WO2008028278A1 - Enrobages antimicrobiens - Google Patents

Enrobages antimicrobiens Download PDF

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Publication number
WO2008028278A1
WO2008028278A1 PCT/CA2007/001547 CA2007001547W WO2008028278A1 WO 2008028278 A1 WO2008028278 A1 WO 2008028278A1 CA 2007001547 W CA2007001547 W CA 2007001547W WO 2008028278 A1 WO2008028278 A1 WO 2008028278A1
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antimicrobial
coating
oil
starch
hydrophilic polymer
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PCT/CA2007/001547
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Jung Hoon Han
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University Of Manitoba
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    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
    • C09D5/00—Coating compositions, e.g. paints, varnishes or lacquers, characterised by their physical nature or the effects produced; Filling pastes
    • C09D5/14—Paints containing biocides, e.g. fungicides, insecticides or pesticides
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N25/00—Biocides, pest repellants or attractants, or plant growth regulators, characterised by their forms, or by their non-active ingredients or by their methods of application, e.g. seed treatment or sequential application; Substances for reducing the noxious effect of the active ingredients to organisms other than pests
    • A01N25/08—Biocides, pest repellants or attractants, or plant growth regulators, characterised by their forms, or by their non-active ingredients or by their methods of application, e.g. seed treatment or sequential application; Substances for reducing the noxious effect of the active ingredients to organisms other than pests containing solids as carriers or diluents
    • A01N25/10—Macromolecular compounds
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
    • A01N65/08—Magnoliopsida [dicotyledons]
    • A01N65/22—Lamiaceae or Labiatae [Mint family], e.g. thyme, rosemary, skullcap, selfheal, lavender, perilla, pennyroyal, peppermint or spearmint
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
    • A01N65/08—Magnoliopsida [dicotyledons]
    • A01N65/28—Myrtaceae [Myrtle family], e.g. teatree or clove
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
    • C09D103/00—Coating compositions based on starch, amylose or amylopectin or on their derivatives or degradation products
    • C09D103/02—Starch; Degradation products thereof, e.g. dextrin
    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
    • C09D105/00—Coating compositions based on polysaccharides or on their derivatives, not provided for in groups C09D101/00 or C09D103/00
    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09D—COATING COMPOSITIONS, e.g. PAINTS, VARNISHES OR LACQUERS; FILLING PASTES; CHEMICAL PAINT OR INK REMOVERS; INKS; CORRECTING FLUIDS; WOODSTAINS; PASTES OR SOLIDS FOR COLOURING OR PRINTING; USE OF MATERIALS THEREFOR
    • C09D105/00—Coating compositions based on polysaccharides or on their derivatives, not provided for in groups C09D101/00 or C09D103/00
    • C09D105/06—Pectin; Derivatives thereof

Definitions

  • Raw poultry products can serve as a source of human pathogens such as Salmonella and Campylobacter that may cross-contaminate other foods.
  • human pathogens such as Salmonella and Campylobacter that may cross-contaminate other foods.
  • AMs antimicrobials
  • Chicken skin consists of two layers, the upper layer called the epidermis and the lower layer called the dermis (Lucas and Stettenheim, 1972).
  • the epidermis is divided into the Stratum corneum (cuticle) and Stratum germinativum.
  • the cuticle of the epidermis consists of waxy material which covers the skin surface, whereas the lower region is composed of cell layers that can be differentiated to become a part of the cuticle in response to damage. Scalding at high temperature removes the cuticle layer from the skin which will affect skin adhesiveness characteristics (Lucas and Stettenheim, 1972).
  • the determination of contact angles can be used to explain solid surface properties in terms of both surface energy and roughness (Han and Krochta, 2001).
  • the dermal layer of chicken skin contains collagen which readily absorbs water from the skin surface and swells, causing changes in skin microtopography (Thomas and McMeekin, 1982). Liquid absorption rate and maximum absorptiveness can be measured to reflect how fast and how much of an applied liquid penetrates and is absorbed by the skin.
  • the goal of the present work was to model the effectiveness of trisodium phosphate (TSP) and acidified sodium chlorite (ASC) in pea starch (PS) and alginate coatings, when applied to broiler carcasses during processing for their ability to reduce surface contamination by Salmonella. Since current standards require that carcasses should be free of any residual additives before shipping from the processing plant, the effect of these chemical applications on skin pH and persistence of coatings on the chicken skin were also determined, targeting 60 min for completion of carcass chilling and neutralization of the additives.
  • TSP trisodium phosphate
  • ASC acidified sodium chlorite
  • Hydrogel is a network of hydrophilic polymer chains which are able to hold up water but are kept from dissolution by either physical or chemical cross-links.
  • starch As a major storage polysaccharide in plants, starch is a compound of amylose and amylopectin, with its composition depending on the plant origin. Amylose is a nearly linear polymer of D-1 ,4 anhydroglucose units, with molecular weight of 10 5 -10 6 (Durrani and Donald, 1995; Galliard and Bowler, 1987 in Starch: Properties and Potential (Galliard, ed; John Wiley and Sons: New York, p 57-78)).
  • amylopectin is a highly branched polymer consisting of short ⁇ -1 ,4 chains linked by ⁇ -1 ,6 glucosidic branching points occurring every 25-30 glucose units, with molecular weight of 10 7 -10 9 (Durrani and Donald, 1995; Galliard and Bowler, 1987).
  • starch granules gelatinize, characterized by granular swelling, amylose exudation and disruption of long-order crystalline structure (Liu, 2005 in Innovations in Food Packaging (J. H. Han ed., Academic Press: New York, p318-337)).
  • starch gel is a three-dimensional network constructed mainly by springlike strands of polymeric chains (Ring et al., 1987).
