Antimicrobial performance of potassium sorbate supported in tapioca starch edible films

The release and antimicrobial activity of potassium sorbate (KS) supported in tapioca starch–glycerol edible films prepared by different gelatinization/drying techniques against Zygosaccharomyces bailii was studied. Antimicrobial release in liquid media of different pHs (3.0–6.0) could be approximated to a pseudo first-order kinetic model and was almost accomplished after 30 min. Filmmaking method involving slow gelatinization and drying rate resulted in the highest fraction of KS released at equilibrium. Rate constant was higher when pH of the receiving media was 4.5 and fast gelatinization/fast drying had been used. The effectiveness of the preservative released for controlling the microbial growth depended on the pH of the receiving media, being higher at pH 3.0. No effect of filmmaking method was observed. In relation to film effectiveness as a barrier to contamination, it was observed that the preservative was available to prevent an external Z. bailii contamination and also to control yeast growth in an acidified (pH 4.5) high water activity (aw = 0.980) semisolid product.

[1]  Robert R. Sokal,et al.  The Principles and Practice of Statistics in Biological Research. , 1982 .

[2]  Dong Sun Lee,et al.  Diffusivity of potassium sorbate in κ-carrageenan based antimicrobial film , 2005 .

[3]  N. Soares,et al.  Microbiological evaluation of an edible antimicrobial coating on minimally processed carrots , 2006 .

[4]  T. Eklund.  The antimicrobial effect of dissociated and undissociated sorbic acid at different pH levels. , 1983, The Journal of applied bacteriology.

[5]  I. Panchev,et al.  Investigation of the retaining effect of a pectin-containing edible film upon the crumb ageing of dietetic sucrose-free sponge cake , 2005 .

[6]  J. Floros,et al.  Casting Antimicrobial Packaging Films and Measuring Their Physical Properties and Antimicrobial Activity , 1997 .

[7]  L. Chan,et al.  Interaction of preservatives with macromolecules. Part II. Cellulose derivatives , 1995 .

[8]  L. Gerschenson,et al.  Interactions Between Additives: Its Effect on Sorbate Stability and Z. bailii Minimum Inhibitory Concentration in Model Aqueous Systems Resembling Salad Dressings , 2002 .

[9]  L. Gerschenson,et al.  Effect of preservatives on the functional properties of tapioca starch: analysis of interactions , 2004 .

[10]  M. Chinnan,et al.  Peanut Protein Film as Affected by Drying Temperature and pH of Film Forming Solution , 1999 .

[11]  C. Biliaderis,et al.  Thermophysical properties of chitosan, chitosan–starch and chitosan–pullulan films near the glass transition , 2002 .

[12]  Atsuyoshi Nakayama,et al.  Chitosan and gelatin based edible films: state diagrams, mechanical and permeation properties , 1998 .

[13]  B. Chiang,et al.  ANTIMICROBIAL AND PHYSICOCHEMICAL PROPERTIES OF METHYLCELLULOSE AND CHITOSAN FILMS CONTAINING A PRESERVATIVE , 1996 .

[14]  Elliot T. Ryser,et al.  Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein-based Edible Films Containing p-Aminobenzoic or Sorbic Acids , 2001 .

[15]  Aristippos Gennadios,et al.  Physical and Molecular Properties of Wheat Gluten Films Cast from Heated Film‐Forming Solutions , 1999 .

[16]  N. Zaritzky,et al.  Starch-based coatings : Effect on refrigerated strawberry (Fragaria ananassa) quality , 1998 .

[17]  L. Gerschenson,et al.  Physical properties of tapioca-starch edible films: Influence of filmmaking and potassium sorbate , 2007 .

[18]  M. Chinnan,et al.  Release of nisin from various heat-pressed and cast films , 2003 .

[19]  J. Rieck,et al.  Nisin release from films is affected by both protein type and film-forming method , 2003 .

