Study on antimicrobial activity of aq food packaging material containing potassium sorbate

Devlieghere, F. and Vermeiren, L. and Bockstal, A. and Debevere, J. (2000) Study on antimicrobial activity of aq food packaging material containing potassium sorbate. Acta Alimentaria, 29 (2). pp. 137-146. ISSN 0139-3006

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Abstract

The feasibility of EVA/LLDPE films containing 1, 2 and 5% (w/w) K-sorbate to inhibit microbial growth and as a consequence prolong shelf-life of foods was investigated. Based on weight loss experiments it was shown that K-sorbate is very suitable for incorporation in LLDPE because of its heat stability during extrusion. After 3 weeks, resp. 6.4, 2.8 and 5.7% of the incorporated sorbic acid was released into distilled water from films containing resp. 1, 2 and 5% (w/w) K-sorbate. The very limited migration of K-sorbate may be explained by the incompatibility of the polar salt with the apolar LLDPE. This limited migration could explain the very small inhibitory effect of the K-sorbate films on the growth of Candida spp., Pichia spp., Trichosporon spp. and Penicillium spp. During storage at 7 °C of cheese packaged in a 5% (w/w) K-sorbate film, no significant differences could be observed for yeast and mould growth on the cheese cubes compared to a reference film. The concentration of sorbic acid in the cheese did not exceed 14 ppm. This is much lower than the 1000 ppm K-sorbate needed to inhibit microbial growth. The results of this study confirm that the K-sorbate incorporated LLDPE film is not able to inhibit microbial growth in vitro on inoculated media and in vivo on cheese due to the insufficient release of K-sorbate from the film.

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