  • Alginate in a form of free acid or sodium salt is a collective term for a family of polysaccharide prepared mostly from brown algae (Smidsrod and Grasdalen, 1984, Hydrobiologia 116-117: 19-28). Chemically, alginate is a mixture of poly( ⁇ -D- mannuronate), poly( ⁇ -L-guluronate), and poly( ⁇ -D-mannuronate ⁇ -L-guluronate), with its exact composition depending on algal source.
  • alginate gel features a 3-D network structure (Ahearne et al., 2005, J R Soc Interface 2: 455-463; Doria-Serrano et al., 2001 ; Decho, 1999, Carbohydr Res 315: 330-333; Walkenstrom et al., 2003, Food Hydrocol 17: 593-603).
  • alginate forms hydrogel by polymeric chains interacting with Ca 2+ and other divalent and trivalent metal ions (Donati et al., 2005, Biomacromolecules 6: 1031-1040; Rees and Samuel, 1967, J Chem Soc C Organic 22: 2295-2298), according to the so-called "egg-box" model (Grant et al., 1973).
  • egg-box a model of egg-box
  • hydrogel is useful for drug release (Rajaonarivony et al., 1993, J Pharmaceut Sci 82: 912-917; Bodmeier and Wang, 1993).
  • Drug release from hydrogel occurs mainly due to gel swelling, which can be controlled by the formulation chemistry of polymeric network (e.g., functional groups, degree of cross-linking) and by the environmental conditions (e.g., pH, temperature, ionic strength, etc.) (Peppas et al., 2000, Annu Rev Biomed Eng 2: 9-29).
  • the swelling of hydrogel in water permits the entrapped drug to diffuse throughout the entire network and release from the gel.
  • the release rate is primarily determined the degree of swelling (Prokop et al., 2002, Adv Polym Sci 160: 119-173).
  • hydrogel Due to its ability to sustain the release of antimicrobials, hydrogel has become a potent carrier of antimicrobials in the meat and poultry industries (Natrajan and Sheldon, 2000, J Food Prot 63: 1189-1196; Natrajan and Sheldon, 2000, J Food Prot 63: 1268- 1272).
  • the swelling and rheological properties of starch and alginate hydrogels in physiological saline and the release of antimicrobials from the hydrogels to the saline solution which simulates the fluidic condition on the surfaces of chicken skin, pork and beef.
  • Campylobacter numbers on poultry are much higher than that of Salmonella, which are estimated to be 102 - 107 and 1 - 102 cfu/bird, respectively (Jorgensen and others 2002; Zhao and others 2001).
  • Poultry processing lines operate at high-speed, often processing over 150 bird/min. At this high speed poultry meat is very vulnerable to cross-contamination. Consequently, much effort is spent to maintain good sanitation during processing, and these efforts involve optimization of specific unit operating procedures, and adoption of good manufacturing practice (GMP) and HACCP- based quality systems.
  • GMP good manufacturing practice
  • HACCP- based quality systems are used to reduce levels of undesired microorganisms on broiler carcasses in poultry processing lines.
  • Nonthermal treatments may include combinations of modified atmosphere packaging (MAP) with antagonistic cultures, electron beam irradiation, high pressure processing, or antimicrobial packaging/coating (Han 2007).
  • MAP modified atmosphere packaging
  • Electron beam treatment also reduced the number of Escherichia coli O157:H7 in chicken meat products and has the potential to control other pathogens (Black and Jaczynski 2006).
  • Edible coatings are produced from edible biopolymers and food-grade additives.
  • Film-forming biopolymers can be selected from proteins, polysaccharides (carbohydrates and gums), or lipids (Gennadios and others 1997).
  • Various antimicrobial agents may be incorporated into edible coating materials to produce antimicrobial coating systems, as they allow a slow migration of the antimicrobial agents from the coating materials and extend the shelf-life of coated foods.
  • Common edible antimicrobial agents include organic acids (e.g., acetic acid, and fatty acids), phenolics (e.g., benzoic acids and cinnamaldehyde), bacteriocins (e.g., nisin, lacticin and others), enzymes (e.g., lysozyme and glucose oxidase), monoglycerides (e.g., monolaurin and monocaprin), and various plant extracts from herbs and spices (Han 2003; 2005).
  • organic acids e.g., acetic acid, and fatty acids
  • phenolics e.g., benzoic acids and cinnamaldehyde
  • bacteriocins e.g., nisin, lacticin and others
  • enzymes e.g., lysozyme and glucose oxidase
  • monoglycerides e.g., monolaurin and monocaprin
  • various plant extracts from herbs and spices
  • oils of plant or spice extracts are attractive since they are natural ingredients (which require no or a reduced label declaration), are accepted by consumers (Cagri and others 2004; Debeaufort and others 1998; Han 2003, 2005) and they can be extracted easily from herbs, spices and aromatic plants by solvents or steam distillation. Many of these essential oils contain antimicrobial as well as antioxidant activity. Examples include rosemary, clove, thyme, oregano and basil oils, plus horseradish and mustard extracts. They are mostly phenolics or terpenes while the latter two contain isothiocyanates (Burt 2004; Holley and Patel 2005).
  • Thyme oil mainly contains thymol, p-cymene and carvacrol, which demonstrate antimicrobial and antioxidant activities (Kaloustian and others 2005; Sasso and others 2006; Youdim and others 2002). Thyme oil has been reported to inhibit the growth of Escherichia coli O157:H7, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, Penicillium spp. and many other bacteria (Friedman and others 2006; Smith and others 2001 ; Sasso and others 2006; Singh and others 2003; Suhr and Nielsen 2003). The antimicrobial activity of thyme oil was adversely affected by food composition, especially lipid content (Singh and others 2003; Smith and others 2001).
  • an antibacterial coating comprising a hydrophilic polymer and a hydrophilic water soluble antimicrobial.
