Edible, tomato-based antimicrobial films could prevent bacterial contamination of food, while promoting health as a result of the nutritional and health benefits linked to the consumption of tomatoes, says a U.S. study.
The results of new research, published in the Journal of Food Science, show that carvacrol-containing tomato-based edible films inactivated the virulent pathogen E. coli O157:H7 and the inactivation was related to the carvacrol levels in films.
Researchers from the Agriculture Research Service (ARS) of the U.S. Department of Agriculture (USDA) and the Western Regional Research Center, Processed Foods said that antimicrobial assays of tomato films indicated that optimum antimicrobial effects occurred with carvacrol levels of approximately 0.75 per cent added to tomato purees before film preparation.
They said that the aim of the study was to evaluate the antimicrobial activities, storage stabilities and the physical-chemical-mechanical properties of edible films made from tomatoes containing carvacrol, the main constituent of oregano oil.
Source: FoodProductionDaily.com
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