Polycaprolactone-based electrospun films incorporating sage extract: From active food packaging application to accelerated biodegradation by Pseudomonas
Ana Salević-Jelić,
Steva Lević,
Cristina Prieto,
Sanja Jeremić,
Sanja Stevanović,
Vladislav Rac,
Ivana Vukašinović,
Viktor Nedović,
Jose Maria Lagaron
Affiliations
Ana Salević-Jelić
University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia; Corresponding authors.
Steva Lević
University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia
Cristina Prieto
Spanish Council for Scientific Research (CSIC), Institute of Agrochemistry and Food Technology (IATA), Novel Materials and Nanotechnology Group, Calle Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain
Sanja Jeremić
University of Belgrade, Institute of Molecular Genetics and Genetic Engineering, Laboratory for Microbial Molecular Genetics and Ecology, Vojvode Stepe 444a, 11042, Belgrade 152, Serbia
Sanja Stevanović
University of Belgrade, Institute of Chemistry, Technology and Metallurgy, Department of Electrochemistry, Karnegijeva 4, 11120 Belgrade, Serbia
Vladislav Rac
University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia
Ivana Vukašinović
University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia
Viktor Nedović
University of Belgrade, Faculty of Agriculture, Department of Food Technology and Biochemistry, Nemanjina 6, 11080 Belgrade, Serbia; Corresponding authors.
Jose Maria Lagaron
Spanish Council for Scientific Research (CSIC), Institute of Agrochemistry and Food Technology (IATA), Novel Materials and Nanotechnology Group, Calle Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain
Polycaprolactone films incorporating sage extract (SE), developed by electrospinning and annealing, were tested as active, fast-degradable food contact materials. First, a release test with food simulants showed the films’ ability to release phenolics. This beneficial property was highlighted in the films’ application as pads for preventing raspberry quality deterioration. The highest SE containing film (20 %) demonstrated the highest preserving potential, suppressing raspberry spoilage, breakdown of soluble solids, maintaining color, and increasing phenolics content. Secondly, the degradation under natural environment conditions and conditions accelerating the degradation of the films was evaluated. Complete films’ bio-disintegration in compost occurred within three months, being catalyzed to four weeks by adding Pseudomonas aeruginosa, regardless of the SE incorporation. Visual appearance, light, scanning electron, and atomic force microscopy indicated an inhomogeneous surface degradation mechanism depended on the morphology of the films. Analysis of the structural properties and crystallinity showed that both amorphous and crystalline film regions were affected by biodegradation. The developed films as packaging materials can be beneficial from an economic and environmental point of view, as they can extend the shelf-life of fresh fruit, prevent the generation of food waste, reduce the accumulation of discarded packaging materials, protect the environment, and contribute to sustainable development.
