Peppermint oil-infused polylactic acid films: A novel approach for antimicrobial and biodegradable food packaging

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dc.authoridAydoğdu Emir, Ayça / 0000-0003-3877-9200
dc.contributor.authorAydoğdu Emir, Ayça
dc.contributor.authorYıldız, Eda
dc.contributor.authorKırtıl, Emrah
dc.date.accessioned2025-01-27T21:05:34Z
dc.date.available2025-01-27T21:05:34Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.descriptionThis is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in anymedium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.
dc.description.abstractExtensive research is currently dedicated to creating biodegradable packaging materials that match the qualities of traditional synthetic packaging materials. Among these options, polylactic acid (PLA) is noteworthy. PLA is a renewable-source-derived thermoplastic polymer with excellent barrier properties, mechanical strength, and a strong safety profile. To enhance food product shelf life, active packaging materials, incorporating functional ingredients like antimicrobials, have gained prominence. Peppermint essential oil is one such active ingredient, offering potential improvements in preserving food freshness and safety. This study's objective is to craft antimicrobial, biodegradable food packaging materials by blending peppermint oil into PLA films. Various peppermint oil concentrations (1.25%, 1.875%, and 2.5% w/v) were blended with PLA to assess their impact on opacity, water vapor permeability (WVP), mechanical and thermal properties, and antimicrobial characteristics. Higher peppermint oil concentrations increased opacity, making them advantageous for light-sensitive food items. These films reduced WVP without affecting PLA's thermal stability. Antimicrobial effectiveness was evaluated against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus), showing inhibition with 1.875% and 2.5% w/v peppermint oil concentrations. Compared to control, PLA films with peppermint oil extended the shelf life of packaged chicken breast meats from 3 to 8 days. As a result, incorporating peppermint oil into PLA films presents a promising solution for advanced antimicrobial and biodegradable food packaging.Highlights The incorporation of peppermint oil resulted in higher opacity values. Peppermint incorporated PLA films showed antimicrobial activity. Peppermint oil addition decreased water vapor permeability of PLA films. Peppermint oil added PLA films increased the shelf life of chicken meat up to 8 days. Peppermint oil-induced PLA films, when used as a packaging material for chicken breast, displayed significant antimicrobial activity and increased the shelf life of chicken breast from 3 to 8 days. image
dc.identifier.doi10.1002/pen.26737
dc.identifier.endpage2955
dc.identifier.issn0032-3888
dc.identifier.issn1548-2634
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85190445807
dc.identifier.scopusqualityQ2
dc.identifier.startpage2943
dc.identifier.urihttps://doi.org/10.1002/pen.26737
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27715
dc.identifier.volume64
dc.identifier.wosWOS:001198664700001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofPolymer Engineering and Science
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectantimicrobial package
dc.subjectchicken breast
dc.subjectpeppermint oil
dc.subjectpolylactic acid (PLA)
dc.subjectshelf life
dc.titlePeppermint oil-infused polylactic acid films: A novel approach for antimicrobial and biodegradable food packaging
dc.typeArticle

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