Antimicrobial Olive Leaf Gelatin films for enhancing the quality of cold-smoked Salmon
| Autor: | Wen-Xian Du, Ana Belen Martin-Diana, Daniel Rico, Tara H. McHugh, Irene Albertos, Roberto J. Avena-Bustillos |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Microbiology (medical)
food.ingredient Materials science Antioxidant Polymers and Plastics medicine.medical_treatment 04 agricultural and veterinary sciences Antimicrobial medicine.disease_cause 040401 food science food.food Biomaterials Smoked salmon Ingredient 0404 agricultural biotechnology food Olive leaf Listeria monocytogenes medicine Agar Food science Safety Risk Reliability and Quality Antibacterial activity Food Science |
| Zdroj: | Food Packaging and Shelf Life. 13:49-55 |
| ISSN: | 2214-2894 |
| DOI: | 10.1016/j.fpsl.2017.07.004 |
| Popis: | Olive leaf was evaluated as antimicrobial/antioxidant ingredient in edible films intended for cold-smoked fish preservation. Olive leaf powder (OLP) and its water/ethanol extract (OLE) were previously tested against Listeria monocytogenes , Escherichia coli O157:H7 and Salmonella enterica. Antimicrobial and antioxidant capacity, color and water vapor permeability (WVP) of OLE-gelatin films (0, 1.88, 3.75 and 5.63% w/w) were determined. OLP and OLE showed antibacterial activity against L . monocytogenes in agar diffusion tests, and non-effect was observed on E. coli and S. enterica . Antimicrobial and antioxidant activities of the films increased with increasing OLE concentration in their formulations. Film lightness was not significantly affected by OLE. In contrast, a * decreased and b * increased with increasing OLE concentration. Addition of 3.75 and 5.63% of OLE also increased WVP of the films. A film formulation with 5.63% OLE was considered optimal for further tests against L. monocytogenes in inoculated cold-smoked salmon. The films significantly reduced the growth of this pathogen on the fish over storage. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect