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    Antimicrobial Polyamide-Alginate Casing Incorporated with Nisin and ?-Polylysine Nanoparticles Combined with Plant Extract for Inactivation of Selected Bacteria in Nitrite-Free Frankfurter-Type Sausage
    (MDPI AG, 2021) Alirezalu, Kazem; Yaghoubi, Milad; Poorsharif, Leila; Aminnia, Shadi; Kahve, Halil İbrahim; Pateiro, Mirian; Lorenzo, Jose Manuel; Munekata, Paulo Eduardo
    The effects of combining a polyamide-alginate casing incorporated with nisin (100 ppm and 200 ppm) and ?-polylysine (500 ppm and 1000 ppm) nanoparticles and a mixed plant extract as ingredient in sausage formulation (500 ppm; composed of olive leaves (OLE), green tea (GTE) and stinging nettle extracts (SNE) in equal rates) were studied to improve the shelf life and safety of frankfurter-type sausage. The film characteristics and microbiological properties of sausage samples were evaluated. Sausage samples were packaged in polyethylene bags (vacuum condition) and analysed during 45 days of storage at 4 °C. Control sausages were also treated with 120 ppm sodium nitrite. Polyamide-alginate films containing 100 ppm nisin and 500 ?-PL nanoparticles had the highest ultimate tensile strength compared to other films. However, 100 ppm nisin and 500 ?-PL nanoparticles decreased water vapour permeability of films. The results also revealed that nisin nanoparticles had significantly (p < 0.05) low inhibitory effects against Escherichia coli, Staphylococcus aureus, molds and yeasts and total viable counts compared to control and ?-PL nanoparticles. Furthermore, 1000 ppm ?-PL nanoparticles displayed the highest antimicrobial activity. Based on the obtained results, the films containing ?-PL nanoparticle could be considered as a promising packaging for frankfurter-type sausages.