Packing and Packaging Materials Department, National Research Centre, Dokki, 12622, Cairo, Egypt.
Fats and Oils Department, Food Industries and Nutrition Research Institute, National Research Centre, Dokki, 12622, Cairo, Egypt.
Sci Rep. 2023 Jan 30;13(1):1647. doi: 10.1038/s41598-023-28173-3.
The interest in active packaging for extending food shelf life has increased lately. Moreover, the negative impact of synthetic plastic wastes on the environmental motivated the researchers to seek for bio-based alternatives. In this context, active packaging film made of a composite composed of Lepidium sativum extract (LSE), polyvinyl alcohol (PVA), and a fixed amount of hyperbranched polyamide amine (PAMAM) were prepared. The chemical, thermal, and mechanical properties of the film were investigated. Moreover, we examined the extract's constituents and antioxidant properties. Cheddar cheese samples were coated with films of different compositions. The samples coated with active packaging films showed a longer preservation time of up to 4 weeks compared to other samples, which noticeably deteriorated. The films showed potent antimicrobial activity against five food-borne bacteria: three gram-negative bacteria including Escherichia coli O157.H7, Pseudomonas aeruginosa, and Salmonella Typhimurium, and two gram-positive bacteria, Listeria monocytogenes, and Staphylococcus aureus. Applying PVA films containing LSE improved the microbiological quality and delayed the visible decay of cheddar cheese. The oxidizability of the fat extracted from different cheese samples was 0.40-0.98, confirming oxidation resistance. Finally, cheese samples coated with treated films were protected from forming trans fats compared to other samples, demonstrating the effectiveness of modified films as antioxidant, antimicrobial, and food-preserving packaging.
最近，人们对可延长食品保质期的活性包装越来越感兴趣。此外，合成塑料废物对环境的负面影响促使研究人员寻求生物基替代品。在此背景下，制备了由水芹提取物（LSE）、聚乙烯醇（PVA）和一定量的超支化聚酰胺胺（PAMAM）组成的复合材料制成的活性包装膜。研究了膜的化学、热和机械性能。此外，还检查了提取物的成分和抗氧化性能。用不同组成的薄膜对切达干酪样品进行了涂层处理。与其他明显恶化的样品相比，用活性包装膜涂层的样品的保存时间长达 4 周。薄膜对五种食源性病原体表现出强大的抗菌活性：三种革兰氏阴性菌，包括大肠杆菌 O157.H7、铜绿假单胞菌和肠炎沙门氏菌，以及两种革兰氏阳性菌，单核细胞增生李斯特菌和金黄色葡萄球菌。应用含有 LSE 的 PVA 薄膜可提高微生物质量并延缓切达干酪的可见腐败。不同奶酪样品中提取的脂肪的氧化率为 0.40-0.98，证实了其抗氧化性。最后，与其他样品相比，用处理过的薄膜涂层的奶酪样品可以防止形成反式脂肪，证明了改性薄膜作为抗氧化剂、抗菌剂和食品保鲜包装的有效性。
