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The aim of this study was assess the application of carvacrol at 5 and 10% levels in production of the zein film and evaluation of its antimicrobial properties, and also kinetics release of carvacrol from active film (10%w/w) in food simulants of acetic acidand ethanol at different temperatures by using high performance liquid chromatography from. Diffusion and the activation energy (E_a) values of zein film containing 10% carvacrol were calculated based on Fick’s second law. Results showed that by increasing temperature from 4 to 37°C, the extent of releasing after 60 min in acid simulant (9.82 ± 1.34 to 40.78 ± 0.06 %(, and ethanol simulant (11.80 ± 1.34 to 47.44 ± 0.06%) was increased. The diffusion value of carvacrol at 4, 22 and 37°C in acetic acid simulant was determined 0.23, 1.20 and 6.70 m.s, respectively. The E_a value for carvacrol diffusion in 3% acetic acid simulant (72.75 kJmol^-1) was lower than in ethanol simulant (79.73 kJ mol^-1). The antibacterial activity of zein films was studied against Escherichia coli and Listeria monocytogenesin at 4 and 37°C. The zein films containing 5% carvacrol produced a good bactericidal effect. It was observed total inhibition against Escherichia coli by incorporating 10% carvacrol in zein film at both temperatures. This work suggested that the zein bioplastics containing carvacrol can be used as an active packaging for improving the safety and shelf-life of food products.

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The beneficial impact of coupling sonication with 400 W and 24 kHz (4, and 8 min) with LDPE antimicrobial nanocomposite packaging containing nano-ZnO (3:100 w/w)  (Pure packaging + US 4, Pure packaging + US 12, Nano packaging + US 4, Nano Packaging + US 12, and Pure packaging (Control)) on inactivation of inoculated saccharomyces cerevisiae (spoilage index) and E.coli (pathogen index) in strawberry juices during  4, 8, 12, 16., and 20 days (4 °C), was evaluated. Ultrasound technology (both 4 and 12 min) significantly (p < 0.05) reduced the population of saccharomyces cerevisiae and E.coli. Also, the D-value of S. cerevisiae was higher than E. coli in strawberry juice indicating its higher resistance to sonication. Application of Nano Packaging + US 12 showed the highest-ranked antimicrobial activity to the other sample and control on the population of the both S. cerevisiae and E. coli inoculated in strawberry juice during 20 days of storage. These achievements paved the way for hurdle technology applications involving combination of antimicrobial packaging containing nano-ZnO with short time sonication in retarding of microbial growth in strawberry juice during cold storage (4 °C).

 

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The aim of this study was to investigate the properties of polyethylene antimicrobial film containing niacin and limonene microcapsules in cheese process packaging. In this study microcapsules containing nisin (0.5, 1, 1.5, 2 and 2.5) and limonene (5, 7, 10, 14, 21 and 28 µg / mg) were prepared by gelation method. . After optimization, niacin and limonene microcapsules were used in polyethylene film based film formulation. After packaging cheese cheese in the film containing optimized microcapsules containing concentrations (1, 1.5 and 2 µg / mg nisin and 5, 7 and 10 µg / mg limonene), total microbial populations, mold and Yeast, Staphylococcus coagulase positive, Escherichia coli were examined on the first days of production, 20th, 40th, and 60th storage.
The results were analyzed by two-way ANOVA and Duncan tests at the significant level of 0.05. During 60 days of storage, total microbial indices, mildew and yeast, Staphylococcus coagulas positive and Escherichia coli significantly decreased (p≤0.05).
 The results showed that treatment with Nisin containing 2 IU / mg concentration and limonene with concentration of 10 µg / mg resulted in higher quality of processed cheese during storage period and were selected as optimal treatment.