Antimicrobial properties of PLA membranes loaded with pink pepper (Schinus terebinthifolius Raddi) essential oil applied in simulated cream cheese packaging

Ultrafine fiber membranes of polylactic acid (PLA) 8% (w/v) loaded with pink pepper essential oil (PPEO) in 10, 20 and 30% (w/v) were produced and evaluated for antimicrobial potential against the bacteria Escherichia coli, Salmonella enteritidis, Listeria monocytogenes and Staphylococcus aureus. The membranes were applied in simulated cream cheese packaging and characterized by morphological, thermal, structural, antimicrobial and wettability analysis. The addition of PPEO reduced the diameter of fibers and increased the initial degradation temperature in relation to pure PPEO. The PPEO presented myrcene as major component and had antimicrobial action for S. aureus and L. monocytogenes. The membranes applied to the cream cheese packaging showed inhibitory effect on the 21st day of storage, for L. monocytogenes. For S. aureus, the membranes inhibited the growth of the colonies on days 14 and 21, with reductions of 30 and 62%, respectively. Finally, the ultrafine membranes had hydrophobic character.

Automated summary

This study produced ultrafine fiber membranes of polylactic acid loaded with pink pepper essential oil and evaluated their antimicrobial potential. The addition of pink pepper essential oil enhanced the thermal and antimicrobial properties of the membranes, showing inhibitory effects on Staphylococcus aureus and Listeria monocytogenes. The membranes applied in cream cheese packaging also exhibited inhibitory effects on bacterial growth.