Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage
The effects of combining a polyamide-alginate casing incorporated with nisin (100 ppm and 200 ppm) and ε-polylysine (500 ppm and 1000 ppm) nanoparticles and a mixed plant extract as ingredient in sausage formulation (500 ppm; composed of olive leaves (OLE), green tea (GTE) and stinging nettle extrac...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/5/1003 |
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| author | Kazem Alirezalu Milad Yaghoubi Leila Poorsharif Shadi Aminnia Halil Ibrahim Kahve Mirian Pateiro José M. Lorenzo Paulo E. S. Munekata |
| author_facet | Kazem Alirezalu Milad Yaghoubi Leila Poorsharif Shadi Aminnia Halil Ibrahim Kahve Mirian Pateiro José M. Lorenzo Paulo E. S. Munekata |
| author_sort | Kazem Alirezalu |
| collection | DOAJ |
| description | The effects of combining a polyamide-alginate casing incorporated with nisin (100 ppm and 200 ppm) and ε-polylysine (500 ppm and 1000 ppm) nanoparticles and a mixed plant extract as ingredient in sausage formulation (500 ppm; composed of olive leaves (OLE), green tea (GTE) and stinging nettle extracts (SNE) in equal rates) were studied to improve the shelf life and safety of frankfurter-type sausage. The film characteristics and microbiological properties of sausage samples were evaluated. Sausage samples were packaged in polyethylene bags (vacuum condition) and analysed during 45 days of storage at 4 °C. Control sausages were also treated with 120 ppm sodium nitrite. Polyamide-alginate films containing 100 ppm nisin and 500 ε-PL nanoparticles had the highest ultimate tensile strength compared to other films. However, 100 ppm nisin and 500 ε-PL nanoparticles decreased water vapour permeability of films. The results also revealed that nisin nanoparticles had significantly (<i>p</i> < 0.05) low inhibitory effects against <i>Escherichia coli</i>, <i>Staphylococcus aureus</i>, molds and yeasts and total viable counts compared to control and ε-PL nanoparticles. Furthermore, 1000 ppm ε-PL nanoparticles displayed the highest antimicrobial activity. Based on the obtained results, the films containing ε-PL nanoparticle could be considered as a promising packaging for frankfurter-type sausages. |
| first_indexed | 2024-03-10T11:42:23Z |
| format | Article |
| id | doaj.art-6b320e3295d64643b17a8482fa4ffa95 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T11:42:23Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-6b320e3295d64643b17a8482fa4ffa952023-11-21T18:20:28ZengMDPI AGFoods2304-81582021-05-01105100310.3390/foods10051003Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type SausageKazem Alirezalu0Milad Yaghoubi1Leila Poorsharif2Shadi Aminnia3Halil Ibrahim Kahve4Mirian Pateiro5José M. Lorenzo6Paulo E. S. Munekata7Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 51666, IranDepartment of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 5166616471, IranDepartment of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 5166616471, IranDepartment of Fisheries, Urmia University, Urmia 5756151818, IranDepartment of Food Engineering, Faculty of Engineering, Aksaray University, Aksaray 68100, TurkeyCentro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avda. Galicia n 4, San Cibrao das Viñas, 32900 Ourense, SpainCentro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avda. Galicia n 4, San Cibrao das Viñas, 32900 Ourense, SpainCentro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avda. Galicia n 4, San Cibrao das Viñas, 32900 Ourense, SpainThe effects of combining a polyamide-alginate casing incorporated with nisin (100 ppm and 200 ppm) and ε-polylysine (500 ppm and 1000 ppm) nanoparticles and a mixed plant extract as ingredient in sausage formulation (500 ppm; composed of olive leaves (OLE), green tea (GTE) and stinging nettle extracts (SNE) in equal rates) were studied to improve the shelf life and safety of frankfurter-type sausage. The film characteristics and microbiological properties of sausage samples were evaluated. Sausage samples were packaged in polyethylene bags (vacuum condition) and analysed during 45 days of storage at 4 °C. Control sausages were also treated with 120 ppm sodium nitrite. Polyamide-alginate films containing 100 ppm nisin and 500 ε-PL nanoparticles had the highest ultimate tensile strength compared to other films. However, 100 ppm nisin and 500 ε-PL nanoparticles decreased water vapour permeability of films. The results also revealed that nisin nanoparticles had significantly (<i>p</i> < 0.05) low inhibitory effects against <i>Escherichia coli</i>, <i>Staphylococcus aureus</i>, molds and yeasts and total viable counts compared to control and ε-PL nanoparticles. Furthermore, 1000 ppm ε-PL nanoparticles displayed the highest antimicrobial activity. Based on the obtained results, the films containing ε-PL nanoparticle could be considered as a promising packaging for frankfurter-type sausages.https://www.mdpi.com/2304-8158/10/5/1003polyamide-alginate filmnanoparticlenisinε-polylysinefrankfurterplant extract |
| spellingShingle | Kazem Alirezalu Milad Yaghoubi Leila Poorsharif Shadi Aminnia Halil Ibrahim Kahve Mirian Pateiro José M. Lorenzo Paulo E. S. Munekata Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage Foods polyamide-alginate film nanoparticle nisin ε-polylysine frankfurter plant extract |
| title | Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage |
| title_full | Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage |
| title_fullStr | Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage |
| title_full_unstemmed | Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage |
| title_short | Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage |
| title_sort | antimicrobial polyamide alginate casing incorporated with nisin and ε polylysine nanoparticles combined with plant extract for inactivation of selected bacteria in nitrite free frankfurter type sausage |
| topic | polyamide-alginate film nanoparticle nisin ε-polylysine frankfurter plant extract |
| url | https://www.mdpi.com/2304-8158/10/5/1003 |
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