Edible alginate-based films with anti-SARS-CoV-2 activity

Area of Science:

• Food Science
• Virology
• Materials Science

Background:

• The transmission of SARS-CoV-2 through the food chain poses a significant public health concern.
• Developing effective strategies to mitigate viral spread on food surfaces is crucial for food safety.

Purpose of the Study:

• To investigate the efficacy of edible films incorporating specific compounds against SARS-CoV-2.
• To assess the stability and antiviral performance of these edible films over time.

Main Methods:

• Sodium alginate-based edible films were formulated with gallic acid, geraniol, and green tea extract.
• In vitro antiviral activity against SARS-CoV-2 was evaluated for each film formulation.
• The stability of the active compounds within the films was assessed during storage.

Main Results:

• All tested edible films demonstrated significant in vitro antiviral activity against SARS-CoV-2.
• Geraniol and green tea extract required lower concentrations (0.313%) for efficacy compared to gallic acid (1.25%).
• Films with geraniol and green tea extract retained antiviral activity for four weeks, while gallic acid films lost activity after two weeks.

Conclusions:

• Edible films containing gallic acid, geraniol, and green tea extract show promise as antiviral agents.
• These films can be applied to food surfaces or food contact materials to reduce viral transmission.
• Further research into edible films offers a novel approach to enhance food safety and prevent virus propagation.