Progress 09/15/00 to 09/14/05
Outputs
Soy protein (SP), whey protein (WP), wheat gluten (WG) and carboxymethyl cellulose (CMC) films were produced using Drawdown machine at lowest thickness of 27, 13, 44 and 20 um, respectively. A method to optimize the concentrations of polymer based on the viscosity of the solution to produce films was developed. Optimum concentrations of SP, WP, WG and CMC to produce films with sufficient mechanical strengths for handling were 10.0, 9.0, 16.5 and 1.75 g/100 g solution and plasticizer glycerol concentrations were 35, 35, 15 and 15 g/100 g polymer, respectively. CMC, WG, WP and SP films had tensile strengths of 27.3, 23.3, 20.1, 2.9 MPa, respectively. Optimized film-forming solutions were used to coat tomatoes. CMC coatings up to 6 times did not affect the color of the tomato. With one coating, SP coated tomatoes had greater hardness (54 N) than the control (39 N). Edible films can be used to coat tomatoes to withstand physical abuse during shipping and handling. Organic
acids were incorporated into film-forming solutions as antimicrobial agent and plasticizers. Salmonella gaminara (S.g.) inoculated into 2.6 percent malic/lactic acid incorporated films with nisin (5.7 and 3.4 log number CFU/ml, respectively) and without nisin (3.2 and 3.0 log number CFU/ml, respectively) had less number of survivors than HCl incorporated film with and without nisin (8.6 and 7.9 log number CFU/ml, respectively). Malic acid (2.6 percent) incorporated SP film had the lowest number of survivors of Listeria monocytogenes, S. g., and E. coli O157:H7 (5.5, 3.0 and 6.8 log number CFU/ml, respectively). The UV treatment (7.6 J/ sq cm) of soy protein isolate, and during film preparation steps: before casting, before drying, and after drying increased tensile strength of the film at pH 7.0 (22.3 - 22.8 MPa) compared to control without UV treatment (16.6 MPa). At pH 3.0, UV treatments of soy protein isolate and during film preparation steps before casting and before drying
increased tensile strength of the film (13.3 - 14.2 MPa) compared to control without UV treatment (11.7 MPa). The developed malic/lactic acid, nisin and plant extracts incorporated antimicrobial film coated apple, fresh-cut cantaloupe, carrot, tomato and alfalfa sprout inhibited the growth of Salmonella, Listeria monocytogenes, and E. coli O157:H7. Malic acid incorporated SP film coated sprouts inhibited the growth of S. stanley from 7.4 to 3.7 log number CFU/g in one day and after 3 days growth was inhibited to undetectable level. L.m. inoculated (8.5 log number CFU/g) into malic acid and nisin incorporated SP film coated sprouts decreased to undetectable level in day 0. The effects of CMC coating on whole apples showed a deepening of color, minimal effect of softening delay, and promotion of an anaerobic environment. The SP coating on sliced apples showed an effect of delay in enzymatic browning and maintaining firmness and flavor volatiles. Malic/lactic acid incorporated soy
protein film coating did not show any adverse effect on the sensory properties of coated whole apples, fresh cut cantaloupe, baby carrot, and cherry tomatoes.
Impacts
Malic/lactic acid, nisin, and grape seed extract incorporated edible films can protect consumers from food-borne disease caused by Listeria monocytogenes, E. coli O157:H7 and Salmonella and extend the shelf life of fresh and fresh cut fruits and vegetables. This will improve microbial safety of fresh produce and can be used as an alternative to wax coatings of fresh produce. The new finding of partially replacing glycerol with organic acids in producing edible protein and hydrocolloid films and their effectiveness in inhibiting the growth of the three major pathogens resulted in filling a patent by the university. International rights to this patent have been issued Exon Science Inc. in Taiwan for commercialization. In addition communication is in progress to give rights to a US company for commercialization.
Publications
- Hettiarachchy N.S. and Eswaranadam S. 2003. U.S. Patent filed by the University of Arkansas Organic acids incorporated edible antimicrobial films. Application number 20050053640, US Patent filed September 8, 2003. Please note: The Publications were delayed until the patent was filed (September 8, 2003).
