Gelatine based films added with bacteriocins and a flavonoid ester active against food-borne pathogens

CAROLINA IBARGUREN; GUSTAVO CÉLIZ; ANTONELA S. DÍAZ; M. ALEJANDRA BERTUZZI; MIRTA DAZ; M. CARINA AUDISIO

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2015 vol. 22 p. 66 - 72

1466-8564

Active films based on food grade gelatine added with bacteriocins and/or the flavonoid ester prunin laurate as antimicrobial compounds, were prepared. The films were characterized by water vapour permeability, mechanical properties measurements and scanning electron microscopy. Films antibacterial activity was determined by the agar diffusion and direct contact microplate techniques against Listeria monocytogenes 01/155, Staphylococcus aureus ATCC29213 and Bacillus cereus 1. Physical properties of gelatine films were not significantly affected by active compounds incorporation. Antibacterial effect on each strain was dependent on the active compound incorporated into the film, but in all cases a synergistic inhibitory action was observed when both antimicrobial compounds were added. Thus, the results of this study suggest that gelatine based active films here presented could provide an alternative strategy for food biopreservation