Antimicrobial activity of edible coatings prepared from whey protein isolate and formulated with various antimicrobial agents

Ramos, Óscar L.; Santos, Arménia C.F.; Leão, Mariana V.; Pereira, Joana Odila; Silva, Sara I.; Fernandes, João; Franco, Maria Isabel; Pintado, Manuela; Malcata, F. Xavier

doi:10.1016/j.idairyj.2012.02.008

Cited by 57 publications

(36 citation statements)

References 40 publications

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“…Whether and/or to what extent Y. lipolytica contributes to cheese spoilage appears to be the subject of some controversy: whereas some authors consider Y. lipolytica as a (prominent) cheese spoilage microorganism (Daryaei et al, 2010;Fleet, 1990;Fröhlich-Wyder, 2003;Ramos et al, 2012;Westall & Filtenborg, 1998), others do not even mention Y. lipolytica in the context of cheese spoilage (Pitt & Hocking, 1985). Also growth curves do not provide a clear-cut picture: while in some studies, counts of Y. lipolytica increased toward the end of cheese ripening (which might indicate a risk for overgrowth; Brocklehurst & Lund, 1985;Larpin-Laborde et al, 2011;Welthagen & Viljoen, 1998), both total yeast counts and Y. lipolytica counts stayed constant or even decreased in other studies (Ferreira & Viljoen, 2003;van den Tempel & Jakobsen, 1998).…”

Section: Natural Occurrence Of Yarrowia Lipolytica In Foodmentioning

confidence: 99%

Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential

Groenewald

Boekhout

Neuvéglise

et al. 2013

Critical Reviews in Microbiology

395

288

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Yarrowia lipolytica has been developed as a production host for a large variety of biotechnological applications. Efficacy and safety studies have demonstrated the safe use of Yarrowia-derived products containing significant proportions of Yarrowia biomass (as for DuPont's eicosapentaenoic acid-rich oil) or with the yeast itself as the final product (as for British Petroleum's single-cell protein product). The natural occurrence of the species in food, particularly cheese, other dairy products and meat, is a further argument supporting its safety. The species causes rare opportunistic infections in severely immunocompromised or otherwise seriously ill people with other underlying diseases or conditions. The infections can be treated effectively by the use of regular antifungal drugs, and in some cases even disappeared spontaneously. Based on our assessment, we conclude that Y. lipolytica is a ''safe-to-use'' organism.

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Section: Natural Occurrence Of Yarrowia Lipolytica In Foodmentioning

confidence: 99%

Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential

Groenewald

Boekhout

Neuvéglise

et al. 2013

Critical Reviews in Microbiology

395

288

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“…Edible coatings have the particularity to act as carriers for a wide range of food additives such as: antioxidants, nutraceuticals, flavoring agents and antimicrobials [93,101]. Several antimicrobials can be incorporated into edible coatings, including organic acids (e.g., citric, lactic, acetic, benzoic, tartaric, propionic, and sorbic acid), polypeptides (e.g., lysozyme, lactoferrin, natamycin, nisin, and peroxidase), plant extracts and essential oils (e.g., cinnamon, capsicum, garlic, carvacrol, oregano, and lemongrass), mineral salts (e.g., sodium bicarbonate, ammonium bicarbonate, and sodium carbonate), parabenes, oligosaccharides (chitooligosaccharides), among others [89,96,98,118]. These compounds must be considered as GRAS by the corresponding international regulatory agencies in order to be incorporated into edible coatings.…”

Section: Edible Coatings As Carriers Of Bioactive Moleculesmentioning

confidence: 99%

Perspectives on Utilization of Edible Coatings and Nano-laminate Coatings for Extension of Postharvest Storage of Fruits and Vegetables

Flores-López¹,

Cerqueira²,

Rodríguez

2015

Food Eng Rev

160

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It is known that in developing countries, a large quantity of fruit and vegetable losses results at postharvest and processing stages due to poor or scarce storage technology and mishandling during harvest. The use of new and innovative technologies for reducing postharvest losses is a requirement that has not been fully covered. The use of edible coatings (mainly based on biopolymers) as a postharvest technique for agricultural commodities has offered biodegradable alternatives in order to solve problems (e.g., microbiological growth) during produce storage. However, biopolymer-based coatings can present some disadvantages such as: poor mechanical properties (e.g., lipids) or poor water vapor barrier properties (e.g., polysaccharides), thus requiring the development of new alternatives to solve these drawbacks. Recently, nanotechnology has emerged as a promising tool in the food processing industry, providing new insights about postharvest technologies on produce storage. Nanotechnological approaches can contribute through the design of functional packing materials with lower amounts of bioactive ingredients, better gas and mechanical properties and with reduced impact on the sensorial qualities of the fruits and vegetables. This work reviews some of the main factors involved in postharvest losses and new technologies for extension of postharvest storage of fruits and vegetables, focused on perspective uses of edible coatings and nano-laminate coatings.

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“…Edible films and coatings can be developed as oxygen barrier layer and carrier for antioxidant delivery to prevent oxidative damage (Moreno et al 2015). The increased attention on food safety and consumer health has prompted researchers to examine and develop functional ingredients from natural resources such as antimicrobial enzymes, essential oils, bacteriocins and phenolic compounds, rather than synthetically manufactured ingredients (Ramos et al 2012;Vodnar 2012). Active packaging aims to combine active ingredients including nutrient supplementation, antimicrobial, and antioxidant agents into packaging materials to preserve food quality, safety and shelf life (Coma 2008;Gutiérrez et al 2009;Vermeiren et al 1999;Wang et al 2015b).…”

Section: Introductionmentioning

confidence: 99%

Physical, Barrier, and Antioxidant Properties of Pea Starch-Guar Gum Biocomposite Edible Films by Incorporation of Natural Plant Extracts

Saberi

Vuong

Chockchaisawasdee

et al. 2017

Food Bioprocess Technol

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Active food packaging based on pea starch and guar gum (PSGG) films containing natural antioxidants (NAs) was developed. Four kinds of NAs (epigallocatechin gallate (EGCG), blueberry ash (BBA) fruit extract, macadamia (MAC) peel extract, and banana (BAN) peel extract) were added into PSGG-based films as antioxidant additive. The effects of these compounds at different amounts on physical and antioxidant characteristics of PSGG film were investigated. The antioxidant activity was calculated with three analytical assays: DPPH radical scavenging ability assay, cupric reducing antioxidant capacity (CUPRAC) and ferric reducing activity power (FRAP). EGCG-PSGG films showed higher antioxidant activity, followed by BBA-PSGG, MAC-PSGG and BAN-PSGG films, at all concentrations (0.75-3 mg/mL) and with all procedures tested. Additionally, the antioxidant activity of films showed a concentration dependency. The results revealed that addition of NAs made the PSGG film darker and less transparent. However, the moisture barrier was significantly improved when NAs were incorporated into the film. The FTIR spectra were examined to determine the interactions between polymers and NAs. The results suggested that incorporation of EGCG, BBA, MAC, and BAN into PSGG film have great potential for use as active food packaging for food preservation.

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Antimicrobial activity of edible coatings prepared from whey protein isolate and formulated with various antimicrobial agents

Cited by 57 publications

References 40 publications

Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential

Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential

Perspectives on Utilization of Edible Coatings and Nano-laminate Coatings for Extension of Postharvest Storage of Fruits and Vegetables

Physical, Barrier, and Antioxidant Properties of Pea Starch-Guar Gum Biocomposite Edible Films by Incorporation of Natural Plant Extracts

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