Abstract
The consortia of micro organisms obtained from contaminated food (Milkfed Verka Kheer) was effectively tested against antibacterial agents, i.e. Sodium benzoate, grinded grape fruit seed powder GSP, Lysozyme and EDTA by agar diffusion method. Bacterial inhibition by combinations using two levels from each of the three factors (EDTA, Sodium benzoate and Lysozyme) without AM films was evaluated using liquid incubation method. The levels of the agents were selected according to their permissibility standards. Statistical analysis of experimental data for their antimicrobial spectrum was carried out by multi regression analysis and framed poly-quadratic equation using coded factors and percentage contribution of antimicrobial agents was determined using Design-Expert software. Properties such as thickness, opacity, transparency, UV absorbance and efficient working pH of the film were also determined. The best result was observed with EDTA: Sodium benzoate: Lysozyme at 100 mM: 100 mM: 1000 IU respectively at pH 9, where maximum zone of inhibition was observed that is 21mm. No zone of inhibition was observed using GSP as antibacterial factor limiting its widely supported usage. The work screened was imperative in performing optimization studies for the combination treatments to incorporate in starch-glycerol based active packaging film.
Highlights
Active packaging has been defined as a type of packaging that molds the packaging condition to extend shelf life and improve safety or sensory properties while maintaining the quality of the food (Jin et al, 2008)
Biochemical characterization of the microbial source and AM packaging film Consortia of the microorganisms isolated from food spoilage source on screening were found to be positive for Methyl red test, indole test and negative for catalase test
Thicknesses observed by the micrometer screw gauge of the starch-glycerol AM films prepared with EDTA: Sodium benzoate: Lysozyme at 100 mM: 100 mM: 1000 IU respectively at pH 69 values were in the range 0.42-0.58 mm (Table 2)
Summary
Active packaging has been defined as a type of packaging that molds the packaging condition to extend shelf life and improve safety or sensory properties while maintaining the quality of the food (Jin et al, 2008). There can be many categories for active packaging techniques in order to preserve and improve quality and safety of food. These are absorbers or scavengers for O2, CO2, moisture, ethylene and odor; releasing systems for CO2, antioxidants, flavors, ethylene, antimicrobial agents and preservatives. GSE products, 33% water-glycerol solutions are widely used as naturopathic remedies, natural foodstuff supplements, disinfectant and sanitizing agents as well as preservatives in food and cosmetic industry. Sodium benzoate inhibited the production of phosphofructokinase in glycolysis resulting in downregulation of ATP and restricting growth (Krebs et al, 1983) It is most widely used as preservative in acidic foods such as salad dressings (vinegar), carbonated drinks, jams and fruit juices, pickles, and condiments. Permissible limit as food preservative is in the range of 2000 mg/kg of food (Chipley, 1983)
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