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For Reviewers
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Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
September 2021 issue has just been released
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Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
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Substances with Antibacterial Activity in Edible Films – A Review
Publication date: 2012-12-31
Pol. J. Food Nutr. Sci. 2012;62(4):199-206
KEYWORDS
ABSTRACT
This article is an overview of literature addressing edible films and substances introduced to films in order to impart them the antimicrobial activity. It describes natural polymers applied for the production of food packages and active substances of natural origin added to them, including: bacteriocins, enzymes, oils, and plant extracts. Further discussion refers to chitosan – a polysaccharide used for film formation and characterised by strong antibacterial and antimycotic properties.
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| ISSN: | 1230-0322 |
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