Abstract
The principle of breathable food packaging is to provide the optimal number of pores to transfer a sufficient amount of fresh air into the packaging headspace. In this work, antimicrobial microporous eco-friendly polymeric membranes were developed for food packaging. Polylactic acid (PLA) and polycaprolactone (PCL) were chosen as the main packaging polymers for their biodegradability. To develop the microporous films, sodium chloride (NaCl) and polyethylene oxide (PEO) were used as porogenic agents and the membranes were prepared using solvent-casting techniques. The results showed that films with of 50% NaCl and 10% PEO by mass achieved the highest air permeability and oxygen transmission rate (O2TR) with PLA. Meanwhile, blends of 20% PLA and 80% PCL by mass showed the highest air permeability and O2TR at 100% NaCl composition. The microporous membranes were also coated with cinnamaldehyde, a natural antimicrobial ingredient, to avoid the transportation of pathogens through the membranes into the packaged foods. In vitro analysis showed that the biodegradable membranes were not only environmentally friendly but also allowed for maximum food protection through the transportation of sterile fresh air, making them ideal for food packaging applications.
Highlights
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Atmospheric gas compositions within the packaging headspace play a significant role in fresh food preservation [1,2]
The aim of this work is to develop environmentally friendly polymeric films based on blends of biodegradable polylactic acid and polycaprolactone polymers for food packaging applications
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Respiration and transpiration are the most important biochemical processes for fresh fruits and vegetables that strongly affect the shelf-life of fresh food. Atmospheric gas compositions within the packaging headspace play a significant role in fresh food preservation [1,2]. Modifying the composition of atmospheric gases within the packaging headspace is obtained through manipulating and adjusting the permeability of packaging material [3]. Adjustment of the permeability characteristics of fresh products packaging is important and can be achieved through two techniques, namely micro-perforated modified atmospheric packaging (MAP) and ventilated packaging. Each technique has its unique properties and applications in fresh food preservation
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