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Lilian Abugoch - One of the best experts on this subject based on the ideXlab platform.
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effects of Antimicrobial edible coating of thymol nanoemulsion quinoa protein chitosan on the safety sensorial properties and quality of refrigerated strawberries fragaria ananassa under commercial storage environment
Food and Bioprocess Technology, 2018Co-Authors: Nancy Robledo, Luis López, Cristian Tapia, Andrea Bunger, Lilian AbugochAbstract:The effectiveness of the edible coating with thymol nanoemulsion on the safety, sensorial properties, and quality of refrigerated strawberries was investigated under commercial storage conditions. Spontaneous emulsification was used to obtain the thymol nanoemulsion that was included on quinoa protein/chitosan coatings. During the entire storage time, strawberries coated with thymol-Antimicrobial Packaging had a lower fungal and yeast load compared with the controls (uncoated and coated with quinoa protein/chitosan). The flavour and aroma of the coated strawberries was initially affected, although this sensory appreciation was improved from the fifth day of storage and showed similar scores than the controls, and presenting better aroma score at day 12 of storage. Furthermore, the shelf life of the thymol nanoemulsion-coated strawberries increased in 4 days, unlike that in the both controls. Further, the application of these biocoatings on strawberries significantly decreased the weight loss relative to that in the control, during 16 days of storage at 5 °C and 90% relative humidity, and did not alter the quality parameters (pH, titrable acidity, and percentage of soluble solids). These results suggest that the application of thymol/nanomulsion-loaded edible films is an effective strategy to increase the shelf life of highly perishable products such as strawberries.
Nancy Robledo - One of the best experts on this subject based on the ideXlab platform.
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effects of Antimicrobial edible coating of thymol nanoemulsion quinoa protein chitosan on the safety sensorial properties and quality of refrigerated strawberries fragaria ananassa under commercial storage environment
Food and Bioprocess Technology, 2018Co-Authors: Nancy Robledo, Luis López, Cristian Tapia, Andrea Bunger, Lilian AbugochAbstract:The effectiveness of the edible coating with thymol nanoemulsion on the safety, sensorial properties, and quality of refrigerated strawberries was investigated under commercial storage conditions. Spontaneous emulsification was used to obtain the thymol nanoemulsion that was included on quinoa protein/chitosan coatings. During the entire storage time, strawberries coated with thymol-Antimicrobial Packaging had a lower fungal and yeast load compared with the controls (uncoated and coated with quinoa protein/chitosan). The flavour and aroma of the coated strawberries was initially affected, although this sensory appreciation was improved from the fifth day of storage and showed similar scores than the controls, and presenting better aroma score at day 12 of storage. Furthermore, the shelf life of the thymol nanoemulsion-coated strawberries increased in 4 days, unlike that in the both controls. Further, the application of these biocoatings on strawberries significantly decreased the weight loss relative to that in the control, during 16 days of storage at 5 °C and 90% relative humidity, and did not alter the quality parameters (pH, titrable acidity, and percentage of soluble solids). These results suggest that the application of thymol/nanomulsion-loaded edible films is an effective strategy to increase the shelf life of highly perishable products such as strawberries.
Joseph P Kerry - One of the best experts on this subject based on the ideXlab platform.
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effects of a combination of Antimicrobial silver low density polyethylene nanocomposite films and modified atmosphere Packaging on the shelf life of chicken breast fillets
Food Packaging and Shelf Life, 2015Co-Authors: Malco C Cruzromero, Michael A Morris, Enda Cummins, Shafrina Azlinhasim, Joseph P KerryAbstract:Low-density polyethylene (LDPE) nanocomposite films containing different concentrations of silver (Ag) nanoparticles (NPs) (0.5 and 1% of polymer weight, w/w) were manufactured via extrusion and subsequently characterised. The microbiological quality of chicken breast fillets wrapped with Ag/LDPE nanocomposite films, followed by modified atmosphere Packaging (using conventional laminates and employing a gas mix of 40% CO2:60% N2) were assessed. The tensile strength of Ag/LDPE nanocomposite films were significantly lower (p < 0.05) than control films (without Ag NPs), indicating that the presence of Ag NPs reduced the film strength. Independent of the concentration of Ag NPs used, Ag/LDPE nanocomposite films extended the shelf life of the chicken breast fillets and significantly (p < 0.05) enhanced oxidative stability compared to control films. The results indicated that LDPE nanocomposite films containing Ag NPs could potentially be used as Antimicrobial Packaging for food applications.
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evaluation and simulation of silver and copper nanoparticle migration from polyethylene nanocomposites to food and an associated exposure assessment
Journal of Agricultural and Food Chemistry, 2014Co-Authors: M Cushen, Joseph P Kerry, Michael A Morris, Malco C Cruzromero, Enda CumminsAbstract:Silver nanoparticles (nanosilver) and copper nanoparticles (nanocopper) exhibit Antimicrobial activity and have been incorporated into polymers to create Antimicrobial Packaging materials. Their us...
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Antimicrobial activity of chitosan organic acids and nano sized solubilisates for potential use in smart Antimicrobially active Packaging for potential food applications
Food Control, 2013Co-Authors: Malco C Cruzromero, Michael A Morris, Enda Cummins, T Murphy, Joseph P KerryAbstract:Antimicrobial activity of low- and medium-molecular weight chitosan and organic acids (Benzoic acid and Sorbic acid and commercially-available nano-sized benzoic- and sorbic-acid solubilisate equivalents) was investigated and compared against commercial mixtures of organic acids used as meat coatings (Articoat DLP-02® and Sulac-01®). From the Antimicrobials tested, both low molecular weight (LMW) and medium molecular weight (MMW) chitosan exhibited the highest Antimicrobial activity against all bacterial cultures tested, with mean MIC values of 0.010 and 0.015% w/v, respectively. The results suggested that the MW of the chitosan used effected Antimicrobial activity of the chitosan. Nano-sized solubilisates of benzoic acid and sorbic acid had significantly (P < 0.05) higher Antimicrobial properties than their non-nano equivalents. The results found in this study open opportunities for the nano-sized solubilisates, derived from food compatible sources, to be used in smart and active Antimicrobial Packaging applications, as less of the Antimicrobial substances in question is required to deliver the same Antimicrobial effect.
Cristina Nerin - One of the best experts on this subject based on the ideXlab platform.
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Raman Imaging Spectroscopy as a Tool To Investigate the Cell Damage on Aspergillus ochraceus Caused by an Antimicrobial Packaging Containing Benzyl Isothiocyanate
Analytical Chemistry, 2016Co-Authors: Isabel Clemente, Margarita Aznar, Cristina NerinAbstract:Raman imaging spectroscopy is a nondestructive analytical method that can be a useful tool to obtain detailed information about the molecular composition and morphology of biological samples. Its high spatial resolution was used to collect spectra of Aspergillus ochraceus, a mold producer of ochratoxin A (OTA), in order to investigate the cell damage caused on it by the action of the Antimicrobial benzyl isothiocyanate (BITC). The study was performed in both direct contact and vapor phase, in order to check the use of BITC as active agent in food Packaging material. The results showed that there were morphologic alteration and a characteristic Raman spectrum on spore and hyphae exposed to BITC. BITC was accumulated in the mold cells where it caused an enormous amount of alterations in cellular components (lipids, proteins, saccharides, amino acids...) and cellular functions (cell cycle, respiration, metabolism, transcription of genes, fluidity of the cellular wall). All these structural, composition, and ...
