Novel antimicrobial films based on ethylene-vinyl alcohol copolymers for food packaging application

Tesis por compendioThis PhD dissertation thesis has been focus on the development and characterization of antimicrobial packaging films based on the incorporation in the polymer matrix or on the attachment to the film surface of naturally occurring antimicrobial compounds with the purpose of inhibiting the proliferation of microorganisms and extend the microbiological shelf life of packaged food products. The studied active films are based on the use of ethylene vinyl copolymers (EVOH) containing 29% (EVOH29) or 44% (EVOH44) molar percentage of ethylene as polymeric vehicle for the incorporation of several antimicrobial compounds -oregano essential oil (OEO), citral, ethyl lauroyl arginate (LAE), epsilon-polylysine (EPL), green tea extract (GTE) and lysozyme. These antimicrobial agents have been incorporated in the film-forming solution or immobilized to the film surface by covalent bonding. Prior to the preparation of the active films, the antimicrobial activity of the selected compounds against selected microorganism was demonstrated, confirming that they could be good candidates to be used as preservatives for active food packaging applications, and an alternative to synthetic additives. The effect of the incorporation of the antimicrobial agents on relevant functional properties of the developed EVOH films was studied. In general, the polymer properties as materials for food packaging were not relevantly affected. In order to evaluate the potential of EVOH matrices as sustain release systems of active compounds, the release kinetics of the active compounds from the film to different media was evaluated; for that the agent release rate and extend into food simulants was monitored, and it was concluded that the agent concentration, release temperature, type of EVOH, interaction of EVOH with the food simulant, and the solubility of the active compound in the release media were the main controlling factors. EVOH matrices have also shown good properties to be used for the attachment of active molecules. In this regard, lysozyme was successfully immobilized on the film surface of EVOH. Several experiments were conducted to determine the antimicrobial properties of the resulting films in vitro against different microorganisms responsible for foodborne illness and in vivo with real foods –minimally-process salad, infant milk, surimi sticks and chicken stock- to enhance their preservation. All the materials presented a strong in vitro antimicrobial activity. Although the results obtained through in vivo tests showed activity reductions caused by food matrix effects, all materials presented significant microbial inhibition and, therefore, great potential to be used in the design of active food packaging. They can be applied as an inner coating of the packaging structure, releasing the active agent or acting by direct contact, producing a great protection against contamination with a prolongation of the microbiological food shelf life.Muriel Galet, V. (2015). Novel antimicrobial films based on ethylene-vinyl alcohol copolymers for food packaging application [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/48522TESISPremios Extraordinarios de tesis doctoralesCompendi

Antimicrobial Effectiveness of Lauroyl Arginate Incorporated into Ethylene Vinyl Alcohol Copolymers to Extend the Shelf-Life of Chicken Stock and Surimi Sticks

