Antimicrobial packaging based on a LAE containing zein coating to control foodborne pathogens in chicken soup
In this study, zein coatings containing Lauroyl-l-arginine ethyl ester monohydrochloride (LAE) were developed to be applied on polypropylene films and manufacture an active food packaging. The concentration of LAE and the addition of a suitable plasticizer (glycerol or oleic acid (OA)) were the main variables considered. Active plasticized zein films, with glycerol or oleic acid were characterized in terms of release kinetics, mechanical, barrier, optical, and antimicrobial properties. Results showed that active agent concentration, (5 and 10%), had no-significant effect on mechanical and WVP properties of the plasticized films. Films plasticized with OA presented greater water resistance, UV-light opacity, and water barrier properties than glycerol-plasticized films. On the contrary, the latter had better antimicrobial properties. The analysis of LAE release kinetics from films to different food simulants revealed different behaviours, depending on both film formulation and food simulant. Despite the lower water resistance of coatings containing glycerol, bags based on polypropylene/glycerol plasticized zein containing 10% of LAE presented a great antimicrobial activity in tests with chicken soup (real food system) contaminated with pathogen bacteria, concretely, the films showed 3.21 Log reduction against Listeria monocytogenes and 3.07 log reductions against Escherichia coli. These results suggest a promising strategy on the use of LAE-containing zein in active food packaging to control foodborne pathogens.
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Format: | artículo biblioteca |
Language: | English |
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2019-07-26
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Subjects: | Antimicrobial food packaging, Zein coating, Chicken soup, LAE, Glycerol, Oleic acid, |
Online Access: | http://hdl.handle.net/10261/191270 http://dx.doi.org/10.13039/501100003329 |
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dig-iata-es-10261-1912702020-10-16T08:03:42Z Antimicrobial packaging based on a LAE containing zein coating to control foodborne pathogens in chicken soup Kashiri, M. López Carballo, Gracia Hernández Muñoz, Pilar Gavara, Rafael Ministerio de Economía y Competitividad (España) Antimicrobial food packaging Zein coating Chicken soup LAE Glycerol Oleic acid In this study, zein coatings containing Lauroyl-l-arginine ethyl ester monohydrochloride (LAE) were developed to be applied on polypropylene films and manufacture an active food packaging. The concentration of LAE and the addition of a suitable plasticizer (glycerol or oleic acid (OA)) were the main variables considered. Active plasticized zein films, with glycerol or oleic acid were characterized in terms of release kinetics, mechanical, barrier, optical, and antimicrobial properties. Results showed that active agent concentration, (5 and 10%), had no-significant effect on mechanical and WVP properties of the plasticized films. Films plasticized with OA presented greater water resistance, UV-light opacity, and water barrier properties than glycerol-plasticized films. On the contrary, the latter had better antimicrobial properties. The analysis of LAE release kinetics from films to different food simulants revealed different behaviours, depending on both film formulation and food simulant. Despite the lower water resistance of coatings containing glycerol, bags based on polypropylene/glycerol plasticized zein containing 10% of LAE presented a great antimicrobial activity in tests with chicken soup (real food system) contaminated with pathogen bacteria, concretely, the films showed 3.21 Log reduction against Listeria monocytogenes and 3.07 log reductions against Escherichia coli. These results suggest a promising strategy on the use of LAE-containing zein in active food packaging to control foodborne pathogens. Financial support of the Ministry of Science, Innovation and Universities; project AGL AGL2015-64595-R. Peer reviewed 2019-09-23T10:17:11Z 2019-09-23T10:17:11Z 2019-07-26 artículo http://purl.org/coar/resource_type/c_6501 International Journal of Food Microbiology 306: 108272 (2019) 0168-1605 http://hdl.handle.net/10261/191270 10.1016/j.ijfoodmicro.2019.108272 http://dx.doi.org/10.13039/501100003329 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-64595-R Postprint https://doi.org/10.1016/j.ijfoodmicro.2019.108272 Sí open |
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Antimicrobial food packaging Zein coating Chicken soup LAE Glycerol Oleic acid Antimicrobial food packaging Zein coating Chicken soup LAE Glycerol Oleic acid |
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Antimicrobial food packaging Zein coating Chicken soup LAE Glycerol Oleic acid Antimicrobial food packaging Zein coating Chicken soup LAE Glycerol Oleic acid Kashiri, M. López Carballo, Gracia Hernández Muñoz, Pilar Gavara, Rafael Antimicrobial packaging based on a LAE containing zein coating to control foodborne pathogens in chicken soup |
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In this study, zein coatings containing Lauroyl-l-arginine ethyl ester monohydrochloride (LAE) were developed to be applied on polypropylene films and manufacture an active food packaging. The concentration of LAE and the addition of a suitable plasticizer (glycerol or oleic acid (OA)) were the main variables considered. Active plasticized zein films, with glycerol or oleic acid were characterized in terms of release kinetics, mechanical, barrier, optical, and antimicrobial properties. Results showed that active agent concentration, (5 and 10%), had no-significant effect on mechanical and WVP properties of the plasticized films. Films plasticized with OA presented greater water resistance, UV-light opacity, and water barrier properties than glycerol-plasticized films. On the contrary, the latter had better antimicrobial properties. The analysis of LAE release kinetics from films to different food simulants revealed different behaviours, depending on both film formulation and food simulant. Despite the lower water resistance of coatings containing glycerol, bags based on polypropylene/glycerol plasticized zein containing 10% of LAE presented a great antimicrobial activity in tests with chicken soup (real food system) contaminated with pathogen bacteria, concretely, the films showed 3.21 Log reduction against Listeria monocytogenes and 3.07 log reductions against Escherichia coli. These results suggest a promising strategy on the use of LAE-containing zein in active food packaging to control foodborne pathogens. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Kashiri, M. López Carballo, Gracia Hernández Muñoz, Pilar Gavara, Rafael |
format |
artículo |
topic_facet |
Antimicrobial food packaging Zein coating Chicken soup LAE Glycerol Oleic acid |
author |
Kashiri, M. López Carballo, Gracia Hernández Muñoz, Pilar Gavara, Rafael |
author_sort |
Kashiri, M. |
title |
Antimicrobial packaging based on a LAE containing zein coating to control foodborne pathogens in chicken soup |
title_short |
Antimicrobial packaging based on a LAE containing zein coating to control foodborne pathogens in chicken soup |
title_full |
Antimicrobial packaging based on a LAE containing zein coating to control foodborne pathogens in chicken soup |
title_fullStr |
Antimicrobial packaging based on a LAE containing zein coating to control foodborne pathogens in chicken soup |
title_full_unstemmed |
Antimicrobial packaging based on a LAE containing zein coating to control foodborne pathogens in chicken soup |
title_sort |
antimicrobial packaging based on a lae containing zein coating to control foodborne pathogens in chicken soup |
publishDate |
2019-07-26 |
url |
http://hdl.handle.net/10261/191270 http://dx.doi.org/10.13039/501100003329 |
work_keys_str_mv |
AT kashirim antimicrobialpackagingbasedonalaecontainingzeincoatingtocontrolfoodbornepathogensinchickensoup AT lopezcarballogracia antimicrobialpackagingbasedonalaecontainingzeincoatingtocontrolfoodbornepathogensinchickensoup AT hernandezmunozpilar antimicrobialpackagingbasedonalaecontainingzeincoatingtocontrolfoodbornepathogensinchickensoup AT gavararafael antimicrobialpackagingbasedonalaecontainingzeincoatingtocontrolfoodbornepathogensinchickensoup |
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1777670093322321920 |