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Development of antimicrobial hydrogel with edible formulations to control foodborne pathogens on food surfaces consumed raw
Innovative Food Science & Emerging Technologies ( IF 6.6 ) Pub Date : 2021-10-02 , DOI: 10.1016/j.ifset.2021.102845
Hyemin Oh 1 , Yewon Lee 1, 2 , Yujin Kim 1, 2 , Yeongeun Seo 1, 2 , Joohyun Kang 1, 2 , Eunyoung Park 1, 2 , Yoonjeong Yoo 1, 2 , Miseon Sung 1, 2 , Yohan Yoon 1, 2
Affiliation  

This study developed antimicrobial hydrogels to decrease the foodborne pathogen cell counts on raw food surfaces. Hydrogels 1 (5% sodium alginate +1% agar +0.2% calcium chloride (CaCl2) + 40% glycerol) and 4 (1% κ-carrageenan +1% xanthan +40% glycerol), loaded with 0.5% grapefruit-seed extract or 0.5% citrus extract exhibited the highest antimicrobial activities (p < 0.05) within 1 min at 4 °C. However, hydrogel 1 was more effective than hydrogel 4 (p < 0.05) at reducing the foodborne pathogen cell counts. Hydrogel 1 reduced the Listeria monocytogenes and Escherichia coli counts (on the surface of raw beef; by 1.8–2.8 log CFU/cm2) and the Vibrio parahaemolyticus counts (on the surface of sliced raw fish; by approximately 99%) within 1 min. No substantial changes were observed in the appearance or sensory qualities of the meat during this application. Therefore, hydrogel 1 demonstrated the potential to improve the safety of raw food without altering its sensory aspects.

Industrial relevance text

For raw beef and fish consumption, non-thermal decontamination technologies are necessary. Thus, antimicrobial hydrogels were developed in this study with edible components. When the antimicrobial hydrogels were attached on the meat surface, foodborne pathogens were significantly reduced within 1 min. Therefore, the antimicrobial hydrogels could be used to improve the food safety for fresh meat consumed raw.



中文翻译:

开发具有可食用配方的抗菌水凝胶,以控制生食食品表面的食源性病原体

这项研究开发了抗菌水凝胶,以减少生食表面上的食源性病原体细胞数量。水凝胶 1(5% 海藻酸钠 +1% 琼脂 +0.2% 氯化钙 (CaCl 2 ) + 40% 甘油)和 4(1% κ-角叉菜胶 +1% 黄原胶 +40% 甘油),装载 0.5% 葡萄柚籽提取物或 0.5% 柑橘提取物 在 4°C 下 1 分钟内表现出最高的抗菌活性 ( p < 0.05)。然而, 在减少食源性病原体细胞计数方面,水凝胶 1 比水凝胶 4 ( p < 0.05)更有效。水凝胶 1 减少了单核细胞增生李斯特菌大肠杆菌的数量(生牛肉表面;降低了 1.8–2.8 log CFU/cm 2)和副溶血性弧菌在 1 分钟内计数(在切片生鱼的表面上;大约 99%)。在此应用过程中,肉的外观或感官品质没有观察到实质性变化。因此,水凝胶 1 展示了在不改变生食感官方面提高生食安全性的潜力。

工业相关文本

对于生牛肉和鱼类消费,非热净化技术是必要的。因此,本研究开发了具有可食用成分的抗菌水凝胶。当抗菌水凝胶附着在肉表面时,食源性病原体在 1 分钟内显着减少。因此,抗菌水凝胶可用于提高生食鲜肉的食品安全性。

更新日期:2021-10-08
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