Antimicrobial and antioxidant properties of chitosan-furcellaran-gelatin hydrolysate coatings enhanced with bioactive peptides

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26620%2F23%3APU149206" target="_blank" >RIV/00216305:26620/23:PU149206 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62156489:43210/23:43923585

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0956713523003316?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0956713523003316?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodcont.2023.109931" target="_blank" >10.1016/j.foodcont.2023.109931</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Antimicrobial and antioxidant properties of chitosan-furcellaran-gelatin hydrolysate coatings enhanced with bioactive peptides

Popis výsledku v původním jazyce

The aim of the study was to investigate the antioxidant and antimicrobial properties of novel, edible biopolymer coatings consisting of chitosan, furcellaran, carp skin gelatin hydrolysate and 8 different bioactive peptides: Lfcin-8, MBP-1, PLGG, LL37, Cys-LL37, melittin, RW4 and nisin. In vitro analyses consisted of evaluating FRAP and ABTS radical scavenging properties as well as effectiveness against various food pathogens. Consequently, the coatings were used to investigate their antimicrobial effect during cold storage of smoked pork ham dipped into the coating solutions with and without the presence of CaCl2. Finally, the 2 most effective coatings were applied onto fresh cold stored pork loins with different doses of the investigated peptides (1.25-10 & mu;g/mL). The biopolymer matrix had high radical scavenging properties (76.94%) and FRAP value (5.41 & mu;mol of Trolox/mL), however, the antioxidant power was reduced when peptides were included. The coatings with peptides inhibited the growth of all tested food pathogens aside from Aspergillus flavus. They successfully inhibited the growth of total viable counts (TVC) with reductions even above 3.5 log cfu/g. The inclusion of CaCl2 provided contradictory results for different groups and it was impossible to confirm its effectiveness. Coatings with RW4 and LL37 were selected as the most promising and proved effective in inhibiting the TVC of fresh pork loin, even at doses of 1.25-2.5 & mu;g/mL. The newly developed coatings exhibit high antioxidant and antimicrobial power and could be used to effectively extend the shelf-life of perishable meat products.

Název v anglickém jazyce

Antimicrobial and antioxidant properties of chitosan-furcellaran-gelatin hydrolysate coatings enhanced with bioactive peptides

Popis výsledku anglicky

The aim of the study was to investigate the antioxidant and antimicrobial properties of novel, edible biopolymer coatings consisting of chitosan, furcellaran, carp skin gelatin hydrolysate and 8 different bioactive peptides: Lfcin-8, MBP-1, PLGG, LL37, Cys-LL37, melittin, RW4 and nisin. In vitro analyses consisted of evaluating FRAP and ABTS radical scavenging properties as well as effectiveness against various food pathogens. Consequently, the coatings were used to investigate their antimicrobial effect during cold storage of smoked pork ham dipped into the coating solutions with and without the presence of CaCl2. Finally, the 2 most effective coatings were applied onto fresh cold stored pork loins with different doses of the investigated peptides (1.25-10 & mu;g/mL). The biopolymer matrix had high radical scavenging properties (76.94%) and FRAP value (5.41 & mu;mol of Trolox/mL), however, the antioxidant power was reduced when peptides were included. The coatings with peptides inhibited the growth of all tested food pathogens aside from Aspergillus flavus. They successfully inhibited the growth of total viable counts (TVC) with reductions even above 3.5 log cfu/g. The inclusion of CaCl2 provided contradictory results for different groups and it was impossible to confirm its effectiveness. Coatings with RW4 and LL37 were selected as the most promising and proved effective in inhibiting the TVC of fresh pork loin, even at doses of 1.25-2.5 & mu;g/mL. The newly developed coatings exhibit high antioxidant and antimicrobial power and could be used to effectively extend the shelf-life of perishable meat products.

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

153

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

9

Strana od-do

„“-„“

Kód UT WoS článku

001032067400001

EID výsledku v databázi Scopus

2-s2.0-85163795218