- Eswaranandam, S., and Hettiarachchy N.S. 2005. Sensory attributes of cherry tomato and baby carrot coated with malic and lactic acid incorporated soy protein film, J. Food Quality and Preference. Manuscript # 20050615. (Dec 1, 2005).
- Manuscripts in preparation: Tran, K.H., Hettiarachchy, N.S., and Eswaranandam S. 2005. Effect of nisin, malic acid, and grape seed extract incorporated soy protein edible film coating on alfalfa sprouts against Salmonella Stanley.
- Tran, K.H., Hettiarachchy, N.S., and Eswaranandam S. 2005. Effect of antimicrobial coating consisting of nisin, malic acid, and grape seed extract on the growth of Listeria monocytogenes in alfalfa sprouts.
- Book chapter: Hettiarachchy N. S. and Eswaranandam S. 2005. Edible Films and Coatings from Soybean and Other Protein Sources, In: Fereidoon Shahidi (Editor) Bailey's Industrial Oil and Fat Products, Volume 6, Chapter 11. Industrial and Nonedible Products from Oils and Fats Wiley Publishing, Inc. Indianapolis, IN pp 519.
- Ph. D. Dissertation: Eswaranandam, S. 2004. Development of antimicrobial film coating to improve safety and shelf-life of fresh produce, Ph. D. Dissertation, Dept. of Food Science, Uni. of Arkansas, Fayetteville, AR, 165 pp.
- Hettiarachchy N.S. and Eswaranadam S. 2004. Canada Patent filed by the University of Arkansas, Organic acids incorporated edible antimicrobial films. Patent number: CA2497535, Publication date April 1, 2004.
- Hettiarachchy N.S. and Eswaranadam S. 2004. Australia Patent filed by the University of Arkansas Organic acids incorporated edible antimicrobial films. Patent number: AU2003274958, Publication date April 8, 2004.
- Hettiarachchy N.S. and Eswaranadam S. 2005. World intellectual Property organization, International bureau Patent filed by the University of Arkansas Organic acids incorporated edible antimicrobial films. Patent number EP1545225, Publication date June 29, 2005.
- Refereed publication: Eswaranandam S, Hettiarachchy NS, Johnson MG. 2004. Antimicrobial activity of citric, lactic, malic, or tartaric acids and nisin-incorporated soy protein film against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella gaminara. J. Food Sci. 69(3): FMS79-84.
- Manuscript accepted by journal: Sivarooban, T., Hettiarachchy, N.S., and Johnson, M.G. Inhibition of Listeria monocytogenes by nisin combined with grape seed extract or green tea extract in soy protein film coated on turkey frankfurters, J Food Sci. Manuscript number: JFS-2005-0382R2. (Oct 21, 2005).
- Manuscripts in review by journals: Eswaranandam, S., Hettiarachchy N.S. and Meullenet J. F . 2005. Malic and lactic acid incorporated soy protein film coatings on the sensory attributes of apple and fresh-cut cantaloupe. J Food Sci. Manuscript # JFS-2005-0353 (Nov 7, 2005).
- M. S. Theses: Wheeler A. D. 2004. Edible coating effects on physicochemical quality and shelf-life of fresh-whole and fresh-cut apples and carrots. M.S. Thesis, Dept. of Food Science, Uni. of Arkansas, Fayetteville, AR, 89 pp.
- Tran K. H. 2005. Effectiveness of malic acid, nisin, and grape seed extract incorporated soy protein film coatings on antimicrobial activity and shelf life of alfalfa sprouts, M.S. Thesis, Dept. of Food Science, Uni. of Arkansas, Fayetteville, AR, 78 pp.