[EN] This study was designated to determine the antimicrobial effect of ethyl-N-alpha-dodecanoyl-l-arginate hydrochloride (LAE) incorporated into ethylene vinyl alcohol copolymers (EVOH) films on chicken stock and ready-to-eat surimi sticks. Firstly, the effect of LAE against Listeria monocytogenes and Escherichia coli was studied by using flow cytometry and scanning electron microscopy. Next, film-forming solutions of ethylene vinyl alcohol copolymers EVOH29 and EVOH44 (29 and 44 % molar percentage of ethylene, respectively) containing 0, 5 and 10 % w/w of LAE were cast into films. Several experiments were conducted to determine the antimicrobial activity of the films in vitro and also in vivo with the above-mentioned food products. The outcome of the tests showed a high impact on the viability of bacteria treated with LAE, with dramatic damage to the membrane. The films were able to inhibit the microbiota of the food products studied for 10 days under storage at 4 A degrees C, showing a significant antibacterial effect against L. monocytogenes and E. coli. These films show great potential as systems for sustained release of active molecules to improve the safety and quality of packaged food products.The authors acknowledge the financial support of the Spanish Ministry of Economy and Competitiveness, project AGL2012-39920-C03-01, and fellowship funding for V. M.-G.Muriel Galet, V.; Lopez-Carballo, G.; Gavara Clemente, R.; Hernández-Muñoz, P. (2015). Antimicrobial Effectiveness of Lauroyl Arginate Incorporated into Ethylene Vinyl Alcohol Copolymers to Extend the Shelf-Life of Chicken Stock and Surimi Sticks. Food and Bioprocess Technology. 8(1):208-216. https://doi.org/10.1007/s11947-014-1391-xS20821681Adams MR & Moss MO (2008) Food microbiology. The Royal Society of Chemistry Cambrigde, UKAppendini, P., & Hotchkiss, J. H. (2002). Review of antimicrobial food packaging. Innovative Food Science and Emerging Technologies, 3(2), 113–126.Bakal G & Diaz A (2005) The lowdown on lauric arginate. Food quality(Feb./March), 60-61.Fellows PJ (2009) Food processing technology: principle and practice. Third edn.Guo, M., Jin, T., Wang, L., Scullen, O. J., & Sommers, C. (2014). Antimicrobial films and coatings for inactivation of Listeria innocua on ready-to-eat deli turkey meat. Food Control, 40, 64–70.Han JH (2013) Innovations in food packaging.Hawkins, D. R., Rocabayera, X., Ruckman, S., Segret, R., & Shaw, D. (2009). Metabolism and pharmacokinetics of ethyl N-alpha-lauroyl-L-arginate hydrochloride in human volunteers. Food and Chemical Toxicology, 47(11), 2711–2715.Higueras, L., Lopez Carballo, G., Hernandez Munoz, P., Gavara, R., Rollini, M., López Carballo, G., & Hernández Muñoz, P. (2013). Development of a novel antimicrobial film based on chitosan with LAE (ethyl-N)-dodecanoyl-l-arginate) and its application to fresh chicken. International Journal of Food Microbiology, 165(3), 339–345.Kilcast D & Subramaniam P (2000) The stability and shelf-life of food. Woodhead Publishing CambridgeMuriel-Galet, V., Lopez-Carballo, G., Gavara, R., & Hernandez-Munoz, P. (2012). Antimicrobial food packaging film based on the release of LAE from EVOH. International Journal of Food Microbiology, 157(2), 239–244.Muriel-Galet, V., López-Carballo, G., Hernández-Muñoz, P., & Gavara, R. (2013). Characterization of ethylene-vinyl alcohol copolymer containing lauril arginate (LAE) as material for active antimicrobial food packaging. Food Packaging and Shelf Life, 1, 10–17.Rodriguez, E., Seguer, J., Rocabayera, X., & Manresa, A. (2004). Cellular effects of monohydrochloride of L-arginine, N-alpha-lauroyl ethylester (LAE) on exposure to Salmonella typhimurium and Staphylococcus aureus. Journal of Applied Microbiology, 96(5), 903–912.Sallam, & Ibrahim, K. (2007). Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control, 18(5), 566–575.Sung, S.-Y., Sin, L. T., Tee, T.-T., Bee, S.-T., Rahmat, A. R., Rahman, W. A. W. A., Tan, A.-C., & Vikhraman, M. (2013). Antimicrobial agents for food packaging applications. Trends in Food Science & Technology, 33(2), 110–123.Theinsathid, P., Visessanguan, W., Kruenate, J., Kingcha, Y., & Keeratipibul, S. (2012). Antimicrobial activity of lauric arginate-coated polylactic acid films against Listeria monocytogenes and Salmonella typhimurium on cooked sliced ham. Journal of Food Science, 77(2), M142–149

Influence of the processing method and antimicrobial agents on properties of starch-gelatin biodegradable films

