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Gıda sistemlerinde etil laurol arjinat’ın antimikrobiyal aktivitesi, etki mekanizması ve kullanım potansiyeli

Yıl 2019, Cilt: 25 Sayı: 7, 854 - 863, 26.12.2019

Öz

Etil laurol arjinat (LAE), yeni gıda katkı maddeleri arasında en güçlü antimikrobiyal maddelerden biri olarak kabul edilen katyonik bir yüzey aktif maddedir. Ayrıca, insan vücudunda doğal bileşenlere hızla metabolize olduğundan toksik olmayan bir katkı maddesi olarak sınıflandırılmış ve gıdalarda kullanımına belirli sınırlamalar getirilerek izin verilmiştir. Antimikrobiyal gıda koruyucu olarak etil laurol arjinat (LAE) kullanımı sırasıyla Gıda ve İlaç Dairesi ve Avrupa Gıda Güvenliği Ajansı tarafından onaylanmıştır. Bu nedenle, son yıllarda, bu bileşiğin gıda sistemlerine uygulanmasına odaklanılmıştır. LAE, esterleşme ve yoğuşma adımları ile sentezlenen stabil bir bileşiktir. Ayrıca küf, maya, gram-pozitif ve gram-negatif bakteriler dahil olmak üzere çok çeşitli mikroorganizmalara karşı güçlü antimikrobiyal aktivitesi bulunmaktadır. Katyonik bir yüzey aktif madde olan LAE’nin antimikrobiyal etkisindeki ana hedef hücre zarıdır. LAE'nin antimikrobiyal bir ajan olarak gıdalardaki potansiyel kullanımı geniş bir ürün çeşitliliğini kapsayabilmektedir. Bu bağlamda, ambalajlanmış gıda ürünlerinin güvenliğini ve kalitesini arttırmak amacı ile geliştirilen antimikrobiyal ambalajlama sistemlerinde LAE'nin uygulanması ile ilgili olarak çeşitli çalışmalar yapılmış ve sonucunda ise bu maddenin birçok sistem üzerinde etkili bir antimikrobiyal olarak kullanılabileceği belirtilmiştir. Son yıllarda, LAE'yi bir gıda koruyucu olarak kullanmak için gıdaya doğrudan ekleme, gıda yüzeyine uygulama veya gıda ambalajına dahil edilme gibi çeşitli stratejiler önerilmiştir. Çoğu uygulama tek başına LAE kullanımına ilişkin olmasına rağmen, gıda ürününün raf ömrünü daha da arttırmak için LAE ve diğer koruma yöntemleri arasında bazı kombinasyonlar da kullanılmıştır.

