Antimicrobial food packaging film based on the release of LAE from EVOH

Muriel-Galet, Virginia; López‐Carballo, Gracia; Gavara, Rafael; Hernández‐Muñoz, Pilar

doi:10.1016/j.ijfoodmicro.2012.05.009

Cited by 80 publications

(46 citation statements)

References 27 publications

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“…Appropriate dilutions were selected and placed in dishes with selective medium by using spread method. Colonies were counted after incubating at 37 °C for 24 hr (Muriel‐Galet, López‐Carballo, Gavara, & Hernán‐Dez‐Muñoz, ).…”

Section: Methodsmentioning

confidence: 99%

Development of antimicrobial active film containing CINnamaldehyde and its application to snakehead (Ophiocephalus argus) fish

Wang

2017

J Food Process Engineering

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Active packaging containing plant essential oils as a food preservation method is attracting more and more attention. Bioactive films based on ethylene vinyl alcohol copolymer (EVOH) incorporating with and without cinnamaldehyde (CIN）were prepared and characterized in this study. Physical and mechanical properties including tensile strength, elongation at break, water vapor permeability (WVP), oxygen permeability (OP), thermogravimetric analysis (TGA), and SEM image were investigated. Then active properties including release of bioactive element, antioxidant and antibacterial ability of the film sample were also conducted. Finally, the preservative effects of active films on snakehead dices stored at 4 ± 1 °C were performed by analyzing changes in pH value, water loss rate (WLR), total bacterial counts (TBC) and total volatile basic nitrogen (TVB‐N). The results showed that film A with CIN possessed higher tensile strength and lower OP compared to those of EVOH film. Moreover, the film with active element had significant antioxidant and antibacterial ability. The radical scavenging rate of the active film reached as high as 39.01%. On day 10, the TBC of fish dices in EVOH film reached 6.07 log CFU/g and the TVB‐N was 16.83 mgN/100 g, while it took 14 days for fish dices packed with film A to reach similar levels. Therefore, active packaging may prolong shelf life of aquatic food and have significance for food preservation. Practical applications Packaging is an essential part of food preservation. Active packaging containing antimicrobial/antioxidant compounds should extend shelf life of the products. Ethylene vinyl alcohol copolymer (EVOH) is well known packing material for its excellent oxygen barrier property. Cinnamaldehyde (CIN) is extracted from Cinnamomum cassia Presl bark and exhibits antimicrobial activity against a wide range of microorganisms. The addition of CIN into EVOH not only enhances physical and mechanical properties of the film, but also shows significant antioxidant and antibacterial ability, which can prolong the shelf life of the products. The preservative effects of the active film on fresh snakehead fish presented in this study are valuable information for practical application of active packaging to aquatic products preservation in particular, and food in general.

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Section: Methodsmentioning

confidence: 99%

Development of antimicrobial active film containing CINnamaldehyde and its application to snakehead (Ophiocephalus argus) fish

Wang

2017

J Food Process Engineering

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“…These techniques offer advantages over traditional preservatives including the provision of a continuous AM effect on foods for extended times and their ability to minimize interactions and possible inactivation of AM agents with food components (Muriel‐Galet et al . ; Otoni et al . ).…”

Section: Introductionmentioning

confidence: 98%

Effect of Poly(Lactic Acid)/Kenaf Composites Incorporated with Thymol on the Antimicrobial Activity of Processed Meat

