Development of poly(lactic acid) films with propolis as a source of active compounds: biodegradability, physical, and functional properties

Active films (AFs) using poly(lactic acid) (PLA) as a polymeric matrix containing various propolis concentrations (5, 8.5, and 13%) as the active agent (AA) were developed using a casting method. The purpose was to determine the effects of the incorporation of AA on the physical properties of the films and to evaluate the antioxidant and antimicrobial activities. Tensile strength and elastic modulus of the AFs decreased relative to the control (PLA without AA). Introducing the active substances from propolis into the PLA also affected its thermal properties (glass transition). Adding AAs to the polymer generated more opacity with a green-yellowish color compared to the control. In addition, AFs exhibited reduced water vapor permeability as the AA concentration increased. Biodegradation assay showed that the AFs degraded faster than the control. AFs exhibited antioxidant activity, which was measured as the ability to scavenge free radicals (2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonate)), due to the presence of bioactive compounds (phenolics). Antimicrobial activity was evaluated against Escherichia coli and showed a reduction over 4-log cycles. Therefore, incorporation of propolis is a useful strategy for the development of active packaging with antioxidant and antimicrobial effects, which increase the shelf life of food products. (c) 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019, 136, 47090.Direccion de Investigacion of Pontificia Universidad Catolica de Valparaiso [DI-037-362-14]University of Santiago de Chile [1555-Vridei O81771GL_CONT

Antimicrobial Properties of Ethylene Vinyl Alcohol/Epsilon-Polylysine Films and Their Application in Surimi Preservation

