Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke

Autores
Soazo, Marina del Valle; Perez, Leonardo Martin; Piccirilli, Gisela Noemi; Delorenzi, Nestor Jorge; Verdini, Roxana Andrea
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The incorporation of commercial liquid smoke (LS) to edible films was investigated for the first time. The objective of this investigation was to characterize whey protein concentrate (WPC)-based edible films incorporated with LS. According to the bactericidal activity of LS against Escherichia coli, Staphylococcus aureus, Salmonella Typhimurium, and Listeria monocytogenes in liquid medium, WPC-based films incorporated with 0, 5, 10, and 15% (v/v) LS were prepared. Inhibition zone in solid media, thickness, transparency, color and mechanical properties of the films were analyzed. Films including LS were effective to prevent growth of L. monocytogenes in the agar diffusion test. Analyzing color parameters, the incorporation of LS into films caused a decrease in L* and an increase in both a* and b*. However, these sensory changes were not detrimental for their potential use in food applications. Noticeably, tensile strength and elongation tend to increase when LS was added into films formulation. Depending on its content, different protein-LS interactions could be generated, positively affecting the mechanical properties of films. In conclusion, WPC-based edible films incorporated with LS may be suitable for being applied to food surfaces and useful to prevent the superficial growth of the globally recognized high-risk foodborne pathogen Listeria monocytogenes.
Fil: Soazo, Marina del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Perez, Leonardo Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Piccirilli, Gisela Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Delorenzi, Nestor Jorge. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Materia
Antimicrobial Properties
Liquid Smoke
Physicochemical Characterization
Whey Protein Films
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/52655
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/52655
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smokeSoazo, Marina del VallePerez, Leonardo MartinPiccirilli, Gisela NoemiDelorenzi, Nestor JorgeVerdini, Roxana AndreaAntimicrobial PropertiesLiquid SmokePhysicochemical CharacterizationWhey Protein Filmshttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2The incorporation of commercial liquid smoke (LS) to edible films was investigated for the first time. The objective of this investigation was to characterize whey protein concentrate (WPC)-based edible films incorporated with LS. According to the bactericidal activity of LS against Escherichia coli, Staphylococcus aureus, Salmonella Typhimurium, and Listeria monocytogenes in liquid medium, WPC-based films incorporated with 0, 5, 10, and 15% (v/v) LS were prepared. Inhibition zone in solid media, thickness, transparency, color and mechanical properties of the films were analyzed. Films including LS were effective to prevent growth of L. monocytogenes in the agar diffusion test. Analyzing color parameters, the incorporation of LS into films caused a decrease in L* and an increase in both a* and b*. However, these sensory changes were not detrimental for their potential use in food applications. Noticeably, tensile strength and elongation tend to increase when LS was added into films formulation. Depending on its content, different protein-LS interactions could be generated, positively affecting the mechanical properties of films. In conclusion, WPC-based edible films incorporated with LS may be suitable for being applied to food surfaces and useful to prevent the superficial growth of the globally recognized high-risk foodborne pathogen Listeria monocytogenes.Fil: Soazo, Marina del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; ArgentinaFil: Perez, Leonardo Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; ArgentinaFil: Piccirilli, Gisela Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; ArgentinaFil: Delorenzi, Nestor Jorge. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; ArgentinaElsevier Science2016-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/52655Soazo, Marina del Valle; Perez, Leonardo Martin; Piccirilli, Gisela Noemi; Delorenzi, Nestor Jorge; Verdini, Roxana Andrea; Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke; Elsevier Science; LWT - Food Science and Technology; 72; 10-2016; 285-2910023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.04.027info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643816302110info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:09:47Zoai:ri.conicet.gov.ar:11336/52655instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:09:48.11CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke
title Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke
spellingShingle Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke
Soazo, Marina del Valle
Antimicrobial Properties
Liquid Smoke
Physicochemical Characterization
Whey Protein Films
title_short Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke
title_full Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke
