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Effect of temperature, pH and film thickness on nisin release from antimicrobial whey protein isolate edible films
Author(s) -
RossiMárquez Giovanna,
Han Jung H,
GarcíaAlmendárez Blanca,
CastañoTostado Eduardo,
RegaladoGonzález Carlos
Publication year - 2009
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3751
Subject(s) - nisin , whey protein , elongation , whey protein isolate , food science , active packaging , chemistry , antimicrobial , thermal diffusivity , food packaging , incubation , materials science , composite material , biochemistry , ultimate tensile strength , organic chemistry , physics , quantum mechanics
BACKGROUND: An active packaging film based on whey protein isolate (WPI) was developed by incorporating nisin to promote microbial food safety. The effect of temperature and pH on the release of nisin from edible films of different thickness was investigated. The film mechanical properties and inhibitory effect were also evaluated. RESULTS: Nisin release was significantly favoured by low pH, with the highest release after 24 h (1325 IU), which was not significantly affected by temperature (5 or 10 °C). Thickness significantly affected film elongation, with thicker films showing the highest elongation (54.3 ± 2.7%). Water vapour permeability (0.15 ± 0.4 g mm m −2 kPa −1 h −1 ) and elastic modulus were not significantly affected by thickness. The highest nisin effective diffusivity (5.88 × 10 −14 m 2 s −1 ) was obtained using a solution at pH 4, 112 µm film thickness and a temperature of 5 °C. More than four log cycles of Brochotrix thermosphacta were reduced from the surface of a ham sample after 8 days of incubation at 4 °C by the active WPI film containing 473 IU cm −2 nisin. CONCLUSION: Nisin diffusivity from WPI edible films was favoured at lower pH and film thickness. This active packaging film may be used to preserve the quality and safety of meat products. Copyright © 2009 Society of Chemical Industry