Hybrid Pla/wild garlic antimicrobial composite films for food packaging application

Composite films based on poly(lactic acid) filled by 0.5 and 5 wt.% of Allium ursinum extract (wild garlic) for food packaging applications were prepared. Obtained films were examined from the view of characterization material properties and antimicrobial potential. The addition of two different amounts of A. ursinum extract improved thermal and mechanical properties of neat PLA (increase in Tgand tensile strength for both loadings). The oxygen barrier properties of the obtained hybrid films in dry condition were not significantly modified, while a slight increase of oxygen transmission rate was observed for the 5% loaded samples. Differences were detected in ΔE* values among the films containing A. ursinum extract in comparison with neat PLA. A marked difference between neat PLA and sample with 0.5 wt% of A. ursinum extract (3-6) was observed, while the color of the samples with 5 wt% was characterized by a completely different shade compared with neat PLA (>12). The antimicrobial activity of PLA films (neat and with 0.5 and 5 wt% of A. ursinum extract) was tested against Gram-negative bacterium Escherichia coli and both polymer composites with 0.5 and 5 wt% AU extract showed antimicrobial activity.