title_fullStr Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke
title_full_unstemmed Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke
title_sort Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke
dc.creator.none.fl_str_mv Soazo, Marina del Valle
Perez, Leonardo Martin
Piccirilli, Gisela Noemi
Delorenzi, Nestor Jorge
Verdini, Roxana Andrea
author Soazo, Marina del Valle
author_facet Soazo, Marina del Valle
Perez, Leonardo Martin
Piccirilli, Gisela Noemi
Delorenzi, Nestor Jorge
Verdini, Roxana Andrea
author_role author
author2 Perez, Leonardo Martin
Piccirilli, Gisela Noemi
Delorenzi, Nestor Jorge
Verdini, Roxana Andrea
author2_role author
author
author
author
dc.subject.none.fl_str_mv Antimicrobial Properties
Liquid Smoke
Physicochemical Characterization
Whey Protein Films
topic Antimicrobial Properties
Liquid Smoke
Physicochemical Characterization
Whey Protein Films
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The incorporation of commercial liquid smoke (LS) to edible films was investigated for the first time. The objective of this investigation was to characterize whey protein concentrate (WPC)-based edible films incorporated with LS. According to the bactericidal activity of LS against Escherichia coli, Staphylococcus aureus, Salmonella Typhimurium, and Listeria monocytogenes in liquid medium, WPC-based films incorporated with 0, 5, 10, and 15% (v/v) LS were prepared. Inhibition zone in solid media, thickness, transparency, color and mechanical properties of the films were analyzed. Films including LS were effective to prevent growth of L. monocytogenes in the agar diffusion test. Analyzing color parameters, the incorporation of LS into films caused a decrease in L* and an increase in both a* and b*. However, these sensory changes were not detrimental for their potential use in food applications. Noticeably, tensile strength and elongation tend to increase when LS was added into films formulation. Depending on its content, different protein-LS interactions could be generated, positively affecting the mechanical properties of films. In conclusion, WPC-based edible films incorporated with LS may be suitable for being applied to food surfaces and useful to prevent the superficial growth of the globally recognized high-risk foodborne pathogen Listeria monocytogenes.
Fil: Soazo, Marina del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Perez, Leonardo Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Piccirilli, Gisela Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
Fil: Delorenzi, Nestor Jorge. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Verdini, Roxana Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario. Instituto de Química Rosario. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario; Argentina
description The incorporation of commercial liquid smoke (LS) to edible films was investigated for the first time. The objective of this investigation was to characterize whey protein concentrate (WPC)-based edible films incorporated with LS. According to the bactericidal activity of LS against Escherichia coli, Staphylococcus aureus, Salmonella Typhimurium, and Listeria monocytogenes in liquid medium, WPC-based films incorporated with 0, 5, 10, and 15% (v/v) LS were prepared. Inhibition zone in solid media, thickness, transparency, color and mechanical properties of the films were analyzed. Films including LS were effective to prevent growth of L. monocytogenes in the agar diffusion test. Analyzing color parameters, the incorporation of LS into films caused a decrease in L* and an increase in both a* and b*. However, these sensory changes were not detrimental for their potential use in food applications. Noticeably, tensile strength and elongation tend to increase when LS was added into films formulation. Depending on its content, different protein-LS interactions could be generated, positively affecting the mechanical properties of films. In conclusion, WPC-based edible films incorporated with LS may be suitable for being applied to food surfaces and useful to prevent the superficial growth of the globally recognized high-risk foodborne pathogen Listeria monocytogenes.
publishDate 2016
dc.date.none.fl_str_mv 2016-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/52655
Soazo, Marina del Valle; Perez, Leonardo Martin; Piccirilli, Gisela Noemi; Delorenzi, Nestor Jorge; Verdini, Roxana Andrea; Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke; Elsevier Science; LWT - Food Science and Technology; 72; 10-2016; 285-291
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/52655
identifier_str_mv Soazo, Marina del Valle; Perez, Leonardo Martin; Piccirilli, Gisela Noemi; Delorenzi, Nestor Jorge; Verdini, Roxana Andrea; Antimicrobial and physicochemical characterization of whey protein concentrate edible films incorporated with liquid smoke; Elsevier Science; LWT - Food Science and Technology; 72; 10-2016; 285-291
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2016.04.027
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643816302110
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.993085

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