[EN] Biodegradable films based on corn starch (CS), bovine gelatin (BG), glycerol as a plasticizer, and lysozyme or N--lauroyl-l-arginine ethyl ester monohydrochloride (LAE) as antimicrobial agents were obtained by both extension-drying (casting) of the aqueous dispersions and melt blending and compression moulding. Microstructural analyses revealed the lack of miscibility between CS and BG, which implied polymer phase separation, with the formation of domains rich in each polymer, with different arrangements for casting and melt blending processes. Thermoprocessed films were more permeable to water vapour (60%-115%) and oxygen (70%-355%) compared to the corresponding cast films and exhibited lower stiffness (50%-75%) and resistance to break (17%-33%) and greater extensibility (150%-190%) than casting films. LAE improved the water vapour barrier and reduced the oxygen barrier of both kinds of films, whereas the opposite effect was observed for lysozyme. Antimicrobial activity against Listeria innocua was observed for formulations containing LAE processed by both casting and compression moulding, all of which exhibited a bactericidal effect. (c) 2016 Society of Chemical IndustryThe authors acknowledge the financial support provided by the Ministerio de Economía y Competividad (Projects AGL2013- 42989-R) and the services rendered by the Electron Microscopy Service of the UPV. Olga Moreno Marro also thanks the Ministerio de Educación, Cultura y Deporte, for the FPU 2012–1121 grant.Moreno Marro, O.; Díaz, R.; Atarés Huerta, LM.; Chiralt, A. (2016). Influence of the processing method and antimicrobial agents on properties of starch-gelatin biodegradable films. Polymer International. 65(8):905-914. https://doi.org/10.1002/pi.5115S90591465

Evaluation of evoh-coated pp films with oregano essential oil and citral to improve the shelf-life of packaged salad

[EN] The aim of this study was to improve the present packaging of salad by combining modified atmosphere packaging with a new antimicrobial active bag consisting of PP/EVOH film with oregano essential oil or citral, with the purpose of extending shelf-life and reducing possible microbiological risks. The (O-2) and CO2 barrier properties of PP/EVOH, mechanical properties (Young's modulus, tensile strength and elongation at break) were determined and compared with those of standard PP films. Antimicrobial tests were carried out for enterobacteria, total aerobic counts, yeasts and moulds, and lactic acid bacteria and psychrotrophic bacteria, and the effect of the release of the antimicrobial agent on the sensory characteristics of the salads was also studied. The application of the EVOH coating results in an increase in the tensile resistance of the PP films and a reduction in the elongation at break. The results showed that microorganism counts bacteria decreased especially at the beginning of the storage period. OEO and CITRAL samples had reductions of 1.38 log and 2.13 log respectively against enterobacterias, about 2 log against yeasts and moulds. The total aerobic counts reduced 1.08 log with OEO and 1.23 log with CITRAL and the reduction of lactic acid bacteria and psychrotrophic was about 2 log. Citral-based films appeared to be more effective than materials containing oregano essential oil in reducing spoilage flora during storage time. Sensory studies also showed that the package with citral was the most accepted by customers at the end of the shelf-life. (C) 2012 Elsevier Ltd. All rights reserved,Authors thank the financial support of the Spanish Ministry of Economy and Competitiveness (Project AGL2009-08776 and V.M-G fellowships), EU (Nafispack project 212544), Generalitat Valenciana (J.P.C. fellowship) and Mr. Karel Clapshaw (translation services).Muriel Galet, V.; Cerisuelo, JR.; López Carballo, G.; Aucejo, S.; Gavara Clemente, R.; Hernández Muñoz, P. (2013). Evaluation of evoh-coated pp films with oregano essential oil and citral to improve the shelf-life of packaged salad. Food Control. 30(1):137-143. https://doi.org/10.1016/j.foodcont.2012.06.032S13714330

