Preparation and antimicrobial characterization of silver-containing packaging materials for meat

Kuuliala, Lotta; Pippuri, Tiina; Hultman, Jenni; Auvinen, Sanna; Kolppo, Kari; Nieminen, Tea; Karp, Matti; Björkroth, Johanna; Kuusipalo, Jurkka; Jääskeläinen, Elina

doi:10.1016/j.fpsl.2015.09.004

Cited by 33 publications

(13 citation statements)

References 44 publications

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“…This study indicated that the MgO NC lm had a less antimicrobial effect against the foodborne pathogens on the beef when compared to culture media. Reduced activity of antimicrobial agents in real food media has also been reported by others [26,49]. Since vacuum packaging allows direct contact between the lm coating and beef surfaces, ine ciency of the antimicrobial lm could be due to properties of beef [26].…”

Section: Discussionsupporting

confidence: 56%

“…The synergy, or buildup of these factors affected the cells and nally resulted in the death of the bacteria. Raw red beef has a high water activity and plenty of nutrients [26]. It can be easily contaminated by microorganisms and support the growth of pathogens, leading to serious foodborne illnesses [27].…”

Section: Introductionmentioning

confidence: 99%

“…E. coli O157:H7 and L. monocytogenes are two main pathogenic bacteria in meat products. Microbial contamination of beef usually occurs at the surface [26] due to post-processing handling, processing or cutting. Antimicrobial packaging is gaining interest from researchers and industries due to its potential to prevent the surface growth of pathogenic bacteria in the beef industry.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of antimicrobial activity of magnesium oxide nanocomposite film in combination with ε-poly-L-lysine against Foodborne pathogens in vacuum packaged beef

Samadi

Shekarforoush

Gheisari

2021

Preprint

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Background: The aim of this study was to evaluate the antimicrobial activity of magnesium oxide nanocomposite (MgO NC) film based on Low-density polyethylene (LDPE) alone or in combination with three concentrations of ε-poly-L-lysine (500, 1000 and 2000 µg/ml) on Escherichia coli O157:H7 and Listeria monocytogenes in culture media and fresh beef. Methods: MgO NC film were prepared by melt mixing LDPE and MgO nanoparticle in the extruder. For in vitro antibacterial analysis, the MgO NC film alone or in combination with polylysine were evaluated in tryptic soy broth for 5 days at 37 °C. For in vivo analysis, beef samples were inoculated with the selected bacteria and packaged in MgO NC film under vacuum and stored at 4 °C and evaluated for up to 20 days. Results: Polylysine had an antibacterial effect against E. coli and L. monocytogenes in TSB. But MgO NC film had a bacteriostatic effect only against E. coli. MgO NC film inhibited the growth of E. coli on the surface of beef samples. Pollysine at concentrations of 500 µg/ml or more showed inhibitory activity against E. coli and L. monocytogenes in beef samples. No additional reduction was observed by combining the different concentrations of polylysine with MgO NC film.Conclusions: Polylysine at all concentrations had an inhibitory effect on E. coli and L. monocytogenes in the culture medium and beef. Although the migration of MgO nanoparticle from the film to beef was very low, but as it has little antimicrobial effect, it is not recommended as a suitable package for improving the safety of raw beef.

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Section: Discussionsupporting

confidence: 56%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Evaluation of antimicrobial activity of magnesium oxide nanocomposite film in combination with ε-poly-L-lysine against Foodborne pathogens in vacuum packaged beef

Samadi

Shekarforoush

Gheisari

2021

Preprint

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“…Compared with the control film (without AgNPs), bacterial growth in the nanocomposite Ag/LDPE film was significantly inhibited until day 6 (up to 22.5% reduction), which significantly increased the shelf life of the chicken breast fillet. Kuuliala et al (2015) also developed LDPE package films containing AgNPs to protect fresh pork sirloin stored at 6 °C for 28 days. The antimicrobial effect of the films against the bacteria associated with meat spoilage was determined, including Leuconostoc gelidum subsp.…”

Section: Application Of Silver Nanoparticles In Food Packagingmentioning

confidence: 99%

Application of silver nanoparticles in food packages: a review

et al. 2019

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Silver nanoparticles (AgNPs) are antimicrobial agents that have a wide spectrum of action, including against pathogenic bacteria and spoilage fungi. However, their mechanism of action is not completely clarified. Nowadays, scientific interest on biological synthesis of AgNPs is growing, with emphasis in their extracellular biosynthesis by microbial cells, as it is the most reliable and ecologically correct method for production, yielding no toxic residues. AgNPs may be incorporated to biodegradable and non-biodegradable polymers for the production of food packages with antimicrobial properties, leading to greater safety and longer shelf life. However, it is important to carry out migration tests for new food packages incorporated with AgNPs, based on the effective levels for their inclusion in the packaging materials.

