Incorporation of commercially-derived antimicrobials into gelatin-based films and assessment of their antimicrobial activity and impact on physical film properties

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dc.contributor.authorClarke, David J.
dc.contributor.authorMolinaro, Stefano
dc.contributor.authorTyuftin, Andrey A.
dc.contributor.authorBolton, Declan
dc.contributor.authorFanning, Séamus
dc.contributor.authorKerry, Joseph P.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.date.accessioned2017-12-21T12:37:14Z
dc.date.available2017-12-21T12:37:14Z
dc.date.issued2016-01-04
dc.date.updated2017-12-20T12:01:05Z
dc.description.abstractFour antimicrobials, namely; Articoat DLP 02 (AR), Artemix Consa 152/NL (AX), Auranta FV (AFV) and sodium octanoate (SO) were examined for their effectiveness, both before and after heat treatments, against bacterial strains Bacillus cereus, Pseudomonas fluorescens, Escherichia coli, Staphylococcus aureus and the microflora obtained from commercial beef steaks. Minimum inhibitory concentrations (MIC) using AR, AX, AFV and SO against these microbes were then obtained using the 96-well plate method. SO was the most effective against all bacterial strains, demonstrating the lowest MIC compared to the other antimicrobials. These antimicrobials were then successively incorporated into beef-derived gelatine films and these films were subsequently tested for structural, mechanical and barrier properties. Significantly (p < 0.05) enhanced water vapour barrier properties were determined only for antimicrobial films containing AX or SO when compared to control films. On the basis of FTIR spectra, significant changes in the structure of SO-containing films were determined when compared with control gelatin films. It was shown that active antimicrobial agents could potentially serve as commercial antimicrobial coatings for application onto conventional plastic-based food packaging.en
dc.description.sponsorshipDepartment of Agriculture, Fisheries and Food, Ireland Food Institutional Research Measure FIRM Project ‘Packaging and chilling technologies to enhance meat quality and safety’ (Pac-Chill-Tech 11/F/033)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationClarke, D., Molinaro, S., Tyuftin, A., Bolton, D., Fanning, S. and Kerry, J. P. (2016) ‘Incorporation of commercially-derived antimicrobials into gelatin-based films and assessment of their antimicrobial activity and impact on physical film properties’, Food Control, 64, pp. 202-211. doi:10.1016/j.foodcont.2015.12.037en
dc.identifier.doi10.1016/j.foodcont.2015.12.037
dc.identifier.endpage211en
dc.identifier.issn0956-7135
dc.identifier.journaltitleFood Controlen
dc.identifier.startpage202en
dc.identifier.urihttps://hdl.handle.net/10468/5207
dc.identifier.volume64en
dc.language.isoenen
dc.publisherElsevier B.V.en
dc.rights© 2016, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.en
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectActive packagingen
dc.subjectAntimicrobialsen
dc.subjectHeat treatmenten
dc.subjectAntimicrobial coatingsen
dc.subjectFood packagingen
dc.subjectGelatin filmsen
dc.titleIncorporation of commercially-derived antimicrobials into gelatin-based films and assessment of their antimicrobial activity and impact on physical film propertiesen
dc.typeArticle (peer-reviewed)en
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