Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage
| Autor: | Shadi Aminnia, Halil Ibrahim Kahve, Paulo E.S. Munekata, Leila Poorsharif, Milad Yaghoubi, José M. Lorenzo, Mirian Pateiro, Kazem Alirezalu |
|---|---|
| Přispěvatelé: | Mühendislik Fakültesi |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
polyamide-alginate film Health (social science) Active packaging TP1-1185 Plant Science 3309.21 Alimentos Proteínicos Shelf life 01 natural sciences Health Professions (miscellaneous) Microbiology Article frankfurter Ingredient chemistry.chemical_compound 0404 agricultural biotechnology active packaging 010608 biotechnology 3309.13 Conservación de Alimentos Food science Nitrite Sodium nitrite Nisin ε-polylysine Chemical technology nanoparticle 3309.90 Microbiología de Alimentos food and beverages 04 agricultural and veterinary sciences Polyethylene Antimicrobial 040401 food science chemistry plant extract nisin Food Science |
| Zdroj: | Foods Volume 10 Issue 5 Investigo. Repositorio Institucional de la Universidade de Vigo Universidade de Vigo (UVigo) Foods, Vol 10, Iss 1003, p 1003 (2021) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods10051003 |
| Popis: | The effects of combining a polyamide-alginate casing incorporated with nisin (100 ppm and 200 ppm) and ε-polylysine (500 ppm and 1000 ppm) nanoparticles and a mixed plant extract as ingredient in sausage formulation (500 ppm composed of olive leaves (OLE), green tea (GTE) and stinging nettle extracts (SNE) in equal rates) were studied to improve the shelf life and safety of frankfurter-type sausage. The film characteristics and microbiological properties of sausage samples were evaluated. Sausage samples were packaged in polyethylene bags (vacuum condition) and analysed during 45 days of storage at 4 °C. Control sausages were also treated with 120 ppm sodium nitrite. Polyamide-alginate films containing 100 ppm nisin and 500 ε-PL nanoparticles had the highest ultimate tensile strength compared to other films. However, 100 ppm nisin and 500 ε-PL nanoparticles decreased water vapour permeability of films. The results also revealed that nisin nanoparticles had significantly (p < 0.05) low inhibitory effects against Escherichia coli, Staphylococcus aureus, molds and yeasts and total viable counts compared to control and ε-PL nanoparticles. Furthermore, 1000 ppm ε-PL nanoparticles displayed the highest antimicrobial activity. Based on the obtained results, the films containing ε-PL nanoparticle could be considered as a promising packaging for frankfurter-type sausages. |
| Databáze: | OpenAIRE |
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