Kaynakça

  • Davidson PM, Sofos JN, Branen AL. Antimicrobials In Food. 3rd ed. Boca Raton, Florida, USA, CRC Press, 2005.
  • García Domínguez JJ, Infante MR, Erra P, Julia MR. “N alpha-acil-L-alkylaminoguanidinic Acids and Their Salts Surfactants with Antimicrobial Action”. Spanish Patent, ES 512643-A1, 1983.
  • Martinez JR, Bonaventure JS, Mestres AC. “Process for the preparation of cationic surfactants”. U.S. Patent and Trademark Office, Washington, DC, EP 1294678-A1, 2000.
  • Asker D, Weiss J, McClements DJ. “Analysis of the interactions of a cationic surfactant (lauric arginate) with an anionic biopolymer (pectin): isothermal titration calorimetry, light scattering, and microelectrophoresis”. Langmuir, 25(1), 116-122, 2009.
  • Kawamura Y, Whitehouse B. “Ethyl Lauroyl Arginate-chemical and technical assessment”. In: 69th JEFCA, FAO/WHO Expert Committee on Food Additives, JEFCA Monographs, 2008.
  • EFSA. “Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food on a request from the Commission related to an application on the use of ethyl lauroyl arginate as a food additive”. EFSA Journal, 511, 1-27, 2007.
  • FDA. “US FDA agency response letter: GRAS Notice No. GRN 000164”. Washington, DC, United States Food and Drug Administration, September, 2005.
  • LAMIRSA. “LAE: The best active preservative”. http://www.lamirsa.com/ing/pdf/LAE_BOLETIN_10_2014_GB.pdf (15.08.2018)
  • Muriel-Galet V, Carballo GL, Hernández-Muñoz P, Gavara R. Ethyl Lauroyl Arginate (LAE): Usage and Potential in Antimicrobial Packaging. Editor: Barros-Velázquez J. Antimicrobial Food Packaging, 313-318, USA, Academic Press, 2016.
  • T.C. Gıda Tarım ve Hayvancılık Bakanlığı. “Türk Gıda Kodeksi Gıda Katkı Maddeleri Yönetmeliği”. http://www.mevzuat.gov.tr/Metin.Aspx?MevzuatKod=7.5.18532&MevzuatIliski=0&sourceXmlSearch=katk%C4%B1 (22.08.2018).
  • T.C. Sağlık Bakanlığı. “Kozmetik Yönetmeliği”. http://www.mevzuat.gov.tr/Metin.Aspx?MevzuatKod=7.5.8157&MevzuatIliski=0&sourceXmlSearch=kozmeti (22.08.2018).
  • Rodríguez E, Seguer J, Rocabayera X, Manresa A. “Cellular effects of monohydrochloride of L-arginine, N-lauroyl ethylester (LAE) on exposure to Salmonella typhimurium and Staphylococcus aureus”. International Journal of Food Microbiology, 96(5), 903-912, 2004.
  • Suksathit S, Tangwatcharin P. “Activity of organic acid salts in combination with lauric arginate against listeria monocytogenes and Salmonella Rissen”. Scienceasia, 39(4), 346-355, 2013.
  • Becerril R, Manso S, Nerin C, Gómez-Lus R. “Antimicrobial activity of Lauroyl Arginate Ethyl (LAE), against selected food-borne bacteria”. Food Control, 32(2), 404-408, 2013.
  • Ma Q, Davidson PM, Zhong Q. “Antimicrobial properties of lauric arginate alone or in combination with essential oils in tryptic soy broth and 2% reduced fat milk”. International Journal of Food Microbiology, 166(1), 77-84, 2013.
  • Otero V, Becerril R, Santos JA, Rodríguez-Calleja JM, Nerín C, García-López ML. “Evaluation of two antimicrobial packaging films against Escherichia coli O157:H7 strains in vitro and during storage of a Spanish ripened sheep cheese (Zamorano)”. Food Control, 42, 296-302, 2014.
  • Soni KA, Nannapaneni R, Schilling MW, Jackson V. “Bactericidal activity of lauric arginate in milk and Queso Fresco cheese against Listeria monocytogenes cold growth”. Journal of Dairy Science, 93(10), 4518-4525, 2010.
  • Manso S, Nerín C, Gómez-Lus R. “Antifungal activity of the essential oil of cinnamon (cinnamomum zeylanicum), oregano (origanum vulgare) and lauramide argine ethyl ester (LAE) against the mold Aspergillus flavus CECT 2949”. Italian Journal of Food Science, 23, 151-156, 2010.
  • Pattanayaiying R, H-Kittikun A, Cutter CN. “Effect of lauric arginate, nisin Z, and a combination against several food-related bacteria”. International Journal of Food Microbiology, 188, 135-146, 2014.
  • Shen Q, Soni KA, Nannapaneni R. “Stability of sublethal acid stress adaptation and induced cross protection against lauric arginate in Listeria monocytogenes”. International Journal of Food Microbiology, 203, 49-54, 2015.
  • Higueras L, López-Carballo G, Hernández-Muñoz P, Gavara R, Rollini M. “Development of a novel antimicrobial film based on chitosan with LAE (ethyl-Nα-dodecanoyl-l-arginate) and its application to fresh chicken”. International Journal of Food Microbiology, 165(3), 339-345, 2013.
  • Muriel-Galet V, López-Carballo G, Gavara R, Hernández-Muñoz P. “Antimicrobial food packaging film based on the release of LAE from EVOH”. International Journal of Food Microbiology, 157(2), 239-244, 2012.
  • Muriel-Galet V, Lopez-Carballo G, Gavara R, Hernandez-Munoz P. “Antimicrobial properties of ethylene vinyl alcohol/epsilon-polylysine films and their application in surimi preservation”. Food and Bioprocess Technology, 7(12), 3548-3559, 2014.
  • Soni KA, Shen Q, Nannapaneni R. “Reduction of Listeria monocytogenes in cold-smoked salmon by bacteriophage P100 nisin and lauric arginate singly or in combinations”. International Journal of Food Science & Technology, 49 (8), 1918-1924, 2014.
  • Vaara M. “Agents that increase the permeability of the outer membrane”. Microbiological reviews, 56(3), 395-411, 1992.
  • Bonnaud M, Weiss J, McClements DJ. “Interaction of a food-grade cationic surfactant (lauric arginate) with food-grade biopolymers (pectin carrageenan xanthan alginate dextran and chitosan)”. Journal of Agricultural and Food Chemistry, 58(17), 9770-9777, 2010.
