Characterization and antimicrobial properties of water chestnut starch-chitosan edible films.

Int J Biol Macromol 2013 Oct 4;61:169-74. Epub 2013 Jul 4.

Department of Food Science and Technology, School of Agriculture and Biology, Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China.

The characterization and antimicrobial properties of water chestnut starch-chitosan (WSC) films containing Cornus officinalis fruit extract (COE 1% w/w), glycerol monolaurate (GML 1% w/w), nisin (10,000 IU/g), pine needle essential oil (PNEO 0.35% v/v), and their combinations were evaluated. Incorporation of COE decreased pH value of the film-forming solution, the moisture content and the water absorption expansion ability (WAEA). GML-incorporated film had lower WAEA, tensile strength, elongation and puncture strength. However, films with nisin displayed good mechanical properties. All the treated films were less transparent and higher in water vapour permeability values. For film microstructure, the presence of PNEO caused discontinuities with lipid droplets or holes embedded in a continuous network and the incorporation of GML led to abaisse-like structures. The COE, GML, nisin, PNEO and their combinations incorporated in the WSC films are effective in inhibiting the growth of Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes at different levels. The results showed that WSC films containing COE and GML, GML and nisin, COE and nisin were able to reduce the number of E. coli O157:H7, S. aureus and L. monocytogenes. This research has potential applications to the extension of the shelf life of food products.

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http://dx.doi.org/10.1016/j.ijbiomac.2013.06.026DOI Listing
October 2013
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