Evaluation of the antimicrobial activity of sodium alginate films integrated with cinnamon essential oil and citric acid on sliced cooked ham

IF 2.8 4区 工程技术 Q2 ENGINEERING, MANUFACTURING
Melissa Lee, N. Rüegg, S. Yildirim
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Abstract

Bio‐based antimicrobial films have been developed using sodium alginate and 6 wt% of cinnamon essential oil (CEO) as a volatile antimicrobial substance and 4 and 6 wt% of citric acid (CA) as a non‐volatile antimicrobial substance. Antimicrobial activity of the films was tested in in vitro tests against Escherichia coli and Listeria innocua by disc diffusion or vapour diffusion assay. Sodium alginate films containing CA exhibited a zone of inhibition between 30.86 ± 2.55 and 45.87 ± 1.90 against E. coli and L. innocua in the disc diffusion assays. Films containing CEO also showed significant antimicrobial activities in the vapour diffusion assays that resulted in a log reduction of 5.3 for E. coli and 3.2 for L. innocua after 6 days. Antimicrobial activities of all films were also tested against L. innocua on sliced cooked ham. Films containing CEO did not prevent the growth of L. innocua inoculated on ham. On the other hand, sodium alginate films with CA fully inhibited the growth of L. innocua on ham during storage at 7.5°C for 12 days resulting in a bacterial count below the detection limit after 12 days. The addition of antimicrobial substances in sodium alginate films resulted in a slight colour change (but significant) and reduced the tensile strength of the films significantly. Adding CA to sodium alginate films increased the moisture content (from 24.81% to 35.41–48.02%) as well as the elongation at break (from 11.3% to 22.6–33.2%) of the films.

Abstract Image

海藻酸钠与肉桂精油、柠檬酸复合膜对熟火腿片的抑菌效果评价
生物基抗菌膜是用海藻酸钠和6%的肉桂精油(CEO)作为挥发性抗菌物质,4%和6%的柠檬酸(CA)作为非挥发性抗菌物质开发的。采用圆盘扩散法和蒸汽扩散法对该膜进行了对大肠杆菌和李斯特菌的体外抑菌试验。在圆盘扩散试验中,海藻酸钠膜对大肠杆菌和无害乳杆菌的抑制率在30.86±2.55 ~ 45.87±1.90之间。在蒸汽扩散试验中,含有CEO的薄膜也显示出显著的抗菌活性,6天后,大肠杆菌的对数降低了5.3,innocua的对数降低了3.2。并对各膜在切片熟火腿上的抑菌活性进行了试验。含有CEO的膜对接种在火腿上的无头菌生长没有阻止作用。另一方面,添加CA的海藻酸钠薄膜在7.5°C条件下保存12 d,充分抑制了无头杆菌在火腿上的生长,12 d后细菌数量低于检出限。在海藻酸钠薄膜中加入抗菌物质会导致轻微的颜色变化(但明显),并显着降低薄膜的抗拉强度。在海藻酸钠薄膜中添加CA使薄膜的含水率从24.81%提高到35.41 ~ 48.02%,断裂伸长率从11.3%提高到22.6 ~ 33.2%。
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来源期刊
Packaging Technology and Science
Packaging Technology and Science 工程技术-工程:制造
CiteScore
4.90
自引率
7.70%
发文量
78
审稿时长
>12 weeks
期刊介绍: Packaging Technology & Science publishes original research, applications and review papers describing significant, novel developments in its field. The Journal welcomes contributions in a wide range of areas in packaging technology and science, including: -Active packaging -Aseptic and sterile packaging -Barrier packaging -Design methodology -Environmental factors and sustainability -Ergonomics -Food packaging -Machinery and engineering for packaging -Marketing aspects of packaging -Materials -Migration -New manufacturing processes and techniques -Testing, analysis and quality control -Transport packaging
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