ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Low pH (5.2) whey protein isolate-based edible films containing p-aminobenzoic acid (PABA) or sorbic acid (SA) were developed and assessed for inhibition of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium DT104 in a disc diffusion assay. Water vapor permeability (WVP), tensile strength (TS), and percent elongation (%E) were also determined. Using 1.5% PABA and SA, average inhibition zone diameters were 21.8, 14.6, 13.9, and 26.7, 10.5, 9.7 mm for L. monocytogenes, E. coli O157:H7, and S. Typhimurium DT104, respectively. Three strains of S. Typhimurium DT104 were resistant to 0.5% SA. Addition of PABA and SA increased %E, but decreased TS. WVP was not affected by 0.5% and 0.75% SA; however, PABA increased WVP.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2001.tb15188.x
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