Microbiological evaluation of an edible antimicrobial coating on minimally processed carrots

This work aimed to develop an edible antimicrobial coating based on a starch–chitosan matrix to evaluate its effect on minimally processed carrot by means of microbiological analyses. Coatings based on 4% yam starch (w/w) + 2% glycerol (w/w) and coatings based on 4% yam starch (w/w) + 2% glycerol (w...

Full description

Saved in:

Bibliographic Details
Published in:	Food control Vol. 17; no. 5; pp. 336 - 341
Main Authors:	Durango, A.M., Soares, N.F.F, Andrade, N.J.
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 01-05-2006
Subjects:	aerobes antibacterial properties carrots Chitosan coatings Edible antimicrobial coating edible films Escherichia coli food contamination food packaging food pathogens food preservation food spoilage food storage fresh-cut foods glycerol molds (fungi) packaging materials psychrotrophic bacteria shelf life Staphylococcus aureus Starch storage temperature storage time yam starch yams yeasts Edible antimicrobial coating Starch Chitosan
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:	This work aimed to develop an edible antimicrobial coating based on a starch–chitosan matrix to evaluate its effect on minimally processed carrot by means of microbiological analyses. Coatings based on 4% yam starch (w/w) + 2% glycerol (w/w) and coatings based on 4% yam starch (w/w) + 2% glycerol (w/w) + chitosan in 0.5% and 1.5% concentrations were prepared. Samples of minimally processed carrot slices were immersed into these coatings. All the samples were placed in expanded polystyrene trays, wrapped in polyvinylchloride film and stored at 10 °C/15 days. During storage, all the samples had counting <100 CFU/g for Staphylococcus aureus and <3 MPN/g for Escherichia coli. Starch + 0.5% chitosan coating controlled the growth of mesophilic aerobes, yeasts and molds and psychrotrophs during the first five days of storage, ultimately presenting reductions of only 0.64, 0.11 and 0.16 log cycles, respectively, compared to the control. Starch + 1.5% chitosan coated samples showed reductions in mesophilic aerobes, mold and yeast and psychrotrophic counting of 1.34, 2.50 and 1.30 log cycles, respectively, compared to the control. The presence of 1.5% chitosan in the coatings inhibited the growth of total coliforms and lactic acid bacteria throughout the storage period. The use of edible antimicrobial yam starch and chitosan coating is a viable alternative for controlling microbiological growth in minimally processed carrot.
Bibliography:	http://dx.doi.org/10.1016/j.foodcont.2004.10.024
ISSN:	0956-7135 1873-7129
DOI:	10.1016/j.foodcont.2004.10.024