African Journal of Food Science
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Article Number - FB3C4D62501


Vol.5(1), pp. 6 - 11 , January 2011

ISSN: 1996-0794



Full Length Research Paper

Antimicrobial activity of whey protein based edible film incorporated with organic acids


Manab, A.*, Sawitri, M. E., Al Awwaly, K. U. and Purnomo, H.




Department of Animal Food Technology, Faculty of Animal Husbandry, Brawijaya University, Malang, Jawa Timur, Indonesia.


Email: manabub2@yahoo.com






 Accepted: 01 October 2010  Published: 31 January 2011

Copyright © 2011 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


 

The effect of incorporating organic acids in whey protein based edible film, and its antimicrobial activity has been studied. Four organic acids namely acetic, lactic, propionic and benzoic acids (5% v/v each) were incorporated in whey protein based edible film, and their antimicrobial activity was tested using LactobacillusbulgaricusStreptococcus thermophilusEschericia coli and Salmonella sp. There was a highly significant effect (P<0.01) of the organic acid on the inhibition zone of microorganisms, due to water vapor permeability (WVP) and protein solubility. A significant effect (P<0.05) was shown by different organic acids incorporated on the antimicrobial activity of the films. The highest inhibition zone was found at theEcoli tested sample (11.6 mm), whilst the lowest one was found at theSalmonella sp tested sample (9.77 mm). The highest inhibition zone was also found in the films that contained benzoic acid (11.76 mm), and the lowest was found in the film that contained lactic acid (10.44 mm). While the highest WVP value (0.0238 g.mm/m2.kPa) was shown by the film that contained propionic acid, the lowest one was shown in the film that contained acetic acid (0.0116 g.mm/m2.kPa). With regards to protein solubility, it was found that the film containing propionic acid had the highest value (44.4444%), while that with acetic acid showed the lowest protein solubility (35.5516%).

 

Key words: Organic acids, whey protein edible film, antimicrobial activity, WVP, protein solubility.


APA (2011). Antimicrobial activity of whey protein based edible film incorporated with organic acids. African Journal of Food Science, 5(1), 6 - 11.
Chicago Manab, A., Sawitri, M. E., Al Awwaly, K. U. and Purnomo, H.. "Antimicrobial activity of whey protein based edible film incorporated with organic acids." African Journal of Food Science 5, no. 1 (2011): 6 - 11.
MLA Manab, et al. "Antimicrobial activity of whey protein based edible film incorporated with organic acids." African Journal of Food Science 5.1 (2011): 6 - 11.
   
DOI
URL http://academicjournals.org/journal/AJFS/article-abstract/FB3C4D62501

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