scholarly journals Effect of Agar/AgNP Composite Film Packaging on Refrigerated Beef Loin Quality

Membranes ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 750
Author(s):  
Seok-In Hong ◽  
Youngjin Cho ◽  
Jong-Whan Rhim
Keyword(s):  
Food Packaging ◽  
Pathogenic Bacteria ◽  
Composite Films ◽  
Viable Cell ◽  
Packaging Material ◽  
Escherichia Coli O157 ◽  
Quality Changes ◽  
Oxidative Rancidity ◽  
Log Reduction ◽  
Active Food Packaging

Fresh beef loin was packaged with 0–2% silver nanoparticles (AgNPs) incorporated agar films to investigate the effect of antimicrobial packaging on meat quality changes in terms of microbiological and physicochemical properties. Raw beef cuts were directly inoculated with Listeria monocytogenes and Escherichia coli O157:H7 and stored in the air-sealed packages combined with the agar films at 5 °C for 15 days. Beef samples showed low susceptibility to the agar/AgNP composite films, resulting in about one log reduction of the inoculated pathogenic bacteria in viable cell count during storage. However, the composite films could partly prevent beef samples from directly contacting oxygen, maintaining the meat color and retarding oxidative rancidity. Experimental results suggested that the AgNP-incorporated agar films can potentially be applied in packaged raw meats as an active food packaging material to inhibit microbial and physicochemical quality deterioration during distribution and sale.

scholarly journals Fabrication of Copper Sulfide Nanoparticles and Limonene Incorporated Pullulan/Carrageenan-Based Film with Improved Mechanical and Antibacterial Properties

Polymers ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 2665
Author(s):  
Swarup Roy ◽  
Jong-Whan Rhim
Keyword(s):  
Composite Film ◽  
Copper Sulfide ◽  
Food Packaging ◽  
Pathogenic Bacteria ◽  
Composite Films ◽  
Antibacterial Properties ◽  
Barrier Properties ◽  
Food Borne ◽  
Active Food Packaging ◽  
Thermal Stability Of

Edible biopolymer (pullulan/carrageenan) based functional composite films were fabricated by the addition of copper sulfide nanoparticles (CuSNP) and D-limonene (DL). The DL and CuSNP were compatible with the pullulan/carrageenan biopolymer matrix. The addition of CuSNP significantly increased the UV-blocking properties without substantially reducing the transparency of the film. The addition of CuSNP improved the film’s tensile strength by 10%; however, the DL addition did not significantly influence the strength, while the combined addition of CuSNP and DL increased the strength by 15%. The addition of the fillers did not significantly affect the thermal stability of the film, but the water vapor barrier property was slightly improved. There was no significant change in the moisture content and hydrophobicity of the composite film. Besides, the composite film showed some antimicrobial activity against food-borne pathogenic bacteria. The fabricated pullulan/carrageenan-based film with antimicrobial and UV-barrier properties is likely to be used in active food packaging applications.

Enhanced functional properties of biodegradable Polyvinyl alcohol /carboxymethyl cellulose (PVA/CMC) composite films reinforced with L-alanine surface modified CuO nanorods

2021 ◽  
Author(s):  
Yamanappagouda Amaregouda ◽  
Kantharaju Kamanna ◽  
Tilak Gasti ◽  
Vijay Kumbar
Keyword(s):  
Polyvinyl Alcohol ◽  
Carboxymethyl Cellulose ◽  
Food Packaging ◽  
Composite Films ◽  
Nanocomposite Films ◽  
Soil Burial ◽  
High Antibacterial Activity ◽  
Active Food Packaging ◽  
Surface Modified ◽  
Cuo Nanorods

Abstract Herein, we described novel biogenic preparation of the CuO nanorods and its surface modification with L-alanine amino acid accelerated by microwave irradiation. The effect of surface functionalized CuO nanorods on the polyvinyl alcohol/carboxymethyl cellulose film physico-mechanical properties were investigated through various characterization techniques. The tensile strength was improved from 28.58 ± 0.73 MPa to 43.40 ± 0.93 MPa, UV shielding ability and barrier to the water vapors were highly enhanced when PVA/CMC matrices filled with 8 wt% of CuO-L-alanine. In addition, the prepared films exhibited acceptable overall migration limit and readily undergoes soil burial degradation. Nevertheless, CuO-L-alanine incorporated films showed potent antioxidant activity against DPPH radicals and had high antibacterial activity against Staphylococcus aureus and Escherichia coli, and antifungal activity against Candida albicans and Candida tropicalis. Furthermore, the nanocomposite films showed negligible cytotoxic effect on HEK293 and Caco-2 cell lines. In these contexts, the developed nanocomposite films can be implementing as an active food packaging material.

