Development of active agents filled polylactic acid films for food packaging application

Area of Science:

• Materials Science
• Food Science
• Polymer Chemistry

Background:

• Growing global demand for sustainable packaging solutions.
• Need for active packaging to enhance food preservation and reduce waste.
• Exploration of bio-based materials as alternatives to conventional plastics.

Purpose of the Study:

• To develop active packaging films from polylactic acid (PLA) incorporated with natural active agents.
• To evaluate the impact of thymol, kesum, and curry on PLA film properties and antimicrobial activity.
• To assess the potential of these active films for extending the shelf life of food products.

Main Methods:

• Solvent casting method used to produce PLA films with 10% wt. of thymol (T), kesum (K), and curry (C).
• Characterization of film morphology, functional chemistry, thermal stability, and water vapor permeability.
• In vitro antimicrobial activity testing using disc diffusion assay against Staphylococcus aureus, Escherichia coli, and Aspergillus Brasiliensis.

Main Results:

• Interfacial bonding confirmed between active agents and PLA.
• PLA-10K showed superior thermal resistance; water vapor barrier improved with active agent incorporation.
• Active films preserved chicken meat for 15 days, maintaining texture and odor.
• Effective against Gram-positive bacteria (S. aureus) but not Gram-negative bacteria (E. coli) or Aspergillus Brasiliensis.

Conclusions:

• Incorporation of thymol, kesum, and curry into PLA enhances its properties for active packaging.
• These active PLA films demonstrate potential for extending the shelf life of meat, fruits, and vegetables.
• Further research can optimize formulations for broader antimicrobial efficacy and application.