  • a method of protecting a perishable food surface from microbial contamination comprising: providing an antibacterial coating comprising a hydrophilic polymer and a hydrophilic water soluble antimicrobial; and applying the antimicrobial coating to the perishable food surface wherein the concentration of the hydrophilic polymer is such that it forms a solution that is viscous during coating and forms a gel during drying.
  • Figure 1 Application of coatings to chicken drumettes: A) 3.5 % (w/v) pea starch (PS) containing 10 % (w/v) trisodium phosphate (TSP): B) 1 % (w/v) alginate containing 1200 ppm acidified sodium chlorite (ASC). Solution (a) contained 1 (w/v) % CaCI 2 plus ASC; solution (b) contained 1 % (w/v) sodium alginate.
  • PS pea starch
  • TSP trisodium phosphate
  • ASC acidified sodium chlorite
  • FIG. 3 Surface pH of chicken drumettes dipped in 10 % (w/v) trisodium phosphate (TSP) and 1200 ppm acidified sodium chlorite (ASC) with and without inclusion in 3.5 % (w/v) pea starch (PS) or 1.0 % (w/v) calcium alginate (Algn), respectively during storage at 4 0 C.
  • TSP trisodium phosphate
  • ASC acidified sodium chlorite
  • PS pea starch
  • Algn calcium alginate
  • FIG. 4 Effect of antimicrobial pea starch (PS+TSP) coating viscosity (prepared with different concentrations of PS) on the initial contact angle of coating drops applied to the chicken skin surface.
  • PS+TSP antimicrobial pea starch
  • Figure 6 Schematic assembly used for preparing calcium alginate gel
  • an antibacterial coating comprising a hydrophilic polymer and a hydrophilic water soluble antimicrobial.
  • the concentration of the hydrophilic polymer is such that it forms a solution that is viscous during coating and forms a gel during drying.
  • the antimicrobial coating comprises 0.1-10% or 0.1-5% hydrophilic polymer and 0.1-25% or 0.5-25% or 1-25% antimicrobial.
  • the hydrophilic polymer may be selected from the group consisting of microcrystalline cellulose, (pre-)gelatinized starch, modified starch, dextrin, maltodextrin, pectin, iota-carrageenan, lambda-carrageenan, gum arabic, gum acacia, gum ghatti, guar gum, xanthan gum, gellan gum, pullulan and combinations thereof.
  • the hydrophilic polymer is pea starch.
  • the polymer allows for the slow release of antimicrobials (or sanitizers) which in turn extends the effective antimicrobial period.
  • the polymer provides sustained delivery of antimicrobial agents using gel type coating materials consisting of edible polymers.
  • the antimicrobial coating is used for covering perishable food surfaces, thereby protecting the foods from contamination by environmental microbial hazards, and also eliminating microorganisms which may have previously existed on the food surfaces.
  • animal carcasses are one example of a perishable food surface.
  • the antimicrobial coating may be used for any perishable solid foods or any foods which are susceptible to surface contamination during processing through cross- contamination.
  • these include any solid foods which are subject to reprocessing or post-processing such as shredding, slicing, cutting, grinding and the like. These include for example but by no means limited to cheeses, fruits, vegetables, and any frozen/refrigerated foods.
  • the concentration of the hydrophilic polymer is such that it forms a solution that is viscous during coating and forms a gel during drying.
  • the antimicrobial coating comprises 0.1-10% or 0.1-5% hydrophilic polymer and 0.1-25% antimicrobial.
  • the antibacterial is preferably thymol, carvacrol, linalool, geraniol, thujanol, terpineol or a combination thereof.
  • many natural oils are high in thymol and pinene, for example but by no means limited to thyme oil, rosemary oil, clove oil, basil oil, mint oil, Eucalyptus oil, tea tree oil and oregano oil.
  • thyme oil is used but it is to be understood that any suitable source of thymol, carvacrol, linalool, geraniol, thujanol-4, and/or terpineol may be used within the invention.
  • the antimicrobial is trisodium phosphate (TSP) 1 acidified sodium chlorite or another such suitable antimicrobial known in the art as discussed herein.
  • thymol, carvacrol, linalool, geraniol, thujanol, and terpineol in thyme oil enhances the intermolecular interaction of the polymer, for example, high-amylose pea starch, resulting in a film solution which has much higher yield stress.
  • thyme oil was incorporated into a polymer, for example, high- amylose pea starch gel and applied on chicken breast meats pre-inoculated with spoilage or pathogenic microoranisms.
  • the objective was to characterize: (1) the Theological characteristics of the starch-based coating material with and without thyme oil; and (2) the antimicrobial effectiveness of thyme oil in a starch-based coating material against food borne pathogens and spoilage bacteria on chicken meat.
  • the goal of this project was to determine whether the formation of an antimicrobial coating containing thyme oil applied to chicken carcasses would be suitable to reduce the effects of contamination by a highspeed poultry line, enhance the safety of poultry products and extend their shelf-life.
  • Fresh chickens are processed at plants using high-speed processing lines which are vulnerable to rapid cross-contamination of large amounts of product.
  • Antimicrobial coating on chicken carcasses may reduce the effects of this contamination during processing and improve product shelf-life and safety.
  • Thyme oil a natural antimicrobial flavor
  • the coating solution was spread on chicken breast meat after inoculation with Salmonella Typhimurium plus S. Heidelberg, and also Campylobacter jejuni, Listeria monocytogenes, or Pseudominas aeruginosa. After inoculation at 6 log cfu/g, the chicken meats were packaged in plastic bags and stored at 4 0 C.
  • Thyme oil reduced C. jejuni viability below detectable levels, significantly inhibited the growth of S. enterica serovars as well as L. monocytogenes, and delayed the growth of P. aeruginosa on chicken breast meats.
