Development of an Active Packaging Film Based on a Methylcellulose Coating Containing Murta (<Emphasis Type="Italic">Ugni molinae</Emphasis> Turcz) Leaf Extract

A new active packaging film based on murta leaf extract was elaborated. The extract was incorporated into a methylcellulose layer which was coated on a low-density polyethylene (LDPE) film. Its antioxidant effectivity, antimicrobial activity, and physicochemical properties were evaluated. The active film was able to keep its antimicrobial and antioxidant properties for at least 60 days. During this time, the growth of Listeria (L.) innocua was reduced by 2 log cycles and free radical formation could be inhibited by about 90 % for films stored under light and dark conditions. The active coating on the LDPE film did not affect the thermal and water vapor transmission properties; however, slight changes in the mechanical, color, and optical properties were observed. Finally, a sensory analysis showed that active coating did not change the flavor and odor properties of a fatty food packed inside the active material. This suggests that this active packaging film could be used to extend the shelf-life of packaged food.     

Physical Characteristics,Release Properties,and Antioxidant and Antimicrobial Activities of Whey Protein Isolate Films Incorporated with Thyme (<Emphasis Type="Italic">Thymus vulgaris</Emphasis> L.) Extract-Loaded Nanoliposomes

The aim of the current research was to fabricate, characterize, and compare physical, mechanical, antimicrobial, antioxidant, and release properties of whey protein isolate (WPI)-based films containing free or nanoencapsulated thyme (Thymus vulgaris) extract (TE) at concentrations of 0, 5, 10, and 15% w/w of WPI. Nanoliposomes with an average size of 350 nm were prepared using thin-film hydration and sonication method. The data obtained from FTIR reflected the occurrence of some new interactions between WPI and nanoliposomes. XRD results approved the negative effect of free TE on the crystallinity of WPI. Besides, SEM images showed that free TE caused the cracks and holes in the WPI matrix to increase. However, the encapsulated TE did not show these negative effects. The nanoliposome incorporation improved the mechanical stiffness, leading to a decrease in the water vapor permeability (WVP). The possible antimicrobial activity of the films containing TE-loaded nanoliposomes against Staphylococcus aureus and Escherichia coli was decreased in comparison to the free TE-incorporated films, probably due to the inhibition effect of the encapsulation preventing the release of TE from the matrix. In addition, the antioxidant potential of the films containing TE-loaded nanoliposomes was lower than that of free TE-incorporated films. Release studies indicated that the migration of TE in ethanol 95% simulant decreased significantly by the nanoencapsulation of TE. However, the release rate increased by an increase in temperature in both types of active films. Therefore, this work showed that there is a potential for the production of antioxidant and antimicrobial controlled-release nanoactive WPI-TE films for use in food packaging and medical fields.     

Development of Antimicrobial Gelatin-Based Edible Films by Incorporation of <Emphasis Type="Italic">Trans</Emphasis>-Anethole/β-Cyclodextrin Inclusion Complex

Antimicrobial activity is an attractive property for packaging materials which can extend the shelf life of products and provide microbial safety for consumers. The study aimed to analyze the physicochemical and antimicrobial properties of gelatin-based edible films containing trans-anethole as the active additive. Encapsulation with β-cyclodextrin was used as an effective way to introduce trans-anethole into gelatin matrix. The results showed that the trans-anethole/β-cyclodextrin inclusion complex could be evenly dispersed in the gelatin-based edible films with appropriate addition. The incorporation of trans-anethole conferred the edible films with good antimicrobial activity as expected, which increased with the content of trans-anethole increasing. Moreover, the addition of inclusion complex improved the tensile strength and surface hydrophobicity and reduced the moisture content of the edible films. It was interesting that the edible films presented great UV light barrier property and it was increased by the addition of inclusion complex. Overall, the antimicrobial gelatin-based edible films showed great potential as bioactive packaging materials to extend food shelf life.     

The Potential Application of Antimicrobial Silver Polyvinyl Chloride Nanocomposite Films to Extend the Shelf-Life of Chicken Breast Fillets

Silver (Ag) nanoparticles (NPs) were synthesised and characterised, and their antimicrobial activity against Escherichia coli, Staphylococcus aureus, Bacillus cereus, Pseudomonas fluorescens and microflora derived from raw chicken, beef or cooked ham was determined. Polyvinyl chloride (PVC) films or antimicrobial Ag/PVC nanocomposite films were manufactured via a solvent casting method and the mechanical and thermal properties of these materials determined. Manufactured antimicrobial Ag/PVC nanocomposite films were used to wrap chicken breast fillets, followed by modified atmosphere packaging (using conventional laminates and employing a gas mix of 60 % N₂/40 % CO₂), and compared against PVC control films. In general, Gram-negative bacteria were more sensitive to Ag NPs than Gram-positive bacteria and microflora isolated from meat products were more resistant than pure culture bacteria. However, the most sensitive bacteria to Ag NPs were Pseudomonas fluorescens. No significant differences (p?>?0.05) in tensile strength and elongation at break were observed, but glass transition temperatures (T _g) of Ag/PVC nanocomposite films were lower (p?<?0.05) when compared to PVC control films. Results also indicated that antimicrobial Ag/PVC nanocomposite films significantly (p?<?0.05) extended the shelf-life of chicken breast fillets and reduced lipid oxidation of chicken breast fillets compared to PVC-wrapped equivalents. Overall, results indicated that antimicrobial Ag/PVC nanocomposite films can potentially be used as antimicrobial packaging for food packaging applications.     

Postharvest Quality of Fresh-Cut Carrots Packaged in Plastic Films Containing Silver Nanoparticles

Active food packaging containing antimicrobial additive goes beyond traditional functions of packaging, once it can extend food shelf life maintaining its quality, safety and reducing postharvest losses by controlling food spoilage. Among several antimicrobial additives employed in polymeric films for packaging, metallic nanoparticles outstand due to its facility for synthesis, low-cost of production, and intense antimicrobial properties. In this work, extruded plain films of low-density polyethylene (LDPE) containing silver nanoparticles (AgNPs) embedded in SiO₂ and TiO₂ carriers (namely MS and MT, respectively) were produced and used as active packaging for maintaining the physicochemical and microbiological quality of carrots (Daucus Carota L. cv. Brasília). The neat (LDPE) and composite films containing MS and MT were characterized by scanning electron microscopy and permeability to oxygen and used for packaging fresh-cut sliced carrots stored at 10 °C for 10 days. After the storage time, the physicochemical properties of carrots were characterized, while the antimicrobial properties of films and AgNP migration were investigated. Our results revealed that both MT and MS packages showed antimicrobial activity even for films containing low concentration of AgNP. In addition, AgNP antimicrobial activity demonstrated to be carrier-dependent, once MT-LDPE showed improved performance compared to MS-LDPE. Regarding the physicochemical properties of packaged carrot, lower soluble solids and weight loss and higher levels of ascorbic acid were observed for carrots packaged with MT-LDPE films (compared to MS-LDPE), leading to a better postharvest quality conservation. Such differences observed in physicochemical properties of carrots are related to the distinct antimicrobial and film permeability properties for each composite film. In addition, under the conditions employed in this study, AgNP migration from the packages to fresh-cut carrot was not observed, which is highly desirable for food packaging safety, indicating the potential of such active packages for food preservation application.     

Temperature-sensitive polyurethane (TSPU) film incorporated with carvacrol and cinnamyl aldehyde: antimicrobial activity,sustained release kinetics and potential use as food packaging for Cantonese-style moon cake

Temperature-sensitive polyurethane (TSPU) films incorporated with carvacrol and cinnamyl aldehyde were prepared for the potential use of food packaging. The antimicrobial properties and sustained release kinetics of carvacrol and cinnamyl aldehyde in TSPU film were investigated. Results indicated that cinnamyl aldehyde and carvacrol had favourable antimicrobial properties at relatively low addition ratio. The diffusion and release of carvacrol were linearly related to temperature and its addition ratio. The release rates of carvacrol from TSPU film increased from 0.6% to 2.2% with the increase of addition ratio and temperature. The first-order kinetic equation could be used to describe its diffusion and sustained release process. TSPU films could significantly prolong the shelf life of Cantonese-style moon cakes by effectively inhibiting microbial growth and decreasing lipid oxidation comparing with commonly used polyethylene food packaging. Results obtained in the present work can provide technical guide of sustained release food packaging films with antimicrobial properties.     