[EN] Polymer films based on ethylene vinyl copolymers (EVOH) containing a 29 % (EVOH 29) and a 44 % molar percentage of ethylene (EVOH 44), and incorporating epsilon-polylysine (EPL) at 0 %, 1 %, 5 % and 10 % were successfully made by casting. The optical properties and the amount of EPL released from the films to phosphate buffer at pH 7.5 were evaluated, films showing great transparency and those of EVOH 29 copolymer releasing a greater amount of EPL. The antimicrobial properties of the resulting films were tested in vitro against different foodborne microorganisms and in vivo in surimi sticks. With regard to the antimicrobial capacity tested in vitro in liquid medium at 37 A degrees C and 4 A degrees C against Listeria monocytogenes and Escherichia coli over a period of 72 h, films showed a considerable growth inhibitory effect against both pathogens, more notably against L. monocytogenes, and being EVOH 29 more effective than EVOH 44 films. At 37 A degrees C, total growth inhibition was observed for EVOH 29 films incorporating 10 % EPL against both microorganisms whereas the copolymer EVOH 44 did show total inhibition against L. monocytogenes and the growth of E. coli was reduced by 6.64 log units. At 4 A degrees C, no film was able to inhibit completely bacterial growth. Scanning electron microscopy micrographs showed corrugated cell surfaces with blisters and bubbles, and collapse of the cells appearing shorter and more compact after treatment with EPL. Finally, the films were successfully used to increase the shelf life of surimi sticks. The results show the films developed have a great potential for active food packaging applications.The authors acknowledge the financial support of the Spanish Ministry of Economy and Competitiveness, projects AGL2012-39920-C03-01, and fellowship funding for V. M.-G.Muriel-Galet, V.; Lopez-Carballo, G.; Gavara Clemente, R.; Hernández-Muñoz, P. (2014). Antimicrobial Properties of Ethylene Vinyl Alcohol/Epsilon-Polylysine Films and Their Application in Surimi Preservation. Food and Bioprocess Technology. 7(12):3548-3559. https://doi.org/10.1007/s11947-014-1363-1S35483559712Adams, M. R., & Moss, M. O. (2008). Food microbiology. UK: The Royal Society of Chemistry Cambridge.Aucejo, S., Catala, R., & Gavara, R. (2000). Interactions between water and EVOH food packaging films. Food Science and Technology International, 6(2), 159–164.Brandt, A. L., Castillo, A., Harris, K. B., Keeton, J. T., Hardin, M. D., & Taylor, T. M. (2010). Inhibition of Listeria monocytogenes by food antimicrobials applied singly and in combination. Journal of Food Science, 75(9), 557–563.Buchanan, R. L., & Doyle, M. P. (1997). Foodborne disease significance of Escherichia coli O157:H7 and other enterohemorrhagic E-coli. Food Technology, 51(10), 69–76.Chang, S.-S., Lu, W.-Y. W., Park, S.-H., & Kang, D.-H. (2010). Control of foodborne pathogens on ready-to-eat roast beef slurry by epsilon-polylysine. International Journal of Food Microbiology, 141(3), 236–241.Chang, Y., McLandsborough, L., & McClements, D. J. (2012). Cationic antimicrobial (epsilon-polylysine)-anionic polysaccharide (Pectin) interactions: influence of polymer charge on physical stability and antimicrobial efficacy. Journal of Agricultural and Food Chemistry, 60(7), 1837–1844.Chi-Zhang, Y. D., Yam, K. L., & Chikindas, M. L. (2004). Effective control of Listeria monocytogenes by combination of nisin formulated and slowly released into a broth system. International Journal of Food Microbiology, 90(1), 15–22.Coton, M., Denis, C., Cadot, P., & Coton, E. (2011). Biodiversity and characterization of aerobic spore-forming bacteria in surimi seafood products. Food Microbiology, 28(2), 252–260.FAO (2005) Further processing of fish Fisheries and Aquaculture Department, Rome. Updated 27 May 2005 Retrieved 14 March 2011.FDA (2004) Agency reponse letter GRAS Notice No. GRN 00135.Gambarin, P., Magnabosco, C., Losio, M. N., Pavoni, E., Gattuso, A., Arcangeli, G., et al. (2012). Listeria monocytogenes in ready-to-rat seafood and potential hazards for the consumers. International Journal of Microbiology, 2012, 497–635.Geornaras I, Yoon Y., Belk K. E., Smith G. C., Sofos J. N. (2007). Antimicrobial activity of epsilonpolylysine against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in various food extracts. Journal of Food Science, 72(8), M330–4.Gunlu, A., & Koyun, E. (2013). Effects of vacuum packaging and wrapping with chitosan-based edible film on the extension of the shelf life of sea bass (Dicentrarchus labrax) fillets in cold storage (4 A degrees C). Food and Bioprocess Technology, 6(7), 1713–1719.Hiraki, J. (1995). Basic and applied studies on ε-polylysine. Journal of Antibacterial Antifungal Agents Japan, 23, 349–493.Hiraki, J. (2000). ε-Polylysine, its development and utilization. Fine Chemistry, 29, 18–25.Hiraki, J., Ichikawa, T., Ninomiya, S., Seki, H., Uohama, K., Kimura, S., et al. (2003). Use of ADME studies to confirm the safety of epsilon-polylysine as a preservative in food. Regulatory Toxicology and Pharmacology, 37(2), 328–340.Ho, Y. T., Ishizaki, S., & Tanaka, M. (2000). Improving emulsifying activity of epsilon-polylysine by conjugation with dextran through the Maillard reaction. Food Chemistry, 68(4), 449–455.Huss, H. H., Jorgensen, L. V., & Vogel, B. F. (2000). Control options for Listeria monocytogenes in seafoods. International Journal of Food Microbiology, 62(3), 267–274.Kaneko, K., Hayashidani, H., Ohtomo, Y., Kosuge, J., Kato, M., Takahashi, K., et al. (1999). Bacterial contamination of ready-to-eat foods and fresh products in retail shops and food factories. Journal of Food Protection, 62(6), 644–649.Kang, E. T., Tan, K. L., Kato, K., Uyama, Y., & Ikada, Y. (1996). Surface modification and functionalization of polytetrafluoroethylene films. Macromolecules, 29(21), 6872–6879.Li, J., Han, Q., Chen, W., & Ye, L. (2012). Antimicrobial activity of Chinese bayberry extract for the preservation of surimi. Journal of the Science of Food and Agriculture, 92(11), 2358–2365.Lopez de Dicastillo, C., Nerin, C., Alfaro, P., Catala, R., Gavara, R., & Hernandez-Munoz, P. (2011). Development of new antioxidant active packaging films based on ethylene vinyl alcohol copolymer (EVOH) and green tea extract. Journal of Agricultural and Food Chemistry, 59(14), 7832–7840.Lopez-de-Dicastillo, C., Alonso, J. M., Catala, R., Gavara, R., & Hernandez-Munoz, P. (2010). Improving the antioxidant protection of packaged food by incorporating natural flavonoids into ethylene-vinyl alcohol copolymer (EVOH) dilms. Journal of Agricultural and Food Chemistry, 58(20), 10958–10964.Lopez-de-Dicastillo, C., Pezo, D., Nerin, C., Lopez-Carballo, G., Catala, R., Gavara, R., et al. (2012). Reducing oxidation of foods through antioxidant active packaging based on ethyl vinyl alcohol and natural flavonoids. Packaging Technology and Science, 25(8), 457–466.M100-S22 (2012) Performance Standards for Antimicrobial Susceptibility Testing: Eighteenth Informational Supplement. Clinical and Laboratory Standards Institute. Advancing Quality in Health Care Testing. Vol. 32 No. 3. Replaces M100-S21 . Vol. 31 No. 1Mead, P. S., & Griffin, P. M. (1998). Escherichia coli O157:H7. Lancet, 352(9135), 1207–1212.Miya, S., Takahashi, H., Ishikawa, T., Fujii, T., & Kimura, B. (2010). Risk of Listeria monocytogenes xontamination of raw ready-to-eat seafood products available at retail outlets in Japan. Applied and Environmental Microbiology, 76(10), 3383–3386.Muriel-Galet, V., Cerisuelo, J. 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LWT--Food Science and Technology, 41(9), 1733–1738.Zinoviadou, K. G., Koutsoumanis, K. P., & Biliaderis, C. G. (2010). Physical and thermo-mechanical properties of whey protein isolate films containing antimicrobials, and their effect against spoilage flora of fresh beef. Food Hydrocolloids, 24(1), 49–59

