Volatile antimicrobial absorption in food gel depends on the food matrix characteristics

Wang, Li; Fogliano, Vincenzo; Heising, Jenneke; Meulenbroeks, Erik; Dekker, Matthijs

doi:10.1016/j.foodhyd.2020.105933

Cited by 11 publications

(5 citation statements)

References 72 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Moreover, the definition of the compatibility between the polymeric matrix and active substance and the reduction in the effectiveness after melt compounding are still drawbacks to overcome [8]. The use of a sachet/pad/filter in the package also presents some drawbacks in terms of final consumer acceptance and in addition, the preservative needs to be obviously a volatile compound to be effective [9]. In this perspective, the most promising systems are the solutions that incorporate the active agent directly in the polymeric materials, being able to release it when in contact with food [10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Study on the Influence of Bio-Based Packaging System on Sodium Benzoate Release Kinetics

Conte

Lecce

Iannetti

et al. 2020

Foods

View full text Add to dashboard Cite

The influence of film structure on the release kinetics of sodium benzoate (SB) from polymeric films is addressed in this study. In particular, four film structures were investigated, two monolayer and two multilayer systems. In particular, in one case, the active substance was uniformly distributed into a chitosan-based matrix, and in the other one, it was previously incorporated into alginate beads before dispersion in the chitosan film, thus realizing two types of monolayer films; on the other hand, the same chitosan film with SB encapsulated in alginate beads was used as the inner layer of a multilayer system constituted by two side films of alginate. The two alginate-based layers were made with two different thicknesses, thus producing a total of two multilayer systems. The release of SB from the above-mentioned films in water was studied by means of a UV/VIS spectrophotometer at 227 nm. A first-order kinetics-type equation was used to quantitatively describe the release data. Results suggest that the film structure strongly affected the release kinetics. In fact, monolayer films showed single-stage release kinetics, whereas the two investigated multilayer systems showed two-stage release kinetics. Further, the presence of alginate beads strongly affected the SB release, thus suggesting the potential of encapsulation to control the release mechanism of active compounds.

show abstract

Section: Introductionmentioning

confidence: 99%

Study on the Influence of Bio-Based Packaging System on Sodium Benzoate Release Kinetics

Conte

Lecce

Iannetti

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Given that food matrices are composed of several different food ingredients, various molecular interactions can occur when an antimicrobial is added, which could affect its behavior in the food matrix when compared with microbiological media 26 , 27 . In this study, UHT-skim milk stored at 10 °C and 4 °C for 7 days was used as a food model system (in situ) to evaluate the efficiency of date seed oil at a concentration of 15 µl/ml.…”

Section: Resultsmentioning

confidence: 99%

Date (Phoenix dactylifera L.) seed oil is an agro-industrial waste with biopreservative effects and antimicrobial activity

Alkhalidy,

Al-Nabulsi,

Al-Taher

et al. 2023

Sci Rep

View full text Add to dashboard Cite

Antimicrobial resistant (AMR) infections are a leading health threat globally. Previous literature has underscored the farm-to-fork continuum as a potential focal point for the emergence and spread of AMR. In the present study, date (Phoenix dactylifera L.) seed oil was investigated for its chemical composition and antimicrobial activity against common foodborne pathogens including Escherichia coli O157:H7, Salmonella enteritidis, Salmonella typhimurium, Listeria monocytogenes, and Staphylococcus aureus in vitro, and in ultra-high-temperature (UHT) milk as a food model at storage temperatures of 37 °C (24 h) and 10 °C (7 days). GC–MS analysis of the seed oil revealed 20 compounds, with octadecane (52.2–55.4%) as the major constituent, and the fatty acid analysis revealed 17 fatty acids, with oleic acid (42.3–43.1%) as the main constituent, followed by lauric acid (19.8–20.3%). The antimicrobial activity of date seed oil was determined using the microdilution method. A significant inhibition against gram-negative bacteria was noted in microbiological media and UHT milk, with a log reduction ranging from 4.3 to 6.7 (at 37 °C/24 h) and 5.7 to 7.2 (at 10 °C/7 days), respectively, at oil concentrations ranging between 10 and 15 µl/ml. The oil showed a similar significant inhibitory effect against St. aureus in the microbiological media (2.0–6.0 log reduction), whereas the inhibitory effect against L. monocytogenes was not statistically significant, with a maximum log reduction of 0.64 achieved at a concentration of 10 µl/ml. AFM imaging of the bacteria showed that oil treatment led to morphological changes in the bacteria including the formation of distorted shapes, surface blebs, indentations, stiffness, and swelling. Present findings suggest that date seed oil can be a promising by-product with potential antimicrobial activity and a food preservative.

show abstract

“…WAC of protein powders was determined according to Wang et al . (2020) with slight modifications. On the magnetic stirrer, 1 g of protein was mixed with 50 mL of water for 15 min.…”

Section: Methodsmentioning

confidence: 99%

Plant‐based proteins as encapsulating materials for glucosyl‐hesperidin

Kopjar

Buljeta

Ćorković

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

The application of plant-based proteins as encapsulating materials of bioactive compounds is on the rise. The aim of this study was to encapsulate glucosyl-hesperidin (GH) by several plant-based protein powders such as pea protein, almond protein, brown rice protein and pumpkin protein powders. Amounts of adsorbed GH on pea, almond, brown rice and pumpkin protein powders were 409.07 mg g -1 , 287.41 mg g -1 , 242.87 mg g -1 and 193.70 mg g -1 , respectively. Pea protein powder had the highest affinity for GH among the selected plant-based protein powders, and it bonded 81.8% of GH from the initial solution. IR spectra were recorded in order to prove binding between GH and encapsulating material. As a result of GH binding onto proteins, all formulated protein microparticles differ in their IR spectra compared with the corresponding protein powders. Results of this study showed that pea proteins had the highest encapsulation efficiency of water-soluble glucosyl-hesperidin among used plant-based proteins.Keywords Almond protein powder, brown rice protein powder, glucosyl-hesperidin, IR spectra, pea protein powder, pumpkin protein powder.

show abstract

Volatile antimicrobial absorption in food gel depends on the food matrix characteristics

Cited by 11 publications

References 72 publications

Study on the Influence of Bio-Based Packaging System on Sodium Benzoate Release Kinetics

Study on the Influence of Bio-Based Packaging System on Sodium Benzoate Release Kinetics

Date (Phoenix dactylifera L.) seed oil is an agro-industrial waste with biopreservative effects and antimicrobial activity

Plant‐based proteins as encapsulating materials for glucosyl‐hesperidin

Contact Info

Product

Resources

About