Application of β-Cyclodextrin/2-Nonanone Inclusion Complex as Active Agent to Design of Antimicrobial Packaging Films for Control of <Emphasis Type="Italic">Botrytis cinerea</Emphasis>

The aim of this study was to develop, characterize and evaluate in vitro the efficacy of active films, based on an inclusion complex formed by β-cyclodextrin, 2-nonanone and two polymer matrices (polylactic acid and low density polyethylene). The different films were characterized by scanning electronic microscopy (SEM), differential scanning calorimetry (DSC), themogravimetric analysis (TGA), optical properties and antimicrobial activity against B. cinerea. The results showed important differences in the parameters evaluated where the level of agglomerates of additives was a key to explain these changes. Finally, microbiological analysis showed high effectiveness in reducing the Botrytis cinerea growth. The active films developed in this study were able to inhibit the growth of phytopathogenic fungus B. cinerea at different experimental conditions. The studied films have potential use for packaging fresh fruit susceptible to biological attack by this fungus.     

Characterization of a starfish gelatin film containing vanillin and its application in the packaging of crab stick

To explore the use of starfish gelatin (SFG) films as a biodegradable material, SFG from starfish was extracted and used as a film material. In addition, to provide antimicrobial activity and enhanced flavor of SFG films, vanillin was incorporated. As the concentration of vanillin increased, the tensile strength of the films increased and water vapor permeability decreased. With regard to the structural characteristics of SFG films containing vanillin, the microstructure of the SFG films was not affected by the addition of vanillin. In addition, the SFG films containing vanillin exhibited antimicrobial activity against Listeria monocytogenes. As the application of the SFG films, crab sticks were packed with SFG films containing 0.05% vanillin. During storage, the populations of L. monocytogenes inoculated on crab sticks wrapped with SFG films containing vanillin were lower than those on the control sample, suggesting that SFG films containing vanillin can be useful in active food packaging.     

Combined effect of high pressure treatment and anti-microbial bio-sourced materials on microorganisms' growth in model food during storage

Antimicrobial bio-sourced films based on poly(lactic acid) containing either carvacrol or allyl isothiocyanate (AITC) were prepared and their antimicrobial properties were assessed on Botrytis cinerea during storage and after a high pressure (HP) “pasteurisation-like” treatment (up to 800 MPa at ambient temperature). A dry process (extrusion + thermomoulding) was used to shape the material. The high temperature encountered during film processing dramatically decreased the carvacrol and AITC content in the film, leading to a less efficient antimicrobial activity. The use of β-cyclodextrin (β-CD) to encapsulate the active compounds before film processing proved to be efficient to protect the AITC against thermal degradation and to control its release from the films during its use. PLA-based films containing either AITC or β-CD encapsulated AITC showed a significant activity against B. cinerea. An effective combination between the antimicrobial activity of AITC-based films and the high pressure treatment was observed on a model food system (PDA) inoculated with N × 10⁴ (N ~ 1–9) conidia of B. cinerea. An HP treatment of only 300 MPa associated with an antimicrobial PLA/β-CD system providing an initial quantity of active agents equivalent to 4 mg of AITC/L of air (i.e. almost 2 folds lower than the minimal inhibition concentration of the active packaging used alone, which was determined to be equal to 10 mg/L of air in the same conditions) was found more efficient (total inhibition of B. cinerea growth during 10 days) than an 800 MPa HP treatment used alone (increase of the lag phase growth of 3.3 days).

Industrial relevance

The consumer demand for “fresh like” product containing reduced amount of preservatives without compromising human and environmental safety needs the development of new preservation strategies. As a consequence, the concept of “hurdle technologies” has risen up. The combined effect of HP treatment and volatile antimicrobial packaging allowed the use of lower individual treatment intensities to inhibit B. cinerea growth. Combining such “hurdles” is of relevance in the context of development of low-cost and eco-friendly food technologies.     

Use of Electrospinning to Develop Antimicrobial Biodegradable Multilayer Systems: Encapsulation of Cinnamaldehyde and Their Physicochemical Characterization

In this work, three active bio-based multilayer structures, using a polyhydroxybutyrate-co-valerate film with a valerate content of 8 % (PHBV8) as support, were developed. To this end, a zein interlayer with or without cinnamaldehyde (CNMA) was directly electrospun onto one side of the PHBV8 film and the following systems were developed: (1) without an outer layer; (2) using a PHBV8 film as outer layer; and (3) using an alginate-based film as outer layer. These multilayer structures were characterized in terms of water vapour and oxygen permeabilities, transparency, intermolecular arrangement and thermal properties. The antimicrobial activity of the active bio-based multilayer systems and the release of CNMA in a food simulant were also evaluated. Results showed that the presence of different outer layers reduced the transport properties and transparency of the multilayer films. The active bio-based multilayer systems showed antibacterial activity against Listeria monocytogenes being the multilayer structure prepared with CNMA and PHBV outer layers (PHBV + zein/CNMA + PHBV) the one that showed the greater antibacterial activity. The release of CNMA depended on the multilayer structures, where both Fick’s and Case II transport—polymer relaxation explained the release of CNMA from the multilayer systems.Overall, the deposition of electrospun CNMA-loaded zein fibres on a PHBV8 layer is a promising methodology for the development of active bio-based multilayer systems, with a great potential for food packaging applications.     