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Progress 01/01/04 to 12/30/04
Outputs
The effectiveness of partial replacement of glycerol with citric, lactic, malic, and tartaric acids on the antimicrobial activities of nisin (205 IU/g protein)-incorporated soy protein film against Listeria monocytogenes (L.m.), E.coli 0157:H7 (E.c.), and Salmonella gaminara (S.g.) were investigated. Malic acid (2.6%) incorporated soy protein film had the fewest survivors of L.m., E.c., and S.g. (5.5, 3.0, and 6.8) log number CFU/ml, respectively). In another study, the inhibitory effect of grape seed extract (GSE) and its combined effect with nisin with and without EDTA against L.m., E.c., and S.g. were evaluated. The GSE with EDTA or nisin with EDTA treatment showed reductions of 6.1, 0.6, 2.3 or 6.8, 0.9, 1.7 logs for L.m., E.c., and S.g., respectively. However, the EDTA alone had negligible inhibitory effect against L.m., E.c., and S.g. The combined GSE and nisin with EDTA showed reductions of 8.5, 3.8, and 3.2 logs for L.m., E.c., and S.g., respectively. Addition
of EDTA enhanced antimicrobial activities of GSE and nisin against L.m., E.c., and S.g. In another study the antimicrobial activities of Ginkgo biloba leaf extract (GBE) against L.m. were determined at 4 degrees Celsius, 25 degrees Celsius, and 37 degrees Celsius. L.m. grown at 37 degrees Celsius for 24 h was inoculated (6 to 7 log CFU/mL) into BHI broth containing either GBE or GBE and EDTA (1.6mg/ml) with various GBE concentrations of 0.1, 0.25, 0.5, 1.0, 2.5, 5.0, 7.5, 10.0, 15.0, or 20.0% vol/vol and stored at 4 degrees Celsius, 25 degrees Celsius, and 37 degrees Celsius. The inhibitory effect of the GBE was more pronounced at low a low temperature of 4 degrees Celsius. GBE was effective in inhibiting microbial growth. Addition of EDTA enhanced antimicrobial activity of GBE.
Impacts
Malic acid incorporated soy protein film has the potential to inhibit a wide spectrum of microbes in product application. This antimicrobial incorporated film will provide poultry, meat, fruits and vegetable processors with a powerful vehicle to minimize/prevent pathogen contamination in these products. This will benefit the consumer with safer products, and the society will benefit from reduced food-borne diseases and medical costs. The combination of GSE and nisin with EDTA can be used in a variety of food products including ready-to-eat foods to minimize pathogen contamination. Ginko biloba leaf extract (GBE) is an effective antimicrobial agent. Combination of GBE and EDTA has a great potential for use in foods..
Publications
- Eswaranandam, S., N.S. Hettiarachchy, M.G. Johnson. 2004. Antimicrobial Activity of Citric, Lactic, Malic, or Tartaric Acids and Nisin-incorporated Soy Protein Film against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella gaminara. J Food Sci 69(3): FMS 79-84.
- Hettiarachchy, N.S, and E. Eswaranandam. 2004. Organic acids incorporated edible antimicrobial films. U.S. and International patent filed.
- Sivarooban, S., N. S. Hettiarachchy, A. Davis, and M.G. Johnson. 2004. Synergistic inhibitory effect of grape seed extract and nisin on Listeria monocytogenes, Salmonella Typhimurium, E. coli O157:H7. IFT Annual Meeting and Food Expo, Las Vegas, Nevada, July 12-16. Book of abstracts. 33D-28, p.77.
- Satchithanandam Eswaranandam. Ph.D. December, 2004. Development of Antimicrobial Film Coating To Improve Safety and Shelf-Life of Fresh Produce. P.165. Department of Food Science, University of Arkansas, Fayetteville.
- Sivarooban, S., N. S. Hettiarachchy, A. Davis, and M.G. Johnson. 2004. Synergistic inhibitory effect of grape seed extract and nisin on Listeria monocytogenes, Salmonella Typhimurium, E. coli O157:H7. IFT Annual Meeting and Food Expo, Las Vegas, Nevada, July 12-16. Book of abstracts. 33D-28, p.77.
