Antimicrobial activity of edible coatings prepared from whey protein isolate and formulated with various antimicrobial agents

International Dairy Journal

Volumn 25, Issue 2, 2012, Pages 132-141

  Ramos, Óscar L ^a,b   Santos, Arménia C ^a   Leão, Mariana V ^a   Pereira, Joana O ^a   Silva, Sara I ^a   Fernandes, João C ^a   Franco, M Isabel ^a   Pintado, Manuela E ^a   Malcata, F Xavier ^b,c  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

^c UNIVERSITY INSTITUTE OF MAIA   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL AGENT; ANTIMICROBIAL COMPOUNDS; BASE MATERIAL; CHITOOLIGOSACCHARIDES; COMMERCIAL COATINGS; EDIBLE COATING; GRAM-POSITIVE BACTERIUM; IN-VITRO TESTS; INHIBITORY EFFECT; MICROFLORA; PHYSICOCHEMICAL FEATURES; SODIUM BENZOATE; WHEY PROTEIN ISOLATE;

BACTERIA; FOOD ADDITIVES; GLYCEROL; LACTIC ACID; PLASTICIZERS; SODIUM; YEAST;

COATINGS;

BACTERIA (MICROORGANISMS); NEGIBACTERIA; POSIBACTERIA;

EID: 84861337135     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2012.02.008     Document Type: Article

References (50)

