Antimicrobial Films: Elaboration and Application

Films are produced from macromolecules, which may be used as packaging, such as polysaccharides, lipids and proteins. The proteins stand out from the others because they have a structure with 20 different monomers, which confers broad potential for intermolecular bonds. The incorporation of active agents in films is an alternative for packaging, to inhibit or retard the multiplication of pathogens and spoilage microorganisms in foods. The objective of this study was to evaluate the antimicrobial activity of films based on Argentine anchovy (Engraulis anchoita) protein isolate (API) with adding organic acids. Firstly, it was developed an API, using the pH shifting process. The forming solution of the films was made from API, water, glycerol and sodium hydroxide. Films with 1.50% sorbic or benzoic acids had the highest inhibition against Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes, however they did not inhibit S. aureus. These films applied in meat showed the greatest inhibition of Listeria monocytogenes and Escherichia coli O157:H7. Results suggest that films containing antimicrobials can be used to promote safety and quality of packaged meat.