[20]  M. Lacroix,et al.  Development of biodegradable films from whey proteins by cross-linking and entrapment in cellulose. , 2000, Journal of agricultural and food chemistry.

[21]  M. Gómez-Guillén,et al.  Effectiveness of Onboard Application of 4‐Hexylresorcinol in Inhibiting Melanosis in Shrimp (Parapenaeus longirostris) , 2004 .

[22]  T. Rumsey,et al.  Whey protein film composition effects on potassium sorbate and natamycin diffusion , 2006 .

[23]  I. Arvanitoyannis,et al.  Edible films made from hydroxypropyl starch and gelatin and plasticized by polyols and water , 1998 .

[24]  J. Weiner,et al.  Fundamentals and applications , 2003 .

[25]  L. Yang,et al.  Mechanical and water vapour barrier properties of edible gellan films , 2000 .

[26]  W. F. Harrigan,et al.  Dissociation constant of sorbic acid in water and water‐glycerol mixtures at 25°C from conductance measurements , 2007 .

[27]  L. Nicolais,et al.  Modeling the Lysozyme Release Kinetics from Antimicrobial Films Intended for Food Packaging Applications , 2003 .

[28]  K. Yam,et al.  Inhibition of Saccharomyces cerevisiae by slow release of propyl paraben from a polymer coating. , 2001, Journal of food protection.

[29]  F. James Rohlf,et al.  Biometry: The Principles and Practice of Statistics in Biological Research , 1969 .

[30]  S. Hulleman,et al.  Formation of starch films with varying crystallinity , 1997 .

[31]  G. Fleet,et al.  The effect of pH, sodium chloride, sucrose, sorbate and benzoate on the growth of food spoilage yeasts☆ , 1997 .

[32]  J. Antonio Torres,et al.  Potassium sorbate permeability of methylcellulose and hydroxypropyl methylcellulose multi layer films , 1989 .

[33]  J. Torres,et al.  Sorbic Acid and Potassium Sorbate Permeability of an Edible Methylcellulose‐Palmitic Acid Film: Water Activity and pH Effects , 1991 .

[34]  J. Sofos.  Sorbate Food Preservatives , 1989 .

[35]  Silvia Goyanes,et al.  Mechanical properties of tapioca-starch edible films containing sorbates , 2005 .

[36]  M. Ozdemir,et al.  Analysis and modeling of potassium sorbate diffusion through edible whey protein films , 2001 .

[37]  P. Sobral,et al.  CHARACTERISTICS OF GELATIN BIOFILMS IN RELATION TO DRYING PROCESS CONDITIONS NEAR MELTING , 1999 .

[38]  L. Bello‐Pérez,et al.  Physicochemical and microstructural characterization of films prepared by thermal and cold gelatinization from non-conventional sources of starches , 2005 .

[39]  L. Nicolais,et al.  A general approach to describe the antimicrobial agent release from highly swellable films intended for food packaging applications. , 2003, Journal of controlled release : official journal of the Controlled Release Society.

[40]  W. Horwitz.  Official Methods of Analysis , 1980 .

[41]  A. D. Warth.  Mechanism of Resistance of Saccharomyces bailii to Benzoic, Sorbic and Other Weak Acids Used as Food Preservatives , 1977 .

[42]  J. Torres,et al.  Potassium Sorbate Permeability of Methylcellulose and Hydroxypropyl Methylcellulose Coatings: Effect of Fatty Acids , 1990 .

[43]  M. J. Galotto,et al.  Development of a cactus-mucilage edible coating (Opuntia ficus indica) and its application to extend strawberry (Fragaria ananassa) shelf-life , 2005 .

[44]  M. Daeschel,et al.  Functional properties of antimicrobial lysozyme-chitosan composite films , 2004 .

[45]  L. Cartilier,et al.  Cross-linked amylose as matrix for drug controlled release. X-ray and FT-IR structural analysis , 1998 .

[46]  P. Gatenholm,et al.  Structure, mechanical and barrier properties of amylose and amylopectin films , 1998 .