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Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(5): 1429-1435
Antimicrobial activity of gelatin films based on duck feet containing cinnamon leaf oil and their applications in packaging of cherry tomatoes
So-Young Yang1, Ka-Yeon Lee1, Song-Ee Beak1, Hyeri Kim1, Kyung Bin Song1
1Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Korea
ABSTRACT
Duck feet gelatin (DFG) films were prepared and applied to the packaging of cherry tomatoes. Cinnamon leaf oil (CLO) was incorporated into the DFG films at concentrations of 0.5, 1.0, and 1.5% to provide antimicrobial activity. The DFG films with 1.0% CLO incorporation exhibited the most desirable tensile strength (41.6 MPa) and elongation at break (18.5%). Regarding the antimicrobial activity, the DFG films containing CLO significantly inhibited the growth of foodborne pathogens. In addition, the DFG film with 1.0% CLO was employed in the coating and wrapping of cherry tomatoes inoculated with Salmonella typhimurium. The DFG film with 1.0% CLO incorporation reduced the population of the bacteria to below the detection limit. Moreover, the DFG film with CLO delayed the color change on cherry tomatoes. Overall, the DFG film with CLO enhanced the shelf life of cherry tomatoes and can be used as an antimicrobial packaging.
KEYWORD
Antimicrobial activity, Cherry tomato, Cinnamon leaf oil, Duck feet gelatin
Food Science and Biotechnology 2017 ; 26(5): 1429-1435
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