Microstructure of transglutaminase-induced gelatin-natamycin fungistatic composite films

References

• Gould, G.W. Methods for Preservation and Extension of Shelf Life. International Journal of Food Microbiology 1996, 33, 51–64.
   PubMed Web of Science ®Google Scholar
• Mu, C.; Guo, J.; Li, X.; Lin, W.; Li, D. Preparation and Properties of Dialdehyde Carboxymethyl Cellulose Crosslinked Gelatin Edible Films. Food Hydrocolloids. 2012, 27, 22–29.
   Web of Science ®Google Scholar
• Kanmani, P.; Lim, S.T. Development and Characterization of Novel Probiotic-Residing Pullulan/Starch Edible Films. Food Chemistry 2013, 141, 1041–1049.
   PubMed Web of Science ®Google Scholar
• Santacruz, S.; Rivadeneira, C.; Castro, M. Edible Films Based on Starch and Chitosan. Effect of Starch Source and Concentration, Plasticizer, Surfactant’s Hydrophobic Tail and Mechanical Treatment. Food Hydrocolloids 2015, 49, 89–94.
   Web of Science ®Google Scholar
• Ramos, ÓL.; Reinas, I.; Silva, S.I.; Fernandes, J.C.; Cerqueira, M.A.; Pereira, R.N.; Vicente, A.A.; Poças, M.F.; Pintado, M.E.; Malcata, F.X. Effect of Whey Protein Purity and Glycerol Content upon Physical Properties of Edible Films Manufactured Therefrom. Food Hydrocolloids 2013, 30, 110–122.
   Web of Science ®Google Scholar
• Hanani, Z.N.; Beatty, E.; Roos, Y.; Morris, M.; Kerry, J. Manufacture and Characterization of Gelatin Films Derived from Beef, Pork and Fish Sources Using Twin Screw Extrusion. Journal of Food Engineering 2012, 113, 606–614.
   Web of Science ®Google Scholar
• Benavides, S.; Villalobos-Carvajal, R.; Reyes, J. Physical, Mechanical and Antibacterial Properties of Alginate Film: Effect of the Crosslinking Degree and Oregano Essential Oil Concentration. Journal of Food Engineering 2012, 110, 232–239.
   Web of Science ®Google Scholar
• Atarés, L.; De Jesús, C.; Talens, P.; Chiralt, A. Characterization of SPI-Based Edible Films Incorporated with Cinnamon or Ginger Essential Oils. Journal of Food Engineering 2010, 99, 384–391.
   Web of Science ®Google Scholar
• Teixeira, B.; Marques, A.; Pires, C.; Ramos, C.; Batista, I.; Saraiva, J.A.; Nunes, M.L. Characterization of Fish Protein Films Incorporated with Essential Oils of Clove, Garlic and Origanum: Physical, Antioxidant and Antibacterial Properties. LWT-Food Science and Technology 2014, 59, 533–539.
   Web of Science ®Google Scholar
• Pedersen, J.C. Natamycin as a Fungicide in Agar Media. Applied and Environmental Microbiology 1992, 58, 1064–1066.
   PubMed Web of Science ®Google Scholar
• Jones, D.B.; Forster, R.K.; Rebell, G. Fusarium solani Keratitis Treated with Natamycin (pimaricin): Eighteen Consecutive Cases. Archives of Ophthalmology 1972, 88, 147–154.
   PubMedGoogle Scholar
• Bierhalz, A.C.K.; Da Silva, M.A.; Kieckbusch, T.G. Natamycin Release from Alginate/Pectin Films for Food Packaging Applications. Journal of Food Engineering 2012, 110, 18–25.
   Web of Science ®Google Scholar
• Duran, M.; Aday, M.S.; Zorba, N.N.D.; Temizkan, R.; Büyükcan, M.B.; Caner, C. Potential of Antimicrobial Active Packaging ‘Containing Natamycin, Nisin, Pomegranate and Grape Seed Extract in Chitosan Coating to Extend Shelf Life of Fresh Strawberry. Food and Bioproducts Processing 2016, 98, 354–363
   Web of Science ®Google Scholar
• Buchert, J.; Ercili Cura, D.; Ma, H.; Gasparetti, C.; Monogioudi, E.; Faccio, G.; Mattinen, M.; Boer, H.; Partanen, R.; Selinheimo, E. Crosslinking Food Proteins for Improved Functionality. Annual Review of Food Science and Technology 2010, 1, 113–138.
   PubMed Web of Science ®Google Scholar
• Singh, H. Modification of Food Proteins by Covalent Crosslinking. Trends in Food Science & Technology. 1991, 2, 196–200.
