Antimicrobial properties of chitosan and whey protein films applied on fresh cut turkey pieces

Brink, Ieva; Šipailienė, Aušra; Leskauskaitė, Daiva

doi:10.1016/j.ijbiomac.2019.03.021

Cited by 65 publications

(25 citation statements)

References 35 publications

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“…The continuous increase in the number of microorganisms produced in raw meat also led to a gradual increase in the TVB-N value. Brink et al (2019) found that combining crude phenolic extracts of cranberry and quince juice with whey protein and chitosan can effectively delay the growth of Salmonella typhimurium, E. coli and Campylobacter jejuni in fresh turkey. The shelf life of turkey meat is significantly extended under the premise of affecting the sensory characteristics of turkey meat.…”

Section: Discussionmentioning

confidence: 99%

Antibacterial mechanism of adzuki bean seed coat polyphenols and their potential application in preservation of fresh raw beef

Jia

Ren

et al. 2021

Int J of Food Sci Tech

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The monomeric phenolic components of adzuki bean seed coat polyphenols (ABSCPs) were analysed, and their antibacterial activity and mechanism against two tested bacteria (Escherichia coli ATCC8797 and Staphylococcus aureus ATCC12600) were evaluated for their potential application in preservation of fresh raw beef. ABSCP contained 13 kinds of monomeric phenols, and the minimum inhibition concentration (MIC) of ABSCP against E. coli and S. aureus was 1250 and 625 μg ml −1 , respectively. The mechanism of ABSCP against E. coli and S. aureus was associated with increased cell protein and nucleic acid leakage, increased cell membrane potential, decreased intracellular ATP concentration and morphological changes in bacterial cell. In addition, ABSCP with whey protein isolate (WPI) was applied to fresh raw beef and this remarkably retarded microbial growth by maintaining the total microbial quality below the acceptable limit of 6 lg CFU g −1 for 14 days. Lower pH and total volatile base nitrogen values were observed in the coated samples during refrigerated storage (4 °C). As a result, we found that ABSCP, as a natural food bacteriostatic agent, can effectively inhibit the growth of E. coli and S. aureus and combined with WPI to apply to fresh raw beef to extend its shelf life.Keywords Adzuki bean seed coat polyphenols, antimicrobial activity and mechanism, Escherichia coli, fresh raw beef, Staphylococcus aureus.

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Section: Discussionmentioning

confidence: 99%

Antibacterial mechanism of adzuki bean seed coat polyphenols and their potential application in preservation of fresh raw beef

Jia

Ren

et al. 2021

Int J of Food Sci Tech

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“…An example is the combination of proteins and lipids to form biodegradable edible films and coatings, whereby the low water vapour resistance of protein films is compensated for by the wiper‐repelling properties of the incorporated lipids (Kashiri et al ., 2017 ). Besides, WP films have proven to be good vehicles for antimicrobial agents such as malic acid, nisin and natamycin (Brink et al ., 2019 ).…”

Section: Protein‐based Antibacterial Materials and Application In Foodmentioning

confidence: 99%

“…Besides, a study reported by Brink et al. ( 2019 ) that edible films were made from a mixture of WPs and CH, supplemented with cranberry or quince juice, and then applied on fresh‐cut turkey pieces. In this study, the researchers hypothesized that such films could combine the antimicrobial activity of CH and that of cranberry or quince juice due to the presence of organic acids.…”

Section: Protein‐based Antibacterial Materials and Application In Foodmentioning

confidence: 99%

Protein‐based natural antibacterial materials and their applications in food preservation

Zhen

Wang

et al. 2021

Microbial Biotechnology

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Summary Plastics materials used for food packaging are recalcitrant, leading to a growing global environmental problem, which arouses the attention of environmental protection departments in many countries. Therefore, to meet the increasing demand for sustainable and environment‐friendly consumer products, it is necessary for the food industry to develop natural antibacterial materials for food preservation. This review summarizes the common biodegradable natural antimicrobial agents and their applications in food preservation; as well as an overview of five commonly used biodegradable protein‐based polymers, such as zein, soy protein isolate, gelatin and whey protein, with special emphasis on the advantages of protein‐based biopolymers and their applications in food packaging industry.

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“…There have been numerous studies on the production of biodegradable or edible packaging materials (Brink et al, 2019;Leonardo & Jonas, 2020;Santoso et al, 2019;Wang et al, 2019). For instance, edible bilayer films have been produced from grey triggerfish gelatin-agar (Jridi et al, 2019), corn distarch phosphate-zein (Sun et al, 2018), gelatin-polyethylene (Nur Hanani et al, 2018), polyvinyl alcohol-chitosan-alginate (Zhuang et al, 2018), poly-materBi (Scaffaro et al, 2018), chitosan-gelatin (Haghighi et al, 2019), polylactic acid-Pickering emulsions (Zhu et al, 2018), chitosan-polycaprolactone (Sogut & Seydim, 2018), fish gelatin-poly (Nilsuwan et al, 2018), cassava starch-chitosan (Valencia-Sullca et al, 2018), chitosan-sodium alginate (Wang et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein

Song

Wang

2021

Food Sci. Technol

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We prepared bilayer films of iron yam-pea starch and corn zein to evaluate their potential application in the packaging of instant foods and condiments. We found that the water resistance and mechanical properties of bilayer films were improved after adding a layer of corn zein compared with the monolayer films of the starch materials. Scanning electron microscopy revealed that the bilayers were close and this was reflected in increased thermal stability and biocompatibility between layers with the addition of zein. Our experimental films showed greater elongation at break than the commercial biaxially oriented polypropylene polyethylene films. Based on the results of this study, the iron yam-pea starch/corn zein films have the mechanical strength and flexibility to be used for convenience food packaging materials, which are expected to provide consumers with clean products.

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Antimicrobial properties of chitosan and whey protein films applied on fresh cut turkey pieces

Cited by 65 publications

References 35 publications

Antibacterial mechanism of adzuki bean seed coat polyphenols and their potential application in preservation of fresh raw beef

Antibacterial mechanism of adzuki bean seed coat polyphenols and their potential application in preservation of fresh raw beef

Protein‐based natural antibacterial materials and their applications in food preservation

Development and characterization of edible bilayer films based on iron yam–pea starch blend and corn zein

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