Characterization of pea starch-guar gum biocomposite edible films enriched by natural antimicrobial agents for active food packaging

Bahareh Saberi, Suwimol Chockchaisawasdee, John B. Golding, Christopher J. Scarlett, Costas E. Stathopoulos

Research output: Contribution to journalArticle

10 Citations (Scopus)
47 Downloads (Pure)

Abstract

Antimicrobial activity of epigallocatechin-3-gallate (EGCG) and two native Australian plants blueberry ash (BBA) fruit and macadamia (MAC) skin extracts against nine pathogenic and spoilage bacteria and seven strains of fungi, using an agar well diffusion assay were investigated. The minimum inhibitory concentrations (MIC) of these compounds were calculated using 96-well microtiter plates method. Finally, active antimicrobial packaging films were prepared by incorporation of EGCG, BBA and MAC extracts at 1-, 2-, 3-, and 4-fold of their correspondence MIC values into edible films based on pea starch and guar gum (PSGG). The antimicrobial activity of films was investigated against target microorganisms by agar disc diffusion technique and quantified using the viable cell count assay. Among the test microorganisms, Salmonella typhimurium and Rhizopus sp. were the most resistance to active films. Films containing EGCG showed the highest activity against all test strains. As the concentration of compounds increased higher than 2 × MIC, the mechanical characteristics of the films were affected considerably. The results indicated that EGCG-PSGG, BBA-PSGG and MAC-PSGG films can be used as active food packaging systems for preserving food safety and prolonging the shelf-life of the packaged food.
Original languageEnglish
Pages (from-to)51-63
Number of pages13
JournalFood and Bioproducts Processing
Volume105
Early online date23 Jun 2017
DOIs
Publication statusPublished - Sep 2017

Fingerprint

guar gum
biocomposites
Food Packaging
Antimicrobial agents
Macadamia
food packaging
edible films
Peas
Blueberry Plants
Anti-Infective Agents
Starch
films (materials)
epigallocatechin
Ashes
peas
Packaging
Microbial Sensitivity Tests
anti-infective agents
starch
blueberries

Cite this

Saberi, Bahareh ; Chockchaisawasdee, Suwimol ; Golding, John B. ; Scarlett, Christopher J. ; Stathopoulos, Costas E. / Characterization of pea starch-guar gum biocomposite edible films enriched by natural antimicrobial agents for active food packaging. In: Food and Bioproducts Processing. 2017 ; Vol. 105. pp. 51-63.
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abstract = "Antimicrobial activity of epigallocatechin-3-gallate (EGCG) and two native Australian plants blueberry ash (BBA) fruit and macadamia (MAC) skin extracts against nine pathogenic and spoilage bacteria and seven strains of fungi, using an agar well diffusion assay were investigated. The minimum inhibitory concentrations (MIC) of these compounds were calculated using 96-well microtiter plates method. Finally, active antimicrobial packaging films were prepared by incorporation of EGCG, BBA and MAC extracts at 1-, 2-, 3-, and 4-fold of their correspondence MIC values into edible films based on pea starch and guar gum (PSGG). The antimicrobial activity of films was investigated against target microorganisms by agar disc diffusion technique and quantified using the viable cell count assay. Among the test microorganisms, Salmonella typhimurium and Rhizopus sp. were the most resistance to active films. Films containing EGCG showed the highest activity against all test strains. As the concentration of compounds increased higher than 2 × MIC, the mechanical characteristics of the films were affected considerably. The results indicated that EGCG-PSGG, BBA-PSGG and MAC-PSGG films can be used as active food packaging systems for preserving food safety and prolonging the shelf-life of the packaged food.",
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Characterization of pea starch-guar gum biocomposite edible films enriched by natural antimicrobial agents for active food packaging. / Saberi, Bahareh; Chockchaisawasdee, Suwimol; Golding, John B.; Scarlett, Christopher J.; Stathopoulos, Costas E.

In: Food and Bioproducts Processing, Vol. 105, 09.2017, p. 51-63.

Research output: Contribution to journalArticle

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