Control of pathogenic and spoilage microorganisms from cheese surface by whey protein films containing malic acid, nisin and natamycin

Detalhes bibliográficos
Autor(a) principal: Pintado, Cristina M.B.S.
Data de Publicação: 2010
Outros Autores: Ferreira, Maria A.S.S., Sousa, Isabel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/4260
Resumo: The inhibitory effects of nisin, natamycin and malic acid, incorporated in whey protein films with pH 3, were investigated alone or with addition of sucrose esters, Tween80 or EDTA. Water vapour permeability measurements and mechanical and rheological tests were also assessed. EDTA and Tween80 did not significantly (P < 0.05) influence the inhibitory activity of films against Pseudomonas aeruginosa and Yarrowia lipolytica in contrast with the improved effect against Listeria monocytogenes, Penicillium commune and Penicillium chrysogenum. Sucrose esters reduced significantly (P < 0.05) the inhibitory effect for Y. lipolytica and Penicillium spp. The present work provides an antimicrobial film formulation with potential to be a hurdle against spoilage and pathogenic microorganisms isolated from cheese surface
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spelling Control of pathogenic and spoilage microorganisms from cheese surface by whey protein films containing malic acid, nisin and natamycinantimicrobial filmscheese safetyListeria monocytogenesrheology of filmsThe inhibitory effects of nisin, natamycin and malic acid, incorporated in whey protein films with pH 3, were investigated alone or with addition of sucrose esters, Tween80 or EDTA. Water vapour permeability measurements and mechanical and rheological tests were also assessed. EDTA and Tween80 did not significantly (P < 0.05) influence the inhibitory activity of films against Pseudomonas aeruginosa and Yarrowia lipolytica in contrast with the improved effect against Listeria monocytogenes, Penicillium commune and Penicillium chrysogenum. Sucrose esters reduced significantly (P < 0.05) the inhibitory effect for Y. lipolytica and Penicillium spp. The present work provides an antimicrobial film formulation with potential to be a hurdle against spoilage and pathogenic microorganisms isolated from cheese surfaceElsevierRepositório da Universidade de LisboaPintado, Cristina M.B.S.Ferreira, Maria A.S.S.Sousa, Isabel2012-04-20T09:23:50Z20102010-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/4260eng"Food Control". ISSN 0956-7135. 21 (2010) 240-2460956-7135info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:35:16Zoai:www.repository.utl.pt:10400.5/4260Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:51:57.562399Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Control of pathogenic and spoilage microorganisms from cheese surface by whey protein films containing malic acid, nisin and natamycin
title Control of pathogenic and spoilage microorganisms from cheese surface by whey protein films containing malic acid, nisin and natamycin
spellingShingle Control of pathogenic and spoilage microorganisms from cheese surface by whey protein films containing malic acid, nisin and natamycin
Pintado, Cristina M.B.S.
antimicrobial films
cheese safety
Listeria monocytogenes
rheology of films
title_short Control of pathogenic and spoilage microorganisms from cheese surface by whey protein films containing malic acid, nisin and natamycin
title_full Control of pathogenic and spoilage microorganisms from cheese surface by whey protein films containing malic acid, nisin and natamycin
title_fullStr Control of pathogenic and spoilage microorganisms from cheese surface by whey protein films containing malic acid, nisin and natamycin
title_full_unstemmed Control of pathogenic and spoilage microorganisms from cheese surface by whey protein films containing malic acid, nisin and natamycin
title_sort Control of pathogenic and spoilage microorganisms from cheese surface by whey protein films containing malic acid, nisin and natamycin
author Pintado, Cristina M.B.S.
author_facet Pintado, Cristina M.B.S.
Ferreira, Maria A.S.S.
Sousa, Isabel
author_role author
author2 Ferreira, Maria A.S.S.
Sousa, Isabel
author2_role author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Pintado, Cristina M.B.S.
Ferreira, Maria A.S.S.
Sousa, Isabel
dc.subject.por.fl_str_mv antimicrobial films
cheese safety
Listeria monocytogenes
rheology of films
topic antimicrobial films
cheese safety
Listeria monocytogenes
rheology of films
description The inhibitory effects of nisin, natamycin and malic acid, incorporated in whey protein films with pH 3, were investigated alone or with addition of sucrose esters, Tween80 or EDTA. Water vapour permeability measurements and mechanical and rheological tests were also assessed. EDTA and Tween80 did not significantly (P < 0.05) influence the inhibitory activity of films against Pseudomonas aeruginosa and Yarrowia lipolytica in contrast with the improved effect against Listeria monocytogenes, Penicillium commune and Penicillium chrysogenum. Sucrose esters reduced significantly (P < 0.05) the inhibitory effect for Y. lipolytica and Penicillium spp. The present work provides an antimicrobial film formulation with potential to be a hurdle against spoilage and pathogenic microorganisms isolated from cheese surface
publishDate 2010
dc.date.none.fl_str_mv 2010
2010-01-01T00:00:00Z
2012-04-20T09:23:50Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/4260
url http://hdl.handle.net/10400.5/4260
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Food Control". ISSN 0956-7135. 21 (2010) 240-246
0956-7135
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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