Nanostructured chitosan/monolaurin film: Preparation, characterization and antimicrobial activity against Listeria monocytogenes on ultrafiltered white cheese

Date

2018-06-01

Author

Lotfi, Mohamad
Tajik, Hossein
Moradi, Mehran
Forough, Mehrdad
Divsalar, Elahe
Kuswandi, Bambang

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Antimicrobial cellulose-chitosan (CC) films containing monolaurin (ML) (0.5 and 1%) were developed using the sol-gel method and characterized in terms of microscopic, structural, swelling, water solubility, and antimicrobial properties against Listeria monocytogenes in vitro and on ultrafiltered cheese during storage at 4 for 14 days. The results of antimicrobial activity revealed that the addition of ML significantly (p < 0.05) increased the diameter of the inhibition zone. Moreover, CC film did not show inhibitory activity on L. monocytogenes. Scanning electron microscope images showed zinc nanoparticle with the 20-100 nm size in the film. Moreover, Fourier-transform infrared spectroscopy analysis results confirmed successful introducing and binding of the ML in the double layer film. The addition of ML in CC film decreased the swelling index in a significant manner, whereas the solubility of the film increased. A significant increase in solubility with ML addition was also found for both CC incorporated ML films. The addition of 0.5 and 1% ML into CC films made a 2.4-2.3 log reduction in L. monocytogenes population on cheese after 14 days. The results revealed a suitable antibacterial activity of monolaurin incorporated CC film, which is applicable for use as cheese packaging to control L. monocytogenes.

Subject Keywords

Active packaging, Antibacterial, Cheese, Monolaurin, Sol-gel

URI

https://hdl.handle.net/11511/90416

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

DOI

https://doi.org/10.1016/j.lwt.2018.03.020

Collections

Department of Chemistry, Article

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Citation Formats

M. Lotfi, H. Tajik, M. Moradi, M. Forough, E. Divsalar, and B. Kuswandi, “Nanostructured chitosan/monolaurin film: Preparation, characterization and antimicrobial activity against Listeria monocytogenes on ultrafiltered white cheese,” LWT-FOOD SCIENCE AND TECHNOLOGY, pp. 576–583, 2018, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/90416.