Evaluation of antioxidant, antibacterial and physicochemical properties of whey protein-based edible films incorporated with different soy sauces

Publication date: January 2020Source: LWT, Volume 117Author(s): A. García, L.M. Pérez, G.N. Piccirilli, R.A. VerdiniAbstractSoy sauce is a traditional seasoning for foods available at the global market that is consumed all over the world. This sauce has a unique flavor and also antimicrobial and antioxidant properties. There is a wide range of soy sauces and their differences are mainly based on the manufacturing methods. Variation in chemical composition is mainly due to differences in fermentation process and the addition of supplementary ingredients like flavor enhancers, among others. The present work, firstly evaluated several physico-chemical parameters of five commercial soy sauces (pH, titratable acidity, acetic acid and potassium sorbate, total solids, total phenol and total carbonyl derivatives). In addition, antimicrobial activity of soy sauces in liquid medium was analyzed against three food-borne bacterial pathogens, namely Escherichia coli, Listeria monocytogenes and Salmonella Typhimurium. Subsequently, whey protein concentrate (WPC)-based edible films were prepared with the addition of soy sauces (5% v/v). Next the films were characterized according to physicochemical properties (thickness, moisture content, solubility in water), optical parameters (transparency, color, Fourier transform infrared spectrum), tensile properties and antioxidant and antimicrobial activities. Our results confirmed that addition of soy sauces not only improved films or...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research

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Publication date: January 2020Source: LWT, Volume 117Author(s): Gökhan Kürşad İncili, Pınar Karatepe, Osman İrfan İlhakAbstractThe aim of this study was to determine the single and combined effect of chitosan and Pediococcus acidilactici (B-LC-20) on Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in meatballs. After spiking the samples with pathogens, meatball mixture was divided into 4 groups as control, chitosan, B-LC-20 and chitosan + B-LC-20. Subsequently, chitosan (0.4%) and P. acidilactici (6.73 log10) was added into the treatment groups. P. acidilactici effective...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
Publication date: Available online 3 October 2019Source: Food HydrocolloidsAuthor(s): Hossein Haghighi, Serge Kameni Leugoue, Frank Pfeifer, Heinz Wilhelm Siesler, Fabio Licciardello, Patrizia Fava, Andrea PulvirentiAbstractThe main aim of this study was to characterize microstructural, physical, optical, mechanical, water barrier and antimicrobial properties of chitosan-polyvinyl alcohol blend films (CS-PVA) enriched with ethyl lauroyl arginate (LAE) (1–10% w/v) for food packaging applications. The film microstructure was determined by scanning electron microscopy. Active films containing 10% LAE showed cracks on th...
Source: Food Hydrocolloids - Category: Food Science Source Type: research
Dairy manure, a by-product in the dairy industry, is also a potential source of nutrients for crops. However, improper application of biological soil amendments of animal origin can be a source of contamination with enteric foodborne pathogens. A 2-year field study was conducted to evaluate impacts of dairy manure fertilizer application on the microbial safety of red raspberry (Rubus idaeus L) production. Fertilizers, including a standard synthetic fertilizer (CON), straight lagoon raw manure (SL), anaerobically digested liquid effluent (DLE), compost (COM) and dairy manure-derived refined fertilizers including ammonium su...
Source: Frontiers in Microbiology - Category: Microbiology Source Type: research
In this study, three replicates of manure and digestate were collected from five farm biogas plants receiving animal manure in order to assess the occurrence and concentrations of sporulating (Clostridium botulinum,Clostridioides difficile,Clostridium perfringens) and nonsporulating (Listeria monocytogenes, thermotolerantCampylobacter spp.,Salmonella,Escherichia coli, enterococci) bacteria. Concentrations ofE. coli, enterococci, andC. perfringens in digestates ranged from 102 to 104, 104 to 105, and
Source: MicrobiologyOpen - Category: Microbiology Authors: Tags: ORIGINAL ARTICLE Source Type: research
This study was conducted to determine the efficacy of UV-C irradiation for safety and quality of dried bay leaves. Cocktails of microorganisms of the same species were prepared and inoculated onto the leaves, which were thereafter subjected to UV-C irradiation. Results showed that all tested organisms, which included Escherichia coli O157:H7, Salmonella enterica, Pseudomonas aeruginosa, Listeria monocytogenes, and Staphylococcus aureus, exhibited inactivation behaviors in the irradiated leaves that are characterized by initial log-linear population decline, followed by inactivation tail. The Total Log Reductions in the org...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research
This study examined the potential of commercially produced PCs when used both individually or in combinations to control Listeria monocytogenes and Salmonella, as well as O157:H7 and non-O157:H7 shiga toxin-producing Escherichia coli (STEC) in growth medium and raw milk. The antimicrobial activity of nine individual PCs and 28 combinations thereof was first determined in growth medium using the cell-free supernatants (CFS). Following the determination of median inhibitory concentrations of individual PCs and their combinations, fractional inhibitory concentration indexes were calculated to classify combinations as synergis...
Source: Food Control - Category: Food Science Source Type: research
Publication date: Available online 18 September 2019Source: Food BioscienceAuthor(s): Sarengaowa, Wenzhong Hu, Ke Feng, Zhilong Xiu, Aili Jiang, Ying LaoAbstractFresh-cut cantaloupe (Cucumis melo L.) is a popular food. However, the presence of foodborne pathogen on the cut surfaces leads to both spoilage and food poisoning of fresh-cut cantaloupe. The antibacterial effectiveness of an alginate-based edible coating (EC) containing thyme oil was evaluated against foodborne pathogens on fresh-cut cantaloupe samples. Cantaloupe samples were treated with alginate-based EC and alginate-based EC containing different concentration...
Source: Food Bioscience - Category: Food Science Source Type: research
Updated Date: Fri, 13 Sep 2019 00:00:00 EDT
Source: DailyMed Drug Label Updates - Category: Drugs & Pharmacology Source Type: alerts
We performed a study to (i) investigate efficacy of an Escherichia coli/Salmonella spp./Listeria monocytogenes-targeting bacteriophage cocktail (tentatively named F.O.P.) to reduce a human pathogenic E. coli strain O157:H7 in experimentally infected mice, and (ii) determine how bacteriophages impact the normal gut microbiota when compared with antibiotic therapy. A total of 85 mice were inoculated with E. coli O157:H7 strain Ec231 [nalidixic acid resistant (NalAcR)] via oral gavage, and were randomized into six groups separated into three categories: 1st category received PBS or No phage/No PBS (control), 2nd category rece...
Source: Frontiers in Microbiology - Category: Microbiology Source Type: research
This study provides reference data for the design of clinically effective antibacterial peptides.
Source: Microbial Pathogenesis - Category: Infectious Diseases Source Type: research
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