Progress 12/15/10 to 12/14/15
Outputs
Target Audience:There are several target audiences who were served by this project in the past year. Graduate and undergraduate students learned experimental design, antimicrobial material chemistry, and food microbiology techniques through laboratory experience and instruction. Graduate students and postdoctoral researchers also gained technical writing experience as well as mentorship experience by mentoring undergraduate researchers who supported this project. The antimicrobial materials scientific community received new science-based knowledge through journal article publications and conference proceedings of results related to this work. The food industry received advances in the understanding of how different approaches to antimicrobial materials development can improve food safety and reduce spoilage in the processing environment. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Through the course of the project, a total of four graduate students and two undergraduate students were involved in the execution of this project. As part of this project, they learn technical skills in nanotechnology, food microbiology, materials chemistry, and interdisciplinary life science. They are also given opportunities to present their findings at many levels: lab meetings, campus events, and national conferences, as well as in published technical journal articles. The postdoctoral researcher involved in this project was given additional mentorship responsibilities, providing technical guidance to the undergraduate and junior graduate students involved in the project. How have the results been disseminated to communities of interest?Knowledge from this project has been disseminated to scientific communities as well as the general public. Results were presented at the Fall 2015 American Chemical Society Meeting in Boston, MA, the 2015 Institute of Food Technologists' Annual Meeting in Chicago, IL, the 2015 Annual meeting of the International Association of Food Protection in Portland, OR, the 2015 Gordon Conference on Nanotechnology in Food and Agriculture in Waltham, MA, and the 2015 Dairy Ingredients Symposium in Shell Beach, CA. Results were published in four new peer-reviewed publication with one additional submitted publication. Technical consultations pertaining to the newly developed technology have been held with three private companies. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
We have successfully demonstrated the broad spectrum efficacy of the newly developed antimicrobial coatings against both gram positive and negative pathogens of concern to food processing. Coating have been successfully applied to both polymer and steel solid supports, demonstrating their versatility in food processing and handling applications. We have further characterized their stability after extended exposure to alkaline, acid, and oxidizing conditions to support their potential commercial application. Using new synthetic approaches, we have enhanced the antimicrobial efficacy of the materials to both recharge after exposure to bleach as well as carry inherent antimicrobial character. We have further demonstrated that these coatings can exert significant antimicrobial and bacteriostatic character even in the presence of organic matter. By manipulating the coating application process and coating chemistry, we have designed a coating which can self-heal by a mild heat process.
Publications
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2015
Citation:
Bastarrachea, L, and Goddard, JM. Rechargeable antimicrobial N-halamine coatings for food contact surfaces. Poster in Division of Agricultural and Food Chemistry. August 18, 2015. American Chemical Society Fall Meeting in Boston, MA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2015
Citation:
Bastarrachea, L, McLandsborough, L, and Goddard, JM. Development of Antimicrobial Food Processing Surfaces by Nanoscale Surface Modification. Gordon Research Conference: Nanoscale Science & Engineering for Agriculture and Food Systems. June 2015, Waltham, MA.
- Type:
Journal Articles
Status:
Submitted
Year Published:
2016
Citation:
Bastarrachea, LJ, and Goddard, JM. Hybrid Cationic and N-halamine Antimicrobial Coating with Self-Healing Properties and Efficacy in the Presence of Organic Matter. Submitted.
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
Bastarrachea, LJ, Wong, DE, Roman, MJ, Lin, Z, Goddard, JM. 2015. Active Packaging Coatings. Coatings. 5(4) 771-791. DOI: 10/3390/coatings5040771.
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
Bastarrachea, L. and Goddard, JM. 2015. Antimicrobial coatings with dual cationic and N-halamine character: characterization and biocidal efficacy. Journal of Agricultural and Food Chemistry. 63(16): 4243-51. DOI: 10.1021/acs.jafc.5b00445.
- Type:
Journal Articles
Status:
Published
Year Published:
2015
Citation:
Denis-Rohr, A, Bastarrachea, LJ, Goddard, JM. 2015. Antimicrobial Efficacy of N-Halamine Coatings Prepared via Dip and Spray Layer-by-Layer Deposition. Food and Bioproducts Processing. 96: 12-19. DOI: 10.1016/j.fbp.2015.06.002.
