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Food and Feed Research
2018, vol. 45, br. 1, str. 45-52
PLA filmovi sa dodatkom Achillea millefolium - in vitro antimikrobni efekat
Novaković Aleksandra R., Radusin Tanja I. ORCID, Tomšik Alena M., Ikonić Predrag M.
Institut za prehrambene tehnologije, Novi Sad, Srbija

e-adresa: aleksandra.novakovic@fins.uns.ac.rs
Ključne reči: polimlečna kiselina (PLA); Achillea millefolium; antimikrobno pakovanje; antimikrobna aktivnost
Sažetak
Antimikrobno pakovanje kao vrsta aktivnog pakovanja, predstavlja odgovarajuću ambalažu za pakovanje prehrambenih proizvoda, posebno za hranu koja je sklona mikrobiološkoj kontaminaciji. Polimlečna kiselina (PLA) je jedan od najčešće zastupljenih polimera zbog njene sličnosti sa knovnencionalnim polimernim materijalima koji se koriste kao ambalažni materijal. Međutim primena PLA još uvek nije dovoljno razvijena. Ovo istraživanje je fokusirano na primeni PLA filmova za pakovanje koji su modifikovani dodatkom biaktivnih komponenti iz ekstrakta Achillea millefolium u cilju dobijanja novih aktivnih ambalažnih filmova. Dodatkom određenih jedinjenja prirodnog porekla može doći do poboljšanja mehaničkih, termalnih i/ili barijernih osobina, kao i do antimikrobnog delovanja, što značajno produžava rok trajanja i čuva kvalitet i bezbednost upakovanog proizvoda. Cilj ovog istraživanja bio je da se utvrde hemijska i antimikrobna svojstva sirovih AM etanolnih ekstrakata i PLA filmova sa dodatkom dve koncentracije AM ekstrakta (2% i 5%). Etanolni ekstrakt AM pokazao je veoma dobru antimikrobnu aktivnost protiv E. coli i S. aureus, dok je PLA sa 5% ekstrakta pokazao značajnu antimikrobnu aktivnost protiv S. aureus nakon 24 sata kontaktnog vremena u poređenju sa kontrolnim uzorkom PLA (do 90%). PLA filmovi sa sadržajem 2% AM i 5% AM nisu pokazali antimikrobnu aktivnost protiv E. coli. Pored toga, hemijski sastav etanolnog ekstrakta određen je s obzirom na njegov fenolni sastav. Ovi rezultati pokazuju obećavajući potencijal uključivanja ekstrakta Achillea millefolium u PLA kao antimikrobnog agensa za pakovanje hrane.
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O članku

jezik rada: engleski
vrsta rada: originalan članak
DOI: 10.5937/FFR1801045N
objavljen u SCIndeksu: 13.07.2018.
Creative Commons License 4.0

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