Poly(Lactic Acid) Packaging Modified Curcumin as Bioactive Substance in Tea Drink (Camelia sinensis)

Abstract

The addition of curcumin with 0.5 % concentration resulted in poly(lactic acid) (PLA) packaging with the best antioxidant and antimicrobial activity was IC50 = 0.83 %. Antimicrobial showed positive inhibiting E. coli and B. cereus bacteria despite weak activity. The study of modified poly(lactic acid) packaging of curcumin in tea drink was better than commercial plastic packaging which carried out for 7 days. Antioxidant activity was IC50 = 4.37-16.36 % on the modified poly(lactic acid) curcumin packaging and antioxidant activity on commercial plastic was IC50 = 4.37-20.21 %. The increasing of total microbial log was lower (2.2-4.39) than commercial plastic (3.24-5.82) and total phenol reduction of 0.5 % was lower than commercial plastic packaging dropped by 0.0625 %.

Natural Active Ingredients for Poly (Lactic Acid)-Based Materials: State of the Art and Perspectives

“…Given its insolubility in water, SWE was tested as a green method at a laboratory scale with good yields; however, other production methods are also under study, mainly by engineered Escherichia coli [ 133 ]. Commercial curcumin was used for the preparation of active PLA films for food packaging with antioxidant, antimicrobial, and UV-screening activity and also tested for different concentrations of AIs [ 134 , 135 ]. Moreover, PLA/curcumin encapsulated systems and nanofilms were tested as innovative drug delivery systems and for other biomedical uses [ 136 , 137 , 138 ].…”

“…Roy et al evaluated the effect of a composite PLA/curcumin film produced by solvent casting against both Gram-negative ( E. coli ) and Gram-positive ( L. monocytogenes ), revealing a reduction of 1-2 log cycle of the viable colony compared to neat PLA [ 135 ]. The positive effects of PLA/curcumin film on E. coli growth inhibition were evidenced even by Hanafi et al However, the authors tested the antimicrobial properties against Bacillus cereus and Pestalutiopsis , Penicillium , and Aspergillus niger fungi, revealing a weak and vain effect, respectively, probably due to the different membrane composition of Gram-positive bacteria and fungi, which generates trouble to curcumin permeation [ 134 ].…”

“…The presence of this bacterium in food is associated with poor hygiene during food manufacturing processes, resulting in infections associated with diarrheal symptoms [ 12 ]. The few works that included tests on fungi showed high heterogeneity in the choice of the targets, such as B. cinerea [ 117 ], Candida albicans [ 154 ], Trichoderma spp [ 150 ], Saccharomyces pastorianus [ 117 ], Penicillum spp., Pestauliopsis spp., and Asperillus niger [ 134 ]. The evaluations on packaged foods showed substantial differences compared to in vitro analyses.…”

Modeling the Properties of Curcumin Derivatives in Relation to the Architecture of the Siloxane Host Matrices

“…For this purpose, several types of materials were made and in order to do that curcumin was encapsulated in various polymeric matrices, such as cellulose [ 41 , 42 ], polyvinyl derivatives [ 43 ], or siloxanes [ 44 , 45 ]. Each of them has specific characteristics depending on the purpose of use: food packaging [ 46 , 47 , 48 , 49 ], coatings of equipment in the food industry, medical devices, surfaces, and utensils for medical use [ 50 ]. At the same time, one of the most common methods of obtaining film-forming materials is the sol–gel process.…”