Substances with Antibacterial Activity in Edible Films – A Review
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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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