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Título

Novel antimicrobial zein film for controlled release of lauroyl arginate (LAE)

AutorKashiri, Mahboobeh; Cerisuelo, Josep Pascual ; Domínguez, Irene ; López Carballo, Gracia ; Hernández Muñoz, Pilar ; Gavara, Rafael
Palabras claveAntimicrobial packaging
Bioplastics
LAE
Zein
Antimicrobial release
Release kinetics
Fecha de publicación8-jun-2016
EditorElsevier
CitaciónFood Hydrocolloids 61: 547-554 (2016)
ResumenNovel antimicrobial biopolymer films based on the incorporation of ethyl-Nα-dodecanoyl-l-arginate hydrochloride (LAE) in zein matrices were manufactured and characterized as materials for LAE controlled released applications such as active food packaging. Characterization of the films’ functional properties revealed that incorporation of LAE (5 and 10%) in the biopolymer matrix did not cause substantial changes in morphological, optical, thermal, mechanical and barrier properties. As the mechanism of action of these films is mainly based on release of the antimicrobial, this process was characterized when the active biofilms were exposed to three food simulants (water, 3% acetic acid, and 10% alcohol) at three temperatures (4, 23, and 37 °C). The data obtained revealed that, with the exception of exposure to water at 4 °C which achieved a release of more than 80% of the LAE incorporated, the agent was almost completely extracted in all conditions. Release of LAE was faster at higher temperatures, and the diffusion coefficient values varied according to the Arrhenius law, and increased with temperature. Antibacterial activity of films was assayed against Listeria monocytogenes and Escherichia coli. Zein films with 5% LAE produced 2.02 and 3.07 log reduction against L. monocytogenes and E. coli, respectively, after 5 days of storage at 4 °C. Greater antibacterial activity was observed with films containing 10% LAE (5 log reduction) at 37 °C. This work highlighted that LAE incorporation in a packaging film constructed with renewable polymer materials offers an interesting and efficient hurdle for control of bacterial contamination in foods.
Versión del editorhttp://dx.doi.org/10.1016/j.foodhyd.2016.06.012
URIhttp://hdl.handle.net/10261/136363
DOI10.1016/j.foodhyd.2016.06.012
ISSN0268-005X
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