Antimicrobial Activity of Lactoferrin against Foodborne Pathogenic Bacteria Incorporated into Edible Chitosan Film

2008 ◽  
Vol 71 (2) ◽  
pp. 319-324 ◽  
Author(s):  
CYNTHIA A. BROWN ◽  
BAOWU WANG ◽  
JUN-HYUN OH
Keyword(s):  
Antimicrobial Activity ◽  
Pathogenic Bacteria ◽  
Chitosan Film ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Antimicrobial Activities ◽  
Vapor Permeability ◽  
E Coli ◽  
Combination Effects ◽  
Chitosan Films

The objectives of this research were to develop and characterize edible chitosan film containing lactoferrin as a natural antimicrobial agent, and to investigate the combination effects of lactoferrin with lysozyme in chitosan film against the growth of Escherichia coli O157:H7 and Listeria monocytogenes. Chitosan films containing lactoferrin, lysozyme, or nisin were fabricated, and the antimicrobial concentrations were 0.5, 1, or 2 mg in a circular disc of chitosan film. Three concentrations of lactoferrin or EDTA (0.28, 0.56, or 1.12 mg per disc) were also incorporated into the chitosan film containing lysozyme to investigate the combination effects of lactoferrin. The water barrier properties of the chitosan films containing lactoferrin were characterized. The antimicrobial activities against E. coli O157:H7 and L. monocytogenes were determined using the agar diffusion assay and cell count assay. The chitosan films containing lactoferrin less than 1 mg per disc did not alter the water vapor permeability of the chitosan film. Although the film containing lysozyme exhibited significant antimicrobial activity, the incorporation of lactoferrin alone into chitosan film did not exhibit significant antimicrobial activity against both E. coli O157:H7 and L. monocytogenes. However, the combination of lactoferrin with lysozyme-containing chitosan film significantly decreased the growth of E. coli O157:H7, exhibiting a comparable effect to that of the combination of EDTA with lysozyme (P < 0.05). Furthermore, the combination of lactoferrin with lysozyme in chitosan film exhibited greater reduction in the growth of L. monocytogenes than did the combination EDTA with lysozyme, resulting in an approximate 3-log reduction.

scholarly journals Edible Chitosan Films and Their Nanosized Counterparts Exhibit Antimicrobial Activity and Enhanced Mechanical and Barrier Properties

Molecules ◽  
2018 ◽  
Vol 24 (1) ◽  
pp. 127 ◽  
Author(s):  
Laidson Gomes ◽  
Hiléia Souza ◽  
José Campiña ◽  
Cristina Andrade ◽  
António Silva ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Food Packaging ◽  
Water Solubility ◽  
Chitosan Nanoparticles ◽  
Chitosan Film ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Vapor Permeability ◽  
Blend Films ◽  
Color Changes

Chitosan and chitosan-nanoparticles were combined to prepare biobased and unplasticized film blends displaying antimicrobial activity. Nanosized chitosans obtained by sonication for 5, 15, or 30 min were combined with chitosan at 3:7, 1:1, and 7:3 ratios, in order to adjust blend film mechanical properties and permeability. The incorporation of nanosized chitosans led to improvements in the interfacial interaction with chitosan microfibers, positively affecting film mechanical strength and stiffness, evidenced by scanning electron microscopy. Nanosized or blend chitosan film sensitivity to moisture was significantly decreased with the drop in biocomposite molecular masses, evidenced by increased water solubility and decreased water vapor permeability. Nanosized and chitosan interactions gave rise to light biobased films presenting discrete opacity and color changes, since red-green and yellow-blue colorations were affected. All chitosan blend films exhibited antimicrobial activity against both Gram-positive and Gram-negative bacteria. The performance of green unplasticized chitosan blend films displaying diverse morphologies has, thus, been proven as a potential step towards the design of nontoxic food packaging biobased films, protecting against spoilage microorganisms, while also minimizing environmental impacts.

