Polymer films releasing nisin and/or natamycin from polyvinyldichloride lacquer coating: Nisin and natamycin migration, efficiency in cheese packaging

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• 作者：Kristý ; na Hanu&#x161 ; ová ; Monika &#x160 ; &#x165 ; astná ; Lenka Votavová ; Kamila Klaudisová ; Jaroslav Dobiá ; &#x161 ; Michal Voldř ; ich ; Miroslav Marek
• 关键词：Active food packaging ; Nisin ; Natamycin ; Diffusion ; Polymer films ; Cheese packaging
• 刊名：Journal of Food Engineering
• 出版年：2010
• 出版时间：August 2010
• 年：2010
• 卷：99
• 期：4
• 页码：491-496
• 全文大小：460 K

文摘

Polyethylene films coated by commercially available polyvinyldichloride (PVdC) as well as nitrocellulose (NC) lacquer with addition of natamycin preparation Delvocid® (16.7 % w/w of natamycin in lacquer) were studied at 6 and 23 °C to determine the preservative migration into distilled water. The films released natamycin at maximal level 2.34 ± 0.32 mg/dm². The diffusion coefficient of 0.79 × 10⁻¹⁰ ± 0.29 × 10⁻¹⁰ cm²/s and 1.03 × 10⁻¹⁰ ± 0.17 × 10⁻¹⁰ cm²/s was determined for natamycin transport in PVdC lacquer layer at 6 and 23 °C, respectively. For nitrocellulose lacquer the diffusion coefficient of 0.89 × 10⁻¹⁰ ± 0.16 × 10⁻¹⁰ cm²/s was found at 23 °C. The coextruded polyamide/polyethylene film coated with the PVdC lacquer containing both nisin (16.7 % w/w of preparation Nisaplin®) and natamycin (see above) provided inhibitory effect against selected indicator microorganisms (Penicillium expansum, Fusarium culmorum, Lactobacillus helveticus, Listeria ivanovií). This film was unsuitable for the packaging of the surface ripened cheese Olomoucké tvarůžky. On the other hand, it was able to prevent the growth of spoilage microorganisms on the surface of the packaged soft cheese Blaťácké zlato.