Lactase |
Films |
Films based on cellulose acetate using the casting method incorporated with the enzyme lactase to reduce the lactose present in milk for individuals who have lactose intolerance. |
Films containing 1 and 1.5 mL of the enzyme lactase managed to decrease 78 and 85% of lactose, respectively, after 24 hours of contact at 7 °C and 92 and 100% after 25 hours of contact at 25 °C. |
Cunha et al. (2007)Cunha, L. R., Soares, N. D. F. F., Assis, F. C. C., Melo, N. R., Pereira, A. F., & Silva, C. B. (2007). Desenvolvimento e avaliação de embalagem ativa com incorporação de lactase. Food Science and Technology, 27(1), 23-26. http://dx.doi.org/10.1590/S0101-20612007000500004. http://dx.doi.org/10.1590/S0101-20612007...
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Glucose oxidase and lysozyme |
Films |
Glucose oxidase and lysozyme were immobilized in polyamide films and DuPontTM Surlyn® 8140 ionomer films (ethylene/methacrylic acid copolymer containing 19% methacrylic acid) partially hydrolyzed by hydrochloric acid to create antimicrobial films. |
Films immobilized with the enzyme lysozyme did not show a satisfactory result. However, the ionomer films with immobilized glucose oxidase inhibited the growth of Escherichia coli, Pseudomonas fluorescens, Lactobacillus helveticus, Listeria ivanovii, and Listeria innocua. |
Hanušová et al. (2013)Hanušová, K., Vápenka, L., Dobiáš, J., & Mišková, L. (2013). Development of antimicrobial packaging materials with immobilized glucose oxidase and lysozyme. Open Chemistry, 11(7), 1066-1078. http://dx.doi.org/10.2478/s11532-013-0241-4. http://dx.doi.org/10.2478/s11532-013-024...
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Lysozyme |
Films |
Antimicrobials films were produced based on sodium caseinate and enzyme lysozyme to obtain a controlled release of lysozyme to release it for a longer period. |
A slow release of lysozyme was observed after mixing with glyoxal, reaching prominence in the antimicrobial activity against Micrococcus lysodeikticus and Staphylococcus aureus. The results showed that active films were efficient in postponing the migration of lysozyme, being a promising way to extend the antimicrobial activity |
Mendes de Souza et al. (2010)Mendes de Souza, P., Fernández, A., López-Carballo, G., Gavara, R., & Hernández-Muñoz, P. (2010). Modified sodium caseinate films as releasing carriers of lysozyme. Food Hydrocolloids, 24(4), 300-306. http://dx.doi.org/10.1016/j.foodhyd.2009.10.005. http://dx.doi.org/10.1016/j.foodhyd.2009...
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Coating |
To evaluate the effect of collagen-based coatings (4%) incorporated with different concentrations of the enzyme lysozyme (0.1, 0.3, 0.5 and 0.7% lysozyme) on the conservation of fresh salmon fillets. |
All lysozyme treatments improved the conservation quality of fresh salmon fillets. However, the treatment that contained 0.7% lysozyme reduced the numbers of N-BVT and presented a better antimicrobial effect compared to the other treatments, although it was less sensorially acceptable. |
Wang et al. (2017)Wang, Z., Hu, S., Gao, Y., Ye, C., & Wang, H. (2017). Effect of collagen-lysozyme coating on fresh-salmon fillets preservation. Lebensmittel-Wissenschaft + Technologie, 75, 59-64. http://dx.doi.org/10.1016/j.lwt.2016.08.032. http://dx.doi.org/10.1016/j.lwt.2016.08....