  • Pea starch coating was used as a delivery vehicle for thyme oil and also served as a viscosity enhancer to extend the contact of thyme oil with the chicken meat surface. This study has shown that thyme oil either alone or in a gelatinized pea starch coating was effective in delaying growth of spoilage and pathogenic bacteria on chicken meat surfaces during refrigerated storage. These treatments were effective in essentially eliminating large numbers of C. jejuni from the chicken meat and significantly reduced the viability of S. Typhimurium.
  • the pea starch coating may be a useful vehicle for application of natural antimicrobials to control undesirable organisms on chicken carcasses.
  • PS+TSP and alginate+ASC coatings on chicken appeared clear, continuous and homogenous (Figure 1).
  • Alginate+ASC coating imparted a pale yellowish color to the drumettes while the PS+TSP coating did not induce any noticeable visual changes.
  • Figure 2 shows the reduction in Salmonella on drumettes over 120 h at 4 0 C.
  • PS not only maintained the antimicrobial activity of TSP longer but also increased its antimicrobial activity compared to the TSP treatment without PS. Because of the viscosity of PS, the TSP + PS solution has longer contact time to chicken surface compared to the TSP solution without PS. This extended contact time increased the effectiveness of TSP. Enhanced antimicrobial activity was also exhibited in the alginate+ASC coating.
  • Coatings with TSP and ASC had significantly (P ⁇ 0.05) greater antimicrobial activity than the corresponding solutions without polymers after 24 h.
  • AMs in aqueous solution and in antimicrobial-free coatings were unable to cause > 1.0 log cfu/g reductions.
  • FIG. 3 shows that TSP increased and ASC decreased the initial pH of the chicken skin.
  • AMs in solution caused significant (P ⁇ 0.05) initial changes in the skin pH, the effects were transient and did not last more than 24 h.
  • TSP and ASC in coatings significantly changed the surface pH which was maintained up to 120 h and 72 h, respectively ( Figure 3).
  • Gelatinized starch is soluble in aqueous environments (Ratnayake et al., 2002). It slowly dissolves within the pores and follicles of the skin and ostensibly releases TSP into skin, which improves its antimicrobial action.
  • the alginate matrix seemed to be more stable but chlorous acid (HCIO 2 ) which is formed by sodium chlorite acidification during ASC formulation, may gradually diffuse inside the matrix. As it reaches the higher pH of the skin, chlorous acid is dissolved into the skin structure (King 1982; Oyarzabal et al., 2004; Schneider et al., 2002). From the results of this study, it is shown that the PS and alginate coatings can prolong the exposure of surface bacteria to the TSP and ASC at high and low pH, respectively, thereby interfering with cell metabolic activity (Siragusa and Dickson, 1992).
  • PS+TSP coating at low viscosity (below 0.37 N s m "2 ) linearly affected the contact angle.
  • PS+TSP formed a gel at room temperature and the contact angle was no longer dependent on the viscosity ( Figure 4).
  • the concentration of polymers is very high in the coating solution, the coating solution turns into what is effectively a gel. It is hard to use this gelled coating solution for the coating process.
  • the coating solution should be a viscous solution when it is coated on the surface, and form a gel as it dries. Therefore, the coating solution should contain polymers at the concentration lower than the gelation concentration for coating process.
  • the effect of PS concentrations on the contact angle as an indicator of coating adhesiveness to the skin is shown in Figure 5.
  • the adhesion of the coating to the skin depended on PS concentration and solution viscosity. As will be appreciated by one of skill in the art, just a reduction of polymer concentration can decrease viscosity. The polymer concentration is the main factor to control the viscosity of the antimicrobial coating layer and effectiveness of the antimicrobial activity.
  • PS+TSP caused significant reductions of the bacterial numbers for longer periods than alginate+ASC. This could have been caused by several factors including: distribution of the AMs within the coatings; prolonged effects of the treatments on skin pH; coating absorptiveness; and coating adhesion to the skin.
  • PS+TSP was more effective, it was less stable on the skin. The coating tended to drip from the skin but also absorbed quicker than the alginate+ASC coating.
  • TSP transient ( ⁇ 60 min) stability on the skin surface, but had good skin adhesion, with low absorption and significant antimicrobial activity
  • 5 - 15 % TSP in coatings of 1 - 5 % (w/v) PS may be of industrial value in applications to reduce numbers of Salmonella on poultry skin.
  • TSP in starch gel aggravated the loss of solids (Fig.7a), whereas ASC made little difference in the solids loss of alginate gels (Fig.7b).
  • the presence of TSP or ASC in the gel substantially affected the degree of water uptake (Fig.8).
  • gels with antimicrobials absorbed about 45% more water than those without antimicrobials after 3-hr immersion in the saline solution.
  • Due to their high charge density phosphate anions also tend to structure water by hydrogen bonding (Jane, 1993, Starch/Starke 45: 161-166), and facilitate the water uptake of starch gel. It is likely that those electrolytes by electrostatic interactions open up the cross-linked gel structures, which become more accessible to water molecules. Meanwhile, more solids would be lost in a more open gel structure, since it imposes less hindrance for small molecules (e.g. antimicrobials) and/or dangling clusters to leach out.
  • the apparent diffusivity for ASC (6.58* 10 '9 m 2 /s) in alginate gel was lower than the apparent diffusivity of the solids (9.22x10 '9 m 2 /s) but fairly close to the water diffusivity (5.21 ⁇ 10 "9 m 2 /s).
  • the antimicrobials were most likely unattached to polymer chains in the gel, but rather liberated in the water phase. Therefore, the release of antimicrobials TSP and ASC resulted from the osmotic pressure, rather than dissolution of solids.
