Study of the antibacterial activity of chitosan-based films prepared with different molecular weights including spices essential oils and functional extracts as antimicrobial agents

 

L. Hernández-Ochoa, A. Gonzales-Gonzales, N. Gutiérrez-Mendez, L.N. Muñoz-Castellanos and A. Quintero-Ramos

 

 

  • It was evaluated the effect of chitosan different molecular in the elaboration of antimicrobial films with essential oils and functional extracts.

  • The antimicrobial activity was evaluated by determination of minimum inhibitory concentration and minimum bactericidal concentration.

  • The antibacterial effect of the edible films prepared was further evaluated by zone of growth inhibition against the same foodborne pathogens.

  • The films of low molecular weight chitosan with 2% of AE of clove and clove E7 have antimicrobial activity against most strains tested.

  • Antimicrobial films elaborated can be considered as active packaging and for the prevention and control of pathogenic microorganisms in food.