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Abstract
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Article Information:
Antimicrobial Activity and Preliminary Characterization of k-Carrageenan Films Containing Cinnamon Essential Oil
Shoukui He, Yifei Wang, Ye Sun, Shuo Chen, Yunbin Zhang and Mengchao Ying
Corresponding Author: Yifei Wang
Submitted: March 12, 2015
Accepted: March 24, 2015
Published: September 05, 2015 |
Abstract:
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k-Carrageenan (CA) based films containing Cinnamon Essential Oil (CEO) at 0.025, 0.05, 0.1, 1 and 2%, respectively (v/v) levels were evaluated their physical and antimicrobial properties. The addition of 1 and 2% CEO significantly (p<0.05) increased film thickness and opacity. Only CA-2% CEO film showed inhibition effect against Escherichia coli (inhibition zone diameter was 1.59 mm) and Staphylococcus aureus (inhibition zone diameter was 12.64 mm), possibly by damaging cell membrane. Wrapping of pork slices with CA-based films reduced Total Viable Count (TVC) by 0.71-2.82 logarithm units at the end of 4°C storage, when compared with the control. The lowest TVC value (6.90 log CFU/g) was detected in samples wrapped with CA-2% CEO film. This study pointed to the effectiveness of CA-based films for antimicrobial purposes in pork preservation.
Key words: Antimicrobial activity, carrageenan film, cinnamon essential oil, physical property, , ,
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Cite this Reference:
Shoukui He, Yifei Wang, Ye Sun, Shuo Chen, Yunbin Zhang and Mengchao Ying, . Antimicrobial Activity and Preliminary Characterization of k-Carrageenan Films Containing Cinnamon Essential Oil. Advance Journal of Food Science and Technology, (7): 523-528.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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