In the past decades, the demand for more fresh and natural-like food products is increasing. The traditional food production of using thermal processing and preservative would not meet the trend of minimally processed food with clean label. Therefore, antimicrobial food packaging has received intensive attention for its ability to extend shelf life while maintaining the organoleptic and nutritional properties of the food. In the study, polylactic acid (PLA) nanofiber containing lauric arginate (Nα-lauryl-L-arginine ethyl ester monohydro-chloride; LAE) was fabricated using electrospinning method. The film microstructure was determined by scanning electron microscopy. And it showed that the LAE embedded nanofiber had an average diameter of 321.93-363.64 nm, which was 40%-50% thinner compared to the pure PLA nanofiber. The Fourier-transform infrared (FTIR) spectra suggested almost no molecular interaction was formed between the PLA and LAE. Thermal analysis indicated that thermal stability of active film increased when 0.5% and 1.0% LAE were incorporated. Through inhabitation zone test and flask shaking method, it is found that electospun nanofiber effectively inhibited Escherichia coli and Staphylococcus aureus (p&lt;0.05). The active film containing 2% LAE could achieve more than 6 log CFU/mL reduction against Escherichia coli and 4 log CFU/mL reduction against Staphylococcus aureus. Overall, the characterization of functional properties revealed that PLA film incorporated with LAE could be used as an environmentally friendly antimicrobial packaging material to extend the shelf life of food products.

Development of antimicrobial films based on poly lactic acid enriched with ethyl lauroyl arginate (LAE) for food packaging applications

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.