  • Loeffler M, McClements DJ, McLandsborough L, Terjung N, Chang Y, Weiss J. “Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeasts”. Journal of Applied Microbiology, 117(1), 28-39, 2014.
  • Terjung N, Loeffler M, Gibis M, Salminen H, Hinrichs J, Weiss J. “Impact of lauric arginate application form on its antimicrobial activity in meat emulsions”. Food Biophysics, 9(1), 88-98, 2014.
  • Chang Y, McLandsborough L, McClements DJ. “Fabrication stability and efficacy of dual-component antimicrobial nanoemulsions: essential oil (thyme oil) and cationic surfactant (lauric arginate)”. Food Chemistry, 172, 298-304, 2015.
  • Nair DVT, Nannapaneni R, Kiess A, Mahmoud B, Sharma CS. “Antimicrobial efficacy of lauric arginate against Campylobacter jejuni and spoilage organisms on chicken breast fillets”. Poultry Science, 93(10), 2636-2640, 2014.
  • Sharma CS, Ates A, Joseph P, Nannapaneni R, Kiess A. “Reduction of Salmonella in skinless chicken breast fillets by lauric arginate surface application”. Poultry Science, 92(5), 1419-1424, 2013.
  • Oladunjoye A, Soni KA, Nannapaneni R, Schilling MW, Silva JL, Mikel B, Bailey RH, Mahmoud BSM, Sharma CS. “Synergistic activity between lauric arginate and carvacrol in reducing Salmonella in ground turkey”. Poultry Science, 92(5), 1357-1365, 2013.
  • Luchansky JB, Call JE, Hristova B, Rumery L, Yoder L, Oser A. “Viability of Listeria monocytogenes on commercially-prepared hams surface treated with acidic calcium sulfate and lauric arginate and stored at 4 °C”. Meat Science, 71(1), 92-99, 2005.
  • Muriel-Galet V, López-Carballo G, Gavara R, Hernández-Muñoz P. “Antimicrobial effectiveness of lauroyl arginate incorporated into ethylene vinyl alcohol copolymers to extend the shelf-life of chicken stock and surimi sticks”. Food Bioprocess Technology, 8(1), 208-217, 2015.
  • Taormina PJ, Dorsa WJ. “Inactivation of Listeria monocytogenes on hams shortly after vaccum packaging by spray application of Lauric Arginate”. Journal of Food Protection. 72(12), 2517-2523, 2009.
  • Martin EM, Griffis CL, Vaughn KLS, O'Bryan CA, Friedly EC, Marcy JA, Ricke SC, Crandall PG, Lary RY. “Control of Listeria monocytogenes by lauric arginate on frankfurters formulated with or without lactate/diacetate”. Journal of Food Science, 74(6), 237-241, 2009.
  • Porto-Fett ACS, Campano SG, Smith JL, Oser A, Shoyer B, Call JE, Luchansky JB. “Control of Listeria monocytogenes on commercially- produced frankfurters prepared with and without potassium lactate and sodium diacetate and surface treated with lauric arginate using the Sprayed Lethality in Container (SLIC (R)) delivery method”. Meat Science, 85(2), 312-318, 2010.
  • Stopforth JD, Visser D, Zumbrink R, Van Dijk L, Bontenbal EW. “Control of listeria monocytogenes on cooked cured ham by formulation with a lactate-diacetate blend and surface treatment with lauric arginate”. Journal of Food Protection, 73(3), 552-555, 2010.
  • Saldaña G, Puértolas E, Monfort S, Raso J, Álvarez I. “Defining treatment conditions for pulsed electric field pasteurization of apple juice”. International Journal of Food Microbiology, 151(1), 29-35, 2011.
  • Woodcock NH, Hammond BH, Ralyea RD, Boor KJ. “N alpha-Lauroyl-L-arginine ethylester monohydrochloride reduces bacterial growth in pasteurized milk”. Journal of Dairy Science, 92(9), 4207-4210, 2009.
  • Cooksey K. Active Packaging and the Shelf Life of Foods. Boca Raton, Florida, USA, CCR Press, 2010.
  • Barros-Velázquez J. Antimicrobial Food Packaging. 1st ed. USA, Acedemic Press, 2016.
  • Mingming G, Jin TZ, Luxin W, Scullen OJ, Sommers CH. “Antimicrobial films and coatings for inactivation of Listeria innocua on ready-to-eat deli turkey meat”. Food Control, 40, 64-70, 2014.
  • Theinsathid P, Visessanguan W, Kruenate J, Kingcha Y, Keeratipibul S. “Antimicrobial activity of lauric arginate-coated polylactic acid films against listeria monocytogenes and salmonella typhimurium on cooked sliced ham”. Journal of Food Science, 77(2), 142-149, 2012.
  • Ruckman SA, Rocabayera X, Borzelleca JF, Sandusky CB. “Toxicological and metabolic investigations of the safety of N-alpha-lauroyl-L-arginine ethyl ester monohydrochloride (LAE)”. Food and Chemical Toxicology, 42(2), 245-259, 2004.
  • European Food Safety Authority. “Revised exposure assessment for ethyl lauroyl arginate for the proposed uses as a food additive”. EFSA Journal, 10(4), 2652, 2012.
  • Muriel-Galet V, Cerisuelo JP, Lopez-Carballo G, Lara M, Gavara R, Hernandez-Munoz P. “Development of antimicrobial films for microbiological control of packaged salad”. International Journal of Food Microbiology, 157(2), 195-201, 2012.
  • Ramos M, Jiménez A, Garrigós MC. Carvacrol-Based films: Usage and potential in antimicrobial packaging. Editor: Barros-Velázquez J. Antimicrobial Food Packaging, 329-338, USA, Academic Press, 2016.
  • Catala R, Muriel-Galet V, Cerisuelo J P, Dominguez I, Carballo GL, Hernández-Muñoz P, Gavara R. Antimicrobial active packaging systems based on EVOH copolymers. Editor: Barros-Velázquez J. Antimicrobial Food Packaging, 297-303, USA, Academic Press, 2016.
  • Cha DS, Chinnan MS. “Biopolymer-based antimicrobial packaging: a review”. Critical Reviews in Food Science and Nutrition, 44(4), 223-237, 2004.

