Research Article | Volume: 7, Issue: 1, January, 2017

Development of Edible Biofilm Containing Cinnamon to Control Food-Borne Pathogen

Deepansh Sharma Daljeet Singh Dhanjal Bhumika Mittal   

Open Access   

Published:  Jan 31, 2017

DOI: 10.7324/JAPS.2017.70122
Abstract

Edible films of pectin and whey protein containing antimicrobials i.e. Cinnamic acid, Cinnamon leaf essential oil and Cinnamon bark powder were developed and functionally characterized. The cinnamon essential oil showed significant antimicrobial activity against the common food borne pathogens viz. Escherichia coli, Staphylococcus aureus and Listeria monocytogenes. The edible films were further structurally characterized for the transparency of visible and UV light, functional group characterization using FTIR analysis and determination of total moisture content. Antimicrobial activity of these films made from the edible source and cinnamon essential oil were further examined toward the associated food contaminants such as E. coli, L. monocytogenes and S. aureus. Edible films of pectin and whey showed significant level of antimicrobial potential against the food associated pathogens and could be used as a sustainable solution to the conventional packaging material specifically used in food processing.


Keyword:     Cinnamon Biodegradable edible films Food packaging Preservation Antimicrobial activity.


Citation:

Sharma D, Dhanjal DS, Mittal B. Development of Edible Biofilm Containing Cinnamon to Control Food-Borne Pathogen. J App Pharm Sci, 2017; 7 (01): 160-164.

Copyright:The Author(s). This is an open access article distributed under the Creative Commons Attribution Non-Commercial License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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