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Study on antimicrobial activity of a food packaging material containing potassium sorbate

Frank Devlieghere (UGent) , Lieve Vermeiren (UGent) , Anja Bockstal and Johan Debevere
(2000) ACTA ALIMENTARIA. 29(2). p.137-146
Author
Organization
Abstract
The feasibility of EVA/LLDPE films containing 1, 2 and 5% (w/w) K-sorbate to inhibit microbial growth and as a consequence prolong shelf-life of foods was investigated. Based on weight loss experiments it was shown that K-sorbate is very suitable for incorporation in LLDPE because of its heat stability during extrusion. After 3 weeks, resp. 6.4, 2.8 and 5.7% of the incorporated sorbic acid was released into distilled water from films containing resp. 1, 2 and 5% (whv) K-sorbate. The very limited migration of K-sorbate may be explained by the incompatibility of the polar salt with the apolar LLDPE. This limited migration could explain the very small inhibitory effect of the K-sorbate films on the growth of Candida spp., Pichia spp., Trichosporon spp, and Penicillium spp. During storage at 7 degrees C of cheese packaged in a 5% (w/w) K-sorbate film, no significant differences could be observed for yeast and mould growth on the cheese cubes compared to a reference film. The concentration of sorbic acid in the cheese did not exceed 14 ppm. This is much lower than the 1000 ppm K-sorbate needed to inhibit microbial growth. The results of this study confirm that the K-sorbate incorporated LLDPE film is not able to inhibit microbial growth in vitro on inoculated media and in vivo on cheese due to the insufficient release of K-sorbate from the film.
Keywords
antimicrobial, active packaging, migration, potassium sorbate, INHIBITION, FILMS

Citation

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MLA
Devlieghere, Frank, et al. “Study on Antimicrobial Activity of a Food Packaging Material Containing Potassium Sorbate.” ACTA ALIMENTARIA, vol. 29, no. 2, 2000, pp. 137–46, doi:10.1556/AAlim.29.2000.2.4.
APA
Devlieghere, F., Vermeiren, L., Bockstal, A., & Debevere, J. (2000). Study on antimicrobial activity of a food packaging material containing potassium sorbate. ACTA ALIMENTARIA, 29(2), 137–146. https://doi.org/10.1556/AAlim.29.2000.2.4
Chicago author-date
Devlieghere, Frank, Lieve Vermeiren, Anja Bockstal, and Johan Debevere. 2000. “Study on Antimicrobial Activity of a Food Packaging Material Containing Potassium Sorbate.” ACTA ALIMENTARIA 29 (2): 137–46. https://doi.org/10.1556/AAlim.29.2000.2.4.
Chicago author-date (all authors)
Devlieghere, Frank, Lieve Vermeiren, Anja Bockstal, and Johan Debevere. 2000. “Study on Antimicrobial Activity of a Food Packaging Material Containing Potassium Sorbate.” ACTA ALIMENTARIA 29 (2): 137–146. doi:10.1556/AAlim.29.2000.2.4.
Vancouver
1.
Devlieghere F, Vermeiren L, Bockstal A, Debevere J. Study on antimicrobial activity of a food packaging material containing potassium sorbate. ACTA ALIMENTARIA. 2000;29(2):137–46.
IEEE
[1]
F. Devlieghere, L. Vermeiren, A. Bockstal, and J. Debevere, “Study on antimicrobial activity of a food packaging material containing potassium sorbate,” ACTA ALIMENTARIA, vol. 29, no. 2, pp. 137–146, 2000.
@article{171567,
  abstract     = {{The feasibility of EVA/LLDPE films containing 1, 2 and 5% (w/w) K-sorbate to inhibit microbial growth and as a consequence prolong shelf-life of foods was investigated. Based on weight loss experiments it was shown that K-sorbate is very suitable for incorporation in LLDPE because of its heat stability during extrusion. After 3 weeks, resp. 6.4, 2.8 and 5.7% of the incorporated sorbic acid was released into distilled water from films containing resp. 1, 2 and 5% (whv) K-sorbate. The very limited migration of K-sorbate may be explained by the incompatibility of the polar salt with the apolar LLDPE. This limited migration could explain the very small inhibitory effect of the K-sorbate films on the growth of Candida spp., Pichia spp., Trichosporon spp, and Penicillium spp. During storage at 7 degrees C of cheese packaged in a 5% (w/w) K-sorbate film, no significant differences could be observed for yeast and mould growth on the cheese cubes compared to a reference film. The concentration of sorbic acid in the cheese did not exceed 14 ppm. This is much lower than the 1000 ppm K-sorbate needed to inhibit microbial growth. The results of this study confirm that the K-sorbate incorporated LLDPE film is not able to inhibit microbial growth in vitro on inoculated media and in vivo on cheese due to the insufficient release of K-sorbate from the film.}},
  author       = {{Devlieghere, Frank and Vermeiren, Lieve and Bockstal, Anja and Debevere, Johan}},
  issn         = {{0139-3006}},
  journal      = {{ACTA ALIMENTARIA}},
  keywords     = {{antimicrobial,active packaging,migration,potassium sorbate,INHIBITION,FILMS}},
  language     = {{eng}},
  number       = {{2}},
  pages        = {{137--146}},
  title        = {{Study on antimicrobial activity of a food packaging material containing potassium sorbate}},
  url          = {{http://dx.doi.org/10.1556/AAlim.29.2000.2.4}},
  volume       = {{29}},
  year         = {{2000}},
}
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