New Active Packaging Based on Biopolymeric Mixture Added with Bacteriocin as Active Compound

Area of Science:

• Food Science and Technology
• Materials Science
• Microbiology

Background:

• Active food packaging aims to extend shelf life and maintain food quality.
• Bioplastics offer sustainable alternatives to conventional packaging materials.
• Bacteriocins are antimicrobial peptides with potential for food preservation.

Purpose of the Study:

• To develop and characterize a chitosan/agar-agar bioplastic film incorporating bacteriocin from Lactobacillus sakei.
• To evaluate the film's potential as active food packaging.
• To assess the impact of bacteriocin incorporation on film properties and its efficacy in extending the shelf life of cream cheese.

Main Methods:

• Film formulation optimization using experimental design and desirability function.
• Characterization of films via physical, chemical, mechanical, barrier, and microbiological analyses.
• Application testing as packaging for Minas Frescal cream cheese.

Main Results:

• Chitosan/agar-agar films incorporated with bacteriocin showed improved opacity and effective antibacterial capacity.
• Mechanical properties and water vapor permeability remained largely unchanged.
• The active film significantly enhanced microbiological stability of cream cheese, reducing microbial load by 2.62 log CFU/g during storage.

Conclusions:

• The developed bacteriocin-incorporated chitosan/agar-agar bioplastic film is a promising active packaging material.
• It provides an efficient barrier, improves visible light protection, and exhibits significant antimicrobial activity.
• This active film contributes to increased microbiological stability and safe food packaging, with gradual release of the active compound.