Antimicrobial activity, mechanism of effect and usage potential of ethyl lauroyl arginate in food systems

Yıl 2019, Cilt: 25 Sayı: 7, 854 - 863, 26.12.2019

Öz

Ethyl lauroyl arginate (LAE) is a cationic surfactant considered as one of the strongest antimicrobial material in new food additive. It is also classified as a non-toxic additive because of rapidly metabolized to natural components in the human body and allowed to be used with certain limitations in its use. The use of ethyl lauroyl arginate (LAE) as antimicrobial food preservative has been approved by the Food and Drug Administration and the European Food Safety Agency, respectively. For this reason, in recent years, it has focused on the application of this compound to food systems. LAE is a stable compound synthesized by the steps of esterification and condensation. There is also strong antimicrobial activity against a wide variety of microorganisms including mold, yeast, gram-positive and gram-negative bacteria. The main target for the antimicrobial effect of LAE, a cationic surfactant, the cell membrane. The potential use of LAE as an antimicrobial agent in foods can encompass a wide range of products. In this context, various studies have been carried out on the application of LAE in antimicrobial packaging systems developed with the purpose of increasing the safety and quality of packaged food products and it has been stated that this material can be used as an effective antimicrobial on many systems. In recent years, various strategies have been proposed to use LAE as a food preservative, such as direct addition to food, application to food surface, or inclusion in food packaging. Although most applications are related to the use of LAE alone, some combination treatments have been used between LAE and other conservation methods to further increase the shelf life of the food product.

