Tĩm lại kỹ thuật APS cĩ thể sử dụng để ngăn chặn sự phát triển gây hư hỏng và mầm bệnh của vi sinh vật, nĩ cịn đĩng gĩp cho sự cải tiến của thực phẩm an tồn và kéo dài thời gian bảo quản. Chính vì vậy đã cĩ nhiều hệ thống được sử dụng trong cơng nghiệp với hĩa chất chủ yếu là ion bạc.
Hình 21: Ion bạc được đính lên chất mang là nhơm silicat
Bảng 8: Một số chất chống vi sinh vật và nhà sản xuất (Han, 2005)
Tên thương mại Hợp chất Nhà sản xuất Nguồn
Piatech Bạc oxit Daikoku Kasei Co. (Japan) (Brody et al., 2001) Silvi Film Bạc oxit Nomiko Co. (Japan) (Brody et al., 2001) Apacider Bạc zeloit Sangi Co. (Japan) (Brody et al., 2001) Zeomic Bạc zeloit Shinanen New Ceramics Co.
(Japan) (Brody et al., 2001)
Bactekiller Bạc zeloit Kanebo Co. (Japan) (Brody et al., 2001) MicroFree Bạc, đồng oxit,
kẽm silicat Dupont (USA)
(Vermeiren et al., 2002)
Novaron Bạc zirconium
photphat Milliken Co. (USA)
(Vermeiren et al., 2002)
(USA) 2002)
Microban Triclosan Microban Products Co. (USA) (Brody et al., 2001)
Wasa Ouro Allyl
isothiocyanat Green Cross Co. (Japan) (Brody et al., 2001) Take Guard Chiết xuất tre Takex Co. (Japan) (Brody et al., 2001) Acticap Ethanol Freund Industrial Co. (Japan) (Smith et al., 1987) Biocleanact Kháng sinh Micro Science Tech Co.
(Korea)
(Han and Moon, 2002)
Microatmosphere ClO2
Southwest Reseach Institute(USA), Bernard Technologies Inc. (USA)
(Brody et al., 2001)
TÀI LIỆU THAM KHẢO
Ahvenaine, R. (2003) Novel Food Packaging Techniques. CRC Press, Booca Raton,FL, 77-78.
Anonymous (1991) Technical Bulletin. Gist-brocades Food Ingredients Inc.King of Prussia, PA. Appendini, P. & Hotchkiss, J.H. (1996) Immobilization of lysozyme on synthetic polymers for the application to food packages. Book of Abstracts (1996 IFT Annual Meeting New Orleans, LA), Institute of Food Technologists. Chicago, 177.
Appendini, P. & Hotchkiss, J.H. (1997) Immobilization of lyzozyme on food contact polymers as potentialantimicrobial films. Packaging Technol, 10(5), 271-279.
Brody, A.L., Strupinsky, E.R. & Kline, L.R. (2001) Active Packaging for Food Applications.
Buonocore, G.G., Del Nobile, M.A., Panizza, A., Bove, S., Battaglia, G. & Nicolais, L. (2003) Modeling the lyzozyme release kinetics from antimicrobial films intended for food packaging applications. J.Food Sci, 68(4), 1365-1370.
Cantwell, M. (1995) Fresh-cut products. Perishable Handing Newsletter,CA,US Davis, 4-6.
Carneiro de Melo, A.M.S., Cassar, C.A. & Miles, R.J. (1998) Trisodium phosphate increases sensitivity of gram-negative bacteria to lyzozyme and nisin. J. Food Protect, 61, 839-844. Cha, D.S. & Chinnan, M.S. (2004) Biopolymer-Based Antimicrobial Packaging. Department of Food Science and Technology, University of Georgia, GA, 224-229.
Chung, D., Chikindas, M.L. & Yam, K.L. (2001b) Inhibition of Saccharomyces cerevisiae by slow release of propyl paraben from a polymer coating. J.Food Protect, 64(9), 1420-1424.
Church, N. (1994) Developments in modified atmosphere packaging and related technologies.
Trends Food Sci Technol, 5, 345-352.
