Exploring Antimicrobial Performance and Compostability of a Pectin-Based Film

Packaging is considered one of the most important parts of the food supply chain. Packaging affects many aspects of the food product, such as acceptability, safety, nutritional quality, and it also provides a means of communication with the consumer. Although many people are aware of the great benefits packaging provides to the food sector, fewer think about the repercussions that occur from the waste that is generated from packaging, or the waste from the food inside the package. There is little research done on the development of compostable and antimicrobial packaging, which could reduce plastic and improve food safety. In this research project, we developed packaging films using pectin, lactic acid, distilled water, glycerol, and calcium chloride. This packaging film was intended to act as an active packaging component in chicken tray packaging, providing antimicrobial affects through direct contact with the raw chicken. Three different treatments of the film were developed, with the lactic acid level varying at 2%, 4%, and 8% w/w. The film was tested for antimicrobial properties using the spot on lawn and the film on lawn antimicrobial assays. In both tests, the film showed antimicrobial resistance against Salmonella enterica; however, in its dried film form, the lactic acid had a threshold at 8% for inhibition against Salmonella enterica. In the second half of this study, the films were tested according to ASTM D6400 and D5338 in a respirometry system to measure compostability. The 2% lactic acid pectin-based film reached 88.91% biodegradation in 49 days in the respirometer, following ASTM D5338. The 4% lactic acid pectin-based film reached 94.70% biodegradation in 49 days. Finally, the 8% lactic acid film reached 113.70%. This is a unique study on the combination of compostable and antimicrobial packaging films. This study aims to bridge the gap between compostable and active packaging.