Packaging of Bread in Paper Made From Edible Red Algae and Coated with Antimicrobials Retards Microbial Growth in Bread during Storage
作者： Kyoung-Ju Ku , Yun-Hee Hong , Yung-Bum Seo , Kyung-Bin Song
DOI: 10.3746/JFN.2008.13.1.051
关键词: Catechin 、 Red algae 、 Aerobic bacteria 、 Shelf life 、 Biology 、 Yeast 、 Green tea extract 、 Food science 、 Food packaging 、 Bacterial growth 、 Nutrition and Dietetics
摘要: To utilize edible red algae paper for food packaging, coated with green tea extract or catechin was prepared and microbial growth in bread wrapped the determined during storage. The had antimicrobial activity against Escherichia coli. Packaging of decreased populations total aerobic bacteria yeast mold after 2 days storage by 0.41 0.63 log CFU/g, respectively, compared to control. These results suggest that can be packaged catechin, resulting inhibit
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