Abstract
This study focused on the effect of antimicrobial incorporated soy protein isolate (SPI) coated oriented polypropylene/polyethylene (OPP/PE) packaging on extended shelf life of fresh sprouts. To develop antimicrobial SPI-coated packages, the minimum inhibitory and bactericidal concentrations of antimicrobial (allyl isothiocyanate, trans-cinnamaldehyde, garlic oil, and rosemary oil) and film properties of antimicrobial incorporated SPI films were investigated. Different concentrations (0.6-1.2%, v/v) of the SPI incorporated antimicrobial compounds were coated onto the OPP/PE film and heat-sealed. Packages containing sprouts (alfalfa, broccoli, and radish) were stored at 10 °C for 5 days. Significant reduction of the total microbial count of sprouts was observed in treated samples. Allyl isothiocyanate was the most effective antimicrobial compound, followed by garlic oil and trans-cinnamaldehyde.
Original language | English |
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Pages (from-to) | 832-839 |
Number of pages | 8 |
Journal | Food Research International |
Volume | 42 |
Issue number | 7 |
DOIs | |
Publication status | Published - 2009 Aug |
Bibliographical note
Funding Information:This study was carried out with the support of the Cooperative Research Program for Agricultural Science & Technology Development (Project No. 20070101033130), “Rural Development Administration”.
Keywords
- Allyl isothiocyanate
- Antimicrobial packaging
- Radish
- Sprouts
ASJC Scopus subject areas
- Food Science