RESUMEN
The aim of this study was to evaluate the antimicrobial activity of edible films made from a mixture of whey proteins and chitosan, supplemented with cranberry or quince juice, and then applied on fresh cut turkey pieces. Films were used to wrap fresh cut turkey pieces inoculated with S. typhimurium, E. coli, and C. jejuni. The order of the antimicrobial activities of whey protein-chitosan film supplemented with quince juice against bacteria was as follows: L. plantarumâ¯<â¯S. typhimurium and L. sakeiâ¯<â¯S. agonaâ¯<â¯C. jejuni. In the case of whey protein-chitosan film incorporating cranberry juice, the order of antimicrobial activities was as follows: S. typhimuriumâ¯<â¯L. sakeiâ¯<â¯L. plantarum and S. agonaâ¯<â¯C. jejuni. The edible films placed on fresh turkey stopped the microbiological deterioration of turkey meat and the development of pathogenic microorganisms S. typhimurium, E. coli, and C. jejuni in coated, fresh cut turkey pieces for at least six days.
Asunto(s)
Antiinfecciosos/química , Antiinfecciosos/farmacología , Quitosano , Embalaje de Alimentos , Productos de la Carne , Membranas Artificiales , Proteína de Suero de Leche , Animales , Quitosano/química , Recuento de Colonia Microbiana , Microbiología de Alimentos , Conservación de Alimentos , Productos de la Carne/microbiología , Pruebas de Sensibilidad Microbiana , Pavos , Proteína de Suero de Leche/químicaRESUMEN
BACKGROUND: Penicillium expansum causes a major post-harvest disease of apples. The aim of this study was to investigate the inhibition effect of chitosan and whey proteins-chitosan films containing different amounts of quince and cranberry juice against P. expansum on the simulation medium and on apples. The mechanical properties of films were also evaluated. RESULTS: The presence of cranberry and quince juice in the composition of chitosan and whey proteins-chitosan films caused a significant (P ≤ 0.05) increase in elasticity and decrease in tensile strength of films. Chitosan and whey proteins-chitosan films with quince and cranberry juice demonstrated a significant (P ≤ 0.05) inhibition effect against P. expansum growth on the simulated medium and apples. The presence of cranberry juice in the composition of chitosan and whey proteins-chitosan films resulted in a longer lag phase and a lower P. expansum growth rate on the simulation medium in comparison with films made with the addition of quince juice. These differences were not evident when experiment was conducted with apples. CONCLUSION: Addition of quince and cranberry juice to the chitosan and whey proteins-chitosan films as natural antifungal agents has some potential for prolonging the shelf life of apples.