Peppermint oil‐infused polylactic acid films: A novel approach for antimicrobial and biodegradable food packaging

Abstract

Extensive research is currently dedicated to creating biodegradable packaging materials that match the qualities of traditional synthetic packaging materials. Among these options, polylactic acid (PLA) is noteworthy. PLA is a renewable‐source‐derived thermoplastic polymer with excellent barrier properties, mechanical strength, and a strong safety profile. To enhance food product shelf life, active packaging materials, incorporating functional ingredients like antimicrobials, have gained prominence. Peppermint essential oil is one such active ingredient, offering potential improvements in preserving food freshness and safety. This study's objective is to craft antimicrobial, biodegradable food packaging materials by blending peppermint oil into PLA films. Various peppermint oil concentrations (1.25%, 1.875%, and 2.5% w/v) were blended with PLA to assess their impact on opacity, water vapor permeability (WVP), mechanical and thermal properties, and antimicrobial characteristics. Higher peppermint oil concentrations increased opacity, making them advantageous for light‐sensitive food items. These films reduced WVP without affecting PLA's thermal stability. Antimicrobial effectiveness was evaluated against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), showing inhibition with 1.875% and 2.5% w/v peppermint oil concentrations. Compared to control, PLA films with peppermint oil extended the shelf life of packaged chicken breast meats from 3 to 8 days. As a result, incorporating peppermint oil into PLA films presents a promising solution for advanced antimicrobial and biodegradable food packaging.Highlights The incorporation of peppermint oil resulted in higher opacity values. Peppermint incorporated PLA films showed antimicrobial activity. Peppermint oil addition decreased water vapor permeability of PLA films. Peppermint oil added PLA films increased the shelf life of chicken meat up to 8 days.