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Progress 01/01/03 to 12/31/03
Outputs
The effectiveness of partial replacement of glycerol with citric, lactic, malic and tartaric acids on the antimicrobial activities of nisin (205 IU/g protein) incorporated soy protein films against Listeria monocytogenes, E. coli 0157:H7, and Salmonella gaminara were studied. Salmonella gaminara inoculated into 2.6% malic and lactic acids incorporated films with nisin (5.7 and 3.4 log number CFU/ml, respectively), and without nisin (3.2 and 3.0 log number CFU/ml, respectively) had less number of survivors than HCL incorporated film with and without nisin (8.6 and 7.9 log number CFU/ml, respectively). Malic acid (2.6) incorporated soy protein film had the lowest number of survivors of Listeria monocytogenes, Salmonella gaminara, and E.coli 0157:H7 (5.5, 3.0 and 6.8 log number CFU/ml, respectively) and has the potential to inhibit a wide spectrum of microbes in product application. In another study the antimicrobial activities of Ginkgo biloba leaf extract (GBE) against
Listeria monocytogenes were determined at 4 degrees Celsius, 25 degrees Celsius, and 37 degrees Celsius. Listeria monocytogenes grown at 37 degrees Celsius for 24 h was inoculated (6 to 7 log CFU/mL) into BHI broth containing either GBE or GBE and EDTA (1.6mg/ml) with various GBE concentrations of 0.1, 0.25, 0.5, 1.0, 2.5, 5.0, 7.5, 10.0, 15.0,or 20.0% vol/vol and stored at 4 degrees Celsius, 25 degrees Celsius, and 37 degrees Celsius. The inhibitory effect of the GBE was more pronounced at a low temperature of 4 degrees Celsius. GBE was effective in inhibiting microbial growth. Addition of EDTA emhanced antimicrobial activity of GBE.
Impacts
Malic acid incorporated edible film/film solutions that has a wide spectrum of pathogen inhibition can find several applications in a variety of meat, poultry, and vegetable products. Ginko biloba leaf extract (GBE) is an effective antimicrobial agent. Combination of GBE and EDTA has a great potential for use in foods.
Publications
- Xie, L., N.S. Hettiarachchy, M.E. Janes, and M.E. Johnson. 2003. Antimicrobial activity of Ginko biloba leaf extract on Listeria monocytogenes. J. Food Sci. 68(1):268-270.
- Hettiarachchy, N.S. and S. Eswaranandam. 2003. Protein and cellulose film coatings on tomato color. IFT Annual Meeting and Food Expo. Chicago, Ill. Abstract # 45D-5, p 110.
- Cai, R., N.S. Hettiarachchy, D.C. Bryant, M.G. Johnson, and M. Slavik. 2003. Preparation and evaluation of selected natural plant extracts as antimicrobial agents against Listeria monocytogenes, Salmonella Typhimurium, and E. coli 0157:H7. IFT Annual Meeting and Food Expo. Chicago, Ill. Abstract # 29F-26, p.80.
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Progress 01/01/02 to 12/31/02
Outputs
Optimum concentrations for producing desirable physical properties of edible films for soy protein (SP), whey protein (WP), wheat gluten (WG) and carboxy methyl cellulose (CMC) were: 10.0, 7.0, 16.5, and 1.5 g/100g, and plasticizer glycerol concentrations were: 30, 35, 15 and 15 g/100g, respectively. Tensile strengths, puncture strengths, and water vapor permeability of these films (SP, WP, WG and CMC) were: 27.26, 23.28, 20.13 and 2.89; 3.34, 3.54, 0.64, and 0.47 N; and 0.94, 0.58, 0.53, and 0.47 N, respectively. In another study we have demonstrated that SP, WP and CMC coatings can be used to coat tomato without any effect on its natural color. We have also demonstrated that glycerol can be partially replaced with malic acid as a plasticizer, and that malic acid incorporated into soy protein films is effective in inhibiting L. monocytogenes (L. m.), Salmonella typhimurium (S. t.), and E. coli 0157:H7 (E. c.) with log reductions of 2.48, 7.52, and 2.28 CFU/ml. In
another study, plant extracts from black tea, fenugreek, ginger, coriander, rice bran, and a commercial grape seed extract were evaluated for their antimicrobial activities against L. m., S. t. and E. c. Tested in BHI for 24 h, black tea hot water extract at a dosage of 20 mg/mL was very potent in inhibiting the growth of L. m. with a log reduction of 5.86, whereas grape seed extract at a dosage of 40mg/mL was very potent in inhibiting S. t. and E. c. with log reductions of 6.55 and 6.68, respectively. In another study, we have demonstrated that whey protein coatings can be used to reduce breakage of eggshell and egg microbial contamination.
