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 |
Autori: | 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 |
Rivista: | |
Tipologia: | Article (author) |
Digital Object Identifier (DOI): | http://dx.doi.org/10.1038/s41598-020-78430-y |
Appare nelle tipologie: | 01 - Articolo su periodico |
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