Open AccessProduction of antimicrobial biobased packaging and application in sliced cooked ham
Author(s) -
Regiane Maria da Silva Rodrigues,
Sílvio José de Souza,
Geane Cristiane Balan,
Adriana Aparecida Droval,
Fábio Yamashita,
Odinei Hess Gonçalves,
Fernanda Vitória Leimann,
Marianne Ayumi Shirai
Publication year - 2021
Publication title -
acta scientiarum. technology/acta scientiarum. technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.183
H-Index - 17
eISSN - 1807-8664
pISSN - 1806-2563
DOI - 10.4025/actascitechnol.v43i1.51399
Subject(s) - silver nanoparticle , thermoplastic , mesophile , starch , chemistry , food science , food packaging , lactic acid , chemical engineering , antimicrobial , materials science , nuclear chemistry , nanoparticle , bacteria , nanotechnology , organic chemistry , biology , engineering , genetics
In this work, active sheets composed by thermoplastic starch and poly (lactic acid) (PLA) coated with silver nanoparticles (AgNPs) were obtained. The mechanical properties and water vapor permeability of the sheets were not affected by the presence of the silver nanoparticles. As a proof of concept, the sheets were applied to pack sliced cooked ham for 7 days at 10°C. Migration of metallic silver from the sheets to the sliced ham was detected in a considered safe concentration, according to literature data, by ICP-MS. The sheets coated with AgNPs were able to significantly hinder psychrotrophic and mesophilic bacteria growth during 7 days of storage when compared to the control sample (sheets without AgNPs). Furthermore, lipid oxidation occurred in a higher proportion in the ham packaged with AgNPs, probably due to the catalyst effect of silver. It may be concluded that the sheets composed by starch and PLA acted as an effective support for the AgNPs, as well as an active packaging for sliced cooked ham.