Physical Properties and Antimicrobial Activity of a Poly(Lactic Acid)/Poly(Trimethylene Carbonate) Film Incorporated with Thymol

2014 ◽  
Vol 884-885 ◽  
pp. 481-484 ◽  
Author(s):  
Yan Wu ◽  
Ming Wei Yuan ◽  
Ji Yi Yang ◽  
Yu Yue Qin ◽  
Ming Long Yuan ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Water Vapor ◽  
Composite Film ◽  
Food Packaging ◽  
Water Vapor Permeability ◽  
Antimicrobial Activities ◽  
Poly Lactic Acid ◽  
Vapor Permeability ◽  
Trimethylene Carbonate

Thymol (TH), which has antimicrobial effect on many food pathogens, was incorporated as antimicrobial agent into composite poly (lactic acid)/poly (trimethylene carbonate)(PLA-PTMC) films. Antimicrobial active films based on PLA-PTMC were prepared by incorporating thymol at five different concentrations: 0, 3, 6, 9 and 12 %(w/w). The mechanical characterization, water vapor permeability (WVP), and antimicrobial activity of all formulations composite film were carried out. A decrease in elastic modulus was obtained for the active composite film compared with neat PLA-PTMC film. The presence of thymol decreased water vapor permeability, with a significant antimicrobial activity. Antimicrobial activities of films were tested against Escherichia coli, Staphylococcus aurous, Listeria, Bacillus subtilis, and Salmonella. Increasing amount of the thymol in the film caused a significant increase in inhibitory zones. These results suggest that thymol incorporated PLA-PTMC films have a prospectively potential in antimicrobial food packaging.

scholarly journals Characterization of Chitosan Film Incorporated with Curcumin Extract

Polymers ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 963
Author(s):  
Pornchai Rachtanapun ◽  
Warinporn Klunklin ◽  
Pensak Jantrawut ◽  
Kittisak Jantanasakulwong ◽  
Yuthana Phimolsiripol ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Antioxidant Activity ◽  
Infrared Spectroscopy ◽  
Water Vapor ◽  
Moisture Content ◽  
Water Solubility ◽  
Chitosan Film ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Chitosan Films

Curcumin is a phenolic compound derived from turmeric roots (Curcuma longa L.). This research studied the effects of curcumin extract on the properties of chitosan films. The film characteristics measured included mechanical properties, visual aspects, color parameters, light transmission, moisture content, water solubility, water vapor permeability, infrared spectroscopy, and antioxidant activity. The results suggest that adding curcumin to chitosan-based films increases yellowness and light barriers. Infrared spectroscopy analysis showed interactions between the phenolic compounds of the extract and the chitosan, which may have improved the mechanical properties and reduced the moisture content, water solubility, and water vapor permeability of the films. The antioxidant activity of the films increased with increasing concentrations of the curcumin extract. This study shows the potential benefits of incorporating curcumin extract into chitosan films used as active packaging.

scholarly journals Development of Chitosan Films from Edible Crickets and Their Performance as a Bio-Based Food Packaging Material

2021 ◽  
Vol 2 (4) ◽  
pp. 744-758
Author(s):  
Morgan Malm ◽  
Andrea M. Liceaga ◽  
Fernanda San Martin-Gonzalez ◽  
Owen G. Jones ◽  
Jose M. Garcia-Bravo ◽  
...  
Keyword(s):  
Food Packaging ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Nutritional Composition ◽  
Packaging Material ◽  
Acheta Domesticus ◽  
Light Transmittance ◽  
Vapor Permeability ◽  
Chitosan Films ◽  
Chitin And Chitosan