Tawakkal

Cran

Bigger

2016

Journal of Food Processing and Preservation

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Bio‐based composites comprised of poly(lactic acid) (PLA), kenaf fibers and thymol were developed and their antimicrobial (AM) properties and stability under different storage conditions investigated. The composite films containing 20‐30% w/w thymol reduced E. coli in tryptone soy broth after two days at 37C and imparted a significant zone of inhibition in contact with E. coli inoculated plates. The composite films also reduced E. coli inoculated on the surface of processed sliced chicken samples after 30 days at 10C both in direct contact and in the vapour phase. The thymol additive was retained in the PLA/kenaf films that were wrapped with aluminium foil after 3 months of storage at ambient temperatures; however, unwrapped films lost some thymol to the atmosphere. The PLA/kenaf/thymol composite films show a strong potential for the development of active packaging systems in order to extend the shelf‐life of some processed food products. Practical Applications Food packaging materials based on biopolymers are becoming increasingly popular. The synthesis of biopolymers, however, can be expensive and the resulting material properties are inferior to existing packaging materials. The addition of natural fibers can both reduce production costs and offer mechanical reinforcement to biopolymers such as poly(lactic acid) (PLA). Moreover, the addition of antimicrobial (AM) additives such as essential oil extracts can further enhance packaging functionality by preserving various foods. This study presents a packaging system comprised of a bio‐derived polymer (PLA) filled with a natural and abundant fiber (kenaf) incorporating an essential oil extract (thymol) to deliver a novel material with the potential to extend the shelf‐life of processed meat products.

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“…Moreover, at the end of storage, 5 and 10% (wt/wt with respect to polymer weight) LAE‐containing antimicrobial films with 44% ethylene moles decreased S. enterica survivals 1 log and 3.27 log, respectively. Thus, the LAE‐containing antimicrobial films antimicrobial capacity with 29% ethylene moles was higher than that of LAE‐containing antimicrobial films in all the cases evaluated with 44% ethylene moles (Muriel‐Galet et al, ). Due to media composition differences, methodology, and bacteria strains applied, the minimum values of inhibitory concentration for LAE were not the same as those in the literature by applying strains of L. monocytogenes and S. enterica in liquid media (Brandt et al, ; Rodriguez, Seguer, Rocabayera, & Manresa, ; Soni et al, ).…”

Section: Antibacterial Packaging Applications In Dairy Productsmentioning

confidence: 93%

“…LAE is rapidly degraded into natural parts in the YOPIs human body (young, old, pregnant, and immune‐compromised) (Soni, Nannapaneni, Schilling, & Jackson, ; Taormina & Dorsa, ). Consequently, to apply this natural antimicrobial agent advantages, LAE‐containing antimicrobial films was developed by Muriel‐Galet, López‐Carballo, Gavara, and Hernández‐Muñoz () made by casting and with an ethylene vinyl alcohol (EVOH) binder medium copolymers including 29 and 44% ethylene moles. Survivals decreased approximately 4 log cycles after 6 storage days at 4°C by using 10% (wt/wt with respect to polymer weight) LAE‐containing antimicrobial films to infant formula milk inoculated with L. monocytogenes , and with respect to the case of infant formula milk inoculated with Salmonella enterica , survivals declined 3.74 and 3.95 log by using 5 and 10% (wt/wt with respect to polymer weight) LAE‐containing antimicrobial films with 29% ethylene moles, respectively.…”

Section: Antibacterial Packaging Applications In Dairy Productsmentioning

confidence: 99%

Active packaging systems with emphasis on its applications in dairy products

Haghighi‐Manesh

Azizi

2017

J Food Process Engineering

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Nowadays, consumers are more concerned about food safety and quality. The higher demand for healthy, safe, and fresh‐like products, as well as changes in consumer preferences, promotes the development of innovative approaches in technologies to preserve food. On the other hand, the shelf life of most food products depends upon the biological, chemical, and physical interactions between the food, package, and the ambient environment. Therefore, the purpose of modern food quality preservation and assurance with packaging technologies is to enhance food safety and quality as natural a way as possible. In this regard, active packaging is an innovative concept that can be defined as a mode of packaging in which the package, the product, and the environment interact to prolong shelf life or enhance safety or sensory properties, while maintaining the quality of the product. Practical applications The implementation of active packaging is a concept in the field of food packaging which has been developed to prolong a product's shelf‐life and science dairy products are very perishable among most other food products, application of active systems can enhance their food quality and safety properly.

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Antimicrobial food packaging film based on the release of LAE from EVOH

Cited by 80 publications

References 27 publications

Development of antimicrobial active film containing CINnamaldehyde and its application to snakehead (Ophiocephalus argus) fish

Development of antimicrobial active film containing CINnamaldehyde and its application to snakehead (Ophiocephalus argus) fish

Effect of Poly(Lactic Acid)/Kenaf Composites Incorporated with Thymol on the Antimicrobial Activity of Processed Meat

Active packaging systems with emphasis on its applications in dairy products

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