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Edible films with anti‐ Listeria monocytogenes activity
Author(s) -
Ibarguren Carolina,
Vivas Leticia,
Alejandra Bertuzzi María,
Apella María Cristina,
Carina Audisio Marcela
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02286.x
Subject(s) - listeria monocytogenes , gelatin , listeria , food science , chemistry , gluten , solubility , bacteria , biochemistry , biology , organic chemistry , genetics
Summary Edible films based on wheat gluten, gelatin and brea gum were prepared with incorporation of ca. 500 UA cm −2 of enterocin with anti‐ Listeria monocytogenes action, synthesised by Enterococcus faecium CRL1385. The analyses of the different edible films revealed that they did not show any significant changes in their functional and physicochemical features after the enterocin incorporation ( P value < 0.05). Gelatin and brea gum films had a higher solubility in water than wheat gluten films. Listeria cell growth were not inhibited by edible matrices per se ; while a similar inhibition to that of free enterocin was observed in gelatin films after 2 h and remained unchanged for the duration of the assay. Wheat gluten films showed a lower enterocin–matrix interaction and a limited bactericidal action was observed for 2 h, after which the activity disappeared. In contrast, brea gum was found to interact with the enterocin molecule inhibiting its anti‐ Listeria activity. Edible gelatin and wheat gluten films with enterocin can be potentially used to control Listeria monocytogenes contamination in food products.