Evaluation of antimicrobial and mechanical properties of potato starch and whey protein edible films incorporated with nisin

The objective of this study was to characterize antibacterial, mechanical (including elongation at break and tensile strength) properties and microstructure of composite films prepared by starch and whey protein enriched with nisin (nisin concentration ۱۰۰, ۱۵۰ and ۲۰۰ ppm) at proportions of (%w/w for ۱۰۰g of dispersion): ۰:۱۰۰%, ۱۰۰:۰%, ۷۵:۲۵%, ۲۵:۷۵% and ۵۰:۵۰%. Films Incorporated with nisin ۲۰۰ ppm found to have an extra anti-Staphylococcus aureus and Listeria monocytogenes effect. In addition, combining whey protein and starch film increases the tensile strength and addition of nisin were increased this feature. Also, addition of nisin was increased elongation at break of composite films. All films had a smooth surface without crack, and addition of nisin to films reduced uniformity of films. In total, the composite films of starch and whey protein incorporated with nisin seem that having high ability as a preservative in food packaging.

Keywords:

Potato starch , Whey protein , Nisin , Edible films , Antimicrobial properties , Mechanical properties