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Polish Journal of Food and Nutrition Sciences

The Journal of Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn

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Substances with Antibacterial Activity in Edible Films – A Review

Karolina Kraśniewska
  • Corresponding author
  • Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW), Nowoursynowska 159c, 02–776 Warsaw, Poland
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  • Other articles by this author:
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/ Małgorzata Gniewosz
  • Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW), Nowoursynowska 159c, 02–776 Warsaw, Poland
  • Other articles by this author:
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Published Online: 2012-11-20 | DOI: https://doi.org/10.2478/v10222-12-0059-3

This article is an overview of literature addressing edible films and substances introduced to films in order to impart them the antimicrobial activity. It describes natural polymers applied for the production of food packages and active substances of natural origin added to them, including: bacteriocins, enzymes, oils, and plant extracts. Further discussion refers to chitosan - a polysaccharide used for film formation and characterised by strong antibacterial and antimycotic properties.

Keywords: edible films; antibacterial properties; chitosan

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About the article

Published Online: 2012-11-20

Published in Print: 2012-11-01

Citation Information: Polish Journal of Food and Nutrition Sciences, Volume 62, Issue 4, Pages 199–206, ISSN (Online) 2083-6007, ISSN (Print) 1230-0322, DOI: https://doi.org/10.2478/v10222-12-0059-3.

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