Divergicin M35-Chitosan Film: Development and Characterization
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Divergicin M35-Chitosan Film: Development and Characterization Rajaa Benabbou 1,2 & Muriel Subirade 1 & Michel Desbiens 3 & Ismail Fliss 1
# Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Chitosan films loaded with bacteriocin were examined by FTIR spectroscopy, tested for color, puncture strength, water vapor permeability, and as antimicrobials of Listeria innocua HPB13. Divergicin M35, a bacteriocin produced by Carnobacterium divergens, was incorporated into films made with chitosan of molecular mass 2 kDa, 20 kDa, or 100 kDa and de-acetylated either 87% or 95%. Only 100 kDa chitosan yielded films that could be peeled and handled easily. The higher degree of de-acetylation increased the total color factor (ΔE) of bacteriocin-loaded films, their permeability, and puncture strength. Incorporation of divergicin M35 into the films increased amide I peak intensity but otherwise did not induce significant structural change. The FTIR spectra of divergicin M35 shed from the films did not differ from those of the original free bacteriocin, except in overall peak intensity. The release of active divergicin M35 from the film was faster into the buffer than into tryptic soy broth and peaked at 10–12 h in both cases. Chitosan 95% deacetylated and loaded with divergicin M35 was the most active, producing a six-log drop in Listeria innocua HPB13 viable count within 24 h. These results suggest that the biocompatible and biodegradable films developed here have the potential for application as antimicrobials of Listeria spp. in foods, especially ready-to-eat, minimally processed products. Keywords Divergicin M35 . Chitosan . Chitosan film . Physicochemical properties . Biological properties
Introduction Growing demand for ready-to-eat, minimally processed and chemical preservative–free foods is putting consumers at greater risk because of the increasing likelihood of such products containing pathogens such as Listeria monocytogenes (L. monocytogenes), which are usually held in check by conventional microbiological barriers. The food industry is therefore seeking new effective methods of inhibiting pathogens and extending the shelf life of high-risk products. Among the emerging approaches, bio-preservatives have been proposed as an alternative that appears capable of meeting industry
* Ismail Fliss [email protected] 1
Department of Food Science, Faculty of Agriculture and Food Sciences, Institute of Nutrition and Functional Foods, Laval University, Quebec City, QC, Canada
2
Laboratory Engineering Research-OSIL Team Optimization of Industrial and Logistics Systems, University Hassan II, Casablanca, Morocco
3
Centre Technologique des Produits aquatiques, Ministère de l’Agriculture des Pêcheries et de l’Alimentation, Gaspé, Québec, Canada
requirements and satisfying consumers. Bio-preservation is based on the use of protective cultures (mainly of lactic acid bacteria) or their metabolites (organic acids, diacetyl, hydrogen peroxide, and bacteriocins) to control food-borne microbial path
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