Physical Properties of Nisin-Incorporated Gelatin and Corn Zein Films and Antimicrobial Activity Against Listeria monocytogenes

  • Ku, Kyoung-Ju (Department of Food Science & Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science & Technology, Chungnam National University)
  • Published : 2007.03.31

Abstract

Edible films of gelatin and com zein were prepared by incorporating nisin to the film-forming solutions. Com zein film with nisin of 12,000 IU/ml had an increase of 11.6 MPa in tensile strength compared with the control, whereas gelatin film had a slight increase with the increase of nisin concentration added. Water vapor permeability for both com zein and gelatin films decreased with the increase of nisin concentration, thus providing a better barrier against water. Antimicrobial activity against Listeria monocytogenes increased with the increase of nisin concentration, resulting in 1.4 log cycle reduction for com zein film and 0.6 log cycle reduction for gelatin film at 12,000 IU/ml. These results suggest that incorporation of nisin into com zein and gelatin films improve the physical properties of the films as well as antimicrobial activity against pathogenic bacteria during storage, resulting in extension of the shelf life of food products by providing with antimicrobial edible packaging films.

Keywords

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