Modifying the physical properties of dairy protein films for controlled release of antifungal agents

Food Hydrocolloids

Volumn 39, Issue , 2014, Pages 195-203

  Moditsi, Magdalini ^a   Lazaridou, Athina ^a   Moschakis, Thomas ^a   Biliaderis, Costas G ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Antimicrobial edible films; Dairy proteins; Diffusion; Mechanical properties; Natamycin; Potassium sorbate

Indexed keywords

EID: 84893652583     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.01.011     Document Type: Article

References (53)

1. Baldwin E.A., Nisperoscarriedo M.O., Baker R.A. Use of edible coatings to preserve quality of lightly (and slightly) processed products. Critical Reviews in Food Science and Nutrition 1995, 35(6):509-524.
2. Biliaderis C.G., Lazaridou A., Arvanitoyannis I. Glass transition and physical properties of polyol-plasticised pullulan-starch blends at low moisture. Carbohydrate Polymers 1999, 40(1):29-47.
3. Buazzi M.M., Marth E.H. Mechanisms in the inhibition of Listeria monocytogenes by potassium sorbate. Food Microbiology 1991, 8(3):249-256.
4. Capitan-Valley L.F., Checa-Moreno R., Navas N. Rapid ultraviolet spectrophotometric and liquid chromatographic methods for the determination of natamycin in lactoserum matrix. Journal of AOAC International 2000, 83(4):802-808.
5. Chen H. Functional properties and applications of edible films made of milk proteins. Journal of Dairy Science 1995, 78(11):2563-2583.
6. Cho S.Y., Rhee C. Sorption characteristics of soy protein films and their relation to mechanical properties. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology 2002, 35(2):151-157.
7. Crank J. The mathematics of diffusion 1975, Oxford University Press Inc, New York. 2nd ed.
8. Cuq B., Gontard N., Aymard C., Guilbert S. Relative humidity and temperature effects on mechanical and water vapor barrier properties of myofibrillar protein-based films. Polymer Gels and Networks 1997, 5(1):1-15.
9. Debeaufort F., Quezada-Gallo J.A., Voilley A. Edible films and coatings: tomorrow's packagings: a review. Critical Reviews in Food Science and Nutrition 1998, 38(4):299-313.
10. Fang Y., Tung M.A., Britt I.J., Yada S., Dalgleish D.G. Tensile and barrier properties of edible films made from whey proteins. Journal of Food Science 2002, 67(1):188-193.
11. Gadang V.P., Hettiarachchy N.S., Johnson M.G., Owens C. Evaluation of antibacterial activity of whey protein isolate coating incorporated with nisin, grape seed extract, malic acid, and EDTA on a Turkey frankfurter system. Journal of Food Science 2008, 73(8):M389-M394.
12. Giannakopoulos A., Guilbert S. Sorbic acid diffusivity in relation to the composition of high and intermediate moisture model gels and foods. Journal of Food Technology 1986, 21(4):477-485.
13. Gontard N., Duchez C., Cuq J.L., Guilbert S. Edible composite films of wheat gluten and lipids - water-vapor permeability and other physical-properties. International Journal of Food Science and Technology 1994, 29(1):39-50.
14. Han J.H., Floros J.D. Simulating diffusion model and determining diffusivity of potassium sorbate through plastics to develop antimicrobial packaging films. Journal of Food Processing and Preservation 1998, 22(2):107-122.
15. Kabara J.J., Eklund T. Organic acids and esters. Food preservatives 1991, 23-58. Blackie and Son Ltd, Glasgow, Scotland. G. G. W, N.J. Russell (Eds.).
16. Kapsalis J.G. Influences of hysteresis and temperature on moisture sorption isotherms. Water activity: theory and applications to food 1987, 173-215. Marcel Dekker, New York. L.B. Rockland, L.R. Beuchat (Eds.).
17. Kester J.J., Fennema O.R. Edible films and coatings - a review. Food Technology 1986, 40(12):47-59.
18. Kim S.J., Ustunol Z. Solubility and moisture sorption isotherms of whey-protein-based edible films as influenced by lipid and plasticizer incorporation. Journal of Agricultural and Food Chemistry 2001, 49(9):4388-4391.
19. Kristo E., Biliaderis C.G., Zampraka A. Water vapour barrier and tensile properties of composite caseinate-pullulan films: biopolymer composition effects and impact of beeswax lamination. Food Chemistry 2007, 101(2):753-764.
20. 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(3):373-386.
21. Krochta J.M., DeMulderJohnston C. Edible and biodegradable polymer films: challenges and opportunities. Food Technology 1997, 51(2):61-74.
22. Langton M., Hermansson A.M. Fine-stranded and particulate gels of beta-lactoglobulin and whey-protein at varying pH. Food Hydrocolloids 1992, 5(6):523-539.
23. Lazaridou A., Biliaderis C.G. Thermophysical properties of chitosan, chitosan-starch and chitosan-pullulan films near the glass transition. Carbohydrate Polymers 2002, 48(2):179-190.
24. Lazaridou A., Biliaderis C.G., Kontogiorgos V. Molecular weight effects on solution rheology of pullulan and mechanical properties of its films. Carbohydrate Polymers 2003, 52(2):151-166.
25. Lewicki P.P. The applicability of the GAB model to food water sorption isotherms. International Journal of Food Science and Technology 1997, 32(6):553-557.
