Abstract
An active packaging based on pure cellulose coupled with cellulose acetate coated with layered double hydroxide (LDH), hosting 4-hydroxybenzoate (listed in EC-Directive 10/2011) as an antimicrobial agent, was formulated and realized. The release of 4-hydroxybenzoate ionically bonded to the LDH layers was much slower than the molecule freely dispersed into the coating. The capability of the active packaging to inhibit Pseudomonas, Escherichia coli, Salmonella and Lactic Bacteria was evaluated, as well as the global migration with three different food simulant (i.e., acetic acid at 3% (v/v), ethanol at 50% (v/v) and vegetable oil) that demonstrated, in compliance with the migration limits of the EU regulation, the suitability of the prepared packaging to be employed as food contact material. Ready to east cooked tomato pasta was packaged into the active trays and in uncoated, as control, up to 30 days at 4 °C. Organoleptic characteristics, mold evolution, total mesophilic aerobic counts (TBC), Enterobacteriaceae, Lactic Bacteria and Pseudomonas, and in colony forming unit per gram (CFU/g), showed a significant activity of 4-hydroxybenzoate in increasing the shelf life of the pasta ready to eat.
Highlights
In the global food industry, takeaway food is one of the most growing sectors
The present paper reports the preparation of active trays based on compostable pure cellulose coupled with biodegradable cellulose acetate, as support for an active coating
1b),2θ and this was a shift of the demonstrated a shift of the peak toward lower angle
Summary
In the global food industry, takeaway food is one of the most growing sectors. It is linked with increased continuous demand for packaging, the majority of which is single use, to satisfy hygienic issues and food safety. Food packaging materials are almost 26% of all plastics produced worldwide, and about 90% becomes waste after only one use [1]. Single-use plastics are non-recyclable materials [2], and this represents a true environmental problem. Based on circular economy principles, food packaging materials should be reusable, recyclable, or compostable by design and fit within solutions that carry this out in practice and on an industrial scale [3]. In contrast to frozen one, generally is more convenient for reduced preparation times and by selecting takeaway packaging.
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