Natamycin release from alginate/pectin films for food packaging applications

Bierhalz, Andréa Cristiane Krause; Silva, Mariana Altenhofen da; Kieckbusch, Theo Guenter

doi:10.1016/j.jfoodeng.2011.12.016

Cited by 191 publications

(112 citation statements)

References 37 publications

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“…Naturally sourced materials such as starch are an alternative for use as films or coverings for fruits (Pan, Chen, & Lai, 2013) and vegetables (Das, Dutta, & Mahanta, 2013). For meat products, several different biodegradable materials have been proposed as coatings including polysaccharides such as chitosan (Kanatt, Rao, Chawla, & Sharma, 2013), cellulose (Luchansky & Call, 2004), carrageenans (Martins et al, 2012), alginate (Juck, Neetoo, & Chen, 2010), pectins (Kang et al, 2007) and their various formulations (Bierhalz, Da Silva, & Kieckbusch, 2012) as well as proteins including gelatin, corn proteins and collagen (Lungu & Johnson, 2005). One potential source of food packaging and coatings that has been less studied is film from starches.…”

Section: Introductionmentioning

confidence: 99%

Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

Zamudio‐Flores

Ochoa-Reyes

Ornelas-Paz

et al. 2015

CyTA - Journal of Food

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-Félix (2015) Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains, CyTA -Journal of Food, 13:3, 456-463, DOI: 10.1080/19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014 In this study, two types of oxidized banana starch films (betalains and no betalains) were prepared and used as covering for sausages, then were refrigerated for 20 days at 4°C and 5% relative humidity (RH). The sausages covered were analyzed (covered with films without betalains = F1 and covered with films with betalains = F2) and they were compared with a control (without covering). The sausages were evaluated every 5 days by physicochemical analysis of color, size, weight loss, pH and quantification of betalains in the films. Textural analysis was performed on the sausages. The results indicated that films did not significantly alter the color or moisture loss during storage (P > 0.05), while the F2 films maintained the amount of thiobarbituric acid reactive substances in the sausages during storage (P < 0.05). Sausages covered with both types of film maintained their texture characteristics for longer compared to the control.Keywords: color evaluation; betalains content; texture profile analysis; sausages En el presente estudio se elaboraron dos tipos de películas de almidón oxidado de plátano (con y sin betalaínas) y se utilizaron como cubiertas en salchichas, las cuales se almacenaron por 20 días en condiciones de refrigeración (4°C y 5% HR). Se analizaron tres lotes de salchichas (sin cubierta = control; cubiertas con películas sin betalaínas = F1; cubiertas con películas con betalaínas = F2). Las salchichas se evaluaron cada cinco días mediante análisis fisicoquímicos de color, tamaño, pérdida de peso, pH y cuantificación del nivel de betalaínas en las películas. Se realizó un análisis de textura de las salchichas. Los resultados indicaron que las películas no alteraron significativamente el color o la pérdida de humedad durante el almacenamiento (P > 0,05), mientras que las películas F2 mantuvieron la cantidad de substancias reactivas de ácido tiobarbitúrico (TBARS) en las salchichas durante el almacenamiento (P < 0,05). Las salchichas cubiertas con ambos tipo de películas conservaron sus atributos de textura por mayor tiempo en comparación con las salchichas control. Palabras

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Section: Introductionmentioning

confidence: 99%

Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

Zamudio‐Flores

Ochoa-Reyes

Ornelas-Paz

et al. 2015

CyTA - Journal of Food

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“…Natamycin, also known as primaricin or pimaricin, is another metabolic product used as preservative in foods and produced by Streptomyces natalensis. Natamycin was approved by FDA as GRAS and by European Union as natural preservative as E235 (Bierhalz, da Silva, & Kieckbusch, 2012;Fucinos et al, 2015). Natamycin can inhibit fungal growth and causes cell lyses of binding to cell membrane sterols (Duran et al, 2016).…”

Section: Natural Microbial Metabolic Compoundsmentioning

confidence: 99%

Antimicrobials Used in Active Packaging Films

Dıblan¹,

Kaya²

2018

Food Health

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Abstract:Active packaging technology is one of the innovative methods for preserving of food products, and antimicrobial packaging films is a major branch and promising application of this technology. In order to control microbial spoilage and also contamination of pathogen onto processed or fresh food, antimicrobial agent(s) is/are incorporated into food packaging structure. Polymer type as a carrier of antimicrobial can be petroleumbased plastic or biopolymer: because of environmental concerns researchers have lean to development of biodegradable antimicrobial films. Antimicrobial substances can be organic acids, parabens, sulfites, nitrites, phosphates, alcohols, antibiotics and bacteriocins. Succeed of antimicrobial film mainly depends on antimicrobial agent selection that antimicrobial should be chosen according to the food type packed, and deteriorative microbial flora of it. This review discussed the recent application of antimicrobial-active films for food protection. Also, their activity mechanisms against microorganisms, the effects of antimicrobials on food quality and of the film properties were presented.

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“…They have studied how the addition of various proteins, such as, soy, whey, and gelatin influence the properties of “dry” alginate films (Shih ; Villagomez‐Zavala and others ; Wang, Auty and Kerry ). Alginate composite films have also been produced using other polysaccharides including kappa‐carrageenan, pectin, pullulan, carboxy‐methyl cellulose, and sago starch (Xu and others ; Tong and others ; Da Silva and others ; Fazilah and others ; Gohil ; Da Bierhalz and others ; Paşcalău and others ; Xiao and others ; Galus and Lenart ). In certain cases, the alginate–carbohydrate composite films had superior properties compared to their individual component films (Fazilah and others ; Galus and Lenart ; Paşcalău and others ).…”

Section: Introductionmentioning

confidence: 99%

Mechanical and Microstructural Properties of “Wet” Alginate and Composite Films Containing Various Carbohydrates

Harper

Barbut

Smith

et al. 2014

Journal of Food Science

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Composite "wet" alginate films were manufactured from alginate-carbohydrate solutions containing 5% alginate and 0.25% pectin, carrageenan (kappa or iota), potato starch (modified or unmodified), gellan gum, or cellulose (extracted or commercial). The "wet" alginate films were used as a model to understand co-extruded alginate sausage casings that are currently being used by several sausage manufacturers. The mechanical, optical, and microstructural properties of the calcium cross-linked composite films were explored. In addition, the water holding capacity and textural profile analysis properties of the alginate-carbohydrate gels were studied. The results indicate that the mechanical properties of "wet" alginate films/casings can be modified by adding various carbohydrates to them. Alginate films with pectin, carrageenan, and modified potato starch had significantly (P < 0.05) greater elongation values than pure alginate films. The alginate-pectin films also had greater (P < 0.05) tensile strengths than the pure alginate films. Alginate films with extracted cellulose, commercial cellulose, and modified potato starch had lower (P < 0.05) puncture force, distance, and work values than the alginate control films. Transmission electron microscopy images showed a very uniform alginate network in the control films. Several large cellulose fibers were visible in the films with extracted cellulose, while the cellulose fibers in the films with commercial cellulose were difficult to distinguish. Despite these apparent differences in cellulose fiber length, the 2 cellulose films had similar puncture and tensile properties.

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Natamycin release from alginate/pectin films for food packaging applications

Cited by 191 publications

References 37 publications

Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

Antimicrobials Used in Active Packaging Films

Mechanical and Microstructural Properties of “Wet” Alginate and Composite Films Containing Various Carbohydrates

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