Development of antimicrobial hydrogel with edible formulations to control foodborne pathogens on food surfaces consumed raw

Development of antimicrobial hydrogel with edible formulations to control foodborne pathogens on food surfaces consumed raw

This study developed antimicrobial hydrogels to decrease the foodborne pathogen cell counts on raw food surfaces. Hydrogels 1 (5% sodium alginate +1% agar +0.2% calcium chloride (CaCl2) + 40% glycerol) and 4 (1% κ-carrageenan +1% xanthan +40% glycerol), loaded with 0.5% grapefruit-seed extract or 0....

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Veröffentlicht in:Innovative food science & emerging technologies 2021-12, Vol.74, p.102845, Article 102845
Hauptverfasser: Oh, Hyemin, Lee, Yewon, Kim, Yujin, Seo, Yeongeun, Kang, Joohyun, Park, Eunyoung, Yoo, Yoonjeong, Sung, Miseon, Yoon, Yohan
Format: Artikel
Sprache:eng
Schlagworte:
Antimicrobial
Edible hydrogel
Food safety
Raw food
Sensory evaluation
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Zusammenfassung:This study developed antimicrobial hydrogels to decrease the foodborne pathogen cell counts on raw food surfaces. Hydrogels 1 (5% sodium alginate +1% agar +0.2% calcium chloride (CaCl2) + 40% glycerol) and 4 (1% κ-carrageenan +1% xanthan +40% glycerol), loaded with 0.5% grapefruit-seed extract or 0.5% citrus extract exhibited the highest antimicrobial activities (p 
ISSN:1466-8564
1878-5522
DOI:10.1016/j.ifset.2021.102845