Effect of active antimicrobial films on the growth of pathogenic bacteria in Mantı

Abstract The current study assessed antimicrobial films for use in active food packaging. Mantı, a tortellini-like Turkish food, was packaged with antimicrobial films to extend refrigerated storage time at 4 °C. Polycaprolactone (PCL) was separately incorporated with cinnamaldehyde (CNMA) and pomegr...

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Detalles Bibliográficos
Autor: UZUNLU,Sinan
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:Brasil
Institución:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
Repositorio:Food Science and Technology (Campinas)
Idioma:inglés
OAI Identifier:oai:scielo:S0101-20612019000100203
Acceso en línea:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100203
Access Level:acceso abierto
Palabra clave:active packaging
pomegranate
cinnamaldehyde
mantı
antibacterial
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repository_id_str
spelling Effect of active antimicrobial films on the growth of pathogenic bacteria in Mantıactive packagingpomegranatecinnamaldehydemantıantibacterialAbstract The current study assessed antimicrobial films for use in active food packaging. Mantı, a tortellini-like Turkish food, was packaged with antimicrobial films to extend refrigerated storage time at 4 °C. Polycaprolactone (PCL) was separately incorporated with cinnamaldehyde (CNMA) and pomegranate methanolic extract (PME) to form antimicrobial diffusion films for use against two common food-poisoning bacteria, Escherichia coli and Staphylococcus aureus, and the mantı pieces were separately inoculated with 5 log concentrations of both types of bacteria. The films and mantı were then inserted in polyethylene bags, which were filled with 100% N2 gas and monitored at 4 °C for 28 days. The results clearly show that both a low temperature storage (4 °C) and antimicrobial films controlled microbial growth in packages of mantı kept in a modified atmosphere (100% N2) for a 28-day period. The findings are promising from an industrial standpoint with regard to bakery foods that are packaged and preserved for short-term periods (<30 days).Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100203Food Science and Technology v.39 n.1 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.01118info:eu-repo/semantics/openAccessengUZUNLU,Sinan2019-02-21T00:00:00Zoai:scielo:S0101-20612019000100203Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-02-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of active antimicrobial films on the growth of pathogenic bacteria in Mantı
title Effect of active antimicrobial films on the growth of pathogenic bacteria in Mantı
spellingShingle Effect of active antimicrobial films on the growth of pathogenic bacteria in Mantı
UZUNLU,Sinan
active packaging
pomegranate
cinnamaldehyde
mantı
antibacterial
title_short Effect of active antimicrobial films on the growth of pathogenic bacteria in Mantı
title_full Effect of active antimicrobial films on the growth of pathogenic bacteria in Mantı
title_fullStr Effect of active antimicrobial films on the growth of pathogenic bacteria in Mantı
title_full_unstemmed Effect of active antimicrobial films on the growth of pathogenic bacteria in Mantı
title_sort Effect of active antimicrobial films on the growth of pathogenic bacteria in Mantı
dc.creator.none.fl_str_mv UZUNLU,Sinan
author UZUNLU,Sinan
author_facet UZUNLU,Sinan
author_role author
dc.subject.por.fl_str_mv active packaging
pomegranate
cinnamaldehyde
mantı
antibacterial
topic active packaging
pomegranate
cinnamaldehyde
mantı
antibacterial
description Abstract The current study assessed antimicrobial films for use in active food packaging. Mantı, a tortellini-like Turkish food, was packaged with antimicrobial films to extend refrigerated storage time at 4 °C. Polycaprolactone (PCL) was separately incorporated with cinnamaldehyde (CNMA) and pomegranate methanolic extract (PME) to form antimicrobial diffusion films for use against two common food-poisoning bacteria, Escherichia coli and Staphylococcus aureus, and the mantı pieces were separately inoculated with 5 log concentrations of both types of bacteria. The films and mantı were then inserted in polyethylene bags, which were filled with 100% N2 gas and monitored at 4 °C for 28 days. The results clearly show that both a low temperature storage (4 °C) and antimicrobial films controlled microbial growth in packages of mantı kept in a modified atmosphere (100% N2) for a 28-day period. The findings are promising from an industrial standpoint with regard to bakery foods that are packaged and preserved for short-term periods (<30 days).
publishDate 2019
dc.date.none.fl_str_mv 2019-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100203
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100203
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.01118
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.1 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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score 15,301629

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