Effect of natamycin on the physicochemical properties of corn starch based films and their effect on Penicillium spp. activity

References

• Ture, H., E. Eroglu, B. Ozen, and F. Soyer. 2011. Effect of biopolymers containing natamycin against Aspergillus niger and Penicillium roquefortii on fresh kashar cheese. Int. J. Food Sci. Technol. 46:154–160.
   Web of Science ®Google Scholar
• Hanušová, K., M. Šťastná, L. Votavová, K. Klaudisová, J. Dobiáš, M. Voldřich, and M. Marek. 2010. Polymer films releasing nisin and/or natamycin from polyvinyldichloride lacquer coating: nisin and natamycin migration, efficiency in cheese packaging. J. Food Eng. 99:491–496.
   Web of Science ®Google Scholar
• Kristo, E., K. P. Koutsoumanis, and C. G. Biliaderis. 2008. Thermal, mechanical and water vapor barrier properties of sodium caseinate films containing antimicrobials and their inhibitory action on Listeria monocytogenes. Food Hydrocoll. 22:373–386.
   Web of Science ®Google Scholar
• Fajardo, P., J. T. Martins, C. Fuciños, L. Pastrana, J. A. Teixeira, and A. A. Vicente. 2010. Evaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of saloio cheese. J. Food Eng. 101:349–356.
   Web of Science ®Google Scholar
• Varadaraj, M. C. 2010. Chapter 9 - Capacity building: building analytical capacity for microbial food safety. In: Ensuring Global Food Safety, ed. Ch. Boisrobert, A. Stjepanovic, S. Oh, H. Lelieveld, pp. 151–176. Texas: Academic Press.
   Google Scholar
• Gould, G. W. 1996. Industry perspectives on the use of natural antimicrobials and inhibitors for food applications. J. Food Prot. 59:82–86.
   PubMedGoogle Scholar
• El-Diasty, E., R. M. El-Kaseh, and R. M. Salem. 2008. The effect of natamycin on keeping quality and organoleptic characters of yoghurt. Arab. J. Biotechnol. 12:41–48.
   Google Scholar
• Gallo, L. and R. Jagus. 2006. Modelling Saccharomyces cerevisiae inactivation by natamycin in liquid cheese whey. Braz. J. FoodTechnol. Preprint Serie, n. 265.
   Google Scholar
• Koontz, J. L., J. E. Marcy, W. E. Barbeau, and S. Duncan. 2003. Stability of natamycin and its cyclodextrin inclusion complexes in aqueous solution. J. Agric. Food Chem. 51:7111–7114.
   PubMed Web of Science ®Google Scholar
• Te Welscher, Y. M., M. R. van Leeuwen, B. De Kruijff, J. Dijksterhuis, and E. Breukink. 2012. Polyene antibiotic that inhibits membrane transport proteins. Proc. Natl. Acad. Sci. U S A. 109:11156–11154.
   PubMed Web of Science ®Google Scholar
• Te Welscher, Y. M., L. Jones, M. R. Van Leeuwen, J. Dijksterhuis, B. De Kruijff, G. Eitzen, and E. Breukink. 2010. Natamycin inhibits vacuole fusion at the priming phase via a specific interaction with ergosterol. Antimicrob. Agents Chemother 54:2618–2625.
   PubMed Web of Science ®Google Scholar
• Hymery, N., V. Vasseur, M. Coton, J. Mounier, J. L. Jany, G. Barbier, and E. Coton. 2014. Filamentous fungi and mycotoxins in cheese: a review. Compr. Rev. Food Sci. Food Saf. 13:437–456.
   PubMed Web of Science ®Google Scholar
• Bullerman, L. B. 1981. Public health significance of molds and mycotoxins in fermented dairy products. J. Dairy Sci 64:2439–2452.
   Web of Science ®Google Scholar
• Robinson, R. K. 1990. Dairy Microbiology, Volume 2: The Microbiology of Milk Products. London: Elsevier Applied Science.
   Google Scholar
• Sengun, I., D. Yaman, and S. Gonul. 2008. Mycotoxins and mould contamination in cheese: a review. World Mycotoxin J. 1:291–298.
   Web of Science ®Google Scholar
• Sanjurjo, K., S. Flores, L. Gerschenson, and R. Jagus. 2006. Study of the performance of nisin supported in edible films. Food Res. Int. 39:749–754.
   Web of Science ®Google Scholar
• Flores, S., L. Famá, A. M. Rojas, S. Goyanes, and L. Gerschenson. 2007. Physical properties of tapioca-starch edible films: influence of filmmaking and potassium sorbate. Food Res. Int. 40:257–265.
   Web of Science ®Google Scholar
• Ferrero, C., M. N. Martino, and N. E. Zaritzky. 1996. Effetct of hydrocolloids on starch thermal transition, as measured by DSC. J. Therm. Anal. 47:1247–1266.
   Web of Science ®Google Scholar
• González-Forte, L., O. Pardini, and J. Amalvy. 2016. Starch/polyvinyl alcohol blends containing polyurethane as plasticizer. J. Compos. Biodegrad. Polym. 4:2–10.
