The use of chitosan, lysozyme, and the nano-silver as antimicrobial ingredients of edible protective hydrosols applied into the surface of meat

Journal of Food Science and Technology
Anna Zimoch-Korzycka, Andrzej Jarmoluk

Abstract

The aim of this study was to design and produce biologically active edible hydrosols, which, when applied to the surface of food products, will protect them from oxidative changes, spoilage and growth of microorganisms. Verification of testing hypothesis and the degree of aim realization were performed by assessing a DPPH radical scavenging activity and microbial reduction of experimental hydrosols on the basis of hydroxypropylmethylcellulose (HPMC), chitosan (CH), lysozyme (L) and nanocolloidal silver (NAg). Antimicrobial activity of different concentrations of CH, L and NAg hydrosols against Gram (+) bacteria: Bacilllus cereus and Micrococcus flavus and Gram (-) bacteria: Escherichia coli and Pseudomonas fluorescens, which exist more often in food, were analyzed using serial dilution test. Total number of microorganisms was determined on meat sample covered by tested sols. Hydrosols containing chitosan and other bioactive substances caused death of each tested microorganism. Lack of chitosan in hydrosols is reflected in a slight inhibition of M. flavus, E. coli and P. fluorescens. Simultaneous influence of CH, L and NAg addition and storage time on total number of bacteria in meat samples with hydrosols was showed. The additi...Continue Reading

References

Jan 1, 1988·Critical Reviews in Food Science and Nutrition·V A Proctor, F E Cunningham
Jun 1, 1997·Glycoconjugate Journal·R ShepherdA Falshaw
Nov 3, 1998·Journal of Food Protection·T PadgettP L Dawson
Jan 16, 2002·International Journal of Food Microbiology·I M HelanderS Roller
Apr 4, 2002·International Journal of Food Microbiology·Hong Kyoon NoSamuel P Meyers
Feb 1, 2003·International Journal of Biological Macromolecules·Caiqin QinXiaohai Gao
Oct 30, 2003·Critical Reviews in Microbiology·Barbara Masschalck, Chris W Michiels
Dec 16, 2003·International Journal of Food Microbiology·Jill K Branen, P Michael Davidson
Feb 12, 2004·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Jae-Young JeSe-Kwon Kim
May 26, 2004·Journal of Colloid and Interface Science·Ivan Sondi, Branka Salopek-Sondi
Oct 7, 2004·Critical Reviews in Food Science and Nutrition·Dong Su Cha, Manjeet S Chinnan
Nov 23, 2005·Journal of Food Protection·Seacheol MinJohn M Krochta
Apr 11, 2006·Journal of Proteome Research·Chun-Nam LokChi-Ming Che
Aug 3, 2006·Journal of Agricultural and Food Chemistry·Jong-Whan RhimPerry K W Ng
Jan 1, 1994·Metal-based Drugs·J L Clement, P S Jarrett
Oct 10, 2008·Bioorganic & Medicinal Chemistry Letters·Tao SunFang Mao
Aug 4, 2011·Expert Review of Anti-infective Therapy·Tianhong DaiMichael R Hamblin
Jan 1, 1994·Meat Science·P Darmadji, M Izumimoto
Nov 15, 2011·Current Pharmaceutical Design·Vinsová Jarmila, Eva Vavríková
Apr 30, 2013·Materials Science & Engineering. C, Materials for Biological Applications·M P RibeiroI J Correia

❮ Previous
Next ❯

Citations

Sep 9, 2016·International Journal of Molecular Sciences·Anna Zimoch-KorzyckaAndrzej Jarmoluk
Oct 14, 2016·Critical Reviews in Food Science and Nutrition·Simone BellucoAntonia Ricci
Jan 10, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Dominika KuligAndrzej Jarmoluk
Mar 4, 2017·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Anna Zimoch-Korzycka, Andrzej Jarmoluk
Jan 25, 2020·International Journal of Molecular Sciences·Karolina KraśniewskaMałgorzata Gniewosz
Jan 5, 2016·Polymers·Anna Zimoch-KorzyckaWeronika Matuszczak
Jan 13, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Carmen G Hernández-ValenciaKeiko Shirai
Jan 7, 2021·Critical Reviews in Food Science and Nutrition·Dawei YuWenshui Xia
Feb 23, 2020·International Journal of Biological Macromolecules·Sharanya SarkarKrishna Mohan Poluri
Feb 6, 2020·ACS Applied Materials & Interfaces·Shuhao LiuMustafa Akbulut

❮ Previous
Next ❯

Related Concepts

Related Feeds

Aspergillosis (ASM)

Aspergillosis is the name given to a wide variety of diseases caused by infection by fungi of the genus Aspergillus. Aspergillosis occurs in chronic or acute forms which are clinically very distinct. Most cases of acute aspergillosis occur in patients with severely compromised immune systems. Chronic colonization or infection can cause complications in people with underlying respiratory illnesses. Discover the latest research on aspergillosis here.

Bacterial Cell Wall Structure

Bacterial cell walls are made of peptidoglycan (also called murein), which is made from polysaccharide chains cross-linked by unusual peptides containing D-amino acids. Here is the latest research on bacterial cell wall structures.

Aspergillosis

Aspergillosis is the name given to a wide variety of diseases caused by infection by fungi of the genus Aspergillus. Aspergillosis occurs in chronic or acute forms which are clinically very distinct. Most cases of acute aspergillosis occur in patients with severely compromised immune systems. Chronic colonization or infection can cause complications in people with underlying respiratory illnesses. Discover the latest research on aspergillosis here.

Bacterial Cell Wall Structure (ASM)

Bacterial cell walls are made of peptidoglycan (also called murein), which is made from polysaccharide chains cross-linked by unusual peptides containing D-amino acids. Here is the latest research on bacterial cell wall structures.

Bacillus Cereus Infection

Bacillus Cereus is a gram-positive bacteria that is the cause of some foodborne illnesses and leads to diarrhea and vomiting. Discover the latest research on Bacillus Cereus Infection here.