Inhibition of Listeria monocytogenes in Fresh Cheese Using Chitosan-Grafted Lactic Acid Packaging
| Autor: | Elizabeth Montes-Díaz, Andres Espadín, Monserrat López, Laura N. Sandoval, Keiko Shirai, Miquel Gimeno, Alberto Tecante |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
Pharmaceutical Science
Chitin medicine.disease_cause Shelf life Article Analytical Chemistry lcsh:QD241-441 Chitosan chemistry.chemical_compound fresh cheese 0404 agricultural biotechnology lcsh:Organic chemistry Listeria monocytogenes Cheese Drug Discovery medicine Humans Relative humidity Food science Physical and Theoretical Chemistry chitosan grafting lactic acid Organic Chemistry Food Packaging 04 agricultural and veterinary sciences Polyethylene Grafting 040401 food science Lactic acid chemistry Chemistry (miscellaneous) Food Microbiology Molecular Medicine |
| Zdroj: | Molecules; Volume 21; Issue 4; Pages: 469 Molecules Molecules, Vol 21, Iss 4, p 469 (2016) |
| ISSN: | 1420-3049 |
| DOI: | 10.3390/molecules21040469 |
| Popis: | A chitosan from biologically obtained chitin was successfully grafted with d,l-lactic acid (LA) in aqueous media using p-toluenesulfonic acid as catalyst to obtain a non-toxic, biodegradable packaging material that was characterized using scanning electron microscopy, water vapor permeability, and relative humidity (RH) losses. Additionally, the grafting in chitosan with LA produced films with improved mechanical properties. This material successfully extended the shelf life of fresh cheese and inhibited the growth of Listeria monocytogenes during 14 days at 4 °C and 22% RH, whereby inoculated samples with chitosan-g-LA packaging presented full bacterial inhibition. The results were compared to control samples and commercial low-density polyethylene packaging. |
| Databáze: | OpenAIRE |
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