Chitosan‐coated paper: Effects of nisin and different acids on the antimicrobial activity
Chitosan coatings prominently improved both the gloss and oxygen barrier properties of paper. The gloss value in the machine direction was increased as a function of added chitosan. An oxygen-permeability value of 1.1 cm3/m2 d was obtained when 6.9 g/m2 chitosan was applied to 80 g/m2 copy paper. In addition, the effects on the mechanical properties were positive, but not significant. The water-vapor permeability of the paper increased as a result of the chitosan coating. Chitosan dissolved in 1.6, 3.2, and 6.4% lactic acid showed antimicrobial activity against Bacillus subtilis, whereas acetic and propionic acids (1.6, 3.2, and 6.4%) did not produce any notable activity. Nisin (0.08 g/L) did not enhance the antimicrobial activity of coatings prepared from chitosan dissolved in different acids. © 2004 Wiley Periodicals, Inc. J Appl Polym Sci 94: 986–993, 2004
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Available from: Pradip K Dutta
- "Table 3. Chitosan for packaging films: activities and observations of various researchers Chitosan films combined with various ingredients Activities and observations References Processed meats and seafood, as well as nisin and coated onto the surfaces of paper For inhibiting microorganisms Vartiainen et al. (2004) "
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ABSTRACT: In recent years, active biomolecules such as chitosan and its derivatives are undergoing a significant and very fast development in food application area. Due to recent outbreaks of contaminations associated with food products, there have been growing concerns regarding the negative environmental impact of packaging materials of antimicrobial biofilms, which have been studied. Chitosan has a great potential for a wide range of applications due to its biodegradability, biocompatibility, antimicrobial activity, nontoxicity and versatile chemical and physical properties. It can be formed into fibers, films, gels, sponges, beads or nanoparticles. Chitosan films have been used as a packaging material for the quality preservation of a variety of foods. Chitosan has high antimicrobial activities against a wide variety of pathogenic and spoilage microorganisms, including fungi, and Gram-positive and Gram-negative bacteria. A tremendous effort has been made over the past decade to develop and test films with antimicrobial properties to improve food safety and shelf-life. This review highlights the preparation, mechanism, antimicrobial activity, optimization of biocide properties of chitosan films and applications including biocatalysts for the improvement of quality and shelf-life of foods.
Food Science and Technology International 09/2011; 18(1):3-34. DOI:10.1177/1082013211399195 · 1.22 Impact Factor
Available from: Noelle Cutter
- "Cutter and Miller (2004) also demonstrated that Brochothrix thermosphacta and L. monocytogenes were inhibited on hot dog surfaces following treatments with nisin-incorporated collagen (Coffi) films (NICF) subjected to temperature abuse as well as long term refrigerated storage. Chitosan films have been made following treatments with various acids and incorporated into packaging films for processed meats and seafood, as well as combined with nisin and coated onto the surfaces of paper for inhibiting microorganisms (Vartiainen et al., 2004). Durango et al. (2006) also developed and evaluated an edible film made from 3% or 5% chitosan and yam starch against S. enteritidis in suspensions. "
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ABSTRACT: It has been well documented that vacuum or modified atmosphere packaging materials, made from polyethylene- or other plastic-based materials, have been found to improve the stability and safety of raw or further processed muscle foods. However, recent research developments have demonstrated the feasibility, utilization, and commercial application of a variety of bio-based polymers or bio-polymers made from a variety of materials, including renewable/sustainable agricultural commodities, and applied to muscle foods. A variety of these bio-based materials have been shown to prevent moisture loss, drip, reduce lipid oxidation and improve flavor attributes, as well as enhancing the handling properties, color retention, and microbial stability of foods. With consumers demanding more environmentally friendly packaging and a desire for more natural products, bio-based films or bio-polymers will continue to play an important role in the food industry by improving the quality of many products, including fresh or further processed muscle foods.
Meat Science 09/2006; 74(1):131-42. DOI:10.1016/j.meatsci.2006.04.023 · 2.62 Impact Factor
Available from: gidadernegi.org
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ABSTRACT: ÖZET: Aktif ambalajlaman›n bir formu olan antimikrobiyal ambalajlama, yap›s› gerei özellikle mikrobiyolojik bozulmaya oldukça hassas olan et ve ürünlerinin korunmas›nda en yeni tekniklerden birisidir. Antimikrobiyal ambalajlamada esas, ambalaj materyaline ya da atmosferine dahil edilen antimikrobiyal ajan›n, g›daya kontrollü sal›n›m›n›n salanarak ürünün daha uzun süre ve etkin bir flekilde korunmas›d›r. Et teknolojisinde yayg›n olarak uygulama alan› bulan antimikrobiyal g›da ambalaj formlar› ambalaja üründen s›zan suyun kontrolünde etkili nem tutucular›n kullan›lmas›, uygulanacak antimikrobiyal maddelerin ambalaj materyaline dahil edilmesi ve antimikrobiyal özellikte yenilebilir biyopolimer film ve kaplamalarla ambalajlama fleklinde özetlenebilir. Bu çal›flmada, et teknolojisinde kullan›lan antimikrobiyal ambalajlama sistemlerinin esas›, uygulanma flekli ve ürün baz›nda kullan›m› konu üzerinde son y›llarda yap›lan araflt›rmalara yer verilerek incelenmifltir. Anahtar Kelimeler: Antimikrobiyal ambalajlama, et, et ürünleri ABSTRACT: One of the novel techniques in preserving muscle foods, sensitive especially to microbiological spoilage, is antimicrobial packaging as a version of active packaging systems. The principle of antimicrobial packaging is to ensure controlled release of antimicrobial agents incorporated into packaging materials or package atmosphere, into the package contents, and thus, to protect the food effectively in a longer period of time. Antimicrobial packaging systems generally applied in meat technology are moisture absorbing and controlling systems, incorporation of antimicrobial agents in packaging materials, and packaging with antimicrobial biopolimer films and coatings. Present study reviews general principles and application of antimicrobial packaging systems used in meat technology based on current studies on the topic. G‹R‹fi G›dalar insanolu tarihinin en eski çalar›ndan beri ifllenmekte ve ambalajlanmaktad›r. Günümüzde baz› bölgelerde hala geleneksel yöntemlerle ifllenmifl ve ambalajlanm›fl g›dalar tüketilirken, geleneksel g›da ifllenmesinden endüstriyel uygulamalara geçiflin kaç›n›lmaz olduu geliflmifl toplumlarda, ifllenen ürün çeflitliliinin artmas›na paralel olarak tüketime haz›r g›dalar›n üretimi ve ambalajlanmas› ihtiyac›n karfl›lanmas› için zorunluluk haline gelmifltir (1-4). G›da güvenlii ve kalite kavram›ndaki geliflmelerle birlikte, az ifllem görmüfl, kolay haz›rlanabilen, tüketime haz›r, ambalajlanm›fl g›dalara olan talep artm›flt›r. Piflirme, dondurma, tuzlama, fermentasyon ve kurutma gibi klasik koruma yöntemlerine alternatif olarak ürün tazeliinin muhafaza edildii, kalite süreklilii ve g›da güvenliinin saland›¤› yeni g›da koruma teknolojileri gelifltirilmifltir. Bunlar içinde, ürünü çevresinden aktif bir flekilde koruyan ve ambalajlaman›n temel fonksiyonuna deer ilavesi yapan, yaflayan bir ambalaj flekli de denilen aktif ambalajlama son y›llarda g›da teknolojisi alan›nda araflt›rmalar›n younlaflt›¤› konular›n bafl›nda
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