1. Bagg J., Jackson M.S., Sweeney M.P., Ramage G., Davies A.N. Susceptibility to Melaleuca alternifolia (tea tree) oil of yeasts isolated from the mouths of patients with advanced cancer. Oral Oncology 2006, 42:487-492.
2. Baird-Parker A.C. The use of Baird-Parker's medium for the isolation and enumeration of Staphylococcus aureus. Society for Applied Bacteriology and Technology series no. 3 1969, 1-8. Academic Press, London, UK. D.A. Shapton, G.W. Gould (Eds.).
3. Cagri A., Ustunol Z., Ryser E.T. Antimicrobial edible films and coatings. Journal of Food Protection 2004, 67:833-848.
4. Campos C.A., Gerschenson L.N., Flores S.K. Development of edible films and coatings with antimicrobial activity. Food Bioprocess Technology 2010, 4:849-875.
5. Cha D.S., Chinnan M.S. Biopolymer-based antimicrobial packaging: a review. Critical Reviews in Food Science and Nutrition 2004, 44:223-237.
6. Chipley J.R. Sodium benzoate and benzoic acid. Antimicrobials in foods 1983, 11-35. Marcel Dekker, New York, NY, USA. A.L. Branen, P.M. Davidson (Eds.).
7. Chung Y.C., Su Y.P., Chen C.C., Jia G., Wang H.L., Wu J.C.G., et al. Relationship between antibacterial activity of chitosan and surface characteristics of cell wall. Acta Pharmacologica Sinica 2004, 25:932-936.
8. Delves-Broughton J. Nisin as a food preservative. Food Australia 2005, 57:525-527.
9. Elayedath S., Barringer S.A. Electrostatic powder coating of shredded cheese with antimycotic and anticaking agents. Innovative Food Science and Emerging Technologies 2002, 3:385-390.
10. Eswaranandam S., Hettiarachchy N.S., Johnson M.G. Antimicrobial activity of citric, lactic, malic, or tartaric acids and nisin-incorporated soy protein film against Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella gaminara. Journal of Food Science 2004, 69:79-84.
11. Farmer J.J., Hickman-Brenner F.W., Kelly M.T. Vibrio. Manual of clinical microbiology 1985, 282-301. American Society for Microbiology, Washington, DC, USA. 4th ed. E.H. Lennette, A. Balows, W.J. Hausler, H.J. Shadomy (Eds.).
12. Fernandes J.C., Tavaria F.K., Soares J.C., Ramos O.S., Monteiro M.J., Pintado M.E., et al. Antimicrobial effects of chitosans and chitooligosaccharides upon Staphylococcus aureus and Escherichia coli, in food model systems. Food Microbiology 2008, 25:922-928.
13. Gounga M.E., Xu S.-Y., Wang Z. Whey protein isolate-based edible films as affected by protein concentration, glycerol ratio and pullulan addition in film formation. Journal of Food Engineering 2007, 83:521-530.
14. Han J.H. Protein-based edible films and coatings carrying antimicrobial agents. Protein-based films and coatings 2002, 485-499. CRC Press, Boca Raton, FL, USA. A. Gennadios (Ed.).
15. Helander I.M., Mattila-Sandholm T. Permeability barrier of the Gram-negative bacterial outer membrane with special reference to nisin. International Journal of Food Microbiology 2000, 60:153-161.
16. Hsiao C.P., Siebert K.J. Modeling the inhibitory effects of organic acids on bacteria. International Journal of Food Microbiology 1999, 47:189-201.
17. Hwang C.A., Beuchat L.R. Efficacy of selected chemicals for killing pathogenic microorganisms on chicken skin. Journal of Food Protection 1994, 58:19-23.
18. Jeon Y.J., Park P.J., Kim S.K. Antimicrobial effect of chitooligosaccharides produced by bioreactor. Carbohydrate Polymers 2001, 44:71-76.
19. Kendra D.F., Hadwiger L.A. Characterization of the smallest chitosan oligomer that is maximally antifungal to Fusarium solani and elicits pisatin formation in Pisum sativum. Experimental Mycology 1984, 8:276-281.
20. Khwaldia K., Perez C., Banon S., Desorby S., Hardy J. Milk proteins for edible films and coatings. Critical Reviews in Food Science and Nutrition 2004, 44:239-251.
21. Kokoszka S., Debeaufort F., Lenart A., Voilley A. Water vapour permeability, thermal and wetting properties of whey protein isolate-based edible films. International Dairy Journal 2010, 20:53-60.
22. Kuwano K., Tanaka N., Shimizu T., Nagatoshi K., Nou S., Sonomoto K. Dual antibacterial mechanisms of nisin Z against Gram-positive and Gram-negative bacteria. International Journal of Antimicrobial Agents 2005, 26:396-402.
23. Madureira A.R., Amorim M., Gomes A.M., Pintado M.E., Malcata F.X. Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions. Food Research International 2011, 44:465-470.
24. Manab A., Sawitri M.E., al-Awwaly K.U., Purnomo H. Antimicrobial activity of whey protein based edible film incorporated with organic acids. African Journal of Food Science 2011, 5:6-11.
25. McFarland J. The nephelometer: an instrument for estimating the number of bacteria in suspensions used for calculating the opsonic index and for vaccines. Journal of the American Medical Association 1907, 49:1176-1178.
26. Miles O., Misra S.S. The estimation of the bactericidal power of the blood. Journal of Hygiene 1938, 45:41.
