Application of a novel antimicrobial coating on roast beef for inactivation and inhibition of Listeria monocytogenes during storage

Wang, Luxin; Zhao, Liang; Yuan, Jing; Jin, Tony

doi:10.1016/j.ijfoodmicro.2015.07.007

Cited by 16 publications

(3 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, the same study revealed that the inadequate reheating after storage may not be enough to cancel the risks from L. monocytogenes populations on roast beef samples. Nevertheless, these risks were reduced under chilling temperatures for 30 days by approximately 0.9-0.3 log CFU/cm 2 when coated with 5% (w/w) chitosan in an acidic solution containing 2% (v/v) of acetic, lactic and levulinic acids and 20% (v/v) of lauric arginate ester [105].…”

Section: Meat Productsmentioning

confidence: 99%

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

et al. 2017

View full text Add to dashboard Cite

Abstract:The interest for the development of new active packaging materials has rapidly increased in the last few years. Antimicrobial active packaging is a potential alternative to protect perishable products during their preparation, storage and distribution to increase their shelf-life by reducing bacterial and fungal growth. This review underlines the most recent trends in the use of new edible coatings enriched with antimicrobial agents to reduce the growth of different microorganisms, such as Gram-negative and Gram-positive bacteria, molds and yeasts. The application of edible biopolymers directly extracted from biomass (proteins, lipids and polysaccharides) or their combinations, by themselves or enriched with natural extracts, essential oils, bacteriocins, metals or enzyme systems, such as lactoperoxidase, have shown interesting properties to reduce the contamination and decomposition of perishable food products, mainly fish, meat, fruits and vegetables. These formulations can be also applied to food products to control gas exchange, moisture permeation and oxidation processes.

show abstract

Section: Meat Productsmentioning

confidence: 99%

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Studies on the effects of antimicrobials alone or formulated in chitosan coatings or films on the sensory properties of foods are limited. Sensory panels evaluating medium-well roast beef samples coated with a chitosan solution formulated with LAE were able to identify the difference between treated and control samples immediately after surface coating treatments but not on day 15 (Wang et al, 2015). Similarly, Otero et al (2014) reported that polypropylene and polyethylene tetrephalate films coated with LAE did not significantly affect the organoleptic properties of Zamorano cheese slices.…”

Section: Antimicrobial Activity Of Chitosan Coating With Acslmentioning

confidence: 98%

“…Although this is a significant reduction compared to those observed in the present study, it is not known whether L. innocua counts increased during subsequent storage. However, chitosan coating treatments formulated with LAE (~4% LAE) reduced initial counts and inhibited the growth of L. monocytogenes on roast beef throughout the 30-day storage period at 4°C when inoculated at 2.8 and 5.3 log CFU/cm 2 (Wang et al, 2015). Chitosan coatings containing 1% LAE also reduced Salmonella populations on egg shells by 5.6 log units at day 1 and then to undetectable levels on day 3 during storage at 7°C (Jin et al, 2013).…”

Section: Antimicrobial Activity Of Chitosan Coating With Acslmentioning

confidence: 99%

Applications of Edible Coatings Formulated with Antimicrobials Inhibit Listeria monocytogenes Growth on Queso Fresco

Brown

Kozak

D’Amico

2018

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

Recent Trends in Edible Packaging for Food Applications — Perspective for the Future

Kumar,

Pratibha,

Prasad

et al. 2023

Food Eng Rev

View full text Add to dashboard Cite

Edible packaging plays an important role in protecting food products from physical, mechanical, chemical, and microbiological damages by creating a barrier against oxidation, water, and controlling enzymatic activation. The employment of active agents such as plant extracts, essential oils, cross-linkers, and nanomaterials in edible packaging promises to improve mechanical, physical, barrier, and other properties of edible materials as well as food products. In the current review, we have compiled information on the recent advances and trends in developing composite (binary and ternary) edible packaging for food application. Several types of active agents such as essential oils, plant extracts, cross-linking agents, and nanomaterials as well as their functions in edible packaging (active composite) have been discussed. The present study provides the collective information about the high- (high-pressure homogenizer, ultrasonication, and microfludizer) and low-energy (phase inversion temperature and composition and spontaneous emulsification) methods for developing nanoformulations. In addition, concepts of comprehensive studies required for developing edible coatings and films for food packaging applications, as well as overcoming challenges like consumer acceptance, regulatory requirements, and non-toxic scaling up to the commercial applications, have also been discussed.

show abstract

Application of a novel antimicrobial coating on roast beef for inactivation and inhibition of Listeria monocytogenes during storage

Cited by 16 publications

References 41 publications

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

State of the Art of Antimicrobial Edible Coatings for Food Packaging Applications

Applications of Edible Coatings Formulated with Antimicrobials Inhibit Listeria monocytogenes Growth on Queso Fresco

Recent Trends in Edible Packaging for Food Applications — Perspective for the Future

Contact Info

Product

Resources

About