Bactericidal Properties of Low-Density Polyethylene (LDPE) Modified with Commercial Additives Used for Food Protection in the Food Industry

This study investigated the influence of commercially available food preservatives: Natamax((R)) (containing natamycin) and Nisaplin((R)) (containing nisin) on the antimicrobial properties of LDPE film, commonly used for food packaging. Studies have shown that the addition of 3% Natamax((R)) or, alternatively, the addition of 5% Nisaplin((R)) provides an LDPE film with effective antimicrobial protection. The applied biocides did not significantly affect the strength and rheological properties of LDPE. However, differences in optical properties were observed. The transparency of the samples decreased slightly with the addition of 3% or 5% Natamax((R)) (by approx. 1% and 3%, respectively). A significant change was observed in the film haze, the addition of 5% Natamax((R)) increased this parameter by approx. 80%, while 5% Nisaplin((R)) increased it by approx. 19%. Both Natamax((R)) and Nisaplin((R)) agents can be successfully used to manufacture food packaging materials with antimicrobial protection. Natamax((R)) showed a stronger bactericidal effect, while Nisaplin((R)) changed other properties less significantly.

Automated summary

This study examined the impact of commercially available food preservatives on the antimicrobial properties of LDPE film commonly used for food packaging. The results showed that adding 3% Natamax((R)) or 5% Nisaplin((R)) effectively protected the LDPE film from microbes. The addition of these biocides did not significantly affect the strength and rheological properties of LDPE, but there were changes in the optical properties.