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effect of mixed Antimicrobial agents and flavors in active Packaging films
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Laura Gutierrez, Ramón Batlle, Ana Escudero, Cristina NerinAbstract:Active Packaging is an emerging food technology to improve the quality and safety of food products. Many works have been developed to study the Antimicrobial activity of essential oils. Essential oils have been traditionally used as flavorings in food, so they have an important odor impact but they have as well Antimicrobial properties that could be used to protect the food. Recent developments in Antimicrobial active Packaging showed the efficiency of essential oils versus bread and bakery products among other applications. However, one of the main problems to face is the odor and taste they could provide to the packaged food. Using some aromas to mask the odor could be a good approach. That is why the main objective of this paper is to develop an Antimicrobial Packaging material based on the combination of the most active compounds of essential oils (hydrocinnamaldehyde, oregano essential oil, cinnamaldehyde, thymol, and carvacrol) together with some aromas commonly used in the food industry. A study of...
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Combination of analytical and microbiological techniques to study the Antimicrobial activity of a new active food Packaging containing cinnamon or oregano against E. coli and S. aureus
Analytical and Bioanalytical Chemistry, 2007Co-Authors: R. Becerril, Rafael Gomez-lus, Pilar Goñi, P. López, Cristina NerinAbstract:The aim of this work is the optimization and application of a group of analytical and microbiological techniques in the study of the activity of essential oils (EOs) incorporated in a new Antimicrobial Packaging material and the research in depth of the interaction between the microbial cells and the individual compounds present in the active material. For this purpose the Antimicrobial activity of the active Packaging containing cinnamon or oregano was evaluated against E. coli and S. aureus . The vapour phase activity and the direct contact between the Antimicrobial agents themselves, or once incorporated in the Packaging material, and the microbial cells have been studied. The direct contact was studied using a broth dilution method. The vapour phase was evaluated by using a new method which involves the use of a filter disk containing the EOs. Furthermore, the kill time assay was used to determine the exposure time for the maximum efficiency in Packaging, and transmission electron microscopy was used to investigate the Antimicrobial activity and the possible mechanism of action against E. coli and S. aureus . Finally, the compounds absorbed by cells were identified. The results showed that the techniques used provide relevant information about the antibacterial activity of cinnamon and oregano in direct contact as well as in the vapour phase. The Antimicrobial Packaging showed a fast efficiency which supports its likely application as a food Packaging material. Bacteria treated with EOs exhibit a wide range of significant abnormalities; these include formation of blebs, coagulation of cytoplasmatic constituents, collapse of the cell structure and lack of cytoplasmatic material. Some of these observations are correlated to the ability of some of these substances to disrupt envelop structure, especially the inner membrane. After an extraction from dead cells, cinnamaldehyde was detected by GC-MS in E. coli exposed to the active Packaging containing cinnamon.
Andrea Bunger - One of the best experts on this subject based on the ideXlab platform.
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effects of Antimicrobial edible coating of thymol nanoemulsion quinoa protein chitosan on the safety sensorial properties and quality of refrigerated strawberries fragaria ananassa under commercial storage environment
Food and Bioprocess Technology, 2018Co-Authors: Nancy Robledo, Luis López, Cristian Tapia, Andrea Bunger, Lilian AbugochAbstract:The effectiveness of the edible coating with thymol nanoemulsion on the safety, sensorial properties, and quality of refrigerated strawberries was investigated under commercial storage conditions. Spontaneous emulsification was used to obtain the thymol nanoemulsion that was included on quinoa protein/chitosan coatings. During the entire storage time, strawberries coated with thymol-Antimicrobial Packaging had a lower fungal and yeast load compared with the controls (uncoated and coated with quinoa protein/chitosan). The flavour and aroma of the coated strawberries was initially affected, although this sensory appreciation was improved from the fifth day of storage and showed similar scores than the controls, and presenting better aroma score at day 12 of storage. Furthermore, the shelf life of the thymol nanoemulsion-coated strawberries increased in 4 days, unlike that in the both controls. Further, the application of these biocoatings on strawberries significantly decreased the weight loss relative to that in the control, during 16 days of storage at 5 °C and 90% relative humidity, and did not alter the quality parameters (pH, titrable acidity, and percentage of soluble solids). These results suggest that the application of thymol/nanomulsion-loaded edible films is an effective strategy to increase the shelf life of highly perishable products such as strawberries.