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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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