Combinational approaches for antimicrobial packaging: natamycin and nisin

Food safety is a global priority and one of the major objectives of the current food legislation. The right combination of strategies for food industrialization including the packaging step, ensures the achievement of that objective. New food products and new industrialization processes impose the need for the development of new packaging materials that assure food protection and that address the changing demands of the food industry and of the consumers. The general perception of the importance of minimizing the environmental damage has catalyzed the exploration of new bio-based packaging materials such as biodegradable and edible films because they are environmental friendly. Additionally, consumer demand for more natural foods has promoted the research about natural antimicrobials like natamycin and nisin.In this chapter, it is reviewed the available information on antimicrobial packaging containing the natural antimicrobials natamycin and nisin simultaneously and, in particular, its antimicrobial effectiveness. According to published and new results evaluated, packaging containing natamycin and nisin is a very efficient strategy to control food contamination. Additionally, the use of biodegradable materials to produce the packaging contributes to environment protection.Fil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Ollé Resa, Carolina Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentin

Evaluation of antimicrobial effectiveness of pimaricin-loaded thermosensitive nanohydrogels in grape juice

Pimaricin-loaded poly(N-isopropylacrylamide) nanohydrogels with and without acrylic acid, were evaluated as food-spoilage inhibitors in a model system and a real food product: grape juice. Pimaricin was proposed as a non-allergenic alternative to sulphites for protecting juices against recontamination. However, pimaricin may degrade under conditions and treatments (heating, acidification, lighting) commonly applied in producing fresh juices. Nanohydrogel encapsulation may be a feasible procedure to avoid pimaricin degradation, improving its antimicrobial activity. Pimaricin-free nanohydrogels did not affect the growth of the indicator yeast either in the food model system or in grape juice. Conversely, pimaricin-loaded nanohydrogels effectively inhibited the growth of the indicator yeast. In some cases, the inhibition was extended even further than using free pimaricin. For instance, in the food model system, pimaricin-loaded nanohydrogels with acrylic acid (NPPNIPA-20AA(5)) prevented the yeast growth for more than 81 h while free pimaricin was only effective for 12 h. Despite pimaricin-loaded nanohydrogels without acrylic acid (NPPNIPA(5)) were able to reduce maximum yeast growth, as in all treatments with pimaricin, the extent of the inhibitory effect was not significantly (p>0.05) different to that achieved with free pimaricin. In grape juice, both free pimaricin and NPPNIPA-20AA(5) treatment completely inhibited the growth of the indicator yeast until the end of the bioassay. However, the latter provided similar inhibition levels using a smaller amount of pimaricin due to PNIPA-20AA(5) protection and its controlled release from the nanohydrogel. Therefore, nanohydrogel encapsulation may help to optimise antifungal treatments and decrease the incidence of food allergies.Funded by grant (MAT 2006-11662-CO3-CO2-C01/MAT 2010-21509-C03-01/EUI 2008-00115) from the “Ministerio de Educación y Ciencia” (Spain). Grant (SFRH/BPD/87910/2012) from the Fundação para a Ciência e Tecnologia (FCT, Portugal). Marie Curie COFUND Postdoctoral Research Fellow

Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces

Consumers demand for more natural ingredients in processed foods is a result of a requirement for more healthy and safe food with also a need for a balanced and adequate diet. Natamycin is a polyene macrolide antibiotic which is active against yeasts and moulds but not against bacteria, viruses and protozoa. In this study the effectiveness of natamycin delivered by different methods against Saccharomyces cerevisiae, Zygosaccharomyces rouxii and Yarrowia lipolytica using both food models and cheese with natural antimicrobials. It was observed that natamycin concentration and yeast type influenced whether the natamycin effect in tapioca starch films was cidal or inhibitory. This was also observed when the antimicrobial was applied directly to a liquid system for comparison purposes. Bioavailability was not compromised by the polymeric supporting matrix and natamycin efficiency against a S. cerevisiae contamination that preceded antimicrobial application was superior when film action was compared with spraying.Fil: Ollé Resa, Carolina Patricia. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Jagus, Rosa Juana. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; ArgentinaFil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

Do fillers improve the physicochemical properties of antimicrobial tapioca starch edible films?

