Applying a circular economy approach, this research explores the use of cheese whey permeate (CWP), by-product of whey ultrafiltration, as cheap substrate for the production of bacterial cellulose (BC) and Sakacin-A, to be used in an antimicrobial packaging material. BC from the acetic acid bacterium Komagataeibacter xylinus was boosted up to 6.77 g/L by supplementing CWP with β-galactosidase. BC was then reduced to nanocrystals (BCNCs, 70% conversion yield), which were then conjugated with Sakacin-A, an anti-Listeria bacteriocin produced by Lactobacillus sakei in a CWP based broth. Active conjugates (75 Activity Units (AU)/mg), an innovative solution for bacteriocin delivery, were then included in a coating mixture applied onto paper sheets at 25 AU/cm2. The obtained antimicrobial food-package was found effective in reducing Listeria population in storage trials carried out on a fresh Italian soft cheese (named “stracchino”) intentionally inoculated with Listeria. Production costs of the active material has been mainly found to be associated (90%) to the purification steps. Setting a maximum prudential 50% cost reduction during process up-scaling, conjugates coating formulation would cost around 0.89 €/A4 sheet. Results represent a practical example of a circular economy production procedure by using a food industry by-product to produce antimicrobials for food preservation.
From cheese whey permeate to Sakacin‑A/bacterial cellulose nanocrystal conjugates for antimicrobial food packaging applications : a circular economy case study / M. Rollini, A. Musatti, D. Cavicchioli, D. Bussini, S. Farris, C. Rovera, D. Romano, S. De Benedetti, A. Barbiroli. - In: SCIENTIFIC REPORTS. - ISSN 2045-2322. - 10(2020 Dec 07), pp. 21358.1-21358.14.
|Titolo:||From cheese whey permeate to Sakacin‑A/bacterial cellulose nanocrystal conjugates for antimicrobial food packaging applications : a circular economy case study|
ROLLINI, MANUELA SILVIA (Primo)
MUSATTI, ALIDA (Secondo)
DE BENEDETTI, STEFANO (Penultimo)
BARBIROLI, ALBERTO GIUSEPPE (Ultimo) (Corresponding)
|Settore Scientifico Disciplinare:||Settore BIO/10 - Biochimica|
Settore AGR/16 - Microbiologia Agraria
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore CHIM/11 - Chimica e Biotecnologia delle Fermentazioni
Settore AGR/01 - Economia ed Estimo Rurale
|Progetto:||Nanocellulose¿sakacin. A conjugates for food packaging purposes|
|Data di pubblicazione:||7-dic-2020|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1038/s41598-020-78430-y|
|Appare nelle tipologie:||01 - Articolo su periodico|