publication . Article . 2018

Antimicrobial packaging based on ɛ-polylysine bioactive film for the control of mycotoxigenic fungi in vitro and in bread

C. Luz; J. Calpe; F. Saladino; Fernando B. Luciano; M. Fernandez-Franzón; J. Mañes; G. Meca;
Open Access English
  • Published: 13 Nov 2018 Journal: Journal of Food Processing and Preservation, volume 42, issue 1, page e13370 (issn: 01458892, Copyright policy)
Abstract ɛ‐Poly‐l‐lysine (ɛ‐PL) is a cationic peptide with a broad‐spectrum antimicrobial activity. This study investigates the use of ɛ‐PL as natural antimicrobial to inhibit fungal growth and to reduce aflatoxins (AFs) production. Antifungal activity of starch biofilms with different concentrations of ɛ‐Poly‐l‐lysine (ɛ‐PL) was determined in solid medium against Aspergillus parasiticus (AFs producer) and Penicillium expansum. Then, biofilms were tested as antimicrobial devices for the preservation of bread loaf inoculated with A. parasiticus CECT 2681 and P. expansum CECT 2278. Shelf life and AFs content were examined. Biofilms with concentrations of ɛ‐PL less...
Medical Subject Headings: food and beverages
free text keywords: Original Article, Original Articles, Bacteria, biology.organism_classification, biology, Penicillium expansum, Preservative, Food science, Shelf life, Antimicrobial, Food additive, food.ingredient, food, Biofilm, Chemistry, Aspergillus parasiticus, Microbiology
Funded by
EC| MycoKey
Integrated and innovative key actions for mycotoxin management in the food and feed chain
  • Funder: European Commission (EC)
  • Project Code: 678781
  • Funding stream: H2020 | RIA
33 references, page 1 of 3

Castlebury, L. A., Sutherland, J. B., Tanner, L. A., Henderson, A. L., & Cerniglia, C. E. (1999). Use of a bioassay to evaluate the toxicity of beauvericin to bacteria. World Journal of Microbiology and Biotechnology, 15, 119–121.

Chang, S. S., Lu, W. Y. W., Park, S. H., & Kang, D. H. (2010). Control of foodborne pathogens on ready‐to‐eat roast beef slurry by ɛ‐polylysine. International Journal of Food Microbiology, 141, 236–241. 20557966 [PubMed]

FDA . (2011). Agency Response Letter GRAS Notice No. GRN000336.

Gram, L., Ravn, L., Rasch, M., Bruhn, J. B., Christensen, A. B., & Givskov, M. (2002). Food spoilage – interactions between food spoilage bacteria. International Journal of Food Microbiology, 78, 79–97. 12222639 [PubMed]

Hata, T., Sato, T., Ichikawa, T., & Morimitsu, Y. (2016). Antifungal activity of protamine salmine hydrochloride and ɛ‐poly‐L‐lysine in actual food systems, rice‐ or wheat‐based confectioneries. Journal of Food Processing and Preservation, 40, 1180–1187.

Hontanaya, C., Meca, G., Luciano, F. B., Mañes, J., & Font, G. (2015). Inhibition of the Aflatoxins B1, B2, G1, and G2, production by Aspergillus parasiticus in nuts using yellow and oriental mustard flours. Food Control, 47, 154–160.

Hyldgaard, M., Mygind, T., & Meyer, R. L. (2012). Essential oils in food preservation: Mode of action, synergies, and interaction with food matrix components. Frontiers in Microbiology, 3, 12. 22291693 [OpenAIRE] [PubMed]

Hyldgaard, M., Mygind, T., Vad, B. S., Stenvang, M., Otzen, D. E., & Meyer, R. L. (2014). The Antimicrobial Mechanism of Action of Epsilon‐Poly‐L‐Lysine. Applied and Environmental Microbiology, 80(24), 7758–7770. 25304506 [OpenAIRE] [PubMed]

Kechichian, V., Ditchfield, C., Veiga‐Santos, P., & Tadini, C. C. (2010). Natural antimicrobial ingredients incorporated in biodegradable films based on cassava starch. LWT‐ Food Science and Technology, 43, 1088–1094.

Kelly, S., Grimm, L. H., Bendig, C., Hempel, D. C., & Krull, R. (2006). Effects of dynamic induced shear stress on fungal growth and morphology. Process Biochemistry, 41, 2113–2117.

Liu, S., Qiu, F., Kong, W., Wei, J., Xiao, X., & Yang, M. (2013). Development and validation of an accurate and rapid LC‐ESI‐MS/MS method for the simultaneous quantification of aflatoxin B1, B2, G1 and G2 in lotus seeds. Food Control, 29, 156–161.

Lopes, F. A., Ferreira Soares, N. F., Pires Lopes, C. C., da Silva, W. A., Baffa Junior, J. C., & Alves Medeiros, E. A. (2014). Conservation of bakery products through cinnamaldehyde antimicrobial films. Packaging Technology and Science, 27, 293–302.

Madhyastha, M. S., Marquardt, R. R., Masi, A., Borsa, J., & Frohlich, A. A. (1994). Comparison of toxicity of different mycotoxins to several species of bacteria and yeasts: Use of Bacillus brevis in a disc diffusion assay. Journal of Food Protection, 57, 48–53.

Miya, S., Takahashi, H., Hashimoto, M., Nakazawa, M., Kuda, T., Koiso, H., & Kimura, B. (2014). Development of a controlling method for Escherichia coli O157:H7 and Salmonella spp. in fresh market beef by using polylysine and modified atmosphere packaging. Food Control, 37, 62–67.

Najjar, M. B., Kashtanov, D., & Chikindas, M. L. (2007). Poly‐L‐lysine and nisin A act synergistically against Gram‐positive food‐borne pathogens Bacillus cereus and Listeria monocytogenes . Letters in Applied Microbiology, 45, 13–18. 17594454 [PubMed]

33 references, page 1 of 3
Powered by OpenAIRE Open Research Graph
Any information missing or wrong?Report an Issue
publication . Article . 2018

Antimicrobial packaging based on ɛ-polylysine bioactive film for the control of mycotoxigenic fungi in vitro and in bread

C. Luz; J. Calpe; F. Saladino; Fernando B. Luciano; M. Fernandez-Franzón; J. Mañes; G. Meca;