Effect of different packaging materials containing poly-[2-(tert-butylamino) methylstyrene] on the growth of spoilage and pathogenic bacteria on fresh meat

Dohlen, Sophia; Braun, Carina; Brodkorb, Florian; Fischer, Björn; Ilg, Yvonne; Kalbfleisch, Katrin; Lorenz, Reinhard; Kreyenschmidt, Martin; Kreyenschmidt, Judith

doi:10.1016/j.ijfoodmicro.2017.06.007

Cited by 8 publications

(6 citation statements)

References 39 publications

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“…As an example, in different studies, a higher activity of high molecular weight chitosan against Gram-positive bacteria ( S. aureus ) compared with Gram-negative bacteria, E. coli and Ps. fluorescens was observed [36,37,39]. In our results, P. fluorescens is even more resistant than E. coli , which is due to higher production of exopolysaccharides by P. fluorescens .…”

Section: Resultssupporting

confidence: 49%

“…The antimicrobial activity of the samples was analyzed by modifying the Japanese Industrial Standard (JIS) Z 2801:2000 in order to test conditions typical for perishable products. The JIS is based on a comparison of bacteria counts ( S. aureus , E. coli ) in saline solution on reference and sample materials after a defined storage temperature and time (35 °C, 24 h) [36,37]. The material that shows a calculated log10-reduction ≥ 2.0 log10 units after 24 h is considered as an effective antimicrobial agent (JIS Z 2801:2000).…”

Section: Methodsmentioning

confidence: 99%

“…If log10-reduction Ø ≥ 2 log10 units is reached, the antimicrobial activity against B. thermosphacta and P. fluorescens is then tested. The test will be conducted at a constant temperature of 7 °C for 24 h. In case the Ø log10-reduction is ≥ 2 log10, highly concentrated meat extract solution (18 μg mL −1 ) will be chosen as the reference media for perishable foods [36,37,38,39,40].…”

Section: Methodsmentioning

confidence: 99%

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Antimicrobial Activity of Lignin and Lignin-Derived Cellulose and Chitosan Composites against Selected Pathogenic and Spoilage Microorganisms

et al. 2019

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The antiradical and antimicrobial activity of lignin and lignin-based films are both of great interest for applications such as food packaging additives. The polyphenolic structure of lignin in addition to the presence of O-containing functional groups is potentially responsible for these activities. This study used DPPH assays to discuss the antiradical activity of HPMC/lignin and HPMC/lignin/chitosan films. The scavenging activity (SA) of both binary (HPMC/lignin) and ternary (HPMC/lignin/chitosan) systems was affected by the percentage of the added lignin: the 5% addition showed the highest activity and the 30% addition had the lowest. Both scavenging activity and antimicrobial activity are dependent on the biomass source showing the following trend: organosolv of softwood > kraft of softwood > organosolv of grass. Testing the antimicrobial activities of lignins and lignin-containing films showed high antimicrobial activities against Gram-positive and Gram-negative bacteria at 35 °C and at low temperatures (0–7 °C). Purification of kraft lignin has a negative effect on the antimicrobial activity while storage has positive effect. The lignin release in the produced films affected the activity positively and the chitosan addition enhances the activity even more for both Gram-positive and Gram-negative bacteria. Testing the films against spoilage bacteria that grow at low temperatures revealed the activity of the 30% addition on HPMC/L1 film against both B. thermosphacta and P. fluorescens while L5 was active only against B. thermosphacta. In HPMC/lignin/chitosan films, the 5% addition exhibited activity against both B. thermosphacta and P. fluorescens.

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Section: Resultssupporting

confidence: 49%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Antimicrobial Activity of Lignin and Lignin-Derived Cellulose and Chitosan Composites against Selected Pathogenic and Spoilage Microorganisms

et al. 2019

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“…Further studies are required to clarify the correlation of concentration and antimicrobial activity. Studies of the antimicrobial activity were performed following procedures reported to investigate intrinsically antimicrobial polymers based on poly((tertbutyl-amino)-methyl-styrene) [62][63][64][65][66] and coatings based on HPMC/lignin/chitosan [52]. Two different nutritions were used: sodium chloride (NaCl) and physiological saline solution (NB) of different concentrations (Figure 2).…”

