Active Polylactide-poly(ethylene glycol) Films Loaded with Olive Leaf Extract for Food Packaging-Antibacterial Activity, Surface, Thermal and Mechanical Evaluation.

Abstract

As the demand for sustainable and innovative solutions in food packaging continues to grow, this study endeavors to introduce a comprehensive exploration of novel active materials. Specifically, we focus on characterizing polylactide-poly(ethylene glycol) (PLA/PEG) films filled with olive leaf extract (OLE; Olea europaea) obtained via solvent evaporation. Examined properties include surface structure, thermal degradation and mechanical attributes, as well as antibacterial activity. The results indicated a significant impact of the incorporation of OLE into this polymeric matrix, increasing hydrophobicity, decreasing surface free energy, and enhancing surface roughness, albeit with slight reductions in mechanical properties. Notably, these modified materials exhibited significant bacteriostatic, bactericidal and anti-adhesive activity against both Staphylococcus aureus and Escherichia coli. Consequently, PLA/PEG/OLE films demonstrated considerable potential for advanced food packaging, facilitating interactions between products and their environment. This capability ensures the preservation and extension of food shelf life, safeguards against microbial contamination, and maintains the overall quality, safety, and integrity of the packaged food. These findings suggest potential pathways for developing more sustainable and effective food packaging films.