한국식품위생안전성학회지 (Journal of Food Hygiene and Safety)

  • 제32권5호
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  • Pages.443-446
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  • 2017
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  • 1229-1153(pISSN)
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  • 2465-9223(eISSN)
한국식품위생안전성학회 (The Korean Society of Food Hygiene and Safety)
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Polymer Hydrogels Formulated with Various Cross-Linkers for Food-Surface Application to Control Listeria monocytogenes

  • Kim, Sejeong (Risk Analysis Research Center, Sookmyung Women's University) ;
  • Oh, Hyemin (Risk Analysis Research Center, Sookmyung Women's University) ;
  • Lee, Heeyoung (Risk Analysis Research Center, Sookmyung Women's University) ;
  • Lee, Soomin (Risk Analysis Research Center, Sookmyung Women's University) ;
  • Ha, Jimyeong (Risk Analysis Research Center, Sookmyung Women's University) ;
  • Lee, Jeeyeon (Risk Analysis Research Center, Sookmyung Women's University) ;
  • Choi, Yukyoung (Risk Analysis Research Center, Sookmyung Women's University) ;
  • Yoon, Yohan (Risk Analysis Research Center, Sookmyung Women's University)
  • 발행 : 2017.10.30
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초록

This study investigated the physical properties of polymers and antimicrobial activities of organic acids on Listeria monocytogenes to develop hydrogels. ${\kappa}-carrageenan$ (1, 2, and 3%), carboxymethylcellulose (CMC; 1, 3, and 5%), and agar (1.5 and 3%) were mixed with cross-linkers ($Na^+$, $K^+$, $Ca^{2+}$, and $Al^{3+}$) or each other by stirring or heating to form cross-linkage, and their physical properties (hardness, elasticity, and swelling) were measured. The hydrogels formulated with organic acid (1, 3, and 5%) were analyzed by spot assay against L. monocytogenes. ${\kappa}-carrageenan$ formed hydrogels with high hardness without other cross-linkers, but they had low elasticity. The elasticity was improved by mixing with other cross-linkers such as $K^+$ or other polymer, especially in 3% ${\kappa}-carrageenan$. CMC hydrogel was formed by adding cross-linkers $Al^{3+}$, $Na^+$, or $Ca^{2+}$, especially in 5% CMC. Thus, stickiness and swelling for selected hydrogel formulations (two of ${\kappa}-carrageenan$ hydrogels and three of CMC hydrogels) were measured. Among the selected hydrogels, most of them showed appropriate hardness, but only 3% ${\kappa}-carrageenan-contained$ hydrogels maintained their shapes from swelling. Hence, 3% ${\kappa}-carrageenan+0.2%$ KCl and 3% ${\kappa}-carrageenan+1%$ alginate+0.2% KCl+0.2% $CaCl_2$ were selected to be formulated with lactic acid, and showed antilisterial activity. These results indicate that 3% ${\kappa}-carrageenan$ hydrogels formulated with lactic acid can be used to control L. monocytogenes on food surface.

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참고문헌

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피인용 문헌

  1. Development of Hydrogels to Improve the Safety of Yukhoe (Korean Beef Tartare) by Reducing Psychrotrophic Listeria monocytogenes Cell Counts on Raw Beef Surface vol.38, pp.6, 2018, https://doi.org/10.5851/kosfa.2018.e50