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. P., Lopez-Carballo, G., Lara, M., Gavara, R., & Hernandez-Munoz, P. (2012a). Development of antimicrobial films for microbiological control of packaged salad. International Journal of Food Microbiology, 157(2), 195–201.Muriel-Galet, V., Lopez-Carballo, G., Gavara, R., & Hernandez-Munoz, P. (2012b). Antimicrobial food packaging film based on the release of LAE from EVOH. International Journal of Food Microbiology, 157(2), 239–244.Muriel-Galet, V., Cerisuelo, J. P., Lopez-Carballo, G., Aucejo, S., Gavara, R., & Hernandez-Munoz, P. (2013a). Evaluation of EVOH-coated PP films with oregano essential oil and citral to improve the shelf-life of packaged salad. Food Control, 30(1), 137–143.Muriel-Galet, V., López-Carballo, G., Hernández-Muñoz, P., & Gavara, R. (2013b). Characterization of ethylene–vinyl alcohol copolymer containing lauril arginate (LAE) as material for active antimicrobial food packaging. Food Packaging and Shelf Life, 1, 10–17.Park, J. W. (2014). Surimi and surimi seafood. Boca Raton: CRC Press.Shima, S., & Sakai, H. (1977). Polylysine produced by Streptomyces. Agricultural and Biological Chemistry, 41(9), 1807–1809.Shima, S., Matsuoka, H., Iwamoto, T., & Sakai, H. (1984). Antimicrobial action of epsilon-poly-l-lysine. Journal of Antibiotics, 37(11), 1449–1455.Singh, R. K., & Balange, A. K. (2005). Characteristics of pink perch (Nemipterus japonicus) surimi at frozen temperature. Journal of Food Processing and Preservation, 29(1), 75–83.Suppakul, P., Miltz, J., Sonneveld, K., & Bigger, S. W. (2003). Active packaging technologies with an emphasis on antimicrobial packaging and its applications. Journal of Food Science, 68(2), 408–420.Ting, H. Y., Ishizaki, S., & Tanaka, M. (1999). Epsilon-polylysine improves the quality of surimi products. Journal of Muscle Foods, 10(4), 279–294.Tzschoppe, M., Martin, A., & Beutin, L. (2012). A rapid procedure for the detection and isolation of enterohaemorrhagic Escherichia coli (EHEC) serogroup O26, O103, O111, O118, O121, O145 and O157 strains and the aggregative EHEC O104:H4 strain from ready-to-eat vegetables. International Journal of Food Microbiology, 152(1–2), 19–30.Uchida, E., Uyama, Y., & Ikada, Y. (1993). Sorption of low-molecular-weight anions into thin polycation layers grafted onto a film. Langmuir, 9(4), 1121–1124.Unalan, I. U., Ucar, K. D. A., Arcan, I., Korel, F., & Yemenicioglu, A. (2011). Antimicrobial potential of polylysine in edible films. Food Science and Technology Research, 17(4), 375–380.Venugopal, V., & Shahidi, F. (1995). Value-added products from underutilized fish species. Critical Reviews in Food Science and Nutrition, 35(5), 431–453.Zambuchini, B., Fiorini, D., Verdenelli, M. C., Orpianesi, C., & Ballini, R. (2008). Inhibition of microbiological activity during sole (Solea solea L.) chilled storage by applying ellagic and ascorbic acids. 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

Natural Antimicrobial - Containing EVOH Coatings on PP and PET Films: Functional and Active Property Characterization

