Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Development of Antimicrobial Edible Film Incorporated with Green Tea Extract

  • Kim, Ki-Myong (Department of Biotechnology and Bioengineering, Pukyong National University) ;
  • Lee, Boo-Yong (Graduate School of Complementary Alternative Medicine, Pochon CHA University) ;
  • Kim, Young-Teck (Department of Packaging Science, Clemson University) ;
  • Choi, Sung-Gil (Department of Food Science & Technology and Division of Applied life Science, Graduate School, Gyeongsang National University) ;
  • Lee, Jun-Soo (Department of Food Science & Technology, Chungbuk National University) ;
  • Cho, Seung-Yong (Functional Food Research Center, College of Life Sciences, Korea University) ;
  • Choi, Won-Seok (Division of Food & Biotechnology, Chungju National University)
  • Published : 2006.06.30
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Abstract

This study investigated the antimicrobial activity of soy protein isolate (SPI) film containing green tea extract (GTE, 1-4%, w/w) on dental caries-inducing bacterium (Streptococcus mutans), food pathogenic (Staphylococcus aureus, Escherichia coli 0157, Salmonella typhimurium), and spoilage (Pseudomonas aeruginosa) bacteria. The physical and mechanical properties of the SPI film containing GTE were also studied. The SPI film containing GTE (4%, w/w) exhibited good antimicrobial activity against S. mutans and S. aureus. The antimicrobial activity of the SPI film containing GTE increased against S. mutans as the concentration of GTE increased up to 4%(w/w). SPI films containing GTE showed lower tensile strength and elongation, and higher total soluble matter than those of control SPI film. Therefore, GTE can be used as one of antimicrobial agents for anti-dental caries and food packaging films.

Keywords

References

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