Effect of ε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage

Cai, Luyun; A, Cao; Bai, Feng‐Wu; Lǐ, Jiànróng

doi:10.1016/j.lwt.2015.02.002

Cited by 96 publications

(63 citation statements)

References 31 publications

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“…; Cai et al . ). ɛ‐PL was proposed to absorb onto anionic microbial cell surfaces due to electrostatic interactions, which lead to stripping of the outer membrane and abnormal distribution of the cytoplasm and ultimately cell death (Shima et al .…”

Section: Resultsmentioning

confidence: 97%

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Preparation, Characterization and Antimicrobial Activity of Sodium Alginate Nanobiocomposite Films Incorporated with Ε-Polylysine and Cellulose Nanocrystals

Qiuye

Pan

Sun

et al. 2016

Journal of Food Processing and Preservation

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Ternary nanobiocomposite films based on sodium alginate (SA) with cellulose nanocrystals (CNC) derived from shaddock peel and ε‐polylysine (ε‐PL) have been prepared and characterized. The tensile strength and Young's modulus of nanobiocomposite films increased from 51.18 to 67.68 MPa and from 4.8 to 7.6 GPa upon CNC loading from 0.5 to 2.5 wt %. The positive effects of the addition of CNC in SA matrix were also confirmed by reductions in water vapor permeability (WVP). SA‐based nanobiocomposites showed significant antibacterial activity against Escherichia coli and Staphylococcus aureus influenced by the ε‐PL content. The films exhibited homogeneous and cohesive structures, indicating strong interactions between the filler and matrix. In addition, the good dispersion of CNC in the SA matrix could increase the stability of ε‐PL and promote the diffusion of the antimicrobial agent from the films. Practical Applications Chilled duck is an important raw material for making the sauce duck, roast duck, favor duck and it has a very broad consumer market. The chilled duck stability during storage can be enhanced by film‐coating as a prominent technique, and therefore an nanobiocomposite film based on sodium alginate (SA) incorporation with ε‐polylysine (ε‐PL) and cellulose nanocrystals (CNC) derived from shaddock peel were prepared in this study. The film‐coating has a good antibacterial effect on preservation of chilled duck. This study will find a successful packing method for chilled duck and improve the shelf life.

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Section: Resultsmentioning

confidence: 97%

“…This is in consistent with results obtained for Japanese sea stored at chilled temperature by Cai et al . (). Figure C shows the growth curves of E. coli bacteria over a period of 15 storage days at 4C.…”

Section: Resultsmentioning

confidence: 97%

Preparation, Characterization and Antimicrobial Activity of Sodium Alginate Nanobiocomposite Films Incorporated with Ε-Polylysine and Cellulose Nanocrystals

Qiuye

Pan

Sun

et al. 2016

Journal of Food Processing and Preservation

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“…PL has been used in food preservation in China, America, Korea and Japan . The application of PL inhibited pathogens in Japanese sea bass and ready‐to‐eat roast beef slurry . An in vitro test indicated that PL inhibited the growth of Pencillium digitatum and PL‐chitosan conjugates strongly inhibited food‐borne pathogenic bacteria and yeast .…”

Section: Introductionmentioning

confidence: 99%

Reactive oxygen species metabolism and phenylpropanoid pathway involved in disease resistance against Penicillium expansum in apple fruit induced by ϵ‐poly‐l‐lysine

Wei

et al. 2018

J Sci Food Agric

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“…However, cationic ε·PL and its derivatives might interact with negatively charged anionic components within foods and beverages by ionic adsorption, resulting in the formation of undesirable precipitates which will cause weakening of the antimicrobial activity, and the loss of food nutrients (Chang, McLandsborough, & McClements, ; Lopez‐Pena & McClements, ). In order to circumscribe these problems, several previous researches have systematically studied antimicrobial delivery systems consisting of cationic polypeptides and anionic polysaccharides (Asker, Weiss, & McClements, ; Chang, McLandsborough, & McClements, , ), using, for example, pectin (Chang, McLandsborough, & McClements, ), gum Arabic (Chang, McLandsborough, & McClements, ), carboxymethyl sweet potato starch (Guan, Ye, Liu, & Zhao, ) and alginate (Cai, Cao, Bai, & Li, ) to form electrostatic complexes as an antimicrobial delivery system which still exhibits antimicrobial activity and excellent stability. We plan to create antimicrobial delivery systems that consist of cationic ε·PL and anionic polysaccharides to establish conditions under which physically stable mixtures would be formed and good antimicrobial activity maintained.…”

Section: Introductionmentioning

confidence: 99%

Properties of epsilon‐polylysine·HCl/high‐methoxyl pectin polyelectrolyte complexes and their commercial application

Meng

Shi

et al. 2019

J Food Process Preserv

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The objectives of this study were to characterize the physicochemical properties and evaluate the antimicrobial capacity of polyelectrolyte complexes (PECs) consisting of cationic epsilon‐polylysine·HCl (ε·PL·HCl) and anionic high‐methoxyl pectin (HMP). The physicochemical properties were analysed by microelectrophoresis (ζ‐potentials), mean diameter (Z‐average), differential scanning calorimetry (DSC) and Fourier‐transform infrared spectroscopy (FTIR). Experimental results indicated that PECs have different physicochemical properties or behaviour dependent on ε·PL·HCl/HMP mass ratio and ε·PL·HCl concentration. The antimicrobial activity was tested by minimal inhibitory concentration (MIC), which showed that the PECs had effective antimicrobial activity. Finally, this study found that using an appropriate proportion of PECs could not only avoid the formation of undesirable precipitates resulting from the interaction between ε·PL·HCl and anionic components within the soymilk systems, but also could extend their shelf‐life. Practical applications ε‐polylysine and its derivatives would interact with anionic components within foods and beverages through ionic adsorption resulting in forming undesirable precipitates, which will cause the decrease in its antimicrobial activity and the loss of food nutrients. In this study, HMP with ε·PL·HCl were used to form polyelectrolyte complexes as antimicrobial delivery systems and further reveal their physicochemical and antimicrobial properties. They could be satisfactorily applied in soymilk systems without sacrificing effective antimicrobial activity of ε·PL·HCl as well as avoiding undesirable precipitation. This information is expected to practical into protein‐containing beverage systems to extend their shelf‐life.

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Effect of ε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage

Cited by 96 publications

References 31 publications

Preparation, Characterization and Antimicrobial Activity of Sodium Alginate Nanobiocomposite Films Incorporated with Ε-Polylysine and Cellulose Nanocrystals

Preparation, Characterization and Antimicrobial Activity of Sodium Alginate Nanobiocomposite Films Incorporated with Ε-Polylysine and Cellulose Nanocrystals

Reactive oxygen species metabolism and phenylpropanoid pathway involved in disease resistance against Penicillium expansum in apple fruit induced by ϵ‐poly‐l‐lysine

Properties of epsilon‐polylysine·HCl/high‐methoxyl pectin polyelectrolyte complexes and their commercial application

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