[EN] Natural antimicrobials are currently being tested by many researchers for active packaging applications as a response to consumer demands for safer food products. In previous work, several packaging materials consisting of ethylene vinyl alcohol (EVOH)-coated polypropylene (PP) films containing essential oils or their constituents as active agents were successfully developed and tested for antimicrobial activity. In this work, selected films from those materials, namely EVOH coatings with carvacrol, citral, marjoram essential oil, or cinnamon bark essential oil, on PP and polyethylene terephthalate (PET) substrates, were subjected to diverse physicochemical analyses in order to assess their suitability for food packaging applications. Concretely, the investigated properties were the stability of EVOH coatings on PP and PET substrates, the retainability of EVOH matrices for active compounds, the mechanical, optical, surface and barrier properties of the final active films and the effects of a matrix modification based on the addition of bentonite nanoclay on the performance of PP/EVOH active packages studied in actual working conditions. Results showed that the application of corona discharge followed by a polyethyleneimine-based primer was the best anchorage treatment available to stabilize EVOH coatings on PP and PET substrates. Furthermore, they demonstrated that the retention of active agents into EVOH matrices ranged from low to moderate, depending on the embedded substance, and that their presence into an EVOH coating in the final multilayer films did not noticeably affect their mechanical, optical or barrier properties, although it considerably improved their wettability. They also indicated that the inclusion of bentonite nanoparticles into their carrier layers substantially enhanced the performance of the final packages, while maintaining or slightly improving their other physical properties. Hence, as a conclusion, all the assayed multilayer films were considered perfectly valid for food packaging applications, and the incorporation of bentonite nanoclay to their carrier layers was also highly recommended. Copyright (c) 2014 John Wiley & Sons, Ltd.The authors thank the Spanish Ministry of Science and Innovation (projects AGL2009-08776 and AGL2012-39920-C03-01), European Commission (Nafispack project 212544) and Generalitat Valenciana (Josep P. Cerisuelo fellowship) for financial support, Instituto Tecnologico del Embalaje, Transporte y Logistica (associated unit of Consejo Superior de Investigaciones Cientificas) for scientific collaboration and Mr. Tim Swillens for correction services.Gavara Clemente, R.; Cerisuelo Ferriols, JP.; Hernández Muñoz, P. (2014). Natural Antimicrobial - Containing EVOH Coatings on PP and PET Films: Functional and Active Property Characterization. Packaging Technology and Science. 27(11):901-920. https://doi.org/10.1002/pts.2078S901920271

Anchoring gated mesoporous silica particles to ethylene vinyl alcohol films for smart packaging applications

[EN] This work is a proof of concept for the design of active packaging materials based on the anchorage of gated mesoporous silica particles with a pH triggering mechanism to a packaging film surface. Mesoporous silica micro- and nanoparticles were loaded with rhodamine B and functionalized with N-(3-trimethoxysilylpropyl)diethylenetriamine. This simple system allows regulation of cargo delivery as a function of the pH of the environment. In parallel, poly(ethylene-co-vinyl alcohol) films, EVOH 32 and EVOH 44, were ultraviolet (UV) irradiated to convert hydroxyl moieties of the polymer chains into -COOH functional groups. The highest COOH surface concentration was obtained for EVOH 32 after 15 min of UV irradiation. Anchoring of the gated mesoporous particles to the films was carried out successfully at pH 3 and pH 5. Mesoporous particles were distributed homogeneously throughout the film surface and in greater concentration for the EVOH 32 films. Films with the anchored particles were exposed to two liquid media simulating acidic food and neutral food. The films released the cargo at neutral pH but kept the dye locked at acidic pH. The best results were obtained for EVOH 32 irradiated for 15 min, treated for particle attachment at pH 3, and with mesoporous silica nanoparticles. This opens the possibility of designing active materials loaded with antimicrobials, antioxidants, or aromatic compounds, which are released when the pH of the product approaches neutrality, as occurs, for instance, with the release of biogenic amines from fresh food products.This research was funded by the Ministry of Economy, Industry, and Competitiveness, projects AGL2015-64595-R, AGL2015-70235-C2-1-R, and AGL2015-70235-C2-2-R.Muriel-Galet, V.; Pérez-Esteve, É.; Ruiz Rico, M.; Martínez-Máñez, R.; Barat Baviera, JM.; Hernandez-Muñoz, P.; Gavara Clemente, R. (2018). Anchoring gated mesoporous silica particles to ethylene vinyl alcohol films for smart packaging applications. Nanomaterials. 8(10). https://doi.org/10.3390/nano8100865S81

Starch-gelatin antimicrobial packaging materials to extend the shelf life of chicken breast fillets

