Effect of L-arginine ethyl ester of lauryl mono-hydrochloride (LAE) on the physical and antibacterial properties of zein bio compsit films containing oleic acid

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KASHIRI M.

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Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2018 | Volume:28 | Issue:2 Page(s): 101-113

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Title

Effect of L-arginine ethyl ester of lauryl mono-hydrochloride (LAE) on the physical and antibacterial properties of zein bio compsit films containing oleic acid

Author(s)

KASHIRI M. | Issue Writer Certificate

Keywords

Active packagingQ2

lauryl Arginine Ethyl Ester mono chlorideQ2

LAEQ1

Oleic acidQ1

ZeinQ2

Abstract

Lauryl Arginine Ethyl Ester mono-hydrochloride (LAE) is a relatively new preservative in the food industry to control the growth of pathogenic microorganisms. The aim of this work was to characterize of Zein film containing 5 and 10% LAE at the presence of Oleic acid as a plasticizer. The results of this studied showed that incorporation of 5 and 10% LAE water vapor permeability of Zein film at 90% relative humidity in compare to control film decreased 34 and 48%, respectively. With increasing of concentration of LAE in Zein film solution Young’ s modulus, percent elongation at break and tensile strength were reduced. And also, water solubility of Zein film in present of LAE not significantly increased was observed (p<0. 05). Finally, antibacterial properties of Zein film with 10% LAE were characterized at 37 ° C. Results showed that log reduction value of Zein film in present of Oleic acid against Escherichia coli and listeria innocua was 0. 21 and 0. 11 CFU/ml, respectively. The log reduction value of active Zein film in present of Oleic acid against Escherichia coli and Listeria monocytogenes compare to active Zein film at the same condition was decreased about 95 and 97 %, respectively. These results show that the developed active Zein film containing Oleic acid not suggested using as Active packaging for improving the safety and shelf life of food products.

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APA: Copy

KASHIRI, M.. (2018). Effect of L-arginine ethyl ester of lauryl mono-hydrochloride (LAE) on the physical and antibacterial properties of zein bio compsit films containing oleic acid. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 28(2 ), 101-113. SID. https://sid.ir/paper/372733/en

Vancouver: Copy

KASHIRI M.. Effect of L-arginine ethyl ester of lauryl mono-hydrochloride (LAE) on the physical and antibacterial properties of zein bio compsit films containing oleic acid. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2018;28(2 ):101-113. Available from: https://sid.ir/paper/372733/en

IEEE: Copy

M. KASHIRI, “Effect of L-arginine ethyl ester of lauryl mono-hydrochloride (LAE) on the physical and antibacterial properties of zein bio compsit films containing oleic acid,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 28, no. 2 , pp. 101–113, 2018, [Online]. Available: https://sid.ir/paper/372733/en

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