naa a22 4500 510726011 CHVBK 20180411082935.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-0902-x doi (NATIONALLICENCE)springer-10.1007/s11947-012-0902-x Coating-Activation and Antimicrobial Efficacy of Different Polyethylene Films with a Nisin-Based Solution [Elektronische Daten] [Antonietta La Storia, Gianluigi Mauriello, Francesco Villani, Danilo Ercolini] Antimicrobial packaging can be considered an extremely challenging technology that could have a significant impact on shelf-life extension and food safety of fresh meat and meat products. In this study, different commercial polyethylene films differing in vinyl acetate ethylene, erucamide contents, and oxygen permeability were used for the coating treatment with a nisin-based antimicrobial solution (NS). Detection and measurement of the activity of the NS was determined against different food spoilage bacteria. NS was then spread manually on food contact layer of different plastic films using coating rods providing thickness of 6, 40, 60, and 100μm. The polyethylene films before and after treatment were analysed by atomic force microscopy (AFM). NS was active against Gram-positive bacteria and the best activity was obtained against Brochothrix thermosphacta. Viable staining and epifluorescence microscopy analysis of indicator strains in contact with activated plastic films showed that the effect of the film on the various indicator strains changed very much on the basis of both type of film and indicator strain. The highest numbers of lysed cells were shown by two polyethylene films that, according to the AFM and roughness parameters analyses, were characterized by significant increase or decrease of roughness after the coating treatment. AFM analysis showed that the homogeneity of the coating was much influenced by the type of plastic films used. In order to test the efficacy in food, portions of beef chuck tender slices were prepared and covered with the antimicrobial plastic films on both sides. After 1h and 1, 7, and 12days of storage at 4°C the meat samples were analyzed by standard plate counting targeting spoilage associated microbial populations. The antimicrobial plastic films after 1h of contact with the meat caused a significant reduction of lactic acid bacteria and B. thermosphacta. The most effective antimicrobial activity of films was shown against the same populations after 24h of storage. Springer Science+Business Media, LLC, 2012 Antimicrobial packaging nationallicence Coating activation nationallicence Food packaging nationallicence Meat spoilage nationallicence La Storia Antonietta Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Via Università 100, 80055, Portici, NA, Italy aut Mauriello Gianluigi Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Via Università 100, 80055, Portici, NA, Italy aut Villani Francesco Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Via Università 100, 80055, Portici, NA, Italy aut Ercolini Danilo Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Via Università 100, 80055, Portici, NA, Italy aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2770-2779 1935-5130 6:10<2770 2013 6 11947 https://doi.org/10.1007/s11947-012-0902-x text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0902-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- La Storia Antonietta Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Via Università 100, 80055, Portici, NA, Italy aut NATIONALLICENCE 700 1- Mauriello Gianluigi Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Via Università 100, 80055, Portici, NA, Italy aut NATIONALLICENCE 700 1- Villani Francesco Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Via Università 100, 80055, Portici, NA, Italy aut NATIONALLICENCE 700 1- Ercolini Danilo Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Via Università 100, 80055, Portici, NA, Italy aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2770-2779 1935-5130 6:10<2770 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer