Abstract:
:Edible antimicrobial composite films from micro-emulsions containing all natural compounds were developed and their antimicrobial properties and microstructures were investigated. Chitosan, allyl isothiocyanate (AIT), barley straw arabinoxylan (BSAX), and organic acids (acetic, lactic and levulinic acids) were used as film-forming agent, antimicrobial agent, emulsifier, and solvent, respectively. Micro-emulsions were obtained using high pressure homogenization (HPH) processing at 138MPa for 3cycles. The composite films made from the micro-emulsions significantly (p<0.05) inactivated Listeria innocua in tryptic soy broth (TSB) and on the surface of ready-to-eat (RTE) meat samples, achieving microbial reductions of over 4logCFU/ml in TSB after 2days at 22°C and on meat samples after 35days at 10°C. AIT was a major contributor to the antimicrobial property of the films and HPH processing further enhanced its antimicrobial efficacy, while the increase of chitosan from 1.5% to 3%, or addition of acetic acid to the formulations didn't result in additional antimicrobial effects. This study demonstrated an effective approach to developing new edible antimicrobial films and coatings used for food applications.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Guo M,Jin TZ,Yadav MP,Yang Rdoi
10.1016/j.ijfoodmicro.2015.03.018subject
Has Abstractpub_date
2015-09-02 00:00:00pages
58-64eissn
0168-1605issn
1879-3460pii
S0168-1605(15)00157-9journal_volume
208pub_type
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