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Packaging of Bread in Paper Made From Edible Red Algae and Coated with Antimicrobials Retards Microbial Growth in Bread during Storage

  • Ku, Kyoung-Ju (Department of Food Science & Technology, Chungnam National University) ;
  • Hong, Yun-Hee (Department of Food Science & Technology, Chungnam National University) ;
  • Seo, Yung-Bum (Department of Forest Products, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science & Technology, Chungnam National University)
  • Published : 2008.03.31

Abstract

To utilize edible red algae paper for food packaging, red algae paper coated with green tea extract or catechin was prepared and microbial growth in bread wrapped with the paper was determined during storage. The paper coated with green tea extract or catechin had antimicrobial activity against Escherichia coli. Packaging of bread with the red algae paper coated with green tea extract or catechin decreased the populations of total aerobic bacteria and yeast and mold after 2 days of storage by 0.41 and 0.63 log CFU/g, respectively, compared to the control. These results suggest that bread can be packaged by edible red algae paper coated with green tea extract or catechin, resulting in inhibit microbial growth during storage.

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