Plasma deposition processes from acrylic/methane on natural fibres to control the kinetic release of lysozyme from PVOH monolayer film

Mastromatteo, Marcella; Lecce, Lucia; Vietro, Nicoletta De; Favia, Pietro; Nobile, Matteo Alessandro Del

doi:10.1016/j.jfoodeng.2010.12.032

Cited by 21 publications

(10 citation statements)

References 49 publications

(44 reference statements)

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“…a, Park and others (); b, Yuceer and Caner (); c Nakamura and others (); d Song and others (); e Corradini and others (); f, Buonocore and others ; Conte and others (), (), Mastromatteo and others (); g, Padgett and others (), Mecitoğlu and others (), Güçbilmez and others (), Ünalan and others (); h, Murìel‐Galet and others (); i, Tortajada and others (); j, Zacchigna and others (); k, Liburdi and others ().…”

Section: Introductionmentioning

confidence: 97%

“…The most common example of HEWL immobilization via entrapment is the production of antimicrobially active packaging with controlled protein release for maintaining food quality and safety. To this end, lysozyme has been entrapped in different polymers, such as polyethylene terephthalate (PET; Corradini and others ) and polyvinyl alcohol films (Buonocore and others ; Conte and others , 2006b; Mastromatteo and others ). Lysozyme incorporated in modified zein films showed antimicrobial activity against Listeria innocua (Güçbilmez and others ; Ünalan and others ).…”

Section: Introductionmentioning

confidence: 99%

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Lysozyme in Wine: An Overview of Current and Future Applications

Liburdi

Benucci

Esti

2014

Comp Rev Food Sci Food Safe

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Lysozyme, a muramidase enzyme from egg whites (EC 3.2.1.17), is widely used in soluble form to control lactic acid bacteria in different foods. Moreover, hen egg white lysozyme is a hydrolytic enzyme that can be used to the control malolactic fermentation (MLF) during winemaking. MLF is only desirable in red and in some white wine, this suggest that MLF is at fault and needs to be controlled in all other types of wine. Lysozyme exhibits selective antimicrobial activity based on the hydrolysis of peptidoglycan cell wall constituents in lactic acid bacteria. In the last decade, several studies identified allergic reactions due to the presence of lysozyme in food. Given this relatively high incidence of lysozyme sensitization, and in accordance with the recently changed EC food legislation (1266/2010/CE), the use of lysozyme as an additive has to be declared on the ingredient label. To overcome this problem, the immobilization of the enzyme on insoluble supports, which allows the enzyme to be removed, has been the preferred strategy. In this context, this article offers a review of reports on lysozyme enological use over the last decade. It surveys the immobilization techniques and support materials used for lysozyme food preservation. This study attempts to provide useful guidance from the wealth of available immobilization data in the literature and, more importantly, to develop an integrated perspective on how to customize lysozyme for future enological uses.

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Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Lysozyme in Wine: An Overview of Current and Future Applications

Liburdi

Benucci

Esti

2014

Comp Rev Food Sci Food Safe

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“…Different strategies have been used in the literature to control the release rate of lysozyme. The main strategies are focused on changing the packaging material morphology, such as polymer/lysozyme relative ratio, degree of crosslinking, plasticizer loading, additive nature and amount, and number of layers . Other studies report the immobilization of lysozyme on different supports by using adsorption, coating, entrapment, and surface conjugation .…”

Section: Introductionmentioning

confidence: 99%

Effect of Draw Ratio on Physical, Release, and Antibacterial Properties of Poly(ε‐caprolactone) Loaded with Lysozyme

Bugatti

Acocella

Maggio

et al. 2017

Macro Materials & Eng

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In this work, some films of poly(ε‐caprolactone) (PCL) containing lysozyme at 5% by weight are obtained. Lysozyme is a natural antimicrobial molecule. The films are submitted to cold drawing process at three different draw ratios, λ = 3, 4, and 5, where λ is the ratio between final and initial length. Morphology, physical and barrier properties of the drawn samples are studied and correlated to the release of lysozyme. Tests against Bacillus sp are performed and correlated to the material texture. The molecular orientation of uniaxially drawn lysozyme doped PCL films is demonstrated to be a significant parameter for controlled release monitoring of the active molecule and the antimicrobial activity.

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“…Different strategies have been applied in the literature to control the release rate of lysozyme. Most of these strategies focused on changing packaging material morphology by polymer concentration (Gemili, Yemenicioglu, & Altinkaya, 2009), plasticizer concentration (Min, Rumsey, & Krochta, 2008), additive concentration and type (Mastromatteo, Lecce, De Vietro, Favia, & Del Nobile, 2011), degree of crosslinking (Buonocore et al, 2003a;Buonocore, Del Nobile, Panizza, Corbo, & Nicolais, 2003b;Buonocore et al, 2004;Fajardo, Balaguer, Gomez-Estaca, Gavara, & HernandezMunoz, 2014;Ma, Tang, Yin, Yang, & Qi, 2013;Ozdemir & Floros, 2001) and number of layers (Buonocore et al, 2004;Conte, Buonocore, Nicolais, & Del Nobile, 2003). In another approach, the pH of the release medium was changed to control release of lysozyme from the films (Benelhadj et al, 2016;Mendes de Souza, Fern andez, L opez-Carballo, Gavara, & Hern andez-Muñoz, 2010).…”

Section: Introductionmentioning

confidence: 99%

Development of a novel strategy for controlled release of lysozyme from whey protein isolate based active food packaging films

Ozer

Oymacı

et al. 2016

Food Hydrocolloids

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a b s t r a c tThe purpose of this study is to develop a novel controlled release system based on pH-responsive polyacrylic acid (PAA)/lysozyme (LYS) complexes incorporated within a hydrophilic whey protein isolate (WPI) film matrix for active food packaging applications. Complex formation is simple under benign conditions that are suitable for preserving antimicrobial activity of the lysozyme. In addition, the pHdependent charge density of complexes allowed a uniform distribution in the matrix. The properties of the complexes such as size, surface charge and hydrophilicity were varied by changing PAA/LYS ratio (0.1 and 0.3 w/w) and PAA molecular weight (2 kDa and 450 kDa). The effects of complex properties as well as mode of lysozyme incorporation into the films (100%-free, 50%-freeþ50%-PAA/LYS complex and 100%-PAA/LYS complex) on the LYS release rate, activity and antimicrobial efficacy of the films were investigated. The results have shown that~100% LYS loading into the complexes is possible regardless of PAA molecular weight or PAA/LYS ratio. Incorporating lysozyme into the film in complexed form extended its release time from less than 24 h up to 500 h and reduced its diffusivity from~10 À9 tõ 10 À13 cm 2 /s. The films including 50%-free-LYSþ50%-PAA/LYS complex showed a 5.7 log reduction in bacterial population within 72 h whereas 100%-free-LYS containing film could not suppress Listeria innocua growth after 24 h. Overall, the results suggest that complexation of lysozyme with weak polyelectrolytes can be used as an effective strategy to achieve a long-lasting antimicrobial effect and that films prepared with such complexes have great potential as food packaging materials.

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Plasma deposition processes from acrylic/methane on natural fibres to control the kinetic release of lysozyme from PVOH monolayer film

Cited by 21 publications

References 49 publications

Lysozyme in Wine: An Overview of Current and Future Applications

Lysozyme in Wine: An Overview of Current and Future Applications

Effect of Draw Ratio on Physical, Release, and Antibacterial Properties of Poly(ε‐caprolactone) Loaded with Lysozyme

Development of a novel strategy for controlled release of lysozyme from whey protein isolate based active food packaging films

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