International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 4 (2017)

Antimicrobial activity of active packaging film to prevent bread spoilage


Avneet Sachdeva, Susangita Vashist, Rajni Chopra, Divya Puri

Essential oils were only used as aromatherapy and fragrances but they can be exploited for antimicrobial effects for the prevention of food spoilage from several microorganisms. Their antimicrobial and antioxidant properties destroy the cell membrane of microbes. By combining these essential oils into the structure of food packaging, moisture can be repelled, reducing spoilage of food across the board. This study aimed at producing carbohydrate based film consisting of active component i.e. cinnamaldehyde (cinnamon oil) and eugenol (clove oil). The films were prepared by using essential oils as a contributor of antimicrobial effect. The amounts for different constituents were optimized, standardized and homogenised and then dried on acrylic plates. Tests done showed the mechanical and physical properties of the film by which it was concluded that the film was biodegradable and completely soluble in water. The development of bioactive packaging systems through the incorporation of antimicrobial agents into biopolymer-based coatings could make a significant contribution toward shelf-life extension and food safety preservation. This study describes the main methods for elaborating pectin edible films, principal characterization techniques for determining their physical-mechanical properties, and applications of pectin edible films as antimicrobial food packaging. The active packaging thus made can be substantially used for the shelf life extension of many food products.
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