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Development of active films based on modified starches incorporating the antimicrobial agent lauroyl arginate (LAE) for the food industry

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Abstract

Nonionic (NS), cationic (CS), and anionic (ASs and AShc) starch-based films were developed using the casting method, activated with the cationic surfactant LAE, aiming to provide an alternative to extend the shelf life of food products. Among the characterization results of the films, the addition of LAE made the packaging active, inhibiting the development of the gram-positive bacteria Staphylococcus aureus (more sensitive), the gram-negative Escherichia coli, and the fungus Penicillium sp. In most films, the addition promoted an increase in thickness and, in all films, an increase in flexibility and a decrease in stiffness, acting as a plasticizer or in synergy with glycerol. However, the addition decreased (p < 0.05) the clarity and increased the opacity of the films based on NS and CS. The results demonstrated that the four starches generated films with different characteristics that can be applied in different food products and that the incorporation of LAE tends to prolong the shelf life of the packaged products.

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Acknowledgments

The authors would like to thank the Federal Rural University of Rio de Janeiro (UFRRJ), the Federal Fluminense University (UFF), Embrapa Agroindústria de Alimentos, Laboratory Multi-User of Electron Microscopy (LMME) - UFF (Volta Redonda - RJ), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) – Finance Code 001, Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Dynatech Indústrias Químicas LTDA, Horizonte Amidos, and Ingredion.

Letícia Vitorazi would like to thank the Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro - FAPERJ/Brazil for funding (process E-26/202.724/2019).

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Authors and Affiliations

  1. Departamento de Tecnologia de Alimentos, UFRRJ, Rodovia BR 465 - km 7, Seropédica, RJ, 23891-360, Brazil

    Joyce Fagundes Gomes Motta, Sheyla Moreira Gonçalves, Dayana Ketrin Silva Francisco Madella & Nathália Ramos de Melo

  2. Departamento de Engenharia de Agronegócios, UFF, Av. dos Trabalhadores 420 - Vila Sta. Cecília, UFF, Volta Redonda, RJ, 27255-125, Brazil

    Agnes Rufino de Souza & Nathália Ramos de Melo

  3. Embrapa Agroindústia de Alimentos, Av. das Américas, 29501, Rio de Janeiro, RJ, 23020-470, Brazil

    Carlos Wanderlei Piler de Carvalho

  4. Laboratório de Materiais Poliméricos e Programa de Pós-Graduação em Engenharia Metalúrgica, UFF, Av. dos Trabalhadores 420 - Vila Sta. Cecília, Volta Redonda, RJ, 27255-125, Brazil

    Letícia Vitorazi

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  1. Joyce Fagundes Gomes Motta
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  2. Agnes Rufino de Souza
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Motta, J.F.G., de Souza, A.R., Gonçalves, S.M. et al. Development of active films based on modified starches incorporating the antimicrobial agent lauroyl arginate (LAE) for the food industry. Food Bioprocess Technol 13, 2082–2093 (2020). https://doi.org/10.1007/s11947-020-02548-0

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