Novel Intact Bitter Cassava: Sustainable Development and Desirability Optimisation of Packaging Films

Novel biomaterials and optimal processing conditions are fundamental in low-cost packaging material production. Recently, a novel biobased intact bitter cassava derivative was developed using an intrinsic, high-throughput downstream processing methodology (simultaneous release recovery cyanogenesis). Processing of intact bitter cassava can minimise waste and produce low-cost added value biopolymer packaging films. The objective of this study was to (i) develop and characterise intact bitter cassava biobased films and (ii) determine the optimal processing conditions, which define the most desirable film properties. Films were developed following a Box-Behnken design considering cassava (2, 3, 4 % w/v), glycerol (20, 30, 40 % w/w) and drying temperature (30, 40, 50 °C) and optimised using multi-response desirability. Processing conditions produced films with highly significant (p?<?0.05) differences. Developed models predicted impact of processing conditions on film properties. Desirable film properties for food packaging were produced using the optimised processing conditions, 2 % w/v cassava, 40.0 % w/w glycerol and 50 °C drying temperature. These processing conditions produced films with 0.3 %; transparency, 3.4 %; solubility, 21.8 %; water-vapour-permeability, 4.2 gmm/m²/day/kPa; glass transition, 56 °C; melting temperature, 212.6 °C; tensile strength, 16.3 MPa; elongation, 133.3 %; elastic modulus, 5.1 MPa and puncture resistance, 57.9 J, which are adequate for packaging applications. Therefore, intact bitter cassava is a viable material to produce packaging films that can be tailored for specific sustainable, low-cost applications.     

A Review of Poly(Lactic Acid)‐Based Materials for Antimicrobial Packaging

Poly(lactic acid) (PLA) can be synthesized from renewable bio‐derived monomers and, as such, it is an alternative to conventional petroleum‐based polymers. Since PLA is a relatively new polymer, much effort has been directed toward its development in order to make it an acceptable and effective option to the more traditional petroleum‐based polymers. Commercially, PLA has received considerable attention in food packaging applications with a focus on films and coatings that are suitable for short shelf life and ready‐to‐eat food products. The potential for PLA to be used in active packaging has also been recognized by a number of researchers. This review focuses on the use of PLA in antimicrobial systems for food packaging applications and explores the engineering characteristics and antimicrobial activity of PLA films incorporated and/or coated with antimicrobial agents.     

Layer-by-Layer Technique to Developing Functional Nanolaminate Films with Antifungal Activity

The layer-by-layer (LbL) deposition method was used to build up alternating layers (five) of different polyelectrolyte solutions (alginate, zein-carvacrol nanocapsules, chitosan and chitosan-carvacrol emulsions) on an aminolysed/charged polyethylene terephthalate (A/C PET) film. These nanolaminated films were characterised by contact angle measurements and through the determination of water vapour (WVTR) and oxygen (O₂TR) transmission rates. The effect of active nanolaminated films against the Alternaria sp. and Rhizopus stolonifer was also evaluated. This procedure allowed developing optically transparent nanolaminated films with tuneable water vapour and gas properties and antifungal activity. The water and oxygen transmission rate values for the multilayer films were lower than those previously reported for the neat alginate or chitosan films. The presence of carvacrol and zein nanocapsules significantly decreased the water transmission rate (up to 40 %) of the nanolaminated films. However, the O₂TR behaved differently and was only improved (up to 45 %) when carvacrol was encapsulated, i.e. nanolaminated films prepared by alternating alginate with nanocapsules of zein-carvacrol layers showed better oxygen barrier properties than those prepared as an emulsion of chitosan and carvacrol. These films containing zein-carvacrol nanocapsules also showed the highest antifungal activity (～30 %), which did not significantly differ from those obtained with the highest amount of carvacrol, probably due to the controlled release of the active agent (carvacrol) from the zein-carvacrol nanocapsules. Thus, this work shows that nanolaminated films prepared with alternating layers of alginate and zein-carvacrol nanocapsules can be considered to improve the shelf-life of foodstuffs.     