27. Min S., Harris J., Krochta J.M. Antimicrobial effects of lactoferrin, lysozyme, and the lactoperoxidase system and edible whey protein films incorporating the lactoperoxidase system against Salmonella enterica and Escherichia coli O157:H7. Journal of Food Science 2005, 70:332-338.
28. Montville T.J., Bruno M.E.C. Evidence that dissipation of proton motive force is a common mechanism of action for bacteriocins and antimicrobial proteins. International Journal of Food Microbiology 1994, 24:53-74.
29. Mulvihill D.M., Ennis M.P. Functional milk proteins: production and utilisation. Advanced dairy chemistry 2003, Vol. 1:1128-1176. Part B, Kluwer, New York, NY, USA. P.F. Fox, P.L.H. McSweeney (Eds.).
30. National Committee for Clinical Lab Standards Methods for dilution and antimicrobial susceptibility tests for bacteria that grow aerobically. Approved Standard 2000, 20. M7-A5.
31. Ohsaki Y., Tachibana M., Nakanishi K., Nakao S., Saito K., Toyoshima E., et al. Alterations in penicillin binding protein gene of Streptococcus pneumoniae and their correlation with susceptibility patterns. International Journal of Antimicrobial Agents 2003, 22:140-146.
32. Osés J., Fernández-Pan I., Mendoza M., Mate J.I. Stability of the mechanical properties of edible films based on whey protein isolate during storage at different relative humidity. Food Hydrocolloids 2009, 23:125-131.
33. Perez-Gago M.B., Krochta J.M. Formation and properties of whey protein films and coatings. Protein-based films and coatings 2002, 159-180. CRC Press, Boca Raton, FL, USA. A. Gennadios (Ed.).
34. Pintado C.M., Ferreira M.A.S.S., Sousa I. Properties of whey protein-based films containing organic acids and nisin to control Listeria monocytogenes. Journal of Food Protection 2009, 72:1891-1896.
35. Pintado C.M.B.S., Ferreira M.A.S.S., Sousa I. Control of pathogenic and spoilage microorganisms from cheese surface by whey protein films containing malic acid, nisin and natamycin. Food Control 2010, 21:240-246.
36. Ponce A.G., Roura S.I., del Valle C.E., Moreira M.R. Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: in vitro and in vivo studies. Postharvest Biology and Technology 2008, 49:294-300.
37. Pranoto Y., Rakshit S.K., Salokhe V.M. Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin. Lebensmittel-Wissenschaft und-Technologie 2005, 38:859-865.
38. Ramos O.L., Fernandes J.C., Silva S.I., Pintado M.E., Malcata F.X. Edible films and coatings from whey proteins: a review on formulation, and on mechanical and bioactive properties. Critical Reviews in Food Science and Nutrition 2011, 10.1080/10408398.2010.500528.
39. Ramos O.L., Silva S.I., Soares J.C., Fernandes J.C., Poças M.F., Pintado M.E., et al. Features and performance of edible films, obtained from whey protein isolate formulated with antimicrobial compounds. Food Research International 2011, 45:351-361.
40. Ray B., Sandine W.E. Acetic, propionic, and lactic acids of starter culture bacteria as biopreservatives. Food preservatives of microbial origin 1992, 103-136. CRC Press, Boca Raton, FL, USA. B. Ray, M. Daeschel (Eds.).
41. Seydim A.C., Sarikus G. Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Research International 2006, 39:639-644.
42. Simelane S., Ustunol Z. Mechanical properties of heat-cured whey protein-based edible films compared with collagen casings under sausage manufacturing conditions. Journal of Food Science 2005, 70:131-134.
43. Skrivanova E., Marounek M., Benda V., Brezinha P. Susceptibility of Escherichia coli, Salmonella spp. and Clostridium perfringens to organic acids and monolaurin. Veterinary Medicine 2006, 51:81-88.
44. Stratford M., Eklund T. Organic acids and esters. Food preservatives 2003, 48-84. Kluwer, New York, NY, USA. N.J. Russell, G.W. Gould (Eds.).
45. Tharanathan R.N. Biodegradable films and composite coatings: past, present and future. Trends in Food Science and Technology 2003, 14:71-78.
46. Tippayatum P., Chonhenchob V. Antibacterial activities of thymol, eugenol and nisin against some food spoilage bacteria. Kasetsart Journal of Natural Sciences 2007, 41:319-323.
47. van Heusden H.E., de Kruijff B., Breukink E. Lipid II induces a transmembrane orientation of the pore-forming peptide lantibiotic nisin. Biochemistry 2002, 41:12171-12178.
48. Virto R., Sanz D., Álvarez I., Condón, Raso J. Inactivation kinetics of Yersinia enterocolitica by citric and lactic acid at different temperatures. International Journal of Food Microbiology 2005, 103:251-257.
49. Welscher Y.M., Napel H.H., Balagué M.M., Souza C.M., Riezman H., Kruijff B. Natamycin blocks fungal growth by binding specifically to ergosterol without permeabilizing the membrane. Journal of Biological Chemistry 2008, 283:6393-6401.
50. Xia W., Liu P., Zhang J., Chen J. Biological activities of chitosan and chitooligosaccharides. Food Hydrocolloids 2011, 25:170-179.