Edible Antimicrobial Films Based on Chitosan Matrix

作者：Véronique Coma, A. Martial-Gros, S. Garreau, Alain Copinet, Franck Salin, Alain M. Deschamps · 发表于：Journal of Food Science · 年份：2002 · DOI：10.1111/j.1365-2621.2002.tb09470.x · 被引用次数：461 · 研究领域：Nanocomposite Films for Food Packaging、Pineapple and bromelain studies、Essential Oils and Antimicrobial Activity

ABSTRACT: : Edible chitosan coatings showed anti‐ Listeria monocytogenes effect evaluated by numeration and epifluorescence methods, imparting a strong localized functional effect at the food surface by active packaging. The use of film‐forming solution in culture liquid medium showed a known flocculant phenomenon combined with bactericidal activity, keeping 20% of the initial microbial charge as viable cells in flocculant, which could develop subsequently. However, chitosan film showed 100% of L. monocytogenes inhibition for at least 8 d, completed by bactericidal activity measured by epifluorescence assays. A decrease in antibactericidal effect with time was obtained, most probably due to a decreasing availability of amino‐groups of chitosan. Latter results were validated on Emmental cheese samples using L. innocua as model strain because of its nonpathogenicity.