Betanin immobilized LDPE as antimicrobial food wrapper

Betanin was immobilized on LDPE by UV cross-linking and tested as food wrapper. The attachment of live Staphylococcus aureu and Escherichia coli bacterial colonies were 2.3 and 1.5 times less respectively on this film when compared to bare polymer. The corresponding reduction in the carbohydrate in the biofilm formed on the surface was 1.6 and 1.9 respectively and that of protein was 2.5 and 2.3 respectively. The modified polymer reduced the growth of S. aureus in cottage cheese and beef by three and four times respectively when wrapped with it for ten days when compared to the food wrapped with unmodified polymer. The phytochemical makes the surface antibacterial, antioxidant and anti-adhesive and can help in extending the shelf life of food.