Antimicrobial properties of grape seed extracts and their effectiveness after incorporation into pea starch films

Summary Chemical analysis and antimicrobial nature of grape seed extracts (GSE) and their Reisling Vitis vinifera L. application as fortificants for edible starch films were investigated. GSE possessed an antioxidant activity of 17.18 ± 1.29 mmol TROLOX equivalents gextract−1 and total phenolic content of 327.58 ± 7.24 mmol gallic acid equivalents gextract−1 mainly attributed to their flavonoid and phenolic acid composition determined by high‐performance liquid chromatography accomplished to a diode array detector and a electrospray ionisation mass spectrometer in negative mode (HPLC‐DAD/ESI‐MS). GSE inhibited the growth of Gram‐positive food‐borne pathogens while Gram‐negatives were not inhibited. After GSE were incorporated into pea starch films, thickness of enriched films increased and the puncture and tensile strength decreased compared to control films. Furthermore, migration of phenolic compounds from the films to different food simulants, aqueous, acidic and alcoholic solution was determined according to 89\109\EEC directive. A higher particle migration in acidic simulants was found. Finally, the effect of GSE incorporated pea starch films was tested in vitro with pork loins infected with Brochothrix thermosphacta. GSE films reduced the bacterial growth in 1.3 log colony forming units mL−1 after 4 days incubation at 4 °C.