Food Packaging Formulation using Chitosan and Bacteriocin as an Antimicrobial Agent

Abstract

Fruits are the major source of nutrients that are consumed as raw by most of the people across the country. Being nutritive in its value, most of the fruits have a high amount of water content which makes them vulnerable to microbial spoilage. Both bacterial and fungal contaminants are more common in fruit spoilage. Need to preserve them in its true form is necessary without the loss of nutritive values of fruits. Packaging of fruits with antimicrobial agents gives promising results. Chitosan-based packaging with certain bacteriocin has given satisfactory results for the preservation of fruits like papaya. Papaya packaged with chitosan-bacteriocin coated LDPE kept under refrigerated conditions was preserved for more than 3 days.

Bacteriocinas como bioconservador alimentario: características generales y aplicación en alimentos

“…Aplicar recubrimientos de celulosa con nisina en mango reduce la concentración de Listeria monocytogenes hasta límites no detectables en 4 días, mientras que en muestras de mango sin recubrimiento ni bacteriocinas, la bacteria alcanza una concentración de 106 UFC/gr (Alegre et al, 2019). Recubrimientos basados en quitosano que contengan bacteriocinas como la nisina también resultan efectivos para reducir la tasa de oxidación de las frutas y controlar el crecimiento de los microorganismos (Sachan et al, 2019).…”