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Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein‐based Edible Films Containing p‐Aminobenzoic or Sorbic Acids
Author(s) -
Cagri A.,
Ustunol Z.,
Ryser E.T.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb15188.x
Subject(s) - sorbic acid , chemistry , listeria monocytogenes , food science , antimicrobial , salmonella , escherichia coli , moisture , ultimate tensile strength , whey protein isolate , nuclear chemistry , whey protein , microbiology and biotechnology , bacteria , biochemistry , biology , organic chemistry , materials science , genetics , gene , metallurgy
ABSTRACT: Low pH (5.2) whey protein isolate‐based edible films containing p‐aminobenzoic acid (PABA) or sorbic acid (SA) were developed and assessed for inhibition of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium DT104 in a disc diffusion assay. Water vapor permeability (WVP), tensile strength (TS), and percent elongation (%E) were also determined. Using 1.5% PABA and SA, average inhibition zone diameters were 21.8, 14.6, 13.9, and 26.7, 10.5, 9.7 mm for L. monocytogenes, E. coli O157:H7, and S. Typhimurium DT104, respectively. Three strains of S. Typhimurium DT104 were resistant to 0.5% SA. Addition of PABA and SA increased %E, but decreased TS. WVP was not affected by 0.5% and 0.75% SA; however, PABA increased WVP.