- Type:
Book Chapters
Status:
Published
Year Published:
2015
Citation:
Bastarrachea-Gutierrez, LJ, Denis-Rohr, A, Goddard, JM. 2015. Antimicrobial Food Equipment Coatings: Applications and Challenges. Annual Review of Food Science and Technology. 6: 97-118. DOI: 10.1146/annurev-food-022814-01543.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2015
Citation:
Bastarrachea, L, and Goddard, JM. Layer by Layer assembly of antimicrobial nanoscale polymeric coatings. Invited presentation in session: Nanotechnology-enabled technologies for food safety intervention. July 13, 2015. Institutes of Food Technologists Annual Meeting in Chicago, IL.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2015
Citation:
Huang, K, Barish, JA, and Goddard, JM. Scale-up of Non-Fouling Materials for Dairy Processing. Invited presentation in session: Advances in Dairy Processing with an Eye Towards Improving Sustainability. July 12, 2015. Institutes of Food Technologists Annual Meeting in Chicago, IL.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2015
Citation:
Bastarrachea, L, Huang, K, and Goddard, JM. Non-fouling and Antimicrobial Coatings to Improve Dairy Safety and Quality. Invited presentation at the 17th Annual Dairy Ingredients Symposium. February 18, 2015. Shell Beach, CA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2015
Citation:
Bastarrachea, L, and Goddard, JM. Rechargeable Antimicrobial Coatings for Food Processing Equipment. July 27, 2015. Oral Presentation at the International Association for Food Protection Annual Meeting in Portland, Oregon.
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Progress 12/15/13 to 12/14/14
Outputs
Target Audience: There are several target audiences who were served by this project in the past year. Graduate and undergraduate students learned experimental design, antimicrobial material chemistry, and food microbiology techniques through laboratory experience and instruction. Graduate students also gained technical writing experience as well as mentorship experience by mentoring undergraduate researchers who supported this project. The antimicrobial materials scientific community received new science-based knowledge through journal article publications and conference proceedings of results related to this work. The food industry received advances in the understanding of how different approaches to antimicrobial materials development can improve food safety and reduce spoilage in the processing environment. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Two graduate students and one undergraduate student are involved in the execution of this project. As part of this project, they learn technical skills in nanotechnology, food microbiology, materials chemistry, and interdisciplinary life science. They are also given opportunities to present their findings at many levels: lab meetings, campus events, and national conferences, as well as in published technical journal articles. How have the results been disseminated to communities of interest? Knowledge from this project has been disseminated to scientific communities as well as the general public. Results were presented at the Fall 2013 American Chemical Society Meeting in Indianapolis, IN and in University symposia. Results were published in one new peer-reviewed publication in Journal of Food Science. What do you plan to do during the next reporting period to accomplish the goals? In the next reporting period, we will have two major efforts. In the first, we will more thoroughly characterize the antimicrobial activity of our halamine materials in the presence of complex food matrix components. We will include growth inhibition assays as well as widen the range of organisms and growth environments. Exploration into coatings with both regenerable and natively antimicrobial character will support reduced contact time needed for microbial inactivation.
Impacts
What was accomplished under these goals?
In the past year, several significant accomplishments were achieved towards the goal of designing rechargeably antimicrobial food processing surfaces by nanoscale surface modification. We have expanded our material synthesis work to better adapt coating technologies to larger-scale applications suitable for industrial use. Specifically, we adapted the layer-by-layer deposition technique using spray deposition (versus dip coating) to improve the commercial translatability of the technology. We have explored utilization of different polymers in the coating and demonstrated their antimicrobial effectiveness. Rigorous stability studies were performed in which materials were challenged against sanitizers and detergents used in the food industry and found to retain antimicrobial character. These results indicate the commercial potential for this nanoscale antimicrobial surface modification technique.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2014
Citation:
Bastarrachea, L, McLandsborough, L, Peleg, M, Goddard, JM. 2014. Antimicrobial N-halamine modified polyethylene: characterization, biocidal efficacy, regeneration and stability. Journal of Food Science. 79 (5): 887-897. DOI: 10.1111/1750-3841.12455
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Goddard, JM. Innovative Food Contact Materials . Young Scientist Competition, Division of Agricultural and Food Chemistry. September 2013. American Chemical Society National Meeting. Indianapolis, IN.
- Type:
Other
Status:
Other
Year Published:
2013
Citation:
Goddard, JM. Innovative Food Contact Materials . Seminar Presentation at Michigan State University School of Packaging, October 3, 2013, East Lansing, MI.
- Type:
Other
Status:
Other
Year Published:
2014
Citation:
Goddard, JM. Biointerfaces in Food and Bioprocessing. Cornell Food Science Seminar Series, March 18, 2014, Cornell University, Ithaca, NY.