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“…Porém, contaminações cruzadas podem ocorrer durante a manipulação, como o fatiamento e subsequente embalagem do produto (CORREA et al, 2017;DUŠKOVÁ et al, 2016). O propósito de incorporar os agentes ativos nos filmes, em vez de aplicá-los diretamente sobre a superfície do alimento, é prolongar a sua migração durante o armazenamento, em vez de liberá-los em uma única dose massiva (MORADI et al, 2011;OUATTARA et al, 2000) e evitar alterações das características sensoriais do produto (COMA, 2008 (propiônicos e sórbicos), têm sido incorporados em diferentes filmes, para inibir o crescimento dessas bactérias na preservação de carnes e produtos cárneos (COMA, 2008;FANG et al, 2017;KUULIALA et al, 2015;LEKJING, 2016;OUSSALAH et al, 2007;PATIÑO et al, 2014;TORNUK et al, 2015) e, portanto, para estender o seu tempo de vida útil.…”

Section: Aplicacão De Filmes Ativos Em Produtos Cárneosunclassified

Filmes à base de blenda gelatina-quitosana com agentes ativos nanoemulsificados: desenvolvimento, caracterização e aplicação na conservação de mortadela fatiada refrigerada

Córdoba¹,

Jaime²

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Um problema importante na produção de filmes ativos utilizando agentes ativos lipofílicos é a dificuldade de dispersão desses agentes na solução formadora de filme (SFF). As nanoemulsões podem ser uma alternativa para dispersar esses compostos na matriz biopolimérica. Os objetivos gerais desta pesquisa foram: 1) Desenvolver nanoemulsões óleo-em-água (O/A), com três agentes ativos na fase óleo, sendo dois antimicrobianoscinamaldeído e óleo essencial de alhoe um antioxidantealfa-tocoferol, e caracterizar essas nanoemulsões, inclusive sua estabilidade; e 2) Desenvolver, caracterizar e aplicar filmes ativos à base de gelatina-quitosana (G-Q), ativados com nanoemulsões O/A preparadas nas condições ótimas de processo: N1: αtocoferol/cinamaldeído; N2: α-tocoferol/óleo essencial de alho; N3: a-tocoferol/cinamaldeído e óleo essencial de alho; e N4: óleo de canola. As nanoemulsões O/A foram preparadas usando um microfluidizador e Tween 20 e Span 60 como emulsificantes, caracterizadas e incorporadas na SFF. Os filmes foram produzidos pela técnica de Casting incorporando 0 ou 5 g agente ativo nanoemulsificado/100 g biopolímero e usando glicerol como plastificante. Os filmes foram caracterizados em termos de propriedades físicas, mecânicas, de permeabilidade ao vapor de água e isotermas de sorção, ópticas, microestruturais, e atividades antimicrobiana e antioxidante. Além disso, um estudo de migração dos agentes ativos em simuladores de alimentos foi realizado. A mortadela fatiada foi embalada em bandejas de poliestireno usando filmes como separador de fatias. Posteriormente, foi avaliada a aceitação sensorial da mortadela e sua vida útil com base em análises físico-químicas e microbiológicas. Os resultados mostraram emulsões O/A com tamanho de gota nanométrico, distribuição monomodal, potencial  >-30 mV, alta estabilidade física e eficiência de encapsulação e propriedades ativas. Por outro lado, os filmes ativos não apresentaram diferenças significativas (p>0,05) quanto à espessura, umidade, permeabilidade ao vapor de água e propriedades térmicas. A solubilidade em água, ângulo de contato, transmissão de luz, rigidez e resistência à tração e o brilho dos filmes foram reduzidos (p<0,05), enquanto a deformação na ruptura, opacidade, grau de inchamento, cor e rugosidade da superfície aumentaram consideravelmente (p<0,05) em razão incorporação das nanoemulsões. Os modelos matemáticos de BET, GAB, Peleg e Oswin descreveram o comportamento de absorção de vapor de água dos filmes. As análises de DSC, FTIR e de difração de raios-X sugeriram compatibilidade entre a gelatina e a quitosana. Uma boa distribuição das nanogotas de óleo que encapsulavam os agentes ativos na matriz biopolimérica foi confirmada pelas análises de MEV e MFA. As nanoemulsões e os filmes ativos foram efetivos contra a Pseudomonas aeruginosa e Listeria monocytogenes e apresentaram atividade antioxidante frente aos radicais DPPH • , ABTS •+ e o reagente FRAP. As cinéticas de migração dos agentes ativos apresentaram comportamento Fickiano, com valores de coeficien...

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Preparation and antimicrobial characterization of silver-containing packaging materials for meat

Cited by 33 publications

References 44 publications

Evaluation of antimicrobial activity of magnesium oxide nanocomposite film in combination with ε-poly-L-lysine against Foodborne pathogens in vacuum packaged beef

Evaluation of antimicrobial activity of magnesium oxide nanocomposite film in combination with ε-poly-L-lysine against Foodborne pathogens in vacuum packaged beef

Application of silver nanoparticles in food packages: a review

Filmes à base de blenda gelatina-quitosana com agentes ativos nanoemulsificados: desenvolvimento, caracterização e aplicação na conservação de mortadela fatiada refrigerada

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