Bioactive Paper Packaging for Extended Food Shelf Life

Abstract

Food safety and quality are major problems for food producers and industry, governments, and consumers. Conventional plastic-based food packaging is difficult to dispose of and recycle due to its provenience from fossil resources and resistance to biodegradation. Therefore, currently, the trend is to develop new eco-friendly food packaging that can replace these materials. The limitations of conventional packaging can be solved by developing new active materials with antimicrobial and antioxidant properties, based on cellulose, a natural biodegradable organic compound derived from renewable resources. In this study, new materials with antioxidant and antibacterial activity were obtained by combining a “green” functionalization approach (enzymatic activation) and surface modification using bioactive agents (essential clove oil and cold-pressed grape seed oil). Kraft paper was firstly activated with cellulase, followed by impregnation with the above-mentioned oil solutions, and then its properties were evaluated. The increased values of the O/C ratio for modified Kraft paper indicate an increased polarity due to the presence of phenolic groups. This resulted in an improved hydrophobicity, with the water contact angle increasing from 97° to over 110°. Following different interactions with the functional groups of vegetable oils, the modified Kraft paper exhibited distinct antioxidant and antibacterial properties. However, modified paper with clove essential oil showed higher antioxidant activity (due to the higher content of phenolic compounds), while modified paper with cold-pressed grape seed oil had better antimicrobial activity against Escherichia coli (−), Salmonella enteritidis (−), and Listeria monocytogenes (+) bacterial strains, and was more effective at reducing bacterial growth on fresh beef and fresh curd. The newly obtained bioactive paper provides an effective packaging material that can help control foodborne pathogens in food, thus extending its shelf life and safety.