The Institute of Nutraceuticals and Functional Foods

Laval, Canada

The Institute of Nutraceuticals and Functional Foods

Laval, Canada
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Takala P.N.,The Institute of Nutraceuticals and Functional Foods | Vu K.D.,The Institute of Nutraceuticals and Functional Foods | Salmieri S.,The Institute of Nutraceuticals and Functional Foods | Khan R.A.,The Institute of Nutraceuticals and Functional Foods | Lacroix M.,The Institute of Nutraceuticals and Functional Foods
LWT - Food Science and Technology | Year: 2013

In this study, bioactive films were prepared using two types of film matrices based on i) methylcellulose (MC) and ii) a blend of polycaprolactone/alginate (PCL/ALG). Two antimicrobial formulations named as A [organic acids mixture+rosemary extract+Asian spice essential oil (EO)] and B [organic acids mixture+rosemary extract+Italian spice EO] were added in each type of films during casting. Broccoli florets were inoculated separately with Listeria monocytogenes, Escherichia coli, Salmonella typhimurium to have a final microbial concentration of 5logsCFU/g sample. Then, antimicrobial films were inserted into packaging containing inoculated broccoli and the package was then sealed under air in standard condition of storage for 12 days at 4°C. It was found that films containing formulation A had better efficiency against S.typhimurium, with a significant reduction of bacterial concentration until total inhibition after 12 days of storage. In general, bioactive films showed a significant reduction and a good capacity to control the growth of L.monocytogenes and E.coli at short-term storage (4 days). Therefore, these results demonstrated the high antimicrobial potential of both types of films via the diffusion of antimicrobial volatiles on pathogenous bacteria in pre-cut vegetables. © 2013 Elsevier Ltd.

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