Dépôt numérique

Synergistic Effect of Gamma-Irradiation and Microencapsualted Anticrobials agaist Listeria Monocytogenes on Ready-to-Eat (RTE) Meat

Huq, Tanzina, Riedl, Bernard, Bouchard, Jean et Lacroix, Monique (2016). Synergistic Effect of Gamma-Irradiation and Microencapsualted Anticrobials agaist Listeria Monocytogenes on Ready-to-Eat (RTE) Meat In: Report of the 3rd RCM of the CRP on Application of Radiation Technology in the Development of Advanced Packaging Materials for Food Products. IAEA-TECDOC . IAEA, Vienne, Autriche, p. 139-158.

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This study focused on the antimicrobial efficiency of micro encapsulated nisin/essential oil (EO) nanocomposite bead systems against Listeria monocytogenesin ready-to-eat (RTE) meat for in situfood applications. For the evaluation of nisin/EO microbeads, a preliminary study in vitrowas undertaken to develop nisin/EO-microencapsulated edible beads in order to inhibit the growth of L. monocytogenes in RTE ham. Different concentrations of nisin (16, 31 and 63 μg/mL) were encapsulated into alginate-cellulose nanocrystals (CNC) beads. Microencapsulation kept the available nisin (63 μg/mL) content 20 times more than free nisin during 28 days of storage at 4 °C, by exhibiting 31 μg/mL of availability.Cooked ham slices were coated by nisin beads, inoculated with L. monocytogenes (3 log CFU/g) and stored at 4 °C under vacuum packaging for 28 days. The beads containing 16, 31 and 63 μg/mL of nisin significantly (P≤ 0.05) reduced the bacterial counts by 2.6, 1.5 and 3.0 log CFU/g after storage compared to free nisin, without changing the physicochemical properties (pH and color) of RTE ham. A second microencapsulation study was to compare oregano essential EO (Origanum compactum; 0.025% w/v), cinnamon EO (Cinnamomum cassia; 0.025%) and nisin (0.25% or 16 μg/mL), used alone or in combination with γ-irradiation, to evaluate their in situinhibiting capacity against the growth of L. monocytogenes in RTE ham. Microencapsulation of these formulations allowed verifying the potential of the polymer to protect their antimicrobial efficiency during storage time. Combined treatments of antimicrobial formulations with γ-irradiation were also carried out to determine synergistic antimicrobial effects. Microencapsulatedcinnamon EO/nisin combined with γ-irradiation (1.5 kGy) showed 0.03 log CFU/g/day growth rate of bacteria compared to 0.17 log CFU/g/day for non-encapsulated counterpart. Microencapsulation also showed a significant improvement of bacterial radiosentivity(P≤ 0.05). Microencapsulated oregano EO/nisin and cinnamon EO/nisin combinations showed the highest bacterial radiosensitization with relative sensitivities of 3.4 and 6.9 respectively. Finally, microencapsulation can protect the bioactivity of the antimicrobial compounds during irradiation and the both process act in synergy to eliminate pathogens in food.

Type de document: Chapitre de livre
Informations complémentaires: 11-15 July 2016. Chapter 9. The CRP was constituted with 14 participants. The achievements are presented in this final report, giving first the background information and the list of publication by participants, followed by individual full reports. The IAEA wishes to thank all participants of the CRP for their valuable contributions. The IAEA officer responsible for this CRP was Agnes Safrany of the Division of Physical and Chemical Sciences.
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Centre: Centre INRS-Institut Armand Frappier
Date de dépôt: 13 mars 2019 04:09
Dernière modification: 13 mars 2019 04:09
URI: https://espace.inrs.ca/id/eprint/7905

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