Edible insects have gained attention due to their impressive nutritional composition, as well as their efficient use of natural resources. However, a research gap remains on the applications of insect chitosan, especially as it relates to their potential use as food packaging material. Chitosan from two reared cricket species (Acheta domesticus and Gryllodes sigillatus) was evaluated for use as food packaging material. Cricket chitosan films (CCF) were structurally similar to commercial shrimp chitosan films (SCF) at controlled glycerol levels, as seen by shared spectral peaks in FT-IR analyses. Mechanical properties of CCF showed they had equal or greater tensile strength when compared to commercial SCF, although flexibility was lower. Scanning electron microscopy showed increased roughness of microstructure, likely increasing the tortuosity. As a result, CCF had improved water vapor permeability compared to commercial SCF. Melanin complexes present in cricket chitin and chitosan increased hydrophobicity and decreased light transmittance. This study also revealed that intrinsic species differences, which occur during insect and crustacean exoskeleton development, could have effects on the functionality of chitosan packaging materials. Overall, CCF were found to be as effective as commercial SCF, while providing additional advantages. CCF derived from reared crickets have good mechanical and barrier properties, and improved water resistance and light barrier characteristics. Edible cricket chitosan has the potential to be used as bio-based packaging material for food and pharmaceutical applications.

scholarly journals Synergistic Antimicrobial Activities of Thai Household Essential Oils in Chitosan Film

Polymers ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 1519
Author(s):  
Juthamas Tantala ◽  
Pornchai Rachtanapun ◽  
Chitsiri Rachtanapun
Keyword(s):  
Essential Oils ◽  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Transmission Rate ◽  
Antibacterial Properties ◽  
Meat Products ◽  
Chitosan Film ◽  
Antimicrobial Activities ◽  
Post Process ◽  
Chitosan Films

Foodborne pathogens mostly contaminate ready-to-eat (RTE) meat products by post-process contamination and cause foodborne disease outbreaks. Preventing post-process contamination and controlling microbial growth during storage by packing the RTE meats with active antimicrobial film from chitosan combined with the synergism of Thai household essential oils was investigated. Here, we analyzed antimicrobial activity and mechanical properties of chitosan films incorporated with essential oil of fingerroot (EOF) and holy basil (EOH) based on their fractional inhibitory concentration and isobolograms. We showed that antimicrobial activities of chitosan film and chitosan films formulated with EOF:EOH displayed a dramatical reduction of Listeria monocytogenes Scott A concentration by 7 Log in 12 h. Chitosan film incorporated with EOF:EOH at ratio 0.04:0.04% v/v/w strongly retarded growth of total viable count of L. monocytogenes on vacuum-packed bologna slices during seven days of storage at 4 and 10 °C. Combined EOF and EOH added to chitosan films did not alter thickness, elongation (%) and colors (L*, a* and b*) of the chitosan film, but it increased water vapor transmission rate and decreased film tensile strength. Results suggested that chitosan film had strong antibacterial properties. Its effectiveness in inhibiting foodborne pathogenic bacteria in ready-to-eat meat products was enhanced by adding a combination of EOF:EOH.

Physical Properties and Antimicrobial Activity of a Poly(lactic acid)/poly(ε-caprolactone) Film Antimicrobial Coating with Chitosan

2014 ◽  
Vol 900 ◽  
pp. 320-323
Author(s):  
Ming Wei Yuan ◽  
Yan Wu ◽  
Yu Yue Qin ◽  
Ming Long Yuan ◽  
Hong Li Li
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Water Vapor ◽  
Physical Properties ◽  
Food Packaging ◽  
Mechanical Characterization ◽  
Water Vapor Permeability ◽  
Antimicrobial Activities ◽  
Poly Lactic Acid ◽  
Vapor Permeability

In this work a preliminary study on the physical properties and antimicrobial activity of environmentally friendly active films to be produced is presented. Chitosan (CH), which has antimicrobial effect on many food pathogens, was coated as antimicrobial agent into composite poly (lactic acid)/poly (ε-caprolactone)(PLA-PCL) films. Antimicrobial active films based on PLA-PCL were prepared by coating five different chitosan concentrations: 0, 2, 4, 6 and 8 %(w/w). The mechanical characterization, water vapor permeability (WVP), and antimicrobial activity of composite PLA-PCL film coating with chitosan were carried out. The mechanical characterization, water vapor permeability of composite PLA-PCL films coating with chitosan was uninfluenced. Antimicrobial activities of films were tested against Staphylococcus aurous, Escherichia coli, Bacillus subtilis, Listeria, Salmonella. The antimicrobial activity of films were significantly increase with the chitosan concentration. The results of this work suggest that chitosan coated composite PLA-PCL films have a prospectively potential in antimicrobial activity food packaging.