   Google Scholar
• ASTM. 1994. Standard test method for moisture content of paper and paperboard by oven drying (D644-94). In: ASTM, Annual Book of ASTM Standards, 1-2. Philadelphia, PA.
   Google Scholar
• Barrera, J. E., J. A. Rodríguez, J. E. Perilla, and N. A. Algecira. 2007. Estudio de la degradación térmica de poli(alcohol vinílico) mediante termogravimetría y termogravimetría diferencial. Rev. Ing. Investig. 27:100–105.
   Google Scholar
• ASTM. 1995. Standard test method for water vapor transmission of materials (E96-95). In: ASTM, Annual Book of ASTM Standards, 4.06:697. Philadelphia, PA.
   Google Scholar
• Pitt, J. I. 1991. A Laboratory Guide to Common Penicillium Species, 2nd ed. Australia: CSIRO.
   Google Scholar
• Di Rienzo J.A., F. Casanoves, M.G. Balzarini, L. Gonzalez, M. Tablada, C.W. Robledo. InfoStat versión. 2018. Grupo InfoStat, FCA, Universidad Nacional de Córdoba, Argentina.
   Google Scholar
• Brik, H. 1981. Natamycin. In: Analytical Profile of Drug Substances, ed. K. Florey, pp. 513–561. London: Academic Press.
   Google Scholar
• Thomas, A. H. 1976. Analysis and assay of polyene antifungal antibiotics. A review. Analyst. 101:321–340.
   PubMed Web of Science ®Google Scholar
• Bierhalz, A. C. K., M. A. Da Silva, and T. G. Kieckbusch. 2012. Natamycin release from alginate/pectin films for food packaging applications. J. Food Eng. 110:18–25.
   Web of Science ®Google Scholar
• Bierhalz, A. C. K., M. A. Da Silva, H. C. De Sousa, M. E. M. Braga, and T. G. Kieckbusch. 2013. Influence of natamycin loading methods on the physical characteristics of alginate active films. J. Supercrit. Fluids. 76:74–82.
   Web of Science ®Google Scholar
• Atta, H. M., S. M. Selim, and M. S. Zayed. 2012. Natamycin antibiotic produced by Streptomyces sp.: fermentation, purification and biological activities. J Am Sci. 8:469–475.
   Google Scholar
• Cé, N., C. P. Z. Noreña, and A. Brandelli. 2012. Antimicrobial activity of chitosan films containing nisin, peptide P34, and natamycin. CYTA J. Food. 10:21–26.
   Web of Science ®Google Scholar
• Casarrubias-Castillo, M. G., G. Méndez-Montealvo, S. L. Rodríguez-Ambriz, M. M. Sánchez-Rivera, and L. A. Bello-Pérez. 2012. Diferencias estructurales y reologicas entre almidones de frutas y cereales. Agrociencia. 46:455–466.
   Google Scholar
• Frost, K., D. Kaminski, G. Kirwan, E. Lascaris, and R. Shanks. 2009. Crystallinity and structure of starch using wide angle X-ray scattering. Carbohydr. Polym. 78:543–548.
   Web of Science ®Google Scholar
• Da Silva, M. A., A. C. K. Bierhalz, and T. Kieckbusch. 2011. Physical-chemical properties of alginate/chitosan composite films containing natamycin as antimicrobial agent. Proceedings of the 11th International Congress on Engineering and Food (ICEF 11), Athens, Greece. pp. 6.
   Google Scholar
• Dos Santos Pires, A. C., N. De Fátima Ferreira Soares, N. J. De Andrade, L. H. M. Da Silva, G. P. Camilloto, and P. C. Bernardes. 2008. Development and evaluation of active packaging for sliced mozzarella preservation. Packag. Technol. Sci. 21:375–383.
   Web of Science ®Google Scholar
• Türe, H., E. Eroğlu, B. Özen, and F. Soyer. 2009. Physical properties of biopolymers containing natamycin and rosemary extract. Int. J. Food Sci. Technol. 44:402–408.
   Web of Science ®Google Scholar
• Hanušová, K., J. Dobiáš, and M. Vold. 2012. Assessment of functional properties and antimicrobial efficiency of polymer films with lacquer layer containing natamycin in cheese packaging. J. Food Nutrition Res. 51:145–155.
   Web of Science ®Google Scholar
• De Oliveira, T. M., N. De Fátima Ferreira Soares, R. M. Pereira, and K. De Freitas Fraga. 2007. Development and evaluation of antimicrobial natamycin-incorporated film in gorgonzola cheese conservation. Packag. Technol. Sci. 20:147–153.
   Web of Science ®Google Scholar
• Pintado, C., M. Ferreira, and I. Sousa. 2010. Control of pathogenic and spoilage microorganisms from cheese surface by whey protein films containing malic acid, nisin and natamycin. Food Control. 21:240–246.
   Web of Science ®Google Scholar