Beyond brewing: β-acid rich hop extract in the development of a multifunctional polylactic acid-based food packaging

Hops' (Humulus lupulus L.) phytochemicals are well known for their bioactivity. In the present study, the functional properties of hop extract rich in beta-acids, as potassium-salts structures (KBA), were investigated to develop a sustainable active food packaging. Polylactic acid (PLA)-based sheets were incorporated with increasing concentrations of hop extract (0.1-5 % w/w in terms of KBA) and characterized through performance and bioactive properties. KBA-added sheets presented decreased crystallinity and affected mechanical and thermal properties, especially with higher KBA amounts. The sheets' surface hydrophobicity gradually decreased by KBAextract addition, while the water vapor permeability was not affected. A Fickian diffuse behavior and a better fit to application in fatty foods were observed during release tests. UV-blocking and antioxidant properties were improved by KBA incorporation. Furthermore, results from antibacterial assays revealed great susceptibility of Staphylococcus aureus and Listeria monocytogenes towards sheets added with 5 % of KBA. Moreover, the atomic force microscopy (AFM) observations revealed that KBA led to strong effects on the cell membranes of both bacteria, including disruption of membrane integrity and cell death. Therefore, this study is a sign of great prospects of hop beta-acids use, as KBA compound, in the production of sustainable active packaging for safe food shelf-life extension.

Automated summary

The functional properties of hop extract rich in beta-acids, as potassium-salts structures (KBA), were investigated for the development of sustainable active food packaging. The addition of KBA to polylactic acid (PLA)-based sheets affected their mechanical and thermal properties, as well as the surface hydrophobicity. The antimicrobial properties of the KBA-added sheets showed great potential against Staphylococcus aureus and Listeria monocytogenes.