Antimicrobial films based on cellulose-derived hydrocolloids. A synergetic effect of host–guest interactions on quality and functionality

Rutenberg, Roi; Bernstein, S.; Paster, N.; Fallik, E.; Poverenov, Elena

doi:10.1016/j.colsurfb.2015.06.022

Cited by 7 publications

(3 citation statements)

References 30 publications

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“…The main fibre sources added to low protein bread and pasta were hydrocolloids. These are common additives in the food manufacturing industry, aiding texture and viscosity, but their role in gut health is limited [ 33 , 34 ]. Although the health benefits of hydrocolloids have been reported, there is little understanding of how these function in the intestine, or of their physiological benefits [ 35 ].…”

Section: Discussionmentioning

confidence: 99%

A 3 Year Longitudinal Prospective Review Examining the Dietary Profile and Contribution Made by Special Low Protein Foods to Energy and Macronutrient Intake in Children with Phenylketonuria

et al. 2020

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The nutritional composition of special low protein foods (SLPFs) is controlled under EU legislation for ‘Foods for Special Medical Purposes (FSMP)’. They are designed to meet the energy needs of patients unable to eat a normal protein containing diet. In phenylketonuria (PKU), the macronutrient contribution of SLPFs has been inadequately examined. Aim: A 3-year longitudinal prospective study investigating the contribution of SLPFs to the macronutrient intake of children with early treated PKU. Methods: 48 children (27 boys) with a mean recruitment age of 9.3 y were studied. Semi-quantitative dietary assessments and food frequency questionnaires (FFQ) were collected three to four times/year for 3 years. Results: The mean energy intake provided by SLPFs was 33% (SD ± 8), and this figure was 42% (SD ± 13) for normal food and 21% (SD ± 5) for protein substitutes (PS). SLPFs supplied a mean intake of 40% carbohydrate (SD ± 10), 51% starch (SD ± 18), 21% sugar (SD ± 8), and 38% fat (SD ± 13). Fibre intake met 83% of the Scientific Advisory Committee on Nutrition (SACN) reference value, with 50% coming from SLPFs with added gums and hydrocolloids. Low protein bread, pasta and milk provided the highest energy contribution, and the intake of sweet SLPFs (e.g., biscuits, cakes, and chocolate) was minimal. Children averaged three portions fruit/vegetable daily, and children aged ≥ 12 y had irregular meal patterns. Conclusion: SLPFs provide essential energy in phenylalanine restricted diets. Optimising the nutritional quality of SLPFs deserves more attention.

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Section: Discussionmentioning

confidence: 99%

A 3 Year Longitudinal Prospective Review Examining the Dietary Profile and Contribution Made by Special Low Protein Foods to Energy and Macronutrient Intake in Children with Phenylketonuria

et al. 2020

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“…However, consumer concern over synthetic chemicals and a demand for natural ingredients has prompted an industry wide search for alternative preservation technologies (Irkin & Esmer, ). Natural preservatives offer an attractive substitute, but are limited by their lack of broad spectrum efficacy, higher cost, pH dependence, thermal instability, or potential off flavors (Rutenberg, Bernstein, Paster, Fallik, & Poverenov, ). Nisin is a naturally occurring bacteriocin produced by Lactobacillus lactis with a wide range of pH and temperature tolerances, but remains ineffective against Gram‐negative bacteria.…”

Section: Introductionmentioning

confidence: 99%

The Role of Solid Support Bound Metal Chelators on System‐Dependent Synergy and Antagonism with Nisin

Herskovitz

Worobo

Goddard

2019

Journal of Food Science

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Active packaging can enhance the performance of natural antimicrobials in controlling food spoilage and waste, while addressing consumer demands for cleaner labels. Yet, synergies are system dependent, with some conditions counterintuitively promoting antagonistic effects. In particular, metal chelators can improve performance of certain natural antimicrobials and have been incorporated in nonmigratory metal chelating active packaging technologies. However, the influence of chelating ligand chemistry on antimicrobial efficacy has not been investigated in microbial spoilage models. The effect of three commercial chelating resins on the growth of Alicyclobacillus acidoterrestris ATCC 49025, a thermoduric acidophilic spore‐former, in growth media and apple juice was investigated. Dowex MAC‐3, Chelex 100, and Lewatit TP260 were used as models for metal chelating active packaging containing carboxylic acid (CA), iminodiacetic acid (IDA), and aminomethylphosphonic acid (AMPA) ligands. Diameters (CA = 472.4 ± 117.2 μm, IDA = 132.93 ± 26.71 μm, and AMPA = 498.3 ± 29.24 μm), dissociation kinetics (CA = 6.44 ± 0.109, IDA = ‐0.977 ± 9.94, AMPA = 7.43 ± 0.193), and metal chelating capacities (CA = 1.16 × 10−4 mol/g, IDA = 1.52 × 10−3 mol/g, and AMPA = 4.67 × 10−4 mol/g) were used to distinguish differences in antimicrobial efficacies. Growth of A. acidoterrestris in acidified Potato Dextrose Broth over 24 hr with chelating resins indicated early death phase for CA and IDA resins and bactericidal for AMPA resin. However, viability in commercial apple juice with the inclusion of nisin and chelating resins was variable, with IDA resin significantly (P < 0.05) increasing viability while the effect of CA and AMPA resins remained elusive. This work emphasizes the importance of biological repeatability and correct statistical modeling in identifying conditions under which the antimicrobial intervention of nisin in real food systems, such as acidic beverages and juices, are synergistic or antagonistic. Practical Application New technologies to control microbial food spoilage and waste need to be explored to address consumers on‐going demands for reducing additive use. Solid support bound metal chelators can both promote and control microbial growth when used in conjunction with nisin, a natural antimicrobial. This work explores how system conditions can render a given technology either synergistic or antagonistic, and highlights the importance of sufficient biological replicates in experimental design.

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“…10,11 In our previous studies we have found that adding b-CD to a biopolymer matrix significantly increased the polymer's capacity for propionic acid (PA) uptake, used for delivery to agricultural products. 12 These results prompted us to further investigate the interactions between b-CD and PA and the possible formation of an inclusion complex (IC) more thoroughly. To the best of our knowledge, the only related work was made by Nishikawa et al, who reported an interaction between these two molecules using the ultrasonic relaxation method.…”

mentioning

confidence: 99%

Discovery of a non classic host guest complexation mode in a β-cyclodextrin/propionic acid model

et al. 2016

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Antimicrobial films based on cellulose-derived hydrocolloids. A synergetic effect of host–guest interactions on quality and functionality

Cited by 7 publications

References 30 publications

A 3 Year Longitudinal Prospective Review Examining the Dietary Profile and Contribution Made by Special Low Protein Foods to Energy and Macronutrient Intake in Children with Phenylketonuria

A 3 Year Longitudinal Prospective Review Examining the Dietary Profile and Contribution Made by Special Low Protein Foods to Energy and Macronutrient Intake in Children with Phenylketonuria

The Role of Solid Support Bound Metal Chelators on System‐Dependent Synergy and Antagonism with Nisin

Discovery of a non classic host guest complexation mode in a β-cyclodextrin/propionic acid model

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