Coma, V., Martial- Gross, A., Gareau, S., Copinet, A., Salin, F. & Deschamps, A. (2002) Edible antimirobial films based on chitosan matrix. J. Food Sci., 37(3), 1162-1169.
Coma, V., Sebti, I., Pardon, P., Deschamps, A. & Pichvant, F.H. (2001`) Antimicrobial edible packaging based on cellulosic ethers, fatty acids, and nisin incorporation to inhibit Listeria innocua and Staphylococcus aureus. J.Food Protect, 64(4), 470-475.
Cutter, C.N., Willett, J.L. & Siragusa, G.R. (2001) Improved antimicrobial activity of nisin- incorporation polymer films by formulation change and addition of food grade chelator. Lett. Appl. Microbial, 33(4), 325-328.
Daeschul, M.A. (1989) Antimicrobial substancesfrom lactic acid bacteria for use as food preservatives. Food Technol, 43(1), 164-167.
Day, B.P.F. (2003) Novel MAP for fresh- prepared produce. CRC Press, Booca Raton,FL. Delves-Broughton, J. & M.J., G. (1994) Natural Antimicrobial System and Food Preservation.
CAB International, Wallingford, Oxon, UK.
Devlieghere, F., Debevere, J. & Vanimpe, J. (1998) Effect of dissolved carbon dioxide and
temperaure on the growth of Lactobacillus Sake in modified atmosphere. Int J Food Microbiol, 41, 231-238.
Devlieghere, F., Geeraerd, A.H., Versyck, K.J., Vandeweatere, B., Vanimpe, J. & Debevere, J. (2001) Growtn of Listeria monocytogenes in modified atmosphere packed cooked meat poducts: a predictive model. Int J Food Microbiol, 16), 53-66.
Devlieghere, F., Vermeiren, L., Bockstl, A. & Debevere, J. (2000a) Study on antimicrobial activity of food packaging material containing potassium sorbate. Acta Alimentaria, 29(2), 137- 146.
Devlieghere, F., Vermeiren, L., Jacobs, M. & Debevere, J. (2000b) The effectiveness of Hexamethylenetetramine-incorporated plastic for the active packaging of food. Packaging Technol Sci., 13(3), 117-121.
Donhowe, I.G. & Fennema, O.R. (1993) Water vapor and oxygen permeabilityof wax films.
J.Am.Oil Chem.Soc., 70, 867-873.
Dufresne, I., Smith, J., Juin-ni-Liu & Tarte, I. (2000) Effects of headspace oxygen on toxin production by Colostrium botulinum type E in rainbow fillets stored under modified atmospheres.
J.Food Safety, 20(3), 157-175.
Fields, C., Pivarnic, L.F., Barnett, S.M. & Rand, A. (1986) Utilization of glucose oxidase for extending the shelflife of food. J. Food Sci., 51(1), 66-70.
Floros, J.D., Dock,L.L., Han,J.H. (1997) Active Packaging technologies and applications. Food Cosm, Drug Packag, 20(1), 10-17.
Gennadios, A., Weller, C.L. & Testin, R.F. (1993) Modification of physical and barrier properties of edible wheat gluten-based films. Cereal Chem., 70, 426-429.
Gibson, A.M., Ellis-Brownlee, R.C.L., Cahill, M.E., Szabo, E.A., Fletcher, G.C. & Bremer, P.J. (2000) The effect of 100% CO2 on the growth of non-proteolytic Clostridium botulium at chill temperatures. Int J Food Microbiol, 54, 39-48.
Gill, A.O. (2000) Application of Lysozyme and Nisin to Control Bacterial Growth on Cured Meat Products (M.Sc. Dissertation). The University of Manitoba, Winnipeg, MB, Canada.
Han, J.H. (2000) Antimicrobial food packaging. Food Technol, 54(3), 56-65.
Han, J.H. (2001) Design edible and biodegradable films/coatings containing active ingredients.In Active Biopolymer Films and Coatings for Food and Biotechnological Uses, Proceedings of Pre- congress Short Course of IUFoST. IUFoST, 187-198.
