The objective of this work was to develop a chitosan/agar-agar bioplastic film incorporated with bacteriocin that presents active potential when used as food packaging. The formulation of the film solution was determined from an experimental design, through the optimization using the desirability function. After establishing the concentrations of the biopolymers and the plasticizer, the purified bacteriocin extract of Lactobacillus sakei was added, which acts as an antibacterial agent. The films were characterized through physical, chemical, mechanical, barrier, and microbiological analyses. The mechanical properties and water vapor permeability were not altered by the addition of the extract. The swelling property decreased with the addition of the extract and the solubility increased, however, the film remained intact when in contact with the food, thus allowing an efficient barrier. Visible light protection was improved by increased opacity and antibacterial capacity was effective. When used as Minas Frescal cream cheese packaging, it contributed to the increase of microbiological stability, showing a reduction of 2.62 log UFC/g, contributing a gradual release of the active compound into the food during the storage time. The film had an active capacity that could be used as a barrier to the food, allowing it to be safely packaged.

In the search for new biodegradable materials and greater microbiological safety and stability of perishable food products, this study aimed to develop a bioplastic antibacterial film incorporating bacteriocin for application in commercial curd cheese and monitoring of microbiological stability. Films with good handling characteristics as well as physical, barrier, and mechanical properties were obtained. Regarding the antibacterial activity, the microbial reduction was demonstrated in a food matrix, obtaining a reduction of 3 logarithmic cycles for the group of coagulase positive staphylococci and from 1100 to <3.00 MPN/g in the analysis of thermotolerant coliforms. Therefore, the film presented food barrier characteristics with the external environment and adequate migration of the antibacterial compound to the product, contributing to the reduction of contamination of a food with high initial microbial load.

Ultra ne ber membranes of polylactic acid (PLA) 8% (w/v) loaded with pink pepper essential oil (PPEO) in 10, 20 and 30% (v/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 bers and increased the initial degradation temperature in relation to pure PPEO. The ultra ne membranes had hydrophobic character. 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. HighlightsProtective thermal effect of PLA on PPEO.Membranes of ultra ne bers showed hydrophobicity.Potential action of PPEO volatile compounds in reducing bacteria.Antimicrobial effect of membranes in simulated cream cheese packaging.where the mixture is heated, with the main advantage of extracting plant material below 100 ºC (El Asbahani et al., 2015). Also, to apply essential oils in packaging, one must pay attention to some prerequisites, as well as knowing the properties of the oils, the minimum inhibitory concentrations, the target microorganisms, the mechanisms of action and possible interactions with the matrix to feed (Hyldgaard, Mygind, & Meyer, 2012).Schinus terebinthifolius Raddi (Anacardiaceae) is a species native to Brazil, known as aroeira-vermelha, widely distributed in the southern region (Souza, Arthur, & Nogueira, 2012). Literature reports con rmed

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Antimicrobial evaluation of gelatin-based films incorporated with chitosan in the conservation of fish fillets Avaliação antimicrobiana de filmes à base de gelatina incorporados com quitosano na conservação de filtes de peixe