The antibacterial effect of whey protein–alginate coating incorporated with the lactoperoxidase system on chicken thigh meat

Abstract

Nowadays, the environmental problems due to the use of synthetic films and packages have caused the production of natural edible coatings or films. The aim of this study was to produce an edible whey protein–alginate coating with different concentrations of lactoperoxidase system to control the microbial load and increase the shelf life of chicken thigh meat stored in refrigerated condition (4 ± 1°C). So, after the provision of the alginate–whey protein coating incorporated with the lactoperoxidase system (at concentrations of 2%, 4%, and 6% in alginate–whey protein solution), microbial experiments were conducted for the period of 8 days. Three batches of organisms, including total aerobic mesophilic bacteria, Enterobacteriaceae, and Pseudomonas aeruginosa in samples, were tested by culturing in appropriate conditions. Results indicated that the coating had a substantial inhibitory effect on all lots. Also, the antimicrobial activity of coating increased with increase in lactoperoxidase system concentration in alginate–whey protein coating.

The combined effects of lactoperoxidase system and whey protein coating on microbial, chemical, textural, and sensory quality of shrimp (Penaeus merguiensis) during cold storage (4 ± 1°C)

“…So at the end of holding period, the number of aerobic mesophilic bacteria was less than 7 log cfu/g which is less than the number of bacteria that can be considered as an indicator of seafood spoilage (Gram & Huss, ). As well as our findings, similar results were reported about incorporated efficacy of LPOS and edible coating solution against mesophilic aerobic bacterial growth in chicken and fish (Jasour, Ehsani, Mehryar, & Naghibi, ; Molayi, Ehsani, & Yousefi, ; Shokri, Ehsani, & Jasour, ; Yousefi, Farshidi, & Ehsani, ).…”

Potencialidades del lactosuero generado por la industria quesera y su valorización

“…Hoy en día, los problemas medioambientales debidos al uso de películas y embalajes sintéticos han provocado la producción de películas o revestimientos comestibles naturales, por lo que se realizó estudios para producir un recubrimiento de proteína de suero comestible-alginato con diferentes concentraciones de sistema lactoperoxidasa para controlar la carga microbiana y aumentar la vida útil de la carne de muslo de pollo almacenada en condición refrigerada (4 ± 1 ° C), se analizaron las bacterias mesófilas aerobias totales, enterobacterias y Pseudomonas aeruginosa y los resultados indicaron que el recubrimiento tenía un efecto inhibidor sustancial en todos los lotes. Además, la actividad antimicrobiana del recubrimiento aumentó con el aumento de la concentración del sistema lactoperoxidasa en el recubrimiento de proteína de suero de alginato (Molayi et al, 2018).…”

Whey Proteins: A potential ingredient for food industry- A review

“…Native and modified whey proteins as film coating materials for solid pharmaceutical dosage forms and their applicability in pharmaceutical film coating processes have not been described in the art. To date, use of whey proteins in an edible film mainly targeted as carrier of antimicrobial agent (Molayi et al, 2018;Aguilar et al, 2017;Perez-Gago and Krochta, 2012;Gadang and Hettiarachchy, 2008;Seydim and Sarikus, et al, 2006;Anker et al, 2002) and as an protective barrier to improve shelf life of food (Schmid et al, 2012;Di Pierro, et al, 2011). Conventional native whey proteins are considered as good barriers against oxygen at low and intermediate relative humidity and have good mechanical properties, but their barrier against water vapor can be questioned due to their hydrophilic character (Cisneros Zevallos et al, 2003;Anker et al, 2002).…”