Search results for "Sodium caseinate"
showing 8 items of 8 documents
Importance and efficiency of in-depth antimicrobial activity for the control of listeria development with nisin-incorporated sodium caseinate films
2010
Abstract The effect of antimicrobial sodium caseinate-based films was investigated on inhibition of Listeria innocua in cheese. Nisin was incorporated into sorbitol-plasticized sodium caseinate films at 1000 IU/cm2 and the films were prepared by casting methods. Mini red Babybel® cheese was chosen as a semi-soft cheese model. The antimicrobial activity was studied based on the contact between antimicrobial films and surface-contaminated as well as in-depth contaminated cheese samples during a 7-day storage at 4 °C. The active films produced resulted in a reduction of 1.1 log CFU/g reduction in L. innocua counts in surface-inoculated cheese samples after 1 week of storage as compared to cont…
Lactic acid bacteria strains for bioprotection application with cells entrapment in biopolymeric matrices
2013
Among the various methods to control foodborne pathogenic and/or food spoilage microorganisms in food chain, bioprotective lactic acid bacteria (LAB) appear to be promising tools for food biopreservation. This collaborative study, between PAPC (Agrosup Dijon, University of Burgundy) and BioDyMIA (University Lyon1-Lyon Isara) laboratories, concerned the development of sodium alginate/sodium caseinate polymeric matrices intended to entrap LAB cells selected for their anti-Listeria spp. activity. First, 4 LAB strains from 19 LAB strains were selected for their anti-Listeria spp. activity: this screening was performed by the method of agar diffusion against three Listeria spp strains. Then, ant…
Effect of ferulic acid and α-tocopherol antioxidants on properties of sodium caseinate edible films
2011
Edible films, based on sodium caseinate containing three different concentrations of ferulic acid or alpha-tocopherol (20, 40 and 60 mg/g sodium caseinate), were obtained in order to evaluate the effect of these compounds on properties of the caseinate matrices. Special emphasis was placed on their effect on the films' oxygen barrier properties, which are decisive in the prevention of the oxidation of foods containing lipids. Films were characterized as to their tensile, optical and surface properties as well as their barrier properties to water vapor, oxygen and aroma compounds (n-hexanal and n-hexanol). Ferulic acid was more efficient at reducing oxygen and n-hexanal permeability than alp…
Effects of Candelilla and Carnauba Wax Incorporation on the Functional Properties of Edible Sodium Caseinate Films
2020
International audience; The aim of this study was to evaluate the effects of candelilla (CAN) or carnauba wax (CAR) incorporation on functional properties of edible sodium caseinate (CAS) films. Glycerol and Tween-80 were used as the plasticizer and the emulsifier, respectively. The results showed that the incorporation of waxes increased film opacity, total color differences (∆E), and mechanical resistance and reduced film lightness, water vapor permeability (WVP), and elongation at break. Scanning electron microscopy showed heterogeneous structure of emulsion films with regular distribution of lipid particles. A different internal arrangement was observed as a function of the film composi…
Surface active and emulsifying properties of casein micelles compared to those of sodium caseinate
1999
Emulsions prepared using casein micelles and sodium caseinate as the emulsifying agent are compared. It is found that the ultrastructure of the casein proteins influences the properties of the emulsion.
Potential of nisin-incorporated sodium caseinate films to control Listeria in artificially contaminated cheese
2010
International audience; A sodium caseinate film containing nisin (1000 IU/cm(2)) was produced and used to control Listeria innocua in an artificially contaminated cheese. Mini red Babybel cheese was chosen as a model semi-soft cheese. L. innocua was both surface- and in-depth inoculated to investigate the effectiveness of the antimicrobial film as a function of the distance from the surface in contact with the film. The presence of the active film resulted in a 1.1 log CFU/g reduction in L. innocua counts in surface-inoculated cheese samples after one week of storage at 4 degrees C as compared to control samples. With regard to in-depth inoculated cheese samples, antimicrobial efficiency wa…
Preferential localization of Lactococcus lactis cells entrapped in a caseinate/alginate phase separated system.
2013
International audience; This study aimed to entrap bioprotective lactic acid bacteria in a sodium caseinate/sodium alginate aqueous two-phase system. Phase diagram at pH = 7 showed that sodium alginate and sodium caseinate were not miscible when their concentrations exceeded 1% (w/w) and 6% (w/w), respectively. The stability of the caseinate/alginate two-phase system was also checked at pH values of 6.0 and 5.5. Lactococcus lactis subsp. lactis LAB3 cells were added in a 4% (w/w) caseinate/1.5% (w/w) alginate two-phase system at pH = 7. Fluorescence microscopy allowed to observe that the caseinate-rich phase formed droplets dispersed in a continuous alginate-rich phase. The distribution of …
Preservation of viability and anti-Listeria activity of lactic acid bacteria, Lactococcus lactis and Lactobacillus paracasei, entrapped in gelling ma…
2015
In order to control undesirable microorganisms growth in foods, the performance of alginate and alginate-caseinate (an aqueous two-phase system) matrices entrapping lactic acid bacteria (LAB) (Lactobacillus paracasei LAB1 and Lactococcus lactis LAB3) was investigated. Polymeric matrices were initially loaded with Lcells at similar to 10(8-10) or similar to 10(4-6) CFU mL(-1), and were monitored, in liquid and gelled form (beads), for 12 days at 30 degrees C. In the liquid form, maximum cell density (similar to 10(9) CFU mL(-1)) was reached after 24 h whatever the matrix. Then, the Lpopulation decreased but remained higher in alginate-caseinate matrices: 10(7) and 10(6) CFU mL(-1) of LAB3 ce…