Addition Of Antimicrobial Compounds Research Articles

Karakterisasi edible film pati singkong yang diinkorporasi alicin umbi lapis kucai (Allium tuberosum) pada bakso

Meatballs are processed meat products with a short shelf life because they are easily damaged, which is less than 8 hours at room temperature. To overcome this problem, meatball producers often take an alternative by adding harmful preservatives such as borax and formalin. Technological advances can provide solutions, namely packaging that can be eaten and made from processed products from substitute packaging that is difficult to increase or harm the body, namely edible film. The use of starch-based packaging with the addition of antimicrobial compounds, namely Allicin from chives extract is a good alternative to increase the durability and quality of meatballs during storage.This study aims to reduce the use of plastic packaging and extend the life of meatballs by using edible film packaging. This study used a RAKwhich was composed of 2 factors and each consisted of 3 levels. The first factor was the concentration of cassava starch (1 %, 2 %, and 3 % w/v) while the second factor was the concentration of chives extract (3 %, 5 %, and 7 % v/v) into the edible coating as an antimicrobial packaging for meatballs. The results showed that the characteristics of theedible film were influenced by the concentration of starch and chives extract. The best meatballs, namely 3 % starch coated meatballs and 7 % chives extract, obtained quality active edible films and increased the shelf life of meatballs at room temperature for 48 hours (6x longer than meatballs without coating ) which are safe for consumers. These results indicate that the application of alicin from chives extract as an edible coating has a tensile strength value (0.71 MPa), elongation (41.50 %), WVTR (3.65 g/m2/24hours), thickness (0.24 mm), zone of inhibition (3.29 mm), and was effective in controlling the microbiological growth of meatballs.

Essential oil-loaded antimicrobial and antioxidant zein/poly(lactic acid) film as active food packaging

Food spoilage and poisoning can be caused by microbes in food. Active food packaging with the addition of antimicrobial compounds is a novel method to prolong the shelf life of food and improve product quality. PLA, a very popular synthetic biodegradable material, was mixed with zein, a widely studied food packaging material, and the plasticizer PEG to make a composite film ZLP. With the addition of PLA, the brittleness of zein film was reduced and the water barrier properties of zein and PEG composite film was enhanced. The mass ratio of zein, PLA, and PEG for the optimal mechanical and water barrier properties of the film was 5:5:2. High antioxidant effects were obtained in the eugenol- and carvacrol-loaded ZLP films, while good antibacterial effects against E. coli and S. aureus were found in the carvacrol- and cinnamaldehyde- loaded ZLP films.

Salmonella Behavior in Meat during Cool Storage: A Systematic Review and Meta-Analysis.

The aim of the present study was to investigate Salmonella behavior in meat stored in cool conditions (between 0 °C and 7.5 °C), by employing a systematic review and meta-analysis. The data were obtained from research articles published in SciELO, PubMed, the Web of Science, and Scopus databases. The results of the retrieved studies were obtained from meat (beef, chicken, pork, poultry, and turkey), fish, shellfish, and broth media samples The data were extracted as sample size (n), initial concentration (Xi), final concentration (Xf), standard deviation (SD), standard error (SE), and microbial behavior effects (reduction or growth). A meta-analysis was carried out using the metaphor package from R software. A total of 654 articles were initially retrieved. After applying the exclusion criteria, 83 articles were selected for the systematic review, and 61 of these were used for the meta-analysis. Most studies were conducted at 0 °C to 4.4 °C storage temperatures under normal atmosphere package conditions. Salmonella Typhimurium, S. Enteritidis, and a cocktail (strain mixture) were inoculated at 5.0 and 6.0 log CFU mL−1. Articles both with and without the addition of antimicrobial compounds were found. Salmonella concentration decreases were observed in most studies, estimated for all study combinations as −0.8429 ± 0.0931 log CFU g−1 (95% CI; −1.0254, −0.6604) (p < 0.001), varying for each subgroup analysis. According to this survey, Salmonella concentration decreases are frequent during cool storage, although concentration increases and no bacterial inactivation were observed in some studies.

