Developing Antimicrobial Packaging Film for Curled Lettuce and Soybean Sprouts

Developing antimicrobial packaging film for curled lettuce and soybean sprouts

Food Science Biotechnology 7:117-21

Lee DS, Hwang YI, Cho SH. 1998.


Low density polyethylene films of 30 ㎛ thickness, containing 0.1 or 1.0% grapefruit seed extract (GFSE), were fabricated by the blown-film extrusion process for developing films. The films were tested against several species of microorganisms on agar plate medium, after which they were used for packing curled lettuce and soybean sprouts to investigate their suitability and effectiveness as antimicrobial packaging films. The films containing 1.0% GFSE showed inhibitory activity against Escherichia coli and Staphylococcus aureus in a disk test. Besides, the growth rates of aerobic bacteria and yeast in curled lettuce held in the film containing 1.0% GFSE could be decreased, especially in cases where the bacteria count was less than 10^6/g. It was also found that within the period of shelf life for both curled lettuce and soybean sprouts the growth rate of lactic acid bacteria might be decreased.