Physical, mechanical and antimicrobial properties of starch films incorporated with ε-poly-l-lysine

Zhang, Liming; Li, Ruichao; Dong, Feng; Tian, Aiying; Li, Zhengjun; Dai, Yujie

doi:10.1016/j.foodchem.2014.06.008

Cited by 90 publications

(50 citation statements)

References 25 publications

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“…The intense peaks at 815–1,070 cm −1 corresponded to the CO stretching vibration of the saccharide structure in carbohydrate backbone (Zhang et al . ).…”

Section: Resultsmentioning

confidence: 97%

Preparation, Characterization and Antimicrobial Activity of Sodium Alginate Nanobiocomposite Films Incorporated with Ε-Polylysine and Cellulose Nanocrystals

Qiuye

Pan

Sun

et al. 2016

Journal of Food Processing and Preservation

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Ternary nanobiocomposite films based on sodium alginate (SA) with cellulose nanocrystals (CNC) derived from shaddock peel and ε‐polylysine (ε‐PL) have been prepared and characterized. The tensile strength and Young's modulus of nanobiocomposite films increased from 51.18 to 67.68 MPa and from 4.8 to 7.6 GPa upon CNC loading from 0.5 to 2.5 wt %. The positive effects of the addition of CNC in SA matrix were also confirmed by reductions in water vapor permeability (WVP). SA‐based nanobiocomposites showed significant antibacterial activity against Escherichia coli and Staphylococcus aureus influenced by the ε‐PL content. The films exhibited homogeneous and cohesive structures, indicating strong interactions between the filler and matrix. In addition, the good dispersion of CNC in the SA matrix could increase the stability of ε‐PL and promote the diffusion of the antimicrobial agent from the films. Practical Applications Chilled duck is an important raw material for making the sauce duck, roast duck, favor duck and it has a very broad consumer market. The chilled duck stability during storage can be enhanced by film‐coating as a prominent technique, and therefore an nanobiocomposite film based on sodium alginate (SA) incorporation with ε‐polylysine (ε‐PL) and cellulose nanocrystals (CNC) derived from shaddock peel were prepared in this study. The film‐coating has a good antibacterial effect on preservation of chilled duck. This study will find a successful packing method for chilled duck and improve the shelf life.

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“…The intense peaks at 815–1,070 cm −1 corresponded to the CO stretching vibration of the saccharide structure in carbohydrate backbone (Zhang et al . ).…”

Section: Resultsmentioning

confidence: 97%

Preparation, Characterization and Antimicrobial Activity of Sodium Alginate Nanobiocomposite Films Incorporated with Ε-Polylysine and Cellulose Nanocrystals

Qiuye

Pan

Sun

et al. 2016

Journal of Food Processing and Preservation

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“…WA1‐1 and Aspergillus niger WA2‐4 growth were inhibited with 0.2% (w/v) of ɛ‐PL. Starch film containing ɛ‐PL has been prepared before and its activity has been tested against Escherichia coli , Bacillus subtilis , and Aspergillus niger (Zhang et al, ). Unfortunately, it is practically impossible to calculate the concentration of ɛ‐PL per cm 2 in these films and compare with the results found in the present study.…”

Section: Resultsmentioning

confidence: 99%

Antimicrobial packaging based on ɛ-polylysine bioactive film for the control of mycotoxigenic fungi in vitro and in bread

