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Food and Bioprocess Technology

, Volume 9, Issue 2, pp 298–307 | Cite as

Development of an Active Packaging Film Based on a Methylcellulose Coating Containing Murta (Ugni molinae Turcz) Leaf Extract

  • Carolin Hauser
  • Angela Peñaloza
  • Abél Guarda
  • Maria José Galotto
  • Julio E. Bruna
  • Francisco J. Rodríguez
Original Paper

Abstract

A new active packaging film based on murta leaf extract was elaborated. The extract was incorporated into a methylcellulose layer which was coated on a low-density polyethylene (LDPE) film. Its antioxidant effectivity, antimicrobial activity, and physicochemical properties were evaluated. The active film was able to keep its antimicrobial and antioxidant properties for at least 60 days. During this time, the growth of Listeria (L.) innocua was reduced by 2 log cycles and free radical formation could be inhibited by about 90 % for films stored under light and dark conditions. The active coating on the LDPE film did not affect the thermal and water vapor transmission properties; however, slight changes in the mechanical, color, and optical properties were observed. Finally, a sensory analysis showed that active coating did not change the flavor and odor properties of a fatty food packed inside the active material. This suggests that this active packaging film could be used to extend the shelf-life of packaged food.

Keywords

Active packaging Antimicrobial Antioxidant Murta Methylcellulose Coating 

Notes

Acknowledgments

The authors thank the Programa de Financiamiento Basal para Centros Científicos y Tecnológicos de Excelencia of Conysit (Project FB0807), the Bayerische Forschungsstiftung (PIZ-189-11), and the Deutsche Forschungsgemeinschaft (International Cooperation HA 6954/1-1) for enabling these studies by their financial support.

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Copyright information

© Springer Science+Business Media New York 2015

Authors and Affiliations

  • Carolin Hauser
    • 1
  • Angela Peñaloza
    • 2
  • Abél Guarda
    • 2
  • Maria José Galotto
    • 2
  • Julio E. Bruna
    • 2
  • Francisco J. Rodríguez
    • 2
  1. 1.Fraunhofer Institute for Process Engineering and Packaging IVVFreisingGermany
  2. 2.Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Food Packaging Laboratory (LABEN-CHILE), Department of Food Science and Technology, Faculty of TechnologyUniversity of Santiago de ChileSantiagoChile

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