Cellulose nanofiber (CNF)–sakacin‐A active material: production, characterization and application in storage trials of smoked salmon. (23rd April 2019)

• Record Type: Journal Article
• Authors: Mapelli, Chiara; Musatti, Alida; Barbiroli, Alberto; Saini, Seema; Bras, Julien; Cavicchioli, Daniele; Rollini, Manuela
• Is Part Of: Journal of the science of food and agriculture. Volume 99:Number 10(2019)
• Page Start: 4731
• Page End: 4738
• Publication Date: 2019-04-23
• Subjects: sakacin‐A -- bacteriocin -- active mat -- Listeria -- food biopreservation; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.9715
• Languages: English
• ISSNs: 0022-5142

Abstract

ABSTRACT: BACKGROUND: Sakacin‐A due to its specific antimicrobial activity may represent a good candidate to develop active packaging solutions for food items supporting Listeria growth. In the present study a protein extract containing the bacteriocin sakacin‐A, produced by Lactobacillus sakei Lb 706 in a low‐cost culture medium containing deproteinized cheese whey, was adsorbed onto cellulose nanofibers (CNFs) to obtain an active material to be used as a mat (or a separator) in direct contact with foods. RESULTS: The applied fermentation conditions allowed 4.51 g L −1 of freeze‐dried protein extract to be obtained, characterized by an antimicrobial activity of near 16 700 AU g −1, that was used for the preparation of the active material by casting. The active material was then characterized by infrared spectra and thermogravimetric analyses. Antimicrobial trials were carried out in vitro using Listeria innocua as indicator strain; results were also confirmed in vivo, employing smoked salmon fillets intentionally inoculated with Listeria innocua : its final population was reduced to about 2.5—3 Log cycles after 28 days of storage at 6 °C in presence of sakacin‐A, compared with negative control mats produced without the bacteriocin extract. CONCLUSION: This study demonstrates the possibility of producing an antimicrobial active material containing sakacin‐A absorbed onto CNFs to decrease Listeria population in smoked salmon, a ready‐to eat‐food product. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.