Sphagnan: a novel polysccharide with anti-microbial properties that could be used as a protective and/or edible film.

Microbial colonisation is a major limitation restricting the viable shelf life of food. The overall aim of this investigation is therefore to develop the commercial application of a new protective and potentially edible-flim made from a special polysaccha ride extracted from the leaves of Sphagnum moss. This polysaccharide is known as sphagnan and possesses unique anti-microbial properties. The proposed investigation will address issues that are central to an improved understanding of the anti-microbial c apability of sphagnan, such as its effect on pure cultures of certified microbes. Fundamental to these aims it is aiso pertinent to givc sphagnan a full chemical and physical description with a central challenge to enhance the desirable properties of the molecule by manipulation (i.e. mixing with other films). Another challenge is the identification of the best method of applying the film tofood. The potential for the commercial application of the project resultsis far reaching. It might offer a new env ironmentally friendly and cheap alternative of preserving food especially meat and seafond products. It is expected a commercially viable product will arise upon completion of the planned research programme.