Effects of organic acid pretreatment on microstructure,functional and thermal properties of unripe banana flour

Starch availability has been implicated in unripe matured banana (Musa species), which when processed yields flour suitable for application in low gluten and composite wheat formulations. Unripe Musa species: Williams, Luvhele, Mabonde and Muomva-red obtained from fruit bunch were pretreated with ascorbic, citric and lactic acids, processed into 50 g of flour and characterised for their functional and thermal properties. Scanning electron microscope of unripe banana flour (UBF) showed varying micrographs of flour, with polygonal for Luvhele, oval for Mabonde, elongated for Muomva-red and between polygonal and spherical for Williams. The bulk density of UBF samples was within the range of 0.66–0.84 g/mL for all organic acid pretreatment while citric acid pretreated UBF had the least browning index. Significant difference (p < 0.05) was recorded in swelling power with no significant difference in water solubility index except for Mabonde UBF. Thermal properties showed single endothermic transition for all UBF samples at various pretreatment concentration. The onset temperature (To) of UBF ranges from 49.82 to 65.59 °C, peak temperature (Tp) from 60.11 to 76.71 °C, conclusion temperature (Tc) from 70.36 to 94.16 °C and enthalpy of gelatinization (ΔH) from 2.61 to 32.24 J/g. Short amylopectin chains present in starch of UBF was attributed to low To, Tp, Tc and ΔH values recorded for Mabonde cultivar, while the contribution of heat-moisture treatment rather than organic acid pretreatment of UBF samples was attributed to different gelatinization and transition temperatures recorded for all cultivars examined.     

Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (<Emphasis Type="Italic">Pleurotus ostreatus</Emphasis>) and chanterelle (<Emphasis Type="Italic">Cantharellus cibarius</Emphasis>) mushrooms

Fruiting bodies of Pleurotus ostreatus (oyster) and Cantharellus cibarius (chanterelle) mushrooms underwent acid fermentation using 3 strains of lactic acid bacteria (LAB) as starter cultures. Polyphenol contents, antioxidant activities, and phenolic acid contents in fresh, blanched, and fermented mushrooms were investigated. Fruiting bodies of oyster mushrooms exhibited higher total phenolic contents than chanterelle mushrooms. Blanching caused a decrease in polyphenol contents and antioxidant activities in both mushroom types. No important differences were observed in total phenolic compound contents (measured using Folin-Ciocalteau reagent) in mushrooms using different LAB strains. Lactobacillus plantarum was the most useful microorganism for lactic acid fermentation of fruiting bodies for reduction of the pH value. The highest concentrations of single phenolic acids: gallic, homogentisic, and ferulic acids were present in mushrooms fermented using L. plantarum.     

Characterization and antimicrobial activity studies of polypropylene films with carvacrol and thymol for active packaging

Antimicrobial active films based on polypropylene (PP) were prepared by incorporating thymol and carvacrol at three different concentrations: 4, 6 and 8 wt.% of both additives as well as an equimolar mixture of them. A complete thermal, structural, mechanical and functional characterization of all formulations was carried out. SEM micrographs showed certain porosity for films with high additives concentrations. A decrease in elastic modulus was obtained for the active formulations compared with neat PP. The presence of additives did not affect the thermal stability of PP samples, but decreased PP crystallinity and oxygen barrier properties. The presence of thymol and carvacrol also increased stabilization against thermo-oxidative degradation, with higher oxidation induction parameters. Finally, thymol showed higher inhibition against bacterial strain present in food compared with carvacrol, leading to higher antimicrobial activity. The obtained results proved the permanence of certain amounts of the studied additives in the polymer matrix after processing making them able to be used as active additives in PP formulations.     

Novel silver-based nanoclay as an antimicrobial in polylactic acid food packaging coatings

This paper presents a comprehensive performance study of polylactic acid (PLA) biocomposites, obtained by solvent casting, containing a novel silver-based antimicrobial layered silicate additive for use in active food packaging applications. The silver-based nanoclay showed strong antimicrobial activity against Gram-negative Salmonella spp. Despite the fact that no exfoliation of the silver-based nanoclay in PLA was observed, as suggested by transmission electron microscopy (TEM) and wide angle X-ray scattering (WAXS) experiments, the additive dispersed nicely throughout the PLA matrix to a nanoscale, yielding nanobiocomposites. The films were highly transparent with enhanced water barrier and strong biocidal properties. Silver migration from the films to a slightly acidified water medium, considered an aggressive food simulant, was measured by stripping voltammetry. Silver migration accelerated after 6 days of exposure. Nevertheless, the study suggests that migration levels of silver, within the specific migration levels referenced by the European Food Safety Agency (EFSA), exhibit antimicrobial activity, supporting the potential application of this biocidal additive in active food-packaging applications to improve food quality and safety.     

