Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
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Antimicrobial Potential of Polylysine in Edible Films
İlke UYSAL ÜNALANKeriman D. ARSERİM UÇARİskender ARCANFigen KORELAhmet YEMENİCİOĞLU
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2011 Volume 17 Issue 4 Pages 375-380

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Abstract

The antimicrobial activity of edible films from whey proteins, alginate, zein and chitosan incorporated with polylysine (PL) and PL-ethylenediaminetetraacetic acid (Na2EDTA) combination have been tested on different bacteria including Escherichia coli, Listeria innocua, Salmonella Typhimurium and Stapylococcus aureus. The PL-containing films of whey proteins, alginate and chitosan were effective on L. innocua, but had limited effect on E. coli. On the other hand, the PL-containing zein films showed good antimicrobial activity on both E. coli and L. innocua as well as on S. aureus. PL-Na2EDTA combination also gave zein films effective on S. Typhimurium. The incorporation of PL alone or PL-Na2EDTA combination did not cause any significant change in mechanical properties of zein films. Zein has a good potential to develop novel antimicrobial packaging materials incorporated with PL.

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© 2011 by Japanese Society for Food Science and Technology
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