1. Development of Active Packaging Based on Agar-Agar Incorporated with Bacteriocin of Lactobacillus sakei .
- Author
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Contessa CR, de Souza NB, Gonçalo GB, de Moura CM, da Rosa GS, and Moraes CC
- Subjects
- Anti-Bacterial Agents chemistry, Bacteriocins chemistry, Cheese microbiology, Coagulase metabolism, Food Contamination prevention & control, Food Handling, Food Technology, Microbial Sensitivity Tests, Staphylococcus enzymology, Agar chemistry, Anti-Bacterial Agents pharmacology, Bacteriocins pharmacology, Food Packaging methods, Latilactobacillus sakei chemistry
- Abstract
In the search for new biodegradable materials and greater microbiological safety and stability of perishable food products, this study aimed to develop a bioplastic antibacterial film incorporating bacteriocin for application in commercial curd cheese and monitoring of microbiological stability. Films with good handling characteristics as well as physical, barrier, and mechanical properties were obtained. Regarding the antibacterial activity, the microbial reduction was demonstrated in a food matrix, obtaining a reduction of 3 logarithmic cycles for the group of coagulase positive staphylococci and from 1100 to <3.00 MPN/g in the analysis of thermotolerant coliforms. Therefore, the film presented food barrier characteristics with the external environment and adequate migration of the antibacterial compound to the product, contributing to the reduction of contamination of a food with high initial microbial load.
- Published
- 2021
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