국가연구개발성과
논문 (학술지)
Antimicrobial Hydrogel Patches to Control Gram-positive Bacteria on Food Surface
| 등록번호 | - | SCI 구분
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※구분 : SCI(SCIE포함), 비SCI |
비SCI |
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| 저자명 (주·공동저자) | 오혜민; 윤요한 ; 김혜지 ※ 과제 참여정보와 일치하는 연구자 상세정보로 정확하지 않을 수 있습니다. 동일저자 논문보기 |
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| 논문구분 | 국외기타논문집 | 학술지명 | Journal of Food Protection |
| ISSN | 0362-028X | 학술지 출판일자 | - |
| 학술지 볼륨번호 | 0(0) | 논문페이지 | 1 ~ 10 |
| 학술지 임팩트팩터 | 1.417 | 기여율 | 100 % |
| 초록 | Since the beef tartare and sashimi consumed raw, non-thermal decontamination technology need to be applied. The technology should affect the flavor of meat, and should not be toxic. Thus, hydrogels composed of edible compounds and antimicrobials should be appropriate as non-thermal decontamination. This study developed an antimicrobial hydrogel patch composed of an edible compounds and antimicrobials to inhibit Gram-positive pathogens on food surface. Alginate-based hydrogel was prepared by dissolving 5% sodium alginate powder in 25 ml distilled water, mixed with co-polymers [1% agar (w/w), 40% glycerol (w/w)], and mixed with crosslinker (CaCl2). The mixture was heated at 80oC and stirred until the mixture become homogeneous. The alginate-based solution was spread in plastic plates and dried at 42oC for 24 h. The alginate gels were cut into 1.0 × 1.0 cm, and physical properties (strength, elasticity, swelling and antimicrobial loading capacity) of the hydrogels were determined. The hydrogels were placed in 2 ml of 0.1-0.5% natural antimicrobials (grapefruit seed extract and citrus peel extract) from 30 min to 2 h, and the hydrogels were placed on a lawn of L. monocytogenes on Palcam and a lawn of B. cereus on MYP agar. Clear zones were then measured. Addition of CaCl2 (0.2%) and agar (1%) into alginate increased the hydrogel strength, and the elasticity of the hydrogel gel was increased by adding glycerol (40%) into alginate. Among tested natural antimicrobials, 0.5% grapefruit seed extract was the most appropriate to inhibit L. monocytogenes and B. cereus growth. Thus, the antimicrobial hydrogel composed of 5% alginate, 0.2% CaCl2, 1% agar, and 0.5% grapefruit seed extract were prepared. The hydrogel completely inhibited L. monocytogenes and B. cereus growths. These results indicate that the developed hydrogel can be used to inhibit the growth of foodborne pathogens on food surface, especially for food consumed raw. | ||
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