   Google Scholar
• Mitra, T.; Sailakshmi, G.; Gnanamani, A.; Mandal, A.B. Cross-Linking with Acid Chlorides Improves Thermal and Mechanical Properties of Collagen Based Biopolymer Material. Thermochimica Acta 2011, 525, 50–55.
   Web of Science ®Google Scholar
• Stachel, I.; Schwarzenbolz, U.; Henle, T.; Meyer, M. Cross-Linking of Type I Collagen with Microbial Transglutaminase: Identification of Cross-Linking Sites. Biomacromolecules 2010, 11, 698–705.
   PubMed Web of Science ®Google Scholar
• Chvapil, M.; Speer, D.; Mora, W.; Eskelson, C. Effect of Tanning Agent on Tissue Reaction to Tissue Implanted Collagen Sponge. Journal of Surgical Research 1983, 35, 402–409.
   PubMed Web of Science ®Google Scholar
• Yang, M.; Shi, Y.; Liang, Q. Effect of Microbial Transglutaminase Crosslinking on the Functional Properties of Yak Caseins: A Comparison with Cow Caseins. Dairy Science and Technology 2016, 96, 39–51.
   Web of Science ®Google Scholar
• Gaspar, A.L.C.; de Góes-Favoni, S.P. Action of Microbial Transglutaminase (MTGase) in the Modification of Food Proteins: A Review. Food Chemistry 2015, 171, 315–322.
   PubMed Web of Science ®Google Scholar
• Ali, N.A.; Ahmed, S.H.; Mohamed, E.A.; Ahmed, I.A.M. Effect of Transglutaminase Cross Linking on the Functional Properties as a Function of NaCl Concentration of Legumes Protein Isolate. International Journal of Biological and Life Sciences 2011, 7(1), 8–12.
   Google Scholar
• Di Pierro, P.; Chico, B.; Villalonga, R.; Mariniello, L.; Masi, P.; Porta, R. Transglutaminase-Catalyzed Preparation of Chitosan–Ovalbumin Films. Enzyme and Microbial Technology 2007, 40, 437–441.
   Web of Science ®Google Scholar
• Song, C.L.; Zhao, X.H. Structure and Property Modification of an Oligochitosan-Glycosylated and Crosslinked Soybean Protein Generated by Microbial Transglutaminase. Food Chemistry 2014, 163, 114–119.
   PubMed Web of Science ®Google Scholar
• Ridout, M.J.; Paananen, A.; Mamode, A.; Linder, M.B.; Wilde, P.J. Interaction of Transglutaminase with Adsorbed and Spread Films of β-casein and к-casein. Colloids and Surfaces B: Biointerfaces 2015, 128, 254–260.
   PubMed Web of Science ®Google Scholar
• Piotrowska, B.; Sztuka, K.; Kołodziejska, I.; Dobrosielska, E. Influence of Transglutaminase or 1-Ethyl-3-(3-Dimethylaminopropyl) Carbodiimide (EDC) on the Properties of Fish-Skin Gelatin Films. Food Hydrocolloids 2008, 22, 1362–1371.
   Web of Science ®Google Scholar
• Wang, Y.; Liu, A.; Ye, R.; Wang, W.; Li, X. Transglutaminase-Induced Crosslinking of Gelatin–Calcium Carbonate Composite Films. Food Chemistry 2015, 166, 414–422.
   PubMed Web of Science ®Google Scholar
• Li, X.; Liu, A.; Ye, R.; Wang, Y.;Wang, W. Fabrication of Gelatin–Laponite Composite Films: Effect of the Concentration of Laponite on Physical Properties and the Freshness of Meat during Storage. Food Hydrocolloids 2015, 44, 390–398.
   Web of Science ®Google Scholar
• He, Q.; Zhang, Y.; Cai, X.- Wang, S. Fabrication of Gelatin-TiO 2 Nanocomposite Film and Its Structural, Antibacterial and Physical Properties. International Journal of Biological Macromolecules 2015, 84, 153–160.
   PubMed Web of Science ®Google Scholar
• Usha, R.; Ramasami, T. The Effects of Urea and n-Propanol on Collagen Denaturation: Using DSC, Circular Dichroism and Viscosity. Thermochimica Acta 2004, 409, 201–206.
   Web of Science ®Google Scholar
• Resa, C.P.O.; Gerschenson, L.N.; Jagus, R.J. Natamycin and Nisin Supported on Starch Edible Films for Controlling Mixed Culture Growth on Model Systems and Port Salut Cheese. Food Control 2014, 44, 146–151.
