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Title

Antimicrobial packaging based on a LAE containing zein coating to control foodborne pathogens in chicken soup

AuthorsKashiri, M.; López Carballo, Gracia ; Hernández Muñoz, Pilar ; Gavara, Rafael
KeywordsAntimicrobial food packaging
Zein coating
Chicken soup
LAE
Glycerol
Oleic acid
Issue Date26-Jul-2019
CitationInternational Journal of Food Microbiology 306: 108272 (2019)
AbstractIn this study, zein coatings containing Lauroyl-l-arginine ethyl ester monohydrochloride (LAE) were developed to be applied on polypropylene films and manufacture an active food packaging. The concentration of LAE and the addition of a suitable plasticizer (glycerol or oleic acid (OA)) were the main variables considered. Active plasticized zein films, with glycerol or oleic acid were characterized in terms of release kinetics, mechanical, barrier, optical, and antimicrobial properties. Results showed that active agent concentration, (5 and 10%), had no-significant effect on mechanical and WVP properties of the plasticized films. Films plasticized with OA presented greater water resistance, UV-light opacity, and water barrier properties than glycerol-plasticized films. On the contrary, the latter had better antimicrobial properties. The analysis of LAE release kinetics from films to different food simulants revealed different behaviours, depending on both film formulation and food simulant. Despite the lower water resistance of coatings containing glycerol, bags based on polypropylene/glycerol plasticized zein containing 10% of LAE presented a great antimicrobial activity in tests with chicken soup (real food system) contaminated with pathogen bacteria, concretely, the films showed 3.21 Log reduction against Listeria monocytogenes and 3.07 log reductions against Escherichia coli. These results suggest a promising strategy on the use of LAE-containing zein in active food packaging to control foodborne pathogens.
Publisher version (URL)https://doi.org/10.1016/j.ijfoodmicro.2019.108272
URIhttp://hdl.handle.net/10261/191270
DOI10.1016/j.ijfoodmicro.2019.108272
ISSN0168-1605
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