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Antimicrobial properties of PLA membranes loaded with pink pepper (Schinus terebinthifolius Raddi) essential oil applied in simulated cream cheese packaging

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Abstract

Ultrafine fiber membranes of polylactic acid (PLA) 8% (w/v) loaded with pink pepper essential oil (PPEO) in 10, 20 and 30% (w/v) were produced and evaluated for antimicrobial potential against the bacteria Escherichia coli, Salmonella enteritidis, Listeria monocytogenes and Staphylococcus aureus. The membranes were applied in simulated cream cheese packaging and characterized by morphological, thermal, structural, antimicrobial and wettability analysis. The addition of PPEO reduced the diameter of fibers and increased the initial degradation temperature in relation to pure PPEO. The PPEO presented myrcene as major component and had antimicrobial action for S. aureus and L. monocytogenes. The membranes applied to the cream cheese packaging showed inhibitory effect on the 21st day of storage, for L. monocytogenes. For S. aureus, the membranes inhibited the growth of the colonies on days 14 and 21, with reductions of 30 and 62%, respectively. Finally, the ultrafine membranes had hydrophobic character.

Highlights

Protective thermal effect of PLA on PPEO

Membranes of ultrafine fibers showed hydrophobicity

Potential action of PPEO volatile compounds in reducing bacteria

Antimicrobial effect of membranes in simulated cream cheese packaging

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Acknowledgements

Thanks to FURG’s CEME-Sul for SEM analyses.

Funding

This study was financed by FAPERGS (16/2551-0000250-9), CAPES (Finance Code 001) and CNPq.

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Authors and Affiliations

  1. Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010- 900, Pelotas, RS, Brazil

    Milena Ramos Vaz Fontes, Elessandra da Rosa Zavareze & Alvaro Renato Guerra Dias

  2. Program in Food Engineering and Science, School of Chemistry and Food, Federal University of Rio Grande, Campus Carreiros, Av. Itália Km 08, CEP 96203-900, Rio Grande, RS, Brazil

    Camila Ramão Contessa

  3. Graduate Program in Science and Engineering of Materials, Federal University of Pampa, 1650, Maria Anunciação Gomes de Godoy Avenue, Bagé, RS, Brazil

    Caroline Costa Moraes

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Contributions

MRVF: Conceptualization, investigation, writing ? original draft preparation, methodology, laboratory practice, data curation, visualization. CRC: Resources, laboratory practice, conceptualization, writing ? reviewing and editing. CCM: Project administration, supervision, formal analysis, validation, writing ? reviewing and editing. ERZ: Project administration, supervision, writing ? reviewing and editing. ARGD: Project administration, supervision, writing ? reviewing and editing. All authors read and approved the final manuscript.

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Correspondence to Milena Ramos Vaz Fontes.

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Fontes, M.R.V., Contessa, C.R., Moraes, C.C. et al. Antimicrobial properties of PLA membranes loaded with pink pepper (Schinus terebinthifolius Raddi) essential oil applied in simulated cream cheese packaging. Food Biophysics 18, 107–119 (2023). https://doi.org/10.1007/s11483-022-09750-x

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