Antimicrobial Activity of Citric, Lactic, Malic, or Tartaric Acids and Nisin‐incorporated Soy Protein Film Against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella gaminara

By S. Eswaranandam, N. Hettiarachchy, Michael G. Johnson. 2006

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Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging (2019, background): “Acidulants might exert a plasticizing effect because they are small molecules with hydroxyl groups that replace protein–protein interactions by developing protein-plasticizer hydrogen bonds, and so increase the water-content equilibrium, water vapor permeability, and extensibility that affects the g”
Antimicrobial activity of malic acid against Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in apple, pear and melon juices (2009, background): “However, some authors have indicated that its low molecular size can permit a free diffusion across the cell membrane causing significant damage in the cell cytoplasm (Eswaranandam et al., 2004).”
Application of Whey Protein-Based Edible Films and Coatings in Food Industries: An Updated Overview (2021, background): “Recently, few studies have succeeded in incorporating antimicrobial agents, such as potassium sorbate and natamycin [56]; lactoferrin, lactoperoxidase, and lysozyme [56]; p-aminobenzoic, and sorbic acids [53]; citric, lactic, malic, and tartaric acids and nisin [57]; and essential oils from oregano,”