artykuł w czasopiśmie
Active Edible Multi-layer Chitosan/furcellaran Micro/nanoemulsions with Plant Essential Oils and Antimicrobial Peptides : Biological Properties and Consumer Acceptance
doi https://doi.org/10.1016/j.foodcont.2023.109767
tytuł Active Edible Multi-layer Chitosan/furcellaran Micro/nanoemulsions with Plant Essential Oils and Antimicrobial Peptides : Biological Properties and Consumer Acceptance
autor Kulawik ; Piotr
Jamróz ; Ewelina
Kruk ; Tomasz
Szymkowiak ; Andrzej
Tkaczewska ; Joanna
Krzyściak ; Paweł
Skóra ; Magdalena
Guzik ; Paulina
Janik ; Magdalena
Vlčko ; Tomáš
Milosavljević ; Vedran
tytuł publikacji zbiorowej Food Control
rok 2023
numer vol. 150
numer artykułu 109767
strony 1-10
ISSN/eISSN 0956-7135 ; 1873-7129
abstrakt angielski The biological activity of furcellaran (FUR) and chitosan (CHIT) multi-layer micro/nanoemulsions with plant essential oils (EO) of oregano, lemongrass, thyme and rosemary (0.6nullμL/mL) and bioactive peptides (RW4 and LL37) applied on pork loins was evaluated along with consumer acceptance of the technology. Firstly, the emulsions were applied on pork loins via the electrospraying method using 3 layers of emulsions: (I):CHIT-EO, (II):FUR-EO and (III):CHIT-EO. The pork loins were stored for 11 days at 4 °C and analyzed for their total viable counts. All emulsion systems successfully inhibited the microbial growth, however, emulsions with oregano EO, both with and without peptides, were the most effective (inhibition by 3.25-4.08 cfu/g). Additional consumer analysis showed that consumers could not distinguish to which samples the coatings were applied and the Just About Right analysis allowed to indicated that gloss of coated samples was closer to ideal. Afterwards, in vitro antimicrobial analysis on 8 food pathogens and antioxidant analyses with FRAP, DPPH and metal chelating assays were performed on emulsions with oregano EO. The analyses demonstrated that CHIT emulsions have high antimicrobial potential against all the tested pathogens (complete inhibition at 1.6-50.0% of emulsion concentration). FUR emulsions showed much lower to no antimicrobial properties, depending on pathogen. The emulsions exhibited high antioxidant power measured through FRAP (8.84-12.17 μM Trolox/mL) and DPPH (40.0-82.8%) assays, however, almost no metal chelating properties (0.04-11.56%). The developed multi-layer emulsions with oregano EO have high biological activity and application potential for use on perishable food products, such as fresh meat. (original abstract)
finansowanie This work was supported by the National Center for Research and Development, Poland [Grant No.: LIDER/2/0004/L-10/18/NCBR/2019]
uwagi Summ. | Bibliogr.
język eng
Punkty ewaluacyjne 140.0000