Edible films containing natural antimicrobials, like natamycin and nisin, constitute an emerging technology that provides an additional stress factor for food preservation. However, it has been observed that edible films based only on tapioca starch present several failures, such as poor mechanical properties and low hydrophobicity. Pumpkin and oat bran are ingredients that provide multiple health benefits. In this work, it was intended to improve mechanical properties and hydrophobicity of tapioca starch edible films, containing natamycin and nisin, by the addition of pumpkin peel, pumpkin mesocarp or oat bran fillers. In turn, the effect of fillers on the films was evaluated through the evaluation of their color, water vapor permeability, morphological characteristics, and microbiological behavior. Results showed that pumpkin fillers improved mechanical properties, reducing the strain at break and increasing the stress at break of tapioca starch edible films. Particularly, pumpkin peel filler increased 36 times the firmness of tapioca starch films, reaching a value of 87.64 MPa. Also, this filler increased 300% the hydrophobicity of the films with a contact angle of 48.29°. The incorporation of all studied fillers allowed the normal diffusion of natamycin. However, the different fillers retained the nisin in different degrees and, particularly, oat bran filler was the one with the highest affinity for it. After evaluating all the studied properties, it can be concluded that the composite film filled with pumpkin peel, is an improved version to the one without it, for food packaging.Fil: Ollé Resa, Carolina Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentin

Effect of natamycin, nisin and glycerol on the physicochemical properties, roughness and hydrophobicity of tapioca starch edible films

In this paper, films based on tapioca starch and containing nisin, natamycin and glycerol were characterized in relation to their physicochemical properties, roughness and hydrophobicity. The content of glycerol affected the mechanical properties of the films studied and the roughness and it was observed an increase in WVP with the increase in glycerol content. The addition of antimicrobials affected the mechanical properties, being nisin the one that produced the greater decrease in the Young modulus. The color was highly affected by the joint presence of natamycin and nisin, which increased the yellow index. The contact angle increased with antimicrobial addition indicating a decrease in hydrophilicity. Nisin also affected the roughness of the films. Water vapor permeability was slightly reduced by the presence of natamycin. It was observed that water vapor permeability and contact angle were correlated with the roughness of the films.Fil: Ollé Resa, Carolina Patricia. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Jagus, Rosa Juana. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

Natamycin and nisin supported on starch edible films for controlling mixed culture growth on model systems and Port Salut cheese

Consumer demand for natural food additives has increased and, as a consequence, the use of natural antimicrobials like natamycin and nisin is being investigated. In the case of cheese, surface colonization by microorganisms constitutes a significant risk to consumer's health. In this study, the effectiveness of natamycin and nisin supported in tapioca starch films against Saccharomyces cerevisiae and Listeria innocua in a mixed culture present on the surface of a model system and of Port Salut cheese was evaluated. It was observed that the preservatives incorporated in starch films, controlled growth of both microorganisms present together on the surface of the cheese during storage. Additionally, the joint presence of nisin and natamycin was effective as a barrier against a mixed culture preventing an external contamination of cheese and of a model system, during storage. Hence, this film has great potential to be used as antimicrobial edible packaging.Fil: Ollé Resa, Carolina Patricia. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Jagus, Rosa Juana. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

Agregado de zeina a películas comestibles de almidón de mandioca conteniendo natamicina y nisina: Mejoras en las propiedades mecánicas

Las películas comestibles basadas en almidón y plastificadas con glicerol pueden ser utilizadas como barrera a los gases o como soporte de antimicrobianos, mejorando la calidad global de los alimentos. Como contrapartida, presentan pobres propiedades mecánicas. Se han realizado investigaciones que indican que el agregado de zeina (Z) podría mejorar estas propiedades. La natamicina (NA) y la nisina (NI) son antimicrobianos naturales utilizados en alimentos y considerados GRAS. El objetico de esta investigación fue evaluar la mejora producida en las propiedades mecánicas de películas comestibles a base de almidón de mandioca (AM) conteniendo NA y NI en las propiedades mecánicas, por el agregado de Z. También se evaluó si la biodisponibilidad de los antimicrobianos se vio afectada por el agregado de Z. Se prepararon mezclas de AM (5% p/p), glicerol (2% p/p), agua, NA (Delvocid Salt ® DSM, Argentina) y NI (Nisin ® DSM, Argentina) obteniéndose por casteo películas denominadas NANI conteniendo 9,25mg de NA/dm2 y 2,31mg de NI/dm2 y películas control sin antimicrobianos (CNANI). El reemplazo, en las mezclas anteriores, de parte del agua por Z (0,5% p/p), dio lugar a películas denominadas ZNANI y ZCNANI, respectivamente. La deformación y la fuerza hasta ruptura se determinaron mediante una máquina universal de testeo marca Instron (USA) y se calculó la deformación adimensionalizada (ε=deformación/longitud inicial), el esfuerzo (σ=fuerza/área) y la firmeza (F=esfuerzo/deformación), teniendo en cuenta las dimensiones iniciales de la muestra. Se estudió la difusión de los antimicrobianos desde las películas hacia un medio sólido. Para ello, se extendieron 100μl de un cultivo mixto de Saccharomyces cerevisiae y Listeria innocua (1x106CFU/ml de cada microorganismo) sobre la superficie de placas de Petri con agar PCA (Biokar, Francia). Discos de película se colocaron en las placas previamente inoculadas. Las placas se pre-incubaron a 4°C durante 48 horas y después se incubaron a 28°C durante 72 horas. Luego se midió el diámetro de la zona sin crecimiento. Los resultados obtenidos indicaron que el agregado de Z no modificó el esfuerzo a ruptura (σCNANI ≈ σZCNANI; σNANI ≈ σZNANI) y redujo la deformación a ruptura (εCNANI ˃ εZCNANI; εNANI ˃ εZNANI). Respecto a la firmeza, se vio aumentada solamente en las películas sin antimicrobianos (FCNANI ˂ FZCNANI), sin embargo, el agregado de Z a películas con antimicrobianos no modificó el valor de firmeza (FNANI = FZNANI). En el ensayo de difusión se observó que el agregado de Z no modificó la biodisponibilidad de los antimicrobianos contenidos en la película respecto a una película a base de almidón. Se pudo concluir que el agregado de Z permite mejorar las propiedades mecánicas de películas comestibles de almidón de mandioca conteniendo NA y NI sin afectar sus propiedades antimicrobianas.Fil: Ollé Resa, Carolina Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaVII Congreso Internacional de Ciencia y Tecnología de AlimentosCórdobaArgentinaGobierno de la Provincia de Córdoba. Ministerio de Ciencia y Tecnologí

