Active packaging of ground beef patties by edible zein films incorporated with partially purified lysozyme and Na₂EDTA

Abstract

SummaryIn this study, antimicrobial activity of zein films incorporated with partially purified lysozyme and disodium ethylenediaminetetraacetic acid (Na 2 EDTA) has been tested on selected pathogenic bacteria and refrigerated ground beef patties. The developed films containing 700 lg cm )2 lysozyme and 300 lg cm )2 Na 2 EDTA showed antimicrobial activity on Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella typhimurium. The application of lysozyme and Na 2 EDTA incorporated zein films on beef patties significantly decreased total viable counts (TVC) and total coliform counts after 5 days of storage compared to those of control patties (P < 0.05). Zein films incorporated with lysozyme and Na 2 EDTA or Na 2 EDTA alone significantly slowed down the oxidative changes in patties during storage (P < 0.05). Redness indices of patties coated with zein films were significantly lower than those of uncoated control patties during storage (P < 0.05). This study demonstrated the potential usage of zein films containing lysozyme and Na 2 EDTA for active packaging of refrigerated meat products.

Development of activate-at-home-type edible antimicrobial films: An example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films

“…Lysozyme (LYS) obtained from hen egg white is one of the most potential candidates for antimicrobial packaging since it has a Generally Recognized as Safe (GRAS) status. Also, it shows good stability and activity in different films and food systems under refrigerated storage temperatures (Mecito glu et al, 2006;Unalan, Korel, & Yemenicio glu, 2011). LYS has been tested extensively in different edible materials including zein, gelatin, soy protein, carrageenan, whey protein, chitosan, alginate and pullulan (Cha, Choi, Chinnan, & Park, 2002;Park, Daeschel, & Zhao, 2004;Bower, Avena-Bustillos, Olsen, McHugh, & Bechtel, 2006;Mecito glu et al, 2006;Joerger, 2007;Mendes de Souza, Fern andez, L opez-Carballo, Gavara, & Hern andez-Muñoz, 2010).…”

Development of flexible zein–wax composite and zein–fatty acid blend films for controlled release of lysozyme

“…Lysozyme obtained from hen egg white is one of the most potential candidates for antimicrobial packaging since it has a GRAS status and it shows good stability and activity in different films and food systems under refrigerated storage temperatures (Mecitoglu et al, 2006;Ünalan, Korel, & Yemenicioğlu, 2011). Thus, lysozyme has recently been tested extensively in different plastic materials such as cellulose acetate, nylon, and PVOH (Gemili, Yemenicioglu, & Altinkaya, 2009;Joerger, 2007) and biopolymeric materials from zein, soy protein, carrageenan, whey protein, chitosan, alginate and pullulan (Joerger, 2007;Mendes de Souza, Fernández, López-Carballo, Gavara, & Hernández-Muñoz, 2010).…”

“…Thus, the application of lysozyme in active packaging targets mainly inhibition of the critical Gram-positive pathogenic bacteria such as Listeria monocytogenes (Duan, Park, Daeschel, & Zhao, 2007;Min, Harris, Han, & Krochta, 2005). However, when lysozyme is combined with ethylenediaminetetraacetic acid (EDTA), the outer membranes of Gram-negative bacteria are destabilized by EDTA and the obtained films become effective on the other critical pathogenic bacteria including Escherichia coli O157:H7 and Salmonella typhimurium (Gucbilmez, Yemenicioglu, & Arslanoglu, 2007;Mecitoglu et al, 2006;Padgett, Han, & Dawson, 1998;Ünalan et al, 2011).…”

Synthesis, characterization and antibacterial activity of biodegradable films prepared from Schiff bases of zein

“…Moreover, the development of new zein-based products that have broader applications is needed to improve the economics of the growing bioethanol industry. However, structural applications of zein such as biodegradable films, food coatings and drug tableting are limited because of their water insolubility and brittle nature (Shukla 1992;Soliman et al 2009;Scramin et al 2011;Ünalan et al 2011). On the other hand, zein has reactive amino groups that leads to the possibility of several chemical modifications and subsequently alter its functional properties.…”