Physical and antimicrobial properties of edible films containing Lactococcus lactis.

Clicks: 189
ID: 38555
2019
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Ranked #173 of 200 articles by views in International journal of biological macromolecules

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Abstract
In this study, we developed edible films designed to control the growth of Staphylococcus aureus in tryptone soya agar. We analyzed three edible film-forming substrates: sodium alginate, sodium carboxymethylcellulose, and collagen. In addition, we evaluated Lactococcus lactis, which produces bacteriocin and lactic acid. Lactococcus lactis-containing edible films were constructed via tape-casting method. Optical, mechanical, and antimicrobial properties of the edible films were measured to examine the effects of Lactococcus lactis on film matrices. Further, we determined the survival of Lactococcus lactis after the film-drying process and viability of Lactococcus lactis stored for 24 days at 4 °C. Our results indicate that incorporation of Lactococcus lactis changed the physical properties of edible films. Films containing Lactococcus lactis showed reduced gloss and transparency. There are insignificant modifications were observed in terms of tensile strength and elongation at break. At 4 °C, used to represent a low-temperature environment, the growth of Staphylococcus aureus was inhibited for 7 days in edible films populated with Lactococcus lactis. The viability of Lactococcus lactis was higher in sodium alginate/sodium carboxymethylcellulose films, and was highest in films composed of sodium alginate and methylcellulose. In summary, our study provides a new method for functional food packaging.
Reference Key
ma2019physicalinternational Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Ma, Donghui;Jiang, Yue;Ahmed, Saeed;Qin, Wen;Liu, Yaowen;
Journal International journal of biological macromolecules
Year 2019
DOI
S0141-8130(19)34376-4
URL
Keywords Keywords not found

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