Active Packaging Based on Coupled Nylon/PE Pouches Filled with Active Nano-Hybrid: Effect on the Shelf Life of Fresh Milk.

Valeria Bugatti,Gianluca Viscusi,Giuliana Gorrasi,Federica Zuppardi

doi:10.3390/nano11081881

Abstract

The study reports on the preparation and characterization of an active packaging based on pouches composed of a coupled system nylon/polyethylene (PE). The PE layer was filled with and active nano-hybrid of layered double hydroxide (LDH) on which it was anchored salicylate, as antimicrobial molecule. The release of the salicylate anchored to the LDH was compared to the release of the molecule free dispersed into the PE and resulted much slower. It was evaluated the efficiency of the active packaging to inhibit Pseudomonas aeruginosa, Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and Campylobacter. Global migration tests on the PE active layer, using ethanol (50% v/v) as food simulant, demonstrated the possibility of such active nanocomposite to be used for food contact being the migration limits in compliance with those imposed from the EU regulation. Fresh milk was packed into the active pouches and pouches with unfilled PE layer, as control. The pH reduction as function of the time, due to the production of lactic acid, resulted much slower in the active packaging. Total bacterial count (TBC) was evaluated on the milk, either packed into the active packaging or the control, up to 50 days of storage at 4 °C. Shelf life of the milk was evaluated using the Gompertz model. It was demonstrated an increasing of the shelf life of milk packaged in active pouches from 6 days up to 10 days.

Highlights

The present paper reports the preparation of plastic pouches for milk storage made of coupled layers of LDPE and Nylon 6.6
The intercalation between the lamellae is clearly demonstrated by the increasing intercalation between the layered double hydroxide (LDH) lamellae is clearly demonstrated by the increasing of the ofbasal the basal spacing (d), corresponds that corresponds the interlayers distance, that is nm
The study reports on the fabrication of active pouches based on a coupled system The study on the fabrication of active pouches based on a coupled

Summary

Introduction

Milk can be considered a complex mixture of many substances such as water, lipids, proteins, carbohydrates, enzymes, vitamins, and minerals. Because of its composition and the quasi neutral pH, milk is a highly perishable food product characterized by high spoilage potential leading to a rapid deterioration of quality. It can be related to many effects such as the effect of light and oxygen. They induce oxidation and autoxidation of milk fat, psychrotrophic bacterial activity/enzymatic activity. It can follow a noticeable flavor changes or interaction with the packaging material resulting in product flavor deterioration. Milk safety may be compromised by incomplete destruction of pathogenic microorganisms. Packaging can give a protection from such hazards [1,2]

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