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Impact of Lauric Arginate Application Form on its Antimicrobial Activity in Meat Emulsions

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Abstract

Lauric arginate (LAE) is a food-grade cationic surfactant that is highly active against a wide range of food pathogens (Listeria monocytogenes, Salmonella, and Escherichia coli) and food spoilers (Lactobacilli, yeast, and molds). The antimicrobial efficacy of LAE in compositionally complex environments is likely to be negatively impacted by its interactions with food ingredients. Therefore, we investigated different application systems of LAE and their impact on its antimicrobial efficacy when added to “Lyoner style” sausages. LAE was applied as a powder, aqueous solution, in oil-in-water emulsions with different droplet sizes, and as solid lipid particles (SLP) with different droplet sizes. Structures of the systems were identified by optical microscopy, differential scanning calorimetry (DSC) and static light scattering. A recontamination on the surface of sliced sausages was simulated using Listeria innocua as the target organism (2 log colony forming units (CFU)/slice), and the antimicrobial impact of 1,000, 1,500 and 2,000 μg/g applied LAE in the sausage was examined by growth curves. A modeling of the CFU-time relationship was carried out to provide a better evaluation of the antimicrobial activity of LAE. Finally, we carried out an isothermal titration calorimetry (ITC) analysis to simulate the interactions between LAE and proteins in the sausage matrix. Results revealed that the application systems differed in their surface area and, therefore, showed different antimicrobial activities when incorporated into sausage. The study demonstrated that the SLP and emulsions as LAE application systems increased the antimicrobial activity against microbial growth on the surface of sliced “Lyoner style” sausages.

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Acknowledgments

This project was financed by a grant awarded by the German Industrial-Academic research Alliance (AiF) and the German Food & Nutrition Research Council (Forschungskreis der Ernaehrungsindustrie-FEI) under the Grant Award Number 16969 N.

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Authors and Affiliations

  1. Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599, Stuttgart, Germany

    Nino Terjung, Myriam Loeffler, Monika Gibis, Hanna Salminen & Jochen Weiss

  2. Department of Dairy Science and Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599, Stuttgart, Germany

    Jörg Hinrichs

Authors
  1. Nino Terjung
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  2. Myriam Loeffler
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  3. Monika Gibis
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  5. Jörg Hinrichs
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  6. Jochen Weiss
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Correspondence to Jochen Weiss.

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Terjung, N., Loeffler, M., Gibis, M. et al. Impact of Lauric Arginate Application Form on its Antimicrobial Activity in Meat Emulsions. Food Biophysics 9, 88–98 (2014). https://doi.org/10.1007/s11483-013-9321-4

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  • DOI: https://doi.org/10.1007/s11483-013-9321-4

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