Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-26037
Publication type: Article in scientific journal
Type of review: Peer review (publication)
Title: Application of antimicrobial packaging based on modified calcium carbonate and EOs for RTE meat products
Authors: Rüegg, Nadine
Teixeira, Stephanie Rosa
Beck, Barbara Maria
Monnard, Fabien Wilhelm
Menard, Rico
Yildirim, Selçuk
et. al: No
DOI: 10.1016/j.fpsl.2022.100982
10.21256/zhaw-26037
Published in: Food Packaging and Shelf Life
Volume(Issue): 34
Issue: 100982
Issue Date: Dec-2022
Publisher / Ed. Institution: Elsevier
ISSN: 2214-2894
Language: English
Subjects: Active packaging; Antimicrobial packaging; Essential oil; Modified calcium carbonate; Ready to eat meat product
Subject (DDC): 664: Food technology
Abstract: Highly porous modified calcium carbonate (MCC) powder has been successfully integrated into packaging material as a coating and the coated packaging films were loaded with 5, 10 or 30 wt % thyme and rosemary essential oil (EO). Resulting MCC labels were applied as labels and showed antimicrobial activities against L. innocua in in vitro test. After 6 days MCC labels with 10 and 30 wt % thyme EO showed significant reductions in in vitro tests (2.9 and > 8.5 log CFU/filter). When MCC labels with rosemary EO were used, only 30 wt % loading showed a significant reduction (1.6 log CFU/filter). Subsequently, the antimicrobial activity of MCC labels with 30 wt % EOs against L. innocua on ready to eat meat product were studied under normal atmosphere and modified atmosphere (MA). Use of MCC labels with 30 wt % thyme EO loading combined with MA packaging showed a significant microbial reduction of 1.2 log CFU/g on cooked ham after 21 days (compared to untreated MCC labels packaged under MA). On the other hand, use of MCC labels loaded with 30 wt % rosemary EO (with MA) showed significant reductions of L. innocua on sliced cooked chicken breast (2.6 log CFU/g) as well as cooked ham (1.3 log CFU/g).
URI: https://digitalcollection.zhaw.ch/handle/11475/26037
Fulltext version: Published version
License (according to publishing contract): CC BY 4.0: Attribution 4.0 International
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Published as part of the ZHAW project: Calcium carbonate based active packaging
Appears in collections:Publikationen Life Sciences und Facility Management

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