Antimicrobial Active Food Packaging Research Articles

Development of Antimicrobial Active Food Packaging Film Based on Gelatin/Dialdehyde Quince Seed Gum Incorporated with Apple Peel Polyphenols

Development of Antimicrobial Active Food Packaging Film Based on Gelatin/Dialdehyde Quince Seed Gum Incorporated with Apple Peel Polyphenols

Physical and release properties of poly(lactic acid)/nanosilver-decorated cellulose, chitosan and lignocellulose nanofiber composite films

AgNPs-decorated natural polymer nanofibers were successfully incorporated into the PLA matrix to achieve reinforced and active films. The effect of three different nanohybrids, composed of silver nanoparticles (AgNPs) and natural polymer nanofibers namely, cellulose (CNF), chitosan (CHNF), and lignocellulose (LCNF), on chemical, morphological, thermal, mechanical, physical, silver nanoparticles release and antimicrobial properties of PLA films was investigated. The compatibility of LCNF with PLA matrix in contrast with other nanofibers led to better miscibility and strong interactions, as confirmed by FT-IR. Large cracks and aggregation of CNF-AgNPs were detected in the morphological study; however, CHNF–AgNPS and LCNF-AgNPs had lower aggregated particles. Results obtained from XRD and TGA analysis indicated that none of the nanohybrids fundamentally influenced the crystalline structure and thermal stability of the PLA films. The mechanical strength of the PLA films loaded with LCNF-AgNPs and CHNF-AgNPs was significantly (p < 0.05) promoted due to the reinforcing impact of these nanofillers. Besides, the PLA/AgNPs-decorated LCNF films showed lower water vapor permeability and higher surface hydrophobicity. The PLA films incorporated with AgNPs-decorated nanofibers provided antimicrobial activity against food-borne pathogens and suitable release of AgNPs below normative limits, thereby proposing the potential of nanocomposites for antimicrobial active food packaging.

Preparation of chitosan-based antimicrobial active food packaging film incorporated with Plectranthus amboinicus essential oil

The steep increase in global food packaging waste has caused various environmental concerns and demands a reliable alternative. To meet the demand, bioactive and biodegradable films can be used as packaging material and the incorporation of natural food additives can also further increase the shelf life of the food. The essential oil extracted from plants and spices have a broad spectrum of antimicrobial activity and antioxidant activity which can be used as an additive in food packaging material to reduce the deterioration of food by common food borne pathogens. In this report, we have extracted essential oil from Plectranthus amboinicus and incorporated it into chitosan films. This biodegradable film incorporated with Plectranthus amboinicus essential oil showed improved functional properties of the films such as tensile strength, opacity, and water vapor barrier. The essential oil also exhibited promising antimicrobial activity against food pathogens. Hence, essential oil incorporated biodegradable films can be used for food packaging to extend its shelf life.

Poly(hydroxybutyrate-co-hydroxyvalerate)-based nanocomposites for antimicrobial active food packaging containing oregano essential oil

Polymer films based on poly(hydroxybutyrate-co-hydroxyvalerate) (PHBV) nanocomposites were prepared for active food packaging using oregano essential oil (OEO) as an antimicrobial agent. The films were prepared by melt blending using different clays [halloysite (Hal), kaolinite (Kaol), and sepiolite (Sep)] combined with OEO, with the aim of improving the thermal, mechanical and oxygen barrier properties of the materials. The addition of clays and OEO improved thermal stability and increased the crystallinity of the films. Depending on the clay, it is possible to achieve a suitable release rate of the antimicrobial activity in a simulant medium for aqueous foods with low pH. In all the compositions containing OEO, an inhibition effect was observed against Gram-positive and Gram-negative bacteria. Therefore, the combination of OEO and PHBV nanocomposites is a suitable alternative for the preparation of active films, improving the properties of these materials to ensure quality and extend the shelf life of foods.

Carboxymethyl cellulose‐based nanocomposites reinforced with montmorillonite and ε‐poly‐l‐lysine for antimicrobial active food packaging

ABSTRACTTraditional packaging materials with single function or weak activity cannot meet the requirements of active packaging. In this study, antimicrobial carboxymethyl cellulose (CMC)‐based nanocomposites containing montmorillonite (MMT) and ε‐poly‐(l‐lysine) (ε‐PL) were prepared by solution casting method. The morphological, optical, mechanical, barrier, thermal, and antimicrobial properties of the resulted ternary nanocomposites were investigated. The surface morphology of the films was dependent on the contents of the ε‐PL used. The incorporation of MMT and ε‐PL into CMC matrix improved the UV barrier property, tensile strength, hydrophobicity, and water vapor barrier property. When incorporation of 7.5 wt % ε‐PL, the tensile strength increased more than threefold and the water vapor permeability decreased by about 35% compared with pure CMC film, the water contact angle reached up to the highest value of 65.38°. The ε‐PL incorporated CMC/MMT films exhibited good antimicrobial activities against Gram‐positive (Staphylococus aureus) and Gram‐negative (Escherichia coli) bacteria and fungi (Botrytis cinerea and Rhizopus oligosporus). Microbial growth inhibition rate of above 90% was obtained when the content of ε‐PL got up to 7.5 wt %. In addition, CMC/MMT/ε‐PL7.5 wt % film‐forming solution having the appropriate properties was used as coating for the strawberries preservation, the shelf life of strawberries was extended for 2 days. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020, 137, 48782.

