Substances with Antibacterial Activity in Edible Films – A Review

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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index 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 Volume 71's Reviewers Index

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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