Modified sodium caseinate films as releasing carriers of lysozyme

Souza, Poliana Mendes de; Fernández, Avelina; López‐Carballo, Gracia; Gavara, Rafael; Hernández‐Muñoz, Pilar

doi:10.1016/j.foodhyd.2009.10.005

Cited by 86 publications

(30 citation statements)

References 26 publications

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“…Lysozyme obtained from hen egg white is one of the most potential candidates for antimicrobial packaging since it has a GRAS status and it shows good stability and activity in different films and food systems under refrigerated storage temperatures (Mecitoglu et al, 2006;Ünalan, Korel, & Yemenicioğlu, 2011). Thus, lysozyme has recently been tested extensively in different plastic materials such as cellulose acetate, nylon, and PVOH (Gemili, Yemenicioglu, & Altinkaya, 2009;Joerger, 2007) and biopolymeric materials from zein, soy protein, carrageenan, whey protein, chitosan, alginate and pullulan (Joerger, 2007;Mendes de Souza, Fernández, López-Carballo, Gavara, & Hernández-Muñoz, 2010). This enzyme shows antimicrobial activity mainly on Gram-positive bacteria by splitting the bonds between N-acetylmuramic acid and N-acetylglucosamine of the peptidoglycan in their cell walls.…”

Section: Introductionmentioning

confidence: 99%

Development of flexible zein–wax composite and zein–fatty acid blend films for controlled release of lysozyme

Arcan

Yemenicioğlu

2013

Food Research International

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The aim of this study was controlled release of lysozyme by modification of hydrophobicity and morphology of zein films using composite and blend film making methods. The incorporation of beeswax, carnauba or candelilla wax into films at 5% (w/w) of zein gave composite films containing amorphous wax particles, while incorporation of oleic acid into film at 5% of zein caused formation of blend films containing many spherical zein capsules within their matrix. The lysozyme release rates of composites reduced as the melting point of waxes increased. The composites and blends showed 2.5 to 17 fold lower lysozyme release rates than controls. The films were effectively plasticized by using catechin. The catechin also provided antioxidant activity of films (up to 69 μmol Trolox/cm 2 ) and contributed to their controlled release properties by reducing film porosity. The films showed antimicrobial activity against Listeria innocua. This work showed the possibility of obtaining advanced edible films having flexibility, antimicrobial and antioxidant activity and controlled release properties.

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Section: Introductionmentioning

confidence: 99%

Development of flexible zein–wax composite and zein–fatty acid blend films for controlled release of lysozyme

Arcan

Yemenicioğlu

2013

Food Research International

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“…Lysozyme is a commonly utilized enzyme for such antimicrobial active packaging. Such antimicrobial enzymes have been incorporated into active packaging coatings via blending, non-covalent binding for controlled release, and covalent immobilization [100][101][102]. For additional information, refer to the comprehensive section on antimicrobial coatings of this review.…”

Section: Biocatalyticmentioning

confidence: 99%

Active Packaging Coatings

et al. 2015

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Active food packaging involves the packaging of foods with materials that provide an enhanced functionality, such as antimicrobial, antioxidant or biocatalytic functions. This can be achieved through the incorporation of active compounds into the matrix of the commonly used packaging materials, or by the application of coatings with the corresponding functionality through surface modification. The latter option offers the advantage of preserving the packaging materials' bulk properties nearly intact. Herein, different coating technologies like embedding for controlled release, immobilization, layer-by-layer deposition, and photografting are explained and their potential application for active food packaging is explored and discussed.

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“…Increasing this ratio from 0.1 to 0.3 resulted in larger complexes (Table 2) and a correspondingly slower release rate from the films integrated with these complexes. Previous investigators attempted to control the release rate of lysozyme by changing film morphology with polymer concentration (Gemili et al, 2009), plasticizer concentration (Min et al, 2008), degree of cross linking (Buonocore et al, 2003a, b;Buonocore et al, 2004;Fajardo et al, 2014;Ma et al, 2013;Ozdemir & Floros, 2001) and pH of the release medium (Benelhadj et al, 2016;Mendes de Souza et al, 2010). Some of these strategies resulted in short release times ranging between 1 and 27 h (Bayarri, Oulahal, Degraeve, & Gharsallaoui, 2014;Benelhadj et al, 2016;Gemili et al, 2009), while slow release of lysozyme up to 5 d was also reported (Fajardo et al, 2014).…”

Section: Release Kinetics Of Lysozymementioning

confidence: 99%

Development of a novel strategy for controlled release of lysozyme from whey protein isolate based active food packaging films

Ozer

Oymacı

et al. 2016

Food Hydrocolloids

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a b s t r a c tThe purpose of this study is to develop a novel controlled release system based on pH-responsive polyacrylic acid (PAA)/lysozyme (LYS) complexes incorporated within a hydrophilic whey protein isolate (WPI) film matrix for active food packaging applications. Complex formation is simple under benign conditions that are suitable for preserving antimicrobial activity of the lysozyme. In addition, the pHdependent charge density of complexes allowed a uniform distribution in the matrix. The properties of the complexes such as size, surface charge and hydrophilicity were varied by changing PAA/LYS ratio (0.1 and 0.3 w/w) and PAA molecular weight (2 kDa and 450 kDa). The effects of complex properties as well as mode of lysozyme incorporation into the films (100%-free, 50%-freeþ50%-PAA/LYS complex and 100%-PAA/LYS complex) on the LYS release rate, activity and antimicrobial efficacy of the films were investigated. The results have shown that~100% LYS loading into the complexes is possible regardless of PAA molecular weight or PAA/LYS ratio. Incorporating lysozyme into the film in complexed form extended its release time from less than 24 h up to 500 h and reduced its diffusivity from~10 À9 tõ 10 À13 cm 2 /s. The films including 50%-free-LYSþ50%-PAA/LYS complex showed a 5.7 log reduction in bacterial population within 72 h whereas 100%-free-LYS containing film could not suppress Listeria innocua growth after 24 h. Overall, the results suggest that complexation of lysozyme with weak polyelectrolytes can be used as an effective strategy to achieve a long-lasting antimicrobial effect and that films prepared with such complexes have great potential as food packaging materials.

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Modified sodium caseinate films as releasing carriers of lysozyme

Cited by 86 publications

References 26 publications

Development of flexible zein–wax composite and zein–fatty acid blend films for controlled release of lysozyme

Development of flexible zein–wax composite and zein–fatty acid blend films for controlled release of lysozyme

Active Packaging Coatings

Development of a novel strategy for controlled release of lysozyme from whey protein isolate based active food packaging films

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