Kaynakça

  • Davidson PM, Sofos JN, Branen AL. Antimicrobials In Food. 3rd ed. Boca Raton, Florida, USA, CRC Press, 2005.
  • García Domínguez JJ, Infante MR, Erra P, Julia MR. “N alpha-acil-L-alkylaminoguanidinic Acids and Their Salts Surfactants with Antimicrobial Action”. Spanish Patent, ES 512643-A1, 1983.
  • Martinez JR, Bonaventure JS, Mestres AC. “Process for the preparation of cationic surfactants”. U.S. Patent and Trademark Office, Washington, DC, EP 1294678-A1, 2000.
  • Asker D, Weiss J, McClements DJ. “Analysis of the interactions of a cationic surfactant (lauric arginate) with an anionic biopolymer (pectin): isothermal titration calorimetry, light scattering, and microelectrophoresis”. Langmuir, 25(1), 116-122, 2009.
  • Kawamura Y, Whitehouse B. “Ethyl Lauroyl Arginate-chemical and technical assessment”. In: 69th JEFCA, FAO/WHO Expert Committee on Food Additives, JEFCA Monographs, 2008.
  • EFSA. “Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food on a request from the Commission related to an application on the use of ethyl lauroyl arginate as a food additive”. EFSA Journal, 511, 1-27, 2007.
  • FDA. “US FDA agency response letter: GRAS Notice No. GRN 000164”. Washington, DC, United States Food and Drug Administration, September, 2005.
  • LAMIRSA. “LAE: The best active preservative”. http://www.lamirsa.com/ing/pdf/LAE_BOLETIN_10_2014_GB.pdf (15.08.2018)
  • Muriel-Galet V, Carballo GL, Hernández-Muñoz P, Gavara R. Ethyl Lauroyl Arginate (LAE): Usage and Potential in Antimicrobial Packaging. Editor: Barros-Velázquez J. Antimicrobial Food Packaging, 313-318, USA, Academic Press, 2016.
  • T.C. Gıda Tarım ve Hayvancılık Bakanlığı. “Türk Gıda Kodeksi Gıda Katkı Maddeleri Yönetmeliği”. http://www.mevzuat.gov.tr/Metin.Aspx?MevzuatKod=7.5.18532&MevzuatIliski=0&sourceXmlSearch=katk%C4%B1 (22.08.2018).
  • T.C. Sağlık Bakanlığı. “Kozmetik Yönetmeliği”. http://www.mevzuat.gov.tr/Metin.Aspx?MevzuatKod=7.5.8157&MevzuatIliski=0&sourceXmlSearch=kozmeti (22.08.2018).
  • Rodríguez E, Seguer J, Rocabayera X, Manresa A. “Cellular effects of monohydrochloride of L-arginine, N-lauroyl ethylester (LAE) on exposure to Salmonella typhimurium and Staphylococcus aureus”. International Journal of Food Microbiology, 96(5), 903-912, 2004.
  • Suksathit S, Tangwatcharin P. “Activity of organic acid salts in combination with lauric arginate against listeria monocytogenes and Salmonella Rissen”. Scienceasia, 39(4), 346-355, 2013.
  • Becerril R, Manso S, Nerin C, Gómez-Lus R. “Antimicrobial activity of Lauroyl Arginate Ethyl (LAE), against selected food-borne bacteria”. Food Control, 32(2), 404-408, 2013.
  • Ma Q, Davidson PM, Zhong Q. “Antimicrobial properties of lauric arginate alone or in combination with essential oils in tryptic soy broth and 2% reduced fat milk”. International Journal of Food Microbiology, 166(1), 77-84, 2013.
  • Otero V, Becerril R, Santos JA, Rodríguez-Calleja JM, Nerín C, García-López ML. “Evaluation of two antimicrobial packaging films against Escherichia coli O157:H7 strains in vitro and during storage of a Spanish ripened sheep cheese (Zamorano)”. Food Control, 42, 296-302, 2014.
  • Soni KA, Nannapaneni R, Schilling MW, Jackson V. “Bactericidal activity of lauric arginate in milk and Queso Fresco cheese against Listeria monocytogenes cold growth”. Journal of Dairy Science, 93(10), 4518-4525, 2010.
  • Manso S, Nerín C, Gómez-Lus R. “Antifungal activity of the essential oil of cinnamon (cinnamomum zeylanicum), oregano (origanum vulgare) and lauramide argine ethyl ester (LAE) against the mold Aspergillus flavus CECT 2949”. Italian Journal of Food Science, 23, 151-156, 2010.
