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ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

Development and Characterization of Antimicrobial Packaging Films

Zinash Assefa1 and Shimelis Admassu2*

1Addis Ababa Science and Technology Institute, Addis Ababa, Ethiopia

2Addis Ababa University, Food Engineering Graduate Program, School of Chemical and Bio- Engineering, Addis Ababa Institute of Technology, Private mail bag: 33381, Addis Ababa, Ethiopia

*Corresponding Author:
Shimelis Admassu
Addis Ababa University, Food Engineering Graduate Program
School of Chemical and Bio- Engineering
Addis Ababa Institute of Technology
Private mail bag: 33381, Addis Ababa, Ethiopia
E-mail: [email protected]

Received date: February 17, 2013; Accepted date: May 02, 2013; Published date: May 10, 2013

Citation: Assefa Z, Admassu S (2013) Development and Characterization of Antimicrobial Packaging Films. J Food Process Technol 4:235. doi:10.4172/2157-7110.1000235

Copyright: © 2013 Assefa Z, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

The purpose of this work was to develop and study the effect of bioactive component towards the inhibition of microbial activities of films; aiming to assess their performance in employing for antimicrobial packaging film. In order to achieve appropriate inhibition effect of the antimicrobial agent, the structure of the films was changed from a highly asymmetric and porous to the dense by the modulation of the composition of the initial casting solution. The results on inhibition effect of starch-based films prepared from 90-100% (w/w) starch and 0-10% (w/w) bioactive component (saponin) revealed antimicrobial activity in a growth of bacteria (Escherichia coli, Salmonella typhi and Entrobacter erogenous). An increase in saponins concentration in the casting solution decreased the growth of microorganisms and the inhibition activities of the films increased. Results on moisture content, transparency, swelling, solubility and mechanical properties of the films at different concentrations of bioactive component and levels of film thickness reveled significance differences at p<0.05. The film with 10% saponins concentration showed better inhibition effect in a growth of Salmonella typhi, E. erogenous and E. coli for 0.02 and 0.04mm film thickness. The maximum antimicrobial activities and tensile strength of the films increased with an increase in an amount of the bioactive component in the casting solution. In conclusion, this study confirms that the saponins extracted from haricot bean seeds and incorporated in the films had antibacterial activity on pathogenic bacteria. The films may be used for food packaging that are extremely vulnerable to microbial growth or directly used as a surface coating on perishablefruits and vegetables consecutively to augment their microbial safety and extend shelf stability of food products. Undoubtedly, this area of research holds considerable potential on food delivery systems.

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