Improving anti-listeria activity of cheese packaging via nanofiber containing nisin-loaded nanoparticles

Cui, Haiying; Wu, Juan; Li, Changzhu; Lin, Lin

doi:10.1016/j.lwt.2017.04.003

Cited by 140 publications

(52 citation statements)

References 32 publications

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“…To perform the sensory evaluations, 10 trained panelists who were familiar with odor, color, and overall acceptability of cheese were selected. An acceptance test using a 9‐point hedonic scale was used to evaluate the overall acceptance, with 1 as “dislike extremely” and 9 as “like extremely.” Water was used for mouth rinsing between evaluations of samples (Cui, Wu, Li, & Lin, ).…”

Section: Methodsmentioning

confidence: 99%

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Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

Saravani

Ehsani

Aliakbarlu

et al. 2019

Food Science & Nutrition

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This study aimed to prepare an inhibitory edible coating for Gouda cheese based on whey protein containing lactoperoxidase system ( LPOS ) and Bunium persicum essential oil ( EO ) in order to control postpasteurization contamination. Using a full factorial design, the effects of LPOS and EO on microbiological characteristics and chemical indices of manufactured Gouda cheeses were evaluated during 90 days of storage time. Listeria , lactic acid bacteria , Enterobacter , Escherichia , and Pseudomonas species were considered as potential pathogenic and spoilage indicators of produced Gouda cheese samples. Chemical properties of cheeses were assessed using the free fatty acid, peroxide value, and thiobarbituric acid experiments. The results showed that bacteria counts remained constant in cheese samples coated with EO and also EO – LPOS . However, the survival of gram‐positive lactic acid bacteria and Enterobacter spp. was more pronounced in LPOS ‐based coating. The most effective treatments on oxidation stability parameters in cheese samples were EO ‐ and EO – LPOS coatings. By the addition of B. persicum EO and LPOS , further inhibition of the lipid oxidation of the cheese samples was achieved. Lipolysis, as a result of lipid degradation, was more pronounced in the control, whey‐coated, and whey– LPOS ‐coated samples in comparison with whey– EO ‐ and whey– EO – LPOS ‐coated samples during the final days of storage time. These results indicate that antibacterial, lipid oxidation, and oxygen barrier properties of the coatings were developed by the addition of B. persicum EO and LPOS .

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Section: Methodsmentioning

confidence: 99%

“…An acceptance test using a 9-point hedonic scale was used to evaluate the overall acceptance, with 1 as "dislike extremely" and 9 as "like extremely." Water was used for mouth rinsing between evaluations of samples (Cui, Wu, Li, & Lin, 2017).…”

Section: Sensory Analysismentioning

confidence: 99%

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

Saravani

Ehsani

Aliakbarlu

et al. 2019

Food Science & Nutrition

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“…Thymol‐loaded zein NPs stabilized by caseinate/chitosan complexes enhanced the long‐term efficiency of thymol and formed films strongly active against G(−) bacteria . Nisin‐loaded NPs of poly‐γ‐glutamic acid and chitosan were incorporated into poly(ethylene oxide) mats, which inhibited Listeria monocytogenes in cheese …”

Section: Nanocarriers For Antimicrobial Agentsmentioning

confidence: 99%

“…[117] Nisin-loaded NPs of poly--glutamic acid and chitosan were incorporated into poly(ethylene oxide) mats, which inhibited Listeria monocytogenes in cheese. [118] www.advancedsciencenews.com www.biotechnology-journal.com…”

Section: Nanoparticlesmentioning

confidence: 99%

Nanostructured Antimicrobials in Food Packaging—Recent Advances

Azeredo

Otoni

Corrêa

et al. 2019

Biotechnology Journal

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Active food packaging systems promote better food quality and/or stability, such as by releasing antimicrobial agents into food. Advantages of adding antimicrobials to the packaging material instead of into the bulk food include controlled diffusion, reduced antimicrobial contents, and improved cost effectiveness. Nanostructured antimicrobials are especially effective due to their high specific surface area. The present review is focused on recent advances and findings on the main nanostructured antimicrobial packaging systems for food packaging purposes. Several kinds of nanostructures, including both inorganic particles and organic structures, have been proven effective antimicrobials by different mechanisms of action and with different application scopes. Moreover, there are systems containing nanocarriers to protect antimicrobials and deliver them in a controlled fashion. On the other hand, scientific data about migration of nanostructures onto food and their toxicity are still limited, requiring special attention from researchers and regulation sectors.

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“…On the other hand, S. aureus was listed as one of high-priority pathogens by the World Health Organization (WHO). In this regard, various drug molecules (Ruszczak & Friess, 2003), antibiotics (Williamson, Maroudas, & Wilkie, 1971), nanoparticles (Wang, Hu, & Shao, 2017), quaternary ammonium compounds (Makvandi, Jamaledin, Jabbari, Nikfarjam, & Borzacchiello, 2018), metal ions (Du, Niu, Xu, Xu, & Fan, 2009), a water-soluble antibacterial polysaccharide extracted from dandelion and its derivative (Lin, Zhu, Li et al, 2018), essential oils (thyme (Lin, Zhu, Thangaraj, Abdel-Samie, & Cui, 2018), and tea tree oil ), clove oil/chitosan nanoparticles (Cui, Bai, Rashed, & Lin, 2018), nisin-loaded nanoparticles (Cui, Wu, Li, & Lin, 2017), and cinnamon essential oil/beta-cyclodextrin (β-CD) proteoliposomes (Lin, Dai, & Cui, 2017) were exploited to inhibit bacterial growth and destroy the cellular structure of microorganisms. Apart from the above biocides, silver nanoparticles (Ag-NPs) have also shown high antibacterial activity, and therefore, were incorporated into different material systems, including hydrogels (González-Sánchez et al, 2015;Lustosa et al, 2017), nanogels (Qasim, Udomluck, Chang, Park, & Kim, 2018), and coatings (Zhao et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

One-step green synthesis of antibacterial silver nanoparticles embedded in electrospun cyclodextrin nanofibers

Çelebioğlu

Topuz

Yıldız

et al. 2019

Carbohydrate Polymers

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A B S T R A C TAntibacterial electrospun nanofibers based on cyclodextrin (CD) and silver nanoparticles (Ag-NPs) were produced by solution electrospinning from aqueous and DMF solutions using different Ag contents. CD molecules acted as the reducing agent and catalyzed the formation of Ag-NPs. The nanofibers with smaller diameters were observed for the fibers generated from DMF solutions than those produced from aqueous solutions. TEM and STEM analyses revealed the Ag-NPs (∼2-5 nm depending on solvent-type and Ag loading) in nanofibers, while FTIR and surface enhanced Raman scattering (SERS) analyses showed the apparent frequency shift of OH stretching band and the enhancement of Raman bands of CD molecules with the incorporation of the Ag-NPs. The polycrystalline structure of the Ag-NPs was shown by XRD and SAED analyses over {111}, {200}, {220} and {311} planes. The nanofibers showed significant inhibition against the growth of Escherichia coli and Staphylococcus aureus owing to the antibacterial activity of the Ag-NPs.

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Improving anti-listeria activity of cheese packaging via nanofiber containing nisin-loaded nanoparticles

Cited by 140 publications

References 32 publications

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

Nanostructured Antimicrobials in Food Packaging—Recent Advances

One-step green synthesis of antibacterial silver nanoparticles embedded in electrospun cyclodextrin nanofibers

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