ANTIMICROBIAL ACTIVITIES OF METHANOL EXTRACT FROM UNIDENTIFIED SPONGE ASSOCIATED BACTERIA IN LEMUKUTAN ISLAND, KALIMANTAN BARAT

2009 ◽  
Vol 1 (2) ◽  
Author(s):  
Risa Nofiani ◽  
Siti Nurbetty ◽  
Ajuk Sapar
Keyword(s):  
Antimicrobial Activity ◽  
Bacillus Subtilis ◽  
Pathogenic Bacteria ◽  
Methanol Extract ◽  
Agar Medium ◽  
Antimicrobial Activities ◽  
Antimicrobial Compounds ◽  
Associated Bacteria ◽  
Minimum Inhibitory Concentrations ◽  
Sponge Associated Bacteria

<p>The increase of issues on the antibiotics resistant pathogenic bacteria has triggered high exploration for new antimicrobial compounds. One of the potential sources is sponge-associated bacteria. The aim of this study was to get sponge-associated bacteria extract containing antimicrobial activities. On the basis screening of antimicrobial activity using by streaking on agar medium, there were two potential isolates with antimicrobial activities namely LCS1 and LCS2. The two isolates were cultivated,then secondary metabolite product were extracted using methanol as a solvent. Minimum inhibitory concentrations (MICs) of extract LCS 1 were 1,000 μg/well for S. aureus, 950 μg/well for Salmonella sp.and 800 μg/well for Bacillus subtilis. Minimum inhibitory concentrations of extract LCS 2 were 500 μg/well for S. aureus, 1,050 μg/well for Salmonella sp., 750 μg/well for Bacillus subtilis, 350 μg/well for P. aeruginosa, 750 μg/sumur terhadap B. subtilis. Based on the MIC values, the two assay extracts have a relatively low antimicrobial activity.</p> <p>Keywords:Antimicrobial,Sponges associated bacteria,MICs</p>

scholarly journals Synergistic Antimicrobial Activities of Combinations of Vanillin and Essential Oils of Cinnamon Bark, Cinnamon Leaves and Cloves

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1406
Author(s):  
Rita Cava-Roda ◽  
Amaury Taboada-Rodríguez ◽  
Antonio López-Gómez ◽  
Ginés Benito Martínez-Hernández ◽  
Fulgencio Marín-Iniesta
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Food Packaging ◽  
Antimicrobial Effect ◽  
Antimicrobial Activities ◽  
Inhibitory Effects ◽  
Cinnamon Bark ◽  
E Coli ◽  
Pure Compounds ◽  
Main Component

Plant bioactive compounds have antimicrobial and antioxidant activities that allow them to be used as a substitute for synthetic chemical additives in both food and food packaging. To improve its sensory and bactericidal effects, its use in the form of effective combinations has emerged as an interesting possibility in the food industry. In this study, the antimicrobial activities of essential oils (EOs) of cinnamon bark, cinnamon leaves, and clove and the pure compounds vanillin, eugenol, and cinnamaldehyde were investigated individually and in combination against Listeria monocytogenes and Escherichia coli O157:H7. The possible interactions of combinations of pure compounds and EOs were performed by the two-dimensional checkerboard assay and isobologram methods. Vanillin exhibited the lowest antimicrobial activity (MIC of 3002 ppm against L. monocytogenes and 2795 ppm against E. coli O157:H7), while clove and cinnamon bark EOs exhibited the highest antimicrobial activity (402–404 against L. monocytogenes and 778–721 against E. coli O157:H7). For L. monocytogenes, pure compound eugenol, the main component of cinnamon leaves and clove, showed lower antimicrobial activity than EOs, which was attributed to the influence of the minor components of the EOs. The same was observed with cinnamaldehyde, the main component of cinnamon bark EO. The combinations of vanillin/clove EO and vanillin/cinnamon bark EO showed the most synergistic antimicrobial effect. The combination of the EOs of cinnamon bark/clove and cinnamon bark/cinnamon leaves showed additive effect against L. monocytogenes but indifferent effect against E. coli O157:H7. For L. monocytogenes, the best inhibitory effects were achieved by cinnamon bark EO (85 ppm)/vanillin (910 ppm) and clove EO (121 ppm)/vanillin (691 ppm) combinations. For E. coli, the inhibitory effects of clove EO (104 ppm)/vanillin (1006 ppm) and cinnamon leaves EO (118 ppm)/vanillin (979 ppm) combinations were noteworthy. Some of the tested combinations increased the antimicrobial effect and would allow the effective doses to be reduced, thereby offering possible new applications for food and active food packaging.

