Active edible multi-layer chitosan/furcellaran micro/nanoemulsions with plant essential oils and antimicrobial peptides: Biological properties and consumer acceptance

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26620%2F23%3APU148291" target="_blank" >RIV/00216305:26620/23:PU148291 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62156489:43210/23:43923325

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0956713523001676?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0956713523001676?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodcont.2023.109767" target="_blank" >10.1016/j.foodcont.2023.109767</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Active edible multi-layer chitosan/furcellaran micro/nanoemulsions with plant essential oils and antimicrobial peptides: Biological properties and consumer acceptance

Popis výsledku v původním jazyce

The biological activity of furcellaran (FUR) and chitosan (CHIT) multi-layer micro/nanoemulsions with plant essential oils (EO) of oregano, lemongrass, thyme and rosemary (0.6null mu L/mL) and bioactive peptides (RW4 and LL37) applied on pork loins was evaluated along with consumer acceptance of the technology. Firstly, the emulsions were applied on pork loins via the electrospraying method using 3 layers of emulsions: (I):CHIT-EO, (II):FUR-EO and (III):CHIT-EO. The pork loins were stored for 11 days at 4 degrees C and analyzed for their total viable counts. All emulsion systems successfully inhibited the microbial growth, however, emulsions with oregano EO, both with and without peptides, were the most effective (inhibition by 3.25-4.08 cfu/g). Additional consumer analysis showed that consumers could not distinguish to which samples the coatings were applied and the Just About Right analysis allowed to indicated that gloss of coated samples was closer to ideal. Afterwards, in vitro antimicrobial analysis on 8 food pathogens and antioxidant analyses with FRAP, DPPH and metal chelating assays were performed on emulsions with oregano EO. The analyses demonstrated that CHIT emulsions have high antimicrobial potential against all the tested pathogens (complete inhibition at 1.6-50.0% of emulsion concentration). FUR emulsions showed much lower to no antimicrobial properties, depending on pathogen. The emulsions exhibited high antioxidant power measured through FRAP (8.84-12.17 mu M Trolox/mL) and DPPH (40.0-82.8%) assays, however, almost no metal chelating properties (0.04-11.56%). The developed multi-layer emulsions with oregano EO have high biological activity and application potential for use on perishable food products, such as fresh meat.

Název v anglickém jazyce

Active edible multi-layer chitosan/furcellaran micro/nanoemulsions with plant essential oils and antimicrobial peptides: Biological properties and consumer acceptance

Popis výsledku anglicky

The biological activity of furcellaran (FUR) and chitosan (CHIT) multi-layer micro/nanoemulsions with plant essential oils (EO) of oregano, lemongrass, thyme and rosemary (0.6null mu L/mL) and bioactive peptides (RW4 and LL37) applied on pork loins was evaluated along with consumer acceptance of the technology. Firstly, the emulsions were applied on pork loins via the electrospraying method using 3 layers of emulsions: (I):CHIT-EO, (II):FUR-EO and (III):CHIT-EO. The pork loins were stored for 11 days at 4 degrees C and analyzed for their total viable counts. All emulsion systems successfully inhibited the microbial growth, however, emulsions with oregano EO, both with and without peptides, were the most effective (inhibition by 3.25-4.08 cfu/g). Additional consumer analysis showed that consumers could not distinguish to which samples the coatings were applied and the Just About Right analysis allowed to indicated that gloss of coated samples was closer to ideal. Afterwards, in vitro antimicrobial analysis on 8 food pathogens and antioxidant analyses with FRAP, DPPH and metal chelating assays were performed on emulsions with oregano EO. The analyses demonstrated that CHIT emulsions have high antimicrobial potential against all the tested pathogens (complete inhibition at 1.6-50.0% of emulsion concentration). FUR emulsions showed much lower to no antimicrobial properties, depending on pathogen. The emulsions exhibited high antioxidant power measured through FRAP (8.84-12.17 mu M Trolox/mL) and DPPH (40.0-82.8%) assays, however, almost no metal chelating properties (0.04-11.56%). The developed multi-layer emulsions with oregano EO have high biological activity and application potential for use on perishable food products, such as fresh meat.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21100 - Other engineering and technologies

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

FOOD CONTROL

ISSN

0956-7135

e-ISSN

1873-7129

Svazek periodika

150

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

10

Strana od-do

„109767“-„“

Kód UT WoS článku

000981515700001

EID výsledku v databázi Scopus

2-s2.0-85151499510