Elaboration of a new antibacterial bio-nano-material for food-packaging by synergistic action of cyclodextrin and microfibrillated cellulose

Abstract

Abstract A new sustained release paper-based packaging with antibacterial property was developed using the synergistic action between beta-cyclodextrin (βCD) and microfibrillated cellulose (MFC). Carvacrol, an antibacterial molecule, was included in βCD, previously grafted onto paper substrates, by impregnation. The MFC suspension was coated on the ensued substrate surface using a bar-coating process. Properties such as the Young modulus, zero-span breaking length or air permeability were characterized. Two release studies were conducted in deionized water and agar. Antibacterial tests were carried out in parallel. The mechanical properties were drastically damaged by the grafting process, whereas the barrier properties were maintained or even improved due to the MFC coating. The βCD-grafted samples allowed the gradual release of carvacrol 21 h later and with a release kinetic 24% slower in water. In agar, the association of βCD and MFC was emphasized. The samples were antibacterial for 14 h with βCD, and the addition of MFC still enhanced this period of time. A synergy between βCD and MFC was observed, paving the way for future promising development of sustained release packaging. Industrial relevance Packaging is a substantial part of our everyday life and the use of packaging materials has shown a continuous increase over time. Today, the packaging industry relies strongly on the use of petroleum-derived plastic materials, whereas it is raising both environmental and economic concerns. Besides, even in industrialized countries, food-poisoning cases still persist. As a result, the society's requirements as for the development of food-packaging materials are evolving. The use of biodegradable, bio-based food-packaging materials able to preserve and ensure the shelf-life of food is required. In response to these requirements this study proposes a new bio-based food-packaging material able to preserve better and prolong the shelf-life of food by the sustained release of antibacterial molecules.