Starch/PBAT blown antimicrobial films based on the synergistic effects of two commercial antimicrobial peptides

In this study, starch/PBAT antimicrobial film, based on the synergistic effects of two commercial antimicrobial peptides, was fabricated by blown extrusion. The blends with nisin exhibited higher storage modulus and complex viscosity than those with e-polylysine hydrochloride (e-PL) alone. ATR-FTIR spectra revealed that new intermolecular hydrogen bonds were formed among starch, nisin, and e-PL. XRD results indicated that antimicrobial peptides facilitated the destruction of the original crystalline structure of starch. Combination of e-PL and nisin enhanced tensile strength, flexibility, moisture permeability, and oxygen barrier property of the films with more homogeneous morphology. SP-PN1/2 film (1% e-PL + 2% nisin) exhibited over 90% inhibition rates against Staphylococcus aureus and Escherichia coli, and prolonged the shelf life of fresh peaches. The antimicrobial film with nisin and e-PL showed high safety, cost-effectiveness, consumer acceptability, and thus it had a good application prospect in the food packaging field.

Automated summary

A starch/PBAT antimicrobial film based on two commercial antimicrobial peptides was fabricated and showed improved mechanical properties and antimicrobial activity. New intermolecular hydrogen bonds were formed among starch, nisin, and e-PL. The antimicrobial peptides enhanced the physical properties and morphology of the film, making it promising for food packaging applications.