PREPARATION AND PROPERTIES OF ANTIBACTERIAL ALGINATE FILMS INCORPORATING EXTRUDED WHITE GINSENG EXTRACT

ABSTRACT Preparation of antibacterial alginate films incorporating extruded white ginseng (EWG) extracts was attempted. The antibacterial effect of EWG extract on six selected food pathogenic bacteria was compared with the effect of red ginseng (RG) and white ginseng (WG) extracts. The EWG was processed in a twin-screw extruder with feed moisture of 20% and barrel temperature of 115 and 130C. The data obtained by agar diffusion assay demonstrated that the film containing 1 g/mL of EWG at barrel temperatures of 115 (EWG-115) and 130C (EWG-130) exhibited stronger antibacterial activity against the four strains of bacteria than the other extracts RG and WG. All films sampled showed reduction in bacteria cell counts (log cycle) compared with the control. After 24 h of incubation, Pseudomonas aeruginosa, Bacillus subtilis and Listeria monocytogenes showed the lowest count in films incorporating EWG-115; the cell reductions were 9.1, 7.46 and 8.31 log cfu/mL, respectively. PRACTICAL APPLICATIONS Extrusion technology has the practical benefit of achieving a uniform product quality and higher productivity. Developing a ginseng antibacterial film will benefit the Korean food system by ensuring healthy foods. Films containing extruded ginseng extracts were more effective against bacteria than those containing red or white ginseng. Overall, this study provides the knowledge needed to interpret ginseng-based antimicrobial edible or food packaging films.