Development of Antibacterial Biocomposites Based on Poly(lactic acid) with Spice Essential Oil (<i>Pimpinella anisum</i>) for Food Applications

Among the main biodegradable food packaging materials, poly-lactic acid (PLA) is a commercially successful polymer used notably in the food packaging industry. In this study, active PLA films containing different percentage of anise essential oil (AE) (0, 0.5, 1 and 1.5% <i>v</i>/<i&g...

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Autores principales:	Negin Noori, Ali Khanjari, Mohammadreza Rezaeigolestani, Ioannis K. Karabagias, Sahar Mokhtari
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	antibacterial packaging poly-lactic acid physico-mechanical properties anise food Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/19b8802bd361404284761603ef65bcd0
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spelling	oai:doaj.org-article:19b8802bd361404284761603ef65bcd02021-11-11T18:47:31ZDevelopment of Antibacterial Biocomposites Based on Poly(lactic acid) with Spice Essential Oil (<i>Pimpinella anisum</i>) for Food Applications10.3390/polym132137912073-4360https://doaj.org/article/19b8802bd361404284761603ef65bcd02021-11-01T00:00:00Zhttps://www.mdpi.com/2073-4360/13/21/3791https://doaj.org/toc/2073-4360Among the main biodegradable food packaging materials, poly-lactic acid (PLA) is a commercially successful polymer used notably in the food packaging industry. In this study, active PLA films containing different percentage of anise essential oil (AE) (0, 0.5, 1 and 1.5% <i>v</i>/<i>v</i>) were developed, and characterized by physical, mechanical and antibacterial analysis. Based on physical examinations, thermal stability of PLA/AE films was greater than the neat PLA film, and the minimum water vapor permeability (WVP) was recorded for PLA/0.5AE film (1.29 × 10 <sup>11</sup> g/m s), while maximum WVP was observed for PLA/1.5AE (2.09 × 10<sup>11</sup> g/m s). Moreover, the lightness and yellowness of the composites were decreased by the addition of AE. For the PLA composites with 1.5% AE, the tensile strength decreased by 35% and the elongation break increased by 28.09%, comparing to the pure PLA. According to the antibacterial analysis, the minimum inhibitory concentrations of PLA/AE film were 5 to 100 mg/mL and the active composite could create visible inhibition zones of 14.2 to 19.2 mm. Furthermore, the films containing AE inhibited <i>L. monocytogenes</i> and <i>V. parahaemolyticus</i> in a concentration-dependent manner. The confirmation of the success of the incorporation of EOs into the PLA films was further evaluated using principal component analysis, where positive results were obtained. In this context, our findings suggest the significant potency of AE to be used as an antibacterial agent in active food packaging.Negin NooriAli KhanjariMohammadreza RezaeigolestaniIoannis K. KarabagiasSahar MokhtariMDPI AGarticleantibacterial packagingpoly-lactic acidphysico-mechanical propertiesanisefoodOrganic chemistryQD241-441ENPolymers, Vol 13, Iss 3791, p 3791 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	antibacterial packaging poly-lactic acid physico-mechanical properties anise food Organic chemistry QD241-441
spellingShingle	antibacterial packaging poly-lactic acid physico-mechanical properties anise food Organic chemistry QD241-441 Negin Noori Ali Khanjari Mohammadreza Rezaeigolestani Ioannis K. Karabagias Sahar Mokhtari Development of Antibacterial Biocomposites Based on Poly(lactic acid) with Spice Essential Oil (<i>Pimpinella anisum</i>) for Food Applications
description	Among the main biodegradable food packaging materials, poly-lactic acid (PLA) is a commercially successful polymer used notably in the food packaging industry. In this study, active PLA films containing different percentage of anise essential oil (AE) (0, 0.5, 1 and 1.5% <i>v</i>/<i>v</i>) were developed, and characterized by physical, mechanical and antibacterial analysis. Based on physical examinations, thermal stability of PLA/AE films was greater than the neat PLA film, and the minimum water vapor permeability (WVP) was recorded for PLA/0.5AE film (1.29 × 10 <sup>11</sup> g/m s), while maximum WVP was observed for PLA/1.5AE (2.09 × 10<sup>11</sup> g/m s). Moreover, the lightness and yellowness of the composites were decreased by the addition of AE. For the PLA composites with 1.5% AE, the tensile strength decreased by 35% and the elongation break increased by 28.09%, comparing to the pure PLA. According to the antibacterial analysis, the minimum inhibitory concentrations of PLA/AE film were 5 to 100 mg/mL and the active composite could create visible inhibition zones of 14.2 to 19.2 mm. Furthermore, the films containing AE inhibited <i>L. monocytogenes</i> and <i>V. parahaemolyticus</i> in a concentration-dependent manner. The confirmation of the success of the incorporation of EOs into the PLA films was further evaluated using principal component analysis, where positive results were obtained. In this context, our findings suggest the significant potency of AE to be used as an antibacterial agent in active food packaging.
format	article
author	Negin Noori Ali Khanjari Mohammadreza Rezaeigolestani Ioannis K. Karabagias Sahar Mokhtari
author_facet	Negin Noori Ali Khanjari Mohammadreza Rezaeigolestani Ioannis K. Karabagias Sahar Mokhtari
author_sort	Negin Noori
title	Development of Antibacterial Biocomposites Based on Poly(lactic acid) with Spice Essential Oil (<i>Pimpinella anisum</i>) for Food Applications
title_short	Development of Antibacterial Biocomposites Based on Poly(lactic acid) with Spice Essential Oil (<i>Pimpinella anisum</i>) for Food Applications
title_full	Development of Antibacterial Biocomposites Based on Poly(lactic acid) with Spice Essential Oil (<i>Pimpinella anisum</i>) for Food Applications
title_fullStr	Development of Antibacterial Biocomposites Based on Poly(lactic acid) with Spice Essential Oil (<i>Pimpinella anisum</i>) for Food Applications
title_full_unstemmed	Development of Antibacterial Biocomposites Based on Poly(lactic acid) with Spice Essential Oil (<i>Pimpinella anisum</i>) for Food Applications
title_sort	development of antibacterial biocomposites based on poly(lactic acid) with spice essential oil (<i>pimpinella anisum</i>) for food applications
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/19b8802bd361404284761603ef65bcd0
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Development of Antibacterial Biocomposites Based on Poly(lactic acid) with Spice Essential Oil (<i>Pimpinella anisum</i>) for Food Applications

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