Physical, mechanical and antimicrobial properties of Argentine anchovy (Engraulis anchoita) protein films incorporated with organic acids

Food Hydrocolloids

Volumn 37, Issue , 2013, Pages 213-220

  Rocha, Meritaine da ^a   Loiko, Márcia Regina ^b   Tondo, Eduardo César ^b   Prentice, Carlos ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE   (Brazil)

^b FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Antimicrobials; Films; Meat; Pathogens

Indexed keywords

ENGRAULIDAE; ENGRAULIS ANCHOITA; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS;

EID: 84889658949     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.10.017     Document Type: Article

References (47)

1. Ahmad M., Benjakul S., Prodpran T., Agustini T.W. Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils. Food Hydrocolloids 2012, 28:189-199.
2. Akhtar M.J., Jacquot M., Arab-Tehrany E., Gaiani C., Linder M., Desobry S. Control of salmon oil photo-oxidation during storage in HPMC packaging film: Influence of film colour. Food Chemistry 2010, 120:395-401.
3. AOAC Association of official analytical chemists. Official methods of analysis 2000, 17aedição, AOAC, Maryland.
4. ASTM Standard test method for water vapor transmission of material, E96-95, Annual book of ASTM 1995, American Society for Testing and Materials, Philadelphia, PA.
5. ASTM Standard test method for tensile properties of thin plastic sheeting, D882-91. Annual book of ASTM 1996, American Society for Testing and Materials, Philadelphia, PA.
6. Baird-Parker A.C. Acidos orgânicos. International commission on microbiological specifications for foods 1980, 132-142. Ecología microbiana de los alimentos 1, Acribia, Zaragoza.
7. Bilbao-Sáinz C., Avena-Bustillos R.J., Wood D.F., Williams T.G., McHugh T.H. Nanoemulsions prepared by a low-energy emulsification method applied to edible films. Journal Agriculture Food Chemistry 2010, 58:11932-11938.
8. Cagri A., Ustunol Z., Ryser E.T. Antimicrobial, mechanical, and moisture barrier properties of low pH whey protein-based edible films containing p-aminobenzoic or sorbic acids. Food Microbiology and Safety 2001, 66:865-870.
9. Cagri A., Ustunol Z., Ryser E.T. Antimicrobial edible films and coating. Journal of Food Protection 2004, 67:833-848.
10. Cárdenas F.C., Giannuzzi L., Zaritzkay N.E. Mathematical modelling of microbial growth in ground beef from Argentina. Effect of lactic acid addition, temperature and packaging film. Meat Science 2008, 79:509-520.
11. Castello L., Castello J.P. Anchovy stocks (Engraulis anchoita) and larval growth in the SW Atlantic. Fisheries Research 2003, 59:409-421.
12. Chaijan M., Benjakul S., Visessanguan W., Faustman C. Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand. Food Research International 2004, 37:1021-1030.
13. Chen M.X., Yeh G.H.C., Chiang B.H.C. Antimicrobial and physicochemical properties of methylcellulose and chitosan films containing a preservative. Journal of Food Processing and Preservation 1996, 20:379-390.
14. CIE Colorimetry 1986, 88-107. Publication CIE 15.2, Commission International de l'Éclairage, Wien, Austria. 2nd ed.
15. CLSI Performance standards for antimicrobial disk susceptibility test 2003, Document M2-A8, Clinical laboratory Standards Institute, Approved Standard - Eight Edition. 23(1)b.
16. Emiroglu K.Z., Yemis G.P., Coskun B.K., Candogan K. Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties. Meat Science 2010, 86:283-288.
17. Flores S., Haedo A.S., Campos C., Gerschenson L. Antimicrobial performance of sorbates supported in a tapioca starch edible film. European Food Research and Technology 2007, 225:375-384.
18. Ghasemlou M., Khodaiyan F., Oromiehie A. Development and characterisation of a new biodegradable edible film made from kefiran, an exopolysaccharide obtained from kefir grains. Food Chemistry 2011, 127:1496-1502.
19. Gontard N., Duchez C., Cuq J., Guilbert S. Edible composite films of wheat gluten and lipids: water vapor permeability and other physical properties. International Journal Food Science Technology 1994, 29:39-50.
20. Guilbert S. Technology and application of edible protective films. Food packaging and preservation-theory and practice 1986, 371-394. Elsevier Applied Science Publisher, New York. M. Mathlouthi (Ed.).
21. Guillard V., Issoupov V., Redl A., Gontard N. Food preservative content reduction by controlling sorbic acid release from a superficial coating. Innovative Food Science and Emerging Technologies 2009, 10:108-115.
22. Harris C.R., Thorarensen A. Advances in the discovery of novel antibacterial agents during the year. Current Medicinal Chemistry 2004, 11:2213-2243.