Fabrication and characterization of chitosan-titanium dioxide nanocomposite film as ethylene scavenging and antimicrobial active food packaging

Active packaging from nanocomposite of chitosan and nanosized titanium dioxide (TiO2) to be used as an ethylene scavenging and antimicrobial film was developed. Chitosan films containing different TiO2 concentrations (0, 0.25, 0.5, 1 and 2% w/w) were fabricated and characterized for structural, mechanical, optical and barrier properties. The scanning electron microscope images showed that TiO2 nanoparticles evenly distributed in the chitosan film matrix. However, the spontaneous agglomeration of the TiO2 was observed at high TiO2 concentrations. The X–Ray diffraction patterns presented that crystallinity of TiO2 in the nanocomposite films increased with TiO2 concentration. The Fourier transform infrared spectra indicated that there were hydrogen bonding and O-Ti-O bonding between TiO2 and chitosan, which affected the tensile strength, elongation at break, and water vapor barrier properties of the films. The chitosan-TiO2 nanocomposites exhibited ethylene photodegradation which increased with increasing TiO2 concentration. Based on tensile strength, water barrier and ethylene photocatalytic degradation properties, chitosan film containing 1% TiO2 (CT1) was found to be optimal and hence was selected for antimicrobial evaluation. The results suggested that the CT1 exhibited antimicrobial activity against Gram-positive (Staphylococus aureus) and Gram-negative (Escherichia coli, Salmonella Typhimurium, and Pseudomonas aeruginosa) bacteria and fungi (Aspergillus and Penicillium).

Preparation and characterization of chitosan-based antimicrobial active food packaging film incorporated with apple peel polyphenols

In the present study, apple peel polyphenols (APP) were incorporated into chitosan (CS) to develop a novel functional film. Scanning electron microscopy, Fourier transform-infrared spectroscopy and thermogravimetric analyses were performed to study the structure, potential interaction and thermal stability of the prepared films. Physical properties including moisture content, density, color, opacity, water solubility, swelling ration and water vapor permeability were measured. The results revealed that addition of APP into CS significantly improved the physical properties of the film by increasing its thickness, density, solubility, opacity and swelling ratio whereas moisture content and water vapor permeability were decreased. Tensile strength and elongation at break of the CS-APP film with 1% APP was 16.48MPa and 13.33%, respectively, significantly lower than those for CS control film. Thermal stability of the prepared films was decreased while antioxidant and antimicrobial activities of the CS-based APP film were significantly increased. CS-APP film with 0.50% APP concentration exhibited good mechanical and antimicrobial properties, indicating that it could be developed as bio-composite food packaging material for the food industry.

Characterization and long term antimicrobial activity of the nisin anchored cellulose films

To obtain a safe and biodegradable material for food packaging, this study developed a facile and green process of anchoring nisin onto oxidized cellulose through a simple Schiff base reaction for long-term antimicrobial active food packaging. To the best of our knowledge, this is the first report of such a packaging. The grafting reaction between the amino groups of nisin and the aldehyde groups of oxidized cellulose films was successfully established to obtained a nisin anchored cellulose films (NC) membrane; the structure was characterized with Fourier transform infrared spectroscopy, scanning electron microscopy, and thermogravimetric analysis. The NCs membrane had an outstanding transparent property of above 90% transmittance through 300nm to 800nm; while, the barrier properties against oxygen remain excellent. The thermal stability of the NCs membrane remained excellent and enabled an easier degradation than the original cellulose membrane. The NCs membrane displayed good antimicrobial activity against Alicyclobacillus acidoterrestris DSM 3922T in a long-term way, thus demonstrating good potential as food packaging material. The obtained results are promising and confirm the development of NCs membranes as green materials for food packaging.

Cross-linked methyl cellulose films with murta fruit extract for antioxidant and antimicrobial active food packaging

The use of biopolymers as substitutes for non-degradable traditional plastics is an interesting alternative particularly for short-term applications, such as food packaging. Additionally, active packaging has attracted much attention as an innovative technology for food conservation. Thus, the functionality of biocomposite films based on methyl cellulose (MC) and murta fruit (MU) (Ugni molinae Turcz) extract was studied. Murta fruit is a native Chilean berry and good source of antioxidant and antimicrobial compounds. First, a MU extract with the highest antioxidant ability and polyphenolic content was selected, and active MC films were prepared by casting using glutaraldehyde (GA) to improve their water resistance. The effects of GA concentration and incorporation of MU extract on material properties and antimicrobial and antioxidant activities were examined. The addition of GA greatly decreased swelling index, improved mechanical properties and antioxidant and antimicrobial activities achieved highest potential when GA was added at lowest concentration.

Nisin anchored cellulose nanofibers for long term antimicrobial active food packaging

Increasing consumer demand for high performance bio-based materials in order to develop microbiologically safer foods has forced the food industry to revise their packaging strategies.

Analytical procedure for the determination of Ethyl Lauroyl Arginate (LAE) to assess the kinetics and specific migration from a new antimicrobial active food packaging

Ethyl Lauroyl Arginate (LAE) is a cationic tensoactive compound, soluble in water, with a wide activity spectrum against moulds and bacteria. LAE has been incorporated as antimicrobial agent into packaging materials for food contact and these materials require to comply with the specific migration criteria. In this paper, one analytical procedure has been developed and optimized for the analysis of LAE in food simulants after the migrations tests. It consists of the formation of an ionic pair between LAE and the inorganic complex Co(SCN)42− in aqueous solution, followed by a liquid–liquid extraction in a suitable organic solvent and further UV–Vis absorbance measurement. In order to evaluate possible interferences, the ionic pair has been also analyzed by high performance liquid chromatography with UV–Vis detection. Both procedures provided similar analytical characteristics, with linear ranges from 1.10 to 25.00mgkg−1, linearity higher than 0.9886, limits of detection and quantification of 0.33 and 1.10mgkg−1, respectively, accuracy better than 1% as relative error and precision better than 3.6% expressed as RSD. Optimization of analytical techniques, thermal and chemical stability of LAE, as well as migration kinetics of LAE from experimental active packaging are reported and discussed.