SITIO DE TEST - SITIO DE TEST - SITIO DE TEST - SITIO DE TEST - SITIO DE TEST - SITIO DE TEST - SITIO DE TEST - SITIO DE TEST - SITIO DE TEST
 

Effect of pH on the effectiveness of whey protein/glycerol edible films containing potassium sorbate to control non-O157 shiga toxin-producing Escherichia coli in ready-to-eat foods

Vista sencilla de ítem
dc.citation.titleFood Controles
dc.citation.volume37es
dc.creatorPérez, Leonardo Martín
dc.creatorSoazo, Marina del Valle
dc.creatorBalagué, Claudia Elizabeth
dc.creatorRubiolo, Amelia Catalina
dc.creatorVerdini, Roxana Andrea
dc.date.accessioned2019-02-08T18:25:27Z
dc.date.available2019-02-08T18:25:27Z
dc.date.issued2014-03
dc.descriptionPotassium sorbate (PS) (0.5%, 1.0% and 1.5% w/w) was included into whey protein concentrate (WPC)/glycerol (Gly) edible films at pH 5.2 and 6.0. The films inhibited or retarded the growth of Shiga toxin-producing Escherichia coli (STEC) pathogens in both diffusion and barrier tests. Bacterial growth inhibition was dependent on PS content at both pH values. PS release was not affected by pH. Scanning electron microscopy (SEM) was used to analyze the microstructure of the films and gain a better understanding of their optical parameters. Acidic control films (pH 5.2) prepared without PS were the least transparent. SEM micrographs confirmed the greater structural heterogeneity of these films, coinciding with opacity. The incorporation of PS into WPC/Gly films improved transparency and produced a smoother surface than acidic control ones. The utilization of active packaging based on whey proteins and organic acids to control and prevent the dissemination of STEC pathogens may be an effective, safe, ecological and relatively inexpensive alternative to be used in the food packaging industry.es
dc.description.filFil: Pérez, Leonardo Martín. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario (IQUIR-CONICET); Argentina.es
dc.description.filFil: Soazo, Marina del Valle. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario (IQUIR-CONICET); Argentina.es
dc.description.filFil: Soazo, Marina del Valle. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química (INTEC-CONICET); Argentina.es
dc.description.filFil: Balagué, Claudia Elizabeth. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Área Bacteriología Clínica; Argentina.es
dc.description.filFil: Rubiolo, Amelia Catalina. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química (INTEC-CONICET); Argentina.es
dc.description.filFil: Verdini, Roxana Andrea. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Instituto de Química Rosario (IQUIR-CONICET); Argentina.es
dc.description.sponsorshipConsejo Nacional de Investigaciones Científicas y Técnicas (CONICET)es
dc.description.sponsorshipAgencia Nacional de Promoción Científica y Tecnológica (ANPCyT)es
dc.formatapplication/pdf
dc.format.extent298-304es
dc.identifier.issn0956-7135es
dc.identifier.urihttp://hdl.handle.net/2133/13918
dc.language.isoenges
dc.publisherElsevieres
dc.relation.publisherversionhttps://dx.doi.org/10.1016/j.foodcont.2013.09.018es
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0956713513004647#ack0010es
dc.rightsopenAccesses
dc.rights.holderEuropean Federation of Food Science and Technology (EFFoST)es
dc.rights.holderElsevieres
dc.rights.holderUniversidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticases
dc.rights.holderUniversidad Nacional del Litorales
dc.rights.holderPérez, Leonardo Martínes
dc.rights.holderSoazo, Marina del Vallees
dc.rights.holderBalagué, Claudia Elizabethes
dc.rights.holderRubiolo, Amelia Catalinaes
dc.rights.holderVerdini, Roxana Andreaes
dc.rights.textAtribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)es
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es*
dc.subjectWhey protein edible filmses
dc.subjectAntimicrobial propertiees
dc.subjectNon-O157 Escherichia colies
dc.subjectPotassium sorbatees
dc.subjectFilm microstructurees
dc.subjectTransparencyes
dc.titleEffect of pH on the effectiveness of whey protein/glycerol edible films containing potassium sorbate to control non-O157 shiga toxin-producing Escherichia coli in ready-to-eat foodses
dc.typearticle
dc.typeartículo
dc.typepublishedVersion
dc.type.collectionarticulo
dc.type.versionpublishedVersiones

Archivos

Bloque original
Mostrando 1 - 1 de 1
Miniatura
Nombre:
2-Effect of pH on the effectiveness of whey protein-glycerol edible films containing potassium sorbate to control non-O157 shiga toxin-producing Escherichia coli in ready-to-eat foods.pdf
Tamaño:
1 MB
Formato:
Adobe Portable Document Format
Descripción:
Versión post print
Descargar
Bloque de licencias
Mostrando 1 - 1 de 1
Nombre:
license.txt
Tamaño:
3.59 KB
Formato:
Item-specific license agreed upon to submission
Descripción:
Descargar

Colecciones

(FBIOyF) Departamento de Ciencias de los Alimentos y del Medio Ambiente - Artículo de Revista