Use of a Gelatin Film Containing Grapefruit Seed Extract in the Packaging of Strawberries

자몽종자 추출물을 함유한 젤라틴 필름의 딸기에의 포장 적용

  • Lim, Geum-Ok (Department of Food Science & Technology, Chungnam National University) ;
  • Jang, Sung-Ae (Department of Food Science & Technology, Chungnam National University) ;
  • Kim, Ju-Yeon (Department of Food Science & Technology, Chungnam National University) ;
  • Kim, Hyun-Jin (Department of Food Science & Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science & Technology, Chungnam National University)
  • Received : 2009.12.10
  • Accepted : 2010.02.26
  • Published : 2010.04.30

Abstract

Gelatin films containing grapefruit seed extract (GSE) were prepared by incorporating different amounts (0, 0.6, and 1.0%, w/v) of GSE into film-forming solutions. Film elongation was improved by the addition of GSE, but film tensile strength decreased to 31.96 MPa for film containing 1.0% GSE, compared with 46.39 MPa for the control. Incorporation of 1.0% GSE inhibited the growth of pathogenic bacteria such as Escherichia coli O157:H7 and Listeria monocytogenes. Packaging of strawberries with a gelatin film containing 1.0% GSE decreased the levels of total aerobic bacteria and yeast/molds after 12 days of storage by 1.60 and 1.43 log CFU/g, respectively, compared with control values. Sensory evaluation results indicated that packaging of strawberries with GSE-gelatin film resulted in better sensory scores than those of the control. These results indicate that strawberries can be packaged using gelatin film containing GSE, to extend shelf-life.

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