PENGARUH PERBEDAAN PENERAPAN METODE INKORPORASI BAHAN AKTIF TERHADAP STABILITAS DAN EFEKTIVITAS FILM ANTIMIKROBA

The incorporation method is the selection of techniques used in combining active ingredients with the components of the film matrix. In the incorporation process the mixing that occurs causes an interaction between the film matrix and the active ingredient. The addition of antimicrobial compounds that aim to inhibit the growth of microorganisms will also affect the application of its function. Knowing the effect of different incorporation methods on the stability and effectiveness of antimicrobial functions is the goal of this study. The incorporation methods used are direct mixing, coating and encapsulation mixing. The active ingredients used are capsicum and packaging matrix composed of agar, tapioca and glycerol. The stability of the incorporated active ingredient is measured by looking at the resulting inhibition index and predicting the longest shelf-life by applying the encapsulation mixing method for up to 21 days. The effectiveness of the antimicrobial film function was tested by applying it as a packaging for fresh chicken meat with the lowest E.coli growth rate on the antimicrobial film coating method.

Hurdle technology applied to prickly pear beverages for inhibiting Saccharomyces cerevisiae and Escherichia coli.

The effect of pH reduction (from 6·30-6·45 to 4·22-4·46) and the addition of antimicrobial compounds (sodium benzoate and potassium sorbate) on the inhibition of Saccharomyces cerevisiae and Escherichia coli in prickly pear beverages formulated with the pulp and peel of Villanueva (V, Opuntia albicarpa) and Rojo Vigor (RV, Opuntia ficus-indica) varieties during 14 days of storage at 25°C, was evaluated. RV variety presented the highest microbial inhibition. By combining pH reduction and preservatives, reductions of 6·2-log10 and 2·3-log10 for E. coli and S. cerevisiae were achieved respectively. Due to the low reduction of S. cerevisiae, pulsed electric fields (PEF) (11-15 μs/25-50 Hz/27-36 kV cm(-1)) was applied as another preservation factor. The combination of preservatives, pH reduction and PEF at 13-15 μs/25-50 Hz for V variety, and 11 μs/50 Hz, 13-15 μs/25-50 Hz for RV, had a synergistic effect on S. cerevisiae inhibition, achieving at least 3·4-log10 of microbial reduction immediately after processing, and more than 5-log10 at fourth day of storage at 25°C maintained this reduction during 21 days of storage (P > 0·05). Hurdle technology using PEF in combination with other factors is adequate to maintain stable prickly pear beverages during 21 days/25°C. Significance and impact of the study: Prickly pear is a fruit with functional value, with high content of nutraceuticals and antioxidant activity. Functional beverages formulated with the pulp and peel of this fruit represent an alternative for its consumption. Escherichia coli and Saccharomyces cerevisiae are micro-organisms that typically affect fruit beverage quality and safety. The food industry is looking for processing technologies that maintain quality without compromising safety. Hurdle technology, including pulsed electric fields (PEF) could be an option to achieve this. The combination of PEF, pH reduction and preservatives is an alternative to obtain safe and minimally processed prickly pear beverages with convenient shelf-life.

Cambios de calidad asociados a las condiciones de marinado de salmón (Salmo salar) y su evolución durante el almacenamientoChanges in quality associated with the conditions of marinating of salmon (Salmo salar) and their evolution during storage

The effect of the weight ratio solution:salmon, recycling of marinated solution and addition of antimicrobial compounds (citric acid and potassium sorbate) were evaluated in terms of the compositional (moisture, sodium chloride and saccharose) and sensorial characteristics of marinated salmon. The selected processing conditions were: solution:salmon = 6:1, citric acid = 400 mg/L and potassium sorbate = 5 g/L of DO, because they did not affect either the transfer of mass or the sensory characteristics of the product. After processing, the salmon was vacuum-packed and stored at 5 °C for 29 days. Chemical (N-BVT and TBARS), sensorial (color, odor, firmness and appearance) and microbial changes (mesophiles, enterobacteria and sulphite-reducers) and the exudation were determined at 1, 8, 15, 22 and 29 days of conservation. The shelf life of refrigerated marinated salmon was found to be limited to 22 days as mesophiles and enterobacteria exceeded the admitted levels: 1.8×106 ufc/g and 1.4×104 ufc/g, respectively. However, the chemical, physical and sensorial characteristics remained acceptable up to 29 days of preservation.