Journal
PACKAGING TECHNOLOGY AND SCIENCE
Volume 22, Issue 8, Pages 461-469Publisher
WILEY
DOI: 10.1002/pts.870
Keywords
antimicrobial packaging; olive leaf extract; methylcellulose; physical properties; Kasar cheese
Funding
- Scientific Research Projects Unit, University of Mersin
Ask authors/readers for more resources
Olive leaf extract (OLE) (Olea europaea L.) is a natural product that has antimicrobial effect on many food pathogens. In this study, methylcellulose (MC) based antimicrobial films containing 0.5-3% (w/v) OLE and glycerol (1.6%, v/v) were produced. The effects of OLE amount on the water vapour permeability (WVP), mechanical and antimicrobial properties of the films were investigated. The films were effective against Staphylococcus aureus (ATCC 25923). The OLE in the film solution caused a decrease in WVP and elongation (E), and an increase in tensile strength (TS). The MC films containing 1.5% (w/v) OLE were applied on Kasar cheese slices inoculated with S. aureus. The count of S. aureus decreased 0.68 and 1.22 log cycle at the 7th and 14th days, respectively. Copyright (C) 2009 John Wiley & Sons, Ltd.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available