Development of Antibacterial Biocomposites Based on Poly(lactic acid) with Spice Essential Oil (Pimpinella anisum) for Food Applications.

Negin Noori,Mohammadreza Rezaeigolestani,Ali Khanjari,Sahar Mokhtari,Ioannis K. Karabagias

doi:10.3390/polym13213791

Negin Noori, Mohammadreza Rezaeigolestani + Show 3 more

Open Access

https://doi.org/10.3390/polym13213791

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Abstract

Among the main biodegradable food packaging materials, poly-lactic acid (PLA) is a commercially successful polymer used notably in the food packaging industry. In this study, active PLA films containing different percentage of anise essential oil (AE) (0, 0.5, 1 and 1.5% v/v) were developed, and characterized by physical, mechanical and antibacterial analysis. Based on physical examinations, thermal stability of PLA/AE films was greater than the neat PLA film, and the minimum water vapor permeability (WVP) was recorded for PLA/0.5AE film (1.29 × 10−11 g/m s Pa), while maximum WVP was observed for PLA/1.5AE (2.09 × 10−11 g/m s Pa). Moreover, the lightness and yellowness of the composites were decreased by the addition of AE. For the PLA composites with 1.5% AE, the tensile strength decreased by 35% and the elongation break increased by 28.09%, comparing to the pure PLA. According to the antibacterial analysis, the minimum inhibitory concentrations of PLA/AE film were 5 to 100 mg/mL and the active composite could create visible inhibition zones of 14.2 to 19.2 mm. Furthermore, the films containing AE inhibited L. monocytogenes and V. parahaemolyticus in a concentration-dependent manner. The confirmation of the success of the incorporation of EOs into the PLA films was further evaluated using principal component analysis, where positive results were obtained. In this context, our findings suggest the significant potency of AE to be used as an antibacterial agent in active food packaging.

Highlights

In response to growing concerns about the production of million tons of non-biodegradable plastics worldwide, attentions have been directed towards the development of new ecofriendly materials, in the food packaging industry
Our results showed that while no definite relationship was recorded between the concentration of anise essential oil (AE) and the extent of S. aureus and E. coli growth inhibition zones, the films containing AE inhibited L. monocytogenes and V. parahaemolyticus in a concentration-dependent manner
This paper investigated the physical, mechanical and antibacterial performances of novel poly-lactic acid (PLA)-based composite films containing anise essential oils (EOs) intended to be used in food packaging

Summary

Introduction

In response to growing concerns about the production of million tons of non-biodegradable plastics worldwide, attentions have been directed towards the development of new ecofriendly materials, in the food packaging industry. It is increasingly gaining interest to use biopolymers for food packaging, due to depletion of oil resources and the adverse environmental impacts of petroleum-based plastics [1,2]. In this regard, many biodegradable polymers have been developed and evaluated, which among those materials poly-lactic acid (PLA) is a commercially successful polymer used notably in the food packaging industry [3]. Pimpinella anisum (or anise) is one of those herbs that data are lacking about its capability to be used in the food industry This medicinal plant belongs to the Apiaceae family, and the biological effects (i.e., antibacterial) of its EO are mainly attributed to the presence of active constituents such as volatile phenylpropanoids (i.e., anethole), estragole and anisaldehyde [15,16]. The flavoring feature of anise alongside its biological properties has made it an interesting option for its use as an additive in the food industry

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