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Development of gelatin-sodium caseinate high-oxygen-barrier film containing elderberry(Sambucus nigra L.)extract and its antioxidant capacity on pork

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Food Bioscience 2023年第3期53卷 1192-1199页

作者： Jieun Choi Jung-Soo Lee jaejoon han Yoonjee Chang Department of Food and Nutrition College of Science and TechnologyKookmin UniversitySeoul02707Republic of Korea Department of Biotechnology College of Life Sciences and BiotechnologyKorea UniversitySeoul02841Republic of Korea

The use of biodegradable polymers and natural additives is a sustainable strategy to prevent oxidation and extend food shelf *** this study,a gelatin-sodium caseinate composite film containing elderberry extract was newly developed and *** film with the most optimal oxygen permeability and water vapor permeability was selected by blending gelatin(G)and sodium caseinate(S)at a 50:50 ratio(w/w).The addition of 0.5%(w/w)elderberry extract(EE)improved the oxygen barrier properties and gave the edible film a high potential for food quality *** was improved(105.82%±9.36%)and DPPH radical scav-enging analysis revealed a significantly strong antioxidant activity(Phanisms,including radical scavenging and oxygen contact ***,protein-based films containing natural extract have the potential for an antioxidant packaging strategy.

关键词： Gelatin Sodium caseinate Antioxidant Elderberry extract Oxygen permeability

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Application of Selected Natural Antimicrobial Formulations for the Control of Food Pathogens in Fresh-Cut Cauliflower

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Journal of Food Science and Engineering 2014年第6期4卷 261-270页

作者： Pamphile Tawema jaejoon han Stephane Salmieri Khanh Dang Vu Monique Lacroix Research Laboratories in Sciences Applied to Food Nutraceutical and Functional Food Institute (INAF) Canadian Irradiation Center (CIC) 1NRS-Institute Armand-Frappier University of Quebec 531 Boulevard des Prairies Laval Quebec H7V 1B7 Canada Department of Food Bioscience and Technology Korea University Seoul 136-701 Korea

In recent years, research on biopolymer based-coating containing natural antimicrobial agents is developing significantly. The objective of this study was to evaluate the antimicrobial efficiency of six formulations containing pre-selected natural antimicrobial compounds against Listeria monocytogenes, Escherichia coli O 157：H7, Salmonella typhimurium, the total bacteria and total yeasts and molds in cauliflower. Each formulation was subjected to a sensory test in parallel to microbiological analysis and the efficiency during storage at 5 ℃ was evaluated for the two best formulations, based on their ability to eliminate the target microorganisms. Both formulations were able to reduce all pathogens and total flora below detectable levels after 24 h of storage at 5 ℃. Using washing or spraying treatments, the two formulations were able to reduce Listeria to undetectable levels for 3 d. This efficiency was extended to 7 d when the formulations were incorporated into an edible coating. Washing treatment with the two formulations was also able to limit the growth of yeast and molds at levels lower than 2 log, for more than 7 d. The population of E. coli was reduced to below the detection limit during 14 d of storage, after washing treatment with the two formulations. The spraying treatment of cauliflower with the formulations allowed the use of very small amounts of antimicrobials while maintaining a fairly good efficiency, greatly reducing the potential costs of implementing this method in the industry. Future research may focus on development of nanoemulsion of antimicrobial formulations based on the developed antimicrobial formulations in this study to improve the better coating efficiency.

关键词： Natural antimicrobials organic acids essential oils food pathogens shelf life.

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