Antimicrobial Activity of Pomegranate (Punica granatum L.) Peel Extract, Physical, Mechanical, Barrier and Antimicrobial Properties of Pomegranate Peel Extract-incorporated Sodium Caseinate Film and Application in Packaging for Ground Beef

In the present study, casein‐based edible films containing 1, 1.5 or 2 times of minimum inhibitory concentration of pomegranate peel extract (as antimicrobial agent) were prepared, and their physical, mechanical and antimicrobial impacts against two Gram‐positive and Gram‐negative bacterial strains were investigated. To evaluate the microstructure changes resulting from the addition of the antimicrobial extracts, scanning electron microscopy images were taken from both surface and cross section of the films. Different physical and mechanical properties of films were affected by the addition of pomegranate extract. For example, the water vapour permeability of films increased. Antimicrobial effectiveness of prepared films was more pronounced against Gram‐positive strain compared with Gram‐negative strain. Antimicrobial impact of edible films was also studied on ground meat. It was observed that antimicrobial activity of the films was mostly dependent on the types of microorganisms present in meat. Although they were not a suitable replacement for common films, they could substantially extend the shelf life of ground meat. Copyright © 2015 John Wiley & Sons, Ltd. *Casein‐based edible films containing 1, 1.5 or 2 times of minimum inhibitory concentration of pomegranate peel extract (as antimicrobial agent) were prepared. Water vapour permeability and solubility of films were increased. Antimicrobial effectiveness of prepared films was more pronounced against Gram‐positive strain compared with Gram‐negative strains, and it was observed that antimicrobial activity of the films was mostly dependent on the types of microorganisms present in meat.