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Article

Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage

by
Kazem Alirezalu
1,*,
Milad Yaghoubi
2,
Leila Poorsharif
2,
Shadi Aminnia
3,
Halil Ibrahim Kahve
4,
Mirian Pateiro
5,
José M. Lorenzo
5,6 and
Paulo E. S. Munekata
5,*
1
Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 51666, Iran
2
Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
3
Department of Fisheries, Urmia University, Urmia 5756151818, Iran
4
Department of Food Engineering, Faculty of Engineering, Aksaray University, Aksaray 68100, Turkey
5
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avda. Galicia n 4, San Cibrao das Viñas, 32900 Ourense, Spain
6
Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
*
Authors to whom correspondence should be addressed.
Foods 2021, 10(5), 1003; https://doi.org/10.3390/foods10051003
Submission received: 24 March 2021 / Revised: 28 April 2021 / Accepted: 1 May 2021 / Published: 4 May 2021
(This article belongs to the Special Issue Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat)
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Abstract

The effects of combining a polyamide-alginate casing incorporated with nisin (100 ppm and 200 ppm) and ε-polylysine (500 ppm and 1000 ppm) nanoparticles and a mixed plant extract as ingredient in sausage formulation (500 ppm; composed of olive leaves (OLE), green tea (GTE) and stinging nettle extracts (SNE) in equal rates) were studied to improve the shelf life and safety of frankfurter-type sausage. The film characteristics and microbiological properties of sausage samples were evaluated. Sausage samples were packaged in polyethylene bags (vacuum condition) and analysed during 45 days of storage at 4 °C. Control sausages were also treated with 120 ppm sodium nitrite. Polyamide-alginate films containing 100 ppm nisin and 500 ε-PL nanoparticles had the highest ultimate tensile strength compared to other films. However, 100 ppm nisin and 500 ε-PL nanoparticles decreased water vapour permeability of films. The results also revealed that nisin nanoparticles had significantly (p < 0.05) low inhibitory effects against Escherichia coli, Staphylococcus aureus, molds and yeasts and total viable counts compared to control and ε-PL nanoparticles. Furthermore, 1000 ppm ε-PL nanoparticles displayed the highest antimicrobial activity. Based on the obtained results, the films containing ε-PL nanoparticle could be considered as a promising packaging for frankfurter-type sausages.
Keywords: polyamide-alginate film; nanoparticle; nisin; ε-polylysine; frankfurter; plant extract; active packaging polyamide-alginate film; nanoparticle; nisin; ε-polylysine; frankfurter; plant extract; active packaging

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MDPI and ACS Style

Alirezalu, K.; Yaghoubi, M.; Poorsharif, L.; Aminnia, S.; Kahve, H.I.; Pateiro, M.; Lorenzo, J.M.; Munekata, P.E.S. Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage. Foods 2021, 10, 1003. https://doi.org/10.3390/foods10051003

AMA Style

Alirezalu K, Yaghoubi M, Poorsharif L, Aminnia S, Kahve HI, Pateiro M, Lorenzo JM, Munekata PES. Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage. Foods. 2021; 10(5):1003. https://doi.org/10.3390/foods10051003

Chicago/Turabian Style

Alirezalu, Kazem, Milad Yaghoubi, Leila Poorsharif, Shadi Aminnia, Halil Ibrahim Kahve, Mirian Pateiro, José M. Lorenzo, and Paulo E. S. Munekata. 2021. "Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage" Foods 10, no. 5: 1003. https://doi.org/10.3390/foods10051003

APA Style

Alirezalu, K., Yaghoubi, M., Poorsharif, L., Aminnia, S., Kahve, H. I., Pateiro, M., Lorenzo, J. M., & Munekata, P. E. S. (2021). Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ε-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage. Foods, 10(5), 1003. https://doi.org/10.3390/foods10051003

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