Antimicrobial PLA-PVA multilayer films containing phenolic compounds

Andrade, João Sousa; González‐Martínez, Chelo

doi:10.1016/j.foodchem.2021.131861

Cited by 46 publications

(35 citation statements)

References 49 publications

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“…Previous studies also reported the inuence of the interlayer compound migration on the barrier capacity and mechanical performance of bilayer lms. 4,42 Therefore, the comparison between PLA-starch bilayers and PLA-PHBV bilayers indicates that the latter exhibited greater resistance to break. At the same time, the water vapour and oxygen barrier capacities were decreased when the PEG concentration rose in the PHBV sheet.…”

Section: Mechanical and Barrier Properties Of Mono Bi And Tri-layer Lmsmentioning

confidence: 99%

Lamination of starch/polyesters by thermocompression for food packaging purposes

Arias

González‐Martínez

Chiralt

2023

Sustainable Food Technol.

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Section: Mechanical and Barrier Properties Of Mono Bi And Tri-layer Lmsmentioning

confidence: 99%

Lamination of starch/polyesters by thermocompression for food packaging purposes

Arias

González‐Martínez

Chiralt

2023

Sustainable Food Technol.

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“…All samples were stored under refrigerated conditions, at 5 • C and 48% RH, for up to 15 days to carry out the evaluation. These conditions were selected according to previous studies that evaluated the performance of biodegradable packaging films for meat preservation applications [23,24].…”

Section: Preparation Of Pork Meat Samplesmentioning

confidence: 99%

Quality and Shelf-Life Stability of Pork Meat Fillets Packaged in Multilayer Polylactide Films

Hernández-García

Vargas

Torres‐Giner

2022

Foods

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In the present study, the effectiveness of a multilayer film of polylactide (PLA), fully bio-based and compostable, was ascertained to develop a novel sustainable packaging solution for the preservation of fresh pork meat. To this end, the multilayer PLA films were first characterized in terms of their thermal characteristics, structure, mechanical performance, permeance to water and aroma vapors and oxygen, and optical properties and, for the first time, compared with two commercial high-barrier multilayer packaging films. Thereafter, the multilayers were thermosealed to package fillets of fresh pork meat and the physicochemical changes, lipid oxidation levels, and microbiological counts were monitored in the food samples during storage under refrigeration conditions. Results showed that the meat fillets packaged in PLA developed a redder color and showed certain indications of dehydration and oxidation, being more noticeably after 11 days of storage, due to the higher water vapor and oxygen permeance values of the biopolymer multilayer. However, the pH changes and bacterial growth in the cold-stored fresh pork meat samples were minimal and very similar in the three tested multilayer films, successfully accomplishing the requirements of the food quality and safety standards at the end of storage.

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“…Ferulic acid was used as the active substance in PLA:PVA [ 99 ] and PLA:starch [ 67 ] three-layer films by Johana Andrade et al and Ramón Ordoñez et al, respectively. The addition of phenolic acid to matrices had a slight effect on the functional properties of the three-layers films.…”

Section: Cinnamic Acid Derivativesmentioning

confidence: 99%

“…Nevertheless, for the PLA:PVA mixture, the authors observed effectiveness in the active substance, which controlled the microbial growth of beef meat over 17 days of cold storage. Their materials successfully promoted shelf-life extension and meat preservation [ 99 ]. In PLA/starch films, antibacterial tests showed effective growth inhibition of Escherichia coli and Listeria innocua .…”

Section: Cinnamic Acid Derivativesmentioning

confidence: 99%

The Application of Phenolic Acids in The Obtainment of Packaging Materials Based on Polymers—A Review

Kaczmarek-Szczepańska

Grabska-Zielińska

Michalska‐Sionkowska

2023

Foods

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This article provides a summarization of present knowledge on the fabrication and characterization of polymeric food packaging materials that can be an alternative to synthetic ones. The review aimed to explore different studies related to the use of phenolic acids as cross-linkers, as well as bioactive additives, to the polymer-based materials upon their application as packaging. This article further discusses additives such as benzoic acid derivatives (sinapic acid, gallic acid, and ellagic acid) and cinnamic acid derivatives (p-coumaric acid, caffeic acid, and ferulic acid). These phenolic acids are mainly used as antibacterial, antifungal, and antioxidant agents. However, their presence also improves the physicochemical properties of materials based on polymers. Future perspectives in polymer food packaging are discussed.

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Antimicrobial PLA-PVA multilayer films containing phenolic compounds

Cited by 46 publications

References 49 publications

Lamination of starch/polyesters by thermocompression for food packaging purposes

Lamination of starch/polyesters by thermocompression for food packaging purposes

Quality and Shelf-Life Stability of Pork Meat Fillets Packaged in Multilayer Polylactide Films

The Application of Phenolic Acids in The Obtainment of Packaging Materials Based on Polymers—A Review

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