The use of active LAE-PHBV packaging to increase the shelf life of cheese

In the last two decades, the development of active packaging has been seen as a sustainable solution to the major challenge of reducing food loss and waste and their negative environmental impact. Lauroyl ethyl arginate (LAE) is a good candidate for this type of packaging as this molecule is known for its strong antimicrobial properties. The aim of this research was to appropriately design a LAE/PHBV (poly(3-hydroxybutyrate- co-3-hydroxyvalerate) packaging to inhibit microorganism growth in paste cheese, while ensuring consumer safety as required by EFSA rules. Two types of packaging were produced: (1) a film with 3.6% LAE introduced into the PHBV mass using an extruder and thermopress and (2) a film with 1.8% LAE coated on the PHBV surface using a bar coater. The results showed that the thermomechanical process induced a loss of 50% of the LAE, in contrast to the coating process. In contact with the fatty food simulant D1 (50 % ethanol), 43% and 34% of the initial LAE were released from coated and in mass films respectively after 10 days, which was sufficient to reach the minimal inhibitory concentration (MIC) against Micrococcus luteus, Penicillium roqueforti, Salmonella enterica, and Pseudomonas putida (between 25 and 100 ppm). Finally, a polypropylene packaging containing 290 g of spreadable cheese contaminated with Micrococcus luteus were stored 10 days at 20°C with a 11.8×5.9 film containing 3.6% LAE in mass or 1.8% LAE in coating and compared with negative and positive control (100% CO2 modified atmosphere (MAP)). Although these two new solutions limited the growth of M.luteus, while remaining below the admissible daily intake (ADI), only the LAE-coated packaging was as effective as CO2 MAP. Therefore, this work proved that active packaging could be used to replace the MAP strategy, increasing the food shelf life even after packaging opening at the consumer stage.