Migration evaluation of silver nanoparticles from antimicrobial edible coating to sausages

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• 作者：Nicolli Grecco Marchiore^a ; Isabela Jorge Manso^a ; Karine Cristine Kaufmann^a ; Gislaine Franco Lemes^a ; Ana Paula de Oliveira Pizolli^b ; Adriana Aparecida Droval^b ; Lí ; via Bracht^a ; Odinei Hess Gonç ; alves^b ; Fernanda Vitó ; ria Leimann^a ; ^{fernandaleimann@utfpr.edu.br}
• 关键词：Antimicrobial activity ; Inductive Coupled Plasma with Mass Spectroscopy ; Lactic acid bacteria ; Chicken sausages ; Texture Profile Analysis
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：76
• 期：part_PB
• 页码：203-208
• 全文大小：692 K
• 卷排序：76

文摘

Nano-scaled silver were obtained by a green synthesis route using starch and glucose. Lactic acid bacteria growth was inhibited in chicken sausages when silver coated. Texture of the treated sausages was significantly affected by the presence of silver. Simple washing and cooking procedure reduced silver content to 5.3 ngAgNPs/gsausage.