Olive leaf extract (OLE) (Olea europaea L.) is a natural product that has antimicrobial effect on many food pathogens. In this study, methylcellulose (MC) based antimicrobial fi lms containing 0.5-3% (w/v) OLE and glycerol (1.6%, v/v) were produced. The effects of OLE amount on the water vapour permeability (WVP), mechanical and antimicrobial properties of the fi lms were investigated. The fi lms were effective against Staphylococcus aureus (ATCC 25923). The OLE in the fi lm solution caused a decrease in WVP and elongation (E), and an increase in tensile strength (TS). The MC fi lms containing 1.5% (w/v) OLE were applied on Kasar cheese slices inoculated with S. aureus. The count of S. aureus decreased 0.68 and 1.22 log cycle at the 7th and 14th days, respectively.

No abstract

PRACTICAL APPLICATIONSEdible films can improve food quality, extend shelf-life, add some beneficial functional properties to foods and reduce the use of synthetic packaging 1