[EN] Antimicrobial starch:gelatin (1:1) films containing N-¿-lauroyl-l-arginine ethyl ester monohydrochloride (LAE) (10 % wt.) were used as food contact active layers in chicken breast fillets vacuum-packaged in polyamide/polyethylene pouches. Active layers were thermoprocessed (TP) or cast (OC) on the plastic film. Oxidized starch was used in OC coatings. Packaged chicken breast samples were stored at 4¿°C and their physicochemical properties (pH, colour and lipid oxidation) and microbial quality were analysed throughout storage. Both TP and OC films significantly (p¿<¿0.05) extended the shelf life of chicken breast fillets compared to control samples. The starch oxidation reaction in OC films promoted the formation of Maillard reaction compounds in the starch-gelatine blends, which enhanced the antimicrobial effectiveness of the OC films, but also promoted oxidative processes. This greatly affected the pH and colour parameters in OC packaged samples. Therefore, TP blend films containing LAE are recommended since they effectively extended the shelf life of chicken breast fillets without affecting the meat oxidation.The authors acknowledge the financial support provided by Ministerio de Economia y Competividad (Projects AGL2016-76699-R and AGL2013-42989-R). Olga Moreno Marro also thanks the Ministerio de Educacion, Cultura y Deporte for the FPU 2012-1121 grant.Moreno Marro, O.; Atarés Huerta, LM.; Chiralt, A.; Cruz-Romero, MC.; Kerry, J. (2018). Starch-gelatin antimicrobial packaging materials to extend the shelf life of chicken breast fillets. LWT - Food Science and Technology. 97:483-490. https://doi.org/10.1016/j.lwt.2018.07.005S4834909

DESARROLLO DE RECUBRIMIENTOS ACTIVOS ANTIMICROBIANOS PARA EL CONTROL MICROBIOLÓGICO DE ENSALADAS ENVASADAS

En el presente trabajo se ha desarrollado un envase activo basado en películas antimicrobianas de PP/EVOH, con un 5 y un 10% de aceite de orégano o citral, para envasar productos de "IV Gama" con el objetivo de reducir el riesgo microbiológico y mejorar la vida útil. Se ha estudiado la efectividad de las películas frente a microorganismos patógenos tanto in vitro como en ensaladas, el efecto ante la flora habitual y el análisis sensorial. Los resultados mostraron su actividad antimicrobiana reduciendo la flora habitual, así como la presencia de patógenos, siendo mayor frente a bacterias Gram negativas. Las películas más efectivas y aceptadas por los consumidores fueron los que contuvieron aceite esencial de orégano.Muriel Galet, V. (2010). DESARROLLO DE RECUBRIMIENTOS ACTIVOS ANTIMICROBIANOS PARA EL CONTROL MICROBIOLÓGICO DE ENSALADAS ENVASADAS. http://hdl.handle.net/10251/14618Archivo delegad

CARACTERIZACIÓN DE LA LIBERACIÓN DE CARVACROL EN ENVASES CON UN RECUBRIMIENTO ACTIVO PARA ENSALADAS

Se ha desarrollado un envase activo antimicrobiano basado en películas de PP/EVOH con un 5 % de aceite esencial de orégano para envasar productos de "IV Gama". Se ha estudiado la liberación del agente antimicrobiano carvacrol, determinando parámetros de equilibrio y cinéticos en función de la humedad relativa y la temperatura. Dichos parámetros se han introducido en un modelo matemático basado en el método de elementos finitos para describir la liberación del agente antimicrobiano. La predicción teórica concordó con los datos experimentales obtenidos en las bolsas sin alimento, pero fue ligeramente superior a los observados en presencia del alimento, probablemente debido al efecto de sorción en la matriz.Muriel Galet, V. (2010). CARACTERIZACIÓN DE LA LIBERACIÓN DE CARVACROL EN ENVASES CON UN RECUBRIMIENTO ACTIVO PARA ENSALADAS. http://hdl.handle.net/10251/13704Archivo delegad