Poly(Lactic Acid) Composite with Chitosan: Synergistic Effects of Physical Hurdles and Kinetics of Bacterial Inactivation

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-07-27 DOI:10.1007/s11947-024-03530-w

Michael J. Bodily, Sajad Karami, David W. Britt, Luis J. Bastarrachea

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Abstract

Due to the increasing need to develop sustainable options for food packaging, a composite material (PLA-CHI) produced by blending poly(lactic acid), maleic anhydride-grafted polypropylene, oxidized polypropylene, and chitosan was challenged against Escherichia coli and Listeria innocua in apple juice, alone or in the combination with two physical hurdles: ultraviolet light (UV-A light) or mild heat (50 °C). PLA-CHI was more effective against L. innocua, being able to reduce its population by up to > 99.998% under UV-A exposure or mild heat. In contrast, E. coli exhibited more resistance against PLA-CHI and either hurdle, with its population declining by up to 99.8% under UV-A light exposure and by up to 99.99% under mild heat. Surface analyses, including infrared spectroscopy and atomic force microscopy, confirmed the overall physical and chemical stability of PLA-CHI after exposure to the physical hurdles. This study confirms the effectiveness and synergy between antimicrobial packaging and hurdle technology.

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聚乳酸与壳聚糖的复合材料：物理障碍的协同效应与细菌灭活动力学

由于开发可持续食品包装选择的需求日益增长，一种由聚（乳酸）、马来酸酐接枝聚丙烯、氧化聚丙烯和壳聚糖混合制成的复合材料（聚乳酸-CHI）单独或与紫外线（UV-A 光）或微热（50 °C）这两种物理障碍相结合，对苹果汁中的大肠杆菌和无核李斯特菌进行了挑战。聚乳酸-CHI对无毒李斯特菌更有效，在紫外线-A照射或微热条件下，能使其数量减少高达99.998%。相比之下，大肠杆菌对 PLA-CHI 和任一障碍都表现出更强的抵抗力，在紫外线-A 光照射下，其数量最多可减少 99.8%，而在微热条件下，其数量最多可减少 99.99%。包括红外光谱和原子力显微镜在内的表面分析证实了聚乳酸-CHI 在暴露于物理障碍后的整体物理和化学稳定性。这项研究证实了抗菌包装与障碍物技术之间的有效性和协同作用。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.