26. Longares A., Monahan F.J., O'Riordan E.D., O'Sullivan M. Physical properties and sensory evaluation of WPI films of varying thickness. Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology 2004, 37(5):545-550.
27. Longares A., Monahan F.J., O'Riordan E.D., O'Sullivan M. Physical properties of edible films made from mixtures of sodium caseinate and WPI. International Dairy Journal 2005, 15(12):1255-1260.
28. Lungu B., Johnson M.G. Fate of Listeria monocytogenes inoculated onto the surface of model turkey frankfurter pieces treated with zein coatings containing nisin, sodium diacetate, and sodium lactate at 4 degrees C. Journal of Food Protection 2005, 68(4):855-859.
29. Martins J.T., Cerqueira M.A., Souza B.W.S., Avides M.D., Vicente A.A. Shelf life extension of ricotta cheese using coatings of galactomannans from nonconventional sources incorporating nisin against Listeria monocytogenes. Journal of Agricultural and Food Chemistry 2010, 58(3):1884-1891.
30. Marzec A., Lewicki P.P. Antiplasticization of cereal-based products by water. Part I. Extruded flat bread. Journal of Food Engineering 2006, 73(1):1-8.
31. Mathlouthi M. Water content, water activity, water structure and the stability of foodstuffs. Food Control 2001, 12(7):409-417.
32. McHugh T.H., Aujard J.F., Krochta J.M. Plasticized whey-protein edible films - water-vapor permeability properties. Journal of Food Science 1994, 59(2):416-423.
33. McHugh T.H., Avenabustillos R., Krochta J.M. Hydrophilic edible films - modified procedure for water-vapor permeability and explanation of thickness effects. Journal of Food Science 1993, 58(4):899-903.
34. McHugh T.H., Krochta J.M. Water-vapor permeability properties of edible whey protein-lipid emulsion films. Journal of the American Oil Chemists Society 1994, 71(3):307-312.
35. Miller K.S., Krochta J.M. Oxygen and aroma barrier properties of edible films: a review. Trends in Food Science & Technology 1997, 8(7):228-237.
36. Min S., Harris L.J., Krochta J.M. Listeria monocytogenes inhibition by whey protein films and coatings incorporating the lactoperoxidase system. Journal of Food Science 2005, 70(7):M317-M324.
37. Mitrakas G.E., Koutsoumanis K.P., Lazarides H.N. Impact of edible coating with or without anti-microbial agent on microbial growth during osmotic dehydration and refrigerated storage of a model plant material. Innovative Food Science & Emerging Technologies 2008, 9(4):550-555.
38. Nayebzadeh K., Chen J.S., Dickinson E., Moschakis T. Surface structure smoothing effect of polysaccharide on a heat-set protein particle gel. Langmuir 2006, 22(21):8873-8880.
39. Ouattara B., Simard R.E., Piette G., Begin A., Holley R.A. Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan. International Journal of Food Microbiology 2000, 62(1-2):139-148.
40. Park S.K., Rhee C.O., Bae D.H., Hettiarachchy N.S. Mechanical properties and water-vapor permeability of soy-protein films affected by calcium salts and glucono-delta-lactone. Journal of Agricultural and Food Chemistry 2001, 49(5):2308-2312.
41. Perez-Gago M.B., Krochta J.M. Water vapor permeability of whey protein emulsion films as affected by pH. Journal of Food Science 1999, 64(4):695-698.
42. Redl A., Gontard N., Guilbert S. Determination of sorbic acid diffusivity in edible wheat gluten and lipid based films. Journal of Food Science 1996, 61(1):116-120.
43. Reps A., Drychowski L.J., Tomasik J., Winiewska K. Natamycin in ripening cheeses. Pakistan Journal of Nutrition 2002, 1:243-247.
44. Rockland L.B. Saturated salt solutions for static control of relative humidity between 5-degrees-C and 40-degrees-C. Analytical Chemistry 1960, 32(10):1375-1376.
45. Shellhammer T.H., Krochta J.M. Whey protein emulsion film performance as affected by lipid type and amount. Journal of Food Science 1997, 62(2):390-394.
46. Siew D.C.W., Heilmann C., Easteal A.J., Cooney R.P. Solution and film properties of sodium caseinate/glycerol and sodium caseinate/polyethylene glycol edible coating systems. Journal of Agricultural and Food Chemistry 1999, 47(8):3432-3440.
47. Sofos J.N., Busta F.F. Sorbic acid and sorbates. Antimicrobials in foods 1993, 49-94. Marcel Dekker, New York. A.L. Branen, P.M. Davidson (Eds.).
48. Stading M., Hermansson A.M. Viscoelastic behaviour of beta-lactoglobulin gel structures. Food Hydrocolloids 1990, 4(2):121-135.
49. Torres J.A. Edible films and coatings from proteins. Protein functionality in food systems 1994, Vol. 9. Marcel Dekker, New York.
50. Torres J.A., Motoki M., Karel M. Microbial stabilization of intermediate moisture food surfaces 1. Control of surface preservative concentration. Journal of Food Processing and Preservation 1985, 9(2):75-92.
51. Var I., Erginkaya Z., Guven M., Kabak B. Effects of antifungal agent and packaging material on microflora of Kashar cheese during storage period. Food Control 2006, 17(2):132-136.
52. Vojdani F., Torres J.A. Potassium sorbate permeability of methylcellulose and hydroxypropyl methylcellulose coatings - effect of fatty-acids. Journal of Food Science 1990, 55(3):841-846.
53. 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(1):49-59.