scholarly journals Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2569
Author(s):  
Mia Kurek ◽  
Nasreddine Benbettaieb ◽  
Mario Ščetar ◽  
Eliot Chaudy ◽  
Maja Repajić ◽  
...  
Keyword(s):  
Food Packaging ◽  
Water Solubility ◽  
Color Change ◽  
Chitosan Film ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Color Changes ◽  
Insoluble Particles ◽  
Polymer Stability ◽  
Food Packaging Films

Chitosan and pectin films were enriched with blackcurrant pomace powder (10 and 20% (w/w)), as bio-based material, to minimize food production losses and to increase the functional properties of produced films aimed at food coatings and wrappers. Water vapor permeability of active films increased up to 25%, moisture content for 27% in pectin-based ones, but water solubility was not significantly modified. Mechanical properties (tensile strength, elongation at break and Young’s modulus) were mainly decreased due to the residual insoluble particles present in blackcurrant waste. FTIR analysis showed no significant changes between the film samples. The degradation temperatures, determined by DSC, were reduced by 18 °C for chitosan-based samples and of 32 °C lower for the pectin-based samples with blackcurrant powder, indicating a disturbance in polymer stability. The antioxidant activity of active films was increased up to 30-fold. Lightness and redness of dry films significantly changed depending on the polymer type. Significant color changes, especially in chitosan film formulations, were observed after exposure to different pH buffers. This effect is further explored in formulations that were used as color change indicators for intelligent biopackaging.

scholarly journals Fabrication and characterization of poly(3-hydroxybutyrate-co-3-hydroxyhexanoate) modified with nano-montmorillonite biocomposite

e-Polymers ◽  
2020 ◽  
Vol 21 (1) ◽  
pp. 038-046
Author(s):  
Xu Yan ◽  
Wanru Zhou ◽  
Xiaojun Ma ◽  
Binqing Sun
Keyword(s):  
Thermal Stability ◽  
Oxygen Permeability ◽  
Water Vapor Permeability ◽  
Barrier Properties ◽  
Nucleating Agent ◽  
Vapor Permeability ◽  
Casting Method ◽  
Increasing Trend ◽  
Solution Casting Method

Abstract In this study, a poly(3-hydroxybutyrate-co-3-hydroxyhexanoate) modified with nano-montmorillonite biocomposite (MMT/PHBH) was fabricated by solution-casting method. The results showed that the addition of MMT increased the crystallinity and the number of spherulites, which indicated that MMT was an effective nucleating agent for PHBH. The maximum decomposition peak of the biocomposites moved to a high temperature and residue presented an increasing trend. The biocomposites showed the best thermal stability at 1 wt% MMT. Compared with PHBH, 182.5% and 111.2% improvement in elastic modulus and tensile strength were obtained, respectively. Moreover, the oxygen permeability coefficient and the water vapor permeability of MMT/PHBH biocomposites decreased by 43.9% and 6.9%, respectively. It was also found that the simultaneous enhancements on the crystallizing, thermal stability, mechanical, and barrier properties of biocomposites were mainly caused by the formation of intercalated structure between PHBH and MMT.

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