Han, J.H. (2003a) Antimirobial food packaging.In: Novel Food Packaging Techniques. Woodhead Publishing Ltd.,Cambridge,UK, 50-70.
Han, J.H. (2003b) Design of antimicrobial packaging systems.Int: Rev. Food Sci.Technol, 11, 106- 109.
Han, J.H. (2005) Innovations in Food Packaging. Academic Press Publisher.
Han, J.H. & Floros, J.D. (1997) Casting antimicrobal packaging films and measuring their physical properties and antimicrobial activity. J.Plactic Film Sheeting, 13, 287-298.
Han, J.H. & Floros, J.D. (1997b) Casting antimicrobial packaging films and measuring their physical properties and antimicrobial activity. Journal of Plastic Film and Sheeting, 13, 287-298. Han, J.H. & Floros, J.D. (1998a) Potassium sorbate diffusivity in American processed and Mozzarella cheeses. J. Food Sci., 63(3), 435-437.
Han, J.H. & Floros, J.D. (1998b) Simulating diffuson model an determining dffusivity of potassium sorbate through plastic to develope antimicrobal packaging film. J. Food Process.Preserv., 22(2), 107-122.
Han, J.H. & Moon, W.S. (2002) Plastic packaging material cotaining chemical antimicrobial agents. In Active Food Packaging (J.H. Han, ed.). Publication and Communication Services, Winnipeg, Canada, 11-14.
Hong, S.I., Park, J.D. & Kim, D.M. (2000) Antimicrobial and physical properties of food packaging films incorporated with some natural compounds. Food Sci.Biotechnol, 9(1), 38-42. Hoojjatt, P., Honte, B., Hernandez, R., Giacin, J. & Miltz, J. (1987) Mass transfer of BHT from HDPE film and its influence on product stability. J. Packag. Technol., 1(3), 78.
Huang, L.J., Huang, C.H. & Weng, Y.M. (1997) Using antimicrobial polyethylene films and minimal microwave heating to control microbial growth of tilapia fillets during cold storage. Food Sci.Taiwan, 24(2), 263-268.
Hughey, V.L. & Johnson, E.A. (1987) Antimicrobial activity of lysozyme againts bacteria involved in food spoilage and food -born deasese. Appl Environ Microbiol, 53, 2165-2170. Kester, J.J. & Fennema, O.R. (1986) Edible films and coatings: A review. Food Technol., 40(12).
Kim, Y.M., Paok, H.D. & Lee, D.S. (2002) Shelf-life characteristics of fresh oyster and ground beef as effected by bacteriocins-coated plastic packaging films. J.Sci. Food Agric, 82(9), 998- 1002.
Krochta, J.M. & De Mulder-Johnston, C. (1997) Edible and biodegradable polymer films: challenges and opportunities. Food Technology, 51(2), 61-74.
Leistner, L. & Gorris, L.G.M. (1995) Food preservation by hurdle technology. Food Sci.Technol,
6(2), 41-46.
Miller, W.R., Spalding, D.H., Risse, L.A. & Chew, V. (1984) The effects of an imazalil-
impregnated film with chlorine and imazalil to control decay of bell peppers. Proc Fla State Hort Soc, 97, 108–111.
Nam, S., Han, J.H., Scanlonm, G. & Izydorczyk, M.S. (2002) Use of extruded pea starch
containing lysozyme as an antimicrobial and biodegradable packaging. Book of Abstracts (2002 IFT Annual Meeting), Chicago, Institute of Food Technologists, 248.
O'Connor-Shaw, R. & Reyes, V. (2000) Use of modified atmosphere packaging. Academic Press, San Diego.
Ooraikul, B. & Stiles, M.E. (1991) Modified Atmosphere Packaging of Food. Chapman & Hall Publisher.
Oram, J.D. & Reiter, B. (1968) Inhibition of bacteria by lactoferrin and other iron chelating agents. Biochim Biophys Acta, 10.