   Web of Science ®Google Scholar
• Acevedo-Fani, A.; Salvia-Trujillo, L.; Rojas-Graü, M.A.; Martín-Belloso, O. Edible Films from Essential-Oil-Loaded Nanoemulsions: Physicochemical Characterization and Antimicrobial Properties. Food Hydrocolloids 2015, 47, 168–177.
   Web of Science ®Google Scholar
• Hanani, Z.N.; O’Mahony, J.A.; Roos, Y.H.; Oliveira, P.M.; Kerry, J. Extrusion of Gelatin-Based Composite Films: Effects of Processing Temperature and pH of Film Forming Solution on Mechanical and Barrier Properties of Manufactured Films. Food Packaging and Shelf Life 2014, 2, 91–101.
   Google Scholar
• Li, J.; He, J.; Huang, Y.; Li, D.; Chen, X. Improving Surface and Mechanical Properties of Alginate Films by Using Ethanol as a Co-solvent during External Gelation. Carbohydrate Polymers 2015, 123, 208–216.
   PubMed Web of Science ®Google Scholar
• Aldana, D.S.; Andrade-Ochoa, S.; Aguilar, C.N.; Contreras-Esquivel, J.C.; Nevárez-Moorillón, G.V. Antibacterial Activity of Pectic-Based Edible Films Incorporated with Mexican Lime Essential Oil. Food Control 2015, 50, 907–912.
   Web of Science ®Google Scholar
• Dymerski, T.; Namieśnik, J.; Leontowicz, H.; Leontowicz, M.; Vearasilp, K.; Martinez-Ayala, A.L.; González-Aguilar, G.A.; Robles-Sánchez, M.; Gorinstein, S. Chemistry and Biological Properties of Berry Volatiles by Two Dimensional Chromatography, Fluorescence and Fourier Transform Infrared Spectroscopy Techniques. Food Research International 2016, 83, 74–86
   Web of Science ®Google Scholar
• Rostamzad, H.; Paighambari, S.Y.; Shabanpour, B.; Ojagh, S.M.; Mousavi, S.M. Improvement of Fish Protein Film with Nanoclay and Transglutaminase for food Packaging. Food Packaging and Shelf Life 2016, 7, 1–7.
   Web of Science ®Google Scholar
• Plepis, A.M.G.; Das-Gupta, D.K.; Goissis, G. Pyroelectric Properties of Anionic Collagen and Anionic Collagen: P (VDF/TRFE) Composites. International Symposium on Electrets, 1999, 233–236.
   Google Scholar
• Tapsir, Z.; Saidin, S. Synthesis and Characterization of Collagen–Hydroxyapatite Immobilized on Polydopamine Grafted Stainless Steel. Surface and Coatings Technology 2016, 285, 11–16.
   Web of Science ®Google Scholar
• Bierhalz, A.C.K.; Silva, M.A.D.; Braga, M.E.M.; Sousa, H.J.C.; Kieckbusch, T.G., Effect of Calcium and/or Barium Crosslinking on the Physical and Antimicrobial Properties of Natamycin-Loaded Alginate Films. LWT - Food Science and Technology 2014, 57, 494–501.
   Web of Science ®Google Scholar
• Staroszczyk, H.; Pielichowska, J.; Sztuka, K.; Stangret, J.; Kołodziejska, I. Molecular and Structural Characteristics of Cod Gelatin Films Modified with EDC and TGase. Food Chemistry 2012. 130(2), 335–343.
   Web of Science ®Google Scholar
• Chambi, H.; Grosso, C. Edible Films Produced with Gelatin and Casein Cross-Linked with Transglutaminase. Food Research International 2006, 39, 458–466.
   Web of Science ®Google Scholar
• Haroun, A.; El Toumy, S. Effect of Natural Polyphenols on Physicochemical Properties of Crosslinked Gelatin-Based Polymeric Biocomposite. Journal of Applied Polymer Science 2010, 116, 2825–2832.
   Web of Science ®Google Scholar
• Kim, S.; Nimni, M.E.; Yang, Z.; Han, B. Chitosan/Gelatin–Based Films Crosslinked by Proanthocyanidin. Journal of Biomedical Materials Research Part B: Applied Biomaterials 2005, 75, 442–450.
   PubMed Web of Science ®Google Scholar
• Beristain-Bauza, S.; Mani-López, E.; Palou, E.; López-Malo, A. Antimicrobial Activity and Physical Properties of Protein Films Added with Cell-free Supernatant of Lactobacillus rhamnosus. Food Control 2016, 62, 44–51.
