La Storia, Antonietta and Di Giuseppe, Fabio Angelo and Volpe, Stefania and Oliviero, Veronica and Villani, Francesco and Torrieri, Elena (2020) Physical properties and antimicrobial activity of bioactive film based on whey protein and Lactobacillus curvatus 54M16 producer of bacteriocins. [Pubblicazione in rivista scientifica]
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| Item Type: | Pubblicazione in rivista scientifica | ||||||||||||||
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| Resource language: | English | ||||||||||||||
| Title: | Physical properties and antimicrobial activity of bioactive film based on whey protein and Lactobacillus curvatus 54M16 producer of bacteriocins | ||||||||||||||
| Creators: |
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| Date: | 28 April 2020 | ||||||||||||||
| Institution: | Università degli studi di Napoli Federico II | ||||||||||||||
| Department: | Dipartimento di Agraria | ||||||||||||||
| Sezione di dipartimento: | Scienze e Tecnologie Alimentari | ||||||||||||||
| Identification Number: | 10.1016/j.foodhyd.2020.105959 | ||||||||||||||
| Original publication URL: | http://doi.org/10.1016/j.foodhyd.2020.105959 | ||||||||||||||
| Journal or Publication Title: | Food Hydrocolloids | ||||||||||||||
| Date: | 28 April 2020 | ||||||||||||||
| ISSN: | 0268005X | ||||||||||||||
| Volume: | 108 | ||||||||||||||
| Page Range: | p. 105959 | ||||||||||||||
| Keywords: | bioactive film; Whey protein; Lactic acid bacteria; Cell Viability; Mechanical properties; Antilisterial activity | ||||||||||||||
| Identification Number: | 10.1016/j.foodhyd.2020.105959 | ||||||||||||||
| Settori scientifico-disciplinari del MIUR: | Area 07 - Scienze agrarie e veterinarie > AGR/15 - Scienze e tecnologie alimentari Area 07 - Scienze agrarie e veterinarie > AGR/16 - Microbiologia agraria |
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| Access rights: | Open access | ||||||||||||||
| Date Deposited: | 04 Jun 2021 09:51 | ||||||||||||||
| Last Modified: | 04 Jun 2021 09:51 | ||||||||||||||
| URI: | http://www.fedoa.unina.it/id/eprint/12891 | ||||||||||||||
| DOI: | 10.1016/j.foodhyd.2020.105959 |
Collection description
The objective of the work was to study the viability and antimicrobial activity of bacteriocin-producing lactic acid bacteria (LAB) incorporated into whey protein/inulin/gelatine (WP) edible films in presence or absence of nutrient (modified MRS broth). Moreover, the role of the cell on the film structure and properties has been investigated. The results of the work showed that WP-based films were able to ensure a high viability of the bacteriocin-producing strain L. curvatus 54M16 during 28 days of storage at 4 �C. The addition of nutrient in the film matrix slightly affected the viability of the cells, but it was critical for the antimicrobial activity of the films. Films in presence of nutrient showed a good antimicrobial activity against L. innocua C6 as in vitro system as on cooked ham. The presence of LAB has a significant effect on the structure of the film: it reduced the viscosity of the film forming solution and improved the elasticity and the percentage of elongation. Whereas, no effect was observed for water vapour transmission rate and solubility. Thus, WP-based films in presence of modified MRS broth can be used as effective delivery and carrier systems for lactic acid bacteria to develop bioactive edible film or coating with antimicrobial properties.
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