Journal
FOOD RESEARCH INTERNATIONAL
Volume 99, Issue -, Pages 650-659Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2017.06.031
Keywords
Supercritical impregnation process; Cinnamaldehyde; Polylactic acid (PLA); Antimicrobial active packaging
Categories
Funding
- FONDECYT [11140404]
- Basal Financing Program for Scientific and Technological Centers of Excellence [FB0807]
- Program of Insertion of Advanced Human Capital [79150059]
- National Commission for Scientific and Technological Research, CONICYT [151449]
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Supercritical impregnation was used to incorporate a natural compound with antibacterial activity into biopolymer-based films to develop active food packaging materials. Impregnation tests were carried out under two pressure conditions (9 and 12 MPa), and three depressurization rates (0.1, 1 and 10 MPa min(-1)) in a high-pressure cell at a constant temperature equal to 40 degrees C. Cinnamaldehyde (Ci), a natural compound with proven antimicrobial activity, was successfully incorporated into poly(lactic acid) films (PLA) using supercritical carbon dioxide (scCO(2)), with impregnation yields ranging from 8 to 13% w/w. Higher pressure and slower depressurization rate seem to favor the Ci impregnation. The incorporation of Ci improved thermal, structural and mechanical properties of the PLA films. Impregnated films were more flexible, less brittle and more resistant materials than neat PLA films. The tested samples showed strong antibacterial activity against the selected microorganisms. In summary, this study provides an innovative route to the development of antibacterial biodegradable materials, which could be used in a wide range of applications of active food packaging.
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