  • Pattanayaiying R, H-Kittikun A, Cutter CN. “Effect of lauric arginate, nisin Z, and a combination against several food-related bacteria”. International Journal of Food Microbiology, 188, 135-146, 2014.
  • Shen Q, Soni KA, Nannapaneni R. “Stability of sublethal acid stress adaptation and induced cross protection against lauric arginate in Listeria monocytogenes”. International Journal of Food Microbiology, 203, 49-54, 2015.
  • Higueras L, López-Carballo G, Hernández-Muñoz P, Gavara R, Rollini M. “Development of a novel antimicrobial film based on chitosan with LAE (ethyl-Nα-dodecanoyl-l-arginate) and its application to fresh chicken”. International Journal of Food Microbiology, 165(3), 339-345, 2013.
  • Muriel-Galet V, López-Carballo G, Gavara R, Hernández-Muñoz P. “Antimicrobial food packaging film based on the release of LAE from EVOH”. International Journal of Food Microbiology, 157(2), 239-244, 2012.
  • Muriel-Galet V, Lopez-Carballo G, Gavara R, Hernandez-Munoz P. “Antimicrobial properties of ethylene vinyl alcohol/epsilon-polylysine films and their application in surimi preservation”. Food and Bioprocess Technology, 7(12), 3548-3559, 2014.
  • Soni KA, Shen Q, Nannapaneni R. “Reduction of Listeria monocytogenes in cold-smoked salmon by bacteriophage P100 nisin and lauric arginate singly or in combinations”. International Journal of Food Science & Technology, 49 (8), 1918-1924, 2014.
  • Vaara M. “Agents that increase the permeability of the outer membrane”. Microbiological reviews, 56(3), 395-411, 1992.
  • Bonnaud M, Weiss J, McClements DJ. “Interaction of a food-grade cationic surfactant (lauric arginate) with food-grade biopolymers (pectin carrageenan xanthan alginate dextran and chitosan)”. Journal of Agricultural and Food Chemistry, 58(17), 9770-9777, 2010.
  • Loeffler M, McClements DJ, McLandsborough L, Terjung N, Chang Y, Weiss J. “Electrostatic interactions of cationic lauric arginate with anionic polysaccharides affect antimicrobial activity against spoilage yeasts”. Journal of Applied Microbiology, 117(1), 28-39, 2014.
  • Terjung N, Loeffler M, Gibis M, Salminen H, Hinrichs J, Weiss J. “Impact of lauric arginate application form on its antimicrobial activity in meat emulsions”. Food Biophysics, 9(1), 88-98, 2014.
  • Chang Y, McLandsborough L, McClements DJ. “Fabrication stability and efficacy of dual-component antimicrobial nanoemulsions: essential oil (thyme oil) and cationic surfactant (lauric arginate)”. Food Chemistry, 172, 298-304, 2015.
  • Nair DVT, Nannapaneni R, Kiess A, Mahmoud B, Sharma CS. “Antimicrobial efficacy of lauric arginate against Campylobacter jejuni and spoilage organisms on chicken breast fillets”. Poultry Science, 93(10), 2636-2640, 2014.
  • Sharma CS, Ates A, Joseph P, Nannapaneni R, Kiess A. “Reduction of Salmonella in skinless chicken breast fillets by lauric arginate surface application”. Poultry Science, 92(5), 1419-1424, 2013.
  • Oladunjoye A, Soni KA, Nannapaneni R, Schilling MW, Silva JL, Mikel B, Bailey RH, Mahmoud BSM, Sharma CS. “Synergistic activity between lauric arginate and carvacrol in reducing Salmonella in ground turkey”. Poultry Science, 92(5), 1357-1365, 2013.
  • Luchansky JB, Call JE, Hristova B, Rumery L, Yoder L, Oser A. “Viability of Listeria monocytogenes on commercially-prepared hams surface treated with acidic calcium sulfate and lauric arginate and stored at 4 °C”. Meat Science, 71(1), 92-99, 2005.
  • Muriel-Galet V, López-Carballo G, Gavara R, Hernández-Muñoz P. “Antimicrobial effectiveness of lauroyl arginate incorporated into ethylene vinyl alcohol copolymers to extend the shelf-life of chicken stock and surimi sticks”. Food Bioprocess Technology, 8(1), 208-217, 2015.
