Development of a natamycin-based non-migratory antimicrobial active packaging for extending shelf-life of yogurt drink (Doogh). (1st January 2022)

• Record Type: Journal Article
• Authors: Naderi Bab Anari, Hamideh; Majdinasab, Marjan; Shaghaghian, Samaneh; Khalesi, Mohammadreza
• Is Part Of: Food chemistry. Volume 366(2022)
• Publication Date: 2022-01-01
• Subjects: Low-density polyethylene -- Natamycin -- Photografting, Antimicorbial packaging -- Doogh; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130606
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Natamycin-based non-migratory antimicrobial packaging was developed for extending shelf-life of Doogh. Photographting polymerization was used to bond natamycin on the surface of low-density polyethylene. Surface characteristics of natamycin grafted film were evaluated. Natamycin grafted film exhibited significant antifungal activity in culture media and Doogh. Abstract: A natamycin-based non-migratory antimicrobial packaging for extending shelf-life of yogurt drink (Doogh) was developed. Firstly, the surface of low-density polyethylene film (LDPE) was modified with acrylic acid at different times of UV exposure (0–10 min) to produce carboxylic functional groups. Then, natamycin was applied to the UV-treated films to bind covalently with the pendent functional groups. The maximum grafting efficiency (81.96%) was obtained for the 6 min treated film. Moreover, surface properties of films were evaluated by Attenuated Total Reflectance/Fourier Transfer Infrared Spectroscopy (ATR-FTIR) and scanning electron microscopy (SEM). Antifungal activity of different treatments of natamycin grafted film was evaluated against two common spoilage yeasts of Doogh including Rhodotorula mucilaginosa and Candida parapsilosis . Results showed that 6 min treated film provides maximum anti-yeast activity and can be applied to control fungal growth in Doogh. Natamycin-grafted film postponed the yeast spoilage in Doogh and prolonged its shelf-life to 23 days.