Biodegradable packaging applied to dairy products

Dairy products are highly prone to oxidation and microbial growth and require packaging with low oxygen permeability to assure shelf life. This chapter focuses on the recent research concerning biobased biodegradable packaging for application to dairy products, and evaluates challenges in relation to the maintenance of biodegradability and safety while improving packaging characteristics. Polylactic acid (PLA) is currently used for packaging in the food industry. The influence of the packaging with biodegradable PLA and PLA coated with a barrier of pure silicon oxide and in combination with modified atmosphere (MAP) on the shelf life of soft cheese Kleo produced in Latvia, was studied by Dukalska et al. The chapter summarizes recent research concerning edible films used for cheese preservation. The study of the packaging behavior in realistic external conditions for different dairy products will help to evaluate the efficiency of this environmental friendly technology for lengthening shelf life and improving food quality.Fil: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Jagus, Rosa Juana. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; ArgentinaFil: Ollé Resa, Carolina Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentin

Effect of Natamycin on physical properties of starch edible films and their effect on Saccharomyces Cerevisiae activity

The effectiveness of using a tapioca starch–glycerol matrix containing natamycin to control Saccharomyces cerevisiae activity in a model system was studied and the effect of the formulation on physico-chemical properties was also evaluated. The presence of natamycin tended to depress firmness at break and Young modulus and to increase strain at break. Colour was also affected by antimycotic presence. The importance of these changes will be determined by the characteristics of the product to which the antimicrobial film will be applied. The films developed were capable of acting as a hurdle against S. cerevisiae in food systems during storage: they acted as an effective reservoir of the antimycotic which was also available to prevent an external contamination. The films containing 1.85 mgnatamycin/dm2 of natamycin developed a fungistatic effect till 72 h of storage, while those with a 3.70-mg natamycin/dm2 concentration developed a fungicidal action allowing the selection of the proper formulation according to the antimicrobial goal pursuit. As natamycin addition affects mechanical properties and colour of the films, it is advisable to use the lower natamycin concentration that allows the attainment of the goal pursued for film application.Fil: Ollé Resa, Carolina Patricia. Ministerio de Ciencia, Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Jagus, Rosa J.. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentin

Addition of Zein for the Improvement of Physicochemical Properties of Antimicrobial Tapioca Starch Edible Film

This work aimed to investigate the improvement of the performance of edible films based on tapioca starch containing natamycin and nisin, by the addition of zein. For that purpose, the effects on the physicochemical and antimicrobial properties of the developed films were evaluated. Results indicated that the addition of zein changed physicochemical properties, without altering the antimicrobial bioavailability of the films. The addition of zein improved the mechanical properties of the films, increasing the firmness at break and reducing the strain at break and also turned the films more yellow. Even more, in the presence of antimicrobials, the zein reduced water vapor permeability and water solubility and increased hydrophobicity.Fil: Pérez, Pablo Federico. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Ollé Resa, Carolina Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; ArgentinaFil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaFil: Jagus, Rosa Juana. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Houssay. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long". Universidad de Buenos Aires. Facultad de Ingeniería. Instituto de Tecnologías y Ciencias de la Ingeniería "Hilario Fernández Long"; Argentin