Development of Antimicrobial and Controlled Biodegradable Gelatin-Based Edible Films Containing Nisin and Amino-Functionalized Montmorillonite

The utilization of petroleum-derived synthetic materials causes severe ecological problems, such as environmental pollution and soil degradation. Hence, using naturally derived and renewable materials to fabricate novel biodegradable films for safe and effective food packaging has been a subject of interest over the years. Here, the novel antimicrobial and controlled biodegradable gelatin-based edible films were developed using nisin as the antimicrobial agent, amino-functionalized montmorillonite as the nanoparticle filler, and dialdehyde xanthan gum as the crosslinking agent. The results indicate that the ultraviolet barrier ability, water resistance, and mechanical properties of gelatin-based edible films are obviously improved on account of the crosslinking effect. Moreover, the resulting films demonstrate antimicrobial activity against Staphylococcus aureus owning to the addition of nisin. Furthermore, the crosslinking can slow down the erosion of the edible films by fungi due to the improved hydrophobicity and compact structure. Particularly, the edible films can be completely biodegraded in soil within 30 days. Meanwhile, the rate of soil biodegradation can be well controlled by adjusting the crosslinking degree. Overall, this novel gelatin-based edible films have potential applications in food packaging.     

Migration study of carvacrol as a natural antioxidant in high-density polyethylene for active packaging

The migration behaviour of low molecular weight compounds from food packaging materials is one of the key issues in assessing the possibility of use in such applications. The aim of this work was to study the migration of carvacrol (1% and 2% w/w) when added to high-density polyethylene. All materials were exposed to the food simulants olive oil and distilled water separately at 40°C and 25°C. Three significant variables influencing the migration process were considered: incubation temperatures, the initial concentration of antioxidant, and the type of simulant (oil and aqueous). The amount of carvacrol migrating to olive oil was significantly higher than in water because of the higher solubility of this antioxidant in oil. Experimental results agreed reasonably well with those obtained by the application of a simple model derived from Fick's Second Law. Carvacrol could therefore be used in active packaging formulations as its release from the polymer matrix can be controlled.     

Stabilized nanosilver based antimicrobial poly(3-hydroxybutyrate-co-3-hydroxyvalerate) nanocomposites of interest in active food packaging

Antimicrobial silver based nanocomposites of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) were successfully synthesized and characterized. For the synthesis, a masterbatch of in situ stabilized silver nanoparticles (AgNPs) produced into a mixed microbial cultures based poly(3-hydroxybutyrate-co-18 mol%-3-hydroxyvalerate) (PHBV18) was used, which was diluted by melt compounding with a commercial poly(3-hydroxybutyrate-co-3 mol%-3-hydroxyvalerate) (PHBV3) material. The incorporated AgNPs (0.04 wt.%) led to a surprising oxygen permeability drop of ca. 56% compared to the neat polymer. The thermal stability and optical properties of the nanocomposites were not significantly modified as compared to the neat PHBV3. Moreover, the antimicrobial performance of the PHBVs-AgNPs films against two of the most common food borne pathogens, Salmonella enterica and Listeria monocytogenes, showed a strong and sustained (even after seven-months) antibacterial activity. This study provides an innovative route to generate fully renewable and biodegradable antimicrobial nanocomposites that could potentially be of interest in film and coating applications such as active food packaging.Industrial relevanceAs a response to the consumers for more safety foodstuffs and ecofriendly packaging materials, this work presents a novel methodology to develop antimicrobial packaging by using biodegradable materials obtained from industrial food by-products in combination of an industrially meaningful melt blending process. The methodology here applied allows the use of low doses of stabilized silver nanoparticles in the polymer matrix, without additives, which exhibits prolonged antimicrobial activity against food borne pathogens and enhanced oxygen barrier properties. These materials are of great interest in the development and design of biodegradable active food packaging materials and antibacterial food contact surfaces with the additional advantage that they can be easily scale-up.