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Title

EFFECT OF FOOD SIMULANTS AND TEMPERATURE CONDITION ON RELEASING OF LAUROYL-L-ARGININE ETHYL ESTER MONO HYDROCHLORIDE AND ANTIMICROBIAL PROPERTIES OF ZEIN-BASED FILMS

Pages

  61-75

Abstract

 Background and objectives: Lauroylarginine ethyl ester monohydrochloride (LAE) has been focused as a new active compound with antimicrobial property for food preservative. Because of environmental concerns, the incorporation of preservatives into biodegradable films is more suitable than their incorporation into plastic films.The aim of this work was to develop antimicrobial including LAE in biozein matrix and evaluation of releasing of lauroylarginine ethyl ester in the food models solutions and also ANTIMICROBIAL PROPERTIES produce films.Materials and methods: Active ZEIN films were made incorporating 10% LAE in the film forming solution by casting method. The kinetics of LAE mass transport from bioactive films ZEIN containing 10% LAE into two food simulants (10% ethanol and 3% acetic acid) were evaluated by using high performance liquid chromatography at 4, 22, and 37oC. Effect of food simulants on the structure of the ZEIN film was evaluated by SEM. Antimicrobial effect of active ZEIN films with 10% LAE was investigated against E. coli and L. Inoccua at 4 and 37oC.Results: The extent of LAE RELEASEd from active ZEINat 4 and 22oC in acid simulant was more than in ethanol simulant. The SEM observations were confirmed the effecting of food simulants on structure of ZEIN that related to releasing of the lAEinto food simulants. Increasing the temperature of food simulants to 37oC led to destroy the structure of the active ZEIN film and decreased the needed time for releasing of LAE. The logarithm reduction value of active ZEIN film containing 5% LAE at 4oC against E. coli and L. Inoccua was 3.91 and 4.51 respectively. The maximum antimicrobial effect of ZEIN film was observed by 10% LAE at 37oC against L. Inoccua (4.99 CFU/ml).Conclusion: RELEASE of LAE as an active compound from ZEIN film is strongly related to food simulant and temperature. Acid simulant was enhanced the rate RELEASE of LAE by change the structure of the film more than ethanol simulant.Since temperate of 37oC led to destroy the structure the film, so refrigerator and room temperature were better condition forstability and RELEASE of ZEIN film. The active ZEIN films containing LAE had excellent ANTIMICROBIAL PROPERTIES against E. coli and L. Inoccua.

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    APA: Copy

    KASHIRI, M.. (2015). EFFECT OF FOOD SIMULANTS AND TEMPERATURE CONDITION ON RELEASING OF LAUROYL-L-ARGININE ETHYL ESTER MONO HYDROCHLORIDE AND ANTIMICROBIAL PROPERTIES OF ZEIN-BASED FILMS. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 7(2), 61-75. SID. https://sid.ir/paper/240176/en

    Vancouver: Copy

    KASHIRI M.. EFFECT OF FOOD SIMULANTS AND TEMPERATURE CONDITION ON RELEASING OF LAUROYL-L-ARGININE ETHYL ESTER MONO HYDROCHLORIDE AND ANTIMICROBIAL PROPERTIES OF ZEIN-BASED FILMS. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2015;7(2):61-75. Available from: https://sid.ir/paper/240176/en

    IEEE: Copy

    M. KASHIRI, “EFFECT OF FOOD SIMULANTS AND TEMPERATURE CONDITION ON RELEASING OF LAUROYL-L-ARGININE ETHYL ESTER MONO HYDROCHLORIDE AND ANTIMICROBIAL PROPERTIES OF ZEIN-BASED FILMS,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 7, no. 2, pp. 61–75, 2015, [Online]. Available: https://sid.ir/paper/240176/en

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