Journal of Food Processing & Technology

Physicochemical and antimicrobial properties of biodegradable starch-protein film with cinnamon extract

3^rd European Food Safety & Standards Conference

October 24-25, 2016 Valencia, Spain

Bhaswati Bhattacharya and Pooja Sharma

National Institute of Food Technology Entrepreneurship and Management, India

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

A biodegradable starch-protein film with antimicrobial compound is developed with a possibility to enhance the shelf-life of food products. Corn starch and protein (casein fat free) film by adding D-sorbitol as plasticizer and cinnamon extract as antimicrobial was prepared. Physicochemical and mechanical properties of films like film thickness, film color, film solubility, tensile strength (TS) and percentage elongation at break (%E) were determined and found comparable with the commercially available packaging films. Mass degradation characteristics of the film exhibits that the films are thermally stable due to the incorporation of protein molecules into the starch film and has not changed with incorporation of antimicrobial extract into the film. Cinnamon increased the water vapor transmission rate compared to pure starch-protein film. Antibacterial properties of films with cinnamon extract were determined using disc diffusion assay.

Biography :

Email: bhaswati.niftem@gmail.com