  • the denser gel structure Due to higher solids content of the starch gel compared to the alginate gel, the denser gel structure imposes a greater block for the antimicrobial to get out (or water to get in), resulting in a slower release rate of TSP. Therefore, the PS+TSP gel would be of particular interest to applications where sustained release of the antimicrobial agent is needed.
  • the dimensionless storage modulus (GYGO) of hydrogel in the saline solution decreased with immersion time in a trend of exponential decay (Fig.10).
  • Substantially decreased solids content (Fig.11) due to both solids loss (Fig.7) and water uptake (Fig.8) was largely responsible for the softening of gels as the immersion prolonged. Since the solids content of PS+TSP gel decreased faster than that of the PS-TSP gel (Fig.11a), it is not unexpected that storage modulus of the PS+TSP gel decreased faster than that of the PS-TSP gel (Fig.10a).
  • the ALG+ASC gel showed significantly slower modulus reduction than the ALG-ASC gel (Fig.10b), even though both gels had little difference in the change in dimensionless solids content with time (Fig.11 b).
  • the stabilization effect of ASC on the alginate gel presumably results from the immobilization of Ca 2+ in the gel by citrate from ASC. Otherwise Ca 2+ would be prone to ion exchange with Na + in the saline solution, as in the ALG-ASC gel.
  • antimicrobials substantially influenced the rheological properties of hydrogels by accelerating solids loss and water gain. Since the release of antimicrobials was slower than the loss of total solids in the gel, and antimicrobials and water had the same level of diffusivity, it is suggested that the release of antimicrobial TSP in starch gel or ASC in alginate gel is largely controlled by osmotic-pressure-induced gel swelling (water in and ions out), rather than dissolution of polymer chains in the gel structure. This work implies that water diffusivity in hydrogel could be used as a monitor of drug release when the drug is known not to strongly interact with polymer chains in the hydrogel. There are two main mechanisms of release (1) diffusion and (2) erosion.
  • Most gels may have either one or a combination of these two mechanisms.
  • Diffusion is the release of active agent from the matrix gels through diffusion, and erosion means that the release is caused by the degradation of the matrix gels. Since all biodegradable polymers will be eroded eventually, the mechanism of early stage release is important to control the release rate so as to maximize effectiveness.
  • a 100 ml dispersion of 3.5 % (w/v) pea starch was prepared in cold water. The mixture was heated to boiling with mixing and held for 5 min to complete starch gelatinization. The solution was then cooled to room temperature and trisodium phosphate (TSP) was added (10 % w/v), mixed and homogenized by a Powergen-700 for 5 s at 20000 rpm. This yielded PS+TSP coating solution.
  • TSP trisodium phosphate
  • Calcium alginate coating (alginate+ASC) consisted of two solutions of 100 ml each.
  • Solution (a) was 1 % (w/v) calcium chloride in acidified sodium chlorite (ASC, 1200 ppm) prepared by mixing equal portions of the acid and salt parts of Sanova provided by Alcide Corp. This solution was used within 30 min as recommended by Alcide Corp.
  • Solution (b) contained 1 % (w/v) sodium alginate dissolved in water and mixed. Coatings free of AMs were prepared following the same procedures but without TSP addition to PS and without ASC addition to alginate.
  • PS+TSP solutions containing 0.5, 1.5, 2.0, 3.5, 4.0 or 4.8 % (w/v) PS, and alginate+ASC with 0.5, 1.0 or 1.5 % (w/v) alginate were prepared as outlined above. These solutions were used for absorptiveness, initial contact angle and viscosity measurements.
  • Unchilled chicken thighs and drumettes (Mehyar et al., 2005) were obtained from a local processing plant immediately after slaughtering and used within 30 min after their arrival. The warm thighs were used for contact angle tests. The drumettes were inoculated with an ampicillin-resistant Salmonella cocktail. Bacterial cultures used to inoculate drumettes were: Salmonella entericia serovars Typhimurium (# 02-8425 and # 02-8421) and Heidelberg (# 271 ). The three strains were grown separately in tryptic soy broth (TSB) for 24 h at 37°C. Cultures were standardized to an OD 600 of 0.80 using sterile TSB to yield about 9 log cfu/ml and were combined in equal portions.
  • TTB tryptic soy broth
  • Inoculations were performed by dipping drumettes in triplicate into 300 ml bacterial suspension containing 7 log cfu/ml for ⁇ 15 sec. The drumettes were hung for 10 min to allow bacterial attachment before being dipped for 0.25 min in one of the following solutions: (1) TSP (10% w/v); (2) ASC (1200 ppm); (3) PS+TSP coating; (4) calcium chloride in ASC (solution a) then dipped in sodium alginate solution (solution b) to form the alginate+ASC coating; (5) coatings of 3.5 % (w/v) PS without AMs; or (6) 1 % (w/v) calcium alginate without AMs.
  • Drumettes were weighed before and directly after dipping using a digital balance ( ⁇ 0.00005 g). The drumettes were hung inside a covered glass chamber with 85 % relative humidity and incubated at 4 0 C for 120 h. Samples were withdrawn in triplicate for testing after 1 , 24, 72 and 12O h incubation.
  • the surface pH of the coated drumettes was measured at three different locations using a pH meter equipped with an lsfet surface probe and their average values were recorded.
  • Drumettes were then weighed and their skins were excised and placed in stomacher bags with buffered peptone water (10 g peptone, 5 g NaCI, 3.5 g Na 2 HPO 4 , 1.5 g KH 2 PO 4 per liter) and homogenized for 3 min to prepare 10 '1 homogenates.
  • the homogenates were then serially diluted and plated on pre-poured XLD agar containing 100 ppm ampicillin. Salmonella were counted after 24 h at 35 0 C. Logarithmic reductions were determined by calculating the differences in Salmonella numbers between the control and the treated samples.
