Polymer Hydrogels Formulated with Various Cross-Linkers for Food-Surface Application to Control Listeria monocytogenes
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김세정 | - |
dc.contributor.author | 오혜민 | - |
dc.contributor.author | 이희영 | - |
dc.contributor.author | 이수민 | - |
dc.contributor.author | 하지명 | - |
dc.contributor.author | 이지연 | - |
dc.contributor.author | 최유경 | - |
dc.contributor.author | 윤요한 | - |
dc.date.available | 2021-02-22T10:46:48Z | - |
dc.date.issued | 2017-10 | - |
dc.identifier.issn | 1229-1153 | - |
dc.identifier.issn | 2465-9223 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/5104 | - |
dc.description.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. | - |
dc.format.extent | 4 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | 한국식품위생안전성학회 | - |
dc.title | Polymer Hydrogels Formulated with Various Cross-Linkers for Food-Surface Application to Control Listeria monocytogenes | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.13103/JFHS.2017.32.5.443 | - |
dc.identifier.bibliographicCitation | 한국식품위생안전성학회지, v.32, no.5, pp 443 - 446 | - |
dc.citation.title | 한국식품위생안전성학회지 | - |
dc.citation.volume | 32 | - |
dc.citation.number | 5 | - |
dc.citation.startPage | 443 | - |
dc.citation.endPage | 446 | - |
dc.identifier.kciid | ART002276077 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Polymer | - |
dc.subject.keywordAuthor | Hydrogel | - |
dc.subject.keywordAuthor | Carrageenan | - |
dc.subject.keywordAuthor | CarboxyMethylCellulose (CMC) | - |
dc.identifier.url | http://foodsafety.or.kr/journal/article.php?code=56163 | - |
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