Plant extracts as components of edible antimicrobial protective coatings
N. Ulbin-Figlewicz, A. Zimoch, A. Jarmolukhttps://doi.org/10.17221/68/2013-CJFSCitation:Ulbin-Figlewicz N., Zimoch A., Jarmoluk A. (2013): Plant extracts as components of edible antimicrobial protective coatings. Czech J. Food Sci., 31: 596-600.
The antioxidant and antimicrobial efficiency of edible coating solutions of hydroxypropylmethylcellulose with various plant extracts were formed and determined. Antimicrobial activity of different concentrations (0, 1000, 2000 ppm) of plant extracts such as rosemary, garlic, thyme, clove, and cinnamon against Bacillus subtilis and Pseudomonas fluorescens was analysed using a plate diffusion test. The antioxidant activity was presented as DPPH radical scavenging activity, Ferric Reducing Antioxidant Power (FRAP), and metal chelating ability. The film containing a rosemary extract reduced the growth of Bacillus subtilis. The addition of cinnamon, garlic, and clove extract to the film formulation significantly increased an inhibitory effect on Pseudomonas fluorescens growth. Films prepared with clove and rosemary extracts were characterised by the highest antioxidant activity. DPPH values of these extracts were 0.097μM Trolox/ml and 0.129μM Trolox/ml, respectively.Keywords:
antimicrobial activity; antioxidant activity; edible coatings; hydroxypropylmethylcellulose