  • Taormina PJ, Dorsa WJ. “Inactivation of Listeria monocytogenes on hams shortly after vaccum packaging by spray application of Lauric Arginate”. Journal of Food Protection. 72(12), 2517-2523, 2009.
  • Martin EM, Griffis CL, Vaughn KLS, O'Bryan CA, Friedly EC, Marcy JA, Ricke SC, Crandall PG, Lary RY. “Control of Listeria monocytogenes by lauric arginate on frankfurters formulated with or without lactate/diacetate”. Journal of Food Science, 74(6), 237-241, 2009.
  • Porto-Fett ACS, Campano SG, Smith JL, Oser A, Shoyer B, Call JE, Luchansky JB. “Control of Listeria monocytogenes on commercially- produced frankfurters prepared with and without potassium lactate and sodium diacetate and surface treated with lauric arginate using the Sprayed Lethality in Container (SLIC (R)) delivery method”. Meat Science, 85(2), 312-318, 2010.
  • Stopforth JD, Visser D, Zumbrink R, Van Dijk L, Bontenbal EW. “Control of listeria monocytogenes on cooked cured ham by formulation with a lactate-diacetate blend and surface treatment with lauric arginate”. Journal of Food Protection, 73(3), 552-555, 2010.
  • Saldaña G, Puértolas E, Monfort S, Raso J, Álvarez I. “Defining treatment conditions for pulsed electric field pasteurization of apple juice”. International Journal of Food Microbiology, 151(1), 29-35, 2011.
  • Woodcock NH, Hammond BH, Ralyea RD, Boor KJ. “N alpha-Lauroyl-L-arginine ethylester monohydrochloride reduces bacterial growth in pasteurized milk”. Journal of Dairy Science, 92(9), 4207-4210, 2009.
  • Cooksey K. Active Packaging and the Shelf Life of Foods. Boca Raton, Florida, USA, CCR Press, 2010.
  • Barros-Velázquez J. Antimicrobial Food Packaging. 1st ed. USA, Acedemic Press, 2016.
  • Mingming G, Jin TZ, Luxin W, Scullen OJ, Sommers CH. “Antimicrobial films and coatings for inactivation of Listeria innocua on ready-to-eat deli turkey meat”. Food Control, 40, 64-70, 2014.
  • Theinsathid P, Visessanguan W, Kruenate J, Kingcha Y, Keeratipibul S. “Antimicrobial activity of lauric arginate-coated polylactic acid films against listeria monocytogenes and salmonella typhimurium on cooked sliced ham”. Journal of Food Science, 77(2), 142-149, 2012.
  • Ruckman SA, Rocabayera X, Borzelleca JF, Sandusky CB. “Toxicological and metabolic investigations of the safety of N-alpha-lauroyl-L-arginine ethyl ester monohydrochloride (LAE)”. Food and Chemical Toxicology, 42(2), 245-259, 2004.
  • European Food Safety Authority. “Revised exposure assessment for ethyl lauroyl arginate for the proposed uses as a food additive”. EFSA Journal, 10(4), 2652, 2012.
  • Muriel-Galet V, Cerisuelo JP, Lopez-Carballo G, Lara M, Gavara R, Hernandez-Munoz P. “Development of antimicrobial films for microbiological control of packaged salad”. International Journal of Food Microbiology, 157(2), 195-201, 2012.
  • Ramos M, Jiménez A, Garrigós MC. Carvacrol-Based films: Usage and potential in antimicrobial packaging. Editor: Barros-Velázquez J. Antimicrobial Food Packaging, 329-338, USA, Academic Press, 2016.
  • Catala R, Muriel-Galet V, Cerisuelo J P, Dominguez I, Carballo GL, Hernández-Muñoz P, Gavara R. Antimicrobial active packaging systems based on EVOH copolymers. Editor: Barros-Velázquez J. Antimicrobial Food Packaging, 297-303, USA, Academic Press, 2016.
  • Cha DS, Chinnan MS. “Biopolymer-based antimicrobial packaging: a review”. Critical Reviews in Food Science and Nutrition, 44(4), 223-237, 2004.
Toplam 50 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik
Bölüm Derleme
Yazarlar

