Water-based oligochitosan and nanowhisker chitosan as potential food preservatives for shelf-life extension of minced pork.
Water-based chitosans in the forms of oligochitosan (OligoCS) and nanowhisker chitosan (CSWK) are proposed as a novel food preservative based on a minced pork model study. The high surface area with a positive charge over the neutral pH range (pH 5-8) of OligoCS and CSWK lead to an inhibition against Gram-positive (Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus) and Gram-negative microbes (Salmonella enteritidis and Escherichia coli O157:H7). In the minced pork model, OligoCS effectively performs a food preservative for shelf-life extension as clarified from the retardation of microbial growth, biogenic amine formation and lipid oxidation during the storage. OligoCS maintains almost all myosin heavy chain protein degradation as observed in the electrophoresis. The present work points out that water-based chitosan with its unique morphology not only significantly inhibits antimicrobial activity but also maintains the meat quality with an extension of shelf-life, and thus has the potential to be used as a food preservative.
The Petroleum and Petrochemical College, Chulalongkorn University, Soi Chula 12, Phyathai Rd., Pathumwan, Bangkok 10330, Thailand.
Patomporn
P
Chantarasataporn
National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), 113 Thailand Science Park, Phaholyothin Rd., Klong Nueng, Klong Luang, Pathumthani 12120, Thailand.
Preenapha
P
Tepkasikul
National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), 113 Thailand Science Park, Phaholyothin Rd., Klong Nueng, Klong Luang, Pathumthani 12120, Thailand.
Yutthana
Y
Kingcha
Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
Rangrong
R
Yoksan
Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
Rath
R
Pichyangkura
National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), 113 Thailand Science Park, Phaholyothin Rd., Klong Nueng, Klong Luang, Pathumthani 12120, Thailand. Electronic address: wonnop@biotec.or.th.
Wonnop
W
Visessanguan
The Petroleum and Petrochemical College, Chulalongkorn University, Soi Chula 12, Phyathai Rd., Pathumwan, Bangkok 10330, Thailand; Center for Petroleum, Petrochemicals, and Advanced Materials, Chulalongkorn University, Bangkok 10330, Thailand; Center of Innovative Nanotechnology, Chulalongkorn University, Bangkok 10330, Thailand. Electronic address: suwabun.c@chula.ac.th.
Suwabun
S
Chirachanchai
D000588:Amines / Q000737:chemistry; D000818:Animals; D001409:Bacillus cereus / Q000187:drug effects; D002686:Chitin / Q000031:analogs & derivatives* / Q000737:chemistry; D048271:Chitosan / Q000737:chemistry*; D019453:Escherichia coli O157 / Q000187:drug effects; D005504:Food Analysis / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D006863:Hydrogen-Ion Concentration; D008055:Lipids / Q000737:chemistry; D008089:Listeria monocytogenes / Q000187:drug effects; D008460:Meat; D008826:Microbial Sensitivity Tests; D049329:Nanostructures / Q000737:chemistry; D009844:Oligosaccharides; D010100:Oxygen / Q000737:chemistry*; D012477:Salmonella enteritidis / Q000187:drug effects; D013211:Staphylococcus aureus / Q000187:drug effects; D013552:Swine; D014867:Water / Q000494:pharmacology
D000588:Amines; D005520:Food Preservatives; D008055:Lipids; D009844:Oligosaccharides; C493484:oligochitosan; D014867:Water; D002686:Chitin; D048271:Chitosan; D010100:Oxygen
Antimicrobial effect; Chitosan whisker; Food preservative; Minced pork; Oligochitosan; Shelf-life