Substances with antibacterial activity in edible films - a review

• Autorzy: Krasniewska K. , Gniewosz M.
• Języki publikacji: EN

Abstrakty

EN

This article is an overview of literature addressing edible fi lms and substances introduced to fi lms in order to impart them the antimicrobial activity. It describes natural polymers applied for the production of food packages and active substances of natural origin added to them, including: bacteriocins, enzymes, oils, and plant extracts. Further discussion refers to chitosan – a polysaccharide used for fi lm formation and characterised by strong antibacterial and antimycotic properties.

Słowa kluczowe

EN

substance; antibacterial activity; edible film; natural polymer; food; package; active substance; chitosan; plant extract; bacteriocin; enzyme; oil; polysaccharide

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2012
• Tom: 62
• Numer: 4
• Opis fizyczny: p.199-206,ref.

Twórcy

autor

Krasniewska K.

• Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Gniewosz M.

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