Maillard reaction products as antimicrobial components for packaging films

Journal article

Publication Details

Author(s): Hauser C, Müller U, Sauer T, Augner K, Pischetsrieder M
Journal: Food Chemistry
Publisher: Elsevier
Publication year: 2014
Volume: 145
Pages range: 608-613
ISSN: 0308-8146


Active packaging foils with incorporated antimicrobial agents release the active ingredient during food storage. Maillard reaction products (MRPs) show antimicrobial activity that is at least partially mediated by H 2O2. De novo generation of H2O2 by an MRP fraction, extracted from a ribose/lysine Maillard reaction mixture by 85% ethanol, was monitored at three concentrations (1.6, 16.1, and 32.3 g/L) and three temperatures (4, 25, and 37 C) between 0 and 96 h, reaching a maximum of 335 μM H2O2 (32.3 g/L, 37 C, 96 h). The active MRP fraction (16.1 g/L) completely inhibited the growth of Escherichia coli for 24 h and was therefore incorporated in a polyvinyl acetate-based lacquer and dispersed onto a low-density polyethylene film. The coated film generated about 100 μM H2O2 and resulted in a log-reduction of >5 log-cycles against E. coli. Thus, MRPs can be considered as active ingredients for antimicrobial packaging materials. © 2013 Elsevier Ltd. All rights reserved.

FAU Authors / FAU Editors

Augner, Kerstin
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)
Müller, Ulla
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)
Pischetsrieder, Monika Prof. Dr.
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)

Additional Organisation
Emil-Fischer-Zentrum (Emil Fischer Center)

How to cite

Hauser, C., Müller, U., Sauer, T., Augner, K., & Pischetsrieder, M. (2014). Maillard reaction products as antimicrobial components for packaging films. Food Chemistry, 145, 608-613.

Hauser, Carolin, et al. "Maillard reaction products as antimicrobial components for packaging films." Food Chemistry 145 (2014): 608-613.


Last updated on 2018-11-07 at 18:23