Volume 4, Issue 1 (March 2017)                   J. Food Qual. Hazards Control 2017, 4(1): 3-8 | Back to browse issues page

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Shavisi N, Akhondzadeh Basti A, Khanjari A, Misaghi A, Shahbazi Y, Hajjar Bargh A et al . In Vitro Antibacterial Activity of Polylactic Acid Film Incorporated with Ethanolic Propolis Extract and Ziziphora clinopodioides Essential Oil. J. Food Qual. Hazards Control. 2017; 4 (1) :3-8
URL: http://jfqhc.ssu.ac.ir/article-1-307-en.html
Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran , aakhond@ut.ac.ir
Abstract:   (1540 Views)

Background: Innovative bioactive films incorporated with antimicrobial agents have been recently developed for food preservation. The aim of this study was to evaluate antibacterial activity of Polylactic Acid (PLA) films incorporated with Ziziphora clinopodioides Essential Oil (ZEO) and Ethanolic Propolis Extract (EPE) against some common food-borne pathogens.

Methods: The volatile chemical compounds of ZEO were identified by analytical gas chromatography. Different PLA film groups were prepared using ZEO (1% and 2%) and EPE (1% and 2%), separately and in combination. Disk diffusion method was used in order to evaluate antibacterial activity of experimental groups. The analysis was performed using SPSS 16.0.

Results: The PLA films enriched with the ZEO possess better antibacterial activity compared to the films incorporated with EPE (p<0.05). The descending order antibacterial effects were as follows: Staphylococcus aureus>Listera monocytogenes>Bacillus subtilis>B. cereus>Salmonella entritidis serovar Typhimurium>Escherichia coli O157:H7. The combination of ZEO and EPE showed significantly higher antibacterial effects against all bacteria than those of obtained with each single ZEO or EPE (p<0.05).

Conclusion: The PLA films incorporated with ZEO and EPE had considerable antibacterial activity, indicating potential of these films for application as active packaging in food industry.

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Type of Study: Original article | Subject: Special
Received: 16/08/09 | Accepted: 16/10/05 | Published: 17/03/11

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