Please use this identifier to cite or link to this item:
https://doi.org/10.21256/zhaw-28044Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Lee, Melissa | - |
| dc.contributor.author | Rüegg, Nadine | - |
| dc.contributor.author | Yildirim, Selçuk | - |
| dc.date.accessioned | 2023-06-09T09:45:56Z | - |
| dc.date.available | 2023-06-09T09:45:56Z | - |
| dc.date.issued | 2023-04-20 | - |
| dc.identifier.issn | 0894-3214 | de_CH |
| dc.identifier.issn | 1099-1522 | de_CH |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/28044 | - |
| dc.description.abstract | Bio-based antimicrobial films have been developed using sodium alginate and 6 wt% of cinnamon essential oil (CEO) as a volatile antimicrobial substance and 4 and 6 wt% of citric acid (CA) as a non-volatile antimicrobial substance. Antimicrobial activity of the films was tested in in vitro tests against Escherichia coli and Listeria innocua by disc diffusion or vapour diffusion assay. Sodium alginate films containing CA exhibited a zone of inhibition between 30.86 ± 2.55 and 45.87 ± 1.90 against E. coli and L. innocua in the disc diffusion assays. Films containing CEO also showed significant antimicrobial activities in the vapour diffusion assays that resulted in a log reduction of 5.3 for E. coli and 3.2 for L. innocua after 6 days. Antimicrobial activities of all films were also tested against L. innocua on sliced cooked ham. Films containing CEO did not prevent the growth of L. innocua inoculated on ham. On the other hand, sodium alginate films with CA fully inhibited the growth of L. innocua on ham during storage at 7.5 C for 12 days resulting in a bacterial count below the detection limit after 12 days. The addition of antimicrobial substances in sodium alginate films resulted in a slight colour change (but significant) and reduced the tensile strength of the films significantly. Adding CA to sodium alginate films increased the moisture content (from 24.81% to 35.41–48.02%) as well as the elongation at break (from 11.3% to 22.6–33.2%) of the films. | de_CH |
| dc.language.iso | en | de_CH |
| dc.publisher | Wiley | de_CH |
| dc.relation.ispartof | Packaging Technology and Science | de_CH |
| dc.rights | https://creativecommons.org/licenses/by-nc/4.0/ | de_CH |
| dc.subject | Active film | de_CH |
| dc.subject | Active packaging | de_CH |
| dc.subject | Antimicrobial packaging | de_CH |
| dc.subject | Essential oil | de_CH |
| dc.subject | Food packaging | de_CH |
| dc.subject.ddc | 664: Lebensmitteltechnologie | de_CH |
| dc.title | Evaluation of the antimicrobial activity of sodium alginate films integrated with cinnamon essential oil and citric acid on sliced cooked ham | de_CH |
| dc.type | Beitrag in wissenschaftlicher Zeitschrift | de_CH |
| dcterms.type | Text | de_CH |
| zhaw.departement | Life Sciences und Facility Management | de_CH |
| zhaw.organisationalunit | Institut für Lebensmittel- und Getränkeinnovation (ILGI) | de_CH |
| dc.identifier.doi | 10.1002/pts.2733 | de_CH |
| dc.identifier.doi | 10.21256/zhaw-28044 | - |
| zhaw.funding.eu | No | de_CH |
| zhaw.issue | 8 | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.pages.end | 656 | de_CH |
| zhaw.pages.start | 647 | de_CH |
| zhaw.publication.status | publishedVersion | de_CH |
| zhaw.volume | 36 | de_CH |
| zhaw.publication.review | Peer review (Publikation) | de_CH |
| zhaw.webfeed | LM-Verpackung | de_CH |
| zhaw.funding.zhaw | BIOMAT (Integrated Bio-based Materials Value Chains) | de_CH |
| zhaw.author.additional | No | de_CH |
| zhaw.display.portrait | Yes | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2023_Lee-etal_Evaluation-of-antimicrobial-activity-of-sodium-alginate-films_pts.pdf | 2.33 MB | Adobe PDF |  View/Open |
Show simple item record
Lee, M., Rüegg, N., & Yildirim, S. (2023). Evaluation of the antimicrobial activity of sodium alginate films integrated with cinnamon essential oil and citric acid on sliced cooked ham. Packaging Technology and Science, 36(8), 647–656. https://doi.org/10.1002/pts.2733
Lee, M., Rüegg, N. and Yildirim, S. (2023) ‘Evaluation of the antimicrobial activity of sodium alginate films integrated with cinnamon essential oil and citric acid on sliced cooked ham’, Packaging Technology and Science, 36(8), pp. 647–656. Available at: https://doi.org/10.1002/pts.2733.
M. Lee, N. Rüegg, and S. Yildirim, “Evaluation of the antimicrobial activity of sodium alginate films integrated with cinnamon essential oil and citric acid on sliced cooked ham,” Packaging Technology and Science, vol. 36, no. 8, pp. 647–656, Apr. 2023, doi: 10.1002/pts.2733.
LEE, Melissa, Nadine RÜEGG und Selçuk YILDIRIM, 2023. Evaluation of the antimicrobial activity of sodium alginate films integrated with cinnamon essential oil and citric acid on sliced cooked ham. Packaging Technology and Science. 20 April 2023. Bd. 36, Nr. 8, S. 647–656. DOI 10.1002/pts.2733
Lee, Melissa, Nadine Rüegg, and Selçuk Yildirim. 2023. “Evaluation of the Antimicrobial Activity of Sodium Alginate Films Integrated with Cinnamon Essential Oil and Citric Acid on Sliced Cooked Ham.” Packaging Technology and Science 36 (8): 647–56. https://doi.org/10.1002/pts.2733.
Lee, Melissa, et al. “Evaluation of the Antimicrobial Activity of Sodium Alginate Films Integrated with Cinnamon Essential Oil and Citric Acid on Sliced Cooked Ham.” Packaging Technology and Science, vol. 36, no. 8, Apr. 2023, pp. 647–56, https://doi.org/10.1002/pts.2733.
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