Mathematical modeling of gallic acid release from chitosan films with grape seed extract and carvacrol

Controlled release of antimicrobial and antioxidant compounds from packaging films is of utmost importance for extending the shelf-life of perishable foods. This study focused on the mathematical modeling of gallic acid release into an aqueous medium from three chitosan films, formulated with grape seed extract (GSE) and carvacrol. We quantified the release by HPLC technique during 30days at three temperatures (5, 25 and 45°C). The diffusion coefficients, varying with temperature according to an Arrhenius-type relationship, and the respective activation energies for Film-1 and Film-2 were, respectively [Formula: see text] m2s-1 and [Formula: see text] m2s-1, Ea1=58kJmol-1 and Ea2=60kJmol-1 as obtained from the Fickian fit. The low concentrations of gallic acid released by Film-3 could not be detected by HPLC, therefore the respective diffusion coefficient was not estimated. This study will help with the development and optimization of active packaging (AP) films aiming at improved food preservation and shelf-life extension.Javiera F. Rubilar gratefully acknowledges her Ph.D. grant from ErasmusMundus 2008-1022/001 Frame ECW/17, EACEA(European Union), financial support of the Fondecyt-Postdoctoral #3140349 project from CONICYT, and also “Dirección de Investigación e Innovación Escuela de Ingeniería” at Pontificia Universidad Católica de Chile. Rui M. S. Cruz acknowledges grant SFRH/BPD/70036/2010 from Fundac¸ ão para a Ciência e Tecnologia, Portugalinfo:eu-repo/semantics/publishedVersio

Data for: Increasing the incorporation of recycled PET on polymeric blends through the reinforcement with commercial nanoclays

