Physical properties and antimicrobial activities of porcine meat and bone meal protein films containing coriander oil

Abstract

Porcine meat and bone meal (MBM) protein films were prepared using proteins extracted from porcine meat and bone meal, and their mechanical properties, water vapor permeability, moisture content, and optical properties (transparency and opacity) were examined. In addition, coriander oil (CO) was incorporated into the MBM protein film to provide antimicrobial activity. Optimal conditions for the film preparation were 5 g of MBM protein, 2 g of fructose, 0.02 g of tannic acid, and 1 g of CO in 100 mL of film-forming solution. The inhibition zones of the MBM protein film containing CO against Escherichia coli O157:H7 and Listeria monocytogenes were 20.54 and 25.56 mm, respectively. These results suggest that the extracted proteins from porcine meat and bone meal can be used as a base material for edible film preparation and that the MBM films containing CO are useful for antimicrobial food packaging.