Development of Essential Oil Incorporated Active Film Based on Biodegradable Blends of Poly (Lactide)/Poly (Butylene Adi
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RESEARCH ARTICLE
Development of Essential Oil Incorporated Active Film Based on Biodegradable Blends of Poly (Lactide)/Poly (Butylene Adipate‑co‑Terephthalate) for Food Packaging Application Shubham Sharma1,2,3 · Sandra Barkauskaite1 · Swarna Jaiswal1 · Brendan Duffy3 · Amit K. Jaiswal1,2 Received: 25 May 2020 / Accepted: 14 August 2020 © Indian Institute of Packaging 2020
Abstract Active packaging improves the food safety and quality with the incorporation of certain additives such as antimicrobial agents. The PLA/PBAT films were prepared with two essential oils—eucalyptus oil and cinnamon oil of various concentrations (1%, 5% and 10% w/w) and characterised their optical and mechanical properties, surface hydrophobicity, chemical composition and antimicrobial activity. Cinnamon oil composite films were observed as thicker film (88.88 µm) than the eucalyptus oil films (54.46 µm). The highest UV-blocking properties were observed in cinnamon oil films. However, transparency and tensile properties of the cinnamon oil films decreases as the concentration increases. The tensile strength of the eucalyptus oil film decreased by 17%, while for cinnamon by 42%. The cinnamon oil (10% w/w) film showed ≈ 5% higher biofilm inhibition than eucalyptus oil (10% w/w). The PLA/PBAT–cinnamon oil films with potent antimicrobial and UV-blocking properties can be used in food packaging to improve the quality and increase the shelf-life of foods. Keywords Active food packaging · Antimicrobial activity · Essential oils · Composite film · poly (lactide) · Poly (butylene adipate-co-terephthalate)
Introduction The world population continues to grow each year, resulting in high demand for food to be produced together with food packaging. Food packaging can be considered as a passive barrier that protects the food from environmental factors such as ultraviolet light, oxygen, water vapour, pressure and heat [1]. Packaging also prolongs the shelf-life of food by protecting from chemical and microbiological contaminants and enables foods to be transported and stored safely. Current packaging technologies use either existing or novel * Swarna Jaiswal [email protected]; [email protected] 1
School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, City Campus, Grangegorman, Dublin 7, Ireland
2
Environmental Sustainability and Health Institute, Technological University Dublin, City Campus, Grangegorman, Dublin 7, Ireland
3
Centre for Research in Engineering and Surface Technology (CREST), FOCAS Institute, Technological University Dublin, City Campus, Kevin Street, Dublin 8, Ireland
methods to maintain the quality of foods. Existing methods include vacuum packaging, controlled atmospheric packaging (CA) and modified atmospheric packaging (MAP), while intelligent and active packaging is considered as novel methods. Over the past few years, traditional food packaging technologies are overtaken by more innovative approaches like active packaging. It protects an
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