Effect of Potassium Sorbate and Ultrasonic Treatment on the Properties of Fish Scale Collagen/Polyvinyl Alcohol Composite Film

Liang, Xue; Su, Feng; Ahmed, Saeed; Qin, Wen; Liu, Yaowen

doi:10.3390/molecules24132363

Cited by 12 publications

(5 citation statements)

References 30 publications

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“…However, long-term intense ultrasonic treatment will destroy the structure of the polymer to a certain extent. Similarly, Liang et al [19] confirmed that with the increase of the ultrasonication time, the mechanical and barrier properties and of the film increased, but it has no significant effect on other properties. In addition, Liu et al [13] believed that ultrasonic treatment improved the barrier properties and degradability of polyvinyl alcohol (PVA)/TPs films, and the antibacterial rate of the films against E. coli and S. aureus was increased.…”

Section: Introductionmentioning

confidence: 82%

Ultrasound-assisted preparation of chitosan/nano-silica aerogel/tea polyphenol biodegradable films: Physical and functional properties

Tang

et al. 2022

Ultrasonics Sonochemistry

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Section: Introductionmentioning

confidence: 82%

Ultrasound-assisted preparation of chitosan/nano-silica aerogel/tea polyphenol biodegradable films: Physical and functional properties

Tang

et al. 2022

Ultrasonics Sonochemistry

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“…Fish scale collagen (Col) and polyvinyl alcohol (PVA) containing varying amounts of potassium sorbate (KS) were used to prepare composite films. The KS/Col/PVA films were found to have antimicrobial properties to be employed in food packaging (Liang et al., 2019).…”

Section: Biopolymers From Sfbpmentioning

confidence: 99%

Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review

Gulzar,

Tagrida,

Prodpran

et al. 2023

Comp Rev Food Sci Food Safe

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Biopolymers derived from seafood processing byproducts are used to prepare active and biodegradable films as the packaging of food products. These films possess bioactivities to enhance the shelf life of packed foods by proactively releasing antimicrobial/antioxidative agents into the foods and providing sufficient barrier properties. Seafood processing byproducts are an eminent source of valuable compounds, including biopolymers and bioactive compounds. These biopolymers, including collagen, gelatin, chitosan, and muscle proteins, could be used to prepare robust and sustainable food packaging with some antimicrobial agents or antioxidants, for example, plant extracts rich in polyphenols or essential oils. These active packaging are not only biodegradable but also prevent the deterioration of packed foods caused by spoilage microorganisms as well as chemical deterioration. Seafood discards have a promising benefit for the development of environmentally friendly food packaging systems via the appropriate preparation methods or techniques. Therefore, the green packaging from seafood leftover can be better exploited and replace the synthetic counterpart.

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“…It has been used since decades in the field of food technology and industry for its specific antifungal activities. Also, it can be used as a food additive for development of unique flavor of the food (Liang et al, 2019). However, the inhibitory effects of KS on shiga toxin producing E. coli are less informed.…”

Section: Introductionmentioning

confidence: 99%

The Inhibitory Effect of Potassium Sorbate and Bifido-Bacterium on Shiga Toxin Producing E. coli in Kareish Cheese

Elsaid¹,

Baher²,

Shukry³

et al. 2022

AAVS

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Kareish cheese is considered among the most important dairy products in Egypt. It is of a high nutritive value and supports part of the human needs of protein, vitamins, and minerals. This study aimed at estimation of most probable number (MPN) of coliforms and E. coli and investigation of the prevalence of shiga toxin producing E. coli in kareish cheese collected from grocery stores and street vendors at Mansoura city, Egypt. In addition, molecular confirmation, and detection of shiga toxin coding genes (stx1, and stx2) in the recovered E. coli isolates was done using PCR. Moreover, the inhibitory effects of potassium sorbate (KS) and Bifidobacterium animalis subsp. lactis on the growth of E. coli O26 were screened. The estimated MPN of coliforms and E. coli in kareish cheese collected from grocery stores were 3.44 ± 0.12 and 2.22 ± 0.14. These values were 4.61 ± 0.11 and 3.60 ± 0.25 in samples collected from street vendors. The prevalence rates of E. coli were 20%, and 60% in kareish cheese samples collected from grocery stores and street vendors, respectively. The identified E. coli serotypes were E.

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Effect of Potassium Sorbate and Ultrasonic Treatment on the Properties of Fish Scale Collagen/Polyvinyl Alcohol Composite Film

Cited by 12 publications

References 30 publications

Ultrasound-assisted preparation of chitosan/nano-silica aerogel/tea polyphenol biodegradable films: Physical and functional properties

Ultrasound-assisted preparation of chitosan/nano-silica aerogel/tea polyphenol biodegradable films: Physical and functional properties

Packaging films based on biopolymers from seafood processing wastes: Preparation, properties, and their applications for shelf‐life extension of seafoods—A comprehensive review

The Inhibitory Effect of Potassium Sorbate and Bifido-Bacterium on Shiga Toxin Producing E. coli in Kareish Cheese

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