Inhibition of <it>Listeria monocytogenes</it> ATCC 19115 on ham steak by tea bioactive compounds incorporated into chitosan-coated plastic films

<p>Abstract</p> <p>Background</p> <p>The consumer demands for better quality and safety of food products have given rise to the development and implementation of edible films. The use of antimicrobial films can be a promising tool for controlling <it>L. monocytogenes</it> on ready to eat products. The aim of this study was to develop effective antimicrobial films incorporating bioactive compounds from green and black teas into chitosan, for controlling <it>L. monocytogenes</it> ATCC 19115 on vacuum-packaged ham steak. The effectiveness of these antimicrobial films was evaluated at room temperature (20°C) for 10 days and at refrigerated temperature (4°C) for 8 weeks.</p> <p>Results</p> <p>The HPLC results clearly show that relative concentrations of catechins and caffeine in green tea ranked EGCG>EGC>CAF>ECG>EC>C while in black tea extracts ranked CAF>EGCG>ECG>EGC>EC>C. The chitosan-coated plastic films incorporating green tea and black tea extracts shows specific markers identified by FTIR. Incorporating natural extracts into chitosan showed that the growth of <it>L monocytogenes</it> ATCC 19115 was inhibited. The efficacy of antimicrobial effect of tea extracts incorporated into chitosan-coated plastic film was dose dependent. However, chitosan-coated films without addition of tea extracts did not inhibit the growth of <it>L. monocytogenes</it> ATCC 19115<it>.</it> Chitosan-coated plastic films incorporating 4% Green tea extract was the most effective antimicrobial, reducing the initial counts from 3.2 to 2.65 log CFU/cm² during room temperature storage and from 3.2 to 1–1.5 log CFU/cm² during refrigerated storage.</p> <p>Conclusions</p> <p>Incorporation of tea extracts into the chitosan-coated films considerably enhanced their effectiveness against <it>L. monocytogenes</it> ATCC 19115. 4% Green tea incorporated into chitosan-coated plastic film had a better antilisterial effect than 2% green tea or 2% and 4% black tea. Data from this study would provide new formulation options for developing antimicrobial packaging films using tea extracts to improve the microbiological safety and quality of ham steak during room and refrigerated storage.</p

Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review

This paper reviews the current advances in modified atmosphere packaging (MAP) of red meat and poultry products. This type of packaging results in shelf-life prolongation by inhibiting microbial growth and promoting oxidative stability, compared to those packaged aerobically. High O 2 modified atmosphere packaging results in the desirable red colour, but it also enhances both lipid and pigment oxidation and promotes the growth of aerobic spoilage microorganisms. The presence of high levels of CO 2 in modified atmosphere packages inhibits microbial growth but can also cause meat discoloration through oxidation. Low O 2 MAP atmospheres limit microbial growth but change the colour of meat to purple. The use of CO gives promising results due to its positive effects on colour and microorganism growth inhibitions which result in shelf-life prolongation during wider distribution of case-ready products. The use of MAP can lead to an effective growth reduction of pathogenic microorganisms like Listeria sp. and Salmonella sp. The combination of MAP and vacuum with other treatments can be an effective tool in delivering safe minimally processed foodstuffs. In response to the changes in consumer demand and market trends, the area of active and intelligent/smart packaging is becoming more and more important. These relatively new technologies are capable of providing better results regarding product safety and shelf-life prolongation as well as communicating information on several quality characteristics of packaged food during transportation and storage. © 2012 Springer Science+Business Media, LLC

How to Succeed in Marketing Marine Natural Products for Nutraceutical, Pharmaceutical and Cosmeceutical Markets

The marine ecosystem shelters a vast number of macro- and microorganisms that have developed unique metabolic skills to survive in diverse and hostile habitats. These survival strategies often result in the biosynthesis of an array of secondary metabolites with specific activities and functions in the cellular context. Several metabolites can give origin to high-value commercial products for nutraceutical, pharmaceutical and cosmeceutical markets, among others. This chapter outlines those industries’ paths for marketing marine natural products (MNPs), from discovery and development up to final product marketing. Focus is given on compounds that successfully reached the market and, particularly, the approaches employed by the nutraceutical, pharmaceutical and cosmeceutical companies that succeeded in marketing those products. Some key failures in each market segment are analysed, allowing lessons to be learned and key hurdles to be avoided in MNP development. The main challenges faced during MNP programs are assessed and mapped in the market funnel of common product development routes. Suggestions to surpass these challenges are provided, in order to improve market entry success rates of highly promising marine bioactives in current pipelines, highlighting what can be applied to novel and/or ongoing MNP development programs.info:eu-repo/semantics/publishedVersio