Effect of whey protein edible films containing plant essential oils on microbial inactivation of sliced Kasar cheese

Seydim, Atıf Can; Sarikus-Tutal, Gulsen; Söğüt, Ece

doi:10.1016/j.fpsl.2020.100567

Cited by 73 publications

(30 citation statements)

References 49 publications

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“…Seydim, Sarikus-Tutal, and Sogut [ 76 ], in 15 days of storage of Kasar cheeses using whey protein films with nisin as a separator, obtained a log reduction for Escherichia coli and Staphylococcus aureus . Artiga-artigas, Acevedo-Fani, and Martín-Belloso [ 77 ] also found a decrease from 6 to 4.6 log CFU/g in the count of Staphylococcus aureus during 15 days of storage of cheese samples coated with an edible nanoemulsion-based essential oil of oregano and tangerine fiber.…”

Section: Resultsmentioning

confidence: 99%

New Active Packaging Based on Biopolymeric Mixture Added with Bacteriocin as Active Compound

Contessa

Rosa

Moraes

2021

IJMS

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The objective of this work was to develop a chitosan/agar-agar bioplastic film incorporated with bacteriocin that presents active potential when used as food packaging. The formulation of the film solution was determined from an experimental design, through the optimization using the desirability function. After establishing the concentrations of the biopolymers and the plasticizer, the purified bacteriocin extract of Lactobacillus sakei was added, which acts as an antibacterial agent. The films were characterized through physical, chemical, mechanical, barrier, and microbiological analyses. The mechanical properties and water vapor permeability were not altered by the addition of the extract. The swelling property decreased with the addition of the extract and the solubility increased, however, the film remained intact when in contact with the food, thus allowing an efficient barrier. Visible light protection was improved by increased opacity and antibacterial capacity was effective. When used as Minas Frescal cream cheese packaging, it contributed to the increase of microbiological stability, showing a reduction of 2.62 log UFC/g, contributing a gradual release of the active compound into the food during the storage time. The film had an active capacity that could be used as a barrier to the food, allowing it to be safely packaged.

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Section: Resultsmentioning

confidence: 99%

New Active Packaging Based on Biopolymeric Mixture Added with Bacteriocin as Active Compound

Contessa

Rosa

Moraes

2021

IJMS

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“…The latter finds application as wall material for the development of delivery systems for pure bioactive compounds, plant extracts and essential oils [ 166 ]. Particularly, curcumin has been encapsulated in electrospun gelatin nanofibers [ 183 ]. The authors suggested that the use of cationic cetyltrimethyl ammonium bromide as a surfactant facilitated the release of curcumin, resulting in a higher in vitro radical scavenging activity (DPPH assay) and ferric reducing antioxidant power (FRAP assay), as well as a stronger antimicrobial activity against S. aureus compared to control nanofibers without curcumin.…”

Section: Organic-based Delivery Systemsmentioning

confidence: 99%

Innovative Delivery Systems Loaded with Plant Bioactive Ingredients: Formulation Approaches and Applications

Kyriakoudi

Spanidi²,

Mourtzinos

et al. 2021

Plants

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Plants constitute a rich source of diverse classes of valuable phytochemicals (e.g., phenolic acids, flavonoids, carotenoids, alkaloids) with proven biological activity (e.g., antioxidant, anti-inflammatory, antimicrobial, etc.). However, factors such as low stability, poor solubility and bioavailability limit their food, cosmetics and pharmaceutical applications. In this regard, a wide range of delivery systems have been developed to increase the stability of plant-derived bioactive compounds upon processing, storage or under gastrointestinal digestion conditions, to enhance their solubility, to mask undesirable flavors as well as to efficiently deliver them to the target tissues where they can exert their biological activity and promote human health. In the present review, the latest advances regarding the design of innovative delivery systems for pure plant bioactive compounds, extracts or essential oils, in order to overcome the above-mentioned challenges, are presented. Moreover, a broad spectrum of applications along with future trends are critically discussed.

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“…Afterward, recent investigations by Seydim and colleagues (2020) evaluating the effect of oregano 2% EO, garlic EO, nisin, or natamycin as active ingredients of whey protein isolate film (WPI) and natamycin observed the highest reduction count (until 20% higher than control) against Penicillium spp., while nisin had the highest reduction count (until 25% higher than control) against L. monocytogenes during 15 days of storage. On the other hand, the films containing oregano and garlic EO stand out against E. coli O157:H7 strains, with 40% efficacy higher than the control at day 15 of storage [ 88 ]. However, the investigations citing natamycin and nisin as active ingredients of bio-packaging for preserving cheese did not analyze the impact on cheese quality.…”

Section: Green Preservatives By Natural Antimicrobials As Cheese Preservativementioning

confidence: 99%

Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings

et al. 2021

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The side effects and potential impacts on human health by traditional chemical additives as food preservatives (i.e., potassium and sodium salts) are the reasons why novel policies are encouraged by worldwide public health institutes. More natural alternatives with high antimicrobial efficacy to extend shelf life without impairing the cheese physicochemical and sensory quality are encouraged. This study is a comprehensive review of emerging preservative cheese methods, including natural antimicrobials (e.g., vegetable, animal, and protist kingdom origins) as a preservative to reduce microbial cheese contamination and to extend shelf life by several efforts such as manufacturing ingredients, the active ingredient for coating/packaging, and the combination of packaging materials or processing technologies. Essential oils (EO) or plant extracts rich in phenolic and terpenes, combined with packaging conditions and non-thermal methods, generally showed a robust microbial inhibition and prolonged shelf life. However, it impaired the cheese sensory quality. Alternatives including EO, polysaccharides, polypeptides, and enzymes as active ingredients/nano-antimicrobials for an edible film of coating/nano-bio packaging showed a potent and broad-spectrum antimicrobial action during shelf life, preserving cheese quality parameters such as pH, texture, color, and flavor. Future opportunities were identified in order to investigate the toxicological effects of the discussed natural antimicrobials’ potential as cheese preservatives.

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Effect of whey protein edible films containing plant essential oils on microbial inactivation of sliced Kasar cheese

Cited by 73 publications

References 49 publications

New Active Packaging Based on Biopolymeric Mixture Added with Bacteriocin as Active Compound

New Active Packaging Based on Biopolymeric Mixture Added with Bacteriocin as Active Compound

Innovative Delivery Systems Loaded with Plant Bioactive Ingredients: Formulation Approaches and Applications

Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings

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