Lencova Simona, Stiborova Hana, Munzarova Marcela, Demnerova Katerina, Zdenkova Kamila
Department of Biochemistry and Microbiology, University of Chemistry and Technology, Prague, Czechia.
NanoMedical, Liberec, Czechia.
Front Microbiol. 2022 Mar 15;13:857423. doi: 10.3389/fmicb.2022.857423. eCollection 2022.
Increasing microbial safety and prolonging the shelf life of products is one of the major challenges in the food industry. Active food packaging made from nanofibrous materials enhanced with antimicrobial substances is considered a promising way. In this study, electrospun polyamide (PA) nanofibrous materials functionalized with 2.0 wt% natamycin (NAT), rosemary extract (RE), and green tea extract (GTE), respectively, were prepared as active packaging and tested for the food pathogens , , , and . The PAs exhibited: (i) complete retention of bacterial cells reaching 6.0-6.4 logremoval, (ii) antimicrobial activity with 1.6-3.0 logsuppression, and (iii) antibiofilm activity with 1.7-3.0 logsuppression. The PAs prolonged the shelf life of chicken breast; up to 1.9 log(CFU/g) suppression of total viable colonies and 2.1 log(CFU/g) suppression of were observed after 7 days of storage at 7°C. A beneficial effect on pH and sensory quality was verified. The results confirm microbiological safety and benefits of PA/NAT, PA/RE, and PA/GTE and their potential in developing functional and ecological packaging.
提高微生物安全性并延长产品保质期是食品工业面临的主要挑战之一。由添加抗菌物质的纳米纤维材料制成的活性食品包装被认为是一种很有前景的方法。在本研究中，分别用2.0 wt%的纳他霉素（NAT）、迷迭香提取物（RE）和绿茶提取物（GTE）对静电纺聚酰胺（PA）纳米纤维材料进行功能化处理，制备成活性包装，并针对食品病原体 、 、 和 进行测试。PA表现出：（i）对细菌细胞的完全截留，达到6.0 - 6.4 log去除率；（ii）1.6 - 3.0 log的抑菌活性；（iii）1.7 - 3.0 log的抗生物膜活性。PA延长了鸡胸肉的保质期；在7°C储存7天后，观察到对总活菌数的抑制高达1.9 log（CFU/g），对 的抑制为2.1 log（CFU/g）。验证了对pH值和感官品质的有益影响。结果证实了PA/NAT、PA/RE和PA/GTE的微生物安全性和益处及其在开发功能性和生态包装方面的潜力。
