Substances with Antibacterial Activity in Edible Films – A Review

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Substances with Antibacterial Activity in Edible Films – A Review

Karolina Kraśniewska, Małgorzata Gniewosz

Publication date: 2012-12-31

Pol. J. Food Nutr. Sci. 2012;62(4):199–206

DOI: https://doi.org/10.2478/v10222-12-0059-3

KEYWORDS

antibacterial properties

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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