Application of edible coatings with antimicrobial activity for food preservation
Languages of publication
The manuscript elaborates on types, properties and functions of films and edible coatings as well as on benefits that result from the possibility of incorporating into their structures antimicrobial agents in the form of organic acids, natural substances, i.e. bacteriocins, antimicrobial enzymes and also plant oils. In addition, it describes methods for inserting those antimicrobial compounds into edible packages and for their release from the matrix.
Publication order reference
Malgorzata Gniewosz, Katedra Biotechnologii, Mikrobiologii i Oceny Zywnosci, Szkola Glowna Gospodarstwa Wiejskiego, ul. Nowoursynowska 159C, 02-776 Warszawa, Poland