The antimicrobial effect of edible film packaging in instant meatballs on Escherichia coli O157:H7


E Kavrut
Ç Sezer
Resumen

In this study, it is aimed to produce both edible films and antimicrobial that can be used as an alternative to plastic films that are mostly used in the market. The usability of whey protein isolate (WPI), which is an important and valuable side product in the field of dairy technology, in the production of edible natural film packaging material by formulating with additional components (glycerol, thyme essential oil (TO), zein, hibiscus extract and hibiscus tea) was investigated. The antimicrobial effects of the films on Escherichia coli O157: H7 were tested, and the effects of edible films and plastic films on the shelf life of meatballs were investigated. Analyzes (microbiological, chemical and sensory) of the prepared hamburger meatballs were performed on different days (0th, 3rd, 5th, 7th, 10 th and 12th) of storage (+ 4 oC). It was determined that all the edible films produced had an antimicrobial effect, the thyme groups extended the shelf life of meatballs by 7 days compared to the control group, and the other film groups provided a 5 days longer shelf life, again, compared to the control group. It was observed that especially the thyme-added groups degraded Escherichia coli O157: H7 at a rate of 2 logarithms (102) and the other groups at a rate of 1 logarithm. It has been determined that all natural films (except for zein 1% water) preserve their physical structure during the storage days (0th, 3rd, 5th, 7th, 10th and 12th) and do not add any undesirable quality to the meatballs.

Article Details
  • Sección
  • Research Articles
Descargas
Los datos de descargas todavía no están disponibles.
Citas
Aksan E (2017) Gıdalarda Mikrobiyal Bozulmalar. İçinde: Erkmen O (Ed): Gıda Mikrobiyolojisi. 5. Baskı, Efil yayınevi, Ankara, 78-87.
Aksoy A, Güven A, Gülmez M (2011) Bazı bitki infüzyonları ve hidrodistilatlarının piliç etlerininde kontaminasyonu ve raf ömrüne etkisi. Kafkas Univ. Vet. Fak. Derg, 17, 137-143. doı:10.9775/kvfd.2011.4074.
Anker M, Stading M, Hermansson AM (1998) Mechanical properties, water vapor permeability, and moisture contents of â-lactoglobulin and whey protein films using multivariate analysis. Journal of Agricultural and Food Chemistry, 48 (5): 1820-1829. https://doi.org/10.1021/jf9708711.
Anker M, Stading M, Hermansson AM (2000) Relationship between the microstructure and the mechanical and barrier properties of whey protein films. Journal of Agricultural and Food Chemistry, 48 (9):3806- 3816. https://doi.org/10.1021/jf000040m.
Appendini P, Hotchkıss JH (2002) Rewiev of antimicrobial packaging. Innovative Food Science and Emerging Technologies, 3: 113-126. https://doi.org/10.1016/S1466-8564(02)00012-7.
Bolivar-Monsalve J, Ramirez-Toro C, Bolivar G, Ceballos-Gonzalez C (2019) Mechanisms of action of novel ingredients used in edible films to preserve microbial quality and oxidative stability in sausages-A Review. Trends in Food Science and Technology,89: 100-109. https://doi.org/10.1016/j.tifs.2019.05.011.
Case RA, Bradley RL, Williams RR (1985) Chemical and Physical Methods. In: Standard Methods for the Examination of Dairy Products. GH Richardson (Ed): 15th Ed., 327-404, American Public Health Association, Baltimore, USA.
Çelebi N (2009) Emülsiyonlar. İçinde: Modern Farmasötik Teknolojisi, 2. Baskı, 277-299, Mattek Matbaacılık, Ankara.
Çimen M (2015) Fen ve sağlık alanlarında spss uygulamalı veri analizi. Palme Yayıncılık.
Dadalıoğlu I, Evrendilek G (2004) Chemical compositions and antibacterial effects of essential oils of Turkish Oregano (Origanum minutiflorum), Bay Laurel (Laurus nobilis), Spanish Lavender (Lavandula stoechas L.), and Fennel (Foeniculum vulgare) on common foodborne pathogens. Journal of Agricultural and Food Chemistry, 52 (26): 8255-8260. https://doi.org/10.1021/jf049033e.
Dainelli D, Gontard N, Spyropoulos D, Zondervan-van den Beuken E, Tobback P (2008) Active and intelligent food packaging: Legal aspects and safety concerns. Trends Food Science and Technology, 19: 103-112. https://doi.org/10.1016/j.tifs.2008.09.011.