23. Holley R.A., Patel D. Improvement of shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiology 2005, 22:273-292.
24. Jiang J., Xiong Y., Newman M.C., Rentfrow G.K. Structure-modifying alkaline and acidic pH-shifting processes promote film formation of soy proteins. Food Chemistry 2012, 132:1944-1950.
25. Jipa I.M., Stoica-Guzun A., Stroescu M. Controlled release of sorbic acid from bacterial cellulose based mono and multilayer antimicrobial films. LWT - Food Science and Technology 2012, 47:400-406.
26. 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.
27. Kristo E., Koutsoumanis K.P., Biliaderis C.G. Thermal, mechanical and water vapor barrier properties of sodium caseinate films containing antimicrobials and their inhibitory action on. Listeria monocytogenes. Food Hydrocolloids 2008, 22:373-386.
28. Manab A., Sawitri M.E., Alawwaly 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.
29. 2 as cross linked agent in whey protein edible film on its physical and chemical properties. African Journal of Food Science 2007, 3:47-53.
30. Mani-López E., García H.S., López-Malo A. Organic acids as antimicrobials to control Salmonella in meat and poultry products. Food Research International 2011, 45:713-721.
31. Min S., Rumsey T.R., Krochta J.M. Diffusion of the antimicrobial lysozyme from a whey protein coating on smoked salmon. Journal of Food Engineering 2008, 84:39-47.
32. Nolsoe H., Undeland I. The acid and alkaline solubilization process for the isolation of muscle proteins: state of the art. Food Bioprocess and Technology 2009, 12:1-27.
33. Ojagh S.M., Rezaei M., Razavi S.H., Hosseini S.M.H. Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water. Food Chemistry 2010, 122:161-166.
34. Park E.-S., Moon W.-S., Song M.-J., Kim M.-N., Chung K.-H., Yoon J.-S. Antimicrobial activity of phenol and benzoic acid derivatives. International Biodeterioration & Biodegradation 2001, 47:209-221.
35. Pérez L.M.A., Balagué C.E., Rubioloc A.C., Verdinia R.A. Evaluation of the biocide properties of whey-protein edible films with potassium sorbate to control non-O157 shiga toxin producing Escherichia coli. Procedia Food Science 2011, 1:203-209.
36. Pranoto Y., Rakshit S.K., Salokhe V.M. Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin. LWT, Food Science and Technology 2005, 38:859-865.
37. Ramos O.L., Reinas I., Silva S.I., Fernandes J.C., Cerqueira M.A., Pereira R.N., et al. Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom. Food Hydrocolloids 2013, 30:110-122.
38. Ramos O.L., Santos A.C., Leão M.V., Pereira J.O., Silva S.I., Fernandes J.C., et al. Antimicrobial activity of edible coatings prepared from whey protein isolate and formulated with various antimicrobial agents. International Dairy Journal 2012, 25:132-141.
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 2012, 45:351-361.
40. Rocha M., Loiko M.R., Gautério G.V., Tondo E.C., Prentice C. Influence of heating, protein and glycerol concentrations of film-forming solution on the film properties of Argentine anchovy (Engraulis anchoita) protein isolate. Journal of Food Engineering 2013, 116:666-673.
41. Salgado P.R., López-Caballero E., Gómez-Guillén M.C., Mauri A.N., Montero M.P. Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties. Food Hydrocolloids 2013, 33:74-84.
42. Sayanjali S., Ghanbarzadeh B., Ghiassifar S. Evaluation of antimicrobial and physical properties of edible film based on carboxymethyl cellulose containing potassium sorbate on some mycotoxigenic Aspergillus species in fresh pistachios. LWT - Food Science and Technology 2011, 44:1133-1138.
43. Shiku Y., Hamaguchi P.Y., Benjakul S., Visessanguan W., Tanaka M. Effect of surimi quality on properties of edible films based on Alaska pollack. Food Chemistry 2004, 86:493-499.
44. Sobral P.J.A., Menegalli F.C., Hubinger M.D., Roques M.A. Mechanical, water vapor barrier and thermal properties of gelatin based edible films. Food Hydrocolloids 2001, 15:423-432.
45. Tongnuanchan P., Benjakul S., Prodpran T. Roles of lipid oxidation and pH on properties and yellow discolouration during storage of film from red tilapia (Oreochromis niloticus) muscle protein. Food Hydrocolloids 2011, 24:426-433.
46. Tongnuanchan P., Benjakul S., Prodpran T. Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils. Food Chemistry 2012, 134:1571-1579.
47. Zinoviadou K.G., Koutsoumanis K.P., Biliaderis C.G. Physical and thermo-mechanical properties of whey protein isolate films containing antimicrobials, and their effect against spoilage flora of fresh beef. Food Hydrocolloids 2010, 24:49-59.