Ouattara, B., Simard, R.E., Piette, G., Begin, A. & Holley, R.A. (2000a) Diffusion of acetic and propionic acids from chitosan-based antimicrobial packaging films. J. Food Sci., 65(5), 768-773. Padgett, T., Han, I.Y. & Dawson, P.L. (1998) Incorporation of food-grade antimicrobial
compounds into biodegradable packaging films. J. Food Process., 61(10), 1330-1335. Park, H.J., Chinnan, M.S. & Shewfeft, R.L. (1994) Edible corn-zein film coatings to extend storage life of tomatoes. J. Food Process.Preserv., 18, 317-331.
Peter, J. & Leif, B.-S. (2000) Food preservation techniques. CRC Press, Booca Raton,FL, 342.
Rodriues, E.T. & Han, J.H. (2000) Antimicrobial whey protein films against spoilage and pathogenic bacteria. in Book of Abstracts (2000 IFT Annual Meeting), Chicago, Institute of Food Technologists, 191.
Rodriues, E.T., Han, J.H. & Holley, R.A. (2002) Optimized antimicrobial edible whey protein films against spoilage and pathogenic bacteria. Book of Abstracts (2002 IFT Annual Meeting), Chicago, Institute of Food Technologists, 252.
Roller, N.C.a.S. (2000) The antimicrobial properties of chitosan in mayonnaise and mayonnaise- based shimps salads. J.Food Protect, 63(3), 202-209.
Saleem, Z.M. & AL- Delaimy, K.S. (1982) Inhibition of Baccilluscereus by garlic axtracts.
J.Food Protect, 45, 1007-1009.
Siragusa, G.R., Cutter, C.N. & Willett, J.L. (1999) Incorporation of bateriocin in plastic retains activity and inhibits surface growth of bacteria on meat. Food Microbial, 16(3), 229-235. Smith, J.P., Ooraikul, B., Koersen, W.J., van de Voort, F.R., Jackson, E.D. & Lawrene, R.A. (1987) Shelf life extension of a bakery product using ehtanol vapor. Food Microbial, 4, 329-337. Suppakul, P., Miltz,J.,Sonneveld,K. and Bigger, S.W. (2003a) Active packaging technologies with an emphasis on antimicrobial packaging and its applications. J.Food Sci, 68(2), 408-420.
Tatrajan, N. & Sheldon, B.W. (2000) Efficaccy of nisin-coated polymer films to inactivate
Salmonella typhimurium on fresh broiler skin. J. Food Protect, 63(9), 1189-1196.
Thomas, L., Clarkson Mr and Delves- Broughton J (2000) Natural Food Antimicrobial systems.
CRC Press, Booca Raton,FL.
Vermeiren, L., Devlieghere, F. & Debevere, J. (2002) Effectiveness of some recent antimicrobial packaging concepts. Food Add. Contam., 19, 163-171.
Weng, Y.M., Chen, M.J. & Chen, W. (1999) Antimicrobial food packaging materials from poly (ethylene-co-methacrylic acid). Lebensm. Wiss.u.Tschnol, 32(4), 191-195.
Weng, Y.M. & Hotchkiss, J.H. (1992) Inhibition of surface molds on cheese by polyethylene film containing the antimycotic imazalil. J. Food Protect, 55(5), 367-369.
Yakovleva, L.A., Kolesnikov, G.A., Kondrashov, G.A. & Markelov, A.V. (1999) New generation of bactericidal polymer packaging materials. Khranenie I Pererabotka Ssel'khozsyr'ya, 6, 44-45. Yi, J.H., Kim, I.H., Choe, C.H., Seo, Y.B. & Song, K.B. (1998) Chitosan-coated packaging papers for storage of agricultural products. Hanguk Nongwhahak Hoechi, 41(6).
Zeuthen, P. & Bogh-Sorensen, L. (2003) Food Preservation Techniques. CRC Press, Booca Raton,FL.
Zhuang, R.Y., Beuchat, L.R., Chinnan, M.S., Shewfeft, R.L. & Huang, Y.W. (1996) Inactivation of Salmonella montevideo on tomatoes by applying cellulose-based edible films. J. Food Protect,