Antimicrobial performance of potassium sorbate supported in tapioca starch edible films

SILVIA FLORES; ANA HAEDO; CARMEN CAMPOS; LIA N. GERSCHENSON

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Springer

Lugar: Berlin; Año: 2007 vol. 225 p. 375 - 384

1438-2377

The release and antimicrobial activity of potassium sorbate (KS) supported in tapioca starch glycerol edible films prepared by different gelatinization/drying techniques against Zygosaccharomyces bailii was studied. Antimicrobial release in liquid media of different pHs (3.0?6.0) could be approximated to a pseudo first-order kinetic model and was almost accomplished after 30 min. Film making method involving slow gelatinization and drying rate resulted in the highest fraction of KS released at equilibrium. Rate constant was higher when pH of the receiving media was 4.5 and fast gelatinization/fast drying had been used. The effectiveness of the preservative released for controlling the microbial growth depended on the pH of the receiving media, being higher at pH 3.0. No effect of filmmaking method was observed. In relation to film effectiveness as a barrier to contamination, it was observed that the preservative was available to prevent an external Z. bailii contamination and also to control yeast growth in an acidified (pH 4.5) high water activity (aw 65 = 0.980) semisolid product.