NDLI: Inhibition of foodborne bacteria by antibacterial coatings printed onto food packaging films

Content Provider	Springer Nature Link
Author	Widsten, P. Mesic, B. B. Cruz, C. D. Fletcher, G. C. Chycka, M. A.
Copyright Year	2017
Abstract	Films containing antibacterial compounds could be used for packaging perishable foods such as fresh fish and meat for sea freighting over long distances. However, existing commercialised options (films with nanosilver zeolites or wasabi extract) are only permitted for food contact in certain regions and films containing alternative antibacterial ingredients are required e.g. for exports to Europe. Certain non-volatile phenolic plant extracts have shown promising antibacterial activity against a wide range of foodborne bacteria in in vitro assays and when integrated in coatings for perishable foods such as fish and meat. Extracts rich in gallotannins tend to show stronger antibacterial effects than other phenols such as flavonoids. Such extracts could be coated onto commercial barrier films by means of flexographic printing—a more industrially feasible option than rod coating or solvent casting typically used in antibacterial coating research. The goal of the present work was to investigate the antibacterial effect of printed latex coatings containing extracts rich in gallotannins and other types of phenolic compounds against 16 common spoilage and pathogenic bacteria of fish and meat. The largest zones of inhibition in disk diffusion assays were obtained with plastic films with coatings containing tannic acid alone, followed by tannic acid with phenolic-rich extracts of feijoa skin or mango seed. Significant inhibition was seen for all bacteria. This study shows that coatings with gallotannins as the main active ingredient can be printed onto commercial barrier films to control the bacteria that limit the shelf-life of fresh fish and meat.
Starting Page	2379
Ending Page	2386
Page Count	8
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	54
Issue Number	8
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2017-05-29
Publisher Place	New Delhi
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Coatings Bacteria Inhibition Shelf-life Printing Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Effect of different packaging films on shelf life and quality of peach under super and ordinary market conditions

Extension of the shelf life of guava by individual packaging with cling and shrink films

Extension of shelf life of pear fruits using different packaging materials

Different MAP conditions to improve the shelf life of sea bass

Kinetics of colour and texture changes of beef during storage

Preparation, characterization and antibacterial activity of biodegradable films prepared from carrageenan

Effect of modified atmospheric packaging on the shelf life of Kalakand and its influence on microbial, textural, sensory and physico-chemical properties

The effects of superchilling with modified atmosphere packaging on the physicochemical properties and shelf life of swimming crab

Effect of modified atmosphere packaging on quality and shelf life of ‘Robusta’ banana (Musa sp.) stored at low temperature

Inhibition of foodborne bacteria by antibacterial coatings printed onto food packaging films

Similar Documents

Effect of different packaging films on shelf life and quality of peach under super and ordinary market conditions

Extension of the shelf life of guava by individual packaging with cling and shrink films

Extension of shelf life of pear fruits using different packaging materials

Different MAP conditions to improve the shelf life of sea bass

Kinetics of colour and texture changes of beef during storage

Preparation, characterization and antibacterial activity of biodegradable films prepared from carrageenan

Effect of modified atmospheric packaging on the shelf life of Kalakand and its influence on microbial, textural, sensory and physico-chemical properties

The effects of superchilling with modified atmosphere packaging on the physicochemical properties and shelf life of swimming crab

Effect of modified atmosphere packaging on quality and shelf life of ‘Robusta’ banana (Musa sp.) stored at low temperature

Inhibition of foodborne bacteria by antibacterial coatings printed onto food packaging films