Antifungal, Mechanical, and Physical Properties of Edible Film Containing Williopsis saturnusvar. saturnusAntagonistic Yeast

• Autores: Gulsah Karabulut, Arzu Cagri‐Mehmetoglu
• Localización: Journal of food science, ISSN 0022-1147, Vol. 83, Nº 3, 2018, págs. 763-769
• Idioma: inglés
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• Resumen

  • The molding of food products causing health risks is a main problem in the food industry. In this study, as an alternative solution for preventing mold growth, an antifungal edible film was developed by incorporating Williopsis saturnusvar. saturnus(0; 3; 7; and 9 logs CFU/cm2) into whey protein concentrate (WPC) based films. Antifungal properties of the films against Penicilium expansumand Aspergillus nigerwere analyzed using the disc diffusion method. Physical (barrier, solubility, color), mechanical (tensile strength and percent elongation) properties of the films as well as the survival of W. saturnusin the film were assessed during 28 days of storage at 23 °C. According to the results, the viability of W. saturnus(7 and 9 logs CFU/cm2) in WPC films stored for 28 days under vacuum or non‐vacuum decreased to 36% and 60%, respectively. In addition, films containing W. saturnusdecreased the viability of P. expansumand A. nigerby 29% and 19%, respectively. Adding yeast did not change the tensile strength (P> 0.05), but significantly decreased % elongation and increased water vapor and oxygen permeability and water solubility (P< 0.05). In conclusion, this study showed that the developed films may be useful for inhibiting mold growth on foods.