Antimicrobial films based on Na-alginate and κ-carrageenan

Dong Su Cha, Jin Hyuk Choi, Manjeet S. Chinnan, Hyun Jin Park

Research output: Contribution to journalArticle

114 Citations (Scopus)

Abstract

Na-alginate- and κ-carrageenan-based antimicrobial films were prepared, to examine their antimicrobial effect and mechanical properties. Antimicrobial agents: lysozyme, nisin, grape fruit seed extract (GFSE) and ethylenediaminetetraacetic acid (EDTA) were incorporated into films, both alone and in combination. Na-alginate-based films exhibited larger inhibitory zones compared to κ-carrageenan-based films even within similar combinations and levels of antimicrobial agents. GFSE-EDTA in both Na-alginate-and κ-carrageenan-based films showed inhibitory effect against all indicator microorganisms. Tensile strength (TS) values were weaker and elongations (E) before breakage less frequent for films with antimicrobial compounds compared to that of films without the antimicrobial compounds.

Original languageEnglish
Pages (from-to)715-719
Number of pages5
JournalLWT - Food Science and Technology
Volume35
Issue number8
DOIs
Publication statusPublished - 2002 Dec 23

Fingerprint

Carrageenan
carrageenan
alginates
Grape Seed Extract
anti-infective agents
Anti-Infective Agents
Edetic Acid
Fruit
fruit extracts
Nisin
seed extracts
EDTA (chelating agent)
Tensile Strength
Muramidase
grapes
nisin
anti-infective properties
tensile strength
lysozyme
mechanical properties

Keywords

  • κ-carrageenan
  • Antimicrobial agent
  • Antimicrobial film
  • Inhibitory zone
  • Na-alginate

ASJC Scopus subject areas

  • Food Science

Cite this

Antimicrobial films based on Na-alginate and κ-carrageenan. / Cha, Dong Su; Choi, Jin Hyuk; Chinnan, Manjeet S.; Park, Hyun Jin.

In: LWT - Food Science and Technology, Vol. 35, No. 8, 23.12.2002, p. 715-719.

Research output: Contribution to journalArticle

Cha, Dong Su ; Choi, Jin Hyuk ; Chinnan, Manjeet S. ; Park, Hyun Jin. / Antimicrobial films based on Na-alginate and κ-carrageenan. In: LWT - Food Science and Technology. 2002 ; Vol. 35, No. 8. pp. 715-719.
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