Physical Properties of Nisin-Incorporated Gelatin and Corn Zein Films and Antimicrobial Activity Against Listeria monocytogenes
2007
Ku, K.J. (Chungnam National University, Daejeon, Republic of Korea) | Song, K.B. (Chungnam National University, Daejeon, Republic of Korea), E-mail: [email protected]
Edible films of gelatin and corn zein were prepared by incorporating nisin to the film-forming solutions. Corn zein film with nisin of 12,000 IU/ml had an increase of 11.6 MPa in tensile strength compared with the control, whereas gelatin film had a slight increase with the increase of nisin concentration added. Water vapor permeability for both corn zein and gelatin films decreased with the increase of nisin concentration, thus providing a better barrier against water. Antimicrobial activity against Listeria monocytogenes increased with the increase of nisin concentration, resulting in 1.4 log cycle reduction for corn zein film and 0.6 log cycle reduction for gelatin film at 12,000 IU/ml.
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