  • the method of Han and Krochta (1999) was modified to measure the coating absorption into chicken skin.
  • the holder with the skin was then weighed (W 0 ) and 5 ml of the PS+TSP coating solution, or 2.5 ml of 1 % (w/v) calcium chloride in ASC (solution a) and 2.5 ml of solution b were applied on the top of the skin.
  • % A, (Ww 6 , - W dry )/(W 0 - W e ) x 100 where W e is the weight of an empty apparatus without skin.
  • the initial contact angles for the various probe liquids and the coating solutions on the skin were used to determine critical surface energy of skin and absorption profile of coating solutions, respectively.
  • Fresh, unchilled chicken thighs were used and their surfaces were wiped by a dry tissue to remove any residual water.
  • the thighs were cut on one side lengthwise to the bone with a razor blade and a portion of the skin and flesh was removed from the thigh.
  • the specimens were placed on a rack with adjustable height, and attached to the rack using plastic putty.
  • a digital microscope (10 X magnification) was aimed horizontally to observe the cut chicken surface.
  • Figure 12 shows the shear stress-strain curve of the pea starch coating solution with and without thyme oil. From this figure the consistency index and power law flow behavior index were calculated, and these results are summarized in Table 4. The consistency of the gelatinized pea starch coating solution was affected significantly by the presence of thyme oil, which caused increased viscosity at low shear rate range. The addition of thyme oil decreased the power law flow behavior index and made the starch gel more viscous and pseudoplastic.
  • Figure 12 shows that both starch coating solutions, regardless of thyme oil addition, exhibited shear-thinning pseudoplastic behavior below 100 s-1 of shear rate. However, above 100 s-1 , the pseudoplastic characteristics were converted to Newtonian behavior, specifically Bingham flow. Starch solutions possess intermolecular interactions and form elastic starch gels when the deformation is not significant, such as occurred below 100 s-1 of shear. However, above this critical shear, the intermolecular interaction of starch gels could not be maintained and were converted from an elastic gel to a viscous solution. The corresponding critical shear stresses of 100 s-1 shear rate were approximately 20 Pa and 5 Pa for pea starch with and without thyme oil, respectively.
  • Thyme oil contains mostly phenolic compounds that have very small molecular weight compared to those of beeswax. It is hypothesized that the small hydrophobic molecules can be incorporated within the amylose helix much easier than macromolecular lipids, and consequently form a high-degree amylose-lipid complex.
  • an inside-outside bird washer be used. The washer would spray the starch coating solution at both high pressure and high speed feeding rate. Therefore, within the practical operating range of feeding, which will be definitely over 100 s-1 shear rate, the thyme oil-starch solution will behave as a Bingham fluid.
  • a minimum 22.49 Pa of pressure is required for the bird washer to initiate the flow of the starch coating containing thyme oil.
  • the higher yield stress produces a thicker coating weight. Since the yield stress of the coating solution increased 5 times after thyme oil addition, theoretically on a smooth surface hanging vertically (e.g., chicken carcass on an overhead conveyor), the thickness of the coating containing thyme oil will be 5 times greater than that of a starch coating without thyme oil. Therefore, understanding the effects of yield stress upon coating viscosity is critical to optimize coating application and uniformity. After washing, chicken carcasses are warm and the antimicrobial coating solution can be sprayed at ambient processing room temperature.
  • Thyme oil inclusion in the coating had a significant negative effect on Salmonella viability with recoveries being 2 log cfu/g lower at day 4 and this reduction was increased to 3 log cfu/g at days 8 and 12. Microbial viability on Campylobacter-inoculated chicken
  • Campylobacter were absent from the chicken meat used in this study, and following inoculation their numbers were relatively stable during storage at 4 0 C. A very slight reduction in Campylobacter viability was noted in response to starch coating at day 12, but use of thyme oil alone or use of thyme oil following its incorporation into the starch coating caused an immediate reduction in Campylobacter viability to below detectable levels, and this inhibitory or lethal effect was maintained for the remainder of the study (Table 6).
  • L. monocytogenes was not recovered on Listeria selective agar from uninoculated chicken during storage, but following its inoculation the organism increased one log cfu/g during storage.
  • growth of L. monocytogenes was unaffected by the presence of the starch coating as noted with Salmonella and Campylobacter. Thyme oil alone or when incorporated into the starch coating was inhibitory to L. monocytogenes (on Listeria agar) to about the same extent (> 1 log cfu/g reduction) by 12 d storage.
  • Thyme oil has been shown to one of several potently antimicrobial essential oils during tests against a range of spoilage and pathogenic bacteria. Its major component, thymol, was as effective as eugenol and carvacrol against most of the pathogens tested in the present study (Burt 2004). Generally, essential oils are more effective against Gram positive bacteria, but Gram negative bacteria can be vulnerable (Burt 2004; Holley and Patel 2005). In the present work delayed growth of aerobic psychrotrophs and lactic acid bacteria was not unexpected. Inhibition of L. monocytogenes growth and reduction in Salmonella viability in the presence of thyme oil reported here are consistent with the results from other studies where different substrates and temperatures of incubation were used (Burt 2004).
  • Solution (a) was an acidified sodium chlorite (ASC) solution containing 1 % w/v of calcium chloride (CaCI 2 , Sigma Chemical Co., St. Louis, MO).
  • ASC acidified sodium chlorite
  • the ASC solution was prepared by mixing equal portions of citric acid solution (900 ppm) and sodium chlorite solution (1100 ppm) (Sanova, Alcide Corp., Redmond, WA), and was used within 30 min after preparation.
  • Solution (b) contained 0.5% w/v sodium alginate (Product No.180947, CAS 9005-38-3, Sigma Chemical Co., St. Louis, MO) dissolved in water at room temperature.
