Low-Density Polyethylene Films Carrying ferula asafoetida Extract for Active Food Packaging: Thermal, Mechanical, Optical, Barrier, and Antifungal Properties

Razieh Niazmand,Farzaneh Sabbagh,Bibi Marzieh Razavizadeh

doi:10.1155/2020/4098472

Abstract

The physical, thermal, mechanical, optical, microstructural, and barrier properties of low-density polyethylene films (LDPE) containing ferula asafoetida leaf and gum extracts were investigated. Results showed a reduction in elasticity and tensile strength with increasing extract concentration in the polymer matrix. The melting temperature and enthalpy increased with increasing concentration of extracts. The films containing extracts had lower L∗ and a∗ and higher b∗ indices. The films containing leaf extract had more barrier potential to UV than the gum extracts. The oxygen permeability in films containing 5% of leaf and gum extracts increased by 2.3 and 2.1 times, respectively. The morphology of the active films was similar to bubble swollen islands, which was more pronounced at higher concentrations of gum and leaf extracts. FTIR results confirmed some chemical interactions of ferula extracts with the polymer matrix. At the end of day 14th, the growth rate of Aspergillus niger and Saccharomyces cerevisea in the presence of the PE-Gum-5 reduced more than PE-Leaf-5 (3.7 and 2.4 logarithmic cycles, respectively) compared to the first day. Our findings showed that active LDPE films have desire thermo-mechanical and barrier properties for food packaging.

Highlights

The packaging is designed to protect foods from external factors such as temperature, light, and humidity that can lead to destruct them [1]
The results showed that there was a significant difference between the films containing 5% of the gum extract (PEGum-5) and the control film (P < 0:05), while the other films did not show a significant difference with the pure low-density polyethylene films (LDPE) film (P > 0:05)
Looks like the leaf extract is capable of filling the pores in the polymer matrix, limiting the increase in thickness in the PELeaf films, while some of the gum extract compounds cannot fit into the polymer matrix structure

Summary

Introduction

The packaging is designed to protect foods from external factors such as temperature, light, and humidity that can lead to destruct them [1]. Packaging preserves its contents against environmental impacts such as odor, microorganisms, shock, dust, vibration, and compressive forces Exposure to these destructive agents, the shelf life of foods reduces [2]. In the past few years, the development of active food packaging has made it possible to increase their shelf life, while maintaining their nutritional quality and has received much attention This is mainly achieved through the development of plastic or paper packaging systems that are capable of reducing food oxidation, growth of microorganisms, and migration of pollutants [3]. The added active agents to the polymer matrix can have a natural or synthetic origin, but nowadays due to the unfavorable effects of synthetic active agents on human health and the environment, the tendency to use molecules and particles with natural origin has increased [5]

Methods

Results

Conclusion