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Antimicrobial PLA-PVA multilayer films containing phenolic compounds.

Johana Andrade1, Chelo González-Martínez1, Amparo Chiralt1

  • 1Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.

Food Chemistry
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Summary

New multilayer food packaging films combining poly (lactic acid) and poly (vinyl alcohol) with active compounds effectively preserved beef meat. These active films enhanced barrier properties and controlled microbial growth during cold storage.

Keywords:
Antimicrobial capacityBarrier propertiesCarvacrolFerulic acidFood packaging

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Area of Science:

  • Materials Science
  • Food Science
  • Polymer Chemistry

Background:

  • Developing advanced food packaging materials is crucial for extending shelf life and reducing food waste.
  • Multilayer films offer synergistic properties not achievable with single-layer materials.
  • Incorporating active compounds into packaging can provide antimicrobial benefits.

Purpose of the Study:

  • To create and characterize multilayer films with enhanced barrier and mechanical properties for food packaging.
  • To evaluate the antimicrobial efficacy of active multilayer films in a real food system (packaged beef).
  • To assess the potential of these materials for improving meat preservation.

Main Methods:

  • Thermocompression lamination of poly (vinyl alcohol) (PVA) and poly (lactic acid) (PLA) layers.
  • Incorporation of carvacrol or ferulic acid into the PVA layer to create active films.
  • Characterization of microstructure, thermal behavior, tensile properties, and barrier properties (water vapor and oxygen).
  • Antimicrobial testing in packaged beef samples stored at 5°C for 17 days.

Main Results:

  • Successfully fabricated multilayer films with good interlayer adhesion.
  • Active multilayer films exhibited improved stretchability compared to pure PLA films.
  • Multilayer structure significantly enhanced water vapor and oxygen barrier capacities.
  • Films incorporating carvacrol or ferulic acid effectively controlled microbial growth in beef meat.
  • The developed materials demonstrated functional adequacy for food packaging applications.

Conclusions:

  • Multilayer films based on PLA and PVA, with or without active compounds, are promising for food packaging.
  • The combination of layers provides superior barrier properties essential for food preservation.
  • Active components successfully inhibited microbial proliferation, extending the shelf life of packaged meat.
  • These materials offer a viable solution for enhancing meat preservation and reducing spoilage.