Guo Mingming, Yadav Madhav P, Jin Tony Z
University of Delaware, Department of Animal and Food Sciences, Newark, DE 19716, United States.
U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, United States.
Int J Food Microbiol. 2017 Dec 18;263:9-16. doi: 10.1016/j.ijfoodmicro.2017.10.002. Epub 2017 Oct 2.
This study focused on the use of antimicrobial edible coatings and films from micro-emulsions to reduce populations of foodborne pathogens in foods. Corn-Bio-fiber gum (C-BFG) was used as an emulsifier with chitosan. Allyl isothiocyanate (AIT) and lauric arginate ester (LAE) served as antimicrobials. Micro-emulsions were obtained from a solution consisting of 1% chitosan, 0.5% C-BFG, and 1-4% AIT or LAE which was subject to high pressure homogenization (HPH) processing at 138MPa for 3cycles. Coatings and films produced from the micro-emulsions had micro-pores with sizes ranging from 100 to 300nm and micro-channels that hold antimicrobials effectively and facilitate the release of antimicrobials from the center to the surface of the films or coatings, thus enhancing their antimicrobial efficacy. The coatings and films with 1% AIT reduced populations of Listeria innocua by over 5, 2, and 3 log CFU in culture medium (Tryptic soy broth, TSB), ready-to-eat meat, and strawberries, respectively. The coatings and films with 1% LAE reduced populations of Escherichia coli O157:H7 and Salmonella spp. by over 5 and 2 log CFU in TSB and strawberries, respectively. This study provides an innovative approach for the development of effective antimicrobial materials to reduce food borne pathogenic contaminants on ready-to-eat meat, strawberries, or other food.
本研究聚焦于使用由微乳液制成的抗菌可食用涂层和薄膜，以减少食品中食源性病原体的数量。玉米生物纤维胶（C-BFG）与壳聚糖一起用作乳化剂。异硫氰酸烯丙酯（AIT）和月桂酰精氨酸乙酯（LAE）用作抗菌剂。微乳液由含有1%壳聚糖、0.5%C-BFG和1-4% AIT或LAE的溶液制得，该溶液在138MPa下进行3次高压均质（HPH）处理。由微乳液制成的涂层和薄膜具有尺寸范围为100至300nm的微孔和微通道，这些微孔和微通道能有效地容纳抗菌剂，并促进抗菌剂从薄膜或涂层的中心释放到表面，从而提高其抗菌效果。含有1% AIT的涂层和薄膜分别使培养基（胰蛋白胨大豆肉汤，TSB）、即食肉类和草莓中的无害李斯特菌数量减少超过5、2和3个对数CFU。含有1% LAE的涂层和薄膜分别使TSB和草莓中的大肠杆菌O157:H7和沙门氏菌数量减少超过5和2个对数CFU。本研究为开发有效的抗菌材料提供了一种创新方法，以减少即食肉类、草莓或其他食品上的食源性病原体污染物。
