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Natural antimicrobial agents find edible film applications.


The use of natural antimicrobial agents can be an effective alternative for controlling the growth of microorganisms. Natural antimicrobial agents--bioactive compounds derived from biological sources--may be generally regarded as safe (GRAS status). Or they may require FDA FDA
abbr.
Food and Drug Administration


FDA,
n.pr See Food and Drug Administration.

FDA,
n.pr the abbreviation for the Food and Drug Administration.
 approval. Edible films that incorporate natural antimicrobials can protect food as well as inhibit the growth of pathogenic and spoilage spoilage

decomposition; said of meat, milk, animal feeds especially ensilage.
 bacteria. For this reason, incorporating natural antimicrobial agents into biodegradable films might be an ideal solution to environmental and food safety concerns.

The objective of researchers at Tuskegee University was to determine the efficacy against E. coli of lactoferrin lactoferrin
(lak´tōfer´in),
n an iron-binding protein found in the specific granules of neutrophils where it apparently exerts an antimicrobial activity by withholding iron from ingested bacteria and fungi.
 and lysozyme lysozyme: see immunity.
Lysozyme

An enyme that was first identified and named by Alexander Fleming, who recognized its bacteriolytic properties.
 that had been incorporated into casein casein (kā`sēn), well-defined group of proteins found in milk, constituting about 80% of the proteins in cow's milk, but only 40% in human milk.  or zein zein

the principal protein in maize. Has low nutritive value, being deficient in lysine and tryptophan.
 films. The result of their efforts implies that lactoferrin and lysozyme could be used in the edible films to enhance food safety.

Researchers prepared casein films using casein and glycerol as the major ingredients. Zein films were prepared using zein and glycerol as the primary ingredients. The films were cast on a Teflon-coated petri dish with a 15-mm diameter. Scientists tested the mechanical properties and moisture permeability of the films. Three concentrations of lactoferrin (7 mg, 14 mg and 28 mg) and lysozyme (6 mg, 12 mg and 24 mg)--with and without EDTA EDTA: see chelating agents.  (4 mg)--were applied to the surface of the films. Then the scientists cut circular discs from the films. The discs were placed on the E. coli.

Investigators used the area of the clear zones on the discs to determine the inhibitory effects of the antimicrobials. The casein films exhibited good mechanical properties, with a tensile strength of 3.4 MPa and an elongation ratio of 215.6%. Films with lactoferrin or lysozyme significantly inhibited the growth of E. coli, exhibiting clear zones on the discs. The inhibitory effects depended on the amount of antimicrobials used.

Further information. Heshmat Aglan, Mechanical Engineering Department, Tuskegee University, Tuskegee, AL 36088; phone: 334-727-8857; fax: 334-727-8090; email: aglanh@tuskegee.edu.
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Publication:Microbial Update International
Date:Jun 1, 2005
Words:316
Previous Article:Pasteurize deli turkey products to reduce L. monocytogenes.
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