De Feo V, Bruno M, Tahiri B, Napolitano F, Senatore F (2003) Chemical composition and antibacterial activity of essential oils from Thymus spinulosus Ten. (Lamiaceae). Journal of Agricultural and Food
Chemistry, 51 (13): 3849-3853. https://doi.org/10.1021/jf021232f.
Debeaufort F, Quezada-Gallo JA, Voilley A (1998) Edible films
and coatings: Tomorrow’s Packagings: A Review. Critical Reviews in Food Science and Nutrition, 38 (4): 299-313. https://doi.
org/10.1080/10408699891274219.
Dursun S, Erkan N (2009) Yenilebilir protein filmler ve su ürünlerinde kullanımı. Journal of Fisheries Sciences, 3 (4): 352-373.
Fitzsimons SM, Mulvihill DM, Morris ER (2007) Denaturation and aggregation process in thermal gelation of whey proteins resolved by differential scanning calorimetry. Food Hydrocolloids, 21 (4): 638-644. https://doi.org/10.1016/j.foodhyd.2006.07.007.
Fullerton M, Khatiwada J, Johnson JU, Davis S, Williams LL (2011) Determination of antimicrobial activity of sorrel (Hibiscus sabdariffa) on Esherichia coli O157:H7 isolated from food, veterinary, and clinical samples. Journal of Medicinal Food, 14 (9): 950-956. https://doi.org/10.1089/jmf.2010.0200.
Gontard N, Guilbert S (1994) Bio-packaging: technology and properties of edible and/or biodegradable material of agricultural origin. Food Packaging and Preservation, 159-181.
Govaris A, Botsoglou E, Sergelidis D, Chatzopoulou PS (2011) Antibacterial activity of oregano and thyme essential oils against Listeria monocytogenes and Escherichia coli O157:H7 in feta cheese packaged under modified atmosphere. LWT- Food Science and Technology, 44 (4): 1240-1244. https://doi.org/10.1016/j.lwt.2010.09.022.
Gökalp HY, Kaya M, Tülek Y, Zorba Ö (1999) Et ve et ürünlerinde kalite kontrolü ve laboratuvar uygulama kılavuzu. 3. Baskı Atatürk Üniversitesi, Ziraat Fak, 318, Erzurum.
Gönül N (2000) Çok Fazlı Sistemler II. Süspansiyon ve Emülsiyon Teknolojisi. Ankara Üniversitesi, Eczacılık Fakültesi Yayınları No: 82. Ankara.
Guılbert S, Gontard N, Cuq B (1995) Technology and applications of edible protective films. Packaking Technology and Science, 8(6): 339-346. https://doi.org/10.1002/pts.2770080607.
Gweyi-Onyango JP, Osei-Kwarteng M, Mahunu GK (2021) Measurement and maintenance of Hibiscus sabdariffa quality. In: Mariod AA, Tahir HE, Mahunu GK (Eds): Roselle (Hibiscus sabdariffa) Chemistry, Production, Products and Utilization, 47-61. Academic Press, India.
Harrigan WF (1998) Laboratory methods in food microbiology. Third edition, Academic press. California, USA.
Jung E, Kim Y, Joo N (2013) Physicochemical properties and antimicrobial activity of roselle (Hibiscus sabdariffa L.). Journal of the Science of Food and Agriculture, 93 (15): 3769-3776. https://doi.org/10.1002/jsfa.6256.
Kalkan S (2014) Farklı antimikrobiyal maddeler içeren yenilebilir film kaplamaların macar salamında kullanım olanakları ve Listeria innocua inaktivasyonu üzerine etkileri. Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi, Adana.
Kayaardı S, Akkara M (2010) Yenilebilir filmler ve kaplamalar. VI. International Packaging Congress, 16-19.
Keleş F (2002) Gıda Ambalajlama İlkeleri, 3. Baskı. Atatürk Üniversitesi Ziraat Fakültesi Ders Yayınları. No: 189, Erzurum, 1-3.
Kerry J, Butler P (Eds) (2008) Smart packaging technologies for fast moving consumer goods 2008; 1-325. John Wiley & Sons, Ltd., The Atrium, Southern Gate, Chichester, West Sussex PO19 8SQ, England.
Kim SJ, Ustunol Z (2001) Solubility and moisture sorption isotherms of whey-protein-based edible films as influenced by lipid and plasticizer incorporation. Journal of Agricultural and Food Chemistry, 49 (9): 4388-4391. https://doi.org/10.1021/jf010122q.
Krochta JM, De Mulder-Johnston C (1997) Edible and biodegradable polymer films: Challenges and Opportunities. Food Technology, 51(2): 61-74.
