Publication detail

Active edible multi-layer chitosan/furcellaran micro/nanoemulsions with plant essential oils and antimicrobial peptides: Biological properties and consumer acceptance

Kulawik, P. Jamroz, E. Kruk, T. Szymkowiak, A. Tkaczewska, J. Krzysciak, P. Skora, M. Guzik, P. Janik, M. Vlcko, T. Milosavljevic, V.

Original Title

Active edible multi-layer chitosan/furcellaran micro/nanoemulsions with plant essential oils and antimicrobial peptides: Biological properties and consumer acceptance

Type

journal article in Web of Science

Language

English

Original Abstract

The biological activity of furcellaran (FUR) and chitosan (CHIT) multi-layer micro/nanoemulsions with plant essential oils (EO) of oregano, lemongrass, thyme and rosemary (0.6null mu L/mL) and bioactive peptides (RW4 and LL37) applied on pork loins was evaluated along with consumer acceptance of the technology. Firstly, the emulsions were applied on pork loins via the electrospraying method using 3 layers of emulsions: (I):CHIT-EO, (II):FUR-EO and (III):CHIT-EO. The pork loins were stored for 11 days at 4 degrees C and analyzed for their total viable counts. All emulsion systems successfully inhibited the microbial growth, however, emulsions with oregano EO, both with and without peptides, were the most effective (inhibition by 3.25-4.08 cfu/g). Additional consumer analysis showed that consumers could not distinguish to which samples the coatings were applied and the Just About Right analysis allowed to indicated that gloss of coated samples was closer to ideal. Afterwards, in vitro antimicrobial analysis on 8 food pathogens and antioxidant analyses with FRAP, DPPH and metal chelating assays were performed on emulsions with oregano EO. The analyses demonstrated that CHIT emulsions have high antimicrobial potential against all the tested pathogens (complete inhibition at 1.6-50.0% of emulsion concentration). FUR emulsions showed much lower to no antimicrobial properties, depending on pathogen. The emulsions exhibited high antioxidant power measured through FRAP (8.84-12.17 mu M Trolox/mL) and DPPH (40.0-82.8%) assays, however, almost no metal chelating properties (0.04-11.56%). The developed multi-layer emulsions with oregano EO have high biological activity and application potential for use on perishable food products, such as fresh meat.

Keywords

Nanoemulsions; Edible coatings; Bioactive peptides; Antimicrobial activity; Essential oil; Antioxidant activity; Consumer acceptance

Authors

Kulawik, P.; Jamroz, E.; Kruk, T.; Szymkowiak, A.; Tkaczewska, J.; Krzysciak, P.; Skora, M.; Guzik, P.; Janik, M.; Vlcko, T.; Milosavljevic, V.

Released

1. 8. 2023

Publisher

ELSEVIER SCI LTD

Location

OXFORD

ISBN

1873-7129

Periodical

FOOD CONTROL

Year of study

150

Number

1

State

United Kingdom of Great Britain and Northern Ireland

Pages from

109767

Pages to

109776

Pages count

10

URL

https://www.sciencedirect.com/science/article/pii/S0956713523001676?via%3Dihub

BibTex

@article{BUT183754,
  author="Kulawik, P. and Jamroz, E. and Kruk, T. and Szymkowiak, A. and Tkaczewska, J. and Krzysciak, P. and Skora, M. and Guzik, P. and Janik, M. and Vlcko, T. and Milosavljevic, V.",
  title="Active edible multi-layer chitosan/furcellaran micro/nanoemulsions with plant essential oils and antimicrobial peptides: Biological properties and consumer acceptance",
  journal="FOOD CONTROL",
  year="2023",
  volume="150",
  number="1",
  pages="10",
  doi="10.1016/j.foodcont.2023.109767",
  issn="1873-7129",
  url="https://www.sciencedirect.com/science/article/pii/S0956713523001676?via%3Dihub"
}