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Edible Films and microbial growth

Edible Films and microbial growth. Lia Smith . What are edible films?. Films . Coatings. Gels Molded to desired form and heated or air-dried. Sprayed, coated directly to product Applied into or on casings.

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Edible Films and microbial growth

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  1. Edible Films and microbial growth Lia Smith

  2. What are edible films? Films Coatings Gels Molded to desired form and heated or air-dried. Sprayed, coated directly to product Applied into or on casings • SiragusaGR, Cutter CN, Willett JL. Incorporation of bacteriocin in plastic retains activity and inhibits surface growth of bacteria on meat. Food Microbiol. 1999;16:229-235. Available at: http://www.sciencedirect.com/science/article/pii/S0740002098902398. Accessed January 22, 2012. • Pranoto Y, Rakshit SK, Salokhe VM. Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate, and nisin. Food Science and Technology. 2005; 38:859-865. Available at: http://www.sciencedirect.com/science/article/pii/S0023643804002786. Accessed February 22, 2012.

  3. Why do we use them? • Reduce risk for foodborne illness • Prolong shelf-life of products • Help maintain food quality • Quintavalla S, Vicini L. Antimicrobial food packaging in meat industry. Meat Sci.2002;62:373-380. Available at: http://www.sciencedirect.com/science/article/pii/S0309174002001213. Accessed January, 22, 2012.

  4. Purpose • To research the composition of edible films and their use on fruits, meats, and dairy to aid in the prevention of microbial growth.

  5. Article #1 Storage Studies of Mango Packed Using Biodegradable Chitosan Film Research Results 18 day experiment 4 mangos with chitosan use, 4 without (control) Mangos were periodically examined for signs of microbial growth Experiment showed good potential of using chitosan films for storage properties and shelf-life extension on fruits such as mangos. • Srinivasa PC, Baskaran R, Ramesh MN, Harish Prashanth KV, Tharanathan RN. Storage studies of mango packed using biodegradable chitosan film. European Food Research and Technology. 2002;215:504-508. Available at: http://www.springerlink.com/content/pe6nt467ux4tf8v3/. Accessed February 22, 2012.

  6. Bioactive Packaging Materials from Edible Chitosan Polymer – Antimicrobial Activity Assessment on Dairy- Related Contaminants Article #2 Research Results Pseudomonas aeruginosawas innoculated by immersion of Swiss cheese Coated with chitosan film coating solution Colony counting was averaged out of 5 petri dishes after incubating for up to 6 days. Petri dishes with chitosan-free cheese samples showed a higher CFU than the chitosan coated dishes. Use of chitosan helped to reduce the maximal microbial density. • Outtara B, Simard RE, Piette G, Begin A, Holley RA. Inhibition of surface spoilage bacteria in processes meats by application of antimicrobial films prepared with chitosan. Int J Food Microbiol. 2000;62:139-148. Available at: http://www.sciencedirect.com/science/article/pii/S0168160500004074. Accessed January 22, 2012.

  7. Application to practice • Private practice • Food industy • Clinical setting • Lin D, Zhao Y. Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables. Comprehensive Reviews in Food Science and Food Safety. 2007;6:60-75. Available at: http://onlinelibrary.wiley.com/doi/10.1111/j.1541-4337.2007.00018.x/abstract. Accessed February 23, 2012. • Appendini P, Hotchkiss JH. Review of antimicrobial food packaging. Innov Food SciEmerg Technol. 2002;3:113-126. Available at: http://www.sciencedirect.com/science/article/pii/S1466856402000127. Accessed January 22, 2012.

  8. References • Siragusa GR, Cutter CN, Willett JL. Incorporation of bacteriocin in plastic retains activity and inhibits surface growth of bacteria on meat. Food Microbiol. 1999;16:229-235. Available at: http://www.sciencedirect.com/science/article/pii/S0740002098902398. Accessed January 22, 2012. • Pranoto Y, Rakshit SK, Salokhe VM. Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate, and nisin. Food Science and Technology. 2005; 38:859-865. Available at: http://www.sciencedirect.com/science/article/pii/S0023643804002786. Accessed February 22, 2012. • Quintavalla S, Vicini L. Antimicrobial food packaging in meat industry. Meat Sci.2002;62:373-380. Available at: http://www.sciencedirect.com/science/article/pii/S0309174002001213. Accessed January, 22, 2012. • Srinivasa PC, Baskaran R, Ramesh MN, Harish Prashanth KV, Tharanathan RN. Storage studies of mango packed using biodegradable chitosan film. European Food Research and Technology. 2002;215:504-508. Available at: http://www.springerlink.com/content/pe6nt467ux4tf8v3/. Accessed February 22, 2012. • Outtara B, Simard RE, Piette G, Begin A, Holley RA. Inhibition of surface spoilage bacteria in processes meats by application of antimicrobial films prepared with chitosan. Int J Food Microbiol. 2000;62:139-148. Available at: http://www.sciencedirect.com/science/article/pii/S0168160500004074. Accessed January 22, 2012. • Lin D, Zhao Y. Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables. Comprehensive Reviews in Food Science and Food Safety. 2007;6:60-75. Available at: http://onlinelibrary.wiley.com/doi/10.1111/j.1541-4337.2007.00018.x/abstract. Accessed February 23, 2012. • Appendini P, Hotchkiss JH. Review of antimicrobial food packaging. Innov Food SciEmerg Technol. 2002;3:113-126. Available at: http://www.sciencedirect.com/science/article/pii/S1466856402000127. Accessed January 22, 2012

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