Gıda sistemlerinde etil laurol arjinat’ın antimikrobiyal aktivitesi, etki mekanizması ve kullanım potansiyeli

Year 2019, Volume: 25 Issue: 7, 854 - 863, 26.12.2019

Bahar Demircan Özgül Özdestan Ocak

Abstract

Etil laurol arjinat (LAE), yeni gıda katkı maddeleri arasında en güçlü antimikrobiyal maddelerden biri olarak kabul edilen katyonik bir yüzey aktif maddedir. Ayrıca, insan vücudunda doğal bileşenlere hızla metabolize olduğundan toksik olmayan bir katkı maddesi olarak sınıflandırılmış ve gıdalarda kullanımına belirli sınırlamalar getirilerek izin verilmiştir. Antimikrobiyal gıda koruyucu olarak etil laurol arjinat (LAE) kullanımı sırasıyla Gıda ve İlaç Dairesi ve Avrupa Gıda Güvenliği Ajansı tarafından onaylanmıştır. Bu nedenle, son yıllarda, bu bileşiğin gıda sistemlerine uygulanmasına odaklanılmıştır. LAE, esterleşme ve yoğuşma adımları ile sentezlenen stabil bir bileşiktir. Ayrıca küf, maya, gram-pozitif ve gram-negatif bakteriler dahil olmak üzere çok çeşitli mikroorganizmalara karşı güçlü antimikrobiyal aktivitesi bulunmaktadır. Katyonik bir yüzey aktif madde olan LAE’nin antimikrobiyal etkisindeki ana hedef hücre zarıdır. LAE'nin antimikrobiyal bir ajan olarak gıdalardaki potansiyel kullanımı geniş bir ürün çeşitliliğini kapsayabilmektedir. Bu bağlamda, ambalajlanmış gıda ürünlerinin güvenliğini ve kalitesini arttırmak amacı ile geliştirilen antimikrobiyal ambalajlama sistemlerinde LAE'nin uygulanması ile ilgili olarak çeşitli çalışmalar yapılmış ve sonucunda ise bu maddenin birçok sistem üzerinde etkili bir antimikrobiyal olarak kullanılabileceği belirtilmiştir. Son yıllarda, LAE'yi bir gıda koruyucu olarak kullanmak için gıdaya doğrudan ekleme, gıda yüzeyine uygulama veya gıda ambalajına dahil edilme gibi çeşitli stratejiler önerilmiştir. Çoğu uygulama tek başına LAE kullanımına ilişkin olmasına rağmen, gıda ürününün raf ömrünü daha da arttırmak için LAE ve diğer koruma yöntemleri arasında bazı kombinasyonlar da kullanılmıştır.

Keywords

Etil laurol arjinat, LAE, Gıda katkı maddesi, Antimikrobiyal ajan, Antimikrobiyal ambalajlama sistemi

Antimicrobial activity, mechanism of effect and usage potential of ethyl lauroyl arginate in food systems

Abstract

Ethyl lauroyl arginate (LAE) is a cationic surfactant considered as one of the strongest antimicrobial material in new food additive. It is also classified as a non-toxic additive because of rapidly metabolized to natural components in the human body and allowed to be used with certain limitations in its use. The use of ethyl lauroyl arginate (LAE) as antimicrobial food preservative has been approved by the Food and Drug Administration and the European Food Safety Agency, respectively. For this reason, in recent years, it has focused on the application of this compound to food systems. LAE is a stable compound synthesized by the steps of esterification and condensation. There is also strong antimicrobial activity against a wide variety of microorganisms including mold, yeast, gram-positive and gram-negative bacteria. The main target for the antimicrobial effect of LAE, a cationic surfactant, the cell membrane. The potential use of LAE as an antimicrobial agent in foods can encompass a wide range of products. In this context, various studies have been carried out on the application of LAE in antimicrobial packaging systems developed with the purpose of increasing the safety and quality of packaged food products and it has been stated that this material can be used as an effective antimicrobial on many systems. In recent years, various strategies have been proposed to use LAE as a food preservative, such as direct addition to food, application to food surface, or inclusion in food packaging. Although most applications are related to the use of LAE alone, some combination treatments have been used between LAE and other conservation methods to further increase the shelf life of the food product.

Keywords

Ethyl lauroyl arginate, LAE, Food additive, Antimicrobial agent, Antimicrobial packaging system

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