Impacts
The cast SP, WP, WG and CMC films can be used for extending the shelf life of various food and pharmaceutical products. A natural organic acid, malic acid can be effectively used as a partial replacement of glycerol plasticizer (which can impart slight sweet taste), as well as an effective antimicrobial. Black tea water extract and commercial grape seed extracts can be used as antimicrobial agents in edible films and coatings. The findings indicate that edible films can act as suitable carriers for delivering effective antimicrobials to the surface of food products. These films can be carriers of antimicrobial compounds in pharmaceutical, fruit, vegetable, and meat products.
Publications
- Xie, L., N.S. Hettiarachchy, Z.Y. Ju, J. Meullenet, H. Wang, M.E. Slavik, and M.E. Janes. 2002. Edible film coating to minimize eggshell breakage and reduce post-wash bacterial contamination measured by dye penetration in eggs. J. Food Sci. 67(1):280-284.
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Progress 01/01/01 to 12/31/01
Outputs
Protein and hydrocolloid solutions were optimized for film coating. Optimum concentration of soy protein, whey protein, wheat gluten and carboxy methyl cellulose were 10.0, 7.0, 16.5 and 1.5%, respectively. Soy protein film was used to study the effect of citric, lactic, malic and tartaric acids in antimicrobial activity of nisin (6400IU/g protein) against Listeria monocytogens, Salmonella graminera and Escherichia coli O157:H7. Glycerol plasticizer was partially replaced (from 35% to 26,18 and 9% w/w of protein) with organic acids (9, 18, 26% w/w of protein). Thickness of clear zone around the film disk in the lawn of bacteria was measured after 24 hours of incubation. Soy protein film containing nisin and 35-percent glycerol inhibited L. monocytogens (0.1mm). Inhibition of L. monocytogens increased with citric acid (1.6, 2.4 and 4.0mm), malic acid (1.5, 3.0 and 5.5mm) and tartaric acid (2.0, 3.5 and 4.8mm) at pH 4.55, 3.85 and 3.35 in comparison to control (0.5, 1.0
and 1.5 mm). Salmonella was inhibited with the incorporation of citric acid in the film at 26 % (0.4mm), malic acid at 18 and 26 % (0.1 and 1.0mm) and tartaric acid at 18 and 26 % (0.1 and 1.1mm). Escherichia coli O157:H7 was also inhibited by incorporation of citric acid at 18 and 26 % (0.2 and 1.0mm), malic acid at 26 % (1.5mm) and tartaric acid at 18 and 26 % (0.8 and 1.9mm). Organic acids enhanced the activity of nisin against L. monocytogens and made S. graminera and E. coli O157:H7. The effects of hydrophobicity/hydrophilicity of edible protein films against Listeria monocytogenes strain V7 by various nisin concentrations (4.0-160 IU/film disc) and pH values ranging from 2.0-8.0 were determined and the mechanical properties and water vapor permeability of films prepared with or without nisin were compared. Surface hydrophobicities (446, 282, 232,and 142, respectively) of whey protein isolates, soy protein isolates, egg albumen and wheat gluten were determined. As nisin
concentrations increased, the amount of inhibition progressively increased in all tested films. Using nisin, edible films with higher hydrophobicity values of 280 to 450 units under an acidic environment exerted greater inhibitory effect against Listeria monocytogenes.
Impacts
Organic acids can be used as acidulants in protein film to enhance the antimicrobial activity of nisin against Gram-positive bacteria and broaden the activity against Gram-negative bacteria. The findings indicate that edible films can act as suitable carriers for delivering effective antimicrobials to the surface of food products. These films can be carriers of antimicrobial compounds in pharmaceutical, fruit, vegetable, and meat products.
Publications
- Eswaranandam, S., Hettiarachchy, N.S., Johnson, M.G. 2001. Improved anti-microbial activity of nisin-incorporated soy protein film by the addition of citric, malic and tartaric acid. (Manuscript in Preparation).
- Ko, S., Janes, M.E., Hettiarachchy, N.S., and Johnson, M.G. (2001). Physical and chemical properties of edible films containing nisin and their action against Listeria monocytogenes. J. Food Sci. 66 (7): 1006-1011.
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