Section: Antibacterial Activity Of Kraft Ligninmentioning

confidence: 99%

Antimicrobial Activity of Lignin-Derived Polyurethane Coatings Prepared from Unmodified and Demethylated Lignins

et al. 2019

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Due to global ecological and economic challenges that have been correlated to the transition from fossil-based to renewable resources, fundamental studies are being performed worldwide to replace fossil fuel raw materials in plastic production. One aspect of current research is the development of lignin-derived polyols to substitute expensive fossil-based polyol components for polyurethane and polyester production. This article describes the synthesis of bioactive lignin-based polyurethane coatings using unmodified and demethylated Kraft lignins. Demethylation was performed to enhance the reaction selectivity toward polyurethane formation. The antimicrobial activity was tested according to a slightly modified standard test (JIS Z 2801(JIS Z :2010. Besides effects caused by the lignins themselves, triphenylmethane derivatives (brilliant green and crystal violet) were used as additional antimicrobial substances. Results showed increased antimicrobial capacity against Staphylococcus aureus. Furthermore, the coating color could be varied from dark brown to green and blue, respectively.Coatings 2019, 9, 494 2 of 16 and DNA in cells of mice against oxidation damage [19] have been tested. Gao [20] and Bshena [21] studied the antimicrobial activity of various textiles, using lignin incorporated into polyethylene films and applied in the finishing processes. For textiles, there are special requirements such as non-toxicity to the consumer, namely cytotoxicity, allergy or irritation and sensitization. In other recent studies, lignosulfonic acid is reported to exhibit broad-spectrum anti-HIV (human immunodeficiency virus) and anti-HSV (herpes simplex virus) properties [22,23]. Thus, Qiu investigated the anti-HIV-1 activity-potential of lignosulfonates as a microbicide to prevent HIV-1 sexual transmission [23]. Another recently reported study revealed that the antimicrobial capacity of lignin correlates with the phenolic components, specifically the side chain structure and the nature of further functional groups [24]. Typically, the presence of a double bond in α, β positions of the side chain and a methyl group in the γ position grants the phenolic fragments with the most potency against microorganisms. However, none of the hitherto published studies included the investigation of the antibacterial activity of lignin when included in polymeric matrices.Unmodified lignin is widely studied as a component for polymer production with a focus on phenol-formaldehyde resins and polyurethanes (PUs) [25], where lignin is used as polyol substitute due to the high amount of hydroxyl groups resulting in high crosslinking densities and variable mechanical properties [26][27][28]. In previous studies, lignin-derived polyurethane coatings have been prepared using Kraft lignin isolated at room temperature from aqueous media (black liquor) at different pH values [29]. In addition, their antioxidative activity has been investigated using the Folin-Ciocalteu (FC) assay [30]. Although lignin contains many functionalities, they are often diff...

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“…() and Dohlen et al. () support the thesis that the presence or absence of oxygen has a strong impact on the diversity of microbial species replicating in meat. That means that different microbial species will develop depending on whether meat is packed in aerobic or anaerobic conditions or in a modified atmosphere (Table ).…”

Section: Meatmentioning

confidence: 89%

Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

Odeyemi

Alegbeleye

Strateva

et al. 2020

Comp Rev Food Sci Food Safe

307

161

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The increasing global population has resulted in increased demand for food. Goods quality and safe food is required for healthy living. However, food spoilage has resulted in food insecurity in different regions of the world. Spoilage of food occurs when the quality of food deteriorates from its original organoleptic properties observed at the time of processing. Food spoilage results in huge economic losses to both producers (farmers) and consumers. Factors such as storage temperature, pH, water availability, presence of spoilage microorganisms including bacteria and fungi, initial microbial load (total viable count—TVC), and processing influence the rate of food spoilage. This article reviews the spoilage microbiota and spoilage mechanisms in meat and dairy products and seafood. Understanding food spoilage mechanisms will assist in the development of robust technologies for the prevention of food spoilage and waste.

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Effect of different packaging materials containing poly-[2-(tert-butylamino) methylstyrene] on the growth of spoilage and pathogenic bacteria on fresh meat

Cited by 8 publications

References 39 publications

Antimicrobial Activity of Lignin and Lignin-Derived Cellulose and Chitosan Composites against Selected Pathogenic and Spoilage Microorganisms

Antimicrobial Activity of Lignin and Lignin-Derived Cellulose and Chitosan Composites against Selected Pathogenic and Spoilage Microorganisms

Antimicrobial Activity of Lignin-Derived Polyurethane Coatings Prepared from Unmodified and Demethylated Lignins

Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

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