobials are a promising preservation technology for raw and processed meats because they provide good barrier against spoilage and pathogenic microorganisms. This review gathers updated research reported over the last ten years related to antimicrobial EFC applied to meat and meat products. In addition, the films gas barrier properties contribute to extended shelf life because physicochemical changes, such as color, texture, and moisture, may be significantly minimized. The effectiveness showed by different types of antimicrobial EFC depends on meat source, polymer used, film barrier properties, target microorganism, antimicrobial substance properties, and storage conditions. The perspective of this technology includes tailoring of coating procedures to meet industry requirements and shelf life increase of meat and meat products to ensure quality and safety without changes in sensory characteristics.
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Affiliation(s)
- Irais Sánchez-Ortega
- DIPA, PROPAC, Facultad de Química, Universidad Autónoma de Querétaro, 76010 Querétaro, QRO, Mexico
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Ciudad del Conocimiento, Carr. Pachuca-Tulancingo Km 4.5 Col Carboneras, 42184 Mineral de la Reforma, HGO, Mexico
| | | | - Eva María Santos-López
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado de Hidalgo, Ciudad del Conocimiento, Carr. Pachuca-Tulancingo Km 4.5 Col Carboneras, 42184 Mineral de la Reforma, HGO, Mexico
| | - Aldo Amaro-Reyes
- DIPA, PROPAC, Facultad de Química, Universidad Autónoma de Querétaro, 76010 Querétaro, QRO, Mexico
| | - J. Eleazar Barboza-Corona
- División Ciencias de la Vida, Universidad de Guanajuato, Campus Irapuato-Salamanca, 36500 Irapuato, GTO, Mexico
| | - Carlos Regalado
- DIPA, PROPAC, Facultad de Química, Universidad Autónoma de Querétaro, 76010 Querétaro, QRO, Mexico
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Combined effect of high pressure treatments and the lactoperoxidase system on the inactivation of Listeria monocytogenes in cold-smoked salmon. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.03.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Tammineni N, Ünlü G, Min SC. Development of antimicrobial potato peel waste-based edible films with oregano essential oil to inhibitListeria monocytogeneson cold-smoked salmon. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03156.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Nageshwar Tammineni
- School of Food Science; University of Idaho; 606 Rayburn Street; Moscow; ID; 83844-2312; USA
| | - Gülhan Ünlü
- School of Food Science; University of Idaho; 606 Rayburn Street; Moscow; ID; 83844-2312; USA
| | - Sea C. Min
- Department of Food Science and Technology; Seoul Women's University; 621 Hwarangro; Nowon-gu; Seoul; 139-774; Korea
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Listeria monocytogenes inhibition by defatted mustard meal-based edible films. Int J Food Microbiol 2012; 153:99-105. [DOI: 10.1016/j.ijfoodmicro.2011.10.022] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2011] [Revised: 10/15/2011] [Accepted: 10/25/2011] [Indexed: 11/17/2022]
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Abstract
Research groups and the food and pharmaceutical industries recognize edible packaging as a useful alternative or addition to conventional packaging to reduce waste and to create novel applications for improving product stability, quality, safety, variety, and convenience for consumers. Recent studies have explored the ability of biopolymer-based food packaging materials to carry and control-release active compounds. As diverse edible packaging materials derived from various by-products or waste from food industry are being developed, the dry thermoplastic process is advancing rapidly as a feasible commercial edible packaging manufacturing process. The employment of nanocomposite concepts to edible packaging materials promises to improve barrier and mechanical properties and facilitate effective incorporation of bioactive ingredients and other designed functions. In addition to the need for a more fundamental understanding to enable design to desired specifications, edible packaging has to overcome challenges such as regulatory requirements, consumer acceptance, and scaling-up research concepts to commercial applications.
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Affiliation(s)
- Theeranun Janjarasskul
- Department of Food Science and Technology, University of California, Davis, California 95616-8686, USA.
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Valencia-Chamorro SA, Palou L, del Río MA, Pérez-Gago MB. Antimicrobial Edible Films and Coatings for Fresh and Minimally Processed Fruits and Vegetables: A Review. Crit Rev Food Sci Nutr 2011; 51:872-900. [DOI: 10.1080/10408398.2010.485705] [Citation(s) in RCA: 139] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Kuorwel KK, Cran MJ, Sonneveld K, Miltz J, Bigger SW. Antimicrobial Activity of Biodegradable Polysaccharide and Protein-Based Films Containing Active Agents. J Food Sci 2011; 76:R90-R102. [DOI: 10.1111/j.1750-3841.2011.02102.x] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Yener FYG, Korel F, Yemenicioğlu A. Antimicrobial activity of lactoperoxidase system incorporated into cross-linked alginate films. J Food Sci 2009; 74:M73-9. [PMID: 19323761 DOI: 10.1111/j.1750-3841.2009.01057.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
In this study, the antimicrobial effect of lactoperoxidase (LPS) incorporated alginate films was investigated on Escherichia coli (NRRL B-3008), Listeria innocua (NRRL B-33314), and Pseudomonas fluorescens (NRRL B-253) in presence of different concentrations of H(2)O(2) (0.2, 0.4, and 0.8 mM) and KSCN (1, 2, and 4 mM). The incorporation of 70 nmol ABTS/min/cm(2) LPS into alginate films gave 0.66 to 0.85 nmol ABTS/min/cm(2) enzyme activity at 0.2 to 0.8 mM H(2)O(2) concentration range. The antimicrobial activity of LPS system on target bacteria changed according to the concentrations of KSCN and H(2)O(2). The growth of all tested bacteria was prevented for a 6-h period by applying LPS system in presence of 0.4 or 0.8 mM H(2)O(2) and 4 mM KSCN. At 0.8 mM H(2)O(2) and 4 mM KSCN, the LPS system also inhibited growth of L. innocua and P. fluorescens for a 24-h incubation period, whereas E. coli growth could not be inhibited for 24 h under these conditions. At 0.2 mM H(2)O(2) and 1 to 4 mM KSCN, a considerable inhibitory effect was obtained only on P. fluorescens. The decreasing order of the resistance of studied bacteria to LPS system is as follows: E. coli, L. innocua, and P. fluorescens. The developed antimicrobial system has a good potential for use in meat, poultry, and seafood since alginate coatings are already used in these products. Further studies are needed to test the LPS incorporated edible films in real food systems.
