Controlled release of antimicrobial compounds from highly swellable polymers

Area of Science:

• Food Science
• Polymer Science
• Microbiology

Background:

• Active food packaging aims to extend shelf life and enhance safety.
• Highly swellable polymers offer potential for controlled release of antimicrobial agents.
• Understanding release kinetics and antimicrobial efficacy is crucial for practical application.

Purpose of the Study:

• To evaluate antimicrobial release films from swellable polymers for food packaging.
• To investigate methods for modulating the release kinetics of lysozyme, nisin, and sodium benzoate.
• To assess the antimicrobial effectiveness of released compounds against specific foodborne microorganisms.

Main Methods:

• Fabrication of antimicrobial films using highly swellable polymers.
• Determination of release kinetics for lysozyme, nisin, and sodium benzoate at 25°C.
• Microbial inhibition assays using Micrococcus lysodeikticus, Alicyclobacillus acidoterrestris, and Saccharomyces cerevisiae.

Main Results:

• Release kinetics of lysozyme and nisin were modulated by polymer cross-linking degree.
• Multilayer structures were necessary to control sodium benzoate release kinetics.
• All released active compounds demonstrated effectiveness in inhibiting microbial growth.

Conclusions:

• Swellable polymer films are suitable for antimicrobial release in food packaging.
• Polymer cross-linking and multilayer structures offer tunable control over active compound release.
• The developed active films provide effective microbial inhibition, enhancing food safety potential.