  • Calcium alginate gel was prepared using a plastic assembly consisting of a mold and two fixative rings (Fig.6).
  • a piece of CaCI 2 permeable membrane (Dialysis Tubing, Fisher Brand regenerated cellulose, Fisher Scientific, Nepean, ON) was first attached onto the mold by one fixative ring.
  • Solution (b) of 50ml was poured into the mold, and the mold was covered by another piece of the membrane, which was fixed onto the mold using the other ring.
  • Two assemblies containing the sodium alginate solution were then immersed in solution (a) of 500 ml and taken out after 24h.
  • Self-standing calcium alginate gels containing ASC were obtained after the removal of the rings and membranes.
  • Calcium alginate gels without ASC were also prepared by the same procedure except that solution (a) used was a pure CaCI 2 solution with the same concentration of 1% w/v.
  • Freshly prepared hydrogel was cut into a cylinder using a plastic borer with a height of 10 mm and internal diameter of 20 mm. The gel cylinder was then sliced into specimens with a thickness of 5 mm by a sharp blade. Rheological analysis was carried out using a controlled stress rheometer (AR-1000, TA Instruments Inc., New Castle, DE) with 20-mm parallel plate geometry. After a specimen was centered on the base platen, the upper platen was programmed to move down at a decelerating speed until it came in contact with the specimen in order to avoid any pre-loading deformation.
  • AR-1000 controlled stress rheometer
  • Oscillatory stress sweeps from 0.1 Pa to 10 Pa at a frequency of 1 Hz were done at a temperature of 25°C to determine the linear viscoelastic range for hydrogels in air. Since both gels exhibited linear elastic regions at stress below 2 Pa, a stress of 1 Pa was chosen for the following time-sweep experiments.
  • a physiological saline was prepared by dissolving 0.8 g of sodium chloride (Sigma Chemical Co., St. Louis, MO) in 100 ml tap water, followed by adjusting pH to 6.8. After a gel specimen was centered in a bath (height 30 mm, inner diameter 34 mm, outer diameter 64 mm) glued to the base platen, a saline solution double the specimen's volume was filled inside the bath while the upper plate came in contact with the specimen. Oscillatory time sweeps (1 Pa at 1 Hz) were run for all specimens in saline. A series of dynamic storage moduli (G') as a function of immersion time (t) were obtained from the control software.
  • G' dynamic storage moduli
  • t immersion time
  • saline solution of 0.5 ml was withdrawn periodically and collected in a vial.
  • the samples, diluted 1000 fold, were analyzed by an ion chromatography system (Dionex Corporation, Sunnyvale, CA).
  • the injection volume and flow rate were maintained at 50 ⁇ l and 1 ml/min, respectively, throughout the analysis.
  • External standards (0, 5, 25, 50, 75 and 100 ⁇ g/ml) for both phosphate and chlorite anions were used for calibration. NaOH solution of 30 mM was used as eluent for all samples.
  • the concentration of antimicrobial (C) in the saline was determined by the peak area for the elution which was calculated by Chromeleon Chromatography Management Systems (Dionex Corporation, Sunnyvale, CA).
  • the concentration of ASC was determined by subtracting the peak area for chloride anions in the pre-load saline solution from the peak area for both chloride and chlorite anions in the samples containing ASC, since both chlorite anions from ASC and chloride anions from NaCI eluted at the same time (3 mt ' n).
  • the concentration of TSP was determined directly by the peak area for phosphate anions in the samples.
  • the concentration of antimicrobial after 12-hr immersion in the saline solution was taken as the equilibrium concentration (C 00 ).
  • a freshly prepared gel sample (diameter 20 mm and thickness 5 mm) was weighed before ⁇ M) and after (M ⁇ ) drying at 105 0 C to constant weight (about 5 hr).
  • the initial solids content (SC 0 ) of the fresh gel was determined as MdM 1 .
  • the amount of solids (M s0 ) and water (Mw 0 ) in the pre-swelling gel were M 0 SC 0 and /W 0 (1-SC 0 ), respectively.
  • the amount of solids (M s ) and water (M w ) in the post-swelling gel were M s and M aw -M s , respectively.
  • the solids content (SC) of the swollen gel was M S IM SVI . All samples are duplicated.
  • X can be the amount of solids (M s ) or water (M w ), or the concentration of antimicrobial released (C), and the subscripts 0 and ⁇ stand for at zero and infinite time, respectively.
  • the constants C 1 and Qi are correlated.
  • R is the radius of gel sample (10mm), and t the immersion time.
  • the apparent diffusivity (D) of solids, water and antimicrobial were obtained by 3-parameter non-linear fitting of /W s /M s0 ⁇ f, MJM ⁇ 0 ⁇ t, and CIC ⁇ ⁇ t, based on Equation 1.
  • Air-chilled fresh chicken breast meats were obtained from a local poultry processing plant (Dunn-Rite, Winnipeg, Manitoba, Canada) about 4 h before the experiment.
  • the meats were cut into 2 cm x 2 cm cubes (10 g ⁇ 1 g) with a knife disinfected in 70% ethanol.
  • Starch extracted from Canadian yellow field peas (Pisum sativum L. Miranda) by a conventional wet milling process was supplied by Nutri-Pea Ltd. (Portage-La-Prairie, Manitoba, Canada).
  • Pea starch is a C-type starch containing 37 - 40% amylose.
  • phosphatidyl choline (Fisher Scientific, Nepean, Ontario, Canada) was dissolved in 15 mL of thyme oil (Sigma Chemicals Co., St. Louis, MO) and stored at 4 0 C until used.
  • Salmonella entericia serovars i.e., Typhimurium and Heidelberg
  • Campylobacter jejuni were obtained from R. Ahmed, Canadian Centre for Human and Animal Health (Winnipeg, Manitoba, Canada).
