Nisin release from films is affected by both protein type and film-forming method

Dawson, Paul; Hirt, Douglas E.; Rieck, James R.; Acton, J. C.; Sotthibandhu, Aranya

doi:10.1016/s0963-9969(03)00116-9

Cited by 90 publications

(52 citation statements)

References 16 publications

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“…Therefore, GRS (generally recognized as safe) substances such as sorbic acid (Cagri, Ustunol, & Ryser, 2001;Limjaroen, Ryser, Lockhart, & Harte, 2003), benzoic acid, propionic acid (Quattara, Simard, Piette, Bégin, & Olley, 2000b;Soares, Rutishauser, Melo, Cruz, & Andrade, 2002) and its salts (Buonocore, Del Nobile, Panizza, Corbo, & Nicolais, 2003;Choi et al, 2005;Ozdemir & Floros, 2001) nisin (Dawson, Hirt, Rieck, Acton, & Sotthibandhu, 2003;Grower, Cooksey, & Getty, 2004;Lee, Soon, Lee, Park, & Lee, 2004;Melo, 2003), and others have been incorporated into polymers for the production of antimicrobial packaging. Weng and Hotchkiss (1993) incorporated 1% of benzoic anhydrous into low-density polyethylene Wlms, inhibiting completely the growth of Rhyzopus stolonifer, Penicillium spp.…”

Section: Introductionmentioning

confidence: 99%

Active film incorporated with sorbic acid on pastry dough conservation

et al. 2007

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Antimicrobial Wlms, 25 and 70 m-thick, incorporated with 0-6% of sorbic acid, were produced and layered with pastry dough without preservative to evaluate its antimicrobial action. Control pastry dough containing sorbate potassium was layered with low-density polyethylene Wlms (LDPF). The sandwiches (Wlms/pastry dough) were stored in LPDF bags at 8 § 1°C. The results of microbiological analyses obtained in the initial time for pastry dough with or without additive complied with the standards of the Brazilian current legislation. After 40 days of storage, the pastry dough layered with 70 m-thick Wlms, containing 3-6% of sorbic acid had signiWcantly smaller microbial growth than, or equivalent to, the control pastry dough. Pastry dough with 25 m-thick Wlms, containing 6% sorbic acid, had the psychrotrophic count inferior to the control, and the aerobic mesophilic Staphylococcus spp. counts were 1 log cycle superior. The water activity and the moisture level showed no diVerences between the treatments throughout the storage time.

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Section: Introductionmentioning

confidence: 99%

Active film incorporated with sorbic acid on pastry dough conservation

et al. 2007

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“…Bacteriocins, particularly Nisin (N), contain the natural antimicrobial substances that can be incorporated into the edible films to control the food-borne pathogens (Were et al, 1999;Yildirim et al, 1997;Dawson et al, 2003;Gennadios et al, 1996). Nisin is a food-grade bacterium (Quintavalla et al, 2002), which can be incorporated into the edible films to control various Gram-positive microbial growth including foodborne pathogens (Were et al, 1999;Yildirim et al, 1997;Dawson et al, 2003;Gennadios et al, 1996;Jin and Zhang, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…Nisin is a food-grade bacterium (Quintavalla et al, 2002), which can be incorporated into the edible films to control various Gram-positive microbial growth including foodborne pathogens (Were et al, 1999;Yildirim et al, 1997;Dawson et al, 2003;Gennadios et al, 1996;Jin and Zhang, 2008). Nisin binds to the precursor of peptidoglycan and lipid II to inhibit the cell wall biosynthesis.…”

Section: Introductionmentioning

confidence: 99%

Properties of Soy Protein Isolate Antimicrobial Films and Its Application in Preservation of Meat

et al. 2017

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Recently, increasing interest to improve food safety and extend their shelf-life has led to the development and testing of the edible films with antimicrobial properties. The soy protein isolate (SPI) antimicrobial films were made with Nisin (N), sodium lactate (NaL), EDTA (E) and their optical combination (C). The C film showed a significant (p<0.05) antimicrobial effect on three food pathogens, E.coli, Salmonella and Bacillus cereus, which inhibitory zone is 32mm, 33.33mm and 32.33mm, respectively. The addition of N and NaL to SPI film reduced its mechanical properties, that is, the tensile strength (TS) was reduced from 10.8716MPa to 8.1405MPa (N1) and 3.2715MPa (NaL3) and the elongation at break (E) was increased from 3.03% to 4.73% (N3, N4) and 11.21 % (NaL4). While the addition of EDTA and combination increased TS from 10.8716MPa to 17.0600MPa (E4) and reduced E from 3.03% to 2.36% (E1). The water vapor permeability (WVP), oxygen permeability (OP) and total color difference (ΔE) of films had changed with the addition of antimicrobial agents. The FTIR analysis showed no specific interaction between active groups of Nisin with functional group of control film. However, the intensity of peaks in the spectrum of NaL and EDTA increased, indicating interactions between NaL, EDTA and SPI.The application experiments showed the total bacterial count and TVB-N value of sample wrapped by ordinary wraps, SPI film and SPI antimicrobial film were incresed as storage time extended. On the 6th day, the sample wrapped by SPI film has been metamorphism, which total bacterial count and TVB-N value were 8.922 lg cfu/g and 21.340 mg/100g. On the 9th day, the sample wrapped by ordinary wraps has been metamorphism, which total bacterial count and TVB-N value were 7.866 lg cfu/g and 21.150 mg/100g. And the sample wrapped by SPI antimicrobial film had been metamorphism on the 12th day, indicating that the SPI antimicrobial film had a bacteriostatic preservation effect on the meat antibacterial preservation and extend the shelf life to 3-6 days compared with SPI film and ordinary wraps. The SPI antimicrobial film broadens the application of SPI film.

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“…Different authors [25][26][27] reported that the film-forming method and drying process conditions influence film performance. Rindlav et al [28] reported that crystallinity degree of potato starch edible film is dependent on the temperature, the air humidity and the time that elapses during drying from gel to film.…”

Section: Introductionmentioning

confidence: 99%