Antimicrobial activity, mechanism of effect and usage potential of ethyl lauroyl arginate in food systems
Küçük Resim Yok
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Pamukkale Univ
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Ethyl lauroyl arginate (LAE) is a cationic surfactant considered as one of the strongest antimicrobial material in new food additive. It is also classified as a non-toxic additive because of rapidly metabolized to natural components in the human body and allowed to be used with certain limitations in its use. The use of ethyl lauroyl arginate (LAE) as antimicrobial food preservative has been approved by the Food and Drug Administration and the European Food Safety Agency, respectively. For this reason, in recent years, it has focused on the application of this compound to food systems. LAE is a stable compound synthesized by the steps of esterification and condensation. There is also strong antimicrobial activity against a wide variety of microorganisms including mold, yeast, gram-positive and gram-negative bacteria. The main target for the antimicrobial effect of LAE, a cationic surfactant, the cell membrane. The potential use of LAE as an antimicrobial agent in foods can encompass a wide range of products. in this context, various studies have been carried out on the application of LAE in antimicrobial packaging systems developed with the purpose of increasing the safety and quality of packaged food products and it has been stated that this material can be used as an effective antimicrobial on many systems. in recent years, various strategies have been proposed to use LAE as a food preservative, such as direct addition to food, application to food surface, or inclusion in food packaging. Although most applications are related to the use of LAE alone, some combination treatments have been used between LAE and other conservation methods to further increase the shelf life of the food product.
Açıklama
Demircan, Bahar/0000-0002-6983-384X
Anahtar Kelimeler
Ethyl lauroyl arginate, LAE, Food additive, Antimicrobial agent, Antimicrobial packaging system
Kaynak
Pamukkale University Journal of Engineering Sciences-Pamukkale Universitesi Muhendislik Bilimleri Dergisi
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
25
Sayı
7
