Characterization of Whey Protein Isolate Films Containing Nisin and Determination of Their Antimicrobial Effect Against Listeria innocua

Abstract In this study, we aim to determine of antimicrobial properties containing nisin in various proportions (2500, 5000, 7500 and 10,000 IU cm-2 film) edible whey protein isolates (PASP) films against Listeria innocua by in vitro and also requested to be determined physical and mechanical properties of prepared antimicrobial films. For the determination of effective antimicrobial films 1 cm diameter discs cut from prepared nisin containing PASP films and zone diameters were measured by the agar diffusion method. Also the films in order to determine the potential for use as packaging material, thickness, weight, solids ratio, moisture content, water vapor permeability, porosity, tensile strength (TS), elongation (E), and Young's Modulus (YM) as with the color properties characteristic properties were determined. The highest antimicrobial activity against Listeria innocua was achieved by PASP films containing 10.000 IUcm-2nisin films. Also, the obtained films very thin, having a high moisture content rate, having strong tensile strength and high elongation with a homogeneous film surface were found to be transparent films (P<0.01). As a result, it was determined that all PASP films have an antimicrobial effect against Listeria innocua and characterization of the films is suitable for use as packaging material (P<0.01). Key words: Nisin, whey protein isolate, edible films, antimicrobial, characterization