Synthesis of active packaging films from Lepidium sativum gum/polyvinyl alcohol composites and their application in preserving cheddar cheese

• Published in: Scientific reports Vol. 13; no. 1; p. 1647
• Main Authors: Rehim, Mona Abdel, Zahran, Hamdy A., Al-Moghazy, Marwa
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 30-01-2023; Nature Publishing Group; Nature Portfolio
• Subjects: 631/326; 631/45; 639/638/224; 639/638/298; 639/638/45; Anti-Infective Agents - chemistry; Antimicrobial activity; Antimicrobial agents; Antioxidants; Antioxidants - pharmacology; Bacteria; Cheddar cheese; Cheese; Cheese - microbiology; Coatings; Dairy products; E coli; Food; Food packaging; Gram-negative bacteria; Gram-positive bacteria; Humanities and Social Sciences; Lepidium sativum; Listeria monocytogenes; Mechanical properties; multidisciplinary; Packaging; Plastic debris; Polyamides; Polyvinyl Alcohol; Science; Science (multidisciplinary); Shelf life
• ISSN: 2045-2322; 2045-2322
• DOI: 10.1038/s41598-023-28173-3

The interest in active packaging for extending food shelf life has increased lately. Moreover, the negative impact of synthetic plastic wastes on the environmental motivated the researchers to seek for bio-based alternatives. In this context, active packaging film made of a composite composed of
Lepidium sativum
extract (LSE), polyvinyl alcohol (PVA), and a fixed amount of hyperbranched polyamide amine (PAMAM) were prepared. The chemical, thermal, and mechanical properties of the film were investigated. Moreover, we examined the extract’s constituents and antioxidant properties. Cheddar cheese samples were coated with films of different compositions. The samples coated with active packaging films showed a longer preservation time of up to 4 weeks compared to other samples, which noticeably deteriorated. The films showed potent antimicrobial activity against five food-borne bacteria: three gram-negative bacteria including
Escherichia coli
O157.H7,
Pseudomonas aeruginosa
, and
Salmonella
Typhimurium, and two gram-positive bacteria,
Listeria monocytogenes,
and
Staphylococcus aureus
. Applying PVA films containing LSE improved the microbiological quality and delayed the visible decay of cheddar cheese. The oxidizability of the fat extracted from different cheese samples was 0.40–0.98, confirming oxidation resistance. Finally, cheese samples coated with treated films were protected from forming
trans
fats compared to other samples, demonstrating the effectiveness of modified films as antioxidant, antimicrobial, and food-preserving packaging.