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Bromelain |
Films |
Development of films based of chitosan and nano-clay (montmorillonite, sepiolite, and bentonite) that would serve as vehicles for covalent immobilization via crosslinking with glutaraldehyde (GDH) of the proteolytic enzyme bromelain, aiming at an alternative for the winemaking process. |
The results showed that although the mechanical properties have been improved, the addition of clays negatively affected the catalytic properties of the immobilized protease, being then better used without the presence of nanoparticles. |
Benucci et al. (2018)Benucci, I., Liburdi, K., Cacciotti, I., Lombardelli, C., Zappino, M., Nanni, F., & Esti, M. (2018). Chitosan/clay nanocomposite films as supports for enzyme immobilization: an innovative green approach for winemaking applications. Food Hydrocolloids, 74, 124-131. http://dx.doi.org/10.1016/j.foodhyd.2017.08.005. http://dx.doi.org/10.1016/j.foodhyd.2017...
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Transglutaminase |
Coating |
Incorporation of different transglutaminase enzyme concentrations to act as a crosslinking agent in coatings based on soy protein to cover Spanish mackerel. |
Although transglutaminase has improved the moisture barrier properties of coated fish compared to coated fish without transglutaminase (control), the by-product from the enzymatic reaction was responsible for reducing the quality of fish meat according to the results of pH and Nitrogen of Total Volatile Bases (N-BVT). |
Karina & Setiadi (2020)Karina, S., & Setiadi, (2020). Influence of transglutaminase enzyme incorporated into protein based edible coating for preservation of Spanish mackerel fish (Scomberomorus commersoni). IOP Conference Series. Materials Science and Engineering, 722(1), e12081. http://dx.doi.org/10.1088/1757-899X/722/1/012081. http://dx.doi.org/10.1088/1757-899X/722/...
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Film |
Incorporate the transglutaminase enzyme into gelatin-based films in order to improve the mechanical properties, as well as the moisture barrier and solubility once the transglutaminase enzyme (TGase) can reduce the interaction of gelatin films with water. |
The higher concentration of TGase made the films more resistant to biodegradation, increasing its application due to its increased shelf life and at the end of the test, the films were degraded, showing potential to replace polymers of chemical origin |
Baggio et al. (2022)Baggio, E., Scopel, B. C., Rosseto, M., Rigueto, C. V. T., Dettmer, A., & Baldasso, C. (2022). Transglutaminase effect on the gelatin-films properties. Polymer Bulletin, 79(9), 7347-7361. http://dx.doi.org/10.1007/s00289-021-03858-9. http://dx.doi.org/10.1007/s00289-021-038...
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Papain |
Film |
Development of active packaging incorporated with papain (0%, 2%, 6% and 10%, w/w), reinforced with cellulose nanofibers (CNF) (0%, 4% and 8%, w/w) for application in meats for tenderization |
CNF impaired the dispersion of papain in the polymer matrix and increased crystallinity, however, the films showed good transparency. The proteolytic activity of the films increased according to the papain concentration. Films made with 2% papain and 4% CNF have the lowest papain diffusion coefficient and, therefore, can be used in products where slow release of the active compound is required. |
Santos et al. (2021)Santos, T. A., Cabral, B. R., Oliveira, A. C. S., Dias, M. V., Oliveira, C. R., & Borges, S. V. (2021). Release of papain incorporated in chitosan films reinforced with cellulose nanofibers. Journal of Food Processing and Preservation, 45(11), 1-13. http://dx.doi.org/10.1111/jfpp.15900. http://dx.doi.org/10.1111/jfpp.15900...
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Films based on pregelatinized cassava starch of high (HD) and low security (LD) with different solubilities in water were incorporated with papain serving as edible packaging for meat tenderization. |
Films containing 5% to 15% papain ensured better meat softness. In addition, films provided greater tenderness due to the rapid dissolution and release of enzymes on the surface of the meat, while the increase in papain in the films improved the degree of tenderness and protein conformation in the packaged beef. |
Wongphan et al. (2022)Wongphan, P., Khowthong, M., Supatrawiporn, T., & Harnkarnsujarit, N. (2022). Novel edible starch films incorporating papain for meat tenderization. Food Packaging and Shelf Life, 31, 100787. http://dx.doi.org/10.1016/j.fpsl.2021.100787. http://dx.doi.org/10.1016/j.fpsl.2021.10...
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