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International Journal of Polymer Analysis and Characterization Volume 24, 2019 - Issue 1
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Articles

Effect of natamycin on the physicochemical properties of corn starch based films and their effect on Penicillium spp. activity

Lucía del Sol González-ForteGrupo (Nano) Materiales Poliméricos, Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA) (CCT La Plata CONICET-UNLP), La Plata, Argentina; Correspondence[email protected]
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,
Javier I. AmalvyGrupo (Nano) Materiales Poliméricos, Instituto de Investigaciones Fisicoquímicas Teóricas y Aplicadas (INIFTA) (CCT La Plata CONICET-UNLP), La Plata, Argentina; ;Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA), Argentina; ;Facultad Regional La Plata, Centro de Investigación y Desarrollo en Ciencia y Tecnología de Materiales (CITEMA), Facultad Regional La Plata (Universidad Tecnológica Nacional), La Plata, Argentina; View further author information
&
Nora BertolaCentro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), (CCT La Plata CONICET- UNLP-CICPBA), La Plata, ArgentinaView further author information
Pages 63-74 | Received 14 Aug 2018, Accepted 25 Aug 2018, Published online: 29 Oct 2018
 
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Abstract

The incorporation of antimicrobials in foods by means of the use of films where they are entrapped collaborates to decrease their diffusion rate. In this work, the physicochemical properties of starch-based films loaded with 1% wt. natamycin were analyzed, and the antifungal activity of these films was evaluated against Penicillium spp..

Variations in the properties of films with 1% natamycin were minimal, leading to the conclusion that this material could be applied to avoid mold development on the surface semi-hard cheeses. Corn starch-based films containing natamycin at 1% w/w inhibited the Penicillium spp. growth in a solid matrix.

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Funding

This work was financially supported by CONICET Argentina, UNLP, and ANPCyT [Project PICT 2014-1785].

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