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Progress 12/15/12 to 12/14/13
Outputs
Target Audience: There are several target audiences who were served by this project in the past year. Graduate and undergraduate students learned experimental design, antimicrobial material chemistry, and food microbiology techniques through laboratory experience and instruction. Graduate students also gained technical writing experience as well as mentorship experience by mentoring undergraduate researchers who supported this project. The antimicrobial materials scientific community received new science-based knowledge through journal article publications and conference proceedings of results related to this work. The food industry received advances in the understanding of how different approaches to antimicrobial materials development can improve food safety and reduce spoilage in the processing environment. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Two graduate students and one undergraduate student are involved in the execution of this project. As part of this project, they learn technical skills in nanotechnology, food microbiology, materials chemistry, and interdisciplinary life science. They are also given opportunities to present their findings at many levels: lab meetings, campus events, and national conferences, as well as in published technical journal articles. How have the results been disseminated to communities of interest? Knowledge from this project has been disseminated to scientific communities as well as the general public. Results were presented at the Spring 2013 American Chemical Society Meeting in New Orleans, LA and in regional conferences. Results were published in two peer-reviewed publications in Journal of Applied Polymer Science as well as Journal of Food Engineering. What do you plan to do during the next reporting period to accomplish the goals? In the next reporting period, we will have two major efforts. In the first, we will more thoroughly characterize the antimicrobial activity of our halamine materials in the presence of complex food matrix components. We will include growth inhibition assays as well as widen the range of organisms and growth environments. In the second effort, we will expand our material synthesis work to better adapt material coating technologies to larger-scale, potentially roll-to-roll, applications suitable for industrial use. A range of nanoscale surface modification techniques are being explored to maximize application simplicity and durability while retaining regenerably antimicrobial character.
Impacts
What was accomplished under these goals?
In the past year, several significant accomplishments were achieved towards the goal of designing rechargeably antimicrobial food processing surfaces by nanoscale surface modification. Specifically, we adapted the layer-by-layer deposition technique to multiple polymer substrates. The kinetics of antimicrobial activity against Listeria monocytogenes were characterized in terms of rate of inactivation and the influence of the number of bilayers applied. Increasing the number of bilayers up to 5 reduced the time to total theoretical inactivation to less than an hour. On-going work has established the ability to successfully deposit up to 20 bilayers with shortened contact time needed for significant (6 log reduction) antimicrobial activity. We have further demonstrated the ability to recharge the materials with chlorine up to 100 times with retained antimicrobial activity. Materials were also shown to be stable against extended exposure to pH extremes and detergents, as quantified by X-Ray Photoelectron Spectroscopy, ability to recharge with chlorine after exposure, and antimicrobial activity. These results indicate the commercial potential for this nanoscale antimicrobial surface modification technique.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2012
Citation:
Bastarrachea-Gutierrez, LJ, and Goddard, JM. 2012. Development of Antimicrobial Stainless Steel via Surface Modification: Characterization of Surface Chemistry and N-Halamine Chlorination . Journal of Applied Polymer Science. 127 (1): 821-831. DOI: 10.1002/APP.37806.
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Bastarrachea, LJ, Peleg, M, McLandsborough, LA, Goddard, JM. 2013. "Inactivation kinetics of Listeria monocytogenes on polyethylene modified by antimicrobial N-halamine multilayer deposition . Journal of Food Engineering. 117 (1): 52-58. DOI: 10.1016/j.jfoodeng.2013.02.004.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2013
Citation:
Bastarrachea, LJ, Peleg, M, McLandsborough, LA, Goddard, JM. Low density polyethylene modified with antimicrobial N-halamines: Kinetics of inactivation against Listeria monocytogenes and N-halamine regeneration . 245th ACS National Meeting, Division of Agricultural and Food Chemistry, Graduate Student Symposium. April 7th 2013. New Orleans, LA.
- Type:
Other
Status:
Other
Year Published:
2013
Citation:
Goddard, JM. Designing Materials to Improve Food Quality and Safety . Invited Seminar at Smith College, Chemistry Department, April 1, 2013, Northampton, MA.
