Effects of nisin concentration on properties of gelatin film-forming solutions and their films

Autor(es)

Luciano, Carla Giovana ^[1] ; Tessaro, Larissa ^[1] ; Lourenco, Rodrigo Vinicius ^[1] ; Bittante, Ana Monica Quinta Barbosa ^[1] ; Fernandes, Andrezza Maria ^[2] ; Moraes, Isabel Cristina Freitas ^[1] ; do Amaral Sobral, Paulo Jose ^{[1, 3]}

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Av Duque Caxias Norte 225, Pirassununga, SP - Brazil

^[2] Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Vet Med, Av Duque Caxias Norte 225, Pirassununga, SP - Brazil

^[3] Univ Sao Paulo, Food Res Ctr FoRC, Rua Lago 250, Semiind Bldg, Block C, BR-05508080 Sao Paulo, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; v. 56, n. 2 AUG 2020.
• Citações Web of Science: 4

Resumo

The addition of nisin into a gelatin matrix can change properties of the film. The aim of this work was to develop gelatin-based films containing different nisin concentrations in order to study their influence on the film's antimicrobial and physical properties and their rheological properties as a film-forming solution (FFS). The FFS was characterised by rheological assays, and the gelatin-based active films were characterised and assessed by the effects of nisin concentrations on their various properties, including antimicrobial activity. Nisin's concentration affected not only its viscoelastic properties of FFS but also its film solubility in water, film surface roughness and light barrier. The addition of nisin also slightly modified the water contact angle and the mechanical properties of the gelatin films. Finally, the films demonstrated activity againstStaphylococcus aureusandListeria monocytogenesat concentrations above 56 mg of nisin g(-1)of gelatin. (AU)

• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs