Polymer Hydrogels Formulated with Various Cross-Linkers for Food-Surface Application to Control Listeria monocytogenes
- Authors
- 김세정; 오혜민; 이희영; 이수민; 하지명; 이지연; 최유경; 윤요한
- Issue Date
- Oct-2017
- Publisher
- 한국식품위생안전성학회
- Keywords
- Polymer; Hydrogel; Carrageenan; CarboxyMethylCellulose (CMC)
- Citation
- 한국식품위생안전성학회지, v.32, no.5, pp 443 - 446
- Pages
- 4
- Journal Title
- 한국식품위생안전성학회지
- Volume
- 32
- Number
- 5
- Start Page
- 443
- End Page
- 446
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/5104
- DOI
- 10.13103/JFHS.2017.32.5.443
- ISSN
- 1229-1153
2465-9223
- Abstract
- This study investigated the physical properties of polymers and antimicrobial activities of organic acids on Listeria monocytogenes to develop hydrogels. κ-carrageenan (1, 2, and 3%), carboxymethylcellulose (CMC; 1, 3, and 5%), and agar (1.5 and 3%) were mixed with cross-linkers (Na+, K+, Ca2+, and Al3+) 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. κ-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% κ-carrageenan. CMC hydrogel was formed by adding cross-linkers Al3+, Na+, or Ca2+, especially in 5% CMC. Thus, stickiness and swelling for selected hydrogel formulations (two of κ-carrageenan hydrogels and three of CMC hydrogels) were measured.
Among the selected hydrogels, most of them showed appropriate hardness, but only 3% κ-carrageenan-contained hydrogels maintained their shapes from swelling. Hence, 3% κ-carrageenan+0.2% KCl and 3% κ-carrageenan+1% alginate+0.2% KCl+0.2% CaCl2 were selected to be formulated with lactic acid, and showed antilisterial activity.
These results indicate that 3% κ-carrageenan hydrogels formulated with lactic acid can be used to control L. monocytogenes on food surface.
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