45D-8

J. H. OH¹, B. WANG¹, A. Dessai¹, and H. Aglan². (1) Department of Food and Nutritional Sciences, Tuskegee University, Tuskegee, AL 36088, (2) Department of Mechanical Engineering, Tuskegee University, Tuskegee, AL 36088

Edible film can significantly reduce the plastic package and municipal waste. Edible films incorporated with natural antimicrobial agents have the potential to protect food as well as inhibit pathogenic and spoilage microbial growth. Hence, incorporation of natural antimicrobial agents into biodegradable films might be an ideal solution to the environmental and food safety concerns.

The objective of this research was to determine the efficacy of lactoferrin and lysozyme incorporated into casein or zein films against E.coli.

Casein films were prepared using casein and glycerol as the major ingredients. Zein films were prepared using zein and glycerol as the primary ingredients. The films were cast on a Teflon-coated petri dish with a 15 mm diameter. The mechanical properties and moisture permeability of the films were tested. After three levels of lactoferrin (7, 14, or 28 mg) and lysozyme (6, 12, or 24 mg) with and without EDTA (4 mg) were applied to the surface of the films, circular discs were cut from the films and were placed on the E.coli lawns. The area of the clear zones on the plates was used to determine the inhibitory effects of the antimicrobials.

The casein films exhibited good mechanical properties with a tensile strength of 3.4 MPa and an elongation ratio of 215.6%. The water vapor permeability of the casein-based films was 4.9x10^-12 g/Pa.s.m. Films with lactoferrin or lysozyme significantly inhibited the growth of E.coli, exhibiting clear zones from the discs (P<0.05). The inhibitory effects were dependent on the levels of antimicrobials.

The result implies that lactoferrin and lysozyme could be used in the edible films to enhance food safety.

Session 45D, Food Packaging: General
8:30 AM - 12:00 PM, Monday AM

2003 IFT Annual Meeting - Chicago,