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Edible Films

Edible Films. a nd Microbial Growth. Purpose of an Edible Film. Prevent Microorganisms from colonizing Seal for freshness Extend shelf life Inhibits loss of moisture Protect from handling. How an Edible Film is Produced. Apple Skin Polyphenols Wheat gluten and Gelatin

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Edible Films

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  1. Edible Films and Microbial Growth

  2. Purpose of an Edible Film • Prevent Microorganisms from colonizing • Seal for freshness • Extend shelf life • Inhibits loss of moisture • Protect from handling

  3. How an Edible Film is Produced • Apple Skin Polyphenols • Wheat gluten and Gelatin • Defatted mustard meal • Polysaccharides • Banana flour and Chitosan

  4. What is an Edible Film applied to? • EVERYTHING! • Fruits • Vegetables • Meat • Fish

  5. How do Edible Films on Food affect Microbial Growth? • Article 1: Bioactive alginate coatings to control Listeria monocytogenes on cold-smoked salmon slices and fillets • Article 2: Physical and antimicrobial properties of banana flour/chitosan biodegradable and self sealing films used for preserving Fresh-cut vegetables

  6. Article 1: Salmon Experiment • Published: From the University of Delaware, Newark, DE Available online 13 October 2009. • The experiment: • Five L. monocytogenes strains, PSU1, PSU9, F5069, ATCC 19115 and Scott A • Used to inoculate salmon pieces.

  7. Article 1: Salmon Experiment • Methods: • Slices of smoked salmon were punched aseptically into 5.7-cm diameter round pieces (~10g) and surface-inoculated with 125 µl L. monocytogenes • Five antimicrobials: alginate, κ-carrageenan, pectin, starch and gelatin • Stored for 6 days

  8. Article 1: Salmon Experiment • Results: Compared to the control, all antimicrobial coatings were successful. Alginate coating was most effective

  9. Article 2: Fresh Cut Vegetables • Published: Asian Institute of Technology, KlongLuang, Pathumthani 12120, Thailand Available online 15 June 2011. • The experiment: • Fresh vegetables (asparagus, baby corn, oyster mushroom and Chinese cabbage) • Find changes in the number of S. aureus with and without a film sealed bag

  10. Article 2: Fresh Cut Vegetables • Methods: • Cut fresh vegetables and placed in bags. • 3 days in the refrigerator • Checked for S. aureus growth

  11. Article 2: Fresh Cut Vegetables • Results: • Within 3 days- reduced levels on asparagus, baby corn, oyster mushrooms, and Chinese cabbage • Mushrooms were found to be same as control • chitosan restricts the available nutrients to the bacterial cells, also it has the limits water and gas transfer conditions

  12. Applications to Dietetic Practice • Allergy to edible film • Those prone to sickness

  13. Applications to Dietetic Practice • Improve safety and quality • Longer shelf life (If busy or on a budget)

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