Bahar Demircan Bu kişi benim

Özgül Özdestan Ocak

Yayımlanma Tarihi 26 Aralık 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 25 Sayı: 7

Kaynak Göster

APA Demircan, B., & Özdestan Ocak, Ö. (2019). Gıda sistemlerinde etil laurol arjinat’ın antimikrobiyal aktivitesi, etki mekanizması ve kullanım potansiyeli. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 25(7), 854-863.
AMA Demircan B, Özdestan Ocak Ö. Gıda sistemlerinde etil laurol arjinat’ın antimikrobiyal aktivitesi, etki mekanizması ve kullanım potansiyeli. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. Aralık 2019;25(7):854-863.
Chicago Demircan, Bahar, ve Özgül Özdestan Ocak. “Gıda Sistemlerinde Etil Laurol arjinat’ın Antimikrobiyal Aktivitesi, Etki Mekanizması Ve kullanım Potansiyeli”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 25, sy. 7 (Aralık 2019): 854-63.
EndNote Demircan B, Özdestan Ocak Ö (01 Aralık 2019) Gıda sistemlerinde etil laurol arjinat’ın antimikrobiyal aktivitesi, etki mekanizması ve kullanım potansiyeli. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 25 7 854–863.
IEEE B. Demircan ve Ö. Özdestan Ocak, “Gıda sistemlerinde etil laurol arjinat’ın antimikrobiyal aktivitesi, etki mekanizması ve kullanım potansiyeli”, Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, c. 25, sy. 7, ss. 854–863, 2019.
ISNAD Demircan, Bahar - Özdestan Ocak, Özgül. “Gıda Sistemlerinde Etil Laurol arjinat’ın Antimikrobiyal Aktivitesi, Etki Mekanizması Ve kullanım Potansiyeli”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 25/7 (Aralık 2019), 854-863.
JAMA Demircan B, Özdestan Ocak Ö. Gıda sistemlerinde etil laurol arjinat’ın antimikrobiyal aktivitesi, etki mekanizması ve kullanım potansiyeli. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 2019;25:854–863.
MLA Demircan, Bahar ve Özgül Özdestan Ocak. “Gıda Sistemlerinde Etil Laurol arjinat’ın Antimikrobiyal Aktivitesi, Etki Mekanizması Ve kullanım Potansiyeli”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, c. 25, sy. 7, 2019, ss. 854-63.
Vancouver Demircan B, Özdestan Ocak Ö. Gıda sistemlerinde etil laurol arjinat’ın antimikrobiyal aktivitesi, etki mekanizması ve kullanım potansiyeli. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 2019;25(7):854-63.





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