Biosafety, bacteriological quality and strategy of biopreservative administration for controlling spoilage bacteria in Thai traditional dried seafood products

Nimrat, Subuntith; Soodsawaeng, Pornpimon; Rattanamangkalanon, Nanticha; Boonthai, Traimat; Vuthiphandchai, Verapong

doi:10.5897/ajmr2021.9503

Cited by 1 publication

(1 citation statement)

References 21 publications

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“…Previously, nisin was applied in various fishery products using different approaches, such as: 1) individual use (Behnam et al, 2015); 2) combining with lactic acid (Shirazinejad et al, 2010), plant extract and partially purified bacteriocin produced by Bacillus velezensis (Nimrat et al, 2021) and grape seed extract (Zhao et al, 2020); and 3) integrating with ethylenediaminetetraacetic acid (EDTA) in food packaging (Chang et al, 2021). The current research aimed to determine potential antimicrobial agents to enhance nisin efficiency in inhibiting the growth of target foodborne pathogens and spoilage bacteria.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of microencapsulated nisin with ascorbic acid and ethylenediaminetetraacetic acid prepared using double emulsion and freeze-drying technique against Salmonella Enteritidis ATCC 13076 in culture broth and minced fish

2023

ANRES

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Importance of the work: Nisin, a 'generally recognized as safe' natural antimicrobial agent, has poor antimicrobial activity against Gram-negative bacteria and is easily combined with food components. Objectives: To enhance the antimicrobial activity of nisin against Gram-negative bacteria and to prolong its antimicrobial activity using an encapsulating-technique. Materials & Methods: Nisin (N) was combined with ascorbic acid (A) and ethylenediaminetetraacetic acid (EDTA, E) at final concentrations of 500 parts per million (ppm), 2,000 ppm and 250 ppm, respectively. Subsequently, double emulsion and freeze-drying techniques were applied to encapsulate the N-A-E mixture to decelerate their release and prolong their antimicrobial activity in culture broth and a minced fish sample. Results: Besides Gram-positive bacteria, the N-A-E mixture reduced Gram-negative bacteria by 24.74-100%. The obtained microcapsules (MCs) had a smooth surface and spherical morphology with values for moisture content, water activity and production yield of 1.33-5.51%, 0.248-0.402% and 84.00-98.76%, respectively. The MCs prepared using a ratio of maltodextrin-to-gum arabic of 1:1, with a ratio of primary emulsion-to-outer aqueous phase of 1:9 (weight per weight), produced the highest encapsulation efficiency (p < 0.05) of nisin (44.40%). The MCs could completely inhibit Salmonella Enteritidis ATCC 13076 in culture broth (4.85 log CFU/mL) after 4 d of incubation and also exhibited gradual release. In addition, the MCs had an antibacterial effect on minced fish by reducing S. Enteritidis ATCC 13076 by 1.5 log CFU/g after storage at 4 °C for 8 d. Main finding:The N-A-E mixture using an encapsulation approach showed potential as an alternative scheme to address the confined application of nisin in the food industry.

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Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of microencapsulated nisin with ascorbic acid and ethylenediaminetetraacetic acid prepared using double emulsion and freeze-drying technique against Salmonella Enteritidis ATCC 13076 in culture broth and minced fish

2023

ANRES

View full text Add to dashboard Cite

show abstract

Biosafety, bacteriological quality and strategy of biopreservative administration for controlling spoilage bacteria in Thai traditional dried seafood products

Cited by 1 publication

References 21 publications

Antimicrobial activity of microencapsulated nisin with ascorbic acid and ethylenediaminetetraacetic acid prepared using double emulsion and freeze-drying technique against Salmonella Enteritidis ATCC 13076 in culture broth and minced fish

Antimicrobial activity of microencapsulated nisin with ascorbic acid and ethylenediaminetetraacetic acid prepared using double emulsion and freeze-drying technique against Salmonella Enteritidis ATCC 13076 in culture broth and minced fish

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