Departamento de Biotecnología and Química, Univ. Autónoma Metropolitana Unidad Iztapalapa, Av. San Rafael Atlixco nr 186, Col. Vicentina, Iztapalapa, 09340, México.
J Food Sci. 2013 Apr;78(4):M560-6. doi: 10.1111/1750-3841.12078. Epub 2013 Mar 12.
The use of edible antimicrobial films has been reported as a means to improve food shelf life through gradual releasing of antimicrobial compounds on the food surface. This work reports the study on the incorporation of 2 antimicrobial agents, nisin (N), and/or glucose oxidase (GO), into the matrix of Whey protein isolate (WPI) films at pH 5.5 and 8.5. The antimicrobial activity of the edible films was evaluated against Listeria innocua (ATCC 33090), Brochothrix thermosphacta (NCIB10018), Escherichia coli (JMP101), and Enterococcus faecalis (MXVK22). In addition, the antimicrobial activity was related to the hydrophobicity and water solubility of the WPI films. The greatest antibacterial activity was observed in WPI films containing only GO. The combined addition of N and GO resulted in films with lower antimicrobial activity than films with N or GO alone. In most cases, a pH effect was observed as greater antimicrobial response at pH 5.5 as well as higher film matrix hydrophobicity. WPI films supplemented with GO can be used in coating systems suitable for food preservation.
可食用抗菌膜的使用已被报道为一种通过在食物表面逐渐释放抗菌化合物来延长食品保质期的方法。本工作研究了在 pH 值为 5.5 和 8.5 时将 2 种抗菌剂乳链菌肽（N）和/或葡萄糖氧化酶（GO）掺入乳清蛋白分离物（WPI）膜基质中的情况。对抗金黄色葡萄球菌（ATCC 33090）、生孢梭菌（NCIB10018）、大肠杆菌（JMP101）和粪肠球菌（MXVK22）的可食用膜的抗菌活性进行了评估。此外，抗菌活性与 WPI 膜的疏水性和水溶性有关。仅含有 GO 的 WPI 膜表现出最大的抗菌活性。N 和 GO 的联合添加导致膜的抗菌活性低于单独添加 N 或 GO 的膜。在大多数情况下，观察到 pH 效应，即在 pH 5.5 时具有更大的抗菌响应以及更高的膜基质疏水性。添加 GO 的 WPI 膜可用于适合食品保存的涂层系统。