Inactivation of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in Cranberry, Lemon, and Lime Juice Concentrates

2003 ◽  
Vol 66 (9) ◽  
pp. 1637-1641 ◽  
Author(s):  
MARA C. L. NOGUEIRA ◽  
OMAR A. OYARZÁBAL ◽  
DAVID E. GOMBAS
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Pathogenic Bacteria ◽  
Antimicrobial Properties ◽  
Escherichia Coli O157 ◽  
Bacterial Inactivation ◽  
Lime Juice ◽  
E Coli ◽  
Log Reduction ◽  
C 32

The production of thermally concentrated fruit juices uses temperatures high enough to achieve at least a 5-log reduction of pathogenic bacteria that can occur in raw juice. However, the transportation and storage of concentrates at low temperatures prior to final packaging is a common practice in the juice industry and introduces a potential risk for postconcentration contamination with pathogenic bacteria. The present study was undertaken to evaluate the likelihood of Escherichia coli O157: H7, Listeria monocytogenes and Salmonella surviving in cranberry, lemon, and lime juice concentrates at or above temperatures commonly used for transportation or storage of these concentrates. This study demonstrates that cranberry, lemon, and lime juice concentrates possess intrinsic antimicrobial properties that will eliminate these bacterial pathogens in the event of postconcentration recontamination. Bacterial inactivation was demonstrated under all conditions; at least 5-log Salmonella inactivation was consistently demonstrated at −23°C (−10°F), at least 5-log E. coli O157:H7 inactivation was consistently demonstrated at −11°C (12°F), and at least 5-log L. monocytogenes inactivation was consistently demonstrated at 0°C (32°F).

scholarly journals Characterization and Antimicrobial Activity of Biodegradable Active Packaging Enriched with Clove and Thyme Essential Oil for Food Packaging Application

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1117
Author(s):  
Shubham Sharma ◽  
Sandra Barkauskaite ◽  
Brendan Duffy ◽  
Amit K. Jaiswal ◽  
Swarna Jaiswal
Keyword(s):  
Antimicrobial Activity ◽  
Composite Film ◽  
Food Packaging ◽  
Antimicrobial Agents ◽  
Composite Films ◽  
Clove Oil ◽  
Thyme Oil ◽  
Uv Blocking ◽  
Control Film ◽  
Active Food Packaging

Bioactive packaging contains natural antimicrobial agents, which inhibit the growth of microorganisms and increase the food shelf life. Solvent casting method was used to prepare the Poly (lactide)-Poly (butylene adipate-co-terephthalate) (PLA-PBAT) film incorporated with the thyme oil and clove oil in various concentrations (1 wt%, 5 wt% and 10 wt%). The clove oil composite films depicted less green and more yellow as compared to thyme oil composite films. Clove oil composite film has shown an 80% increase in the UV blocking efficiency. The tensile strength (TS) of thyme oil and clove oil composite film decreases from 1.35 MPs (control film) to 0.96 MPa and 0.79, respectively. A complete killing of S. aureus that is a reduction from 6.5 log CFU/mL to 0 log CFU/mL was observed on the 10 wt% clove oil incorporated composite film. Clove oil and thyme oil composite film had inhibited E. coli biofilm by 93.43% and 82.30%, respectively. Clove oil composite film had exhibited UV blocking properties, strong antimicrobial activity and has high potential to be used as an active food packaging.

Inactivation of Pathogenic Bacteria by Cucumber Volatiles (E,Z)-2,6-Nonadienal and (E)-2-Nonenal†

2004 ◽  
Vol 67 (5) ◽  
pp. 1014-1016 ◽  
Author(s):  
M. J. CHO ◽  
R. W. BUESCHER ◽  
M. JOHNSON ◽  
M. JANES
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Bactericidal Activity ◽  
Pathogenic Bacteria ◽  
Brain Heart Infusion ◽  
Escherichia Coli O157 ◽  
Infusion Solution ◽  
E Coli ◽  
Log Reduction

The effects of (E,Z)-2,6-nonadienal (NDE) and (E)-2-nonenal (NE) on Bacillus cereus, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium were investigated. A suspension of each organism of 6 to 9 log CFU/ml was incubated for 1 h at 37° C in brain heart infusion solution that contained 0 to 500 or 1,000 ppm of NDE or NE. Depending on concentration, exposure to either NDE or NE caused a reduction in CFU of each organism. Treatment with 250 and 500 ppm NDE completely eliminated viable B. cereus and Salmonella Typhimurium cells, respectively. L. monocytogenes was the most resistant to NDE, showing only about a 2-log reduction from exposure to 500 ppm for 1 h. Conversely, this concentration of NDE caused a 5.8-log reduction in E. coli O157:H7 cells. NE was also effective in inactivating organisms listed above. A higher concentration of NE, 1,000 ppm, was required to kill E. coli O157:H7, L. monocytogenes, or Salmonella Typhimurium compared with NDE. In conclusion, both NDE and NE demonstrated an apparent bactericidal activity against these pathogens.