Luz

Calpe

Saladino

et al. 2017

J Food Process Preserv

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Abstractɛ‐Poly‐l‐lysine (ɛ‐PL) is a cationic peptide with a broad‐spectrum antimicrobial activity. This study investigates the use of ɛ‐PL as natural antimicrobial to inhibit fungal growth and to reduce aflatoxins (AFs) production. Antifungal activity of starch biofilms with different concentrations of ɛ‐Poly‐l‐lysine (ɛ‐PL) was determined in solid medium against Aspergillus parasiticus (AFs producer) and Penicillium expansum. Then, biofilms were tested as antimicrobial devices for the preservation of bread loaf inoculated with A. parasiticus CECT 2681 and P. expansum CECT 2278. Shelf life and AFs content were examined. Biofilms with concentrations of ɛ‐PL less than 1.6 mg/cm2 showed no fungal growth inhibition in solid medium, while the antifungal activity of the films with greater than 1.6 mg/cm2 of ɛ‐PL was dose dependent. The shelf life of bread inoculated with A. parasiticus was increased by 1 day with the use of films containing 1.6–6.5 mg ɛ‐PL/cm2, while shelf life of bread tainted with P. expansum was increased by 3 day with 6.5 mg ɛ‐PL/cm2. AFs production was greatly inhibited by ɛ‐PL biofilms (93–100%). Thus, ɛ‐PL biofilms could be potentially used as antimicrobial device during bread storage as a natural alternative to the synthetic preservatives.Practical applicationsƐ‐Polylysin is a natural substance from microbial metabolism. Polylysine has a function to prevent a microbe from proliferating by ionic adsorption in the microbe. ɛ‐polylysine has a wide antibacterial spectrum and has an obvious lethal effect on Gram‐positive and Gram‐negative bacteria, yeast, mold, viruses, etc. It has a good antibacterial effect on the Gram‐negative bacteria E. coli and Salmonellae, which are difficult to control with other natural preservatives. ɛ‐Polylysine has already been used generally as a food additive in Japan, Korea and other part of world. In the United States, FDA has recognized the polylysine as a GRAS material. Considered the positive results obtained in the study, this compound could be used for the production of antimicrobial biofilms, applied as separator slices in the loaf bread production, to prevent the growth of the mycotoxigenic fungi A. parasiticus and P. expansum, contributing to reduce the use of the synthetically preservatives in bakery industry and also of the negative impact that these compounds could generate on the health of the end users.

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“…Edible films and coatings can be fabricated using a diverse range of biopolymers including proteins, polysaccharides, waxes or mixtures thereof resulting in composite materials. Antimicrobial agents [7], flavours [8]* or drugs [9] can be also added in the film depending on the application. In the last few years, nanotechnology is exploited to enhance the functionality of the films and create composite materials using nanoparticles from various sources, as for instance, inorganic fillers, [10,11] chitosan nanoparticles, [12] cellulose nanocrystals, [13] nanoemulsions [14] or drug nanoparticles [15].…”

Section: Edible Films and Coatingsmentioning

confidence: 99%

The parallel lives of polysaccharides in food and pharmaceutical formulations

Kontogiorgos¹,

Smith²,

Morris³

2015

Current Opinion in Food Science

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The present opinion article discusses how polysaccharide structures can be used in both food and pharmaceutical formulations. We distinguish two regions depending on moisture content where polysaccharides form structures with distinct functional properties. Some trends in key areas of active research are assessed and in particular edible films, encapsulation, polycrystalline polysaccharides, protein-polysaccharide coacervation and fluid gels. We unveil that the physicochemical principles that are shared across the food and pharmaceutical disciplines provide a great opportunity for crossdisciplinary collaboration. We finally argue that such co-operation will help tackling polysaccharide functionality issues that are encountered in both areas.3

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Physical, mechanical and antimicrobial properties of starch films incorporated with ε-poly-l-lysine

Cited by 90 publications

References 25 publications

Preparation, Characterization and Antimicrobial Activity of Sodium Alginate Nanobiocomposite Films Incorporated with Ε-Polylysine and Cellulose Nanocrystals

Preparation, Characterization and Antimicrobial Activity of Sodium Alginate Nanobiocomposite Films Incorporated with Ε-Polylysine and Cellulose Nanocrystals

Antimicrobial packaging based on ɛ-polylysine bioactive film for the control of mycotoxigenic fungi in vitro and in bread

The parallel lives of polysaccharides in food and pharmaceutical formulations

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