The effect of increasing post-consumer bottle recycled poly (ethylene terephthalate) (RPET) on optical, thermal (DSC and TGA) and mechanical properties of films prepared by extrusion blending of RPET and virgin PET (vPET) was investigated. Furthermore, morphology (XRD and TEM) and physical properties of vPET/RPET nanocomposites prepared with commercial organoclays were studied. Calorimetric and mechanical parameters of the vPET/RPET films without clay were mostly changed at concentrations greater than 80% of RPET. On the other hand, nanocomposites showed a combined intercalated/tactoid morphology. Higher percentages of short RPET chains favored polymer intercalation, increased elastic modulus, and produced a smaller impact on opacity in nanocomposites. Tensile strength was decreased by the formation of tactoid agglomerates. Ductility was increased by the occurrence of the stress oscillation phenomenon (SO) during the tensile test. SO was promoted with the increase of RPET concentration while the presence of clays inhibited it

Data for: Increasing the incorporation of recycled PET on polymeric blends through the reinforcement with commercial nanoclays

The effect of increasing post-consumer bottle recycled poly (ethylene terephthalate) (RPET) on optical, thermal (DSC and TGA) and mechanical properties of films prepared by extrusion blending of RPET and virgin PET (vPET) was investigated. Furthermore, morphology (XRD and TEM) and physical properties of vPET/RPET nanocomposites prepared with commercial organoclays were studied. Calorimetric and mechanical parameters of the vPET/RPET films without clay were mostly changed at concentrations greater than 80% of RPET. On the other hand, nanocomposites showed a combined intercalated/tactoid morphology. Higher percentages of short RPET chains favored polymer intercalation, increased elastic modulus, and produced a smaller impact on opacity in nanocomposites. Tensile strength was decreased by the formation of tactoid agglomerates. Ductility was increased by the occurrence of the stress oscillation phenomenon (SO) during the tensile test. SO was promoted with the increase of RPET concentration while the presence of clays inhibited it.THIS DATASET IS ARCHIVED AT DANS/EASY, BUT NOT ACCESSIBLE HERE. TO VIEW A LIST OF FILES AND ACCESS THE FILES IN THIS DATASET CLICK ON THE DOI-LINK ABOV

Development of Active Polyvinyl Alcohol/beta-Cyclodextrin Composites To Scavenge Undesirable Food Components

[EN] Active food packaging systems based on the incorporation of agents into polymeric package walls are being designed to purposely release or retain compounds to maintain or even increase food quality. The objective of this work was to develop polyvinyl alcohol (PVOH)/ß-cyclodextrin (ßCD) composite films that can be applied to reduce undesirable component content such as cholesterol in foods through active retention of the compounds in the package walls during storage. Cyclodextrins were added to PVOH in a proportion of 1:1 and cross-linked with glyoxal under acidic media to reduce its water-soluble character. Three different cross-linking procedures were used: cross-linking of the polymer/polysaccharide mixture in solution and film casting, PVOH. ßCD*; cross-linking of the polymer, addition of ßCD, and casting of the mixture, PVOH*.CD; and casting of a PVOH film, addition of a ßCD/glyoxal solution onto the film, and cross-linking during drying, PVOH.CD*. Characterization studies showed that the PVOH*.CD and PVOH.CD* films provided the best physical characteristics with the lowest release values and the highest barrier properties. As a potential application, materials were tested as potential cholesterol-scavenging films. There was a significant reduction in the cholesterol concentration in milk samples when they were exposed to the materials developed.We acknowledge the financial support of the Spanish Ministry of Science and Innovation, Projects AGL2006-02176, AGL2009-08776, and Fun-C-Food CSD2007-00063, and the C.L.-d.-D.fellowship (FPU program).López De Dicastillo Bergamo, AC.; Jordá, M.; Catala Moragrega, R.; Gavara Clemente, R.; Hernandez-Munoz, P. (2011). Development of Active Polyvinyl Alcohol/beta-Cyclodextrin Composites To Scavenge Undesirable Food Components. Journal of Agricultural and Food Chemistry. 59(20):11026-11033. https://doi.org/10.1021/jf200749fS1102611033592