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Affiliation(s)
- Fatih Y G Yener
- Food Engineering Dept, Faculty of Engineering, Izmir Inst of Technology, Urla, Izmir, Turkey
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TORRIERI E, DI MONACO R, CAVELLA S, MASI P. FRESH-CUT ANNURCA APPLES: ACCEPTABILITY STUDY AND SHELF-LIFE DETERMINATION. J SENS STUD 2008. [DOI: 10.1111/j.1745-459x.2008.00161.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Orozco A, Ogura T, Hirosawa T, Garduño R, Kubo I. In hydrolyzed cow's milk Helicobacter pylori becomes nonculturable and the growth of Salmonella typhi and Escherichia coli is inhibited. J Food Sci 2007; 72:M306-9. [PMID: 17995610 DOI: 10.1111/j.1750-3841.2007.00490.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The colony forming unit (CFU) of H. pylori is reduced rapidly in lipase hydrolyzed cow's milk and a similar reduction was found in a physiological saline solution when it was supplemented with soluble C4 to C10 fatty acids of milk fat composition. Slight CFU decreases were observed for E. coli and S. typhi in hydrolyzed milk buffered to pH 3, while the counts in milk and physiological saline solution at pH 3 stayed almost unchanged for 24 h. E. coli proliferated in glucose-peptone medium, better at pH 4.7 than at pH 3. On the other hand, supplementation of the medium with soluble fatty acids of milk composition completely inhibited growth for 32 h. Supplementation of the medium with fatty acids reduced the growth of S. typhi to approximately 1/20 at pH 4.7. Therefore, milk hydrolyzed by gastric lipase may damage H. pylori, producing a nonculturable state. With E. coli and S. typhi, hydrolyzed milk does not induce inactivation to a nonculturable state but inhibits their proliferation potently. The latter is considered to be a state prior to VBNC (viable but nonculturable). However, the antibiotic effect will disappear when the fatty acids are absorbed by the intestine.
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Affiliation(s)
- A Orozco
- Scientific & Technological Development Div., Casa Herradura, Comercio 172-1, Col. Mexcaltzingo, Guadalajara, Jalisco, México
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Min S, Krochta JM, Rumsey TR. Diffusion of thiocyanate and hypothiocyanite in whey protein films incorporating the lactoperoxidase system. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.09.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Partial purification and preparation of bovine lactoperoxidase and characterization of kinetic properties of its immobilized form incorporated into cross-linked alginate films. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.11.074] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Min S, Harris LJ, Krochta JM. Inhibition of Salmonella enterica and Escherichia coli O157:H7 on roasted turkey by edible whey protein coatings incorporating the lactoperoxidase system. J Food Prot 2006; 69:784-93. [PMID: 16629020 DOI: 10.4315/0362-028x-69.4.784] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of whey protein isolate (WPI) coatings incorporating a lactoperoxidase system (LPOS) on the inhibition of Salmonella enterica and Escherichia coli O157:H7 on roasted turkey were studied by testing the initial inhibition as well as the inhibition during storage. The initial antimicrobial effects of WPI coatings incorporating LPOS (LPOS-WPI coatings) were examined with various inoculation levels and LPOS concentrations. LPOS-WPI coatings with 7 and 4% of LPOS demonstrated initial 3- and 2-log CFU/g reductions of S. enterica and E. coli O157:H7, respectively. The antimicrobial effect was observed regardless of whether the turkey was inoculated before or after coating. Storage studies were conducted for 42 days at 4 and 10 degrees C with S. enterica (6.0 log CFU/g)- or E. coli O157:H7 (5.6 log CFU/g)-inoculated sliced turkey. LPOS concentrations for the storage studies of S. enterica and E. coli O157:H7 were 5 and 3% (wt/wt), respectively, in the coating solution and in an LPOS solution for spreading. LPOS-WPI coatings inhibited the growth of both S. enterica and E. coli O157:H7 in turkey at both 4 and 10 degrees C for 42 days. The inhibition was more pronounced when the coating was formed on the surface of the turkey prior to inoculation than when the coating was formed on the inoculated surface. More effective inhibition of S. enterica and E. coli O157:H7 was observed with the LPOS-WPI coatings than with the LPOS solution-spreading treatment. LPOS-WPI coatings also retarded the growth of total aerobes during storage.
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Affiliation(s)
- Seacheol Min
- Department of Food Science and Technology, University of California, Davis 95616, USA
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