Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein-based Edible Films Containing p-Aminobenzoic or Sorbic Acids

Low pH (5.2) whey protein isolate-based edible films containing p-aminobenzoic acid (PABA) or sorbic acid (SA) were developed and assessed for inhibition of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium DT104 in a disc diffusion assay. Water vapor permeability (WVP), tensile strength (TS), and percent elongation (%E) were also determined. Using 1.5% PABA and SA, average inhibition zone diameters were 21.8, 14.6, 13.9, and 26.7, 10.5, 9.7 mm for L. monocytogenes, E. coli O157:H7, and S. Typhimurium DT104, respectively. Three strains of S. Typhimurium DT104 were resistant to 0.5% SA. Addition of PABA and SA increased %E, but decreased TS. WVP was not affected by 0.5% and 0.75% SA; however, PABA increased WVP. Incorporer des agents antimicrobiens dans des films comestibles est une nouvelle methode pour accroitre l'innocuite et la duree de conservation de produits alimentaires prets a l'emploi. L'acide sorbique et surtout l'acide p-aminobenzoique ont une activite inhibitrice contre L. monocytogenes, E. coli et Salmonella enteridis. Dans cette etude, des films comestibles a base de proteines de lactoserum, a faible pH (5,2), contenant l'un de ces acides sont developpes et testes pour l'inhibition de L. monocytogenes, E. coli et Salmonella typhimurium. 3 souches de S. typhimurium sont resistantes a 0,5% d'acide sorbique. L'addition d'acide p-aminobenzoique et d'acide sorbique augmente le pourcentage d'elongation mais reduit la force de tension. La permeabilite a la vapeur d'eau n'est pas affectee par l'acide sorbique mais augmentee par l'acide p-aminobenzoique.

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