Application of active zein-based films with controlled release properties to control Listeria monocytogenes growth and lipid oxidation in fresh Kashar cheese

Abstract

The antimicrobial and antioxidant potential of zein and zein-wax composite films having different release profiles for lysozyme and mixture of lysozyme, catechin and gallic acid were tested on cold-stored fresh Kashar cheese inoculated with Listeria monocytogenes ATCC 7644. All lysozyme containing films prevented the increase of L. monocytogenes counts in Kashar cheese for 8 weeks at 4°C, but it was only the zein-wax composite films with sustained lysozyme-release rates which caused a significant reduction (−0.4 decimals) in initial microbial load of inoculated cheese samples. The mixture of catechin and gallic acid improved the in vitro antimicrobial effect of films against L. monocytogenes, but showed no considerable antimicrobial effect in cheese. However, the films containing catechin and gallic acid were effective in preventing oxidative changes in cheese. This study showed the possibility of increasing safety and quality of fresh cheeses by use of active packaging employing natural antimicrobial compounds and controlled release technology. Industrial relevance: There has been a growing interest to develop the functional properties of packaging materials and to obtain packed foods with better shelf-life and quality. Active packaging incorporating antimicrobials is one of the most promising areas since application of this method can improve safety of foods by inhibiting pathogenic bacteria or controlling spoilage flora by using minimum amounts of active compounds. Recently, health concerns of consumers and environmental problems related to plastics increased the popularity of using natural antimicrobial substances in edible films and coatings. This work employs a GRAS status natural antimicrobial lysozyme and zein a major by-product of rapidly growing oil and bioethanol industries which can form self-standing films, coatings or casings. The results of this study showed the possibility of using flexible antimicrobial and antioxidant films with controlled release properties in diary industry.

Potential application of natural phenolic antimicrobials and edible film technology against bacterial plant pathogens

“…in food (Du et al, 2009;Han, 2005;Kanmani & Rhim, 2014;Shakeri, Shahidi, Beiraghi-Toosi, & Bahrami, 2011;Ünalan, Arcan, Korel, & Yemenicio glu, 2013). The antimicrobial packaging could also target food spoilage yeasts and molds and non-pathogenic spoilage bacteria such as Bacillus spp.…”

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

“…In that study, Min et al (2008) adjusted the pH of WP film solution during film making to eliminate chargeecharge interactions between LYS and WP films, and to ensure the initiation of free enzyme's release from films following food application. On the other hand, Unalan, Arcan, Korel, and Yemenicio glu (2013) employed LYS containing zein composite films having controlled release properties to prevent the growth of L. monocytogenes in fresh cheese.…”

Development of biodegradable films with antioxidant properties based on polyesters containing α-tocopherol and olive leaf extract for food packaging applications

“…Active packaging can enhance food protection through the addition of active substances such as antimicrobials and antioxidants (López-de-Dicastillo, Alonso, Catalá, Gavara, & Hernández-Muñoz, 2011;Marcos, Aymerich, Garriga, & Arnau, 2013;Pereira de Abreu, Paseiro Losada, Maroto, & Cruz, 2011;Unalan, Arcan, Korel, & Yemenicioglu, 2013). Antioxidant packaging can prevent food oxidation that can derive in the development of off-flavours, colour and flavour changes, and nutritional losses.…”