Antimicrobial effects of vanillin coated solution for coating paperboard intended for packaging bakery products

摘要: Paperboard is commonly used for distribution and sales packaging of bakery products. Typical products have unique flavour characteristics that could be impaired by volatile antimicrobial compounds contained in the material resulting unacceptable product quality. This study investigated effects vanillin solutions coating paperboard intended Three were evaluated: vanillin/dimethyl sulfoxide (DMSO) (10, 5, 2.5 1.25% (w/w)), vanillin/ethyl alcohol (w/w)) vanillin/chitosan 2.5, 1.25, 0.625 0.3125 % (w/w)). The inhibitory all against three types common pathogens food spoilage bacteria: Escherichia coli, Bacillus cereus Staphylococcus aureus using agar well diffusion method. Significant bacteria observed solutions. For vanillin/DMSO vanillin/alcohol, inhibition was more effective over respectively with a minimum concentration (MIC) at 2.5%. Furthermore, MIC solution 5% (w/w) both coli aureus. However, only 0.625% (w/w). vanillin/chitosan, MICs certain might depend on effectiveness amount chitosan solution.