Effect of pH on the effectiveness of whey protein/glycerol edible films containing potassium sorbate to control non-O157 shiga toxin-producing Escherichia coli in ready-to-eat foods

Potassium sorbate (PS) (0.5%, 1.0% and 1.5% w/w) was included into whey protein concentrate (WPC)/glycerol (Gly) edible films at pH 5.2 and 6.0. The films inhibited or retarded the growth of Shiga toxin-producing Escherichia coli (STEC) pathogens in both diffusion and barrier tests. Bacterial growth...

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Autores principales: Pérez, Leonardo Martín, Soazo, Marina del Valle, Balagué, Claudia Elizabeth, Rubiolo, Amelia Catalina, Verdini, Roxana Andrea
Formato: article artículo publishedVersion
Lenguaje:Inglés
Publicado: Elsevier 2019
Materias:
Whey protein edible films
Antimicrobial propertie
Non-O157 Escherichia coli
Potassium sorbate
Film microstructure
Transparency
Acceso en línea:http://hdl.handle.net/2133/13918
http://hdl.handle.net/2133/13918
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario
id I15-R121-2133-13918
record_format dspace
institution Universidad Nacional de Rosario
institution_str I-15
repository_str R-121
collection Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR)
language Inglés
orig_language_str_mv eng
topic Whey protein edible films
Antimicrobial propertie
Non-O157 Escherichia coli
Potassium sorbate
Film microstructure
Transparency
spellingShingle Whey protein edible films
Antimicrobial propertie
Non-O157 Escherichia coli
Potassium sorbate
Film microstructure
Transparency
Pérez, Leonardo Martín
Soazo, Marina del Valle
Balagué, Claudia Elizabeth
Rubiolo, Amelia Catalina
Verdini, Roxana Andrea
Effect of pH on the effectiveness of whey protein/glycerol edible films containing potassium sorbate to control non-O157 shiga toxin-producing Escherichia coli in ready-to-eat foods
topic_facet Whey protein edible films
Antimicrobial propertie
Non-O157 Escherichia coli
Potassium sorbate
Film microstructure
Transparency
description Potassium sorbate (PS) (0.5%, 1.0% and 1.5% w/w) was included into whey protein concentrate (WPC)/glycerol (Gly) edible films at pH 5.2 and 6.0. The films inhibited or retarded the growth of Shiga toxin-producing Escherichia coli (STEC) pathogens in both diffusion and barrier tests. Bacterial growth inhibition was dependent on PS content at both pH values. PS release was not affected by pH. Scanning electron microscopy (SEM) was used to analyze the microstructure of the films and gain a better understanding of their optical parameters. Acidic control films (pH 5.2) prepared without PS were the least transparent. SEM micrographs confirmed the greater structural heterogeneity of these films, coinciding with opacity. The incorporation of PS into WPC/Gly films improved transparency and produced a smoother surface than acidic control ones. The utilization of active packaging based on whey proteins and organic acids to control and prevent the dissemination of STEC pathogens may be an effective, safe, ecological and relatively inexpensive alternative to be used in the food packaging industry.
format article
artículo
publishedVersion
author Pérez, Leonardo Martín
Soazo, Marina del Valle
Balagué, Claudia Elizabeth
Rubiolo, Amelia Catalina
Verdini, Roxana Andrea
author_facet Pérez, Leonardo Martín
Soazo, Marina del Valle
Balagué, Claudia Elizabeth
Rubiolo, Amelia Catalina
Verdini, Roxana Andrea
author_sort Pérez, Leonardo Martín
title Effect of pH on the effectiveness of whey protein/glycerol edible films containing potassium sorbate to control non-O157 shiga toxin-producing Escherichia coli in ready-to-eat foods
title_short Effect of pH on the effectiveness of whey protein/glycerol edible films containing potassium sorbate to control non-O157 shiga toxin-producing Escherichia coli in ready-to-eat foods
title_full Effect of pH on the effectiveness of whey protein/glycerol edible films containing potassium sorbate to control non-O157 shiga toxin-producing Escherichia coli in ready-to-eat foods
title_fullStr Effect of pH on the effectiveness of whey protein/glycerol edible films containing potassium sorbate to control non-O157 shiga toxin-producing Escherichia coli in ready-to-eat foods
title_full_unstemmed Effect of pH on the effectiveness of whey protein/glycerol edible films containing potassium sorbate to control non-O157 shiga toxin-producing Escherichia coli in ready-to-eat foods
title_sort effect of ph on the effectiveness of whey protein/glycerol edible films containing potassium sorbate to control non-o157 shiga toxin-producing escherichia coli in ready-to-eat foods
publisher Elsevier
publishDate 2019
url http://hdl.handle.net/2133/13918
http://hdl.handle.net/2133/13918
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