   Web of Science ®Google Scholar
• Jridi, M.; Souissi, N.; Mbarek, A.; Chadeyron, G.; Kammoun, M.; Nasri, M. Comparative Study of Physico-Mechanical and Antioxidant Properties of Edible Gelatin Films from the Skin of Cuttlefish. International Journal of Biological Macromolecules 2013, 61:17-25.
   PubMed Web of Science ®Google Scholar
• Xiao, J.; Wang, W.; Wang, K.; Liu, Y.; Liu, A.; Zhang, S.; Zhao, Y. Impact of Melting Point of Palm Oil on Mechanical and Water Barrier Properties of Gelatin-Palm Oil Emulsion Film. Food Hydrocolloids 2016, 60, 243–251.
   Web of Science ®Google Scholar
• Galus, S.; Lenart, A. Development and Characterization of Composite Edible Films Based on Sodium Alginate and Pectin. Journal of Food Engineering 2013, 115, 459–465.
   Web of Science ®Google Scholar
• Chiou, B.S.; Avena-Bustillos, R.J.; Bechtel, P.J.; Jafri, H.; Narayan, R.; Imam, S.H.; Glenn, G.M.; Orts, W.J. Cold Water Fish Gelatin Films: Effects of Cross-Linking on Thermal, Mechanical, Barrier, and Biodegradation Properties. European Polymer Journal 2008, 44, 3748–3753.
   Web of Science ®Google Scholar
• Cao, N. Fu, Y.; He, J. Preparation and Physical Properties of Soy Protein Isolate and Gelatin Composite Films. Food Hydrocolloids 2007, 21, 1153–1162.
   Web of Science ®Google Scholar
• Liu, F.; Majeed, H.; Antoniou, J.; Li, Y.; Ma, Y.; Yokoyama, W.; Ma, J.; Zhong, F. Tailoring Physical Properties of Transglutaminase-Modified Gelatin Films by Varying Drying Temperature. Food Hydrocolloids 2016, 58, 20–28.
   Web of Science ®Google Scholar
• Cuq, B.; Gontard, N.; Guilbert, S. Thermal Properties of Fish Myofibrillar Protein-Based Films as Affected by Moisture Content. Polymer 1997, 38, 2399–2405.
   Web of Science ®Google Scholar
• Wang, L.Z.; Liu, L.; Holmes, J.; Kerry, J.F. and Kerry, J.P. Assessment of Film-Forming Potential and Properties of Protein and Polysaccharide-Based Biopolymer Films. International Journal of Food Science and Technology 2007, 42, 1128–1138.
   Web of Science ®Google Scholar
• Bigi, A.; Cojazzi, G.; Panzavolta, S.; Roveri, N.; Rubini, K. Stabilization of Gelatin Films by Crosslinking with Genipin. Biomaterials 2002, 23, 4827–4832.
   PubMed Web of Science ®Google Scholar
• He, Q.; Zhang, Y.; Cai, X. and Wang, S. Fabrication of gelatin–TiO2 Nanocomposite Film and Its Structural, Antibacterial and Physical Properties. International Journal of Biological Macromolecules 2016, 84, 153–160.
   PubMed Web of Science ®Google Scholar
• Wu, J.; Ge, S.; Liu, H.; Wang, S.; Chen, S.; Wang, J.; Li, J.; Zhang, Q. Properties and Antimicrobial Activity of Silver Carp (Hypophthalmichthys molitrix) Skin Gelatin-Chitosan Films Incorporated with Oregano Essential Oil for Fish Preservation. Food Packaging and Shelf Life 2014, 2, 7–16.
   Google Scholar
• Moatsou, G.; Moschopoulou, E.; Beka, A.; Tsermoula, P.; Pratsis, D. Effect of Natamycin-Containing Coating on the Evolution of Biochemical and Microbiological Parameters during the Ripening and Storage of Ovine Hard-Gruyère-Type Cheese. International Dairy Journal 2015, 50, 1–8.
   Web of Science ®Google Scholar
• Fajardo, P.; Martins, J.; Fuciños, C.; Pastrana, L.; Teixeira, J.; Vicente, A. Evaluation of a Chitosan-Based Edible Film as Carrier of Natamycin to Improve the Storability of Saloio Cheese. Journal of Food Engineering 2010, 101, 349–356.
   Web of Science ®Google Scholar
• González, A.; Igarzabal, C.I.A. Soy Protein–Poly (Lactic Acid) Bilayer Films as Biodegradable Material for Active Food Packaging. Food Hydrocolloids. 2013, 33, 289–296.
   Web of Science ®Google Scholar
• Denyer, S.P. Mechanisms of Action of Antibacterial Biocides. International Biodeterioration and Biodegradation 1995, 36, 227–245.
   Web of Science ®Google Scholar