Abstract
The petroleum-based materials could be replaced, at least partially, by biodegradable packaging. Adding antimicrobial activity to the new packaging materials can also help improve the shelf life of food and diminish the spoilage. The objective of this research was to obtain a novel antibacterial packaging, based on alginate as biodegradable polymer. The antibacterial activity was induced to the alginate films by adding various amounts of ZnO nanoparticles loaded with citronella (lemongrass) essential oil (CEO). The obtained films were characterized, and antibacterial activity was tested against two Gram-negative (Escherichia coli and Salmonella Typhi) and two Gram-positive (Bacillus cereus and Staphylococcus aureus) bacterial strains. The results suggest the existence of synergy between antibacterial activities of ZnO and CEO against all tested bacterial strains. The obtained films have a good antibacterial coverage, being efficient against several pathogens, the best results being obtained against Bacillus cereus. In addition, the films presented better UV light barrier properties and lower water vapor permeability (WVP) when compared with a simple alginate film. The preliminary tests indicate that the alginate films with ZnO nanoparticles and CEO can be used to successfully preserve the cheese. Therefore, our research evidences the feasibility of using alginate/ZnO/CEO films as antibacterial packaging for cheese in order to extend its shelf life.
Highlights
IntroductionThe need of bacterial cultures to produce the cheese varieties creates an infection hazard with cheese-borne species like Escherichia coli, Salmonella enterica or Staphylococcus aureus [1]
While the information obtained on human exposure in realistic uses remains scarce [56], the results reported for the cytotoxicity of ZnO NPs at concentrations that are much higher than would be expected for normal exposure [57] remain controversial
Innovative biodegradable packaging films based on alginate were obtained
Summary
The need of bacterial cultures to produce the cheese varieties creates an infection hazard with cheese-borne species like Escherichia coli, Salmonella enterica or Staphylococcus aureus [1]
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