Controlled release of antimicrobial compounds from highly swellable polymers

Journal of Food Protection
G G BuonocoreM A Del Nobile

Abstract

The suitability of antimicrobial release films made from highly swellable polymers for use in food packaging was evaluated. The possibility of modulating the release kinetics of active compounds either by regulating the degree of cross-link of the polymer matrix or by using multilayer structures was addressed. The release kinetics of lysozyme, nisin, and sodium benzoate (active compounds with different molecular weights) were determined at ambient temperature (25 degrees C). The effectiveness of the proposed active films in inhibiting microbial growth was addressed by determining the antimicrobial efficiency of the released active compounds. Micrococcus lysodeikticus, Alicyclobacillus acidoterrestris, and Saccharomyces cerevisiae were used to test the antimicrobial efficiency of released lysozyme, nisin, and sodium benzoate, respectively. Results indicate that the release kinetics of both lysozyme and nisin can be modulated through the degree of cross-link of the polymer matrix, whereas multilayer structures need to be used to control the release kinetics of sodium benzoate. All the active compounds released from the investigated active films were effective in inhibiting microbial growth.

References

Nov 1, 1988·Biomaterials·U ConteA La Manna
Sep 19, 1998·Journal of Controlled Release : Official Journal of the Controlled Release Society·A J KuijpersJ Feijen
Aug 24, 1999·Journal of Food Protection·M N EiroaF L Schmidt
Jan 21, 2000·Journal of Controlled Release : Official Journal of the Controlled Release Society·J M BezemerC A van Blitterswijk
May 9, 2001·The Journal of Pharmacy and Pharmacology·Y H LiaoG P Martin
May 28, 2003·Journal of Controlled Release : Official Journal of the Controlled Release Society·G G BuonocoreL Nicolais

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Citations

Apr 25, 2006·Journal of Food Protection·A ConteM A Del Nobile
Nov 13, 2007·Journal of Food Science·J M GoddardJ H Hotchkiss
Feb 13, 2015·Critical Reviews in Food Science and Nutrition·Adem GharsallaouiPascal Degraeve
Jul 12, 2014·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Hadi AlmasiAsghar Khosrowshahi Asl
Jan 1, 2016·Comprehensive Reviews in Food Science and Food Safety·John Brockgreitens, Abdennour Abbas
Mar 2, 2021·Food Research International·Mahmoud Soltani FirouzMahmoud Omid
Aug 3, 2020·International Journal of Pharmaceutics·Mohammed M Mehanna, Amina Tarek Mneimneh

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