In this paper it is reported the preparation of a food packaging based on isotactic polypropylene (PP) coated with layered double hydroxide (LDH) hosting sorbate as active molecule. The active nano-hybrid (LDH-sorbate) was dispersed into a food grade resin and used as coating. The release of the sorbate anchored to the LDH was compared to the release of the molecule free dispersed into the food grade resin and resulted much slower. It was evaluated the efficiency of the active packaging to inhibit Salmonella enterica subsp. arizonae, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Campylobacter jejuni, and the global migration using two food simulant (i.e. poly (2,6-diphenyl-p-phenylene oxide) and vegetable oil). Experimental data, in compliance with the migration limits of the European Union regulation, demonstrated the suitability of the prepared material for food contact. White bread was packed into the active PP film and untreated PP, as control. Organoleptic characteristics, moisture analysis, peroxide evolution and mold count showed that the bread packaged in the active film retained its starting characteristics up to 12 days of storage at ambient temperature.

Antimicrobial sorbate anchored to layered double hydroxide (LDH) nano-carrier employed as active coating on Polypropylene (PP) packaging: Application to bread stored at ambient temperature

Viscusi G.;Bugatti V.;Vittoria V.;Gorrasi G.
2021

Abstract

In this paper it is reported the preparation of a food packaging based on isotactic polypropylene (PP) coated with layered double hydroxide (LDH) hosting sorbate as active molecule. The active nano-hybrid (LDH-sorbate) was dispersed into a food grade resin and used as coating. The release of the sorbate anchored to the LDH was compared to the release of the molecule free dispersed into the food grade resin and resulted much slower. It was evaluated the efficiency of the active packaging to inhibit Salmonella enterica subsp. arizonae, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Campylobacter jejuni, and the global migration using two food simulant (i.e. poly (2,6-diphenyl-p-phenylene oxide) and vegetable oil). Experimental data, in compliance with the migration limits of the European Union regulation, demonstrated the suitability of the prepared material for food contact. White bread was packed into the active PP film and untreated PP, as control. Organoleptic characteristics, moisture analysis, peroxide evolution and mold count showed that the bread packaged in the active film retained its starting characteristics up to 12 days of storage at ambient temperature.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11386/4778736
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