Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Preparation of Gelatin Film Containing Grapefruit Seed Extract and Its Antimicrobial Effect

자몽종자 추출물을 함유한 Gelatin Film의 항균 효과

  • Lim, Geum-Ok (Department of Food Science and Technology, Chungnam National University) ;
  • Hong, Youn-Hee (Department of Food Science and Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
  • 임금옥 (충남대학교 농업생명과학대학 식품공학과) ;
  • 홍윤희 (충남대학교 농업생명과학대학 식품공학과) ;
  • 송경빈 (충남대학교 농업생명과학대학 식품공학과)
  • Published : 2009.02.28
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Abstract

The gelatin film containing grapefruit seed extract (GSE) was prepared by incorporating different amounts (0, 0.02, 0.05, 0.08, 0.1%) of GSE into the film. The tensile strength (TS) of the film increased by the addition of GSE, and water vapor permeability (WVP) of the film decreased. In particular, the gelatin film containing 0.1% GSE had a TS of 10.28 MPa, while the control had 8.68 MPa. WVP of the film containing 0.1% GSE decreased to 2.18 ng m/m2 s Pa, compared to 2.48 ng $m/m^{2}s$ Pa of the control. In addition, incorporation of 0.1% GSE to the gelatin film decreased the populations of Escherichia coli O157:H7 and Listeria monocytogenes by 2.67 and 3.15 log CFU/g, respectively, compared to the control. These results suggest that as a packaging material, gelatin film containing GSE can have antimicrobial activity against pathogenic microorganisms in foods.

자몽종자 추출물(GSE)을 0.02, 0.05, 0.08, 0.1%의 농도로 첨가하여 제조한 gelatin 필름의 물성과 항균효과에 대해 조사하였다. 필름의 인장강도는 0.1% GSE를 첨가하였을 경우 10.28 MPa로 대조구의 8.68 MPa에 비하여 1.60 MPa 증가하였으나, GSE 첨가량의 증가에 따라 유의적으로 증가하지는 않았다. 투습계수는 GSE의 첨가량이 증가할수록 감소되는 것을 확인할 수 있었는데, 대조구의 2.48 ngm/m2sPa 에 비하여 0.1% GSE의 첨가 시 2.18 ng $m/m^{2}sPa$이었다. GSE 첨가한 gelatin 필름의 항균활성의 경우, 0.1% GSE를 첨가 했을 때 E. coli의 경우 2.67 log CFU/g, L. monocytogenes 경우 3.15 log CFU/g 감소시키는 결과를 얻었다. 따라서 본 연구 결과, GSE를 첨가한 gelatin 필름이 가공식품의 포장재로써 식품에서 일부 위해미생물을 억제 할 가능성이 있다고 판단된다.

Keywords

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