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Antimicrobial Effectiveness of Lauroyl Arginate Incorporated into Ethylene Vinyl Alcohol Copolymers to Extend the Shelf-Life of Chicken Stock and Surimi Sticks

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Abstract

This study was designated to determine the antimicrobial effect of ethyl-N-α-dodecanoyl-l-arginate hydrochloride (LAE) incorporated into ethylene vinyl alcohol copolymers (EVOH) films on chicken stock and ready-to-eat surimi sticks. Firstly, the effect of LAE against Listeria monocytogenes and Escherichia coli was studied by using flow cytometry and scanning electron microscopy. Next, film-forming solutions of ethylene vinyl alcohol copolymers EVOH29 and EVOH44 (29 and 44 % molar percentage of ethylene, respectively) containing 0, 5 and 10 % w/w of LAE were cast into films. Several experiments were conducted to determine the antimicrobial activity of the films in vitro and also in vivo with the above-mentioned food products. The outcome of the tests showed a high impact on the viability of bacteria treated with LAE, with dramatic damage to the membrane. The films were able to inhibit the microbiota of the food products studied for 10 days under storage at 4 °C, showing a significant antibacterial effect against L. monocytogenes and E. coli. These films show great potential as systems for sustained release of active molecules to improve the safety and quality of packaged food products.

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Acknowledgments

The authors acknowledge the financial support of the Spanish Ministry of Economy and Competitiveness, project AGL2012-39920-C03-01, and fellowship funding for V. M.-G.

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Authors and Affiliations

  1. Packaging Lab, Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, Av. Agustín Escardino 7, 46980, Paterna, Spain

    V. Muriel-Galet, G. López-Carballo, R. Gavara & P. Hernández-Muñoz

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  1. V. Muriel-Galet
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  2. G. López-Carballo
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  3. R. Gavara
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  4. P. Hernández-Muñoz
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Correspondence to P. Hernández-Muñoz.

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Muriel-Galet, V., López-Carballo, G., Gavara, R. et al. Antimicrobial Effectiveness of Lauroyl Arginate Incorporated into Ethylene Vinyl Alcohol Copolymers to Extend the Shelf-Life of Chicken Stock and Surimi Sticks. Food Bioprocess Technol 8, 208–217 (2015). https://doi.org/10.1007/s11947-014-1391-x

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  • DOI: https://doi.org/10.1007/s11947-014-1391-x

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