Open AccessPreparation and characterization of poly-lactic acid based films containing propolis ethanolic extract to be used in dry meat sausage packaging
Author(s) -
Maryam Safaei,
Reza Roosta Azad
Publication year - 2019
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-019-04156-z
Subject(s) - propolis , lactic acid , antimicrobial , peg ratio , ultimate tensile strength , chemistry , food science , active packaging , polyethylene glycol , antioxidant , polylactic acid , staphylococcus aureus , nuclear chemistry , materials science , polymer , food packaging , organic chemistry , bacteria , composite material , genetics , finance , economics , biology
In this study, active poly lactic acid (PLA) films containing 0, 10, 20 and 40% w/w propolis extract (PE), as active agent, were developed. A high amount of phenolic content (PC) was measured in PE. The antioxidant effect of active PLA films was determined by measuring the PC of sausage slices after 0, 2 and 4 days storage at refrigerator. Results showed that phenolic compounds of PE were released from PLA films in quantities proportional to PE concentration. Disc diffusion test indicated that PE showed an inhibitory effect against Staphylococcus aureus and Pseudomonas aeruginosa bacterial species but was more effective against gram-positive species. PE containing PLA films had antimicrobial effect on S. aureus while in the case of P. aeruginosa , PLA/PE films needed polyethylene glycol (PEG)/CaCO 3 content to show inhibitory effect. Addition of PE changed the tensile strength, elongation at break and elastic modulus of PLA films negatively. However, addition of PEG/CaCO 3 improved the film mechanical properties and antimicrobial effect of films.