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Active packaging of ground beef patties by edible zein films incorporated with partially purified lysozyme and Na2EDTA  

British Library Electronic Table of Contents (United Kingdom)

Summary In this study, antimicrobial activity of zein films incorporated with partially purified lysozyme and disodium ethylenediaminetetraacetic acid (Na2EDTA) has been tested on selected pathogenic bacteria and refrigerated ground beef patties. The developed films containing 700-g-cm-2 lysozyme and 300-g-cm-2 Na2EDTA showed antimicrobial activity on Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella typhimurium. The application of lysozyme and Na2EDTA incorporated zein films on beef patties significantly decreased total viable counts (TVC) and total coliform counts after 5-days of storage compared to those of control patties (P-2EDTA or Na2EDTA alone significantly slowed down the oxidative changes in patties during storage (P-P-2EDTA for active packaging of refrigerated mea...

2011-01-01

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Incorporating phenolic compounds opens a new perspective to use zein films as flexible bioactive packaging materials  

British Library Electronic Table of Contents (United Kingdom)

To eliminate their classical brittleness and flexibility problems zein films were plasticized by incorporation of different phenolic acids (gallic acid (GA), p-hydroxy benzoic acid (HBA) or ferulic acids (FA)) or flavonoids (catechin (CAT), flavone (FLA) or quercetin (QU)). The use of GA, CAT, FA and HBA at 3 mg/cm2 eliminated the brittleness of films and gave highly flexible films showing elongations between 135% and 189%, while FLA and QU caused no considerable effect on film elongation. The films containing FA and HBA showed extreme swelling and lost their structural integrity when hydrated in distilled water. In contrast, CAT and GA containing films maintained their integrity following hydration. Most of the GA (up to 93%) and a considerable portion of CAT (up to 60%) in the films exis...

2011-01-01