Development of pullulan bioactive packaging and evaluation on frozen Tilapia fillets

Yi Tsun Huang, Shin Ping Lin, Kai Di Hsu, Kuan Chen Cheng

Research output: Contribution to journalArticlepeer-review


In this study, trisodium trimetaphosphate (STMP) was used as a crosslinking agent to improve the water resistance and physical properties of pullulan. The decreasing O-H stretching vibration(3, 300 cm'1) of crosslinking pullulan in FT-IR spectra indicate a higher degree of crosslinking was formed with increasing concentration of crosslinking reagent. In addition, nisin, a bacteriocin that produced by Lactococcus lactics, was incorporated into the pullulan film to develop an antibacterial food package system. The antibacterial activity of active pullulan film was also tested for common strains: E. coli, S. aureus, L. monocytogenes and V. parahaemolyticus, utilizing in vitro and on the meat. Results demonstrated that nisin and EDTA incorporated pullulan hydrogel could at least reduce 1.12 and 2.72 log of cfu in the S. aureus and L. innocua. In the frozen tilapia food package, frozen tilapia with active pullulan package could surely inhibit the growth of L. innocua and V. parahaemolyticus by at least 2.11 and 1.66 log of cfu in a 10-day test. In summary, the crosslinking strategy effectively improve the hydrophobic property of pullulan, and expect the active pullulan-nisin absorbend pad could apply to food package to extend the shelf life of meat.

Original languageEnglish
Pages (from-to)112-119
Number of pages8
JournalTaiwanese Journal of Agricultural Chemistry and Food Science
Issue number2
Publication statusPublished - Apr 1 2017
Externally publishedYes


  • Active packaging
  • Listeria innocua
  • Nisin
  • Pullulan
  • Vibrio parahaemolyticus

ASJC Scopus subject areas

  • Food Science
  • Applied Microbiology and Biotechnology
  • Agronomy and Crop Science


Dive into the research topics of 'Development of pullulan bioactive packaging and evaluation on frozen Tilapia fillets'. Together they form a unique fingerprint.

Cite this