Antibacterial films based on polylactide and polybutylene adipate terephthalate loaded with zinc oxide or silver nanoparticles: Characterization and application in fresh noodles packaging

adipate terephthalate (PBAT) as matrix and zinc oxide nanoparticles (ZnONPs) and silver nanoparticles (AgNPs) as antibacterial agents, a series of antibacterial PLA/PBAT films were prepared by melt blending. The weight ratio of PLA, PBAT and nanoparticles in composite films was 70:900:10 (lower loading) or 70:900:20 (higher loading). The results showed that comparing with the PLA/PBAT films, the hydrophilicity, oxygen barrier properties, mechanical performance and antibacterial activities of PLA/PBAT/nanoparticles films were significantly improved (P＜0.05), and influenced by the content and type of nanoparticles. After the addition of nanoparticles, the maximum change of films performance was from 71.3° to 35.8°for water contact angle, from 7.4 × 10−14 cm3 cm.cm−2. s−1. Pa−1 to 5.5 × 10−14 cm3 cm.cm−2. s−1. Pa−1 for oxygen transmission permeability, from 26.4 MPa to 31.4 MPa for tensile strength, and from 0% to 57.8% (Escherichia coli) or 58.6% (Staphylococcus aureus) for antibacterial ratio. The films with higher loading content of nanoparticles showed a better antibacterial activity. For the same nanoparticles content, the antibacterial activity of PLA/PBAT/AgNPs was better than PLA/PBAT/ZnONPs. The overall migration in food simulants involving acetic acid (3%) ethanol (10% and 95%) was below 10 mg/dm2 for most films, however, the overall migration for the films with higher content of AgNPs exceeded the limit value. The fresh noodles packaged by PLA/PBAT/AgNPs films showed the significant lowest total viable count with 4.6 lg (CFU/g) and the best appearance color characterized by L* (lightness), a*(red-green) and b*(yellow-blue) at storage time of 7 d in contrast with PLA/PBAT and PLA/PBAT/ZnONPs films, indicating the potential application of prepared films in active packaging to prolong the shelf life of food.