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Enzyme Crystals and Hydrogel Composite Membranes as New Active Food Packaging Material

DOI: 10.1002/gch2.201700089 DOI Help

Authors: Valentina Mirabelli (Institute of Crystallography (IC), National Research Council of Italy (CNR)) , Shabnam Majidi Salehi (Institute of Crystallography (IC), National Research Council of Italy (CNR)) , Luisa Angiolillo (University of Foggia) , Benny Danilo Belviso (Institute of Crystallography (IC), National Research Council of Italy (CNR)) , Amalia Conte (University of Foggia) , Matteo Alessandro Del Nobile (University of Foggia) , Gianluca Di Profio (National Research Council of Italy (CNR) – Institute on Membrane Technology (ITM)) , Rocco Caliandro (National Research Council of Italy (CNR) – Institute on Membrane Technology (ITM))
Co-authored by industrial partner: No

Type: Journal Paper
Journal: Global Challenges , VOL 65

State: Published (Approved)
Published: January 2018
Diamond Proposal Number(s): 15832

Open Access Open Access

Abstract: The great antimicrobial and antioxidant potential of enzymes makes them prone to be used as active packaging materials to preserve food from contamination or degradation. Major drawbacks are connected to the use of enzymes freely dispersed in solution, due to reduced protein stability. The immobilization of enzymes on solid supports to create biocatalytic interfaces has instead been proven to increase their stability and efficiency. In this work, it is shown that enzymes crystallized on hydrogel composite membranes (HCMs) can exert an effective antimicrobial action, thus making the composite membrane and crystals biofilm a potential active substrate for food packaging applications. The antimicrobial hen egg white lysozyme is crystallized on the surface of the hydrogel layer of HCMs, and its activity is determined by measuring the decrease in absorbance of Micrococcus lysodeikticus culture incubated with the specimen. The overall catalytic efficiency of the antimicrobial HCMs increases by a factor of 2 compared to the pure enzyme dissolved in solution at the same quantity. Because the enzyme in crystalline form is present in higher concentration and purity than in the solution, both its overall catalytic efficiency and antimicrobial action increase. Moreover, the hydrogel environment allows a better protein stabilization and retention during crystals dissolution.

Journal Keywords: antimicrobial food packaging; hydrogel composite membranes (HCMs); hydrogel-mediated crystallization; lysozyme; protein crystallization

Subject Areas: Biology and Bio-materials


Instruments: I04-Macromolecular Crystallography

Other Facilities: European Synchrotron Radiation Facility

Documents:
Mirabelli_et_al-2018-Global_Challenges.pdf