EFFECT OF NATAMYCIN ON PHYSICAL AND ANTIMICROBIAL PROPERTIES OF EDIBLE FILMS

OLLE RESA, C. P.; GERSCHENSON, L.N.; JAGUS, R.J.

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Lugar: Berlin; Año: 2012

1935-5130

The effectiveness of using a tapioca starch-glycerol matrix containing natamycin to control Saccharomyces cerevisiae activity in a model system was studied and the effect of the formulation on physico-chemical properties was also evaluated. The presence of natamycin tended to depress firmness at break and Young modulus and to increase strain at break. Color was also affected by antimycotic presence. The importance of these changes will be determined by the characteristics of the product to which the antimicrobial film will be applied. The films developed were capable of acting as a hurdle against Saccharomyces cerevisiae in food systems during storage: they acted as an effective reservoir of the antimycotic which was also available to prevent an external contamination. The films containing 1.85mg natamycin/dm2 of natamycin developed a fungistatic effect till 72 hours of storage, while those with a 3.70mg natamycin/dm2 concentration developed a fungicidal action allowing to select the proper formulation according to the antimicrobial goal pursuit. As natamycin addition affects mechanical properties and color of the films it is advisable to use the lower natamycin concentration that allows to attain the goal persued for film application.