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Evaluation of the potential synergistic antimicrobial effects observed using combinations of nanoparticled and non‐nanoparticled agents on cheese‐derived micro‐organisms
Author(s) -
O' Callaghan Karen AM,
Kerry Joseph P
Publication year - 2015
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12203
Subject(s) - antimicrobial , sorbic acid , food science , chemistry , benzoic acid , chitosan , solubility , broad spectrum , combinatorial chemistry , biochemistry , organic chemistry
The objective of this study was to determine whether a combination of agents could produce a synergistic antimicrobial effect, by either targeting a greater spectrum of micro‐organisms or reducing the concentration of antimicrobial required to cause inhibition. Five agents (nanoparticled solubilisates – sorbic acid, benzoic acid and rosemary extract, and non‐nanoparticled chitosans – of two different molecular weights) were selected based on promising antimicrobial activity and/or enhanced solubility. Combinations of these agents were examined against cultures derived from cheese. The study found the top‐performing antimicrobials contained chitosan and/or rosemary, individually or in combination. These findings encourage their use as active agents in cheese packaging.