Covalent Immobilization of Lysozyme on Ethylene Vinyl Alcohol Films for Nonmigrating Antimicrobial Packaging Applications

Muriel-Galet, Virginia; Talbert, Joey N.; Hernández‐Muñoz, Pilar; Gavara, Rafael; Goddard, Julie M.

doi:10.1021/jf401818u

Cited by 74 publications

(60 citation statements)

References 35 publications

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“…In addition, the cationic pullulan films showed improved mechanical and thermal properties as compared to unmodified pullulan. In recent work by Muriel-Galet et al, the antimicrobial enzyme lysozyme was covalently attached onto UV-ozone treated EVOH films via carbodiimide chemistry and reported more than one logarithmic reduction of Listeria monocytogenes in bacterial suspension [66]. In another work, Anthierens et al tested the possibility of functionalizing the flexible polymer poly(butylene adipate-co-terephtalate) with a quaternary phosphonium compound, (3-bromopropyl)triphenylphosphonium [69].…”

Section: Antimicrobialmentioning

confidence: 99%

Active Packaging Coatings

et al. 2015

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Active food packaging involves the packaging of foods with materials that provide an enhanced functionality, such as antimicrobial, antioxidant or biocatalytic functions. This can be achieved through the incorporation of active compounds into the matrix of the commonly used packaging materials, or by the application of coatings with the corresponding functionality through surface modification. The latter option offers the advantage of preserving the packaging materials' bulk properties nearly intact. Herein, different coating technologies like embedding for controlled release, immobilization, layer-by-layer deposition, and photografting are explained and their potential application for active food packaging is explored and discussed.

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Section: Antimicrobialmentioning

confidence: 99%

Active Packaging Coatings

et al. 2015

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“…Potassium sorbate has also been incorporated directly in LDPE (Silveira et al 2007). To avoid synthetic preservatives, antimicrobial packaging based on natural extracts from herbs like essential oils and oleoresins has been developed (Muriel-Galet et al 2013). Although low concentrations of essential oil were found to be effective in in vitro studies, however, much higher concentrations were necessary in the food matrix to achieve comparable effects (Smid doi: 10.17221/182/2015-AGRICECON andGorris 1999).…”

Section: Doi: 1017221/182/2015-agriceconmentioning

confidence: 99%

Mixture design for food packaging in a modified atmosphere

Hron¹,

Macak²

2015

AGR ECON-CZECH

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Abstract:In the past, food packaging was primarily used to support product sales and protect food from contamination or environmental eff ects which would reduce the life of the food. According to the World Health Organization (WHO), in the United States, from 6.5 to 33 million cases of food borne diseases occur each year, and nearly 9000 of these result in death. For this reason, we use active and intelligent packaging to extend the shelf life of food and improve its quality. Th is article aims to create an optimisation scheme for an optimum blend preference in food packaging with an active atmosphere. Th is will be accomplished by setting criteria for the production of antimicrobial food packaging.

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“…3.2.1.17) is a single‐peptide protein, which catalyzes the hydrolysis of the β‐1‐4 glycosidic linkage between the N ‐acetylmuramic acid and N ‐acetylglucosamine groups found in the peptidoglycan of bacterial cell wall and both its catalytic and lipid‐binding properties are related to the function . Due to its antimicrobial potential, stability, and harmlessness, it is largely used in biomedical and food industries, and it has been already attempted to be employed for the development of food packaging materials, by immobilization on polymeric films in the molecular form …”

Section: Introductionmentioning

confidence: 99%

Enzyme Crystals and Hydrogel Composite Membranes as New Active Food Packaging Material

et al. 2018

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The great antimicrobial and antioxidant potential of enzymes makes them prone to be used as active packaging materials to preserve food from contamination or degradation. Major drawbacks are connected to the use of enzymes freely dispersed in solution, due to reduced protein stability. The immobilization of enzymes on solid supports to create biocatalytic interfaces has instead been proven to increase their stability and efficiency. In this work, it is shown that enzymes crystallized on hydrogel composite membranes (HCMs) can exert an effective antimicrobial action, thus making the composite membrane and crystals biofilm a potential active substrate for food packaging applications. The antimicrobial hen egg white lysozyme is crystallized on the surface of the hydrogel layer of HCMs, and its activity is determined by measuring the decrease in absorbance of Micrococcus lysodeikticus culture incubated with the specimen. The overall catalytic efficiency of the antimicrobial HCMs increases by a factor of 2 compared to the pure enzyme dissolved in solution at the same quantity. Because the enzyme in crystalline form is present in higher concentration and purity than in the solution, both its overall catalytic efficiency and antimicrobial action increase. Moreover, the hydrogel environment allows a better protein stabilization and retention during crystals dissolution.

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Covalent Immobilization of Lysozyme on Ethylene Vinyl Alcohol Films for Nonmigrating Antimicrobial Packaging Applications

Cited by 74 publications

References 35 publications

Active Packaging Coatings

Active Packaging Coatings

Mixture design for food packaging in a modified atmosphere

Enzyme Crystals and Hydrogel Composite Membranes as New Active Food Packaging Material

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