scholarly journals Physical Properties of Composite Films from Tilapia Skin Collagen with Pachyrhizus Starch and Rambutan Peel Phenolics

Marine Drugs ◽  
2019 ◽  
Vol 17 (12) ◽  
pp. 662
Author(s):  
Yongliang Zhuang ◽  
Shiyan Ruan ◽  
Hanghang Yao ◽  
Yun Sun
Keyword(s):  
Tensile Strength ◽  
Physical Properties ◽  
Food Packaging ◽  
Composite Films ◽  
Water Vapor Permeability ◽  
Amorphous Structure ◽  
Vapor Permeability ◽  
Scanning Calorimetry ◽  
Active Food Packaging ◽  
Skin Collagen

Different composite films composed of tilapia skin collagen (TSC) with Pachyrhizus starch (PS) or rambutan peel phenolics (RPP) were prepared, and the physical properties of these films were determined. The effects of PS and RPP on TSC films were investigated, and our results indicated that PS and RPP could improve the physical properties of TSC films. Opacity and film thickness showed an enhanced trend with increasing PS and RPP contents in TSC films, whereas solubility in water, elongation-at-break (EAB), and water vapor permeability (WVP) showed declining trends. TSC film with 10% PS and 0.5% RPP had the highest tensile strength, and the tensile strength dropped drastically when the content of PS and RPP increased. The light transmittances of the films could decrease with the incorporation of PS and RPP. Differential scanning calorimetry (DSC) demonstrated that the addition of PS and RPP improved the thermal stability of TSC films. In addition, X-ray diffraction indicated that the crystallinity of the films decreased and the amorphous structure of the films tended to become more complex with the addition of PS and RPP. As shown by fourier transform infrared spectroscopy (FTIR) analysis, PS and RPP can strongly interact with TSC, resulting in a modification of its structure. Scanning electron microscope (SEM) analysis showed that there was a good compatibility between TSC, PS, and RPP. The results indicated that TSC film incorporated with 10% PS and 0.5% RPP was an effective method for improve the physical properties of the film. TSC–PS–RPP composite films can be used not only in biomedical applications, but also as active food packaging materials.

Prewashing with Acidified Sodium Chlorite Reduces Pathogenic Bacteria in Lightly Fermented Chinese Cabbage

2005 ◽  
Vol 68 (5) ◽  
pp. 999-1004 ◽  
Author(s):  
YASUHIRO INATSU ◽  
YUTAKA MAEDA ◽  
M. L. BARI ◽  
SUSUMU KAWASAKI ◽  
SHINICHI KAWAMOTO
Keyword(s):  
Chinese Cabbage ◽  
Salmonella Enteritidis ◽  
Pathogenic Bacteria ◽  
Control Experiment ◽  
Viable Cell ◽  
Sodium Chlorite ◽  
Distilled Water ◽  
Escherichia Coli O157 ◽  
Cell Counts ◽  
Natural Microflora

Efficacy of prewashing with acidified sodium chlorite (ASC) for the sanitation of lightly fermented Chinese cabbage was evaluated. The population of the natural microflora on the cabbage leaves was reduced about 2.0 log CFU/g just after washing with ASC, a significant reduction compared with the control distilled water wash (P ≤ 0.05). In the control experiment, viable aerobic bacteria increased gradually when incubated at 10°C; however, ASC-washed cabbage maintained a lower microbial concentration. The treatment of Chinese cabbage with ASC reduced the population of artificially inoculated Escherichia coli O157:H7, Salmonella Enteritidis, Staphylococcus aureus, and Listeria monocytogenes by 2.4 log CFU/g. The sanitation efficacy of ASC was 1.6 log CFU/g higher than that of distilled water washing. The viable cell counts of all pathogenic bacteria tested remained constant during 8 days of storage at 10°C for both washing treatments, with the exception of L. monocytogenes, whose viable cell counts increased gradually with time for both treatments. No significant differences in color, odor, taste, and texture in raw leaves were observed after the ASC wash compared with after the distilled water wash. These results indicate that prewashing with ASC could control bacterial growth in lightly fermented Chinese cabbage without changing the product quality.

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