The aim of this work is show how the integration of antimicrobial and edible pectin films from food waste could increase the shelf life of different kind of meat[1]. Chicken and beef raw meat are the two type of meat considered; in two different form: hamburger and sliced meat. To obtain this edible film are used low methoxyl (LM) pectin esterification degree 30-36% and amidation degree 14-20%, in addition with glycerol as plasticizers[2]. The antimicrobial activity are improved with LAE (Ethyl-N-lauryl-L-arginine), 1,6 mg/ml[3]. To observe the real activity of LAE and the migration of that from the coating, all kind of meat are wrapped with different coating:
• Pectin film without LAE
• Reticulated Pectin film without LAE
• Pectin Film with LAE
• Reticulated Pectin film with LAE
To reticulate the film Calcium D-Pantothenate are added by spraying techniques. All the samples are wrapped in the antimicrobial coating, put inside a Styrofoam tray, closed with polyethylene film, and stored at 4°C. The test consist to check the microbial growth during the storage periods with classic microbiological protocol. 10 grams of sample is mixed with 90 ml of sterile physiological water with a stomacher, the solution formed after serial dilution is inoculated inside Plate count agar media. The bacterial colonies in Petri dish, after 24 hour of incubation at 30°C, are counted to determinate Ufc/g so to establish when meat are not more safe for human health[4]. The final goal of this work is show how the integration of not polluting coating, produced from food waste, had a synergic activity with classic packaging to increase shelf life and safety of high perishable food. The point above means a longer life of the plastic packaging too, then a less production of plastic waste and a better health of environment