  • Listeria monocytogenes and Pseudomonas aeruginosa were obtained from the culture collections of the Department of Food Science and the Department of Microbiology, respectively, at the University of Manitoba (Winnipeg, Manitoba, Canada).
  • Bacterial culture broth was centrifuged at 300Og for 15 min at 10 0 C (Sorvall RC2-B Refrigerated Centrifuge, Du Pont, Newtown, CT). The sedimented culture pellet was suspended in 0.85% sterile saline solution to wash and was recentrifuged. The pellet was diluted to yield an optical density of 0.80 at 600 nm and the live bacterial population was determined using a spiral plating unit (Autoplate 4000, Spiral Biotech, Bethesda, MD). The equivalent number of bacteria for 0.8 optical density units was 109 cfu/mL The two Salmonella cultures were mixed at equal numbers of cells to obtain a cocktail of S. Typhimurium and S. Heidelberg.
  • Pea starch suspension was prepared by mixing 25 g pea starch and 12.5 g glycerol (Sigma-Aldrich Canada Ltd., Oakville, Ontario, Canada) in 1 L sterile cold distilled water. This suspension was boiled for 20 min with agitation to gelatinize pea starch, and cooled in a water bath at 50 0 C. The thyme oil and phosphatidyl choline mixture was blended into the pea starch coating solution to give a 5% (v/v) concentration and stirred for 5 min.
  • Chicken meat cubes (approximately 2 kg) were placed in a sterile aluminum tray and 2 L of inoculum containing 106 cfu/mL of each of the test organisms and the Salmonella cocktail were separately poured on the chicken cubes. The tray was shaken 2 to 3 times during 15 min exposure to allow the meat to adsorb bacteria, then the excess liquid was drained. The inoculated meats were dried for 5 min in the tray. One quarter of the inoculated cubes (approximately 0.5 kg) were enclosed in a high-barrier plastic bag (Deli * 1 , WinPak, Winnipeg, Manitoba, Canada) composed of nylon/ethylene vinyl alcohol/polyethylene, and heat-sealed.
  • a high-barrier plastic bag (Deli * 1 , WinPak, Winnipeg, Manitoba, Canada) composed of nylon/ethylene vinyl alcohol/polyethylene, and heat-sealed.
  • the film was 75 ⁇ m thick with an oxygen transmission rate of 2.3 cm 3 m "2 d '1 at 23°C, and water vapor transmission rate of 7.8 g m "2 d “1 at 37.8°C and 98% relative humidity.
  • the second quarter of the inoculated cubes was transferred onto a sterile tray and 1 L of pea starch coating solution was poured onto the cubes. After shaking for 1 to 2 min, the excess starch solution was drained. The coated cubes were dried for 1 h in the tray, and each cube was packaged in the high-barrier plastic bag.
  • the third quarter of inoculated cubes was placed in a sterile tray, and 1 L of pea starch coating solution containing 5% thyme oil was poured on the chicken cubes.
  • the last quarter of inoculated chicken cubes was mixed with 1 L sterile water containing 5% thyme oil. Both thyme oil treatments were mixed, dried and packaged as described earlier. Chicken meats without inoculation and coating were packaged as control samples (i.e., no treatment). All samples were stored at 4 0 C.
  • Lactic acid bacteria MRS agar (Difco) at 32 0 C for 48 h
  • Salmonella XLD agar (Difco) containing 100 ppm ampicillin (Sigma-Aldrich) at 35 0 C for
  • Campylobacter Karmali agar (Oxoid Ltd.) containing a growth supplement (Oxoid SR 139) at 35 0 C for 48 h under microaerophilic conditions
  • Listeria Listeria selective agar (Oxford selective fomulation, Oxoid Ltd.) at 35 0 C for 24 h
  • Pseudomonas Pseudomonas agar (Oxoid Ltd.) with a supplement (Oxoid SR 103) at 35
  • Bodmeier R Chen HG, Paeratakul O. A novel-approach to the oral delivery of micro-particles or nanoparticles. Pharmaceut Res 1989;6(5):413-417. Doria-Serrano MC, Ruiz-Trevino FA, Rios-Arciga C, Hernandez-Esparza M, Santiago P. Physical characteristics of polyvinyl alcohol) and calcium alginate hydrogels for the immobilization of activated sludge. Biomacromolecules 2001 ;2(2):568-574.
  • Galliard T Bowler P. Morphology and composition of starch. In: Galliard T, editor. Starch: Properties and Potential. New York: John Wiley & Son, 1987. p. 55-78. Liu Z. Edible films and coatings from starches. In: Han JH, editor. Innovations in Food Packaging. New York: Academic Press, 2005. p. 318-337.
  • Decho AW Imaging an alginate polymer gel matrix using atomic force microscopy.
  • Alginate+ASC 7.86 ⁇ 0.84 5.32 ⁇ 1.0 5.25 ⁇ 1.07 3.98 ⁇ 0.84 4.05 ⁇ 1.2
  • PS+TSP 0.5 2.40 ⁇ 0.61 a 4.51 ⁇ 0.36 a 5.81 ⁇ 0.66 a

Abstract

L'invention concerne un enrobage antibactérien comprenant un polymère hydrophile et un antimicrobien hydrophile soluble dans l'eau. Cet enrobage est utilisé pour enrober des surfaces d'aliments périssables. Dans certains modes de réalisation de l'invention, l'enrobage est un mélange d'amidon de pois gélatinisé et d'huile de thym.
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WO2012072488A1 (fr) 2010-12-03 2012-06-07 Nestec S.A. Support de délivrance pour des huiles essentielles antimicrobiennes
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WO2016140781A1 (fr) * 2015-03-05 2016-09-09 Dow Global Technologies Llc Matériau de conditionnement comprenant une composition antimicrobienne
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