The antibacterial activity of Nisin-gellan-guar gum composite film and itsapplication on water chestnuts preservation

  • WANG Dongkun ,
  • CHEN Ding ,
  • GUO Na ,
  • ZHANG Fangyan ,
  • ZHU Guilan
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  • Department of Life Science, Hefei Normal University, Hefei 230061,China

Received date: 2019-05-27

  Online published: 2019-11-15

Abstract

A new edible coating method was developed to solve the problem of water chestnuts spoilage and water loss during storage. The edible composite film was prepared by gellan gum, guar gum and different concentrations of Nisin, followed by antibacterial activity analysis using inhibition zone test. The fresh Chinese water chestnut was coated with edible film, and the changes of related indexes were determined during storage. The composite film exhibited effective inhibition against Bacillus subtilis, but showed a low inhibitory effect on Escherichia coli and Saccharomyces cerevisiae. Besides, the antimicrobial activity of the composite films was enhanced with the increase of Nisin concentration. At the same time, the results of coating experiment on water chestnuts showed that gellan-guar gum composite film could inhibit the deterioration during storage and 0.5 g/L Nisin-gellan-guar gum composite film had significant fresh-keeping effect. For example, after 25 d of storage, the good fruit rate was 51% and POD activity reached 0.83 U/g, which was significantly higher than that of control group (30%, 0.68 U/g). Though the relative conductivity of pulp was 3.5% lower than that of the control group, it could maintain good texture of water chestnuts. Nisin-gellan-guar gum composite film can be used for the preservation of water chestnuts.

Cite this article

WANG Dongkun , CHEN Ding , GUO Na , ZHANG Fangyan , ZHU Guilan . The antibacterial activity of Nisin-gellan-guar gum composite film and itsapplication on water chestnuts preservation[J]. Food and Fermentation Industries, 2019 , 45(21) : 134 -138 . DOI: 10.13995/j.cnki.11-1802/ts.021198

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