Active Polypropylene-Based Films Incorporating Combined Antioxidants and Antimicrobials: Preparation and Characterization.

Seyed Hadi Peighambardoust,Seyed Jamaleddin Peighambardoust,Rubén Domínguez,José M Lorenzo,Seyedeh Homa Fasihnia,Mirian Pateiro

doi:10.3390/foods10040722

Seyed Hadi Peighambardoust, Seyed Jamaleddin Peighambardoust + Show 4 more

Open Access

https://doi.org/10.3390/foods10040722

Copy DOI

Abstract

Development of polypropylene (PP) films incorporating antioxidant-antimicrobial agents can inhibit microbial growth and reduce undesirable deteriorating reactions and can preserve the quality of food. This study was aimed to use a combination of sorbic acid (SA), butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT) to provide a synergistic effect at their reduced concentrations. A Combination of the additives was more effective in enhancing mechanical properties compared to their single state in film composition. The PP-2%SA-3%BHA film (T3) had the highest tensile strength (17.9 MPa) and the lowest elongation at break (7.1%) than other films. The fourier-transform infrared (FTIR) proposed physical mixing of active additives within PP-matrix. Scanning electron microscopy showed uniform dispersion of the additives in PP-2%SA-1%BHT-1%BHA film (T4) compared to others. BHT containing films decreased the storage and loss moduli leading to weakening of film viscoelastic behaviour and reducing film melting point. The prepared active films showed higher antioxidant activity than control PP-film following an order of T4 > T2 > T3 corresponding to DPPH radical scavenging values of 89.1, 83.4 and 79.1%, respectively. All active films inhibited gram-negative and gram-positive bacteria growth. The results of this study indicated that the prepared active films possess desirable mechanical, thermal, antioxidant and antimicrobial properties enabling their use in food packaging.

Highlights

Microbial contamination and oxidation are two major factors deteriorating food quality after processing [1,2]
Decreased tensile strength (TS) and elongation at break (Eb) values of sorbic acid (SA) films compared to those of butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) films is may be due to the fact that SA is more polar and has lower molar mass compared to BHT and BHA, which this may decrease its compatibility with PP matrix
Fourier-Transform Infrared (FTIR) spectroscopy revealed that the addition of BHT, BHA and SA into PP-matrix was in favour of physical interactions or mixing rather than formation of new chemical bonds or the deletion of existing functional groups

Summary

Introduction

Microbial contamination and oxidation are two major factors deteriorating food quality after processing [1,2]. Antimicrobial and antioxidant substances are being used to maintain food quality and extend the shelf-life of food products [3,4]. Incautious use of chemical preservatives may show toxic effects in food products [5,6]. It has been reported that certain chemical preservatives show signs of genotoxicity when used at higher concentrations and may induce various type of chromosomal abnormalities [7]. Synthetic antioxidants and antimicrobial substances are widely used to preserve products against oxidation reactions and microbial contaminations [8,9]. In an early report by Leslie et al [10] it was shown that butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) can become cytotoxic leading to myocardial cultured cell injury and lysis at higher concentrations after long exposure time. The possible toxicity and carcinogenicity of synthetic antioxidants may counteract their direct consumption in food formulations [13]

Objectives

Methods

Results

Conclusion