STABILITY OF ANTIMICROBIAL ACTIVITY OF PULLULAN EDIBLE FILMS INCORPORATED WITH NANOPARTICLES AND ESSENTIAL OILS AND THEIR IMPACT ON TURKEY DELI MEAT QUALITY

Abstract

Edible films containing antimicrobials are gaining importance as potential treatment to extend product shelf life and reduce risk of pathogens. Antimicrobial activities of pullulan films incorporated silver nanoparticles (Ag NPs) 100 nm, zinc oxide nanoparticles (ZnO NPs) 110 nm, oregano oil (OR) 2% and rosemary oil (RO) 2%, against Listeria monocytogenes and Staphylococcus aureus, were evaluated during the preparation and storage at 4, 25, 37, and 55°C up to 49 days in plate overlay assays (in vitro). Moreover, the prior pullulan films were applied directly on turkey deli meat were inoculated by L.monocytogenes and S. aureus and stored at 4 °C for two weeks. The results from this study demonstrate that Ag NPs and OR edible films more active than ZnO NPs and RO, respectively. The optimum conditions for storage pullulan edible films incorporated nanoparticles (NPs) and/or essential oils (EOs) were 4 and 25°C. Ag NPs, ZnO NPs, OR, and RO based films were exhibited significant effects as antibacterial activity against pathogens. These results revealed that (NPs) and/or (EOs) have a good potential to be incorporated into pullulan to make an antimicrobial edible film or coating for various food applications.