Development and Characterization of Bioactive Polypropylene Films for Food Packaging Applications.

Adrian Krzysztof Antosik,Paulina Dzięcioł,Urszula Kowalska,Magdalena Stobińska,Magdalena Pieczykolan,Artur Bartkowiak,Katarzyna Kozłowska

doi:10.3390/polym13203478

Adrian Krzysztof Antosik, Paulina Dzięcioł + Show 5 more

Open Access

https://doi.org/10.3390/polym13203478

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Journal: Polymers	Publication Date: Oct 11, 2021
Citations: 9	License type: CC BY 4.0

Affiliation: West Pomeranian University of Technology

Abstract

Bioactive polypropylene (PP) films with active agents) presence for food packaging application have been prepared and characterized. The novel modified PP films were obtained via PP/additives systems regranulation and cast extrusion. The influence of two types of plasticizers (natural agents as well as commercial synthetic product) and bioactive additives on final features, e.g., mechanical properties, was evaluated. Moreover, the biocidal activity of the films was determined. Due to their functional properties, they are developed as additives to packaging plastic materials such as polyolefins. The study results presented in our work may indirectly contribute to environmental protection by reducing food waste. The aim of the work was to obtain innovative, functional packaging materials with an ability to prolong the shelf life of food products. The best antimicrobial properties were observed for the sample based on 5 wt.% oregano oil (OO) and 5 wt.% cedar oil (OC) in PP matrix. A microbial test revealed that the system causes total reduction in the following microorganisms: B. subtilis, E. coli, S. aureus, P. putida, C. albicans, A. alternata, F. oxysporum.

Highlights

Introduction and Marina Patricia Arrieta DillonRecently, consumers have become more aware of health issues and eat more nutritious food
The modifications of the film with bioactive agents presented in the paper allow us to extend the life of the food product by stopping the development of microorganisms in its packaging [1,2,3,4]
We examined the antimicrobial and antifungal activity of essential oils (EO)

Summary

Introduction

Consumers have become more aware of health issues and eat more nutritious food. They consume lot of fresh fruits, vegetables and they are willing to pay a higher price for better quality products. Studies presented in the literature has shown that proper packaging can extend the shelf life of products by up to 100% of the storage time. They constitute a physical barrier between the external environment and the packed products. The modifications of the film with bioactive agents presented in the paper allow us to extend the life of the food product by stopping the development of microorganisms in its packaging [1,2,3,4]

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