Li S, Sun J, Yan J, Zhang S, Shi C, Mcclements DJ, Liu X, Liu F (2021) Development of antibacterial nanoemulsions incorporating thyme oil: Layer-by-layer self-assembly of whey protein isolate and chitosan hydrochloride. Food Chemistry, 339: 128016. https://doi.org/10.1016/j.foodchem.2020.128016.
Marino M, Bersanı C, Comı G (1999) Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method. Journal of Food Protection, 62 (9): 1017-1023. https://doi.
org/10.4315/0362-028X-62.9.1017.
Marino M, Bersani C, Comi G (2001) Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae. International Journal of Food Microbiology, 67 (3): 187- 195.
Mkandawire M, Aryee ANA (2018) Resurfacing and modernization of edible packaging material technology. Current Opinion in Food Science, 19: 104-112. https://doi.org/10.1016/j.cofs.2018.03.010.
Olaleye MT (2007) Cytotoxicity and antibacterial activity of methanolic extract of Hibiscus sabdariffa. Journal of Medicinal Plants Research, 1 (1): 9-13.
Paım MP, Macıel MJ, Weschenfelder S, Bergmann GP, Avancını CAM (2017) Anti-Escherichia coli effect of Hibiscus sabdariffa L. in a meat model. Food Science and Technology, 37 (4): 647-650. https://doi.org/10.1590/1678-457X.29516.
Pandit VA, Shelef A (1994) Sensitivity of Listeria monocytogenes to rosemary (Rosmarinus officinalis L.) Food Microbiology, 11 (1): 57-63. https://doi.org/10.1006/fmic.1994.1008.
Pavlath AE, Orts W (2009). Edible films and coatings: Why, What, and How? Edible Films and Coatings for Food Applications, 1-23.
Pektaş S (2013) Soğuk depolamada farklı sıcaklık ve ambalajlama koşullarının kıymanın kalite parametrelerine etkisi. İTÜ, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, İstanbul.
Ray B, Bhunia A (2016) Temel Gıda Mikrobiyolojisi, 5. Baskı, Heperkan
D. Nobel Akademik Yayıncılık, Ankara.
Ruiz J, Guerreo L, Arnau J, Guardia MD, Esteve-Garcia E (2001) Descriptive sensory analysis of meat from broilers fed diets containing vitamin E or β- carotene as antioxidants and different supplemental fats.
Poultry Science, 80: 976-982. https://doi.org/10.1093/ps/80.7.976.
Sağdıç O, Özcan M (2003). Antibacterial activity of Turkish spice hydrosols. Food Control, 14 (3): 141- 143. https://doi.org/10.1016/S0956-7135(02)00057-9.
Saǧdιç O (2003) Sensitivity of four pathogenic bacteria to Turkish thyme and oregano hydrosols. LWT- Food Science and Technology, 36 (5):467-473. https://doi.org/10.1016/S0023-6438(03)00037-9.
Seydim AC, Sarikus G (2006) Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Research International, 39 (5): 639-644. https://doi.org/10.1016/j.foodres.2006.01.013.
Shukla R, Cheryan M (2001) Zein: The industrial protein from corn. Industrial Crops and Products, 13: 171-192. https://doi.org/10.1016/S0926-6690(00)00064-9.
Sirag N, Elhadi MA, Algaili MA, Hassan HM (2013) Antibacterial activity of roselle (Hibiscus sabdariffa L.) calyx extract. International Journal of Indigenous Medicinal Plants, 46 (4): 1487-1491.
Tanker N, Tanker M (1990) Farmakognozi. II. Ankara Üniversitesi Eczacılık Fakültesi Yayınları, No: 58.
Umaraw P, Verma AK (2017). Comprehensive review on application of edible film on meat and meat products: An Eco-Friendly Approach. Critical Reviews in Food Science and Nutrition, 57 (6): 1270- 1279.
Vural N (1992) Besin Analizleri. Ankara Üniversitesi Eczacılık Fakültesi Yayınları. Yayın No: 69. Ankara. Türkiye.
Yaman F (2010) Asit ve tuza adapte edilmiş Escherichia coli O157:H7 ve Listeria monocytogenes’in Türk sucuklarında yaşama düzeylerinin belirlenmesi. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Doktora Tezi, Ankara.
Yang T (1994) The use of films as suitable packaging materials for minimally processed foods: A review. Army Natick Laboratories, 47 (1): 151-167.
Zivanovic S, Chi S, Draughon AF (2006) Antimicrobial activity of chitosan films enriched with essential oils. Journal of Food Science, 70 (1): 45-51. https://doi.org/10.1111/j.1365-2621.2005.tb09045.
Artículos más leídos del mismo autor/a