Preparation of Antimicrobial Collagen Casings with High Mechanical Properties

Zhike Xie,Yuanda Song,Shaoxuan Yu,Haifang Xiao,Ming He,Huanying Zhao,Shuyan Yu

doi:10.3844/ajbbsp.2020.407.416

Abstract

Tea Polyphenols (TP) has received much attention for their excellent antioxidant and antibacterial activities. Some additives (such as sodium alginate and sodium pyrophosphate) have good hydrophobicity which have influence on the mechanical properties of food. The effect of TP on the antibacterial activity of collagen casing was investigated, the effect of addition of TP, sodium pyrophosphate and sodium alginate on mechanical properties including tensile force, tensile strength and elongation at break were also studied. Results from the single factor experiments demonstrated that TP showed strong antibacterial activities against Escherichia coli, Staphylococcus aureus and Salmonella according to the Minimum Inhibitory Concentration (MIC) and the inhibition zone method. Moreover, the mechanical properties of collagen casings were obviously influenced by the addition of TP and two food additives including sodium alginate and sodium pyrophosphate. This work would be useful for application of collagen casings with TP in food package to extend shelf-life of sausage during processing, transportation and storage.

Highlights

In recent years, tremendous changes have taken place in food packaging with the improvement of consumer requirements for food quality and safety (Priyadarshi et al, 2018)
Results indicated that Bacillus subtilis was the most resistant bacterium and Salmonella was the most sensitive bacterium among the tested bacteria to Tea Polyphenols (TP) used in this study
These results were consistent with previous report that TP showed weaker antimicrobial activity against Bacillus subtilis than Salmonella, Escherichia coli and Staphylococcus aureus though there were differences between Minimum Inhibitory Concentration (MIC) values (He et al, 2016), which could be explained as the strong resistance and vitality of Bacillus subtilis (Rao et al, 2019)

Summary

Introduction

Tremendous changes have taken place in food packaging with the improvement of consumer requirements for food quality and safety (Priyadarshi et al, 2018). Active packaging which has the potential to replace traditional packaging in some cases has got great attention because of its environmentfriendly, degraded and several extra functions including antimicrobial activity, antioxidant activity, moisture scavenging and so on in addition to barrier action (Riaz et al, 2018; Lei et al, 2019). Natural biopolymers such as polysaccharides and proteins are prove to be good candidates used in active food packaging because of their biodegradability and edibility (Romani et al, 2017; Nouri et al, 2018).

Objectives

Methods

Results

Conclusion