100B-39 |
Sorghum edible films active against Lactobacillus delbrueckii ATCC 11842 |
C. ROJAS1, A. Schause2, and C. H. Brenes2. (1) Centro de Biotecnologia, Instituto Tecnologico y de Estudios Superiores de Monterrey, Av. E. Garza Sada # 2501 Sur. Col. Tecnológico, Monterrey NL, 64849, Mexico, (2) Centro de Biotecnología, Instituto Tecnologico y de Estudios Superiores de Monterrey, Av. E. Garza Sada # 2501 Sur. Col. Tecnológico, Monterrey NL, 64849, Mexico Films from renewable sources such biopolymers are environment friendly, since they are biodegradable if compared with synthetic films. Although, unwanted mass transfer occurs between packaging and food. Active edible films use this mass transfer in a positive manner, since additives are incorporated into the matrix to produce favorable characteristics in food. These films can contribute with the improvement of the safety and shelf life of packaged foods. This study was conducted to determine the feasibility to obtain active edible films from Sorghum flour with nisin in order to compare them with starch films. Active edible films were produced from starch and from flour (starch and protein) of Sorghum bicolor Moench using nisin as antibacterial agent and glycerin as plasticizer by casting process in Petri dishes. Sorghum starch was obtained from wet milling and Sorghum flour from dry milling process. Nisin activity was determined through agar plate diffusion assay against Lactobacillus delbrueckii ATCC 11842, since nisin is effective against Gram-positive bacteria. Active edible films were obtained from solutions of 2% Sorghum flour or starch, 0.6% glycerin and 125, 250 and 500ppm of commercial nisin. The solutions were heated at 80°C with stirring, casted and dried at 75°C to obtain films. Besides a defined zone of inhibition on the agar plate diffusion assay was observed, resulting in antibacterial activity in both active edible films from Sorghum flour and starch with nisin. The results obtained from this research indicated that it is possible to obtain active edible films from alternative sources as Sorghum flour with nisin. Obtaining films from flour decrease the number of unit operations compared with starch films in the process of Sorghum milling. Moreover, flour´s proteins are cross linking agents. The use of active films can decrease the amount of additives used directly in food products, improving their quality.
Session 100B, Food Packaging
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