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Use of Bacteriophages in Gelatin-pullulan Films against Salmonella Pathogen
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A Entezari    , N Sedaghat * , G Shakeri |
| Full professor, Department of Food science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran , sedaghat@um.ac.ir |
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Abstract: (891 Views) |
Background and Objective: Use of bacteriophages is an appropriate alternative due to the emergence of resistant bacterial species against antibiotics and their specific performance against pathogenic bacteria that are dangerous for human health. Furthermore, use of compounds that are biodegradable and do not harm the environment can help. In this study, effects of gelatin and bacteriophages on the characteristics of pullulan films were investigated.
Materials and Methods: To achieve anti-bacterial films, various percentages of gelatin (0, 20, 40, 60, 80 and 100%) and bacteriophage solutions were used in pullulan films.
Results: Results of the experiments showed that the introduction of bacteriophages into the films included no significant effects on the physical characteristics, tensile strength and Young modulus but increased elasticity of the films. Moreover, transparency of the pure gelatin films decreased and transparency of the pullulan increased, while various results were observed in mixed gelatin-pullulan films. Antibacterial effects of the pure gelatin and gelatin-pullulan composite films against the pathogen were higher than those of pure pullulan films.
Conclusion: Results of this study showed that adding gelatin to pullulan films could help stabilize bacteriophages in pullulan films and thus achieve better anti-bacterial effects against Salmonella enteritidis. |
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| Keywords: Biodegradable, Edible film, Bacteriophage, Anti-bacterial |
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Full-Text [PDF 858 kb]
(292 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2023/04/21 | Accepted: 2023/05/27 | Published: 2023/10/7
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