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Progress 12/15/11 to 12/14/12
Outputs
OUTPUTS: In the second year of the project, we successfully demonstrated that our antimicrobial N-halamine modification process can be adapted to stainless steel processing surfaces. A simple layer-by-layer deposition process was used along with an improved cross-linking chemistry to increase the amount of antimicrobial activity. The antimicrobial activity against Listeria monocytogenes was demonstrated with more than 4 log reduction in microbial populations. N-halamine modified steel was characterized by a colorimetric chlorine assay, FTIR spectroscopy, ellipsometry, and X-ray photoelectron spectroscopy. We are currently designing microbiological methodology to assess the antimicrobial effectiveness of our N-halamine modified stainless steel coupons. Knowledge from this project has been disseminated to scientific communities as well as the general public. Results were presented at the 2012 Annual meeting for the International Association of Food Protection in Providence Rhode Island, as well as at the annual grantees meeting in Orlando, FL. Outcomes were discussed at an invited talk on "New Approaches to Food Safety" at the 2011 regional meeting of the American Society of Microbiology in Randolph, MA as well as an invited talk on "Self-sanitizing Food Processing Surfaces" at the 2011 Annual Meeting of the Institute of Food Technologists in New Orleans, LA in the Session: Nanotechnology enabled food safety interventions. This work was shared in an international audience at Jiangnan University in Wuxi, China in the September 2011 symposium on "Nanotechnology - better food and better life". PARTICIPANTS: PI: Dr. Julie Goddard. Assistant Professor, Department of Food Science, UMass Amherst. PI Goddard provided overall project management, including administration of funds, mentorship of the graduate student hired as part of this project, and overall technical project direction. Partner Organization: Michigan State University is a collaborator (sub-contract) performing materials characterization and support of the objectives of this project. Collaborators: co-PI Dr Lynne McLandsborough (UMass Food Science) supports the microbiology aspects of this project. Co-PI Dr Joseph Hotchkiss (MSU) supports the material science aspects of this project. Training: Luis Bastarrachea-Guitierrez is a graduate student hired as part of this project to conduct research. He gets training and professional development through research, coursework, presentations, and collaboration opportunities. TARGET AUDIENCES: Not relevant to this project. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
The results and findings of our refined and improved upon N-halamine modification technique have resulted in a change in knowledge. Increasing the stability, activity, and materials (e.g. stainless steel) of the N-halamine modification are examples of new applied knowledge that are presently being included in a publication. We have further characterized the inactivation kinetics of the N-halamine modified materials to better elucidate mechanisms of antimicrobial activity and improve the overall activity. Fundamental research in understanding the chemistry of chlorination has helped direct our research to improve the stability of the nanoscale coatings for continued use. On-going research will include these new techniques and methods, which will result in a change in actions, namely, the potential commercial adaptation of N-halamine modified materials as antimicrobial materials in the food industry.
Publications
- Bastarrachea-Gutierrez, LJ, and Goddard, JM. 2012. Development of Antimicrobial Stainless Steel via Surface Modification: Characterization of Surface Chemistry and N-Halamine Chlorination. Journal of Applied Polymer Science. DOI: 10.1002/APP.37806.
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Progress 12/15/10 to 12/14/11
Outputs
OUTPUTS: In the first year of the project, we successfully demonstrated that non-toxic UV irradiation can be used as a method for initial functionalization of polymer materials prior to antimicrobial N-halamine modification. Preliminary work was performed using a toxic wet chemical process (chromic acid) and we showed that UV irradiation can be used as a dry, high throughput, non toxic method to achieve the same results. We have improved on our prior N-halamine surface modification methodology by increasing the number and stability of N-halamines by using a covalently cross-linked layer-by-layer deposition technique. We have increased the number of antimicrobial N-halamines more than seven-fold. We further adapted our antimicrobial N-halamine surface modification methodology to perform on stainless steel substrates. N-halamine modified steel was characterized by a colorimetric chlorine assay, FTIR spectroscopy, ellipsometry, and X-ray photoelectron spectroscopy. We are currently designing microbiological methodology to assess the antimicrobial effectiveness of our N-halamine modified stainless steel coupons. PARTICIPANTS: PI: Dr. Julie Goddard. Assistant Professor, Department of Food Science, UMass Amherst. PI Goddard provided overall project management, including administration of funds, mentorship of the graduate student hired as part of this project, and overall technical project direction. Partner Organization: Michigan State University is a collaborator (sub-contract) performing materials characterization and support of the objectives of this project. Collaborators: co-PI Dr Lynne McLandsborough (UMass Food Science) supports the microbiology aspects of this project. Co-PI Dr Joseph Hotchkiss (MSU) supports the material science aspects of this project. Training: Luis Bastarrachea-Guitierrez is a graduate student hired as part of this project to conduct research. He gets training and professional development through research, coursework, and collaboration opportunities. TARGET AUDIENCES: Not relevant to this project. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The results and findings of our refined and improved upon N-halamine modification technique have resulted in a change in knowledge. Increasing the stability, activity, and materials (e.g. stainless steel) of the N-halamine modification are examples of new applied knowledge that are presently being included in a publication. On-going research will include these new techniques and methods, which will result in a change in actions, namely, the potential commercial adaptation of N-halamine modified materials as antimicrobial materials in the food industry.
Publications
- Goddard, JM. 2011. Improving the Sanitation of Food Processing Surfaces. Food Technology. October 2011 Issue, p. 40-46.
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